WO1995027409A1 - Pate a tartiner a base de sauce tomate et de fromage - Google Patents

Pate a tartiner a base de sauce tomate et de fromage Download PDF

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Publication number
WO1995027409A1
WO1995027409A1 PCT/EP1995/001303 EP9501303W WO9527409A1 WO 1995027409 A1 WO1995027409 A1 WO 1995027409A1 EP 9501303 W EP9501303 W EP 9501303W WO 9527409 A1 WO9527409 A1 WO 9527409A1
Authority
WO
WIPO (PCT)
Prior art keywords
cheese
spread
tomato sauce
pieces
sauce
Prior art date
Application number
PCT/EP1995/001303
Other languages
English (en)
Inventor
Potutoori Ravinder Reddy
Freek Reckweg
Original Assignee
Unilever N.V.
Unilever Plc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever N.V., Unilever Plc filed Critical Unilever N.V.
Priority to AU23055/95A priority Critical patent/AU2305595A/en
Publication of WO1995027409A1 publication Critical patent/WO1995027409A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/084—Treating the curd, or adding substances thereto, after melting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/63—Ketchup

Definitions

  • the invention relates to a spread which contains both a tomato sauce and cheese product pieces, and to methods of preparing and using the spread.
  • pizza is a tasty, nutritious, and filling meal which is available at a relatively low cost. Furthermore, pizza was traditionally picked up at or delivered by a local pizza store thus obviating the need for spending the time and effort on meal preparation. Recently, there has been an increased demand for pizza products which may be cooked at home. So that a consumer may enjoy a pizza meal at any time of day or night, even if the local pizza store is closed or if there is no pizza store in the vicinity.
  • US-A-4 143 175 (Whelan) describes an acid stable, heat reversible cheese-like gel useful in a shelf stable pizza sauce, wherein the cheese-like gel has a pH of from 4.1 to 4.4, i.e. below the isoelectric point of casein.
  • an object of the present invention to provide an integrated tomato sauce and cheese product spread, comprising the cheese product in the form of pieces, e.g. cut, grated, sliced, extruded.
  • a still further object of the invention is to provide a keepable spread in a condition ready for use, ei portionable and spreadable.
  • a shelf stable, spreadable integrated tomato sauce and cheese-product spread comprising:
  • ingredients (a) and/or (b) contain preservatives for product to be stable at refrigerated temperatures.
  • the invention is based, in part, on identifying several main requirements for an integrated spread product: the product must be sufficiently spreadable on bread or pizza crust to avoid breaking the bread or the crust during the application of the spread; cheese pieces must maintain their integrity and not become mushy on mixing with the tomato sauce; the uptake of red color from the tomato sauce by cheese pieces during storage must be minimized; the product must be relatively inexpensive, good-tasting shelf stable in a condition as packaged and distributed and after opening storage stable for at least several weeks at refrigerator temperatures.
  • shelf stable means as usual not requiring refrigeration, while “storage stable” also includes keepability at chill or refrigeration temperatures.
  • the integrated spread product according to the invention may be used equally advantageously by a consumer at home and by a commercial manufacturer of pizza.
  • the integrated spread product according to the invention may be used as topping for pizzas or bread or other baked dough goods, or as topping for pasta dishes, such as lasagna or manicotti.
  • the integrated spread product may also be used as part of the stuffing in calzoni or pasta dishes.
  • compositions contain, as a first essential ingredient, a tomato sauce.
  • the tomato sauce suitable for use in the present invention must be thermally processed in order to provide storage stability for the product.
  • the tomato sauce is acidified to pH 3.8 to 5.2 and preferably to pH 4.0 to 5.2 and heat processed as per the guidelines of high acid food, i.e., at a temperature in the range of from 80°C to 100°C for a time period of from 2 to 5 minutes. The lower the temperature, the longer the time during which the tomato sauce is heat processed.
  • the sauce is filled hot or aseptically packed.
  • the tomato sauce may be prepared as part of the present process.
  • a commercially available tomato sauce may be employed, e.g., Ragu , Pizza Sauce w , Ragu Pizza Quick , Ragu Pizza Sauce Thick and Zesty", Ragu Pizza Sauce Fruita di Orta and others.
  • the tomato sauce typically contains at least tomatoes (i.e., tomato paste), water, a thickener, salt, sugar, spices, and flavor.
  • the tomato sauce further contains preservatives in order to maximize the shelf-life of the inventive spread. Suitable preservatives include but are not limited to sodium or potassium sorbate, sodium or potassium benzoate, bacteriocins, mold inhibitors, other chemical and natural preservatives.
  • the preservative is preferably used in an amount ranging from about 0.05 to about 0.4, preferably in an amount of from 0.1 to 0.3% by weight of the tomato sauce.
  • the total amount of tomato sauce in the inventive compositions ranges from 20% to 80%, preferably from 50% to 75%, and most preferably from 55% to 70% by weight of the composition, in order to attain optimum properties in the inventive spread.
  • the second essential ingredient of inventive compositions is processsed cheese.
  • Processed cheeses are made from traditional cheeses.
  • natural cheeses are heated at pasteurization temperatures with emulsifying salts (also known as melting salts) to yield a product that is more stable microbiologically, that will not undergo further ripening, and that will not separate on further heating.
  • Pasteurization ensures microbiological stability and also precludes ripening.
  • Emulsifying salts are employed to prevent the cheese from breaking down and releasing fat and water.
  • Phosphates and citrates are the most common salts. Phosphates have the ability to maintain oil-protein-water suspensions or emulsions. Phosphates prevent the protein from denaturing and stabilizes it in its hydrated form.
  • hydrated protein forms a web around individual oil droplets keeping them from coalescing into large drops which would separate.
  • a good process cheese is generally made from a blend of young and aged cheese giving the desired flavor and texture.
  • Processed cheese suitable for use in the present invention includes at least 35%, preferably from about 40% to about 80% of cheese and most preferably from about 55% to about 70% of cheese.
  • the cheese part of the processed cheese suitable for use in the present invention preferably consists of a mixture of young and aged cheese.
  • Suitable young cheeses include but are not limited to mozzarella cheese, scamorza cheese, low moisture, part skim mozzarella or scamorza cheese.
  • Aged cheese suitable for inclusion in the present composition is a ripened cheddar cheese, Gouda cheese, Edam, Swiss or Ementhal cheese, Romano, Parmesan cheese and mixtures thereof. Mixtures of Cheddar cheese with above cheeses may be used.
  • Cheddar type cheeses include any cheeses made by a process which is the same or similar to that used for making cheddar cheese.
  • Cheddar type cheeses include but are not limited to monterey cheese, monterey jack cheese, coon cheese, smoked cheddar cheese, club cheddar cheese and mixtures thereof.
  • Reduced fat young and aged cheese may be employed.
  • the processed cheese included in the inventive compositions includes up to but not limited to 15% of the aged cheese. Mixtures of the aged cheese and young cheese are preferred in order to obtain a processed cheese having the optimum flavor and texture immediately after production at an optimum cost.
  • the processed cheese included in the present compositions contains melting salt, e.g. phosphates, diphosphates, triphosphates, tripolyphosphates, pyrophosphates, hexameta phosphates, orthophosphates, aluminophosphates and citrates.
  • Other melting salts include acetates and tartrates. All these salts are usually sodium salts.
  • the processed cheese preferably includes from 1 % to 5% of a melting salt, most preferably from 2% to 3% of melting salt, by weight of the processed cheese, in order to emulsify the fat and aid in melting when reheated.
  • the processed cheese may include a natural or an artificial colorant e.g., annato, a calcium source such as calcium chloride, salt, lactic acid, preservatives (e.g., sorbic acid up to 0.3%, other natural or chemical preservatives) and the like.
  • Processed cheese included in the present composition preferably includes nonfat dry milk in order to increase the milk solids and adjust the moisture content of processed cheese to 50%.
  • the amount of nonfat dry milk included in the process cheese is typically from about 5% to about 25% by weight of the processed cheese.
  • Processed cheese included in the inventive spread may be prepared as part of the inventive process or in the. alternative, a commercially available processed cheese may be employed.
  • the compositions according to the invention typically include from 25% to 60% of processed cheese by weight of the composition, preferably from 30% to 45% in order to obtain optimum properties in the inventive spread.
  • the relative moisture content of both the tomato sauce and cheese is important.
  • Moisture content difference between tomato sauce and the cheese may result in the absorbance by cheese of the moisture and color from tomato sauce.
  • the moisture content of the tomato sauce is in the range of from 75% to 95%, most preferably from 80% to 90% and the moisture content of the cheese is from 40% to 60%, preferably from 45% to 55%.
  • the moisture content of the tomato sauce exceeds the moisture content of the cheese by not more than 45%, more preferably by not more than 40%.
  • the ratio of tomato sauce to cheese is important in order to obtain the appropriate appearance and spreadability of the inventive spread.
  • the inventive spread is preferably a spreadable product with cheese pieces embedded in red tomato sauce.
  • the ratio of tomato sauce to cheese is generally in the range of from 4: 1 to 1 :3, preferably in the range of from 4: 1 to 1 :2, most preferably in the range of from 3: 1 to 1 : 1 .
  • the processed cheese is present in the inventive spread in the form of small pieces or pellets.
  • the processed cheese suitable for use in the present invention must be extrudable and must be able to maintain its integrity and not become mushy when mixed with the tomato sauce, either during mixing or on standing.
  • the size of the cheese pieces is important in order to preserve the appearance of cheese in the spread.
  • the pieces in the spread are not homogeneous but the average diameter size of the pieces is generally from 1 /8 to 1 /2 of an inch (3-13mm), preferably from 3/16 to 1 /4 of an inch (5- 6mm).
  • the length of the cheese pieces is generally in the range of from 1 /8 of an inch to 2 inches (3mm-5cm).
  • the cheese pieces may be of any shape, e.g., rectangular, triangular, cylindrical, square, etc.
  • the cross-sectional surface area of the pieces is generally in the range of from about 0.01 to about 0.2 square inches, preferably from 0.02 to 0.05 square inches (13- 32mm 2 ).
  • inventive compositions may contain other optional ingredients such as natural or artificial flavors, spices, artificial and natural colors, other cheeses (e.g., parmesan cheese for flavor), vegetable pieces (e.g., olives, mushrooms, peppers, etc.), and processed meat sausages, pepperoni, bacon, ham, etc.
  • other cheeses e.g., parmesan cheese for flavor
  • vegetable pieces e.g., olives, mushrooms, peppers, etc.
  • processed meat sausages pepperoni, bacon, ham, etc.
  • the present invention also includes a process of preparing the inventive spread.
  • pieces of the cheese are prepared from the processed cheese.
  • Pieces of the cheese may be prepared in any convenient way, e.g., by cutting, extruding, dicing, etc., a block of the processed cheese in order to attain cheese pieces with an appropriate cross- sectional area.
  • Preferably processed cheese is extruded. If the noodles resulting from the extrusion are too long, they may be cut before mixing (e.g., by using Hobart Food Cutter).
  • the length of the cheese noodles before mixing with tomato sauce should be generally in the range of from 1 /8 of an inch to 2 inches (3mm-5cm) long, preferably in the range of from 1 /4 of an inch to 1 inch (6mm-2.5cm).
  • the obtained pieces of cheese are mixed with a tomato sauce in order to attain the inventive spread.
  • the temperature during extrusion or cutting of the processed cheese is generally in the range of from 4°C to 30°C, preferably from 4°C to 15°C, most preferably in the range of from 5°C to 10°C.
  • the apparatus employed for extrusion is, for example, Urschel Dicer or Shredder or Hobart Shredder or Food Cutter although other apparatus may be employed.
  • the pieces of cheese obtained after extrusion or cutting are mixed with tomato sauce at a temperature in the range of from 5°C to 30°C, preferably from 5°C to 20°C.
  • the mixing may be conducted in Alpina Chopper or Hobart Mixer or any other suitable mixer.
  • the mixing may be conducted as batch mixing or as split stream mixing.
  • split stream is meant that sauce is pumped separately and mixed with the cheese pieces which are being conveyed by screw type auger or similar equipment to attain in-line mixing with minimum damage to cheese pieces.
  • the exact ratio of cheese to sauce is maintained by proportioning the throughput of divided streams.
  • the present invention also includes a method of preparing pizza or other baked dough product topped with tomato sauce and cheese.
  • the inventive method includes the step of spreading the inventive spread on the pizza or the baked dough product and heating the resulting product in order to obtain the topped pizza or the topped bread dough product.
  • composition according to the invention is intended primarily as a topping for pizza, but it may be employed equally well as a topping on bread, or pasta products or as part of a stuffing in Italian and pasta dishes.
  • composition can be packaged in a suitable container tc jit intended use by the consumer, e.g., non-deformable bottle or squeeze container, such as a tube or a lidded jar or a tub.
  • a suitable container tc jit intended use by the consumer e.g., non-deformable bottle or squeeze container, such as a tube or a lidded jar or a tub.
  • the invention accordingly also provides a reclosable, hermetically closed container containing an integrated tomato sauce and cheese spread.
  • the finished products were spreadable, i.e., the product could be spread on a piece of bread (or English Muffin, bagels, French bread, Italian bread or rolls) without breaking the bread and substantially without damage to cheese pieces.
  • Cheese pieces were uniformly distributed in red tomato sauce.
  • the bread or pizza crust with the inventive spread on top was heated in microwave oven (1-2 minutes), or in conventional oven (10-20 minutes), or toaster oven (2-5 minutes), or preheated broiler (1-4 minutes). After heating, the spread had an appearance similar to conventional pizza topping appearance, with melted cheese pockets in tomato sauce. All products tasted very good.
  • Tomatoes water, tomato paste
  • soybean oil soybean oil
  • salt modified food
  • Example 1 was repeated except that the processed cheese was extruded through a plate with orifices with a diameter size of 3/16 of an inch (about
  • Example 1 was repeated except that the ratio of tomato sauce to cheese was 75:25 in Example 3; 65:35 in Example 4, and 55:45 in Example 5.
  • Example 4 is repeated except that the ratio of tomato sauce to cheese was 75:25 in Example 3; 65:35 in Example 4, and 55:45 in Example 5.
  • Example 2 was repeated except that the ratio of tomato sauce to cheese was
  • Example 7 75:25 in Example 6; 65:35 in Example 7, and 55:45 in Example 8.
  • Example 1 various cheese flavors - enzyme modified flavors - were added to the composition of the processed cheese to enhance the flavor.
  • Example 1 was repeated, except that the ratio of tomato sauce to
  • the ingredients included in the Examples may be obtained from the following
  • Citric Acid ADM Citric Acid ADM, Decatur, IL

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Pâte à tartiner à base de sauce tomate et de fromage, stable à la conservation à température ambiante, composée d'une sauce tomate traitée thermiquement ainsi que d'au moins 20 % de morceaux d'un fromage traité possédant un pH supérieur au point isoélectrique de la caséine en contact avec ladite sauce.
PCT/EP1995/001303 1994-04-12 1995-04-10 Pate a tartiner a base de sauce tomate et de fromage WO1995027409A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU23055/95A AU2305595A (en) 1994-04-12 1995-04-10 Integrated tomato sauce and cheese-product spread

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US22653894A 1994-04-12 1994-04-12
US08/226,538 1994-04-12

Publications (1)

Publication Number Publication Date
WO1995027409A1 true WO1995027409A1 (fr) 1995-10-19

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ID=22849323

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1995/001303 WO1995027409A1 (fr) 1994-04-12 1995-04-10 Pate a tartiner a base de sauce tomate et de fromage

Country Status (2)

Country Link
AU (1) AU2305595A (fr)
WO (1) WO1995027409A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008074600A1 (fr) 2006-12-20 2008-06-26 Unilever N.V. Composition comestible ayant pour ingrédient un fromage et procédé de fabrication d'une telle composition
CN103220916A (zh) * 2010-11-25 2013-07-24 株式会社明治 奶酪以及使用奶酪的蒸煮袋食品
CN108771199A (zh) * 2018-05-23 2018-11-09 金春燕 一种番茄拌酱

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2306126A1 (fr) * 1975-04-03 1976-10-29 Vonks Kaasmij Bv Procede d'emballage de fromage fondu
GB2000010A (en) * 1977-06-09 1979-01-04 Cpc International Inc Cheese food ingredient
FR2477380A1 (fr) * 1980-03-05 1981-09-11 Buitoni Perugina Ind Ibp Produit alimentaire a base de fromage et de tomate
EP0250628A1 (fr) * 1986-07-01 1988-01-07 Frisco-Findus Ag Préparation d'un produit alimentaire
US4840806A (en) * 1987-04-10 1989-06-20 The Pillsbury Company Storage stable tomato - based sauce
WO1992007472A1 (fr) * 1990-11-05 1992-05-14 L. & N. Di Nasi Anna Cristina E C. S.A.S. Procede de preparation et d'assaisonnement de fromages a pate dure et produits ainsi obtenus

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2306126A1 (fr) * 1975-04-03 1976-10-29 Vonks Kaasmij Bv Procede d'emballage de fromage fondu
GB2000010A (en) * 1977-06-09 1979-01-04 Cpc International Inc Cheese food ingredient
US4143175A (en) * 1977-06-09 1979-03-06 Cpc International Inc. Cheese food product
FR2477380A1 (fr) * 1980-03-05 1981-09-11 Buitoni Perugina Ind Ibp Produit alimentaire a base de fromage et de tomate
EP0250628A1 (fr) * 1986-07-01 1988-01-07 Frisco-Findus Ag Préparation d'un produit alimentaire
US4840806A (en) * 1987-04-10 1989-06-20 The Pillsbury Company Storage stable tomato - based sauce
WO1992007472A1 (fr) * 1990-11-05 1992-05-14 L. & N. Di Nasi Anna Cristina E C. S.A.S. Procede de preparation et d'assaisonnement de fromages a pate dure et produits ainsi obtenus

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008074600A1 (fr) 2006-12-20 2008-06-26 Unilever N.V. Composition comestible ayant pour ingrédient un fromage et procédé de fabrication d'une telle composition
CN103220916A (zh) * 2010-11-25 2013-07-24 株式会社明治 奶酪以及使用奶酪的蒸煮袋食品
CN108771199A (zh) * 2018-05-23 2018-11-09 金春燕 一种番茄拌酱

Also Published As

Publication number Publication date
AU2305595A (en) 1995-10-30

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