FR2661316A1 - Method for introducing starch into products of the cheese type and products obtained - Google Patents

Abstract

Method for introducing starch into products of the cheese type comprising a stage in which a starch paste is intimately incorporated into the curds or the preliminary cheeses of the type known as "destructured" cheeses. The starch paste is a solution of starch in a concentration of between 1 and 25% by weight and can be hydrated using an aqueous solvent such as water, milk, buttermilk or an ultrafiltration or microfiltration permeate. The products which can be obtained using this method are of the fromage frais, cheese spread or lactic cheese type and have a minimum of 5% starch with respect to the total solids content. By introducing starch, it is possible for products with a reduced fat content and even fat-free products to retain their creaminess, or to increase the creaminess of products which already contain fats.

Description

The present invention relates to a process for introducing starch into products of the cheese type. It also concerns the products thus obtained
Starch has already been used for various uses in dairy products. It has been proposed, for example, to incorporate it into fresh cheeses in compulsory combination with other additives such as gums and dextrin to solve problems related to freezing t and in ice creams to increase the rate of charge
It has already been proposed to add small amounts of starch to fermented milks to improve their consistency. In the case of fermented milks, the starch is introduced in pulverulent form and distributed homogeneously in the final product.
However, the technical problems to be solved in this case are not the same as for products of the cheese type, which can only be obtained after a coagulation and dewatering step.

 It is precisely the object of the invention to allow the introduction of starch into such products.

 To the knowledge of the applicant, the starch has never been introduced alone, that is to say without other compounds of the gum or dextrin type, in products of the cheese type, in particular with a view to imparting a creaminess special.

The problems posed by the introduction of starch in cheese products relate to the stage of introduction of the starch, the manner in which this additive is introduced and the quantity to be introduced.
Starch can not be introduced directly into the milk, because after coagulation, at the time of draining, it is eliminated in the whey. On the other hand, the way in which the starch is introduced and the quantity introduced determine the quality of the final product. In fact, the products are intended for human consumption and it is essential that the consistency and the texture of the product be agreeable to consumption. The starch must not form agglomerates giving the products a granular consistency, especially it is present in a relatively large quantity
The invention relates to a process for the incorporation of starch into cheese-type products and the production of products to the taste of consumers.

 The present invention relates to a process for the introduction of starch into products of the cheese type, said process comprising the step of intimately incorporating a starch paste in the curds or prefromages obtained by ultrafiltration or microfiltration. .

In the present description, the term "product of the cheese type", refers to any product obtained by coagulation of the milk or by the concentration of the constituents of the milk. This term covers both the products obtained from curds, the products obtained via prefromages that is to say by ultrafiltration or microfiltration
The curds or pre-cheeses must be of the so-called "destructured" type so as to allow the introduction of the starch paste.

 The starch paste is preferably composed of a starch solution at a concentration of between 1 and 25% by weight and in particular between 1 and 20% by weight. This starch is hydrated with an aqueous solvent which may include minerals, carbohydrates, lipids, proteins, trace elements, flavors and / or vitamins. This solvent can be in particular water, milk, buttermilk, or a permeate ultrafiltration or microfiltration.

A starch content is advantageously chosen, which makes it possible to prepare the starch using standard dairy equipment (mixing tank, stirring mixers and its transfer by positive pumps, for example with a concentration of approximately 20%). starch)
The invention is more particularly intended for cheeses with lactic and unstructured curd character, that is to say those which, after coagulation, are drained into molds, bags, "BERGE" filters, curdled centrifuges, ultrafilters, whose drained curd can be re-fattened in fat, and possibly flavored.The non-limiting examples of this family of products are: fresh cheeses smoothed or not, so-called "Swiss" cheeses, semi-salts, cheeses. different degrees of ripening elaborated from goat milk or cow's milk and known as Sainte
Moor, Crottin of Chavignol, St Marcellin, Banon, St
Felicien.

The incorporation of starch by the process according to the invention can also be carried out in prefromages originating from an ultrafiltration or microfiltration of milk, skimmed or not, at a concentration factor of 2 to 8, which are customary for the manufacture fresh cheeses, soft dough or semi-hard dough
Preferably, the starch used has undergone a physical modification, in particular by treatment with pressure and / or temperature.

 A mechanical treatment of the amylaceous base, of the smoothing or homogenization type, at a pressure of the order of 10 to 250 kg / cm 2 contributes to reducing the granular perception after incorporation into the dairy product.

The heat treatment of the starch base has the advantage of bacterial purification before mixing with the dairy base
The increase in the temperature or the pressure used during the mechanical treatment have the effect respectively of an increase or a decrease in the firmness of the starchy base and consequently a modification of the final consistency of the product obtained.
The user therefore has, according to the method, a set of combinations of heating time-temperature and mechanical treatment pressure1 allowing him to more or less modify the final consistency of the product obtained.

 The incorporation of the starch can advantageously be carried out by smoothing or homogenization at pressures ranging from 10 to 250 kg / cm 2, or by using a kneading mixer (kneader, static mixer with a palette, mixer with a scraped surface, etc.). .

 This starch can be in particular tapioca or starch starch of cassava, but also a native starch of corn, rice, potato or manioc.

 A starch preparation particularly adapted to the process according to the invention is that described in the patent application filed that same day by the TIPIAK Company for: "Process for obtaining a starchy product, product obtained and applications".

This starch has the following characteristics:
- its granularity: tapioca is in the form of macroscopic particles, ranging in size from 0.05 mm to 5 mm, obtained by the agglomeration of numerous starch grains,
- its structure: a large part of each of these particles is in the form of grains (80 to 90%); the non-granular fraction of the starch is constituted by a concentrated powder stabilized by drying,
its solubility and swelling properties the solubilization of the starch reaches only 50 to 70% after maintaining the dispersion at 950 ° C. for one hour. The insoluble fraction of tapioca, which is very hydrophilic, has a swelling capacity of greater than 50 g of water / g of starch at 900 ° C.

This preparation is obtained by a physical treatment method based on the simultaneous action of water and temperature. It includes the steps of
- prepare a paste of starch and water from native starch grains
- put this paste in the form of fragments,
- to cook these fragments by realizing differences of cooking of the grains of starch,
- drying the product obtained,
- carry out grinding and sieving.

An starchy product consisting of granular starch associated with starch in the continuous amorphous state is thus obtained.
The starch and water paste is produced, depending on the plant species chosen, from starch for aerial plants or starch for tubers. This starch or starch is removed from the plant according to the conventional methods of the technical field. .

 According to a characteristic of the product obtained, a portion of the granular starch fraction has a crystalline granular structure which corresponds to the native state. The other part is in amorphous granular form; in this state, the natural crystallinity of the starch decreases but the shape and size of the grain are preserved.

This preparation process is more particularly suitable for obtaining a product based on cassava starch but can be applied to any type of starch removed from plants including cereals, legumes or tubers
The subject of the present invention is also products which can be obtained by the process previously described and having a lubricity maintained in the case of reduced or no fat content products or an increase in lubricity in the case products already containing fat and a decrease in the perception of acid taste.

 The introduction of starch in these cheeses also allows a substantial increase in the cheese yield.

 The products of the cheese type obtainable by the process described above have at least 5% starch and preferably at least 10% starch relative to the total solids content.

These products may especially be fresh cheese products, in which case they have the following composition
- fat 0 to 70% by weight of
the total dry extract
total nitrogen content 10 to 80% by weight of
the total dry extract
starch 10 to 46% by weight of
the total dry extract total dry extract representing from 10 to 32% of the total weight of the cheese
These products may also be cheese spreads, in which case they have the following composition
- fat 0 to 70% by weight of
the total dry extract
total nitrogen content 22 to 75% by weight of
the total dry extract
starch 5 to 30% by weight of
the total dry extract total dry extract representing 20 to 45% of the total weight of the cheese.

These products can still be products of the lactic cheese type, in which case they have the following composition:
- fat 0 to 70% by weight of
the total dry extract
nitrogenous material 20 to 85% by weight of
the total dry extract
starch 5 to 20% by weight of
the total dry extract total dry extract representing 30 to 70% of the total weight of the cheese.

 The respective amounts of the constituents of these compositions are proportionally adjusted to obtain a total of 100%.

The invention is further illustrated without being limited by the following examples:
EXAMPLE I
Obtaining a fresh cheese without fat according to the invention.

The lean curd, constituting the milk base, is manufactured according to the usual technology:
- pasteurization at SO0C for 1 min of skimmed milk
- maturation temperature of 18 to 22dC
- Seeding with lactic acid bacteria at 2% in equivalent of large leaven,
- renneting with 1 to 10 ml of rennet extract per 100 liters of milk,
- Duration of coagulation 15 to 24 hours until a curd pH of about 4.4 to 4.8
draining the curd by ultrafiltration of the acidic coagulum or by any other means.

The typical composition of the product obtained is per kg of product
- dry extract 135 g / kg
- humidity 865 g / kg
- fat traces
- nitrogenous matter 70 g / kg
The starchy base is prepared as follows: - stirring under strong turbulence, in a tank equipped with a mixing stirrer, 80 kg of water at a temperature of 750 ° C - progressive addition in rain or with the aid of a Mixer of the triblender type of 20 kg of tapioca cream-agitation of the mixture for 5 min. Mechanical treatment of the starch base at 30 kg / cm 2 using a smoothing machine ALM equipped with a DS36 die.

Product preparation for 100 kg of finished product
- 85 kg drained curd drained
- 15 kg starch base
- Intimate mixture of lean curd at 20 ° C and starch base at 60-65 ° C using a mixing agitator
mechanical treatment of the mixture by smoothing at 50 kg / cm 2 using an ALM smoother equipped with a DS36 die.

 -conditioning and cold storage at a positive temperature below 70C.

The standard composition in g / kg of the product obtained is as follows
- fat traces
nitrogenous matter 70 g / kg (49%)
- dry extract 142 g / kg
- starch 27 g / kg
EXAMPLE 2
Analysis of the organoleptic qualities of the products according to the invention.

The incorporation of starch into dairy products results in
- a perception of the creaminess of the products more accentuated, allowing a partial or total substitution of the fat
- less perception of the acidic taste
These two properties are illustrated from the results obtained by a panel of 18 people performing sensory analysis sessions organized according to the recommendations of AFNOR.

By way of example, the results of the comparison of fresh cheeses with fat to dry weight ratios (G / S) of 0 to 40%, whether or not they contain tapioca, are illustrated in Tables 1, 2, 3 and figure
In the tables the rating scales of the organoleptic criteria are between 0 and 10.

The figure represents the perception by a sample of consumers of the smoothness (in ordinates) of a product according to the invention as a function of the dose of tapioca, (in abscissas) in g / kg. This test was carried out on products having a G / S of 0%, 20% and 40% as indicated on the diagram of FIG.
These results illustrate the effect of tapioca:
-on the acidity of the product,
-on the smoothness of the product,
on the perception of fat when tapioca is incorporated into a product at 0% fat relative to the total dry extract (G / S).

 It appears that a product containing 40 g of tapioca per kg is judged comparable to a 49% G / S fresh cheese.

 According to the invention the cheese yield is increased: 100 kg of lean curd allow according to the example described above the manufacture of 117.6 kg of finished cheese is an increase in yield of 17.6%.

TABLE 1
INCORPORATION OF TAPIOCA IN THE CALLE
EFFECT OF DOSE ON ORGANOLEPTIC QUALITIES OF TYPE PRODUCTS
FRESH PASTA at 0% G / S.

<SEP> Var <SEP> variable <SEP> Average <SEP> value <SEP> Analyze <SEP> of
<tb><SEP> Var <SEP> total <SEP> of <SEP> of <SEP> Groups
<tb><SEP> notes <SEP> variance
<tb> ACIDITY <SEP> 0 <SEP> g / kg <SEP>: <SEP> 6.17 <SEP> A: <SEP> 0-20 <SEP> g / kg
<tb> factor <SEP> dose <SEP> 55% <SEP> 20 <SEP> g / kg <SEP>: <SEP> 6.01 <SEP> S <SEP> B: <SEP> 40 <SEP> g / kg
<tb> of <SEP> topica <SEP> 40 <SEP> g / kg <SEP>: <SEQ> 1.79
<tb> GRANULOSITY <SEP> 2.6% <SEP> 0 <SEP> g / kg <SEP>: <SEP> 2.61
<tb><SEP> 20 <SEP> g / kg <SEP>: <SEP> 2.46 <SE> NS
<tb> factor <SEP> dose <SEP> 40 <SEP> g / kg <SEP>: <SEQ> 1.86
<tb> of <SEP> tapioca
<tb> ONCTUOSITY
<tb> factor <SEP> dose <SEP> 33.5% <SEP> 0 <SEP> g / kg <SEP>: <SEP> 4.06 <SEP> A: <SEP> 40 <SEP> g / kg
<tb> of <SEP> tapioca <SEP> 20 <SEP> g / kg <SEP>: <SE> 4.09 <SEP> S <SEP> B: <SEP> 0-20 <SEP> g / kg
<tb><SEP> 40 <SEP> g / kg <SEP>: <SEP> 7.13
<tb> PRINT
<tb> GENERAL
<tb><SEP> 0 <SEP> g / kg <SEP>: <SEQ> 3.47 <SEP> A: <SEP> 40 <SEP> g / kg
<tb> factor <SEP> dose <SEP> 14.6% <SEP> 20 <SEP> g / kg <SEP>: <SEP> 4,11 <SEP> S <SEP> B: <SEP> 0-20 <SEP> g / kg
<tb> of <SEP> tapioca <SEP> 40 <SEP> g / kg <SEP>: <SEP> 5.77
<tb> TABLE 2
INCORPORATION OF TAPIOCA IN THE CALLE
EFFECT OF DOSE ON ORGANOLEPTIC QUALITIES OF TYPE PRODUCTS
FRESH PASTA with 40% G / S.

<SEP> Var <SEP> variable <SEP> Average <SEP> value <SEP> Analyze <SEP> of
<tb><SEP> Var <SEP> total <SEP> of <SEP> of <SEP> Groups
<tb><SEP> notes <SEP> variance
<tb> ACIDITY <SEP> 0 <SEP> g / kg <SEP>: <SEP> 3.84 <SEP> A: <SEP> 0-20 <SEP> g / kg
<tb> factor <SEP> dose <SEP> 23% <SEP> 20 <SEP> g / kg <SEP>: <SEP> 5,12 <SEP> S <SEP> B: <SEP> 40 <SEP> g / kg
<tb> of <SEP> topica <SEP> 40 <SEP> g / kg <SEP>: <SEP> 1.95
<tb> GRANULOSITY <SEP> 4.4% <SEP> 0 <SEP> g / kg <SEP>: <SEP> 2.33
<tb><SEP> 20 <SEP> g / kg <SEP>: <SEQ> 1.76 <SEP> NS
<tb> factor <SEP> dose <SEP> 40 <SEP> g / kg <SEP>: <SEQ> 1.85
<tb> of <SEP> tapioca
<tb> ONCTUOSITY
<tb> factor <SEP> dose <SEP> 0.3% <SEP> 0 <SEP> g / kg <SEP>: <SEP> 5.15
<tb> of <SEP> tapioca <SEP> 20 <SEP> g / kg <SEP>: <SEQ> 4.98 <SE> NS
<tb><SEP> 40 <SEP> g / kg <SEP>: <SEP> 5.27
<tb> PRINT
<tb> GENERAL
<tb><SEP> 0 <SEP> g / kg <SEP>: <SEP> 5.08
<tb> factor <SEP> dose <SEP> 0.20% <SEP> 20 <SEP> g / kg <SEP>: <SEP> 4.82 <SEP> NS
<tb> of <SEP> tapioca <SEP> 40 <SEP> g / kg <SEP>: <SEP> 4.93
<tb> TABLE 3
INCORPORATION OF TAPIOCA IN THE CAILLE
EFFECT OF TAPIOCA AND G / S DOSE ON ORGANOLEPTIC QUALITIES
OF FRESH PASTA-TYPE PRODUCTS, PERCEPTION OF FATTY MATTER

<SEP> Var <SEP> variable <SEP> Average <SEP> value <SEP> Analyze <SEP> of
<tb><SEP> Var <SEP> total <SEP> of <SEP> of <SEP> Groups
<tb><SEP> notes <SEP> variance
<tb><SEP> 0 <SEP>% <SEP>: <SEP> 4.50 <SEP> A: <SEP> 40%
<tb> factor <SEP> G / S <SEP> 25% <SEP> 20 <SEP>% <SEP>: <SEP> 6.74 <SEP> S <SEP> B: <SEP> 40%
<tb><SEP> 40 <SEP>% <SEP>: <SEP> 9.80 <SEP> C: <SEP> 0%
<tb> factor <SEP> dose <SEP> 16.6% <SEP> 0 <SEP> g / kg <SEP>: <SEP> 5.23 <SEP> A: <SEP> 40 <SEP> g / kg
<tb> of <SEP> tapioca <SEP> 20 <SEP> g / kg <SEP>: <SEP> 6.06 <SEP> S <SEP> B: <SEP> 0-20 <SEP> g / kg
<tb><SEP> 40 <SEP> g / kg <SEP>: <SEP> 9.76
<Tb>

Claims (12)

 A process for the introduction of starch into cheese products, said method comprising the step of intimately incorporating a starch paste into unstructured type curds or preformings obtained by ultrafiltration or microfiltration.  2.Procédé according to claim 1, characterized in that the starch is composed of a starch solution at a concentration between 1 and 25% by weight and preferably between 1 and 20% by weight.  3.Procédé according to one of claims 1 and 2, characterized in that the starch is composed of a starch having undergone a physical modification  4.Procédé according to any one of claims 1 to 3, characterized in that the starch has been treated by pressure and / or temperature  5.Procédé according to one of claims 1 to 4, characterized in that the starch is tapioca or cassava starch in the form of starch.  6.Procédé according to one of claims 1 and 2, characterized in that the starch is rice starch in the native state.  7.Procédé according to one of claims 1 to 6, characterized in that the starch consists of starch and an aqueous solvent comprising minerals, carbohydrates, lipids, proteins, trace elements, flavors and / or vitamins  8.Procédé according to one of claims 1 to 7 characterized in that the starch paste is incorporated by smoothing, homogenization under pressure, or with the aid of a mixing mixer.  Cheese-like product obtainable by the process according to any one of claims 1 to 8,  10.Product according to claim 9, characterized in that it contains at least 5% by weight and preferably at least 10% by weight of starch relative to its dry extract.  11. Product according to claim 10, of the fresh cheese type, characterized in that it has the following composition:  - fat O at 70% by weight of  the total dry extract  total nitrogen content 10 to 80% by weight of  the total dry extract  starch 10 to 46% by weight of  the total dry extract? wherein the respective amounts of the components are proportionately adjusted to obtain a total of 100%, the total solids content of 10 to 32% of the total weight.  12.Product according to claim 10 of type spread, characterized in that it has the following composition:  - fat O at 70% by weight of  the total dry extract  total nitrogen content 22 to 75% by weight of  the total dry extract  starch 5 to 30% by weight of  the total dry extract, in which the respective amounts of the constituents are proportionally adjusted to obtain a total of 100%, the total solids content representing from 20 to 45% of the total weight.  13.Product according to claim 10 of the lactic cheese type, characterized in that it has the following composition:  - fat O at 70% by weight of  the total dry extract  total nitrogen content 20 to 85% by weight of  the total dry extract  starch 5 to 20% by weight of  the total dry extract, in which the respective amounts of the constituents are proportionally adjusted to obtain a total of 100%, the total solids content representing from 30 to 70% of the total weight.