RU2010531C1 - Composition for melted cheese - Google Patents

Abstract

FIELD: dairy industry. SUBSTANCE: composition contains, wt. -% : hard rennet cheese, 32-43; nonfat cheese, 5-15; dry nonfat cow milk, 2-16; cream, 4-10; butter, 10-16: mixture of sodium tripolyphosphate and trisubstituted sodium pyrophosphate, 2-6; sea kale, 10-20; and drinking water, the balance. EFFECT: higher nutrient and flavor characteristics.

Description

 The invention relates to the dairy industry, in particular the production of processed cheese.

 In the production of processed cheeses, Russian processed cheese is known with a content of 45% fat in the dry matter of the product. To obtain the product using the following components, wt. %: solid rennet cheeses 76.5 - 80.0; low-fat cheese 8.2 - 10.4; whole cow's milk powder 2.0; Cow butter 2.9 - 4.0; a mixture of sodium tripolyphosphate and sodium pyrophosphate trisubstituted 8.2 - 10.2; drinking water - the rest.

 The taste and smell are pronounced cheesy, slightly sour, the consistency is cohesive, plastic, slightly resilient, and also dense and resilient for cheese in blocks, the color from light yellow to yellow is uniform throughout the mass.

 The disadvantages of this cheese are the high costs of dairy raw materials, a low content of vitamins and minerals, high cost.

 Closest to the recipe of the claimed invention are the recipe for cheese processed with vegetable additives. To obtain these products use the following components, wt. %: solid rennet cheeses 43.5; low-fat cheese 8.6 - 9.5; whole milk powder 4.0; cow butter 6.7; cream of cow's milk 17.5; parsley greens 3.0 or onion greens 3.0, or fresh bell peppers 3.0; a mixture of sodium tripolyphosphate and sodium pyrophosphate trisubstituted 9.0; drinking water the rest.

 The taste and smell of cheese is moderately pronounced, with a touch of parsley, onion and pepper additives; the texture is soft, elastic, smeared with the presence of particles of vegetable additives, the color of the dough is due to the introduction of flavoring fillers, the view in section is the presence of filler particles.

 The disadvantages of known cheeses are: high costs of dairy raw materials due to the small amount of vegetable filler; specific taste and smell of the product, limiting the amount of consumer; insufficient enrichment of cheese with vitamins; low content of trace elements (iodine, potassium, iron, etc.).

 The aim of the invention is to save dairy raw materials, enriching the product with microelements and vitamins, reducing its cost.

 The goal is achieved by adding seaweed, both dry and freshly frozen, as fillers in cream cheese. The composition of dry substances of seaweed mainly includes carbohydrates and organic acids, as well as protein, nitrogen-free extractives, lipid components, vitamins, minerals, including trace elements. Most processed cheeses are low-vitamin foods, while seaweed is a source of vitamins such as B (about 0.6); B (0.3 - 3.0); pantothenic acid (up to 0.9); choline (2.4 - 62.0); inositol (6 - 119); folic acid (about 0.06); biotin (about 0.03); vitamin B (0.3 - 7.6); carotene (0.24 - 0.27); Vitamin C (3-10) mg per 100 g of solids. The composition of seaweed includes a large number of minerals, such as potassium (600 - 800); magnesium (100 - 200); sulfur (70-200); phosphorus (30-50); iodine (0.6 - 18.3); iron (6 - 19) mg per 100 g.

 The average value of the multiplicity of the content of elements in seaweed and vegetables (table. 1).

 Therefore, the introduction of seaweed into cream cheese significantly enriches it with the indicated vitamins and minerals.

 To obtain a new product using the following components, wt. %: hard rennet cheeses 32 - 43; low-fat cheese 5 - 15; butter 10 - 16; cream 4 - 10; skim milk powder 2 - 6; sea kale 10 - 20; a mixture of sodium tripolyphosphate and sodium pyrophosphate trisubstituted 2-6; salt 0.5 to 0.6; drinking water - the rest.

 Comparative analysis with the prototype allows us to conclude that the claimed recipe for processed cheese differs from the known introduction of a new component, namely seaweed. Thus, the claimed recipe meets the criterion of "novelty."

 Analysis of well-known recipes showed that seaweed is used for cold appetizers, salads, soups, main dishes. However, its use in combination with dairy products gives new properties, namely the product is enriched with milk proteins and fat, its nutritional and biological value is increased, its taste properties are improved. Thus, this composition of the formulation gives the sea kale new properties, which allows us to conclude that the proposed solution meets the criterion of "significant differences".

 For experimental verification of the claimed formulations were prepared five examples of formulations, three of which showed optimal results.

Sea kale is pretreated. Frozen cabbage is thawed in water at 15 - 20 ^о С for 30 minutes, then it is carefully sorted and washed in a large amount of water. For cooking, pour seaweed with cold water (1: 2) and cook for 15 - 20 minutes. The broth is drained and poured cabbage again with warm water (50 ° ^C) and then boiled for 20 minutes. So three times. Washed with water and allowed to drain well, then crushed. It is allowed to use dry seaweed with its preliminary reduction in water (1: 8) at room temperature for 12 hours. Let it drain and grind it.

The laying of raw materials in the boiler is carried out according to the recipes in the following order: a small amount of butter is placed on the bottom of the boiler to avoid burning; make all the components except the filled butter. The mixture was thoroughly stirred mechanically without the inclusion and heated to a temperature of 70 ± 2 ° ^C. After the mixture is melted well administered remainder butter, laminaria; then increase the temperature (87 ± 3 ^about C).

 It is recommended that the molten cheese mass or only seaweed be homogenized before being added to the cheese mass on a sludge homogenizer using a colloid mill. The molten cheese mass is packaged in a hot state.

 The finished product - processed cheese with seaweed has the following organoleptic characteristics: the taste is clean, moderately plastic, slightly smeared, with the presence of filler particles. Mass fraction of fat in dry matter is not less than 50%, moisture not more than 52%, salt not more than 3%. Cheese can be eaten directly in food or for the preparation of soups, as well as a seasoning for meat, fish and pasta.

 PRI me R 1. To obtain one ton of the product take 300 kg (30%) solid rennet cheese, 84 kg non-fat cheese (8.4%), butter 149.9 kg (14.99%), cream 100 kg (10%), non-fat dry cow milk 30 kg (3%), seaweed 230 kg (23%), a mixture of sodium tripolyphosphate with sodium trisodium phosphate 20 kg (2%), sodium chloride 5 kg (0.5%) drinking water 101.1 kg (10.11%). The mixture is melted, homogenized, packaged, cooled. The resulting product has a weak cheese taste, a strong smack of seaweed. The consistency is excessively smeared due to the low content of rennet group cheeses and a large amount of water, the color is green.

 PRI me R 2. To obtain one ton of the product take 350 kg (35%) solid rennet cheese, 100 kg nonfat cheese (10%) butter, 143.1 kg butter (14.31%), 100 kg cream ( 10%), non-fat dry cow milk 19.7 kg (2%), seaweed 200 kg (20%), a mixture of sodium tripolyphosphate with sodium pyrophosphate trisubstituted 20 kg (2%), salt 5.5 kg (0.55 %), drinking water 81.7 kg (8.17%). Perform all operations according to the technology. The resulting product has a moderate cheesy taste with a predominant smack of filler, a plastic consistency uniform throughout the mass, smeared with the presence of particles of seaweed, the color is greenish.

 PRI me R 3. To obtain one ton of the product, take 385 kg (38.5%) of hard rennet cheese, 120 kg nonfat cheese (12%), butter 141.4 kg (14.14%), cream 100 kg (10%), non-fat dry cow milk 49 kg (4%), seaweed 150 kg (15%), a mixture of sodium tripolyphosphate with sodium pyrophosphate trisubstituted 20 kg (2%), salt of attorney 5.4 kg (0.54 %) of drinking water 48.2 kg (4.82%). Perform all operations according to the technology. The resulting product has a clean, moderate taste with a slight aftertaste of the filler, the texture is slightly plastic smeared with particles of seaweed, the color is greenish.

 PRI me R 4. To obtain one ton of the product take 400 kg (40%) of hard rennet cheese, 110 kg non-fat cheese (11%), butter 161.1 kg (16.11%), cream 100 kg ( 10%), dry non-fat cow’s milk 29.6 kg (2%), seaweed 100 kg (10%), a mixture of sodium tripolyphosphate with sodium pyrophosphate trisubstituted 20 kg (2%), sodium chloride 5.9 kg (0.59 %), drinking water 93.4 kg (9.34%). The processing mode is maintained according to the known scheme. The resulting cheese has a clean, moderate cheesy taste, with a slight aftertaste of the filler; dense, but within normal, consistency; the color is greenish. The sense of balance of all components does not disappear.

 PRI me R 5. To obtain one ton of the product take 450 kg (45%) of hard rennet cheese, non-fat cheese 115 kg (11.5%), butter 154.5 kg (15.45%), cream 100 kg (10%), non-fat dry cow milk 60.0 kg (6%), sea cabbage 85 kg (8.5%), a mixture of sodium tripolyphosphate with sodium pyrophosphate trisubstituted 20 kg (2%), table salt 5.0 kg (0.5%), drinking water 30.5 kg (3.05%). Obtained after melting by a known technology, the mass has a pronounced cheese smell, the consistency is dry, slightly plastic. The imbalance of the components is felt.

 Qualitative indicators of cheese are given in table. 1 and 3.

 From the above examples it follows that cheeses developed according to recipes 2-4 have the best taste, smell and texture. From example 1 it is seen that if we take the ratio of the components of rennet hard cheeses less than stated in the recipe, and seaweed - more, the resulting product has a weak cheese taste, a strong smack flavor and an excessively smeared texture. The opposite result is observed in example 5. With an increase in the dose of milk components and a decrease in seaweed compared to the one declared in the recipe, the resulting product has a pronounced cheese taste, the texture is dense, slightly plastic, and a disproportion of the components is felt.

 Using the claimed invention will save milk raw materials, improve organoleptic characteristics, increase the vitamin and mineral composition of the product, reduce its cost compared to the prototype. (56) Collection of technological instructions for the production of processed cheese. Uglich, 1979, p. 90.

Claims (1)

COMPOSITION FOR PROCESSED CHEESE / containing rennet hard cheese, nonfat cheese, cow skimmed milk powder, cream, butter, a mixture of sodium tripolyphosphate and trisodium phosphate, filler and drinking water, characterized in that, in order to increase the biological and nutritional value, improve organoleptic properties and reduce the cost of the product, seaweed is used as a filler in the following ratio of components, wt. %:
Rennet hard cheese 32 - 43
Low Fat Cheese 5 - 15
Butter 10 - 16
Skimmed milk powder 2 - 16
Cream 4 - 10
A mixture of sodium tripolyphosphate and sodium pyrophosphate trisubstituted 2-6
Sea kale 10 - 20
Drinking Water Else

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