TR201612411A2 - LINING SEED MELTING CHEESE AND PRODUCTION METHOD - Google Patents
LINING SEED MELTING CHEESE AND PRODUCTION METHOD Download PDFInfo
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- TR201612411A2 TR201612411A2 TR2016/12411A TR201612411A TR201612411A2 TR 201612411 A2 TR201612411 A2 TR 201612411A2 TR 2016/12411 A TR2016/12411 A TR 2016/12411A TR 201612411 A TR201612411 A TR 201612411A TR 201612411 A2 TR201612411 A2 TR 201612411A2
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- cheese
- production method
- flaxseed
- flax seed
- melting
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000002844 melting Methods 0.000 title claims abstract description 10
- 230000008018 melting Effects 0.000 title claims abstract description 10
- 235000013351 cheese Nutrition 0.000 claims abstract description 35
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 17
- 235000004431 Linum usitatissimum Nutrition 0.000 claims abstract description 11
- 240000006240 Linum usitatissimum Species 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000002347 injection Methods 0.000 claims abstract description 4
- 239000007924 injection Substances 0.000 claims abstract description 4
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 3
- -1 citrate salts Chemical class 0.000 claims abstract description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 3
- 239000010452 phosphate Substances 0.000 claims abstract description 3
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- 235000014059 processed cheese Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- 241000208202 Linaceae Species 0.000 description 5
- 240000002129 Malva sylvestris Species 0.000 description 5
- 235000006770 Malva sylvestris Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000009245 menopause Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- 238000008214 LDL Cholesterol Methods 0.000 description 1
- 201000004681 Psoriasis Diseases 0.000 description 1
- 208000025747 Rheumatic disease Diseases 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 208000024693 gingival disease Diseases 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000002324 mouth wash Substances 0.000 description 1
- 229940051866 mouthwash Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 229940012843 omega-3 fatty acid Drugs 0.000 description 1
- 239000006014 omega-3 oil Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 208000020016 psychiatric disease Diseases 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
ÖZET Keten Tohumlu Eritme Peynir Ve Üretim Yöntemi Buluş, gıda sanayinde peynir çeşitliliğini artırmak, için geliştirilen Keten Tohumlu Eritme Peynir Ve Üretim Yöntemi ile ilgilidir. Keten Tohumlu Eritme Peynir Ve Üretim Yönteminde; Keten tohumunun (Linum usitatissimum) eritme peynir yapım aşamalarından enjeksiyonlu ısıtma aşamasının sonunda %5 oranında ilave edilip, karıştırılıp, soğutulması yöntemiyle üretilmekte olup; önerilen bileşimleri (% Kütlece ); Peynir Çeşitleri (%93), Emülsifiye Tuz (fosfat ve sitrat tuzları) (% 2), Keten Tohumu (% 5), şeklindedir.SUMMARY The invention relates to Flax Seed Melting Cheese and Production Method which is developed to increase the variety of cheese in the food industry. Flax Seed Melting Cheese And Production Method; Linseed (Linum usitatissimum) is produced by adding 5% of the melted cheese at the end of the injection heating stage and mixing and cooling; recommended compounds (% by mass); Varieties of Cheese (93%), Emulsified Salt (phosphate and citrate salts) (2%), Flax Seed (5%).
Description
TARIFNAME KETEN TOHUMLU ERITME PEYNIR VE ÜRETIM YÖNTEMI Teknik alan Bulus, gida sanayisinde standart peynir ve peynir üretiminden farkli olarak, keten (Linum usitatissimum) çesitli islemlerden geçirilerek elde edilen Keten Tohumlu Eritme Peynir Ve Üretim Yöntemi ile ilgilidir. DESCRIPTION MELTING CHEESE AND PRODUCTION METHOD WITH flaxseed technical area In the food industry, unlike the standard cheese and cheese production, the invention is made of flax. (Linum usitatissimum) Flaxseed obtained through various processes It is about Melted Cheese and Production Method.
Teknigin bilinen durumu Peynir, süt proteini kazeinin peynir mayasi ve/Veya peynir kültürü ile pihtilastirilmasi ve bu pihtidan peynir suyunun ayrilmasiyla elde edilen fermente bir süt ürünüdür. State of the art Cheese, milk protein casein with rennet and/or cheese culture fermented product obtained by coagulating and separating the whey from this clot. it is a dairy product.
Eritme peyniri, sert ve yari sert, bazen de yumusak tip peynirlerin birlikte kullanilmasi ile, isisal islem ve eritici tuzlar yardimiyla elde edilen bir peynir çesididir. Melted cheese is a combination of hard and semi-hard, sometimes soft cheeses. A cheese obtained with the help of thermal treatment and melting salts by using variety.
Türk gida kodeksine göre; Eritme peyniri: Telemenin, bir veya bir kaç çesit peynirin, dogrudan dogruya veya bu ürünlere gerektiginde süt tozu, peyniralti suyu tozu, tereyagi, krema gibi süt ürünleri katilarak elde edilen karisima emülsifiye edici tuzlar ilave edilerek, karisimin pastörizasyon normunda veya daha yüksek sicakliklarda ve sürelerde isil islem uygulanmasi ile elde edilen, dilimlenebilir veya sürülebilir nitelikler gibi çesidine özgü karakteristik özellikler gösteren peyniridir. According to the Turkish food codex; Melted cheese: One or more types of curd cheese, milk directly or when necessary to these products obtained by adding dairy products such as powder, whey powder, butter, cream by adding emulsifying salts to the mixture, the pasteurization norm of the mixture obtained by applying heat treatment at or higher temperatures and times. variety-specific characteristic, such as sliced or spreadable qualities characteristic cheese.
TSE göre eritme tip peynir; Bir veya birkaç çesit peynirin, dogrudan dogruya veya gerektiginde süt tozu, peynir suyu tozu, tereyagi-krema gibi süt ürünlerinin katilmasi Gida Katki Maddeleri Yönetmeligfnde kabul edilen eritme tuzlari ve diger maddelerin ilavesiyle özel usullerle eritilmesi sonucu elde edilen bir peynirdir. According to TSE, melting type cheese; One or more kinds of cheese, directly or when necessary, dairy products such as milk powder, whey powder, butter-cream Melting salts, whose addition is accepted in the Food Additives Regulation, and It is a product obtained as a result of melting by special methods with the addition of other substances. is cheese.
Eritme tip peynirlerin; Hammadde olarak kullanilan peynirlerin dayanim kalitesinin artmasi ve daha stabil bir özellik kazanmasi, Kalan ikinci sinif hammaddelerin degerlendirilebilmesi, Ambalajlamadaki uygunlugu,- Mikrobiyolojik yönden genellikle güvenilir olmasi, Hosa gitmeyen kokulari içermemesi gibi pek çok avantaj ve üstünlükleri bulunmaktadir. Melting type cheeses; Strength of cheeses used as raw materials increase in quality and gain a more stable feature, Remaining second class evaluation of raw materials, suitability in packaging,- Generally safe from microbiological point of view, Unpleasant odors It has many advantages and advantages such as
Eritme peynirine kasar, tulum, beyaz peynir ve bunlara ek olarak lor, makine alti, su, yogurt ve gerekli durumlarda süt tozu karistirilabilir. Bunun yaninda gerekli miktarda yag ve krema ilavesi ile olusturulabilir. Bleaching, tulum, feta cheese and in addition to these, curd, sub-machine, water, yogurt and, if necessary, milk powder can be mixed. Besides that, it is necessary It can be formed by adding a large amount of oil and cream.
Hemen hemen tüm peynirleri eritebilmek mümkünse de çogunlukla Emmental, Gruyere, Cheddar, Kasar, Guada, Edam, Tilsit gibi sert ve yari sert peynirler tercih edilmektedir. Although it is possible to melt almost all cheeses, it is mostly Emmental, Hard and semi-hard cheeses such as Gruyere, Cheddar, Kasar, Guada, Edam, Tilsit is preferred.
Keten (Linum usitatissimum), ketengiller familyasindan keten cinsinin en yaygin türüdür. Haziran-Agustos aylari arasinda ipek gibi, mavimsi veya sari renkli çiçekler açan tek yillik bir bitkidir. 30-100 cm boylanabilir. Tohumu ve lifi için yetistirilen bitkinin dogal ve kültür formlari bulunur. Yapraklari sapsiz, grimsi-yesil renkli, dik veya yatik gövde üzerinde siralanmislardir. Flax (Linum usitatissimum) is the most common type of flax from the flax family. type. From June to August, silky, bluish or yellow It is an annual plant with colorful flowers. 30-100cm can be grown. Natural and cultural forms of the plant grown for its seed and fiber is found. The leaves are sessile, grayish-green, on an erect or slanting stem. they are listed.
Tohumlari %40-45 yag içerir ve yag elde edilmesinde kullanilir. Keten tohumu yagi, yag asitlerinin yaklasik %55”ini olusturan omega 3 yag asitlerinden (1- linolenik asidin en zengin kaynaklarindan birisidir. Its seeds contain 40-45% oil and are used to obtain oil. flaxseed The oil is one of the omega 3 fatty acids that make up about 55% of the fatty acids (1- It is one of the richest sources of linolenic acid.
Mide-bagirsak sorunlarina karsi iyi gelir. Bagirsaklari yumusatir, kabizliga iyi gelir. Kemikleri güçlendirir. Özellikle menopoz döneminde yararlidir. Bagisiklik sistemini güçlendirir. Menopoza bagli sikayetleri hafifletir. Kalp-damar hastaliklarindan korur. LDL Kolesterol ve Trigliserit seviyesini düsürür. Yüksek tansiyonu düsürür. Kan sekerini dengeler. Romatizmal hastaliklari önler. Sinir sistemini güçlendirir. Hafizayi güçlendirir. Konsantrasyon bozukluguna karsi iyi gelir. Nasirlarda kompres olarak kullanilir. Solunum yolu hastaliklarinda olumlu etki yapar. Ruhsal bozukluklara karsi iyi gelir. Öksürügü giderir. Agiz boslugu, bogaz ve dis eti rahatsizliklarinda gargara olarak kullanilir. Egzama ve sedef hastaliklarinda kullanilir. Yaslanmaya bagli dikkat daginikligina karsi iyi gelir. It is good against gastrointestinal problems. Softens the intestines, good for constipation income. It strengthens the bones. It is especially useful during menopause. Immunity strengthens the system. Relieves complaints related to menopause. Cardiovascular protects from diseases. It lowers LDL Cholesterol and Triglyceride levels. High lowers blood pressure. Balances blood sugar. It prevents rheumatic diseases. Border strengthens the system. It strengthens the memory. Good against concentration disorder income. It is used as a compress in calluses. Positive in respiratory diseases makes an impact. It is good against mental disorders. It relieves cough. mouth cavity, It is used as a mouthwash in throat and gingival disorders. Eczema and psoriasis It is used in diseases. It is good against distraction due to aging.
Haricen kullanilarak yaralarin çabuk iyilesmesini saglar. It allows the quick healing of wounds using externally.
Bulusun temel amaci lor peyniri gibi her kesimden tüketicinin tercih ettigi bir süt ürününe çesitlilik ve zenginlik kazandirmaktir. The main purpose of the invention is to produce a milk product preferred by consumers from all walks of life, such as curd cheese. to bring diversity and richness to its product.
Bulusun Açiklanmasi Yukarida bahsedilen faydalardan yola çikilarak Peynir çesitliligini artirmak, besin degeri bakimindan daha yüksek peynir elde etmek için gida sanayine yeni bir tat ve lezzet katmak için Keten Tohumlu Eritme Peynir Ve Üretim Yöntemi gelistirilmistir. Disclosure of the Invention Based on the above-mentioned benefits, increasing the variety of Cheese, nutrient A new taste for the food industry to obtain cheese with higher value Flaxseed Melted Cheese and Production Method to add flavor and flavor developed.
Basvuruya konu olan Keten Tohumlu Eritme Peynir Ve Üretim Yönteminde geleneksel eritme peynir üretiminden farkli olarak; Keten tohumu (Linum usitatissimum) üretime hazir hale getirilmesi amaciyla temizlendikten sonra peynir yapim asamalarindan enjeksiyonlu isitma asamasinin son kisma karistirilip sogutularak suretiyle üretilmektedir. Flax Seed Processed Cheese and Production Method, which is the subject of the application unlike the traditional melted cheese production; Flaxseed (Linum usitatissimum) after cleaning to make it ready for production from the cheese making stages to the last part of the injection heating stage. It is produced by cooling.
Bulus konusu Keten Tohumlu Eritme Peynir Ve Üretim Yöntemi Asamalari Formülasyon (Son üründe arzu edilen karakteristikleri saglamak için farkli çesitte peynirlere göre hammaddenin karisimi) Peynirlerin parçalanmasi (Yüzey alanini arttirmak ve isi transferini rahat olmasi için dograma, rendeleme veya kiyma islemleri gerçeklestirilir) Ingredientlerin Karisimi (üniform hale getirilir) 75-85 ”de 1-5 dk ve 15 ve 5 mPa basinç direkt veya indirekt buhar enjeksiyonuyla isitma Keten (Linum usitatissimum) Sogutma ve depolama Bulus konusu Keten Tohumlu Eritme Peynir Ve Üretim Yönteminde önerilen bilesimler (% Kütlece ); Peynir Çesitleri (%93), Emülsitiye Tuz (fosfat ve sitrat tuzlari) (0/0 2), Keten Tohumu (% 5), seklindedir. Subject of the Invention Flax Seed Processed Cheese and Production Method Stages Formulation (Different kinds of products are used to provide the desired characteristics in the final product. mixture of raw materials according to cheeses) Shredding of cheese (to increase the surface area and to facilitate heat transfer) chopping, grating or mincing operations are performed for Mixture of Ingredients (uniform) 1-5 min and 15 and 5 mPa pressure direct or indirect steam at 75-85” heating by injection Flax (Linum usitatissimum) Cooling and storage The subject of the invention is Flaxseed Processed Cheese and its Production Method. compositions (% by mass ); Cheese Types (93%), Emulsified Salt (phosphate and citrate salts) (0/0 2), Flaxseed (5%).
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2016/12411A TR201612411A2 (en) | 2016-09-01 | 2016-09-01 | LINING SEED MELTING CHEESE AND PRODUCTION METHOD |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2016/12411A TR201612411A2 (en) | 2016-09-01 | 2016-09-01 | LINING SEED MELTING CHEESE AND PRODUCTION METHOD |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TR201612411A2 true TR201612411A2 (en) | 2016-12-21 |
Family
ID=63833702
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TR2016/12411A TR201612411A2 (en) | 2016-09-01 | 2016-09-01 | LINING SEED MELTING CHEESE AND PRODUCTION METHOD |
Country Status (1)
| Country | Link |
|---|---|
| TR (1) | TR201612411A2 (en) |
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2016
- 2016-09-01 TR TR2016/12411A patent/TR201612411A2/en unknown
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