PL435193A1 - Method of producing steamed curd cheese - Google Patents
Method of producing steamed curd cheeseInfo
- Publication number
- PL435193A1 PL435193A1 PL435193A PL43519320A PL435193A1 PL 435193 A1 PL435193 A1 PL 435193A1 PL 435193 A PL435193 A PL 435193A PL 43519320 A PL43519320 A PL 43519320A PL 435193 A1 PL435193 A1 PL 435193A1
- Authority
- PL
- Poland
- Prior art keywords
- gram
- steamed
- curd
- protein
- hot water
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 235000005747 Carum carvi Nutrition 0.000 abstract 1
- 240000000467 Carum carvi Species 0.000 abstract 1
- 108060008539 Transglutaminase Proteins 0.000 abstract 1
- 230000003113 alkalizing effect Effects 0.000 abstract 1
- 235000019568 aromas Nutrition 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 239000003973 paint Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 102000003601 transglutaminase Human genes 0.000 abstract 1
Landscapes
- Dairy Products (AREA)
Abstract
Przedmiotem zgłoszenia jest sposób wytwarzania twarogów parzonych poprzez dodatek soli kuchennej i kminku, a następnie homogenizację i parzenie gorącą wodą, który charakteryzuje się tym, że do twarogu chudego dodaje się środka alkalizującego, dopuszczonego do stosowania w przetwórstwie żywności do uzyskania kwasowości czynnej w zakresie pH = 5,9 – 4,9 po czym wprowadza się preparat enzymatyczny transglutaminazy o mocy od 50 do 200 U/gram w ilości od 1 U/gram białka do 20 U/gram białka i dalej masę twarogową poddaje się inkubacji w temperaturze 10 - 30°C przez 1 — 4 godzin, a następnie alternatywnie wprowadza dodatki smakowe i/lub zapachowe i/lub farbę serowarską, po czym parzy się poprzez dodatek gorącej wody, pakuje i chłodzi w znany sposób.The subject of the application is a method of producing steamed curd by adding salt and caraway, followed by homogenization and steaming with hot water, which is characterized by adding an alkalizing agent, approved for use in food processing, to an active acidity in the range of pH = = 5.9 - 4.9 and then the transglutaminase enzyme preparation with a power of 50 to 200 U / gram in an amount from 1 U / gram of protein to 20 U / gram of protein is introduced, and then the curd mass is incubated at a temperature of 10 - 30 ° C for 1-4 hours and then alternatively introduces flavorings and / or aromas and / or cheese paint, then steamed by adding hot water, packaged and cooled in a known manner.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL435193A PL243529B1 (en) | 2020-09-04 | 2020-09-04 | Method of producing steamed curd cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL435193A PL243529B1 (en) | 2020-09-04 | 2020-09-04 | Method of producing steamed curd cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL435193A1 true PL435193A1 (en) | 2022-03-07 |
| PL243529B1 PL243529B1 (en) | 2023-09-04 |
Family
ID=80585023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL435193A PL243529B1 (en) | 2020-09-04 | 2020-09-04 | Method of producing steamed curd cheese |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL243529B1 (en) |
-
2020
- 2020-09-04 PL PL435193A patent/PL243529B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL243529B1 (en) | 2023-09-04 |
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