MXPA97007976A - Methods and compositions for free processed cheese gra - Google Patents

Abstract

The present invention relates to processed cheese products, which are reduced in calories and fats, combining low-fat, high-moisture skimmed cheese, with a non-absorbable, non-digestible fat substance and has a net lower calorie efficiency to that of butter, animal fat or vegetable fat. A suitable fatty substance is a polyester polyol, such as sucrose polyester

Description

METHODS AND COMPOSITIONS FOR PROCESSED FREE OF FATS CHEESE BACKGROUND OF THE INVENTION Traditional total fat cheese products containing butter fat generally contain from about 15% to about 35% fat, from about 50 mg to about 100 mg of cholesterol per 100 g, and from about 300 to about 100 mg. -about 400 calories per 100 g. This is considered unacceptably high in fat and calories by many modern consumers who prefer products that are substantially reduced in fat and reduced in calories and still provide the taste and physical properties of total fat cheese products that contain fat. of conventional butter. Imitation cheeses are conventionally made from separate edible components such as casein, calcium caseinate or sodium caseinate, which are obtained from milk as edible food grade materials. Such imitation cheeses are substantially less expensive than natural cheese and can be prepared with a restricted content of salts for people who require diets limited in terms of salts. Vegetable oils can be used in place of the more saturated animal fat present in conventional cheese to obtain imitation cheese products having a superior unsaturated fatty component and also less cholesterol. Imitation cheese products that substitute casein or caseinates with soy, cotton or peanut protein are cheap, but have an unpleasant taste and texture. Various combinations of these substitutive substances, including gelatin and carrageenan, for example as in US Pat. N ° 4. 684,533, have not produced a cheese that is, in the opinion of consumers, comparable in taste, texture, melting capacity, fragmentation ability or ability to be sliced with a total fat product. Stuffed cheese products have been made in which the butter fat traditionally present in the total fat cheese was replaced with a less expensive alternative animal or vegetable fat. This practice became widespread in the early 1940s, when advances in processing technology came to the fore, for example, in the areas of homogenization and fluid mixing. In almost all cases, filled cheeses are offered at a lower cost than their total fat counterparts, which probably represented the single most important factor in the initial acceptance of filled dairy foods. Recently, however, with the growing public's awareness of the dangers of cholesterol found in animal fats, stuffed cheese products in which butter fat is replaced with a vegetable fat have gained increasing popularity. The term "animal fats", as used herein, encompasses fats derived from milk, fish or meat sources. Imitation cheeses are generally made using as protein source cured or uncured low-fat cheese, protein derived from vegetables such as soy or soy isolate, or commercial dry powder protein derived from fresh, whole or skimmed milk, milk from butter, cream or caseinate of sodium and calcium. In U.S. Pat. No. 2,605,405 describes a synthetic cheese that uses skimmed milk cheese, a type of low-fat uncured cheese. In U.S. Pat. No. 4,684,533 describe synthetic cheeses that use protein materials derived from plant sources. The edible vegetable triglycerides conventionally used in imitation cheese products to mimic the butter fat inherently contained in traditional total fat cheese are healthier for human consumption than butter fat or animal fat, particularly since these are Fats are superior in unsaturated and do not contain cholesterol. Nevertheless, there is no reduction in calories, since gram per gram, these two types of fats are of an equivalent caloric content. For the acceptance of the consumer it is necessary that the characteristics that confers to the cheese of total fat the fat of butter and, in the stuffed cheeses, the animal or, preferably, vegetable fat, are supplied by a fatty substance that is low in calories. The use of a nondigestible, or partially digestible fat substitute, lower in net caloric content compared to regular fat is described in US Pat. No. 5,061,503 and No. 5,061,504. SUMMARY OF THE INVENTION The combination of polyol polyesters, such as sucrose polyester, as a grease substitute with high moisture fat-free skimmed cheese, provides a fat-free processed cheese of the invention with a desirable taste, texture functionality and Fusion characteristics that are absent in other processed fat-free cheeses. The development of high-quality fat-free processed cheese products has been limited due to the fact that until recently there have been no fat replacement that impart all the functionality that butter fat provides to the products. The formulations that use fat substitutes have not produced processed cheeses with the characteristics of their total fat counterparts. The latest advances in the production of high-moisture fat-free skimmed milk cheese using natural cheese making procedures allow the production of processed cheese products that are more characteristic of total fat products than those made with dairy powders. The term "natural fat-free and high-moisture skim milk cheese" used herein includes the terms "skimmed curd", "skimmed milk cheese", "skimmed cheese" and "low-fat cheese". Low-fat, high-moisture skimmed milk cheese is an important component of the fat-free processed cheese products of the present invention. The fat-free and high-moisture skimmed milk cheese can have a moisture content in the range of from about 50 to about 60 weight percent and is prepared from skimmed milk having a fat content of less than about 60 weight percent. of 0.15 weight percent (as is) to provide a skimmed milk cheese from skimmed milk, having less than 1.25 and, preferably, less than 1.0 weight percent of grease. The cheese is cured for at least about 3 weeks and, preferably, for a time in the range of about 3 to about 8 weeks to allow sufficient disintegration for processing. Before mixing, fat-free and high-moisture skim milk cheese is ground to obtain a finely crushed natural cheese product for mixing with the other components. The advantage of skimmed cheese over other sources of milk protein, particularly dried sodium caseinate and skimmed milk powder, is that the protein network in skimmed cheese is much more similar to that found in conventional cheese. The similarity of the protein is important to obtain the desired characteristics of the processed cheese. For the compositions of the present invention, fat-free skimmed cheese (QDEH) containing approximately 57% moisture and less than one 0.5% -l, 5% triglyceride fat as the base material, which is ground and added to a cooker with a fat substitute such as PES and other typical components of the total fat processed cheese. The invention is directed to a processed cheese product made from a fat-free and high-moisture skimmed cheese and a polyester polyol. Preferably, the polyester polyol is a sucrose polyester. High-moisture skimmed cheese is between 30 and 75% on such a base and the sucrose polyester is about 5 to 35% on such a base. The invention is also directed to a method for the production of a cheese product. The method includes the following stages. (a) cooking fat-free and high-moisture skimmed cheese at a temperature approximating the melting point of the cheese, (b) adding emulsifying salts to the cheese heated in step (a) to form a mixture, (c) add polyol polyester to the mixture and (d) cooking the mixture until the temperature rises above the melting point of the fat-free skimmed cheese. A preferred polyester polyol is a sucrose polyester. DESCRIPTION OF THE PREFERRED EMBODIMENT The combination of polyol polyesters such as sucrose polyester as a grease substitute with fat-free and high-moisture skimmed cheese provides a fat-free processed cheese of the invention with desirable taste, texture functionality and characteristics of fusion that are absent in other processed fat-free cheeses. Fat-free and high-moisture skimmed milk cheese is a natural cheese used as raw material for this processed cheese. The polyol fatty acid polyesters (PPAGs) are the fat substitutes used in the compositions of the present invention. U.S. Pat. N ° 3. 600,186 relates to polyesters of sugar and sugar alcohol and fatty acids as a low-calorie substitute for normal triglyceride fat in food products.

In the US Patents No. 4,919,964 and No. 5,158,796, for example, methods for preparing sugar esters and sugar alcohol and fatty acids and the composition of said esters are described. In an attempt to avoid the problems associated with the ester, US Pat. No. 4,005,195 and the US Patent No. 4,005,196 describe a method of adding anal anti-oozing agents to liquid polyesters.

The polyol polyesters and fatty acids used in the present invention do not induce anal oozing. Sucrose polyester (PES) is a preferred fat substitute. Table 1 shows the forms of PES that are suitable for use in the present invention. The types of PES shown are derived from cottonseed oil or soybean oil, although other sources are also suitable. The buccal lining correlates with the percentage of solids at body temperature. Therefore, it is likely that an adequate source of PES is one that has a relatively low percentage of solids at body temperature, for example AAI to AS III is preferred.

Table 1: Percentage of solids at the given temperature Type of PES Note that a percentage of solids of zero indicates a complete melting point; This is not a desirable property at body temperature, since the anal oozing is likely to increase. AA = PES made from fatty acids derived from cottonseed oil. AS = PES made from fatty acids derived from soybean oil.

One form of PES (01estra (R)) is a PPAG that has been proposed for many food preparations. PES is a non-digestible and non-absorbable fatty material consisting of hexa-, hepta- and octa-esters of sucrose and fatty acids. There must be at least 4 fatty acid ester groups present in each polyol molecule, since those compounds having 3 or less groups are digestible. The fatty acids used can have between 8 and 22 carbon atoms, but those having 14 to 18 carbons are preferred. Sugars other than sucrose can be used to make polyol esters and fatty acids that are not digestible. They include monosaccharides with at least 4 hydroxy groups, disaccharides and trisaccharides. Therefore, erythritol, xylitol, sorbitol, glucose and sucrose can be used for the polyol moiety. The PES is preferably synthesized by a solvent-free interesterification reaction or by direct esterification using acid chlorides or anhydrides. The physical properties of the PES depend primarily on the fatty acids used in its preparation. For example, PES made from unsaturated fatty acids, such as those from safflower oil, or from short chain fatty acids are free-flowing liquids at room temperature. On the other hand, the facts from saturated or long-chain fatty acids, such as tallow, are normally solid at room temperature. Fat free and high moisture skimmed cheese is prepared by the methods described in US Pat. Number 5,215,778, col. 9, line 39 to col. 10, line 6. Use 1. Low-calorie processed cheese sheet containing sucrose polyester and fatty acid A sheet of cheese was made according to the formulation of Table 2.

Table 2: A formulation for a sheet of cheese To prepare the cheese sheet, a "wet mix" was prepared incorporating all the ingredients of Table 2, except high fat and high moisture skimmed milk cheese and the sucrose fatty acid polyester. Specifically, the water was weighed in a vessel and agitated using a high shear mixer. The lactic acid and the annatto were added to the mixer and then the pre-mixed dried skimmed milk, the salts and the flavor were added slowly. Stirring was continued for 1 minute after all the ingredients had been mixed. After four weeks of healing products, a jury of experts from five cheese tasters evaluated the samples blindly, comparing experimental cheeses with control cheeses: fat-free and fat-reduced by 50% with total fat controls. The characteristics of the experimental products fall within the range of 50% fat reduction and the comparable product of total fat. In the next step, "the moist mixture" described above and the fat-free and high-moisture skimmed curd of Table 2 were added to the cooker. Stirring and steam injection was started and continued until reaching a temperature of about 160 ° F. After reaching this temperature, the steam injection and stirring was deactivated and the polyester of sucrose and fatty acid was added, which was preheated to about 145 ° F. Steam injection and stirring were resumed to approximately 185 ° F. It was maintained at 185 ° F with occasional steam injection for 3 minutes. The molten product was packaged in 8-ounce sheet containers. The resulting product had the appearance, taste and texture comparable to products such as the Velveeta processed sheet. Example 2. Low calorie processed cheese units containing polyester of sucrose and fatty acid. Tables 3 and 4 show two formulations for preparing a unit of processed cheese.

Table 3: A formulation for a processed cheese unit Free skim milk cheese of 75.1 fat and high humidity Polyester of sucrose and acid 15 fatty Water 2,136 Emulsifier 2,5 Salt (NaCl) 1,5 Dried skimmed milk powder 0,68 Dried sweet whey powder 0,68 Flavors 1.75 Sorbic acid 0.2 Color 0.54 Lactic acid 0.5 Total 100% Table 4: A formulation for a unit of processed cheese * Free skimmed milk cheese of 50.0% fat and high humidity Water 12.396 Dried skimmed milk powder 6.35 Dried sweet whey powder 6.35 Sucrose and acid polyester 12.5 fatty Emulsifier 4.0 Salt (NaCl) 1,5 Lactic acid (sun 88%) 0.4 Sorbic acid 0.2 Cheese flavor 1.25 Annatto 0.03 Beta-carotene 0.024 Total 100% To prepare processed cheese units, water was weighed into a container and stirred using a blender style mixer. The premixed skim milk and dried whey powder were slowly added to the mixer to form a "wet mix". Stirring was continued for about 1 minute after all the ingredients had been added. The wet mix, fat-free and high-moisture skimmed milk cheese and the sorbic and lactic acids were then added to the cooker. Steam injection and stirring was started and continued until reaching a temperature of about 160 ° F. HE they stopped the agitator and steam injection and added the polyester of sucrose and fatty acid, colors and flavors. The steam injection and stirring were resumed until reaching a temperature of 170 ° F. The product was maintained at 170 ° F with intermittent steam injection and stirring until the full cooking time of about 10 minutes was reached. The molten product was formed, cooled and packaged using hot-fill equipment known to those skilled in the art in individually wrapped units. The process is described in U.S. Pat. 5,215,778. The resulting product at four weeks of age had the characteristic mouthfeel, taste and melting characteristics of conventional units of individually processed processed cheese. Four weeks after aging the products, an expert panel of five cheese tasters evaluated samples blindly, comparing experimental controls: fat-free, fat reduced by 50%, with total fat controls. The characteristics of the experimental product fall within the range of 50% fat reduction and the comparable product of total fat.

Table 5: Suitable ingredient ranges for the preparation of processed cheese units The ranges of the percentages of suitable ingredients for preparing processed cheese units of the present invention appear in Table 5. Example 3. Processed low calorie cheese sauce containing sucrose polyester and fatty acid The process for the preparation of a sauce of cheese is identical to the procedure for preparing a cheese sheet according to Example 1. A difference is that the final product goes to a jar instead of to a container of plates. A formulation is shown in Table 6.

Table 6: A formulation for processed cheese sauce 35.1 fat free and high moisture skimmed milk cheese Water 27.24 Desiccated skimmed milk powder 21.54 Sucrose polyester and 10.0 fatty acid Emulsifier 2.5 Salt 1,5 Lactic acid 0.3 Sorbic acid 0.2 Cheese flavor 1.62 Annatto 0.1 Total 100

Claims (13)

1. CLAIMS 1. A processed cheese product consisting of: (a) fat-free and high-moisture skim milk cheese and (b) polyester polyol.
2. 2. The processed cheese product of claim 1, wherein the polyester polyol is a sucrose polyester.
3. 3. The processed cheese product of claim 2, wherein the high moisture skimmed cheese is between 15 and 33% on a dry weight basis and the sucrose polyester is approximately 5 to 35% (base as is. ).
4. 4. A method for the production of a cheese product, which method consists of: (a) cooking fat-free and high-moisture skimmed cheese at a temperature of about the melting point of the cheese, (b) adding emulsifying salts to the heated cheese as in step (a) to form a mixture, (c) adding polyester polyol to the mixture and (d) cooking the mixture until the temperature rises above the melting point of the grease-free skimmed cheese. The method of claim 4, wherein the polyester polyol is a sucrose polyester. 6. The method of claim 1, wherein the processed cheese product is a sheet of cheese. The method of claim 1, wherein the processed cheese product is a unit of cheese. The method of claim 1, wherein the processed cheese product is a cheese sauce. 9. A processed cheese consisting of: about 37% high-fat fat-free skimmed cheese, about 25% water, about 21% dessicated dried milk powder, about 10% sucrose polyester and fatty acid, about 4% phosphate disodium, about 1.5% salt (NaCl), about 0.3% of an 88% lactic acid solution, about 0.2% sorbic acid, about 0.12% cheese flavor , approximately 0.1% of annatto. 10. A processed cheese consisting of: from 35 to 75% high-fat fat-free skimmed cheese, from 2 to 33% water, from 2 to 22% dried skimmed milk powder, from 5 to 20% dry whey powder dried, 10 to 25% polyester sucrose and fatty acid, 1.5 to 4% disodium phosphate, 0 to 25% citrate of sodium, from 1 to 1.6% of salt (NaCl), from 0.4% of an 88% solution of lactic acid, from 0.2% of sorbic acid, from 0 to 3 % cheese flavor, from 0.024% annatto, from 0.024% beta carotene. 11. Processed cheese consisting of: from 50 to 55% skimmed cheese free of high moisture fat, 5 from 10 to 15% water, from 5 to 10% dried skimmed milk powder, from 5 to 20% desiccated sweet whey, 10 from 20 to 23% sucrose polyester and fatty acid, approximately 2.5% disodium phosphate, approximately 0% to 2.5% of sodium citrate, approximately 1.5% salt (NaCl), approximately 0.4% of an 88% solution of lactic acid, approximately 0.2% sorbic acid, approximately 0.5% 2% cheese flavor, approximately 0.024% annatto (color) and approximately 0.024% beta-carotene (color). 12. A processed cheese consisting of: about 50% high-fat fat-free skimmed cheese, about 12% water, about 6% dessicated dried milk powder, about 6% sweet whey in Dried powder, approximately 12% sucrose polyester and fatty acid, about 4% disodium phosphate, about 1.5% salt (NaCl), about 0.4% of an 88% solution of lactic acid, about 0.2% sorbic acid, about 0.3% cheese flavor, about 0.3% annatto and about 0.2% beta-carotene. 13. Processed cheese consisting of: approximately 3
5. 5.1% high moisture skimmed curd, approximately 27.24% water, approximately 21.54% dried skimmed milk powder, approximately 10.0% polyester of sucrose and fatty acid, approximately 2.5% emulsifier, approximately 1.5% salt, approximately 0.3% of an 88% solution of lactic acid, approximately 0.2% sorbic acid , approximately 1.62% cheese flavor and approximately 0.1% annatto.