CZ26324U1 - Processed cheese with amaranth flour - Google Patents

Abstract

Processed cheese with amaranth flour, featuring the melt process mixture containing 1.5 to 8% (weight) of amaranth flour, and 1 to 4 % (weight) of buffer for pH adjustment to a value between 5.3 and 6.0.

Description

The invention relates to processed cheese with amaranth flour, the presence of which has eliminated the need for the use of phosphate salts.

BACKGROUND OF THE INVENTION

Since the first production of processed cheeses in 1911, until now, processed cheeses with only melting salts in the form of citrates, orthophosphates and polyphosphates have been known. These are the following phosphate salts:

Orthophosphates - sodium monohydrogen phosphate NA ₂ HPO ₄ (pH 9.1)

Sodium dihydrogen diphosphate Na ₂ H ₂ P ₂ O7 (pH 4,1)

Sodium triphosphate Na ₅ P ₃ Oi ₀ (pH 9,7)

Sodium polyphosphate (Graham salt) (pH 6,6)

All these phosphates contain on average over 50% phosphoric acid.

These chemicals are artificially created, not suitable for celiacs, vegetarians and children. Phosphates eject calcium (Ca) from the body. Their presence causes the formation of too sharp a taste and the risk of reduced stability of processed cheese by the presence of excessively hydrolysed protein.

The raw material with excessively hydrolyzed protein leads to the release of water in the melted cheese.

As the crude protein content increases, the stiffness increases and the spreadability of processed cheeses deteriorates. The composition of the melting salts for processed cheese is dependent on the skill and skill of the operator. There is no method that accurately determines the composition ratio of the individual melting salts. Hence, phosphate salts are present in insufficient amounts as well as in excess. It is shown that the consumption of processed cheese with phosphate salts often negatively affects the health of the consumer.

Utility model CZ 25124 is also known from the prior art, although it uses amaranth flour but contains as an additional component alpha amylase, which does not function as a solubilizer of ammarin flour. As a further component, the utility model discloses the content of stevia extract, which caused unpleasant taste sensations.

The essence of the technical solution

The aforementioned drawbacks are overcome by the processed amaranth flour cheese according to the present invention, which consists in that the melt contains 1.5 to 8 wt. % amaranth flour and 1 to 4 wt. buffer to adjust the pH to 5.3-6.0. The melt further comprises 1 to 4 wt. skimmed milk powder. The melt further comprises 0.05 to 1 wt. herbs. The melt further comprises 8 to 12 wt. ham.

The advantages of processed cheese with the addition of amaranth flour are that it does not contain phosphate salts. Amaranth flour is of plant origin and has no side effects. It binds water very well with proteins. Another advantage of processed cheese with amaranth flour is that it is a gluten-free component, suitable for celiacs, vegetarians, children, athletes, has high nutritional properties and in no way causes allergies. Processed cheese according to this invention has a very good microbiology and is free of unpleasant taste sensations.

-1 CZ 26324 U1

Examples of technical solutions. Melted cheese Nature with amaranth flour (dry matter 45%, fat in dry matter 50%)

Production recipe

Dry% T.vs.% dry. tuk.jed. 52.90 30.24 Edam 30% mature raw material 12 kg 6,348 1,919 53.07 30.14 Edam 30% medium maturity 14 kg 7,420 2,230 63.30 44.23 Morphology medium maturity 10 kg 6,330 2,799 82.00 98.17 Butter 18% H ₂ O 9,50 kg 7,790 7,647 90.00 8.3 Amaranth flour 2,10 kg 1,890 0.156 95,00 0 Corn. starch (buffer) 1,50 kg 1,425 0 95.00 0 Suš. milk odtuč. 1.50 kg 1.425 0 Total raw materials 50,60 kg 32,628 14,751

bp 45.20

Condensed water 5 lt

Added water 16.83 lt

Total boiler _________ 72.43 kg

The cheeses are melted by direct injection of sharp steam at a temperature of 92 to 95 ° C for 8 to 12 minutes.

Creaming time is 3 to 5 min. to the desired consistency. Several tests were carried out at 145 ° C and 1-2 minutes. creaming that showed the same quality.

2.Melt spread 30 to 32% b.w., with amaranth flour

Production recipe

Raw material low-heated

Amarant.mouka

Milk powder

Corn gluten-free starch (buffer)

Water

% by weight min. % max. 42,00 45,00 3.2 3.5 1.00 3.00 2.00 4.00 51.80 44.50

100%

3. Melted spread cheese 50 to 55% b.w. with amaranth flour

Production recipe

% by weight min. % max. Raw material low-heated 30% w / w 30,00 34,00 Raw material high-heated 45% b.w. 12.00 14.00 Bold curd 3.00 4.00 Butter 18% H ₂ O 11.15 13.20 Amaranth flour 3.00 3.30 Skim milk powder. 1.50 3.00

-2 CZ 26324 Ul

Corn starch (gluten-free) Water (buffer) 2.00 37.19 4.00 24.50 100% 100% 4. Melted spread cheese 63 to 65% b.w. with amaranth flour Production recipe % by weight min. % max. Raw material low-heated 30% w / w 10.00 12.20 Sur. high-heated (Cedar) 50% b.w. 8.00 9.90 Sur. high heating (Emmental) 45% b.w. 5.00 8.20 Bold curd 4.50 6.50 Butter 18% H ₂ O 16.50 19.50 Amaranth flour 3.00 3.30 Skim milk powder. 2.00 4.00 Corn starch (gluten-free) (buffer) 2.00 4.00 Water 49.00 32.40

100%

5. Processed spread cheese 53-55% b.w. with amaranth flour

Production recipe min wt % max. Raw material -ementaler 45% b.w. 12.00 14.00 Raw material - masdamer 45% b.w. 10.00 11.00 Edam 48% b.w. 10.00 11.00 Butter 18% H ₂ O 12.00 12.50 Amaranth flour 2.10 2.40 Skim milk powder. 1.00 1.50 Corn starch (gluten-free) (buffer) 1.50 2.00 Ham 25% dry 40% b.w. 7.00 7.00 Water 44.40 38.60

100%

6. Processed spread cheese with herbs 55 to 56% b.w. with amaranth flour

Production recipe

min wt % max. Raw material -ementaler 45% b.w. 12.00 14.00 Raw material - masdamer 45% b.w. 12.00 13.00 Edam 48% b.w. 10.00 11.00 Butter 18% H ₂ O 12.00 12.50 Amaranth flour 2.10 2.40

Skim milk powder. 1.00 1.50 Corn starch (gluten-free) (buffer) 1.50 2.00 Herbs 0.05 0.60 Water 49.35 43.00

100%

All recipes are the same as in the composition of cheese, cottage cheese, water and butter. It is not recommended to produce processed cheese from only one type of natural cheese.

Other ripened cheeses are soft ripened and fresh cheeses. All kinds of curd can be used. In addition, various components such as NaCl, herbs, ham, mushrooms, fried onions, garlic, mold and smoked cheeses, shrimp, tuna, salmon, etc. can be added to the melt of processed cheese.

For all recipes it is necessary to assess the quality of the raw materials ie acidity, maturity, microbiology, dry matter, fat in dry matter, taste properties.

Approximately 1000 tests were carried out. No test resulted in the spontaneous release of water from the processed cheese mass and the release of lipids (fats, butter) from this mass. Amaranth flour has a constant pH, it is necessary to adhere to the specifications of individual deliveries.

It is a one-component ready-made component that replaces the previous melting salt composition and cannot be mistaken for another component.

After these tests were carried out, the cheese contained no undesirable microorganisms or their spores.

The tests were carried out up to 145 ° C. No changes in taste, color, appearance or consistency were observed.

The warranty period for the product is four months.

Packaging is possible in aluminum foil, cups, glasses, tubes as well as slices in plastic foil.

Industrial applicability

Amaranth flour cheese according to this invention can be used in all cheese melts where phosphorus salts are still used. It is a large volume of these salts, which can be used for other industrial production.

Claims (4)

Processed cheese with amaranth flour, characterized in that the melt contains 1.5 to 8 wt. % amaranth flour and 1 to 4 wt. buffer to adjust the pH to 5.3-6.0. Processed cheese with amaranth flour according to claim 1, characterized in that the melt further comprises 1 to 4 wt. skimmed milk powder. Processed cheese with amaranth flour according to claim 1, characterized in that the melt further comprises 0.05 to 1 wt. herbs. Processed cheese with amaranth flour according to claim 1, characterized in that the melt further comprises 8 to 12 wt. ham.