RU2229812C2 - Melted cheese composition (versions) - Google Patents

Abstract

FIELD: milk industry. SUBSTANCE: melted cheese composition comprises, wt%: soft unsalted Adygeisky cheese 8.0-35.0; fat-free unsalted cheese 2.83-17.15; dry whole cheese 3.0; farmer cheese 4.41-11.17; sand sugar 25.75; cheese-melting salt, i. e. , disubstituted phosphoric acid sodium 2.4-2.6; dry cocoa 3.09; aromatizer, in particular, vanillin 0.01; stabilizer, in particular, gelatin 0.48-0.5; sweet water the balance. According to second version, the same components are used in other amounts. EFFECT: improved nutritive properties, soft, plastic spreading cream-like consistency, reduced production costs and wider range of products. 3 cl, 3 tbl, 4 ex

Description

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

A known analogue for option 1 is 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-fat non-salty cheese 9.93; peasant oil 20.03; protein-carbohydrate hydrolyzate 20.0; granulated sugar 20.7; cocoa powder 4.0; disubstituted sodium phosphoric acid 4,5; drinking water 3.84.

The disadvantages of this cheese are low taste and structural characteristics, low profitability of the product.

Closest to the recipe for the application for option 1 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). To obtain cream cheese “Chocolate” use the following components, wt.%: Fresh unsalted cheese 20.6-0; non-fat non-salty cheese 2.68-12.72; bold curd 0-10.3; skimmed milk cow milk 4.12-4.12; peasant oil 18.97-24.72; granulated sugar 25.75-25.75; phosphate additive / phonacon / 10.3-10.3; cocoa powder 4.65-4.65; drinking water 15.93-10.44.

The disadvantages of this cheese are: low profitability, a narrow selection of cheeses in stock.

The analogue for option 2 is known - processed cheese "Autumn" with a mass fraction of fat in dry matter of 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-fat non-salty cheese 9.93; peasant oil 20.03; protein-carbohydrate hydrolyzate 20.0; granulated sugar 20.7; cocoa powder 4.0; disubstituted sodium phosphoric acid 4,5; drinking water 3.84.

The disadvantages of this cheese are low taste and structural characteristics, low profitability of the product.

Closest to the recipe for the application for option 2 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). To obtain cream cheese “Chocolate” use the following components, wt.%: Fresh unsalted cheese 20.6-0; non-fat non-salty cheese 2.68-12.72; bold curd 0-10.3; skimmed milk cow milk 4.12-4.12; peasant oil 18.97-24.72; granulated sugar 25.75-25.75; phosphate additive / phonacon / 10.3-10.3; cocoa powder 4.65-4.65; drinking water 15.93-10.44.

The disadvantages of this cheese are: low profitability, a narrow selection of cheeses in stock.

Technical result: obtaining a product with good taste, delicate, plastic, spreading, creamy consistency, increasing profitability, expanding the range.

The invention consists in the following.

The first composition of processed cheese, containing unsalted fatty cheese, unsalted non-fatty cheese, dried milk, peasant butter, granulated sugar, melting salt, cocoa powder, drinking water, characterized in that soft Adyghe unsalted cheese is used as fatty unsalted cheese, whole milk powder is used as dried milk, sodium phosphate-disubstituted sodium is used as a melting salt and additionally contains a flavoring, mainly vanillin, and a stabilizer, mainly gelatin, in the following wearing ingredients, wt.%:

Soft Adyghe cheese, unsalted 8.0-35.0

Non-fat non-salted cheese 2.83-17.15

Whole powdered milk 3.0

Peasant oil 4.41-11.17

Granulated sugar 25.75

Salt Melter - Sodium Phosphoric Acid

disubstituted 2.4-2.6

Cocoa Powder 3.09

Flavor, mainly vanillin 0.01

Stabilizer, mainly gelatin 0.48-0.5

Drinking water

The second composition of processed cheese, containing unsalted fatty cheese, unsalted non-fatty cheese, dried milk, peasant butter, granulated sugar, melting salt, cocoa powder, drinking water, characterized in that soft Adyghe unsalted cheese is used as an ingredient in unsalted fatty cheese , whole milk powder is used as an ingredient in dried milk, sodium phosphate-disubstituted sodium is used as an ingredient in the melting salt and additionally contains a flavoring, mainly vanillin, and a stabilizer, mainly nificant gelatin, with the following ratio of ingredients, wt.%:

Soft Adyghe cheese, unsalted 10.0-18.0

Non-fat non-salted cheese 1.88-2.75

Whole milk powder 1.0-3.0

Peasant oil 16.55-17.79

Granulated sugar 25.75

Salt Melter - Sodium Phosphoric Acid

disubstituted 2.4-2.6

Cocoa Powder 3.09

Flavor, mainly vanillin 0.01

Stabilizer, mainly gelatin 0.48-0.5

Drinking water

In the claimed composition of processed cheese (options), ingredients are used that are more valuable in their properties - soft Adyghe unsalted cheese instead of fresh unsalted cheese and bold curd, whole milk powder, as a melting salt - sodium phosphoric acid disubstituted, previously specially prepared, new ingredients - flavoring, mainly vanillin, and a stabilizer, mainly gelatin, which improves the consistency. With the help of a melting salt and a stabilizer, it is possible to regulate the required viscosity up to creaming, maintain the specified consistency parameters during long-term storage and adverse transportation conditions, reduce syneresis, improve the sensory characteristics of the product. In the claimed composition, these ingredients provide a high degree of protein protection during heat treatment and gives the finished product a creamy consistency. The introduction of these ingredients in the above ratio leads to a new, cheaper product with high taste characteristics, a wide range of flavors of flavors, an adjusted composition of the ingredients, a more delicate, plastic spreading consistency with a complete balance of all components of the raw material. The content in the composition (option 1, 2) of granulated sugar in an amount of 25.75%, cocoa powder 3.09%, flavor 0.01%, (option 1) whole milk powder 3% without indicating the lower and upper limits due to the provision the necessary organoleptic characteristics of the final product.

A comparative analysis of these compositions allows us to conclude that the claimed recipe for processed cheese (options) differs from the known ones by the absence of bold cheese, the introduction of new ingredients, namely, soft Adyghe unsalted cheese, whole milk powder, melting salt - sodium phosphoric disubstituted, flavoring, mainly vanillin, stabilizer, mainly gelatin, due to the binding ability of which you can get the desired consistency and amount of known ingredients. Processed cheese, made according to the claimed recipe (options), acquires new fairly good taste: sweet, with a pronounced taste and aroma of flavoring and cocoa, more delicate, plastic, spreading, creamy consistency, which will expand the range, increase profitability.

Thus, the variability of the claimed composition of processed cheese, based on the requirements of the unity of the invention, is due to the same purpose and accessory of the final product and the achievement of the same technical result: obtaining a product with good taste, increasing the plasticity of the consistency, expanding the range, increasing profitability. In addition, having the same qualitative composition of the main ingredients, the composition, thanks to the use of soft Adyghe unsalted cheese, whole milk powder, the introduction of a flavor, mainly vanillin and a stabilizer, mainly gelatin, the use of a melting salt, previously specially prepared and selected and known ingredients in all variants in different quantities allows you to expand the range of the final product with different physico-chemical parameters, while maintaining good taste quality, increase the plasticity of the consistency to such an extent that it is possible to pack the product into polymer containers and containers from combined materials of various configurations and increase profitability, expand the range. The composition is prepared as follows.

Option 1

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 made: soft Adyghe cheese, unsalted 8.0-35.0; non-fat non-salty cheese 2.83-17.15; whole milk powder 3.0; peasant oil 4.41-11.17; granulated sugar 25.75; salt-melter - sodium phosphoric acid disubstituted 2.4-2.6; cocoa powder 3.09; flavoring, mainly vanillin, 0.01; stabilizer, mainly gelatin, 0.48-0.5; drinking water the rest.

A mixture of cheeses is fed into a melting boiler and melted to a temperature of 70 ° C, then the rest of the ingredients, previously prepared for melting, are subsequently introduced therein at regular intervals. The contents are heated to t = 95 ° 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. The selected quantities of ingredients allow you to get the finished product with the best taste and a delicate, plastic, spreading, creamy consistency.

Option 2

The composition according to this option is prepared similarly to option 1 in the following ratio of ingredients, wt.%: Soft Adyghe cheese, unsalted 10.0-18.0; non-fat non-salty cheese 1.88-2.75; whole milk powder 1.0-3.0; peasant oil 16.55-17.79; granulated sugar 25.75; salt-melter - sodium phosphoric acid disubstituted 2.4-2.6; cocoa powder 3.09; flavoring, mainly vanillin, 0.01; stabilizer, mainly gelatin, 0.48-0.5; drinking water the rest.

The selected quantities of ingredients allow you to get the finished product with the best taste and a delicate, plastic, spreading, creamy consistency.

Processed cheese according to the proposed composition (options) has the following physicochemical parameters shown in table 1 (for options 1, 2) and organoleptic indicators shown in table 2 (for options 1, 2).

Nutritional and energy value of 100 g of the product according to the claimed composition

(options) are given in table.3.

Option 1. Example 1.

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 4.0; non-fat non-salty cheese 19.33; whole milk powder 3.0; peasant oil 12.14; granulated sugar 25.75; melting salt — sodium phosphoric disubstituted 2.6; cocoa powder 3.09; flavoring, mainly vanillin, 0.01; stabilizer, mainly gelatin, 0.48; drinking water the rest.

A mixture of cheeses is fed into a melting boiler and melted to a temperature of 70 ° C, then the rest of the ingredients, previously prepared for melting, are subsequently introduced therein 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.

Option 1. Example 2.

The manufacture of processed cheese is carried out according to example 1 with the following ratio of ingredients, wt.%: Soft Adyghe cheese, unsalted 8.0; non-fat non-salty cheese 17.15; whole milk powder 3.0; peasant oil 11.17; granulated sugar 25.75; melting salt — sodium phosphoric disubstituted 2.60; cocoa powder 3.09; flavoring, mainly vanillin, 0.01; stabilizer, mainly gelatin, 0.48; drinking water the rest.

Option 1. Example 3.

The manufacture 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 non-salty cheese 2.83; whole milk powder 3.0; peasant oil 4.41; granulated sugar 25.75; salt-melter - sodium phosphoric acid disubstituted 2,4; cocoa powder 3.09; flavoring, mainly vanillin, 0.01; stabilizer, mainly gelatin, 0.5; drinking water the rest.

Option 1. Example 4.

The manufacture of processed cheese is carried out according to example 1 with the following ratio of ingredients, wt.%: Soft Adyghe cheese, unsalted 40.0; non-fat non-salty cheese 0.15; whole milk powder 3.0; peasant oil 3.17; granulated sugar 25.75; salt-melter - sodium phosphoric acid disubstituted 2,4; cocoa powder 3.09; flavoring, mainly vanillin, 0.01; stabilizer, mainly gelatin, 0.5; drinking water the rest.

Processed cheese made according to examples 1, 4 has lower quality indicators. The best performance of the product is manifested when using the ingredients in examples 2, 3.

Option 2. Example 1.

The manufacture of processed cheese is carried out according to example 1 with the following ratio of ingredients, wt.%: Soft Adyghe cheese, unsalted 4.0; non-fat non-salty cheese 5.9; whole milk powder 3.0; peasant oil 19.31; granulated sugar 25.75; melting salt — sodium phosphoric disubstituted 2.6; cocoa powder 3.09; flavoring, mainly vanillin, 0.01; stabilizer, mainly gelatin, 0.48; drinking water the rest.

Option 2. Example 2.

The manufacture of processed cheese is carried out according to example 1 with the following ratio of ingredients, wt.%: Soft Adyghe cheese, unsalted 10.0; non-fat non-salted cheese 2.75; whole milk powder 3.0; peasant oil 17.79; granulated sugar 25.75; melting salt — sodium phosphoric disubstituted 2.6; cocoa powder 3.09; flavoring, mainly vanillin, 0.01; stabilizer, mainly gelatin, 0.48; drinking water the rest.

Option 2. Example 3.

The manufacture of processed cheese is carried out according to example 1 with the following ratio of ingredients, wt.%: Soft Adyghe cheese, unsalted 18.0; non-fat non-salty cheese 1.88; whole milk powder 1.0; peasant oil 16.55; granulated sugar 25.75; salt-melter - sodium phosphoric acid disubstituted 2,4; cocoa powder 3.09; flavoring, mainly vanillin, 0.01; stabilizer, mainly gelatin, 0.5; drinking water the rest.

Option 2. Example 4.

The manufacture of processed cheese is carried out according to example 1 with the following ratio of ingredients, wt.%: Soft Adyghe cheese, unsalted 20.0; non-fat non-salty cheese 1.0; whole milk powder 1.0; peasant oil 16.0; granulated sugar 25.75; salt-melter - sodium phosphoric acid disubstituted 2,4; cocoa powder 3.09; flavoring, mainly vanillin, 0.01; stabilizer, mainly gelatin, 0.5; drinking water the rest.

Processed cheese made according to examples 1, 4 has lower quality indicators. The best performance of the product is manifested when using the ingredients in examples 2, 3. Cheese according to the proposed composition (options) has the best consistency and taste. Using the proposed invention will improve organoleptic characteristics, increase product profitability, expand the range. This processed cheese is designed for a wide range of consumers; it is in great demand among the population, especially among children and adolescents.

Claims (2)

1. The composition of processed cheese, containing unsalted fatty cheese, unsalted non-fatty cheese, dried milk, peasant butter, granulated sugar, melting salt, cocoa powder, drinking water, characterized in that soft Adyghe unsalted cheese is used as fatty unsalted cheese , whole milk powder is used as dried milk, sodium phosphate disubstituted is used as a melting salt, and further comprises a flavoring, mainly vanillin, and a stabilizer, mainly gelatin, in the following ratio ii ingredients, wt.%: Soft Adyghe cheese, unsalted 8.0-35.0 Non-fat non-salted cheese 2.83-17.15 Whole powdered milk 3.0 Peasant oil 4.41-11.17 Granulated sugar 25.75 Salt Melter - Sodium Phosphate disubstituted 2.4-2.6 Cocoa Powder 3.09 Flavor, mainly vanillin 0.01 Stabilizer, mainly gelatin 0.48-0.5 Drinking water 2. The composition of processed cheese, containing unsalted fatty cheese, unsalted non-fatty cheese, dried milk, peasant butter, granulated sugar, melting salt, cocoa powder, drinking water, characterized in that soft Adyghe unsalted cheese is used as fatty unsalted cheese , whole milk powder is used as dry milk, sodium phosphate disubstituted is used as a melting salt and additionally contains a flavoring, mainly vanillin, and a stabilizer, mainly gelatin, in the following ratio and ingredients, wt.%: Soft Adyghe cheese, unsalted 10.0-18.0 Non-fat non-salted cheese 1.88-2.75 Whole milk powder 1.0-3.0 Peasant oil 16.55-17.79 Granulated sugar 25.75 Salt Melter - Sodium Phosphate disubstituted 2.4-2.6 Cocoa Powder 3.09 Flavor, mainly vanillin 0.01 Stabilizer, mainly gelatin 0.48-0.5 Drinking water