RU2216191C1 - Soft cheese producing method - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves pasteurizing nut emulsion; cooling to ripening temperature; introducing enzyme such as mixture of Lactobacillus acidophilus and Str. thermophilus used in the ratio of 1:3 in an amount of at least 3%; introducing curdling ferment in the form of 20-30% aqueous solution, such as mixture of crystalline calcium chloride and powdered bischofite used in the ratio of 1:1; mixing resultant mixture for obtaining of cheese curd; providing maturation of cheese mass; introducing aromatizer, such as aminoacetic acid, in an amount of at least 0.03%. EFFECT: increased shelf life, nutritive and biological value of ready product. 2 tbl

Description

 The invention relates to the food industry and can be used in the production of soft cheese.

 There is a method of producing soft cheese from soybean emulsion, which includes pasteurization of soybean emulsion, cooling to the fermentation temperature, introducing the starter and coagulation component, heating the clot and its cooling, separating whey, ripening grain, adding flavoring, salting and molding the cheese head [1].

 The disadvantage of this method is the low shelf life of cheese obtained by a known method.

 The technical result is an increase in the shelf life of the finished product and an increase in its nutritional and biological value.

 This is achieved using a method for producing soft cheese, including pasteurization of a vegetable emulsion, cooling to a fermentation temperature, introducing a starter and coagulating enzyme, mixing, obtaining a clot, heating it, cooling, separating whey, ripening the curd, adding flavoring, salting, forming heads , packing and ripening, chickpea emulsion with a protein content of 3.2% is used as a plant emulsion, a mixture of Lactobacillus acidophilus and Str. thermophilus in a ratio of 1: 3 in an amount of not less than 3% as a coagulation enzyme, use a mixture of crystalline calcium powder and bischofite powder in a ratio of 1: 1 in the form of a 20-30% aqueous solution, and as an aromatic agent - aminoacetic acid (glycine) in amount not less than 0.03%.

The method is as follows. To obtain chickpea emulsion, 2 kg of dried chickpea beans are soaked in tap water for 8 hours. The swollen beans are washed with water and crushed in an apparatus with water (13 L), preheated to a temperature of 68 ^o C. Grinding is carried out for 3 minutes, after which sharp steam is fed until a temperature of 85 ^o C is reached and incubated for 4 minutes.

The treated suspension is filtered through a tissue filter to obtain a 15 L chickpea emulsion with a protein content of 3.2%. Then the chickpea emulsion is cooled to a fermentation temperature of 28-32 ^{° C.} and a starter is introduced into it, which is used as a mixture of Lactobacillus acidophilus and Str.thermophius in a ratio of 1: 3 in an amount of 3%. At the same time, a coagulation enzyme is introduced, which is used as a mixture of crystalline calcium chloride and powder bischofite obtained according to TU 2152-070-10514645-01 in a ratio of 1: 1 in the form of a 20-30% aqueous solution. The introduction of the components is carried out with stirring for 15-20 minutes In this case, the chickpea emulsion is fermented within 4 hours when using a 20% aqueous solution of coagulation enzyme and for 5 hours when using a 30% aqueous solution.

Then it is heated to a temperature of 78-82 ^o C, maintained for 15-20 minutes, get a clot, cooled to a temperature of 40-42 ^o C, followed by separation of the serum.

 The ripening of the grain of the cheese mass is carried out for 20-25 minutes, cut, whey is separated. Then make the flavoring - aminoacetic acid (glycine) in an amount of 0.03%.

The formation of cheese heads is carried out for 50-60 minutes, followed by salting for 6-12 hours with a salt concentration of 10-20% of the volume of liquid at a temperature of 6-10 ^o With periodic turning, Packed with further ripening for 21-23 hours at a temperature of 10-12 ^o With periodic turning and post-cooling to a temperature of 2-6 ^o C.

 The chemical composition of powdered bischofite is presented in table. 1 at the end of the description.

 Use as a starter culture Lactobacillus acidophilus and Str. thermophi lus, and as a coagulation enzyme, a mixture of calcium chloride and bischofite allows you to get not only a dense and elastic clot, but also provides good organoleptic properties.

 The use of bischofite as a coagulating enzyme contributes to the enrichment of cheese with microelements, stimulates microbiological processes in cheeses, increases the degree of breakdown of the protein mass of cheeses to free amino acids, which can allow the use of the finished product in dietary nutrition for diseases of the stomach, and also accelerates the ripening of cheese.

 When the starter culture is less than 3%, and the coagulation enzyme is less than 20%, the clot is loose, loose, and the cheese head is not formed.

 The combined action of bischofite and aminoacetic acid (glycine) increases the shelf life of the product (table 2).

Sourse of information
1. RU 2170517, A 23 C 19/076, publ. 07/20/2001.

Claims (1)

 A method for producing soft cheese, including pasteurization of a vegetable emulsion, cooling to a fermentation temperature, introducing a starter and coagulating enzyme, mixing, obtaining a clot, heating it, cooling, separating whey, ripening cheese curd, adding flavoring, salting, forming heads, filling and ripening characterized in that a chickpea emulsion with a protein content of 3.2% is used as a plant emulsion, a mixture of Lactobacillus acidophilus and Str. thermophilus in a ratio of 1: 3 in an amount of not less than 3%, as a coagulation enzyme use a mixture of crystalline calcium powder and bischofite powder, in a ratio of 1: 1 in the form of a 20-30% aqueous solution, and as an aromatic agent - aminoacetic acid - glycine in amount not less than 0.03%.

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