RU2732135C2 - Processed cheese product composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Processed cheese product composition contains initial components in the declared amounts: curd cheese, low-fat cheese, cream, butter, Fonakon salt-melting agent, Spirulina VEL dietary supplement filler, drinking water and sour cream. Spirulina VEL dietary supplement is dissolved in a small amount of water and added to the melted cheese mass.

EFFECT: processed cheese product has high organoleptic indices, as well as high biological and nutritive value.

1 cl, 3 tbl, 3 ex

Description

The invention relates to the dairy industry and can be used in the manufacture of products with functional properties.

Known composition for obtaining processed cheese "Alexander", which consists of a milk-protein base - fat cottage cheese, butter, skimmed milk, cream from cow's milk, a structurant for processed cheese, salt, food filler - parsley, mushrooms, pepper sweet, nuts and water [Patent No. 2125374 RU, IPC A23C 19/084].

The disadvantages of this cheese are the low preventive properties of the cheese, as well as the low content of trace elements, vitamins, amino acids.

The closest in technical essence to the claimed composition is a composition for processed cheese containing rennet hard cheese, low-fat cheese, butter, cow's skimmed milk powder, cream, a mixture of sodium tripolyphosphate and sodium pyrophosphate trisubstituted sodium, filler - seaweed and drinking water [Patent No. 2010531 RU, IPC A23C 19/068].

The disadvantage of this composition for processed cheese is its low biological value, lack of functional properties, low organoleptic characteristics.

The technical result consists in increasing the biological value and organoleptic characteristics, imparting functional properties to the product.

The technical result is achieved by the fact that the composition for processed cheese product includes hard rennet cheese, low-fat cheese, skimmed milk powder, cream, butter, drinking water, sour cream, filler - BAA "Spirulina VEL", melting salt "Fonacon", drinking water, with the following ratio of components, wt%:

Hard rennet cheese 30.0-40.0 Low fat cheese 5.0-10.0 Cow's skimmed milk powder 2.0-15.0 Cream 4.0-9.0 Butter 9.0-13.0 Melting salt "Fonacon" 1.0-4.0 Sour cream 3.0-12.0 Filler: BAA "Spirulina VEL" 2.0-2.5 Drinking water rest

The introduction into the composition of the dietary supplement "Spirulina VEL" as a filler gives the product a high biological value, functional properties, as well as a pleasant specific taste and aroma, due to the presence in this natural filler of a sufficient amount of biologically available protein of plant nature, as well as minerals, vitamins, trace elements (iodine) necessary for the human body.

Adding less than 2.0% to the composition as a filler of the Spirulina VEL dietary supplement will insufficiently enrich the product with the necessary vitamins and microelements; adding more than 2.5% will give the product too bright color.

The introduction of the "Fonacon" melting salt into the composition as a structurant for processed cheeses gives the product a delicate plastic consistency due to its high calcium-removing capacity, which increases the organoleptic properties of the cheese.

Adding less than 1.00% to the composition of the Fonacon melting salt will not give the product a consistency specific to processed cheese product; adding more than 4.0% will give the product a too smearing consistency.

The introduction of sour cream into the composition as a sourdough increases the taste properties of the cheese, slows down the oxidative and microbiological spoilage of the product, and provides high organoleptic properties of the cheese.

The introduction of less than 10.5% sour cream into the composition does not impart a delicate consistency to the product, and the introduction of more than 12.0% sour cream gives the product a very rich fermented milk taste and smell, which negatively affects the consumer properties of the product.

The processed cheese product according to the claimed composition is prepared as follows: Half of the recipe amount of butter is placed on the bottom of the melting pot in order to avoid burning. After the oil is completely melted, crushed hard rennet cheese is placed in the melting pot, mixed, low-fat cheese and skimmed milk powder are added, and mixed. Pour in cream, mix thoroughly. Then add the prepared solution of the melting salt "Fonacon", drinking water. The resulting mixture is thoroughly mixed with a mechanical stirrer and heated to a temperature of 70 ± 5 ° C. After the mixture melts well, you need to add the remaining butter, sour cream. Everything is thoroughly mixed for 5-10 minutes until a homogeneous consistency is obtained, i.e. homogeneous and pasty. Biologically active additive "Spirulina VEL" was used as a spirulina-containing product, which contains the microalgae Spirulina platensis. In addition to the biological value of this filler, the presence of such components as beta-carotene, phycocyanins, plant proteins was noted, due to which the energy value of the product increases. The filler is diluted in a small amount of water and added to the melted cheese mass, mixed and heated to a temperature of 85 ± 5 ° C. After stirring the curd mass, it is sent to packing in a hot state.

Table 1 shows the recipes of the composition for the processed cheese product "Artrosr".

Example 1. At the bottom of the melting pot 4.5 kg of butter are placed to avoid burning. After the oil is completely melted, 30 kg of crushed hard rennet cheese is placed in the melting pot, mixed, 5 kg of low-fat cheese and 2 kg of cow's skimmed milk powder are added, and mixed. Pour in 4 liters of 10% cream, mix thoroughly. Then add 2 kg of the prepared solution of melting salt "Fonacon", drinking water. The resulting mixture is thoroughly mixed with a mechanical stirrer and heated to a temperature of 70 ± 5 ° C. After the mixture is well melted, it is necessary to add 4.5 kg of the remaining butter, 12 kg of 20% sour cream. Everything is thoroughly mixed for 5-10 minutes until a homogeneous consistency is obtained, i.e. homogeneous and pasty. Biologically active additive "Spirulina VEL" was used as a spirulina-containing product, which contains the microalgae Spirulina platensis. The dietary supplement is diluted in 2 liters of water and added to the melted cheese mass, mixed and heated to a temperature of 85 ± 5 ° C. After stirring the curd mass, it is sent to packing in a hot state.

Example 2. At the bottom of the melting pot, 5.5 kg of butter are placed to avoid burning. After the oil is completely melted, 35 kg of crushed hard rennet cheese is placed in the melting pot, mixed, 7 kg of low-fat cheese and 10 kg of cow's skimmed milk powder are added, and mixed. Pour in 6 liters of 15% cream, mix thoroughly. Then add 3 kg of the prepared "Fonacon" melting salt solution and drinking water. The resulting mixture is thoroughly mixed with a mechanical stirrer and heated to a temperature of 70 ± 5 ° C. After the mixture is well melted, it is necessary to add 5.5 kg of the remaining butter, and 11.5 kg of 15% sour cream. Everything is thoroughly mixed for 5-10 minutes until a homogeneous consistency is obtained, i.e. homogeneous and pasty. Biologically active additive "Spirulina VEL" was used as a spirulina-containing product, which contains the microalgae Spirulina platensis. A dietary supplement in the amount of 2.2 kg is diluted in a small amount of water and added to the melted cheese mass, stirred and heated to a temperature of 85 ± 5 ° C. After stirring the curd mass, it is sent to packing in a hot state.

Example 3. At the bottom of the melting pot 6.5 kg of butter are placed to avoid burning. After the oil is completely melted, 40 kg of crushed hard rennet cheese is placed in the melting pot, mixed, 10 kg of low-fat cheese and 15 kg of cow's skimmed milk powder are added, and mixed. Pour in 9 liters of 20% cream, mix thoroughly. Then add 4 kg of the prepared solution of the "Fonacon" melting salt, drinking water. The resulting mixture is thoroughly mixed with a mechanical stirrer and heated to a temperature of 70 ± 5 ° C. After the mixture has melted well, it is necessary to add 6.5 kg of the remaining butter, 10.5 kg of 15% sour cream. Everything is thoroughly mixed for 5-10 minutes until a homogeneous consistency is obtained, i.e. homogeneous and pasty. Biologically active additive "Spirulina VEL" was used as a spirulina-containing product, which contains the microalgae Spirulina platensis. BAA, in the amount of 2.5 kg, is diluted in a small amount of oxen and introduced into the melted cheese mass, mixed and heated to a temperature of 85 ± 5 ° C. After stirring the curd mass, it is sent to packing in a hot state.

Table 2 shows the organoleptic characteristics of the processed cheese product "Artrosr"

The analysis of organoleptic indicators showed that the processed cheese product "Artrosr", obtained according to the claimed composition, has high organoleptic characteristics, namely, a pleasant taste and smell, smearing pasty consistency.

Table 3 shows the physicochemical characteristics of the processed cheese product obtained by the proposed composition.

The analysis of physical and chemical indicators of the claimed composition of processed cheese product showed that the product has a high biological and nutritional value, functional properties.

The claimed composition of the processed cheese product "Artrosar" allows you to obtain a product with functional properties. The obtained processed cheese product according to the claimed composition has a high biological value due to the presence in the filler of the dietary supplement "Spirulina VEL", a large amount of bioavailable protein, a preventive effect due to the presence of iodine, selenium, minerals in the filler. The dietary supplement "Spirulina VEL" removes salts of heavy metals from the body. The addition of such components as microalgae, sour cream, and the "Fonacon" melting salt makes it possible to impart high organoleptic characteristics to the finished product.

Processed cheese product "Artrosr", obtained according to the claimed composition, can be used in mass nutrition, which will enrich the diet with a vitamin and mineral complex and increase the body's resistance to negative environmental factors.

The proposed composition for the processed cheese product "Artrosr" was tested in laboratory conditions at the Department of Food and Food Biotechnology, Omsk State Agrarian University.

Claims (2)

Composition for processed cheese product containing hard rennet cheese, low-fat cheese, cream, butter, melting salt, filler, drinking water, characterized in that the composition additionally contains sour cream, Fonacon is used as melting salt, and filler - dietary supplement "Spirulina VEL", which is diluted in a small amount of water and introduced into the molten cheese mass, with the following ratio of the initial components, wt%: Hard rennet cheese 30.0-40.0 Low fat cheese 5.0-10.0 Cow's skimmed milk powder 2.0-15.0 Cream 4.0-9.0 Butter 9.0-13.0 Melting salt "Fonacon" 2.5-4.0 Sour cream 10.5-12.0 Filler - dietary supplement "Spirulina VEL" 2.0-2.5 Drinking water rest