FR2504781A1 - Block cheese made from melted cheese - and pieces of natural cheese not completely enclosed - Google Patents

Block cheese made from melted cheese - and pieces of natural cheese not completely enclosed Download PDF

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Publication number
FR2504781A1
FR2504781A1 FR8108771A FR8108771A FR2504781A1 FR 2504781 A1 FR2504781 A1 FR 2504781A1 FR 8108771 A FR8108771 A FR 8108771A FR 8108771 A FR8108771 A FR 8108771A FR 2504781 A1 FR2504781 A1 FR 2504781A1
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FR
France
Prior art keywords
cheese
natural
block
layers
completely enclosed
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.)
Granted
Application number
FR8108771A
Other languages
French (fr)
Other versions
FR2504781B3 (en
Inventor
Bernard Laude
Bernard Malige
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.)
Fromageries Bel SA
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Fromageries Bel SA
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Filing date
Publication date
Application filed by Fromageries Bel SA filed Critical Fromageries Bel SA
Priority to FR8108771A priority Critical patent/FR2504781A1/en
Publication of FR2504781A1 publication Critical patent/FR2504781A1/en
Application granted granted Critical
Publication of FR2504781B3 publication Critical patent/FR2504781B3/fr
Granted legal-status Critical Current

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Classifications

    • 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/084—Treating the curd, or adding substances thereto, after melting
    • 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0908—Sliced cheese; Multilayered or stuffed cheese; Cheese loaves

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

Abstract

A cheese in the form of a block consists of layers of molten cheese (A) and portions of at least one natural cheese (B) which are not completely enclosed within (A). The dry extract content of (A) is lower than that of (B). Pref. (B) is a blue cheese, specifically mimolette. The block is made by pouring (A) at 80-90 deg.C into a mould and placing layers of (B) between successive layers of (A). The salts present in (A) have sufficient bacteriostatic effect to inhibit further fermentation of (B) even though it is not completely enclosed.

Description

L'invention concerne un fromage sous forme de bloc. The invention relates to a block cheese.

Elle concerne plus particulièrement un fromage sous forme de bloc à base de fromage fondu et de fromage naturel. It relates more particularly to a cheese in the form of a block based on processed cheese and natural cheese.

Le brevet FR-A-2 331 289 décrit un procédé de fabrication d'un fromage de ce type dans lequel on insecte un fromage naturel dans une pâte de fromage fondu. Patent FR-A-2 331 289 describes a process for manufacturing a cheese of this type in which a natural cheese is inserted into a cheese paste.

Le fromage obtenu est un fromage marbré.The cheese obtained is a marbled cheese.

Le certificat d'utilité français FR-A-2 411 539 décrit un fromage à couches alternées de fromage fondu et de fromage à pâte persillée, dans lequel le fromage à pâte persillée est entierement enveloppé par du fromage fondu afin que ce dernier assure un effet de "pasteurisation" du fromage à pâte persillée en le mettant à l'abri de l'air et permette ainsi une meilleure conservation du produit en interrompant le processus de fermentation. The French utility certificate FR-A-2 411 539 describes a cheese with alternating layers of processed cheese and blue-veined cheese, in which the blue-veined cheese is completely wrapped in processed cheese so that the latter provides an effect of "pasteurization" of the blue-veined cheese by putting it away from the air and thus allows a better conservation of the product by interrupting the fermentation process.

La Demanderesse a découvert que, contrairement à l'enseignement du certificat d'utilité FR-A-2 411 539, il n'était pas indispensable pour stopper l'affinage du fromage naturel de.l'entourer entièrement de fromage fondu, car les sels de fonte présents dans le fromage fondu inhibent par leur effet bactériostatique la fermentation du fromage naturel. The Applicant has discovered that, contrary to the teaching of the certificate of utility FR-A-2 411 539, it was not essential to stop the ripening of natural cheese from surrounding it entirely with processed cheese, because the Melting salts present in processed cheese by their bacteriostatic effect inhibit the fermentation of natural cheese.

la migration des sels de fonte s'effectuant tou
Jours dans le sens d'un extrait sec le plus faible vers l'extrait sec le plus fort, il est de plus nécessaire que le fromage fondu ait au moment de la fabrication un extrait sec plus faible que le fromage naturel, le "passage" des sels de fonte du fromage fondu au fromage naturel étant d'autant plus fort que la différence entre les extraits secs des deux fromages est importante.the migration of cast iron salts is always carried out
Days in the direction of a weaker dry extract towards the stronger dry extract, it is moreover necessary that the melted cheese has at the time of the manufacture a dry extract weaker than the natural cheese, the "passage" the melting salts of processed cheese with natural cheese being all the stronger the greater the difference between the dry extracts of the two cheeses.

En conséquence, la présente invention a pour objet un fromage sous forme de bloc, du type comprenant une superposition de couches de fromage fondu et d'éléments d'au moins un fromage -naturel, caractérisé en ce-que les Slements de franage naturel ne sont pas total3nent inclus dans le fromage fondu et en ce que le fromage est préparé à partir d'un fromage fondu ayant un extrait sec plus faible que celui du ou des fromages naturels. Consequently, the subject of the present invention is a cheese in the form of a block, of the type comprising a superposition of layers of processed cheese and elements of at least one natural cheese, characterized in that the natural fringing elements do not are not completely included in the processed cheese and in that the cheese is prepared from a processed cheese having a lower dry extract than that of the natural cheese or cheeses.

Le fromage peut avoir toutes les formes voulues et se présenter, par exemple, sous forme de blocs cylindriques, cubiques, parallélépipédiques, côniques, de saucisses. The cheese can have all the desired shapes and can be, for example, in the form of cylindrical, cubic, parallelepiped, conical, sausage blocks.

Le fromage naturel peut entre tout type de fromage mais est de préférence un fromage "coloré", tel que les fromages à pâte persillée ou les fromages de type mimolette afin de conférer au produit final une valeur attractive vis-à-vis du consommateur. Natural cheese can between any type of cheese but is preferably a "colored" cheese, such as blue-veined cheeses or mimolette-type cheeses in order to give the final product an attractive value vis-à-vis the consumer.

Le fromage naturel peut être disposé sous forme de couches régulières ou non, mais aussi sous forme de morceaux de différentes formes qui peuvent être, par exemple, cubiques, sphériques, triangulaires, etc. Natural cheese can be arranged in the form of regular or irregular layers, but also in the form of pieces of different shapes which can be, for example, cubic, spherical, triangular, etc.

On-peut, en outre, mélanger au fromage fondu plusieurs types de fromages naturels. In addition, several types of natural cheese can be mixed with processed cheese.

Pour préparer le fromage selon l'invention, on opère de préférence de la façon suivante : on coule à chaud, à environ 80-900C, dans un moule de forme appropriée garni par exemple d'une feuille d'aluminium du fromage fondu et l'on dispose successivement entre les couches de fromage fondu des couches de fromage naturel. To prepare the cheese according to the invention, the operation is preferably carried out as follows: it is poured hot, at around 80-900C, into a mold of suitable shape lined for example with aluminum foil of the melted cheese and l 'there are successively between the layers of melted cheese layers of natural cheese.

Les couches de fromage naturel peuvent être disposées de façon qu'elles soient apparentes sur les faces latérales du bloc ainsi formé. On peut également terminer par une couche supérieure de fromage naturel. On thermosoude ensuite l'aluminium et on refroidit le produit jusqu'à environ 50C. The layers of natural cheese can be arranged so that they are visible on the lateral faces of the block thus formed. We can also finish with a top layer of natural cheese. Then heat seal the aluminum and cool the product to about 50C.

Les exemples suivants illustrent la présente invention. The following examples illustrate the present invention.

EXEMPLE 1
On part d'un fromage fondu crémeux fabriqué selon le procédé traditionnel ayant un extrait sec de 50 % en poids et un rapport matière grasse/extrait sec d'environ 70 % en poids et d'un fromage bleu traditionnel fabriqué à partir de lait cru ayant un extrait sec de 52 % en poids. EXAMPLE 1
We start from a creamy processed cheese made according to the traditional process having a dry extract of 50% by weight and a fat / dry extract ratio of approximately 70% by weight and from a traditional blue cheese made from raw milk. having a dry extract of 52% by weight.

On coule le fromage fondu dans un moule étanche garni d'une feuille d'aluminium à une température comprise entre 80 et 900C et on dispose successivement entre les couches de fromages fondus des tranches de fromage bleu parfaitement écroutées et- prédécoupées en tranches de façon que leur bord apparaisse sur les faces latérales du bloc que l'on forme. The melted cheese is poured into a watertight mold lined with aluminum foil at a temperature between 80 and 900C and there are successively between the layers of processed cheese slices of blue cheese perfectly peeled and precut into slices so that their edge appears on the side faces of the block that is formed.

Une fois le moule rempli, la feuille d'aluminium est thermosoudée et l'ensemble est refroidi jusqu'à 50C environ; le produit se conserve ainsi jusqu'à des températures pouvant atteindre jusqu'd 120C. Once the mold is filled, the aluminum foil is heat sealed and the whole is cooled to around 50C; the product thus keeps up to temperatures of up to 120C.

EXEMPLE 2
On part d'un fromage fondu crémeux fabriqué selon la technique traditionnelle ayant un extrait sec de 50 % en poids et un rapport matière grasse/extrait sec d'environ 70 % en poids et d'une mimolette fabriquée par le procédé traditionnel ayant un extrait sec de 52 % en poids. On coule le fromage fondu dans un moule étanche garni d'une feuille d'aluminium à une température comprise entre 80 et 900C et on dispose dans la masse fqndue de la mimolette écroutée et mise sous forme de lamelles. On termine par une lamelle de mimolette.EXAMPLE 2
We start with a creamy processed cheese made according to the traditional technique having a dry extract of 50% by weight and a fat / dry extract ratio of approximately 70% by weight and a mimolette made by the traditional process having an extract dry 52% by weight. The melted cheese is poured into a watertight mold lined with aluminum foil at a temperature between 80 and 900C and there is in the fqndue mass of the peeled mimolette and formed into strips. We end with a mimolette strip.

Une fois le moule rempli, la feuille d'aluminium est thermosoudée et l'ensemble est refroidi jusqu'à 50C environ; le produit se conserve jusqu'à des températures pouvant atteindre 120C,  Once the mold is filled, the aluminum foil is heat sealed and the whole is cooled to around 50C; the product can be stored up to temperatures of up to 120C,

Claims (4)

REVENDICATIONS 1. Fromage sous forme de bloc, du type comprenant une superposition de couches de fromage fondu et d'éléments d'au moins un fromage naturel, caractérisé en ce que les éléments de fromage naturel ne sont pas totalement inclus dans le fromage fondu et en ce que le fromage est préparé à partir d'un fromage fondu ayant un extrait sec plus faible que celui du ou des fromages naturels. 1. Cheese in the form of a block, of the type comprising a superposition of layers of processed cheese and elements of at least one natural cheese, characterized in that the elements of natural cheese are not completely included in the processed cheese and what the cheese is prepared from a processed cheese having a dry extract weaker than that of the natural cheese or cheeses. 2. Fromage selon la revendication 1, caractérisé en ce que le fromage naturel est du fromage bleu. 2. Cheese according to claim 1, characterized in that the natural cheese is blue cheese. 3. Fromage sélon la revendication 1, caractérisé en ce que le fromage naturel est de la mimolette. 3. The selon cheese of claim 1, characterized in that the natural cheese is mimolette. 4. Procédé de fabrication d'un fromage selon la revendication 1, caractérisé en ce qu'on coule à 80-900C dans un moule du fromage fqndu et qu'on dispose successivement entre les couches de fromage fondu des couches de fromage naturel.  4. A method of manufacturing a cheese according to claim 1, characterized in that it flows at 80-900C in a mold of fqndu cheese and that there are successively between the layers of melted cheese layers of natural cheese.
FR8108771A 1981-05-04 1981-05-04 Block cheese made from melted cheese - and pieces of natural cheese not completely enclosed Granted FR2504781A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8108771A FR2504781A1 (en) 1981-05-04 1981-05-04 Block cheese made from melted cheese - and pieces of natural cheese not completely enclosed

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8108771A FR2504781A1 (en) 1981-05-04 1981-05-04 Block cheese made from melted cheese - and pieces of natural cheese not completely enclosed

Publications (2)

Publication Number Publication Date
FR2504781A1 true FR2504781A1 (en) 1982-11-05
FR2504781B3 FR2504781B3 (en) 1984-03-16

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FR8108771A Granted FR2504781A1 (en) 1981-05-04 1981-05-04 Block cheese made from melted cheese - and pieces of natural cheese not completely enclosed

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FR (1) FR2504781A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2550059A1 (en) * 1983-08-03 1985-02-08 Bel Fromageries PROCESS FOR THE MANUFACTURE OF A MATURED PROCESSED CHEESE

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2550059A1 (en) * 1983-08-03 1985-02-08 Bel Fromageries PROCESS FOR THE MANUFACTURE OF A MATURED PROCESSED CHEESE
EP0133402A1 (en) * 1983-08-03 1985-02-20 Fromageries Bel Process for preparing a matured process cheese

Also Published As

Publication number Publication date
FR2504781B3 (en) 1984-03-16

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