DE2216388B2 - Process for the preparation of cheese products with a taste of aged blue cheese and a flavor composition - Google Patents

Description

Under the collective name blue cheese or blue cheese are understood in the present invention cheese, which is inside under the action of bluish to greenish mold, e.g. B. Penicillium roqueforti are matured. You can also use it as a In contrast to cheese, mold-infused cheese denotes surface mold. In Germany a Such mold-infused cheese is also known as noble mushroom cheese. Corresponding foreign cheeses are for example Roquefort, Blue Cheese, Stilton and Gorgonzola. For the sake of simplicity, in the present Invention of noble mushroom cheese or blue cheese.

Because of its characteristic taste, blue cheese is often used to flavor foods used; however, it is relatively expensive because of its complexity to manufacture. Also can through Direct addition of blue cheese does not affect the strength and shelf life of the aroma and the consistency of the product can be controlled satisfactorily.

There are also pieces of Roquefort and Gorgonzola cheese in the absence of air in processed cheese incorporated, but these processed cheeses with blue cheese fillings have a very short shelf life. Attempts have also been made to produce Roquefort-flavored cheese by using unripened raw cheese crushed or melts, then dries and the powder obtained with water on such Adjusts the water content that is suitable for optimal mold growth. This powdered cheese was then made inoculated with Penicillium roqueforti and allowed to mature for up to several weeks. The cheese powder matured in this way was added to processed cheese as a flavoring agent, or water was added first, in order to use it as a condiment in the preparation of processed cheese.

The method described have the disadvantage that you either products with a bad flavor and low shelf life or that long ripening times are required, which is an undesirable Further ripening of the cheese powder is prevented by heating processes such as hot air or infrared treatment must become.

More and more people have therefore switched to adding flavor compositions to foods. A blue cheese aroma cocktail was made from methyl ketones, ethanol, acetaldehyde, and low molecular weight Fatty acids and stabilized cottonseed oil described the previously known flavor compositions but have the disadvantage that they always have one

Have a smell of butyric acid and a soapy, perfume-like taste.

Furthermore, it was known to achieve a blue cheese flavor in foods in addition to fatty acids with an even number of carbon atoms between 3 and 11, and one or more phenols, and also one or more lactones of aliphatic γ-, δ- or ε-hydroxycarboxylic acids with 4 to 22 carbon atoms and / or their precursors also include one or more methyl ketones or their precursors, such as /? - keto acid or esters thereof, ketones being used in which an alkyl group with 2 to 15 carbon atoms is present in addition to the methyl group

The subject matter of the invention is thus that shown in the preceding claims 1 to 6 Process for the production of cheese products and other foods that have a cheese taste is desirable, with a taste of ripe blue cheese and that shown in claim 7 Aroma composition.

Octen-l-ol-3 is preferred as a racemate used. The alkanones-2 used according to the invention preferably have 5 to 9 carbon atoms and the alkane monocarboxylic acids used according to the invention preferably have 4 to 10 carbon atoms. Suitable alkanones-2 are, for example, pentanone-2, heptanone-2, nonanone-2, undecanone-2 and tridecanone-2. Mixtures of the alkanones-2 are preferably used.

Examples of suitable alkane monocarboxylic acids (C2 — Cu, preferably C4 — Qo) are straight-chain and branched-chain monocarboxylic acids such as acetic acid, butyric acid, isobutyric acid, valeric acid, isovaleric acid, Caproic acid, capric acid, onanthic acid and pelargonic acid.

Preferably, alkane monocarboxylic acids are incorporated into the foodstuffs, of which at least 80 Wt .-% have at least 6 carbon atoms and at most 2 wt .-% of branched chain alkane monocarboxylic acids with 4 to 5 carbon atoms, based on the total mixture of added alkane monocarboxylic acids.

To round off the typical blue cheese or It is beneficial to taste the noble mushroom cheese Foodstuffs in addition to the above-mentioned main flavoring components, optionally also other ones Incorporate cheese flavor ingredients, namely 2-oxoalkanecarboxylic acids with 2 to 6 carbon atoms, 2-oxoalkanedimonocarboxylic acids with 4 to 5 carbon atoms, alkanols-2 with 5 to 9 carbon atoms, Methyl and ethyl esters of alkane monocarboxylic acids with 4 to 8 carbon atoms or Aldehydes with 2 to 10 carbon atoms.

As 2-oxoalkanecarboxylic acids and 2-oxoalkanedicarboxylic acids can e.g. B. glyoxylic acid, pyruvic acid, Λ-keto-isovaleric acid, oxaloacetic acid, «-ketoglutaric acid and Λ-ketoisocaproic acid can be used.

Examples of methyl and ethyl esters to be used where appropriate are butyric acid ethyl ester, t> o Ethyl caproate and ethyl caprylate called.

As aldehydes, for. B. acetaldehyde, propionaldehyde, butyraldehyde, valeraldehyde and phenylacetaldehyde Find use. f> 5

The presence of a total of 0.1-0.2% of indole, Cinnamic acid, methional and lactones, such as o-decalactone and ό-dodecalactone in the aroma-com positions.

which according to the invention are incorporated into the food contributes to the piquant taste of the ripe noble mushroom aromas beL

When the flavoring compositions according to the invention are added to the food in an amount which is in the Range from about 300 to 3000 mg / kg, preferably 1000 to 2000 mg / kg, are admixed these have a taste of blue cheese or ripe noble mushroom or comparable cheese Roquefort or Gorgonzola.

In the case of foods, which according to the invention by incorporating the aroma compositions standing in series a taste of ripe blue cheese or noble mushroom cheese is given, it is primarily around cheese products, in particular processed cheese made from young, low-flavor raw cheese, preferably young cheddar cheese, also processed cheese preparations, Cream cheese, margarine cheese and cheese cream, cheese fondue and cheese powder. But also other foods that have a cheese taste is desirable, such as soups, sauces, pies, spreads, cheese pastries or pizza, the spice mixtures in question can be incorporated.

It was also found that the taste of the food towards the noble mushroom, Blue Cheese or Roquefort can be rounded off advantageously, either in the foods in addition to the blue cheese flavor compositions described above also amino acids, preferably three amino acids, such as glutamic acid, lysine and methionine, incorporated and, moreover, not more than 10% of other free amino acids are added to the food, this percentage being based on the Total amount of amino acids added to the food.

Suitable amino acid mixtures are, for example, those soft 30 to 60% monosodium glutamate, 5 to Contains 30% methionine and 65 to 10% lysine · HCl.

The three amino acids glutamic acid, lysine and methionine are beneficial in foods mixed in such an amount that in the finished food the concentration of at least one of the Amino acids glutamic acid, lysine and possibly methionine in the finished food at least twice that of any other free amino acid present in food.

When free amino acids are mentioned in the present invention, this means that the Amino acids are not bound in a polypeptide.

The amino acids are preferably added to the food in such quantities that in the finished products Food the relative proportions by weight of

Glutamic acid: lysine: methionine

= (26 - 52): (8 - 52): (5 - 30).

The amino acids are incorporated into foods in such quantities that they are incorporated into the finished product Food the total concentration of glutamic acid, lysine and methionine 500 to 20,000, preferably Is 3000 to 8000 mg / kg. A further increase in the additional amounts over 20,000 mg / kg does not bring about any substantial improvement.

Of the three optically active amino acids, glutamic acid and lysine are preferred as L-isomers used. Methionine can be used as L-methionine or in the form of its racemate as DL-methionine

will.

The amino acids can also be used in stoichiometric amounts as salts, such as. B. Lysine · HCI and Monosodium giutamate, can be used.

The amino acid mixture represents an effective and also very economical selection from the entire range of the amino acids found in aged Roquefort cheese.

However, the selection cannot be further simplified by omitting one of the three components, without questioning the desired, harmonizing and rounding effect in terms of taste.

It is also advantageous to add succinic acid to the loin products, in amounts of about 0.02 to incorporate up to 0.3%.

Preferably the blue acid aroma composition is dispersed in a carrier from a portion of the food to which the flavoring composition is admixed or consists of one of the components of this food

In this description, the percentages, parts and ratios are based on weight, if nothing else is noted. The invention is illustrated in more detail by the following examples

A-E blue cheese flavor compositions A, B, C, D and E were made by mixing

A B C D E B / E

H- 51.00

+ 20.40

+ 142.80

+ 262.14

H- 21.93

H- 4.79

+ 14.54

H- 4.80

+ 6.73

+ 6.32

+ 596.70

H-12.24

+ 200.43

+ 10.25

H- 300.90

Octen-l-ol-3 22.651 ++ Share L-lysine HCI Pentanone-2 9.050 ++ The numbers for the composition A mean mi produced. Heptanone-2 63,403 + H- Nonanone-2 116.406 ++ Undecanon-2 9.734 ++ Tridecanone-2 2.133 ++ acetic acid 8.501 Butyric acid 6.450 ++ Isobutyric acid 2.133 H- + Pentanoic acid 2.983 ++ 3-methylbutanoic acid 2,800 ++ Hexanoic acid 264.964 H- + Heptanoic acid 5.434 ++ Octanoic acid 89.005 ++ Nonanoic acid 4,550 + H- Decanoic acid 133.607 4- + Glyoxylic acid 70.887 Pyruvic acid 20,435 2-oxo-3-methylbutanoic acid 17.220 2-oxo-4-methylpentanoic acid 43.252 2-oxo-butanedicarboxylic acid 51.186 2-oxo-pentanedicarboxylic acid 42,569 Pentanol-2 - + + Heptanol-2 - + + Nonanol-2 - + + Ethyl butanoate - + - Ethyl hexanoate - H- - Ethyl octanoate - + - Ethanal - + + Propanol - + + Butanal - + + Pentanal - H- + Phenylethane - + + Methional 0.090 H- 5-decanolide 0.707 5-dodecanolide 0.70 / Indole 0.113 Cinnamic acid 0.030 manufactured.

14.23 1.79

22.24 1.02 1.02 1.02

10.20 5.10 5.10 5.10 5.10 0.20

Parts per thousand parts of the flavor composition, and the numbers for B / E mean parts by weight for such Compounds present in compositions B, C, D or E (denoted by +).

A mixture of amino acids was made by mixing 435 parts of L-monosodium glutamate, 377

and 188 parts of DL-methionine

example 1

A processed cheese was made from 100 g young Cheddarkt.se, 64 g water and 3 g melting salt (a mixture of commercially available polyphosphates) in a casserole with stirring and careful heating to 80 ^° C. 175 mg (ie about 1000 mg / kg) of the blue cheese aroma was added to the melted mass.

Settlement A added. Stirring was stopped at 80 ° C for 10 Continued for minutes and then the mixture was allowed to cool. In this way it became processed cheese with an appealing blue cheese aroma.

Example 2 '

The procedure of Example 1 was repeated with the modification that 600 mg (ie about 4000 mg / kg) of the mixture of amino acids F were added at the same time as the blue cheese aroma composition. The molten mass was also stirred for 10 minutes at 80 ⁰ C and then allowed to cool, whereby a processed cheese with fully rounded blue cheese flavor, which was hardly distinguishable from a natural blue cheese product was obtained.

Comparative example C 1

The procedure of Example 2 was repeated except that a blue cheese flavor composition was used, which differed from composition A only in that no Octen-1-ol-3 was included. Although the processed cheese had a flavor similar to that of the Blue Cheese, it was Overall flavor of the product deemed less than that of Example 2; in particular, some judged Experts that the aroma has a synthetic, chemical taste note.

Example 3-6

The procedure of Example 1 was carried out with eier jo Modification repeats that blue cheese flavor compositions B, C, D and E are used, respectively became. All products had a typical blue cheese flavor, but this became composition B containing product preferred.

Example 7

From 100 g of young Cheddar cheese and 3 g of melting salt and 64 g of water, while stirring at 80 ° C and Add 800mg (i.e. about 6000mg / kg) of the mixture of amino acids F and 220 mg (i.e. about 1320 mg / kg) of blue cheese flavor composition B and 60 mg (i.e. about 400 mg / kg) succinic acid Processed cheese made. After stirring for 15 minutes with subsequent cooling, it became a processed cheese with an intense and fully rounded blue cheese aroma.

Example 8

A processed cheese containing 50% dry matter and 60% fat in the dry matter was obtained from Skimmed milk curdles, butter and melting salts made after adding 1% sodium chloride and 5000 mg / kg of the mixture of amino acids F and 1750 mg / kg of the blue cheese flavor composition A a product with a very appealing and rounded blue cheese aroma was obtained.

Comparative example C 2

A processed cheese was made in the usual way from 90% young cheddar cheese, 10% Danish blue cheese and Melting salts produced. Although the thorough mold particles were visible, the product had a weak blue cheese aroma.

Example 9

The product obtained in Comparative Example C 2 was given 500 mg / kg of blue cheese flavor compositions C and 4000 mg / kg of the mixture of amino acids F mixed. The resulting product had a Significantly more intense and rounded blue cheese aroma.

Example 10

150 g of a boy ground in a meat grinder Cheddar cheese, 4.5g melting salt and 1.2g (i.e. approx 3000 mg / kg) of the mixture of amino acids F became hotter in the water bath with the slow addition of 0.25 l Milk heated. Subsequently, 0.5 g of sodium chloride and 0.3 g (i.e., about 750 mg / kg) of blue cheese aroina composition were added D added together with pepper to taste. In this way a cheese cream sauce with a very good blue cheese flavor was made obtain.

Example 11

An oatmeal soup was cooked with just water and 0.8% table salt and mixed with it

a) lOppmOcten-l-ol-3

b) 200 ppm pentanone-2

c) 300 ppm acetic acid

flavored.

In this flavoring composition, acetic acid to octen-1-ol-3 is in the weight ratio of 30: 1 available, and octen-l-ol-3 with 10 ppm is in the middle of the claimed range between 0.5 ppm and 100 ppm.

Five experienced taste testers agreed that that the oatmeal soup mixed with the aromatic composition has a pleasant taste after blue cheese pointed.

The original, unflavored curly oat soup showed no trace of blue cheese flavor.

The exploitation of the invention can be made possible by legal provisions, in particular by the food law, be limited.

Claims (7)

Patent claims: 1. Process for the production of cheese products and other foods that have a cheese taste is desired, with a taste of ripe blue cheese with the addition of a blue cheese flavor composition, characterized in that the to be flavored Products (a) Octen-l-ol-3 (concentration in the finished product 0.5 to 100 mg / kg), (b) one or more alkanones-2, which 5 to 15 Have carbon atoms (weight ratio of octen-l-ol-3 to alkanones-2 im finished product in the range of 1: 2 to 1:30) and (c) adding one or more alkane monocarboxylic acids which have 2 to 12 carbon atoms (weight ratio of octene-1-ol-3 to alkane monocarboxylic acids in the finished product in the range from 1: 5 to 1: 60). 2. The method according to claim 1, characterized in that the products to be flavored as component c) alkane monocarboxylic acids are added, of which at least 80% by weight at least Have 6 carbon atoms and a maximum of 2% by weight of branched-chain alkane monocarboxylic acids consist of 4 to 5 carbon atoms. 3. The method according to claim 1 or 2, characterized in that the flavoring Products a composition according to claim 1 in an amount of 300 to 3000 mg / kg, in particular 1000 to 2000 mg / kg added. 4. The method according to any one of claims 1 to 3, characterized in that the to be flavored Products additionally glutamic acid, lysine and methionine and not more than 10% by weight of other free amino acids added, this percentage being based on the total amount added amino acids. 5. The method according to claim 4, characterized in that that the products to be flavored are a mixture of amino acids with a content from 30 to 60% by weight monosodium glutamate, 5 to 30% by weight methionine and 65 to 10% by weight Lysine · HCl added. 6. The method according to claim 4 or 5, characterized in that such amounts of Amino acids add that in the finished products the total concentration of glutamic acid, lysine and methionine is from 500 to 20,000, preferably from 3,000 to 8,000 mg / kg. 7. Aroma composition with which cheese products and other foods for which a cheese flavor is desired ripe blue cheese is given or such is improved, characterized in that it (a) 1 to 8 parts by weight of octen-l-ol-3 (b) 15 to 30 parts by weight of alkanones-2 with 5 to 15 ω Carbon atoms (weight ratio of (a) :( b) = 1: 2 to 1:30) and (c) 40 to 60 parts by weight of alkane monocarboxylic acids having 4 to 10 carbon atoms, of which Contain at least 80% by weight at least 6 carbon <> 5 atoms and at most 2% by weight of branched-chain alkane monocarboxylic acids with 4 to 5 carbon atoms (weight ratio of (a): (c) - 1: 5 to 1:60) and optionally one or more of the following compounds: (d) 0 to 25 parts by weight of 2-oxoalkanecarboxylic acids with 2 to 6 carbon atoms and 2-oxoalkanedicarboxylic acids with 4 to 5 carbon atoms, (e) 0 to 5 parts by weight of alkanols-2 with 5 to 9 Carbon atoms, (f) 0 to 0.2 parts by weight of methyl and ethyl esters of alkane monocarboxylic acids with 4 to 8 Carbon atoms, (g) 0 to 2 parts by weight of aldehydes having 2 to 10 carbon atoms contains