RU2264720C1 - Melted cheese - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: claimed cheese contains (mass %) cheese for melting 25.6-26.0; nonfat cheese 12.5-13.0; soy product Tofu 0.97-1.02; cream 19.8-20.2; desiccated milk 1.3-1.4; desiccated milky whey 0.59-0.61; table milky margarine 20.0-20.1; cheese-melting salts Solva 820 - 1.05 and Solva 90S - 1.05; 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 "Amber", which contains the following ingredients in an amount, wt.%:

Large rennet cheeses 20,4 Small rennet cheeses 20,4 Unsalted fresh cheese 8.16 Skimmed milk cow milk 0.85 Cow's milk cream 30.6 Butter, peasant 7.71 Melting salts (citric acid solution and phosphate salts) 10,2 Drinking water 3.68

(Collection of technological instructions for the production of processed cheese. Uglich, 1996, p. 98, 110).

Processed cheese "Amber" has a slightly spicy cheese, with a taste of pasteurization, and a delicate, plastic, spreading texture.

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

The present invention solves the problem of increasing the biological value of processed cheese, expanding the range, improving consumer properties and saving dairy raw materials.

To achieve the technical result, processed cheese containing non-fat cheese, cheese for melting, cream, skimmed milk powder, melting salts and drinking water, additionally contains dried milk whey, table milk margarine, cheese for melting, soybean product “Tofu”, and emulsifying salts “Solva 820” and “Solva 90S” are used as melting salts in the following ratio of components, wt.%:

Low-fat cheese 12.5-13.0 Cheeses for melting 25.6-26.0 Soy product "Tofu" 0.98-1.02 Cream 19.8-20.2 Skimmed milk powder 1.3-1.4 Dry whey 0.59-0.61 Dairy margarine 20.0-20.1 Solva 820 1.05 Solva 90S 1.05 Drinking water Rest

Introduction of melting cheeses, whey powder, table milk margarine, Tofu soy product, as well as the correct choice of emulsifying salts Solva 820 and Solva 90S as the melting salt and their optimal dosage, as well as due to the reduction 10-15% of the amount of salt of the melter, introduced into the cheese mass, increases the biological value of the product. Cheeses produced under production conditions due to the destruction of vitamins during their processing are low-vitamin products.

Soy product "Tofu", being itself a source of vitamins and minerals such as B ₁ , B ₂ , E, B ₆ , C and potassium, iron, calcium (TU 9146-002-207, TU 9146-014-49453486; book. Z . S. Zobkova “Soya and products based on it”, M., 2001, p. 27-28), enriches processed cheese “Pearl” with these vitamins and minerals, increases the biological value of processed cheese, especially in the presence of melting salts.

In the proposed composition for the production of processed cheese "Pearl" used: non-fat cheese 12.5-13.0%, cheese for melting 25.6-26.0%, soy product Tofu 0.98-1.02%, cream 19.8-20.2%, skimmed milk powder 1.3-1.4%, whey milk powder 0.59-0.61%, table margarine milk 20.0-20.1%, providing unchanged within the presented limits the ratio of the mass fraction of fat in dry matter.

The use of non-fat cheese in the amount of 12.5-13.0%, cheese for melting 25.6-26.0%, soybean product "Tofu" 0.98-1.02%, cream 19.8-20.2%, skimmed milk powder 1.3-1.4%, whey milk powder 0.59-0.61%, melting salts: Solva 820 1.05, Solva 90S 1.05 provides a standard ratio of the mass fraction of solids and moisture, as well as the 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 increases both the biological value of the finished product - processed Pearl cheese, as well as resistance to quick spoilage, significant savings in dairy raw materials, and they are also especially useful as a snack with gastritis with low acidity and liver disease, kidney stone disease, bronchitis and many other diseases and their use in the preparation of sauces or seasonings to meat, fish and pasta, improving their digestibility.

The finished product - processed cheese "Pearl" has the following organoleptic characteristics: cheese taste, with a pasteurization flavor and slightly pleasant with a soy flavor and margarine flavor, the texture is soft, plastic, smudged, uniform throughout the mass, yellowish, mass fraction of fat in the dry matter 60%, mass fraction of moisture 52%, salt no more than 1.8%.

At the same time, processed cheese according to the proposed composition has the following physicochemical parameters, table 1.

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

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

Example 1. To obtain 1 ton of product take 256.0 kg of cheese for melting, non-fat cheese 125.0 kg, soybean product "Tofu" 9.8 kg, skimmed milk powder 13.0 kg, cream 198.0 kg, whey dry 5.9 kg, table margarine 200.0 kg, emulsifying salts: Solva 820 10.5 kg, Solva 90S 10.5 kg, drinking water 171.3 kg.

The mixture is melted at a temperature of 80-85 ° C, packaged hot in cups of polymer materials, cooled and stored at a temperature of minus 4 to 0 ° C and a relative humidity of not more than 90% for no more than 30 days, or at a temperature of 0 up to 4 ° С and relative humidity no more than 85% no more than 20 days. The resulting product has a cheese taste, with a soy flavor, yellowish color, the texture is tender, less plastic, smeared.

Example 2. To obtain 1 ton of product take 258.0 kg of cheese for melting, non-fat cheese 127.0 kg, soybean product "Tofu" 10.0 kg, skimmed milk powder 14.0 kg, cream 200.0 kg, whey dry 6.0 kg, table milk margarine 200.7 kg, salt-melters: Solva 820 10.5 kg, Solva 90S 10.5 kg, drinking water 163.3 kg and carry out all operations according to the above technology. The resulting product has a cheese taste with a taste of pasteurization, the color is yellowish. The consistency is tender, plastic, smeared, uniform throughout the mass.

Example 3. To obtain 1 ton of product take 260.0 kg of cheese for melting, non-fat cheese 130.0 kg, soybean product "Tofu" 10.2 kg, skimmed milk powder 14.0 kg, cream 202.0 kg, milk whey dry 6.1 kg, table milk margarine 201.0 kg, salt-melters: Solva 820 10.5 kg, Solva 90S 10.5 kg, drinking water 155.7 kg and carry out all operations according to the given technology. The resulting product has a cheese flavor, with a soy flavor and a margarine flavor, the color is yellowish. The consistency is tender, plastic, smeared.

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

Upon receipt of processed cheese "Pearl" according to the proposed recipe, it is important to observe the specified ratio of ingredients, since deviations from the accepted values lead to cheese of an uncharacteristic taste with insufficient plasticity.

The processed cheese obtained in the proposed ratios has a high biological value, which is confirmed by the data obtained.

Using the proposed formulation allows you to get a product with high biological value, good taste, which can be used as seasoning for meat, fish, pasta, expand the range, improve consumer properties, save dairy raw materials.

Table 1
Chemical composition of products Name of cheese Fat, g / 100 g Protein, g / 100 g Energy value, kcal Cheese offered 28.8 16,2 328 Amber (prototype) 28.8 14.7 318

Claims (1)

Cream cheese containing nonfat cheese, cream, skimmed milk powder, a melting salt and drinking water, characterized in that it additionally contains melting cheeses, whey powder, table milk margarine and Tofu soy product, and as salt melts use emulsifying salts "Solva 820" and "Solva 90S" in the following ratio of components, wt.%: Low-fat cheese 12.5-13.0 Cheeses for melting 25.6-26.0 Soy product "Tofu" 0.98-1.02 Cream 19.8-20.2 Skimmed milk powder 1.3-1.4 Dry whey 0.59-0.61 Dairy margarine 20.0-20.1 Solva 820 1.05 Solva 90S 1.05 Drinking water Rest