RU2260285C1 - Melted cheese composition - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of melted cheese.

SUBSTANCE: composition for obtaining of melted cheese contains 24-35 wt% of cheeses to be melted, 18-35 wt% of butter, 12-20 wt% of milk products, 9-10 wt% of cheese-melting salt; 15-25 wt% of sand sugar, and sweet water the balance. Composition allows melted cheese of soft, plastic consistency and honey-nut tint of taste to be produced. Cheese of such composition provides general restorative and anti-sclerotic action.

EFFECT: improved quality, wider range and increased shelf life of melted cheeses.

4 tbl, 2 ex

Description

The invention relates to the food industry, namely the production of processed cheese.

Modified, functional products obtained by introducing biologically active components into their composition, which make it possible to give traditional products new properties, are becoming increasingly widespread. The systematic eating of such products has a positive regulatory effect on certain metabolic processes in the human body and thereby reduces or eliminates the negative consequences of malnutrition. Cream cheese for creating functional products is an ideal basis, as it has a wide range of flavors and a varied consistency, it contains complete proteins of animal origin, minerals, in particular calcium and phosphate salts, and has a high digestibility by the body.

Known dairy composition for the preparation of processed cheeses, containing cheese for melting, dairy products, butter, sugar, salt-melter and filler, such as honey, nuts [1].

The technical result is the expansion of the range of processed cheeses, the creation of a functional product with a restorative, anti-sclerotic effect.

This is achieved by the fact that the known composition for the preparation of processed cheese as a filler contains pollen (pollen) in the following ratio of components, wt.%:

Cheeses for melting 24-35 Dairy 12-20 Butter 18-35 Granulated sugar 15-25 Flower pollen 1-2 Salt Melter 9-10 Drinking water rest

The preparation of the composition is as follows. The cheese mass is melted in special apparatuses. The heating of the cheese mass in them is carried by the coolant through the wall of the tank. The order in which raw materials are laid depends on the type of processed cheese produced. When producing cheeses of 45-60% fat content, the following procedure for laying the components is recommended. In the apparatus for melting cheese make all the components of the mixture, except for butter, the mass is heated to a temperature of 65-70 ° C. After this, oil is added and melted until tender. When producing cheeses of 30-40% fat content, in order to avoid burning, a part of the oil is placed on the bottom of the boiler, then fat rennet cheese, low-fat cheese and milk powder. Lastly, melting salts and water are introduced into the boiler, the mass is melted and the rest of the oil is added. Powder pollen is introduced into the cheese mass at the end of melting in order to preserve the accompanying vitamins. During melting, the mixture of components is continuously mixed. The molten mass must be homogeneous and sufficiently fluid. The molten mass in the hot state is sent for packaging in cups of polymeric materials. Prepacked cheese is subjected to cooling at an air temperature of 9 ÷ 11 ° C in coolers. Duration of cooling from 30 minutes to 16 hours.

Example 1. Cheese recipe of 50% fat based on the standard creamy sweet cream cheese “Omichka” (per 1 ton in kg):

Table 1 name of raw materials kg Unsalted rennet cheese with a mass fraction of solids of 55%, fat in dry matter of 45% 220 Non-fat non-salted cheese with a mass fraction of dry matter of 40% 60 Skimmed dry cow milk with a dry matter content of 96% fifteen Fresh cream with a mass fraction of dry matter of 41.1%, fat 35% 150 Peasant oil with a mass fraction of dry matter of 75%, fat 72.5% 260 Granulated sugar 160 A mixture of sodium tripolyphosphate and sodium pyrophosphoric acid trisubstituted (food) with a mass fraction of dry matter of 20% 98 pollen fifteen Water 22 TOTAL: 1000

Example 2. The cheese recipe 30% fat based on standard cream cheese sweet honey (per 1 ton in kg):

table 2 name of raw materials kg Fresh unsalted cheese with a mass fraction of dry matter 55%, fat in dry matter 45% 150 Non-greasy, unsalted cheese, fresh from the press with a mass fraction of dry matter of 40% 72 Bold curd with mass fraction of dry matter 27%, fat 9% 100 Skimmed milk cow milk with a dry matter mass fraction of 96% twenty Peasant oil with a mass fraction of dry matter of 75%, fat 72.5% 220 Granulated sugar 185 A mixture of sodium tripolyphosphate and sodium pyrophosphoric acid trisubstituted (food) with a mass fraction of dry matter of 20% 103 pollen fifteen Drinking water 135 TOTAL: 1000

The resulting saturated yellow processed cheese has a pleasant milky taste, the texture is soft, soft, moderately dense, uniform throughout the mass of cheese.

The amount of pollen less than 1% is not enough to enrich the product qualitatively, more than 2% leads to a rise in the cost of production unreasonably from both an economic and biological point of view.

The biostimulating effect of pollen is explained by the presence in its composition of essential amino acids, vitamins, hormones and enzymes that take part and regulate the most important biochemical metabolic processes.

Table 3
Essential amino acids in pollen Amino acid Content% Arginine 4.6-6.0 Valine 5.8-11.2 Histidine 2.5-3.2 Isoleucine 5.1-7.0 Leucine 7.1-9.0 Lysine 6.3-7.7 Methionine 1.7-2.4 Threonine 4.1-5.3 Tryptophan 1.2-1.6 Phenylalanine 4.1-5.9

Pollen has a capillary-strengthening effect due to the presence of flavonoids, phenoxy acids, essential fatty acids, photosterols, phospholipids (lycithin, cephalin) in it. Fatty acids are represented by lauric, myristic, palmitic, stearic, arachidonic, oleic, linoleic, linolenic and others. In the complex, linoleic, linolenic and arachidonic acids have F-vitamin activity: acting as a component of prostaglandins, they perform the functions of regulators of hormonal activity in the human body, contribute to lowering cholesterol in the blood and removing it from the body.

Pollen strengthens the general condition of the body, activates the body's defenses, increases mental and physical performance. Fat in processed cheeses acts as a carrier of fat-soluble vitamins, and since pollen is the richest source of vitamins, their digestibility in this product is maximum.

Pollen is a complex concentrate of many nutritionally valuable and biologically active substances.

Table 4
The chemical composition of pollen Indicator Amount in g per 100 g of product Water 21.3-30.0 Dry matter 70.0-81.7 Protein (crude protein) 7.0-36.7 Carbohydrates - total 20.0-38.8 Including: fructose 19,4 glucose 14,4 Lipids (fats, fat-like substances) 12.38-20.0 Ash elements 0.9-5.5

The table shows that pollen contains a significant amount of carbohydrates, including glucose and fructose. Of the other sugars, pollen contains disaccharides - maltose and sucrose, polysaccharides - starch, fiber and pectin. In the production of processed cheeses to stabilize the consistency of cheese masses, to bind free water into bound water, to inhibit microflora, moisture-binding components - stabilizers are added. In the proposed composition, flower pollen is, due to the high content of carbohydrates, a stabilizer of biological nature.

Considering that processed cheese is obtained from secondary raw materials, it is possible to transfer the taste of processed cheeses with their defects to the resulting processed cheese. The introduced pollen supplement, transforming during the technological process, smooths out these defects and gives the cheese an individual taste with honey-nut tones.

Thus, the use of the proposed formulation allows you to get a functional product with anti-inflammatory, restorative effect, expand the range of dairy products. In addition, flower pollen, being a stabilizer of biological nature, made it possible to obtain processed cheese of a soft, plastic consistency, and to increase the shelf life.

Sourse of information

1. Collection of technological instructions for the production of processed cheese. Gosagroprom of the USSR. NGO "Uglich" VNIIMS. - Uglich, 1989 .-- S. 71, 74.

Claims (1)

Composition for the production of processed cheese containing cheese for melting, butter, dairy products, melting salt, granulated sugar and drinking water, characterized in that it additionally contains pollen (pollen), in the following ratio, wt.%: Cheeses for melting  24-35 Dairy  12-20 Butter  18-35 Granulated sugar  15-25 Flower pollen  1-2 Salt Melter  9-10 Drinking water  Rest