RU2375883C2 - Production method of dry foamy cheese and dry foamy cheese - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is implemented by following: cheese is cut into pieces. Processed with moisture-holding ingredient. Dried by microwave vacuum method. Drying is performed by microwave energy at 35-40°C, pressure 70-80 mm Hg and mechanical foggage. Fluid gluing ingredient based on pectin is added. Mixed with taste-and-flavour ingredients. Product is dried and stabilised till environment conditions. Invention makes following: dry foamy cheese is casings with smooth surface, porous inside, with preset taste and aroma, with content containing cheese, flavouring agents and taste agents. Moisture content in product makes not more than 3 per cent.

EFFECT: invention simplifies production of dry foamy cheese, improves organoleptic properties of the product and increases the storage time.

7 cl, 2 dwg, 1 tbl, 2 ex

Description

The invention relates to the food industry and for the production of ready-to-eat foods with a long shelf life (snacks), in particular, dry foamed cheese.

Ready-made snacks - “snacks” with a low content of carbohydrates and / or fat, which have attractive organoleptic properties (aroma, structure, appearance, etc.) are in demand among many consumers. Dry cheese is a natural, milk-based product that is an excellent source of calcium, protein and other nutrients, has a low carbohydrate content, and is also popular with consumers. Manufacturers and consumers themselves began to pay more and more attention to functional food products. The high nutritional and biological value of cheese is evidenced by the composition: casein has a nutritional function, is maximally digested in the stomach with the release of glyco- and phosphopeptides, which regulate the secretion of gastric juice. In addition, casein proteins serve as a source of essential amino acids, mineral elements - calcium, phosphorus, magnesium and potassium, which play an important role in our body.

A known method of producing a dry powder from cheese, cut into pieces of 8-12 cm, which is dried naturally at a temperature of 20 ° C for 20-30 days with daily turning and subsequent grinding into powder (Patent Czechoslovakia 255321, CL A23C 19 / 086, 1989) [1].

A significant disadvantage of this method is the long duration of the drying process and low organoleptic characteristics.

A known method of producing dry cheese in the form of granules, comprising: freezing cheese at a temperature of 18-28 ° C for 12-24 hours; preliminary grinding of the product to sizes of 3-5 mm; drying at a coolant temperature of 130-140 ° C with grinding cheese to powder (see RF Patent 2039447, CL A23C 19/02, 1969) [2].

A high drying temperature leads to protein degradation and to a decrease in organoleptic and rheological parameters.

A known method of producing dry cheese, which consists in the fact that hard and soft cheeses, cheeses made from sheep’s milk, are grated and dried in a fluidized bed at 20-60 ° C for 1-4 hours, and the thickness of the fluidized layer of cheese and the intensity of the air flow is regulated, taking into account the movement of the particles of the dried substance in the fluidized bed (Patent Czechoslovakia 135763, CL A23C 19/02, 1969) [3].

The disadvantages of this method are the high energy consumption of the drying process, and it is impossible to obtain a biologically valuable product, ready for use with good organoleptic characteristics, without subsequent recovery (recombination).

The use of microwave energy for drying cheese makes it possible to obtain dry cheese with high porosity and hygroscopicity due to internal heating of the product, while the properties of the cheese are not lost. The use of vacuum slows down the oxidation of the dried product. Thus, the use of microwave drying under vacuum can improve the quality of the finished product.

Methods for producing dry cheese using microwave drying are known.

A known method for producing dry foamed cheese, including pre-molding into pieces up to 5.0 mm in size, mixing with dry flavoring ingredients, microwave drying by mechanical vacuum tedding, the latter is carried out in several stages - in the first stage at a product temperature of 40-45 ° C at a pressure in the vacuum chamber of 100-4000 Pa, then at a temperature of 40-45 ° C and a pressure of 4000-5000 Pa, and at the final stage at a temperature of 25-30 ° C and a pressure of 90-100 Pa, after the end of the drying process, the product is stabilized ruyut in an inert gas environment, and then hermetically packaged (Patent №2218797, Cl A23S 19/086, publication date:. 2003.12.20) [4]. The disadvantage of this method is multistage in the drying process, and therefore, the duration and energy intensity.

Closest to the claimed is a method for producing dry foamed cheese, including cooling, slicing the cheese into pieces and drying under vacuum, characterized in that the drying is carried out with microwave energy from a cooling temperature of up to 70 ° C at a pressure of from 80 to 5 mm Hg (Patent No. 2269267, CL A23C 19/086, publication date: 2006.02.10) [5].

The disadvantage of this method is the stage of pre-cooling (freezing) the cheese before it is molded and dried. This stage also requires energy costs, which increases the cost of manufacturing the product. In addition, the freezing of cheese affects its taste, as when frozen, the protein structure is destroyed. When cooled from minus 10-12 ° C, components with hydrophobic bonds are affected - caseins, which weaken, break up into smaller formations. Cheese obtained at such a low temperature is characterized by lower strength, lower biological value, while the texture of the cheese becomes crumbly, the taste is empty, unexpressed. There is evidence that such proteins can cause allergies.

In addition, this method does not provide for the introduction of flavoring additives, spices, etc., which does not allow to diversify the taste and other organoleptic properties of the product. In addition, the known method does not provide a moisture content value of the finished product of not more than 3%, which also affects the quality of the product: at a higher moisture content (under-dried cheese), the characteristic crispy taste for this product disappears, “mealy” in taste appears, cheese crumbles. Cheeses with excessive moisture content during storage soften and become blurry.

The technical result achieved by the claimed method for producing dry foamed cheese is to reduce energy consumption and reduce production time, as well as improving the quality of the resulting product. The achievement of the technical result is due to the following. The freezing (cooling) of cheese before molding and drying was used in the prototype to bind moisture and protect pieces of cheese from sticking and from sintering during microwave vacuum drying. Through experimentation, the applicant has found that to prevent sintering, a good result is obtained when processing sliced cheese with wheat flour. It is known that starch contained in wheat flour has a high ability to bind water. However, the processing of cheese slices with wheat flour as an anti-sintering ingredient in a microwave drying process from known sources has not been identified. In addition, the applicant unexpectedly discovered that the cheese processed with wheat flour has a lower initial moisture content, as a result of which there is no need for a stepwise temperature increase and the drying process is simplified. Processing wheat flour simplifies and reduces the cost of the method. Refusing to freeze cheese before drying preserves the structure of the protein.

Application of a liquid ingredient to a dried product allows applying and keeping a dry flavor mixture on the surface that improves the taste and other organoleptic properties of the product. Subsequent drying allows you to get a product with a moisture content of not more than 3%, which increases the organoleptic properties of the resulting product and increases its shelf life.

Cheeses are an important source of biologically valuable protein (28-30%), fat (32-33%), digestible calcium (700-1000 mg per 100 g of product), phosphorus (400-600 mg). The biological value of cheese is due to the presence of fat-and water-soluble vitamins in it, as well as a large number of enzymes secreted by beneficial microflora.

Known dry foamed cheese obtained by the method [5], which is a voluminous body (hollow balls, sticks, etc.) with a smooth surface, porous inside, with organoleptic characteristics of the finished product: color - light yellow, taste and smell of natural cheese; structure - porous, hygroscopic; the finished product has a crispy taste. A well-known product has insufficient organoleptic characteristics.

As you know, the effect of organoleptic properties on the nutritional value of products is very large. It is due to the effect on the human senses, excitation or suppression of the secretory-motor activity of the digestive apparatus, depends on the appearance, texture, smell, taste, composition, degree of freshness, etc.

A disadvantage of the known product is that it is obtained by pre-cooling (freezing) before it is molded and dried. This stage requires energy costs, which increases the cost of the product. In addition, the freezing of cheese affects its taste, as when frozen, the protein structure is destroyed. When cooled from minus 10-12 ° C, components with hydrophobic bonds are affected - caseins, which weaken, break up into smaller formations. Cheese obtained at such a low temperature is characterized by lower strength, lower biological value, while the consistency of the cheese becomes crumbly, the taste is empty, unexpressed. There is evidence that such proteins can cause allergies.

In addition, this product does not provide for the introduction of flavoring additives, spices, etc., which does not allow to diversify the taste and other organoleptic properties of the product. The high content of aromatic substances contributes to the separation of digestive juices, therefore cheese with natural flavor additives (spices, spices, dried herbs and vegetables), in addition to high digestibility, has healing and dietary properties.

In addition, the known product does not provide a value of the moisture content of the finished product of not more than 3%, which also affects the quality of the product: with a higher moisture content (under-dried cheese), the characteristic crispy taste for this product disappears, “mealy” appears in the taste, the cheese crumbles. Dry foamed cheeses with excessive moisture content during storage soften and become blurry.

Known dry foamed cheese obtained by the method [4], which is a voluminous body (balls, sticks, etc.) with a smooth surface, porous inside, with dry flavoring ingredients applied to the surface, with organoleptic characteristics of the finished product: color - light yellow , taste and smell of natural cheese; structure - porous, hygroscopic; the finished product has a crispy taste.

The disadvantage of this product is its high cost due to multi-stage in the drying process, the use of an inert gas medium, therefore, the duration and energy intensity. In addition, the application of dry flavoring ingredients by stirring before drying does not give a good adhesion of the mixture to the body, the particles of the mixture may fall off, burn in the chamber, giving the product an undesirable odor and color.

According to the totality of the characteristics of the specified product, dry foamed cheese is adopted as a prototype.

The technical problem to be solved by the claimed invention is directed is to simplify the production process of dry foamed cheese, ready for use and having high consumer and organoleptic properties.

The technical result consists in the simplification (reduction of energy consumption and complexity) of obtaining dry foamed cheese, improving the organoleptic characteristics of the product, increasing its shelf life.

The essence of the claimed invention lies in the fact that the method of producing dry foamed cheese involves slicing cheese into pieces, subsequent drying by microwave vacuum method, while drying is carried out with microwave energy at a temperature of 35-40 ° C and a pressure of 70-80 mm Hg, and before by drying the product is pre-treated with a water-retaining ingredient, drying is carried out with mechanical tedding, after drying, a liquid adhesive ingredient is applied to the surface of the bodies of the obtained product, mixed with dry flavor kimi ingredients, followed by drying and stabilization of the product to ambient conditions;

while the cheese is cut into pieces with a side size of 10.0-15.0 mm;

while the stabilization of the product is carried out for 25-35 minutes at a temperature of 20-25 ° C;

while drying the product is carried out in a vacuum apparatus.

The essence of the claimed invention lies in the fact that dry foamed cheese is a voluminous body with a smooth surface, porous inside, with a given taste and aroma, with a composition comprising cheese, flavors and flavors, each product body is coated with a moisture-retaining ingredient, on top of which a layer of adhesive ingredient is applied, on which a layer of a mixture of dry flavoring ingredients is located, wherein the composition has the following ratio of components, wt.%:

cheese - 98.0-99.0;

flavoring - 0.1-0.5;

dry flavor mixture - the rest;

while the moisture content in the product is not more than 3 percent;

at the same time, wheat flour is used as a moisture-retaining ingredient;

wherein the adhesive ingredient is based on pectin;

while in dry foamed cheese, a dry mixture of flavoring ingredients contains the following components in a ratio, wt.%: spices - 0.5-2.5, herbal spices - 50.0-70.0, dried vegetables - 45.5-27, 5;

while the case of dry foamed cheese is made in the form of balls or cubes, or sticks.

The invention is illustrated by the following graphic figures.

Figure 1 - diagram of a method for producing dry foamed cheese according to the invention.

Figure 2 - scheme of dry foamed cheese according to the invention.

The inventive method for producing dry foamed cheese (figure 1) is as follows. All spices are pretreated. Peppers are blown with hot air on a vibrating screen and crushed into a fine powder in a mill. The feedstock (hard, brine, cheeses), normalized by the ratio of fat - protein with a mass fraction of fat of not more than 45%, is molded into pieces of 10-15 mm in size 1, which are then treated with wheat flour to remove excess moisture and, accordingly, stickiness, which prevents clumping and sintering during subsequent drying and allows to obtain pieces of foam cheese that are uniform in shape. Flouring is carried out on cutting tables 2. The resulting semi-finished product is served in a strictly defined amount (for example, 40 kg) in a microwave drying vacuum chamber 3. Drying is carried out with microwave energy at a temperature of 37-40 ° C and a pressure of 70-80 mm Hg, with mechanical tedding of the product. Obtaining foamed cheese is a complex process, and its result depends on the composition of the initial cheese (for example, moisture content, fat content, etc.). The applicant obtained good results using solid rennet cheeses with a fat content of up to 40-45% as a starting material. In cheeses with a higher fat content (from 45% to 60%) at the indicated temperature conditions, the fat is melted, which acts as a lubricant between the hard particles of cheese, disperses the fat and the formation of a fat emulsion, which does not allow to obtain a good porous, crunchy product. The product obtained from cheeses with low fat content does not have sufficient taste properties (the taste is "empty"). Cheese processed with wheat flour has a lower initial moisture content, as a result of which there is no need for a stepwise increase in temperature and the drying process is simplified. The temperature in the drying chamber is maintained at a level of 37-40 ° C and a pressure of 70-80 mm Hg. The drying time ranges from 40-60 minutes.

The drying range was chosen optimal, at the indicated temperature there is no protein degradation (melting and sintering of cheese into a lump), which will preserve the biological value of the product and organoleptic properties.

The proposed range of drying temperatures under vacuum makes it possible to obtain dry foamed cheese of any shape (balls, sticks, straws, cubes, etc.). Depending on the type of cheese and its quantity, it is possible to select the temperature and pressure regime in the claimed range. During microwave drying, the cheese swells due to the instantaneous pressure drop and physicochemical changes occurring in the raw material, as a result the semi-finished product acquires a delicate porous structure, a characteristic crisp taste, color from white to light yellow.

Then the product is sent to a periodically operating mixing device (dragee) 4, for which pneumatic transport is used. In the pan drum, the semi-finished bodies are mixed and coated with a liquid pectin-based adhesive ingredient. Then food seasonings and the like are fed into the drum, which are fixed on a layer of liquid adhesive ingredient on the surface of the product bodies. The resulting product is sent to a vacuum apparatus 5, for fixing the applied coating from the flavor mixture and drying the liquid adhesive layer, as well as for drying to a predetermined percentage of moisture equal to 3%. Drying is carried out for 7-12 minutes at a temperature of 37-38 ° C. After drying, the product is removed from the vacuum chamber and placed on mesh pallets 6, where it undergoes stabilization for 25-35 minutes at a temperature of 20-25 ° C. At this time, the product cools and takes its final shape. Then the finished product is sent to the filling apparatus 7, where it is packaged in a sealed container, and then packaged in boxes.

Dry foamed cheese according to the invention is a three-dimensional body in the form of balls, or cubes, or sticks with a smooth surface, porous inside, with a given taste and aroma (figure 2). Each body 8 of the product is covered with a layer 9 of moisture-retaining ingredient, on top of which a layer of adhesive ingredient 10 is applied, on which layer 11 of the mixture of dry flavoring ingredients is located. The composition of the buildings has the following ratio of components, wt.%:

cheese - 98.0-99.0;

flavoring - 0.1-0.5;

dry flavor mixture - the rest.

Physico-chemical characteristics of the resulting product:

- mass fraction of fat in dry matter 40-45%;

- mass fraction of moisture in the product, not more than 3%.

As a moisture-retaining ingredient, wheat flour is used. Through experimentation, the applicant found that to prevent sintering, a good result is obtained when processing sliced cheese with wheat flour. It is known that starch contained in wheat flour has a high ability to bind water. However, the processing of cheese slices with wheat flour as an anti-sintering ingredient in a microwave drying process from known sources has not been identified. Processing with wheat flour reduces the energy intensity of the method for the production of dry foamed cheese, simplifies and cheapens it, which affects the cost of the product. Cheese processed with wheat flour has a lower initial moisture content, as a result of which there is no need for a stepwise increase in temperature and the drying process is simplified.

The adhesive ingredient is made on the basis of pectin and may have the composition: pectin, citric acid, thickener.

Pectin is a refined carbohydrate product obtained by extracting water from edible plant material - usually citrus fruits or apples. Food pectin exhibits gelling properties. In the pan drum, the prefabricated bodies are mixed and enveloped with a liquid pectin-based adhesive ingredient on which particles of the flavor mixture are fixed. Pectin reacts with casein, prevents coagulation of casein at a pH below the isoelectric point and increases the stability of the protein during heat treatment (see Internet resource. Www.ncstu.ru/Science/articles/food). This allows you to use it not only to create an edible film on the surface of the product enclosures, but also to extend the shelf life of the product. In addition, pectin substances have antibacterial properties, lower blood sugar, and improve the functioning of the gastrointestinal tract (See. Internet resource. WWW. GIORD. Website of Giord. Ingredients for the food industry).

The liquid adhesive ingredient allows you to apply and hold on the surface a dry flavor mixture that improves the taste and other organoleptic properties of the product. A dry mixture of 4 flavoring ingredients, applied to the surface of the product, contains the following components in the ratio, wt.%: Spices - 0.5-2.5, herbal spices - 50.0-70.0, dried vegetables - 45.5-27 ,5. The high content of aromatic substances promotes the separation of digestive juices, therefore cheese with natural flavor additives (spices, spices, dried herbs and vegetables) in addition to high digestibility has healing and dietary properties.

Dry foamed cheese contains no more than 3% moisture, which increases the organoleptic properties of the resulting product and increases its shelf life up to 180 days.

Dry foam cheese belongs to the category of “snacks” - snacks or breakfast cereals. Breakfast cereals include products that are ready to eat without prior cooking, made from various food raw materials. The product is characterized by a porous “air” structure that is digestive-friendly, as well as almost 100% digestibility and the absence of by-products of heat treatment, which ensures complete dietary superiority over conventional fried chips and confectionery.

With the specified parameters of microwave drying, the product retains all the useful properties of cheese, vitamins and minerals. The technology eliminates the formation of carcinogens. The resulting dry foamed cheese has a reduced fat content. In addition to the initial cheese, natural products are used as raw materials in the manufacture of dry foamed cheese: wheat flour, pectin, a mixture of dried vegetables and flavoring substances, spices. Due to the content in the claimed product of natural products: cheese, pectin, natural flavoring ingredients, the product has high digestibility and valuable taste. Food flavorings give the claimed product a full and harmonious taste and aroma rich in shades inherent in natural vegetables and spices, such as dill, coriander, parsley, garlic, carrots and peppers, coriander, etc.

Improving the structural and mechanical properties of the product is associated with its composition. The applicant obtained good results using solid rennet cheeses with a fat content of up to 40-45% as a starting material. A moisture content of not more than 3% increases the organoleptic properties of the obtained product and increases its shelf life up to 180 days.

The product is ready for use, has high consumer and organoleptic properties and can be recommended for use by a wide range of consumers, including children.

Due to, in particular, the choice of the ratio between the components that make up the composition and the sequence of production, dry foamed cheese is obtained with high quality and biological value. The composition and specific values of quantitative characteristics do not follow from the known ones and are obtained experimentally by the applicant.

The main characteristics of the dry foamed cheese according to the invention are shown in table 1.

Examples of specific performance.

Example 1. Purify 100 kg of cheese "Kostroma" (solid rennet in accordance with GOST 7616-84, the optimum moisture content of 39-41%) from the packaging, cut into cubes with a linear side of 15 mm, dried in a microwave oven "Monsoon" type at a temperature 37 ° C and a pressure in the vacuum chamber of 70 mm Hg for 45 minutes. After this, the product is sent to a panning machine, where it is mixed with a liquid adhesive ingredient based on pectin, then a crushed flavor mixture is served there, the product is mixed with dry flavor ingredients: 1.0 kg of a mixture of spices (salt, sugar, pepper, paprika, garlic and etc). The resulting semi-finished product is sent to a vacuum apparatus, for subsequent drying to a predetermined percentage of moisture equal to 3% for 7 minutes. At the end of the process, the product is stabilized at the temperature and pressure of the production workshop (T = 30 ° C) for 30 minutes. After which the finished product is packaged in a sealed container.

The resulting product is a ball with a diameter of 20-25 mm, from white to light yellow in color, with a smooth surface, with numerous pores inside, with a pronounced taste and aroma of the original cheese and a taste of spices.

Example 2. Chechil cheese (brine according to OST 49 155-80, optimal moisture content 39-40%) 100 kg are cut into sticks up to 30 mm long, they are subjected to microwave vacuum drying for 45 minutes at a temperature of 38 ° C and a pressure of 80 mmHg. After this, the product is sent to a panning machine, where it is mixed with a liquid adhesive ingredient based on pectin, then the crushed flavor mixture is served there, the product is mixed with dry flavor ingredients: 0.7 kg of a mixture of spices (salt, sugar, pepper, paprika, garlic and etc). The resulting semi-finished product is sent to a vacuum apparatus for subsequent drying for 12 minutes to a predetermined percentage of moisture equal to 3%. After that, the finished product is stabilized in temperature to the environmental conditions of the production workshop at a temperature of 25 ° C for 40 minutes. Then, the finished product is packaged in a sealed container in a filling machine.

The resulting cheese is white, the shape is sticks up to 30 mm long with a smooth surface and numerous internal pores. With the taste and aroma of raw cheese and a touch of spices.

The above examples of the invention do not exhaust all possible options, various modifications are possible without departing from the essence of the invention.

The method for producing dry foamed cheese and dry foamed cheese according to the claimed invention were developed at the enterprise Snack-Engineering LLC, where there is complete readiness to produce a product, technological instructions for the production of dry foamed cheese and technical specifications for dry foamed cheese have been developed.

Information sources

1. Patent of Czechoslovakia 255321, cl. A23C 19/086, 1989

2. RF patent 2039447, cl. A23C 19/02, 1969

3. Patent of Czechoslovakia 135763, cl. A23C 19/02, 1969

4. Patent No. 2218797, cl. A23C 19/086, publication date: 2003.12.20.

5. Patent No. 2269267, cl. А23С 19/086, publication date: 2006.02.10 (prototype).

Table 1 Dry foamed cheese. Characteristics of signs Name of indicator Characteristic Mass fraction of fat in dry matter, wt.%, Not less than 40-45 Mass fraction of moisture,%, no more 0.3 Mass fraction of table salt,%, no more 7.0 Structure stable, porous Solids yield 40-43% Shelf life without loss of basic consumer qualities, days. 180 Taste and smell Pure, moderately expressed, cheesy with a flavor and aroma of additives used, slightly salty, for flavored - appropriate to flavor Color color uniform white, cream, yellow, light brown depending on the raw materials used. When using fillers, the color is determined by the color of the filler added. Pieces or punctures of filler allowed Consistency and appearance Dry porous product, easily crumbling upon mechanical impact. The form is correct: balls, cubes, cubes Energy value per 100 g, kcal 420 Content, wt.%: squirrels 45 fats thirty Composition, wt.% Cheese 98.0-99.0 Flavoring 0.1-0.5 Dry flavoring mixture rest

Claims (7)

1. A method of obtaining a dry foamed cheese, comprising slicing cheese into slices, subsequent drying by microwave vacuum method, and drying is carried out with microwave energy at a temperature of 35-40 ° C and a pressure of 70-80 mm RT.article, characterized in that before drying the product pre-treated with a water-retaining ingredient, drying is carried out with mechanical tedding, after drying, a liquid adhesive ingredient, dry flavoring ingredients, followed by drying of the product and st stabilization to ambient conditions. 2. A method of obtaining a dry foamed cheese according to claim 1, characterized in that the cheese is cut into pieces with a side size of 10.0-15.0 mm 3. The method for producing dry foamed cheese according to claim 1, characterized in that the stabilization of the product is carried out for 25-35 minutes at a temperature of 20-30 ° C. 4. The method of producing dry foamed cheese according to claim 1, characterized in that the product is dried in a vacuum apparatus for 7-12 minutes at a temperature of 37-38 ° C. 5. Dry foamed cheese obtained by the method according to claim 1, which is a three-dimensional body with a smooth surface, porous inside, with a given taste and aroma, with a composition comprising cheese, flavors and flavors, characterized in that each body of the product is coated with a moisture-retaining an ingredient that uses wheat flour; on top of which is applied a layer of an adhesive ingredient based on pectin, on which a layer of a mixture of dry flavoring ingredients is located, while the moisture content in the product is not more than 3%. 6. Dry foamed cheese according to claim 5, characterized in that the dry mixture of flavoring ingredients contains the following components in the ratio, wt.%: Spices 0.5-2.5, herbal spices 50.0-70.0, dried vegetables 45 5-27.5. 7. Dry foamed cheese according to claim 5, characterized in that the body of the dry foamed cheese is made in the form of balls, or cubes, or sticks.

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