RU2255503C2 - Melted cheese composition - Google Patents

Abstract

FIELD: milk industry.

SUBSTANCE: composition contains following components, wt%: rennet brine-ripened cheese 15.0-20.0; rennet semi-hard cheese 15.0-20.0; soft Adygey cheese 5.0-15.0; fat-free cheese 7.9-19.68; dried fat-free cheese 2.5; butter 22.2-27.58; cheese-melting salts - mixture of citric acid and phosphoric acid salts 3.5-4.0; potable water the balance.

EFFECT: improved nutritive properties, soft ready-to-spread consistency allowing packaging into variously shaped containers, increased profitableness and wider range of products.

3 tbl, 4 ex

Description

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

Known processed cheese "Russian" with a mass fraction of fat in the dry matter of the product 45%, a collection of technological instructions for the production of processed cheese, Uglich: VNIIMS, 1996, p. 56. The following components are used to obtain processed Russian cheese, wt.%: Large rennet cheeses: Russian, cheddar, and others 36.0-38.0-51.0, small rennet cheeses: Dutch, Kostroma and others 35.4- 38.5-0, cheese for melting 0-0-25.5, nonfat cheese 0-0-1.78, skimmed milk powder 4.92-3.36-2.04, peasant butter 5.2-3 , 34-3.58, phosphate additive phonacon 10.2-10.2-10.2, drinking water 10.28-8.6-7.9.

The disadvantages of this cheese are low structural characteristics, high cost of the product.

Closest to the recipe of the application is the recipe for processed cheese "Friendship" with a mass fraction of fat in the dry matter of the product 55%, a collection of technological instructions for the production of processed cheese, Uglich: VNIIMS, 1996, p.112. To obtain processed cheese “Friendship” the following components are used, wt.%: Large rennet cheeses: Altai, Swiss, Soviet and other 20,4-20,4, small rennet cheeses: Dutch, Kostroma and others 25,5-15,3 , cheeses for melting 0-10,2, non-fat cheese 1,2-0,3, sour cream 5,4-5,1, skim milk powder 5,1-5,1, peasant butter 18,71-19,05 phosphate additive (phonacon) 10.2-10.2, drinking water 15.79-16.35.

The disadvantages of this cheese are: high cost of the product, the stability of the product, a narrow selection of cheeses in stock.

EFFECT: obtaining a product with high taste properties, delicate, spreading consistency, which allows packing in various containers and different shapes, increasing the profitability of the product, expanding the range.

The technical result is achieved due to the fact that the composition of processed cheese containing nonfat cheese, skimmed milk powder, peasant butter, melting salts, drinking water, characterized in that a mixture of citrate and phosphate salts is used as melting salts, and additionally contains cheese rennet brine table, starter semi-hard rennet cheese, soft Adyghe cheese, in the following ratio of ingredients, wt.%:

- brine rennet cheeses 15.0-20.0

- starter semi-hard rennet cheese 15.0-20.0

- soft Adyghe cheese 5.0-15.0

- low-fat cheese 7,9-19,68

- skimmed milk powder 2.5

- peasant oil 22.2-27.58

- melting salts - a mixture of citric acid and

phosphate salts 3.5-4.0

- drinking water the rest

Known compositions of processed cheese in their composition contain a significant amount of expensive rennet large cheeses. The uneconomical expenditure of expensive dairy raw materials leads to a rise in price of the product, low profitability.

In the inventive composition of processed cheese with a mass fraction of fat in the dry matter of the product 55%, less expensive, but valuable in taste and nutritional properties ingredients are used: rennet-brine table cheese, starter semi-hard rennet cheese, soft Adyghe cheese instead of large, small and cheese rennet for melting, melting salts are a mixture of citric and phosphate salts. The introduction of these cheeses in significant quantities, the selection of a specific composition of melting salts, prepared according to a special technology, and well-known ingredients, leads to a much cheaper product with an adjusted composition of ingredients, fairly good taste characteristics, a delicate, spreading texture, which makes it possible to pack the product into various containers and different shapes. Thus, this composition of processed cheese gives the product new properties, expands the range, reduces the cost of the product, allows you to save dairy raw materials, increase profitability. With good consumer properties, cheese according to the claimed composition is relatively inexpensive, since the composition provides for the introduction of cheaper ingredients.

Comparative analysis with the prototype allows us to conclude that the claimed recipe for processed cheese differs from the well-known introduction of new ingredients, namely rennet cheeses: brine table, semi-hard star, soft Adyghe cheese, the composition of melting salts is a mixture of citric and phosphate salts, and the number of known ingredients other than sour cream. Cream cheese, made according to the claimed recipe, acquires new fairly good taste, a delicate spreading texture.

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 made - brine rennet cheese 15.0-20.0, starter semi-hard rennet cheese 15.0-20.0, soft Adyghe cheese 5.0-15.0, non-fat cheese 7.9-19 , 68, skimmed milk powder 2.5, peasant butter 22.20-27.58, melting salts - a mixture of citric acid and phosphate salts 3.5-4.0, the rest is water. A mixture of cheeses, previously prepared for melting, is fed into the melting boiler, and the rest of the ingredients are added there. The contents are heated to a temperature of 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.

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

Table 1 Name
cheese
Mass fraction,%
Fat in the dry
substance, not less Moisture, not more Cook
salt, no more Cream cheese
mass fraction
fat in dry
substance 55% 55 52 2.0

table 2 Name of indicator Characteristic Appearance The cheese is tightly wrapped in foil in the form of sectors and rectangular bars or a polymer film in the form of bars. Cheese in a container made of polymeric materials / cups and boxes / tightly closed with foil, polymeric material or a removable lid made of polymeric material, or under a heat seal. The surface of the cheese after removing the foil, polymer material or a removable lid with a coating material is clean, smooth, not dried, not moldy, with a small amount of air voids Taste and smell Pronounced cheesy, slightly spicy. Consistency Tender, smeared, uniform throughout the mass of cheese. Test color Light yellow uniform throughout the mass of cheese. Sectional view The lack of a picture.

The nutritional value of 100 g of the product according to the claimed composition are shown in table 3.

Table 3 Name of cheese Nutrition value, g Energy
value, kcal Fat Protein Cream cheese
fat content in dry matter 55% 26,4 16,4 303

Example 1

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

After preliminary preparation for melting, they are mixed.

In accordance with the recipe, the laying of raw materials is carried out - table brine rennet cheese 10.0 starry semi-hard rennet cheese 5.0 soft Adyghe cheese, non-fat cheese 26.65, skimmed milk powder 2.5, peasant butter 30.20, melting salts - a mixture of citric acid and phosphate salts of 4.0, the rest is water. A mixture of cheeses, previously prepared for melting, is fed into the melting boiler, and the rest of the ingredients are added there. The contents are heated to a temperature of 95 ° 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 production of processed cheese is carried out according to example 1 with the following ratio of ingredients, wt.%: Brine rennet cheese 15.0, starter semi-hard rennet cheese 5.0 soft, Adyghe cheese 5.0, non-fat cheese 19.68, skimmed milk powder 2, 5, peasant oil 27.58, melting salts - a mixture of citric acid and phosphate salts 4.0, the rest is water.

Example 3

The production of processed cheese is carried out according to example 1 with the following ratio of ingredients, wt.%: Brine rennet cheese 20.0, starter semi-hard rennet cheese 15.0 soft Adyghe cheese, low-fat cheese 7.9, skimmed milk powder 2, 5, peasant oil 22.20, melting salts - a mixture of citrate and phosphate salts of 3.5, the rest is water.

Example 4

The manufacture of processed cheese is carried out according to example 1 with the following ratio of ingredients, wt.%: Brine rennet cheese 25.0, starter semi-hard rennet cheese 20.0 soft, Adyghe cheese 20.0, nonfat cheese 1.8, skimmed milk powder 2, 32, peasant oil 19.03, melting salts - a mixture of citric acid and phosphate salts 3.5, the rest is water.

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 texture and taste. Using the proposed invention will allow to obtain good organoleptic characteristics with high profitability of the product, to expand the range. Such processed cheese is in great demand among the population and is designed for a wide range of consumers.

Claims (1)

The composition of processed cheese, containing non-fat cheese, skimmed milk powder, peasant butter, melting salts, drinking water, characterized in that as a melting salt, a mixture of citric and phosphate salts is used, and further comprises table brine brine cheese, starry semi-hard rennet cheese , soft Adyghe cheese, in the following ratio of ingredients, wt.%: Table brine rennet cheese 15,0-20,0 Starry semi-hard rennet cheese 15.0-20.0 Soft Adyghe cheese 5.0-15.0 Low Fat Cheese 7.9-19.68 Skimmed milk powder 2.5 Peasant oil 22.2-27.58 Melting salts - a mixture of citric acid and phosphate salts of 3.5-4.0 Drinking water