DE102019214888A1 - Process for the production of a cheese-containing spread - Google Patents

Abstract

In a method for producing a cheese-containing spread, it is proposed that a soft soft cheese which only has one or more soft mold cultures in its surface area is heated in an autoclave in a sterilization step to kill the mold cultures, the soft soft cheese being brought into a cooled state in a subsequent cooling step, wherein the soft mold cheese is subsequently crushed in a crushing step and, in a subsequent stirring step, is mixed with a spreadable fat, a spice preparation and salt.

Description

The invention relates to a method for producing a cheese-containing spread.

With certain cheese spreads it is desirable and important for the recognition value of a certain cheese spread that the spread contains different structures or whole pieces of cheese. This is particularly the case with a well-known cheese-based spread known as "obazda" among others. Traditionally, at least one soft cheese containing noble mold is crushed and mixed with other ingredients while cold, the spread having recognizable pieces of cheese and the spread being consumed mostly on the same day of preparation.

It is known that food and especially milk or cheese-containing spreads are hot-filled in the industry in order to make them more durable. As a rule, the ingredients of a spread are mixed together, heated and then hot-filled.

The disadvantage here is that the industrial preservation of such a cheese spread by heating the ingredients and hot filling changes the consistency or structure of the spread. This usually creates a homogeneous, pulpy mass and often no different structures can be recognized in the filled product. As a result, the industrially produced cheese spread loses its recognition value with regard to the traditionally produced cheese spread.

The object of the invention is therefore to provide a method for producing a cheese-containing spread of the type mentioned at the beginning, with which the mentioned disadvantages can be avoided, with which a cheese-containing spread can be made durable while maintaining different structures.

According to the invention, this is achieved by the features of claim 1.

This has the advantage that the cheese-containing spread retains its different structures despite preservation, i.e. an extension of its shelf life, and thus the recognition value of the spread with regard to a traditionally produced spread containing pieces of cheese is retained. Furthermore, it is advantageous that a cold-stirred and bottled cheese-containing spread with different structures is generally perceived by consumers as fresher and thus of high quality.

The subclaims relate to further advantageous embodiments of the invention.

Express reference is hereby made to the wording of the patent claims, whereby the patent claims are inserted into the description at this point by reference and are considered to be reproduced verbatim.

A method is provided for the production of a cheese-containing spread, whereby a soft soft cheese having one or more soft mold cultures only in its surface area is heated in a sterilization step in an autoclave to kill the soft mold cultures, the soft soft cheese being brought into a cooled state in a subsequent cooling step, whereby the soft mold cheese is then crushed in a crushing step and mixed with a spread fat, a spice preparation and salt in a subsequent stirring step.

This has the advantage that the cheese-containing spread retains its different structures despite preservation, i.e. an extension of its shelf life, and thus the recognition value of the spread with regard to a traditionally produced spread containing pieces of cheese is retained. Furthermore, it is advantageous that a cold-stirred and bottled cheese-containing spread with different structures is generally perceived by consumers as fresher and thus of high quality.

Soft mold cheese refers to a soft cheese that has one or more mold cultures in its surface area. As a rule, a cheese is called soft cheese if it has a relatively high water content for cheese. In particular, a cheese is a soft cheese if it has a water content in the fat-free cheese mass with a mass fraction of more than 67%. Whole soft mold cheese wheels or soft mold cheese pieces are preferably sterilized in the autoclave or the mold cultures are killed.

Surface area means here that the noble mold cultures are located in particular on the surface, but can also have grown a few mm to a few cm into the loaf. The purpose of killing the noble mold cultures is to ensure that no further mold growth takes place in the filled product and that the cheese-containing spread can be kept longer. An autoclave is usually a gas-tight, sealable pressure vessel for the thermal treatment of substances and objects in the overpressure range.

It can preferably be provided that the soft cheese wheels or soft cheese pieces are sterilized in a steam autoclave. Here, the soft mold cheese wheels or soft mold cheese pieces are sterilized at an elevated temperature and at an elevated steam pressure.

It can preferably be provided that the spreadable fat comprises butter or margerine.

It can preferably also be provided that the spice preparation comprises paprika powder and / or paprika extract, as a result of which the spicy, strong taste note of the cheese-containing spread is refined.

The highest possible percentage of camembert and / or brie in the total mass of the soft mold cheese is a further quality feature of the cheese-containing spread, which is why it can preferably be provided that the soft mold cheese comprises at least 90% of its mass of camembert and / or brie.

It can preferably also be provided that the soft mold cheese comprises a mass fraction of at least 93%, in particular at least 95%, preferably at least 98%, of Camembert and / or Brie.

It can also be provided that the mass fraction of camembert and / or brie in the cheese-containing spread is at least 35%, in particular at least 45%, preferably at least 50%.

As a rule, soft cheese can be cut or shredded more easily in a cooled state, which is why it can particularly preferably be provided that the noble mold soft cheese in the cooling step by means of a coolant with a temperature of less than 25 ° C, in particular less than 20 ° C, preferably less than 15 ° C, is cooled.

It can also be provided that the soft mold cheese is cooled in the cooling step by means of a coolant with a temperature of less than 14 ° C, preferably less than 10 ° C, in particular less than 5 ° C, in order to achieve rapid cooling of the heated soft mold cheese.

In the cooled state, the soft mold cheese has a temperature of at least 5 ° C, preferably at least 15 ° C, in particular at least 25 ° C.

It can also be provided that the soft mold cheese has a temperature of a maximum of 50 ° C., in particular a maximum of 40 ° C., preferably a maximum of 30 ° C., in the cooled state.

It can furthermore preferably be provided that, in addition to the soft mildew cheese, a soft mildew-free soft cheese is stirred cold in the stirring step.

Furthermore, it can preferably be provided that the mildew-free soft cheese comprises a red smear cheese, in particular Romadur and / or Limburger. The addition of Romadur and / or Limburger gives the cheese spread a particularly spicy and strong taste.

It can also preferably be provided that fresh cheese is additionally stirred cold in the stirring step. The cheese-containing spread can be loosened up by adding cream cheese, making the cheese-containing spread appear particularly fresh and airy to some consumers.

It can preferably be provided that the mass fraction of cheese in the cheese-containing spread is at least 45%, in particular at least 50%, preferably at least 55%.

It can particularly preferably be provided that onion and / or caraway and / or cream and / or milk and / or milk or whey protein and / or beer are additionally stirred cold in the stirring step. This can further influence the spiciness and spreadability of the cheese-containing spread.

Claims (9)

Process for the production of a cheese-containing spread, wherein a soft soft cheese which only has one or more soft mold cultures in its surface area is heated in a sterilization step in an autoclave to kill the soft mold cultures, the soft soft cheese being brought into a cooled state in a subsequent cooling step, with the soft soft cheese subsequently is crushed in a crushing step and in a subsequent stirring step is mixed with a spreadable fat, a spice preparation and salt while cold. Procedure according to Claim 1 , characterized in that the fat spread comprises butter or margerine. Procedure according to Claim 1 or 2 , characterized in that the spice preparation comprises paprika powder and / or paprika extract. Method according to one of the Claims 1 to 3 , characterized in that the soft mold cheese comprises at least 90% of its mass of camembert and / or brie. Method according to one of the Claims 1 to 4th , characterized in that the soft mold cheese is cooled in the cooling step by means of a coolant with a temperature of less than 25 ° C, in particular less than 20 ° C, preferably less than 15 ° C. Method according to one of the Claims 1 to 5 , characterized in that, in addition to the soft mildew cheese, a soft mildew-free soft cheese is stirred cold in the stirring step. Procedure according to Claim 6 , characterized in that the mildew-free soft cheese comprises a red smear cheese, in particular Romadur and / or Limburger. Method according to one of the Claims 1 to 7th , characterized in that fresh cheese is additionally stirred cold in the stirring step. Method according to one of the Claims 1 to 8th , characterized in that, in the stirring step, onion and / or caraway seeds and / or cream and / or milk and / or milk or whey protein and / or beer are stirred cold.