Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
  • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
  • A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
  • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
  • A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk

Definitions

• the invention relates to no coated mixed cheese-and milk protein- based food product and the method of its industrial preparation as a frozen or a chilled convenience food, which is heat treated by baking, frying, or deep-frying before consumption.
• coated industrially prepared food which are frozen or chilled during the production and for consumption are heat treated by baking, frying, grilling or heating are known from food processing of fish and fish products, poultry, pork and beef, vegetables, fruit, cereal and nuts and their combination.
• the frozen components are first formed into blocks under high pressure after which are cut to the resulting shape - pieces, fingers, small balls, blocks, squares, etc. and these are then coated and frozen (In: Food Review, 13 (1) 19, 1986).
• coated components are short-time fried to strengthen the coating or coatings (a temperature approx. from 150°C to 250 °C, for 15 to 60 seconds), they are then cooling or freezing (a temperature from - 18°C to -40 °C).
• the slice of cheese represents, in this type of coated frozen product, only the minor part of the cheese base (max. to 25 wt.% of the product's weight) and the basic bread component and the multiple-layer coating material on the basis of bread crumb and additives represent the main part of the product.
• the piquant cheese stuffing for food which can be frozen and it is meltable during repeated heat treating without fat separation and stuffing maintains organoleptic properties of cheese.
• This stuffing consists of max.40 to 85-wt.% weight of cheese, 10 to 25 wt.% of oil and fat, 2 to 20 wt.% of moisture stabiliser and 1 to 5 wt.% of emulsif ⁇ er.
• These additives to cheese provide stability of oil/ water emulsion and they also as follows modified the viscosity of stuffing to the required value.
• This stuffing must be heat treated before its giving into the resulting food product.
• This stuffing is beneficially pasteurised before its extrusion into the food product, which created simultaneously the firm outside coating.
• This baked cheese product contains a cheese core and one or more coating layers, which consist of breadcrumbs or dough. Coating layer is joined to the cheese layer by heating its surface. By this way the cheese get soft and then on so softened
• the freeze treatment causes both segregation (loose moisture) and destabilisation in the cheese (texture).
• segregation loose moisture
• destabilisation in the cheese (texture).
• flavouring and 135 aromatic additives which include meat, vegetables or their combinations, wherein the content of these additives should be between 5 to 40 wt.% of the total product 's weight.
• the method of preparation of food product according to the invention is characterised by the following operations: At first, grating or grounding of natural
• the final preparation of product before consumption is frying, deep-frying, 150 grilling or baking. It is not needed to coat of basic mixture.
• the heat treatment resulted in a natural strengthening of basic mixture surface and at the same time the naturally soft consistency of frying product is retained.
• HHR can be characterised as follows: the dry matter approx. 20 to 50 wt.%, acidity approx. 20 to 40 °SH with the content of casein proteins 70 to 80 wt.% and 20 to 30 wt.% of whey proteins in their combination.
• the binder according to the patent application means a mixture of 5 to 50 wt.% breadcrumbs, 5 to 30 wt.% stabiliser and 40 to 85 wt.% modified starch
• the food product consists of basic mixture which is generated from 70 wt.% 170 of grated Edam cheese (e.g. Eidamska teh/ ⁇ - type), 20 wt.% of LHR or HHR into which 10 wt.% of binder is added.
• the basic mixture is formed into shape of fingers or rolls, or balls.
• the basic mixture of this food product comprises 70 wt.% of natural cheese 175 Moravsky bochnik-type, 10 wt.% LHR and 10 wt.% of another meat- type component, in our case it is sausage product and 10 wt.% of binder.
• the food product comprises the basic mixture containing 70 wt.% of cheese Eidamska tehla (Edam brick cheese) -type, 10 wt.% of LHR, 8 wt.% of meat 180 additive and 12 wt.% of binder.
• Eidamska tehla Edam brick cheese
• the food product comprises the basic mixture of 60 wt.% low-heated cheese of Edam-type, 20 wt.% of milk proteins, a combination of LHR and HHR, and 20 wt.% of mixture's weight of flavouring vegetable additives, aroma and binders.
• the forming of basic mixture is the same as in Example 1.
• the food product comprises the basic mixture of 60 wt.% high-heated cheese (e.g. Emental-type or Moravsky bochnik-type), 20 wt.% of LHR and 20 wt.% of basic mixture weight represents flavouring additives of smoked meat and binder.
• high-heated cheese e.g. Emental-type or Moravsky bochnik-type
• 20 wt.% of LHR e.g. Emental-type or Moravsky bochnik-type
• 20 wt.% of basic mixture weight represents flavouring additives of smoked meat and binder.
• the food product comprises the basic mixture which is prepared of a combination of two different cheese type with a part of 70 to 90 wt.%, 5 wt.% to 15 wt.% of binder additive and a 5 to 30 wt.% of combination of milk proteins, wherein the minimum dry matter content is 50 wt.%.
• the basic mixture can be flavoured with meat in amount of 10 to 20 wt.% or vegetable in amount of 10 to 15 wt.% on the weight of basic mixture.
• the shape of resulted product can be in form of "fingers" from 90 to 120 mm in length and thickness approximately from 14 to 22 mm. Croquettes can be also made with diameter of 16 to 30 mm.
• the product can be prepared in the shape and size of children's sponge cakes etc.
• the method of preparation the food product according to the invention is simple and consists in the following steps.
• LHR low heated rennet curd
• all components of basic mixture are mixed together in determined parts according to the invention and the result is the creation of homogenous basic mixture. During the mixing it can be, but it is not necessary, added flavourings and aromatic additives into the basic mixture.
• the homogenised basic mixture is formed in dosing and forming machines for example in machine REON in arbitrary shape, in our example in shape of croquettes with diameter of 20 to
• the final products are vacuum packed in transparent foils and placed into a consumer carton box 15 pieces of croquettes per box.
• a consumer amount of shaped food product according to the invention, packed into PVC shapers for example 4 pieces per shapers, is prepared after freezing or cooling to expedition.
• the storage life depends on the type of final product treatment, 2 or more months for frozen product, 30 days for chilled product.
• the product is cooled to the temperature of 5 °C or frozen to the temperature of - 18 °C or of -30 °C according to the requirement for durability of final product.
• the final preparation for consumption is for example by classical frying or deep-frying in hot oil for approximately 2 minutes.
• these products can be pre- fried (at the temperature of 180 °C, for approximately 30 sec). Pre-frying is not needed for achieving shape cohesion of the product in view of the product composition. The product without pre-frying was subjectively as having better taste.
• the frozen or chilled food product has taste and sensory characteristics of freshly fried cheese.
• the product In frozen condition, the product can be stored for a long time. It can be heat treated by conventional frying, baking or grilling for consumption with not danger of leakage of the cheese.
• LHR or HHR to the product increases its biological value and gives it the character of a "lighter" (dietetic) product.
• the 245 LHR and HHR represent low-heated and high-heated rennet curd, respectively.
• These milk proteins which are obtained from dairy products (for example buttermilk, whey, milk, etc.), include whey or casein proteins or their combination.
• milk proteins (LHR, HHR) with content of dry matter 20 to 25 wt.%, with acidity 20 to 40 °SH.
• the part of whey 250 proteins represents 20 to 30 wt.% and casein proteins 70 to 80 wt.%, in the case of a combination.
• the addition of whey protein, or a combination of casein and whey proteins, into the basic mixtures has positive effects on maintaining the physical characteristics of the basic mixture during heat treatment (e.g. deep- frying in oil), and addition of oil or other fats are not demanded.
• the whey and casein proteins of the LHR and HHR have positive effects with regards to smoother taste and reduced acidity of the product.
• the final result of this is a pleasant milky taste of the product.
• the texture of the product is smooth. After cooling down, the product remains soft and tasty, having the typical taste of cheese or flavoured cheese. If heat treated by conventional
• the basic mixture can be easily formed into any shape, such as e.g. fingers, rolls (tubes), squares, blocks or balls.
• the final product has very good shape stability even if subject to freezing, defrosting, or heat treatment after freezing or before
• the product is very suitable for industrial processing, has long-term shape stability and long shelf life. Very favourable is the comparison between the production price and the 270 consumer benefits, inclusive of technological properties from the point of view of production, also final treatment before consumption and dietetic properties as a food. Besides above - mentioned positive effects, also the organoleptic characteristics of natural cheese are remained in this product.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Dairy Products (AREA)

Applications Claiming Priority (2)

Publications (1)

Family

ID=20435794

Family Applications (1)

Country Status (3)

Cited By (2)

Citations (10)

• 2000
  • 2000-02-28 SK SK278-2000A patent/SK2782000A3/sk unknown
• 2001
  • 2001-02-23 WO PCT/SK2001/000003 patent/WO2001064042A1/en active Application Filing
  • 2001-02-23 CZ CZ2001702A patent/CZ2001702A3/cs unknown

Patent Citations (10)

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