IMITATING A CREAMY CHEESE FOOD PRODUCT, AS WELL AS A METHOD FOR PRODUCTION THEREOF Russian patent published in 2019 - IPC A23L25/00 A23C20/02 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Disclosed is a method of producing a creamy cheese, preferably a vegan food product. Method provides for paste-like mass from milled nuts and/or kernels, adding water to the paste-like mass and obtaining a mass pumped by the pump to achieve weight ratio of the dry substance in the mass pumped <80 %, preferably <60 %, especially preferably <40 %. Then, the mass pumped by the pump is used to produce a product by heating to a temperature in range of 65 °C to 140 °C and machining. At that, heating stage is performed before and/or during machining. Obtained food product in the unsplit state had a granulometric distribution, measured in distilled water using a laser diffraction spectrometer, characterized by an average particle diameter x_50.3<100 mcm, preferably 10 to 40 mcm, as well as at least one peak, in particular, a global maximum, with particle diameter x₃>10 mcm. Partially decomposed food product, which is obtained by mixing one weight part of a food product with nine parts by weight of SDS-EDTA solution, has granulometric distribution, measured in distilled water using a laser diffraction spectrometer, which, compared to distribution in unsplit state, has at least one additional peak at particle diameter x₃<10 mcm. Total moisture content of the ready food product ranges from 50 to 82 wt%. Food product has hardness measured at 10 °C on texture analysis machine, in which round male die with area of 1.27 cm² penetrates into the sample at rate of 2 mm/s, in range of 0.2 N to 7.0 N. Corresponding food product and its application as a recipe component of another food product are also disclosed.

EFFECT: invention allows to produce noodle-based food imitating cream cheese with rheological characteristics close to traditional cream cheese.

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