RU2266011C2 - Sausage processed cheese "vamin" - Google Patents

Abstract

FIELD: milk industry, in particular, production of melted cheeses.

SUBSTANCE: method involves producing sausage processed cheese with the use of following components, wt%: non-fat cheese 40-41; fat-free curd 3.0-3.5; soya product "Tofu" 16.0-17.0; dry fat-free milk 8.0-9.0; table milk margarine 16.9-18.0; dry whey 2.0-3.0; cheese-melting salt 5.0-6.0; sweet water the balance. Method allows product with plastic consistency homogenous throughout the entire mass to be obtained.

EFFECT: increased mold resistance and biological value, improved prophylactic and consumer properties, and wider range of products.

4 tbl, 3 ex

Description

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

Of the known processed sausage smoked cheese the closest in composition to the claimed is the composition of the processed sausage cheese "Special", which contains these ingredients in the following amounts, wt.%:

Small rennet cheese 10.6 Feta cheese 10.0 Low-fat cheese 39.9 Low-fat cottage cheese 10.0 Skimmed milk powder 6.0 Dairy margarine 9.5 Salts melting "Phonacon" 10.0 Drinking water 4.0

(Collection of technological instructions for the production of processed cheese. Uglich, 1966, p. 94).

Sausage processed cheese "Special" has a slightly sour moderately sharp taste with a smoked smell and a dense, uniform texture throughout the mass of cheese.

However, with good taste, processed cheese does not have enough vitamins and minerals.

When creating the invention, the task was to increase the biological value of the product, expand the range and improve consumer properties.

This is achieved by the fact that melted sausage cheese, containing a mixture of low-fat cheese, cottage cheese, skimmed milk powder, whey powder, table milk margarine, melting salt and drinking water, is additionally introduced with Tofu soy product and dry whey, and the quality of cottage cheese is fat-free cottage cheese in the following ratio of components, wt.%:

Low-fat cheese 40.0-41.0 Fat-free cottage cheese 3.0-3.5 Soy product "Tofu" 16.0-17.0 Skimmed milk powder 8.0-9.0 Dairy margarine 16.9-18.0 Dry whey 2.0-3.0 Salt Melter 5.0-6.0 Drinking water Rest

The introduction of the Tofu soybean product into the Vamin smoked sausage cheese formulation allows us to improve both the biological and mineral value of the product due to the fact that the Tofu soybean product (bean curd) itself, which is obtained by precipitation of soybean milk proteins with calcium salts with subsequent pressing contains protein 7.8%, fat 4.2%, carbohydrates 2.3% (TU 9146-002-207, TU 9146-014-49453486; Prince Z.S. Zobkova “Soy and products on its basis. "M., 2001, p.27-28).

All groups of cheeses, taking into account the production conditions (the destruction of vitamins during processing) are low-vitamin products, while the soybean product "Tofu" is a source of vitamins such as B ₁ (0.94 mg per 100 g of mass), B ₂ (0.22 mg ), E (60 mg), folic acid (0.23 mg), B ₆ (0.6 mg), C (15 mg), therefore, the introduction of this product into processed smoked sausage "Vamin" enriches it with vitamins such as B ₁ in an amount of 0.03 mg per 100 g of product, B ₂ in an amount of 0.11 mg, E in an amount of 0.14 mg, B ₆ in an amount of 0.8 mg, C in an amount of 0.5 mg per 100 g of product .

The introduction of the tofu soy product and whey powder promotes effective softening, improved melting, and improved finished product quality, namely, the product has a plastic consistency that is uniform in weight and also increases resistance to quick spoilage (cheese does not deteriorate for 90 days) , significantly saves raw milk, and, in addition, the resulting smoked processed cheese can be used to prevent diseases such as obesity with a high biological value of the product.

The introduction of these components in the recipe of smoked sausage processed cheese "Vamin" allows to improve the mineral composition of the cheese: increase the amount of potassium, iron, calcium by 1.5, 2.0 and 1.2 times, respectively, which are the majority of dairy products.

The use of dry whey in the recipe of the proposed cheese also helps to increase the biological value of the finished product (TU 9223-123-04610209).

In the proposed composition for the production of processed smoked sausage cheese “Vamin” the following were used: non-fat cheese 40-41%, non-fat cottage cheese 3.0-3.5%, soybean product “Tofu” 16.0-17.0%, skimmed milk powder 8 , 0-9.0%, table milk margarine 16.9-18.0%, dry milk whey 2.0-3.0%, providing within the presented limits an unchanged ratio of the mass fraction of fat in dry matter.

The use of non-fat cheese in an amount of 40-41%, non-fat cottage cheese 3.0-3.5%, soybean product "Tofu" 16.0-17.0%, skimmed milk powder, dry milk whey 2.0-3.0% , melting salt (disodium phosphate) 5.0-6.0% 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 processed sausage smoked cheese "Vamin" and resistance to quick spoilage, and also leads to significant savings in dairy raw materials. The finished product - smoked sausage processed cheese "Vamin" has the following organoleptic characteristics: the taste is cheese, slightly sweet, slightly expressed soy with a margarine flavor or a pronounced flavor of flavoring fillers; the consistency is dense, uniform throughout the mass, slightly mealy, the color is light yellow, the mass fraction of fat in dry matter is not less than 30%, and with filler not less than 40%, moisture not more than 54%, salt not more than 3%. Cheese can be eaten directly in food or used as a seasoning for meat, fish and pasta. Data on the content of essential amino acids in cheese processed sausage smoked "Vamin" are presented in table 1.

Data on the content of trace elements in cheese are shown in table 2.

Example 1. To obtain 1 ton of product take 400 kg of nonfat cheese, 30 kg of nonfat cottage cheese, 160 kg of tofu soy product, 80 kg of skimmed milk powder, 169 kg of dairy margarine, 20 kg of dry milk whey, 50 kg of disodium phosphate salt , 91 kg of drinking water.

All prepared components are added to the boiler, dry products last. The mixture is melted at a temperature of 90-105 ° C, kept in a boiler at a melting temperature for 5-10 minutes, then packaged, pre-cooled to a temperature of 25-30 ° C and smoked at a temperature of 45-65 ° C for 3-4 hours. The resulting product has a cheese flavor, slightly sweet, slightly expressed soy with a margarine flavor or a pronounced taste of flavoring fillers. The consistency is moderately dense uniform throughout the mass slightly mealy, the color is light yellow or due to the color of the additive.

Example 2. To obtain 1 ton of product, they take 405 kg of nonfat cheese, 33 kg of nonfat cottage cheese, 165 kg of Tofu soy product, 85 kg of skimmed milk powder, 175 kg of table milk margarine, 25 kg of milk whey powder, 55 kg of disodium phosphate, 57 kg of drinking water and carry out all operations according to the above technology. The resulting product has a cheese flavor, slightly sweet, slightly expressed soy with a margarine flavor or a pronounced flavor of fillers. The consistency is suitably dense, uniform throughout the mass, slightly mealy, the color is light yellow or due to the color of the added additive.

Example 3. To obtain 1 ton of product take 410 kg of nonfat cheese, 35 kg of nonfat cottage cheese, 170 kg of tofu soy product, 90 kg of skimmed milk powder, 180 kg of table milk margarine, 30 kg of dry milk whey, 60 kg of melting salt disodium phosphate, 25 kg of drinking water. The mixture is subjected to processing by the specified technology. The resulting product has a cheese flavor, slightly sweet, slightly expressed soy with a margarine flavor or a pronounced taste of flavoring fillers. The consistency is moderately dense, uniform throughout the mass, slightly mealy, the color is light yellow or due to the color of the added additive.

When receiving processed processed sausage smoked Vamin cheese according to the proposed recipe, it is important to observe the indicated ratio of ingredients, since deviations from the accepted values lead to cheese with an uncharacteristic consistency and unexpressed taste and aroma.

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

Thus, the obtained processed smoked sausage cheese “Vamin” has increased biological value, expands the range of processed processed sausage cheeses, and also improves consumer properties and significantly saves dairy raw materials.

Table 1 Amino acid content Amino acids The amino acid content, g, in cream cheese in 100 g of protein processed cheese "Special" processed cheese "Vamin" Lysine - 0.58 Isoleucine - 0.37 Leucine - 0.74 Threonine - 0.76 Phenylalanine - 0.51 Tyrosine - 0.31 Methionine - 0.20 Cystine - 0.14 table 2 The content of trace elements Cheese The content of trace elements, mg% TO Na Ca Mg Fe P Cheese fused - - - - - - sausage "Special" With Tofu and dry 150 1300 100 fifty fifteen 850 milk serum

Chemical indicators are given in table.3.

Table 3 Name of cheese Protein, g / 100 g Fat, g / 100 g Energy value kcal "Special" (prototype) 25.5 13.5 224 Cheese offered 9.87 12.9 205.9

The study of changes in the qualitative characteristics of the proposed cheese and cheese "Special" during storage showed that their organoleptic and structural characteristics depend on the storage time (table 4).

Table 4 Name of cheese Storage time, days Taste and smell Score Consistency Score Overall rating "Special" (prototype) Fresh Slightly sour, moderately sharp with a touch of margarine fifteen Moderately dense, uniform throughout the mass nine thirty fifteen fifteen nine thirty thirty 14 8 29th 45 thirteen 7 28 90 Offered by Vamin Fresh Cheesy, slightly sweet, slightly expressed soya with a touch of margarine and a smell of smoking fifteen Dense, uniform throughout the mass, slightly mealy nine thirty fifteen fifteen nine thirty thirty fifteen nine thirty 45 fifteen nine thirty 90 14 8 29th

Claims (1)

Smoked processed sausage cheese, including nonfat cheese, cottage cheese, skimmed milk powder, milk table margarine, melting salt and drinking water, characterized in that it additionally contains Tofu soy product and dried milk whey, and skimmed cottage cheese as cottage cheese , in the following ratio of components, wt.%: Low-fat cheese 40.0-41.0 Fat-free cottage cheese 3.0-3.5 Skimmed milk powder 8.0-9.0 Dairy margarine 16.9-18.0 Soy product "Tofu" 16.0-17.0 Dry whey 2.0-3.0 Salt Melter 5.0-6.0 Drinking water Rest