RU2264719C1 - Melted cheese - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: claimed cheese contains (mass %) maw cheese 8.9-9.1; cheese for melting 16.8-17.0; nonfat cheese 15.5-15.68; butter 7.9-8.1; desiccated soy milk 8.0; desiccated milky whey 1.1-1.3; nonfat curd 14.9-15.1; table milky margarine 18.0-18.2; disodium phosphate 2.62; cheese-melting salts Solva 85 5.2 and Solva 120 5.4; and balance: drinking water.

EFFECT: diet product with high biological value and good taste; enhanced assortment of melted cheeses.

1 tbl, 3 ex

Description

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

Of the known processed cheeses, the composition closest to the claimed is the composition of processed cheese "Friendship", which contains the following ingredients in quantities, wt.%:

Large rennet cheeses 20,4 Small rennet cheeses 15.3 Cheeses for melting 10,2 Low-fat cheese 0.3 Sour cream 5.1 Skimmed milk cow milk 5.1 Butter, peasant 19.05 Salt Melter (Phosphate Additive) 10,2 Drinking water 16.35

(Collection of technological instructions for the production of processed cheese, Uglich, 1996, p.99, p.112).

Cream cheese "Friendship" has a pronounced cheesy, slightly spicy taste and a delicate, spreading, buttery and homogeneous texture throughout the mass of cheese, light yellow in color.

However, with good taste, processed cheese has insufficient biological value.

When creating the invention, the task was to increase not only the biological value of the product, expand the range, but also get a product for dietary nutrition.

This is achieved by the fact that in processed cheese containing rennet cheese, cheese for melting, non-fat cheese, peasant oil, melting salt, drinking water, cottage cheese is added non-fat, dry milk whey, soy milk powder, table milk margarine, and as salts melters use disodium phosphate, Solva 85 and Solva 120 in the following ratio of components, wt.%:

Rennet Cheeses 8.9-9.1 Melting cheese 16.8-17.0 Low-fat cheese 15.5-15.68 Peasant oil 7.9-8.1 Soybean milk powder 8.0 Dry whey 1.1-1.3 Low-fat cottage cheese 14.9-15.1 Dairy margarine 18.0-18.2 Disodium phosphate 2.62 Solva 85 5.2 Solva 120 5,4 Drinking water rest

The introduction of dry whey milk powder, soy milk powder, nonfat cottage cheese, table milk margarine, as well as the use of such melting salts as disodium phosphate, Solva 85 and Solva 120 increase the biological value of the product due to the content in soy milk powder, as well as in dry whey of vitamins and minerals and the correct choice of melting salts and their optimal dosage, it contributes to the biological value of the product, increase the protein content, which is very important for dietary nutrition, and increase the percentage of fiber needed for digestion.

In the proposed composition for the production of processed cheese "Atlant" rennet cheeses 8.9-9.1%, cheese for melting 16.8-17.0%, non-fat cheese 15.5-15.68%, peasant butter 7.9 -8.1%, soybean milk powder 8.0 (TU 9146-39-12968089-02), dry milk whey 1.1-1.3% (TU 9223-123-04610209-2002), low-fat cottage cheese 14.9 -15.1%, table milk margarine 18.0-18.2, providing within the presented limits an unchanged ratio of the mass fraction of fat in dry matter.

The use of rennet cheeses in the amount of 8.9-9.2%, melting cheeses 16.8-17.0%, nonfat cheese 15.5-15.68%, nonfat curd 14.9-15.1%, dairy whey dry 1.1-1.3%, soy milk powder 8.0%, melting salts: disodium phosphate 2.62%, Solva 85 5.2%, Solva 120 5.4% provides a standard mass ratio fractions of solids and moisture, as well as structural properties of the finished product.

The use of the components of the composition together provides a stable ratio of physico-chemical, organoleptic, structural characteristics and resistance to rapid spoilage.

In this case, processed cheese "Atlant" according to the proposed composition has the following chemical characteristics, table 1.

Data on the content of essential amino acids in processed cheese "Atlant" are presented in table.2.

Data on the content of trace elements in processed cheese "Atlant" are shown in table 3.

Example 1. To obtain one ton of the product, they take solid rennet cheese 89 kg, fatty cheese for melting 168 kg, nonfat cheese 155 kg, peasant butter 79 kg, soybean milk powder 8 kg, dry milk whey 11 kg, 149 kg nonfat cottage cheese, margarine table milk 180 kg, disodium phosphate 26.2 kg, Solva 85 5.2 kg, Solva 120 5.4 kg, drinking water 124.2 kg.

All components are placed in a boiler, salt-melting, dry products in the last turn, then the mixture is melted at a temperature of 90-95 ° C for 3-10 minutes and in the hot state is sent to a packaging machine. The packaged product is cooled. The resulting product has a poorly expressed cheese taste, sweet, soy with a margarine flavor, a slightly smeared texture, uniform throughout the product, the color is light yellow.

Example 2. To obtain one ton of the product, they take solid rennet cheese 90 kg, fatty cheese for melting 169 kg, non-fat cheese 155.8 kg, peasant butter 80 kg, soybean milk powder 8 kg, dry milk whey 12 kg, low-fat cottage cheese 150 kg , table dairy margarine 181.1 kg, disodium phosphate 26.2 kg, Solva 85 5.2 kg, Solva 120 5.4 kg, drinking water 117.3 kg. All operations are carried out similarly to the above technology. The resulting product has a pronounced cheese flavor, slightly pronounced soya with a margarine flavor, the texture is tender, smeared, oily, uniform throughout the mass. Color is light yellow.

Example 3. To obtain one ton of the product, they take solid rennet cheese 91 kg, fatty cheese for melting 170 kg, nonfat cheese 156.8 kg, peasant butter 81 kg, soy milk powder 8 kg, dry milk whey 13 kg, nonfat cottage cheese 151 kg 18 ml of table milk margarine, 26.2 kg of disodium phosphate, 5.2 kg of Solva 85, 5.4 kg of Solva 120, 110.4 kg of drinking water.

All operations are carried out analogously to example 1. The resulting product has a cheese flavor, sweetish, with a margarine flavor, a plastic consistency, slightly elastic, uniform throughout the mass, the color is light yellow.

As follows from the above examples, the ratio of components proposed in Example 2 is optimal both in taste, organoleptic characteristics, and in the biological value of the product. The formulations of examples 1 and 3 may be considered acceptable.

The observance of the indicated ratio of ingredients is important, since deviations from the accepted values result in a product with a texture uncharacteristic for this cheese and unexpressed taste and aroma.

As can be seen from tables 1, 2 and 3, processed Atlant cheese has a high biological and dietary value, protein content increases by 1, 3 times, and energy value by 1, 2 times compared with the prototype cheese "Friendship".

Thus, the proposed formulation allows you to get a valuable dietary product with high biological value, good taste, which can be used as a dietary product, and as seasoning for meat, fish, pasta, to expand the range of processed cheeses.

Table 1
Chemical indicators of products Name of cheese Fat, g / 100 g Protein, g / 100 g Energy value, kcal Cheese offered 26,4 29.2 414 Friendship (prototype) 26,4 22 340

table 2
Amino acid content Amino acids The amino acid content, g, in cream cheese in 100 g of protein Cream cheese "Friendship" Cream cheese "Atlas Lysine - 1,2 Isoleucine - 1,1 Leucine - 1.8 Threonine - 1,0 Phenylalanine - 0.9 Tyrosine - 0.8 Methionine - 0.3 Cystine - 0.4 Table 3
The content of trace elements Cheese The content of trace elements, mg% TO Na Ca Mg Fe P Cream cheese "Friendship" 330 830 460 22 0.8 320 Processed cheese "Atlant" with dry whey, with soy milk, dry 796 1100 820 75 5.5 850

Claims (1)

Cream cheese containing rennet cheese, melting cheese, nonfat cheese, peasant oil, melting salt, drinking water, characterized in that it additionally contains nonfat cottage cheese, dried milk whey, soybean milk powder, table milk margarine, and as salt -plavat use disodium phosphate, "Solva 85" and "Solva 120" in the following ratio of components, wt.%: Rennet Cheeses 8.9-9.1 Melting cheese 16.8-17.0 Low-fat cheese 15.5-15.68 Peasant oil 7.9-8.1 Soybean milk powder 8.0 Dry whey 1.1-1.3 Low-fat cottage cheese 14.9-15.1 Dairy margarine 18.0-18.2 Disodium phosphate 2.62 Solva 85 5.2 Solva 120 5,4 Drinking water Rest