EP3125700A1 - Process for preserving and microwave-reviving a kneaded-paste milk product and kit for implementing said process - Google Patents

Process for preserving and microwave-reviving a kneaded-paste milk product and kit for implementing said process

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Publication number
EP3125700A1
EP3125700A1 EP15718157.9A EP15718157A EP3125700A1 EP 3125700 A1 EP3125700 A1 EP 3125700A1 EP 15718157 A EP15718157 A EP 15718157A EP 3125700 A1 EP3125700 A1 EP 3125700A1
Authority
EP
European Patent Office
Prior art keywords
milk
product
container
frozen
casing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP15718157.9A
Other languages
German (de)
French (fr)
Inventor
Roberto SAVARESE
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Famag Srl
La Monica Enrico
Original Assignee
Famag Srl
La Monica Enrico
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Famag Srl, La Monica Enrico filed Critical Famag Srl
Publication of EP3125700A1 publication Critical patent/EP3125700A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/365—Thawing subsequent to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/097—Preservation
    • A23C19/0976—Freezing; Treating cheese in frozen state; Thawing of frozen cheese

Definitions

  • the present invention relates to the scope of preserving, microwave-reviving and tasting, at a deferred time relative to the time of their preparation, fresh kneaded-paste milk products, commonly marketed with preserving liquid, typically water or water and salt, if needed acidified with lactic acid and/or citric acid, such as cow milk or buffalo milk mozzarella, avoiding the drawbacks of said products remaining in said preserving liquid and allowing the product to be readily available without unnecessary and harmful waiting times for tasting and assimilating .
  • Kneaded-paste milk products packaged with a preserving liquid, currently feature a shelf life at +4 °C ranging between 7 and 21 days.
  • cow milk or buffalo milk mozzarellas preserved in the presence of a preserving liquid, generally water or water and salt, which allows them to maintain their properties of freshness, softness, high moisture and juicy nature. Said mozzarellas are then marketed in containers, either bags or tubs, preferably sealed, plunged in the preserving liquid in order to keep their surface hydrated, preventing it from yellowing.
  • a preserving liquid generally water or water and salt
  • the solution suggested in EP 2 016 832 is to hot- package mozzarella in the absence of any preserving liquid, at temperatures exceeding 50°C, after a precise upstream processing thereof. Said heat treatment allegedly allows maintaining the organoleptic properties and the proper degree of moisture of mozzarellas also in the absence of the preserving liquid, while making thermal sanitization thereof possible.
  • FIG. 1 is a graphical representation by a spider plot of sensory profile of fresh buffalo milk mozzarella, i.e. samples FO or FRESH;
  • FIG. 2 is a graphical representation by a spider plot of the comparison between the sensory profile of fresh buffalo milk mozzarella, i.e. samples FO, identify as FRESH, and the sensory profile of microwave-revived deep-frozen buffalo milk mozzarella according to the present invention, i.e. samples DEEP-FROZEN, identify as DEEP-FROZEN;
  • Figure 3 is a graphical representation by histograms with Standar Error bars of the results of LSD Test performed on mean values of the intensity of the significative sensory attributes: hardness (A9) , elasticity (A10), juiciness (All), gumminess (A12), release quantity of buttermilk (A16), shear strength (A17) and surface (A18) for all the five different types of samples: FO, F2, F4, F7 and DEEP-FROZEN.
  • a kneaded-paste milk product such as cow milk or buffalo milk mozzarella
  • the kneaded-paste milk product such as cow milk or buffalo milk mozzarella, which is frozen/deep-frozen in the absence of any preserving liquid, submitted to the preserving and reviving process according to the present invention, is also packaged in the absence of any preserving liquid in a container/casing made of a thermoresistant material resisting a temperature of at least -40°C, preferably in a container/casing made of a thermoresistant material resisting a temperature ranging between - 40°C and 220°C, even more preferably in a container/casing made of a thermoresistant material resisting a temperature ranging between -40°C and 220°C wherein said container/casing has a sufficient volumetric capacity to allow the milk product contained therein to be plunged at least partially, preferably integrally, in the water added to the container/casing after it has been opened.
  • the kneaded-paste milk product such as cow milk or buffalo milk mozzarella, which is frozen/deep- frozen in the absence of any preserving liquid
  • a container/casing made of a thermoresistant material resisting a temperature of at least -40°C preferably in a container/casing made of a thermoresistant material resisting a temperature ranging between -40°C and 220°C
  • the product is removed from its container/casing before being plunged at least partially, preferably integrally, inside a receptacle made of an appropriate material and having an appropriate size to be submitted to a microwave heating cycle in a microwave oven.
  • the container/casing of the milk product is the eligible receptacle to be submitted to a microwave heating cycle in a microwave oven.
  • a kneaded-paste milk product such as cow milk or buffalo milk mozzarella
  • the microwave heating cycle occurs at a power ranging between 300 W and 1200 W, making use of both household and industrial conventional microwave ovens, as commonly found on the market, with heating times ranging between 30 seconds and 10 minutes, preferably between 2 minutes and 8 minutes, at any rate achieving the complete and rapid reviving of the product, so as to make it ready for use, namely for consumption .
  • the product submitted to said processing features the same organoleptic properties, namely those characteristics of freshness, softness, high moisture, juicy nature, texture and appearance, as well as taste and fragrance, which are typical of a newly-manufactured kneaded-paste milk product, such as cow milk or buffalo milk mozzarella.
  • the term "reviving" means to bring the kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, from its frozen/deep-frozen state back to the specific state of a newly-manufactured kneaded-paste milk product, with the same organoleptic properties, namely those characteristics of freshness, softness, high moisture, juicy nature, texture and appearance, as well as taste and fragrance, which are typical of a newly-manufactured product.
  • the milk product such as the cow milk or buffalo milk mozzarella
  • the milk product is also packaged in the absence of any preserving liquid, in a container/casing made of a thermoresistant material resisting a temperature of at least -40°C.
  • the milk product such as the cow milk or buffalo milk mozzarella
  • the water wherein the product is plunged, at least partially, preferably integrally is in a minimum quantity amounting to 50% of the volume of the product, which means that, by way of example, for 500 cm 3 of product the minimum quantity of water is 250 cm 3 , namely the minimum quantity of water to be used amounts in volume to no less than half the volume of the kneaded-paste milk product.
  • the quantity of water to be used amounts at most to a volume three times the volume of the milk product, namely to a maximum quantity amounting to 300% of the volume of the product; by way of example, for 500 cm 3 of product the maximum quantity of water is 1,500 cm 3 .
  • the term "plunged at least partially” or “at least partially plunging" the kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, in water, according to the present invention is to be construed as the product being plunged in a volume of water amounting to 50% of the volume of the product, which means that the water wherein the product is plunged amounts in volume to no less than half the volume of the kneaded-paste milk product.
  • the applicants When developing and implementing the method for preserving and/or microwave-reviving and the relevant kits for implementing said methods, the applicants implemented new kneaded-paste milk products, such as cow milk or buffalo milk mozzarella, as particularly eligible forms for the process and for the kit according to the present invention.
  • Kneaded-paste milk products particularly cow milk or buffalo milk mozzarella, which are the object of both the process for preserving and/or microwave reviving and the kit for preserving and/or microwave reviving, according to the present invention, are products which are originally manufactured through ordinary milk production processes and, after they are shaped, they are cooled by using drinkable water in static basins or in stiffening basins, with automatic feeding of the product.
  • the product After cooling, the product is removed from the liquid and submitted to freezing/deep-freezing in the absence of any preserving liquid.
  • freezing/deep-freezing means a freezing/deep-freezing process which may be accomplished using any technology whereby a temperature of -18 °C can reach the core of the product, such as for example mechanical freezing plants or liquid nitrogen plants, at any rate such that the milk product being frozen/deep-frozen in the absence of any preserving liquid, according to the present invention, is a milk product having an internal temperature of at least - 18°C in the absence of any preserving liquid.
  • the milk product being frozen/deep-frozen in the absence of any preserving liquid is packaged in the absence of any preserving liquid, with a primary packaging consisting of containers/casings made of either a thermoresistant material resisting a temperature of at least -40°C or preferably a thermoresistant material resisting a temperature ranging between -40°C and 220°C, which means resisting high temperatures as well (80-220 °C) .
  • the milk product before being frozen/deep-frozen, is packaged in the absence of any preserving liquid with a primary packaging as described above and then frozen/deep-frozen, always in the absence of any preserving liquid, according to the methods described above.
  • the fresh kneaded-paste milk products such as cow milk or buffalo milk mozzarella, are removed from said preserving liquid and submitted to packaging in the absence of any preserving liquid.
  • packaging means the introduction of the kneaded-paste milk product such as cow milk or buffalo milk mozzarella, either before or after freezing/deep-freezing, into its container/casing, according to the present invention, and the sealing of the container/casing according to traditional methods which are known to people skilled in the art, such as for example by heat-sealing two edges of the casing or welding a strippable, non strippable or removable laminate on the opening of the container.
  • packaging occurs in the absence of any preserving liquid.
  • container/casing means particularly preferably a rigid container made of a polymer material suitable for contact with food and usable in a microwave oven, resisting a temperature range comprised between -40 °C and +220 °C, such as C-PET (crystalline polyethylene terephthalate) , or at any rate eligible for food packaging or primary packaging.
  • C-PET crystalline polyethylene terephthalate
  • the material forming the container/casing according to the present invention preferably comprises polymer material suitable for contact with food, usable in a microwave oven and resisting a temperature range comprised between -40 °C and +220 °C, such as C-PET (crystalline polyethylene terephthalate) .
  • C-PET crystalline polyethylene terephthalate
  • the term water particularly means drinkable water.
  • the "container/casing” and the “receptacle” can be opened so as to allow the milk product, such as cow milk or buffalo milk mozzarella, which is frozen/deep-frozen in the absence of any preserving liquid, to be plunged at least partially, preferably integrally, in the water added to the "container/casing" or “receptacle” containing the product, before it is submitted to the microwave heating cycle in a microwave oven; however, "container/casing” and “receptacle” according to the present invention are also optionally resealable by providing the option of resealing the "container/casing" or the "receptacle” containing the product and the water added so as to allow the product to be plunged, at least partially, preferably integrally, before it is submitted to the microwave heating cycle in a microwave oven.
  • the "container/casing" and the “receptacle” according to the present invention can be opened or opened and resealed, preferably in their upper portion, even more preferably in their upper portion when they have a rigid layout or are made of rigid material.
  • the terms "container/casing” and “receptacle” according to the present invention when they do not correspond to each other, namely when they are distinct from each other, mean at any rate a container/casing and a receptacle made of materials which are eligible to contain food, both at low temperatures, such as freezing/deep-freezing temperatures, and at high temperatures such as heating temperatures in a microwave oven, namely materials which do not release any substance even when submitted to thermal stress.
  • both the container/casing and the receptacle according to the present invention have a rigid layout and even more preferably a rigid layout bearing an indication of the amount of water to be added to allow the kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is frozen/deep frozen in the absence of any preserving liquid and which is contained in said container/casing or receptacle, to be microwave- revived .
  • the kneaded-paste milk product such as cow milk or buffalo milk mozzarella
  • a rigid layout according to the present invention preferably means a parallelepiped shape, like that of a tub .
  • the kneaded-paste milk product such as cow milk or buffalo milk mozzarella, which is frozen/deep-frozen and packaged in the absence of any preserving liquid, covered by the present invention, can hence be reserved for long periods, 6 to 12 months, and at the same time be readily microwave-revived and used in a few minutes through the process for preserving and reviving and the relevant kits for implementing said process as generally described above.
  • the present invention allows fresh kneaded-paste milk products, such as cow milk or buffalo milk mozzarella, which are commonly marketed with preserving liquid, typically water or water and salt, if needed acidified with lactic acid and/or citric acid, to be preserved, revived and tasted at a deferred time relative to time of their preparation.
  • preserving liquid typically water or water and salt
  • the present invention hence solves the drawbacks of said products remaining in said preserving liquid and allows the product to be readily available, without unnecessary and harmful waiting times for tasting and assimilating .
  • the container/casing made of C-PET corresponds to the receptacle containing the kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is frozen/deep-frozen and packaged in the absence of any preserving liquid and which is preserved at low temperatures, such as -18°C or -12°C or -6°C
  • the product is plunged at least partially, preferably the product is plunged integrally, and the whole is introduced in a microwave oven, heating for a short time ranging between 30 seconds and 10 minutes, with a power ranging between 300 and 1200 Watt, thus achieving the complete reviving of the product.
  • the process and the kits relating thereto, forming the further object of the present invention allow milk products, such as cow milk or buffalo milk mozzarella, to be preserved for long periods, maintaining their taste and texture unaltered and making them readily available in a few minutes through an elementary process.
  • the advantages achieved by the present invention are: a) as a result of low temperatures, increasing the preservation time of kneaded-paste milk products such as cow milk or buffalo milk mozzarella, while maintaining at their best the original organoleptic properties thereof;
  • the mozzarella is removed from the cooling water and packaged, without any preserving liquid, in groups of five 50g morsels (bocconcini) each, in tubs made of a material resisting low (-40 °C) as well as high (220 °C) temperatures, C-PET (crystalline polyethylene terephthalate) , having a volume of 500 ml and a size of 13x10x4.5 cm, which are filled with the mozzarella and heat sealed.
  • bocconcini crystalline polyethylene terephthalate
  • the packaged product is then deep-frozen in mechanical freezing tunnels for 70 minutes at an operating temperature of -35 °C so as to achieve a temperature of -18 °C at the core of the product.
  • the product thus deep-frozen and packaged in the absence of any preserving liquid is then arranged in appropriate cold storage rooms at a temperature of at least -18°C.
  • the product is removed and drinkable water is added to the tub-shaped package, after it has been opened in its upper portion, filling the tub so that the product, that is buffalo milk mozzarella, is completely plunged.
  • the package is put into a microwave oven and heated for three minutes and thirty seconds with a power of 600 watt.
  • the buffalo milk mozzarella is hence brought back to the state of a newly-manufactured kneaded-paste milk product, with the same organoleptic properties, namely those characteristics of freshness, softness, high moisture, juicy nature, texture and appearance, as well as taste and fragrance, which are typical of a newly-manufactured buffalo milk mozzarella.
  • QDA Quantitative Descriptive Analysis
  • the latter is carried out at the recommended temperature of consumption when the temperature of the water, in which the samples are microwave- revived, is 20°C.
  • the samples object of the present sensory analysis for a total number of 150 samples (sensory analysis is performed in triplicate for each judge for each type/group of buffalo milk mozzarella) , belonged to the following five types/groups of buffalo milk mozzarella coded so as specified below:
  • F2 buffalo milk mozzarella stored in their preserving liquid at 4 °C for 2 days
  • F4 buffalo milk mozzarella stored in their preserving liquid at 4 °C for 4 days;
  • F7 buffalo milk mozzarella stored in their preserving liquid at 4 °C for 7 days;
  • DEEP-FROZEN buffalo milk mozzarella treated according to the process object of the present invention.
  • the presentation order of the samples was randomized and balanced.
  • a panel of 10 judges participated in the sensory analyses.
  • the subjects were selected on the basis of the interest and availability. Subjects were trained to recognize and rate the perceived intensity of sensory attributes of buffalo milk mozzarella. All the samples were analyzed by Sensory Analysis according to Quantitative Descriptive Analysis (QDA) .
  • QDA Quantitative Descriptive Analysis
  • inorganic salts such as sodium
  • the judges were then asked to rate the perceived intensity of each sensitive attribute using a non-structured linear scale (100 cm) from 0 (absence of the sensory attribute) to 100 (maximum intensity of the sensory attribute) .
  • Figure 2 is a graphical representation by a spider plot of the comparison between the sensory profile of fresh buffalo milk mozzarella, i.e. samples FO, identify as FRESH, and the sensory profile of microwave-revived deep-frozen buffalo milk mozzarella according to the present invention, i.e. samples DEEP-FROZEN, identify as DEEP-FROZEN.
  • samples FO fresh buffalo milk mozzarella
  • DEEP-FROZEN microwave-revived deep-frozen buffalo milk mozzarella according to the present invention
  • Figure 3 is a graphical representation by histograms with Standar Error bars of the results of LSD Test performed on mean values of the intensity of the significative sensory attributes: hardness (A9) , elasticity (A10), juiciness (All), gumminess (A12), release of buttermilk (A16), shear strength (A17) and surface (A18) for all five different types of samples: FO, F2, F4, F7 and DEEP-FROZEN.
  • samples DEEP-FROZEN are similar to that samples FRESH as regards the attribute elasticity (FRESH 71.07 a ; 69.20 a DEEP- FROZEN) and gumminess (FRESH 77.23 a ; 74.67 a DEEP- FROZEN) while there are no evidence of the net significant differences between the different samples taken into account in terms of juiciness, in the release of the buttermilk and colour of the surface . Finally, it is clear that the samples DEEP-FROZEN

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)

Abstract

The present invention relates to a process for preserving and microwave-reviving a kneaded-paste milk product and to a kit for implementing said process.

Description

"Process for preserving and microwave-reviving a kneaded-paste milk product and kit for implementing said process"
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Technical field of the invention
The present invention relates to the scope of preserving, microwave-reviving and tasting, at a deferred time relative to the time of their preparation, fresh kneaded-paste milk products, commonly marketed with preserving liquid, typically water or water and salt, if needed acidified with lactic acid and/or citric acid, such as cow milk or buffalo milk mozzarella, avoiding the drawbacks of said products remaining in said preserving liquid and allowing the product to be readily available without unnecessary and harmful waiting times for tasting and assimilating .
State of the art
Kneaded-paste milk products, packaged with a preserving liquid, currently feature a shelf life at +4 °C ranging between 7 and 21 days.
These products are cow milk or buffalo milk mozzarellas preserved in the presence of a preserving liquid, generally water or water and salt, which allows them to maintain their properties of freshness, softness, high moisture and juicy nature. Said mozzarellas are then marketed in containers, either bags or tubs, preferably sealed, plunged in the preserving liquid in order to keep their surface hydrated, preventing it from yellowing.
However, said system to preserve and offer to the public said products has significant drawbacks, particularly in the event of deferred consumption. As pointed out in European patent application EP 2 016 832, although packages are sealed, the preserving liquid, in itself and all the more so after the packages are opened, favours the microbiological contamination of mozzarella, contributing to provide to it an acid and sour, rather unpleasant, taste.
It is further highlighted that, as a result of said fresh cheeses remaining in their preserving liquid, both the salt and the lactose contained in the mozzarella dilute, so that, although in sealed packages, the mozzarella tends to lose many of its organoleptic properties as days pass since the manufacturing date.
The solution suggested in EP 2 016 832 is to hot- package mozzarella in the absence of any preserving liquid, at temperatures exceeding 50°C, after a precise upstream processing thereof. Said heat treatment allegedly allows maintaining the organoleptic properties and the proper degree of moisture of mozzarellas also in the absence of the preserving liquid, while making thermal sanitization thereof possible.
The drawbacks related to this solution are the impossibility to use it for long-term preservation of the product, considering the blatant risk of a product drying process due to the prolonged absence of a means to keep a constant degree of moisture, softness and hydration of the surface of the mozzarella .
An alternative solution to the problems highlighted in EP 2 016 832, avoiding the instability of mozzarella due to its long permanence in the relevant preserving liquid, has been the freezing and packaging of mozzarella in the presence of the relevant preserving liquid.
The drawback which said solution features is self- evidently the impossibility of a ready availability of the product, which can only be tasted after a minimum interval of 12 - 36 hours, the time required for reviving the product itself so as not to alter its original organoleptic properties, exploiting the benefits due to the presence of the preserving liquid as in the original manufacturing conditions.
The limits of these preservation technologies envisaging the use of low temperatures (-18 °C) , followed by reviving at ambient temperature, are:
- A long time for reviving the product;
- A hard standardization of the reviving methods, with risks of uncontrolled bacterial proliferations irreversibly changing the texture and taste of the product and limit later use thereof.
In order to avoid the above drawbacks typical of the currently proposed systems, it was strongly needed to develop new methods to preserve, revive and taste, at a deferred time relative to the time of their preparation, fresh kneaded-paste milk products, commonly marketed with a preserving liquid, such as cow milk and buffalo milk mozzarella, avoiding the drawbacks of said products remaining in said preserving liquid and allowing the product to be readily available without unnecessary and harmful waiting times for tasting and assimilating.
Summary of the invention
Pursuing research in the present technical field, the applicants have surprisingly and unexpectedly implemented both a process for preserving and/or microwave-reviving kneaded-paste milk products, particularly cow milk or buffalo milk mozzarella, and a kit for preserving and/or microwave-reviving in order to implement said process, as well as particularly eligible implementations of said kneaded-paste milk products, particularly cow milk or buffalo milk mozzarella, so that the advantages achieved by the present invention are:
a) as a result of low temperatures, increasing the preservation time of kneaded-paste milk products such as cow milk or buffalo milk mozzarella, while maintaining at their best the original organoleptic properties thereof;
b) making these products readily available for use through rapid microwave-reviving;
c) as a result of microwave technology, stabilising the product so as to avoid undesired bacterial proliferations which, in the course of reviving at ambient temperature, inevitably alter the taste and texture thereof.
List of figures
- Figure 1 is a graphical representation by a spider plot of sensory profile of fresh buffalo milk mozzarella, i.e. samples FO or FRESH;
- Figure 2 is a graphical representation by a spider plot of the comparison between the sensory profile of fresh buffalo milk mozzarella, i.e. samples FO, identify as FRESH, and the sensory profile of microwave-revived deep-frozen buffalo milk mozzarella according to the present invention, i.e. samples DEEP-FROZEN, identify as DEEP-FROZEN;
Figure 3 is a graphical representation by histograms with Standar Error bars of the results of LSD Test performed on mean values of the intensity of the significative sensory attributes: hardness (A9) , elasticity (A10), juiciness (All), gumminess (A12), release quantity of buttermilk (A16), shear strength (A17) and surface (A18) for all the five different types of samples: FO, F2, F4, F7 and DEEP-FROZEN.
Detailed description of the invention
It is therefore an object of the present invention to provide a process for preserving and microwave- reviving a kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is frozen/deep-frozen in the absence of any preserving liquid, wherein said product, having been plunged, at least partially, preferably integrally, in water inside a receptacle made of an appropriate material and having an appropriate size to be submitted to a microwave heating cycle in a microwave oven, is heated until it is fully revived. In a further form of embodiment of the present invention, the kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is frozen/deep-frozen in the absence of any preserving liquid, submitted to the preserving and reviving process according to the present invention, is also packaged in the absence of any preserving liquid in a container/casing made of a thermoresistant material resisting a temperature of at least -40°C, preferably in a container/casing made of a thermoresistant material resisting a temperature ranging between - 40°C and 220°C, even more preferably in a container/casing made of a thermoresistant material resisting a temperature ranging between -40°C and 220°C wherein said container/casing has a sufficient volumetric capacity to allow the milk product contained therein to be plunged at least partially, preferably integrally, in the water added to the container/casing after it has been opened.
When the kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is frozen/deep- frozen in the absence of any preserving liquid, is also packaged in the absence of any preserving liquid in a container/casing made of a thermoresistant material resisting a temperature of at least -40°C, preferably in a container/casing made of a thermoresistant material resisting a temperature ranging between -40°C and 220°C, in the preserving and microwave-reviving process according to the present invention, the product is removed from its container/casing before being plunged at least partially, preferably integrally, inside a receptacle made of an appropriate material and having an appropriate size to be submitted to a microwave heating cycle in a microwave oven.
When the kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is frozen/deep- frozen in the absence of any preserving liquid, is also packaged in the absence of any preserving liquid in a container/casing made of a thermoresistant material resisting a temperature ranging between - 40°C and 220°C wherein said container/casing has a sufficient volumetric capacity to allow the milk product contained therein to be plunged at least partially, preferably integrally, in the water added to the container/casing after it has been opened, in the preserving and microwave-reviving process according to the present invention, the container/casing of the milk product is the eligible receptacle to be submitted to a microwave heating cycle in a microwave oven.
It is accordingly a further object of the present invention to provide a process for preserving and microwave-reviving a kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is frozen/deep-frozen in the absence of any preserving liquid and which is packaged in the absence of any preserving liquid in a container/casing made of a thermoresistant material resisting a temperature ranging between -40°C and 220°C wherein said container/casing is the eligible receptacle to be submitted to a microwave heating cycle in a microwave oven according to the present invention.
According to the process for preserving and microwave-reviving a kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is frozen/deep-frozen in the absence of any preserving liquid, according to the present invention, the microwave heating cycle occurs at a power ranging between 300 W and 1200 W, making use of both household and industrial conventional microwave ovens, as commonly found on the market, with heating times ranging between 30 seconds and 10 minutes, preferably between 2 minutes and 8 minutes, at any rate achieving the complete and rapid reviving of the product, so as to make it ready for use, namely for consumption .
The product submitted to said processing features the same organoleptic properties, namely those characteristics of freshness, softness, high moisture, juicy nature, texture and appearance, as well as taste and fragrance, which are typical of a newly-manufactured kneaded-paste milk product, such as cow milk or buffalo milk mozzarella.
The term "reviving" according to the present invention means to bring the kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, from its frozen/deep-frozen state back to the specific state of a newly-manufactured kneaded-paste milk product, with the same organoleptic properties, namely those characteristics of freshness, softness, high moisture, juicy nature, texture and appearance, as well as taste and fragrance, which are typical of a newly-manufactured product.
It is a further object of the present invention to provide a kit for preserving and microwave-reviving a kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, comprising: said frozen/deep frozen product in the absence of any preserving liquid and a receptacle made of an appropriate material and having an appropriate size to be submitted to a microwave heating cycle in a microwave oven and suitable to house said milk product plunged at least partially, preferably integrally, in water for microwave oven heating until it is fully revived. In a preferred form of the kit according to the present invention, the milk product, such as the cow milk or buffalo milk mozzarella, is also packaged in the absence of any preserving liquid, in a container/casing made of a thermoresistant material resisting a temperature of at least -40°C.
In an even more preferred form of the kit according to the present invention, the milk product, such as the cow milk or buffalo milk mozzarella, is packaged in the absence of any preserving liquid, in a container/casing made of a thermoresistant material resisting a temperature ranging between -40°C and 220°C, wherein said container/casing is distinct from the receptacle made of an appropriate material and having the appropriate size to be submitted to a microwave heating cycle in a microwave oven, or else said container/casing implements said receptacle made of an appropriate material and having the appropriate size to be submitted to a microwave heating cycle in a microwave oven. It is a further object of the present invention to provide a kit for preserving and microwave-reviving a kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is frozen/deep-frozen in the absence of any preserving liquid, wherein said product to be revived is packaged in the absence of any preserving liquid in a container/casing made of a thermoresistant material resisting a temperature of at least -40°C, preferably in a container/casing made of a thermoresistant material resisting a temperature ranging between -40°C and 220°C, even more preferably in a container/casing made of a thermoresistant material resisting a temperature ranging between - 40°C and 220°C wherein said container/casing has a sufficient volumetric capacity to allow the milk product contained therein to be plunged at least partially, preferably integrally, in the water added to the container/casing after it has been opened, said container/casing having the appropriate size to be arranged into a microwave oven.
With regard to both the process for preserving and/or microwave-reviving kneaded-paste milk products, particularly cow milk or buffalo milk mozzarella, and the kit for preserving and/or microwave-reviving which implements said process, according to the present invention, the water wherein the product is plunged, at least partially, preferably integrally, is in a minimum quantity amounting to 50% of the volume of the product, which means that, by way of example, for 500 cm3 of product the minimum quantity of water is 250 cm3, namely the minimum quantity of water to be used amounts in volume to no less than half the volume of the kneaded-paste milk product. Preferably, the quantity of water to be used amounts at most to a volume three times the volume of the milk product, namely to a maximum quantity amounting to 300% of the volume of the product; by way of example, for 500 cm3 of product the maximum quantity of water is 1,500 cm3.
More generally, the term "plunged at least partially" or "at least partially plunging" the kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, in water, according to the present invention is to be construed as the product being plunged in a volume of water amounting to 50% of the volume of the product, which means that the water wherein the product is plunged amounts in volume to no less than half the volume of the kneaded-paste milk product.
When developing and implementing the method for preserving and/or microwave-reviving and the relevant kits for implementing said methods, the applicants implemented new kneaded-paste milk products, such as cow milk or buffalo milk mozzarella, as particularly eligible forms for the process and for the kit according to the present invention.
It is therefore a further object of the present invention to provide a kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is frozen/deep-frozen in the absence of any preserving liquid and packaged in the absence of any preserving liquid in a container/casing made of a thermoresistant material resisting a temperature of at least -40°C, preferably in a container/casing made of a thermoresistant material resisting a temperature ranging between -40°C and 220°C, even more preferably in a container/casing made of a thermoresistant material resisting a temperature ranging between - 40°C and 220°C wherein said container/casing has a sufficient volumetric capacity to allow the kneaded- paste milk product contained therein to be plunged at least partially, preferably integrally, in the water added to the container/casing after it has been opened .
Kneaded-paste milk products, particularly cow milk or buffalo milk mozzarella, which are the object of both the process for preserving and/or microwave reviving and the kit for preserving and/or microwave reviving, according to the present invention, are products which are originally manufactured through ordinary milk production processes and, after they are shaped, they are cooled by using drinkable water in static basins or in stiffening basins, with automatic feeding of the product.
After cooling, the product is removed from the liquid and submitted to freezing/deep-freezing in the absence of any preserving liquid.
These products are hence fresh kneaded-paste milk products, such as cow milk or buffalo milk mozzarella, which, after being shaped/kneaded and having cooled in the relevant liquid, that is the preserving liquid, are removed from said preserving liquid and submitted to freezing/deep freezing.
The term freezing/deep-freezing, according to the present invention, means a freezing/deep-freezing process which may be accomplished using any technology whereby a temperature of -18 °C can reach the core of the product, such as for example mechanical freezing plants or liquid nitrogen plants, at any rate such that the milk product being frozen/deep-frozen in the absence of any preserving liquid, according to the present invention, is a milk product having an internal temperature of at least - 18°C in the absence of any preserving liquid.
The milk product being frozen/deep-frozen in the absence of any preserving liquid is packaged in the absence of any preserving liquid, with a primary packaging consisting of containers/casings made of either a thermoresistant material resisting a temperature of at least -40°C or preferably a thermoresistant material resisting a temperature ranging between -40°C and 220°C, which means resisting high temperatures as well (80-220 °C) .
Alternatively, before being frozen/deep-frozen, the milk product is packaged in the absence of any preserving liquid with a primary packaging as described above and then frozen/deep-frozen, always in the absence of any preserving liquid, according to the methods described above.
In this case, after being shaped/kneaded and having cooled in the relevant liquid, that is the preserving liquid, the fresh kneaded-paste milk products, such as cow milk or buffalo milk mozzarella, are removed from said preserving liquid and submitted to packaging in the absence of any preserving liquid. The term "packaging" or "packaged" according to the present invention means the introduction of the kneaded-paste milk product such as cow milk or buffalo milk mozzarella, either before or after freezing/deep-freezing, into its container/casing, according to the present invention, and the sealing of the container/casing according to traditional methods which are known to people skilled in the art, such as for example by heat-sealing two edges of the casing or welding a strippable, non strippable or removable laminate on the opening of the container. As pointed out above, packaging occurs in the absence of any preserving liquid.
The term "packaging in the absence of any preserving liquid" or "packaged in the absence of any preserving liquid" according to the present invention means precisely packaging in the absence of any preserving liquid in the container/casing, either before or after freezing/deep-freezing, the kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, covered by both the process for preserving and/or microwave-reviving and the kit for preserving and/or microwave-reviving, according to the present invention .
The term "container/casing" according to the present invention means particularly preferably a rigid container made of a polymer material suitable for contact with food and usable in a microwave oven, resisting a temperature range comprised between -40 °C and +220 °C, such as C-PET (crystalline polyethylene terephthalate) , or at any rate eligible for food packaging or primary packaging.
The material forming the container/casing according to the present invention preferably comprises polymer material suitable for contact with food, usable in a microwave oven and resisting a temperature range comprised between -40 °C and +220 °C, such as C-PET (crystalline polyethylene terephthalate) .
More generally, according to the present invention, the term water particularly means drinkable water. According to the present invention the "container/casing" and the "receptacle" can be opened so as to allow the milk product, such as cow milk or buffalo milk mozzarella, which is frozen/deep-frozen in the absence of any preserving liquid, to be plunged at least partially, preferably integrally, in the water added to the "container/casing" or "receptacle" containing the product, before it is submitted to the microwave heating cycle in a microwave oven; however, "container/casing" and "receptacle" according to the present invention are also optionally resealable by providing the option of resealing the "container/casing" or the "receptacle" containing the product and the water added so as to allow the product to be plunged, at least partially, preferably integrally, before it is submitted to the microwave heating cycle in a microwave oven.
The "container/casing" and the "receptacle" according to the present invention can be opened or opened and resealed, preferably in their upper portion, even more preferably in their upper portion when they have a rigid layout or are made of rigid material.
More generally, the terms "container/casing" and "receptacle" according to the present invention, when they do not correspond to each other, namely when they are distinct from each other, mean at any rate a container/casing and a receptacle made of materials which are eligible to contain food, both at low temperatures, such as freezing/deep-freezing temperatures, and at high temperatures such as heating temperatures in a microwave oven, namely materials which do not release any substance even when submitted to thermal stress.
Preferably both the container/casing and the receptacle according to the present invention have a rigid layout and even more preferably a rigid layout bearing an indication of the amount of water to be added to allow the kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is frozen/deep frozen in the absence of any preserving liquid and which is contained in said container/casing or receptacle, to be microwave- revived .
A rigid layout according to the present invention preferably means a parallelepiped shape, like that of a tub .
The kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is frozen/deep-frozen and packaged in the absence of any preserving liquid, covered by the present invention, can hence be reserved for long periods, 6 to 12 months, and at the same time be readily microwave-revived and used in a few minutes through the process for preserving and reviving and the relevant kits for implementing said process as generally described above.
The present invention allows fresh kneaded-paste milk products, such as cow milk or buffalo milk mozzarella, which are commonly marketed with preserving liquid, typically water or water and salt, if needed acidified with lactic acid and/or citric acid, to be preserved, revived and tasted at a deferred time relative to time of their preparation. The present invention hence solves the drawbacks of said products remaining in said preserving liquid and allows the product to be readily available, without unnecessary and harmful waiting times for tasting and assimilating .
Particularly when the container/casing made of C-PET (crystalline polyethylene terephthalate) corresponds to the receptacle containing the kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is frozen/deep-frozen and packaged in the absence of any preserving liquid and which is preserved at low temperatures, such as -18°C or -12°C or -6°C, once the container has been opened, drinkable water is added thereto, the product is plunged at least partially, preferably the product is plunged integrally, and the whole is introduced in a microwave oven, heating for a short time ranging between 30 seconds and 10 minutes, with a power ranging between 300 and 1200 Watt, thus achieving the complete reviving of the product.
Accordingly, the process and the kits relating thereto, forming the further object of the present invention, allow milk products, such as cow milk or buffalo milk mozzarella, to be preserved for long periods, maintaining their taste and texture unaltered and making them readily available in a few minutes through an elementary process.
The advantages achieved by the present invention are: a) as a result of low temperatures, increasing the preservation time of kneaded-paste milk products such as cow milk or buffalo milk mozzarella, while maintaining at their best the original organoleptic properties thereof;
b) making these products readily available for use through rapid microwave-reviving;
c) as a result of microwave technology, stabilising the product so as to avoid undesired bacterial proliferations which, in the course of reviving at ambient temperature, inevitably alter the taste and texture thereof.
The following non-limiting examples describe some forms of embodiment of the invention.
EXAMPLE
50g of round-shaped buffalo milk mozzarella (bocconcino) , manufactured trough a simple production and shaping process, are cooled in drinkable water at a temperature of 16-18 °C for 15-20 minutes.
The mozzarella is removed from the cooling water and packaged, without any preserving liquid, in groups of five 50g morsels (bocconcini) each, in tubs made of a material resisting low (-40 °C) as well as high (220 °C) temperatures, C-PET (crystalline polyethylene terephthalate) , having a volume of 500 ml and a size of 13x10x4.5 cm, which are filled with the mozzarella and heat sealed.
The packaged product is then deep-frozen in mechanical freezing tunnels for 70 minutes at an operating temperature of -35 °C so as to achieve a temperature of -18 °C at the core of the product. The product thus deep-frozen and packaged in the absence of any preserving liquid is then arranged in appropriate cold storage rooms at a temperature of at least -18°C. After being kept in the cold storage room for 3 months, the product is removed and drinkable water is added to the tub-shaped package, after it has been opened in its upper portion, filling the tub so that the product, that is buffalo milk mozzarella, is completely plunged.
The package is put into a microwave oven and heated for three minutes and thirty seconds with a power of 600 watt.
After the microwave treatment, it is necessary to wait for some minutes before consumption. The buffalo milk mozzarella is hence brought back to the state of a newly-manufactured kneaded-paste milk product, with the same organoleptic properties, namely those characteristics of freshness, softness, high moisture, juicy nature, texture and appearance, as well as taste and fragrance, which are typical of a newly-manufactured buffalo milk mozzarella.
SENSORY EVALUATION OF BUFFALO MILK MOZZARELLA
Comparative Sensory evaluation among fresh buffalo milk mozzarella of day (newly-manufactured buffalo milk mozzarella) , fresh buffalo milk mozzarella stored at refrigeration temperature at three different times (two, four and seven days) and microwave-revived deep-frozen buffalo milk mozzarella according to the present invention.
It was performed Sensory Analysis according to Quantitative Descriptive Analysis (QDA) in order to achieve and compare the sensory profile, based on sensory attributes, of fresh buffalo milk mozzarella (newly-manufactured buffalo milk mozzarella), i.e. the sensory profile of reference, with the sensory profile of the same fresh buffalo milk mozzarella that has been stored within its own preserving liquid at refrigeration temperature (+4°C) at three different times respectively (two, four and seven days) , and with the sensory profile of the same fresh buffalo milk mozzarella that has been undergone with the process according to the present invention of: packaged in absence of any preserving liquid and deep-frozen in absence of any preserving liquid and microwave-revived with water, wherein the fresh buffalo milk mozzarella, packaged in absence of any preserving liquid, was deep-frozen in absence of any preserving liquid at -35°C and stored for 10 days at the temperature of -18°C. The sensory attributes of each samples belonging to the five different types of Buffalo milk mozzarella were evaluated in triplicate by a trained panel consisting of 10 assessors (judges) . Data analysis has shown (see figure 2) that the sensory profile of buffalo milk mozzarella that has been undergone with the process according to the present invention, results to be comparable with the sensory profile of reference. The tests according to Sensory Analysis were conducted in the laboratory in compliance with UNI ISO 8589 at the University of Basilicata Campus Macchia Romana. The samples of buffalo milk mozzarella DOP, object of the sensory analysis, were manufactured and packaged in a dairy farm in the province of Salerno adhering to the consortium "Mozzarella di Bufala Campana". In order to keep under control the effect of cheese making, in this Sensory analysis were used samples of the same production lot of buffalo milk mozzarella DOP. The first session of sensory analysis was conducted in the same day of cheese making in order to identify the sensory profile of fresh buffalo milk mozzarella used in the present sensory analysis, i.e. the sensory profile of reference. Sensory analyses were conducted on 30 fresh buffalo milk mozzarella samples, 40 gr for each sample, at the recommended temperature of consumption when the temperature of their preserving liquid was 20°C. Further three groups of the fresh buffalo milk mozzarella, 30 samples of the fresh buffalo milk mozzarella for each group, 40 gr for each sample, were stored in their own preserving liquid at refrigeration temperature of +4°C for 2, 4 and 7 days, respectively. In order to verify the effect of storage time on the sensory attributes of the buffalo milk mozzarella, sensory analyses were performed at 2, 4 and 7 days, respectively. The sensory analysis of the samples stored in their own preserving liquid at 4°C was carried out after heating the samples with a water bath in order to reach the recommended temperature of consumption when the temperature of their preserving liquid was 20°C. Further 30 samples, 40 gr for each sample, of the fresh buffalo milk mozzarella have been undergone with the process according to the present invention of: packaged in absence of any preserving liquid in a C-PET package and deep-frozen in absence of any preserving liquid at -35°C and, after storing for 10 days at the temperature of - 18 °C, microwave-revived with water, added to the package containing the samples, in a microwave oven (500 Watt, for 6 minutes) , before to perform the Sensory analysis thereon.
The latter is carried out at the recommended temperature of consumption when the temperature of the water, in which the samples are microwave- revived, is 20°C. The samples object of the present sensory analysis, for a total number of 150 samples (sensory analysis is performed in triplicate for each judge for each type/group of buffalo milk mozzarella) , belonged to the following five types/groups of buffalo milk mozzarella coded so as specified below:
F0 : Fresh buffalo milk mozzarella of day
(FRESH) ;
F2 : buffalo milk mozzarella stored in their preserving liquid at 4 °C for 2 days; F4 : buffalo milk mozzarella stored in their preserving liquid at 4 °C for 4 days;
F7 : buffalo milk mozzarella stored in their preserving liquid at 4 °C for 7 days;
DEEP-FROZEN: buffalo milk mozzarella treated according to the process object of the present invention.
However, all the samples, belonging to the five types/groups of buffalo milk mozzarella: FO (or FRESH), F2, F4, F7 and DEEP-FROZEN, object of the present sensory analysis, were presented to the judges of the sensory analysis in plastic dishes encoded by three-digit numeric codes.
The presentation order of the samples was randomized and balanced. A panel of 10 judges (subjects or assessors) participated in the sensory analyses.
The subjects were selected on the basis of the interest and availability. Subjects were trained to recognize and rate the perceived intensity of sensory attributes of buffalo milk mozzarella. All the samples were analyzed by Sensory Analysis according to Quantitative Descriptive Analysis (QDA) .
The sensory attributes of buffalo milk mozzarella and their definitions and reference standards are reported in Table 1. Table 1: Descriptive Vocabulary of buffalo milk
mozzarella
SENSORY DEFINITION STANDARD REFERENCE ATTRIBUTE
AROMA / FLAVOUR
Yogurt Feature olfactory / aftertaste Fat plain yogurt (A1)/(A7) belonging to the family
"acidified milk" reminiscent of
the acid whey, sour cream or
yogurt (absent / intense)
Buffalo milk Olfactory sensation / Fresh buffalo milk (A2) / (A8) Retrolfactory characteristic of
buffalo milk fresh free from
defects (absent / intense)
TASTE
Bitter (A3) Taste sensation caused by Caffeine
substances as caffeine or
quinine
Sweet (A4) Taste sensation caused by sugar Sucrose
such as sucrose
Salty (A5) Taste sensation caused by NaCl
inorganic salts such as sodium
chloride
Acid (A6) Taste sensation caused by Citric acid
substances acid such as lactic
acid
TEXTURE
Hardness (A9) Mechanical feature that measures Of Emmental cheese the resistance of the sample at (min) / wustel a slight pressure with the (average) / carrot molars before deformation or cooked 5 min (max) rupture (alternatively,
assessment of resistance by
exerting pressure with the
knife, or with the flat of the
thumb or index) Soft / hard
Elasticity Mechanical characteristic which Raw carrot (min) / (A10) measures the ability of a sample green olives
to recover its original stuffed with thickness after being compressed pepper (average) / and deformed between the molars sausage (max) (alternatively, visual
assessment exerting compression
with the flat of your thumb or
index (little / lot)
Juiciness (All) Characteristic measuring the Ripened cheese amount Of liquid released in (min)
the early stages of mastication Buffalo mozzarella (Little, dry / liquid rich (max)
juicy)
Gumminess (A12) Feature that measures the time Philadelphia (min) chewing necessary to / disintegrate the sample until it Scamorza (max) is suitable for swallowing,
(doughy / chewy) Table 1 : CONTINUATION
SENSORY DEFINITION STANDARD REFERENCE ATTRIBUTE
APPEARANCE
Surface color Visual characteristic which Pantone white / tones (A13) measures the intensity of the ivory Pantone
specific color shades. (pure
white / ivory)
Flesh color Visual characteristic evaluated Pantone white / tones (A14) on the cut surface recently that ivory Pantone
measures the intensity of
specific color tone, (pure white
/ ivory)
Brightness Visual characteristic that Buffalo mozzarella (A15) describes the properties of the / white porcelain product to reflect light (matte
/ shiny)
Buttermilk Visual characteristic evaluated Images that (release on a newly cut portion that identify the quantity) (A16) measures the amount of liquid different levels released by pressing lightly
(little / abundant)
Shear strength Resistance that the product Cut cheese
(A17) opposed to the cut (soft / hard)
Surface (A18) Appearance of the outer surface Images buffalo of the product mozzarella
(smooth paste / wrinkled)
Structure of Typical filamentary structure or Imagery
the dough (A19) fibrillating casein milk after
stretching in hot water (smooth
paste compact / granular flaky)
For each of the samples, the judges evaluated the intensity of the sensory attributes specified by the descriptive vocabulary reported in Table 1 and described briefly below:
Al Aroma - Yogurt
A2 Aroma - Buffalo Milk
A3 Taste - Bitter
A4 Taste - Sweet
A5 Taste - Salty A6 Taste - Acid
A7 Flavour - Yogurt
A8 Flavour - Buffalo Milk
A9 Texture - Hardness
A10 Texture - Elasticity
All Texture - Juiciness
A12 Texture - Gumminess
A13 Appearance - Surface Color Tones
A14 Appearance - Flesh Color Tones
A15 Appearance - Brightness
A16 Appearance - Release quantity of Buttermilk A17 Appearance - Shear strength
A18 Appearance - Surface
A19 Appearance - Structure of the dough
The judges (subjects) were then asked to rate the perceived intensity of each sensitive attribute using a non-structured linear scale (100 cm) from 0 (absence of the sensory attribute) to 100 (maximum intensity of the sensory attribute) .
The evaluations were performed in individual booths under red light. Appearance attributes were evaluated under white light.
Data were collected in triplicate by performing a total of five evaluation sessions. Sensory attribute data were collected and elaborated by using the software FIZZ (ver. 2.47, Biosystemes, Couternon, France) .
Data were processed by mixed model analysis of variance (ANOVA) assuming subjects as random effect; moreover, the least significant difference (LSD) test was performed to compare the means (p≤0.05) .
Using the results of the sensory analysis performed on samples of fresh buffalo milk mozzarella (FO), it was possible to locate the sensory profile of fresh buffalo milk mozzarella, i.e. the sensory profile of reference used in experimentation.
The sensory profile of fresh buffalo milk mozzarella, i.e. sample FO or FRESH, is graphically represented by the spider plot shown in Figure 1.
The results of sensory analysis show that the sensory profile of microwave-revived deep-frozen buffalo milk mozzarella according to the present invention is substantially equivalent to the sensory profile of fresh buffalo milk mozzarella (Figure 2) .
Figure 2 is a graphical representation by a spider plot of the comparison between the sensory profile of fresh buffalo milk mozzarella, i.e. samples FO, identify as FRESH, and the sensory profile of microwave-revived deep-frozen buffalo milk mozzarella according to the present invention, i.e. samples DEEP-FROZEN, identify as DEEP-FROZEN. In the spider plots of figure 1 and 2, are reported the mean values of the intensity for each of the sensory attributes evaluated by the judges (subjects) . Figure 3 is a graphical representation by histograms with Standar Error bars of the results of LSD Test performed on mean values of the intensity of the significative sensory attributes: hardness (A9) , elasticity (A10), juiciness (All), gumminess (A12), release of buttermilk (A16), shear strength (A17) and surface (A18) for all five different types of samples: FO, F2, F4, F7 and DEEP-FROZEN.
In order to verify the effect of storage on the sensory attribute of the buffalo milk mozzarella, Data were processed by mixed model analysis of variance (ANOVA) assuming subjects as random effect. The results, reported in Table 2, from the mixed ANOVA, in terms of F (ficher or ratio of variance) and p (probability) , model performed on the intensity ratings, show a significant effect of the samples (p ≤ 0.012) on the intensity ratings of hardness, elasticity, juiciness, gumminess, release of buttermilk, shear strength and surface.
The replicates do not show a significant effect (p ≥ 0.07). Table 2 - Analysis of Variance - Mixed model
values
SAMPLES REPLICATES
AllKlBUlJiS
F P F P
Aroma
Al Yogurt 0. 73 0. .578 1. .80 0. 193
A2 Buffalo milk 0. 28 0. .889 0. .85 0. 444
Taste
A3 Bitter 0. 03 0. .997 0. .43 0. 657
A4 Sweet 0. 25 0. .909 0. .33 0. 722
A5 Salty 0. 18 0. .947 0. .03 0. 972
A6 Acid 2. 04 0. .109 0. .04 0. 956
Flavour
A7 Yogurt 0. 04 0. .997 0. .43 0. 654
A8 Buffalo milk 0. 06 0. .992 0. .47 0. 632
Texture
A9 Hardness 12 .92 0, .000 3. .29 0 .07
A10 Elasticity 3. 75 0, .012 0. .13 0. 876
All Juiciness 3. 88 0, .010 1. .79 0. 193
A12 Gumminess 13 .65 0, .000 0. .43 0. 655
Appearance
A13 Surface color tones 0. 30 0. .878 1. .25 0. 308
A14 Flesh color tones 0. 27 0. .893 1. .39 0. 274
A15 Brightness 2. 01 0. .113 0. .41 0. 669
A16 Buttermilk (release 5. 05 0, .002 0. .36 0. 700 quantity)
A17 Shear strength 10 .20 0, .000 1. .61 0. 227
A18 Surface 4. 36 0, .005 0. .27 0. 765
A19 Structure of the 2. 57 0. .054 0. .16 0. 856 dough
The least significant difference (LSD5%) test was also performed to compare the means (p ≤ 0.05) . If the difference between the two samples is greater than the value of LSD5%, you can conclude that the two samples are significantly different (p ≤0.05), the letters indicated as superscripts in the average value of each sample indicate the presence of significant differences between samples. Results are reported in Table 3.
Table 3 - Analysis of Variance - Mixed model: Mean values; LSD5%
ATTRIBUTES SAMPLES*
(F0) (F2) (F4) (F7) DEEP
2 4 7 FROZEN
FRESH DAYS DAYS DAYS
Texture
A9 Hardness 51 , .20a 33. 97bc 30. 24 , .33d 39 .87b 8. 19
A10 Elasticity 69 , .20a 58 .03b 57 .83b 55 , .27b 71 .07a 10 .82
All Juiciness 65 , .77a 56. 60ab 42 .13b 42 , .47b 63 .87a 16 .56
A12 Gumminess 77 , .23a 57 .43b 46. 20bc 43 , .77c 74 .67a 12 .11
Apperance
A16 Buttermilk 42 , .17a 23 .17c 25. 93bc 19 , .77c 37. 23ab 12 .23
A17 Shear
59 , .30a 55 .03a 36 .97b 31 , .63b 57 .43a 11 .50 strength
A18 Surface 39 , .73a 39 .23a 26. 20 , .60c 36. 11 .87
*Mean values marked with different letters are significantly different
The LSD test results, reported in Table 3, show that samples DEEP-FROZEN retain practically unchanged their sensory attributes that are not significantly different from those of samples FO or FRESH. In particular, in Table 3 it is noted that with regard to the sensory attributes of consistency as the descriptor hardn ess samples DEEP-FROZEN have a lower intensity (39.87b) with respect to the samples FRESH (51.20a) and is similar to the other samples such as F2 [2 DAYS] (33.97bc), F4 [4 DAYS] (30.10cd) and F7 [7 DAYS] (24.33d). The samples DEEP-FROZEN, moreover, are similar to that samples FRESH as regards the attribute elasticity (FRESH 71.07a; 69.20a DEEP- FROZEN) and gumminess (FRESH 77.23a; 74.67a DEEP- FROZEN) while there are no evidence of the net significant differences between the different samples taken into account in terms of juiciness, in the release of the buttermilk and colour of the surface . Finally, it is clear that the samples DEEP-FROZEN
(57.43a), FRESH (59.30a) and F2 [2 DAYS] (55.03a) are more shear strength than the samples F4 [4 DAYS]
(36.97b) and F7 [7 DAYS] (31.63b). As shown by the histograms reported in Figure 2, the intensity of all the sensory attributes indicated tends to decrease during storage in preserving liquid, with particular reference to the descriptors of the appearance and texture. This implies a significant change in the sensory profile of the buffalo milk mozzarella. The sensory profile of the product analysed after only four days of storage, samples F4, is significantly different from the profile of reference. By contrast, microwave-revived deep-frozen buffalo milk mozzarella according to the present invention, samples DEEP- FROZEN, retain practically unchanged their sensory attributes that are not significantly different from those of samples FO or FRESH.

Claims

1. A process for preserving and microwave-reviving a kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is frozen or deep- frozen in the absence of any preserving liquid, wherein said product, having been plunged, at least partially, in water inside a receptacle made of an appropriate material and having an appropriate size to be submitted to a microwave heating cycle in a microwave oven, is heated until it is fully revived.
2. A process according to claim 1 wherein the kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is frozen or deep- frozen in the absence of any preserving liquid, is also packaged in the absence of any preserving liquid in a container/casing made of a thermoresistant material resisting a temperature of at least -40°C, particularly in a container/casing made of a thermoresistant material resisting a temperature ranging between - 40°C and 220°C, and is removed from said container/casing before being plunged, at least partially, in water inside said receptacle.
3. A process according to claim 1 wherein the kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is substantially frozen or substantially deep-frozen in the absence of any preserving liquid, is also substantially packaged in the absence of any preserving liquid in a container/casing made of a thermoresistant material resisting a temperature ranging between - 40°C and 220°C, wherein said container/casing implements said receptacle.
4. A process according to claim 1 wherein the microwave heating cycle is accomplished at a power ranging between 300 W and 1200 W, with a heating time ranging between 30 seconds and 10 minutes.
5. A kit for preserving and microwave-reviving a kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, comprising: said product which is frozen or deep-frozen in the absence of any preserving liquid, and a receptacle made of an appropriate material and having an appropriate size to be submitted to a microwave heating cycle in a microwave oven and suitable to house said milk product at least partially plunged in water for microwave oven heating until it is fully revived .
6. A kit according to claim 5 wherein said product is packaged in the absence of any preserving liquid in a container/casing made of a thermoresistant material resisting a temperature of at least -40°C.
7. A kit according to claim 5 wherein said product is packaged in the absence of any preserving liquid in a container/casing made of a thermoresistant material resisting a temperature ranging between -40°C and 220°C, wherein said container/casing is distinct from the receptacle or said container/casing implements said receptacle .
8. A kneaded-paste milk product, such as cow milk or buffalo milk mozzarella, which is substantially frozen or substantially deep-frozen in the absence of any preserving liquid, and which is substantially packaged in the absence of any preserving liquid in a container/casing made of a thermoresistant material resisting a temperature of at least -40°C.
9. A product according to claim 8 wherein the container/casing is made of a thermoresistant material resisting a temperature ranging between - 40°C and 220°C.
10. A product according to claim 8 wherein the container/casing is made of a thermoresistant material resisting a temperature ranging between - 40°C and 220°C and has a sufficient volumetric capacity to allow the kneaded-pas te milk product contained therein to be plunged, at least partially, in the water added to the container/casing after it has been opened.
EP15718157.9A 2014-04-04 2015-04-02 Process for preserving and microwave-reviving a kneaded-paste milk product and kit for implementing said process Withdrawn EP3125700A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITMI20140613 2014-04-04
PCT/EP2015/057387 WO2015150549A1 (en) 2014-04-04 2015-04-02 Process for preserving and microwave-reviving a kneaded-paste milk product and kit for implementing said process

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ITUB20159432A1 (en) * 2015-12-23 2017-06-23 Granarolo S P A Process of preparing mozzarella from portions of frozen curd with IQF technique

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US4940600A (en) * 1986-12-23 1990-07-10 Fuji Oil Company, Limited Process for producing dried cheese
JPH0640798B2 (en) * 1987-09-18 1994-06-01 不二製油株式会社 Cheeses
US6440481B1 (en) * 2000-03-06 2002-08-27 Bongards' Creameries, Inc. Method of making pasta filata cheese
DE10224251B4 (en) * 2001-08-28 2006-05-24 Spezialitäten-Käserei De Lucia GmbH Process for making mozzarella cream cheese
EP2016832B1 (en) 2007-06-11 2017-04-12 Egidio Galbani S.r.l. Method for producing a dairy product and system for packaging the same
JP2010154810A (en) * 2008-12-27 2010-07-15 Rokko Butter Co Ltd Dried cheese and method for producing the same

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