METHOD FOR PRODUCING OF MELTED CHEESE PRODUCT (VERSIONS) Russian patent published in 2007 - IPC A23C19/08 

FIELD: milk industry.

SUBSTANCE: according to first versions, method involves preparing mixture comprising tofu used in the mixture as part of milk protein hydrolyzate components in an amount of up to 8-12% by weight of dry mixture; providing tofu hydrolysis by beef pepsin which is preliminarily ground by means of crusher and mixing with water at temperature of 45-50 C at the rate of 49 kg of water per 100 kg of tofu; continuously heating mixture to temperature of 72-74 C; holding 8-10 min and cooling to fermentation temperature of 48-50 C; introducing solution of enzyme (224 g of pepsin per 1 kg of water) at temperature of 48-50 C and providing hydrolysis while mixing during 3 hours; according to second version, method involves hydrolysis of defatted deodorized soya flour with weight part of dry substance making 34-36% using enzymic preparation of "Protamex" or two enzymic preparations of "Protamex" and "Flavorzim"; preparing protein raw material in the form of suspension in aqueous solution of edible salt used in an amount of 0.5% while heating to temperature of 48-52 C and continuously mixing; during fermenting using preparation of "Protamex" in the form of solution in 0.5%-solution of edible salt at the rate of 1%-dry preparation by weight of protein in raw material. In case, hydrolysis is performed using two enzymic preparations of "Protamex" and "Flavorzim", said preparations are introduced into aqueous suspension of soya flour formed as solution in 0.5%-solution of edible salt at 1-hour interval at the rate of 0.5% and 1% of dry preparations by weight of protein in raw material, correspondingly. Hydrolysis is carried out at temperature of 51-55 C by periodically mixing for 3 hours. For hydrolysate stocking, it may be dried in hot air flow by spraying process at air temperature of 160-170 C at inlet and 80-85 C at outlet. Hydrolysate of protein-containing plant products is introduced as semi-finished product with intermediate moisture content or as powder according to receipt, wherein milk protein raw material is partly replaced.

EFFECT: resource saving process for producing of melted cheese products owing to reduced consumption of full-value milk raw material, utilization of non-standard raw material, and elimination of seasonal fluctuation in operation of enterprises.

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