SU1124910A1 - Acute cheese of norwegian type - Google Patents

Abstract

NORWEGIAN TYPE - ACUTE CHEESE, containing a milk protein basis, flavoring substances, an adjika with tomatoes and a stabilizer, characterized in that, in order to increase its biological value, reduce the cost and expand the range of low-calorie dairy products from low-fat dairy raw materials, protein base using a mixture of condensed cheese whey with a content of 55-60% solids or dry cheese whey, skimmed milk powder and cream 72% fat, and as a flavoring substance A set of spicy herbs of Hmelisuneli and adjika with tomatoes are used at the following ratio of components, May.%: Condensed cheese cheese serum with 55-60% of dry substances or dry i is dry cheese 60-65 Skimmed dry (L milk 15-20 Cream 72% of fat content7-10 Set of right trillions of Khmeli-suneli 1.5-2.0 Aj1psa with volumes of 5.0-7.0 Stabilizer 1.5-2.0 ts9 ii; CD

Description

f1 The invention relates to the dairy industry, namely the production of low-fat dairy products. The closest to the offer is a Norwegian type seasoning cheese containing milk-protein-based, flavoring and stabilizing agents; 80% of hard or melted cheese are used as basal-based flavoring substances from 0.1-8% garlic. with a humidity of 25-50%, as well as edible fat and water in a quantity of 12-80% l. A disadvantage of the known cheese is the inclusion in its recipe of hard or melted cheese, which can be used for direct consumption, and its use. in their seasonings leads to higher prices for the product. The purpose of the invention is to increase the biological value of a sausage, reduce its cost and expand the range of low-calorie dairy products from low-fat dairy. The goal is achieved in the Norwegian type of cheese - sharp containing milk-protein base, flavoring substances, adjika with tomatoes and a stabilizer. milk protein base using a mixture of condensed cheese whey with a content of 55-60% solids or dry cheese cheese, skimmed milk powder and 72% fat cream, As a flavoring substance, a set of spicy herbs Hmeli-suneli and adjika with tomatoes is used in the following ratio of components, May.%: Condensed cheese cheese serum with a content of 55-60% dry matter or cheese cheese serum 60-65 Powdered skim milk 15-20 Cream 72% fat content7-10 Set of spicy herbs Hmeli-suneli 1,5-2,0 Adjika with tomatoes 5.0-7.0 Stabilizer .1.5-2.0 Including the product contains, wt%: Moisture 24.76-30.40 Fat 7.21-9.07 Protein 10.75-13.57 O2 Lactose 30.31-37.01 Ash: 5.07-5.65 pH5.4-5.5 Condensed cheese whey with a dry matter content of 55-60%, szAhoe bezzhirennoe milk and cream 72% fat -nry used in a ratio of 4: 1: 0.5. The concentration of dry matter established. Condensed cheese crumb (55-60%) allows to obtain products with a uniform dense consistency. Increasing the concentration of sztsih substances in the thickened cheese cheese above the specified level leads to a deterioration in the quality of the finished product: the sandiness of the consistency increases, a pronounced whey flavor appears, it is difficult, and the concentration increases to high concentrations, the heat and energy costs increase accordingly. A decrease in the dry matter concentration of the thickened cheese cheese at a specified level does not allow to obtain a product with the required weight mix for a given ratio of components. The selected ratio of components provides a homogeneous bonded matrix of the colloid-crystallization structure of the curd. The optimal amount of skim milk injected is set by calculating the most favorable ratio for assimilating the ratio of short proteins and casein (1: 1), at the same time allowing to chemically and physically absorb a large part of the free moisture of condensed substitum. As prints, a set of spicy herbs Khmeli suneli, produced according to ST GSSR 195 No. 75, is used, which includes a blue abode, karyandr, dill, celery, parsley, i ta, basil, garden savory, saffron, bay leaf and others, as well as adjika, tomato paste or concentrated tomato juice. Compiling a cheese mixture from these components at a temperature of 90-100 ° C makes it possible to extract the aromatic and flavoring substances of the aromatic raw material used as much as possible, and also pasteurize the product. In the proposed Norwegian type catering - seasoning, the ratio of salt to main components is 1: 4 and the food acids present in combination with sharp ingredients have a preservative effect of the product. The number of input adzhika and tomatoes set with. taking into account the organo-leptic and rheological properties of the resulting product. The manufacture of Norwegian type cheese - seasoning is carried out as follows. Compose the mixture at a temperature of 90-100 0, consisting of a condensed cheese preparation with a solids content of 55-60% in the amount of 60-65% of the total mass of the product, 1520% skimmed milk powder 7-10% cream 72% fat at a temperature of 40-45 C, stabilizer in the amount of 1.5-2.0%, 5-7% adzhika with tomatoes in the ratio of 1: 1, a set of herbs Hmeli-suneli in the amount of 1.5-2.0%, carefully moved , the pH is adjusted to 5.4-5.5 by the addition of lactic, acetic or citric acid, then the mixture is subjected to mechanical processing for grinding particles It is 15–20 µm, cooled, depending on the method of packaging, if it is packed in polystyrene cups, before cooling, it is cooled to a temperature of 20–22 ° C with an extract of 30–40 min until it is densely coherent and stored at 5–8 ° s Example 1. For preparing 90.0 kg of Norwegian type cheese — when right, they take 60 kg of condensed to a dry matter concentration of 55% cheese curd with a temperature of 90 ° C, 15 kg of skimmed milk powder, 7 kg of cream of 72% fat content with temperature, 1.5 kg of starch, 1.5 kg of Hmeli-suneli herbs set and 5 kg of adjika with tomatoes (1: 1), set the pH value to 5.4, mixed and crushed, cooled to 20 ° C, kept for 30 minutes until thicken and obtain a dense homogeneous consistency, and then store the product at 5 ° C. The resulting product has a primordial taste, rosy color of the dough with dark patches of herbs, due to the added component 1, MI and a uniform pasty consistency with the following chemical composition, wt.%: Moisture 30,40 Fat 7,21 Protein 10,75 Lactose 30, 31 Ash 5.07 pH 5.4 Example 2. To prepare 104 kg of product take 65 kg of 60% dry cheese condensed to a consistency of dry substances with a temperature of 100 ° C, 20 kg of skimmed milk powder, 10 kg of cream of 72% fat content at a temperature of 45 C, 2 kg of Hmeli-suneli set of herbs, 7 kg of adzhika with tomatoes and 2.0 kg of starch. A mixture of these components is made up, the pH value is set at 5.5 and all other operations are carried out as in Example 1. The product has a dense texture with a pronounced taste, the color of the cheese dough is pink, and there are dark patches. Prepare Norwegian type cheese - seasoning is characterized by the following main chemical indicators, wt.%: Lactose 5.5 ep 3. Note For preparing 95.25 kg of product, take 62.5 kg of thickened cheese whey with a dry matter content of 57.5% at temperature 95 С, 17.5 kg of skimmed milk powder, 8.5 kg of cream of 72% fat, 1.75 kg of starch, 1.75 kg of a set of herbs Hmeli-suneli, 6, O kg of adzhika with tomatoes (1: 1 ). A mixture of these components is compounded, mixed, the pH is adjusted to 5.45, ground, and all other operations are performed in that. the same sequence as in example 1. The resulting product had good organoleptic and structural-mechanical characteristics with the following main chemical composition, wt.%: Moisture 27.58 Fat. 8.12 Protein12.16 Lactose33.66

five

Ash5.36

pH5.45

In the production of cheese of the Norwegian type - seasoning from dry cheese, it is necessary to restore it to a mass fraction of dry substances of 55-60%, and all other operations should be carried out similarly to the process of obtaining cheese from condensed shortening.

Using as a dairy protein base a mixture of condensed or cheesecake, dry skimmed milk and cream in the specified ratio allows increasing the biological value of the product due to a balanced protein-carbohydrate and fat composition, expanding the range of dairy products from low-fat dairy raw materials and ensuring waste-free production when integrated use of all components of milk.

The use of a set of herbs Hmelisuneli, adzhika, tomatoes allows you to organize the production of these cheeses on an industrial basis, so

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As this prno-aromatic raw material is released by the industry in accordance with the current union and republican regulatory and technical documents.

The use of lean milk raw materials will reduce the cost of the finished product by 20-30%.

Use as a milky protein base mixture of a mixture of condensed and dried subsharks, skimmed milk powder and cream in a 4: 1: 0.5 ratio allows freeing / hard or melted cheese

15 for direct consumption, and the combined use of low-fat dairy raw materials through these types of products makes it possible to cure a biologically valuable product with a balanced protein-carbohydrate and fat content.

The expected economic effect of 25 in the dairy industry will be 60-100 rubles. per 1 ton of cheese.

Claims (1)

NORWEGIAN TYPE CHEESE “SPICY, containing milk-protein base, flavors, adjika with tomatoes and a stabilizer, characterized in that, in order to increase its biological value, reduce costs and expand the range of low-calorie dairy products from non-fat milk raw materials, as milk -protein base using a mixture of condensed cheese whey with a content of 55-602 dry substances or dry cheese whey, skimmed milk powder and cream of 722th fat content, and as flavoring substances used form a set of herbs and Khmeli Suneli adjika with tomatoes in the following ratio, mae.2: Condensed whey whey with a content of 55-602 solids or whey whey powder Skimmed milk cream Cream of 722th fat Set of spicy tgw Hops-suneli ”Adjika with tomatoes Stabilizer 60-65 15-20 7-10 1.5- 2.0 5.0-7.0 1.5- 2.0 SU, 1,124,910 ί 112