RU2778022C1 - Composition for the preparation of brine cheese with tomato cake - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: invention relates to the dairy industry. The composition for the preparation of brine cheese with tomato cake includes pasteurized milk, mesophilic bacterial starter culture, an enzyme preparation of microbial origin, calcium chloride, salt and dried tomato, and pasteurized milk normalized to 3.2% fat content is used as milk raw materials, and a symbiotic starter culture of direct application is used as a starter, while the product contains dried tomato in the form of powdered tomato cake, with the following ratio of components, wt. %: milk normalized to 3.2% fat content 99.5; symbiotic starter culture of direct application 0.01; enzyme rennet 0.004; calcium chloride 0.036; table salt 0.20; powdered tomato cake 0.25.

EFFECT: invention makes it possible to increase the nutritional and biological value of the product.

1 cl, 2 tbl

Description

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

A known method for the production of compositions for soft cheese [RF Patent No. 2370044, IPC A23C 19/076, publ. October 20, 2009]. It includes the creation of a composition for producing soft cheese containing whole cow's milk, sour whey, common salt and an enriching filler, characterized in that it additionally contains citric acid, and as a filler - pine nut cake with a fineness of 0.05-0, 5 mm in the amount of 0.4-0.8 wt.%.

The disadvantage of this method is the use of rather expensive raw materials - pine nut cake, as well as cheese whey, which reduces the shelf life of the product. Nut components contain gluten, which, when intolerant to it, violates the integrity of the walls of the small intestine, preventing the absorption of a large amount of vitamins and minerals. Also, nut components have an increased calorie content (360-450 kcal / 100 g).

Known concentrated dairy product [RF Patent No. 2278523, IPC A23C 19/00, publ. 06/27/2006]. Including the production of a cheese array, consisting of a cheese dough enclosed in a protective shell, in which particles of a nut filler are placed. Pine nut kernels and/or cake were used as nut filler particles. The product is made from cow's milk, pine nut kernels, a mixture of cake and pine nut kernels, walnut meal, etc.

The disadvantage of this dairy product is the use of expensive raw materials - pine nut kernels and / or cake, which can cause a heterogeneous, crumbly texture due to the specific structural and mechanical properties of the cake. Also, the product is produced according to the complicated technology of multilayer hard rennet cheeses, which leads to an increase in production costs. Nut components contain gluten, which, when intolerant to it, violates the integrity of the walls of the small intestine, preventing the absorption of a large amount of vitamins and minerals. Also, nut components have an increased calorie content (360-450 kcal / 100 g).

A known method for the production of a cheese product with a nut component "Souvenir" [RF Patent No. 2473228, IPC A23C 19/055, publ. 09/27/2012]. The cheese product contains: pasteurized milk, calcium chloride, mixed sourdough from cultures of lactic acid microorganisms, an enzyme preparation of a composite composition, a nut component (walnut cake).

The disadvantage of this method is the use of a rather expensive raw material - walnut cake, as well as the possibility of introducing a raw, thermally untreated plant component, which can subsequently lead to contamination of the product w / o, a decrease in consumer properties of the product, as well as its shelf life. Nut components contain gluten, which, when intolerant to it, violates the integrity of the walls of the small intestine, preventing the absorption of a large amount of vitamins and minerals. Also, nut components have an increased calorie content (360-450 kcal / 100 g).

The closest and accepted prototype is cheese with tomato and basil [Irecommend.Ru: forum // Cheese Gruntaler with tomato and basil - review: site. – URL: https://irecommend.ru/content/syr-ot-kotorogo-ya-bez-uma-ya-gotova-est-ego-kilogrammami-vstrechaite-gryuntaler-s-tomatom-i (accessed 04/28/2021 ). - Text electronic.], which includes pasteurized milk, table salt, tomato, basil, garlic, mesophilic bacterial starter culture, milk-clotting enzyme preparation of microbial origin, calcium chloride hardener, annatto dye.

The disadvantages of this cheese include the inclusion of dried seeds and large particles of tomato peel, which limits the dietary properties of the product due to complex digestibility, and as a result of the absorption of nutrients. The organoleptic characteristics of cheese interspersed with large particles contribute to the appearance of a crumbly texture. The range of consumers is also limited due to the specific dispersion of the introduced filler.

The objective of the invention is to develop a prescription composition for the production of pickled cheese using non-traditional vegetable raw materials with high nutritional value and consumer appeal.

The technical result is to increase the nutritional and biological value of pickled cheese, expanding the range of cheese products.

The technical result is achieved by using cheese with tomato pomace, including pasteurized milk, a mesophilic bacterial starter culture, an enzyme preparation of microbial origin, calcium chloride, salt and dried tomato, moreover, pasteurized milk normalized to 3.2% fat content is used as a milk raw material, and in as a starter, a symbiotic starter of direct introduction is used, while the product contains dried tomato in the form of powdered tomato cake, in the following ratio of components, wt.%:

normalized to 3.2% fat milk 99.5;

symbiotic starter culture of direct introduction 0.01;

rennet 0.004;

calcium chloride 0.036;

table salt 0.20;

powdered tomato cake 0.25.

The use of tomato pomace gives the cheese a rich color and a pleasant soft tomato flavor, also acting as a natural dye. Tomato pomace is a rich source of nutrients, contains cellulose, pectin, lycopenes and practically has the same qualitative composition as tomatoes.

It is proposed to use tomato processing products - powdered tomato cake. Tomato pomace can be obtained by pressing and drying (sublimation, spray, etc.) tomato pomace, which is obtained on the tomato juice production line.

The content of the main components in 100 g of powdered tomato cake, not less than: carbohydrates -55.0 g; proteins - 14.0 g; fats - 3.0 g; β-carotene - 12.0 mg; lycopene - 60.0 mg; vitamin C - 20 mg; folacin - 65 mg; potassium - 3400 mg; sodium - 110 mg; phosphorus - 350 mg; magnesium - 194 mg; calcium - 100 mg. Energy value - 303 kcal / 100 g.

The symbiotic starter of mesophilic and thermophilic cultures, in contrast to the mesophilic starter, accelerates the process of clot formation, contributes to a more complete, high-quality isolation of milk proteins, and gives the cheese mild aromatic and flavoring shades.

Organoleptic characteristics of cheese with tomato pomace are presented in table 1.

Table 1

Name of indicator According to the claimed method Prototype Appearance It has a thin peel of light yellow color, with red inclusions of the introduced flavoring component. It has a thin peel of light yellow color, with bright multi-colored inclusions of added flavoring components. Taste and smell Weakly pronounced cheesy, clean, sour milk, moderately salty, with a slight taste and smell of a tomato component Sharp-sweet, with a touch of basil, moderately salty, with a slight smell of tomato, basil and garlic Consistency Elastic, slightly tight Elastic, slightly dense, moderately crumbly Picture The picture is missing.
It is allowed to have small eyes of a round, oval or angular shape. The picture is missing.
It is allowed to have small eyes of a round, oval or angular shape. Color Light yellow with frequent red inclusions of the introduced component Light yellow, with frequent bright red, yellow-orange, green inclusions of introduced components

Physico-chemical and functional-technological indicators of cheese with tomato pomace are presented in table 2.

table 2

Index According to the claimed method Prototype Content moisture, % no more 43.0 - protein, % not less 27.4 23.7 carbohydrates, % no more 2.5 - fat, % no more 25.6 30.5 table salt, %, no more 1.0-3.0 1.0-3.0 carotenoids, incl. lycopene, mg% 2.2 - Energy value, kcal 340.0 377.0

Cheese with tomato pomace, made according to the claimed method, has a high content of carotenoids - 2.2 mg%. The fractional composition is rich in lycopene, which is the most powerful antioxidant carotenoid, which has a wide range of therapeutic and prophylactic properties.

The method is implemented as follows.

For the production of pickled cheese with tomato pomace, unripe milk is normalized to a mixture fat content of 3.2% to obtain the desired fat content of the finished product - 45% fat in dry matter. A normalized mixture with an acidity of 18-20°T is pasteurized at 72-76°C with a holding time of 20 to 25 seconds and cooled to the fermentation temperature

In the pasteurized normalized milk in the amount of 99.5 kg at a temperature of 30-34 ° C, calcium chloride (CaCl ₂ ) is added in the amount of 0.036 kg in the form of an aqueous solution with a mass fraction of calcium chloride of 40%, a symbiotic starter culture of direct introduction (Lactococcus lactis subsp. lactis , Lactococcus lactis subsp. diacetilactis, Leuconostoc lactis, Lactobacillus plantarum and Streptococcus Thermophilus, in a ratio of 0.25: 0.25: 0.25: 0.25: 3) in the amount of 0.1 kg are added to the mixture, mixing thoroughly 5- 10 minutes. Then rennet powder is added to the mixture prepared for coagulation in the amount of 0.004 kg in the form of a 1% aqueous solution, in accordance with the results of the rennet test (at an enzyme dose of 100,000 IU per 1000 kg of fermented mixture, 0.001 kg of rennet is required), mixed in for 3-5 minutes for uniform distribution in the mixture, then leave alone for 30-40 minutes until a clot of the required quality is formed.

The finished clot is cut with stirring for 15 minutes to obtain a grain size of 6-8 mm along the edge and remove about 30% of whey. During this process, whey also removes milk sugar, which slows down biochemical processes. The acidity of the whey before the heat treatment of the curd should not exceed 17°T.

Heat treatment of cheese grain is carried out at a temperature of 46±2°C, 25-40 min with constant stirring. The grain is processed to a certain elasticity and stickiness and a pronounced squeak on the teeth when chewing. When squeezed in the hand, a sufficiently dried grain should stick together into a monolith, which, when rubbed between the palms, will disintegrate into separate grains. Upon completion of processing, the cheese grain settles to the bottom, where it is formed in the form of a layer under a layer of the entire remaining volume of whey (the height of the whey layer is at least 10 mm above the layer) and kept for 30 minutes, until the acidity of the separated whey is reached - 26 ± 1 ° T. Then the whey is removed, and the cheese layer is cut into small bars with a side length of 240-250 mm and sent for cheddaring.

Cheddarization is carried out at a temperature of 35±3°C, ensuring a free outflow of whey in the process. Cheese layers are turned over every 20-30 minutes (about 5 times), changing their location. The average duration of the cheddaring process is 1 to 4 hours until the acidity of the whey is reached - 65-70 ° T, pH - 5.2-5.4 units.

After cheddarization, the cheese mass is crushed into sticks no larger than 2.0 × 4.0 cm. Next, salting is carried out in the grain, evenly distributing 0.2 kg of common salt in the cheese mass.

Powdered tomato cake is added to the crushed cheese mass in the amount of 0.25 kg. Everything is thoroughly mixed and molded. Molding is carried out in bulk directly into molds. For molding, perforated detachable molds are used. The mass of the cheese head is 0.1-0.5 kg.

After molding, the cheese is left for self-pressing for 30-40 minutes. Self-pressing of cheese is carried out in molds in three stages at a pressure of 20 to 85 kPa. The first 20-30 minutes are pressed at a pressure of 20-25 kPa, the next 30 minutes - 40-50 kPa and then 75-85 kPa to the end. The duration of self-pressing is 10-14 hours, with 2-3 re-pressings. The mass fraction of moisture in the cheese after pressing is 38-42% and pH -5.2-5.4 units. Then the cheese is cooled to a temperature of 8-10°C.

The finished cheese is removed from the molds, packed in plastic bags made of shrink film. The cheese is transferred to a cooling chamber for ripening at a temperature of 10-13°C for 48 hours. Next, the cheeses are turned over to evenly distribute moisture and maintain the shape of the heads. Then the cheeses are placed in a refrigerator until the end of maturation at a temperature of 6-8°C. The total ripening period is 5-6 days until the mass fraction of moisture in mature cheese is 38-40%, pH is 5.1-5.2 units.

As a result of applying the method, a slightly red to red pickled cheese with a pronounced tomato aftertaste is obtained, moderately salty, layered cheese dough. There is no drawing, a small amount of voids is allowed. Shelf life obtained by the proposed method of cheese with tomato pomace - 30 days at a temperature of 4±2°C.

The finished product has a high nutritional value, is a source of indigestible polysaccharides - pectins and carotenoids, has high consumer properties and can be used as a diet for intestinal invasions, atherosclerosis, coronary disease. It also has a membrane-protective effect (restoring the structural and functional properties of biological membranes), which increases the activity of the body's antioxidant defense system.

Thus, cheese with tomato pomace, including pasteurized milk normalized to 3.2% fat, symbiotic sourdough of direct introduction, an enzyme preparation of microbial origin, calcium chloride, salt and powdered tomato pomace, can increase the nutritional and biological value of pickled cheese, as well as expand range of cheese products.

Claims (7)

A composition for making pickled cheese with tomato pomace, including pasteurized milk, a bacterial starter culture, an enzyme preparation of microbial origin, calcium chloride, salt and dried tomato, characterized in that pasteurized milk normalized to 3.2% fat content is used as a milk raw material, and as a starter, a symbiotic starter of direct introduction with the composition of the bacteria Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetilactis, Leuconostoc lactis, Lactobacillus plantarum and Streptococcus Thermophilus, taken in a ratio of 0.25:0.25:0.25:0.25:3, while the product contains dried tomato in the form of powdered tomato pomace, in the following ratio, wt .%: normalized to 3.2% fat milk 99.5; the specified symbiotic leaven of direct introduction 0,01; rennet 0.004; calcium chloride 0.036; table salt 0.20; powdered tomato cake 0.25.