LOW PROTEIN CHEESE AND ITS PRODUCTION METHOD Russian patent published in 2015 - IPC A23C20/02 

FIELD: food industry.

SUBSTANCE: cheese substitute contains a structure-forming agent represented by a mixture of hot swelling modified maize starch with carrageenan and citric acid at a ratio of 1:0.1:0.01-1:0.2-0.02 in an amount of 12-14, an emulsifier represented by emulsifying modified starch - 1.5-2.5, culinary salt - 0.5-1.0, a cheese flavouring agent - 0.05-0.15, a food colorant - 0.05-0.15, a fat component represented by dry hardened vegetable oil - 10-12 and water - balance to 100%. The product initial components quantities are expressed in terms of wt %. The method includes mechanical mixing of the powdered components of the emulsifier, the fat component, culinary salt, the cheese flavouring agent and the food colorant. Simultaneously, one prepares the structure forming agent batch that is introduced into the mixture. The produced mixture is stirred in the vessel with pre-heated water until disappearance of clots. The produced mixture is compacted and ripened for 4-6 in a closed vessel at room temperature.

EFFECT: simple method to produce cheese substitute with improved organoleptic indices.

4 cl, 2 tbl, 6 ex