DE1070907B - Process for the production of rindless Schmitt or hard cheese - Google Patents

Description

GERMAN

kl. 53 β 6/01

INTERNAT. KL . A 23 C

PATENT OFFICE

A23C 19 / H-B

D 282421 Va / 53 e

ANHG LDETACi

NOTICE THE REGISTRATION AND ISSUE OF THE EDITORIAL: DEC 10

ER 1959

The present invention relates to a method for producing rindless semi-hard or hard cheese in an airtight envelope.

In general, in cheese-making, the curd obtained after curdling is obtained by pressing Freed from moisture and shaped, followed by a further salt bath treatment Drainage of the surface is carried out, or the curd is salted and then shaped and pressed. In both cases an unripened raw cheese is obtained, which is then placed on racks is subjected to a ripening process mostly at temperatures of 10 to 18 ° C.

During the ripening process, the cheese loses another part (5 to 15%) through evaporation the liquid not bound by protein. This evaporation takes place mainly from the upper or outer edges of the cheese and together with the drying out leads to a hardening of the surface (Bark). Because the evaporation on the one hand, temperatures and humidity on the other hand ideal Growing conditions for mold are created, it requires constant care during the ripening period, i. H. 1 to 12 months, depending on the type of cheese to remove this mold growth and prevent new infections.

Mostly salt water solutions are used to wash off the cheese, which in turn leads to even further hardening of the bark. At the time of sale, the cheese will be ordered on the Sales channels not to be re-infected with mold, either through waxing or foil protected.

At the consumer or at the cheese melting plant, the rind formed must be used together with the paraffin must be removed, as this is completely unfit for human consumption. The bark waste averages 6 to 8 * / o, which in turn relates to the total amount at the time cheese produced in Germany amounts to around 50001 cheese every year.

The numerous known processes for making cheese all deal with the problem of either avoiding the formation of rinds on the cheese or of bringing about a smear-free ripening without the formation of mold. For example, German patent specification 1014420 describes a process for the production of storable cheese under, smear-free maturation in airtight casing, after which the raw cheese is treated for up to 10 days at maturation temperatures of 15 to 22 ° C and the cheese matured in this way then in a laborious way at temperatures pasteurized up to 85 ° C, dried, paraffinized and then covered with cell glass. This process only takes place after a 10-day manufacturing process
of rindless semi-hard or hard cheese

Applicant:

Darex Aktiengesellschaft,
Vaduz (Liechtenstein)

Representative:

Dipl.-Chem. Dr. rer. nat. JD Frhr. v. Uexkull,
Patent attorney, Hamburg-Hochkamp, Königgrätzstr. 8th

Ripening a subsequent ripening in an airtight envelope, whereby the known disadvantages such as annoying smell formation, Repeated processing of the cheese, complex process steps and also the introduction foreign substances (paraffin, colored paraffin) cannot be avoided. In addition, there is a wrapping made of two different materials (cell glass, paraffin) very complex.

According to another known method according to German patent specification 1024 328, an Instead of the above-mentioned pre-ripening, a paraffin coating is applied to the raw cheese, but it must Here, too, the raw cheese is subjected to a separate treatment, which consists in removing the cheese treated in alkaline solutions with the addition of sulphate of lime, gypsum or slaked lime and then treated with colored paraffin. The introduction of foreign matter and in particular of dyes is not avoided and is extremely disadvantageous. ;

It is also known to produce a natural cheese with an edible rind; this is a processed cheese coating produced on the cheese wheel. In this process, melting salts - for example Phosphates - applied by dipping or rubbing, resulting in a edible rind is produced. The cheese is then wrapped in foil. This procedure too is awkward. For example, the slippery loaf of cheese from the molten bath has to be complicated Filling devices are pressed into a bag that has to be laboriously evacuated. Even-

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Air cushions must be removed by massage and airtight bags will contract, and pasteurization also forms a smooth skin that clings to the contents for about 10 to 15 minutes at 80 to 85 ° C. The hydrostatic pressure of the hot water is sufficient. Apart from the fact that here, too, foreign "water" is not sufficient to remove the air or that substances, namely phosphates, are to be used, it has to be packed under vacuum, so it is also shown that during the merger the upper addition before the Sealing evacuated,
area no protection against mold growth ER- contrast, will be in accordance with the invention proceed Maybe .. .... _ ren no _ready: such as excluded product

Opposite this ripening process in airtight ripened cheese, packaged, instead it becomes the raw cheese

Wrapping made of paraffin or opposite the enamel in the tightly fitting bag made of air-impermeable

Cheese coatings on natural cheeses are still packaging film and especially shrink film for ripening

The procedure for the use of foils was made known.

In which, however, it is always required that it is essential that the ripening of a raw cheese comes from the ripening or post-ripening cheese whose p _n value is set in such a way that carbon dioxide and water vapor develop through the end of the ripening process no significant deviations slide can give. After, the hitherto prevailing occur. Thus, a shift of the p _H -value according had either a so-called breathing of the acidic range will be used consequently by reduced copy sheet (Suprpnylfolie) or the input tion of the whey content counteracted. By whipping the cheese, it had to be done in such a way that storage temperatures suitable for water could now break down the protein vapor and carbon dioxide from the folds of the casing material and the CO ₂ development that took place with it. In some cases it is so controlled that the gases produced are also known to pack cheese packaged in this way (CO ₂ ) not to inflate the packaging or with gas or liquids, whereby the cheese is inflated, but only to the formation of these additives the growth of microorganisms the holes typical of the cheese. Those on the surface of the cheese are intended to prevent partially or completely 25 ripening under vacuum, combined with the skin-tight. Even with these mentioned concerns of the bag, causes the. Moisture, either foreign substances are added, or the cheese remains evenly distributed in the cheese wheel, so further mold formation has to be accepted - that the edge zones will also be due to the suction of the men, if you do not pasteurize the same moisture content as the vacuum again wants or wants to cover an airtight packaging. 30 core and therefore not drying

With the present process, the up to the edge and the associated hardening (cheese maker known disadvantages such as bark formation, later bark).

Mold growth, repeated pasteurization and ins- The tight concern of the bag on the one hand and that

special use of chemical or other existing vacuum on the other hand together with spu-

Additives. 35 ren of CO ₂ gases reaching the surface

All these disadvantages are prevented by the invention preventing the development of mold cultures

Proper process for making barkless the surface.

Sliced or hard cheese in an airtight casing. When the ripening process is complete, the cheese can be stored at norhoben, which is characterized by being aged at certain temperatures,
Known way produced, compression molded unripened 40 With the raw cheese according to the invention you get immediately after compression molding or drive a completely rindless cheese from evenly salt treatment into a bag made of gas and water like nature of the entire cheese dough and packed without impermeable plastic film will wor- any mold growth. The air contained in the bag is therefore largely lost without any material on the air contained in the bag and without any effort for the care of the cheese, and the cheese is then worked in an airtight manner. Drying racks and control devices are used, after which the cheese is matured in the bag. Pre for humidity are not necessary,
the bags are preferably sealed airtight. The cheese matured in foil according to the invention is gctel by sealing or welding the foil; Tasty of extremely good quality and partly also the well-known sealing with a cheese that has even matured better than normal and with foreign clamps (the so-called »twist«) has proven to be 50 substances treated cheese,
Proven to be particularly useful. In addition, the present ordinance

In particular, the bag can have a certain smooth, greasy appearance in the film from a shrinking process exist, whereby this is achieved after packing special with the Edam, which is with the with or without additional evacuation for shrink customers. Gefung briefly immersed in almost boiling water 55 compared to what was previously covered with breathing plastic sheeting, Pulled cheeses are shown by that produced according to the invention

There can also be a flat film around the raw cheese to make cheese also not the dull taste; also the folded into a bag and the overlap- relatively high water content of such cheeses Edge areas due to heated metal surfaces or varieties after ripening are not available, as with hot water with or without additional evacuation 60 assumed the present process of raw cheese welded and shrunk. that by smaller cutting and longer

According to the invention, the curds are then matured by stirring and pressing them harder

has previously been dehydrated at temperatures not exceeding 16 to 18 ° C.

and in shipping boxes. The films or bags can be colored or

The packaging of food in bags of 65 have a surface paint; it will Shrink film is known per se and is used, for example, in accordance with the custom of the trade for packaging poultry in large quantities, Edam cheese with red and Gouda cheese used. Mark the contents with a yellow envelope by dipping the bag. Opposite to in hot water, the excess air is colored by the colored processed cheese coatings or Removed hydrostatic pressure, whereupon the then 70 system paraffin, the colored film has the advantage that

the harmful colors do not come into contact with the cheese itself.

The method according to the invention can be used for all semi-hard or hard cheeses, such as Edam, Gouda, Add the tilsiter, cheddar and butter cheese.

It was also found that even after aging after maturation has ended, that is, after about 6 to 8 weeks, even at elevated temperatures of up to 24 ° C. and for weeks, the cheese does not change . The cheese can s o w oh l _| be packed in large portions: it can 'but' also be about ^ P ^^^ erJjtf.ajicJ ^ ejr ^ ortionen, .ge ™. Throw cream ! FlTerdVrch a maximum "hygienic working method is achieved; the cheese is no longer exposed to any external influences in the period between the start of ripening and distribution to the end user.

1 The so-called Cryovac film proven; However, other shrink films made from unvulcanized or not completely vulcanized synthetic rubber can be used.

The process according to the invention is described below with the aid of a few examples will:

example 1
Maturation of Edam cheese

A raw Edam cheese weighing 2.0 kg, coming out of the salt bath, was made after the surface had dried covered by evaporation with a water- and gas-impermeable plastic bag. It was a bag made of a polyvinylidene chloride was used, which had a wall thickness of 0.30 to 40 μ (type Cryovac). The covering was carried out by simply slipping over the bag, which was larger in size. Of the The bag was evacuated by means of a vacuum pump and then sealed airtight with a metal clip. The pack became the direct and firm contact of the film on the cheese surface after it was closed immersed in water at 96 ° C for 2 seconds. The bag contracted in the process and clung to the surface.

A development of bacteria or spoilage pathogens on the cheese surface and in the foils was not found.

The cheese packaged in this way was then already packed in shipping cartons or boxes and at one temperature Matured from 12 to 16 ° C for about 4 to 6 weeks, it was not necessary to be special in their To use humidity-controlled cellar rooms.

Example 2
Cheddar cheese maturation

A curd-salted Cheddar cheese weighing 10 kg was made immediately after the cheese was made the mold came out without additional drying covered with a bag made of the above material and after the evacuation sealed with welding electrodes. Then, as in Example 1 described, brought to shrink.

After packaging, the cheddar was left at temperatures of around 8 ° C, depending on the desired final quality Stored for 2 to 12 months. Storage took place on shelves with no control of humidity and in normal basement rooms without special facilities. Turning the cheddar was not necessary.

A major difference compared to the previous method is that the curd is not is filled into a mold that is lined with a linen bandage, which otherwise leads to a better paraffin application was used.

Example 3

Maturation of small portions
Small portions weighing around 250 g were made from a larger block of RörTRSsT "elrirnär". • ~ TJerrr * Setzfeft and once after 'salting' / ig ~ lJle. KTeiüfin Tfnrtkäsestiicfif wrif ^ n Lg ' ^{1. 1} ! " ^E i.2?. £ .lj * .9hfeUs. {Wall thickness 19 μ, ) specify which were processed into a bag zusammengeschlggejijwu £ detLlI5iI! ciujch heated metal studs or hot water to a dense shrink ~ ^> oday l. Subsequently, the / ao ^ ögepackten pieces shipping moderately packed and,
described above, matured.

Of course, the process according to the invention can be carried out according to the methods customary in cheese production Modify recipes.

Claims (6)

Patent claims: 1. Process for the production of rindless semi-hard or hard cheese in an airtight casing, characterized in that compression-molded, unripened raw cheese produced in a known manner immediately after compression molding or salt treatment in a bag made of gas and water impermeable Plastic film is packed, whereupon most of the air contained in the bag is removed and this is then sealed airtight after which the cheese is matured in the bag- 2. The method according to claim 1, characterized in that the airtight sealing of the bag takes place by sealing or welding the film. 3. The method according to claim 1 and 2, characterized in that the bag is known per se Way is closed with a metal clip. 4. The method according to claim 1 to 3, characterized in that the bag consists of a shrink film and that the bag after packing with or without additional evacuation for Shrinkage is briefly immersed in almost boiling water. 5. The method according to claim 1 to 3, characterized in that each flat film around the raw cheese a prey! Tzq§gm.nicjigeiegt and those who fumble over them "Edge areas due to heated metal surfaces or hot water with or without evaluation "welded and shrunk. 6. The method according to claim 1 to S, characterized ge-j indicates that the ripening at temperatures at no more than 16 to 18 ° C and in shipping boxes. Considered publications:
German Auslegeschrift No. 1031104;
British Patent No. 676499;
U.S. Patent No. 1,031,104. β SO »MS / 240 12. S»