WO2005120260A1

WO2005120260A1 - Automated treatment of shredded cheese with a polyene antifungal compound

Info

Publication number: WO2005120260A1
Application number: PCT/EP2005/052657
Authority: WO
Inventors: Martinus Johannes Maria Warmerdam; Ben Rudolf De Haan
Original assignee: Dsm Ip Assets B.V.
Priority date: 2004-06-10
Filing date: 2005-06-09
Publication date: 2005-12-22

Abstract

The present invention provides an arrangement for directing a shredded cheese manufacturing line comprising a processor (1), a memory (4) and a dosing unit (13), said memory (4) being arranged to communicate with said processor (1), said processor being operated by instructions stored in said memory (4) and by instructions manually and/or automatically introduced, said processor (1) as operated by said instructions is arranged to calculate the amount of a polyene antifungal compound and/or an anti caking agent dosed to said shredded cheese and said processor guides the dosing unit (13) on basis of the calculated amount of said polyene antifungal compound.

Description

AUTOMATED TREATMENT OF SHREDDED CHEESE WITH A POLYENE ANTIFUNGAL COMPOUND

Field of the invention

The present invention relates to an arrangement for directing a shredded cheese manufacturing line based on instructions stored in a memory and by instructions manually and/or automatically introduced. Furthermore, the present invention relates to a method for the treatment of food, feed or agricultural products with a composition comprising a polyene antifungal compound.

Background of the invention

The prevention of mould growth is an important topic to the food, feed and agricultural industry, especially in the food industry. Fungal spoilage can lead to serious economic losses. Some foods can be considered a good substrate for fungal growth. Cheese is an example of such a product. Apart from the negative appearance of fungal growth on cheese, fungal spoilage is also a health risk. Some mould species produce mycotoxins, which may penetrate into the product (J.C. Frisvad & U. Thane; "Mycotoxin production by food-borne fungi" in Introduction to food-borne fungi, 4th ed. (ed. R.A. Samson et al.), 1995, 251-260). Therefore, superficial removal of moulds gives no guarantee of safety to the consumer. For more than 35 years, natamycin (pimaricin) has been used to prevent growth of moulds and yeasts on cheeses and sausages. Natamycin is on the market under the brand name of Deivocid®, a powder composition containing 50% (w/w) of natamycin. Food products can be treated with natamycin in different ways. Natamycin can for example be added to the polymer dispersion that is applied to the cheese rind as a coating (C.B.G. Daamen & G. van den Berg "Prevention of mould growth on cheese by means of natamycin" Voedingsmiddelentechnologie, 1985, 18 (2), 26-29) Alternatively, food products such as cheeses and sausages can be treated with a suspension of natamycin in water by dipping or spraying (C.B.G. Daamen & G. van den Berg "Prevention of mould growth on cheese by means of natamycin" Voedings- middelentechnologie, 1985, 18 (2), 26-29; H.A. Morris & H.B. Castberg "Control of surface growth on blue cheese using pimaricin" Cultured Dairy Products Journal, 1980, 15 (2), 21-23; P. Baldini, F. Palmia, R.G. Raczynski, M. Campanini, "Use of pimaricin for preventing mould growth on Italian cured meat products", Industria Conserve, 1979, 54 (4), 305-307; R.A. Holley, "Prevention of surface mould growth on Italian dry sausage by natamycin and potassium sorbate", Appl. Environ. Microbiol., 1981, 41 (2). Spraying of a suspension of natamycin can be applied for the treatment of shredded cheese, a cheese product that is very sensitive to fungal spoilage. The production of shredded cheese is as follows: cheese, e.g. Mozzarella, pizza cheese, or Cheddar is shredded and conveyed to a revolving tumbler. An anti-caking agent, for example cellulose (microcrystalline or powdered), starch or modified starch is metered onto the cheese in the first part of the tumbler. Cellulose forms a film around the cheese particles, which prevents caking of the shredded cheese. At the end of the tumbler a suspension of natamycin (e.g. Delvocid^®) is sprayed onto the shredded cheese. The spray nozzles deliver a fine spray or mist of the fungicide onto the cheese. Finally, the cheese empties onto a conveyor to be transported to the filling equipment. The natamycin suspension is prepared by mixing Delvocid^® and water, mostly at the ratio from 2 to 10 grams of Delvocid^® to 1 liter of water. The suspension is stored in a container. To prevent sedimentation of the suspension a small amount of the suspension, which is pumped under pressure to spray nozzles, is re-circulated to the container through a jet agitator. Alternatively, a stirring device can be used to prevent sedimentation. A thickening agent may also be present. Mostly approximately 6 to 8 liters of Delvocid^® suspension is sprayed onto 1000 kg of cheese. Mostly this treatment is effective to prevent fungal spoilage. Another way to apply natamycin is in the form of a solid dry powder composition containing natamycin and an anti-caking agent, in particular cellulose. Said solid composition may be added to prevent fungal growth on shredded cheese as disclosed in AU 734084. The solid dry powder composition replaces both the cellulose powder composition and the aqueous natamycin suspension. The amount of natamycin in the solid powder composition may be up to 2% (w/w). Preferably, the amount of natamycin is between 0.02 and 0.5% (w/w). The solid powder composition can be prepared by mixing natamycin with the anti-caking agent, e.g. cellulose, by using for example a tumbler or a convective mixer. The solid powder composition can also be prepared in such a way that a complex between the anti-caking agent and natamycin is formed, e.g. by linking the compounds together. Dissolving and/or suspending both natamycin and cellulose in an aqueous solution by increasing and subsequently neutralizing the pH, followed by drying, can achieve this. All these steps are performed using methods known in the art. The natamycin can also be added at any suitable step in the production process of the anti-caking agent. The solid dry powder composition comprising the natamycin can be handled and applied in the same way as the anti-caking agent by methods known in the art. The resulting concentration of natamycin added to shredded cheese as a solid powder composition, lies within the same range as when natamycin has been added as a suspension, which may vary between 2 and 40 ppm of natamycin. The optimal final concentration varies with the type of cheese, the humidity and the production method of the shredded cheese. To prevent fungal growth on other food, feed or agricultural products, the final concentration of natamycin may be up to 1.000 ppm. A major drawback of the processes described above, is that the optimal composition of either the natamycin suspension or of the solid dry powder composition differs depending on the composition of the input shredded cheese. The same applies to the dosing volumes and dosing speeds. Up to now, the tuning towards the optimal composition is performed by measuring the weight of the input shredded cheese, followed by calculation of the required natamycin addition regime. The person skilled in the art is familiar with the experimental background required to relate the properties of the input shredded cheese to the appropriate natamycin addition regime. Once the required addition regime is established, it is implemented by preparing the required stock suspension, opening and closing valves in the production line and regulating the speeds of shredded cheese transport and natamycin addition. These are complex procedures requiring many operations and highly skilled personnel. Furthermore, there are many other parameters of the input shredded cheese, such as color, dry weight, fat content, flavor, rheology, taste, texture and the like, that are needed in order to establish the optimal dosing regime. Although tuning of a dosing regime based on a single parameter, such as the weight of the input shredded cheese, can in principle be automated, there is no equipment or method available for handling sets of multiple input parameters as they occur in the shredded cheese coating industry. In order to optimize, economize and simplify cheese-coating processes, there is thus a need for improvement of the processes described above.

Summary of the invention

It is an object of the present invention to provide a shredded cheese coating arrangement and a method for coating shredded cheese with a polyene antifungal compound. We have found that there is a considerable improvement attainable when using the automated arrangements of the present invention. The invention provides an arrangement for directing a shredded cheese manufacturing line comprising a processor, a memory and a dosing unit, said memory being arranged to communicate with said processor, said processor being operated by instructions stored in said memory and by instructions manually and/or automatically introduced, said processor as operated by said instructions is arranged to calculate the amount of a polyene antifungal compound and/or an anti caking agent dosed to said shredded cheese and said processor guides the dosing unit on basis of the calculated amount of said polyene antifungal compound. Furthermore, the present invention provides a product manufacturing line comprising the arrangement as described above. The present invention provides a method for preparing a product by means of the arrangement as described above wherein said dosing unit controls one or more valves in a shredded cheese manufacturing line. The present invention provides a computer program product to be loaded by the arrangement as described above, said computer program product once loaded allowing the processor to calculate the amount of the polyene antifungal compound required to be applied to the shredded cheese and allowing the processor to direct the dosing unit to dispense said amount of the polyene antifungal compound. Furthermore, the present invention provides a data carrier comprising said computer program product. The present invention also provides the use of the arrangement as described above for coating a polyene antifungal compound and/or an anti caking agent on a product. Detailed description of the invention

The terms and abbreviations given below are used throughout this disclosure and are defined as follows. The term 'arrangement' refers to a set of electromechanical and electronic components that are interconnected. Said components can be a computer processor, computer memory (parts) and a dosing unit. Optionally other components are present such as a display, keyboard, mouse, printer, sensors, reading unit and the like. The term 'coating', as a verb, refers to the process of supplying a product with a layer of material. Said layer can be heterogeneous or homogeneous and of various degrees of thickness. The term 'coating', as a noun, refers to a layer of material partly or wholly covering a particle. The term 'dosing unit' refers to equipment that is capable of directing different mechanical apparatus, such as centrifuges, coolers, dryers, filters, heaters, manifolds, pumps, stirrers, tumblers and valves, based on instructions delivered by a processor. The term 'input shredded cheese' refers to a shredded cheese product that is ready for treatment with a polyene antifungal compound by the method of the present invention. The term 'manufacturing line' refers to a set of non-mechanical and mechanical components that are interconnected. Said components can be agitators, centrifuges, containers, coolers, dispensers, dryers, heaters, manifolds, nozzles, pipes, pumps, shredders, stirrers, tubes, tumblers, valves and the like. The term 'output shredded cheese' refers to a shredded cheese product that has been treated with a polyene antifungal compound by the method of the present invention.

In a first aspect of the invention there is provided an arrangement for directing a shredded cheese manufacturing line, such as a shredded cheese coating manufacturing line, comprising a processor (1) for carrying out arithmetic operations, a plurality of memory components connected to said processor (1), including a hard disk (3), Read Only Memory (ROM) (4), Electrically Erasable Programmable Read Only Memory

(EEPROM) (5), and Random Access Memory (RAM) (6). Not all of these memory types need necessarily be provided. Moreover, these memory components need not be located physically close to the processor (1) but may be located remote from the processor (1). The processor (1) is also connected to a dosing unit (13). The processor (1) is optionally also connected to means for inputting instructions, data etc. by a user, like a keyboard (7), and a mouse (8). Other input means, such as a touch screen, a track ball and/or a voice converter, known to persons skilled in the art may be provided too. One or more sensors (16) that are connected to the processor (1 ) can also acquire input. Suitable examples of sensors (16) are humidity sensors, pH-sensors, thermometers and the like. The person skilled in the art knows said sensors and the way by which they are to be connected to the processor (1). Input of instructions may also be provided by means of an in-line weighing system. Alternatively, one of the sensors (16) may also be a reading device, such as a bar-code reader. Using such a bar-code reader gives the possibility to store certain characteristics of the product to be coated, such as shredded cheese, in a bar-code attached to the package of the input shredded cheese. A reading unit (9) connected to the processor (1) is optionally provided. The reading unit (9) is arranged to read data from and possibly write data on a data carrier like a floppy disk (10) or a CD ROM (11). Other suitable data carriers are magnetic tapes, DVD's and the like. The person skilled in the art knows these and other data carriers. The processor (1) is optionally also connected to a printer (12) for printing output data on paper, as well as to a display (2), for instance, a monitor or LCD (Liquid Crystal Display) screen, or any other type of display known to persons skilled in the art. The processor (1) may be connected to a communication network (17), for instance, the Public Switched Telephone Network (PSTN), a Local Area Network (LAN), a Wide Area Network (WAN), etc. by means of I/O means (15). The processor (1) may be arranged to communicate with other communication arrangements through the network (17). The processor (1) may be implemented as stand alone system, or as a plurality of parallel operating processors each arranged to carry out subtasks of a larger computer program, or as one or more main processors with several sub processors. Remote processors communicating with processor (1 ) through the network (17) may even carry out parts of the functionality of the invention. By carrying out certain functionalities by a central processor through a WAN such as the Internet, additional advantages can be realized. In this way, all users will use the same and the latest software versions, irrespective of their localization. Thus, the risk that in some cases outdated software is used, is circumvented. Drawbacks of using outdated software are e.g. the fact that the latest legislative requirements are not incorporated and products obtained by different users may eventually lack uniformity. Any person or organization may operate the central processor. Thus, an additional advantage is that a manager of the central processor can make available individual programs that are specifically tailored towards certain batches of product to be coated, such as shredded cheese. Preferably, access to said central processor is achieved using the Internet by means of personalized access code systems that are well known to the person skilled in the art. With the arrangement of the present invention various types of coating can be applied to shredded cheese, as long as the raw materials for these coatings adhere to certain technical requirements, such as sufficient stability at the ruling ambient atmosphere (i.e. the material should not disintegrate for more than 5%.min^"1, preferably not for more than 2%.min^"1 , more preferably not for more than 1 %.min^"1 , most preferably not for more than 0.1%.min^"1). Preferred coatings are antibiotics, antifungal compounds, anti caking agents, coloring components, dye stuffs, enzymes, flavoring components, nutritional particles, taste improving components, texture improving components, yeast extracts and the like. Said coatings may also be mixtures of different components. Apart from coating, the arrangement of the present invention is also suitable for mixing (i.e. not necessarily providing a layer on a particle) shredded cheese with the same components as mentioned above. Preferably the coating to be applied on the shredded cheese or the component to be mixed with the shredded cheese comprises an antifungal agent such as a polyene antifungal compound and/or an anti caking or thickening agent. If a coating is applied by means of an aqueous solution or suspension, said solution or suspension is preferably prepared in-line with the shredded cheese manufacturing line. The importance of such an in-line preparation was already emphasized in EP 1 121 862 where an in-line system for the coating of non-shredded cheese was disclosed. However, the system disclosed in EP 1 121 862 did not provide any form of relation between parameters of the input product and the regime by which the polyene antifungal is to be added. In contrast, the arrangement of the present invention provides for various types of sensors that forward information obtainable from the input shredded cheese to a central processor that subsequently directs the polyene antifungal dosing regime. The arrangement of the present invention may be set up in such a way as to allow for administration of a mixture of components, for instance an anti caking agent together with a polyene antifungal and/or one or more additives such as the components mentioned above. This has the advantage that different additives can be added from one container, thereby economizing and simplifying the manufacturing line. In one embodiment, 0.1 to 75% of the polyene antifungal compound is dosed to shredded cheese as a mixture with an anti caking agent. Preferably this is 0.5 to 50%, more preferably this is 1 to 25%, most preferably this is 2 to 10%. The remaining polyene antifungal compound may be added separately, either as a solution and/or suspension or as a solid. In another embodiment of the first aspect of the invention the product to be coated is a food or a feed product. Preferably the product is cheese, more preferably the product is shredded cheese. Although the arrangement is suitable for many types of shredded cheese, preferred cheeses are Cheddar, Mozzarella and pizza cheese. In still another embodiment of the first aspect of the invention the polyene antifungal compound is amphotericin B, lucensomycin, natamycin, nystatin or mixtures thereof. The polyene antifungal compound may be present as such or in ionized form such as a salt (i.e. the calcium salt) or an inner salt, or as a complex, for instance with a protein. The preferred polyene antifungal compound is natamycin. Besides natamycin also its calcium, barium and magnesium salts can be used. Non-limiting examples of a functional equivalent of natamycin are derivatives like natamycin methanol solvate, stabilized by storing under nitrogen gas and/or -30 °C. Besides a-natamycin, also the d-natamycin and the ?-natamycin can be used. Methods for the preparation of some functional equivalents of natamycin are described in US 5,821 ,233. Some equivalent salts of natamycin or functional equivalents thereof are described in Brik, H, "Natamycin" Analytical profiles of Drug Substances 10, 513-561 (1980). In yet another embodiment of the first aspect of the invention, the arrangement is part of a product coating manufacturing line. To this end dosing unit (13) addresses one or more valves (14) and directs opening and closure of said valves (14). Valves (14) are part of said manufacturing line. Said manufacturing line is well known to the person skilled in the art. One of many possible examples is described above in the background of the invention. In a second aspect of the invention, there is provided a method for preparing a product by means of the arrangement of the first aspect of the invention. To this end dosing unit (13) of the arrangement regulates the opening and closure of one or more valves (14) that are part of a manufacturing line. At least one valve (14) is involved in the addition of a polyene antifungal suspension or a solid polyene antifungal dosing system. Alternatively, dosing unit (13) may also, or alone, be involved in directing the transporting speed of said product within said manufacturing line. Thus, either the addition of the polyene antifungal or the transporting speed of the product to be coated or both are variable. The method can be carried out under various environmental circumstances. There is no stringent temperature requirement, depending on the product that is to be coated. However, temperatures ranging from 0 to 70O are preferred. More preferably the temperature is between 10 and 50 °C; most preferably the temperature is between 15 and 35 °C. In one embodiment of the second aspect of the invention, the polyene antifungal compound can be added as a solid by means of a solid dosing system, as a solution or as a suspension. The polyene antifungal compound may also be added in concert with other compounds, such as anti-caking agents. The anti-caking agent preferably is a dry powder composition, which is added separately from the aqueous composition. In general the amount of anti-caking agent is 0.2 to 8% w/w (on total weight of product), preferably between 1.5 and 6% w/w, more preferably between 2 and 4% w/w. Preferred anti caking agents are cellulose, starch and fibers. When added as a solution or as a suspension, the concentration of the polyene antifungal compound in said solution or suspension may be anywhere from 0.1 to 600 g.l^"1. Preferably said concentration is between 0.1 and 200 g.l^"1. More preferably said concentration is between 0.5 and 100 g.l^"1. Still more preferably said concentration is between 1 and 50 g.l^"1. Most preferably said concentration is between 2 and 10 g.l^"1. Usually said solution or suspension can be stored up to 50 days, preferably up to 25 days, more preferably up to 10 days, depending on the storage temperature. In the preparation of solutions or suspensions of polyene antifungal compound, one or more polyene antifungal compounds may be used or pre-prepared compositions containing such antifungal components may be used. An example of such a preparation is commercially available powder composition sold under the trademark Delvocid^® which contains 50% (w/w) natamycin. A thickening agent may also be present. Preferred thickening agents include all thickening agents known in the art for use in food products, preferably the thickening agents are gum, more preferably xanthan gum and/or gellan gum. The one or more thickening agents in the aqueous composition are preferably present in an amount of 0.5 to 50 g.l^"1 , more preferably from 0.5 to 20 g.l^"1 and most preferably from 1 to 5 g.l^"1. In some embodiments it has been found that no buffer is needed for the suspension. In general the pH of the suspension will be between 3-10, preferably the pH will be between 6-9, more preferably between 6.2-8.5 for the optimal addition of polyene antifungal compound. When added as a solid in concert with other compounds, the amount of the polyene antifungal compound in the mixture with said other compounds lies between 0.01 and 20% (w/w). Preferably said amount is between 0.02 and 10% (w/w). More preferably said amount is between 0.05 and 5% (w/w). Still more preferably said amount is between 0.1 and 2% (w/w). Most preferably said amount is between 0.5 and 1% (w/w). The dosage of the active polyene antifungal compound on the product generally lies between 0.1 and 100 ppm, preferably between 0.5 and 50 ppm, more preferably between 1 and 20 ppm, most preferably between 2 and 10 ppm.

In a third aspect of the invention there is provided a computer program product to be loaded by an arrangement according to the first aspect of the invention. Once loaded into the processor, the computer program product instructs the processor to calculate the amount of the polyene antifungal compound required to be applied to shredded cheese and instructs the processor to direct the dosing unit to dispense said amount of the polyene antifungal compound.

In a fourth aspect of the present invention there is provided a data carrier comprising the computer program product of the third aspect of the invention. The data carrier can be a floppy disk, a memory stick, a tape or any other magnetic means, a CD-ROM or a DVD.

In a fifth aspect of the invention, there is provided the use of an arrangement according to the first aspect of the invention for coating a product with a polyene antifungal compound. Preferably said product is a food or a feed product. Preferred examples are cheese, preferably shredded cheese and meat, preferably sausages.

Legend to the figure

In Figure 1 , an overview is given of an arrangement that can be used to carry out the method according to the invention. The arrangement comprises a processor 1 for carrying out arithmetic operations. Processor 1 is connected to a plurality of memory components, including a hard disk 3, Read Only Memory (ROM) 4, Electrically Erasable Programmable Read Only Memory (EEPROM) 5, and Random Access Memory (RAM) 6. Not all of these memory types need necessarily be provided. Optionally, processor 1 is connected to a display 2, keyboard 7, a mouse 8, a printer 12, one or more sensors 16 and a reading unit 9. The reading unit 9 is arranged to read data from and possibly write data on a data carrier like a floppy disk 10 or a CDROM or DVD 11. The processor 1 may be connected to a communication network 17 by means of I/O apparatus 15. The processor 1 is also connected to a dosing unit 13. Dosing unit 13 addresses one or more valves 14 and directs opening and closure of said valves 14. Valves 14 are part of a manufacturing line.

Claims

1. Arrangement for directing a shredded cheese manufacturing line comprising a processor, a memory and a dosing unit, said memory being arranged to communicate with said processor,, said processor being operated by instructions stored in said memory and by instructions manually and/or automatically introduced, said processor as operated by said instructions is arranged to calculate the amount of a polyene antifungal compound and/or an anti caking agent dosed to said shredded cheese and said processor guides the dosing unit on basis of the calculated amount of said polyene antifungal compound.

2. Arrangement according to claim 1 , wherein at least 1% of said polyene antifungal compound is dosed to said shredded cheese in a mixture with an anti caking agent.

3. Arrangement according to any one of claims 1 to 2, wherein said anti caking agent is mixed with a compound chosen from the list consisting of coloring components, dye stuffs, enzymes, flavoring components, taste improving components, texture improving components and yeast extracts.

4. Arrangement according to any one of claims 1 to 3, wherein said polyene antifungal compound is chosen from the list consisting of amphotericin B, lucensomycin, natamycin and nystatin.

5. Arrangement according to any one of claims 1 to 4, wherein said instructions manually and/or automatically introduced are chosen from the list consisting of color, dry weight, fat content, flavor, protein content, rheology, taste and texture.

6. Arrangement according to any one of claims 1 to 5, wherein said processor is connected to at least one remote processor through a network.

7. Product manufacturing line comprising the arrangement according to any one of claims 1 to 6.

8. Method for preparing a product by means of the arrangement according to any one of claims 1 to 6 wherein said dosing unit controls one or more valves in a shredded cheese manufacturing line.

9. Computer program product to be loaded by an arrangement according to any one of claims 1 to 6, said computer program product once loaded allowing the processor to calculate the amount of the polyene antifungal compound required to be applied to the shredded cheese and allowing the processor to direct the dosing unit to dispense said amount of the polyene antifungal compound.

10. A data carrier comprising a computer program product according to claim 9.

11. Use of an arrangement according to anyone of claims 1 to 6 for coating a polyene antifungal compound and/or an anti caking agent on a product.

12. Use according to claim 11 wherein said product is shredded cheese.