RU2213464C2 - Method of producing soft acid-rennet rye bran cheese - Google Patents

Abstract

FIELD: cheese industry. SUBSTANCE: method involves pasteurizing normalized milk and cooling it to fermentation temperature; introducing rye bran preliminarily fried at temperature of 200-210 C for 10 min in an amount of 5.0% by weight of normalized milk; providing curdling of mixture, mixing and separating whey; salting, self-pressing and packing. Resultant product has improved dietary and prophylactic properties. EFFECT: increased nutritive and biological value of product. 1 ex

Description

 The invention relates to cheese production, and in particular to methods for the production of soft acid and rennet cheeses.

 Known methods for producing soft acid-rennet cheeses with sea buckthorn concentrate - "Sea buckthorn", with sea kale "Sea" [1], using various types of edible ferns - "Forest" [3], using soy extract - "Soft combined" [ 3], with the addition of parsley, dill, celery - "Spring" [5].

 The use of components such as parsley, dill, celery, fern leads to an increase in the nutritional value of cheese, enriching it with potassium, β-carotene, ascorbic acid, niacin and other biologically active substances. In addition, fern enriches with proteins and sugars, seaweed - iodine.

 However, the disadvantage of producing these cheeses is the low content of dietary fiber in the finished product.

A known method for the production of soft acid-rennet cheese "Black-fruited" [2], including pasteurization of a normalized mixture at a temperature of 76 ± 2 ^o C with an exposure of 22 ± 2 s, fermentation at a temperature of 32 ^o C, introduction of black chokeberry pulp into cheese grain.

 The disadvantage of the production of "Aronia" cheese is that the finished product has a low content of dietary fiber. Rowan fruits undergo lengthy preparation - defrosting for 2.5-3.0 hours, after which they can be stored for only four hours.

 In addition, cheese has a low nutritional value (169.10 kcal).

 The technical result consists in increasing the nutritional and biological value, as well as giving dietary and preventive properties.

 The technical result is achieved by introducing processed rye bran before coagulation of the normalized mixture in an amount of 5% by weight of the normalized mixture.

 Rye bran is a rich source of dietary fiber, which has high hydrophilicity and adsorption ability, binds heavy metal salts, radionuclides in the intestine and helps to remove them from the body, improving intestinal motility.

 The method is as follows.

In the production of cheese, milk normalized by fat is used, which is pasteurized at a temperature of 87 ^o With an exposure of 20 s. Pasteurized mixture with acidity 20.. . 22 ^o T is cooled to a fermentation temperature of 32 ^o C. Before coagulation, a bacterial starter culture from strains of mesophilic lactic streptococci in the amount of 2.5% by weight of the normalized mixture is introduced into the normalized mixture. After the acidity of the mixture increases to 22 ... 25 ^o T, calcium chloride is added in the form of an aqueous solution at the rate of 10 ... 40 g of dry salt per 100 kg of normalized mixture, rye bran in the amount of 5% by weight of the normalized mixture, which is pre-treated by frying at a temperature of 200-210 ^o C for 10 min and cooled to a temperature of 20 ^o C, milk-clotting preparation in an amount of 2.0 ... 2.5 g per 100 kg of the mixture. Milk with the added components is kneaded for 4 ... 6 min and left alone for clotting. The duration of coagulation ranges from 30 to 40 minutes. The finished clot should be dense, have sharp edges in the cut and secrete a small amount of transparent serum. After that, the clot is carefully cut with lyres to obtain particles with face sizes from 20 to 30 mm, knead for 8 ... 12 minutes. In cases where, for some reason, the normal drying of the grain is delayed, it is heated to a temperature of 37 ^o C, without stopping mixing, and then kneading is carried out for 30 ... 35 minutes. At the end of kneading, serum is sampled, after which table salt is added at the rate of 100 g per 100 kg of the mixture. Serum residues are removed before molding. The cheese mass is mixed, after which the grain is kneaded 10.. . 15 minutes and then evenly distributed over the molds. The total duration of self-pressing is 8 hours with periodic stirring. At the beginning of self-pressing for 2.0 ... 2.5 hours, the process is carried out at a room temperature of 20 ^o With turning over every 15 ... 25 minutes, and then -0 every 1.5. ..2.0 hours until the end of self-pressing at a temperature not exceeding 6 ^o C. By the end of self-pressing, the cheese takes the necessary shape, and its dough becomes sufficiently monolithic. Ready cheeses are packed in parchment, parchment, cellophane, polymer films and other materials. Storage of cheese is carried out at a temperature not exceeding 6 ^o C for no more than 6 days.

Before making rye bran is fried at a temperature of 200 ... 210 ^o C for 10 minutes Due to this processing method, the content of dietary fiber is increased by 4.99%, the bacterial contamination of native bran is significantly reduced.

 Example. To obtain 1 ton of soft acid-rennet cheese with rye bran, 3872 kg of whole milk with a fat content of 3.5% are taken; skim milk 2581 kg; sourdoughness 131 kg; salt 34 kg; enzyme 0.113 kg; calcium chloride 2.24 kg; rye bran 568 kg.

 The produced cheeses have a mass fraction of fat in dry matter of 45 ± 1.6%, a mass fraction of moisture of not more than 62%, and a mass fraction of salt of not more than 2.0%.

 Soft acid-rennet cheeses produced in this way have high biological and nutritional value, enriched with dietary fiber. So, the nutritional value is 1.3 times higher than the nutritional value of the Black-fruited cheese, and the content of dietary fiber is 3 times.

 Cheeses due to the introduction of rye bran have therapeutic and dietary properties. The fiber content in 100 g of the product is about 25%, which satisfies the daily need for their use.

 The use of other fillers, in addition to rye bran (black and red pepper, garlic, vanillin, sugar substitute, cinnamon), makes it possible to expand the range of the finished product, thereby satisfying consumer needs.

LITERATURE
1. Ostroumova T. A. Fundamentals of cheese production using plant and animal raw materials // Kemerovo Technological Institute of the Food Industry 25 years: achievements, problems, prospects: Collection of scientific papers. - Part 1. - Kemerovo, 1998. - S. 18-22.

 2. Kraeva N.N., Dolgoshchinova V.G. Technology of processed cheese "Citrus" // Dairy industry. - 1986. - 10. - S. 22-23.

 3. Runners V.L. A book about cheese. - M .: Agropromizdat, 1985 .-- 136 p.

 4. Samodurov V. A., Konovalova T. M., Dolgoshchinova V. G. et al. Resource-saving technology of processed cheese: Obzorn. inf. AgroNIIETE.MMP. Series Mol. prom - 1988. - 41 p.

 5. Menh L. V. Development of the technology of processed cheese with grain additives. Dis. ... cand. tech. sciences. - Kemerovo, 1996 .-- S. 139.

Claims (1)

A method for the production of soft cheese, including pasteurization of normalized milk, cooling it to the fermentation temperature, curtailing the mixture, packaging, characterized in that before coagulating the mixture, rye bran is introduced in an amount of 5.0% by weight of the normalized mixture, which is pretreated by frying at a temperature of 200 -210 ^o C for 10 min, and after coagulation of the mixture, kneading and selection of serum are carried out, after which salting and self-pressing are carried out.