RU2605322C1 - Method of producing cheese product for elderly nutrition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry, in particular, to production of cheese products for nutrition of elderly people. Standardised milk with fat content of 2.5 % is pasteurised at 73±1 °C with holding at 22±3 °C and cooled to 35±2 °C. With constant stirring, "Protamin" yeast hydrolysate is added in an amount of 0.73-0.75 % of weight of standardised milk. Obtained mixture is pasteurised and cooled to fermentation temperature 33±1 °C. Direct addition starter is introduced - multi-type concentrate BK-Uglich-No. 4 or BK-Uglich-5A, or BK-Uglich-MST. Holding for an hour while stirring constantly. Method includes adding calcium chloride, a milk-clotting enzyme and coagulation. Clot is treated, cheese grains are salted with salt in an amount of 0.5-0.8 % of its weight. Cheese grains are kneaded, followed by self-pressing and cooling cheese product. Before stirring dill can be added to cheese grains in amount of 0.3-0.5 % of weight of cheese grains.

EFFECT: invention is aimed at obtaining a product with increased biological and nutritive value, improved assimilability, functional and preventive properties.

1 cl, 1 tbl, 8 ex

Description

The invention relates to the dairy industry, in particular the production of cheese products for the nutrition of the elderly.

The closest in technical essence to the claimed method is a method for producing Baikalsky soft rennet cheese, which involves pasteurization of skim milk, cooling to a fermentation temperature, adding calcium chloride, starter, adding milk-clotting enzyme, curdling milk, treating a clot, kneading cheese, adding cheese grain extract of licorice roots Glycyrrhiza glabra L., salting, self-pressing and cooling of cheese (RF patent No. 2475032, publ. 02.20.2013 Bull. No. 5).

The resulting soft rennet cheese is undesirable to use in the diet of older people, since it does not have a high biological value due to the insufficient amount of amino acids in the protein component of the product, contributing to improved digestibility and assimilation of the product and thereby increase the body's immunity. This, in turn, reduces the preventive, functional properties of this product, as well as its nutritional value.

The technical result of the claimed invention is to obtain a cheese product for gerodietetic nutrition with increased biological, nutritional value, improved digestibility, functional and preventive properties.

The technical result is achieved by the fact that the method of producing a cheese product for gerodietetic nutrition is characterized by the fact that normalized milk with a fat content of 2.5% is pasteurized at a temperature of 73 ± 1 ° C with an exposure of 22 ± 3 s, cooled to 35 ± 2 ° C and with constant stirring the yeast hydrolyzate “Protamine” is added in an amount of 0.73-0.75% by weight of the normalized milk, the resulting mixture is pasteurized, cooled to a fermentation temperature of 33 ± 1 ° C, direct fermented yeast is introduced - BK-Uglich-4 polyvide concentrate, or BK-Uglich-5A, or BK-Uglich-MST, in hold for one hour with constant stirring, then add calcium chloride, milk-clotting enzyme, carry out coagulation, treat the clot, salted cheese grain with salt in an amount of 0.5-0.8% of its mass, then cheese grain is kneaded, it is self-pressed and cooling the cheese product.

The method is also characterized in that before kneading, dill is added to the cheese grain in an amount of 0.3-0.5% by weight of the cheese grain.

The claimed technical result is achieved by a combination of the following factors.

The use of the Protamine yeast hydrolyzate in the declared values allows to increase the biological value of the protein component of the obtained product (and hence the biological and nutritional value of the product itself), since Protamine, being a product of deep enzymatic hydrolysis of baker's yeast biomass, contains elements necessary for nutrition of elderly people : a full range of interchangeable and essential amino acids, higher and lower peptides, B vitamins, polysaccharides, dietary fiber, micro and macro elements (TU 9182-055-00334 586-2007). This, in turn, also helps to improve the digestibility and digestibility of the resulting product (which is very important for the body of older people), thereby improving its functional and preventive properties. Improving the digestibility and digestibility of the claimed method of the product also helps to increase the immunity of the elderly. The Protamine yeast hydrolyzate does not contain cholesterol, artificial additives, nucleic acids and preservatives. It contains at least 35% protein, 3.5% fat, 12% carbohydrates, 7.9% fiber, and 250 kcal. The use of the Protamine yeast hydrolyzate helps to increase the immune status and functional endurance of the body, helps to reduce the stress of the cardiovascular system under stress in the conditions of physical fitness exercises. A positive effect was revealed on increasing the indicators of RAM and the neuromuscular apparatus of patients with traumatic brain injury during their rehabilitation. Studies have shown the presence of a number of antioxidant effects in the drug, expressed in the normalization of the level of activity of glutathione-dependent link.

The effectiveness of Protamine's action on the human body has been confirmed by clinical trials conducted at the Mediton Medical Center, at the trauma department of the Odintsovo Central District Hospital, at the State Pharmaceutical Institute Phthisiopulmonology, at the Sverdlovsk TB Dispensary in children with anti-infection protection disorders, where it was used as a wellness and preventive product for therapeutic nutrition of patients.

Obtained by the present method, the cheese product for gerodietetic nutrition is fermented with polyvide concentrate BK-Uglich-No. 4, or BK-Uglich-5A, or BK-Uglich-MST, used in the production of cheeses and cottage cheese by direct introduction into the fermented mixture (Assortment of bacterial concentrates. Uglich 2012 FSUE “Experimental Biofactory” of the Russian Agricultural Academy. Moscow GNU VNIIMS of the Russian Agricultural Academy, 2012, p. 5-14).

The multivariable concentrate BK-Uglich-No. 4 is a universal lyophilized concentrate consisting of lactococci and leukonuces of the species: Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. diacetilactis; Leuconostoc lactis.

The multivariable concentrate BK-Uglich-5A is a lyophilized concentrate for special purposes, consisting of lactic acid bacteria of the species: Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. diacetilactis; Lactococcus lactis or Leuconostoc mesenteroides subsp. cremoris; Lactobacillus plantarum.

The multivariable concentrate BK-Uglich-MST is a special-purpose lyophilized concentrate consisting of the following species of lactococci: Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. diacetilactis.

The use of the inventive starter cultures allows you to get a cheese product for gerodietetic nutrition with good organoleptic characteristics.

Studies were conducted with other types of polyvid starter cultures - concentrates BK-Uglich-S and BK-Uglich-LD (Assortment of bacterial concentrates. Uglich 2012 FSUE “Experimental Biofactory” of the Russian Agricultural Academy. Moscow GNU VNIIMS of the Russian Agricultural Academy, 2012, pp. 12-18-18 ) Products fermented with these concentrates had low organoleptic characteristics - an increased sour taste with a significant yeast aftertaste and smell. Sparing pasteurization of normalized milk at 73 ± 1 ° C with a holding time of 22 ± 3 s ensures maximum preservation of the composition and physicochemical properties of milk, which affect the yield and quality of the cheese product.

The introduction of the Protamine yeast hydrolyzate into pasteurized milk at a temperature of 35 ± 2 ° C ensures the solubility of the hydrolyzate in milk. If the declared temperature is exceeded, the hydrolyzate is brewed. At temperatures below the declared values, the hydrolyzate dissolves worse.

As a result of the organoleptic evaluation of the experimental samples of the resulting cheese product, it was found that the presence of “Protamine” makes the taste of the product more saturated, which helps to reduce the amount of added salt, and this is a necessary advantage in old age. Carrying out salting of cheese grain with salt in an amount of 0.5-0.8% of its mass provides a slightly salted cheese product, which is important for an elderly person. A decrease in salt below the declared value leads to a deterioration in taste. Exceeding the added salt above the declared value is undesirable due to an increase in its content in the final product, which in turn can lead to an increase in the load on the kidneys. The inventive method allows to obtain a cheese product with optimal for older people the content of fat, salt and digestible protein.

The amino acid composition of the protein obtained by the present method was determined without the product of "Protamine" and with "Protamine", fermented with different starter cultures. The research results are shown in the table.

It can be seen from the table that the product enriched with Protamine has a larger amount of amino acids than the product without Protamine. In terms of the number of essential amino acids, the product with Protamine, fermented with concentrate BK-Uglich-No. 4, is richer in lysine, phenylalanine + tyrosine, and 1.8 times higher in threonine. The product with Protamine, fermented with BK-Uglich-5A concentrate, by the amount of essential amino acids exceeds the product without protamine by 1.5 times, and fermented with BK-Uglich-MCT concentrate - almost 2 times.

A decrease in the proportion of "Protamine" below the declared values leads to a deterioration in the amino acid composition of the cheese product for gerodietetic nutrition, a deterioration in its digestibility, a decrease in the biological and nutritional value of the product, and also a deterioration in its functional and preventive properties. An increase in the share of Protamine above the declared values worsens the organoleptic properties of the product obtained by the present method - it gives it a bitter taste and a pronounced yeast aftertaste, thereby reducing the quality of the product.

The inventive method allows to obtain a cheese product with optimal for older people the content of fat, salt and digestible protein.

The inventive combination of features of the method allows to obtain a cheese product for gerodietetic nutrition with high biological, nutritional value, improved digestibility, increased functional and preventive properties of the product. Deviations from the claimed technology lead to a cheese product with reduced nutritional, biological value, poor digestibility, functional and preventive properties.

A method of obtaining a cheese product for gerodietetic nutrition is as follows.

Raw milk is taken by weight and quality, cleaned, normalized to a mass fraction of fat of 2.5%. Then pasteurized at a temperature of 73 ± 1 ° C with a holding time of 22 ± 3 s, cooled to a temperature of 35 ± 2 ° C. Then, with constant stirring of normalized milk, the Protamine yeast hydrolyzate is gradually added in an amount of 0.73-0.75% by weight of the milk and thoroughly mixed for at least 30 minutes. The resulting mixture was pasteurized at 76 ± 2 ° C for 22 ± 3 s, or 84 ± 2 ° C without holding, cooled to a fermentation temperature of 33 ± 1 ° C, and the direct fermentation starter was added with BK-Uglich-4 polyvide concentrate, or BK -Uglich-5A, or BK-Uglich-MST (in accordance with the guidelines for making starter culture - Rules for the use of lyophilized lactic acid bacteria concentrates for cheeses and cottage cheese. Federal State Unitary Enterprise “Experimental Biofactory” of the Federal Agency for Scientific Organizations. G. Uglich 2014, p. 6) . The mixture with the starter culture with constant stirring is kept for an hour at 33 ± 1 ° C - to activate the microflora of the concentrate. Then add a 40% solution of calcium chloride at the rate of 50 ml of calcium chloride per 100 l of milk, milk-clotting enzyme at the rate of 7.7 g per 100 kg of milk mixture. The resulting mixture was stirred and left alone at 33 ± 1 ° C for at least 30-40 minutes to form a clot. The finished clot is cut into 1 cm cubes, left alone for 5 minutes, and the serum is removed. Then salting is carried out: salt is added to the obtained cheese grain at the rate of 0.5-0.8% by weight of the cheese grain. Then the cheese grain is kneaded and left alone for 15 minutes, then gravity is sent to the perforated molds and subjected to self-pressing for 3 hours at room temperature, periodically turning the molds, placed in a refrigerator for cooling and self-pressing for 16 hours. The resulting cheese product is Packed and sent to the refrigerator for storage.

To give the cheese product a dill flavor - after adding salt to the cheese grain and before mixing it into the cheese grain, add dill in an amount of 0.3-0.5% by weight of the cheese grain (in the form of an aqueous solution). To do this, dry dill is dissolved in a small amount of water, brought to a boil and cooled to 20-24 ° C.

As a milk-clotting enzyme preparation, for example, the VNIIMS SG-50 rennet and beef enzyme (OST 10 288-2001) is used.

Example 1. Normalized milk with a mass fraction of fat of 2.5% is pasteurized at a temperature of 73 ± 1 ° C with a holding time of 22 ± 3 s, cooled to a temperature of 35 ± 2 ° C. Then, with constant stirring of normalized milk, the Protamine yeast hydrolyzate is gradually added in an amount of 0.74% by weight of milk and thoroughly mixed for at least 30 minutes. The resulting mixture was pasteurized at 76 ± 2 ° C for 22 ± 3 s, or 84 ± 2 ° C without holding, cooled to a fermentation temperature of 33 ± 1 ° C, BK-Uglich-No.4 polyvide concentrate was added at a rate of 18 EA (units activity) - per 1000 kg of fermented mixture. The mixture with sourdough with constant stirring is kept for an hour. Then make a 40% solution of calcium chloride at the rate of 50 ml of calcium chloride per 100 l of milk, and make milk-clotting enzyme at the rate of 7.7 g per 100 kg of milk mixture. The resulting mixture was stirred and left alone at 33 ± 1 ° C for 30-40 minutes to form a clot. The finished clot is cut into 1 cm cubes and left alone for 5 minutes, the serum is removed. In the resulting cheese grain contribute salt in an amount of 0.5% by weight of cheese grain. Then the cheese grain is kneaded and left alone for 15 minutes and gravity is sent to perforated forms for self-pressing. Self-pressing is carried out for three hours at room temperature (periodically turning over the forms, then placed in a refrigerator for cooling and self-pressing for 16 hours). The resulting cheese product is Packed and cooled.

The yield of the finished cheese product with a mass fraction of moisture of 70%, salt of 0.5% per 1000 kg of raw materials amounted to 138.7 kg. The protein content in the product is 9.7%; fat in dry matter-35%).

The developed cheese product enriched with Protamine yeast hydrolyzate using BK-Uglich-4 starter culture has a soft, uniform consistency, cream color, taste and smell, a moderately pronounced cheese with a barely perceptible flavor of protamine, which gives the product an unusual interesting flavor.

Example 2. The method is carried out analogously to example 1, only after salting make dill in an amount of 0.3% by weight of cheese grain. The resulting cheese product also has a soft, homogeneous consistency, cream color with a splash of dill, the taste and smell are sour-milk, moderately pronounced cheese with a slight smell of dill.

Example 3. The method is carried out analogously to example 1, only the Protamine yeast hydrolyzate is added in an amount of 0.75% by weight of milk, and BK-Uglich-5A polyvide concentrate is used as a direct starter, salting is carried out with salt in an amount of 0.7% by weight of cheese grain.

The resulting cheese product has a dense plastic consistency, cream color, taste and smell moderately pronounced cheese with a barely perceptible flavor of protamine, which gives the product an unusual interesting flavor.

The yield of the finished cheese product with a mass fraction of moisture of 69%, salt of 0.7% per 1000 kg of raw materials amounted to 139.6 kg. The protein content in the product is 10.6%; fat in dry matter - 35%.

Example 4. The method is carried out analogously to example 3, only after salting make dill in an amount of 0.5% by weight of cheese grain. The resulting cheese product has a dense plastic consistency, cream color with a splash of dill, the taste and smell are sour-milk, moderate cheese with a slight smell of dill.

Example 5. The method is carried out analogously to example 1, only the yeast hydrolyzate "Protamine" is added in an amount of 0.73% by weight of milk, and BK-Uglich-MCT polyvide concentrate is used as a direct starter, salting is carried out with 0.8% salt by weight of cheese grain.

The resulting cheese product has a soft, delicate texture, cream color, taste and smell of mild cheese with a barely perceptible flavor of protamine, which gives the product an unusual interesting flavor.

The yield of the finished cheese product with a mass fraction of moisture of 71%, salt of 0.8% per 1000 kg of raw materials amounted to 138.7 kg. The protein content in the product is 8.4%; fat in dry matter - 35%.

Example 6. The method is carried out analogously to example 5, only after salting make dill in the amount of 0.6% by weight of cheese grain. The resulting cheese product has a soft, delicate texture, cream with a splash of dill color, taste and smell of sour milk, slightly expressed cheese with a slight smell of dill.

 The cheese product for gerodietetic nutrition, obtained according to examples 1-6, has an optimal content of fat, salt and digestible protein for older people. The amino acid composition corresponds to the data presented in the table.

Example 7. The method is carried out analogously to example 1, only as a starter culture of direct application using polyvide concentrate BK-Uglich-S. The resulting cheese product has a reduced organoleptic characteristics: increased sour taste with a significant yeast aftertaste and smell.

Example 8. The method is carried out analogously to example 2, only as a starter culture direct application using polyvide concentrate BK-Uglich-LD. The resulting cheese product also has a highly acidic taste with a tangible yeast aftertaste and smell, which reduces its organoleptic properties.

The inventive method allows to obtain a cheese product for gerodietetic nutrition with high biological, nutritional value, improved digestibility, functional and preventive properties. The resulting cheese product has an optimal fat, salt and digestible protein content for older people. Does not contain vegetable fats, preservatives, stabilizers, dyes. It allows you to meet the needs of the elderly in essential amino acids, has high digestibility, helps normalize human protein metabolism, regulates body weight, restores health, has a positive effect on the health of an elderly person by normalizing the intestinal microflora and stimulating the immune system. It is easy to digest and assimilate.

The product can be recommended as an additional nutrition for children over 4 years old; for people suffering from diseases of the gastrointestinal tract; for patients recovering from a serious illness. The production of cheese product by the present method can significantly expand the range of gerodietetic products.

Claims (2)

1. A method of producing a cheese product for gerodietetic nutrition, characterized in that normalized milk with a fat content of 2.5% is pasteurized at a temperature of 73 ± 1 ° C with an exposure of 22 ± 3 s, cooled to 35 ± 2 ° C and, with constant stirring, a yeast hydrolyzate is introduced “Protamine” in the amount of 0.73-0.75% of the mass of normalized milk, the resulting mixture is pasteurized, cooled to a fermentation temperature of 33 ± 1 ° C, direct fermentation starter is introduced - BK-Uglich-4 polyvide concentrate, or BK-Uglich -5A, or BK-Uglich-MST, incubated for one hour at constant SG stirring, then make calcium chloride, milk-clotting enzyme coagulation is performed, processing clot carried salting cheese grains with salt in an amount of 0.5-0.8% by its weight, then kneaded curd is carried out self-pressing and cooling the cheese product. 2. The method according to claim 1, characterized in that before kneading in the cheese grain make dill in an amount of 0.3-0.5% by weight of cheese grain.