EP3595456A1 - Procédé de fabrication d'un fil de fromage - Google Patents
Procédé de fabrication d'un fil de fromageInfo
- Publication number
- EP3595456A1 EP3595456A1 EP18709368.7A EP18709368A EP3595456A1 EP 3595456 A1 EP3595456 A1 EP 3595456A1 EP 18709368 A EP18709368 A EP 18709368A EP 3595456 A1 EP3595456 A1 EP 3595456A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- cheese
- base
- equal
- paste
- yarn
- 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.)
- Pending
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 219
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 30
- 238000001125 extrusion Methods 0.000 claims description 34
- 239000000654 additive Substances 0.000 claims description 12
- 239000000047 product Substances 0.000 description 23
- 239000011521 glass Substances 0.000 description 10
- 238000005259 measurement Methods 0.000 description 9
- 230000000996 additive effect Effects 0.000 description 7
- 235000019197 fats Nutrition 0.000 description 7
- 238000010411 cooking Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 235000015927 pasta Nutrition 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 240000002129 Malva sylvestris Species 0.000 description 5
- 235000006770 Malva sylvestris Nutrition 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 229910001018 Cast iron Inorganic materials 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 4
- 230000015271 coagulation Effects 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 239000000975 dye Substances 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 159000000014 iron salts Chemical class 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000009529 body temperature measurement Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 2
- 230000001112 coagulating effect Effects 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000013101 initial test Methods 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000010349 pulsation Effects 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 239000002535 acidifier Substances 0.000 description 1
- 229940095602 acidifiers Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000033558 biomineral tissue development Effects 0.000 description 1
- 238000009937 brining Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 210000000416 exudates and transudate Anatomy 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000003534 oscillatory effect Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000012465 retentate Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 235000020202 standardised milk Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000000844 transformation Methods 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 238000011179 visual inspection Methods 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
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
- 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
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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
- A23C2250/00—Particular aspects related to cheese
- A23C2250/10—Cheese characterised by a specific form
Definitions
- the present invention relates to a method of manufacturing a cheese yarn.
- Methods of making cheese yarns are known from the state of the art.
- WO201111184 discloses a method of making a cross-linked dairy product from cheeses in which cheeses are cooked, additives are added to cheeses to form a mixture, the mixture is extruded into cheese strands , then formatted.
- the diameter of a cheese yarn obtained by this method is less than or equal to 4 mm.
- a photograph of a wire shown in Figure 3 shows that the diameter of the wire is very variable, and that the wire has many asperities on its surface. In terms of aesthetics, such variability may not be appreciable by consumers.
- EP0727138 discloses a method of continuously manufacturing a cheese yarn from a curd and / or a retentate obtained by ultrafiltration of a milk. In this process, the grinding, cooking and extrusion stages are implemented inside the same sheath.
- additives especially cast iron salts, are added to obtain the desired texture after extrusion. Indeed, it is known that the addition of cast iron salts facilitates extrusion by giving the cheese to extrude a softer texture. In the context of the present invention, it is desired to obtain a natural cheese, that is to say free of any additive.
- the commercial cheese yarns regularly have a matt appearance reflecting an inhomogeneity of the surface of the yarn.
- the technical problem to be solved by the present invention is to obtain a cheese wire of substantially constant diameter and less than or equal to 10 mm, while maintaining an industrial rate.
- Other desired objectives are that the cheese yarn obtained is natural, that the cheese yarn has a regular section, and that it has a glossy appearance reflecting a homogeneity of the surface of the yarn and the absence of asperities.
- the invention thus relates to a method of manufacturing a cheese yarn, the method comprising the supply of a cheese base, the retexturing of this cheese base to form a cheese paste, and the extrusion of this cheese paste through a die less than or equal to 10 mm in diameter to form the cheese thread, wherein the cheese base has a maximum slope value of tangent ⁇ between 0, 06 and 0.10.
- the cheese base used in the manufacturing process according to the invention consists of a cheese product.
- cheese product or “cheese” is meant here any product obtained by coagulation, fermented or not, refined or not, mainly obtained from materials of dairy origin, which may include raw materials of plant origin, by example of vegetable fat, and water.
- the cheese product may however contain in small amounts, coagulating agent, auxiliary (s) of manufacture, flavor (s), dye (s), preservative (s), but is preferably free of texturizing, melting salts and acidity correctors .
- the dry matter content (dry extract) of the cheese products is typically 25 to 60% by weight relative to the total weight of the cheese product.
- the coagulation is carried out enzymatically.
- the cheese base is a pressed cheese type cheese product.
- Codex Standard STAN 283-1978 proposes a classification of cheese products according to their water content of the defatted cheese product (TEFD).
- TEFD defatted cheese product
- cheese products with a TEFD between 54% and 69% may be called semi-hard cheese products, and cheese products with TEFD greater than 67% may be called soft cheese products.
- a quantity A lies between a first value A1 and a second value A2 when, on the one hand, the quantity A is greater than or equal to the first value A1 and, on the other hand, the quantity A is smaller than or equal to at the second value A2.
- TEFD is calculated as follows: (Weight of water in cheese) x 100 / (Total weight of cheese - Weight of fat in cheese)
- pressed cheese product type cheese a cheese product corresponding to the definition of semi-hard paste according to Codex STAN 283-1978.
- traditional young pressed pasta means traditional pressed pasta type cheeses made less than a month or having an age less than or equal to 1 month.
- the cheese base is obtained by at least the following successive stages:
- the cheese base is obtained according to the manufacturing method described in WO 02/096209.
- This cheese base is then constituted by a cheese product aged from 1 to 5 days, having a degree of mineralization Calcium / Degreased Dry Extract less than 2% by weight relative to the total weight of the cheese base, and a flexible elastic paste, not friable, having a rheological profile that is substantially similar to that of pressed cheese.
- the manufacturing method described in WO 02/096209 comprises the steps of acidifying a milk to reach a pH value of between 5.2 and 5.8 before carrying out the coagulation by adding to the milk a coagulating enzymatic preparation to said pH value.
- the cheese base used in the process according to the invention has a dry extract of between 50 and 60% by weight relative to the total weight of the cheese base.
- the cheese base has a fat content of less than or equal to 22%, by weight relative to the total weight of the cheese base.
- a ratio of fat / dry extract is defined as being the ratio between the fat content by weight relative to the total weight of the cheese base and the dry extract by weight relative to the total weight of the cheese base.
- the ratio of fat / dry extract of the cheese base is less than or equal to 45%, by weight relative to the total weight of the cheese base, and is preferably between 20 and 40%, by weight. relative to the total weight of the cheese base.
- a ratio fat / protein is defined as the ratio between the fat content, by weight relative to the total weight of the cheese base, and the protein content, by weight relative to the total weight of the cheese base.
- this cheese base has a fat / protein ratio of less than or equal to 0.8, preferably between 0.4 and 0.8. Retexturation of the cheese base
- retexturing of the cheese base here is meant a grinding of the cheese base followed by baking-kneading to give the cheese base a texture adapted to undergo extrusion.
- a cheese base prepared as described above is milled to form a ground.
- a rotary blade type grinder or a pusher-type grinder is used to guarantee optimization of the heating operation.
- the grinding is typically carried out at a temperature between 6 and 20 ° C.
- the grinding time is short and depends on the performance of the mill (of the order of a few seconds).
- the ground material is then transferred to a baking-mixing apparatus to form a cheese paste.
- the kneading-cooking is typically carried out in a sheath equipped with a screw, or devices of the kneader type, mixer, kneader, cooker-mixer, co-kneader.
- the temperature of the ground material at the end of cooking is typically between 62 and 69 ° C, preferably 62 to 66 ° C.
- the average residence time of the ground once the cooking temperature reached is typically between 180 and 540 seconds.
- the cheese paste obtained typically has a solids content of between 47% and 55% by weight relative to the total weight of the cheese paste.
- the cheese paste has a fat content of less than or equal to 20% by weight relative to the total weight of the cheese paste.
- the ratio between the fat content, by weight relative to the total weight of the cheese paste, and the dry extract, by weight relative to the total weight of the cheese paste is less than or equal to at 40%, preferably 20 to 40%.
- the ratio between the fat content, by weight relative to the total weight of the cheese paste, and the protein content, by weight relative to the total weight of the cheese paste is less than or equal to 0.75, preferably 0.6 to 0.7.
- the cheese paste obtained is free of additives.
- neither the step of manufacturing the cheese base nor the retexturing step include the use of any additive.
- 'Additive' means any substance which is not normally consumed as a food in itself and is not normally used as a characteristic ingredient of a food, whether or not it has nutritional value, and including intentional addition to the food for technological or organoleptic purposes at any stage of the manufacture, processing, preparation, processing, packaging, packaging, transport or storage of the food product, causes or may result (directly or indirectly) in its incorporation or that of its derivatives into the commodity or may otherwise affect the characteristics of the food (definition in accordance with Codex Standard Stan 192-1995 of the Codex Alimentarius).
- Mention may be made, for example, of cast iron salts, texturants (emulsifiers, thickeners), preservatives, enhancers, acidifiers, antioxidants and dyes.
- texturants emulsifiers, thickeners
- preservatives emulsifiers, thickeners
- enhancers emulsifiers, thickeners
- acidifiers emulsifiers, thickeners
- dyes emulsifiers, thickeners
- the term does not apply to contaminants, substances added to foods for the purpose of maintaining or improving their nutritional properties, or to sodium chloride and ferments.
- EU Regulation No. 1 129/201 1 of 11 November 201 1 contains in Part B of Annex II an exhaustive list of permitted additives in the European Union, including dyes, preservatives and texturizers.
- the method does not include the use of any additive selected from cast iron salts, texturizing agents (emulsifiers and thickeners) and acidity correctors.
- the method comprises injecting dye (s), flavor (s) and / or preservative (s).
- the method does not include the use of any additive selected from melting salts and texturizing agents (emulsifiers and thickeners).
- the cheese paste obtained is the material to be extruded into a cheese yarn.
- the retexturing step comprises an additional sub-step of elongation following the cooking. Extrusion of the cheese paste The cheese paste obtained after retexturing is extruded. Advantageously, no additive is added at this stage, or between the retexturing and extrusion stages.
- the cheese paste is introduced into an extruder comprising a sheath equipped with two worm screws and a die downstream of this sheath.
- This die has an opening constituted by at least one orifice formed in the die and through which the cheese paste is forced.
- the or each orifice has a diameter less than or equal to 10 mm (millimeters).
- the or each orifice has a diameter substantially equal to 9 mm.
- the or each orifice has a disc-shaped cross section.
- the cheese paste is kept at a temperature in the extruder.
- the extrusion temperature is typically between 62 ° C. and 69 ° C., preferably between 62 ° and 65 ° C.
- the extrusion parameters are adapted to allow an exit of the cheese yarn from the extruder at a speed greater than or equal to 2.20 meters per minute.
- the pressure in the extruder is typically between 0.5 bar and 1.0 bar, and the ratio of the section of the opening of the die to the cross section of the sleeve is between 0.01 and 0.05.
- the extrusion is implemented through the die in a longitudinal direction.
- the cross section of the or each orifice is another shape, for example a rectangle, a heart, a star, etc.
- a length of the cheese wire is defined as being the dimension measured in the longitudinal extrusion direction.
- the cheese yarn has a cross section substantially perpendicular to the longitudinal extrusion direction.
- the cross section has a diameter. Subsequently, the diameter of the cross-section will be called the diameter of the cheese wire.
- the cheese yarn obtained by the process of the invention has a substantially constant diameter at the outlet of the extrusion die.
- substantially constant diameter it is understood that two wire diameter values measured at two distinct locations of this wire have a variation of less than or equal to 1%.
- substantially constant diameter at the outlet of the extrusion die it is understood that the diameter of the cheese yarn is substantially constant over a length of the cheese yarn at least equal to 10 times its diameter, preferably at least equal to 100 times its diameter.
- the diameter of the cheese yarn is less than or equal to 10 mm.
- the diameter of the cheese yarn is between 8 mm and 10 mm.
- the cheese yarn at the outlet of the extrusion die has a regular section. It is thus understood that the shape of the cross-section of a cheese yarn is substantially identical over a length of the cheese yarn at least equal to 10 times its diameter, preferably at least 100 times its diameter.
- the extrusion is carried out continuously.
- the cheese yarn obtained is continuous over a length of the cheese yarn at least 1000 times its diameter, preferably at least 4000 times its diameter, more preferably at least 8000 times its diameter.
- the cheese yarn obtained has a substantially constant diameter over a length of the cheese yarn at least 1000 times its diameter, preferably at least 4000 times its diameter, more preferably at least equal to at 8000 times its diameter.
- the cheese wire output of the extrusion die has a glossy appearance reflecting a homogeneity of the surface of the wire and the absence of asperities.
- a continuous cheese yarn having a substantially constant diameter and less than or equal to 10 mm, a regular section, and a glossy, smooth and homogeneous appearance is described as "compliant".
- the rheological characteristic of the maximum tangent slope ⁇ of the cheese base is decisive for the quality of the cheese yarn obtained after extrusion.
- the tangent ⁇ also called tan ⁇ , is typically measured using a rheometer, on a cheese base sample to which a defined temperature ramp is applied under imposed deformation and frequency.
- the temperature ramp is applied between 20 ° C and 80 ° C at a heating rate of 1 ° C / min, the imposed deformation is 1% and the imposed frequency is 0.1 Hz.
- a sinusoidal strain ⁇ (or stress ⁇ ) of pulsation ⁇ is applied to a body during a time t.
- a stress ⁇ (or deformation ⁇ ) itself sinusoidal pulsation ⁇ . If the deformation is of the form:
- T T 0 e l (a) t + O
- ⁇ corresponds to the yield stress from which the fluid flows, with 5 being the loss angle between stress and strain.
- the complex shear modulus G * is defined by:
- G ' represents the real part of G * . It is the conservation module and it characterizes the response in phase with the deformation. It is associated with the elastic response.
- G is the imaginary part of G * , it is the loss modulus, it is in quadrature of phase with the deformation and characterizes the viscous response.
- the cheese base has a maximum tangent slope value ⁇ of between 0.06 and 0.1, preferably between 0.07 and 0.09. Below 0.06, the cheese paste resulting from the retexturing of this cheese base is not extrudable at the temperatures considered and the yarn has a heterogeneous appearance and presents risks of rupture.
- the wire is of poor quality and is not continuous or homogeneous.
- extruable cheese paste is meant here that the cheese yarn obtained at the outlet of the extrusion die from this cheese paste is consistent, according to the definition of this term given above.
- the cheese base according to the invention is characterized by a softening temperature and a softening rate.
- the softening temperature and the softening speed of the cheese base are an indication of the capacity of the cheese base to be retextured and then extruded.
- a temperature and a softening speed of the cheese base are measured before retexturation.
- One measurement is typically performed with one temperature ramp and another at a constant temperature.
- the softening temperatures of the cheese base can be measured by conventional techniques of measuring the softening point.
- Softening point measurement techniques known to those skilled in the art are typically performed using a DP70 drop point measurement system (Mettler Toledo).
- the system includes a cup, a sample holder, a ball, a lid and a glass collector.
- a sample of 0.65 g of cheese base is placed in the cup.
- the cup is placed on the glass collector.
- the ball and the lid are placed, then the assembly is hooked on the sample holder so that the glass collector is in a vertical position.
- the selected temperature conditions are applied.
- the cheese base softens and flows under the effect of gravity inside the glass collector.
- the speed and / or temperature measurement is typically recorded when the molten base reaches the 19 mm scale.
- the softening temperature of the cheese base before retexturation is between 60 ° C and 75 ° C, preferably between 64 ° C and 75 ° C.
- a cheese base having a softening temperature strictly below 60 ° C is too soft.
- the cheese paste obtained by retexturing this cheese base can not be shaped by extrusion at the temperatures considered.
- the cheese yarn obtained at the outlet of the extrusion die is then non-compliant.
- a cheese base with a softening temperature strictly above 75 ° C is too firm.
- the cheese paste obtained by retexturing this cheese base can not be shaped by extrusion at the temperatures considered.
- the cheese yarn obtained at the outlet of the extrusion die is then non-compliant.
- the softening speed of the cheese base before retexturation is between 0.01 mm. s “1 and 0.08 mm s " 1 .
- the cheese yarn is stretched by a drive member.
- the drive element manages the wire guidance, the cooling step and dictates the speed at which the cheese wire is extruded.
- the driving element is, for example, a carpet or a roller. Subsequently, the rate at which the wire is extruded through the die is called the extrusion speed.
- the extrusion rate is expressed in meters of extruded cheese per minute.
- the drive element drives the cheese wire out of the die so that the extrusion rate is greater than or equal to 2.20 meters per minute. Preferably, the extrusion rate is greater than or equal to 2.50 meters per minute.
- extrusion rates of less than or equal to 2 meters per minute typically correspond to the speeds of the extruders commonly used to produce cheese strands.
- the wire of cheese obtained randomly breaks without the use of a cutting tool and has a non-conforming aesthetic appearance according to the criteria described above.
- the cheese yarn is then molded, or undergoes other transformations such as cutting with a cutting tool, winding, etc.
- the cheese yarn is then packaged, preferably in the form of an individual portion.
- the cheese yarn is previously cooled to a temperature between 4 and 15 ° C.
- the cheese yarn is packaged in another form of packaging, such as paraffinic portion, pot, tray, flexible bag, aluminum portion, etc.
- the cheese yarn obtained by the process according to the invention typically has a solids content of between 47% and 55% by weight relative to the total weight of the cheese yarn.
- the cheese yarn obtained has a fat content of less than or equal to 20%, by weight relative to the total weight of the cheese yarn.
- a fat content of less than or equal to 20% is advantageous in terms of the nutritional quality of the cheese yarn. It is known that a cheese dough having a high fat content will have a more fluid texture at an equivalent temperature than a cheese dough having a lower fat content and will therefore be easier to extrude.
- the method according to the invention therefore makes it possible to obtain a continuous cheese yarn having a substantially constant diameter and less than or equal to 10 mm, a regular section, and a shiny appearance despite the fat content of less than or equal to 20%.
- the ratio of fat / dry extract of the cheese yarn is less than or equal to 40%, by weight relative to the total weight of the cheese yarn, preferably from 20 to 40%, by weight relative to total weight of the cheese thread.
- this cheese yarn has a fat / protein ratio less than or equal to 0.75, preferably from 0.6 to 0.7.
- the cheese yarn obtained is a "string cheese”.
- string cheese is meant here any type of cheese that may fray in son diameter between a few microns to a few millimeters because of the alignment of the proteins that constitute it.
- the cheese yarn obtained is a natural cheese.
- natural cheese is meant a cheese free of any additive as defined above.
- Figure 1 Value of the maximum tan delta slope on samples of traditional pressed dough and cheese base according to Example 2 of WO 02/096209
- Figure 3 Example of visual inspection of the sample during the test.
- the measurement is carried out on a rheometer on a cheese base slice of thickness 1 .5 to 2 mm and diameter 50 mm.
- the sample is placed on a ribbed plane-plane geometry, a normal force between 1 and 2 N is applied to ensure the good contact of the product with the geometry.
- a temperature ramp is then applied between 20 and 80 ° C at a heating rate of 1 ° C / min, applying a deformation of 1% at a frequency of 0.1 Hz.
- FIG. 1 represents an example of a measurement of the maximum of the tan delta slope on traditional young pressed pasta and cheese bases manufactured according to example 2 of the document WO 02/096209.
- traditional young pressed pasta means traditional pressed pasta type cheeses made less than a month or having an age less than or equal to 1 month. Values lower than 0.06 (traditional young pressed pasta) do not make it possible to obtain finished products with a smooth and homogeneous appearance (non-compliant yarn). The values between 0.06 and 0.10 (case of cheese bases manufactured according to Example 2 of WO 02/096209) make it possible to obtain smooth, homogeneous and continuous (compliant) yarns.
- the cheese base used in the process according to the invention is not a young traditional pressed dough.
- a sample of 200 g of cheese base is crushed using a garlic press and kneaded in order to obtain a homogenous grind.
- a DP70 drop point measuring system (Mettler Toledo) is used.
- the system includes aluminum cups, a graduated glass collector, a 2.74-gram stainless steel ball, a lid and a sample holder.
- the system is warmed to 30 ° C.
- a cup is tared.
- the basic cheese sample prepared in step 1 is placed in the cup and then packed to remove the air bubbles.
- the mass of the sample in the cup should be 0.65g +/- 0.01g.
- the cup is placed on the glass collector.
- the stainless steel ball and lid are added.
- the assembly is positioned on the sample holder as shown on the right in Figure 2.
- the cheese base sample flows into the glass collector through the hole in the cup.
- the device using a camera continuously measures and records the distance traveled by the sample during the temperature ramp.
- the value used is the temperature when the sample has traveled 19 mm in the glass collector.
- the value used is the time required for the sample to travel 19 mm in the glass collector.
- a first cheese base is prepared according to Example 2 of WO 02/096209.
- the pH of the acidified milk before coagulation (pHe) is equal to 5.4.
- a second cheese base is prepared according to Example 2 of WO 02/096209, the milk having been pasteurized at 78 ° C beforehand and the pHe being 5.74.
- a third cheese base is prepared according to Example 2 of WO 02/096209, the pHe being equal to 5.92.
- a fourth cheese base is prepared according to Example 2 of WO 02/096209, the milk having been pasteurized at 78 ° C. beforehand and the pHe being equal to 5.69.
- a fifth cheese base consists of a young traditional pressed dough.
- Example 1 The protocol described in Example 1 is applied to the different cheese bases thus prepared.
- the cheese base is milled using a rotating blade system conventionally used in the manufacture of meat products.
- a homogenous crust is obtained in the form of chips, of uniform size, ranging in thickness from 5 mm (millimeters) to 10 mm, and in width / length from 20 mm to 50 mm.
- chips are transferred through a preheating chamber through a double screw system. During this transfer, the crushed cheese is heated to a temperature between 60 ° C and 68 +/- 1 ° C.
- the paste then undergoes an elongation step during which the temperature is maintained or adjusted to the objective temperature of between 62 and 69 +/- 1 ° C.
- the total elongation cooking time is between 3 minutes and 9 minutes.
- the cheese paste thus prepared is finally extruded through a die with a diameter of less than or equal to 10 mm.
- Table 2 summarizes the results obtained.
- the values of maximum slope of tangent delta lower than 0.06 do not make it possible to obtain finished products of smooth and homogeneous aspect (non-compliant wire).
- Values between 0.06 and 0.10 make it possible to obtain smooth, homogeneous and continuous (compliant) yarns.
- Values greater than 0.10 do not produce smooth and homogeneous finished products (non-compliant yarn).
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- Manufacturing & Machinery (AREA)
- Dairy Products (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1752115A FR3063874B1 (fr) | 2017-03-15 | 2017-03-15 | Procede de fabrication d'un fil de fromage |
PCT/EP2018/056277 WO2018167084A1 (fr) | 2017-03-15 | 2018-03-13 | Procédé de fabrication d'un fil de fromage |
Publications (1)
Publication Number | Publication Date |
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EP3595456A1 true EP3595456A1 (fr) | 2020-01-22 |
Family
ID=58707844
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP18709368.7A Pending EP3595456A1 (fr) | 2017-03-15 | 2018-03-13 | Procédé de fabrication d'un fil de fromage |
Country Status (4)
Country | Link |
---|---|
US (1) | US20200128840A1 (fr) |
EP (1) | EP3595456A1 (fr) |
FR (1) | FR3063874B1 (fr) |
WO (1) | WO2018167084A1 (fr) |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3966970A (en) * | 1974-06-06 | 1976-06-29 | Borden, Inc. | Method for packaging a unique cheese item |
FR2730380B1 (fr) * | 1995-02-15 | 1997-03-21 | Bongrain | Procede de preparation en continu d'un fromage ou d'une specialite fromagere, installations pour la mise en oeuvre du procede et produit obtenu par le procede |
FR2825235B1 (fr) | 2001-06-01 | 2004-10-22 | Bel Fromageries | Procede de fabrication de fromages ainsi que des nouveaux fromages susceptibles d'etre obtenus par ce procede |
WO2005107487A1 (fr) * | 2004-05-03 | 2005-11-17 | Leprino Foods Company | Fromages melanges et procede de fabrication de tels fromages |
US8377490B2 (en) * | 2005-09-20 | 2013-02-19 | Kraft Foods Global Brands Llc | Method and system for making sliced cheese |
CA2683565C (fr) * | 2007-04-17 | 2012-12-11 | Wisconsin Alumni Research Foundation | Fromage a faible teneur en matiere grasse et sans matiere grasse ayant des proprietes ameliorees |
JP5948255B2 (ja) | 2010-03-12 | 2016-07-06 | アーラ フーズ エーエムビーエーArla Foods amba | 網状の乳を主成分とする生成物 |
-
2017
- 2017-03-15 FR FR1752115A patent/FR3063874B1/fr active Active
-
2018
- 2018-03-13 US US16/494,268 patent/US20200128840A1/en not_active Abandoned
- 2018-03-13 WO PCT/EP2018/056277 patent/WO2018167084A1/fr unknown
- 2018-03-13 EP EP18709368.7A patent/EP3595456A1/fr active Pending
Also Published As
Publication number | Publication date |
---|---|
FR3063874B1 (fr) | 2019-04-19 |
US20200128840A1 (en) | 2020-04-30 |
FR3063874A1 (fr) | 2018-09-21 |
WO2018167084A1 (fr) | 2018-09-20 |
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