RU2570555C2 - Cheese product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages milk pasteurisation, cooling to fermentation temperature, introduction of acetic acid into the cooled pasteurised milk, introduction of calcium chloride, introduction of a starter containing lactic streptococci, rennet or milk-clotting enzyme or microbiological origin, introduction of a filler in an amount of 30 - 60 wt %, stirring, coagulation, whey removal, food salt introduction, moulding.

EFFECT: method allows to create a dense consistence integral cheese product, flexible, elastic, capable of keeping the preset shape and containing a filler.

2 cl

Description

The invention relates to the field of food industry and can be used for the centralized production of cheese products, in particular, intended for use as cheese snacks, desserts or breakfasts in trade and catering.

From the existing level of technology known "Cheese product with a nut component" Souvenir "and the method of its production", according to the patent of the Russian Federation No. 2473228, A23C 19/055, publ. 2006, which provides for the normalization and pasteurization of milk, the introduction of mixed bacterial starter culture and an enzyme preparation of combined composition, fermentation, clot cutting, grain setting, heating, mixing, cheddarization of cheese mass in the reservoir, crushing, salting, molding, pressing, packaging and maturation, according to the technical solution, after salting, the nut component is added to the cheese mass - raw or heat-treated at a temperature of 130-140 ° C for 15-20 minutes walnut cake in an amount of 1.5-2% by volume curd.

Common features of the known method and the invention are:

- pasteurization of raw milk;

- introduction of leaven;

- the introduction of milk-clotting enzyme;

- coagulation;

- mixing;

- removal of serum;

- salting;

- introduction of filler;

- molding.

Distinctive features of the invention from the known method are:

- cooling pasteurized milk raw materials to the fermentation temperature;

- the introduction of calcium chloride;

- introduction of acetic acid into chilled milk raw materials

- introduction into the cheese mass of the filler in a volume of from 30% to 60% of the mass.

Also known "Method for the production of soft rennet cheese for

diet food "according to the patent of Russian Federation No. 2168857, A23C 19/076, A23C 19/068, publ. 2001, including pasteurization of a normalized milk base containing mature milk or a mixture of fresh milk and 15-30% of mature milk, cooling to the fermentation temperature, adding calcium chloride, fermentation containing lactic mesophilic streptococci and bifidobacteria, and rennet, introducing prepared aqueous extract of Jerusalem artichoke dry concentrate, coagulation, processing of the obtained clot, removing serum, adding filler and salt, molding, self-pressing, pressing and ripening.

Common features of the characterized method and the present invention are:

- pasteurization of raw milk;

- cooling to the fermentation temperature;

- the introduction of calcium chloride;

- introduction of starter culture containing lactic streptococci;

- the introduction of rennet;

- coagulation;

- removal of serum;

- introduction of filler;

- the introduction of edible salt;

- molding.

A distinctive feature of the invention from the described method is:

- the introduction of acetic acid into chilled pasteurized milk raw materials;

- introduction into the cheese mass of the filler in a volume of from 30% to 60% of the mass.

Closest to the technical nature of the claimed is the "Method for the production of soft cheese" Spring "according to the patent of Russian Federation No. 2189818, A23C 19/076, publ. 1999, selected as a prototype, including pasteurization of ripe milk or a mixture of fresh milk and 25% of ripe milk, is cooled, added with starter, milk-clotting enzyme, calcium chloride, coagulation is carried out for 40-70 minutes, the clot is cut, heated and mixed, Before molding, flavoring fillers are added to the cheese mass, mixed and aged for 10-15 minutes. In the molding process, zosterol is added, previously dissolved in pasteurized and chilled water. Spicy herbs (parsley, celery, dill) are used as fillers.

Common features of the described prototype and the present invention are:

- pasteurization of raw milk;

- cooling to the fermentation temperature;

- introduction of leaven;

- the introduction of calcium chloride;

- the introduction of milk-clotting enzyme;

- coagulation;

- removal of serum;

- the introduction of edible salt;

- introduction of filler;

- mixing;

- molding.

A distinctive feature of the invention from the described prototype is:

- adding acetic acid to chilled pasteurized milk raw materials.

- introduction into the cheese mass of the filler in a volume of from 30% to 60% of the mass.

The technical result of the present invention is

creating an elastic, elastic, capable of maintaining a given shape, holistic, dense consistency of a cheese product with a filler from 30% to 60% of the mass.

The technical result is achieved by the fact that in a method for the production of a cheese product, including pasteurization of milk, cooling to a fermentation temperature, application of calcium chloride, introduction of a starter culture containing lactic streptococci, rennet or milk-clotting enzyme of microbiological origin, introduction of a filler, mixing, coagulation, removal of whey, adding salt, molding, according to the invention, acetic acid is added to chilled pasteurized milk, and the filler is dressed in a volume of from 30% to 60% of the mass.

As a filler, crushed fish products, or seafood, or meat products, or mushrooms, or fruits, or berries, or marmalade, or cookies, or crackers can be used.

The combined interaction of the starter culture containing lactic streptococci, milk-clotting enzyme and acetic acid allows you to create a high pH (6.6), that is, it increases acidity by 30-50%, unlike the solutions known in the art, the enzyme activity increases by 20-50% in comparison with existing analogues, which reduces the duration of kneading, accelerates the coagulation process by 30-50%. A distinctive property of acetic acid in interaction with sourdough is that it contributes to the preservation of native casein (preserving the structure), while the cheese clot obtained at high pH becomes softer, smoother, bound and elastic, capable of maintaining a given shape. Casein, which has retained its structure, is itself a plasticizer and has a bonding base, which allows introducing filler into the cheese clot in a volume of 30% to 60% by mass, which performs a reinforcing function (such as reinforcement), and strengthens the bond inside the clot, and also allows you to specify any shape cheese product and save it. Acetic acid is also a preservative, which increases the shelf life of the product and gives the product a pronounced taste.

A cheese product capable of containing the indicated amount of filler is not known from the prior art.

Differentiation of the volume of introduced filler within the above interval allows you to get a cheese product of different density and structure.

A wide range of filler allows you to produce various types of cheese product, for example, for breakfast, dessert, snack type.

The method is as follows.

The milk is pasteurized by any known method for no more than 20 s at a temperature of 76-78 ° C, then by any known method the milk mass is cooled to the fermentation temperature, namely, to 40 ° C. The required amount of calcium chloride (20-50 g per 100 kg of milk) is added to the pasteurized and cooled milk mass, then the milk mass is fermented by applying a starter culture containing thermophilic lactic streptococci S. thermofilik or lactic S. lactis 1-4% of the milk volume at the same time as fermentation make in the required amount (from 100 g to 300 g per 100 kg of milk) 3-5% solution of acetic acid, rennet 2-3 g per 100 kg of milk or milk coagulating microbiological origin 3-5 g per 100 kg of milk and a filler in a volume of 30% to 60% by weight, relative to this cheese mass, then the mixture is stirred, then it is kept at rest for 25-30 minutes to coagulate the milk mixture until a uniform clot of the required density is formed, the formed serum is removed, the necessary serum is added the amount of edible salt. Then they begin to form a cheese clot at a temperature of 40 ° -50 ° C and the required pressure in the necessary shapes and sizes and then produce the resulting cheese product, for example, in a plastic film. And they get a ready-to-eat resilient, elastic, able to maintain a given shape, holistic, dense consistency cheese product with a filler from 30% to 60%.

Using the proposed invention with a combination of all technical features allows you to create a new cheese product with elasticity, elasticity, capable of maintaining a given shape, with a dense consistency, with a filler from 30% to 60% of the mass.

Claims (2)

1. A method for the production of a cheese product, including pasteurization of milk, cooling to a fermentation temperature, application of calcium chloride, introduction of a starter culture containing lactic streptococci, rennet or milk-clotting enzyme of microbiological origin, introduction of a filler, mixing, coagulation, removal of whey, introduction of edible salt, molding , characterized in that acetic acid is added to the chilled pasteurized milk, and the filler is introduced in a volume of from 30% to 60% of the mass. 2. The method of production of a cheese product according to claim 1, characterized in that crushed fish products, or seafood, or meat products, or mushrooms, or fruits, or berries, or marmalade, or cookies, or crackers are used as filler.