RU2645758C2 - Method for crisps preparation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes cheese cutting into slices of less than 1 mm, placement of these slices on a stand and processing in a microwave oven with simultaneous drying until a foam structure is obtained. At that, the supports have the form of plates with fine-cut grooves. Treatment in the microwave oven is performed for 35-40 seconds at a power of 6 kW to obtain the product in the form of plates.

EFFECT: invention allows to obtain a product of optimum composition and taste.

3 dwg, 1 tbl

Description

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

A known method of producing dry foamed cheese, including cooling, slicing 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 (RU 2269267).

The disadvantage of this method is the stage of pre-cooling (freezing) the cheese before it is molded and dried. This stage requires additional energy costs, which increases the cost of manufacturing the product. In addition, freezing cheese affects its taste, as the protein structure is destroyed during freezing. Cheese obtained at a low temperature has a lower strength, lower biological value, and the cheese becomes crumbly and unsuitable for making chips.

A known method of producing dry foamed cheese, which includes slicing cheese into pieces with a side size of 10.0-15.0 mm, pre-processing the product before drying with a moisture-retaining ingredient (wheat flour), subsequent drying by microwave vacuum method with mechanical tedding in a microwave drying vacuum the camera. In this case, the drying is carried out with microwave energy at a temperature of 35-40 ° C and a pressure of 70-80 mm Hg. (RU 2375883). After drying, the product is placed in a mixing device (drageerator - panning machine), in which a liquid adhesive ingredient based on pectin is applied to the surface of the bodies of the obtained product, mixed with dry flavoring ingredients. The resulting product is sent to a vacuum apparatus, in which it is dried 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, where it is stabilized for 25-35 minutes at a temperature of 20-25 ° C. At this time, the product cools down and takes on the final shape of balls, cubes or sticks.

The disadvantage is that the moisture-retaining ingredient, which is used as wheat flour, changes the natural cheese flavor and the color of the chips, in addition, increases the drying time, which reduces productivity.

The disadvantage is that the drying with mechanical tedding allows you to get the shape of the product in the form of balls, cubes, sticks, and chips of a traditional flat shape, however, the tedding method leads to deformation of the structure and affects the presentation of the chips.

Another disadvantage is the need to apply a liquid adhesive ingredient (based on pectin) to the surface of the dried cheese, which requires additional drying, which increases the energy consumption and the duration of the processing process.

The disadvantage is that the product is processed in several devices (microwave oven with vacuum conditions, panning apparatus, vacuum apparatus, mesh pallets), which is associated with additional deformation of the product when it is overloaded from the apparatus into the apparatus, multi-stage in the drying process, and therefore, duration and energy intensity.

Closest to the claimed technical solution is a method comprising slicing cheese slices, applying, if necessary, flavoring agents, processing them in a microwave oven and drying them under vacuum in order to obtain a foamed structure, cooling and packaging the resulting chips, characterized in that the cheese is cut into slices with a thickness of 2.0-2.5 mm, before processing, the slices are placed on a needle stand, which is placed in the above microwave oven with vacuum conditions, processed to the above foamed structure constant for 30-60 seconds at a pressure of 4-8 mmHg and specific power of the microwave field 0.9-2.3 kW / kg.

In this method, the disadvantages inherent in other described analogues have been eliminated.

However, during the tests (see Fig. 3) experimentally (by enumerating various options) it was found that the thickness of the slices of 2.0-2.5 mm is not optimal. It was also found that to obtain the most optimal combination of taste (quality of the resulting product), other parameters of cooking time, pressure and power are needed.

The technical problem to be solved is to expand the arsenal of known means for the preparation of cheese chips.

As a result, the technical result provided by the present invention is to realize the purpose of obtaining cheese chips.

An additional technical result is to improve the quality of the final product.

The technical problem is solved in that the method of obtaining chips from natural cheese involves slicing cheese slices, applying, if necessary, flavoring agents, processing them in a microwave oven while drying to obtain a foamed structure, cooling and packaging the resulting chips, in which cheese is cut slices with a thickness of less than 1 mm, before processing, the slices are placed on a support having the shape of a plate with grooved recesses, which is placed on the transport container of the microwave oven, where the processed ayut to the above foamed structure for 35-40 seconds.

In FIG. 1 shows a block diagram of the production of natural cheese chips.

In FIG. 2 is a schematic illustration of a stand.

In FIG. 3 shows a test table for various cooking parameters and a description of the resulting product.

The method is as follows. Natural cheese, preferably hard varieties (Gouda and others) are cut manually using a regular grater or using an electric grinder to such a state that the slices do not exceed 1 mm in size. If the manufacturer needs to get cheese chips with various flavoring agents, then flavorings are applied to the surface of the slices. In the case of the production of chips with a natural taste, flavorings are not applied to the surface of the slices of cheese. In the case of using a flavoring or flavoring filler, the resulting mass must be manually mixed or with the help of a planetary type dough mixer to mix until a uniform composition of the product is obtained.

Next, the resulting mixed product is placed on special plastic molds. These forms are preferably made of polymeric materials - fluoroplastic brand F4 (http://www.mpstar-m.ru/polimery/ftoroplast/). The molds are in the form of plates, preferably 6 mm thick, 330 mm long and 125 mm thick. Holes are made on the surface of such plates, preferably with a diameter of 50-55 mm and a depth of 2-3 mm. Preferably, 10 recesses are placed on one plate. An image of the shapes is shown in FIG. 2. The product is placed on the mold so that it fills the holes.

After the product-filled molds are placed on a conveyor belt of a horizontal microwave oven (for example, model HTO-WB6S, manufactured by Zhengzhou Hento Machinery Co. Ltd., China.). In this case, the conveyor speed is set depending on the length of the furnace interior so that the residence time of the molds with the product inside the furnace is 35–40 seconds, and the furnace power is 6 kW.

As a result of exposure to microwave radiation, the cheese mass melts, while its melting is limited by the diameter of the holes. As a result, under the influence of an alternating electric field, the water molecules inside the sample begin to rotate, mix, and collide with each other. Such movement, mixing of molecules causes heating of the sample. First, the sample melts, spreading in a fluoroplastic form, then 95% of the moisture evaporates. The temperature of the product reaches 100-110 ° C. Since evaporation occurs from the entire surface, the product acquires its unique appearance. The surface is openwork, with holes 0.2-0.5 mm. The steam generated during melting and drying of the product is removed from the chamber of the microwave oven using a hood.

Since the melting of the mass is limited by the diameter of the holes, the finished product is obtained in the form of identical plates, preferably with a diameter of 55 mm The plastic molds with the finished product are removed from the conveyor of the horizontal microwave oven and, using a sharp scraper or in any other affordable way, release the molds from the finished product. After this, the finished product is folded to form a stack, preferably 5-10 cm tall, and packaged accordingly. Plastic molds are returned to the beginning of the conveyor for further cyclic use.

In FIG. 1 shows an approximate depiction of the manufacturing process.

Here, the numbers indicate the following elements:

1. The process of falling asleep crushed product (schematically)

2. Deepenings

3. Forms

4. Conveyor

5. Horizontal microwave

6. Microwave

In FIG. Figure 3 presents a table of comparative tests of various production conditions, from which it follows that the cooking parameters used in the present invention are most optimal. As can be seen from the table, it is the use of the parameters described in the present invention that allows you to create the most optimal product characteristics. These parameters were selected experimentally.

Claims (1)

A method of obtaining chips from natural cheese, including slicing cheese slices, applying, if necessary, flavoring agents, processing them in a microwave oven while drying to obtain a foamed structure, cooling and packaging the resulting chips, in which cheese is cut into slices less than 1 thick mm, before processing, the slices are placed on a support having the shape of a plate with grooved recesses, which is placed on the transport container of the microwave oven, where it is processed to the above structures for 35-40 seconds at a power of 6 kW to obtain the product in the form of plates.

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