RU2614129C1 - Composition for processed cheese - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: processed cheese composition contains, wt %: rennet hard cheese in an amount of 55.0, low-fat curd in an amount of 15.0, a dairy product,represented by cream from cow's milk with the fat content of 10%, in an amount of 20.0, melting salt in an amount of 1.0, a functional ingredient which is represented by amaranth flour, in an amount of 3.0, and drinking water is the rest.

EFFECT: increasing the food and biological value, improved organoleptic indices and imparting to it functional properties.

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Description

The invention relates to the dairy industry and can be used in the production of processed cheeses with a functional orientation.

Known dairy composition for the preparation of processed cheese, containing hard rennet cheese, low-fat cheese, butter, powdered cow milk, cottage cheese, granulated sugar, cream, dry powder of pumpkin or apple, or carrot, or beet, or eggplant, or zucchini, or tomato, salt-melter and water (SU, patent No. 2138169, CL A23C 19/00, 1999).

The disadvantages of this product are too dense consistency due to the large number of introduced salt-melters and low organoleptic characteristics. Also, this cheese cannot be used in the diet of people suffering from diabetes due to sugar in the recipe. In addition, due to the use of butter, processed cheese cannot be classified as dietary. And the fillers used contain an insufficient amount of dietary fiber.

The closest in technical essence to the proposed composition is a composition for processed cheese product "Goodness", containing non-fat cheese, soft Adyghe unsalted, dairy product - skimmed milk powder, peasant butter, granulated sugar, melting salt, drinking water, rice and oatmeal flour in a ratio of 2: 1 and the functional ingredient is pectin (SU, Patent No. 2483562, class A23C 19/08, 2013).

The disadvantage of this composition is the use of expensive raw materials that require additional processing and special conditions (pectin must be mixed with sugar to prevent clumping, and it is insoluble in water, and in addition, low solids content in the introduced product is important in order to make the functional ingredient has acquired the necessary properties of the product, both organoleptic and therapeutic.

The technical result is to increase the nutritional and biological value, improve the organoleptic characteristics of the product and give it functional properties.

The technical result is achieved by the fact that in the composition of processed cheese containing solid rennet cheese, low-fat cottage cheese, dairy product, melting salt, functional ingredient, drinking water, according to the invention, amaranth flour is used as a functional ingredient, and cream as a dairy product from cow's milk with a fat content of 10%, with the following content of the starting components, wt.%:

hard rennet cheese 55.0 low-fat cottage cheese 15.0 cream 20,0 melting salt 1,0 amaranth flour 3.0 drinking water rest

The novelty of the claimed composition lies in giving processed cheese the beneficial components of amaranth flour and improving the structure of the product due to the water-binding ability of flour proteins, since this flour has a unique biochemical composition that surpasses all known cereals in its useful properties. Amaranth grains are ideally balanced in terms of amino acid and vitamin composition, contain all macro- and microelements, polyunsaturated fatty acids necessary for the human body, which allows to increase the nutritional and biological value of cheese; get a functional product; improve its structure; reduce costs by replacing expensive raw materials. Amaranth flour goes well with the taste of the ingredients introduced into the recipe, giving the product a delicate nutty smell. It is also important that amaranth does not contain gluten, which means it can be eaten for people with celiac disease.

The features that distinguish the claimed technical solution from the prototype are aimed at achieving a technical result and were not identified when studying the level of this and related fields of science and technology and, therefore, meet the criterion of "inventive step".

The proposed processed cheese has the working name "Grain", which is associated with the use of plant materials included in this composition.

Cream cheese according to the claimed composition is obtained as follows: the acceptance of raw materials is carried out by weight and quality, it is cleaned, washed, and ground. Water is poured into the melting boiler, then solid rennet cheese, then cottage cheese and cream, which provide the desired consistency for the product offered. After that, the melting salt is introduced and the contents are heated to 70 ° C. The mixture is kept at this temperature for 15 minutes, stirring continuously. As soon as the mixture melts, amaranth flour is introduced and the melt temperature is increased to 80 ° C, keeping with stirring for 3 minutes.

During melting, the mixture softens, becomes fluid and uniform. Of great importance is the duration of melting. With longer melting, the viscosity of the mass decreases. At the same time, with an increase in the duration of the melting process, more aromatic substances evaporate from the cheese.

The molten mass in the hot state is Packed in cups of polymeric materials. Prepackaged processed cheese is immediately cooled to 15-20 ° C with cold air in coolers.

To prove the effectiveness of the proposed processed cheese composition in examples of specific performance, the modified values of amaranth flour and cream are presented.

Example 1. We take the feedstock at the following content of the starting components, wt. %:

hard rennet cheese 55.0 low-fat cottage cheese 15.0 cream 15.0 melting salt 1,0 amaranth flour 2.5 drinking water rest

Pre-acceptance of raw materials by weight and quality is carried out, it is cleaned, washed, crushed.

For the preparation of Zernyshko processed cheese, 550 kg of solid rennet cheese, 150 kg of cottage cheese, 150 kg of cream, 10 kg of melting salt (trisubstituted sodium citrate), 25 kg of amaranth flour are taken, the rest is water. Water is poured into the melting pot, then solid rennet cheese, then cottage cheese and cream. After that, the melting salt is introduced and the contents are heated to 70 ° C. The mixture is kept at this temperature for 15 minutes, stirring continuously. As soon as the mixture melts, amaranth flour is introduced and the melt temperature is increased to 80 ° C, keeping with stirring for 3 minutes. The molten mass in the hot state is Packed in cups of polymeric materials. Prepackaged processed cheese is immediately cooled to 15-20 ° C with cold air in coolers.

The resulting product has a rich cheese flavor and nutty aroma, the color of the cheese is yellow-cream with visible impregnations of the introduced filler, the mass is not sufficiently dense and elastic. The results obtained are quite capable of satisfying the taste needs of the population.

Example 2. The technological process is carried out analogously to example 1, but with the following content of the starting components, wt.%:

hard rennet cheese 55.0 low-fat cottage cheese 15.0 cream 20,0 melting salt 1,0 amaranth flour 3.0 drinking water rest

Pre-acceptance of raw materials by weight and quality is carried out, it is cleaned, washed, crushed.

For the preparation of Zernyshko processed cheese, 550 kg of solid rennet cheese, 150 kg of cottage cheese, 200 kg of cream, 10 kg of melting salt (trisubstituted sodium citrate), 30 kg of amaranth flour are taken, the rest is water. Water is poured into the melting pot, then solid rennet cheese, then cottage cheese and cream. After that, the melting salt is introduced and the contents are heated to 70 ° C. The mixture is kept at this temperature for 15 minutes, stirring continuously. As soon as the mixture melts, amaranth flour is introduced and the melt temperature is increased to 80 ° C, keeping with stirring for 3 minutes. The molten mass in the hot state is Packed in cups of polymeric materials. Prepackaged processed cheese is immediately cooled to 15-20 ° C with cold air in coolers.

The resulting product has a rich cheese flavor and nutty aroma, the color of the cheese is yellow-cream with visible impregnations of the introduced filler, the mass is quite dense and elastic. The results obtained are able to satisfy the taste needs of the population.

Thus, the most attractive organoleptic and physico-chemical characteristics is sample No. 2.

Table 1 shows the organoleptic characteristics of processed cheese No. 2, manufactured according to the claimed recipe.

The analysis of organoleptic indicators showed that the processed cheese has a pleasant taste and smell corresponding to the introduced filler, a fairly dense, slightly elastic consistency.

Table 2 shows the physico-chemical characteristics of processed cheese No. 3, obtained by the proposed method.

So, amaranth flour in combination with milk raw materials determines the production of a functional product by enriching it with essential amino acids; biologically active substances, such as: squalene, phytosterols; dietary fiber, vitamins, minerals. This all allows you to get a product with high nutritional and biological value.

Claims (3)

Cream cheese composition containing solid rennet cheese, nonfat cottage cheese, dairy product, melting salt, functional ingredient, drinking water, characterized in that amaranth flour is used as a functional ingredient, and cow milk cream with fat content is used as a dairy product 10%, with the following content of the starting components, wt.%: hard rennet cheese 55.0 low-fat cottage cheese 15.0 cream 20,0 melting salt 1,0 amaranth flour 3.0 drinking water rest .