RU72817U1 - DRY FOAMED CHEESE - Google Patents

Abstract

The utility model relates to the food industry and relates to the production of ready-to-eat foods with a long shelf life (snacks), in particular, dry foamed cheese. The technical result consists in improving the organoleptic characteristics of the product, increasing its shelf life. 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 covered 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, while the specified composition has the following ratio of components, wt.%: Cheese - 98.0-99.0; Fragrance - 0.1-0.5; Dry flavor mixture - the rest; while the moisture content in the product is less 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 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 shells of the dry cheese universe are made in the form of balls or cubes, or sticks. 1 n.p., 4 z.p., 1 ill., 1 tab.

Description

The inventive utility model relates to the food industry and relates to 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, low in carbohydrates, and is also popular with consumers.

Manufacturers and consumers themselves began to pay more and more attention to functional food products. Cheeses are an important source of biologically valuable protein (28-30%), fat (40-60%), 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. 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.

Known dry foamed cheese obtained by the method [1], 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 - breech bones that 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 [2], 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

good adhesion of the mixture to the body, the particles of the mixture may fall, 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 reducing the cost (due to lower energy costs and labor intensity) of obtaining dry foamed cheese, improving the organoleptic characteristics of the product, increasing its shelf life.

The essence of the claimed utility model is 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 covered with a moisture-retaining ingredient, on top which applied a layer of adhesive ingredient, on which is a layer of a mixture of dry flavoring ingredients, while the composition has the following ratio of components, wt.%:

Cheese - 98.0-99.0

Fragrance - 0.1-0.5

Dry flavor mixture - the rest;

while the moisture content in the product is less 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 shells of the dry cheese universe are made in the form of balls or cubes, or sticks.

The invention is illustrated by the following graphic figures.

Figure 1 - scheme of dry foamed cheese.

The preparation of the inventive 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 formed 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 you to get 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, at the indicated temperature conditions, fat is melted, which acts as a lubricant between the hard particles of cheese, dispersing fat and forming a fat emulsion, which does not allow a good porous, crunchy product to be obtained. 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. When microwaved, cheese swells due to instant pressure drop and physico-chemical

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.

After drying, the product is sent to a periodically operating mixing device (dragee), 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, 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.

At the end of the drying process, 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 and takes its final shape.

The finished product is sent to the filling machine, where it is packaged in airtight containers, and then packaged in boxes.

Dry foamed cheese is a voluminous 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 1 of the product is covered with a layer 2 of a moisture-retaining ingredient, on top of which a layer of adhesive ingredient 3 is applied, on which layer 4 of a mixture of dry flavoring ingredients is located. The composition of the buildings has the following ratio of components, wt.%:

Cheese - 98.0-99.0

Fragrance - 0.1-0.5

Dry flavor mixture - the rest.

Physico-chemical parameters of the obtained 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

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 the 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 CJSC. 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 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.

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 foamed 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. As a raw material in the manufacture of dry foamed cheese, in addition to the initial cheese, natural products are used: 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 complete and harmonious taste and aroma rich in shades inherent in natural vegetables and spices - dill, cilantro, 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. Composition and

specific values of quantitative traits 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 Kostroma cheese (solid rennet according to GOST 7616-84 optimal moisture content of 39-41%) from the packaging, cut into cubes with a linear side of 15 mm, dried in microwave monsoon type vacuum apparatus at a temperature of 37 ° C and pressure in the vacuum chamber 70 mm Hg within 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%. After which the product is stabilized to the environmental conditions of the production workshop at a temperature of 20 ° C for 35 minutes. The finished product is packaged in an airtight container of 25 g.

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) 100 kg are cut into sticks up to 30 mm long, subjected to microwave vacuum drying for 45 minutes at a temperature of 38 ° C and a pressure of 80 mm Hg. After that, 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: 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 to a predetermined percentage of moisture equal to 3%. Then the finished product is stabilized in temperature to the environmental conditions of the production workshop at a temperature of 25 ° C for 40 minutes. The finished product is packed in sealed containers of 50 g.

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 given examples of performing the utility model do not exhaust all possible options; various modifications are possible without departing from the essence of the technical solution.

The inventive dry foamed cheese was developed at the enterprise LLC "SNEC-Engineering", where there is complete readiness for the release of the product, developed technological instructions for the production of dry foamed cheese and specifications for dry foamed cheese.

Information sources.

1. Patent No. 2269267, cl. A23C 19/086, publication date: 2006.02.10

2. Patent No. 2218797, cl. А23С 19/086, publication date: 2003.12.20 (prototype)

Dry foamed cheese. Characteristics of signs

Table 1 Name of indicator Characteristic Mass fraction of fat in dry matter, mass%, 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, mass% Cheese 98.0-99.0 Fragrance - 0.1-0.5 Dry flavoring mixture rest

Claims (5)

1. Dry foamed cheese, which is a voluminous body with a smooth surface, porous inside, with a given taste and aroma, with a composition comprising cheese, flavors and flavorings, characterized in that each body of the product is coated with a moisture-retaining ingredient, on top of which a layer of adhesive is applied the ingredient on which the layer of the mixture of dry flavoring ingredients is located, wherein said composition has the following ratio of components, wt.%: Cheese 98.0-99.0 Flavoring 0.1-0.5 Dry flavoring mixture Rest, while the moisture content in the product is less than 3%. 2. Dry foamed cheese according to claim 1, characterized in that wheat flour is used as the moisture-retaining ingredient. 3. Dry foamed cheese according to claim 1, characterized in that the adhesive ingredient is made on the basis of pectin. 4. The dry foamed cheese according to claim 1, characterized in that the dry mixture of flavoring ingredients contains the following components in a ratio, wt.%: Spice 0.5-2.5 Herbal spices 50.0-70.0 Dried vegetables 45.5-27.5 5. Dry foamed cheese according to claim 1, characterized in that the body of the dry foamed cheese is made in the form of balls, or cubes, or sticks.