DE2340007A1 - Improving cheese texture - esp of low fat-contg cheese mixt by subjecting it to strong shearing forces - Google Patents

Abstract

Texture of 100 pts. cheese contg. 3-10 pts. fat, 40-80 pts. water, 13-48 pts. protein, 0-15 pts. carbohydrate and 0.75-3 pts. ash, and pref. 1.5-2.5 pts. protein emulsifiers partic. contg. Na hexametaphospate is improved to minimise rubber or sticky and tough props. by subjecting the cheese to 0.1-10 (0.4-5) shearing force, expressed as Reynold's no. (Re), e.g. for 2-6 secs. Pref. material is a mixt. of 50-90 pts. skim milk cheese and 10-50 pts. matured cheese, e.g. cheddar, and prod. pref. contains 5-8 pts. fat, 58-59.5 pts. water, 24-26 pts. protein, 0-5 pts. carbohydrates and 4-6 pts. ash.

Description

Description Process for improving the texture of cheese.

Cheese with a high protein and a low fat content becomes one Shear treatment subjected to the rubbery and sticky or tough and rubbery Properties decrease.

Many people who like to eat cheese avoid this product because of it its high fat content. They fear that there may be a connection between the high fat content and heart disease and / or arteriosolerosis. People that Having difficulty with weight also fear that from eating Cheeses with a high fat content, these are fortified.

Cheese was made from rodent milk according to standard cheese-making techniques made to obtain a cheese with a low fat content. This cheese has, although it has the desired low fat content, a rubbery one Consistency, is tough and has a very mild taste.

US Pat. No. 3,156,568 attempts1 to address the problem of texture and texture Overcome taste by adding rancid Cream to that Skimmed milk before the milk is converted into cheese.

U.S. Patent 3,278,313 teaches that cheese is made from non-fat milk solids and unsaturated fat can be produced.

This cheese is suitable for people who have to keep a diet, in the ingestion of the saturated petten, which is normally present in cheese are limited.

The chewy and rubbery texture of cheese with a low fat content can be improved by adding emulsifiers to this cheese and increasing it Subjected to shear forces.

The invention relates to a low fat cheese which does not the gummy and sticky properties of processed cheese, with low fat content and not the tough and rubbery properties of a owns natural rodent cases. The cheese with low fat content and the improved Texture is made by adding 100 parts of a cheese with a fat content of 3 to 10 parts, a water content of 40 to 80 parts and a protein content subjecting from 13 to 48 parts to te shear treatment, the Shear forces, given as Reynolds number (Re), have a value of 0.1 to 10. Preferably the shear force has a value of 0.4 to 5.0. Reynold's number (Re) is defined as Re = nD2P / u, where n is the speed of the rotor in rpm, D is the diameter of the mixing rotor in m, P is the density of the cheese product in kg / m3 and u is the viscosity of the cheese in kg / sec / m2.

The treatment can be applied to skimmed cheese that is made has been made from milk with a low fat content, but it is preferred to use it on a low-fat cheese made from a mixture made from skimmed milk cheese and matured or aged Cheese. To this Way becomes gummy and sticky processed cheese with low fat content, though He is exposed to high shear forces in a cheese with a smooth crumbly Texture converted. The eahe, rubbery texture of natural cheese with slight Fat content is converted into a smooth crumbly texture when subjected to high shear forces is exposed.

On a 100 part basis, 50 to 90 parts is skimmed milk cheese and 10 to 50 parts of aged cheese present in the cheese used to make the Low fat cheese product is used. The ratio is preferably 60 to 80 parts of skimmed milk cheese and 20 to 40 parts of aged cheese.

The method is particularly applicable to the manufacture of cheese with a low fat content that retains the texture and taste of aged cheddar Has cheese.

Other Eomponenten can be included in the cheese product according to the invention low fat content (skimmed cheese), such as stabilizers, flavorings, Anti-oxidants, preservatives, sweeteners, vitamins, artificial colors and protein emulsifiers.

The protein emulsifiers are used in conjunction with the high shear forces also to improve the texture of the skimmed cheese. The emulsifier will generally used in an amount of about 3 parts per 100 parts cheese. Preferably, 5 to 2.5 parts of solubilizing agent are present.

The emulsifying agent is preferably a phosphate.

The cheese preferably produced according to the invention contains 7 to 8 parts Fat, 58 to 59 1/2 parts water, 24 to 26 parts protein, 0 to 5 parts carbohydrates and 4 to 6 parts of ashes.

Examples of geese that are used to produce the invention textured Skimmed cheeses that can be used are natural skimmed cheeses, Cheese spread, mixtures of natural or processed cheese and skimmed milk cheese, non-dairy cheese substitutes and mixtures of a substitute with a dairy cheese. The preferred skimmed cheese is a mixture of natural cheese and skimmed milk cheese. The cheese or cheese mix has a fat content of 5 to 8, a protein content from 13 to 48% and a water content of 20 to 80%. The most preferred Cheese is a mixture of Cheddar cheese with aged (matured) skimmed milk cheese. Other cheeses with a similar composition to cheddar cheese are also available suitable for mixing with skimmed milk cheese. Such cheeses include mozzarella, Muenster, Swiss cheese, Edam, Romano, Gouda, Brick and Colby. Small amounts of cream cheese or cottage cheese may also be present. The skimmed milk cheese is preferably matured for at least 3 months to reduce its carbohydrate content and reduce the rubber-like resemblance. The skimmed milk cheese adds to the mixture Body, the product taste and is an excellent source of protein.

The method according to the invention can also be applied to a skimmed cheese, which is not mixed with a second component with a reduced fat content. The skimmed cheese used is made by typical cheese making processes for the cheese to be made, except that of a low-fat milk is assumed. The cheese formed is chewy and chewy, but this disadvantage is balanced by the shear treatment.

The term cheese as used in the specification includes natural cheese (Prischkäse), processed cheese, cheese spread and similar cheese products.

The preferred method of making the textured Skimmed cheese consists in making a mixture containing 10 to 35 parts of aged cheese, 30 to 70 Make parts of skim milk cheese and 10 to 30% added water. The cheese will either cut into thin strips or grated, mixed thoroughly and put in Cooked in a cheese cooing device with the addition of water and enzyme-modified Cheese solids (taste) and desired emulsifiers added. The mixture will stirred while boiling.

The homogeneous mixture is then subjected to the specified shear forces have a value of 0.1 to 10 as Reynold's number.

A side arm mixer, a colloid mill can be used for the shear treatment or shear pump can be used. It is preferred that the cheese be in the area the high shear force remains for approximately 2 to 6 seconds.

The natural and processed cheeses are well known. The not off Milk-made cheese substitutes are made by taking a non-dairy product - Mixture of a coagulable protein-water mixture with 0 to 36% vegetable Produces fat, pasteurizes and homogenizes this mixture, then either one suitable acid or an acid-forming culture for the basic mixture thus prepared adds to coagulate the protein and form a curd and the so formed Separating curd from the whey. The quark is made with suitable artificial colors, Flavors, body-forming substances and stabilizers mixed around one Making cheese substitutes. This Xäse substitute can then be used in the same way become like the natural or processed cheese.

The textured skimmed cheese produced according to the invention usually contains In addition to the low-fat cheese, there are other ingredients.

These ingredients include emulsifiers for protein, stabilizers, Flavors, anti-oxidants, preservatives, sweeteners, vitamins, so far desired, body building Fabrics and artificial colors.

The following table shows preferred ranges or proportions of the individual substances used in the manufacture of the textured skimmed cheese product are suitable. Percentages are to be understood as percent by weight.

Table 1 R e c e p t u r Ingredient Percentage range (preferred) Stabilizers 0.3-0.8% Flavorings 0.3-10% Anti-oxidants 0.2% related on the weight of fat and oil cheese 60.0 - 90.0% preservative, 03 - 0.06 % Sweetener 1.0 - 5.0% vitamins (depending on the individual vitamins, e.g. vitamin C-30 mg) artificial Colorants 0.01 - 0.03 body-building agents O - 6% add. water 10 - 30% emulsifiers for protein 1 - 3 ffi If highly unsaturated oils are present, E.g. sunflower oil, it is beneficial to use an anti-oxidant. Suitable anti-oxidants include butylated hydroxyanisole, butylated hydroxytoluene, or dihydroguaric acid and propyl gallate.

The sweeteners are in the form of lactose, sucrose, glucose or sugar their mixtures and the like.

The body building agents can include the caseinates, 'starches, herbal Include proteins, vegetable flours, and hydrolyzed grain solids. Some Additives serve a double function, i.e. corn syrup solids are used as body-building agents, as well as sweeteners.

The preservatives include e.g. sorbic acid, sodium benzoate, Sodium propionate.

Suitable coloring agents are e.g. annatto or carotene.

Flavors include e.g. enzyme-modified cheese solids, starter distillates, artificial butter and sabné flavors.

substances, citric acid, lactic acid, essential oils such as vanilla extract, Ginger extract, beef extract, hydrolyzed vegetable protein, hydrolyzed Yeast protein, salt, chives, carlots, vegetables, allspice, flavorings, cucumber, Olives, cherries, pineapples, nuts, lobsters, crabs, ham, ham substitutes, horseradish, etc.

A variety of vitamins can be used as desired e.g. vitamin A, vitamin D and vitamin E.

Body building agents can be added, such as starch in one Amount from 0.01 to 3.0 percent by weight, or vegetable protein such as that comes from soybeans, cottonseed and the like.

Emulsifiers for protein used in the manufacture of the skimmed cheese product can be used include phosphates such as disodium phosphate, trisodium phosphate, Sodium hexametaphosphate, sodium citrate and mixtures thereof. The emulsifiers for protein are known and are widely used for the production of processed cheese. she generally include water-soluble non-toxic phosphates and citrates.

Certain of the additional ingredients can be dry premixed and added to the required amount of cheese or water-cheese emulsion. The stabilizers, salt, sweeteners, preservatives and certain of the others Flavors can be mixed dry beforehand and under constant roasting too can be added to a certain amount of cheese or cheese-water emulsion. Certain the other ingredients can conveniently be added at this point, the butter flavor, spices, artificial colors and other liquid substances, which cannot be suitably dry blended.

In particular, the process for the production of a cheese substitute is ongoing via the formation of a quark-whey intermediate product that is similar to the one that occurs in processes for the production of corresponding natural products. This is one of the most important facts that make it possible to obtain an end product With properties that are similar to the natural product in terms of taste and texture are similar.

The term vegetable fat includes edible, vegetable fats and Oils that are either saturated, partially saturated, or unsaturated esters of glycerin are. The fats can be bleached, acylated, rearranged or otherwise processed or modified by any of many methods or techniques such as this are used or are applicable and the person skilled in the art in the processing of non-milk fats and oils are known. More specifically, these esters are those that are derived of coconut oil, palm oil, sunflower seed oil, cottonseed oil, corn oil, peanut oil, Olive oil, cocoa butter, soybean oil, saffron oil and the like and mixtures thereof. The vegetable fats that can be used according to the invention have one Saponification value from 2 to 250 and iodine value from 8 to 180, these vegetable fats and oils are mixtures of glyceride components and are released O12 up to C24 fatty acids, for palmitic acid, stearic acid, lauric acid, linolenic acid, Oleic acid and palmitoleic acid are exemplary.

goagulable proteins used in the manufacture of non-dairy cheese may be used include the caseinates, which are any of the dispersible, Easein edible products, like casein, have been made casein compounds that are with alkali metals, e.g. sodium, potassium, alkaline earth metals, e.g. calcium or Bmonium caseinate, magnesium caseinate and the like. The alkali caseinates are preferred, especially sodium caseinate. Coagulable vegetable proteins, such as those made from Soybeans are also suitable.

It is preferred to add a stabilizer to the non-dairy blend to facilitate the separation of the quark from the whey, which is necessary at a later stage of the process takes place. Suitable stabilizers are vegetable gums.

Typical for this are agar, carob beans, orarages, lanthanum and Tragacanth. Particularly good results have been achieved with carob bean gum.

The process for making a cheese substitute is used for making of a cheese-like product. The initial stage includes manufacture of a non-dairy blend in any suitable manner available from the standing equipments and raw materials. In the first stage will the stabilizer gum is added to water, forming a water stabilizer slurry arises. The slurry is made by adding about 0.05 up to 0.3%, preferably about 0.1% stabilizer based on the total non-dairy blend.

The slurry is heated and circulated continuously above a preheater passed until the water temperature is about 51.7 to 65.50 C, preferably is about 600 C.

Then a mixture of fat and a coagulable protein e.g. Sodium Caseinate Manufactured. If a solid vegetable fat is used, it will dry mixed with the caseinate. The easeinat-fat mixture is added to the preheat Stabilizer given. If a liquid fat is used, it can be optional the fat can be added to the preheated stabilizer-water mixture and then the caseinate. The dry caseinate can advantageously be added to the fat-water mixture be given, e.g.

via a suction funnel device by a centrifugal pump. To Another method can add the dry caseinate directly to the liquid fat be given, which is heated to a temperature of 48.9 to SO, QQ C and to a homogeneous 28tt-Easeind # mixture, which is then added to the preheated Water-gum mixture is given.

The non-dairy mix is then pasteurized, e.g. at 73.80 C about 25 seconds. The non-dairy mix is then homogenized, common homogenizing agents are used, with which it is at 35 to 211 kg / cm2 is homogenized. After homogenization, the mixture is adjusted to a suitable one Temperature e.g. about 21.1 to 35, I) O C cooled and placed in a sedimentation tank pumped. The homogenization also serves to facilitate the distribution and activation of the stabilizing rubbers.

Then a coagulated product or curd is obtained by a direct acid addition method which involves adding a latent acid to the stabilized non-mixed dairy includes. A latent acid is understood to be an acid which is slow and delayed in its effect for acidification of protein and which makes the curd not harmful for human consumption. According to the invention, the type of acid used is critical to a commercial one to obtain suitable product.

These acids are commercially available in food grade ones Purity obtained. These acids include anhydrides derived from alkane and hydroxyalkane monocarboxylic acids with 2 to 10 carbon atoms, such as acetic anhydride, Propionic anhydride, lactic anhydride and similar anhydrides that are derived are of aliphatic saturated dicarboxylic acids with 2 to 12 carbon atoms, such as succinic anhydride, glutaric anhydride and the like. Benzoic anhydride Lactides that are formed by the bimolecular esterification of OL-hydroxy acids having 3 to 12 carbon atoms such as lactic acid lactide and lactones have been obtained are of aliphatic b- and Or-keto acids with 8 to 25 carbon atoms, such as g -caprolactone, cf-valerolactone, glucono-pr-lactone and the like is preferred Glucono-c (-lactone.

It is preferably the acid at a temperature of about 21.1 up to 35.00 a and to be added in a concentration that depends on the amount of coagulable Protein, ie. for a total of 45.4 kg, 0.908 kg of gucono-6-lactone are required to acidify 0.59 kg of caseinate to a pH of 4.5.

The non-dairy mixture is stirred and a suitable one with the acid For a period of time, e.g. 4 to 6 hours at 32.20 C, preferably 12 to 16 hours at 22.20 C incubated. After the mixture has set and to a suitable acidity is ripened to approximately a pH of 4.4 to 4.2, the resulting curd becomes separated from the whey. Optionally, acidification can also be carried out with acid-forming cultures to be achieved after the non-dairy blend in more appropriate Fortified with a fermentable carbohydrate, e.g. lactose or dextrose has been acidified. Yeast extract or similar additives can be added to the mixture can be added to stimulate or accelerate the growth of the cultures.

The developing microorganisms are made according to known methods applied. For example, the non-whey mixture is cooled to a temperature which is suitable for the growth of an acid generating stator and the mixture becomes inoculated with a culture of the stater. Suitable starters include those that are suitable are responsible for the formation of lactic acid, such as strains of lactic acid streptococcua, e.g. streptocc cus lactis or cremoris or from citric acid such as strains of Beuconostoc oitrovorum or S. diacetilactis.

The whey can be separated by known methods, e.g. according to the "bag drain" method ("Bãg Drain") or with the help of mechanical devices.

The invention is illustrated in more detail by the following examples. Here, percentages and parts are always to be understood as percentages and parts by weight, if not stated otherwise.

Example 1 A skimmed cheese with a high protein content, the one smooth friable texture was prepared in the following manner. A mixture of 50 parts of finely divided skimmed milk cheese thoroughly turned strong at 22 parts mixed with matured Oheddar cheese. The mixture was poured into a cheese kettle with stirring heated to 73.80 C. 23.2 parts of water, 2 parts enzyme-modified cheese solids, 1.04 parts disodium phosphate dluohydrate., 1.04 Part of sodium hexameta phosphate, 0.52 part of trisodium phosphate and 0.20 part of sorbic acid given. After all of the ingredients were added, the temperature became gradually increased to 82.20 o.

The mixture was then passed through a Votator® high shear mixer directed. The mixer contained 2 sets of fixed flat teeth and 2 arrangements of flat teeth that moved between the fixed teeth. The diameter of the rotor was 8 inches and ran at 600 rpm. The shear forces inside the mixer, expressed as Reynolds number, had a value of 1.5. The mass remained in the high shear area for 3 1/2 seconds.

The composition of the product was as follows: fat 8.0% water 56.5% salt 2.0% protein 26.5% ashes 6.0% carbohydrates 3.0% pH 5.7 ffi Das Generally speaking, the product had 70% less fat, 50% fewer galleries and 30% more protein than a comparable American processed cheese product.

The cheese product had the desired smooth, slightly brittle texture. A cheese that, following the same process but without applying the shear forces, was sticky and gummy.

Example 2 A high protein skimmed cheese having a smooth, crumbly texture was prepared by the following procedure. A mixture of 48.21 parts of finely divided skimmed milk cheese was thoroughly mixed with 21.5 parts of hot aged cheddar cheese mixed together. The mixture was stirred Heated to 73.80 ° C in a cheese kettle. In the kettle were slowly stirring 25.7 parts water, 1 part enzyme modified cheese solids, 0.83 parts anhydrous Disodium phosphate, 1.04 parts sodium hexamet a phosphate, 0.52 parts trisodium phosphate, 0.2 parts of sorbic acid are added. After all ingredients have been added, the temperature was gradually increased to 82.10 ° C.

The mixture was then passed through a Votator high shear mixer directed. The rotor speed was 400 rpm. The shear forces within the Mischers, expressed as Reynold's number, had a value of 1.02.

The mass remained in the high shear area for 5 seconds.

The product had the following composition: fat 7.5% water 58.42% salt 2.0% protein 29.0 ffi ashes 5.6% carbohydrates 0.0% pH 5.6, this Cheese product had the desired smooth, slightly brittle texture again using the same process but without applying shear forces was, was tough, rubbery and sticky.

Example 3 A skimmed cheese with a high protein content and a smooth crumbly texture was made in the following manner.

A mixture of 40 parts of finely divided skimmed milk cheese became thorough mixed with 32 parts Finland Swiss cheese. The mixture was stirred in heated to 73.80 ° C in a cheese kettle. In the kettle were slowly stirring 22.7 parts water, 2 parts enzyme-modified Swiss cheese solids, 2.1 parts Disodium phosphaiduohydrate and 1 part salt are given.

After all of the ingredients were combined, the temperature was gradually heated to 82.1 ° C.

The mixture was then passed through a high shear votator mixer directed. The rotor speed was 500 rpm.

The shear forces within the mixer, expressed as Reynolds Number, had a value of 1.23. The mass stayed in the high shear area 3 seconds. The product had the following composition: fat 9.5% water 57.0 % Salt 1.6% Protein 25.0% Ashes 5.3% Carbohydrates 3.2, pH 5.7% The cheese product again possessed the desired smooth, slightly brittle texture. Cheese made after the same Procedure, however without the application of shear forces was, was tough, rubbery and sticky.

Claims (7)

P a t e n t a n S p r u c h e Oil Method of improving the texture of 100 parts of cheese with one Fat content of 3 to 10 parts, a water content of 40 to 80 parts, a protein content from 13 to 48 parts, a carbohydrate content of 0 to 15 parts and an ash content from 0.75 to 3 parts, by the fact that the cheese is one Subjected to shear treatment, where the shear forces, expressed as Reynolds number, have a value of 0.1 to 10. 2. The method according to claim 1, characterized g e k e n n z e i -c h n e t that the shear forces have a value of 0.4 to 5. 3. The method according to claim 1 or 2, characterized g e k e n n -z e i c h n e t that the cheese is a mixture of 50 to 90 parts of skimmed milk cheese and 10 to 50 parts of aged cheese is. 4. The method according to claim 3, characterized g e k e n n æ e i -o h n e t that the aged cheese is cheddar. 5. The method according to claim 1 to 4, characterized g e k e n n -z e i c h n e t that about 1.5 to 2.5 parts of emulsifying agent are used. 6. The method according to claim 5, characterized g e k e n n z e i -o.h n e t that the emulsifier contains sodium hexameta phosphate. 7. The method according to claim 1 to 6, characterized g e k e n n -z e i c h n e t that the cheese is 5 to 8 parts fat, 58 to 59.5 parts of water, Contains 24 to 26 parts protein, 0 to 5 parts carbohydrates and 4 to 6 parts ashes.