PL435193A1 - Sposób wytwarzania twarogów parzonych - Google Patents
Sposób wytwarzania twarogów parzonychInfo
- 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL435193A PL243529B1 (pl) | 2020-09-04 | 2020-09-04 | Sposób wytwarzania twarogów parzonych |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL435193A PL243529B1 (pl) | 2020-09-04 | 2020-09-04 | Sposób wytwarzania twarogów parzonych |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL435193A1 true PL435193A1 (pl) | 2022-03-07 |
| PL243529B1 PL243529B1 (pl) | 2023-09-04 |
Family
ID=80585023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL435193A PL243529B1 (pl) | 2020-09-04 | 2020-09-04 | Sposób wytwarzania twarogów parzonych |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL243529B1 (pl) |
-
2020
- 2020-09-04 PL PL435193A patent/PL243529B1/pl unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL243529B1 (pl) | 2023-09-04 |
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