RU2459433C2 - Method for production of taste-and-flavour additive with taste and flavour of "cheddar" type cheese - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method for production of a taste-and-flavour additive with taste and flavour of "Cheddar" type cheese involves formulation of a melting mixture, the obtained mixture melting, the melted mixture cooling, an enzyme complex introduction, the mixture hydrolysis, thermal inactivation of the enzymes and cooling; the weight fraction of dry substances in the melting mixture is 40-42%; the protein-and-fat component used is represented by solely ripened rennet cheeses; the melted mixture pH Is corrected with tri-basic sodium phosphate; additionally included in the enzyme complex for hydrolysis are lipophagic enzyme Lipomod 187 P, lipophagic enzyme Palatase 20000 L, proteolytic enzymes Neutrase 0.8 L and Flavourzyme 500 L, hydrolysis is performed at a temperature of 46-48°C during 36-48 h with the mixture being fermented stirred during 5-7 min every hour till accumulation of a quantity of free fat acids equal to 300-400 mEq/100 g of fat and a quantity of amine nitrogen equal to 0.5-1.5%; then one of the enzymes at a temperature of 83-87°C with maintenance for 10-20 min with the mixture subsequently cooled to a temperature of 18-20°C.

EFFECT: invention enables optimisation of the composition of raw material for the protein-and-fat component hydrolysis and improvement of the taste and flavour characteristics of the taste-and-flavour additive with taste and flavour of "Cheddar" type cheese.

3 tbl, 4 ex

Description

The invention relates to the food industry, in particular to the biotechnology of a natural flavoring additive with a taste and aroma similar to Cheddar cheese, intended to give a pronounced cheese flavor to food products, in particular processed cheeses and processed cheese products.

Flavoring additives (VAD) with cheese taste and aroma are produced mainly from cheese or cheese grain. This type of raw material contains casein and a small amount of whey proteins and milk fat as the main protein-fat component; in some cases, cream is additionally added to the fermented mixture. The products of hydrolysis of milk proteins and fat in concentrations ten times higher than those of natural cheeses form the basis of the aromatic characteristics of VAD.

The use of exogenous enzymes, i.e. those enzymes that are added in addition to traditionally used in cheese technology to accelerate ripening.

When processing cheese clots with exogenous enzymes, the finished product acquires new or more pronounced shades of taste and can be used as a ready-to-eat product or as a flavoring additive.

A known method for the production of natural cheese with an intense taste and aroma of cheese type "Cheddar" [US patent No. 4172900], in which it is proposed to use a combination of lipolytic enzymes of animal origin, proteolytic enzymes of microbial origin and culture of micrococci and starter microorganisms as sources of lipases and proteases. However, exogenous enzymes with low activity and low concentrations are used in this invention, and the required level of hydrolysis products (mainly free fatty acids) is achieved due to the long fermentation process (up to 3 months).

US patent No. 4595594 discloses a method for producing a cheese flavor product, which is prepared by incubating cheese and cheese grain with the addition of lipase, the best result is achieved in a combination of lipase with a neutral protease. The fermentation process continues until the partial decomposition of the cheese monolith with the formation of a homogeneous, easily mixed mixture. Cream is added to the mixture, and the further process is controlled until the necessary level of flavoring substances is accumulated. In particular, the total duration of fermentation of Cheddar cheese or fresh cheese grain is about 48 hours. The intensity of the cheese flavor is so high that the product must be diluted before use. The disadvantage of this method is the introduction of raw milk containing milk fat in two stages, which is accompanied by a lack of harmonious taste and aroma of the final product.

US patent No. 4752483 describes a process for the rapid preparation of cheese flavoring ingredients. Cheese grain is mixed with water, proteases, lipases and thermostatted until the formation of high intensity cheese flavors. In particular, the use of “Cheddar” cheese or “Cheddar” cheese at the age of less than 60 days is provided. The cheese is crushed to a particle size of not more than 2 mm, mixed with an aqueous solution of lipase and protease, fermented for 5.5 days to obtain a concentrated cheese-flavoring ingredient. The disadvantage of this method is the lack of emulsification of milk fat-containing raw materials and the duration of the fermentation process.

US Pat. No. 5,211,972 discloses a composition comprising medium-fat cheese or cream in which the fat and proteins are enzymatically modified. This approach allows you to create a gamut of cheese flavoring ingredients without the participation of starter microflora. Cream and / or semi-solid mature cheese is processed with a lipolytic enzyme, semi-solid mature cheese is processed with a proteolytic enzyme represented by an acidic protease or a neutral protease. Cream lipolysis proceeds at 38 ° С for 16 hours, proteolysis of Cheddar cheese takes place under the same conditions. The disadvantage of this technology is the separation of the processes of proteolysis and lipolysis, which can cause the process of microbiological damage to the raw materials processed by proteases.

The closest technical solution to the invention is the technological scheme for producing a flavoring additive developed by Novozymes (Denmark), producing enzymes for modifying dietary fats, proteins and carbohydrates in order to change their functional properties [Use of Palatase, Neutrase and Flavourzyme enzymes for the production of cheese flavor. Recommendations for the use of Novozymes enzymes No. 2001-07062-02].

In its preparation, the Palatase 20000 L lipolytic enzyme and Neutrase 0.8 L or Flavourzyme 500 L proteolytic enzymes are used. Lipase forms a characteristic fatty acid profile, and proteases form a sharp note of cheese flavor. The produced product is devoid of cheese structure. It is widely used in snacks, a variety of food dishes, sauces and cookies.

In the Novozymes VAD manufacturing process, fresh cheese grain is used as the protein-fat component of the mixture for melting with a mass fraction of solids of 45%. 100 kg of grain are crushed, mixed with water, 1 kg of disubstituted potassium phosphate is added to the mixture. It is allowed to use cheeses of different ages, a mixture of cheese with skimmed milk powder, milk protein concentrate, however, the proportion of natural cheese in the raw mix should not be lower than 25% due to the negative effect of excess lactose on the hydrolysis process and the taste of the obtained VAD. The resulting mixture was emulsified by stirring and melted at a temperature of 85 ° C for 5 minutes. The finished molten mixture is cooled to 45-50 ° C, a complex of enzymes (% of the total mass of the molten mixture) is added: Palatase lipase 20,000 L - 0.09%, Neutrase protease 0.8 L - 0.14% or Flavorourme 500 L - 0.09 % and hydrolysis of the mixture is carried out at the same temperature for 18-24 hours. Neutrase 0.8 L is recommended to obtain a weak acute taste. When obtaining a VAD with a pronounced pungent taste, it is necessary to add Flavourzyme 500 L, which releases a high amount of free amino acids, which act as flavor enhancers, during hydrolysis. The low pH of the hydrolyzed mixture (5.1-5.2) leads to its separation due to acid coagulation of casein. The increased acidity of the mixture after hydrolysis. The enzymatic process is stopped by heating under conditions providing thermal inactivation of the enzymes (85 ° C, 10 min).

The authors experimentally established that when this type of VAD is included in the formulation of processed cheeses and processed cheese products, an unexpressed cheese taste and aroma appears, and with an increase in the dose, a greasy, rancid taste characteristic of overripe cheese with a deep breakdown of milk fat appears. The main reason for its unsatisfactory taste is the lack of medium chain fatty acids and a high proportion of higher fatty acids.

The technical result in the implementation of the present invention consists in optimizing the composition of the raw materials for hydrolysis of the protein-fat component and improving the taste and aromatic characteristics of the flavoring additive with the taste and aroma of Cheddar cheese in order to expand the scope of the finished product, in particular in the production of processed cheeses and processed cheese products.

The specified technical result is achieved by the fact that in the method for the production of a flavoring additive with the taste and aroma of Cheddar cheese, comprising making a mixture for melting, melting the resulting mixture, cooling the molten mixture, introducing an enzyme complex consisting of the lipatolytic enzyme Palatase 20000 L and proteolytic Neutrase 0.8 L and Flavorourme 500 L, hydrolysis of the mixture, thermal inactivation of enzymes and cooling, according to the invention as part of a mixture for melting a mass fraction of solids of 40-42% as protein fat Only mature rennet cheeses are used in the new component, while the ratio of mass fractions of fat in the mixture for melting and solids in it is 1: 2.4-1: 2.5, respectively, the pH of the molten mixture is adjusted with trisubstituted sodium phosphate in an amount of 0.7- 0.8% of the total mass of the mixture, the lipomolytic enzyme Lipomod 187 P in the amount of 0.15-0.17% of the mass of the molten mixture is additionally included in the complex of enzymes for hydrolysis, and the lipolytic enzyme Palatase 20000 L is added in the amount of 0.20-0 , 22% by weight of the molten mixture, proteolytic enzymes Ne utrase 0.8 L and Flavorourme 500 L are used together in an amount of 0.30-0.32% and 0.20-0.22% by weight of the molten mixture, respectively, hydrolysis is carried out at a temperature of 46-48 ° C for 36-48 hours the frequency of mixing the fermented mixture for 5-7 minutes every hour until the amount of free fatty acids 300-400 meq / 100 g of fat and amine nitrogen is accumulated is 0.5-1.5%, after which the enzymes are inactivated at a temperature of 83-87 ° C holding for 10-20 minutes and cool the mixture to a temperature of 18-20 ° C.

In the mixture for melting according to the proposed technology, mature rennet cheeses with a mass fraction of fat in dry matter of 45-50% at the age of 40-60 days and mature rennet fat-free cheeses at least 40 days old are used. It is possible to use high-fat butter in a mixture for melting with a mass fraction of fat of at least 72.5%.

The invention is implemented as follows.

The formulation of the components for the preparation of the mixture for melting, which is the basis for hydrolysis in obtaining VAD with the taste and aroma of Cheddar cheese, are presented in table 1.

Cheeses are cleaned of film and paraffin using water at a temperature of 90-95 ° C. Then the cheese is washed with warm water at a temperature of 40-45 ° C and rinsed with cold water. The peeled and washed cheese is crushed on a top with two grills, with a hole diameter of 10-5 mm or cut into blocks weighing 0.5-1.0 kg. In the case of using high-fat butter, it is crushed on the same top. Prepared for melting raw materials are loaded into a melting pot.

Table 1 - VAD recipe with a mass fraction of solids of 40.0-42.0%, a mass fraction of fat in dry matter of 40.0-42.0% (per 1 ton of VAD).

Table 1 name of raw materials Weight kg Rennet cheese with a mass fraction of fat in dry matter 45.0-50.0% 466.0-608.4 Peasant oil mass fraction of fat in dry matter not less than 72.5% 0.00-37.6 Fat-free rennet cheeses with a mass fraction of solids of 40.0-45.0% 50.8-190.4 A solution of sodium tripolyphosphate mass fraction of solids 20.0% 75.2-85.0 Trisubstituted Sodium Phosphate 7.0-8.0 Drinking water 230.7-268.3

Salt-melter sodium tripolyphosphate is introduced into the mixture for melting in the form of a 20% aqueous solution.

A portion of the dry salt corrector for adjusting the pH of the molten mixture — trisubstituted sodium phosphate — in an amount of 0.7-0.8% of the total mass of the mixture is dissolved in a 20% solution of a salt-melter — sodium tripolyphosphate, taken in the amount calculated according to the recipe. The resulting solution is added to the components loaded into the melting pot.

Melting the prepared mixture is carried out by heat treatment in melting boilers with a steam jacket and a mechanical stirrer at a temperature of 85-87 ° C and a duration of 7-15 minutes Last of all, a solution of a salt-melter with a salt-corrector, 1 / 4-1 / 3 part of water is added.

The mixture is melted to a temperature of 65-70 ° C, then the remaining water is added, heated to the melting temperature and melted until tender. The end of melting is determined by the state of the mass, which becomes homogeneous and sufficiently fluid, without the presence of unmelted particles.

The molten mixture is cooled to a temperature of 50-52 ° C.

The addition of trisubstituted sodium phosphate as a correction salt leads to a shift in the pH of the molten mixture to the alkaline region by 0.6-0.8 units. pH compared to the pH of the prototype mixture containing disubstituted potassium phosphate. This technique contributes to the fact that the resulting molten mixture after application of enzymes does not exfoliate, as in the prototype, and maintains uniformity throughout the entire fermentation process due to the fact that the pH does not shift below 5.3-5.4 and does not lead to acid coagulation of the casein complex. Finding the fermentable mixture in a state of homogeneous emulsion throughout the entire fermentation process creates the most favorable conditions for the hydrolysis of its protein-fat component.

Before hydrolysis, an aqueous solution of enzyme preparations is prepared. Weighed portions of enzyme preparations (based on 1000 kg of the molten mixture of components): Palatase 20,000 L [with activity of 20,000 Esterase units / g] in an amount of 2.0-2.2 kg (0.20-0.22%), Lipomod 187 P [with an activity of 11,000 Esterase units / g] in an amount of 1.5-1.7 kg (0.15-0.17%), Flavourzyme 500 MG [with an activity of 500 LAPA units / g] in an amount of 2.0-2, 2 kg (0.20-0.22%), Neutrase 0.8 L [with an activity of 0.8 units according to Anson / g] in an amount of 3.0-3.2 kg (0.30-0.32%) - combine and mix with pasteurized drinking water, heated to a temperature of 30-35 ° C, bringing the total weight of the solution to 22-25 kg. The resulting solution was stirred until a suspension of uniform consistency was obtained.

The use of a combination of two lipolytic enzymes Palatase 20,000 L and Lipomod 187 P allows you to change the direction of lipolysis and enrich VAD with free fatty acids, which occupy an intermediate position between volatile and higher fatty acids, forming a more harmonious taste compared to the prototype. The combination of two proteolytic enzymes Flavourzyme 500 MG and Neutrase 0.8 L also allows you to get a more acute taste, similar to the taste of Cheddar cheese.

A solution of enzyme preparations is introduced into the molten mixture at a temperature of 50-52 ° C and stirred for 10-15 minutes until the mixture turns from a viscous-fluid to a fluid state.

The fermented mixture from the smelter is transferred to a fermenter equipped with a heat jacket and a mixing device. Hydrolysis is carried out at a temperature of 4b-48 ° C for 36-48 hours and periodic stirring for 5-7 minutes every hour. After hydrolysis is complete, thermal inactivation of the enzymes is carried out at a temperature of 83-87 ° C with a holding time of 10-20 minutes. Then the mixture is cooled to a temperature of 18-20 ° C.

After thermal inactivation of enzymes, VAD is sent to a filling machine and packaged. The packaged VAD is cooled in special cooling rooms at an air temperature from plus 6 ° C to minus 4 ° C. Duration of cooling - from 1 hour to 12 hours. VAD is stored at a temperature of (2 ± 2) ° С and relative air humidity of not more than 85%.

Table 2 presents the chemical indicators of VAD according to the proposed technology.

table 2 Mass fraction,% Active acidity, units pH Fatty acidity, mmol / 100 g fat in dry matter moisture fat amine nitrogen 40.0-42.0 1.0-1.5 58.0-60.0 5.3-5.4 300-400

Description of the appearance and organoleptic characteristics of the VAD for the proposed technology are given in table 3.

Table 3 Name of indicator (characteristic) Content Characteristics Appearance VAD is packed in cups or boxes of polymeric material, closed with a removable lid or hermetically sealed with a heat-sealing layer of foil or polymeric material. The surface after removing the lid is clean, dry, not moldy. Consistency Paste-like (plastic), from viscous-flowing to smearing Test color Light yellow to cream Sectional view Lack of a picture Taste 1.5-1.6% VAD give taste and aroma of Cheddar cheese to processed cream cheese

A comparative analysis of the proposed technical solution with the prototype shows that the distinctive advantages of the prototype are the following:

- the use in the composition of raw materials only mature rennet cheeses with a high fat content, mature rennet fat-free cheeses and high-fat butter ensures a pronounced taste and aroma of Cheddar cheese in the finished VAD;

- the use of salt-pH corrector ensures the homogeneity of the consistency of the VAD;

- selection of the optimal composition and concentration of the complex of enzymes for hydrolysis of the molten mixture according to the proposed technology promotes the formation of hydrolysis of milk fat and protein profile of fatty acids and low molecular weight protein hydrolysis products that most closely mimic the flavor characteristics of Cheddar cheese.

Thus, optimization of the composition of raw materials by the degree of maturity of natural rennet cheeses, which form the basis of VAD according to the proposed technology, the use of a salt corrector to adjust the pH of the molten mixture, as well as hydrolysis by a complex of enzymes of experimentally selected composition and concentration under specified process conditions and processing of the hydrolyzate determine the taste of the new VAD, devoid of blemish defect, rancid and as close as possible to the taste characteristics of Cheddar cheese, which, according to Allows you to expand the range of food products with the taste and aroma of Cheddar cheese and use the new technology in the production of processed. cheeses and processed cheese products.

The proposed VAD is a cost-effective replacement for expensive mature natural cheeses in the production of food products, in particular processed cheeses and processed cheese products, since it is introduced in a smaller amount (1.5-2.0%), making it possible to use cheaper, unripe cheese and non-dairy protein raw materials without compromising the taste characteristics of the finished product.

Example 1

134.3 kg of cheese "Russian" mass fraction of fat in dry matter 50 "% at the age of 60 days, 35.1 kg of skimmed rennet cheese at the age of 40 days, 18.8 kg of a 20% solution of sodium tripolyphosphate with trisubstituted dissolved in it sodium phosphate in an amount of 1.9 kg, 67.5 kg of boiled water is introduced into the Stefan brand melting boiler and melted at a temperature of 85 ° C for 15 minutes. The molten mixture is cooled to a temperature of 50 ° C and enzyme complex is introduced: Palatase 20,000 L - 500 g, Lipomod 187P - 375 g, Flavourzyme 500 L - 550 g and Neutrase 0.8 L - 750 g in the form of an aqueous solution prepared by dissolving them in 2, 5 liters of boiled warm water. The molten mixture with the introduced enzymes is stirred for 10-15 minutes until a fluid consistency is obtained and pumped by a gear pump into a fermenter equipped with a jacket for supplying a thermostatic coolant and a multi-tier propeller stirrer. Hydrolysis is carried out at a temperature of 47-48 ° C, for 36 hours with periodic stirring for 5 minutes every hour until the accumulation of free fatty acids - 350 meq / 100 g of fat and amine nitrogen - 1.25%. After hydrolysis is complete, the enzymes are inactivated thermally, for which the mixture is heated to 85 ° C, held for 10 minutes, cooled to 20 ° C and Packed in polystyrene jars of 250 g on a filling machine. The packaged VAD is stored in a refrigerator at a temperature of 0-4 ° FROM.

Physico-chemical indicators of VAD: ppm solids 41.5%, ppm fat in dry matter 41.3%, free fatty acid content 350 meq / 100 g fat, ppm amine nitrogen 1.25%, pH 5.42. Processed cheese made from fresh cheese, butter and melting salt with the addition of 1.5% VAD has a cheese flavor and a rich aromatic background, typical for Cheddar cheese. Processed test cheese without the addition of VAD is characterized by a poor flavoring bouquet, without cheese flavor.

Example 2

116.5 kg of Russian cheese with a mass fraction of fat in dry matter 50% at the age of 40 days, 47.6 kg of skimmed rennet cheese at the age of 40 days, 9.4 kg of Krestyanskoye butter with a mass fraction of fat of 72.5%, 21.2 kg of a 20% solution of sodium tripolyphosphate with trisubstituted sodium phosphate dissolved in it in an amount of 2.0 kg, 63.3 kg of boiled water are introduced into the Stefan melting boiler and melted at a temperature of 87 ° C for 7 min The molten mixture is cooled to a temperature of 50 ° C and a complex of enzymes is introduced: Palatase 20,000 L - 550 g, Lipomod 187P - 425 g, Flavourzyme 500 L - 500 g and Neutrase 0.8 L - 750 g in the form of an aqueous solution prepared by dissolving them in 2, 5 liters of boiled warm water. The molten mixture with the introduced enzymes is stirred for 10-15 minutes until a fluid consistency is obtained and pumped by a gear pump into a fermenter equipped with a jacket for supplying a thermostatic coolant and a multi-tier propeller stirrer. Hydrolysis is carried out at a temperature of 47-48 ° C, for 48 hours with periodic stirring for 5 minutes every hour until the accumulation of free fatty acids - 400 meq / 100 g of fat and amine nitrogen - 1.5%. After hydrolysis is complete, the enzymes are inactivated thermally, for which the mixture is heated to 85 ° C, held for 10 minutes, cooled to 20 ° C and Packed in polystyrene jars of 250 g on a filling machine. The packaged VAD is stored in a refrigerator at a temperature of 0-4 ° FROM.

Physico-chemical indicators of VAD: ppm solids 41.8%, ppm fat in dry matter 41.3%, free fatty acid content 400 meq / 100 g fat, ppm amine nitrogen 1.5%, pH 5.38. Processed cheese made from fresh cheese, butter and melting salt with the addition of 1.5% VAD has a cheese flavor and a rich aromatic background, typical for Cheddar cheese. Processed test cheese without the addition of VAD is characterized by a poor flavoring bouquet, without cheese flavor.

Example 3

152.1 kg of Kostroma cheese with a mass fraction of fat in dry matter 50% at the age of 45 days, 12.7 kg of skimmed rennet cheese at the age of 40 days, 18.8 kg of a 20% sodium tripolyphosphate solution with 1.75 kg dissolved trisubstituted sodium phosphate, 72.7 kg of boiled water are introduced into the Stefan brand melting boiler and melted at a temperature of 87 ° C for 7 minutes. The molten mass is cooled to a temperature of 52 ° C and a complex of enzymes is introduced: Palatase 20,000 L - 500 g, Lipomod 187 P - 375 g, Flavourzyme 500 L - 550 g and Neutrase 0.8 L - 800 g in the form of an aqueous solution prepared by dissolving them in 2 , 3 l of boiled warm water. The molten mixture with the introduced enzymes is stirred for 10-15 minutes until a fluid consistency is obtained and pumped by a gear pump into a fermenter equipped with a jacket for supplying a thermostatic coolant and a multi-tier propeller stirrer. The fermentation process is carried out at a temperature of 47-48 ° C, for 36 hours with periodic stirring »5 minutes every hour until the accumulation of free fatty acids - 300 meq / 100 g of fat and amine nitrogen - 1.0%. After hydrolysis is complete, the mixture is heated to 85 ° C, held for 10 min, cooled to 20 ° C and Packed in a polystyrene jar of 250 g on a filling machine. The packaged VAD is stored in a refrigerator at a temperature of 0-4 ° C.

Physico-chemical characteristics of the flavor: ppm solids 40.5%, ppm fat in dry matter 40.8%, free fatty acid content 300 meq / 100 g fat, ppm amine nitrogen 1.0%, pH 5.44. Cream cheese dough made from fresh cheese, butter and melting salt with the addition of 2.0% VAD has a cheese flavor and a rich aromatic background, typical for Cheddar cheese. Processed test cheese without the addition of VAD is characterized by a poor flavoring bouquet, without cheese flavor.

Example 4

126.5 kg of Kostroma cheese with a mass fraction of fat in dry matter 50% at the age of 45 days, 31.3 kg of fat-free rennet cheese at the age of 40 days, 8.3 kg of Krestyanskoye butter with a mass fraction of fat of 72.5%, 21.2 kg of a 20% sodium tripolyphosphate solution with trisubstituted sodium phosphate dissolved in it in an amount of 2.0 kg, 70.8 kg of boiled water are introduced into the Stefan melting boiler and melted at a temperature of 85 ° C for 15 min The molten mixture is cooled to a temperature of 50 ° C and a complex of enzymes is introduced: Palatase 20,000 L - 550 g, Lipomod 187P - 425 g, Flavourzyme 500 L - 500 g and Neutrase 0.8 L - 750 g in the form of an aqueous solution prepared by dissolving them in 2, 5 liters of boiled warm water. The molten mixture with the introduced enzymes is stirred for 10-15 minutes until a fluid consistency is obtained and pumped by a gear pump into a fermenter equipped with a jacket for supplying a thermostatic coolant and a multi-level propeller stirrer. Hydrolysis is carried out at a temperature of 47-48 ° C, for 48 hours with periodic stirring for 5 minutes every hour until the accumulation of free fatty acids - 400 meq / 100 g of fat and amine nitrogen - 1.5%. After hydrolysis is complete, the enzymes are inactivated thermally, for which the mixture is heated to 85 ° C, held for 10 min, cooled to 20 ° C and Packed in polystyrene jars of 250 g on a filling machine. The packaged VAD is stored in a refrigerator at a temperature of 0-4 ° FROM.

Physico-chemical indicators of VAD: ppm solids 40.5%, ppm fat in dry matter 41.0%, free fatty acid content 400 meq / 100 g fat, ppm amine nitrogen 1.5%, pH 5.38. Cream cheese dough made from fresh cheese, butter and melting salt with the addition of 2.0% VAD has a cheese flavor and a rich aromatic background, typical for Cheddar cheese. Processed test cheese without the addition of VAD is characterized by a poor flavoring bouquet, without cheese flavor.

Claims (2)

1. A method of manufacturing a flavoring additive with the taste and aroma of Cheddar cheese, comprising making a mixture for melting, melting the resulting mixture, cooling the molten mixture, introducing a complex of enzymes, hydrolyzing the mixture, thermal inactivation of the enzymes and cooling, characterized in that in the composition of the mixture for melting mass fractions of solids of 40-42%, only mature rennet cheeses are used as a protein-fat component, while the ratio of mass fractions of fat in the mixture for melting and solids in it it is 1: 2.4-1: 2.5, respectively, the pH of the molten mixture is adjusted with trisubstituted sodium phosphate in an amount of 0.7-0.8% of the total weight of the mixture, the Lipolod 187 P lipolytic enzyme in the amount of 0.15-0.17% by weight of the molten mixture, and the Palatase 20,000 L lipolytic enzyme is added in an amount of 0.20-0.22% by weight of the molten mixture, the Neutrase 0.8 L and Flavorourzyme 500 L proteolytic enzymes are used together in an amount of 0, 30-0.32% and 0.20-0.22% by weight of the molten mixture, respectively, hydrolysis is carried out at a temperature e 46-48 ° C for 36-48 hours with a frequency of stirring the fermented mixture for 5-7 minutes every hour until the amount of free fatty acids 300-400 meq / 100 g of fat and amine nitrogen is accumulated 0.5-1.5%, after this carry out the thermal inactivation of the enzymes at a temperature of 83-87 ° C with a holding time of 10-20 min and cool the mixture to a temperature of 18-20 ° C. 2. The method according to claim 1, characterized in that the composition of the mixture for melting includes mature rennet cheeses with a mass fraction of fat in dry matter of 45-50% at the age of 40-60 days and non-fatty rennet cheeses at the age of at least 40 days.