DE3314551C1 - Foamed processed cheese and process for the production thereof - Google Patents

Abstract

A foamed processed cheese composed of cheese, butter and/or another fat source, emulsifying salt and, possibly, cheese melt, thickener, whey powder, casein, herbs and/or other non cheese-like flavouring materials, such as meat products, fruits, mushrooms etc., and the remainder water to 100% by weight, relative to the total weight, which is characterised in that the foamed processed cheese contains up to 20% by weight of yoghurt or another coagulated milk product, such as set, soured milk, and process for the production thereof, which is characterised in that the ingredients are mixed, the mixture obtained is homogenised at 60 to 95 DEG C, preferably 75 to 85 DEG C, the homogenised mixture is foamed in the presence of an inert gas at a pressure of 4 to 150 bar at 60 to 95 DEG C, preferably at least 70 DEG C, the gas being dispersed in the mass by beating and/or spraying, and the foamed product being packaged at 63 to 95 DEG C and at a pressure of 1 to 1.2 bar.

Description

The method specified in DE-PS 22 62 184 relates to the production of processed cheese containing processed salts, and not the manufacture of heated cheese Cream cheese. This process produces a product with a coefficient of expansion from 1.2 to 2 or, in other words, with an increase in volume from 20 to 1001U received.

The batting tents in this process are continuous Process quite long, namely 2 to 5 minutes. It is therefore desirable to have a method to develop that gets by with smaller service tents.

Moreover, it has been shown that when the procedure was re-enacted DE-PS 22 62 184 a product is obtained that has the typical processed cheese structure too strong.

The object of the invention is therefore to create a product that on the one hand a distinct taste and on the other hand a structure of fresh, whipped cheese, and also a method of making such Product that can be opened within 2 minutes and has a shelf life wlc has processed cheese.

The object is achieved according to the invention by providing a Homogenized at 60 to 95 "C and foamed with inert gas at 60 to 950 C Processed cheese made from cheese, butter and / or another source of fat, melted salt and optionally premelted goods, thickening agents, whey powder, casein, herbs and / or other non-cheese flavoring materials such as meat products, Fruits, mushrooms, etc., and a remainder to 100% by weight of water, based on the total weight, exists, which is characterized in that the foamed cheese is up to Contains 20% by weight yogurt or another coagulated milk product such as curd milk and can be produced by foaming the homogenized mixture in the presence the inert gas under a pressure of 4 to 150 bar at the known temperatures, wherein the gas is dispersed in the mass by beating and / or injecting, and Pack the foamed product at 63 to 95C under a pressure of 1 to 1.6 bar. In particular, there is the foamed processed cheese according to the invention of (a) 20 to 35% by weight of cheese, (b) 8 to 40% by weight of fat, (c) 10 to 20% by weight of yogurt and / or another coagulated milk product such as curd milk, (d) 1.0 to 2.2 % By weight of molten salt, and optionally (e) 0 to 10% by weight of premelted goods, (f) 0 up to 0.5% by weight of thickener, (g) 0 to 5% by weight whey powder, (h) 0 to 5% by weight Chasuble, especially acid chasuble, and / or (1) 0 to 5 percent by weight of herbs or others non-cheese-like, flavoring materials such as meat products, fruits, Mushrooms, etc., and (j) balance on 100% by weight of water based on total weight.

The foamed processed cheese is according to the invention according to a Process prepared, wherein a mixture of ingredients (a) to (d) and (i) and optionally (e) to (i) prepares the mixture obtained at 60 to 95 "C, preferably 75 to 85" C, homogenized, the homogenized mixture in The presence of an inert gas at 60 to 95 "C, preferably at least 700 C, foams, which is characterized in that the inert gas under a pressure of 4 to 150 bar is dispersed in the mass by beating and / or injecting and the foamed Product is packed at 63 to 950 C under a pressure of 1 to 1.6 bar.

The use of yoghurt in processed cheese is in "Mllchwirtschaft" 29 (1) 1974, page 51, Referat 52, mentioned. However, this is not the case around a homogenized at 60 to 950 C and foamed with inert gas at 60 to 95 "C Processed cheese containing the components listed above.

Premelted goods are understood as meaning products made in the usual catfish Processed cheese that is not formed into portions or blocks, but as an additive to other melts dlent (J. Schormüller "Handbuch der Lebensmittelchemle" III-l, Milch, Butter, Käse, 1968, p. 588).

The foaming depends on the pressure and the applied pressure Procedure. A foamed processed cheese product with a specialty is preferred Weight from 0.80 to 0.96, resulting in an increase in volume during serving matches from about 4 to 20%. By using yogurt according to the invention or the like becomes a product with a lower pH than that of normal processed cheese obtained which has a structure similar to that of whipped quark or Cream cheese is more similar than that of processed cheese. In particular, that has product according to the invention has a pH in the range from 5.2 to 5.5.

Bel the method according to the invention, it is preferred that the mixture of the ingredients before homogenization in a standard in the processed cheese industry Melting process pasteurized or sterilized.

Foaming and packaging and, where appropriate, are preferred The homogenization was also carried out in a truely fashion to achieve a loose structure, such as that of whipped curd, frothing becomes preferred until a volume increase of 4 to 20%, in particular 6 to 12%, is achieved, carried out. The method according to the invention can advantageously be carried out if homogeneous dissolution and foaming using a rotary mixer can be carried out simultaneously at a speed of 400 to 900 rev / mln. A pressure between 4 and 8 bar is then preferably used.

As cheese you can use cheeses that are used in the production of Processed cheeses are common, for example Cheddar, Chester, Edam, Emmentaler, Gouda and butterflies.

Butter is preferred as the source of fat; However, it is also possible vegetable or animal fats or oils, which are common in the margarine industry are to be used. You can also use natural cream or artificial cream; dabel one has to adjust the composition of the mixture to the increased water content of the fat source adjust. Of course you have to check the fat content of the cheese and the Yogurt or one other coagulated milk product, e.g. B. Dickmllch, when adjusting the fat content of the mixture according to the invention take into account. Component (c) is the most important component of the cheese composition according to the invention, thereby significantly changing the structure of the product from that of the processed cheese. The amount of component (c) must at least 10% by weight, based on the total weight, because lower Quantities the effect is not achieved to a sufficient extent. For amounts over 20 wt. Ss there is a risk that the water content of the cheese composition will become too high, and the cracked structure deteriorates during storage. How nice executed, yoghurt or another coagulated mixed product can be used as component (c) wle pickmllch, skimmed milk yoghurt or the like can be used.

In order to be able to heat the product sufficiently high before whipping, is the use of smaller amounts than is usual in processed cheese production Melting salt or mixtures of several melting salts are desirable.

It is advantageous to add premelted goods, because this results in products can be obtained with a more homogeneous structure. Thickening agents, wle starch and modified starch, as well as whey powder and casein, especially acid casein, be used in the specified amounts.

To vary the taste of the product, herbs or other non-cheese-like, flavoring materials, such as bottle products, fruits, Nuts, mushrooms, etc., are added in the specified amounts.

The usual gases can be used as inert gas, in particular nitrogen, in order to exclude a negative influence on the durability.

The components can be mixed cold and then warmed up. It is preferred, however, to follow the sequence in making processed cheese. A mixture of the ingredients is produced; this will be done if necessary pasteurized or sterilized and then homogenized and at the same time or after foamed and finally under a slight excess pressure of the inert gas of 1.0 packed up to 1.6 bar.

It has been found important to use the product before or during the foaming is homogenized.

If this homogenization is not carried out, a product becomes obtained with a less satisfactory structure. The homogenization was successful carried out at pressures of 4 to 8 bar and at 75 to 850 C.

Surprisingly, it was found that the homogenization does not This results in overcreams, which is a known risk in the manufacture of melting cheese the homogenization is [cf. also Schulz "The Great Dairy Lexicon", Volume 1 (A-L), Page 623 (1965), keyword »Kremen«].

The foaming was carried out with the greatest success by means of a conventional, carried out according to the principle of the rotary mixing working mixer. Herewith Foaming tents of 10 to 60 seconds were achieved. In this blender will homogenized and foamed at the same time. Other impact devices, e.g. B. with upstream gas injection point can be used or a device for homogenization by means of a high pressure pump with gas injection under high pressures, z. B. 80 to 150 bar, with a sufficiently long mixing section to keep the gas in the product to solve, after which the product is passed through an expansion valve.

The invention is explained in more detail by means of the following examples.

Example 1 3.0% by weight matured Chester (4 months old, 50% FlTr), 22.0% by weight of cask chester (young, 50% FiTr), 4.0% by weight of premelted goods, 31.2% by weight Butter, 12.0% by weight yoghurt from 10% lager cream, 0.1% by weight starch, 1.0% by weight whey powder, 1.3% by weight of acid casein, 1.4% by weight of melting salts (polyphosphates), 1.0% by weight of herbs, The remainder to 100% by weight of water, based on the total weight, were mixed as follows: (A) About half of the yogurt, some of the water, and the other ingredients after crushing if necessary, they were mixed in a conventional melting kettle and melted with stirring at 100 rpm by heating to 60 ° C by steam.

Then there was the rest of the yogurt and a second portion of the water was added and the mixture was further heated to 950 C, after which the last part of the water was added.

The temperature dropped to 90 "C through vacuum relaxation.

During the melting, the amount of premelted product was adjusted reached a slight curvature.

(B) The obtained mixture was in a tubular cooler with Countercurrent heat exchanger cooled to 800 C and placed in a commercially available, after Principle of the rotating mixing device passed into which at the same time Nitrogen gas was injected under a pressure of about 7 bar.

In this mixer, the mass was at rotor speed from 600 to 900 rpm and at a pressure of about 7 bar homogenized and foamed.

The dwell time was about 10 to 30 seconds.

The foamed product was filled into containers at 75.degree. C. and Chilled to 5 ° C.

It was a frothed processed cheese preparation with a specific Weight of 0.92 and a pM value of 5.3 obtained, which has a Lagerrählgkelt of more than 3 months. The structure was similar to that of whipped quark, and the product had a flavor similar to a frog cheese.

Example 2 Example 1 was repeated with the proviso that the amounts on premelted goods, matured 4-month-old Chester and barrel orchestra from 2 to 4% by weight or 3 to 5% by weight or 15 to 25% by weight and the nitrogen gas pressures used were varied from 6 to 8 bar, the volume increases in the range from 6 to 12% were.

Here, foamed cream cheese products were made with a pH value from 5.2 to 5.4 which had a flavor similar to a frog cheese.

Example 3 Example 1 was repeated with the proviso that none Premelt was used. With a Verwellzelt from 10 to 30 A stable, foamed processed cheese product is obtained in seconds. After extension The curling time In the mixer down to about 60 seconds it was possible to create a foamed To obtain processed cheese preparation with a volume increase of about 8%. The pH this product was 5.3; this product was also similar to a cream cheese Taste.

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Claims (8)

Claims: 1. Homogenized at 60 to 95 "C and with inert gas Processed cheese foamed at 60 to 95 "C, made from cheese, butter and / or a cheese other source of fat, melting salt and, if necessary, premelted goods, thickening agents, Whey powder, casein, herbs and / or other non-cheese-like flavoring agents Materials such as meat products, fruits, mushrooms, etc., and a remainder to 100 Gew.-a water, based on the total weight, is characterized in that the foamed processed cheese up to 20 wt .-% yogurt or another coagulated Garbage product, such as thick garbage, contains and can be produced by foaming the homogenized Mixing in the presence of the inert gas under a pressure of 4 to 150 bar at the known temperatures, with the gas being blown and / or spiked in the mass is dispersed, and packaging the foamed product at 63 to 950 C below a pressure of 1 to 1.6 bar. 2. Foamed processed cheese according to claim 1, characterized in that that this of (a) 20 to 35 wt .-% cheese, (b) 8 to 40 wt .-% fat, (c) 10 to 20 % By weight of yoghurt and / or another coagulated milk product, such as curd milk, (d) 1.0 to 2.2% by weight of molten salt, and optionally (e) 0 to 10% by weight of premelted goods, (f) 0 to Q5% by weight thickener, (g) 0 to 5% by weight whey powder, (h) 0 to 5% by weight of casein, in particular acid casein, and / or (i) -0 to 5% by weight of herbs or other non-cheese-like, flavoring materials, such as meat products, Fruits, mushrooms, etc., and (j) the remainder to 100% by weight of water, based on the total weight, consists. 3. Foamed processed cheese according to claim 1 or 2, characterized in that that this has a specific weight of 0.80 to 0.96. 4. Foamed processed cheese according to claim 1 or 2, characterized in that that this has a pH in the range from 5.2 to 5.5. 5. Process for the production of foamed processed cheese according to one of claims 1 to 4, wherein a mixture of those mentioned in claim 2 is used Ingredients (a) to (d) and t) and optionally (e) to (1) produces the obtained Mixture at 60 to 95 "C, preferably 75 to 85" C homogenized, the homogenized Mixing in the presence of an inert gas at 60 to 95 ° C, preferably at least 70 "C foams, characterized in that the inert gas under a pressure of 4 to 150 bar is dispersed in the mass by beating and / or injecting and the foamed product is packaged at 63 to 950 C under a pressure of 1 to 1.6 bar wtrd. 6. The method according to claim 5, characterized in that the Homogenization and foaming using a rotary mixer at a speed of 400 to 900 rpm simultaneously. 7. The method according to claim 6, characterized in that the homogenization and the foaming can be carried out at a pressure between 4 and 8 bar. 8. The method according to any one of claims 5 to 7, characterized in that that foaming is preferred until a volume increase of 4 to 20% has been achieved from 6 to 12%. The invention relates to a foamed processed cheese and a method for its manufacture. DE-PS 22 62 184 describes a method for producing a foamed foodstuff based on melted cheese by dispersion an inert gas under pressure and applying an impact treatment in the molten one Cheese, which is a mixture of melted cheese and polyphosphates, the has a viscosity between 2 and 5 Pa s at 950 C after pasteurization, at a temperature of 75 to 85 "C and in the presence of an inert gas at a Pressure of 0.5 to 1.5 bar subjected to the impact treatment. In the aforementioned DE-PS 22 62 184 reference is made to DE-AS 11 84 196. This older publication describes a process for the production of creamed which cream cheese, according to which in which by heating and possibly by Whipping softened cheese curds dispersed an inert gas under pressure in an amount which exceeds the saturation content, the pressure being at least 3.5 bar. The method specified in DE-AS 11 84 196 eliminates the disadvantage of the production of creamy soft cream cheese with an extended shelf life occurs by means of continuous heating at about 65 "C, namely that because of the heating a tough structure is obtained, but that obtained by this process is preserved Product with a volume increase of at most 5% being obtained, a slightly crumbly one Structure more in line with that of a non-pasteurized cream cheese.