RU2529954C1 - "drinking curd" cultured milk product and its production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves milk preparation, standardisation till fat content is within the range of 1.0-2.5% with heating up to 40-50°C, cream separation, the standardised mixture pasteurisation at a temperature of 90-94°C with maintenance during 30-300 s, further cooling to the fermentation temperature, fermentation with pure cultures of lactic acid microorganisms, ripening till clot formation, clot stirring during 10-20 minutes till homogeneous consistency, heating up to the pressing temperature, pressing by way of nanofiltration or ultrafiltration or microfiltration or separation or reverse osmosis in a closed flow at pH control, permeate separation and the product isolation. The manufactured product is subjected to homogenisation under a pressure of 8-15 MPa at a temperature of 40-60°C, cooling to a temperature equal to 12-15°C in a closed flow and packing. The cultured milk product is prepared by the said method.

EFFECT: invention allows to manufacture a cultured milk product with properties of curd rich in vitamins and microelements, with tender stable consistency and pleasant taste, to enhance the product digestibility and to expand the age range of consumers.

7 cl, 2 ex

Description

The invention relates to the field of food industry, namely to the processing of milk and the production of fermented milk products for a wide range of age consumers.

In recent years, the nutritional structure of the Russian population has changed significantly. With an abundance of food, including dairy, the nutritional value of most of them leaves much to be desired. A lot of flavoring and energy additives and stabilizers make them undesirable for children and those who monitor their own health. There is a social need for a sour-milk food product that has the properties of cottage cheese - the most popular, healthy and traditional product for the Russian population - and is fluid, i.e. has a drinking consistency.

In accordance with Federal Law dated 12.06.2008 No. 88-FZ “Technical Regulations for Milk and Dairy Products” - publ. in the collection of legislation of the Russian Federation dated 16.06.2008 No. 24 st.20101, cottage cheese is a fermented milk product produced using starter microorganisms - lactococci or a mixture of lactococci and thermophilic lactic streptococci and methods of acid or acid rennet coagulation of proteins followed by removal of serum by self-pressing , pressing, centrifugation and (or) ultrafiltration.

Cottage cheese, literally “hard milk”, is a fermented milk product, a type of cheese, traditional for Eastern and Northern Europe, obtained by fermenting milk with the subsequent removal of whey. Cottage cheese is one of the richest sources of complete protein. Due to denaturation, milk protein becomes more accessible for cleavage by proteolytic enzymes, so cottage cheese is an easily digestible product. It was experimentally established that several times less gastric juice, hydrochloric acid and enzymes are allocated to cottage cheese than to fermented and whole milk. It is poor in vitamins, has a pronounced diuretic effect.

Cottage cheese is used in diets in the treatment of obesity, heart disease, liver disease, atherosclerosis and hypertension, as it has a lipotropic property, i.e. improves fat metabolism [Based on Wikipedia, the free encyclopedia, http://ru.wikipedia.org/wiki/%D0%A2%D0%B2%D0%BE%-D1%80%D0%BE%D0%B3].

A known method for the production of cereal curd, which involves heating milk, separating milk to obtain cream with a mass fraction of fat of 10%, introducing dietary fiber into them, homogenizing and pasteurizing cream, cooling the cream to the fermentation temperature, fermenting with fermented milk from thermophilic lactic acid streptococcus and bifidobacteria in 3: 1 ratio, mixing and ripening, mixing skim milk with a protein component, which is used as milk protein, pasteurization of the mixture, cooling to fermentation temperatures, fermentation with lactic acid bacteria, adding calcium chloride, milk-clotting enzyme, stirring and fermentation, treating the clot and obtaining the finished product - granulated cottage cheese [Description of the invention to RF patent No. 2407348 of 05/12/2009, IPC A23C 19/076, publ. 12/27/2010]. As a result, the nutritional and biological value of the probiotic, prebiotic, dietary and organoleptic properties of the product increases, and its shelf life also increases.

Despite the unique properties of the product, due to its density and physical hardness, it has restrictions on use - especially for children. For snacks and in stationary conditions of consumption there is an inconvenience due to the need to use a spoon. This reasonably causes inconvenience to a large part of the population, including young children, seriously ill patients and others who are more suited to the liquid product. To a greater extent, the well-known cottage cheese should be considered as a food product of a healthy adult, and not a source of vitamins and minerals necessary for the body, which is especially typical for young children and people engaged in intense mental activity.

A known method for producing a fermented milk product for children and dietetic food, including the preparation of a mixture containing milk, cream, corn oil, a sweetening component, an iron preparation, water-soluble vitamins, fat-soluble vitamins and water, homogenization of the obtained milk-fat mixture, pasteurization, cooling to fermentation temperature, fermentation, cooling and bottling, the mixture additionally containing vegetable oils, dry whey protein, sweet curd whey obtained by the method of ul filtering, or lactose, or demineralized dry milk whey, mineral sources, taurine preparation, and to prepare the mixture, the oil is mixed, heated to 50-80 ° C and added to milk simultaneously with fat-soluble vitamins, cream and dry whey protein, which are previously dissolved in heated to 35-40 ° C water or whey, cooled to 10-12 ° C, kept for swelling of proteins for 30-50 minutes and adjusted with citric acid salts of potassium and sodium, and after pasteurization the resulting milk-fat mixture add, a sweetening component, malt extract or dextrinmaltose molasses, demineralized dry milk whey or sweet curd whey obtained by ultrafiltration, or lactose, iron preparation, taurine preparation, water-soluble vitamins and water, the resulting mixture is adjusted with citric acid sodium salts and potassium and homogenize and sterilize, and in the composition of the starter culture use a pure culture of acidophilus bacilli, bifidobacteria and thermophilic streptococcus or a pure culture of acidophilus sticks, bifidobacteria and Bulgarian bacillus [Description of the invention to the patent of the Russian Federation No. 2119287 of 12.30.1996, IPC ⁶ A23C 9/12, A23C 9/13, A23C 9/20, publ. 09/27/1998]. The result is an increase in the digestibility of the product and its biological value.

The disadvantage of this method is the presence of many food components. Among experts, there is an opinion that the synergism of the components is manifested when their number does not exceed 3-5. With more components, the positive effect of the latter is mutually inhibited. The result is an energy-intensive, but not useful enough, especially for children, product. It is also impossible to control the presence of all components in the product.

A typical technology for the production of cottage cheese includes the homogenization of purified milk, its cooling to 4 ° C and keeping for a certain time, further heating to a separation temperature, the actual separation, normalization, pasteurization, fermentation with pure cultures of mesophilic lactic streptococci, the addition of calcium chloride and milk-clotting enzymes, mixing , ripening, processing of a clot, self-pressing and pressing of a clot product isolation, cooling, packing and packaging [Styopa Island LI Handbook of a dairy production technologist. Technology and recipes. In three volumes. T.1. Whole milk products. - St. Petersburg: GI-ORD, 1999. S.162-190].

The present technology for the production of cottage cheese requires its further development and improvement in order to create a product with natural functional, i.e. properties necessary for the body of both a child and an adult and easily usable.

A known product for baby food containing cottage cheese, sugar and a vegetable component, which is used apple puree in the following ratio by weight:

Apple puree 800-829.7 Cottage cheese 130-134 Sugar 70-72.2

moreover, the recipe mixture is prepared by loading in the mixer initially 1/3 part of the recipe quantity of mashed potatoes, with constant stirring, add the recipe amount of cottage cheese and sugar, mix until the sugar is completely dissolved, then the remaining part of the puree is introduced and stirring is continued until a homogeneous mass is obtained, which is heated to a temperature not lower than 60 ° C, homogenized at a pressure of 15-17 MPa, packaged, sealed and sterilized [Description of the invention to the patent of the Russian Federation No. 2276951 of 11/19/2004, IPC A23L 1/29, A23L 1/212, publ. 05/27/2006 and analogues of this patent No. 2276949, 2276950 and 2276952-2276955]. The technical result is the receipt of a new canned puree for baby food, which has less malleability.

Since this product contains a small amount of cottage cheese compared to applesauce, it can not be attributed to sour milk. The consumption of such a product should be considered as a useful addition to the main diet, but not its partial qualified replacement.

A typical composition is known for producing a fermented milk drink (liquid, drinking product), including pasteurized milk and sourdough prepared on pure cultures of Streptococcusthermophilus, Streptococcuslactis and Bulgarian bacillus, which contains a whey ultrafiltrate concentrate obtained by the reverse osmosis method [Description of the invention to RF95 patent No. 202 from 06/28/1991, IPC ⁵ A23C 9/12, A23C 9/13, publ. November 30, 1994]. The use of whey ultrafiltrate increases the nutritional value and quality of the finished product, increases shelf life and reduces cooking time.

With all the value of the product, it has limited use - for its assimilation requires a greater amount of gastric juice, hydrochloric acid and enzymes than, for example, for cottage cheese. For this reason, it should not be given to infants and sick people.

A known composition for producing a fermented milk product for children and diet food, including milk, cream, corn oil, a sweetening component, an iron preparation, yeast, fat-soluble vitamins, water-soluble vitamins in water, while it additionally contains whey protein, vegetable oils and source components mineral salts and vitamins, taurine preparation, sweet curd whey obtained by ultrafiltration, or lactose, with a certain ratio of components [See RF patent No. 2119287]. The technical result is an increase in the digestibility of the product and its biological value.

As mentioned above, the disadvantage of the product obtained in a known manner is the presence of many food components. With a large number of components, their positive effect is mutually inhibited. The result is an energy-intensive, but not useful enough, for example, for children and patients, product.

The problem to which the present invention is directed and the technical result achieved is to create a fluid fluid fermented milk product with the properties of cottage cheese - "Drinking cottage cheese" - rich in vitamins and minerals, with a delicate and stable texture and pleasant taste, comfortable to eat, and also to increase its digestibility and the expansion of the age level of consumers to the entire population - from infants to old people.

The problem is solved due to the fact that in the method for producing a fermented milk product “Drinking cottage cheese”, which includes preparing milk, normalizing it to a fat content in the range of 1.0-2.5% with heating to 40-50 ° C, separating cream, pasteurization normalized mixture at a temperature of 90-94 ° C with holding for 30-300 s, further cooling to a fermentation temperature, fermentation with pure cultures of lactic acid microorganisms, fermentation to a clot, stirring a clot for 10-20 min until a homogeneous consistency, naked evacuation to pressing temperature, pressing (or pressing, which more accurately reflects the essence of the process) by nanofiltration, or ultrafiltration, or microfiltration, or separation, or reverse osmosis in a closed flow at pH control, separation of permeate, and isolation of the product, which is subjected to homogenization at a pressure of 8-15 MPa and a temperature of 40-60 ° C, cooling to a temperature of 12-15 ° C in a closed stream and packaging.

Besides:

- the pasteurized mixture is subjected to homogenization at a pressure of 8-12 MPa and a temperature of 60-90 ° C;

- as pure cultures of lactic acid microorganisms, homoenzymatic mesophilic lactococci (for example, Lactococcus lactis, Lactococcus cremoris and others) or thermophilic streptococci (for example, Streptococcus thermophilus, etc.), or a mixture thereof, are used;

- before homogenizing the product, food-taste fillers and / or flavor additives are introduced into it;

- after the homogenization of the product, food-taste fillers and / or flavor additives are introduced into it.

Thus, they get the final fermented milk product - "Drinking cottage cheese", which is the second object of the invention.

The final fermented milk product has the following indicators:

Mass fraction of fat,% 3,5-10,0 Mass fraction of protein,% 6-17 Mass fraction of moisture,% no more 85 Acidity, ° T no more 150 Lactic acid microorganisms, pcs no less than ^July 10th Consistency liquid, drinking

Additionally, the product includes food-taste fillers and / or flavorings, while the mass fraction of total sugar does not exceed 10%.

The technical result provided by the invention, both in part of the method and in the part of the product, is that it is with the claimed sequence of technological operations and without the use of additional (third-party) components that the production of a fluid, and specifically drinking, fermented milk product rich in vitamins is ensured and trace elements with the properties of cottage cheese, a delicate and stable texture and a pleasant taste, comfortable to consume. The product is characterized by increased digestibility and does not have the age limit of consumers.

In drinking milk and drinking fermented milk products, the protein content is the same as in the original milk. The content of fat, fillers and additives is regulated. In the "classic" cottage cheese, the protein content is regulated. In the declared product, the minimum amount of protein was selected that meets the requirements of the Federal Law “Technical Regulations for Milk and Dairy Products” dated 12.06.2008 No. 88-FZ and the Federal Law “On Amendments to the Federal Law“ Technical Regulations for Milk and Dairy Products ”” dated July 22, 2010 No. 163-F3, as well as a balanced carbohydrate content and the required amount of fat.

Thanks to the use of the invention in part of the method, whey proteins are preserved in the product, which in their composition contain all 20 amino acids vital to the body. Including eight essential amino acids: valine, isoleucine, leucine, lysine, methionine, threonine, tryptophan and phenylalanine, which cannot be synthesized in the body and must come from food. The absence of at least one of the eight amino acids in the body entails a metabolic disorder in the body. The balance of sulfur-containing and other amino acids provides the biological and nutritional value of the fermented milk product “Drinking cottage cheese” at a very high level.

The composition of the whey components that remain in the product during pressing (pressing), which can be carried out by any of the methods of nanofiltration, ultrafiltration, microfiltration, separation or reverse osmosis, corresponds to the composition of human milk, which makes the product indispensable in baby food and nutrition of people involved intense mental activity.

For example, whey proteins contain a high level of the cysteine amino acid, which is needed to help the body produce glutamine, a powerful antioxidant that plays a key role in maintaining people's immune health.

The hormone glucagon helps burn fat, converting it into energy.

Amino acid trinofon reduces appetite.

A sufficient content of protein and calcium in the diet helps to reduce the incidence of osteoporosis.

The serum components are rich in leucine, which helps maintain muscle mass during fat burning.

Homogenization of the final product made it possible to give it the desired consistency - liquid drinking, - stably the same throughout the entire shelf life, and the necessary organoleptic characteristics, and also stabilized its mechanical composition, which eliminated the use of stabilizing additives and preservatives.

Thus, the fermented milk product “Drinking cottage cheese” due to the presence of whey components contains a significantly larger amount of vitamins and minerals, which compares favorably with “serum-free classic” cottage cheese.

The claimed limits of the numerical values of the modes of implementation of the method provide the corresponding limits of the numerical values of the indicators of the fermented milk product "Drinking curd". Any deviations of the values of the modes in one direction or another will change the indicators of the product, including its consistency - the name "Drinking cottage cheese" will not correspond to reality.

As you can see, to obtain the unique properties of the fermented milk product “Drinking cottage cheese”, it is enough to use standard technological methods with their specific combination and sequence of actions, and standard technological equipment with the corresponding modes of its operation.

The fermented milk product "Drinking cottage cheese" and the method for its preparation are illustrated by the examples below.

Example 1

For the production of the fermented milk product “Drinking cheese”, milk is taken, its quality is evaluated, mechanical impurities are purified at a temperature of entry or at a temperature of 45 ° C, then it is normalized on a separator-normalizer to a fat content in the range of 1.0-1.2% heated to 45 ° C, cream is separated, the normalized mixture is pasteurized at a temperature of 92 ° C for 300 s and then cooled to the fermentation temperature, which depends on the microorganisms (bacteria) used. The mixture is then inoculated with pure cultures of lactic acid homofermentative mesophilic lactococci (for example, Lactococcus lactis). After making the starter culture, calcium chloride and pepsin are added to the normalized mixture and stirred for 15 minutes, then the mixture is left alone until a clot forms the pH required for these bacteria. The end of the fermentation of the mixture is determined by the active acidity of the clot, which should be in the range of 4.4-4.5, the duration of fermentation is 6-16 hours, depending on the recommendations of the manufacturers of the starter culture. After this, the clotted clot is mixed to a homogeneous consistency and fed into a plate heater to heat to a temperature of 50-52 ° C with a holding time of 180 s, which is necessary for satisfactory passage of the pressing (forcing) process by, for example, microfiltration on membranes with pore sizes from 14 to 1000 E (or 0.002-0.1 μm) and a temperature of 50-52 ° C in a closed stream under pH control, which ideally equals the pH of the fermented clot, the permeate, which is mainly lactose, is separated and the product is isolated (enriched syrup with coke cheese), which is sent for homogenization at a temperature of 47.5 ° C and a pressure of 8-15 MPa, then cooled to a temperature of 12 ° C in a scraper cooler in a closed stream and sent to the packaging, for example, 200 g per container screw cap.

It should be noted that pressing (punching) of the heated clot heated and mixed to a homogeneous consistency can also be carried out by separation, ultrafiltration, nanofiltration or reverse osmosis. The pore size on the membranes provides a greater or lesser concentration of lactose (milk sugar) in the permeate. During separation, the separation of cottage cheese and permeate occurs due to the action of centrifugal force. As for the pressing temperature, for all cases it can be 20-65 ° C. Lower temperature increases the duration of the process of separation of permeate on the membranes, and during separation reduces the efficiency of the separation process. A higher temperature promotes partial protein denaturation, which significantly affects some organoleptic characteristics of the fermented milk product, in particular, the deterioration of its presentation. It has been experimentally established that the most effective separation of phases into cottage cheese and permeate occurs at a temperature of 45 ° C to 58 ° C.

The obtained fermented milk product "Drinking cottage cheese" has the following indicators:

Mass fraction of fat,% 3,5 Mass fraction of protein,% 7 Mass fraction of moisture,% no more 85 Acidity, ° T no more 150 Lactic acid microorganisms (bacteria), pcs, at least ^July 10th Mass fraction of total sugar,% absent Consistency liquid, drinking

Example 2

The production of the fermented milk product “Drinking cottage cheese” is similar to Example 1, with the only difference being that before the homogenization stage of the product that has passed the microfiltration stage, food-flavoring excipients, for example jam, preserves, chopped fruits, and / or flavor additives, for example fructose, sugar, vanillin and others in the required amount.

The obtained fermented milk product "Drinking cottage cheese" has, for example, the following indicators:

Mass fraction of fat,% 3,5 Mass fraction of protein,% 7 Moisture content, % 85 Acidity, ° T no more 145 Lactic acid microorganisms, pcs. not less ^July 10th Mass fraction of total sugar,% 8 Consistency liquid, drinking

Example 3

The production of the fermented milk product “Drinking cottage cheese” is similar to Example 2, adjusted for the fact that food-flavor fillers / or flavor additives are introduced into the product after the homogenization stage.

Similarly, the fermented milk product “Drinking Curd” is obtained, adjusted for the use of the remaining essential features of the invention, for example, homogenization of the pasteurized mixture is used, other lactic acid microorganisms are used, the most appropriate compression method is used, a certain sequence of introducing food flavoring fillers and flavor additives, etc. is used. The resulting product "Drinking cottage cheese" will fully meet the stated indicators.

As a result of the use of inventions, a technology was developed and a new original sour-milk product was obtained, drinking consistency, corresponding to physicochemical properties of cottage cheese, rich in vitamins and microelements, useful, with a delicate and stable texture and pleasant taste, comfortable in consumption, increased digestibility, not containing preservatives intended for a wide range of consumers and not having age restrictions.

Claims (7)

1. A method of producing a fermented milk product, characterized in that it includes operations for preparing milk, its normalization to a fat content in the range of 1.0-2.5% with heating to 40-50 ° C, separation of cream, pasteurization of a normalized mixture at a temperature of 90- 94 ° C with holding for 30-300 s, further cooling to the fermentation temperature, fermentation with pure cultures of lactic acid microorganisms, fermentation until a clot forms, stirring the clot for 10-20 min to a uniform consistency, heating to a pressing temperature, sieving by nanofiltration or ultrafiltration, or microfiltration, or reverse osmosis in a closed flow with pH control, separation of permeate, and isolation of the product, which is subjected to homogenization at a pressure of 8-15 MPa and a temperature of 40-60 ° C, cooling to a temperature of 12-15 ° C in a closed stream and packing. 2. The method according to claim 1., Characterized in that the pasteurized mixture is subjected to homogenization at a pressure of 8-12 MPa and a temperature of 60-90 ° C. 3. The method according to claim 1., Characterized in that as pure cultures of lactic acid microorganisms use homoenzymatic mesophilic lactococci or thermophilic streptococci, or a mixture thereof. 4. The method according to claim 1, characterized in that before the homogenization of the product, food-taste fillers and / or flavor additives are introduced into it. 5. The method according to claim 1, characterized in that after the homogenization of the product, food-taste fillers and / or flavor additives are introduced into it. 6. Sour milk product, characterized in that it is obtained by the method according to any one of claims 1 to 5 and has the following indicators:
Mass fraction of fat,% 3,5-10,0 Mass fraction of protein,% 6-17 Mass fraction of moisture,% no more 85 Acidity, ° T no more 150 Lactic acid microorganisms, pcs no less than ^July 10th Consistency liquid, drinking. 7. Sour milk product according to claim 6, characterized in that it includes food-taste fillers and / or flavor additives, while the mass fraction of total sugar does not exceed 10%.