UA139892U - METHOD OF PRODUCTION OF SOUR MILK CHEESE "DOMESTIC SPICY" - Google Patents

Abstract

The method of making sour milk cheese includes obtaining skim milk and cream, their pasteurization, fermentation of skim milk with DVS leaven, fermentation, obtaining a clot, processing the clot, washing and dehydration of grain, introduction into the dried skim grain of biologically active additives of vegetable origin and vegetable origin. (mcj 20%), thorough mixing, packing and storage of products at 4 ± 2 ° C. As a biologically active additive of plant origin use a unified phytospection "Italian cuisine".

Description

The useful model belongs to the dairy industry, in particular to its milk processing branch, namely to the production of sour milk cheese using biologically active additives of plant origin. A useful model can be used at milk processing enterprises of various forms of ownership, where fermented milk cheeses are made.

The method makes it possible to expand the assortment of sour-milk cheeses with original taste properties, as well as to offer them for use as a high-quality therapeutic and preventive agent.

Modern conditions of the functioning of food processing enterprises and the complex ecological situation in the region pose a number of numerous technological problems to employees of the dairy industry: the creation of new or modified types of dairy products in order to expand the range of domestic enterprises; expanding the list of dairy products with new phyto-additives.

To solve these problems, a number of methods of production of dairy products have been proposed.

In particular, in the well-known method (Method of production of semi-hard cheese "Carpathian playa, enriched with a mixture of "Mushrooms, vegetables and greens", patent of Ukraine Mo 130883), which includes normalization of the milk mixture, pasteurization, cooling to the fermentation temperature, preparation of the mixture for coagulation and coagulation, curd processing, mixing of cheese grain with salt, formation of cheese mass, self-pressing and packing of heads, storage of sour milk cheese until sale at a temperature of 2-6 "С, it is provided for the addition of pre-crushed homogenized spicy mixture - "Mushrooms, vegetables and greens" to the cheese grain, at the rate of 5 g of powder per 480-500 g of cheese grain.

There is another known method of making cheese with the use of spices (Method of production of sour milk cheese "Domashniy duhmyany", patent of Ukraine Me 68292), which includes obtaining skimmed milk and cream and their pasteurization, fermentation and fermentation of skimmed milk, obtaining curd and its processing, washing and dehydration grain into which spices, kitchen salt and milk cream are added, thoroughly mixed, packaged and stored.

It is also known as "The method of production of sour milk cheese "Home immune" (patent

From Ukraine Mo 94998), which includes production of skimmed milk BU5 with sourdough, fermentation, production of curd, processing of curd, washing and dehydration of grain, introduction of "Immunny" syrup, kitchen salt and cream in quantities according to the recipe, thorough mixing, packaging and storage of products at 4-2 76.

The above-listed known methods of making sour-milk and soft cheeses with the use of plant additives improve the technological process of their production and the use of a certain set of plant components or their combinations. At the same time, the known methods do not provide for the use of the proposed plant bio-additives in the technology of "Homemade Spicy" cheese.

The closest in essence to the claimed method is "The method of production of sour milk cheese "Domashniy ovochevy" (patent of Ukraine Me 75052), which includes the production of skim milk and cream, their pasteurization, fermentation of skim milk with YU5 sourdough starter, fermentation, production of curd, processing clot, washing and dehydration of grain, introduction of biologically active additives of vegetable origin, table salt and milk base in quantities, according to the recipe, into dried defatted grain, thorough mixing, packaging and storage of products at 422 "C. The unified spices "12 vegetables and herbs" and "Vegetable universal" are used as biologically active additives of plant origin, and milk cream is used as a milk base (husband 20 9b).

The claimed method and the closest analogue have significant common features: the method includes obtaining skimmed milk and cream, their pasteurization, fermentation of skimmed milk with sourdough starter, fermentation, production of curd, processing of curd, washing and dehydration of grain, introduction of biologically active additives of plant origin into dried skim grain , table salt and milk cream (20 95 ml), thorough mixing, packaging and storage of products at 4x2 "S.

The disadvantages of the closest analogue are that in the manufactured cheese "Homemade vegetable" spices are not used, which in combination give the food product (cheese) the taste and aroma characteristic of Mediterranean cuisine.

The proposed method eliminates the shortcomings of the nearest analogue and significantly complements the list of the assortment of sour-milk cheeses with fillers of vegetable origin with new taste and therapeutic and preventive properties. Produced according to the stated method, sour-milk cheese "Homemade sharp" is a particularly valuable dairy product not only due to its original organoleptic properties, but also because it is enriched with biologically active substances necessary for the body of consumers, in particular of plant origin, which at the same time perform important technological functions functions, namely natural preservatives that extend the shelf life of dairy products.

The basis of the useful model is the task of developing a new method of production of sour milk cheese "Homemade sharp" with an original specific taste and excellent physico-chemical properties, with the aim of expanding the range of domestic dairy products of therapeutic and preventive action, economically profitable, convenient for use at milk processing enterprises of various forms property

The problem is solved by the fact that as a biologically active additive of plant origin, the unified phytospecies "Italian cuisine" are used, with such a ratio of components, according to the recipe (in g/kg of product) cheese grain with 80 9o of moisture - 889.0-638.0; cream 20 95 - 100.0-349.0; phytospecies "Italian cuisine" - 1.0-3.0; salt - 10; total - 1000.

At the same time, the recipe of the declared cheese "Domashniy gostry" Muzh 2, 4 and 7 95 varies depending on its fat content (Table 1).

Table 1

The technical result of the method is determined by the fact that in the new sour-milk cheese "Domashniy gostry" with 2, 4 and 7 95 micrograms produced according to the proposed method, the taste and aroma of the finished product are optimally balanced, the nutritional and biologically active properties of cheese and phyto-additives are combined, and thus thus, the nutritional value of the final product increases.

As you know, the composition of medicinal substances in terms of their chemical structure most often resemble biologically active substances of the human body. It is clear that this fully belongs to the proposed phytospecies "Italian cuisine".

Universal seasoning "Italian cuisine" of the trade mark "Rollton" is a fragrant bouquet with fragrant spices and herbs. Refined spices: basil, oregano, thyme - give dishes a real Italian taste and character. It is widely used for the preparation of first, second, meat, fish and vegetable dishes. Very good for cooking

From fish, poultry and meat, as well as sauces and marinades.

Seasoning "Italian cuisine" comes in the form of finely ground powder. The medicinal and aromatic properties of the offered domestic seasoning are due to both the individual characteristics and the complex action of the components.

Yes, basil contains several types of essential oil, organic acids, flavonoids (which have anti-inflammatory, choleretic, diuretic, vasodilator and antisclerotic effects).

Stimulates appetite, has a tonic effect on the body. It is used to treat diseases of the gastrointestinal tract, bronchial asthma, cystitis, toothache, angina, and circulatory disorders. Ear diseases are treated with the juice.

Oregano is able to relieve convulsions, it is often recommended to people who suffer from headaches and insomnia, it calms the nervous system, relieves stress. The plant normalizes the work of the gall bladder, liver and stomach, it is prescribed for decreased appetite, decreased secretion of gastric juice. Contributes to the general strengthening of the immune system. This is especially true in the autumn-winter period, when most people are prone to colds.

Savory has been used in medicine since ancient times, it is officially recognized as a medicinal plant in many European countries. Savory has antibacterial, antifungal, antioxidant, pain-relieving properties. It is used in the treatment of diseases of the cardiovascular and digestive systems. The spice of thyme stimulates the appetite, promotes digestion, helps with flatulence and headache.

The proposed quantity of the phytoadditive in the composition of the "Domashniy gostry" cheese of different fat content was determined on the basis of the recommended daily consumption rates for different age groups of therapeutic and preventive doses of the bioadditive.

Thus, the method claimed by us includes the use of cheese grain, milk cream and phytoseasoning to obtain "Domashniy gostry" cheese, which has a unique taste and aroma, is characterized by a prolonged shelf life and has therapeutic and preventive properties.

During the patent and information search, the applicant found a technical solution ("Method for the production of sour milk cheese "Domashnyi ovochevy", patent of Ukraine Mo 75052), which contains the largest number of essential features common to the declared ones: it includes the production of skimmed milk and cream, their pasteurization, fermentation of skimmed milk milk YU5 with sourdough, fermentation, getting a curd, curd processing, washing and dehydrating the grain, adding biologically active additives of vegetable origin, table salt and milk cream (mzh 20 95) to the dried defatted grain, thorough mixing, packaging and storage of products at 4х2 "С .

However, the presence of the specified features in common with the closest analog is not sufficient to obtain the technical result that the claimed method provides. The applicant did not find any technical solutions that, based on the set of features, completely correspond to the claimed method.

In the patent and scientific and technical information, no technical solutions were found, which would describe information about the features that distinguish the claimed method from the closest analogue and ensure the achievement of the technical result by the fact that the unified phytospecies "Italian kitchen" are used as a biologically active additive of plant origin. with this ratio of components, according to the recipe (in g/kg of product): cheese grain with mc of moisture 80 95 -889.0-638.0; cream 20 95 - 100.0-349.0; phytospecies "Italian cuisine" - 1.0-3.0; salt - 10; total - 1000.

The claimed method belongs to the food industry, in particular to its milk processing branch, namely to the methods of production of sour milk cheese using the domestic plant phytospecies "Italian cuisine", and can be used at dairies, dairies and other milk processing enterprises of various forms of ownership that manufacture or will manufacture dairy products for medical and preventive purposes.

Information confirming the possibility of implementing a useful model.

Procedure for implementing the method.

The implementation of the claimed method is carried out as follows: 1. Organoleptic evaluation of milk is carried out, all technological indicators are examined. 2. Heat to 35-40 "C and separate to obtain cream with a fat content of 20-95. 3. Cream is pasteurized (92:22 "C), cooled to (26-30 "C), homogenized at 10.0-15.0 mPa , cooled to 5-8 "C and stored for 10-12 hours. 4. Skimmed milk is pasteurized (72:22 "C) for 15-20 seconds, cooled to 32 70. 5. YU5 starter, anhydrous calcium chloride, rennet are added to the skimmed milk, mixed and fermented for 4-4.5 hours. 6. Cutting, thermomechanical and temperature treatment of the newly formed cheese curd are carried out. 1. The cheese grain is washed and dehydrated. 8. The prescribed amount of salt is mixed with the proposed phytospecies. 9. The appropriate amount of milk cream is added to the skimmed cheese grain (to obtain cheese from husbands 2, 4 and 7 95) and mixed with a mixture of salt and phytospices. 10. Pack the finished product in polystyrene cups (400 g each). 11. Cool the product to 4:52 "C and store in refrigerators.

The effectiveness of the claimed method is confirmed by an example of its specific implementation.

An example of specific use of the method.

For the production of "Domashny gostryi" cheese (mzh 2, 4 and 7 95), it is necessary to add 10 kg of salt mixed with 1-3 kg of phytospices to the dried defatted cheese grain, produced according to traditional technology, in the amount of 889-638 kg, respectively, and mix with 100-349 kg of milk cream (mzh 20 Ob).

The obtained samples of "Domashniy gostry" cheese have the following organoleptic indicators, presented in Table 2.

Table 2

Organoleptic characteristics of "Homemade sharp" cheese of different fat content with "Italian cuisine" seasoning

"Homemade sharp" cheese

Indicator

HUSBAND 2 to husband 4, 7 to

Consistency and appearance Soft curd mass with clearly defined grains Soft curd mass with clearly defined grains. Clean, sour-milk, with a distinct smell and taste

Taste and smell.

Phytospices

Color Light yellow

Physico-chemical characteristics of ready-made samples of "Domashniy gostry" cheese are presented in Table 3.

Table C

Physico-chemical characteristics of "Homemade spicy" cheese with "Italian cuisine" seasoning

Homemade cottage cheese with traditional "Italian" seasoning

The name of the indicator Dr tradits ripr p" kitchen

Mass fraction of fat, 96, no less

Mass" share of moisture, 95, no more than 80 | 80 | 80 / 78 | 76 | 75

Mass fraction of table salt, 9o, not in b 1.0 10 10 1y 12 1A more

Acidity, "T, no more

Temperature at the time of release from the enterprise, "C, no more

Phosphatase - 17-1-11 - 1-1

Active acidity, pH, in the range of 3.6-4.4 | 3.6-4.4 | 3.6-44

Energy value (kcal 100 g r ts ( 72 108 78 118 prod.)

Thus, the research results obtained in the example of a specific implementation of the claimed method confirm its effectiveness. Advantages of the proposed method: the presence of numerous nutrients increases the biological and nutritional value of the proposed sour-milk cheese; due to the use of phytospices, the product acquires new taste and therapeutic and preventive properties; the domestic range of products for medical and preventive purposes has been expanded.

Claims (1)

USEFUL MODEL FORMULA The method of making sour milk cheese, which includes obtaining skimmed milk and cream, their pasteurization, leavening of skimmed milk with YU5 sourdough, fermentation, getting clot, processing clot, washing and dehydrating the grain, adding biologically active additives of plant origin, table salt and milk cream to the dried defatted grain (husband 20 95), thorough mixing, packaging and storage of products at 412 C, which differs in that as a biologically active additive of plant origin, the unified phytospecies "Italian cuisine" are used, with the following ratio of components, according to the recipe (in g/kg of product): cheese grain with mch of moisture 80 95 889.0-638.0 cream 20 95 100.0-349.0 phytospice "Italian cuisine" 1.0-3.0 salt 10 total 1000.