UA77804C2 - Process of paste-like melted cheese making - Google Patents

Abstract

A process of making a paste-like melted cheese of improved quality includes preparing raw material components, addition of a mixture of cheese-melting salts and a builder. The mixture of the cheese-melting salts with the builder is added as a dry one at a temperature of the raw material components of 40 5 °C.

Description

Description of the invention

The invention relates to the dairy industry, namely to the production of processed cheese. Known method 2 of the production of pasty processed cheese "Druzhba" - an analogue |Technological instructions for the production of processed cheeses, 1989), which includes the preparation of a composition containing, mass 95: large rennet cheese 20.4; fine rennet cheese 15.3-25.5; cheese for melting 10.2; low-fat cheese 0.3-1.2; sour cream 5.1; peasant oil 18.7-19.0; skim milk powder 5.1; phosphate salts-solvents (a mixture of sodium tripolyphosphate and tri-substituted sodium pyrophosphoric acid) 10.2 g and water; thorough mixing of the components and heating to a temperature of 85 g C. The melted cheese mass is packed, cooled and packed. However, the use of a large dose of phosphate-melting salts contributes to the appearance of an alkaline flavor in the product. The closest to the claimed method is the method of producing pasty processed cheese (Patent Мо48881 А of Ukraine, МПК А2ЗС 19/08, 20021 - prototype. The method includes the preparation of raw components of cheese sour milk, cream, butter, dry skimmed milk and water, introduction of melting salts and a stabilizer, mixing of the resulting mixture, its melting, packaging, cooling, according to the prototype, a mixture of sour milk cheese with melting salt is pre-prepared and kept for 3- 4 hours, after which the last components and food salt are added. The disadvantage of this method is that the melting salts are prepared separately in the form of a solution, then the operation of maturing the melting salts with the cheese mass is a labor-intensive operation that requires the use of additional equipment. The task of the invention is to create method of production of pasty processed cheese, in which by changing the tech nological parameters, initial components and the ratio between them, the quality of the product increases. The task is solved by the fact that in the method of production of pasty processed cheese, which includes the preparation of raw components, additionally prepare a dry mixture - a salt-melting agent and a structure-forming agent in the ratio taking into account the protein in the recipes, mixing of the obtained dry mixture with raw components, formation of cheese mass, its melting, packaging, cooling. According to the invention of Art. 29, a dry mixture is pre-prepared - salt-melting agent and a structure-forming agent, they are mixed together, after which they are added to the raw components at a temperature of 40-5 C, while modified starch is used as a structure-forming agent, and salt-melting agent - phosphates, in this ratio of components, wt.

Hard rennet cheese 20.0-31.4 in low-fat cheese 13.9-27.8 av) butter 4.5-8.0 cream 4.2-5.0 so dry skimmed milk /4.9-6.6 to table salt 1.5 to salt-melting salt 1.8 structure former 0.2-0.5 water the rest. "

The use of such a dry mixture of salt-solvent-structure former significantly shortens the technological process of production of paste-like processed cheeses. Such a selection of components in the dry mixture is taken into account with the content of protein in the recipes of processed cheeses, since the process of protein melting depends mainly on the content of melting salt

From" and the structure former. The main component in this mixture is the melting salt. Its dose affects both the duration of the melting process and the quality of the processed cheese. When using components in recipes according to the degree of maturity, it is necessary to take into account the protein content in this raw material. The use of immature raw material 35 components in recipes requires the introduction of a dose of salt-melting salt - phosphate 1.595. If this dose is less than 1.595, the protein melting process will be inefficient, parts of unmelted protein will remain in the cheese mass. The use of mature raw components in -I recipes requires an increase in the dose of melting salt to 1.895. With an excess of melting salts over 1.895, the cheese acquires a softer consistency. Structure former - modified

Me starch in this cheese mass performs the role of forming the structure, its introduction from 0.2-0.595 affects av | 20 moisture-forming ability of cheese and its stabilization during storage. Its dosage less than 0.295 causes the appearance

T" of excess moisture, higher than 0.595 - excessive stickiness of processed cheese. The structuring agent in relation to the melting salt contributes to the process of protein melting" for samples of processed cheeses produced from mature and unripe raw materials are given in Table 1.

Thus, it is possible to obtain high-quality pasty processed cheese when the melting process is provided with such indicators as the degree of decalcification at the level of 75-8595 and the degree of peptization at the level of 50-57906. The method of production of pasty processed cheese is carried out as follows Raw components

It is prepared until melting and introduced into the boiler, and at a temperature of 40 55 C, a dry mixture of the structure-forming agent with the melting salt and water is added. The curd mass is melted at a temperature of 85923 with a holding time of 15 minutes, cooled to 7020 and directed to packaging. The curd mass is very hot and liquid, and at a temperature of 702C, it cools and solidifies and is easily stored in a plastic container. The finished product has the following physicochemical parameters : mass fraction of fat in dry matter 40.0 - 60095; mass fraction of moisture 61-65 95; mass fraction of food salt 1.595; 70 organoleptic indicators: taste and smell - moderately cheesy; consistency and appearance - delicate, oily, plastic, spreads well; the surface of the cheese is smooth, clean, not dried out; sectional view - the presence of a small amount of air cavities is allowed. Example 1. First, 4.8 kg of butter is placed in the bottom of the cauldron, then the components are added: cream 5.0 kg, hard rennet cheese 20.0 kg, low-fat cheese 27.8 kg, dry milk defatted 4.9 kg. A mixture of 1.8 kg of melting salt and 0.2 kg of structuring agent is mixed in dry form and added to the boiler at a temperature of 352, then water. The cheese mass is melted at a temperature of 8590 with a holding time of 15 minutes, cooled and directed to packaging. 100 kg of pasty processed cheese with a delicate, plastic consistency is obtained. Example 2 is carried out similarly to example 1, the component characteristics are given in Table 2. The introduction of a dry mixture of salt-melting salt and a structure former to the raw components in the boiler at a temperature of 402C. Example C is carried out similarly to example 1, the component characteristics are given in Table 2. The introduction of a dry mixture of salt- of the melter and structure former to the raw components in the boiler at a temperature of 4596. cm o vershovemayo 11110000 48025 In molyoyusukeznekirne 49 5055 z zo o so i-

Thus, the claimed method makes it possible to obtain a high-quality product characterized by a plastic consistency and homogeneous distribution of all the main components of the raw material. Processed cheeses produced on the basis of sour milk cheese, as well as on the basis of hard rennet cheese using a dry mixture, will allow to significantly reduce the time for the production of pasty processed cheese, as well as to reduce the complexity of the method.

Claims (1)

- The formula of the invention and" The method of production of pasty processed cheese, which includes the preparation of raw components, introduction of a mixture of melting salts and a structure former, mixing of the obtained curd mass, its melting, and packaging, cooling, which is characterized by the fact that the mixture of melting salts with a structure former is introduced -1 dry at a temperature of raw components of 40-52 in this ratio of components, wt. 90: (ee) hard rennet cheese 20.0-31.4 o 50 low-fat cheese 13.9-27.8 butter 4.5-8.0 l cream 4, 2-5.0 skimmed milk powder 4, 9-6.6 table salt 1.5 common salt 1.8 gF) structure former 0.2-0.5 gF water the rest. 60 Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2007, M 1, 15.01.2007. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. b5