NL1024528C2 - Method for forming cheese and shaped cheese. - Google Patents

Description

Brief indication: Method for forming cheese and shaped cheese.

The invention relates to a method for forming a cheese in which mature cheese is divided into particles, the cheese particles are brought together to a predetermined spatial shape and the mold thus obtained is pressurized to effect confluence of the cheese particles.

Such a method is known from Dutch patent application 7501635 laid open to public inspection.

Said Dutch application describes a method of the indicated type, wherein the pressure to cause the cheese particles to converge is applied by packaging the predetermined spatial shape of assembled cheese particles in an airtight plastic bag, applying pressure and applying this pressure for some time. maintain time. The pressure is preferably on all sides in the order of 0.5-1.5 kg / cm 2, preferably 1 kg / cm 2. In a preferred embodiment, the pressure is applied by evacuating and sealing the plastic bag. The negative pressure can be 600 mm mercury pressure or more, preferably 730 mm mercury pressure.

The known method gives good results; it is nevertheless observed that the original cheese particle structure is still slightly perceptible in the cross-section, while the cheese, due to the original particle structure, tends to fall apart when it is cut into thin slices.

The present invention has for its object to provide a solution to the problem in question and is characterized in that the cheese particles are mixed with an adhesion initiator to promote confluence of the cheese particles prior to bringing them together in a predetermined spatial form.

It has in fact been found that the presence of certain substances in the interface between particles touching one another leads to an improvement of the confluence of the cheese particles, thereby facilitating the confluence of the particles.

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The adhesion initiators can be of various kinds, but are I

I efficiently selected from dairy-related substances. Applying I

I such dairy-related substances in cheese making are I

I described in the applicant's non-prepublished patent application I

I, 1020425. This non-prepublished application describes the I

applying dairy-related substances as an adhesion initiator for I

I to remedy defects that occur when unripened cheese

I is pickled with brine injection. By dairy I

To include related substances in the injection liquid, I

Defects such as channels and cavities caused by the brine injection

I abolished since the dairy-related substances have an I

I exert a confluence effect on the ripening cheese. I

However, the present application relates to the confluence I

I cheese ripened from particles, that is, cheese which is completely finished I

Is 15 and is pressed, cured and cured from curd and I

I has matured for a relatively long time. I

In connection with the invention reference is made to US 2002106423 I

I which describes a method of the present type. Use becomes I

I made herein of the non-dairy related enzyme I

Transglutaminase. I

I The dairy-related substances can be of various kinds; I

However, good results are obtained with rennet, micellar I

I casein, milk calcium and mixtures thereof. I

I With regard to the rennet to be applied, for example, use I

I made from CESKA calf rennet containing 80% chymose and 20% pepsin

I contains. I

I Micellar casein occurs in skimmed milk in substantial I

I quantities; adding micellar casein promotes I

The confluence of the cheese particles is considerable. Micellar casein I

I can be used in dry form, i.e. as lean I

milk powder or skimmed milk powder. It can also be used as I

I skimmed milk in thickened form (38% dry matter). I

Milk calcium naturally present in milk also has I

a good influence on the confluence of assembled particles I

35 aged cheese. As a trade product for milk calcium, Lactoval® I

I can be called from DMV International. This product is from an I

I milk derivative extracted and contains as main components I

I calcium phosphate and calcium citrate. I

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The quantities of dairy-related substances used can vary within wide limits: if rennet is used, an amount of 0.1 to 2% based on the weight of the cheese particles is usually sufficient; micellar casein in the form of skimmed milk powder can be used in amounts of 0.1 to 5% based on the weight of the cheese particles, while milk calcium for example in the form of Lactoval® is used in an amount of 0.1 to 5 % by weight.

In particular, the dairy-related substance consists of skimmed milk powder and is used in an amount of 1 to 4% based on the weight of the cheese particles.

The amount of skimmed milk powder to be used is preferably 2-4% by weight based on the total cheese weight and most preferably about 3% by weight.

Skimmed milk powder is commercially available and is often described as low-heat skimmed milk powder with less than 1% fat and 35% milk protein.

It is noted that with sodium caseinate instead of skimmed milk powder equal results are obtained.

In connection with the invention, reference is also made to 0S-A-4,039,695 in which it is described that a hard cheese, such as Parmesan cheese, is divided into particles that are brought into a mold after which pressure is applied. After removal from the mold, the product is described which can easily be divided into crumbs again by hand.

The present application differs from this state of the art in that the object of the present method is to form a cheese from particulate ripened cheese wherein the applied pressure and the further measures taken are such that the original cheese particles in the cheese obtained can hardly or not be observed anymore. The cheese obtained with the aid of the method according to the invention does not differ in appearance, handling, taste and cohesion from cheese obtained by means of the usual method based on curd.

In the course of the investigation, it has been found that the method as described above can be considerably improved by the temperature of the cheese particles, prior to combining 1024528

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I to set it to a spatial shape in a range of 2 - 42 ° C. Preferably the temperature is set in the range between 8-14 ° C, preferably 12-13 ° C. I

As will become apparent from the examples, the optimum temperature for confluence of the starting cheese particles is 12-13 ° C. This temperature is very favorable because such a temperature

when ripening cheese is common. A cheese factory often has several spaces kept at such a temperature, so that bringing the particles of cheese to the desired temperature prior to pressing together does not cause any problems. It has been found that when the temperature of the cheese particles is set in the indicated temperature range, this, in the presence of a suitably chosen adhesion initiator, is very easy.

merge into a cheese that is essentially not distinguished from classically prepared cheese from curd. The method described above can be used for the preparation of cheese from particles of one particular type of cheese; I

It goes without saying that a cheese can also be prepared from particles I1 of different cheeses. Any aged cheese and mixtures of such cheeses can be used in the process according to I

the invention to provide a cheese with good coherence, appearance and shape. Applicable cheeses are Gouda, Edam, Leerdam, Maasdam, Parmesan, diet cheese (cheese prepared without sodium chloride); these can be formed on their own or in mixed form II with the aid of the method according to the invention into a cheese II. In an advantageous embodiment, the cheese particles are mixed with flavor materials prior to combining them into a predetermined spatial form. In keeping with the I wish pattern of time and / or regions, it may be desirable to adjust the taste of the cheese to be consumed so that a taste sensation desired by an I I group is obtained. Taste materials can of course be of many kinds and can be called meat products, herbs, fruits, other types of cheese, vegetables, confectionery and mixtures thereof, although the invention is not limited to the flavor materials mentioned here. I

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In an attractive embodiment, the flavor materials are fruits or are derived therefrom.

With regard to fruits, which often contain sugars, the method according to the present invention is of great importance. If sugary fruits were to be incorporated into cheese and these fruits were already added to the curd, a conversion of the sugars would take place during carbohydrate-splitting activity to form acidic products. These give the cheese a sour taste, which is generally undesirable. The method according to the present invention makes it possible to blend ripened cheese, in which the carbohydrate splitting activity is also partly due to the storage temperature, with possibly sugary fruits and, in particular by adding the aforementioned adhesion initiator, a confluence of to achieve the cheese particles. In view of the fact that the carbohydrate splitting activity of the matured cheese is minimal to negligible, a negligible amount of sugar conversion will also take place so that an acidic taste of the cheese or locally soured taste of the cheese is substantially avoided and, as a rule, negligibly small. .

In this way many fruit type flavor materials can be added selected from dried and optionally pitted fruits such as dates, raisins, strawberries, apricots, tomatoes, plums, apples, pears or mixtures of two or more of these materials.

All kinds of other materials can also be chosen such as, for example, ham; herbs such as korma spices, cumin, kummel; vegetables such as broccoli, celery, spinach; confectionery such as chocolate, caramel and many other materials and mixtures of materials, respectively.

In connection with the invention, reference is also made to WO 92/07472 in which a method of the type indicated in this application is described wherein flavor materials such as mushrooms and truffles are added.

This publication does not concern the formation of cheese with the addition of an adhesion initiator which is the subject of the present application.

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The invention also relates to cheese that is available

I is using the method described above which is I

Characterized in that the cheese particles comprise grated Gouda cheese and I

I are mixed with 3% skimmed milk powder and 1 to 20%, based on I

The weight of the cheese particles of a flavor material. The I

flavor material is suitably selected from well-grown dates (5 to 10%), I

Dried plums (5 to 10%), sun dried tomatoes (5 to 10%), I

Tomato puree (15 to 20%), dried strawberry (1 to 10%), raisins

I (1 to 10%) and mixtures of two or more of these materials in an I

10 total amount up to 20% based on the weight of the I

I cheese particles. I

The invention will now be explained with reference to an I

number of examples that are for illustrative purposes only. I

Example 1. I

I 30+ cheese, 10 weeks old, was mixed with skimmed I after grating

I milk powder (1,2,3,4 and 5%) and at 13 ° C under vacuum for 1 hour

I pressed into cheeses of around 300 grams. The resulting cheeses were I

I evaluated for crust and diameter after 2 days of refrigerated storage. In I

Table 1 shows the results thereof. I

I% Rating Rating Final grade I

Milk powder crust __ section __ (1-10) _ I

I _0__elijk__Little coherence 2_ I

I 1 reasonably Grated 4 I

I structure I

I clear I

I___visible__I

I 2 reasonably Grated 5 I

I structure still I

I___something visible__I

I _3__good__Good__8_ I

I 4 good good with a few 7 I

I___white spots__I

I 5 good Clear white 6 I

I ______ stains present__I

Table 1. I

From this example it follows that 3% by weight of skimmed milk powder is optimum

I gives results. I

I 25 I

Example 2. I

I 30+ cheese, 10 weeks old, was mixed with 3% low-fat I after grating

I milk powder and at different temperatures under vacuum during I

I pressed for 1 hour into cheeses of approx. 300 grams. The resulting cheeses I

I 1024528 I

- 7 - were evaluated for crust and diameter after 2 days of refrigerated storage. The results of this are shown in Table 2.

Temperature Rating Rating Final grade __Crust _Cross section __ (1-10) _ 2 ° C Slightly Reasonable 6.5 __ Ripped___ 12 ° C__Good__Good__8_ 22 ° C Slightly Good 6 __Ripped _.__ 32 ° C Good Slightly irregular 7 color as a result ____of fat loss__ 42 ° C good Irregular color 6 as a result of ___ fat withdrawal__ 5 Table 2.

This example indicates that a temperature of 12 ° C gives an optimum crust and cross-sectional assessment.

Example 3

48+ cheese of 6 weeks after grating was mixed with 3% skimmed milk powder and various fruits and pressed at 13 ° C under vacuum for 1 hour into cheeses of approx. 3000 grams. The resulting cheeses were evaluated for crust and diameter after 2 days of refrigerated storage. The results of this are shown in Table 3.

Addition Evaluation crust__ Assessment cross section

Great, reasonable and here, no acid dates 8% dates are visible there.

__ through the board .__

Welded Good closed crust Grated texture and plums 8% a small white border around the fruit ___ visible._

Dried Good Reasonable, no sour strawberry 3% ___ spots_

Dried Moderate. Pieces Reasonable. Slightly tomato 7% sting on much restless due to crust places. of excellent ____ pieces._

Tomato pur Good Good ee 20% ___

A white border around the fruit manifests itself in the taste as acidic and indicates carbohydrate splitting activity. A minimal to absent white border is therefore the best result.

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Example 4. I

I 45+ Maasdam cheese was mixed after grating with 3% skimmed milk powder I

I and at 13 ° C for 2 hours under vacuum in various forms of about I

I pressed 5 300 grams using molds. I

In particular the shapes with mainly blunt corners such as an Easter bunny

I and a mouse shape resulted in cheese with a special shape. I

Example 5. I

I 10 A mixture of grated 4-week un brined 30+ cheese and grated I

I 40 week 30+ cheese became lean in various proportions with 3% I

I powdered milk again (for optimum mixing) and at 13 ° C

I pressed under vacuum for 1 hour into cheeses of approx. 3 kg. In the I

The table below summarizes the result. I

I 15 I

I Ratio crust cross section Taste I

I 4 wks: 40 wks____I

I 30; 1__Good__Good__flauw_ I

I 5: 1 Reasonable, grated good Slightly bland, I

I cheese structure still with good I

I _ slightly visible__ cheese taste I

I This example shows that also for diet patients, an I

I highly salt-free cheese using the method according to I

The invention can be prepared. I

I 20 I

In connection with the invention, it is further noted that the forms I

I in which the cheese can be manufactured are many. Of course I

I are prepared in the traditional cheese form; however, using the I

The present method also produces other types of shapes

Such as spatial forms, for example, pyramids or spheres, and I

I egg forms; children appealing forms such as hares or other I

I animals and hearts and essentially any form that for this type of product I

I have an appeal for the consumer. I

I For reducing the ripened cheese, I can choose I

I 30 grate, chop, process using a meat grinder and I

I such. The size of the cheese particles is not very limited and I

I flakes with a length of one to a few centimeters and a thickness I

I from 0.1 to 0.5 mm are satisfactory, although deviating sizes I

I also suffice. I

With regard to the applied pressure, it is often the case with a reduced pressure

I of 1 atm at most can suffice. The I

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- 9 - Cheese particles mixed with one or more adhesion initiators and flavor materials are also brought into a traditional cheese mold and subjected to pressure in the order of one to a few kg per cm 2 of overpressure.

The duration of the vacuum-pressed pressing of the cheese is not critical and is from 30 minutes to a few hours.

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Claims (12)

Method for forming a cheese in which mature cheese II is divided into particles, the cheese particles are brought together to a predetermined spatial form and the pressure thus obtained is brought under pressure I to effect confluence of the cheese particles, II with the characterized in that the cheese particles are mixed with an adhesion initiator to promote confluence of the cheese particles prior to bringing them together into a predetermined spatial shape. I Method according to claim 1, characterized in that the adhesion initiator is selected from dairy-related substances. I I 15 I 3. A method according to claims 1-2, characterized in that the dairy-related substance is selected from rennet, micellar Ic casein calcium and mixtures thereof. I I 20 I 4. A method according to claim 3, characterized in that the dairy-related substance is skimmed milk powder and is used in an amount of 1-4% based on the weight of the cheese particles. I 5. Method as claimed in one or more of the claims 1-4, characterized in that the temperature of the cheese particles is adjusted between 2 and 42 ° C prior to bringing them together in a predetermined spatial form. I 6. A method according to claim 5, characterized in that the temperature is set to 8-14 ° C; preferably 12-13 ° C. I Method according to one or more of the preceding claims 1-6, characterized in that the cheese particles are mixed with flavor materials prior to their being combined into a predetermined spatial form. A method according to claim 7, characterized in that the flavor materials are selected from meat products, herbs, fruits, cheese of a different kind, vegetables, confectionery and mixtures thereof. 10 A method according to claim 8, characterized in that the flavor materials are fruits or are derived therefrom. 10. Method as claimed in claims 8-9, characterized in that the flavored materials are processed fruits selected from dried and optionally pitted fruits such as dates, raisins, strawberries, apricots, tomatoes, plums, apples and pears or mixtures of two or more of these materials. 11. Cheese obtainable by the method according to one or more of claims 1-10, characterized in that the cheese particles comprise grated Gouda cheese, the cheese particles are mixed with 3% skimmed milk powder and 1-20%, based on the weight of the cheese particles, of a flavor material. 12. A cheese according to claim 11, characterized in that the flavoring material is selected from spring dates (5-10%) of dried plums (5-10%) of sun-dried tomatoes (5-10%) of tomato puree (15-20%) dried strawberry (1-10%) 1024528 I - 12 - raisins (1-10%) and grains of two or more of these materials in II a total amount of up to 20% based on the weight of the cheese II particles. 1024525 I