Composition for processed cheese

FIELD: food industry.

SUBSTANCE: processed cheese composition contains, wt %: rennet hard cheese in an amount of 55.0, low-fat curd in an amount of 15.0, a dairy product,represented by cream from cow's milk with the fat content of 10%, in an amount of 20.0, melting salt in an amount of 1.0, a functional ingredient which is represented by amaranth flour, in an amount of 3.0, and drinking water is the rest.

EFFECT: increasing the food and biological value, improved organoleptic indices and imparting to it functional properties.

2 tbl, 2 ex

 



 

Same patents:

FIELD: food industry.

SUBSTANCE: jars filled with compote are heated in a 150°C air flow at a rate of 8.5-9.0 m/s during 8 minutes and in 100°C water during 18-20 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 20 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned with a frequency equal to 0.166 s-1.

EFFECT: method allows to reduce the process duration, enhance the product quality, prevent thermal breakage of containers and simplify the technological process and the apparatus design.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-3000. The jars filled with compote are heated in a 150°C air flow at a rate of 1.5-2 m/s during 26 minutes and in 100°C hot water during 25 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 30 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.33 s-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-500. The jars filled with compote are heated in a 120°C air flow at a rate of 8.5-9 m/s during 9 minutes and in 100°C water during 15 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.133 s-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to flour-grinding, food concentrate, cereal, confectionary, bakery, starch- and sugar-processing industries, and may be used to control process of thermal treatment of dispersed food products, namely, grain, cereal, flour, starch, sand sugar, dried and finely ground breadcrumbs, etc. The method is realised as follows: dispersed food product is prepared. Flat sample of loose layer is formed by pouring of dispersed product into reservoir. Ambient temperature and product temperature on upper surface of loose layer are measured. Ambient temperature around sample is maintained constant. Continuous infrared heating of sample to specified temperature is carried out. Upper surface of sample of loose layer is exposed to infrared radiation by radiant flux in oscillating mode. Temperature field is detected on upper surface and inside sample during infrared heating, as well as amplitude of oscillations of average temperature of sample during infrared heating in oscillating mode. Value of radiant flux of infrared energy is measured on upper surface of sample during infrared heating, as well as amplitude and frequency of oscillations of radiant flux of infrared energy on upper surface of sample during infrared radiation in oscillating mode. Angle of phase shift of radiant flux and average temperature of sample is determined in infrared radiation in oscillating mode. Produced data is used to calculate integral radiating ability of dispersed food products according to author's formula given in invention formula.

EFFECT: using method of invention will make it possible to increase efficiency of technological process control and accordingly to increase yield of target product, to reduce time of process and to increase accuracy of quality parametres control due to higher accuracy and reliability of measurement facilities.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to flour grinding, food-concentrates, cereals, confectionery, bakery, starch-and-sugar-processing and may be used for control of the process of thermal treatment of dispersive food products, such as grains, cereals, flour, sand sugar and salt. The method is implemented as follows. The dispersive food product is prepared. One forms a flat sample of the sifted layer by way of the dispersive food product sifting into a vessel. One measures environmental temperature and food product temperature on the upper surface of sifted layer. Environmental temperature is maintained around the sample at a permanent level. One performs uninterrupted infrared heating of the samplel to a specified temperature. One performs infrared treatment of the upper surface of the sifted layer sample with a radiant flux in oscillating mode. One determines temperature field on the upper surface of and inside the sample in the process of infrared heating. One determines oscillation amplitude of the sample medium temperature in the process of infrared treatment in oscillating mode. One measures the infrared energy radiant flux quantity on the sample upper surface in the process of infrared heating. One measures amplitude and frequency of oscillation of the infrared energy radiant flux on the sample upper surface in the process of infrared treatment in oscillating mode. One determines the angle of phase displacement of the radiant flux oscillation and the sample medium temperature in the process of infrared treatment in oscillating mode. One calculates integral absorption capacity of dispersive food products according to a patented formula explained in the invention formula.

EFFECT: invention allows to enhance yield of the target product, to reduce the time of technological processes implementation and to enhance precision of control of qualitative properties due to a higher precision and reliability of measurement instruments.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder from quartz glass, with an electric heater installed on it, made in the form of a high-resistance spiral coiled on its surface and fixed by heat-insulation with reflective inner surface, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the gap between them of not greater than 4 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder with an electric heater with reflective inner surface installed on it, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the annular gap between them of not greater than 2 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology of processing liquid substances like milk, juice etc. Device consists of pasteurisation chamber comprising several modules sequentially, parallely or jointly with help of conduits connected. Each module comprises operational cylinder with mounted inside quartz tube with split for leaking treated liquid not exceeding 2 mm. Source of infrared rays is installed into quartz tube.

EFFECT: improving quality of treating food product due to simplification of forming thin coat in operational cylinder and reducing energy costs by 15% with the same productivity.

1 dwg

FIELD: food-processing industry.

SUBSTANCE: method involves two stages: first stage includes heating by means of microwave radiation to temperature of 85-140 C under atmospheric pressure in chamber, and second stage includes cooling to temperature of 30-50 C by evaporating part of moisture when pressure within chamber is reduced to 1.0-10 mm of mercury column; holding during 5-20 min; at first disinfection stage, product may be treated with water or steam supplied in an amount providing increase in moisture content by 1-3%.

EFFECT: improved quality of basic material owing to improved microbiological properties.

4 cl, 6 ex

FIELD: pasteurizing equipment for fluid food products such as milk, juices, beer, jelly, and pastes.

SUBSTANCE: pasteurizer has cylindrical upright working chamber and electric infrared emitter coaxially arranged in working chamber. Outlet reservoir is equipped with fluid product outlet opening and window communicating with lower part of working chamber. Pasteurizer has temperature detector for detecting temperature of pasteurized product and apparatus for feeding of fluid product onto inner wall of working chamber upper part, said apparatus being equipped with cavity, fluid product inlet opening and throttling portion for discharging fluid product onto working chamber wall. Working chamber is positioned for rotation relative to geometric longitudinal axis. Working chamber is rotated by means of electric drive. Such construction allows operating mode with stabilized thickness of film of liquid product under pasteurization process to be set.

EFFECT: increased efficiency in pasteurization of liquid products, including products with increased viscosity.

6 cl, 4 dwg

FIELD: food industry.

SUBSTANCE: method envisages cheese selection and preparation for processing, milled cheese ageing, the cheese mixture composing and processing, introduction of a vegetable concentrate with dry substances weight fraction equal to 35% 5 minutes prior to processing termination with subsequent packaging and cooling.

EFFECT: invention allows to increase the product nutritive and biological value, improve the processing process, increase organoleptic indices of the product and improve its consistency.

4 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: method envisages coextrusion of processed cheese and filling into a packaging material to produce a rope of specified thickness which is divided in preset places to obtain separate slices with filling surrounded on every side with processed cheese. The processed cheese slice production machine contains a coextrusion head with inner and outer outlet holes for extrusion of an outer and an inner components, respectively, into the packaging material. Additionally, the machine contains the produced rope thickness reduction device represented by two or more interacting rollers and the rope dividing device represented by two or more rollers with ribs. The produced processed cheese slice with filling surrounded on every side with processed cheese has thickness not in excess of 6 mm.

EFFECT: invention allows to manufacture a product having new combination of consistency, taste and appearance.

24 cl, 10 dwg, 1 ex

FIELD: food industry.

SUBSTANCE: method envisages cheese milling into slices sized 30×20 mm and having thickness equal to 1-2 mm. The cheese slices are placed on the tray and put into the sublimation chamber, where drying is performed at a temperature of 45-47°C, with thermal capacity equal to 5.0-7.0 kW/m2 under a pressure of 500-700 Pa. The evaporator surface temperature is equal to minus 33-35°C. The drying duration is equal to 1.5-2 hours; weight fraction of moisture in dry cheese is no more than 4.0%.

EFFECT: production of dry cheeses having high quality indices combined with uniform distribution of moisture weight fraction across the bulk of cheese volume dried with account the drying process duration reduction and energy consumption decrease.

3 ex

FIELD: food industry.

SUBSTANCE: inventions relate to cheese-making industry. The method envisages cheese dough mixing with at least one thermally sensitive compound with a positive food effect. Mixing is performed during less than 10 sec at a temperature of ≥ 60°C directly before dosing at the inlet of the dosing head by means whereof the produced mixture is loaded into the container. The method implementation installation contains a cheese dough dosing bin, a dosing body, a dosing reservoir for thermally sensitive compounds (equipped with a dosing pump), a static micro-mixer positioned at the outlet of the cheese dough delivery pipe line and communicating with the head dosing the produced cheese or cheese product into the food container.

EFFECT: invention allows to ensure the minimum degree of thermal destruction of the thermally sensitive compound in the container during the whole storage life of the cheese or cheese product.

13 cl, 6 dwg

FIELD: food industry.

SUBSTANCE: invention is related to cheese-making branch of dairy industry. According to the proposed inventions group, one uses an anion emulsifier during production of processed cheese with dry substances content <40.

EFFECT: inventions allow to manufacture processed cheese with low dry substances content which, nevertheless, has enhanced density, a creamy consistence and texture creating the effect of cheese "melting" in the mouth.

34 cl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The processed cheese product composition includes low-fat cheese, unsalted soft adygei cheese, dry defatted milk, farm butter, sugar sand, a cheese-melting salt, rice and oat meal at a ratio of 2:1, low-fat curd, a flavour filler, pectin, drinking water; the low-fat cheese is represented by semi-hard rennet cheese.

EFFECT: invention allows to enhance the product biological value, impart functional properties to the product and enhance organoleptic indices.

3 cl, 3 tbl

FIELD: food industry.

SUBSTANCE: method involves a stage of cheese components mixing into a cheese mass containing curd, a curd preparation stage consisting in defatted milk ripening with a soft cheese starter (consisting of lactic acid bacteria), curdled milk heating, whole milk introduction into the hot curdled milk, the mass cooling, whey separation and curd grinding into a free-flowing condition. Sodium bicarbonate introduction into the curd, subsequent combination of the produced mass with cream, salt introduction, raw eggs and bean puree mixing into the mass, farm butter addition before the melting stage. Then the produced mixture is melted and cooled.

EFFECT: invention allows to enhance biological and nutritive value and organoleptic indices and impart probiotic properties to the product.

3 tbl

FIELD: food industry.

SUBSTANCE: composition includes cheeses for processing including defatted curd, defatted dry cow milk, butter, cheese-melting salts, gram flour, linseed oil and drinking water.

EFFECT: invention allows to enhance the product quality and nutritive value and expand the processed cheeses range.

4 tbl

FIELD: food industry.

SUBSTANCE: composition contains hard rennet cheese, low-fat cheese, dry defatted cow milk, cream, dairy butter, a cheese-melting salt, a filler, drinking water, sour cream. The cheese-melting salt is represented by "Fonakon"; the filler is represented by the following milled berries: sea-buckthorn, honeysuckle berries and currants at a ratio of 4:1:1.

EFFECT: invention allows to enhance biological value and organoleptic indices and impart functional properties to the product.

3 tbl

FIELD: food industry.

SUBSTANCE: composition includes whole milk, curd, milk or vegetable fat, a cheese-melting salt, water, rennet, rice and oat meal at a ratio of 2:1, a polycomponent starter containing Lactobacterium plantarum, Lactobacterium casei, Bifidobacterium and a fruit filler.

EFFECT: invention allows to enhance biological value of the product and impart preventive and prebiotic properties to the product.

2 cl, 3 tbl

FIELD: milk industry.

SUBSTANCE: method involves preparing basic material adapted for melting, said material containing ground hard rennet cheeses, curdle, butter, cream, dried fat-free milk, water, and cheese-melting salts; melting prepared cheese mass by thermal processing effectuated in two stages: at first stage, initially bringing cheese mass to temperature of 70-750C, with following increasing of melting temperature to 88-900C combined with holding for 5-6 min, and packing hot cheese mass; before second stage, introducing biologically active food additive "Modifilan" into mixture composition, said additive having weight part of dry substances of 80% and being added in an amount of 0.2%. Dried whole milk may be additionally used as component of basic material.

EFFECT: increased biological value of product.

3 cl, 3 ex

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