GB2319457A

GB2319457A - Processed cheese composite product

Info

Publication number: GB2319457A
Application number: GB9723898A
Authority: GB
Inventors: Helmut Kaindl; Claudia Leidner-Welp; Freek Rekweg; Wilhelm Stratmann
Original assignee: Unilever PLC
Current assignee: Unilever PLC
Priority date: 1996-11-19
Filing date: 1997-11-12
Publication date: 1998-05-27
Also published as: DE29620117U1; GB9723898D0; AT2397U1; FR2755830A3; NL1007506C1; FR2755830B3

Abstract

A cheese snack product based on processed cheese comprises an envelope of processed cheeses filled with a pumpable, pasteurised filling. The filling can e.g. be cream, sauce, fresh cheese, fruit and vegetable pieces. Preferably the envelope is formed by two processed cheese slices, sealed around the edges. The product may be placed on a slice of bread and heated.

Description

F 7374 (V) 2319457 FILLED FOOD PRODUCT BASED ON PROCESSED CHEESE The

present invention relates to a composite food product based on processed cheese.

German Unexamined Patent Application C'Offenlegungsschrift11) No. 29 48 154 describes a process for the preparation of processed cheese in the form of slices, containing embedded pieces of various substances that modify its flavour, such as ham, salami, paprika, spices and the like. These pieces are first stirred into the warn molten cheese, and the mixture of cheese and these pieces is then made Into slices by cooling. However, this known process does not make it possible to prepare processed-cheese products in which the substances that modify the flavour of the product are in liquid or paste form.

There is a constant need for new food products that attract the consumer because of their novel flavour. There is also a need f or food products that can be used for preparing a warm meal or dish without much effort. The food products in question should also have a sufficiently long shelf life prior to consumption.

These requirements are fulfilled by the present invention, which relates to a composite food product that consists of an outer envelope or pouch made of processed cheese, and a pumpable pasteurized filling that is surrounded by this pouch.

The pouch preferably consists of two pre-shaped slices of processed cheese that are joined together along their edges. The slices of processed cheese, which are sealed together all around, along their edges, form an envelope or pouch, which is to accommodate the pumpable pasteurized filling. The edges of the processed-cheese slices can be sealed together by the application of pressure and/or heat. Alternatively, they can be stuck together with an adhesive that is suitable for use in food products.

The filling can be chosen from a wide range of substances with virtually any composition, provided that they can be pasteurized, i.e.

2 - subjected to a heat treatment that ensures the reliable destruction of vegetative microorganisms. The individual components of the filling can be pasteurized either singly or in groups. The pasteurized components of the filling (or groups of these components) are combined and processed further here in such a way as to prevent re-contamination with microorganisms. This is ensured e.g. by conducting the process in a closed system under aseptic conditions. The pasteurization preferably involves heating to at least 60-80C and especially to at least 75C for several minutes. The best duration and temperature of the pasteurization stage will ensure an acceptable balance between the reduction of the microbial count on the one hand, and the thermal degradation of the filling, on the other.

The filling preferably has a pasty consistency and can also contain some ingredients in the form of pieces, provided that the filling as a whole is pumpable, i.e. can be transported preferably by a feed pump operating without any shearing forces. The filling can comprise e.g. a tomato concentrate, mushrooms, pieces of vegetables, pieces of ham, fresh cheese, pieces of sausages, or pastes made from meat, fish or vegetables. The filling preferably has a dry-matter content of about 10-60 wt-% and a fat content of 0-30 wt-% (in the dry substance). Furthermore, the filling preferably has a pH of about 3.5-6.0.

The pouch of the food product according to the present invention is made of processed cheese. To prepare the latter, hard cheese is generally comminuted, water and emulsifying salt are added, and the mixture is heated to at least WC, with stirring, so that the roughly dispersed casein gel is converted into a homogeneous sol by the peptization of the casein. After this thermal treatment, the resulting plastic product is homogenized and shaped at will, normally in the form of slices. For the purposes of the present invention, the processed cheese preferably contains about 25-55 wt-% of dry matter and about 20-50 wt-% of fat (in the dry matter), as well as about 1.53 wt-% of emulsifying salts.

Besides these conventional types of processed cheese, one can also use processed cheese that is made with a vegetable oil and has e.g. the following composition: 15-60 wt-% of cheese material, 10-45 wt-% of - 3 vegetable oil, 15-65 wt-% of water, 0.05-1 wt-% of phosphatides and 0.05-5 wt-% of a stabilizer.

To prevent an undesirable change in consistency during storage, it is best to choose the water activity and the fat content of both the pouch and the filling in such a way that virtually no water andlor oil can migrate from the filling into the pouch or the other way around. The water activity of the pouch and/or the filling can be adjusted by varying the dry-matter content and adding substances (e.g. salts) that modify the water activity.

The ratio between the weight of the pouch and that of the filling is preferably between 12: 1 and 1: 2, and especially between 4: 1 and 1: 1.

The food product according to the invention can be prepared e.g. by the following process. Previously prepared portions of the filling are placed at intervals on a long strip of processed cheese. A long upper strip of processed cheese is then arranged over the first one, and the two are pressed together around the portions of filling, thereby sealing the two strips together. The layered structure thus obtained is then cut into smaller pieces in such a way that individual sections are obtained in which the portions of filling are completely surrounded by processed cheese. Microbial contamination must be extensively prevented during the entire production. The process gives a food product according to the present invention, which is composed of two slices of processed cheese, each normally weighing about 10-30 g, and of a filling that weighs 5-30 g.

The food product according to the present invention is preferably intended for the preparation of a warm meal. For this purpose, it can be placed on a slice of bread and heated in an ordinary oven or in a microwave oven. The processed-cheese pouch melts away here, leaving the filling partially exposed, so that a ready meal with an attractive appearance is obtained. Apart from the bread, the food product according to the present invention preferably includes all the ingredients needed for a ready meal. This procedure can be used to 4 make e.g. a pizza-like meal by using a tomato-based filling, or a Hawaiian toast type meal by using ham and pineapple in the filling.

The invention Is explained below in more detail with the aid of the following Examples.

Fillings were prepared, using the following recipes.

Pizza Yezetable

Salami Hawaiian toast Tune and onion 90.0 wt-% of tomato concentrate 10.0 wt-% of herbs and spices 59.4 wt-% of tomato concentrate 6.6 wt-% of herbs and spices 34.0 wt-% of vegetables 63.0 wt-% of tomato concentrate 7.0 wt-% of herbs and spices 30.0 wt-% of chopped salami 49.9 wt-% of tomato concentrate 5.5 wt-% of herbs and spices 20.2 wt-% of ham 22.4 wt-% of pineapple with flavouring 56.3 wt-% of tomato concentrate 6.3 wt-% of herbs and spices 12.5 wt-% of onion 25.0 wt% of tuna.

To prepare the processed cheese, ordinary cheese was freed from its rind and comminuted, first coarsely in a cheese grinder, and then finely in a roller mill. The material was then placed in a melting kettle, the other ingredients of the processed cheese were added, and enough water was introduced to ensure a water content of about 60%. The mixture was quickly heated to about 87G in a Stephan-type vessel, and its texture was then broken down by treatment at 460 mbar and 6574C in order to shorten the body of the processed cheese. The hot liquid mass was poured on a drum cooled to 10-15C, and then cut into a long cheese strip. Portions of the required filling were placed on the latter at intervals, and a second long cheese strip was placed on top and pressed round the portions of filling with a suitable tool, followed by clutting. The finished product was packed in a plastic film. The product thus obtained consisted of two slices of processed cheese, each weighing 18 g, and a filling, weighing 10-15 g.

000 F 7374 (V) 6

Claims

1. Composite food product that comprises a pouch made of processed cheese, and a pumpable pasteurized filling, which is surrounded by the pouch.

2. Food product as in Claim 1, characterized in that the pouch consists of two slices of processed cheese, joined together along their edges.

3. Food product as in either one of the above Claims, characterized in that the filling has a dry-matter content of about 10-60 wt-% and a fat content of 030 wt-% (in the dry matter).

4. Food product as in any one of the previous Claims, characterized in that the pH of the filling is about 3.5-6.0.

5. Food product as in any one of the previous Claims, characterized in that the pouch has a dry-matter content of about 25-55 wt-% and a fat content (in the dry mass) of about 20-50 wt-%, as well as containing about 1.5-3 wt-% of emulsifying salts.

6. Food product as in any one of the previous Claims, characterized in that the processed cheese has the following composition:

15-60 wt-% of cheese material 10-45 wt-1 of vegetable oil 15-65 wt-% of water 0.05-1 wt-% of phosphatides, and 0.05-5 wt-% of stabilizer.

7. Food product as in any one of the previous Claims, characterized in that the water activity and the fat content of both the pouch and the filling are so chosen that virtually no water andlor oil can migrate from the filling into the pouch or the other way around.

8. Food product as In any one of the previous Claims, characterized in that the ratio between the weight of the pouch and that of the filling is between about 12: 1 and 1: 2.

7

9. Food product as in any one of the previous Claims, characterized In that the filling contains a tomato preparation, spices and possibly also some otheringredients.

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