| JP3156245 | PROCESSED CHEESE TO BE COOKED BY MICROWAVE OVEN |
| JPWO2009048093 | Processed cheese and its manufacturing method |
| WO/2013/031571 | YEAST EXTRACT HAVING TASTE-ENHANCING EFFECT |
| WO2010112216A2 | 2010-10-07 |
| CZ25124U1 | 2013-03-25 | |||
| CZ25124U1 | 2013-03-25 |
| P A T E N T C L AI M S 1. Processed cheese with amaranth flour which is characterised in that the melt process mixture contains 1.5 to 8 % (weight) of amaranth flour and 1 to 4 % (weight) of buffer for pH adjustment to a value between 5.3 and 6.0. 2. Processed cheese with amaranth flour according to claim 1, characterised in that the melt process rnixture contains, additionally, 1 to 4 % (weight) of dried defatted milk. 3. Processed cheese with amaranth flour according to claim 1, characterised in that the melt process mixture contains, additionally, 0.05 to 1 % (weight) of herbs. 4. Processed cheese with amaranth flour according to claim 1, characterised in that the melt process mixture contains, additionally, 8 to 12 % (weight) of ham. |
Field of the Invention
The invention concerns processed cheese with amaranth flour, a presence of which eliminated the necessity of using phosphate salts.
Description of the Prior Art
Since the year 1911, when processed cheese was produced for the first time, until now, processed cheese has only been known with melting salts such as citrates, orthophosphates, and polyphosphates, and namely the following:
Orthophosphates - monohydrogen sodium phosphate NA2HP04 (pH 9.1)
Dihydrogen disodium phosphate Na2H2P207 (pH 4.1)
Sodium tripolyphosphate Na5P3O10 (pH 9.7)
Sodium polyphosphate (Graham's salt) (pH 6.6)
All these phosphates contain, on average, over 50% of phosphoric acid.
These are man-made chemical substances, unsuitable for celiac patients, vegetarians, and children. Phosphates cause an expulsion of calcium (Ca) from the human body. Their presence causes excessively hot taste of processed cheese and brings about risks its stability decrease due to a presence of excessively hydrolyzed proteins. The raw material with excessively hydrolyzed proteins leads to a water release in the processed cheese.
With increased contents of nitrogenous substances, processed cheese plasticity is reduced and its spreadability gets worse.
A composition of melting salts for processed cheese depends on abilities and skills of operation personnel.
There is not any method available, defining exactly ratios of contents of particular melting salts. It may therefore occur that phosphate salts are included in insufficient quantities, as well as in excessive quantities. A frequent consumption of processed cheese with phosphate salts has been proved as negatively affecting the consumer's health conditions.
From the prior art, also the CZ 25124 utility model is known, which implements a use of amaranth flour, however, it also includes alpha amylase as another component, not functioning as an amaranth flour solvent. The utility model mentioned in the previous sentence also includes some contents of a stevia extract, which caused mcomfortable taste perceptions.
Nature of the Invention
The above mentioned shortcomings are removed by processed cheese with amaranth flour according to this invention, an essence of which is based on the idea, that the melt process mixture contains 1.5 to 8 % (weight) of amaranth flour, and 1 to 4 % (weight) of buffer for pH adjustment to a value between 5.3 and 6.0. Additionally, the melt process mixture contains 1 to 4 % (weight) of dried defatted milk. Additionally, the melt process mixture contains 0,05 to 1 % (weight) of herbs. Additionally, the melt process mixture contains 8 to 12 % (weight) of ham. Advantages of processed cheese with an amaranth flour addition are based on the feet that such processed cheese does not include any phosphate salts. The amaranth flour is of plant origins and does not cause any side effects. It binds well water with proteins. Another advantage of processed cheese with amaranth flour is based on the fact, that it is a gluten-free component, suitable for celiac disease patients, vegetarians, children, sportsmen, it displays valuable nutrition properties, and does not cause any allergies. The processed cheese produced according to this invention features very good microbiological characteristics and is relieved from uncomfortable taste perceptions.
Examples of the Versions of the Invention
1. Processed cheese "Natur" with amaranth flour (DM 45 %. fat in DM 50 ¾)
Production formula
DM% fat in DM% DM unit fat unit
52.90 30.24 Eidam 30% mature raw material 12 kg 6.348 1.919
53.07 30.14 Eidam 30% medium maturity 14 kg 7.420 2.230
63.30 44.23 Moravian Loaf medium maturity 10 kg 6.330 2.799
82.00 98.17 Butter 18% H 2 0 9.50 kg 7.790 7.647
90.00 8.3 Amaranth flour 2.10 kg 1.890 0.156
95.00 0 Corn starch (buffer) 1.50 kg 1.425 0
95.00 0 Dried defatted milk 1.50 ke 1.425 0
Raw material total 50.60 kg 32.628 14.751
fat in DM - 45.20 Condensation water 5 1
Added water 16.83 1
Boiler total 72.43 1
Cheese is melted from direct injection of fresh steam up to the temperature of 92 to 95 °C for the period of 8 to 12 min.
A creaming period is 3 to 5 min., to a consistency required. A few tests have been performed, for 145 °C and 1 to 2 min., displaying the same quality.
2. Processed spread cheese 30 to 32 % fat in DM, with amaranth flour
Production formula
min.% (weight) max.% (weight)
Low-reheated raw material 42.00 45.00
Amaranth flour 3.2 3.5
Dried milk 1.00 3.00
Corn gluten-free starch (buffer) 2.00 4.00
Water 51.80 44.50
100 % 100 %
3. Processed spread cheese 50 to 55 % fat in DM, with amaranth flour
Production formula min.% (weight) max.% (weight)
Low-reheated raw material 30% fat in DM 30.00 34.00
High-reheated raw material 45% fat in DM 12.00 14.00
Curd, high-fat 3.00 4.00
Butter 18% H 2 0 11.15 13.20
Amaranth flour 3.00 3.30
Dried defatted milk 1.50 3.00
Corn starch (gluten-free) (buffer) 2.00 4.00
Water 37.19 24.50
100% 100%
4. Processed spread cheese 63 to 65 % fat in DM. with amaranth flour Production formula min.% (weight) max.% (weight)
Low-reheated raw material 30% fat in DM 10.00 12.20
High-reheated raw material (Cheddar) 50% fat in DM 8.00 9.90 High-reheated raw material (Emmental) 45% fat in DM 5.00 8.20
Curd, high-fat 4.50 6.50
Butter 18% H 2 0 16.50 19.50
Amaranth flour 3.00 3.30
Dried defatted milk 2.00 4.00 Corn starch (gluten-free) (buffer) 2.00 4.00
Water 49.00 32.40
100% 100% 5. Processed spread cheese 53 to 55 % fat in DM. with amaranth flour
Production formula min.% (weight) max.% (weight)
Raw material - Emmentaler 45% fat in DM 12.00 14.20
Raw material - Masdamer 45% fat in DM 10.00 11.00
Eidam 48% fat in DM 10.00 11.00
Butter 18% H 2 0 12.00 12.50 Amaranth flour 2.10 2.40
Dried defatted milk 1.00 1.50
Corn starch (gluten-free) (buffer) 1.50 2.00
Ham 25% DM 40% fat in DM 7.00 7.00
Water 44.40 38.60
100% 100%
6. Processed spread cheese 55 to 56 % fat in DM. with amaranth flour
Production formula min.% (weight) max.% (weight)
Raw material - Emmentaler 45% fat in DM 12.00 14.00
Raw material - Masdamer 45% fat in DM 12.00 13.00
Eidam 48% fat in DM 10.00 11.00 Butter 18% H 2 0 2.10 2.40
Amaranth flour 2.10 2.40
Dried defatted milk 1.00 1.50 Com starch (gluten- free) (buffer) 1.50 2.00
Herbs 0.05 0.60
Water 49.35 43.00
100% 100%
All the formulas are identical with the current status as concerns contents of cheese, curd, water, and butter. It is not recommended to produce processed cheese from a single kind of natural cheese only.
As other kinds of cheese, soft maturing and fresh cheese is used. All kinds of curd may be used. Additionally, various other components, such as NaCl, herbs, ham, mushroom, fried onion, garlic, mold and smoked cheese, prawn, tuna fish, salmon, etc., can be added into melt mixtures of processed cheese.
For all production formulas, the quality of feed material must be evaluated, i.e., acidity, maturity, microbiology, DM, fat in DM, taste properties.
Approximately 1 000 tests have been performed, and in none of the tests any self-release of water from the processed cheese matter and any release of lipids (fat, butter) from this matter has occurred. Amaranth flour maintains a constant pH; it is necessary to observe specifications of particular supplies.
It is a single-ingredient ready-prepared component, substituting the previous contents of a melting salt and may not be replaced for another component.
After the tests performed, the cheese did not contain any undesirable micro-organisms, or their spores.
The tests were performed up to the temperature of 145 °C. No changes in taste, colour, appearance, and consistency were observed. The warranty period of the product described is determined as 4 months.
Aluminum sheets, cups, glasses, tubes, as well as plastic foils for cheese slices may be used for packaging.
Industrial Usability
The cheese with amaranth flour according to this invention can be used in all processed cheese plants, where phosphate salts are still used. It concerns a large volume of such salts, which can be used, then, for other industrial production.