RU2736891C1 - Cheese roll production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Cheese roll production method envisages preparation of soft rennet cheese by way of pasteurized normalized to 3.2 % fat milk calcium chloride, a rennet and a starter direct introduction consisting of strains of mesophilic and thermophilic cultures. Coagulation, cutting and setting of grain, self-pressing, chedderization and melting are performed by means of 12–14 % solution of table salt at temperature 75–80 °C. Cheese dough is rolled into a layer and holy thistle seeds are added, preliminarily fried at 100 °C for 2–3 minutes, crushed to particle diameter of 160–190 mcm, sieved and uniformly distributed with a thin layer on the surface of the product stratum. Then roll is made, dried and cooled. Initial components are used in the declared amount.

EFFECT: method allows to enhance nutritive and biological value of cheese roll and to reduce duration of technological cycle.

1 cl, 2 tbl, 1 ex

Description

The invention relates to the food industry, in particular to the production of cheese products, and can be used in milk processing plants.

Obtaining a cheese roll is based on acid-rennet coagulation of proteins with subsequent melting of the cheese mass in brine. This method has a number of advantages: it has a relatively short production cycle, makes it possible to obtain a strong curd of cheese, and also to reduce the consumption of brine during melting due to the proposed method.

A known method for the production of smoked cheese product [RF Patent No. 2197828, IPC A23C 19/068, A23C 23/00, publ. 02/10/2003]. This includes obtaining a sheet of cheese, which is then cut into plates, melted at 70-80 ^° C in a kettle filled with water or fresh whey, with stirring. When melting, the ratio of plates and water or fresh whey is 1: 1, the temperature of the molten cheese mass is 55-65 ^o C. The molten cheese mass is salted in brine with a concentration of 8-10% for 5-7 minutes, followed by drying for 15-20 min. The molten cheese mass is molded by pulling it out until it is shaped like a "spaghetti" or into a rectangular layer with sides 30 x 40 cm and a thickness of 0.5 mm, then the latter is spread with a filling at a ratio of 1: 1, rolled up and smoked.

The disadvantage of this method is the use of smoking operation, which leads to a decrease in the food and biological values of the product.

A known method of preparing a cheese roll [Application for the invention of the Russian Federation No. 2000130655, IPC A23C 19/068, A23C 23/00, publ. 27.01.2005], providing for the pasteurization of raw milk, its fermentation with the use of an enzyme preparation, separation of whey, melting of cheese, molding of the molten mass, pre-pressing, cheddrization in a layer under a layer of whey, melting in a kettle filled with water or fresh whey. The resulting cheese dough is rolled into a rectangular layer, sprinkled with spices, rolled up, cooled, salted in water brine.

The disadvantage of this method is that the operations of melting and salting are carried out separately, which leads to an uneven distribution of salt throughout the mass, as well as a very long technological production cycle.

The closest in technical essence and the achieved effect to the proposed is a method of preparing soft rennet cheese "Color" [RF Patent No. 2414138, IPC A23C 19/068, A23C 19/00, publ. 2.09.2008]. The method includes the normalization of unripe milk with an acidity of 18-20 ° T, thermization at a temperature of 65 ± 2 ° C with an exposure of 20 to 25 seconds, cooling to the clotting temperature and introducing an aqueous solution of calcium chloride, a starter culture of direct introduction from strains of mesophilic and thermophilic cultures into the amount of 50 DCU per 1000 kg of the mixture at a temperature of 32-34 ° C, stirring for 40 minutes and adding an enzyme preparation, cutting and setting grain. Then, a second heating is carried out at a temperature of 39 ± 2 ° С, molding in bulk, self-pressing for 5-10 minutes, cheddarization in the reservoir under a layer of fresh whey to an acidity of 5.3-5.2 pH units, lasting 30-60 minutes, melting in a melting unit in brine with a concentration of 9-12% with a temperature of 72-80 ° C for 50-60 seconds. The resulting cheese dough is rolled into a rectangular layer, sprinkled with spices, rolled up, cooled and dried, mold is applied by dipping the roll into a solution consisting of distilled water and mold spores Penicillium candidum and ripening for 7-10 days at a temperature of 11-14 ° С at air humidity 90-95%.

The disadvantage of this method is that the production requires additional labor costs associated with the use of mold spores Penicillium candidum, which, in addition, gives the cheese a specific aroma and taste, appearance. Thermalization of raw milk raw materials can lead to the presence of residual pathogenic microflora in the product. In addition, the technological cycle of cheese production includes a very long period of product ripening - 7-10 days.

The objective of the invention is to develop a simplified method for the production of cheese roll.

The technical result is to increase the nutritional and biological value of the cheese roll, expand the range of cheese products and reduce the duration of the technological cycle of the cheese roll production.

The technical result is achieved by the fact that in the method for the production of cheese roll, including the preparation of soft rennet cheese by introducing calcium chloride, rennet and sourdough into the milk raw material, coagulating it, cutting and setting the grain, self-pressing and cheddarization, melting by means of a solution of sodium chloride at temperature of 75-80 ° C, rolling cheese dough into the layer, introducing vegetable filler, forming a roll, drying and cooling, while pasteurized milk normalized to 3.2% fat is used as dairy raw material, pre-fried chopped sifted milk thistle seeds, with the following ratio of components, wt%:

standardized milk 99.3 direct fermentation 0.01 calcium chloride 0.036 rennet extract 0.004 table salt 0.20 milk thistle seeds 0.45

Melting the curd by means of brine during the salting process gives the product a specific consistency and a layered structure. The duration of the technological cycle is mainly due to standard technological operations for the production of soft rennet cheese, in comparison with the prototype, it does not require additional time for the ripening of the product.

The use of pre-fried and crushed milk thistle seeds as a vegetable filler, evenly distributed in a thin layer on the surface of the product layers, ensures the absorption of excess moisture from the cheese layer, contributes to its additional drying, reducing the likelihood of microbiological spoilage of the product, and, as a result, increasing the stability of the product's quality characteristics throughout the shelf life. In addition, the antioxidant properties of milk thistle, due to the biologically active substances included in its composition (flavonoids, etc.), allow to inhibit the process of oxidative spoilage of the fatty fraction of cheese, the development of which leads to the formation of compounds that give a rancid, oxidized taste and smell to the product.

Milk thistle seeds contain a complex of macro- and microelements necessary for humans, including the micronutrient selenium, the essential nature of which for the human body is expressed in its participation of this microelement in enhancing immunity, antioxidant status and protection against cardiac and a number of oncological diseases, exposure to heavy metals, normalization of reproductive function and optimization of brain function. [Selenium in products of plant origin / Golubkina NA, Poluboyarinov PA, Sindireva AV // Nutrition issues. 2017. T. 86. No. 2. S. 63-69; Ramazanov A.Sh., Balaeva Sh.A., Shakhbanov K.Sh. The chemical composition of the fruits and oil of milk thistle growing on the territory of the Republic of Dagestan // Chemistry of vegetable raw materials, 2019. No. 2. S. 113-118].

In addition, the composition of milk thistle seeds contains a biologically active substance rarely found in nature - silymarin - a complex of flavonoids and flavolignans. Silymarin, due to the phenolic structure of its active substances, is able to bind free radicals and inhibit the processes of lipid peroxidation, protecting the membranes of liver cells from destruction. Along with the antioxidant effect, the active substances of silymarin increase the content of glutathione in the liver, maintaining a normal level of detoxification [Tokaev E.S., Nekrasov E.A. Physiologically functional ingredients of hepatotropic action // Food ingredients. Raw materials and additives. 2007, No. 2, page 58].

The method is implemented as follows.

For the production of "Elfiyskiy" cheese roll, unripe milk is normalized to a mixture fat content of 3.2% to obtain the desired finished product fat content - 45% fat in dry matter. A normalized mixture with an acidity of 18-20 ° T is pasteurized at 72-76 ° C with an exposure time of 20 to 25 seconds.

Into 993.0 kg of pasteurized normalized milk at a temperature of 36-37 ° C, 40 wt.% Aqueous solution of 0.36 kg of calcium chloride, 0.1 kg of a starter culture of direct introduction from strains of mesophilic and thermophilic cultures is added, activated by thoroughly mixing 5-10 minutes. Then, a previously prepared solution of 0.04 kg of rennet is added to the mixture prepared for coagulation, mixed for 3-5 minutes for uniform distribution in the mixture, then left alone for 20-40 minutes until a clot of the required quality is formed.

The finished clot should be of normal density and give sufficiently sharp edges at the break with the release of a transparent greenish-yellow serum. The cutting of the clot and the setting of the grain are carried out within 10-20 minutes. The bulk of the curd should be 10 to 15 mm in size after setting.

After setting the grain, the bunch is heat treated at a temperature of 38-40 ° C for 10-20 minutes, and heating is carried out with an increase in temperature of 0.5-1.5 ° C for 1.0-2.0 minutes. The acidity of whey by the end of grain processing is 19-21 ° T.

The cheese mass is molded in bulk into molds, self-pressing and left for 20-30 minutes. At this stage, about 65-70% of the whey is separated from the curd, which is subsequently used in cheddarisation.

The subsequent cheddarisation of the cheese mass is carried out under a layer of previously separated whey until an active acidity of 5.2-5.3 pH units is reached, the duration of cheddarisation is 40-60 minutes.

Melting and simultaneous salting of the curd mass is carried out in a thermoplasticizing module by means of 12-14 mass. % solution of 2 kg of table salt, heated to a temperature of 75-80 ° C for 50-60 seconds. The finished cheese dough should contain 1.5-2.0% salt.

After heat treatment, pieces of cheese dough are rolled out, formed into a rectangular layer, sprinkled with vegetable filler in an amount of 4.0-5.0% of the cheese base weight, then rolled into a roll. As a filler, milk thistle seeds are used, pre-fried at 100 ⁰ C for 2-3 minutes, processed in a mill to a powdery state (particle diameter 160-190 microns) and sieved to evenly loosen the consistency and impart a uniform density to the milk thistle flour.

Ready cheese roll "Elfiyskiy" is dried at a temperature of 12 ° C and a relative air humidity of 80-85% 12 ° C until excess moisture on the surface is removed, but not more than 3 hours, and cooled.

The finished cheese roll "Elfiyskiy" matures in the finished product chamber at a temperature of 4 ± 2 ° C and a relative humidity of 80-85% for 24 hours and is released for sale.

The resulting cheese roll is a product with a smooth cut, 17-20 cm long and 5-9 cm in diameter, weighing 0.3 kg. Does not have a crust, the surface is uniform, white. Spicy sour milk taste and smell. Cheese roll is characterized by increased nutritional and biological value, which is provided by biologically active substances that make up the composition.

As a result of the experiment, the optimal mass fraction of the filler - milk thistle - was selected, providing an increase in the nutritional and biological value of the product and an improvement in its physicochemical indicators.

Table 1 shows the characteristics of the organoleptic properties of the product, table 2 presents the physicochemical properties of the products.

Table 1

Indicator name Organoleptic characteristics of cheese rolls Prototype "Color" "Elven" The form A long loaf-shaped cylinder of irregular shape, which is a folded layer of cheese dough, layered with spices. Coiled non-crumbling cheese bed, uniform in thickness, evenly interlayered with filler Taste and smell Spicy, moderately salty, slightly sourish, with the taste and smell of introduced spices Spicy, moderately salty, slightly sour is allowed, with a taste and smell characteristic of milk thistle seeds Appearance and surface Does not have a crust, light lamination and the presence of small depressions are allowed on the surface. Has no crust, homogeneous, on the surface light lamination and the presence of small white depressions are allowed. The filler should not be on the surface and protrude beyond the edges of the roll

table 2

Mass fraction,% Physicochemical characteristics of cheese rolls Prototype "Color" "Elven" Fat in dry matter 45.0 47.0 Moisture 53.0 49.7 Sodium chloride (table salt) 1.7 2.0 Protein 19.5 23.5 Selenium, · 10 ⁸ - 94.47

From the data in the table it can be seen that due to the filler - milk thistle seeds - the fat content in the dry matter of the product is higher by 2%, protein - by 4%.

The proposed production method has the following advantages. The introduction of an aqueous solution of calcium chloride after pasteurization can shorten the clotting time, increase the clot compaction rate, improve cohesion, and significantly reduce the loss of curd with whey. Direct addition sourdough added to pasteurized milk raw materials determines the speed of addition, the absence of contamination of the product with pathogenic microflora, and the high quality of the resulting clot. Reducing the duration of the drying and maturation stages of the finished product significantly reduces the production cycle.

When examining samples of "Elfiyskiy" cheese for the content of selenium (atomic absorption method on a "Kvant-2AT" device using a mercury-hydride generator "GRG-107"), it was found that 1 g of "Elfiyskiy" cheese contains 0 selenium, 9447 mcg.

Thus, a method for the production of a cheese roll, including the preparation of soft rennet cheese by introducing calcium chloride, rennet and direct fermentation into pasteurized milk, normalized to 3.2% fat, curdling it, cutting and setting grain, self-pressing and cheddarization, melting by means of a solution table salt at a temperature of 75-80 ° C, rolling cheese dough into a layer, introducing pre-fried crushed sifted milk thistle seeds, forming a roll, drying and cooling, with the declared ratio of components, it increases the nutritional and biological value of a cheese roll, expanding the range of cheese products and reducing the duration of the technological cycle for the production of cheese roll.

Claims (2)

A method for the production of a cheese roll, including the preparation of soft rennet cheese by adding calcium chloride, rennet and a direct addition starter culture, consisting of strains of mesophilic and thermophilic cultures, to its coagulation, cutting and setting grain, self-pressing and chedderization, melting by means of a solution of sodium chloride at a temperature of 75-80 ° C, rolling cheese dough into a layer, introducing a vegetable filler, forming a roll, drying and cooling, characterized in that pasteurized milk normalized to 3.2% fat is used as dairy raw material, a solution of sodium chloride is used 12- 14%, and as a vegetable filler, milk thistle seeds are used, pre-fried at 100 ° C for 2-3 minutes, crushed to a particle diameter of 160-190 microns, sifted and evenly distributed in a thin layer on the surface of the product layer, with the following content initial components, wt%: standardized milk 3.2% fat 99.3 direct sourdough 0.01 calcium chloride 0.036 rennet extract 0.004 table salt, contained in a 12-14% solution of table salt 0.2 milk thistle seeds 0.45