NL1018855C2 - Preparation of semi hard or hard smoked cheese, comprises addition of smoke flavoring, ripening and cold smoking - Google Patents

Abstract

A smoke flavoring is added during normal cheese preparation, the young cheese is ripened so that it forms a crust and the cheese is then cold smoked. A method for making semi-hard or hard smoked cheese comprises adding a smoke flavoring during normal cheese preparation, ripening the young cheese so that it forms a crust and then cold smoking the cheese. An Independent claim is also included for smoked cheese made using this method.

Description

Title: Method for preparing a smoked cheese

The invention relates to a method for preparing a smoked cheese, as well as to the smoked cheese obtained thereby.

Cheese smoking is a technique traditionally used to improve the shelf life of cheese. In addition to a positive effect on shelf life, a taste effect is also achieved with this technique. Presumably, the cheese smoking technique is derived from methods such as those used for smoking meat products. In "Cheese & fermented milk products" volumes 1 and 2 (F.V. Kosikowski, L.L.C. Westport Connecticut; 3rd Edition 1997), Kosikowski describes that natural cheese is smoked in a manner analogous to meat products before it is ripened. He describes, among other things, a variant called "smoked ham cheese", which cheese has the irregular shape of a ham. An important difference that occurs when smoking cheese compared to smoking meat products is that cheese is much more sensitive to deformation under the influence of the supply of heat coupled to smoke formation.

Known types of cheeses that are smoked before ripening are Provolone and other variants of the pasta filata type, such as, for example, Scamorza and Provola.

20 In addition, in a number of Eastern European countries, natural cheeses are smoked on a relatively small scale, such as, for example, Vologodski, a cheese with an open, pickled rind that is smoked after a maturation of 14-16 days.

In addition, "smoked cheddar" is prepared in Great Britain.

Since a cheddar, in the form as it is prepared, is too large in size to be able to smoke effectively, the cheddar is first cut into pieces of 1-2 pounds and then "cold" is smoked for about 6 hours at a temperature of approximately 21 ° C. In this process a 1018855 «2 weight loss occurs that can be as much as 7% by weight, based on the weight of the cheese.

Smoked cheese is a product that is made in the Netherlands based on melted cheese. Such processed cheese is usually packaged in a porous material, whereby a relatively large outer surface is realized relative to the volume, which is very advantageous for the absorption of smoke components and the distribution of the aroma in the processed cheese.

In more detail, the "processed cheese" that serves as the basis for smoked cheese is obtained from a selection of cheeses of different types and ages, to which water and optionally butter oil can be added to realize the desired composition. These components are pasteurized at high temperature with the addition of a dose of melting salts and mixed intensively. The product is filled, usually in a plastic casing, and then smoked for about 1 hour at 80 ° C. After smoking, the cheese is cooled in a separate room and possibly provided with a paraffin layer.

The known smoking cheeses are usually packaged before smoking in a porous intestine or other porous material or cut into pieces to give the smoke a direct and rapid access to the product to be smoked.

Nowadays, in the meat industry, natural smoke flavorings, including smoke condensates, are used as flavorings. These substances can also be added by analogy in the cheese-making process and a number of these processes have been described in the literature in addition to processes in which a cheese is immersed in smoke flavor. See in this connection, for example, Soviet-Russian Patent No. 239787 (1969).

Also in the Netherlands a cheese of the Gouda type 30 has recently been launched to which additional smoke flavor has been added. This cheese from the 1018855 * 3

Gouda type is marketed under the name Mook smoked cheese. The present inventors have carried out their own tests with the addition of said aromas, wherein the taste of the cheeses prepared with smoke flavor was qualified by expert judges as "chemical", "assig", "sour", "after-taste cheese" and "after-taste" sticks around".

More generally, the present inventors have extensively studied the known types of smoked cheese and their preparation methods. It emerged here that the taste of cheeses to which only smoke flavor has been added remains, in the sense that the desired round, full taste is not obtained as is achieved in a traditional, natural smoking process. On the other hand, smoking relatively large cheeses is a process that takes time, often a few days, during which the cheese dries out and can sag. In addition, because smoke components must diffuse inwards, depending on the size of the cheese, the smoke taste will only be perceptible in the center of the cheese after a few 15 weeks or months.

The invention has for its object to provide a smoked cheese which, without appreciable loss of shape and with minimal moisture loss, obtains a desired full smoky taste comparable to the taste of a conventional smoked cheese.

It has now been found that this object can be met by preparing a cheese of the semi-hard or hard type and allowing the young cheese to mature for some time in such a way that a closed crust forms and this cheese, optionally provided with a plastic coating, then cold to smoke.

In a first aspect, the invention therefore relates to a method for preparing a semi-hard or hard type smoked cheese, wherein the young cheese is matured for some time such that a closed crust forms, and then the cheese is cold-smoked.

In particular, it is surprising that starting from a cheese that has a closed, dry crust and possibly a moisture-permeable plastic coating agent, a smoke cheese can be obtained without appreciable loss of shape and with only a minimal loss of moisture (in the order of 0.5% by weight), although it is smoked for a long time at about 20 ° C. After all, it would be expected that these extra barriers would actually hinder the diffusion of the smoke.

In a preferred embodiment, a cheese of the semi-hard or hard type, for example a cheese of the Gouda, Maasdammer or Edammer type, is prepared in a conventional manner, wherein smoke flavor or smoke condensate is added during the preparation. This smoke flavor can for instance be added to the cheese milk, but this can present some risk with regard to possible flocculation of the milk. Preferably, therefore, the smoke flavor is added to the whey-curd mixture, either as a separate addition, or with and in the wash water. The addition of washing water usually takes place after the first whey has finished. The first whey then has no smoke taste and therefore does not have to be processed separately.

Incidentally, both said methods of adding the smoke flavor do not give differences in the taste of the finished smoke cheese; in both cases the smoke taste is supported such that a fuller smoke taste is obtained or that the desired full smoke taste is achieved faster. Apparently, adsorption and / or diffusion of smoke flavor to the curd particles is sufficient for obtaining the flavor support.

Suitable smoke flavorings, which are also referred to as "smoke flavorings" and "smoke condensates" are, for example, Smoke flavor QS00048780® (ex Quest) and 562095 AH Smoke® (ex Firmenich).

The smoke flavorings can suitably be dosed in amounts up to 1 g per 1000 g, based on the edible product, preferably in an amount between 0.3 and 0.5 g per 1000 g.

The young cheese, which may or may not contain smoke flavor, is formed in a otherwise conventional manner. This young cheese is then matured after conventional pressing in a cheese warehouse for at least 2 weeks, but more preferably for at least 4 weeks at a temperature between 12 and 18 ° C, and more preferably between 13 and 16 ° C, for example at approximately 14 ° C. A relative humidity of 75-90%, for example approximately 80%, prevails in the cheese warehouse.

During ripening, the crust is further formed as a result of drying. A closed crust is thus formed. In the cheese warehouse, the young cheese will be provided with a conventional cheese covering agent of a moisture-permeable plastic, for example and preferably a coating of polyvinyl acetate.

When the said ripening step has taken place, the cheese is subjected to a cold smoking step. The cheese is smoked cold for this purpose. This can be done by placing the cheese in a smoking cabinet, for example in a stainless steel smoking cabinet, on holders that offer maximum support to the cheese. The cheese is then smoked, whereby the smoke used can arise, for example, by smoldering combustion of wood chips or by pyrolysis of wooden beams of a suitable type of wood, for example and preferably oak or beech wood. More in detail, the cheese is suitably smoked for 5-16 hours, preferably 6-12 hours, most preferably 8-10 hours, at a temperature of 13-28 ° C. When the temperature is lower than 13 ° C, the smoking process proceeds so slowly that in order to get a sufficient effect of the smoke on the cheese, the industrial application process takes too long. At temperatures of 28 ° C and higher, the cheese starts to sweat and fat comes out. This not only gives an adverse effect on the absorption of flavorings from smoke, but also makes the processing and packaging of the cheese more difficult. It also affects the appearance of the product. The ideal smoke temperature is between 18 and 23 ° C.

As will also be apparent from the examples below, during smoking, the cheese covering agent, which is usually formed from polyvinyl acetate, can remain present around the ripened cheese. This is economically advantageous, inter alia because no removal step has to be carried out. In addition, however, it is surprising that despite the crust and despite this extra layer, the smoking process provides a full and desired smoke taste.

In a preferred embodiment, the smoking step according to the invention is carried out at a relative humidity that is above 85% and more preferably above 90%. At lower relative humidity, the smoke absorption process proceeds less rapidly, while in addition less and / or less uniform color formation of the appearance of the smoked cheese is obtained.

In commercially preferred embodiments, spherical cheeses are prepared with a weight between 0.9 and 2.5 kg and lunch cheeses with a weight between 0.2 and 0.9 kg, which lunch cheeses are usually flat-cylindrical but also Baby Edammers are prepared. The weight of the spherical cheeses, for example Edam cheese type cheeses, is preferably between 1.5 and more preferably 1.8 and 2 kg.

The method according to the invention is also well applicable to Mimolette and small Gouda with a weight of 4-5 kg.

It should be noted here that the size of the cheese influences the diffusion of the smoke taste, and that the spherical shape is in fact the least favorable due to the minimum surface / volume ratio. Partly for this reason, cheddar cheeses are cut before smoking. In addition, excellent-tasting Gouda cheeses in the conventional flat-cylindrical form can also be obtained in the manner described.

Incidentally, the addition of smoke flavor when preparing lunch cheeses is generally not necessary.

Immediately after smoking, the cheese as prepared according to the invention is packaged in paraffin or a paraffin replacement substance. By this method of packaging, the pungent smoke odor is well preserved, while moisture loss 101885S · 7 is limited. Moreover, this penetration of the outside world optimizes the penetration of the flavorings into the cheese. The cheese is immediately suitable for transport and consumption. Moreover, the well-closing action of the paraffin, in which the smoke odor is well retained, ensures that the cheeses can be stored and transported together with other cheeses and cheese products without there being any disadvantages from a quality point of view.

In a second aspect, the invention relates to the cheese obtainable using the method according to the invention. This cheese is of the semi-hard or hard type, has a natural, closed crust and a natural, round, full smoke flavor.

Although in the above description only "cheese" is actually mentioned, this term includes "cheese product". Where percentages are mentioned, weight percentages based on the weight of the finished product are meant, unless stated otherwise.

The invention will now be described in more detail with reference to the following, non-limiting, examples and the comparative example.

Example 1

Standard Edam cheeses were aged for 4 weeks with a standard coating of polyvinyl acetate. The standard coating was removed from half of the cheeses by washing.

After this ripening step, the cheese was smoked for 8 hours at a temperature of 20 ° C and a relative humidity of 90% on beech wood in a stainless steel smoking cabinet. The cheeses were then dipped in paraffin and packaged.

In a taste test after two weeks, a faster taste diffusion of the smoke taste in the washed product was found. This difference was no longer perceptible after 4 1018855 · 8 weeks. The taste of the cheeses, which were smoked with and without a standard coating, was round and full after 5 weeks.

Example 2 A baby Gouda obtained in the usual manner with 48% fat in the dry matter and a lunch cheese with 50% fat in the dry matter were aged for 8 hours at the age of 25 days in the manner described in Example 1 at 19 ° C smoked. The cheeses were provided with a polyvinyl acetate coating.

The appearance of the cheeses was golden brown after smoking.

After 2 weeks the cheeses were inspected and had a nice smoky taste.

Example 3 To 7500 L standardized cheese milk was added 1350 ml of rennet rennet (ex CSK Food Enrichment), 3750 ml of a 30% calcium chloride solution (ex CSK Food Enrichment) in water, and 53 L starter of type FR19 (ex CSK Food Enrichment) added to prepare Edam cheese.

The whey / curd mixture obtained in the usual manner was washed, 2.3 kg of natural smoke flavor (Smoke flavor QS00048780, ex Quest) being added simultaneously with the washing water. A semi-hard cheese was prepared from the curd in a conventional manner. After a brine step, this cheese was aged for 4 weeks at a temperature of 14 ° C and a relative humidity of 80%.

After this ripening step, the cheese covering agent was removed by washing in some of the cheeses, after which the cheeses with and without cheese covering agent were smoked for 8 hours at 20 ° C and a relative humidity of 90% on beech wood in a stainless steel smoking cabinet. The cheeses were then dipped in paraffin and packaged.

Immediately after smoking the outside cheeses had a strong smoke smell and taste. After about 5 weeks, the smoky flavor was well drawn into the cheese and the cheese had a pleasant and full smoky taste. No difference in taste was found between the cheeses that were smoked with or without cheese coating.

Example 4 (comparison) In accordance with the method of Example 3, standard

Edam cheeses prepared, the step of adding smoke flavor being omitted. Immediately after brining, the cheeses were vacuum packed; no crusting caused by drying.

The next day the package was removed and the crustless cheese was smoked in the same manner as in Example 3. After smoking, a brightly colored product was obtained that as such was not acceptable.

fOt8855 ·

Claims (14)

A method for preparing a semi-hard or hard type smoked cheese, wherein a smoke flavor is added during the usual preparation, wherein the young cheese is matured for some time such that a closed crust forms, and then the cheese is cold smoked. A method according to claim 1, wherein a cheese or lunch cheese of the Gouda, Maasdammer or Edammer type is prepared. Method according to claim 1 or 2, wherein the smoke flavor is added to the whey-curd mixture. 4. A method according to any one of the preceding claims, wherein the young cheese 10 is aged at least 2 weeks, and preferably at least 4 weeks, at a temperature between 12 and 18 ° C. A method according to any one of the preceding claims, wherein the young cheese is aged at a relative humidity between 75 and 90%. 6. A method according to any one of the preceding claims, wherein the cold smoking step is carried out at a temperature between 13 and 28 ° C, preferably between 18 and 23 ° C. A method according to any one of the preceding claims, wherein the cold smoking step is carried out for 5-16 hours, preferably for 6-12 hours. A method according to any one of the preceding claims, wherein the cold smoking step is carried out at a relative air humidity of at least 85% and more preferably at least 90%. A method according to any one of the preceding claims, wherein after smoking the cheese is packaged with paraffin or a paraffin substitute. Smoked cheese obtainable according to the method according to one of the preceding claims. 1018855 Smoked cheese according to claim 9 in spherical form. A smoking cheese according to claim 9 or 10, which cheese has a weight between 0.9 and 5 kg. 13. Smoked cheese according to claim 9 in the form of a lunch cheese with a weight between 0.2 and 0.9 kg. Smoked cheese according to any one of claims 9-12, provided with a paraffin layer or a paraffin replacement layer. 1018855