FR2551955A1 - Method for freezing a pressed cooked cheese - Google Patents
Method for freezing a pressed cooked cheese Download PDFInfo
- Publication number
- FR2551955A1 FR2551955A1 FR8314888A FR8314888A FR2551955A1 FR 2551955 A1 FR2551955 A1 FR 2551955A1 FR 8314888 A FR8314888 A FR 8314888A FR 8314888 A FR8314888 A FR 8314888A FR 2551955 A1 FR2551955 A1 FR 2551955A1
- Authority
- FR
- France
- Prior art keywords
- freezing
- portions
- cheese
- individual
- carried out
- 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.)
- Granted
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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
- A23C19/097—Preservation
- A23C19/0976—Freezing; Treating cheese in frozen state; Thawing of frozen cheese
-
- 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
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
- A23C19/16—Covering the cheese surface, e.g. with paraffin wax
- A23C19/166—Covering the cheese surface, e.g. with paraffin wax with non-edible preformed foils, films or bandages
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Packages (AREA)
Abstract
Description
PROCEDE POUR LA CONGELATION D'UN FROMAGE A PATE PRESSEE
CUITE.PROCESS FOR FREEZING A PRESSED PASTE CHEESE
COOKED.
L'invention concerne un procédé pour la congélation de fromage à pâte pressée cuite.; elle concerne également les fromages ainsi congelés. The invention relates to a method for freezing cooked pressed cheese .; it also concerns cheeses thus frozen.
La congélation est une technique de conservation bien connue, de sorte qu'il n'est pas utile de la décrire ici en détail. Freezing is a well-known preservation technique, so there is no need to describe it here in detail.
On a déjà proposé de congeler des fromages. Lorsque l'on a voulu congeler des fromages à pâte pressée cuite qui, comme on le sait, se présentent sous forme de meule, cette technique de conservation s'est révélée totalement inefficace. En effet, lorsque,après congélation, on décongèle les meules ainsi congelées, les grains du caillé qui forment la pâte du fromage ont tendance à se séparer les uns des autres. Ainsi le produit décongelé n'a plus aucune tenue et n'a pas l'apparence d'une pâte,ni même le goût d'un fromage. It has already been proposed to freeze cheeses. When we wanted to freeze cooked pressed cheeses which, as we know, are in the form of a grinding wheel, this preservation technique has proven to be completely ineffective. Indeed, when, after freezing, the frozen cheese is thawed, the curd grains which form the cheese paste tend to separate from each other. Thus the thawed product no longer has any hold and does not have the appearance of a paste, or even the taste of a cheese.
De la sorte, jusqu'à.ce jour, il n'était pas possible de congeler de manière satisfaisante, du moins sur le plan industriel, des fromages à pâte cuite pressée, alors que de plus en plus, la ménagère recherche des produits congelés. In this way, until now, it was not possible to freeze satisfactorily, at least on an industrial level, pressed cooked cheeses, while more and more, the housewife is looking for frozen products .
L'invention pallie ces inconvénients. Elle vise une technique qui permette la congélation des fromages à pâte cuite pressée tout en conservant à ces fromages leur qualité et leur présentation initiale. Pour ce faire, l'invention consiste
- tout d'.abord,à découper dans une meule dudit fromage des portions élémentaires ;
- ensuite, à ensacher de manière connue ces portions individuelles
- enfin à congeler de manière connue ces portions individuelles ensachées.The invention overcomes these drawbacks. It targets a technique that allows frozen cooked pressed cheeses to be frozen while retaining their quality and initial presentation. To do this, the invention consists
- first of all, to cut elementary portions from a wheel of said cheese;
- then to bag these individual portions in known manner
- Finally to freeze in a known manner these individual bagged portions.
Comme on le sait, les fromages "à pâte pressée cuite" sont des fromages ayant subi, indépendamment de la fermentation lactique1 d'autres fermentations et qui ont été égouttés par division du caillé et formation d'un grain ayant été l'objet d'une ou plusieurs pressions, affinés, et qui, le cas échéant, peuvent comporter des moisissures internes. es plus connus de ces fromages sont le Saint
Paulin, l'Emmental, le Beaufort, le Comté.As is known, "cooked pressed" cheeses are cheeses which have undergone, independently of the lactic fermentation1 other fermentations and which have been drained by dividing the curds and forming a grain which has been subjected to one or more pressures, refined, and which, if necessary, may include internal mold. the best known of these cheeses are the Saint
Paulin, Emmental, Beaufort, Comté.
La découpe des meules de fromage à pâte pressée cuite peut être effectué par toute technique appropriée. Cutting the wheels of cooked pressed cheese can be carried out by any suitable technique.
En pratique, la découpe s'effectue soit sous forme de tranches telles que par exemple des portions individuelles, soit même sous forme de râpé. Avantageusement, les tranches doivent avoir une épaisseur inférieure à-trois centimètres.In practice, the cutting is carried out either in the form of slices such as for example individual portions, or even in the form of grated. Advantageously, the slices must have a thickness of less than three centimeters.
L'ensachage s'effectue par tout moyen connu. La technique d'ensaEhage de produits alimentaires, tels que notamment du fromage est-bien connue. On la désigne également sous le nom de "pré-emballé". La demande de brevet français n" 79.13 544 déposée par la Demanderesse et publié sous le n" 2 456 676 décrit unetelle technique. Bagging is carried out by any known means. The technique of ensaEhage of food products, such as in particular cheese is well known. It is also known as "prepackaged". French patent application No. 79.13 544 filed by the Applicant and published under No. 2,456,676 describes such a technique.
On peut également emballer et ensacher les portions individuelles dans des sachets en d'autres matières plastiques sous atmosphère inerte ou également dans des sachets.The individual portions can also be wrapped and bagged in sachets of other plastics under an inert atmosphere or also in sachets.
en film rétractable.in shrink film.
On passe ensuite les portions individuelles ensachées sur un plateau ou sur une chaineade manière à ce le caractère individuel des portions soit bien préservé. Then pass the individual bagged portions on a tray or on a chain so that the individual character of the portions is well preserved.
On amène ainsi ces portions individualisées dans l'enceinte de congélation tout en prenant soin de bien maintenir les portions ensachées séparées les unes des autres.These individualized portions are thus brought into the freezing chamber while taking care to keep the bagged portions separate from each other.
Avantageusement, de manière connue, la congélation est effectuée par une surgélation, c'est-à-dire en portant les portions ensachées à une température de l'ordre de - 50"C. Advantageously, in known manner, freezing is carried out by deep freezing, that is to say by bringing the bagged portions to a temperature of the order of - 50 "C.
On conserve ensuite ces portions individuelles ensachées de manière classique, notamment à - 180C dans les conditions usuelles d'un congélateur ménager. These individual portions are then stored bagged in a conventional manner, in particular at −180C under the usual conditions of a household freezer.
La décongélation s'effectue de manière traditionnelle, notamment dans un réfrigérateur ménager. Defrosting is carried out in the traditional way, in particular in a household refrigerator.
La technique selon l'invention présente de nombreux avantages. On peut citer
- la possibilité de congeler des pâtes cuites pressées, ce qui n'était pas possible de réaliser jusqu'alors,
- la possibilité de congeler ces pâtes pressées cuites à leur stade optimal d'affinage ce qui, ainsi permet de stopper l'évolution dégradante du produit et permet donc d'offrir ce produit sur le marché avec ses propriétés optimales
- la réponse à l'évolution des moeurs selon laquelle on recherche de plus en plus des produits conservables et utilisables à la maison ;
- la possibilité de transporter facilement et loin ces fromages, ce qui n'était pas toujours le cas. The technique according to the invention has many advantages. We can cite
- the possibility of freezing pressed cooked pasta, which was not possible until now,
- the possibility of freezing these pressed pasta cooked at their optimal stage of refining which, thus makes it possible to stop the degrading evolution of the product and therefore makes it possible to offer this product on the market with its optimal properties
- the response to the evolution of manners according to which we are looking more and more for products that can be kept and used at home;
- the possibility of transporting these cheeses easily and far, which was not always the case.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8314888A FR2551955B1 (en) | 1983-09-15 | 1983-09-15 | PROCESS FOR THE FREEZING OF A COOKED PULP CHEESE |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8314888A FR2551955B1 (en) | 1983-09-15 | 1983-09-15 | PROCESS FOR THE FREEZING OF A COOKED PULP CHEESE |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2551955A1 true FR2551955A1 (en) | 1985-03-22 |
| FR2551955B1 FR2551955B1 (en) | 1988-03-11 |
Family
ID=9292333
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8314888A Expired FR2551955B1 (en) | 1983-09-15 | 1983-09-15 | PROCESS FOR THE FREEZING OF A COOKED PULP CHEESE |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2551955B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5030470A (en) * | 1987-04-08 | 1991-07-09 | Leprino Foods Company | Process of preparing mozzarella cheese for shipment or storage |
| ES2069503A1 (en) * | 1993-10-21 | 1995-05-01 | Consejo Superior Investigacion | Process for preserving semi-hard ewe's milk cheeses |
| US6319526B1 (en) | 2000-01-06 | 2001-11-20 | Land O'lakes, Inc. | Pasta filata cheese |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2955045A (en) * | 1957-11-18 | 1960-10-04 | Nat Dairy Prod Corp | Packaging cheese |
| US2967777A (en) * | 1957-10-31 | 1961-01-10 | Paul E Grindrod | Method of packaging food products to inhibit growth of molds and bacteria |
| FR1379987A (en) * | 1964-01-06 | 1964-11-27 | Locatelli S P A | Preserving process for soft cheeses |
| GB1224013A (en) * | 1968-07-31 | 1971-03-03 | Herbert John Palmer | Improved cheese product and method of producing same |
-
1983
- 1983-09-15 FR FR8314888A patent/FR2551955B1/en not_active Expired
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2967777A (en) * | 1957-10-31 | 1961-01-10 | Paul E Grindrod | Method of packaging food products to inhibit growth of molds and bacteria |
| US2955045A (en) * | 1957-11-18 | 1960-10-04 | Nat Dairy Prod Corp | Packaging cheese |
| FR1379987A (en) * | 1964-01-06 | 1964-11-27 | Locatelli S P A | Preserving process for soft cheeses |
| GB1224013A (en) * | 1968-07-31 | 1971-03-03 | Herbert John Palmer | Improved cheese product and method of producing same |
Non-Patent Citations (1)
| Title |
|---|
| JOURNAL OF DAIRY SCIENCE, vol. 41, 1958 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5030470A (en) * | 1987-04-08 | 1991-07-09 | Leprino Foods Company | Process of preparing mozzarella cheese for shipment or storage |
| ES2069503A1 (en) * | 1993-10-21 | 1995-05-01 | Consejo Superior Investigacion | Process for preserving semi-hard ewe's milk cheeses |
| ES2125822A1 (en) * | 1993-10-21 | 1999-03-01 | Consejo Superior Investigacion | Process for preserving semi-hard ewe's milk cheeses |
| US6319526B1 (en) | 2000-01-06 | 2001-11-20 | Land O'lakes, Inc. | Pasta filata cheese |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2551955B1 (en) | 1988-03-11 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |