DE102014111107A1 - Process for the preparation of a durable cream cheese product - Google Patents

Abstract

The invention relates to a process for producing a durable cream cheese product, wherein the gelatinized cream cheese is placed in a can and wherein between the inner wall of the can and the cream cheese is a protective layer, and then the can is sealed and autoclaved. A known method of this kind requires special recycling of the cans used and is not very flexible in the preparation. The task of designing the method so that the packaging material can be easily and completely recycled, the packaging process is simple and fast, and a variety of recipes and toppings of the packaged cream cheese is made possible, that the cream cheese prior to insertion into the can is cooled and cut into a solid block, and the protective layer is at least partially formed by a liquid.

Description

The invention relates to a method for producing a durable cream cheese product according to the preamble of claim 1.

From the prior art it is known to make food longer durable by autoclaving after filling in a can package. Consumers have a need for such longer-lasting foods when they either have no or limited refrigeration options, or when the food is to be stored for a prolonged period, e.g. as part of a journey or expedition, or for stockpiling.

The CH 597 766 shows a method for extending the durability of cottage cheese, whereby the cheese is storable at room temperature up to six months without refrigeration. For this purpose cottage cheese is prepared by a known method and treated with a stabilizer containing gelatin. The cottage cheese is then placed in a package and the hermetically sealed containers are sterilized. The packaging is a can of tinplate, which is provided on its inside with a layer of a protective varnish. Sterilization of the cans takes place in an autoclave.

The method described in the cited document has the disadvantage that the cans used for packaging must be recycled separately due to the lacquer layer used. Furthermore, due to the injection of the liquid cream cheese into the can, no special toppings are allowed.

The WO 2006/048480 A2 shows a method of making canned cheese. The subject of this document is a method for packaging a matured fat cheese in a metal can, in which the cheese is added together with other ingredients. The can is then subjected to a sterilization process to increase shelf life at room temperature. The document expressly shows only the use of the method in matured fat cheese. It is expressly stated that this must not be cottage cheese, cream cheese or spread cheese.

Finally, the shows DE 10 2004 032 303 B4 a process for the preparation of - no longer durable - fresh cheese slices, wherein a cream cheese base mixture is prepared containing gelatin as a thickener, this cream cheese base mixture is heated to temperatures between 65 ° C and 95 ° C under mechanical treatment and then placed in a foil package. The fresh cream base mixture packed in the film is then cooled to temperatures below 11 ° C., the film packaging is removed, the cream cheese is cut into solid slices and then packed in a known manner. This document thus shows only a process for the production of fresh cheese slices or blocks, but no method for the preservation or permanent storage of such cream cheese products.

Starting from the aforementioned CH 597766 The object is to provide a method for producing a durable cream cheese product in such a way that the packaging material can be easily and completely recycled, the packaging process is simple and fast and a variety of recipes and toppings of the packaged cream cheese is possible.

This object is achieved with the characterizing features of claim 1. Advantageous embodiments are the dependent claims.

Some embodiments of the invention will be described in detail below.

The following examples indicate formulations for cream cheese according to the invention in a double cream stage (Examples 1 and 2) and in a fat-free formulation with a fat content of 0.2% (Example 3): Example 1 (Formulation for fresh cheese blocks, double cream stage): ingredients kg % Per ton TM FiTr Kg TM Kg fat Cream cheese 46% 300.00 94.51 945.11 46,00 75.00 434.75 326.06 gelatin 7.00 2.21 22.05 98,00 21.61 0.00 Modified strength 0.82 0.26 2.58 98,00 2.53 0.00 Locust bean gum 0.42 0.13 1.32 98,00 1.30 0.00 guar Gum 0.42 0.13 1.32 98,00 1.30 0.00 carrageenan 0.34 0.11 1.07 98,00 1.05 0.00 xanthan 0.20 0.06 0.63 98,00 0.62 0.00 NaCl 2.00 0.63 6.30 98,00 6.17 0.00 total 311.20 98.04 980.39 Condensate (water) 6.22 1.96 19.61 TM fat Total 317.42 100.00 1,000.00 46.93 32.61 yield FiTr 69.47 Example 2 (recipe for cream cheese blocks with herbs, double cream stage): ingredients kg % Per ton TM FiTr Kg TM Kg fat Cream cheese 46% 300.00 92.66 926.65 46,00 75.0 426.26 319.69 gelatin 7.00 2.16 21.62 98,00 21.19 0.00 modified starch 0.82 0.25 2.53 98,00 2.48 0.00 lohannisbrotkernmehl 0.42 0.13 1.30 98,00 1.27 0.00 guar Gum 0.42 0.13 1.30 98,00 1, 27 0.00 carrageenan 0.34 0.11 1.05 98,00 1.03 0.00 xanthan 0.20 0.06 0.62 98,00 0.61 0.00 Na Cl 4.00 1.24 12.36 98,00 12,11 0.00 herbal powder 3.50 1.08 10.81 98,00 10.59 0.00 garlic powder 0.40 0.12 1.24 98,00 1.21 0.00 onion flavor 0.30 0.09 0.93 50,00 0.46 0.00 total 317.40 98.04 980.39 Condensate (water) 6.35 1.96 19.61 TM fat Total 323.75 100.00 1,000.00 47.85 31.97 yield FiTr. 66.81 Example 3 (recipe for fresh cheese blocks nature, 0.2% fat absolute): ingredients kg % Per ton TM FiTr Kg TM Kg fat Yogurt quark 18% 300.00 87.62 876.22 18,00 1.10 157.72 1.73 FK 106 3.50 1.02 10.22 98,00 10.02 0.00 NaCl 2.00 0.58 5.84 98,00 5.72 0.00 gelatin 10.00 2.92 29.21 98,00 28.62 0.00 Innulin Raftline HPX 3.00 0.88 8.76 98,00 8.59 0.00 Citrus fiber 4.00 1.17 11.68 98,00 11,45 0.00 Buttermilk flavor 0.50 0.15 1.46 50,00 0.73 0.00 total 323.00 94.34 943.40 condensate 19.38 5.66 56.60 TM fat Total 342.38 100.00 1,000.00 22.29 0.17 yield 6.00 FiTr 0.78

The compositions with cream cheese used in the process according to the invention contain in addition to the usual milk components, which are made of pure cream cheese, milk, curd cheese, cream or whey or a mixture thereof, gelatin as a thickener and stabilizers such. Modified starch, locust bean gum, guar gum, carrageenan and xanthan gum. In order to portion the cream cheese or cream cheese preparation into blocks, it has been found that a weight ratio of the gelatin to the total weight of the said stabilizers of 1: 1 or higher enables a permanent retention of the block-like consistency at usual cooling temperatures and even at room temperature.

In the o.g. In preferred embodiments, the proportion by weight of gelatin in the total weight of the cream cheese or of the cream cheese preparation is between 1 and 3% and the proportion by weight of said stabilizers is between 0.4 and 2%. In such a mixture, the cream cheese or the cream cheese preparation can be cut into blocks with a thickness between 10 mm and 80 mm. The mentioned selection of the weight ratio of the gelatin to the stabilizers causes on the one hand that the cream cheese blocks do not wet. The gelatin in the abovementioned weight ratio gives the cream cheese or cream cheese preparation during and after cooling the dimensional stability required for portioning in blocks. In addition, during storage, the fresh cheese blocks are avoided by binding the excess water from the gelatin and the stabilizers. Furthermore, when storing the cream cheese blocks prevented that stick together or adhere to each other.

In order to ensure good processing of the cream cheese base during the production process, it has been found that stabilizers must be present in the fresh cheese base, the proportion by weight of which may be equal to or less than that of the gelatin. A higher proportion by weight of the stabilizers compared with the gelatin fraction has a negative effect on the processing process, in particular on the mechanical and thermal treatment of the fresh cheese base. Above all, it has been found that, if the proportion of stabilizers is too high, the fresh cheese base mass causes inadequate pumpability up to a non-processable consistency. On the other hand, however, a certain proportion of stabilizers is required to prevent syneresis in the product.

In addition to the ingredients mentioned other additives such. As flavors, flavor enhancers, spices, fruits or fruit preparations are added to the cream cheese for the preparation of a cream cheese preparation. As long as the proportion of the fresh cheese according to the invention in such a cream cheese preparation is more than 90%, such a cream cheese preparation remains spreadable.

To prepare a cream cheese or a cream cheese preparation according to the invention, a cream cheese base mixture is first mixed, which contains a milk component and gelatin as a thickener and stabilizers. The milk constituent may be pure cream cheese, milk, quark, cream or whey or a mixture thereof. This fresh cheese base mix, which may contain other additives such. As spices, herbs, flavors and salts can be added is heated directly or indirectly under mechanical processing to temperatures of 65 ° C to 95 ° C, especially between 75 ° C and 88 ° C and then at a pressure between 0 and 300 bar, in particular homogenized between 50 and 150 bar. Homogenization can also be omitted. Thereafter, the still warm mass is filled into a foil wrapper. When bottling, the heated cream cheese base mixture is preferably pressed into a mold. The film package is sealed and the fresh cheese base mixture contained therein is then cooled to temperatures below 11 ° C, preferably to temperatures between 1 ° C and 10 ° C. When the cream cheese base mix is chilled to a cream cheese block in the foil wrapper, it is cut open and removed. The dimensionally stable cream cheese block is then cut into thinner blocks with thicknesses between 10 mm and 80 mm.

The resulting cream cheese blocks are then placed in a prepared packaging tinplate tin, wherein the outer diameter of the cylindrical blocks is less than the inner diameter of the packaging can. The packaging can only consist of tinplate without a additional protective layer or lacquer layer would be required. Before or after the introduction of the cream cheese blocks into the packaging cans, a liquid is filled into the packaging can, wherein the total volume of the liquid and the cream cheese block corresponds approximately to the volume of the packaging can. The liquid may be an oily liquid, eg a vegetable oil. However, it may also be a brine or brine-containing liquid or a combination of an oily liquid with a hydrous liquid. This liquid may also contain herbal ingredients or other flavor components, thereby enabling flavor enhancement and garnishing of the cream cheese product within the packaging can, for example by adding herbs or composite parts of herbs or herbal plants or crops.

After both the cream cheese block and the surrounding liquid have been filled into the can, the can is hermetically sealed in a conventional manner with a lid and autoclaved at about 110 ° C for 45 minutes. Subsequently, the can can be provided in the usual way with a label and placed on the market.

It has been found that such a packaged cream cheese product has an unexpectedly long shelf life of over 12 months. The cream cheese product is thus also suitable for carrying on trips and expeditions as well as for bunkering or for long-term storage.

Moreover, it is advantageous that the cans used for packaging need not necessarily have an inner protective layer in the form of a paint job. In this way, the doses can be recycled on a single-site basis.

Finally, it has been found, quite unexpectedly, that by heating by autoclaving, the gelatinized, block-shaped cream cheese inside the can changes its consistency, which becomes apparent after opening the can. In fact, while the canned cream cheese block is hard and cuttable, but difficult to spread, the process of autoclaving results in the gelatin within the cream cheese product being so "transformed" that the cream cheese product has a spreadable, creamy and tender consistency having. However, it is enclosed in this consistency by the liquid, giving the consumer a completely new appearance of a spreadable cream cheese product within a surrounding oil or brine layer.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• CH 597766 [0003, 0007]
• WO 2006/048480 A2 [0005]
• DE 102004032303 B4 [0006]

Claims (8)

A process for producing a durable cream cheese product, wherein the gelatinized cream cheese is placed in a can and wherein there is a protective layer between the inside wall of the can and the cream cheese, and then the can is sealed and autoclaved, characterized in that the cream cheese is placed in front of the Introduced into the can cooled and cut into a solid block, and the protective layer is at least partially formed by a liquid. A method according to claim 1, characterized in that it is the liquid is an oil-containing liquid. Method according to one of the preceding claims, characterized in that it is the liquid is a brine-containing liquid. Method according to one of the preceding claims, characterized in that the protective layer is completely formed by the liquid. Method according to one of the preceding claims, characterized in that the cream cheese further contains stabilizers and the ratio of the weight proportions of gelatin to this stabilizer 1: 1 or higher, ie in favor of the gelatin is. Method according to one of the preceding claims, characterized in that the proportion of gelatin in the total weight of the cream cheese is between 1% and 4%. Method according to one of the preceding claims, characterized in that the proportion of stabilizers in the total weight of the fresh cheese is between 0.4% and 2%. Method according to one of the preceding claims, characterized in that as stabilizers modified starch and / or locust bean gum and / or guar gum and / or carrageenan and / or xanthan gum are used.