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WO1996003053A1 - Pate a tartiner ou sauce aqueuse contenant du fromage - Google Patents

Pate a tartiner ou sauce aqueuse contenant du fromage Download PDF

Info

Publication number
WO1996003053A1
WO1996003053A1 PCT/EP1995/002706 EP9502706W WO9603053A1 WO 1996003053 A1 WO1996003053 A1 WO 1996003053A1 EP 9502706 W EP9502706 W EP 9502706W WO 9603053 A1 WO9603053 A1 WO 9603053A1
Authority
WO
WIPO (PCT)
Prior art keywords
sauce
spread
cheese
product
parts
Prior art date
Application number
PCT/EP1995/002706
Other languages
English (en)
Inventor
Janos Bodor
Sikko Pieter Van Der Tuin
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 AU30773/95A priority Critical patent/AU3077395A/en
Publication of WO1996003053A1 publication Critical patent/WO1996003053A1/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 OR TREATMENT 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0904—Liquid cheese products, e.g. beverages, sauces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
    • 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 OR TREATMENT THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/05—Emulsifying cheese
    • A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids

Definitions

  • the invention relates to an aqueous spread or sauce having distributed therein particles of a cheese product.
  • the spread or sauce has usually a savoury, sour or sweetsour taste and flavour e.g. a slightly acidic tomato sauce or a salad dressing; and should be suitable both for cold use and mostly for heating after application on bread, crackers, pasta or similar base material.
  • a savoury, sour or sweetsour taste and flavour e.g. a slightly acidic tomato sauce or a salad dressing; and should be suitable both for cold use and mostly for heating after application on bread, crackers, pasta or similar base material.
  • a savoury, sour or sweetsour taste and flavour e.g. a slightly acidic tomato sauce or a salad dressing
  • the texture behaviour may also differ to some extent from that of mozzarella cheese.
  • mozzarella after having been molten upon cooling down, quickly becomes rather hard and somewhat rubbery. It is preferred that the cheese remains softer longer upon cooling down.
  • molten mozzarella is rather stringy. Stringiness is however not essential for satisfactory product. Non-stringy cheese may be appreciated as well by customers.
  • the invention provides to that purpose an aqueous spread or sauce having distributed therein particles of a pasteurized cheese product, characterized in that both the spread or sauce and the cheese product have an a w between 0.90 and 0.98, the difference between the two values being not more than 0.03 units preferably not more than 0.02 units and more preferably not more than 0.01 unit.
  • aqueous spread or sauce a product is meant having a continuous aqueous phase.
  • the spreads or sauces having an acceptable taste will have an a w value between 0,94 and 0,98 and preferably between 0.95 and 0.98.
  • Reasons of keepability taken into account 0.96 to 0.97 is the most preferred- range. These ranges reflect the preferred a w of the end product.
  • the a w of the sauce or spread prior to incorporation of the cheese product therein preferably is 0.96-0.98, particularly 0.97-0.98.
  • the a w of the cheese product prior to inclusion in the sauce or spread preferably is 0.94-0.98, more preferably 0.95-0.98.
  • the pH value of the final spread or sauce having a cheese product dispersed therein is preferably between 4.0 and 5.2 and in particular between 4.0 and 5.0. These ranges encompass the preferred pH of the end product immediately after production as well as the pH of the product after storage.
  • the sauce or spread used for making the product preferably has a pH of 3.8-4.6, more preferably 4.0-4.4, particularly 4.1-4.3.
  • the cheese product employed preferably has a pH of 4.8-5.5, more preferably 5.0-5.4, particularly 5.2-5.4. After preparation of the product some change in pH may occur.
  • the equilibrium pH of the product preferably is 4.3-5.0, more preferably 4.5-4.9.
  • the cheese product particles contained in the spread or sauce be essentially devoid of melting salts.
  • the sauce or spread is a tomato-based sauce or spread.
  • the amount of cheese product in the sauce or spread preferably is 5-50%, preferably 10-30%, particularly 15- 25%.
  • the cheese product should be present in the product as discrete particles.
  • the weighted average of the largest dimension of the particles is preferably 1-15 mm, particularly 3-10 mm.
  • the sauce or spread may include other particles as well e.g. vegetable particles like discrete particles of tomato, pepper, ginger, herbs, cucumber, sellery etc.
  • the product may also include for example pieces of meat, sausage, fish and the like, as well as whole shrimps, mussels etc.
  • the product can be prepared in several ways.
  • the cheese product and the sauce or spread can be prepared separately, both preparations including a pasteurisation step.
  • the products are cooled down and under hygienic conditions the cheese is divided into particles which are incorporated in the sauce and the combined product is packed, e.g. filled into jars, cold.
  • Such a process requires very high hygiene standards and it may be desirable to include preservative in the product.
  • the packs e.g. jars or cans can be pasteurised.
  • the packs while hot, should be handled carefully to prevent smearing of the molten cheese through the sauce or spread. Therefore the packs are preferably subjected to minimal movement and shaking, just sufficient to prevent damage to the product by local overheating.
  • the amount of movement that can be tolerated depends to some extent on the viscosity of the sauce or spread used for making the product at the pasteurisation temperature. In practice, this viscosity is suitably caused to be at least 10000 cP, preferably 15000 - 25000 cP at the pasteurisation temperature.
  • the product is prepared by means of a process wherein cheese product particles are incorporated in the spread or sauce at a temperature of at least 70°C, preferably 73-85°C, more preferably 75-80°C.
  • a temperature of at least 70°C, preferably 73-85°C, more preferably 75-80°C This can be done by heating the sauce to a sufficiently high temperature and incorporating cold pieces of cheese therein, e.g. in line.
  • both the sauce and the cheese are at the indicated high temperature.
  • the hot sauce or spread and the hot molten cheese are each pumped through a pipe.
  • a switch allows intermittent flow of sauce or spread and of cheese, the switch cutting off a piece of molten cheese at every other position change, thus creating the particles of cheese product.
  • hot sauce or spread is pumped continuously through a pipe.
  • Particles of molten cheese are injected therein e.g. through a T-piece provided with a nozzle with cutting facility which breaks up the flow of molten cheese from the nozzle into discrete molten cheese product particles.
  • the hot sauce or spread with cheese particles distributed therein should not be subjected to excessive movement or shear to minimize smearing of the molten cheese.
  • the incorporation of the hot or cold cheese into the hot sauce is done very close to the filling station, where the product is filled into packs.
  • the cheese product had a dry matter content of 56.1%, a fat content of 37.6% on dry matter and an a w of 0.96.
  • flavours 1.1 parts flavours
  • the mixture can be used at ambient or refrigerator temperature as a spread on bread or toast, whereby the cheese product particles may be spread out more or less if desired.
  • the mixture can be put on bread, toast, a pizza or a prepared portion of pasta and heated under the grill or in a MW oven. This heating transfers the cheese product particles into a molten condition. Even after storage for 10 weeks no appreciable deterioration of the cheese particles as regards texture was noticed.
  • the cheese was prepared by mixing all ingredients in a Stephan cutter and heating to 90°C. After 10 minutes at 90°C, the product was filled hot in bag-in-boxes and stored at 5°C.
  • the a w of the sauce was 0.98, that of the cheese 0.97.
  • the pH of the sauce was 4.4, that of the cheese was 5.3.
  • the cheese contained 57% dry matter and 29% fat.
  • the cheese was cut into pieces with some variations in dimensions. Usually the particles were more or less in the shape of little cubes or somewhat elongated in one dimension. The weighted average of the larger dimensions of the particles was about 6 mm.
  • the product was again evaluated as above, after 4 months storage at 5°C.
  • the cheese particles had maintained their original size and colour. They had not swollen nor had they taken up colour from the red sauce.
  • the melting behaviour as well as the taste and flavour of the product, in both the hot and cold evaluations were still very good.
  • Example 3 Example 2 was repeated except that no gelatin was used in the cheese product. As a result the cheese obtained was somewhat softer. This could also be perceived in the endproduct. Especially when eaten cold some people particularly appreciated the product with this texture.
  • Sauce of example 1 immediately after production, while still at 85°C was fed through a pipe.
  • Cheese product of example 2 while still at a temperature above 75°C was injected into the stream of hot sauce in such a way that droplet-like pieces were formed having a main dimension typically of about 10 mm.
  • the amount of cheese product was 15%, calculated on the weight of the total product.
  • About 10 cm downstream of the cheese injection point the product emerged from the pipe and was filled into jars while the temperature of the product was still above 75°C. The jars were closed and the product was stored at 5°C.
  • the obtained product was very good and had satisfactory keepability. Particularly the shape of the cheese particles in the product was appreciated.
  • Product with even better keepability e.g. which can be kept for prolonged periods of time at ambient temperature, can be obtained with this process by subjecting both the cheese and the sauce immediately before injecting the cheese into the sauce, to UHT conditions, e.g. 145°C for 6-8 seconds, cooling both streams back to e.g. 80°C, injecting the cheese and filling the product, while using aseptic conditions downstream of the UHT treatment.
  • UHT conditions e.g. 145°C for 6-8 seconds

Landscapes

  • 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)
  • Dairy Products (AREA)

Abstract

L'invention concerne une pâte à tartiner ou une sauce aqueuse dans laquelle sont réparties des particules de fromage pasteurisé, la pâte à tartiner ou la sauce et le fromage présentant une valeur de aw comprise entre 0,90 et 0,98, la différence entre les deux valeurs n'étant pas supérieure à 0,03 unités et, de préférence, pas supérieure à 0,02 unités. La présente invention concerne également un procédé de préparation d'une telle pâte à tartiner ou sauce.
PCT/EP1995/002706 1994-07-27 1995-07-10 Pate a tartiner ou sauce aqueuse contenant du fromage WO1996003053A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU30773/95A AU3077395A (en) 1994-07-27 1995-07-10 Cheese product containing aqueous spread or sauce

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP94202196 1994-07-27
EP94202196.5 1994-07-27

Publications (1)

Publication Number Publication Date
WO1996003053A1 true WO1996003053A1 (fr) 1996-02-08

Family

ID=8217074

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1995/002706 WO1996003053A1 (fr) 1994-07-27 1995-07-10 Pate a tartiner ou sauce aqueuse contenant du fromage

Country Status (2)

Country Link
AU (1) AU3077395A (fr)
WO (1) WO1996003053A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007061288A1 (fr) * 2005-11-22 2007-05-31 Smartfood Technology B.V. Emulsion eau et huile conservable et remplissable a froid
CN112165867A (zh) * 2018-08-01 2021-01-01 丘比株式会社 含有奶酪的酸性乳化液体调味料

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2882168A (en) * 1955-12-20 1959-04-14 Anthony J Rossi Method of making a cheese flavored salad dressing
EP0201399A1 (fr) * 1985-05-02 1986-11-12 NABISCO BRANDS, Inc. Sauce au fromage
US4795650A (en) * 1986-08-04 1989-01-03 Food Trends, Inc. Method of making extruded frozen cheesecake product
US4840806A (en) * 1987-04-10 1989-06-20 The Pillsbury Company Storage stable tomato - based sauce
GB2264037A (en) * 1992-01-16 1993-08-18 Pillsbury Co Sauce and its use in food products

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2882168A (en) * 1955-12-20 1959-04-14 Anthony J Rossi Method of making a cheese flavored salad dressing
EP0201399A1 (fr) * 1985-05-02 1986-11-12 NABISCO BRANDS, Inc. Sauce au fromage
US4795650A (en) * 1986-08-04 1989-01-03 Food Trends, Inc. Method of making extruded frozen cheesecake product
US4840806A (en) * 1987-04-10 1989-06-20 The Pillsbury Company Storage stable tomato - based sauce
GB2264037A (en) * 1992-01-16 1993-08-18 Pillsbury Co Sauce and its use in food products

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007061288A1 (fr) * 2005-11-22 2007-05-31 Smartfood Technology B.V. Emulsion eau et huile conservable et remplissable a froid
CN112165867A (zh) * 2018-08-01 2021-01-01 丘比株式会社 含有奶酪的酸性乳化液体调味料
CN112165867B (zh) * 2018-08-01 2023-08-08 丘比株式会社 含有奶酪的酸性乳化液体调味料

Also Published As

Publication number Publication date
AU3077395A (en) 1996-02-22

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