SU1551322A1 - Processed cheese - Google Patents

Abstract

The invention relates to the dairy industry, in particular to the production of milk-based processed cheeses. The aim of the invention is to reduce the cost of the product, improving its organoleptic properties. To obtain the product, the following components are used, wt%: hard rennet cheeses 48-51, low-fat cheese for melting 5.2-7.5, cow's skimmed milk powder 1.4-1.7, Provencal mayonnaise with a dry matter content 70-75% 15.0-15.8, fresh-minced garlic with a solids content of 14-16% - 2.3-2.7, a mixture of sodium tripolyphosphate and trisubstituted pyrophosphate acid 10.0-10.5, drinking water - rest. In addition, the product additionally contains mashed beetroot with a solids content of 12-16% - 4.7-5.2% and citric acid 0.19-0.21%, 1 Cp. F-crystals.

Description

one

(21) 4424855 / 30-13, 4423883 / 30-13

(22) 05.11.88

(46) 03/23/90. Bul № 11

(71) Technological Design Institute Tajikagroprom- project and Dushanbe Cheese Factory

(72) G.I. Kuzova, S.I. Yakimovich,

L.I. Resh, T.N. Albegova and H.M. Saidov

(53) 637.333.94 (088.8)

(56) Road Cheese. TU 49657-80.

(54) CHEESE COOL

(57) The invention relates to the dairy industry, in particular to the production of processed cheese on the dairy

.basic. The aim of the invention is to reduce the cost of the product, improving its

organoleptic properties. To obtain the product, the following components are used, wt%: hard rennet cheeses 48-51, low-fat cheese for melting 5.2-7.5, cow's skimmed milk powder 1.4-1.7, Provensal mayonnaise with a solids content of 70- 75% 15.0-15.8, freshly ground garlic with a dry matter content of 14-16% 2.3-2.7, a mixture of sodium tripolyphosphate and sodium tri-substituted pyrophosphate acid 10.0-10.5, drinking water - the rest. In addition, the product additionally contains beet puree with a solids content of 12-16% in an amount of 4.7-5.2% and citric acid 0.19-0.21%. 1 hp f-ly.

(L

The invention relates to the dairy industry, in particular to the production of milk-based processed cheeses.

The purpose of the invention is to reduce the cost of the product, improving its organoleptic properties. l

The preparation of processed cheese is carried out as follows.

A portion of water is placed in the melting tank to avoid burning, then rennet cheese, low-fat melting cheese, and skimmed milk powder. After that, salt-melters are added to the tank, water and the contents are heated to 70i2 ° C. The mixture is kept at this temperature for 15 minutes, stirring continuously.

As soon as the mixture is melted, garlic, beetroot and citric acid are added and the temperature of the melt is raised to

804 g2 ° C. The melt is kept at this temperature for 3-5 minutes, continuously stirring, after introducing Provencal mayonnaise into it. The molten mass should be uniform and sufficiently fluid. To obtain a more homogeneous mass (without bubbles) and remove unwanted odors, it is recommended to use a vacuum (500-550 mm Hg) when melting the cheese. The melted cheese mass in hot condition is sent for packaging into plastic cups. Prepackaged processed cheese is cooled at an air temperature of 9 ± 1 ° C in tunnel or belt type coolers. The duration of cooling depends on the method of cooling and ranges from 30 minutes to 16 hours. Cheeses are stored for no more than 30 days from -3

Up to and not more than 20 days from 0 to 4 ° C Lrie relative humidity §0-85%.

Garlic and beetroot are subjected to preliminary and special treatment. Garlic is sorted, peeled off the shell, for which the garlic is soaked in water at 50-70 ° C and kept for 0.5-2 hours. After the steeping, cover leaves are removed, the upper part of the head is cut off - the eye. Peeled garlic is washed in cold water and passed through a chopper.

Beets are subjected to sorting, primary washing, peeling, secondary washing, grinding. Primary washing is performed in clean running water until all contaminants and impurities are completely removed. With significant contamination, the beets are soaked for 30 minutes in cold water. Next, pour the beets with cold water until the tubers are completely submerged and boil until ready. The duration of the heat treatment and the temperature are chosen based on the specific conditions, condition of the thermal equipment, grade and size of the beets. Boiled beets quickly washed with cold water, free from the skin and passed successively through the top and rolling or twice through the top.

The established ratio of mayonnaise and garlic, as well as their quantitative correlation with other components of the composition, determines not only good taste, but also a dense stable conis

test dough, despite the relatively large addition of myonez. A reduction in the content of rennet cheese in comparison with other processed cheeses of the same group does not impair the organoleptic and structural-mechanical indices. In addition, the proposed composition provides for the introduction of non-dairy, plant-based fats. The proposed KOM position contains a protein-fat emulsion similar to dairy fat in a lipid composition and in some indicators to a reference fat, which makes it possible to replace butter in the recipe without reducing the biological value of the product.

Example 1. To obtain 1 ton of product, 450 kg of rennet cheese are taken.

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solid, for example Dutch, cheese. 60 kg of fat for melting, 12 kg of skimmed milk powder, table Provensal mayonnaise 145 kg, garlic, fresh ground 20 kg, a mixture of sodium tripolyphosphate and sodium pyrophosphate 97 kg, drinking water 236 kg. The mixture is melted, homogenized, packaged, cooled. The resulting product has a moderately spicy, slightly sour taste. There is a slight smell of garlic and mayonnaise. The consistency is watery due to the low content of rennet cheeses and a large amount of water.

Example 2. To obtain 1 ton of product, 480 kg of hard rennet cheese, low-fat cheese for melting 65 kg, 14 kg of skimmed milk powder, table provenon milk 150 kg, ground ground 24 kg garlic, sodium tripolyphosphate mixture and sodium trisubstituted pyrophosphate 100 kg are taken; drinking water of 188 kg and all operations are carried out according to the above technology. The resulting product has a good non-drying surface. The consistency is acceptable dense, uniform throughout the mass, smearing with the presence of filler particles - garlic. The taste is moderately spicy, pronounced cheesy, slightly sour with a taste of garlic and mayonnaise.

Example 3. To obtain 1 ton of product, take rennet solid cheese 500 kg, low-fat cheese for melting 72.2 kg, skimmed dry cow milk 16.8 kg, Provensal mayonnaise 153.3 kg, fresh ground garlic 25 kg, a mixture of sodium tripolyphosphate and sodium pyrophosphate trisubstituted 102 kg, drinking water 150.7 kg. The mixture is processed according to the specified technology. The resulting product has a flat non-drying surface. The consistency is moderately dense, uniform throughout the mass, slightly smearing with the presence of filler particles - garlic. The taste is moderately spicy, pronounced cheesy, slightly sour with a taste of garlic and mayonnaise.

Example 4. To obtain 1 ton of product, 510 kg of hard rennet cheese, low-fat cheese for melting 75 kg, skim milk powder, 17 kg, Provencal mayonnaise, 158 kg, fresh ground garlic, 27 kg, mixture, sodium tripolyphosphate and sodium pyrophosphate of three substitutes 105 are taken. kg, drinking water 128 kg. The mixture is processed according to the specified technology. The resulting product has a dense, but within the condition of the surface. The mass is bulging with the presence of filler particles - garlic. The taste is sharp, pronounced cheesy. There is a pleasant taste of garlic and mayonnaise.

Example 5. To obtain 1 ton of product, take rennet cheese of 550 kg hard weight, low-fat cheese to melt 80 kg, carrot-based milk powder Example 8. To obtain one ton of product, take 450 kg of hard rennet cheese, for example Dutch, low-fat cheese to melt 50 kg , skimmed milk powder 10 kg, provencal mayonnaise 140- / c garlic fresh ground 20 kg, fruit (40 g) 40 kg, citric acid JQ food 1.5 kg, a mixture of sodium tripolyphosphate and sodium pyrophosphate 90 kg, drinking water 218 5 kg The mixture is melted, homogenized, cooled. 15 The resulting product has a poor but spicy, slightly sour taste. Feel with a slight smell of garlic. Consistency

pale pink and ramified due to the high water content

renny dry 18 kg, mayonnaise Pro-20 and a small amount of cheeses rennet

vansal 160 kg, garlic fresh ground 29 kg, a mixture of sodium tripolyphosphate and trisubstituted pyrophosphoric acid 108 kg, drinking water

75 kg. Obtained after carrying out 25 th to melt 52 kg of milk powder

melting according to a known technology, the mass has a pronounced cheesy smell. The taste is spicy with a strong smell of garlic and mayonnaise. Consistency dry maloplastic. During storage, the surface is covered with a grid of cracks.

Example 6. The component ratio was maintained in Example 3 except for the content of mayonnaise and garlic. Mayonnaise took 165 kg, garlic 19 kg at a mutual ratio of 8.6: 1. The resulting product feels the predominant flavor of mayonnaise, clogging the smell and taste of garlic.

PRI me R 7. The component ratio was maintained according to example 3 with a change in the ratio of mayonnaise and garlic to 4: 1, i.e. mayonnaise took 140 kg, garlic 35 kg. The resulting product has a strong smell and taste of garlic, impairing consumer properties of the product.

Thus, as follows from the above examples, proposed by

example 3, the ratio of the components of the EP mixture of sodium tripolyphosphate and sodium

It is optimal in taste and organoleptic characteristics. The formulations of Examples 2 and 4 may be acceptable.

Cheese has high organoleptic characteristics, pleasant taste. Flavoring additives - mayonnaise and garlic - increase the nutritional and vitamin value of the product.

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trisubstituted pyrophosphate 102 kg, drinking water 115.9 kg. The mixture is processed according to the specified technology. The resulting product has a flat non-drying surface. The consistency is moderately dense, uniform over the entire surface and mass, slightly smearing with the presence of beet and garlic particles .. The taste is moderately spicy,

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Example 8. To obtain one ton of product, take 450 kg of hard rennet cheese, for example Dutch, low-fat cheese, for melting 50 kg, 10-kg non-fat dry milk, Provencal 140- / kg mayonnaise, fresh ground garlic 20 kg, beetroot (moth) 40 kg, citric acid Q food grade 1.5 kg, a mixture of sodium tripolyphosphate and sodium pyrophosphate trisubstituted 90 kg, drinking water 218.5 kg. The mixture is melted, homogenized, cooled. 5 The resulting product has a poorly spicy, slightly sour taste. There is a slight smell of garlic. Consistency

pale pink in color due to high water content

groups.

Example 9. To obtain one ton of product, 480 kg of hard rennet cheese, low-fat cheese are taken.

14 kg of fat-free, Provencal mayonnaise 150 kg, garlic ground fresh 23 kg, beetroot (m coty) 47 kg, edible citric acid 1.9 kg, a mixture of sodium tripolyphosphate and sodium pyrophosphate 100 kg, drinking water 152.1 kg. Melted cheese is prepared according to the indicated technology. The resulting product has a non-drying surface. The consistency is moderately dense with uniformly interspersed filler particles - beets and garlic. The taste is cheesy, spicy, slightly sour with a taste of garlic and mayonnaise with some lemon tonality

Example 10. To obtain one ton of product, take rennet solid cheese 500 kg, low-fat cheese for melting 55 kg, skim milk powder 16.8 kg, Provencal mayonnaise 153.3 kg, freshly ground garlic 25 kg, beets ( ) 50 kg, citric acid food 2 kg,

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trisubstituted pyrophosphate 102 kg, drinking water 115.9 kg. The mixture is processed according to the specified technology. The resulting product has a flat non-drying surface. The consistency is moderately dense, uniform over the entire surface and mass, slightly smearing with the presence of beet and garlic particles .. The taste is moderately spicy,

pronounced cheesy, slightly acidic with a spicy flavor of garlic, beetroot, mayonnaise with a mild lemon tonality.

Example 11. To obtain one ton of product, 510 kg of rendered solid cheese, 58% of low fat cheese for melting, 17 kg of nonfat dry milk, 158 kg of Provencal mayonnaise, 27 kg of fresh garlic, beetroot (mous) 5 | 2 kg, acid are taken. citric food 2j, 1 kg, a mixture of sodium tripolyphosphate and sodium pyrophosphate three-time: another 105 kg, drinking water 9 | 0.9 kg. The processing mode is maintained according to a known scheme. The resulting cheese has a flat non-drying surface, dense, but within the normal range. Mass is smeared with the presence of filler particles: garlic and mayonnaise. The taste is spicy, pronounced cheese, slightly sour with a taste of black tea and mayonnaise. There is a lemon tonality. The sense of balance of all components does not disappear.

Example 12. To obtain one ton of product, 515 kg of raw solid cheese, 60 kg of nonfat cheese for melting, 18 kg of skimmed milk powder, Provensal mayonnaise 160 kg, fresh ground Garlic 29 kg, beetroot (mother s) 33 kg are taken food citric acid 2, 3k sodium mixture of sodium tripolyphosphate and sodium trisubstituted trisubstituted t08 kg, drinking water 74.7 kg. The processing mode is the same. The mass obtained after melting has an overly pronounced cheesy smell. The taste is tangy with a strong taste and smell of garlic, "beetles, mayonnaise. There is a disproportion in the components. Consistency dry maloplastic. During storage, the surface is covered with a trepan mesh.

Example 13. The component ratio was maintained according to Example 3, in addition to the content of aromatic and nkusovye additives. In particular, mayonnaise took 160 kg, garlic 20 kg, beets 48.3 kg, retaining the content of citric acid at the level of 2 kg. The resulting product has a translucent taste of mayonnaise with insufficient smell and taste of garlic and beets.

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Example 14. The component ratio was maintained in Example 3 by varying the ratio of the contents of mayonnaise, garlic and beet in the direction of a significant increase in the content of garlic and beet. Mayonnaise was left in the amount of 140 kg, but the garlic content was increased to 32 kg, and beets to 56 kg. The resulting product has an excessive smell of garlic and boiled beets, deteriorating consumer properties of the product.

As follows from the examples given, the ratio of the components proposed in example 10 is optimal both in taste and in organoleptic characteristics. The formulations in examples 9 and 11 can be considered acceptable.

Using the proposed formulation allows to obtain a product with unusual taste with sufficient nutritional and vitamin value. With good consumer properties of processed cheese, it is relatively inexpensive, since the recipe provides for the substitution of animal oil for fats of non-dairy origin, which are close in lipid composition to milk fat.

Claims (2)

1. Processed processed cheese, hard rennet cheeses, low-fat cheese for melting, non-fat dry cow milk, salt-melters are a mixture of sodium tripolyphosphate and trisubstituted pyrophosphate, drinking water, characterized in that, in order to smother the product, improve its organoleptic properties it additionally contains Provencal mayonnaise and freshly ground garlic in the following ratio of components, May.%: Rennet cheeses hard48-51 Low-fat cheese for melting 5.2-; 7.5 cow's milk dry non-fat 1 | 4-1,7 Provencal Mayonnaise with a dry matter content of 70-75% 15.0-15.8 Freshly ground garlic with a dry matter content of 14-16% 2.3-2.7 9155132210 A mixture of tripolyphos 2. Cheese according to claim 1, of tl and h of sodium gofata and nat-and, so that it additionally ri pyrophosphorus contains beet puree with acidic trimerase solids 12-16% in the amount of scion 10,0-10,54,7-5,2% and citric acid food Drinking water the rest of the amount of 0., 19-0,21%.