RU2217972C2 - Melted cheese composition - Google Patents

Abstract

FIELD: milk industry. SUBSTANCE: melted cheese composition comprises components used in the following ratio, wt%: soft unsalted Adygeisky cheese 5.0-28.0; non-fat unsalted cheese 7.83- 20.25; dry non-fat milk 2.0; butter 18.62-24.27; sand sugar 25.75; cheese-melting salt, such as disubstituted sodium phosphate 4.5-5.0; dry cocoa 3.5-3.55; vanillin 0.04-0.06; gelatin 0.45-0.5; sweet water the balance. EFFECT: improved nutritive properties, increased plasticity of consistency, wider range of products, and reduced production cost. 3 tbl, 4 ex

Description

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

 Known processed cheese "Autumn" with a mass fraction of fat in dry matter 30% (Collection of technological instructions for the production of processed cheese. Uglich: VNIIMS, 1996, p. 138). To obtain processed cheese "Autumn" use the following components, wt.%: Fresh unsalted cheese 20.0, non-greasy cheese 9.93, peasant butter 20.03, protein-carbohydrate hydrolyzate 20.0, granulated sugar 20.7, cocoa powder 4.0, sodium phosphate disubstituted 4.5, drinking water 3.84.

 The disadvantage of this cheese is the low quality of the product.

 Closest to the recipe for the application is the recipe for cream cheese “Chocolate” with a mass fraction of fat in dry matter 30% (Collection of technological instructions for the production of processed cheese. Uglich: VNIIMS, 1996, p. 136). The following components are used to obtain processed Chocolate cheese, wt.%: Fresh unsalted cheese 20.6, non-fat non-fat cheese 2.68-12.72, semi-fat cottage cheese 10.3, skimmed milk powder 4.12, peasant butter 18 , 97-24.72, granulated sugar 25.75, phosphate additive / phonacon / 10.3, cocoa powder 4.65, drinking water 15.93-10.44.

 The disadvantages of this cheese are a small assortment, low profitability.

 Effect: obtaining a product with improved taste, increasing the consistency of the plasticity, expanding the range, reducing costs.

The technical result is achieved due to the fact that the composition of processed cheese containing unsalted non-fat cheese, skimmed milk powder, peasant butter, granulated sugar, melting salt, cocoa powder, drinking water, characterized in that the melting salt is used as an ingredient sodium phosphate disubstituted, and additionally contains soft Adyghe cheese, unsalted, vanillin flavoring, as well as gelatin in the following ratio of ingredients, wt.%:
Soft Adyghe cheese, unsalted - 5.0-28.0
Non-fat non-salted cheese - 7.83-20.25
Skimmed milk powder - 2.0
Peasant oil - 18.62-24.27
Sugar - 25.75
Salt-melter - sodium phosphate disubstituted - 4.5-5.0
Cocoa Powder - 3.5-3.55
Vanillin - 0.04-0.06
Gelatin - 0.45-0.50
Drinking Water - Else
The technical result is achieved as a result of the fact that the composition of processed cheese, containing unsalted cheeses fatty and nonfat, cow’s skimmed milk powder, peasant butter, granulated sugar, melting salt, cocoa powder, drinking water, with the addition of soft Adyghe unsalted cheese , vanillin, gelatin, removal of bold curd from the composition acquires new, improved taste characteristics, the consistency becomes more tender, plastic. The use of these ingredients increases the profitability of the product. Known processed cheese compositions have insufficiently high taste and structural characteristics.

 In the inventive composition of processed cheese with a mass fraction of fat in dry matter of 30% with a mass fraction of moisture of 40%, less expensive ingredients are used - soft Adyghe cheese, unsalted, cocoa powder, vanillin flavoring, gelatin, sodium phosphate disubstituted as a melting salt, previously specially prepared. Bold cheese is replaced with soft Adyghe unsalted cheese. The introduction of these ingredients leads to a much cheaper product with high taste characteristics, a wide range of flavors of flavors, adjusted composition of the ingredients, a more delicate, plastic consistency.

 Comparative analysis with the prototype allows us to conclude that the claimed recipe for processed cheese differs from the well-known absence of bold cheese, the introduction of new ingredients, namely soft Adyghe unsalted cheese, melting salt - disubstituted sodium phosphate, vanillin flavor, gelatin and the number of known ingredients. Processed cheese, made according to the claimed recipe, acquires new fairly good taste: sweet, with a pronounced taste and aroma of cocoa and flavoring, a more delicate plastic consistency, which allows to expand the assortment and reduce costs.

 The manufacture of processed cheese according to the claimed recipe is as follows. Raw materials are cleaned, washed, crushed, and weighed.

 After preliminary preparation, it is mixed.

In accordance with the recipe, the laying of raw materials is carried out: soft Adyghe cheese, unsalted 5.0-28.0, non-fat cheese, unsalted 7.83-20.25, skimmed milk powder 2.0, peasant butter 18.62-24.27, sugar sand 25.75, salt-melter - sodium phosphate disubstituted 4.5-5.0, cocoa powder 3.5-3.55, vanillin 0.04-0.06, gelatin - 0.45-0.5, water the rest. A mixture of cheeses is fed into a melting boiler and melted to a temperature of 70 ^o C, then the rest of the ingredients are added thereto at regular intervals. The contents are heated to t = 95 ^o C, the cheese mass melts, homogenizes. Then the cheese mass is partially cooled and sent for packaging. After that, the cheese is cooled for 8 hours and packaged.

 Nutritional and energy value of 100 g of the product according to the claimed composition are shown in table 3.

 Example 1

 The manufacture of processed cheese according to the claimed recipe is as follows. The raw materials are cleaned, washed, ground, weighed, pre-prepared for melting, mixed.

In accordance with the recipe, the raw materials are laid: soft Adyghe cheese, unsalted 3.0, non-fat non-fat cheese 18.8, skimmed milk powder 3.0, peasant butter 24.82, granulated sugar 25.75, melting salt - sodium phosphate disubstituted 5.0, cocoa powder 3.5, vanillin 0.05, gelatin 0.45, water the rest. A mixture of cheeses, previously prepared for melting, is fed to a melting boiler, where it melts to a temperature of 70 ^o C, then the remaining ingredients are added alternately at certain intervals. The contents are heated to t = 95 ^o C, the cheese mass melts, homogenizes. Then the mass is partially cooled and sent for packaging. After that, the cheese is cooled for 8 hours and packaged.

 Example 2

 The manufacture of processed cheese is carried out according to example 1 in the following ratio of ingredients, wt. %: soft Adyghe cheese, unsalted 5.0, non-fat non-fat cheese 20.25, skimmed milk powder 2.0, peasant butter 24.27, granulated sugar 25.75, melting salt - sodium phosphate disubstituted 5.0, cocoa powder 3.55, vanillin 0.04, gelatin 0.45, water the rest.

 Example 3

 The production of processed cheese is carried out according to example 1 with the following ratio of ingredients, wt.%: Soft Adyghe cheese, unsalted 28.0, non-fat cheese, unsalted 7.83, skimmed milk powder 2.0, peasant butter 18.62, granulated sugar 25.75 , salt-melter - sodium phosphate bisubstituted 4,5, cocoa powder 3,55, vanillin 0,06, gelatin 0,5, water the rest.

 Example 4

 The production of processed cheese is carried out according to example 1 with the following ratio of ingredients, wt.%: Soft Adyghe cheese, unsalted 35.0, non-fat cheese, unsalted 4.2, skimmed milk powder 2.0, peasant butter 16.83, granulated sugar 25.75 , salt-melter - sodium phosphate disubstituted 4,5, cocoa 3,55, vanillin 0,06, gelatin 0,5, water the rest.

 Processed cheese made according to examples 1, 4 does not meet the quality indicators. The best performance of the product is manifested when using the ingredients in examples 2, 3.

 Cheese according to the proposed composition has the best consistency and taste.

 Using the proposed invention will improve organoleptic characteristics, increase product profitability, expand the range. Such processed cheese is in great demand among the population and is designed for a wide range of consumers.

 Processed cheese according to the proposed composition has the following physico-chemical characteristics shown in table 1, and organoleptic characteristics shown in table 2.

Claims (1)

The composition of processed cheese, containing unsalted nonfat cheese, skimmed milk powder, peasant butter, granulated sugar, melting salt, cocoa powder, drinking water, characterized in that sodium phosphate disubstituted is used as an ingredient in the melting salt and additionally contains soft cheese Adyghe unsalted, vanillin flavoring, as well as gelatin in the following ratio of ingredients, wt.%: Soft Adyghe cheese, unsalted 5.0-28.0 Non-fat non-salted cheese 7.83-20.25 Skimmed milk powder 2.0 Peasant oil 18.62-24.27 Granulated sugar 25.75 Salt Melter - Sodium Phosphate disubstituted 4.5-5.0 Cocoa Powder 3.5-3.55 Vanillin 0.04-0.06 Gelatin 0.45-0.50 Drinking water

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