CS272885B1 - Cheese product with dietary effect - Google Patents

Abstract

The solution falls within the branch of processed cheese production and of cottage cheese products production. It can be applied in low-energy products production. It solves partial replacement of classical components by a new, pre-processed component. The disadvantage of the currently used classical components is their high energetic value and low volume. These disadvantages are removed by the product according to this invention, whose principle is the fact that it contains 0.5 percent by weight to 40 percent by weight of heat processed potatoes. The product according the invention has low energetic value but increased volume. This results in the feeling of satiety preventing further food consumption. Other advantages are represented by the fact that heat-processed potatoes acquire physicochemical properties that bind them to the cheese and cottage cheese components. Higher efficiency results in strong bond that cancels water activity, decelerates proliferation of microorganisms and prolongs the durability of products.

Description

The invention relates to a cheese-like product in which the addition of a hitherto unused raw material which facilitates digestion in the human body and reduces the energy value of the product is solved.

So far, processed cheese and thermally curd desserts with traditional ingredients are known. The disadvantage of adding the conventional raw materials is that they make it possible to produce a well-known, frequently occurring assortment. From the health disadvantage point of view, the raw materials used increase the energy value and reduce the product volume. Research has found that iflalý volume of the product, food in the stomach, urges the organism to further food intake. Energy intake in the human body, which causes obesity and disease, will also increase as a result of food intake. Many vegetable ingredients added so far do not blend into a compact whole with cheese or curd. This aids the formation of air bubbles, the formation of free water, thereby increasing the activity of the water, which proportionally promotes the multiplication of microbes. The reproduction of microbes reduces the shelf life of the products.

The aforementioned drawbacks are overcome by a dietary cheese-like cheese according to the invention which comprises from 0.5% to 40% by weight of heat-treated potatoes.

The novelty of the solution according to the invention is that heat-treated potatoes are added to the melted or thermally treated mixture of cheese or curd, a hitherto unused and therefore non-traditional raw material. The addition of this untraditional raw material to melted cheeses or termed curd reduces their energy value but adds their biological value. Another advantage is that the product volume is increased even at a reduced energy value. This creates a feeling of satiety in the human body that prevents further urge to eat. This new, higher effect can be utilized in weight-loss diets and people working mentally with low energy expenditure. Heat treatment of the potatoes prior to addition to the mixes destroys the undesirable microflora. A higher effect is also the fact that suitable physicochemical properties are created in the heat-treated potatoes, which bind them firmly with the cheese and quark ingredients. Strong binding removes free water activity, thereby eliminating the microbial activating factor, which improves quality and extends product durability.

Example 1

Pour 22 kg of minced Mayor cheese, 5 kg of Moravian block, 6 kg of fat curd, 5 kg of fresh butter, 5 kg of sour cream with 33% fat content, 2 kg of melting salts and 5 kg of water. The mixture is heated to 94 [deg.] C. and after 5 minutes of heat treatment, 40 kg of pre-blended potatoes are added to the poppy seed boiled in water containing 1% by weight of edible salt. The cheese-potato mixture is further stirred at 94 ° C for 3 minutes. It is then packaged in prepackages. At a storage temperature of 8 ° C, the cheese is packaged, the shelf life is 1 month.

Example 2

Pour 40 kg of sweet cottage cheese, 3 kg of refined sugar, 15 kg of cream with a fat content of 40%, 15 kg of black currant overpressure, 0,3 kg of Frimulzión,

0,3 kg of edible oil, 0,3 kg of ribezium flavor, 0,1 kg of vanilla flavor and 0,5 kg of potatoes which have been baked and bleached beforehand. The raw material mixture is heated to 60 ° C and thermization is terminated after 15 minutes of heat absorption. The thermized dessert was filled into a consumer container. The curd desserts thus produced reached a minimum shelf-life of 14 days and did not differ from conventional desserts.

Claims (1)

Cheese product based on processed cheese and thermised curd products with dietary effect, characterized in that it contains 0,5¾ weight to 40¾ weight of heat-treated potatoes.