SU1678274A1 - Soft cheese production method - Google Patents

Abstract

The invention relates to the dairy industry and can be used in the production of soft cheese. The aim of the invention is to provide the product with therapeutic and preventive properties and increase the biological value of the product. To make soft cheese, milk is rolled by the acid, acid-rennet, or thermo-acid method, the whey is separated, and the mixture is pressed. 0.5-1.0% of salt, aromatic additives (0.3-0.5% of thyme or 0.8-1.0% of salt dill seasoning, or dill oil) and 0.5-1 , 0% dry sea kale. The content of iodine in the final product is 1-5 mg%. The sea kale is resuspended with water at 90 ± 5 ° C for 15-17 minutes before application. 1 hp f-ly. with s

Description

The invention relates to the dairy industry and can be used in the production of soft cheese.

The aim of the invention is to give the product therapeutic and prophylactic properties and increase the biological value of the product.

The method is carried out as follows.

The milk is coagulated with acid, acid-rennet or thermo-acid method, whey is separated, and pressed. In the cheese mass before mixing simultaneously with 0.5-1.0% salt and flavoring agents (0.3-0.5% thyme, or 0.8-1.0% salt dill seasoning, or

dill oil) add 0.5-1.0% dry seaweed, so that the iodine content in the finished product is 1-5 mg%. The ground cabbage is pre-reduced with water at 85-95 ° C for 15-17 minutes . The cheese mass with fillers is mixed and packed.

Ready-made soft cheese contains 30% dry matter, 20% fat in dry matter, 0.8-1.0% table salt, 0.5-1.0% seaweed.

Cheese has a sour-milk taste with a pronounced taste of thyme or dill, delicate texture. In the mass of the product are evenly distributed vegetable

Ltd

go

Xj

fillers with a greenish color characteristic of sea kale and thyme.

The use of seaweed in soft cheeses makes it possible to obtain a product of increased biological value, which has therapeutic and prophylactic properties.

Dry seaweed powder contains 5-20% protein, 1-3% fat, 6-12% carbohydrates, 0.1-0.6% iodine.

The high content of iodine in sea kale makes it a valuable filler for enriching food products with natural iodine concentrates.

Dairy products occupy a significant proportion in the dietary structure of children and adults, therefore enrichment of dairy products with iodine-containing fillers is of great importance for the prevention of a number of diseases associated with iodine deficiency in water and food, as well as for protecting the thyroid gland from radioisotopes iodine when working with ionizing radiation.

In the goiter-endemic regions of the country, there is a natural iodine deficiency in the soil, water and food. Usually up to 92% of iodine enters the body with food. A lack of iodine in the body contributes to the development of a serious disease - goiter. A serious danger is the iodine deficiency in the body of a pregnant woman, causing cretinism — the birth of an inferior child (deafness, mental retardation) or stillbirths, miscarriages. Lack of iodine in the body adversely affects the mental abilities of older children and adults. Iodine deficiency in food has a depressant effect on the body's resistance to infections.

In order to prevent these diseases, the population of the goiter-endemic regions should receive iodine-enriched food products in order to ensure the daily body need for iodine (200 micrograms per person per day),

In the proposed method, when producing cheese, 0.5-1.0% of sea kale powder is used. When the iodine content in the powder is 0.1-0.6% in soft cheese, the amount of iodine is 0.5-6.0 mg%, which fully meets the body's needs for iodine and prevents the possibility of accumulation of radioactive isotopes of iodine during work. with ionizing radiation sources.

Making seaweed less than 0.5% is not enough to achieve a therapeutic and prophylactic effect of the product;

Increasing the amount of filler more than 1.0% gives a taste that is not specific to dairy products, reducing the commercial quality of soft cheese.

Extract of seaweed with water at

 ensures the microbiological purity of the filler and, therefore, the finished product.

Temperature less than 85 ° C does not guarantee microbiological purity, and more than 95 ° C - leads to irrational waste of energy for processing.

A heat treatment duration of less than 15 minutes does not guarantee sufficient swelling of the dry powder and the microbiological treatment efficiency of the filler.

An increase in the heat treatment time of more than 17 minutes does not increase the positive effect of the treatment with increasing energy costs.

The introduction of salt in the amount of less than 0.5% leads to under-salting of the product, more than 1.0% gives too salty cheese.

5 The addition of aromatic substances of thyme, salt dill seasoning or dill oil eliminates the fishy taste of seaweed that is not specific to dairy products, thus improving the commercial quality of the finished product. The addition of thyme in an amount of less than 0.3% does not obscure the flavor of seaweed, an increase in the dose of more than 0.5% gives the product an unnecessarily sharp taste of thyme.

five

Dill salt in the amount of less than 0.8% gives the product an insufficiently pronounced flavor of dill, an increase in the dose of more than 1.0% worsens the organoleptic evaluation of the product.

EXAMPLE 1 Milk in an amount of 100 liters, normalized to a fat content of 1.30% on the basis of obtaining a mass fraction of fat in the dry matter of cheese 10%, is pasteurized at

5 80 ° C with a holding time of 15 s, cooled to a fermentation temperature of 30 ° C, 3 kg of bacterial starter, 0.1 g of milk-clotting enzyme are introduced. The duration of coagulation is 6 hours. The clot is cut, the serum is removed, the curd mass is removed to a moisture content of 70%, fat is 20% in dry matter.

To 9.2 kg of the resulting curd is added 0.1 kg of sodium chloride, reduced thyme in water at the rate of 0.03 kg of dry powder and sea kale at the rate of 0.05 kg of dry powder.

To restore dry powders, 0.51 l of water at 90 ° C is added to 0.05 kg of sea kale and kept at this temperature for 17 minutes, then cooled to 12 ° C; 0.2 l of water at 90 ° C is added to 0.03 kg of thyme; the mixture is kept for 17 minutes and cooled to 12 ° C.

The cheese mass is mixed to an even distribution of the fillers and packed in 250 g each.

The finished cheese has a sour-milk taste with a pronounced aroma of thyme. The product contains 70% moisture, 20% fat in dry matter, 0.5% seaweed, 0.3% thyme, 1% salt.

Example 2. K9 kg of cheese mass with a moisture content of 68%, fat content in dry matter of 21%, obtained according to example 1, is added with 0.05 kg of table salt, 0.1 kg of sea kale, recovered in 1 liter of water at 95 ° C for 15 minutes, 0.05 kg of thyme, reconstituted in 0.25 kg of water at 95 ° C, the recovered powders are cooled to 12 ° C, mixed with cheese mass and packed in 250 g each.

The finished product has a good taste with a pronounced aroma of thyme. Cheese contains 70% moisture, 20% fat in dry matter, 1.0% seaweed, 0.5% thyme, 0.5% salt.

PRI me R 3. To 8.6 kg of the cheese mass with a 70% moisture content, 21% fat in the dry matter, obtained according to Example 1, 0.05 kg of sodium chloride, 0.15 kg of sea salt are added. cabbage, recovered in 1 liter of water at 90 ° C for 15 minutes, 0.05 kg of thyme, recovered in 0.25 kg of water at 90 ° C for 15 minutes, reconstituted fillers are cooled to 12 ° C, mixed with cheese mass, packaged.

The finished product contains 70% moisture, 20% fat in dry matter, 1.2% seaweed, 0.05% thyme, 0.5% salt. The product has a pronounced fishy taste of seaweed, which is not typical for dairy products, which reduces the commercial quality of the finished product.

Example 4. K9 kg of cheese mass with a 69% moisture content, 21% fat, obtained according to Example 1, add 0.1 kg of sodium chloride, 0.05 kg of sea kale and 0.02 kg of thyme, recovered respectively 1 l and in 0.2 l of water at 95 ° C for 17 minutes and cooled to 12 ° C, mixed, packed.

The finished product contains 70% moisture. 20% fat in dry matter, 0.5% marine

cabbage, 0.2% thyme, 0.5% salt.

Cheese has a noticeable fishy taste of seaweed, the flavor of thyme is mild, the quality of the finished product is unsatisfactory.

Example 5. K9 kg of the cheese mass obtained according to Example 1 is added 0.06 kg of sodium chloride, 0.1 kg of seaweed and 0.06 kg of thyme, reconstituted in 1 liter respectively and in 0.25 kg of water at 95 ° C for 15 min and cooled to 12 ° C, mix, pack up.

The finished product contains 70% moisture, 20% fat in dry matter, 1% seaweed, 0.6% thyme and 0.6% salt.

Cheese has a strong taste of thyme, which reduces the quality of the product.

Example 6. To 9 kg of the cheese mass obtained according to Example 1, 0.09 kg of seaweed, reconstituted in 1 liter of water at 90 ° C for 15 minutes, cooled to 15 ° C, 0.1 kg of salt dill seasoning, are added. , packaged.

Cheese contains 70% moisture, 20% fat in dry matter, 0.9% seaweed, 1.0% salt.

The product has a pleasant. Dairy-flavored dairy flavor.

Claims (2)

1.Manufacturing method of soft cheese, which includes heat treatment of milk, cooling to the fermentation temperature, milk coagulation, separation of whey, mixing with fillers, packaging and cooling, characterized in that in order to give the product therapeutic and prophylactic properties and increase biological value , seaweed powder in the amount of 0.5-1.0% is used as a filler, which is added simultaneously with common salt and aromatic substances to the iodine content in the final product of 0.5-5.0 mg%, while the seaweed powder is preliminarily reduced in water at 85-95 ° C for 15-17 minutes. 2. The method according to claim 1, characterized in that table salt is introduced in an amount of 0.5-1.0%, and as an aromatic substance, thyme powder is used in an amount of 0.3-0.5%, salt dill seasoning in the amount of 0.8-1.0% or dill oil.