RU2200419C2 - Method of producing cream cheese - Google Patents

Abstract

FIELD: dairy industry; applicable for preparation of cream cheese. SUBSTANCE: for producing cream cheese "Divny", method involves mixing of curd, dry fat-free milk, sour cream or cream, edible salt, tonarol, carrageenan, modified maize starch, cheese-melting salts, mixture of butter and vegetable fat. Used as cheese-melting salts are sodium polyphosphate ones in mixture with sodium orthophosphates taken in ratio (1-3):(1-10), respectively. Ratio of trisubstituted sodium orthophosphate to disubstituted sodium orthophosphate and to mono-sodium orthophosphate is, respectively, 1:(1-2):(2-4). Ratio of ingredients is the following, mas.%: curd, 32.0-33.6; sour cream or cream, 33.0-34.0; butter, 11.0-14.0; vegetable fat with mass part of fat 99.9%, 6.0-11.0; dry fat-free milk, 5.0-8.6; edible salt, 0.45-0.50; tonarol, 0.005-0.007; salts of sodium polyphosphate in mixture with sodium orthophosphates taken in ratio of trisubstituted sodium orthophosphate to disubstituted sodium orthophosphate and mono-sodium orthophosphate, respectively, 1:(1-2):(2-4), 1.8-2.0; carrageenan, 0.04-0.10; modified maize starch, 0.2-0.4; potable water, the balance. After melting, flavor additives may be additionally introduced. They may be fresh or dried mushrooms, herbs mixture of sublimation drying, dried parsley or dill, paprika, dried onion or garlic, and meat of shrimps. At introduction of cream in mixture, sours of lactic pure cultures of thermophyll or mesophyll streptococci may be introduced in amount of 1.6-2.0 mas.%. Before heating, sorbic acid or potassium sorbate may be introduced in amount of 0.1 mas.% together with other components. EFFECT: reduced quantity of microorganisms and increased storage life from some days to a month with preserving structural-mechanical characteristics and tastiness during storage period. 5 cl, 1 tbl, 9 ex

Description

 The invention relates to the dairy industry and can be used to obtain cream cheese.

 A known method of producing fruit cheeses (1).

For the preparation of cheeses, food milk protein obtained by thermo-acid coagulation is used. As a filler, apple powder and sugar are used. Sodium citrate is introduced, the components are mixed for 6-7 minutes, left to dissolve and swell in a mixture of sugar and apple powder and the penetration of sodium citrate into the mass for 20-30 minutes. Serum swollen and dissolved gelatin is added to the mixture, stirred, heated to 85 - 90 ^o C, formed. It is cooled to the formation of an elastic elastic consistency.

 The disadvantage of this method is the relatively short shelf life.

 A known method of obtaining cream cheese "Alyonushka" with a mass fraction of fat of 7% (2). The method involves mixing ingredients such as high-fat cream, low-fat cottage cheese, milk powder, cream powder, sugar, gelatin and subsequent heating.

 The product obtained by this method has insufficient structural strength and a relatively short shelf life.

Closest to the claimed is a method of obtaining a food product, comprising mixing a milk clot - cottage cheese, obtained by coagulation of milk in the presence of calcium salts (chloride, nitrate, acetate or lactate) at 70-150 ^o C, with fat, mainly peanut butter, sodium polyphosphate heating the mixture and flavoring (3).

 The product obtained by this method has a dense consistency, the structure of the product changes during storage, the shelf life of the product is not long enough.

 The objective of the invention is to increase the shelf life of the product while maintaining its structure and organoleptic characteristics and expanding the range of products.

 The method is as follows.

 To obtain cream cheese "Divine" mix (in wt.%) Cottage cheese (32.0-33.6), sour cream or cream (33.0-34.0), peasant butter (11.0-14.0) , vegetable fat with a mass fraction of fat of 99.9% (6.0-11.0), skimmed milk powder (5.0-8.6), edible salt (0.45-0.50), carrageenan (0 , 04-0.1), corn modified starch (0.2-0.4) and (1.8-2.0) sodium polyphosphate salts in a mixture with sodium orthophosphates, taken in the ratio respectively (1-3) :( 1-10). The ratio of trisubstituted sodium orthophosphate to disubstituted sodium orthophosphate and to monosubstituted sodium orthophosphate is 1: (1-2) :( 2-4), respectively. Before application, starch and carrageenan are mixed by dry mixing with salts. Dissolve this mixture in water. Tonarol (0.005-0.007) was added. When using cream, the mixture is additionally made with starter culture prepared in pure cultures of thermophilic and mesophilic lactic acid streptococci in an amount of (1.6-2.0).

Mixing and heating are carried out, melting and homogenization of the mixture in a melting unit, for example, "Stefan". All processes are conducted as usual in accordance with the instructions for its use. In the finished molten homogenized mass make an additional variety of flavoring agents. Depending on the type of fillers, cream cheese "Divine" can be produced with paprika, onions, garlic, dill, parsley, with a mixture of herbs, mushrooms, ham, bacon, shrimp, etc. The molten cheese mass is packed and packaged in aluminum lacquered foil, in polystyrene cups, in boxes of polypropylene or other polymeric materials. Packaged cream cheese is sent for cooling and cooled to 8-10 ^o C. The cheese is stored at a temperature of 0 ^o C - + 4 ^o C for up to 30 days.

 According to organoleptic characteristics, cream cheese "Divine" must meet the requirements specified in the table.

 The introduction of salts of sodium polyphosphates and orthophosphates in the stated proportions and amount allows to reduce the residual number of microorganisms and increase the shelf life of the product from several days to a month while maintaining the structure and taste during storage.

 The introduction of tonarol - butylhydroxytoluene into the product ("Tonarol" is a food antioxidant, TU 2632-001-27825987-96 letter "A", entered into force on 11.04.96. Certificate 1P-11/263.) Prevents the oxidation of fatty acids during long-term storage and allows you to save the taste of the product during prolonged storage.

 The introduction of carrageenan and modified corn starch helps to improve the structural and mechanical characteristics, making them stable over time.

 The use of various flavors improves the taste of the product, improving its quality.

 The method of obtaining cream cheese "Marvelous" is illustrated by the following examples.

 Example 1

 To obtain 1 ton of the finished product, 1.03 ton of the mixture (raw material) is used.

335.0 kg of semi-fat cottage cheese with a mass fraction of solids (MDSV) of 27%, fat of 9% are loaded into the Stefan melting unit; 335.0 kg of sour cream with MDSV 27.5%, fat 20%; 130.0 kg of peasant butter with MDSV 75%, fat 72.5%; 105.3 kg of vegetable deodorized fat with a mass fraction of fat of 99.9% (palm or coconut); 85.5 kg skimmed milk powder with MDSV 96%; 5 kg of table salt. Mix 0.4 kg of carrageenan, 2 kg of modified corn starch, 19.6 kg of sodium polyphosphate salts in a mixture with sodium orthophosphates, taken in a ratio of 1: 1, respectively. The ratio of trisubstituted sodium orthophosphate to disubstituted sodium orthophosphate and to monosubstituted sodium orthophosphate is 1: 2: 4, respectively. The mixture is dissolved in water and introduced into the boiler. Add 0.06 kg of tonarol. The consumption of drinking water is 12.14 kg. The mixture is stirred and heated slowly at 750 rpm for 2 minutes. The mixture is melted under vacuum with constant stirring (1500 rpm) at a temperature of 80-85 ^o C, then include stirring at 3000 rpm for 1 minute. Homogenization of the molten mass occurs. The hot mass is packed up. The packaged cheese is cooled in a tunnel-type refrigerator with a temperature of about 0 ^o C to a product temperature of 8-10 ^o C, the product has a pleasant creamy, slightly curdled taste and smell, a delicate spreading texture, a uniform cream color. The product retains organoleptic characteristics after 30 days of storage at temperatures from 0 - + 4 ^o C.

 Example 2

 The method is carried out according to example 1.

The amount of skimmed milk powder is 63.5 kg. Fresh champignons are cleaned of sand and other blockages, washed with tap water and boiled in a Stefan boiler at a temperature of 95 -100 ^o C for 10 minutes. (Dry mushrooms are washed with warm water, soaked with cold water and boiled in a sealed enameled bowl or stainless steel bowl with a gentle boil for 2-3 hours. Then they are allowed to cool and the broth is carefully drained through a gauze filter. The cooled mushrooms are washed with tap water and chopped on the top). In the finished molten homogenized mass make boiled mushrooms in the amount of 22 kg and mix at 750 rpm for 30 seconds.

 The cheese has the taste of fresh cheese with the taste and smell of mushrooms, a delicate spreading consistency with the inclusion of mushroom particles, uniform throughout the mass. The structure and organoleptic characteristics are stored during storage for at least 30 days.

 Example 3

 The method is carried out according to example 1.

 The amount of carrageenan is 1.0 kg, modified corn starch - 4.0 kg, a mixture of salts of sodium poly- and orthophosphates - 18 kg, the ratio of salts is respectively 3:10, the amount of skimmed milk powder is 79.5 kg. 6 kg of dry parsley (dill or a mixture of herbs) freeze-drying is added to the molten raw material and mixed.

 The cheese has a slightly curdled taste of fresh cheese with the taste of grass introduced, a delicate, spreading consistency with the inclusion of particles of grass, the color is cream with a touch of green particles of added herbs.

 Example 4. The method is carried out as in example 1.

 The amount of skimmed milk powder is 78.5 kg. 7 kg of dry onion (garlic) is added to the molten raw material. The ratio of trisubstituted sodium orthophosphate to disubstituted sodium orthophosphate and to monosubstituted sodium orthophosphate is 1: 1: 3, respectively.

 The cheese has a smack and smell of onions (garlic) with interspersed particles in a homogeneous mass of cream cheese, organoleptic characteristics and product structure are stored after storage for a month.

 Example 5

The method is carried out as in example 1. The components are mixed in wt. %:
Curd with a mass fraction of fat (MJ) 18% - 33.0
Sour cream with MJ 30% - 33.0
Peasant butter with MJ 72.5% - 11.5
Vegetable fat with an MF of 99.9% - 7.0
Skimmed milk powder - 8.0
Edible salt - 0.45
Tonarol - 0.005
Sodium polyphosphate salts mixed with sodium orthophosphates - 1.85
Carrageenan - 0.045
Modified Corn Starch - 0.35
Water - 4.8
Total: - 100.0
The product has a pleasant creamy, slightly curdled taste and smell, a delicate spreading texture, a uniform cream color. The product retains organoleptic characteristics after 30 days of storage at a temperature of 0 - +4 ^o C.

 Example 6

The method is carried out as in example 1. The components are mixed in wt. %:
Curd with a mass fraction of fat (MJ) 18% - 32.0
Cream with MJ 30% - 34.0
Peasant butter with MJ 72.5% - 12.0
Vegetable fat with an MF of 99.9% - 7.5
Skimmed milk powder - 6.0
Edible salt - 0.5
Tonarol - 0.005
Sodium polyphosphate salts mixed with Na orthofoft - 2.0
Carrageenan - 0.095
Modified corn starch - 0.4
Ferment on pure cultures of lactic acid thermophilic and mesophilic streptococci - 1.6
Water - 3.9
Total: - 100.0
The product has a pleasant creamy, slightly curdled taste and smell, a delicate spreading texture, a uniform cream color. The product retains organoleptic characteristics after 30 days of storage at a temperature of 0 - +4 ^o C.

 Example 7

The method is carried out as in example 1. The components are mixed in wt. %:
Curd with MJ 18% - 33.5
Sour cream with MJ 30% - 33.5
Peasant butter with MJ 72.5% - 13.0
Vegetable fat with an MF of 99.9% - 8.0
Skimmed milk powder - 7.0
Dried salted shrimp meat - 1.8
Tonarol - 0.005
Salts of sodium polyphosphate mixed with Na orthophosphate - 2.0
Carrageenan - 0.095
Modified corn starch - 0.04
Water - 1.06
Total: - 100.0
The cheese has a taste and smell of shrimp, the color is pinkish (due to the color of the shrimp meat) uniform throughout the mass of cream cheese, the organoleptic characteristics and structure of the product remain after storage for a month.

 Example 8

The method is carried out as in example 1. The components are mixed in wt.%;
Curd with MJ 18% - 33.5
Sour cream with MJ 30% - 33.5
Cow butter, peasant with MJ 72.5% - 11.5
Vegetable fat with an MF of 99.9% - 7.0
Skimmed milk powder - 8.0
Edible salt - 0.45
Tonarol - 0.005
Potassium Sorbate - 0.1
Salts of sodium polyphosphate mixed with Na orthophosphates - 1.85
Carrageenan - 0.045
Modified corn starch - 0.35
Water - 3.7
Total: - 100.0
The product has a pleasant creamy, slightly curdled taste and smell, a delicate spreading texture, a uniform cream color. The product retains organoleptic characteristics after 30 days of storage at a temperature of 0 - +4 ^o C.

 Example 9

 The method is carried out as in example 1. The components are mixed in wt.%.

Curd with MJ 18 - 32.0
Sour cream with MJ 30% - 34.0
Peasant oil with MJ 72.5% - 12.0
Vegetable fat with an MF of 99.9% - 7.5
Skimmed milk powder - 5.0
A mixture of herbs (garden herbs - coriander, cumin, celery, basil, etc.) subl. drying - 1.2
Edible salt - 0.5
Tonarol - 0.005
Salts of sodium polyphosphate mixed with Na orthophosphate - 2.0
Carrageenan - 0.095
Modified corn starch - 0.4
Water - 5.3
Total: - 100.0
The product has a pleasant creamy taste and aroma of introduced garden herbs interspersed with particles in a homogeneous mass of cream cheese, the organoleptic characteristics and structure of the product are stored after storage for 30 days at a temperature of 0 - + 4 ^o C.

Literature
1.SU 94001176 A1, 09.20.1995.

 2. TU 2064-015-053331552-95 "Cream cheese" Alyonushka ".

 3. GB 1174861 A, 12/17/1969.

Claims (4)

1. A method of producing cream cheese, comprising mixing cottage cheese, a fat component, melting salts and heating the resulting mixture, characterized in that the mixture is subjected to melting and homogenization after stirring and heating, and skim milk or cream, salt, cream, salt are additionally added to the mixture edible food, tonarol, carrageenan, modified corn starch, drinking water, as a fat component use a mixture of peasant butter and vegetable fat with a mass fraction of fat 99.9%, and as melting salts - sodium polyphosphate salts in a mixture with sodium orthophosphates, taken in the ratio respectively (1-3): (1-10), while the ratio of trisubstituted sodium orthophosphate to disubstituted sodium orthophosphate and to monosubstituted sodium orthophosphate is respectively 1: (1-2): (2-4), in the following ratio of components, wt. %:
Cottage cheese - 32.0-33.6
Sour cream or cream - 33.0-34.0
Peasant butter - 11.0-14.0
Vegetable fat with an MF of 99.9% - 6.0-11.0
Skimmed milk powder - 5.0-8.6
Edible salt - 0.45-0.50
Tonarol - 0.005-0.007
Salts of Na polyphosphate in a mixture with Na orthophosphates, taken in the ratio of trisubstituted Na orthophosphate to disubstituted Na orthophosphate and monosubstituted Na orthophosphate, respectively 1: (1-2): (2-4) - 1.8-2.0
Carrageenan - 0.04-0.10
Modified corn starch - 0.2-0.4
Drinking Water - Else
2. The method according to p. 1, characterized in that flavoring fillers are additionally introduced into the mixture after melting.  3. The method according to p. 1, characterized in that the fillers use fresh or dried mushrooms, a mixture of freeze-dried herbs, dried parsley or dill, paprika, dried onion or garlic and shrimp meat.  4. The method according to p. 1, characterized in that when making cream in the mixture an additional 1.6 to 2.0 wt. % fermentation of lactic acid pure cultures of thermophilic and mesophilic streptococci.  5. The method according to p. 1, characterized in that the mixture, along with other components, is additionally added before heating no more than 0.1 wt. % sorbic acid or potassium sorbate.

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