SU1358892A1 - Method of producing frozen semifinished products from cheese - Google Patents

Description

The invention relates to food quality and may be used in the production of frozen cheese nofufabrikatov.

The aim of the invention is to improve the quality of the product.

The essence of the method lies in the fact that when preparing the filling, a stabilizing mixture consisting of sodium caseinate, water, whey proteins and melange is used, which is introduced into the initial raw material in an amount of 11-15%, after which 10-20 minutes and put wheat flour, pickled cereal, then mix for 15-30 minutes, and when preparing the dough, 6 - 8% stabilizing mixture is used, which is mixed with flour, fatty component, salt, sugar and whey for 25-35 minutes The resulting mixture is molded, frozen and stored.

The introduction of stabilizing smelt below 11% into the composition of the filling does not provide the necessary elasticity of the structure, does not allow for a stable continuous process when the product is molded, and during heat treatment the filling may leak out of the test shell.

The introduction of a stabilizing mixture above 15% and the moisture content of the filling increases, which does not provide the necessary parameters of technological production.

Mixing crushed cheese with a stabilizing mixture less than 10 minutes does not ensure an even distribution of the stabilizing mixture in the whole filling volume, and stirring for more than 20 minutes does not give any significant benefits.

Mixing the filling with the full composition of ingredients for less than 15 minutes is not enough to evenly distribute all the components throughout the volume of the filling, which can lead to irradiation of a non-standard product.

Poaching for longer than 30 minutes is impractical because it does not have a significant effect.

Introduction of a stabilizing mixture to the dough of less than 6% is insufficient and leads to cracking (violation of integrity) during freezing and subsequent heat treatment.

An increase in the stabilizing mixture higher than 8% does not give any substantial quality.

When preparing a stabilizing mixture, the introduction of less than 8 parts of sodium caseinate into its composition does not provide the necessary viscosity of the stabilizing mixture and the necessary rheological properties of the filling and dough during product molding, and the introduction of more than 10 parts of sodium caseinate is impractical because it makes it difficult to dissolve.

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The content of serum b.chkov less than 0.2 parts reduces the biological value of the product. An increase in the content of whey proteins of over 2.0 parts leads to the appearance of their characteristic taste, which can reduce the taste of the product.

Contents 1 even less than 47.8 parts does not provide the necessary e; 1; Particles in the structure of the filling and dough, which makes mechanical molding difficult, and during baking it can lead to the outflow of the filling from the dough sheath.

The maintenance of more than 52% is inexpedient and leads to a higher cost of the product.

A water content of less than 38 parts does not ensure complete dissolution of sodium caseinate, which reduces the stabilizing properties of the mixture and impairs the quality of the product.

A water content of 42% reduces the viscosity of the filling and dough and makes it difficult to mechanically form.

The introduction of the liquid phase for less than 25 minutes does not ensure an equal distribution of the solid and liquid phases and a homogeneous composition of the dough.

Interlacing more than 35 min is impractical because it will not provide a significant effect.

Example 1. Quick-frozen pies with cheese.

For the preparation of the filling and dough for quick frozen frozen, a stabilizing mixture is prepared in relation to sodium carbonate: water: whey b.chuts: melange 8.5: 40: 1.5: 50, for which 1.6 g of dry caseinate are added to 7.6 g of water are heated to 55 ° C with constant stirring and 0.29 g of dry whey proteins are added, everything is mixed and incubated for 30 minutes at a time {oh, to 20 ° C, then 9.5 g. melanzha and turn 15 min.

Per 100 g of filling, 75 g of brine cheese (cheese) are taken from. I eat it, add 13 g (13%) of the stabilizing mixture and mix for 15 minutes. Thereafter, 6 g of wheat flour and 6 g of semolina and nrodo are simultaneously applied, and the mixture is mixed to obtain a uniform consistency (20 minutes).

For the preparation of 100 g of dough, 12.5 g of milk whey are taken, 1 g of sugar, 0.5 g of salt, 6 g (6%) of the stabilizing mixture are added and mixed for 5 minutes. The resulting liquid phase is cooled to 10 ° C. Then 26 g of margarine is taken, crushed and mixed with 54 g of wheat flour, the liquid phase is added to the flour mixture with margarine over 30 minutes.

The prepared filling is placed in a dough sheath, shaped into a semi-finished product, frozen at -35 ° C until reaching -18 ° C in the center of the product, packed and sent to storage.

Example 2. Frozen fast frozen cheese.

To prepare the filling and dough for quick frozen pies, a stabilizing mixture is prepared in relation to sodium carbonate: ox: whey proteins; melange 8.0: 38: 2: 52, for which 1.2 g of dry caseinate are brought in 5.7 g of water, heated to constant mixing and 0.3 g of dry whey proteins are mixed and incubated for 30 minutes at the same time cooled to 20 ° C, then 78 g of melange are added and mixed for 15 minutes.

For 100 g of filling, 77 g of brine cheese (suluguni) are taken, ground, 1 1 g (11%) of the stabilizing mixture is added and mixed for 10 minutes. After that, 8 g of wheat flour and 4 g of semolina are added at the same time and continue mixing until a uniform consistency is obtained (15 min).

To prepare 100 g of dough, take 14 g of whey, add 0.8 g of sugar, 0.5 g of salt, 4 g (4%) of the stabilizing mixture and mix for 5 minutes. The resulting liquid phase is cooled to.

Then, 28 g of margarine is taken, crushed and mixed with 52.7 g of wheat flour, and the liquid phase is added to the flour and marganine mixture gradually over 30 minutes, then cooled to 12 ° C.

The prepared filling will be placed in a dough sheath, a semi-finished product will be molded, frozen until it reaches the center of the product, packed and sent to storage.

Example 3 Quick-frozen pancakes with cheese.

To make the filling and dough for quick-frozen pancakes, a stabilizing mixture is prepared in a ratio of sodium cassinate: water: whey proteins: melange 10: 42: 0.2: 47.8, for which 2.3 g of dry sodium caseinate are added to 65 g of water are heated to with constant stirring and 0.05 g of whey proteins are introduced for 30 minutes, cooled to at the same time, then 11.0 g of melange are added and mixed for 20 minutes.

Per 100 g of the filling, take 73 g of pickle-1) cheese (Ossetian), crush it. 15 g (15%) of the stabilizing mixture are introduced and the mixture is stirred for 20 minutes. After that, 4 g of ingenic flour and 8 g of semolina are added at the same time and nrodo, mixing is carried out until a homogeneous consistency is obtained (30 ml).

For the preparation of 100 g of dough, 65.5 g of whey are taken, 3 g of sugar, 0.5 g of salt, 8 g (8%) of stabilized and one mixture are added, stirred for 5 minutes and heated to 35 ° C. Then 23 g. Muki are poured into the liquid phase, everything is stirred until a consistency of liquid sour cream is homogeneous without lumps and grains for 25 minutes.

From the cooked dough bake pancake sheet.

The prepared filling is placed on a pancake sheet, packaged, frozen at the center of the product until it is reached, packaged and sent to storage.

This method allows expanding the assortment of frozen semi-finished products using brine cheeses, improves the quality of the finished product, increases the nutritional value of the products and enables their production on mechanized lines.

The compositions of frozen convenience foods using pickled cheeses are presented in Table. 1, their op1 anoleptic evaluation is in the table. 2

Claims (1)

Invention Formula The method of obtaining frozen.x no. iy- 1:}) abrnkats from the world. envisage preparation and crushing of cheese, prigogov-. leiuie fillings from the last, preparation of the test with ispo. shzivaniem flour, fatty component, with in, sugar and dairy raw materials, mixing the filling and dough, forming ps) luchen1 {oh mixtures and freezing, confining and the fact that, about one way to improve the quality of the product, the filling is prepared in two stages : on the first one, a stabilized Jiu mixture in a quantity of 11-15%, consisting of sodium, water, whey proteins and I, is added to the shredded cheese, 1anz at a ratio equal to (8-10): (38-42 ): (0.2-2.0): (47.8-52.0), followed by alternation at 10-20., 4-8% of micronutrient flour, 4-8 are added to the second. semolina and reflux for 15–30 min, and d, 1 dough preparation is natural; 1–8 is stabilized by a mixture of 6–8%, which is replaced with the recipe components, containing 12.5 65 , 5% whey. Dough Wheat flour Butter Margarine Melange Sodium caseinate Water Whey Be Cooking salt Sugar Yeast Milk Serum milk Total filling Pickled cheese: Imeretinsky white cheese Suluguni, Ossky Melange Sodium Caseinate Water Whey Flour Wheat Manna Groats Total Table 1 75 Quick frozen pies with cheese Quick Frozen Pies Table 2 4.5 19.5