JPS6057813B2 - Uncultured simulated cheese product and method for making the product by direct conversion of dried granular rennet casein - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a cheese-like product and a method for the direct manufacture of said product.

Imitation cheese products have been made from various protein sources such as cottage cheese curds, milk solids, skim milk solids, and the like.

In many cases, the above protein sources are mixed with small amounts of cheese and serve as bulking agents for the cheese. recent years,
Alkali metal or alkaline earth metal caseinates, which are valuable sources of protein, are also known as BeIletal.
It has been used in the production of processed cheese products as exemplified in U.S. Pat. No. 3,922,374.

However, such zeinates sometimes have an unpleasant odor or flavor that may interfere with the intended flavor of the manufactured food product. Certain relatively bland caseinates have been produced by heating a solution of acetic acid with an alkali metal or alkaline earth metal salt in such a way that protein coagulation occurs.

The coagulum thus obtained is separated from the continuous liquid phase and washed, resulting in an alkali metal caseinate or an alkaline earth metal caseinate that is substantially free of raw material odor. Sodium caseinate, calcium caseinate, and sodium-calcium caseinate have previously been used in the production of simulated processed cheese products. Nevertheless, the use of these materials has a number of inherent problems. Sodium caseinate, for example, may not be satisfactory in some cases because the cheese product has a tendency to burn or blister when baked or toasted on, for example, pizza or open-toast sandwiches. However, caseinate is often used as a bulking agent in simulated dairy products;
This allows the use of less expensive natural ingredients in the product. Another disadvantage of caseinates is that they are relatively expensive and are prone to producing unpleasant flavors and odors.

Rennet casein in wet mass form (eg cottage cheese curd) has also been used in the production of cheese products.

However, it is perishable and has problems not only with deterioration and loss of flavor but also with inconvenience in handling and storage. The specification of German Patent Publication No. 2342299 is 2
Discloses a cheese processing additive containing up to % rut rennet casein and which can be added to coarse cheese to provide 1-3% by weight rennet casein.

However, the rennet casein content of this processing additive is low and very large amounts of phosphate (33-10% by weight based on the weight of rennet casein) are used in the production of this additive. Therefore, there is a long-standing desire to provide an inexpensive protein source that can be used as the primary protein source in the production of acceptable food products and, if necessary, in cheese analogues or cheese-like products. A request was made.

Although the solubility of rennet casein in aqueous systems is known to be relatively low, the use of dry granular rennet casein as the main or sole protein source in a product is not suitable for non-cultivable ( It has now been found according to the invention that cheese-like products can be produced. The present invention involves solvating dry granular rennet casein in water in the presence of an edible solvating agent to achieve a predetermined consistency (CON
The aim is to produce a paste-like mass with a high consistency.

Pre-dried edible rennet casein makes up at least about 25% by weight of this paste-like mass. This pasty mass also contains edible fats and appropriate flavoring agents characteristic of the desired cheese analogue. The key factors for the direct production of cheese analogues by the method of the invention are dried rennet casein, solvatiOnagent
) and the relative amount of water.

By changing the way these ingredients are mixed to create a mixture that can be subjected to heat treatment, different textures can be created. [meaning physical properties such as stickiness] can be imparted to a product. The individual components can be premixed, mixed in a cooking pot, or a combination of the above operations can be used. The type of heat treatment and agitation to which the above components are subjected during processing is also relevant to the resulting product. The cheese-like product of the present invention is based on a substantially homogeneous mass consisting of at least about 25% by weight of pre-dried edible rennet casein, a solvating agent and water as the primary protein source.

Edible lipids without raw material odor, i.e. edible liquid oils or solid fats,
and appropriate flavoring agent(s) may be present in an amount sufficient to impart the product with a characteristic fat content and desired cheese analog flavor. Coloring agents are also generally present. Salt and other protein ingredients may be added if desired. In the process of the invention, this dry granular rennet casein is solvated or hydrated with sufficient water at elevated temperatures to yield a paste-like mass containing no discernible unsolvated rennet casein particles.

This solvation operation is carried out in the presence of a solvating agent while stirring at about 65.6 to about 148.9°C (about 150 to about 300°C to about 87°C).
．． It is carried out at a temperature of about 190 to about 205 degrees Fahrenheit. The time to complete the solvation of rennet casein is from about (9) seconds to about 1 minute, preferably from about 2 to about 4 seconds.
It is a minute. Manufactured cheese analogs or non-dairy (NO
The cheese-like product of Dairy can be cast into lobes (10 aves) or sliced as desired.
Or it can be formed into other packaging forms.

More specifically, non-cultivable cells according to embodiments of the present invention. Cheese analogs are smooth, homogeneous plastic or non-plastic masses whose primary, and often only, protein source is pre-dried and solvated edible rennet casein. The amount should be at least about 2
It is 5% by weight.

The rennet casein content is about 65% by weight, or even more if desired, as long as the mass produced is substantially homogeneous and there are no macroscopically observable discrete rennet casein particles. It can be. Preferably, the rennet casein content is from about 30 to about 45% by weight. Rennet casein is a commercially available edible milk protein product that contains more milk minerals than acidic casein.

Typically, edible rennet casein is isolated from fresh, pasteurized skim milk of relatively low fat content by precipitation with rennet-type enzymes used in cheese making by methods well known in the art. The precipitating enzyme may be of animal or microbial origin. The precipitated rennet casein is washed, pressed, dried, ground, sieved and blended into a substantially homogeneous granular product. Lactose content is about 0.1 to about 0.
It is preferred to use dry granular rennet casein having a particle size of about 30 mesh in percent heel weight.

Preferably, the dry granular rennet casein used as starting material has an ash content of at least about 6% by weight, more preferably about 7% by weight. Heel volume %. An example of a suitable source of dry granular edible rennet casein is New Zealand Milk Products Inc.
landMllkprOducts, IrK). ), 6
300 RiverROad, Rosemont, Illinois I
s). A representative batch of this granular edible rennet casein was hydrated at elevated temperature and dissolved in an aqueous system, as the term "Solvated" is used herein with the following analytical values. Figure 2 illustrates the properties of pre-dried edible rennet casein dispersed as a solution or gel.

Dried rennet casein has many advantages as a protein source.

It is relatively inexpensive and, because of its dry form, can be stored for long periods without spoilage or loss of flavor. This alteration or loss of flavor is a problem with caseinates, cottage cheese curds, milk solids, and other typical protein components of currently commercially available processed cheese products, many of which are used as the sole protein source. No. However, until now, there has been no known method for producing a stable aqueous system with a relatively high rennet casein content, ie, a rennet casein content of about 2% by weight or more. No enzymes or microorganisms are used in the production of the simulated, non-cultured cheese-like products of the present invention, and the present invention therefore provides a relatively simple method for producing quality non-cultured, non-dairy cheese-like products in a relatively short period of time. Provides an economical manufacturing method.

The products of the present invention can be manufactured at a much lower cost than currently available simulated cheese products. Furthermore, by direct processing,
That is, the direct conversion of dried granular edible rennet casein by the method of the present invention results in a product whose body, texture and flavor properties are very similar to those of natural cheese. A simulated uncultured cheese-like product is obtained.

Thus, the present invention represents a relatively simple yet economically significant advance in the field of cheese analogues and their formulation. Lipid (Ipid material)
That is, the fat or oil portion of the produced edible composition has a clean, odor-free flavor, preferably from about 10.0 to about 37.
．． 8°C (about 50 to about 100°F), more preferably about 32°C
．． It may be comprised of any edible fat or oil that melts between about 90 and about 95 degrees Fahrenheit.

Preferably, the oil has a solid fat index at 33.3 C (92 F) of about 6 or less, more preferably about 0. Suitable oils and fats for this purpose include animal fats such as milk fat, hydrogenated or partially hydrogenated vegetable oils such as coconut oil, corn oil,
Palm oil, soybean oil, cottonseed oil, safflower oil or a mixed oil such as soybean-cottonseed oil. The oil or fat portion should be at least 7% by weight of the total product composition, usually from about 7 to about 55%, preferably about 2% depending on the type of cheese analogue being made.
It constitutes 0 to about 3% by weight. The amount of edible solvating agents such as phosphate or citrate that can sequester the calcium present in dry granular rennet casein depends on the amount of rennet present and the desired body and texture of the cheese-like product. About 2% to about 1% by weight of net casein. However, if the solvating agent content is less than about 2%, incomplete solvation and excessive syneresis (SyllereSiS) will occur. On the other hand, assuming the solvating agent content is approximately 1% by weight
Increasing the amount above will not provide any additional benefit. At a relatively high edible solvate content, i.e., from about 8 to about 1 weight percent based on the weight of rennet casein, the solvation results in a smooth, homogeneous body resembling processed cheese and free-flowing properties at elevated temperatures. A homogeneous plastic mass is obtained.

At intermediate edible solvating agent contents of about 4 to about 8 percent by weight based on the weight of rennet casein, a relatively elastic or semi-plastic body for the solvated rennet casein mass is obtained. Similarly, at relatively low solvating agents, from about 2 to about 4% by weight based on the weight of rennet casein, relatively short forms and some brittleness are obtained. Suitable phosphate-containing solvating agents are, for example, disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, dipotassium phosphate, monosodium diphosphate, disodium diphosphate, diline. Alkali metal phosphates such as trisodium acid, tetrasodium diphosphate, etc., edible salts such as sodium aluminum phosphate and mixtures thereof.

A preferred phosphate-containing solvating agent for use in making simulated processed cheese is a mixture of trisodium phosphate and disodium phosphate in a weight ratio of about 1:1.5. The mixture is present in an amount of about 8 to about 1 weight percent of rennet casein depending on the degree of moldability desired for the body. Another suitable solvating agent is about 3% dibasic sodium phosphate with the approximate empirical formula Na8AI2(0H)2(
PO4)4 is a natural mixture of alkaline sodium aluminum phosphate. Suitable citrate-containing solvating agents include, for example, monosodium citrate, disodium citrate, trisodium citrate, and the like. Other solvating agents such as chelating agents, sequestering agents, etc. may also be used. The amount of water is at least about 35% to about 300% based on the amount of rennet casein, and generally constitutes about 30% to about 6% by weight of the composition, depending on the desired consistency.

Water may be added during the premixing and cooking stages of the process of the invention. The water present serves a dual purpose: for solvation of the rennet casein and for consistency control. If too much water is added, the resulting solvated mass becomes too fluid and no longer resembles the shape of cheese. Starter stillate
). Acidulants and salt are generally added for flavoring purposes.

The normal pH of the product obtained after cooking and without acidifying agents is about 7, therefore acidifying agents such as lactic acid are used in flavoring cheese-like products and at the same time improve the pH of the finished product. to a desired pH value of about 5.4 to about 6.5, preferably about 5.5 for processed cheese-like products.
5 to about 5.8. Because of the flavor of both the dry granular rennet casein and the edible oil, the addition of small amounts of flavoring agents such as starter dehydrate, natural cheese flavor, or artificial cheese flavor is desirable.

Starter destalate is a standard commercial product widely used by dairy manufacturers to flavor butter, margarine and cheese, and to enhance the flavor of cultured buttermilk and other dairy products, and It is likewise suitable for use in cheese-like compositions. Tartar destillate is produced by culturing buttermilk starter until it is rich in flavor and aroma, and then distilling its volatile flavor components from it using steam under very precisely controlled conditions. . In products of the present invention using standard commercial single-strength starter destalates as the primary flavoring agent, the desired flavor effect is achieved when the flavoring agent is present in the final composition at a concentration of about 0.3 to about 0.00% of the final composition.
5% by weight, preferably from about 0.35 to about 0.5% by weight. It is obtained when a concentration of % seed amount is reached. Alternatively, the main component or components of the starter destalate may be added in its pure form.

For example, diacetyl (i.e. 2,3-butane-dione) is the main flavor component of starter destalates and can be added alone or with acidifying agents (e.g. lactic acid, citric acid,
Glucono δ-lactone, hydrochloric acid, etc.)
Flavoring agent concentrations can also be from about 10 to about 1500 ppm of the finished product. Other flavorings and/or that may be added
Acidifying agents include acetic acid, butyric acid, propionic acid, etc., i.e. C1-C
8 carboxylic acids, or mixtures thereof. Additionally, artificial flavoring agents and/or spices may be used in amounts to enhance or replace all of the starter destillate components. However, a preferred flavoring agent is a starter destalate which, together with the desired levels of common salt and acidifying agents, provides a pleasant flavor very similar to that of cheese. The process for producing a non-cultured simulated cheese-like product directly from rennet casein according to the practice of the present invention involves adding dry rennet casein, a solvating agent and an amount of water to fat that constitutes a major portion of the total water content of the final product. Alternatively, it includes premixing with or without flavoring agents, but alternatively it includes mixing the final food ingredients in a processing vessel.

This mixture, including a portion of the remaining water, is then stirred to a temperature of at least about 150F to about 300F, preferably from about 87.8F to about 300F. Heat to about 190 to about 205.F (96.1 C) under atmospheric pressure and powder, preferably about 3 beats to about 1 liter, until the rennet casein is solvated and a smooth mass is obtained. between, more preferably about 2 to
Hold at temperature for approximately 4 minutes. Processing operations (PrOcessing) can be carried out in suitable pressurized vessels at temperatures above the boiling point of water. Addition of the remaining water to the mixture is carried out by steam and/or by separately introducing water into the pot before or after the cooking step (COOkingstep) depending on the type of cooking pot used. I can do it. A smooth mass containing solvated rennet casein as the main protein source is obtained, which mass is then shaped into the desired product shape. If the cooking process is carried out directly with steam, the condensate obtained from the steam supplies the water necessary to bring the moisture content of the final product to the desired value. When indirect heating is used, during the cooking operation (COOkingO
Add as much water as possible to the pot during peratiOn). For cheese analogs with relatively high solvated rennet casein content, ie, greater than about 5% by weight of the composition, it is preferred to add dry rennet casein to the hot water sequentially over a period of time.

However, preliminary components of the above-mentioned components are not always necessary.

As already indicated, all or some of the ingredients may be mixed together in a pot if desired. It is important to stir the mixture of ingredients during heating.

Additionally, the intensity of agitation at the processing temperature can be used to control the body of the final cheese analogue produced. Relatively high shear agitation is desirable for plastic bodies, such as processed cheese analogues. On the other hand, less vigorous agitation is usually used for cheese analogs with a relatively flat body, such as blue cheese or Feta cheese. The following examples further illustrate the invention.

Example 1: Production of non-dairy premix (Premix) Dry granular edible rennet casein (approximately 134.95k9
297.5 k9] in a mixer, trisodium phosphate (approx.
oz]), salt (approx. 7.88k9 [approx.
Otenal)NO. 73; approx. 350 m1), water (approx. 1
39.94 kg [approximately 308 bonds 8 ounces]), coconut oil (approximately 98.88 kg [approximately 218 bonds]), lactic acid (approximately 5
．． 67k9 [approximately 12 bonds 8] ounces], approximately 4625m
1), mixed with starter destayrate (approximately 1.56k9 [approximately 7 ounces of 3 bonds], approximately 1544ml).

The premix ingredients were then mixed for about 3 minutes to form a substantially homogeneous blend, which can be used as a premix for the production of cheese-like products. Example 2: Preparation of uncultured simulated processed cheese A portion of a pre-blended non-dairy premix prepared according to the method of Example 1 (approximately 186 kg [approx.
0 bond]) was added in advance to approximately 2.21 kg (approximately 5 bonds) of water in a leaf direct steam processing pot (Rietzdire).
ctsteamcOOker).

A portion of the steam supplied to the pan was supplied before the non-dairy premix was supplied to the pan. After introducing the non-dairy premix into the pot, all of the available steam supply was passed to the pot. This mixture in the pot is backsplattered (Bac
As soon as ksplash begins, the steam supply is reduced to half the initial volumetric rate and the mixture is heated to approximately 90.6°C (approximately 1
Cooked at 95°F.

Therefore, the supply of steam was stopped and supplementary water (approximately 3.40 kg) was added.
[about 7.5 Bond]) was added to the mixture in the pot with stirring, along with enough acidifying agent to bring the pH of the product to about 5.7. The cooked mixture was then routed to finishing equipment suitable for packaging the produced processed cheese analog. Example 3: Production of a simulated American cheese product Dry granular edible rennet casein (approximately 99.79k9
[approx. 220 bonds]), sodium citrate (approx.
k9 [about 18 bonds]), trisodium phosphate (about 2.
72k9 [approximately 6 bonds]), salt (approximately 5.22 kg [approximately 11.5 bonds]) and water (approximately 121.11 kg [approximately 2
67 Bond]) was placed in a mixer and mixed under ambient conditions until a substantially homogeneous formulation was obtained.

A mixture of partially hydrogenated cottonseed oil and partially hydrogenated soybean oil (approximately 72.80 k9
60.5 bond]) with stirring, followed by citric acid (about 4.40 k9 [about 9.7 bond]), and Carotinal NO73 color (about 0.27 k9 [about 0.6 bond]).
), starter day stay rate (approx. 1.13k9 [approx. 2
．． 5 bond]), lactose-free whey (about 0.86k9 [about 1
．． 9 bond]), mustard (approx. 0.86k9 [approx. 1.
9 Bond]) and vitamin/mineral premix (Hoffman La Roche) T
SD72676, about 81f) was mixed into the above prepared formulation and the blending operation continued for about 3 minutes. The resulting mixture was then packaged to a finished cooked weight of approximately 204.12k9 (approximately 450 bonds), milled, and placed in a leaf direct steaming pan.

Then steam is passed through the pot to bring the temperature of the contents of the pot to about 90.
．． The temperature was raised to 6°C (approximately 195°F). The contents were then rotated for about 3 minutes while cooking at about S temperature. The cooked contents of the leaf direct steaming pan were expressed as individual packaged slices and cooled to ambient temperature.

A simulated American cheese product with a pH of about 5.5-5.6 was obtained. Example 4: Edible Cheese Analog Disodium phosphate (approximately 2k9) and sodium chloride (approximately 4k9) were added to and dissolved in water (approximately 26.4k9) in a mixer.

Dry granular edible rennet casein (
30.8k9) with stirring, followed by vegetable oil (approx.
5 kg), flavoring agents and glucono δ-lactone (approximately 3 k
9) was added. The resulting mixture is stirred thoroughly to become substantially homogenized and fed directly to a steaming pot, with a temperature of about 76.7 to about 82.
．． Cooked at 2'C for about 3 minutes. A smooth fluid mass was obtained, which was then packed into containers and rapidly cooled to ambient temperature. The final edible product was cheese-like in appearance and taste, and had a relatively flat, slightly brittle body. Example 5: Production of solvated rennet casein 1 kg of dry granular edible rennet casein is mixed with water and disodium phosphate (DSP) as a solvent solution.
batch and heat the contents to about 190 to about 200'F.
(Test A)
-C).

In tests D-F of Table 1, a portion of the rennet casein was added gradually during heating to maximum temperature. In each example, the boiler contents were agitated with a portable agitator with a variable speed drive. Each batch was held at maximum boiler temperature for approximately 2-3 minutes with stirring and then cooled. All batches received approximately the same amount of agitation. The experimental results are summarized in Table 1 below.

In all cases the resulting mass was completely homogeneous.

When the rennet casein content was increased, the resulting mass became translucent and the fluidity of the mass changed from a semi-solid paste to a hard mass upon cooling. Example 6: Solvation of Rennet Casein at Various Solvating Agent Concentrations Dry granular edible rennet casein was prepared in a manner similar to Example 5 using disodium phosphate as a solvating agent. Solvation was performed using varying amounts of DSP.

The shape of the resulting mass was evaluated in each case in the heated state. The experimental results are summarized in Table ■. In test G, the mass obtained had the appearance of fresh radish.

The presence of some particulate rennet casein was also observed. In Test H, the mass was smooth bodied with some extensibility.

In test 1 the mass was a stretchable body.

In Test J, the mass showed lower viscosity and less extensibility than the Test I mass.

In test K, the mass had a soft, almost processed cheese-like body with very low viscosity (Thin) and very poor stringiness.

In test L, the mass was very plastic and had a processed cheese-like body.

The detailed description and examples are intended to be illustrative and not to be considered limiting.

Claims (1)

Claims: 1. In a substantially homogeneous, aqueous, edible mass of cheese-like consistency, at least about 25% by weight of pre-dried edible rennet casein, water, and about 2 to 30% of the rennet casein. An edible mass as described above, characterized in that it consists of an edible solvating agent in an amount of about 12% by weight. 2. At least about 25% by weight of pre-dried edible rennet casein in an uncultured simulated food product that is a substantially homogeneous mass and generally has the texture, body and flavor characteristics of cheese; about 2
~12% by weight of an edible solvating agent, water, odorless edible fat selected from the group consisting of liquid oils and solid fats, and an amount of suitable excipients sufficient to impart the desired flavor. The above-mentioned non-cultured simulated food is characterized by the following. 3. In an uncultured processed cheese-like simulated food that has substantially the body, texture, and eating properties of processed cheese, the food contains about 25% to about 65% as a major protein source.
wt% pre-dried rennet casein, about 7
~55% by weight melting point of about 10~37.8°C (about 50~37.8°C)
100°F) cooking oil, about 8% of the rennet casein
to about 12% by weight of an edible solubilizer, about 0.3 to about 0.5% by weight of a starter destalate, about 30 to about 60% by weight of water, and about 5.5 to about 5% by weight of a target food. The processed cheese-like simulated food as described above, comprising an acidifying agent in an amount sufficient to provide a pH of . 4. At least about 25% by weight of dry granulated edible rennet casein, water and a solvating agent to produce a substantially homogeneous aqueous edible mass having a cheese-like consistency.
of rennet casein, about 2 to 2 of the rennet casein
A substantially homogeneous mixture is prepared containing about 12% by weight of edible solvating agent and water;
．． and heating the mixture to a temperature of about 150 to about 300 degrees Fahrenheit; and holding the mixture at that temperature with stirring for about 30 seconds to about 10 minutes. . 5. In producing an uncultured food simulant having the texture, body and taste characteristics of cheese by direct conversion of dry granular rennet casein, at least about 25% by weight of dry granular rennet casein is added to the an edible solvating agent in an amount of about 2% to about 12% by weight relative to rennet casein, an edible lipid selected from the group consisting of liquid oils and solid fats, in an amount sufficient to impart the desired flavor and pH to the product; flavoring agents and acidifying agents, stirring, heating the resulting mixture to a temperature of about 150 to about 300 degrees Fahrenheit, and stirring the mixture; The above-mentioned method of production is characterized in that the temperature is maintained for a period sufficient to solvate the rennet casein present. 6. In producing a non-cultured processed cheese-like simulated food by direct conversion of dried granular rennet casein,
About 25% to about 65% by weight of dry granular rennet casein is added to about 7% by weight of dry granulated rennet casein selected from the group consisting of coconut oil, corn oil, palm oil, soybean oil, cottonseed oil, safflower oil and mixtures thereof.
- About 55% by weight of odorless edible hydrogenated vegetable oil, disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, phosphorus corresponding to about 2 to about 12% by weight of the rennet casein. Tetrasodium phosphate, sodium aluminum phosphate, dicalcium phosphate, dipotassium phosphate, monosodium diphosphate, trisodium phosphate, tetrasodium diphosphate and monosodium citrate, disodium citrate and trisodium citrate, and the like an edible solvating agent selected from the group consisting of a mixture of about 30 to about 60% by weight water;
starter destalate, a flavoring agent selected from the group consisting of C_1 to C_8 carboxylic acids and mixtures thereof, and an acidifying agent sufficient to provide a product with a pH of about 5.5 to about 5.8. and stir to reduce the resulting mixture to approx.
heating the heated mixture to about 190 to about 205 degrees Fahrenheit and holding the heated mixture at the temperature for about 0.5 to about 10 minutes while stirring the heated mixture; The above manufacturing method, characterized in that it produces a processed cheese-like product.