AT514498A2 - Process for the preparation of a flavored cheese - Google Patents

Abstract

In the process of producing flavored cheese, silo-free raw milk is used and, before adding rennet, a certain amount of flavoring is added in alcoholic solution. This can be wine, beer, whiskey, absinthe, vodka, grappa, spirits of any kind, etc., act. Preferably, this addition is added after stirring the microorganism cultures. The soleherrnassen produced cheese is characterized by a pleasantly fine taste.

Description

Process for the preparation of a flavored cheese

The present invention relates to a process for the preparation of aromatised cheese according to the preamble of claim 1 and to a cheese produced in this way.

Processes for the production of cheese essentially always comprise the following process steps in this order: a) heat the milk, b) add lactic acid bacteria, c) stir in the rennet, d) cut up the resulting thickness / g Fill molds, f) press, g) bath in salt, h) store. In order to intensify the taste of the cheese, various methods are known to the person skilled in the art, for example from EP-1'287'744 or DE-10'2004'060'111. In these methods, the conventionally produced cheese is subjected to a sophisticated film ripening process , wherein this film may be replaced by a natural (wax) or artificial (Kunst¬stoff) Käseabdeckschicht.

On the one hand, there is a desire on the one hand for taste enhancements for modern consumers and, on the other hand, for a variety of tastes. Therefore, many methods for the production of flavored cheese are well known to the skilled person, for example as described in AT-505,145. In this process, a semi-finished cheese known as green cheese is first introduced into a salt bath, then subjected to preliminary preparation in an airtight film, before this cheese is exposed to red culture ripening. As a result, this cheese is incorporated into beer for further flavoring, giving it a typical beer taste. By ripening in a gas permeable film, the cheese develops the desired flavor. It will be understood that these processes complicate the normal cheese making process, i. make it more complex and more expensive.

It is therefore an object of the present invention to provide a simple process for the production of flavored cheese with high flavor quality. In particular, a method for producing such a cheese in a great variety of tastes and created in a simple manner.

In the following, the term "taste" shall be used in its everyday meaning, i. It should be understood here in the general sense to describe the totality of sensory perceptions (taste), olfactory sensations (aroma) and so-called trigeminal perceptions, separate from sensory agents. Gustaroric perceptions include all sensations perceived by the human organ of taste (sweet tooth): sweet, sour, salty, bitter and umami. The invention umami is little known and is caused by glutamic acid. Glutamic acid is abundant in protein-rich foods, such as meat, and especially in mature cheeses. The aroma in everyday life is a sensory perception in which volatile substances (aroma substances) rise from the back of the pharynx into the nasal cavity and are perceived by the olfactory organs there. With a blocked nose or cold, the perception of aromas is not possible. Trigeminal sensations are irritating sensations, which can be felt by tingling and, in the extreme case, can trigger pain sensations. For the flavoring of cheese, more or less long maturing processes, which take place on enzymatic or microbiological-biochemical reaction paths, are decisive. There are many chemical agents involved, such as free fatty acids, sulfur containing compounds, alcohols, aldehydes, ketones, esters, lactones, amino acids, peptides, amines, phenols, and many more.

In the search for a process according to the task, it has surprisingly been found that an exceptional flavor formation is achieved when characteristic flavoring agents in alcoholic solution, i. in the form of wine, beer, brandy, whiskey, grappa, sake, vodka, absinthe, known excipients, etc. of the milk to be processed before addition of rennet. Preferably, the flavoring agents dissolved in alcohol are added after stirring in the microorganism cultures (for example, lactic acid bacteria, molds, yeasts).

The stated object is therefore achieved according to the invention by a process according to claim 1 and in particular by adding flavorings in alcoholic solution before the required rennet is added during cheese production, but preferably after the microorganisms have been stirred into the milk to be processed ,

In a preferred embodiment of the process according to the invention, silage-free raw milk is used, in particular because silage milk has a high proportion of spores which can trigger butyric acid fermentation. When raw milk is used, the milk's own enzymes and the bacteria naturally contained in the environment are still active and produce an unmistakable taste authenticity for the region.

Essential to the invention for the present invention is the recognition that the enzymatic or microbiological-biochemical reaction processes relevant for the formation of taste are clearly influenced by the added alcohol content. The fat content of the milk to be processed, the proportion of inherent or added enzymes in the milk, the choice of microorganisms and their alcohol compatibility play a central role in the optimal flavor. Like a variety of microorganisms, lactic acid bacteria also react to alcohol. Depending on the particular strain-specific properties of the lactic acid bacteria and their adaptability to alcohol, the biological lactobacillin degradation with lactic acid formation and the subsequent acid degradation by these cultures are possible even at higher alcohol contents. In particular, the adaptability of these microorganisms to alcohol is essentially dependent on the fatty acid, phospholide and protein composition. At alcohol concentrations of more than 14% by volume, it is known to use selected lactic acid bacteria for the acid degradation, as is known, for example, from the production of wine. In addition to fat and salt content, the pH and alcohol content prove to be very important for the taste and aroma development. The proliferation of lactic acid bacteria is also affected by the pH.

The present invention will be explained below with reference to a preferred example closer. For the production of a flavored cheese according to the invention, silo-free raw milk is used for reasons explained above. This is initially thermicized, i. heated briefly to 65 ° C and cooled again to 32 ° C.Dann only then microorganism cultures (desired bacterial strains, mold and yeast fungi, etc.) are stirred. These are allowed to stand for 1/2 hour, so that they can develop well (mature). According to the invention, the desired aromas dissolved in alcohol are now added. This may be wine, beer, schnapps, whiskey, spirits of any kind or other alcoholic beverages of any kind. Depending on the desired flavor and alcohol content of these beverages, the prepared milk is enriched with 1% to 8% of these alcoholic flavors. Preferably, these added flavors in alcoholic solution make up 1% to 4% of the total milk yield. Only then will Lab be added. Natural rennet serves to thicken the milk and is usually an enzyme obtained from the calves of young calves, which allows milk to clot even in the smallest amounts. In addition to this natural calf rennet, there are also microbial rennet substitutes, herbal rennet and genetically engineered rennet, which are not used here in the preferred method. By the addition of rennet, the caseins (milk proteins) suspended in the milk in the form of micelles are separated from the whey and form a gelatine-like egg mass (thicket or curd cake). This process takes about 30 minutes. Thickness obtained in this way is carefully cut up until a so-called curd with a desired granularity is produced. The texture of the curd can also be reduced by heating (burning) the break-whey

Be changed mixture. A temperature increase causes the broken grain to shrink significantly and become more compact. So you get a firmer cheese that is longer shelf life. The firing temperature for such cheese is between 41 ° C to 49 ° C or more. However, it is also known to scavenge the break with hot water (in the present case at 38 ° C) to form an elastic mass which is then skimmed off in a known manner and filled into prepared cheese molds to be pressed therein for 10 hours. In a final step of the process, the pressed cream cheese mass for fining is laid in a salt bath in a known manner and lubricated before it is stored in a suitable storage room for ripening.

It will be understood that this method of manufacture may be varied by those skilled in the art within the skill of the art. In any case, he will ensure that the proportion of flavorings dissolved and added in alcohol results in a balanced taste. Such a made-to-measure cheese tastes especially of wine, beer, whiskey, absinthe, vodka, grappa, spicy foods of any kind, etc., i. has a taste of the desired flavor in alcoholic solution. The person skilled in the art will also consider using the method according to the invention in addition to silage-free cow's milk also on sheep's milk or goat's milk.

The advantages of the method according to the invention are immediately apparent and can be seen in particular in the production method which differs little from the conventional production method. This simple manufacturing process makes it possible to use regional taste specialties and to create a large variety of tastes in a simple manner.

Claims (7)

Claims 1. A process for the preparation of flavored cheese, comprising the following process steps in this order: a) thermorizing milk to be processed; b) stirring in microganism cultures; c) adding Lab; d) producing cheese curd; e) skimming the cheesecake and filling it; f) pressing the filled curd; g) watering in a salt bath and greasing; h) warehouses; characterized in that prior to adding lab desiredAromatics in alcoholic solution, in particular wine, beer, whiskey, absinthe, vodka, grappa, spirits of any kind, etc., are added. 2. The method according to claim 1, characterized in that the aroma substances wer¬den after stirring the microorganism cultures. 3. The method according to any one of the preceding claims, characterized gekenn¬zeichnet that the milk is a silo-free raw milk. 4. The method according to any one of claims 1 to 3, characterized in that the curd is fired before skimming or brewed with 38 ° C hot water. 5. The method according to claim 1, characterized in that the added flavors in alcoholic solution account for 1% to 4% of the total milk yield. 6. The method according to claim 2, characterized in that the curd is brewed with water of 38 ° C. 7. Flavored cheese prepared by the process according to any one of claims 1 to 6, characterized in that this a fine taste of selected flavorings in alcoholic solution, in particular by wine, beer, whiskey, absinthe, vodka, Grappa, Spirituo¬ sen of any kind, etc., has.