CS269693B1 - Dietetic fused eyr - Google Patents
Dietetic fused eyr Download PDFInfo
- Publication number
- CS269693B1 CS269693B1 CS887771A CS777188A CS269693B1 CS 269693 B1 CS269693 B1 CS 269693B1 CS 887771 A CS887771 A CS 887771A CS 777188 A CS777188 A CS 777188A CS 269693 B1 CS269693 B1 CS 269693B1
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- CS
- Czechoslovakia
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- dietetic
- processed cheese
- production
- eyr
- fused
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Abstract
RieSeni.e aa týká mliekárenskáho odboru. RieSi výrobu diétetického taveného syrá. Podstata rieSenia spočívá v tom, Se sa do zmesi surovin na výrobu taveného syrá přidává jogurt biely v množstva 5 aí 15 hmot. %. Prídavok jogurtu je možná uplatniť aj pri výrobě pasterizovaných syrov a termizovaných tvarohov.The solution relates to the dairy industry. It deals with the production of dietary processed cheese. The essence of the solution lies in the fact that white yogurt is added to the mixture of raw materials for the production of processed cheese in an amount of 5 to 15 wt. %. The addition of yogurt can also be used in the production of pasteurized cheeses and thermized cottage cheeses.
Description
Vynález sa týká taveného syrá s diétetickými účinkami a jemne osviežujůeotr.chuťou.The invention relates to processed cheese with dietetic effects and to gently refresh the flavor.
CS 269 693 BlCS 269 693 Bl
Doposiaí vyráhané tavené syry majú tú nevýhodu, že sa na ich výrobu používajú len klasické suroviny alebo suroviny bez diétetických účinkov, chuťovo málo přitažlivé.Processed cheeses hitherto produced have the disadvantage that only conventional or non-dietetic raw materials are used for their production, which are less attractive in terms of taste.
Uvedené nedostatky odstraňuje tavený syř s diétetickými účinkami a jemne csviežujúcou chuťou, ktorého podstatou je, že obsahuje jogurt biely v množstve 5 až 15 % hmot.Said shortcomings are eliminated by processed cheese with dietetic effects and a slightly refreshing taste, which is based on 5 to 15% by weight of white yogurt.
Diétetický tavený syr má niekoíko předností v porovnaní s doposial' vyrábanými tavenými syrmi. Přidávaný jogurt biely obsahuje ťahko strávíteíné tuky a bielkoviny, čo zvyšuje strávíteínosť taveného syrá. Nedostatkové aminokyseliny, napr. lyzín, ako aj mastné kyseliny nachádzajúce sa v jogurte vo vačšej miere zvyšujú nutričnú hodnotu taveného syrá. Kyselina mliečna obsiahnutá v jogurte p6sobí priaznivo na zažívací trakt člověka a dodává tavenému sýru jemne osviežujúcu chuť.Dietetic processed cheese has several advantages over previously produced processed cheeses. The added white yoghurt contains lightly digestible fats and proteins, which increases the digestibility of processed cheese. Deficient amino acids, e.g. lysine, as well as the fatty acids found in yoghurt, increase the nutritional value of the processed cheese more. The lactic acid contained in yoghurt has a beneficial effect on the gastrointestinal tract of a person and gives the cheese a mildly refreshing taste.
Diétetický tavený tavený syr sa može vyrábať ako nízko- alebo vysokoenergetický. V súlade s požiadavkami racionélnej výživy sa doporučuje výroba nízkoenergetického diétetického taveného syrá. ,Dietary processed cheese may be produced as low- or high-energy. In accordance with rational nutrition requirements, it is recommended to produce low-energy dietetic processed cheese. .
PříkladExample
Prírodné syry určené na tavenie sa očistia, umyjú a pomelú. Do taviaceho kotlíka sa naváži 19,7 hmot % Moravského bochníka 45 %, 19,7 hmot. % Eidamského bloku 30 %,Natural cheeses to be melted are cleaned, washed and ground. Weigh 19.7% by weight of Moravian loaf 45%, 19.7% by weight into a melting pot. 30% of the Edam block,
9,9 hmot. % Eidamskej tehly 45 %, 7,4 hmot. % tvarohu makkého, 7,9 hmot. % jogurtu bieleho, 3 hmot. % sušeného odstředěného mlieka, 2 hmot. % taviacej soli, 30,4 hmot. % vody. Pri zariadeniach, kde vzniká kondenzná voda, sa přidá menej vody o množstvo vznikájúce kondenzáciou. Kotlík sa uzavrie a začne sa so zahrievaním zmesi na teplotu 92 °C za súčasného miešania. Po dosiahnutí tejto teploty sa taví ňalších 10 až 15 minút. Utavený sýr sa balí, vychladzuje a expeduje.9.9 wt. % Edam brick 45%, 7.4 wt. % cottage cheese, 7.9 wt. % yogurt white, 3 wt. % skimmed milk powder, 2 wt. % melting salt, 30.4 wt. % water. In systems where condensation water is produced, less water is added by the amount produced by condensation. The kettle is closed and the mixture is heated to 92 ° C with stirring. After reaching this temperature, it melts for a further 10 to 15 minutes. The melted cheese is packaged, cooled and shipped.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS887771A CS269693B1 (en) | 1988-11-25 | 1988-11-25 | Dietetic fused eyr |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS887771A CS269693B1 (en) | 1988-11-25 | 1988-11-25 | Dietetic fused eyr |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CS777188A1 CS777188A1 (en) | 1989-09-12 |
| CS269693B1 true CS269693B1 (en) | 1990-04-11 |
Family
ID=5427422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS887771A CS269693B1 (en) | 1988-11-25 | 1988-11-25 | Dietetic fused eyr |
Country Status (1)
| Country | Link |
|---|---|
| CS (1) | CS269693B1 (en) |
-
1988
- 1988-11-25 CS CS887771A patent/CS269693B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CS777188A1 (en) | 1989-09-12 |
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