RU2269267C2 - Method for producing of dried foamed cheese - Google Patents

Abstract

FIELD: milk industry.

SUBSTANCE: method involves cooling and cutting cheese into pieces; drying by microwave energy under vacuum from cooling temperature to temperature of 70 C under pressure of 80-5 mm of mercury column; grinding cheese to powdered state.

EFFECT: improved quality of ready product.

2 cl, 4 ex

Description

The invention relates to food and dairy industries and for the production of dried cheese.

A known method of producing dry granulated cheese by drying it in an air-gushing layer at 32-40 degrees C. With (Russian patent 2132137, publ. 1999).

A known method of obtaining processed cheese in the form of dry granules. This method includes grinding cheese, mixing it with water, the process of emulsification by grinding by pressure, cutting into granules and drying in a fluidized bed (Japanese patent 06014833, publ. 02.03.94,).

A known method of producing dry cheese, which consists in the fact that the finished cheese is frozen at a temperature of minus 18 - minus 28 deg. C for 12-24 hours, then pre-crushed to a grain size of 3-5 mm After that, the product is loaded into the chamber, where it is simultaneously dried in a fluidized bed at a temperature of 130-140 degrees C and grinding to a powder (Russian patent 2039447, publ. 1995).

The disadvantage of the above methods is the high energy intensity, the duration of the process and the decrease in quality due to the low porosity of the resulting finished product.

A known method of preparing dry cheese, which consists in the fact that in a vacuum tank with an internal heater far infrared light is placed cheese, cooled to 0 - minus 18 degrees C. With a pressure of 1-5 mm water column. In the first stage of primary drying, the temperature of the cheese does not exceed its cooling temperature. After reaching a cheese temperature of 20-45 degrees C. The power supply is turned off (Japanese Patent 604212, publ. 08.06.94).

The disadvantage of this method is its energy intensity.

The technical result that can be obtained using this invention is to improve the quality of the finished product.

The technical result is achieved due to the fact that in the method for producing foamed dry cheese, including cooling the cheese, slicing and drying under vacuum, the drying is carried out with microwave energy from a cooling temperature of up to 70 degrees C. Under vacuum at a pressure of from 80 to 5 mm Hg. Art until ready. The resulting dry foamed cheese, if necessary, can be crushed to powder, without losing the quality of the finished product.

The use of microwave energy for drying cheese makes it possible to obtain dry cheese with high porosity and hygroscopicity due to internal heating of the product, while the properties of the cheese are not lost. The use of vacuum slows down the oxidation of the dried product. Thus, the use of microwave drying under vacuum affects the improvement of the quality of the finished product.

The proposed temperature range of drying under vacuum makes it possible to obtain dry foamed cheese of any shape. Due to the fact that in the literature it is noted that the cheese is cooled to various temperatures before cutting, the drying range is selected from the cooling temperature to 70 degrees C. To carry out drying of more than 70 degrees C. It is impractical, because the organoleptic properties of the product are lost. Drying is carried out under vacuum so that the finished product does not change its color. Dry under pressure above 80 mmHg impractical due to the fact that there is an increase in temperature, which ultimately affects the quality of the finished product, and drying under pressure below 5 mm Hg leads to the duration of the process.

Examples of the method.

Example 1. They took chilled to minus 15 degrees. With a piece of cheese and cut into cubes with a face of 20 mm. Then it was placed in a microwave vacuum apparatus, where it was dried to a temperature of 40 degrees Celsius and at a pressure of 20 mm Hg. until ready. The result was a dry foamed cheese in the form of a hollow ball. Characteristics of the finished product: color - light yellow, taste and smell of natural cheese; structure - porous, hygroscopic; the finished product has a crispy taste.

Example 2. They took chilled to minus 5 deg. C a piece of cheese and cut into strips 1 cm thick and 3 cm long and 3 cm long. Then they were placed in a microwave vacuum apparatus and dried to a temperature of 50 deg. C at a pressure of 10 mm Hg. The result was a dry foamed product in the form of sticks. Characteristics of the finished product: the product is light yellow in color with the smell and taste of natural cheese; structure - porous, hygroscopic; the finished product has a crispy taste.

Example 3. They took chilled to 5 deg. With a piece of cheese and cut into cubes with a face length of 10 mm. Then the cheese cubes were placed in a microwave vacuum apparatus and dried to a temperature of 60 degrees C at a pressure of 60 mm Hg. The result was a dry foamed cheese in the form of a ball of light yellow color with a porous surface, crispy and tasteful to the original product.

Example 4. To obtain dry cheese in the form of a powder, conditional and substandard dry foamed cheese is taken and crushed in micromills or grinders to the desired powder fraction, which can be used for preparing breading mixtures, as an aromatic additive for instant dishes, chips, and test products.

Claims (2)

1. A method of obtaining a dry foamed cheese, including cooling, slicing cheese into pieces and drying under vacuum, characterized in that the drying is carried out with microwave energy from a cooling temperature of up to 70 ° C at a pressure of from 80 to 5 mm Hg 2. The method according to claim 1, characterized in that the dry cheese is ground to a powder.