CA1165617A - Preparation of simulated cheese - Google Patents
Preparation of simulated cheeseInfo
- Publication number
- CA1165617A CA1165617A CA000384171A CA384171A CA1165617A CA 1165617 A CA1165617 A CA 1165617A CA 000384171 A CA000384171 A CA 000384171A CA 384171 A CA384171 A CA 384171A CA 1165617 A CA1165617 A CA 1165617A
- Authority
- CA
- Canada
- Prior art keywords
- product
- cheese
- water
- rennet casein
- casein
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
PREPARATION OF SIMULATED CHEESE
Abstract of the Disclosure:
A cheese like food product closely resembling a bland flavored cheese is prepared with the major or substantially sole protein source bein? dry rennet casein. A fat constituent, water and minor amounts of sodium citrate and lactic acid are commingled in a mixing zone and thereafter the dry rennet casein is added while the mixture is a?itate until fully hydrated and the fat emulsified. Thereafter the emulsion is heated, minor ingredients added, and the product is cooled and packaged.
Abstract of the Disclosure:
A cheese like food product closely resembling a bland flavored cheese is prepared with the major or substantially sole protein source bein? dry rennet casein. A fat constituent, water and minor amounts of sodium citrate and lactic acid are commingled in a mixing zone and thereafter the dry rennet casein is added while the mixture is a?itate until fully hydrated and the fat emulsified. Thereafter the emulsion is heated, minor ingredients added, and the product is cooled and packaged.
Description
~ ~ ~ s ~
ecification:
The present invention relates to a novel ~ood product and process of manu~acture thereof; and more specifically rela~es to a simulated cheese resem~ling mozzarella cheese ha~ing dry rennet casein as its principle protein ingredient J and a process for commingling the ingredients and hydrating the dr.y rennet casein.
Back~ nd of the In~ention Cheese has traditionally and historically been manufactured from the milk o~ cows, goats J sheep and other animals. Because of dietary problems and also the cost of natural milk.there have been many substitute products developed which resemble:cheese and are known as cheese analogs, imitation cheese, filled cheese and simulated cheese, and which use non-milk ingredients and/or certain milk derivatlve or milk by-products. (Imitation cheese utilizing at derived from a non-dairy source is sometimes referred to as a "filled cheese".) Such products have b~en developed using vegetable or animal fats.substituted for milk fats, and/or vegetable or animal protein substituted for milk protein. Qften the substituted ingredients have characteristic flavors that are imparted -to khe simulated product and which are not typical of the cheese being simulated. .In some instances those characteristic flavors ha~e been overcome by the addition of certain ingredients such as salt and artificial flavorings including strong cheese flavor material.
However, where the cheese to be si~lulated normally has a bland or mild flavor, such as mozzarella cheese, it has not been effective to mas~ the characteris~ic flavors of substitute ingredients. For example, there have been a number of simulated cheeses which utilize either acid casein or a caseinate as all or a major part of the protein sourceO U.S. patent No. 4,016,298 to Kasik, et al. teaches the production of a "cheese extender" from neutralized acid casein (about 25 percent of the ingredients) & 1 7 first mixed with a vegetable fat and then water and other ingre-dients including salt, lactic acid and lipolyzed uils to resemble mozzarella cheese. Also, U.S. patent'~o. 4,110,484 to Rule, et al. teaches the production of an imitation cheese from dry caseinates (about 25.5% of the ingredients) mixed with vegetable oil and water, an acidulant (such as lactic acid) and flavorings to resemble mozzarella cheese. It is notable that Rule, e-t al.
suggest the prior i.mitation cheeses have included about 15-33%
- protein ingredients (caseinates).
While these examples o~ prior art result in nutritious products it is 'believed that their resemblance to mozzarella cheese is mainly in the physical consistency of the product rather than flavor which is noticeably affected by the typical characteristics of acid cas~in (dependant on the acid used) and caseinates (a gluey-casein flavor) and not completely overcome by the added flavor ingredients. Indeed, the favor ingredients themselves are not typical of the traditiona'l and desira'ble bland flavor found in good mozzarella cheese.
Also, the acid casein and caseLnate in;~redient~ impart other physical characteristics that are ~oreign to mozzarella cheese and which may be undesirable where the product is employed with other foods. For instance, mozzarella cheese is oten used as a topping t~at melts smoothly while retaining i~s natural light color w~en making pizza. However, imitation cheese employing caseinates are found to have a tendency to puff and brown when cooked on a pizza crust.
Moreover, the mechanical handling of caseinates poses some problems as they tend to be very light and dusty (being less dense than milk powder). Yet, both caseinates and acid casein are relatively soluble in water when mixed in appropriate equip-ment ancl, thereore, are easy to hydrate and mix with the other ingredients required to make a simulated cheese.
Prior to the present invention dry rennet casein was not regarded as a suitable protein source for simulated cheese
ecification:
The present invention relates to a novel ~ood product and process of manu~acture thereof; and more specifically rela~es to a simulated cheese resem~ling mozzarella cheese ha~ing dry rennet casein as its principle protein ingredient J and a process for commingling the ingredients and hydrating the dr.y rennet casein.
Back~ nd of the In~ention Cheese has traditionally and historically been manufactured from the milk o~ cows, goats J sheep and other animals. Because of dietary problems and also the cost of natural milk.there have been many substitute products developed which resemble:cheese and are known as cheese analogs, imitation cheese, filled cheese and simulated cheese, and which use non-milk ingredients and/or certain milk derivatlve or milk by-products. (Imitation cheese utilizing at derived from a non-dairy source is sometimes referred to as a "filled cheese".) Such products have b~en developed using vegetable or animal fats.substituted for milk fats, and/or vegetable or animal protein substituted for milk protein. Qften the substituted ingredients have characteristic flavors that are imparted -to khe simulated product and which are not typical of the cheese being simulated. .In some instances those characteristic flavors ha~e been overcome by the addition of certain ingredients such as salt and artificial flavorings including strong cheese flavor material.
However, where the cheese to be si~lulated normally has a bland or mild flavor, such as mozzarella cheese, it has not been effective to mas~ the characteris~ic flavors of substitute ingredients. For example, there have been a number of simulated cheeses which utilize either acid casein or a caseinate as all or a major part of the protein sourceO U.S. patent No. 4,016,298 to Kasik, et al. teaches the production of a "cheese extender" from neutralized acid casein (about 25 percent of the ingredients) & 1 7 first mixed with a vegetable fat and then water and other ingre-dients including salt, lactic acid and lipolyzed uils to resemble mozzarella cheese. Also, U.S. patent'~o. 4,110,484 to Rule, et al. teaches the production of an imitation cheese from dry caseinates (about 25.5% of the ingredients) mixed with vegetable oil and water, an acidulant (such as lactic acid) and flavorings to resemble mozzarella cheese. It is notable that Rule, e-t al.
suggest the prior i.mitation cheeses have included about 15-33%
- protein ingredients (caseinates).
While these examples o~ prior art result in nutritious products it is 'believed that their resemblance to mozzarella cheese is mainly in the physical consistency of the product rather than flavor which is noticeably affected by the typical characteristics of acid cas~in (dependant on the acid used) and caseinates (a gluey-casein flavor) and not completely overcome by the added flavor ingredients. Indeed, the favor ingredients themselves are not typical of the traditiona'l and desira'ble bland flavor found in good mozzarella cheese.
Also, the acid casein and caseLnate in;~redient~ impart other physical characteristics that are ~oreign to mozzarella cheese and which may be undesirable where the product is employed with other foods. For instance, mozzarella cheese is oten used as a topping t~at melts smoothly while retaining i~s natural light color w~en making pizza. However, imitation cheese employing caseinates are found to have a tendency to puff and brown when cooked on a pizza crust.
Moreover, the mechanical handling of caseinates poses some problems as they tend to be very light and dusty (being less dense than milk powder). Yet, both caseinates and acid casein are relatively soluble in water when mixed in appropriate equip-ment ancl, thereore, are easy to hydrate and mix with the other ingredients required to make a simulated cheese.
Prior to the present invention dry rennet casein was not regarded as a suitable protein source for simulated cheese
- 2 -
3 ~ f l 1, I'~
because of an extreme difficulty in hydrating the material.Indeed, as disclosed in U S. patent No 4,096 7 586 to Badertscher, et al. the preparation of no more than a 10% solution of rennet casein iIl water requires hydration for;ten minutes and adjustment of pX with addition of a citrate and phosphate solu~ilizing agent. However, as noted before, imitation cheese requires protein well in excess of that amount. Yet the known bland flavor and low~cost of rennet casein would ma~e it an ingredient of choice for simulated cheese. NevertheIess, prior to the present invention it has not been known to so employ rennet casein as a major protein source in such a food product. See also Roeper J. "High-Calcium Phosphate Casein Products For Use In Food Systems", New Zealand Journal of ~air~ Science~and ~echnology, 1~76.
Accordingly, it is an object of the present invention to provide an improved simulated cheese, and a process for the manufacture thereof, wherein dry rennet casein is the principle protein ingredient.
It is another ob~ject of this invention to provide an improved simulated cheese, and a process for the manufacture thereof, wherein dry rennet casein is a source of protein in excess of 10% of the weight of the ingredients of said product.
It is yet another object of this invention to provide an i.mproved simulated mozzarella cheesel and a process for the manufacture thereof, wherein dry rennet casein constitutes the sole source of protein.
It is still another object of this in~ention to provide an improved simulated mozzareIla cheese and a process or the manufacture thereof, wherein dry rennet casein is incorporated as the protein source in excess of 2Q% of the i.ngredients thereof.
A further object of the present invention i5 to provide an improved process for the manufacture o~ simulated cheese wherein dry rennet casein in excess of lOC/o of the cheese ingredients is hydrated in water and mixed with a fat and other ingredients.
It is a still further object o~ t~is lnvention to provide a method for hydrating relatively greater amounts of dry rennet casein in excess of 10% o the weight of the water in which it is mixed.
In general, the present invention is an im~roved simulated cheese.having in excess of about 15% protein ingredient and in the range of about 15-33% of the.weight of the cheese pro*uct, wherein dry rennet casein is the'principle.protein source in excess of lOC/o of the product weight, preferably more than 15% and most desirably about. 22~/o of t~e.product wei~ht. The remainder of the product is made up of a~suitable oil or fat amounting to about 12-35% of the product by weight, water~amounting to about 40-50% preferably.45-49% by weight, and minor amounts o~ sodium citrate, lactic acid and other food additive:materials..including salt. The improved product is achieved.by a novel process for hydrating relatively la~ge amounts of dry.rennet casein and mixing with the other ingredients wherein minor amounts.of sodium citrate and lactic acid are first dissolved in t'he waker, the rennet casein is then added in the presence o~ the oil or :Eat ingredient and the mixture is agitated for several mi.nutes whi'le heated. The remaLning :Lngredients are then added and mixed while further heating the product; and the warm mixtu~e.is packaged and cooled.
Further objects and advantages of the invention will become clear from a reading of the following detailed description o the invention.
Incorporation of.dry rennet casein as the major and preferably sole protein ingredient in simulated cheese is highly advantageous because of.the very bland flavor characteristic of that material. Thus, nearly any type of cheese may be simulated because the other principle ingredients, water and fa~, may readily be obtained with very little if any flavor, and the desired product flavor and cost may be constructed from re'latively 6 :1 7 smaller amounts of flavor contributing materials rather than relatively larger amounts of flavor materials c~osen to suppress .`. or mask the protein ingredient.
Simulated cheese of pH 5.1-6.0 and having the following composition ranges may be produced:
Salt 0 to 2.5%
Moisture 40 to 60%
Fat 15 to 40%
Protein 15 to 33%
The protein range of the foregoing product will include at least 10~/~ to 33~/O from remlet casein.and.the remainder not exceeding 15% may be from other sources, such as calcium caseinate, and sodium caseinate, and combinations:thereof, potas.sium caseinate, magnesium caseinate,.lactic acid casein, and hydrochloric acid casein. The fat component may be chosen from a variety of animal and vegetable sources, and combinations thereof which are bland in flavor and have a Wiley melting poi~t.of up to 135. The melting point characteristic of the fat chosen will.affect the relative softness or firmness of the resulting cheese. It :Ls preferred that the fat be lar$ely a hydrogenated vege-table ~at having a Wiley meltin~ point o 118-122, althou~h up to about 10%
of the fat may be from other sources including butter fat which is sometimes desirable to impart flavor, texture, mouth feel and melt control.
Additional minor amounts of calcium.sequestering agents, preferably about 1.75% (ranging from 1.0-3%) hydrous sodium citrate and about .26% (ranging from 0,0-0.5%) anhydrous citric acid are used in the manufacturing procedure:and will be present in the final product. Also, about 1.05% (ranging from 0.75~1.5%) lactic acid is utilized to maintain pH 5.4-5.7. Other acidulents as acetic acid, phosphoric acid, etc., and com~inations of acids may be used for that purpose. Additional ingredients in minor amounts, largely for taste.and preservative properties, may be incorporated including lipolized cream, sorbic acid and, if ~ 5~1~
desired, other commercially available arti~icial flavor vitamin and mineral ~ortifiers.
Unlike the production of natural cheese, -the manufacture of a simulated cheese need not involve the loss o~ liquids. That is, there need not be an expression of whey or other liquid during ormation of a curd. And there need not be any significant time consuming ripening of the product. Instead, in the manuacture of simulated cheese in accordance with the present invention, substantially all of the ingredients including wa~er introduced during the manufacturing process wil.l be retained in the final product; and the product is immediately ready for consumption after coolin8-The manufacturing process is essentially one of mixingand cooking to produce a stable emulsion of the ingredients. The formation of a water and oil or fat emulsion aided by food emulsifiers has not been a problem. However, it has been necessary to first solubilize the protein ingredient in the liquid phase be~ore forming the emulsion. Thus, heretoore the protein ingre-dient has been limited to those known to be highly solu~le or easily dispersed and suspended in water~ ~ry relmet casein has not heretoEore met that requirement. Moreover, i~ has been found that the nature of the emulsion, possibly the degree to which the casein is broken up and distributed, has a bearing on the texture and body of the final product.
It has now been discovered that relatively great amounts of dry rennet casein, in excess of 10% of the water phase, may be hydrated and well dispersed by agitatin~ the mixture in the presense of a minor amount of a calcium sequestering agent.
Sodium citrate is a sequestering agent of choice and is of additional advantage as it remains present to later act as an emulsifying agent. Hydration and dispersion of the dry rennet casein is further enhanced by the addition of a small amount of citric acid which has been ~o~nd, in combination with sodium citrate9 to serve as a stronger sequestering agent than sodium citrate alone.
3~
~iowever, the amount of citric acid ls cr~klcal ~o the ~e~ture of the final simulated cheese product in that it'has also been found that increased amo~lts of citric acid will reduce or eliminate the chewy texture that is desired when simulating mozzarell~
cheese. As previously indicated the amount of sodium citrate should range rom 1.0-3.0% and citric acid may range rom 0.0-0.5% of the product mix.
Accordingly, the preferred procedure is to first introduce a portion of the water into a mixing zone and dissolve therein about 1.75% of sodium citrate (by weight ~ased on the total product 'batch) along with about .26% an'hydrous citric acid (if desired). The precise amounts of sodium citrate and citric acid will largely depend on the texture desired in the end product and should be established in trial batches. Also, absut 1.05% lactic acid (88%) is added as an acidulent to obtain a p~l of about 5.5-5.7 which will hinder bacteria growth (without the addition of lactic acid the product would have a pH of about 6.5 which would be conducive to bacteria growth).
More water is added and the dry rennet casein is added while moderately agitating the mixture and blending is continued or about five minutes or until. the casein is completely 'hydrated and dispersed. The amount o water may be the balarlce of total requirements or it may be somewhat less lf the produck is to be subsequently heated by direct steam injection.
The hydrated rennet casein-water mixture is then cooked, preferably by direct steam -injection to 165-170~.
Pre~erably the precedin~ steps are conducted in the presence of most of the selected fat or oil ingredient. That is prior to the in~roduction o dry rennet casein the fat or oil, with the possible exception o a small amount o butterfat materials, is placed in the mixing zone whereby during agitation of the mixture and hydration of the casein an initial emulsion is formed aided by the emulsifying properties o the sodium citrate and the casein itself.
After the initial emulsion is raised to 165-170F. the remaining ingredients, i~ any, such as sorbic acid, lipolized cream, color, flavor vitamin and mineral supplements, but excluding 136~B17 salt, are added and the mixture reheated to 165-170~F. during further agitation.
Salt (sodium chloride) in an amount o~ about 1% to 2% is blended into the emulsion last after reheating the mixture.
The sequence of this step may be related to ~he mixing and cooking equipment employed and is significant to the ease with which the product may be mixed during cooking. It has been found that if salt is added earlier while using a Damrow cooker (according to the following example) the product becomes very heavy and difficult to mix during cooking.
(Damrow is believed to be the trade name and trademark of the Damrow Co., division o~ DEC International, Inc., 196 Western Avenue, Fondulac, Wisconsin 54935O~
The completed product is then formed in package shape while plastic, and cooled to an internal temperature of about 45~F. in less than 24 hours and pre~erably as rapidly as possible.
A speci~ic example of thls preferred production of a simulated mozzarella cheese is as follow.s:
A Damrow horizontal cooker ~570 lb. capacity), was prepared for operation and the ~ollowing qwantities of ingredients assembled:
Ingredient Weight - lbs. % B~__ei~ht Rennet Casein 120.00 22.27 - (New Zealand 30 mesh) Water 215.75 37.86 Sodium Citrate, Hydrous lOoO0 1O75 Citric Acidl Anhydxous 1.50 .26 Lactic Acid (~8%) 6000 1~05 ~0 Hydrogenated Vegetable Fat 1~0.00 24.56 (Swi~t Vream brand partially hydrogenated so-ybean and cottonseed oil - SWIFT and VREAM
were the trade name and trade mark o~ Swift & ~ompany, 115 W.
Jackson Boulevard, Chicago, Illinois 60604) Plastic Cream 80V/o Butterfat17.00 ~ 9 (standardized product) Lipolized Cream 5.50 .98 (Miles L 22 brand - believed to be the trade name and trade mark of Miles Laboratories, Inc.j Biotechnology Group, Elkhart, Indiana 4651~) Sorbic Acid 1.00 .18 Salt 8.00 1.40 ~rtificial Flavors .80 .14 Vitamin-Mineral Fortifier .41 .07 (Hoffman-LaRoche, Inc.
3~0 Kingsland Street 9 Nutley, New Jersey 07110) In addition to the foregoing materials 37-lbs. (6.5%) of water in the ~orm of steam condensate (added to the batch by direct steam injection heating~ is allowed for in calculating the total batch.
The vegetable fat is in a plastic form and is first added to the Damrow coo~er and the auger run at moderate speed to seal the cooker discharge with -the at This has been found helpful in preventing the formation ot casein clumps at the discharge end of the cooker where auger agi.-tation is poor.
About 12V/o (25 lb.) of the water is introduced into the cooker and all of the sodium citrate, citric acid and lactic acid is added and dissolved therein. The balance o~ the liquid water is then added. The auger is operated a-t moderate speed and all of the dry rennet casein is slowly added and blended for about 5 minutes to full hydration. Steam is injected while auger continues to run and until the mix reaches 165-170F. Thereafter, the steam is turned o~ and the sorbic acid, plastic creams, lipolized cream, color, flavor and vitamin-mineral material.s are added while the mass is agitated, and the mix~ure is reheated to 165-170F. by _ . 7 steam injection.
ThP salt is then blended into the mix. The warnt product has a heavy bread dough like tex~ure and a rich cream color1 There are no signs of ~ree oil, yet the product will release from ~he equipment easily.
The warm product is divided into blocks welghing about ; 5, 20 and 40 pounds and cooled to 45F. within 24 hours.
Obviously many modifications and variations of the invention as hereinbefore set forth may be made without depar~ing from the spirit and scope thereof, and, therefore, only such limitations should be imposed as are indicated in the appended claims~
because of an extreme difficulty in hydrating the material.Indeed, as disclosed in U S. patent No 4,096 7 586 to Badertscher, et al. the preparation of no more than a 10% solution of rennet casein iIl water requires hydration for;ten minutes and adjustment of pX with addition of a citrate and phosphate solu~ilizing agent. However, as noted before, imitation cheese requires protein well in excess of that amount. Yet the known bland flavor and low~cost of rennet casein would ma~e it an ingredient of choice for simulated cheese. NevertheIess, prior to the present invention it has not been known to so employ rennet casein as a major protein source in such a food product. See also Roeper J. "High-Calcium Phosphate Casein Products For Use In Food Systems", New Zealand Journal of ~air~ Science~and ~echnology, 1~76.
Accordingly, it is an object of the present invention to provide an improved simulated cheese, and a process for the manufacture thereof, wherein dry rennet casein is the principle protein ingredient.
It is another ob~ject of this invention to provide an improved simulated cheese, and a process for the manufacture thereof, wherein dry rennet casein is a source of protein in excess of 10% of the weight of the ingredients of said product.
It is yet another object of this invention to provide an i.mproved simulated mozzarella cheesel and a process for the manufacture thereof, wherein dry rennet casein constitutes the sole source of protein.
It is still another object of this in~ention to provide an improved simulated mozzareIla cheese and a process or the manufacture thereof, wherein dry rennet casein is incorporated as the protein source in excess of 2Q% of the i.ngredients thereof.
A further object of the present invention i5 to provide an improved process for the manufacture o~ simulated cheese wherein dry rennet casein in excess of lOC/o of the cheese ingredients is hydrated in water and mixed with a fat and other ingredients.
It is a still further object o~ t~is lnvention to provide a method for hydrating relatively greater amounts of dry rennet casein in excess of 10% o the weight of the water in which it is mixed.
In general, the present invention is an im~roved simulated cheese.having in excess of about 15% protein ingredient and in the range of about 15-33% of the.weight of the cheese pro*uct, wherein dry rennet casein is the'principle.protein source in excess of lOC/o of the product weight, preferably more than 15% and most desirably about. 22~/o of t~e.product wei~ht. The remainder of the product is made up of a~suitable oil or fat amounting to about 12-35% of the product by weight, water~amounting to about 40-50% preferably.45-49% by weight, and minor amounts o~ sodium citrate, lactic acid and other food additive:materials..including salt. The improved product is achieved.by a novel process for hydrating relatively la~ge amounts of dry.rennet casein and mixing with the other ingredients wherein minor amounts.of sodium citrate and lactic acid are first dissolved in t'he waker, the rennet casein is then added in the presence o~ the oil or :Eat ingredient and the mixture is agitated for several mi.nutes whi'le heated. The remaLning :Lngredients are then added and mixed while further heating the product; and the warm mixtu~e.is packaged and cooled.
Further objects and advantages of the invention will become clear from a reading of the following detailed description o the invention.
Incorporation of.dry rennet casein as the major and preferably sole protein ingredient in simulated cheese is highly advantageous because of.the very bland flavor characteristic of that material. Thus, nearly any type of cheese may be simulated because the other principle ingredients, water and fa~, may readily be obtained with very little if any flavor, and the desired product flavor and cost may be constructed from re'latively 6 :1 7 smaller amounts of flavor contributing materials rather than relatively larger amounts of flavor materials c~osen to suppress .`. or mask the protein ingredient.
Simulated cheese of pH 5.1-6.0 and having the following composition ranges may be produced:
Salt 0 to 2.5%
Moisture 40 to 60%
Fat 15 to 40%
Protein 15 to 33%
The protein range of the foregoing product will include at least 10~/~ to 33~/O from remlet casein.and.the remainder not exceeding 15% may be from other sources, such as calcium caseinate, and sodium caseinate, and combinations:thereof, potas.sium caseinate, magnesium caseinate,.lactic acid casein, and hydrochloric acid casein. The fat component may be chosen from a variety of animal and vegetable sources, and combinations thereof which are bland in flavor and have a Wiley melting poi~t.of up to 135. The melting point characteristic of the fat chosen will.affect the relative softness or firmness of the resulting cheese. It :Ls preferred that the fat be lar$ely a hydrogenated vege-table ~at having a Wiley meltin~ point o 118-122, althou~h up to about 10%
of the fat may be from other sources including butter fat which is sometimes desirable to impart flavor, texture, mouth feel and melt control.
Additional minor amounts of calcium.sequestering agents, preferably about 1.75% (ranging from 1.0-3%) hydrous sodium citrate and about .26% (ranging from 0,0-0.5%) anhydrous citric acid are used in the manufacturing procedure:and will be present in the final product. Also, about 1.05% (ranging from 0.75~1.5%) lactic acid is utilized to maintain pH 5.4-5.7. Other acidulents as acetic acid, phosphoric acid, etc., and com~inations of acids may be used for that purpose. Additional ingredients in minor amounts, largely for taste.and preservative properties, may be incorporated including lipolized cream, sorbic acid and, if ~ 5~1~
desired, other commercially available arti~icial flavor vitamin and mineral ~ortifiers.
Unlike the production of natural cheese, -the manufacture of a simulated cheese need not involve the loss o~ liquids. That is, there need not be an expression of whey or other liquid during ormation of a curd. And there need not be any significant time consuming ripening of the product. Instead, in the manuacture of simulated cheese in accordance with the present invention, substantially all of the ingredients including wa~er introduced during the manufacturing process wil.l be retained in the final product; and the product is immediately ready for consumption after coolin8-The manufacturing process is essentially one of mixingand cooking to produce a stable emulsion of the ingredients. The formation of a water and oil or fat emulsion aided by food emulsifiers has not been a problem. However, it has been necessary to first solubilize the protein ingredient in the liquid phase be~ore forming the emulsion. Thus, heretoore the protein ingre-dient has been limited to those known to be highly solu~le or easily dispersed and suspended in water~ ~ry relmet casein has not heretoEore met that requirement. Moreover, i~ has been found that the nature of the emulsion, possibly the degree to which the casein is broken up and distributed, has a bearing on the texture and body of the final product.
It has now been discovered that relatively great amounts of dry rennet casein, in excess of 10% of the water phase, may be hydrated and well dispersed by agitatin~ the mixture in the presense of a minor amount of a calcium sequestering agent.
Sodium citrate is a sequestering agent of choice and is of additional advantage as it remains present to later act as an emulsifying agent. Hydration and dispersion of the dry rennet casein is further enhanced by the addition of a small amount of citric acid which has been ~o~nd, in combination with sodium citrate9 to serve as a stronger sequestering agent than sodium citrate alone.
3~
~iowever, the amount of citric acid ls cr~klcal ~o the ~e~ture of the final simulated cheese product in that it'has also been found that increased amo~lts of citric acid will reduce or eliminate the chewy texture that is desired when simulating mozzarell~
cheese. As previously indicated the amount of sodium citrate should range rom 1.0-3.0% and citric acid may range rom 0.0-0.5% of the product mix.
Accordingly, the preferred procedure is to first introduce a portion of the water into a mixing zone and dissolve therein about 1.75% of sodium citrate (by weight ~ased on the total product 'batch) along with about .26% an'hydrous citric acid (if desired). The precise amounts of sodium citrate and citric acid will largely depend on the texture desired in the end product and should be established in trial batches. Also, absut 1.05% lactic acid (88%) is added as an acidulent to obtain a p~l of about 5.5-5.7 which will hinder bacteria growth (without the addition of lactic acid the product would have a pH of about 6.5 which would be conducive to bacteria growth).
More water is added and the dry rennet casein is added while moderately agitating the mixture and blending is continued or about five minutes or until. the casein is completely 'hydrated and dispersed. The amount o water may be the balarlce of total requirements or it may be somewhat less lf the produck is to be subsequently heated by direct steam injection.
The hydrated rennet casein-water mixture is then cooked, preferably by direct steam -injection to 165-170~.
Pre~erably the precedin~ steps are conducted in the presence of most of the selected fat or oil ingredient. That is prior to the in~roduction o dry rennet casein the fat or oil, with the possible exception o a small amount o butterfat materials, is placed in the mixing zone whereby during agitation of the mixture and hydration of the casein an initial emulsion is formed aided by the emulsifying properties o the sodium citrate and the casein itself.
After the initial emulsion is raised to 165-170F. the remaining ingredients, i~ any, such as sorbic acid, lipolized cream, color, flavor vitamin and mineral supplements, but excluding 136~B17 salt, are added and the mixture reheated to 165-170~F. during further agitation.
Salt (sodium chloride) in an amount o~ about 1% to 2% is blended into the emulsion last after reheating the mixture.
The sequence of this step may be related to ~he mixing and cooking equipment employed and is significant to the ease with which the product may be mixed during cooking. It has been found that if salt is added earlier while using a Damrow cooker (according to the following example) the product becomes very heavy and difficult to mix during cooking.
(Damrow is believed to be the trade name and trademark of the Damrow Co., division o~ DEC International, Inc., 196 Western Avenue, Fondulac, Wisconsin 54935O~
The completed product is then formed in package shape while plastic, and cooled to an internal temperature of about 45~F. in less than 24 hours and pre~erably as rapidly as possible.
A speci~ic example of thls preferred production of a simulated mozzarella cheese is as follow.s:
A Damrow horizontal cooker ~570 lb. capacity), was prepared for operation and the ~ollowing qwantities of ingredients assembled:
Ingredient Weight - lbs. % B~__ei~ht Rennet Casein 120.00 22.27 - (New Zealand 30 mesh) Water 215.75 37.86 Sodium Citrate, Hydrous lOoO0 1O75 Citric Acidl Anhydxous 1.50 .26 Lactic Acid (~8%) 6000 1~05 ~0 Hydrogenated Vegetable Fat 1~0.00 24.56 (Swi~t Vream brand partially hydrogenated so-ybean and cottonseed oil - SWIFT and VREAM
were the trade name and trade mark o~ Swift & ~ompany, 115 W.
Jackson Boulevard, Chicago, Illinois 60604) Plastic Cream 80V/o Butterfat17.00 ~ 9 (standardized product) Lipolized Cream 5.50 .98 (Miles L 22 brand - believed to be the trade name and trade mark of Miles Laboratories, Inc.j Biotechnology Group, Elkhart, Indiana 4651~) Sorbic Acid 1.00 .18 Salt 8.00 1.40 ~rtificial Flavors .80 .14 Vitamin-Mineral Fortifier .41 .07 (Hoffman-LaRoche, Inc.
3~0 Kingsland Street 9 Nutley, New Jersey 07110) In addition to the foregoing materials 37-lbs. (6.5%) of water in the ~orm of steam condensate (added to the batch by direct steam injection heating~ is allowed for in calculating the total batch.
The vegetable fat is in a plastic form and is first added to the Damrow coo~er and the auger run at moderate speed to seal the cooker discharge with -the at This has been found helpful in preventing the formation ot casein clumps at the discharge end of the cooker where auger agi.-tation is poor.
About 12V/o (25 lb.) of the water is introduced into the cooker and all of the sodium citrate, citric acid and lactic acid is added and dissolved therein. The balance o~ the liquid water is then added. The auger is operated a-t moderate speed and all of the dry rennet casein is slowly added and blended for about 5 minutes to full hydration. Steam is injected while auger continues to run and until the mix reaches 165-170F. Thereafter, the steam is turned o~ and the sorbic acid, plastic creams, lipolized cream, color, flavor and vitamin-mineral material.s are added while the mass is agitated, and the mix~ure is reheated to 165-170F. by _ . 7 steam injection.
ThP salt is then blended into the mix. The warnt product has a heavy bread dough like tex~ure and a rich cream color1 There are no signs of ~ree oil, yet the product will release from ~he equipment easily.
The warm product is divided into blocks welghing about ; 5, 20 and 40 pounds and cooled to 45F. within 24 hours.
Obviously many modifications and variations of the invention as hereinbefore set forth may be made without depar~ing from the spirit and scope thereof, and, therefore, only such limitations should be imposed as are indicated in the appended claims~
Claims (10)
1. An improved simulated cheese composition of an edible fat, water and a protein source wherein the improvement comprises: a dry rennet casein an amount of about 15-22% of the weight of said composition as the principle protein source and minor amounts of at least one calcium sequestering agent.
2. The composition of claim 1 wherein the said dry rennet casein is the only source of protein.
3. The composition of claim 1 wherein the calcium sequestering agent is sodium citrate.
4. An improved process for the manufacture of a simulated cheese product of the type containing proten, fat and water said process comprising: hydrating dry rennet casein in an amount in excess of 10% of the product weight by agitating same in water in the presence of a calcium sequestering agent without adding heat; emulsifying the water and hydrated casein with a fat; heating the emulsion; adding salt to the product; and cooling the product.
5. The process of claim 4 wherein the dry rennet casein is in excess of 15% of the product weight.
6. The process of claim 4 wherein the dry rennet casein is the only protein source in the product.
7. The process of claim 4 wherein the calcium seques-tering agent is sodium citrate.
8. The process of claim 4 wherein the fat is present during the hydration of dry rennet casein in water.
9. The process of claim 7 wherein the calcium seques-tering agent is sodium citrate in an amount of from 1.0-3.0% of the product mix, and wherein the sodium citrate and an amount of lactic acid to result in a product of pH 5.5-5.7 are added to a major portion of the water prior to the introduction of the dry rennet casein.
10. The improved simulated cheese product produced in accordance with the method of claim 9.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US18301380A | 1980-09-02 | 1980-09-02 | |
| US183,013 | 1980-09-02 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1165617A true CA1165617A (en) | 1984-04-17 |
Family
ID=22671051
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000384171A Expired CA1165617A (en) | 1980-09-02 | 1981-08-19 | Preparation of simulated cheese |
Country Status (3)
| Country | Link |
|---|---|
| CA (1) | CA1165617A (en) |
| FR (1) | FR2489099A1 (en) |
| GB (1) | GB2082890B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| USRE35728E (en) * | 1977-02-28 | 1998-02-10 | Schreiber Foods, Inc. | Non-cultured simulated cheese containing rennet casein |
| FR2610794B1 (en) * | 1987-02-13 | 1989-06-23 | Bel Fromageries | PROCESS FOR MANUFACTURING ORIGINALLY TEXTURED CHEESE PROCESSED AND PROCESSED CHEESE OBTAINED BY THIS PROCESS |
| US5244687A (en) * | 1992-04-28 | 1993-09-14 | Kraft General Foods, Inc. | Product and process of producing a no-fat cheese analog containing rennet casein |
| ES2249191B1 (en) * | 2005-08-09 | 2006-12-16 | Jose Maria Espallargas Hernandez | PROCESS OF ELABORATION OF A PREPARED MILKABLE MILK WITH PORTIONS OF FOOD OF VEGETABLE AND / OR ANIMAL ORIGIN AND THE PRODUCT SO OBTAINED. |
| FR3043889B1 (en) * | 2015-11-20 | 2020-06-05 | Savencia Sa | FLAVORED AROMATIC FOOD PRODUCT |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IE46208B1 (en) * | 1977-02-28 | 1983-03-23 | Schreiber Cheese Co L D | Simulated cheese products |
| CA1099585A (en) * | 1977-08-12 | 1981-04-21 | Jerome A. Moore | Cheese substitute containing clotted milk protein |
-
1981
- 1981-08-13 GB GB8124806A patent/GB2082890B/en not_active Expired
- 1981-08-19 CA CA000384171A patent/CA1165617A/en not_active Expired
- 1981-09-02 FR FR8116720A patent/FR2489099A1/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| FR2489099A1 (en) | 1982-03-05 |
| GB2082890A (en) | 1982-03-17 |
| GB2082890B (en) | 1984-09-05 |
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