RU2462870C1 - Curd production method - Google Patents

Abstract

FIELD: medicine.

SUBSTANCE: invention relates to dairy industry and may be used for curd manufacture. The method involves milk pasteurisation, milk mixture fermentation and ripening, self-pressing, pressing and cooling. In the process of fermentation one introduces into the milk mixture transglutaminase enzyme in an amount of 100 - 250 g/t or 32% - whey proteins solution in an amount of 1 - 4% of the fermented mixture, incubated with preliminarily dissolved transglutaminase in an amount of 250 g/t at a temperature of 50°C during 60 minutes.

EFFECT: invention allows to improve the nutritive and biological value of curd due to reduction of losses of biologically valuable substances that transit into whey during curd production.

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Description

The invention relates to the dairy industry and can be used in the production of cottage cheese.

A known method of producing cheese clot from milk liquids, one of which contains whey protein, and the other casein. The process includes the main step, which is to enrich the first milk fluid with whey protein in combination with transglutaminase, to obtain a modified milk fluid containing whey-protein products. Then, the modified milk liquid is mixed with the second milk liquid and coagulated with rennet to produce a clot, and thus most of the whey protein products are stored in the cheese clot [see Patent No. EP 1057411].

The disadvantage of this method is that the cheese production process includes a process such as ripening. It is believed that if transglutaminase remains active in the final product, then in the case of cheese ripening over a long period of time, this can lead to changes in the properties of cheese during storage. In the production of cottage cheese, the ripening process is absent.

A known method for the production of cottage cheese, which consists in heating the mixture to form a clot, by introducing into it with stirring heated to a temperature of about 90 ° C. Serum with an acidity of from 50 to 70 ° T. Moreover, to carry out this operation, serum is used, separated from the milk-protein clot obtained during the production of the previous batch of cottage cheese from the same source milk [see Copyright certificate No. 492266].

A known method for the production of cottage cheese, where the process of boiling the clot and dehydration of curd grain is carried out simultaneously by introducing into the mixture pre-heated to 70-80 ° C milk whey with an acidity of 50-65 ° T, followed by exposure of the clot at this temperature, pasteurization of milk is carried out at 93- 95 ° С, cottage cheese is cooled in whole pasteurized milk [see Copyright certificate No. 575076].

The disadvantage of these methods is that the addition of serum to the clot does not lead to the preservation of whey proteins in the curd, because whey proteins are in their native state and are not reactive.

The closest technical solution to the claimed is a method of producing cottage cheese in a traditional acid-rennet method, including pasteurization of a normalized mixture, cooling to a fermentation temperature, introducing a ferment containing mesophilic lactic streptococci, rennet, as well as fermentation, cutting a clot, separating whey, self-pressing and pressing clot, cooling the finished curd [see TU TI 9222-180-00419785-04 "Cottage cheese"].

The disadvantage of this method is the rather large loss of biologically valuable substances (about 50% of the dry matter of milk), which pass into the whey in the production of cottage cheese. Among them, amino acids, including free ones, are of the greatest importance.

The objective of the claimed invention is to provide a method for producing cottage cheese, which improves the nutritional and biological value of cottage cheese by reducing the loss of biologically valuable substances (about 50% milk solids), which pass into whey during the production of cottage cheese.

The problem is solved by creating a method for producing cottage cheese, including pasteurization of milk, fermentation and fermentation of the milk mixture, self-pressing and pressing, cooling, in which according to the invention, in the process of fermentation, the transglutaminase enzyme is additionally introduced in an amount of from 100 to 250 g / t.

It is advisable that in the process of fermentation in the milk mixture was additionally introduced a 32% solution of whey proteins in an amount of from 1 to 4% of the fermented mixture.

The technical result manifested in the implementation of the inventive method is to significantly reduce the loss (waste) of biologically valuable dry solids of milk in whey, thereby increasing the biological value of the resulting cottage cheese.

Enzymes are substances of a protein nature that, as organic catalysts, accelerate the course of chemical reactions in the body and play a very important role in the metabolism. Enzymes have been identified in all types of living organisms. Most enzymes are relevant only from a scientific or medical point of view, however, some of them have been used for agricultural and industrial purposes for many years.

Animals, plants and microorganisms synthesize a large number of enzymes used in industry. Some enzymes of animal or vegetable origin are also used in agriculture, however, enzymes of microbiological origin are used more often than others.

The transglutaminase enzyme is obtained from specific cultures of the Streptoverticilium mobarense microorganism. Unlike many enzyme preparations, which mainly cause hydrolysis, translutaminase forms new bonds between amino acids. It catalyzes the acyl residue transfer reaction between lysine and glutamine, which enhances peptide chains and stabilizes the protein structure.

Transglutaminase is an enzyme that binds to a network of proteins at the molecular level. It occurs, for example, in microorganisms, in fish meat, as well as in the liver and blood of mammals. Also in the human body, it forms high molecular weight protein structures.

Transglutaminase promotes the formation of cross-links between protein molecules. In the food industry, transglutaminase is primarily used to improve the physical properties of products: texture, strength and elasticity. In dairy products (in particular, yogurt and cottage cheese), the transglutaminase enzyme helps optimize their consistency. In the production of low-fat dairy products, the enzyme improves texture, as well as water-binding ability and stimulates the feeling of creaminess in the taste. The effectiveness of the use of the enzyme depends on the degree of interaction between the protein molecules.

The main advantages of the transglutaminase enzyme are its natural origin and high specificity of action, which allows to ensure the absolute environmental friendliness of finished dairy products and the absence of negative effects that appear in the late stages of the process.

In the production of cottage cheese, whey is a by-product. During the production of cottage cheese, about 50% of the dry matter of milk passes into milk whey. The biological value of whey is due to the protein nitrogen compounds contained in it, carbohydrates, lipids, mineral salts, vitamins, organic acids, enzymes, immune bodies and trace elements. Almost all 200 compounds found in milk were found in serum.

Whey proteins can serve as an additional source of arginine, histidine, methionine, lysine, threonine, tryptophan and leucine. This allows us to attribute them to complete proteins used by the body for structural metabolism, mainly for the regeneration of liver proteins, the formation of hemoglobin and blood plasma. Curd whey contains 3.5 times more free amino acids and 7 times more essential free amino acids (mainly due to valine, phenylalanine, leucine and isoleucine) than in cheese. This difference can be explained by the fact that in the production of cottage cheese there is a more intensive hydrolysis of milk proteins than in the production of cheese. Therefore, the inclusion of an additional amount of bound whey proteins in the production of cottage cheese contributes to a significant reduction in the waste of solids in whey.

The method is as follows.

Milk pasteurized at a temperature of 78-80 ° C with an exposure of 15-20 s. At the end of the exposure, the milk is cooled to 26-32 ° C and fermented with ferment, add calcium chloride (anhydrous) at a dose of 400 g / t, make rennet and transglutaminase at a dose of 0.5-1 g / t and 100-250 g / t, respectively, thoroughly mixed for 10-15 minutes, sour to acidity 56-76 ° T or pH 4.5-4.9 for 6-10 hours. The resulting clot is cut, incubated for 30-60 minutes, poured into bags for self-pressing and pressing. Pressing is carried out until the desired mass fraction of moisture is achieved, but not more than 4 hours, cooled to 9-15 ° C.

If the process involves the addition of whey proteins, a 32% whey protein solution is first prepared. Then the finished solution is treated with transglutaminase to obtain a modified milk solution containing whey protein products. Incubating the resulting solution at 50 ° C for 60 minutes and adding it to the prepared milk for fermentation in an amount of 1-4%.

Example 1

Skim milk in an amount of 1 ton is pasteurized at a temperature of 76 ° C for 15 s. At the end of the exposure, the milk is cooled to 30 ° C and 30 kg of starter culture containing mesophilic lactic streptococci are added, calcium chloride (anhydrous) at a dose of 400 g / t is added, rennet is added at a dose of 1 g / t and transglutaminase enzyme at a dose of 100 g / t (the transglutaminase enzyme is dissolved in a small amount of water at 20 ° C), thoroughly mixed for 10 minutes, acidified to an acidity of 73 ° T or pH 4.5 for 7 hours. The resulting clot is cut, incubated for 30 minutes, poured into self-pressing bags and pressing. Pressing is carried out until a mass moisture content of 80% is reached, cooled to 10 ° C. The result is a finished product with the content of free amino acids (mainly due to lysine and glutamic acid) in the amount of 24.98 mg / 100 g of the product due to the fact that most of the whey protein remains in the product. The dry matter waste to serum decreased from 6.98 to 5.78%.

Example 2

A 32% whey protein solution is prepared. The resulting solution is treated with transglutaminase (previously dissolved in a small amount of water at 20 ° C - a dose of 250 g / t), incubated at 50 ° C for 60 minutes. The modified milk liquid is mixed with milk prepared for fermentation in an amount of 2%.

Milk with a fat mass fraction of 3.2% in an amount of 1 ton is pasteurized at a temperature of 78 ° C with a holding time of 20 s. At the end of the exposure, the milk is cooled to 28 ° C and 35 kg of starter culture containing mesophilic lactic streptococci are added, calcium chloride (anhydrous) at a dose of 400 g / t is added, rennet is added at a dose of 0.5 g / t, mixed thoroughly for 15 minutes, macerate to an acidity of 62 ° T or pH 4.8 for 8.5 hours. The resulting clot is cut, incubated for 45 minutes, poured into bags for self-pressing and pressing. Pressing is carried out until a mass moisture content of 65% is reached, cooled to 10 ° C. The dry matter waste to serum decreased from 6.98 to 5.61%.

Compared with the known, the claimed method for producing cottage cheese provides an increase in the nutritional and biological value of cottage cheese by reducing the loss of biologically valuable dry solids of milk, which, when using known methods, are transferred to whey in the production of cottage cheese.

Claims (1)

A method of producing cottage cheese, including pasteurization of milk, fermentation and fermentation of the milk mixture, self-pressing and pressing, cooling, characterized in that in the process of fermentation, the transglutaminase enzyme is introduced into the milk mixture in an amount of from 100 to 250 g / t or a 32% solution of whey proteins in an amount of 1 to 4% of the fermented mixture, incubated with pre-dissolved transglutaminase in an amount of 250 g / t at 50 ° C for 60 minutes