RU2830249C1 - Method of making cheese chips - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to dairy industry, and can be used for industrial production of cheese products. Method for preparation of cheese chips involves acceptance and preparation of raw materials, milling of hard cheese with fat weight fraction of 25 % to fine crumbs. Then one introduces quail egg powder, carrot juice, milled dried tomato and milled dried basil and stirs the mixture till homogeneous consistency. Obtained mass is evenly distributed in a layer with thickness of 1-2 mm on a baking sheet with a silicone mat and sent for drying at 200 °C for 8 minutes. Further, cutting into rectangular beds with size of 3×3 cm and left to cool for 30 minutes at room temperature, packed and marked. Chips are obtained at the following weight ratio of the initial components, g/100 g: hard cheese with fat weight fraction of 25% – 80; quail eggs powder – 10; carrot juice – 7; milled dried tomato – 2; milled dried basil – 1.

EFFECT: invention is aimed at expanding the range of cheese products, increasing the nutritive and biological value of the ready product, enriching with vitamins with macro- and microelements due to the components used, such as quail egg powder, which also contributes to the formation of a structure which is close to the structure of potato chips.

1 cl, 2 tbl

Description

The invention relates to the food industry, in particular the dairy industry, and can be used for the industrial production of cheese products.

A method for producing dry foamed cheese is known, including cooling, cutting the cheese into pieces and drying under vacuum, characterized in that the drying is carried out using microwave energy from a cooling temperature of up to 70°C at a pressure of 80 to 5 mm Hg (Patent No. 2269267 Method for producing dry foamed cheese IPC A23C 19/00 A23C 19/086).

The disadvantage of this method is the stage of preliminary cooling (freezing) of the cheese before its molding and drying. This stage requires additional costs, which increases the cost of manufacturing the product. In addition, freezing destroys the protein structure, which affects the quality of the product. Also, cheese obtained at low temperatures has low biological value and the consistency becomes more crumbly.

Also known is a method for producing chips from natural cheese, which includes cutting cheese slices, applying flavorings to them, if necessary, processing them in a microwave oven with simultaneous drying under vacuum conditions until a foamed structure is obtained, cooling and packaging the resulting chips, characterized in that the cheese is cut into slices 2.0-2.5 mm thick, before processing the slices are placed on a needle stand, which is placed in the above-mentioned microwave oven under vacuum conditions, processed until the above-mentioned foamed structure is obtained for 30-60 s at a pressure of 4-8 mm Hg and a specific microwave field power of 0.9-2.3 kW/kg (Patent No. 2 489 890. Method for producing chips from natural cheese IPC A23C 19/09).

The disadvantage of the known method is the low nutritional and biological value of the product.

The technical task of the invention is to expand the range of cheese products, increase the nutritional and biological value of finished products, enrich them with vitamins, macro- and microelements due to the components used, such as quail egg powder, which also contributes to the formation of a structure that is close to the structure of potato chips.

To solve the technical problem, a method for preparing cheese chips is proposed, including receiving and preparing raw materials, grinding hard cheese with a fat mass fraction of 25%, adding recipe components, mixing, rolling into a layer, drying, cooling, packaging, labeling, while the chips are obtained with the following mass ratio of recipe components, g/100 g:

hard cheese with a fat content of 25% - 80;

quail egg powder - 10;

carrot juice - 7;

chopped dried tomato - 2;

chopped dried basil - 1.

Dry melange contains proteins, fats and carbohydrates. The vitamin complex is represented by vitamins A, B, E, PP, beta-carotene, minerals: calcium, sodium, magnesium, fluorine, zinc, iron, molybdenum, nickel. The main useful substances in it - proteins, polyunsaturated fatty acids, vitamins and minerals - do not disintegrate when frozen and when consuming melange, they get into dishes almost unchanged.

Basil has excellent digestive and anti-inflammatory properties, helps maintain pH levels, control acidity and remove toxins, helps in purifying the blood, building and strengthening the immune system to fight infections and diseases.

The method for preparing cheese chips is as follows.

Hard cheese with a fat content of 25% is ground into fine crumbs, quail egg powder, carrot juice, chopped dried tomato and chopped dried basil are added, mixed until a homogeneous consistency is achieved and the mass is evenly distributed onto a baking sheet covered with a silicone mat in a layer 1-2 mm thick and sent for drying at 200°C for 8 minutes, then cut into rectangular layers measuring 3x3 cm and left to cool for 30 minutes at room temperature.

The technical result of the invention consists in expanding the range of cheese products, increasing the nutritional and biological value of finished products, enriching them with vitamins, macro- and microelements due to the introduction of natural and dry quail egg powder and crushed dried basil.

The method is illustrated by the following example.

Hard cheese with a fat content of 25% is ground into fine crumbs, quail egg powder is added; carrot juice; chopped dried tomato and chopped dried basil, mixed until a homogeneous consistency is achieved, the mass is evenly distributed onto a baking sheet covered with a silicone mat, in a layer 1-1.3 mm thick, and sent for drying at 200°C for 8 minutes, then cut into rectangular layers measuring 3×3 cm and left to cool for 30 minutes at room temperature.

Chips are obtained with the following mass ratio of recipe components, g/100 g:

hard cheese with a fat content of 25% - 80;

quail egg powder - 10;

carrot juice - 7;

chopped dried tomato - 2;

chopped dried basil - 1.

Organoleptic and physicochemical indicators are presented in Table 1.

Table 1 - Organoleptic and physicochemical indicators of cheese chips

Name of indicators Indicators by examples 1-1.3 mm Consistency thin, crumbly Mass fraction of moisture, % 3 Color from pale yellow to yellow with characteristic inclusions Taste and smell without foreign tastes and odors

The studies of nutritional and biological value are presented in Table 2.

Table 2 - Nutritional and biological value studies

Name of useful substances According to the prototype, Mr. Cheese chips with added quail egg powder, g. Squirrels 23.2 36.25 Fats 29.5 40.59 Valin 1.69 2.57 Isoleucine 0.97 1.5 Leucine 1.93 2.96 Lysine 1.53 2.58 Methionine 0.54 1.26 Methionine + Cysteine 0.75 1.18 Threonine 0.92 1.53 Tryptophan 0.66 0.9 Phenylalanine 1.22 1.85 Iron, Fe 0,001 0.033 Potassium, K 0.088 0.232 Calcium, Ca 0.88 0.934 Magnesium, Mg 0.035 0.067 Vitamin B4 0.0154 0.5378 Vitamin PP 0.0061 0.00625 Vitamin B1 0,00004 0,00017 Vitamin B2 0,0003 0.00109 Vitamin B5 0,0003 0.00206 Vitamin B6 0,0001 0.00025 Phosphorus, P 0.5 0.726 Sodium, Na 0.81 0.951 Zinc, Zn 0.0035 0,00497 Manganese, Mn 0,0001 0,00014

The implementation of the proposed method allows to obtain a product with high biological value, enriched with vitamins, minerals and essential amino acids.

The product is ready to use, has high consumer and organoleptic properties and can be recommended for consumption by a wide range of consumers, including children.

Claims (6)

A method for preparing cheese chips, including receiving and preparing raw materials, grinding hard cheese with a fat content of 25% to fine crumbs, then adding quail egg powder, carrot juice, chopped dried tomato and chopped dried basil, mixing until smooth and evenly distributing the mass onto a baking sheet covered with a silicone mat in a 1-2 mm thick layer and drying at 200°C for 8 minutes, then cutting into rectangular layers measuring 3×3 cm and leaving to cool for 30 minutes at room temperature, packing and labeling, with the chips being obtained at the following mass ratio of the original components, g/100 g: Hard cheese with a fat content of 25% – 80; Quail egg powder – 10; Carrot juice – 7; Crushed dried tomato – 2; Chopped dried basil – 1.