RU2143817C1 - Composition for producing glazed cake cheese and composition for producing cake cheese chocolate glaze - Google Patents

Abstract

FIELD: food-processing and milk industry. SUBSTANCE: composition for producing glazed cake cheese contains curd, sand sugar, butter, chocolate glaze, dyes, coconut chips, and/or fruit component, and/or cocoa powder, vanillin, or "coconut" essence, or edible fruit aromitizers, and water. Composition may contain vitamins. Composition for producing chocolate glaze contains fat component, cocoa powder, sugar powder or sand sugar, emulsifier, aromitizer, coconut chips and/or grated nut, dry whole milk, or dry fat-free milk, or dry whey, and water. EFFECT: increased food and biological value, improved gustatory qualities and consistency. 6 cl, 4 ex

Description

 The invention relates to food dairy industry and can be used in the production of curd glazed curds.

 Known glazed cheese containing chocolate icing, cottage cheese, granulated sugar, butter, filler and flavoring (see "Technology of whole milk products and milk protein concentrates", Moscow, VO "Agropromizdat", 1989, pp. 125-127).

 A disadvantage of the known product is insufficiently high organoleptic characteristics, structural characteristics, lack of stability during storage.

 The technical result of the invention is to increase the biological and nutritional value of the product and improve its consistency and taste.

This is achieved by the fact that the proposed composition for the production of glazed curd cheese in its composition contains cottage cheese, granulated sugar, butter, chocolate glaze, coconut flakes and / or fruit and berry component, or cocoa powder, vanillin and / or essence "Coconut "or edible fruit flavors and water in the following ratio, wt%:
Cottage cheese - 35 - 85
Sugar - 10 - 30
Butter - 1 - 20
Chocolate glaze - 5 - 29
Coconut and / or fruit component or cocoa powder - 2 - 20
Essence "Coconut" or vanillin, or edible fruit flavors - 0.005 - 0.2
Water - Else
The composition may also contain vitamin A in an amount of at least 1 mg / kg, β - carotene - 0.6 mg / kg, vitamin C at least 5.0 mg / kg, vitamin B ₁ - at least 0.3 mg / kg, vitamin B ₂ - at least 3 mg / kg, vitamin B ₆ - at least 0.02 mg / kg and vitamin B ₁₂ - at least 0.05 mg / kg.

The composition for the production of chocolate glaze of curd cheese contains a fat component, cocoa powder, powdered sugar or granulated sugar, coconut and / or grated nut and / or fruit and berry component, emulsifier, flavor and water in the following ratio of ingredients, wt% :
Fat component - 9 - 50
Cocoa Powder - 20 - 50
Emulsifier - 0.3 - 1.5
Fragrance - 0.05 - 1.0
Coconut flakes and / or grated nut and / or fruit component - 1 - 2.5
Powdered sugar or granulated sugar - 5 - 50
The composition in its composition may additionally contain whole milk powder, or skimmed milk powder, or dry milk whey in an amount of 1 - 20%.

 Lecithin is used as an emulsifier, and vanillin or Coconut essence, or Orange essence or others as a flavoring agent.

 As the fat component, butter and / or confectionery fat and / or cocoa butter and / or cocoa butter substitute are used, for example, Kuva - 300, Kuva - 500, Kuva - 700.

 The technological process for the preparation of glazed curd cheese consists of the following operations.

 The cheese is produced from a defatted protein base, pressed to a mass fraction of moisture of 70%, as well as from curd 18% and 9% fat. To bring the moisture content to the required, it is put on 10-15 kg in bags or napkins made of lavsan, calico or calico and placed in a cooler, and then in several rows under a press.

Fat-free protein base or cottage cheese is pressed using combined (lever-screw), lever, screw, pneumatic and other presses at a room temperature of not more than 6 ^o C. The end of the pressing is determined by the weight of the released serum.

Prepared for the production of all types of raw materials, provided for by the recipe for each type of cheese in chocolate, weighed and begin to prepare the batch. Fat-free protein base or cottage cheese is served in a kneading machine along with sugar or sugar syrup, jams, preserves and other fruit and berry fillers. After a short stirring, cream or butter, flavoring and aromatic substances are added, then the mass is mixed for another 5-10 minutes. Cream before being introduced into the mixture is pasteurized at a temperature of 90 ± 2 ^o C and cooled to a temperature of 14 ± 2 ^o C. Butter is peeled (if necessary) and crushed. Sugar, cocoa powder are sifted through a sieve, and for better distribution in the mixture, cocoa powder, vanillin, dyes are mixed with ten times the amount of granulated sugar taken from the total amount of sugar intended for introduction into the mixture.

Before use, chocolate icing, cocoa butter or confectionery fat is crushed into small pieces and placed in double-walled containers, which are supplied with cold water and steam. The water temperature in the inter-wall space should be no more than (58 ± 2) ^o C. The glaze is also melted in jars that are placed in a water tank at a temperature of (63 ± 2) ^o C or in a thermostat with a temperature of (63 ± 2) ^o C Kernel kernels are poured with boiling water to free them from the husks, which gives them a bitter taste, then they are thoroughly cleaned, crushed into small pieces and fried under continuous stirring until they are light brown in color. After that, they are left to cool to 20-25 ^o C. Grated coconut - coconut flakes are added to the mixture directly in sugar syrup or cream. The cooked mass is cooled to 4-8 ^o C and sent to the hopper of the dosing and molding machine, the mass leaves it in the form of several formed streams that are cut into pieces weighing 38.5-41.5 g. The resulting curds are conveyed to the enrobing machine by conveyor where they are coated with chocolate on top. The cheeses are glazed at a temperature of 33-43 ^o C. Excess glaze from the cheeses is removed with a stream of warm air supplied by the fan through the air nozzle of the enrobing machine. The lower part of the curd is coated with glaze using the rotating rollers of the enrobing machine.

After glazing, the curd passes through the conveyor to the air cooler, where at a temperature of -1 to +1 ^o C the glaze freezes on the curd in the stream. At the exit of the cooler, the cheese is fed to a semi-automatic wrapping machine, after which they are placed in boxes.

 In the preparation of the glaze, the fat component obtained after melting (butter, confectionery fat, cocoa butter or cocoa butter substitute, for example, Kuva-300, Kuva-500, Kuva-700) is added in the amount required for the recipe to the powdered cocoa sugar powder.

Powdered milk pre-mixed with granulated sugar, emulsifiers, flavorings are also added to the mixture, pasteurized at 80-83 ^o C for 10-15 minutes, then filtered through a sieve, cooled to 35-45 ^o C, walnut praline is added (grated walnut) or coconut, mixed and served in the reception bathroom of the production line.

Glaze is applied to cheese at a temperature of 33 - 43 ^o C, when this temperature is exceeded, it delaminates.

 Ready-made glazed curds have a great taste, soft texture.

 Specific examples of the preparation of a composition for the production of glazed curd cheese.

 Example No. 1.

Cottage cheese - 49%
Sugar - 20%
Butter - 5%
Essence "Coconut", or vanillin, or edible fruit flavors - 0.2%
Chocolate glaze - 20%
Coconut flakes and / or fruit component, or cocoa powder - 5%
Water - 1%
Example No. 2. According to example No. 1, the only difference being that vitamin A is additionally used in the amount of at least 1 mg / kg, β — carotene — 0.6 mg / kg, and vitamin C at least 5.0 to produce curd glazed curds. mg / kg, vitamin B ₁ not less than 0.3 mg / kg, vitamin B ₂ not less than 3 mg / kg, vitamin B ₆ not less than 0.02 mg / kg and vitamin B ₁₂ not less than 0.05 mg / kg.

 Specific examples of the composition for the production of chocolate glaze curd glazed curds.

 Example No. 1.

Granulated sugar or powdered sugar - 50%
Cocoa Powder - 35%
Butter, and / or confectionery fat, and / or cocoa butter, and / or cocoa butter substitute, for example Kuva-300, Kuva-500, Kuva-700 - 9.6
Coconut shavings and / or grated nut and / or fruit component - 5%
Lecithin - 0.3
Vanillin, or the essence of "Coconut", or the essence of "Orange" - 0.1%
Example No. 2.

Sugar - 50%
Cocoa Powder - 32.6%
Butter, and / or confectionery fat, and / or cocoa butter, and / or, for example Kuva-300, Kuva-500, Kuva-700 - 10%
Coconut shavings and / or grated nut and / or fruit component - 5%
Lecithin - 0.39
Whole milk powder, or skimmed milk powder, or dried milk whey - 2%
Vanillin, or the essence of "Coconut", or the essence of "Orange" - 0.01.

Claims (4)

Composition for the production of glazed curd cheese, including cottage cheese, granulated sugar, butter, chocolate glaze, filler, flavoring and water, characterized in that coconut flakes and / or fruit component or cocoa powder are used as filler, and in as a flavoring vanillin and / or essence "Coconut" or food fruit flavors, with the following ratio of components wt.%:
Cottage cheese - 35 - 85
Sugar - 10 - 30
Butter - 1 - 20
Chocolate glaze - 10 - 29
Coconut and / or fruit component or cocoa powder - 2 - 20
Essence "Coconut" or vanillin, or edible fruit flavors - 0.005 - 0.2
Water - Else
2. The composition according to claim 1, characterized in that it additionally contains vitamin A in an amount of at least 1 mg / kg, β-carotene - 0.6 mg / kg, vitamin C at least 5.0 mg / kg, vitamin B ₁ not less than 0.3 mg / kg, vitamin B ₂ not less than 3 mg / kg, vitamin B ₆ not less than 0.02 mg / kg and vitamin B ₁₂ not less than 0.05 mg / kg. 3. A composition for the production of chocolate glaze of curd curd cheese, comprising a fat component, powdered sugar or granulated sugar, cocoa powder and a filler, characterized in that it further comprises an emulsifier and a flavor, and coconut flakes are used as filler, and / or grated nut and / or fruit component in the following ratio of ingredients, wt.%:
Fat component - 9 - 20
Cocoa Powder - 20 - 50
Powdered sugar or granulated sugar - 5 - 50
Emulsifier - 0.3 - 1.5
Fragrance - 0.05 - 1.0
Coconut flakes and / or grated nut and / or fruit component - 1 - 25
4. The composition according to claim 3, characterized in that it further comprises whole milk powder or skimmed milk powder or dried milk whey in an amount of 1 to 20%.  5. The composition according to claim 3, characterized in that lecithin is used as an emulsifier, and vanillin or food fruit flavors, for example, Coconut essence or Orange essence, are used as an emulsifier.  6. The composition according to claim 3, characterized in that as the fat component use butter, and / or confectionery fat, and / or cocoa butter, and / or cocoa butter substitute, for example Kuva-300, Kuva-500, Kuva-700.