NL1027113C2 - Cheese production by reducing ripened cheese to small pieces and molding under pressure includes addition of adhesion initiator, preferably dairy product, e.g. rennin, micellar casein, milk calcium, especially skim milk powder - Google Patents

Abstract

In the production of cheese by reducing ripened cheese to small pieces, placing these in a mold and applying pressure to fuse the pieces, the pieces of cheese are first mixed with an adhesion initiator that promotes fusion. An independent claim is also included for cheese produced by this process.

Description

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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.

1027113 I - 2 -

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

I efficiently selected from dairy-related substances. Applying I

such dairy-related substances in cheese preparation is I

described in applicant's non-pre-published 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

exert a confluence effect on the ripening cheese. I

However, the present application relates to the confluence I

cheese ripened from particles, that is to say 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 OS 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 also refer to FR-C-1 301 381 that a compressed I

I describes product for cheese soup. The product comprises cheese particles and I

I vegetable parts that stick together by applying an I

I composition comprising starch, skimmed milk powder and salt. About the I

Allowing the cheese particles to flow together does not become i

I spoken; in the single example, the amount of cheese is 50% by weight

I compared to the total. I

The dairy related substances used in the present invention

I can be of many kinds; good results I

However, I are obtained with rennet, micellar casein, I

I milk calcium and mixtures thereof. I

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

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

contains. I

Micellar casein occurs in skimmed milk in substantial I

quantities; adding micellar casein promotes I

confluence of the cheese particles considerably. Micellar casein I

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

1027113 - 3 - milk powder or skimmed milk powder. It can also be used as skimmed milk in a thickened form (38% dry matter).

Milk calcium naturally present in milk also has a good influence on the confluence of assembled particles of matured cheese. Lactoval® from DMV International can be mentioned as a trade product for milk calcium. This product is extracted from a milk derivative and contains calcium phosphate and calcium citrate as the main components.

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% by weight of fat and 35% by weight of 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 US-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 not 1027113 1 I - 4 -

I can hardly be perceived anymore. The cheese obtained with the aid of the method according to the invention does not differ in terms of handling, taste and cohesion from cheese obtained with the aid of the usual method based on curd. I

In the course of the investigation, it has been found that the method as described above can be considerably improved by adjusting the II temperature of the cheese particles to a spatial form in a range of 2 - II 42 prior to their joining II ° C. I

Preferably the temperature is set in the range between 8-14 ° C, preferably 12-13 ° C. As I will see from the examples, the optimum I

temperature for confluence of the starting cheese particles 12-13 eC. This temperature is very favorable, because such a temperature is customary during cheese ripening. A cheese factory often has several spaces maintained at such a temperature, so that bringing the particles of cheese to the desired temperature before the compression is not problematic. II It has been found that when the temperature of the cheese particles is set II in the indicated temperature range, these, in the presence II of a suitably chosen adhesion initiator, very easily II merge into a cheese that essentially does not differ II from classically prepared cheese starting from curd . The method described above can be used for the preparation of cheese from particles of one particular type of cheese; It goes without saying that a cheese can also be prepared from particles I I of different cheeses. Any aged cheese and mixtures of such cheeses can be used in the method according to the invention to provide a cheese with good cohesion, appearance and shape. Applicable cheeses include Gouda, Edam, Leerdam, Maasdam, Parmesan, diet cheese (cheese prepared without sodium chloride); these can be alone or in mixed form I

be formed into a cheese with the aid of the method according to the invention. In an advantageous embodiment, the cheese particles are mixed with flavor materials prior to combining them into a predetermined spatial shape. Suitable for the I

In terms of time pattern and / or regions, it may be desirable to adjust the taste of the cheese to be consumed so that a taste sensation desired by a particular group is obtained.

Flavor materials can of course be of many kinds and may be mentioned meat products, spices, fruits, other types of cheese, vegetables, confectionery, rye bread and mixtures thereof, although the invention is not limited to the flavor materials mentioned here.

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 it is desired to include sugary fruits in cheese and these fruits are already added to the curd, a conversion of the sugars will 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 the to achieve 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 or mixtures of materials.

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I - 6 - I

In an attractive embodiment, the flavor material comprises I

I rye bread in an amount of 20-30%, while skimmed milk powder I

I 2-4% and water 8-12% are added and all percentages are I

I based on the weight of the cheese particles. I

In particular, the percentages are as follows: rye bread 25%, I

I skimmed milk powder 3% and water 10%, based on the weight of the I

I cheese particles. I

In connection with the invention, reference is also made to WO 92/07472 I

I in which a method of the type indicated in this application is used

I described in which flavor materials such as mushrooms and truffles

I are added. I

I This publication does not concern the formation of cheese while adding I

I of an adhesion initiator who is the subject of the present I

application forms. I

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 30%, based on I

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

Flavor material is expediently 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

I (1 to 10%), rye bread (10-30%) and mixtures of two or more of I

I these materials in a total amount of up to 30% based on I

Weight of the cheese particles. I

The invention will now be explained with reference to an I

I number of examples for illustrative purposes only. I

Example 1. I

I 30 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. I

35 I

40 I

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'- 7 - _ r% Rating Evaluation Final grade powdered milk crust__ diameter __ (1-10) _ _0__ moderate__Little cohesion 2___ 1 reasonable Grated 4 structure clear ___visible__ 2 reasonable Grated 5 structure still ___something visible__ _3__good__Good__8_ 4 good good with some 7 ___white spots___ 5 good Clear white 6 ___ stains present__

Table 1.

It follows from this example that 3% by weight of skimmed milk powder gives optimum results.

5

Example 2

After grating, 304 cheese of 10 weeks old was mixed with 3% skimmed milk powder and pressed at various temperatures under vacuum for 1 hour into cheeses of about 300 grams. The resulting cheeses 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 consequence of .___ fat withdrawal__

Table 2.

15

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

Example 3

20 484 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 10271 13 I - 8 - I 2 days refrigerated storage. The results are shown in Table 3.

I Addition Evaluation crust__Assessment cross-section I Violent Reasonable, here and Good, no acid dates 8% dates are visible there.

I__ through the board .__ I Great good closed crust Grated structure and I plums 8% a small white border I around the fruits I ___ visible._ I Dried Good Reasonable, no sour I strawberry 3% ___ spots_ I Dried Moderate. Pieces Reasonable. Slightly I tomato 7% stick on much restless as a result of I crust places. of excellent I ___ pieces._ I Tomato pur Good Good

I ee I

20% ___

I 5 A white border around the fruit manifests itself in the taste as I

acidic and indicates carbohydrate-splitting activity. A minimum of up to I

The absent white border is therefore the best result. I

Example 4. I

I 10 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 300 grams using molds. I

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

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

I 15 I

Example 5. I

I A mixture of grated 4 week unbrushed 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

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

The table below summarizes the result. I

I Ratio crust cross section Taste I

4 wka: 40 wk____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 _ something visible__ cheese taste I

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

Substantially low-salt cheese using the method according to I

The invention can be prepared. I

I 10271 13 · - 9 -

Example 6

Gouda 48+ cheese, 9 weeks old, was grated and preheated to 22 ° C and then mixed with 3% skimmed milk powder and various amounts of rye bread (20, 30, 40 and 50%) in a Hobart® mixer.

The resulting mass was pressed in a rectangular cheese mold under vacuum for 4 hours to a slice with a thickness of 18 mm. After pressing, the resulting slice was cooled (<7 ° C) and packaged in foil. After complete cooling, the slices of cheese with rye bread were evaluated for appearance and taste.

The 40 and 50% rye bread samples contained too much rye bread to resemble cheese. Of the products with 20 and 30% the personal preference varies per sample, whereby it can only be generally noted that the <30% samples show less influence on the type of cheese than with 20% rye bread and that the eating effect is low is estimated because the samples are designated as heavy. In a supplementary repeat experiment, 10 and 20% water were added to the recipe with 20 and 30% rye bread.

As a result, the effect became heavy as considerably less experienced, but the samples became somewhat sticky with 20% water. A test performed with 48+ cheese of 9 weeks old and 25% rye bread, 3% milk powder and 10% water gave a nice slice of cheese with rye bread that was judged to be very positive by 8 out of 10 inspectors.

25

In connection with the invention, it is further noted that the forms in which the cheese can be manufactured are many and varied. The classic cheese mold can of course be prepared; however, the present method can also be used to produce other types of shapes such as spatial shapes, for example pyramids or spheres and egg shapes; appealing forms to children such as hares or other animals and hearts and essentially any form that is attractive to consumers for these types of products.

For reducing the matured cheese, grating, chopping, processing with the aid of a meat grinder and the like can be chosen. The size of the cheese particles is not very limited, and flakes with a length of one to a few centimeters and a thickness of 10271-100 mm of 0.1 to 0.5 mm are satisfactory, although deviating sizes I are also sufficient.

With regard to the applied pressure, it will usually be possible to suffice with an underpressure I of at most 1 atm. Of course, the cheese particles mixed with one or more adhesion initiators I and flavor materials can also be brought into a traditional cheese form and undergo pressure in the order of one to a few kg per cm 2 of excess pressure.

The duration of the vacuum pressing of the cheese is not I

I 10 critical and is from 30 minutes to several hours.

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Claims (13)

Method for forming a cheese in which mature cheese is divided into particles, the cheese particles are brought together to a predetermined spatial form and the pressure thus obtained is brought under pressure to effect confluence of the cheese particles, characterized in that cheese particles prior to bringing them together to a predetermined spatial shape are mixed with an adhesion initiator to promote confluence of the cheese particles. Method according to claim 1, characterized in that the adhesion initiator is selected from dairy-related substances. 15 Method according to claims 1-2, characterized in that the dairy-related substance is selected from rennet, micellar casein, milk calcium and mixtures thereof. 20 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. 5. Method as claimed in one or more of the claims 1-4, characterized in that the temperature of the cheese particles is adjusted to a predetermined spatial shape between 2 and 42 ° C prior to their joining. 6. Method according to claim 5, characterized in that the temperature is set to 8-14 ° C; preferably 12-13 ° C. 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. 58. A method according to claim 7, characterized in that the flavor materials are selected from meat products, spices, fruits, cheese of a different kind, vegetables, confectionery, rye bread I and mixtures thereof. I 10 A method according to claim 8, characterized in that the flavor materials are fruits or are derived therefrom. II. Method according to claims 8-9, characterized in that II that the flavored materials are processed fruits selected from dried II and optionally pitted fruits such as dates, raisins, II strawberries, apricots, tomatoes, plums, apples and pears or mixtures II of two or more of these materials. I 11. A method according to claim 7, characterized in that the flavor material comprises rye bread in an amount of 20% to 30% while 2-4% skimmed milk powder and 8-12% water are added; I all percentages based on the weight of the cheese particles. I 12. A method according to claim 11, characterized in that 25% by weight of rye bread, 3% by weight of skimmed milk powder and 10% by weight of water are used. I 13. Cheese obtainable by the method according to one or more of claims 1-12, characterized in that the cheese particles comprise grated Gouda cheese, the cheese particles I are mixed with 3% skimmed milk powder and 1-30 %, based on the weight of the cheese particles, of a flavor material. I 10271 13 • · - 13 - A cheese according to claim 11, characterized in that the flavor material is selected from well-seasoned dates (5-10%) of dried plums (5-10%) of sun-dried tomatoes (5-10%) of tomato puree (15-20%) of dried strawberry (1-10%) raisins (1-10%), rye bread (10-30%) and mixtures of two or more of these materials in a total amount of up to 30% based on the weight of the cheese particles. 15 1027113