RU2802584C1 - Method for producing soy cheeses with noble molds - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for producing soy cheese is presented, including adding heated water to pre-soaked soybeans and vegetable or animal oils or mixtures thereof, grinding the mixture, heating to 100-110°C, holding for no more than 3 minutes, separation into soy milk and okara, removal of okara, introduction of coagulant into soy milk, aging, separation of whey, pre-pressing, shaping, aging in molds and laying for maturation under certain conditions, while adding mold and salt carried out after the pre-pressing stage, or mold is introduced after the pre-pressing stage, and salt is introduced to the surface of the heads before laying for maturation, or salt is added after the pre-pressing stage, and molds are sprayed onto the surface of the heads before laying for maturation, or one mold and salt are applied after the pre-pressing stage, and another mold different from the first is applied to the surface of the heads by spraying before laying for maturation, where the mold is Penicillium roqueforti, or Geotrichum candidum, or Penicillium candidum, or a mixture thereof.

EFFECT: carrying out a method for fast production of soy cheese with high fat content and salt concentration up to 1.5%, which has a pleasant taste.

1 cl, 5 dwg, 1 tbl, 6 ex

Description

The invention relates to the food industry, namely to methods for producing cheeses from plant materials.

Plant milk as a starting product for making cheeses is obtained by aqueous extraction of seeds and nuts (soybeans, oats, peas, rice, almonds, hazelnuts, cashews, pulp of mature coconuts, etc.), as well as by diluting isolated plant proteins and flour in water . Plant milk itself as a healthy food product has already received well-deserved consumer recognition, but its use for the production of non-dairy cheese analogues is still ineffective. It is known that traditional methods of cheese making using rennet enzymes for the production of cheese-worthy cottage cheese are ineffective for milk of plant origin. Therefore, protein coagulation in vegetable milk to obtain a protein-lipid curd is usually done with food acids, calcium and magnesium salts or fermented acid whey, similar to the technology for producing Adyghe cheese. To obtain a curd curd or gel from plant milk, starters are also used in combination with enzymes that cross-link proteins (transglutaminase, etc.), protein denaturation by heating or cooling, as well as the introduction of various thickeners (agar, carrageenan, gum, etc.).

It is also known that beneficial microflora plays the main role in the formation of the taste, aroma and consistency of dairy cheeses. Under the influence of bacteria and enzymes of the milk itself, as well as bacterial cultures, enzymes, molds and yeasts added to it, lactose, proteins and fats are broken down during the ripening of cheese with the formation of flavoring substances. The microorganisms used in cheese making are adapted to the growth and production of these substances specifically in animal milk, and their use to obtain plant analogues of cheeses has not yet been sufficiently developed and has no commercial implementation. It should be noted at the same time that plant milk, especially soy milk, is a good substrate for the growth of microflora, and dairy starters are used to produce fermented milk analogues of yoghurts, sour cream, desserts, but not for cheese analogues. In an attempt to impart a cheesy taste and creaminess to non-dairy cheese analogues, salts, enzymes, sugars, oils, extracts, flavor enhancers, flavorings, etc. are introduced into plant milk at various stages of processing. However, it is practically impossible to neutralize the vegetable, legume, herbaceous or nutty taste in the final product. To obtain dairy-vegetable analogues, various vegetable fillers (proteins, flour, oils, etc.), as well as fish and meat products, are introduced into traditional dairy cheeses at the manufacturing stage. However, in contrast to the huge variety of dairy cheeses, the formation of taste and texture of which occurs during the ripening process under the influence of microorganisms, the range of non-dairy analogues of cheeses is still very limited.

Of the grain-legume crops for the production of vegetable cheeses, soybeans are mainly used, which have the most balanced protein-fat composition to produce non-separating vegetable milk without removing starch from it. Tofu soy cheese is the most common plant-based cheese in the world. It is produced both without additives and with the addition of various flavoring fillers that mask its obvious bean-like bitter taste - dried herbs, vegetables, spices, seafood, mushrooms, etc., as well as smoked. Tofu is essentially a semi-finished product that requires masking the bean taste, so it can hardly be called an analogue of Adyghe cheese, to which it is closest in production technology. In the countries of Southeast Asia, the so-called “stinky” tofu, which is called fermented, however, is a product of pickling, not fermentation, since the tofu is not fermented by added microflora, but is kept in brine with vegetables, herbs and other components. Fermentation of tofu, similar to traditional dairy cheeses, has not found practical application, although the fermentation of soybeans themselves under the influence of various starters (mainly molds of the genus Aspergillus) is the basis for the processes for producing soy sauce, miso, natto, tempeh and other well-known soy products. Fermentation processes using starter cultures and noble molds are not used in tofu production due to the resulting unacceptable organoleptic properties of the product. The reason for this seems to be the insufficient fat content in soy milk (1.5%) and therefore in tofu (4%) compared to protein (9-12%), which leads to an unbalanced taste of the substrate during the fermentation process.

Nuts, which contain much more fat than soybeans, have found wider use for producing plant-based cheese analogues, including fermented ones - in particular, for producing cashew Camembert. However, the high cost of raw materials, the complexity of the process of forming cheese heads and low organoleptic properties compared to traditional cheeses made from animal milk prevent the use of these technologies.

It can be stated that milk of plant origin, devoid of many of the problems of animal milk (food intolerance to lactose, casein and galactose, high cholesterol content, burden on the planet’s ecology, excessive consumption of resources, etc.), the consumption of which as a healthy food product is growing throughout world, is not yet an effective raw material for producing ripening analogues of dairy cheeses due to their low organoleptic properties and the lack of available production technologies.

In recent years, vegetable analogues of cheeses based on an emulsion of coconut oil in a water-starch mixture, into which flavors of well-known dairy cheeses (mozzarella, Parmesan, Gouda, etc.) are introduced, have appeared on the market. However, these protein-free analogues are very far from dairy prototypes both in taste and composition (25% carbohydrates and less than 1% protein), and are only their imitation, so they cannot be called healthy food products.

Thus, at present, there are practically no plant analogues on the market of the main types of dairy cheeses that ripen under the influence of microorganisms, forming their rich flavor bouquet and consistency, which would be acceptable to most consumers as a healthy alternative to traditional dairy cheeses.

Various methods for producing non-dairy cheese analogues are known from the prior art.

For example, there is a known method for producing cheese, which includes adding a bacterial starter, a Penicillium roqueforti mold culture to pasteurized chilled milk, coagulating the milk, cutting the resulting curd, kneading, molding, self-pressing the cheese mass, salting, piercing and ripening the cheese, characterized in that before kneading in 0.5-25.0% filler is added to the cheese mass. In this case, in the claimed method, a dry crushed mass is used as a filler, obtained on the basis of a composition comprising, by weight. %:

Minced fish - 5.0-60.0

Vegetable oil - 0.5-30.0

Table salt - 0.5-2.0

Plant raw materials - 0-30.0

Liquid component - 8.0-94.0,

and the liquid component is milk raw materials, or water, or soy dispersion, or broth after heat treatment of plant raw materials, or warm-blooded animals, or birds, or fish, or invertebrates.

Thus, a dairy-vegetable analogue of cheese is also obtained when using soy dispersion. This method is described in patent RU 2164754 C2, 04/10/2001 (Method for producing cheese).

A composition of a cheese analogue is also known from the prior art, including as starting components: (a) almond milk, (b) lactic acid bacteria, (c) transglutaminase, (d) salt, and (e) water, where the said composition does not contain proteins from soy. Moreover, the composition additionally includes one or more microorganisms used in the manufacture of cheeses selected from the group consisting of Penicillium camemberti, Penicillium candidum, Geotrichum candidum, Penicillium roqueforti, Penicillium nalgiovensis, Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae, Candida utilis, Debaryomyces hansensii, Rhodosporidum infirmominiatum, Candida jefer, Cornybacteria, Micrococcus sps., Staphylococcus, Halomonas, Brevibacterium, Psychrobacter, Leuconostocaceae, Propionibacteria and their combinations. This composition is described in patent RU 2767198 C2 03/16/2022 (Cheese analogue).

Patent RU 2672489 C2 11/15/2018 (Non-dairy cheese analogue containing coacervate) describes a non-dairy cheese analogue containing a cold-hardening gel from one or more isolated and purified proteins of non-animal origin and salt. Moreover, such an analogue additionally contains one or more microorganisms selected from the group consisting of Penicillium species, Debaryomyces species, Geotrichum species, Corynebacterium species, Streptococcus species, Verticillium species, Kluyveromyces species, Saccharomyces species, Candida species, Rhodosporidum species, Cornybacteria species, Micrococcus spp., Lactobacillus spp., Lactococcus spp., Staphylococcus spp., Halomonas spp., Brevibacterium spp., Psychrobacter spp., Leuconostocaceae spp., Pediococcus spp., Propionibacterium spp., and lactic acid bacteria.

The document RU 2630495 C2 09/11/2017 (Methods and compositions for consumer goods) describes a composition for making an artificial copy of cheese, including artificial milk, in which at least 85% of its insoluble solid particles have been removed, and a cross-linking enzyme, where said artificial milk selected from the group consisting of almond milk, cashew milk, Brazil nut milk, chestnut milk, coconut milk, hazelnut milk, Australian nut milk, pecan milk, pistachio milk, walnut milk, and combinations thereof. Moreover, the composition additionally contains a cheese starter culture selected from the group consisting of: Penicillium camemberti, Geotrichum candidum, Penicillium roqueforti, Penicillium nalgiovensis, Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae, Candida utilis, Debaryomyces hansensii, Rhodosporidum infirmominiatum, C andida jefer, Cornybacteria , Micrococcus sps., Lactobacillus sps., Lactococcus, Staphylococcus, Halomonas, Brevibacterium, Psychrobacter, Leuconostocaceae, Streptococcus thermophilus, Pediococcus sps., Propionibacteria and their combinations.

The closest to the present invention for the production of fermented vegetable cheeses is soy cheese obtained according to patent No. 2724499 (Method of processing soybeans), taken as the closest analogue of the present invention.

This document describes a method for processing soybeans to produce soy milk and okara, characterized in that pre-soaked soybeans and vegetable or animal oils or mixtures thereof are added to water preheated to 72-75°C at a water:oil ratio of 1:0 .02-1:0.15, resulting in the formation of a stable emulsion of the introduced oils, heated to 100-110°C with hot steam and kept at this temperature for no more than 3 minutes, the resulting mixture is divided into soy milk and okara. A method for producing soy cheese is also described, including processing soybeans using the above method, removing okara, adding a coagulant to the resulting soy milk, aging, subjecting the resulting mass to self-pressing followed by pressing.

The disadvantages of the known methods are the long process of obtaining and ripening cheese, the presence of an unpleasant odor and a herbaceous, bitter taste.

The problem to be solved by the present invention is the development of an effective and fast method for producing soy cheeses with high organoleptic properties, fermented under the influence of noble molds.

The technical result achieved in solving the problem is to develop a method for quickly producing and fermenting soy cheese with high fat content and low salt concentration up to 1.5% under the influence of noble blue and white molds or mixtures thereof - Penicillium roqueforti, Geotrichum candidum, Penicillium candidum , and the resulting product has a pleasant characteristic taste of ripened cheese, there is no pronounced bitter taste inherent in products obtained from soybeans.

Cheese with a fat content of 10-30% is obtained from soy milk with a high fat content of 5-10% and without a pronounced bitter taste.

Such soy cheese is an excellent substrate for the vital activity of noble molds, which, when ripened, will make it possible to obtain a cheese with a harmonious, full-fledged flavor bouquet and a soft plastic consistency, approaching the organoleptic properties of analogues from animal milk.

At the same time, important advantages of the production process according to the invention are the availability of obtaining and simple storage conditions for raw materials (soybeans), the absence of the need to pasteurize milk, a much simpler and faster technology for producing cheese wheels, as well as a fundamentally higher speed of their ripening compared to known analogues from animal milk.

In addition, rapid ripening makes it possible to reduce the salt concentration in the product to 1.5%, which is especially important for long-ripening blue cheeses, the long ripening of which forces manufacturers to add up to 3.5-4% salt to the product to prevent the growth of pathogenic microflora.

To achieve the specified technical result, a method for producing fermented soy cheese is proposed, which includes adding water heated to 72-75°C, pre-soaked soybeans and vegetable or animal oils or mixtures thereof at a water:oil ratio of 1:0.05-1:0 ,10, grinding the resulting mixture, heating to 100-110°C, holding at this temperature for no more than 3 minutes, dividing the resulting mixture into soy milk and okara, removing the okara, introducing a coagulant into the soy milk, holding for 15 minutes, separating the whey from the curd, pressing, molding, keeping in molds and laying for maturation at a temperature of 10-12°C and a humidity of 92-95% with daily turning of the heads for 8-18 days, and the method additionally includes:

- or the introduction of mold and salt after the pressing stage,

- either the introduction of mold after the pressing stage, and salt is applied to the surface of the heads before laying for maturation,

- adding salt after the pressing stage, and mold - on the surface of the heads by spraying before placing them for maturation, while the heads are first dried at room temperature for 6 hours,

- either the introduction of one mold and salt after the pressing stage, and another mold, different from the first, is applied to the surface of the heads by spraying before laying for maturation, while the heads are first dried at room temperature for 6 hours,

where the mold is either Penicillium roqueforti, or Geotrichum candidum, or Penicillium candidum, or a mixture thereof in dry form.

The method is carried out as follows.

Pre-soaked soybeans and vegetable oils are added to water heated to 72°C at a water:oil ratio of 1:0.05-1:0.1, crushed for 15 minutes, heated to 103°C and maintained at this temperature for no more than 3 minutes, the resulting mixture is divided into soy milk and the insoluble residue - okara. Coagulants (organic acids and/or calcium or magnesium salts) are introduced into soy milk, the curd curd is separated from the whey, pressed into molds to obtain cheese heads, which are subjected to ripening at a temperature of 10-12°C and a humidity of 92-95% for 8- 18 days.

Moreover, the introduction of mold and salt is carried out as follows: - the introduction of mold and salt after the pressing stage, - the introduction of mold after the pressing stage, and the salt is applied to the surface of the heads before laying for maturation,

- either adding salt after the pressing stage, and spraying mold on the surface of the heads before putting them in for maturation, while the heads are first dried at room temperature for 6 hours,

- either the introduction of one mold and salt after the pressing stage, and another mold, different from the first, is applied to the surface of the heads by spraying before laying for maturation, while the heads are first dried at room temperature for 6 hours, where the mold is either Penicillium roqueforti , or Geotrichum candidum, or Penicillium candidum, or a mixture of them in dry form. Moreover, when used together, molds can be used in different ratios. Experiments have shown that the quantitatively different ratio of added mold does not affect the speed of ripening and the production of a product with a low salt content and the taste of the product, i.e. to achieve a technical result.

The method is illustrated by the following examples.

Example 1: 2.2 kg of dry soybeans are washed and soaked in cold water for 12 hours. 15 liters of water are poured into the grinding-cooking apparatus, the water temperature is brought to 72°C, 1.5 kg of coconut oil and washed soybeans are placed in the apparatus and crushed for 15 minutes, after which the temperature of the suspension is brought to 103°C and kept for 3 minutes. The resulting suspension is separated by filtration into soy milk and the insoluble part (okara). Coagulants are added to the resulting milk - 9 g of calcium sulfate and 25 g of citric acid. After 15 minutes, the resulting clot is separated from the whey through a fabric filter, pressed and 60 g of salt and an aqueous solution of Penicillium roqueforti mold - 0.05 g of dry mold in 30 ml of water - are added to the curd. The resulting mass is laid out in 3 cylindrical plastic drainage molds with a diameter of 15 cm, kept under pressure for 6 hours, the heads are removed from the molds, pierced with a knitting needle along the entire round surface on both sides (20 punctures on each side) and laid to ripen at a temperature 10-12°C and humidity 92-95% for 15 days, turning the heads over daily. Get 3 heads of 1200 g of ripened blue cheese with a protein content of 12% and fat 37%. The product has a plastic soft consistency, a pattern of mold on the cut characteristic of blue cheeses, a pleasant harmonious taste and aftertaste, the aroma of ripened cheese with blue mold like Gorgonzola and differs from known soy cheeses in the absence of a bitterish specific bean aftertaste. The salt content of the product was 1.5%.

Example 2. The method is carried out according to example 1, only 1 kg of a mixture of coconut and palm oils is added to the grinding-cooking apparatus in a ratio of 2:1, 9 g of calcium chloride are added to the milk instead of calcium sulfate, an aqueous solution of Penicillium roqueforti mold is added to the curd, laid out in two cylindrical drainage molds with a diameter of 20 cm, and salt of 39 g per head is applied to the surface of the heads in three portions of 13 g with a break of 12 hours between salting stages, and ripening is carried out for 18 days. Get 2 heads of 1800 g of ripened blue cheese with a protein content of 14% and fat 28%. The product has a plastic soft consistency, veins of blue mold on the cut characteristic of blue cheeses and a harmonious, intense taste of ripened blue cheese, without bitterness and with a pleasant aftertaste. The salt content of the product was 1.4%.

Example 3. The method is carried out according to example 1, only 40 g of salt and aqueous solutions of molds Geotrichum candidum and Penicillium candidum (0.02 g of dry mold of each type in 30 ml of water) are added to the clot), the resulting mass is laid out in 15 cylindrical drainage forms with a diameter 12 cm, kept under pressure for 6 hours, remove the heads from the molds and lay them to ripen at a temperature of 10-12 ° C and a humidity of 92-95% for 8 days, turning the heads over daily. Get 15 heads of cheese with white mold, 250 g each, with a protein content of 10% and fat 33%. The product has a superficial white crust and a harmonious taste, characteristic of white mold cheeses such as Camembert. The salt content of the product was 1.0%.

Example 4. The method is carried out according to example 3, only prepared aqueous solutions of the molds Geotrichum candidum and Penicillium candidum are not added to the clot, but applied to the surface of the formed heads by spraying, and before laying for maturation, the heads are dried at room temperature for 6 hours. Aqueous solutions of molds for spraying are prepared at the rate of 0.02 g of dry mold of each type in 50 ml of water. Get 15 heads of cheese with white mold, 250 g each, with a protein content of 10% and fat 33%. The product has a superficial, fluffy white crust and a harmonious taste, characteristic of white mold cheeses such as Camembert. The salt content of the product was 1.0%.

Example 5. The method is carried out according to example 1, only 65 g of salt are added to the prepared curd, blue mold Penicillium roqueforti is added in dry form when laying the clot in 3 layers in 10 cylindrical molds with a diameter of 12 cm (0.01 g per layer in the center of each layer). form), then the formed heads are pierced (10 punctures on each side) and laid for maturation at a temperature of 10-12 ° C and a humidity of 92-95% for 4 days, turning the heads over daily. Then prepared aqueous solutions of white molds Penicillium candidum and Geotrichum candidum (0.01 g of dry mold of each type in 50 ml of water) are sprayed onto the surface of the heads, dried at room temperature for 6 hours and subjected to further ripening in the same conditions for 8 more days. You get 10 heads of cheese with white and blue mold, 370 g each, with a protein content of 10% and fat 35%. The product has a fluffy white surface rind, veins of blue mold on the cut and a harmonious taste, characteristic of cheeses with white and blue mold such as Cambozola. The salt content in the product was 1.5%.

Comparative example 6.

The method was carried out according to example 1.

As a comparison, the method described in patent RU2164754 was carried out.

The cheese was prepared as described in example 1 of patent RU 2164754, namely as follows: 3 kg of bacterial starter from pure cultures of lactic acid bacteria was added to pasteurized and cooled milk and kept until the milk acidity reached 25°T. After this, an aqueous solution of dry mold Penicillium roqueforti was added at the rate of 4 g per 100 l of milk and the milk was curdled at 32°C for 35 minutes. The resulting curd was cut into cubes 15 mm in size, after which a pre-prepared filler was added to the cheese mass, which was used as a dry crushed mass obtained as follows: 93.6 kg of water was poured into the homogenizer, 0.4 kg of soy isolate was added and thoroughly dispersed mixture to obtain a 0.5% dispersion (94.0 wt.%), then added 5.0 kg of crushed minced surimi fish (5.0 wt.%), 0.5 kg of soybean oil (0.5 wt. %). %), 0.5 kg of table salt (0.5 wt. %) and homogenized the mixture at a stirrer speed of 1500 rpm for 5 minutes. The resulting emulsion was dried for 1 hour at a temperature of 100°C, crushed and 5.0 kg of dry crushed mass was obtained, which was added to the cheese mass (in an amount of 5.0%), after which the cheese mass was kneaded for 60 minutes and formed, filling the molds with a layer of 3-4 cm. After molding, the cheeses were self-pressed for 3 hours, dried and kept at 18°C and humidity 90% for 35 hours. Then the cheeses were washed with water and placed in a saturated brine (concentration of at least 20%) with a temperature not higher than 15°C for 4 days. After this, the cheeses were lightly washed with water, 40 through punctures were made in each head of cheese and sent for ripening at a temperature of 6°C for 2 months.

The finished cheese obtained according to example 1 according to patent RU2164754 has a salt content of 2%, while the salt content in the cheese according to the invention (see example 1) was 1.5%.

The ripening period according to example 1 according to patent RU 2164754 was 2 months, while the ripening period according to example 1 was 15 days. As for organoleptic indicators, the results of tasting tests revealed that most of the commission members indicated that among the two products tested, it was the product according to the invention that did not have a pronounced bitter taste (see Table 1).

In addition, according to patent RU 2672489, in particular, examples 22 and 23, which describe the production of an analogue of blue cheese, ripening was carried out for 30 days and another 5 months in example 22 and at least 30 days in example 23.

Moreover, according to the present invention, ripening takes place within 8-18 days.

Thus, the present technology allows for a method for quickly producing soy cheese with high fat content and a low salt concentration of up to 1.5% under the influence of noble blue and white molds or mixtures thereof - Penicillium roqueforti, Geotrichum candidum, Penicillium candidum, where the resulting product has a pleasant taste , there is no pronounced bitter taste inherent in products obtained from soybeans.

The soy cheeses obtained in this way are photographed, and the photographs

are presented as illustrations.

In Fig. Figure 1 shows the cheese obtained according to example 1.

In Fig. Figure 2 shows the cheese obtained according to example 2.

In Fig. Figure 3 shows the cheese obtained according to example 3.

In Fig. Figure 4 shows the cheese obtained according to example 4.

In Fig. Figure 5 shows the cheese obtained according to example 5.

Claims (8)

A method for producing fermented soy cheese, including adding water heated to 72-75°C to pre-soaked soybeans and vegetable or animal oils or mixtures thereof at a water:oil ratio of 1:0.05-1:0.10, grinding the resulting mixture, heating to 100-110°C, holding at this temperature for no more than 3 minutes, dividing the resulting mixture into soy milk and okara, removing okara, introducing a coagulant into soy milk, holding for 15 minutes, separating the whey from the curd, pressing, molding, keeping in molds and laying for maturation at a temperature of 10-12°C and humidity 92-95% with daily turning of the heads for 8-18 days, wherein the method additionally provides: - or the introduction of mold and salt after the pressing stage, - either the introduction of mold after the pressing stage, and salt is applied to the surface of the heads before laying for maturation, - either adding salt after the pressing stage, and spraying mold onto the surface of the heads before putting them in for maturation, while the heads are first dried at room temperature for 6 hours, - either the introduction of mold and salt after the pressing stage, and another mold, different from the first, is applied to the surface of the heads by spraying before laying them down for maturation, while the heads are first dried at room temperature for 6 hours, where the mold is either Penicillium roqueforti, or Geotrichum candidum, or Penicillium candidum, or a mixture thereof in dry form.