DE2342299A1 - Hydrated para-caseinate-phosphate prod. as cheese additive - prepd. from rennet casein, phosphate and water - Google Patents

Abstract

Processed cheese is prepd. by adding, as processing additive, a hydrated para-caseinate-phosphate prodt. (I), prepd. from rennet casein, in a solids:phosphates:water ratio of 2:1:13(1:1:3). Pref. amt. of (I) added to crude cheese is such as to provide 1-3% para-caseinate and the technically required amt. of processing phosphate. Addn. of hydrated (I) improves homogenising and solvatation or swelling of peptised para-caseinate particles. Even processing is achieved. Irregularities in cheese compsn. or conditions are compensated.

Description

Chemische Fabrik Budenhei "f SOl fcuoWteJ", U # n 10.Q. If Rudolf A. Oetker

"Procedure stubbornly granting SchwelskJUe"

For the production of Schmelskäse, so-called SehneIssalse based on phosphates and rates of oil are used in known catfish. These salts result in the well-known Qel / Sol conversion of the Parakaseinate present in Jtohkäse, whereby a stable! Ulsion of milk protein, milk fat and water is created under the action of Kita and mechanical movement. This process is particularly prone to failure , and it requires a careful raw cheese sauce division and technical procedure, including the same and flawless bonded products.

The differentiated effects of these Schaelssalse complement in a series of processes that run side by side. First of all, the supervisory supply takes place and peptization of the spherical Matrlum-Parekaselnatteliehen, where the present natural cavity structure of the fara chasers is stretched by the introduction of free "and bound" water "wiping the peptide chains will, and it can be the desired BoI- and tsnilslons— The primary sol formation of the Parakasein is the prerequisite for stable fat removal, which is also influenced by other Saharan factors · This caused by phosphates Solvation (swelling) deflated hatred parakaseinate is brought into orange by the mechanics (wime, movement) of the shell rungs, whereby see polypeptide chains Unfold with water retention and so- ■ it increase the viscosity of the approach.

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At the same time, these processes are carried out by rearranging the Calciumparakaaelnata in the soluble sodium sais by ion exchange old the 3chmelspho8phaten used At the same time hydration takes place in the water by electrostatic forces firmly in the Molekttlverband the peptide chains is incorporated

It depends on the intensity of the snowfall To what extent calcium masks and thus the protein can be dispersed control the hydration and increase in viscosity of the aisle know the peptide chains are broken down into aggregates, which are in practice de * condition can be equated with overcreaming. This condition always occurs when the hydration capacity of the Parakaselnat is exhausted and then the colloidal system «SehmelskMse» is coming. The Schmelsklse hardens when water escapes crumbly, cracked mass.

Sin · such · creaming of the melted cheese is in the in most cases caused by the use of over-ripened raw materials with partially degraded Elwei-OgerUst.

These statements seigen _f that in addition to using the right Schmelssalses dl "state form of Parakaseinats in raw cheese is of crucial importance for the schmelstechnlschen expiry 1st · To UhtarstQtsung these operations, it is SB usual, the Schmelzansats finished about 5 10% S ~ hmelskäse the desired quality as a "Vorscheele", which has a significant structural influence on the end product in the form of a catalytic effect ·

50 9 8 15 / CH6 0

For the optimal fast-technical process, 4a * correct «2usaa» enspial «between peel phosphate on the one hand and the parakaselnat in raw cheese on the other hand is of decisive importance. Often influences the properties of the raw cheese that cannot be overlooked · In this way, the cheese protein is present in constantly changing properties, which are brought into line with the Schmelstechnischen Torgingen · Hit a multitude of smelting salt combinations, pH settings, and so on tries to look at the respective properties of casein in order to obtain corridors and end products of the same name.

It has now been found that the tray-technical Stabilize processes and thereby simplify the production of Schaelskäse, if »an als Sehaelssusats a hydrated para caseinate phosphate product used because it is made from rennet casein, phosphate and water Ratio 2: 1 t 13 to 1 t 1 3 have been produced is · A hydrated one produced in the presence of a high zone concentration under the stated conditions Paracasein causes an optimal absorption and reaction of the even in small amounts Klsetelges, which means fluctuations in the raw cheese used or compensated for changed technological conditions.

According to the legal regulations and the usual process catfish get 3% Phosphat-Schaelssalx, calculated on Rohklae, on application.

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Dl · ·· Schmelssala Consentration is »ur production of Schmelskfse 1 »generally necessary bsw. also sufficient, be "oiling" "fast process will not yet maximum hydration of the Parakaseln achieved. The phosphate Schmelssals concentration is usually reduced not possible, because in such a case no "homogeneous" The cheese dough melts. However, according to the invention a maximally hydrated para-caseinate phosphate product When used as snowmaking, then even with low "phosphate additives" in "excellent homogenization and swelling of the cheese dough is achieved.

A maximally hydrated farakaseinate phosphate product is obtained if a parakasein-phosphate-water-oil is mixed in a certain ratio with the correct pH setting at a slightly elevated temperature for a certain time, usually 30-60 minutes being sufficient are, react 11At. For example, a dispersion of rennet quark or dried rennet casein is made in warm water, so that the dry content is 10-20%, in particular 13% · maximum hydration of the Parakaseins occurs, las ratio ron rennet casein ι ι phosphate water is intended to 2 ι 1 13 to 1 ι 1; 3. Κ1 · 1η · Deviations in the proportions on the one or the other side are possible · Oils pH adjustment of the dispersion should be between n 7 and t. Alkaline oil phosphates or mixtures thereof with monophosphates and / or triphosphates and / or long-chain phosphates were used as the sulfur phosphate.

Such a maximally hydrated para caseinate phosphate product can in the water-containing form as Schmelsausats Be careful, but it can also be dried uowl all powders are set.

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Attempts have increased on the production of shell cheese already additions of 1-3% hydrated tesi Farakaaeinat, calculated on raw cheese, bring very good results · SchmelxkJUe with a phosphate content can be used on the species and catfish that is below the previously required amount of 3% · Trotsdest becomes a stable one Schaelse obtained, whereby the good swelling of the clover dough while the smelter occurs, it is no longer necessary is to wait for the subsequent swelling and filling can be carried out immediately.

example

For the production of hydrated »Parakasein is used by an »Ansats off

15 kg rennet casein, calculated as dry matter, 15 kg melt phosphate (2/3 matric phosphate and

1/3 sodium triphosphate pH 8, C)

70 kg water (50 ⁰ C)
went out.

8 kg of hydrated paracasein, consisting of 2.4 kg of dry matter and 5.6 kg of water, are used on € 0 kg of raw cheese wipe. This corresponds to an addition amount of 2% shell paracaselnate and 2% melt phosphate. Ελ is usually peeled for 8-7 min. At 8S ° C · The KMsetelg sinks after the Scheelse · very good emulsions as well as the desired crm- «ization, which makes an immediate bottling possible. An extraordinarily fine and stable Caulslon is obtained through the optimal state of swelling of the Schaelparakaseinate. This results in a particularly good taste and easy spreadability of the shell.

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In terms of taste, such processed cheeses have a very good taste avoid the often strict, typical Schmelskase taste «

In a comparison test with 2% Schreel® phosphate who did not get a homogeneous swath, and there were still fat "and whey flakes" showing a 3% addition of the peel phosphate caused good emulsification the Sehmeise, but the approach was thin and only reached after a subsequent swelling of approx. i.0-i5 minutes the crening required for filling. After filling, the Schmelsansats produced with the mixture according to the invention gave a full, round one taste and was rated better than the 3% Schnelssala produced

Oana allgestein was found in the tests daA through the use of hydrated pn * arakasein a desirable security and uniformity in Expiry of the Schswjlsverfaiirens can be achieved. the Irregularities caused by raw materials can be identified largely compensate for these catfish

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Claims (2)

Claims 1. Process for the production of processed cheese using alkali phosphates and casein, characterized in that a hydrated para caseinate phosphate product is produced as the melt additive from rennet casein »calculated as dry matter, phosphates and water in a ratio of 2: 1: 13 up to 1: 1: 3 is used. 2. A method for the production of processed cheese according to claim 1, characterized in that the hydra tized para caseinate phosphate product is added in such an amount that 1-3% para caseinate and the technically necessary amount of melt phosphate, based on raw cheese, is added. 509815/0460