RU2715856C1 - Cream cheese with coffee and method for production thereof - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: group of inventions relates to food industry, in particular, to dairy industry. Curd cheese is a gel with acidity of 5.0–6.0 pH units, preferably 5.5–5.6 pH units, containing a fat weight fraction of 5.0–22.5 %, preferably 16–19 %, weight ratio of protein 6.0–19 %, preferably 13–19 %, weight ratio of carbohydrates - 3.5–4.7 %, weight ratio of roasted coffee beans up to 2 %, preferably - 1.0 %. For its production, milk is heated to temperature of 80–85 °C, homogenized at pressure of 10–25 MPa and maintained at this temperature for 30 minutes, milk whey is fermented with lactic acid microorganisms to acidity of 3.7–4.2 pH units and heated to temperature of 85–95 °C. Then it is mixed with milk until acidity of mixture of 5.0–6.0 pH units, curd cheese is separated from whey to dry substances content of 25–40 %, cooled to temperature below 45 °C, roasted coffee beans are added in amount of 2 wt. % and dispersed to consistency of gel. Then it is packed, hermetically sealed, cooled to storage temperature of 3–6 °C and kept stationary for 2–6 hours.

EFFECT: inventions allow to produce a product with a dense smearing, but melting in the mouth with minimal losses of protein and fat, with increased storage life.

5 cl, 1 ex

Description

1. The technical field to which the invention relates.

The present invention relates to the dairy industry, and more particularly to cottage cheese.

2. Background of the invention.

The popularity of organic food is growing in the world. With the development and introduction of GOST R 56508-2015, organic products are regulated, the rules for the production, storage, transportation of these products.

In the production of organic food products, it is necessary to limit the use of food additives, ingredients that do not meet the requirements for organic production and perform technological and sensory functions, as well as minimize the content of trace elements and technological aids. Organic food production should be carried out mainly by biological, mechanical and physical methods. Today there are no offers of curd cheeses meeting the requirements of the standard.

3. The prior art.

The aim of the invention is to develop a composition and method for the production of curd cheeses that meet the requirements of the standard.

In accordance with GOST 33480-2015, cottage cheese is a dairy or dairy compound product made from milk and / or milk processing products using soft cheese technology without ripening or cottage cheese, followed by heat treatment and / or whipping and / or aeration or not, with with or without dairy products, food products and non-dairy components (with the exception of preservatives, non-dairy fats and non-dairy proteins) with a mass fraction of milk protein of at least 6%.

The well-known curd cheese “HOCHLAND” with herbs GOST 33480-2015, has the composition: cottage cheese, skimmed milk powder, edible salt, locust bean gum and guar gum, citric acid, dried onion, onion essence, drinking water. A product with a homogeneous, velvety, smeared structure. To stabilize the structure, a complex food supplement and citric acid were used as a preservative.

The well-known curd cheese "Almette" cream TU 9225-008-53130062-11, has the composition: cottage cheese, milk whey, whey protein, edible salt, citric acid (E330), drinking water. Cheese does not meet the requirements of the standard for organic products, since preservatives are used.

Known patent RU 2213465 C2 on a method for the production of soft cheese. For the production of soft cheese, whole milk is mixed with unseparated cheese whey with an acidity of 17-50 ° T in a ratio of 1: 1 to 2: 8, calcium chloride is added in an amount of 0.1%, the mixture is first heated to 70 ° C, kept for 20- 30 minutes, add acidic serum fermented with acidophilic or Bulgarian sticks to an acidity of 120-200 ° T in an amount of 8-12% by weight of the mixture. After that, molding is carried out, salt is added and left to press itself. Unseparated serum is deoxidized with a 20% disodium phosphate solution to an acidity of 25 ° T.

This production method does not meet the requirements of the standard for the production of organic products due to the use of non-organic components in it - calcium chloride and disodium phosphate.

A known method for the production of cottage cheese patent RU 2518336 C2, which is taken as a prototype. The method includes pasteurizing milk, introducing into heated milk acidified whey in an amount of 10-35% by weight of milk and with an acidity of 2.5-6.0 pH units, decanting the whey and packaging the resulting cottage cheese, while acidified whey is introduced into milk heated to temperature 60-85 ° С. The invention allows to simplify the production technology of cottage cheese and increase the shelf life of the finished product, however, the shelf life is not sufficient for transportation over long distances, abroad without the use of preservatives. In addition, the product does not have competitive advantages, new consumer qualities, such as a dense, smeared, but melting in the mouth when consumed and original taste, to successfully compete in the market.

4. Statement of the invention.

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 inorganic stabilizers, emulsifiers and preservatives, but only using to the maximum extent the beneficial properties of whole milk and coffee, to get curd cheese with a dense, smeared but melting mouth when consumed, increased shelf life, with the exception of moisture separation during storage, the presence of a specific flavor and the taste of coffee in a product that provides its commercial appeal.

Cottage cheese with coffee, organic cheese, is a gel with an acidity of 5.0 ÷ 6.0. pH units, preferably 5.5 ÷ 5.6 pH units, containing a fat mass fraction of 5 ÷ 22.5%, preferably 16-19%, a protein mass fraction of 6.0 ÷ 19%, preferably 13-19%, a mass fraction of carbohydrates 3.5 ÷ 4.7%, the mass fraction of cocoa nutrients up to 10%, preferably 2.5-6%. Curd cheese additionally contains a mass fraction of table salt in an amount up to 2%, preferably 0.4-0.7%. Curd cheese additionally contains a mass fraction of sugar in an amount up to 15%, preferably 2-5%. Curd cheese additionally contains nuts (cedar, walnuts, cashews, hazelnuts, almonds) or sunflower seeds in an amount up to 5 mass. %

A method of making cheese with coffee consists of the stages: organic milk is heated to a temperature of 80-85 ° C, homogenized at a pressure of 10-25 MPa and kept at this temperature for 30 minutes, milk whey is fermented with lactic acid microorganisms to an acidity of 3.7 ÷ 4.2 , but preferably 3.7 pH units and heated to a temperature of 85 ÷ 95 ° C, milk and whey are mixed until the mixture acidity is 5.0 ÷ 6.0 pH units, cottage cheese is separated from whey to a solids content of 25-40%, curd cheese is cooled to a temperature below 45 ° C, apparently ny coffee in an amount of 1-2 wt. %, dispersed to a gel consistency, packaged, hermetically sealed, cooled to a storage temperature of 3-6 ° C, kept stationary 2-6 hours.

Additionally introduced into the cheese, before dispersing, table salt in an amount up to 2 mass. %, preferably 0.4-0.7 wt. %, sugar up to 15%, preferably 2-5 wt. %, additionally contribute nuts (cedar, walnuts, cashews, hazelnuts, almonds) or sunflower seeds in an amount up to 5 wt. %

The indicated manufacturing conditions by the method of curd cheese are optimal for obtaining a technical result of the invention, for which organic milk is selected with a mass fraction of fat of 1.0-4.5%, preferably 3.5-4.0%, with a mass fraction of protein 2.8 -3%, milk is heated to a temperature of 85 ° C, homogenized at a pressure of 10-25 MPa. Homogenization, within the accepted value of the temperature and pressure modes, provides a certain uniformity of fat globules in size and surface area corresponding to the condition that the protein in the form of casein micelles with sizes of 30-300 Nm, albumin and globulin with characteristic sizes of 15-50 Nm, is completely deposited on the surface of fat globules with characteristic sizes of 0.5-2.5 microns.

If the homogenization pressure is more than 25 MPa, the surface of the fat globules may not be covered with protein components, and at a pressure of less than 10 MPa, on the contrary, the surface of the fat globules will not be sufficient to adsorb the weight of the protein components from the milk mixture, as a result of which, in both cases, protein waste increases and fat in whey.

When the homogenization temperature of milk is less than 75 ° C, the surface of the balls is not enough to adsorb and retain the protein component, and heating to a temperature of more than 85 ° C is not effective.

The exposure time of milk after homogenization to 30 minutes is set in order to increase the adsorption of protein components. With a short time, the casein, albumin, and globulin micelles do not have time to completely adsorb onto the surface of the fat globules, as a result of which the release of proteins into the serum increases, and an increase in the exposure time of more than 30 minutes does not give an additional effect of increased adsorption.

Milk whey fermented by lactic acid microorganisms to an acidity of 3.7-4.2 pH units, preferably 3.7 pH units., Heated to a temperature of 80-85 ° C, mixed and mixed with milk in a ratio of 20-30 parts of whey and 100 parts of milk . At a temperature of 80-85 ° C and an acidity of the mixture of 5.2-5.8 pH units, intense coagulation occurs, that is, the transition of milk as a colloidal sol system into a gel, in which casein micelles stick together without breaking off the fat globules. The duration of this stage depends on the intensity of mechanical mixing of acidified whey with milk, the increase in the acidity of the mixture and is 1-2 minutes. The duration of the stage of separation of curd cheese and pumping whey to obtain dry substances in the cheese of about 25-40% is about 3-5 minutes, mixing accelerates the separation of free water, and increasing the temperature to 80 ° C helps to separate hydrated water associated with casein.

If the acidity of the whey is less than 3.5 pH units, the acidity of the curd cheese increases, and the quality of the cheese deteriorates, if the acidity is more than 4.32 pH units, and the temperature of the milk and whey in the mixture is less than 80 ° C, then the proteins do not coagulate, increases waste of proteins and fat in serum.

At a temperature of milk and whey in a mixture of more than 85 ° C, proteins denature.

When mixing whey with milk in an amount of less than 20 parts in a mixture, the protein does not coagulate, and with an increase of more than 30 parts, the acidity increases and the structure of the curd changes, and the serum consumption increases.

Dispersion of curd cheese with a dry matter content of more than 40 mass. % is difficult, due to the high density of the product, and with a solids content of less than 20 mass. % impractical, due to the decrease in the quality of cheese curd due to the high water content.

The resulting product is cooled to a temperature of 45 ° C. When dispersing a product with a temperature of more than 45 ° C, the protein coagulates back. Add to the cheese curd edible salt in an amount up to 2 mass. %, preferably up to 0.4-0.7 mass. %, sugar up to 15 wt. %, preferably 2-5 wt. %, make coffee in an amount up to 2 mass. %, preferably 1.0 mass. %, the mixture is dispersed to a gel consistency, packaged in glasses, hermetically sealed, kept stationary for 2-6 hours at a storage temperature of 3 ÷ 6 ° C. This gel thickens, creates a dense, plastic product with a melting point of milk fat. The organic cheese curd obtained with the above method, with coffee, is a gel with an acidity of 5.0 ÷ 6.0. pH units, preferably 5.5 ÷ 5.6 pH units, containing a fat mass fraction of 5 ÷ 22.5%, preferably 16-19%, a protein mass fraction of 6.0 ÷ 19%, preferably 13-19%, a mass fraction of carbohydrates 3.5 ÷ 4.7%, the mass fraction of coffee nutrients up to 2%, preferably 1.0%. Curd cheese additionally contains a mass fraction of table salt in an amount up to 2%, preferably 0.4-0.7%. Curd cheese additionally contains a mass fraction of sugar in an amount up to 15%, preferably 2-5%. Curd cheese additionally contains nuts (cedar, walnuts, cashews, hazelnuts, almonds) or sunflower seeds in an amount up to 5 mass. % The consistency is dense, plastic, smeared but melting at a temperature above 28-35 ° С. In the invention, the term "coffee" refers to fried, peeled grains of the specified tree, ground in powder or freeze-dried.

Roasted coffee without oil, contains vitamins and minerals: Vitamin B1 -0.07 mg., Vitamin B2-0.2 mg., Vitamin E - 2.7 mg., Vitamin PP -19.7 mg., Niacin-17 mg.

 Coffee beans contains: proteins 13.9 mass. %, fats 14.4 wt. %, carbohydrates 29.5 mass. %, organic acids 9.2 wt. %, dietary fiber 22.2 wt. % When dispersing cottage cheese, coffee oil, as a surface-active agent, lowers the surface tension of non-miscible phases and acts as an emulsifier; when interacting with a solid and liquid phase, it acts as a wetting and dispersing agent. The result is a stable emulsion, which ensures an increase in shelf life and eliminates the separation of moisture during storage. The pour point at which milk fat becomes solid is 18-23 ° C, and for coffee oil is 24-25 ° C, so after cooling the product is dense, smeared with a stable consistency. The melting point at which milk fat passes from solid to liquid is 28-35 ° C, and for coffee oil 30 ° C, therefore, when heated in the mouth, cheese with coffee, made according to the invention, melts creating the aroma and taste of coffee.

The antioxidants in coffee prevent spoilage, rancidity and aging of the product.

The esters contained in roasted coffee create a specific aroma and taste of coffee, ensuring the commercial appeal of the product.

When making coffee in an amount of less than 1.0 mass. % effect is not enough, and the introduction of more than 2.0 mass. % not economically feasible, preferably 1.0 mass. %

When salt is added and dispersed, the surface of casein particles increases and salt enhances hydration. However, when salt is added in more than 2%, the product is salty; %

Cottage cheese with coffee, organic cheese, is a gel with an acidity of 5.0 ÷ 6.0. pH units, preferably 5.5 ÷ 5.6 pH units, containing a fat mass fraction of 5 ÷ 22.5%, preferably 16-19%, a protein mass fraction of 6.0 ÷ 14%, preferably 13-19%, a mass fraction of carbohydrates 3.5 ÷ 4.7%, the mass fraction of coffee nutrients up to 2%, preferably 1.0 mass. % Curd cheese additionally contains a mass fraction of table salt in an amount up to 2%, preferably 0.4-0.7%. Curd cheese additionally contains a mass fraction of sugar in an amount up to 15%, preferably 2-5%, additionally contains nuts (cedar, walnuts, cashews, hazelnuts, almonds) or sunflower grains in an amount up to 5 mass. % 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 inorganic stabilizers, emulsifiers and preservatives, but only using to the maximum extent the beneficial properties of whole milk and coffee, cheese obtained, with an increased shelf life, with the exception of moisture separation during storage, with a dense, smeared, but melting in the mouth when consumed, the presence of a specific aroma This and the taste of coffee in the product, providing its commercial attractiveness.

Getting cheese curd with coffee is as follows.

Example 1

1.1. Milk with a mass fraction of fat of 3.8%, with a mass fraction of protein of 2.8% is heated to a temperature of 85 ° C and homogenized at a pressure of 15 MPa.

1.2. Milk whey in an amount of 400 grams, with an acidity of 3.7 pH units, is heated to a temperature of 95 ° C.

1.3. Mix milk according to Clause 1.1 in an amount of 2 kilograms and whey according to Clause 1.2 in an amount of 400 grams and mix until the cheese is curd.

1.4. Serum is filtered to a product with a solids content of 35%, cooled to a temperature below 45 ° C.

1.5. Add cottage cheese salt of 0.7 mass. %, sugar 2 wt. % and coffee 1.0 wt. %, pine nut 5 mass. %, disperse the mixture to a gel consistency.

1.6. 200 grams are packaged and packaged in glasses.

1.7. Cool at rest for 4 hours to a storage temperature of 3 ° C.

1.8. Removed from storage after 30 days, spoilage and acidity growth were not detected.

Claims (5)

1. Cheese cheese with coffee, including organic fat and milk protein, characterized in that the organic cheese is a gel with an acidity of 5.0 ÷ 6.0 pH units, preferably 5.5 ÷ 5.6 pH units containing a mass fraction of fat 5 ÷ 22.5%, preferably 16-19%, mass fraction of protein 6.0 ÷ 19%, preferably 13-19%, mass fraction of carbohydrates 3.5 ÷ 4.7%, mass fraction of roasted coffee beans up to 2%, preferably 1.0%. 2. Cottage cheese according to claim 1, which further comprises a mass fraction of table salt in an amount up to 2%, preferably 0.4-0.7%, a mass fraction of sugar in an amount up to 15%, preferably 2-5%. 3. Cottage cheese according to claim 1, which additionally contains nuts and sunflower seeds in an amount up to 5 mass. % 4. A method of making cheese with coffee according to claim 1, comprising the steps of: organic milk is heated to a temperature of 80-85 ° C, homogenized at a pressure of 10-25 MPa and kept at this temperature for up to 30 minutes, milk whey is fermented with lactic microorganisms to acidity 3,7 ÷ 4,2 units of pH and heated to a temperature of 85 ÷ 95 ° C, mix milk and whey until the mixture acidity is 5.0 ÷ 6.0 pH units, cottage cheese is separated from whey to a solids content of 25-40% , curd cheese is cooled to a temperature below 45 ° C, make fried coffee grain in an amount up to 2 wt. %, dispersed to a gel consistency, packaged, hermetically sealed, cooled to a storage temperature of 3-6 ° C, kept stationary 2-6 hours. 5. The method according to p. 4, in which added to the cheese, before dispersing, table salt in an amount up to 2 mass. %, preferably 0.4-0.7 wt.%, sugar up to 15 wt. %, preferably 2-6 mass. %, individually or in a mixture, make pine nuts, walnuts, cashews, hazelnuts, almonds or sunflower seeds in an amount up to 5 wt. %