MXPA94000997A - Method of making a high moisture non-fat cheese sauce. - Google Patents

Abstract

The present invention is directed to a method for producing a high moisture, non-fat cheese sauce. In accordance with the method, a skim milk cheese having from about 40% to about 60% moisture and a milk protein source having from about 3% to about 70% moisture are heated to an elevated temperature of from about 160 degrees F. to about 190 degrees F. with agitation so as to form a homogeneous mixture of the skim milk cheese and the milk protein source. The agitation at the elevated temperature is continued while a polyphosphate complexing salt, starch and a gum are added to the heated mixture. The agitation at the elevated temperature is continued for a period of time sufficient to gelatinize the starch and permit the polyphosphate complexing salt to interact with the casein of the skim milk cheese and the milk protein source and to form a stable, high moisture, non-fat cheese sauce. The cheese sauce is then packaged while the temperature of the cheese sauce is above about 100 degrees F.

Description

SAUCE OF QUESC ^ NO GREASE AND OF HIGH CONTENT OF MOISTURE.

SriTULAR: RAFT GENERAL FOODS, INC. NATIONALITY WITH ADDRESS: KRAFT COURT GLENVIEW, ILLINOIS 60025 E.U.A. INVENTOR: WILLIAM SCOTT HI E NATIONALITY OF THE UNITED STATES WITH ADDRESS: 2219 CENTRAL STREET 2-B EVANSTON, ILLINOIS 60201 E.U.A.

SUMMARY OF THE INVENTION The present invention relates to a method for producing a non-greasy, high-moisture cheese sauce. According to the method, a lean cheese with about 40% to about 60% moisture and a source of milk albumin with about 3% to about 70% moisture are heated to an elevated temperature of about 71 ° C to about 8 ° C, with agitation, in order to form a homogenous mixture of the lean cheese and the milk albumin source. Agitation at the elevated temperature is continued while adding a complexing polyphosphate salt, starch and a gum to the hot mixture. The stirring at the elevated temperature is continued for a sufficient period of time to gelatinize the starch and allow the polyphosphate complexing salt to interact with the casein of the lean cheese and the milk albumin source and form a stable, non-greasy cheese sauce. of high moisture content. Then, the cheese sauce is packaged while the temperature of the cheese sauce is greater than about 38 ° C.

NON-FATTY AND HIGH-MOISTURE CHEESE SAUCE Field of the invention The present invention relates to a cheese sauce, non-greasy and high moisture content, and to a method for its manufacture. More particularly, the invention relates to a high-moisture cheese sauce, which is prepared from dairy ingredients stabilized with a polyphosphate salt as a complexing agent, starch and a gum, to provide a non-fat cheese sauce. and with high moisture content, which can be made stable to storage without refrigeration. BACKGROUND OF THE INVENTION

[0002] Transformed casemates containing a substantial level of fat are well known in the food industry and the "Food and Drug Administration" of the United States has established "Standards of Identity" for various types of processed cottage products. According to the Identity Norms, pasteurized cheese is the food prepared by grinding and mixing, with the help of heat, one or more natural cheeses of the same or of two or more varieties. However, the preparation of pasteurized cheese specifically excludes the use of fresh cheese, "neufchatel" cheese, cottage cheese, low-fat cottage cheese, fresh cheese curd, cooked cheese, grated hard cheese, semi-soft semi-soft cheese, semi-fat cheese with partially spiced and lean cheese. Pasteurized processed cheese is prepared by heating the natural cheese with an emulsifying agent while mixing to form a homogenous plastic mass. During its preparation, the pasteurized cheese is heated for not less than 30 seconds at a temperature not lower than 65.5 ° C. The moisture content of the pasteurized cheese can not be greater than 43%, with the exception that the moisture content of the cheese obtained from washed, pasteurized curd, or the pasteurized "colby" cheese can not be greater than 40%. The moisture content of pasteurized Swiss cheese or pasteurized Gruyere cheese is not greater than 44%. The moisture content of pasteurized Limburger cheese is not greater than 51%. The fat content (dry basis) of pasteurized cheese can not be less than 47%, with the exception that the fat content of pasteurized Swiss cheese is not less than 43% and the fat content of pasteurized Gruyere cheese is not lower than 45% The emulsifying agents indicated for use in the manufacture of pasteurized cheese are any one or any mixture of two or more of the following: monosodium phosphate, disodium phosphate, dipotassium phosphate, trisodium phosphate, sodium metaphosphate (sodium hexametaphosphate), sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium aluminophosphate, sodium citrate, potassium citrate, calcium citrate, sodium tartrate and sodium and potassium tartrate. A pasteurized cheese food is prepared similarly to pasteurized cheese, except that the moisture content is not greater than 44% and the fat content is not less than 23%. In the manufacture of pasteurized cheese foods, cream, milk, skimmed milk, buttermilk, cheese whey and any of the above may be added after part of the water has been separated. In a pasteurized cheese food, anhydrous milk fat, dehydrated cream, cheese whey albumin and lean cheese can also be used. In the manufacture of pasteurized cheese foods, the same emulsifying agents allowed in the manufacture of pasteurized cheese can also be used. The pasteurized melted cheese is prepared in a similar way to pasteurized cheese and pasteurized cheese foods. The moisture content of a pasteurized processed cheese is greater than 44%, but not more than 60%, and the fat content is not less than 20%. The same emulsifying agents can be used. In addition, the use of gums in the manufacture of pasteurized processed cheese is allowed. The gums may be selected from the group consisting of garro-fin gum, "karaya" gum, tragacanth gum, guar gum, gelatin, sodium carboxymethylcellulose, carrageenan, oatmeal, sodium alginate, propylene glycol alginate and xanthan gum. The total weight of the gums can not be greater than 0.8% of the weight of the finished pasteurized processed cheese. The processed caseous products described above have such a body and texture that they can be sliced or spread. It would be desirable to provide a cheese sauce, non-greasy and high moisture content, with lower viscosity than that of the processed case products known hitherto and which has a long shelf life in an aseptic package. With the growing awareness on the part of consumers, the focus of the food industry is on reducing the consumption of fats and calories. Increasingly, consumers are looking for low-fat, low-calorie foods that look and taste similar to their full-fat, high-calorie counterparts. Researchers in the food industry have directed attention to the development of edible products that are nutritious and palatable and that contain substantially reduced levels of fat-containing ingredients. This is especially true in the dairy industry, where low-fat and low-calorie products, such as skimmed milk, yogurt and low-fat ice cream, have been widely marketed. It has been thought that the high levels of fat associated with processed caseous products are necessary to maintain a creamy texture in the mouth, associated with pasteurized caseous products. The combination of high total solids content, to which the high fat content contributes in part, and the relatively low pH have been necessary to provide long duration in pasteurized, long-lasting caseous products.

U.S. Patent No. 4,689,239, by Rispoli et al., For example, refers to a process for producing a natural, aseptically processed, milk-based sauce. According to the procedure of Rispoli et al., Described in the above-mentioned patent, a combination of 40 to 80% by weight of whole milk or an equivalent amount of non-fat milk powder and water, 0 to 25% by weight of cream thick, 1 to 15% by weight of butter, 2 to 20% by weight of corn starch composed mainly of amylopectin, 1 to 8% of corn starch of high amylose content, comprising more than 50% of amylose, and 0 to 40% by weight of flavors and particulate matter, is heated to a temperature of 60 ° C to 88 ° C for 10 minutes to about 30 minutes. The heated mixture is homogenized and the homogenized mixture is reheated to a temperature above 121 ° C for about 10 seconds to about 120 seconds. Then, this mixture is cooled and maintained for a period of time sufficient to increase the viscosity of the mixture at a level of 3 Pa.s to 30 Pa.s. The patent by Rispoli et al. does not use any cheesy component and any caseous aroma associated with the lacteous base sauce of the patent by Rispoli et al., must be conferred by the use of added flavors. A principal object of the present invention is to provide a method for producing a non-greasy, high-moisture cheese sauce from lean cheese. Another object of the present invention is to provide a method for producing a cheese sauce, non-greasy and high moisture content, from lean cheese of long duration and having a bath consistency suitable for multiple product applications, such as wet liquids, spreads, sauces and as an ingredient in frozen entreeses and salty. SUMMARY OF THE INVENTION The present invention relates to a method for producing a cheese sauce, non-greasy and high moisture content. According to the method, a lean cheese with about 40% to about 60% moisture and a source of milk albumin with about 3% to about 70% moisture are heated to an elevated temperature of about 71 ° C to about 88 ° C. C, with agitation, in order to form a homogeneous mixture of the lean cheese and the milk albumin source. Agitation at the elevated temperature is continued while adding a complexing polyphosphate salt, starch and a gum to the hot mixture. The stirring at the elevated temperature is continued for a sufficient period of time to gelatinize the starch and allow the polyphosphate complexing salt to interact with the casein of the lean cheese and the milk albumin source and form a stable, non-greasy cheese sauce. of high moisture content. Then, the cheese sauce is packaged while the temperature of the cheese sauce is greater than about 38 ° C. All percentages used here are by weight and all temperatures are degrees centigrade, unless otherwise indicated. The present invention relates generally to a non-greasy cheese sauce having about 70% to about 90% moisture. Cheese sauce, not fat, is made from lean cheese and a source of milk albumin. DETAILED DESCRIPTION OF THE INVENTION According to a method for manufacturing the lean cheese used in the process of the present invention, the lean cheese is prepared from a source of skimmed milk that can be chosen from skimmed milk, a milk-retained material skimmed milk produced by ultrafiltration of skimmed milk, concentrated skimmed milk, non-fat reconstituted milk powder, or a mixture of any two or more of these with water, in an amount not exceeding that sufficient to reconstitute any concentrated skim milk or Non-fat milk powder used, at the level of moisture found in whole milk from which fat has been separated, that is, approximately 91% humidity. The source of skimmed milk, which can be pasteurized, and which can be heated, is subjected to the action of lactic acid-producing bacteria which are either present in the milk or added to it. Add enough rennet, or another suitable enzyme to coagulate the milk, to the skimmed milk to convert the skimmed milk into a semi-solid dough. Calcium chloride can also be added in an amount of not more than 0.02%. The dough is cut, stirred and heated with continued stirring in order to induce the separation of whey and curd. The whey is left to drain and the curd is framed to form a cohesive mass. Whey proteins can be incorporated into the cheese mass. The dough is cut into slabs that are stacked and braced to induce more serum drainage and the development of acidity. Afterwards, the slabs are cut into small pieces, which are washed by pouring or splashing water on them, with free and continuous drainage. The duration of the washing is limited in order to separate only the whey from the surface of the pieces of curd. The curd is salted, stirred, left to drain again and compressed giving it shape. During the process, certain animal or vegetable enzymes can be added, which are capable of aiding in the curing or development of lean cheese aroma. U.S. Patent No. 4,476,143, by Czilak et al., U.S. Patent No. 3,156,568, by Harggrove et al., And U.S. Patent No. 5,037,659, by Trecker et al. , describe processes for the manufacture of cheese from skimmed milk. In this regard, the term "lean cheese" used herein indicates a natural cheese prepared from skimmed milk that has developed some aroma through ripening and that has about 40% to about 60% moisture. The source of milk albumin useful in the present invention is selected from the group consisting of baking cheese, dried curd cottage cheese, non-fat dry dairy solids, evaporated skimmed milk and skimmed milk skimmed material, obtained by ultrafiltration of skimmed milk through skim milk. membranes. The source of milk albumin will have to have around 3% to around 70% humidity. The curd of dried curd is a well-known dairy product, which is a curd of skimmed and skimmed milk, drained, produced by inoculating skimmed milk with a culture of lactic acid-producing bacteria and allowing the product to coagulate. Dry curd cottage cheese can also be made by a direct acidification method. In general, dry curd cottage cheese comprises about 20% to 25% by weight of non-fat dairy solids and 75% to 80% by weight of water. When used herein, the term "dry curd cottage cheese" refers to a soft curd, such as cottage cheese or a baking curd having the solids content and moisture characteristics described above. Concentrated skimmed milk produced by ultrafiltration, evaporation or reconstitution of skimmed milk powder can also be used. The lean cheese and the milk albumin source are combined in a suitable apparatus to heat the lean cheese and the milk albumin source. Before being heated, the lean cheese is preferably ground to provide lean cheese particles with a size of about 1.6 mm to about 9.5 mm. The lean cheese is used at a level of about 10% to about 30% and the source of milk albumin is used at a level of about 3% to about 9% on a dry solids basis. All percentages used here are by weight of the finished cheese sauce product, unless specifically indicated otherwise. The combination of lean cheese and milk albumin source is heated to a temperature of about 71 ° C to about 88 ° C while the mixture is being stirred. Preferably, the heating is carried out in a settling kettle of cheese used in a conventional process, where the heating is carried out by heat injection. The heating can also be carried out in a jacketed mixer, such as a Groen pot. Heating to a temperature of 71 ° C in the settlement kettle requires a time from about 1 to about 3 minutes. Once a temperature of 71 ° C is reached, the mixture of lean cheese and milk albumin source has a homogeneous appearance. You can also use continuous cooking systems. While continuing stirring at elevated temperature in the mixing apparatus, a complexing polyphosphate salt, starch and a gum are added to the hot mixture of lean cheese and milk albumin source. As used herein, the term "complexing polyphosphate salt" refers to sodium and potassium phosphate salts having at least two sodium or potassium atoms. Suitable polyphosphate salts above include pyrophosphates, tripolyphosphates, long chain polyphosphates with 4 to 13 phosphate moieties, such as sodium hexametaphosphate, glass phosphates and Graham's salt, and cyclic phosphates, such as sodium trimetaphosphate and sodium tetrametaphosphate. Although not wishing to commit to any theory, it is believed that the complexing polyphosphate salt interacts with the casein micelles contained in the lean cheese and the milk albumin source to bind the casein to form a loose reticulum. It has been determined that other phosphate salts, such as orthophosphate having a phosphate moiety, and other known emulsifying salts, such as sodium citrate, used in the manufacture of processed caseous products, are not suitable for use in the method of the invention. present invention. The use of these other phosphate salts and emulsifying salts results in a product that is separated during prolonged storage periods. It should be noted that the polyphosphate complexing salt is not used as an emulsifying agent in the sense used in the manufacture of processed cottage products. There is not a substantial amount of fat in the cheese sauce product of the present invention, so substantial fat emulsification does not occur by the use of the complexing polyphosphate salt. The complexing polyphosphate salt is used at a level of from about 0.7% to about 3.0%. The starch can be any of the food grade, natural, unmodified starches, such as corn starch, tapioca starch, potato starch or rice starch. The starch can be pregelatinized according to well known techniques or it can be non-gelatinized. A preferred starch for use in the present invention is non-gelatinized tapioca starch. The starch is used at a level of about 1% to about 5%. The gum can be any of the well-known hydrocolloid gums in the manufacture of processed caseous products and other edible products. The gum can be selected from the group consisting of "karaya" gum, tragacanth gum, garrotin gum, gelatin, sodium alginate, propylene glycol alginate, guar gum, sodium carboxymethylcellulose, carrageenan, microcrystalline cellulose and xanthan gum. A preferred gum is selected from the group consisting of microcrystalline cellulose and xanthan gum and mixtures thereof. The gum is used in the cheese sauce product of the present invention at a level of from about 0.02% to about 2.0%. Once the complexing polyphosphate salt, starch and gum are added to the warm mixture of the lean cheese and the milk albumin source, heating and stirring are continued at the elevated temperature for a sufficient period of time to gelatinize the starch. and allowing the complexing polyphosphate salt to interact with the cheese casein and the milk albumin source and form a non-greasy, stable, high-moisture cheese sauce. Then, the cheese sauce can be subjected to aseptic heat treatment conditions to provide a long-lasting cheese sauce. Suitable aseptic thermal treatment conditions consist of a rapid heating at a temperature of about 132-135 ° C and a holding time at that temperature for a period of about 22-28 seconds. The cheese sauce is packaged, while still at an elevated temperature, above about 38 °. The non-greasy, high-moisture cheese sauce product of the present invention, having a moisture content of about 70% to about 90%, is of long duration after aseptic treatment, without appreciable separation, during a period of at least about 180 days at room temperature. The cheese sauce can be kept under refrigeration conditions without aseptic treatment for at least about 180 days. The cheese sauce product has such a consistency that it can be picked up with a spoon and can be used directly from the package as a cheese bath for accompaniment, or for application to snacks, such as cheese-covered canapés. The following examples further illustrate various aspects of the present invention, but it will be understood that they do not limit in any way the scope of the invention, expressed in the appended claims. Example 1 A batch of 18 kg of cheese sauce, non-greasy and high moisture content, was prepared using a lean cheese with 50% solid matter. 5.3 kg of lean cheese was pulverized in a curd mill and placed in a settling pot. Also 1.37 kg of nonfat dry milk having 5% moisture and 8.81 kg of water were added to the settling kettle. The stirring was started and heating by injection of steam into the mixture of lean cheese and non-fat milk powder was started. Heating and stirring were continued until a temperature of 71 ° C was reached. Once this temperature was reached, water vapor was stopped and 225 g of sodium hexametaphosphate, 576 g of tapioca starch and 18.9 g of xanthan gum were added to the homogenous mixture of lean cheese and milk. in non-greasy powder. The water vapor injection was then used to heat the mixture to 88 ° C under stirring conditions and the stirring was continued at the elevated temperature for 2 more minutes to gelatinize the starch and allow the interaction of the hexametaphosphate with the casein of the lean cheese and non-fat milk powder. Then, the homogeneous mixture of ingredients was treated aseptically at 135 ° C for 23 seconds and packed in aseptic jars while maintaining a temperature of 38 ° C. The water vapor added 1.71 kg of water and the final moisture content of the cheese sauce was 80%. The cheese sauce product was stored at a temperature of 22 ° C and examined periodically. The cheese sauce remained stable in terms of taste and texture after a period of 25 weeks. Example 2 A batch of 2.25 kg of non-fat, high-moisture cheese sauce was prepared using a lean cheese with 50% solid matter. 337.5 g of lean cheese were pulverized in a curd mill and placed in a settling pot. Also 472.5 g of baking cheese having 25% moisture and 927 g of water were added to the settling kettle. The stirring was started and the heating by injection of steam into the mixture of lean cheese and baking cheese was started. Heating and stirring were continued until a temperature of 71 ° C was reached. Once this temperature was reached, water vapor was stopped and 33.75 g of sodium hexametaphosphate, 45 g of tapioca starch and 2.25 g of xanthan gum were added to the homogeneous mixture of water. lean cheese and non-fat milk powder. The water vapor injection was then used to heat the mixture to 88 ° C under stirring conditions and the stirring was continued at the elevated temperature for 2 more minutes to gelatinize the starch and allow the interaction of the hexametaphosphate with the casein of the lean cheese and non-fat milk powder. Then, the homogenous mixture of ingredients was packed in aseptic jars while maintaining a temperature of 85 ° C. The water vapor added 211, 5 g of water and the final moisture content of the cheese sauce was 80%. The cheese sauce product was stored refrigerated at a temperature of 7 ° C and examined periodically. The cheese sauce remained stable in terms of taste and texture after a period of 20 weeks. EXAMPLE 3 A batch of 2.25 kg of non-fat, high-moisture cheese sauce was prepared using a lean cheese with 50% solid matter. 337.5 g of the lean cheese were pulverized in a curd mill and placed in a settling pot. 472.5 g of retentate was also added by ultrafiltration of skimmed milk to the settlement kettle. Agitation was started and heating by injection of steam into the mixture of lean cheese and retentate in ultrafiltration of skimmed milk was initiated. Heating and stirring were continued until a temperature of 71 ° C was reached. Once this temperature was reached, steam vapor was stopped and 33.75 g of sodium hexametaphosphate, 72 g of tapioca starch and 2.25 g of xanthan gum were added to the homogeneous mixture of lean cheese and non-fat milk powder. The water vapor injection was then used to heat the mixture to 88 ° C under stirring conditions and the stirring was continued at elevated temperature for a further 2 minutes to gelatinize the starch and allow the interaction of the hexametaphosphate with the cheese casein - -Black and non-fat milk powder. After aseptic treatment at 135 ° C for 25 seconds, the homogenous mixture of ingredients was packed in aseptic jars while it was at a temperature of 85 ° C. The water vapor added 253.75 g of water and the final moisture content of the cheese sauce was 80%. The cheese sauce product was stored at a temperature of 22 ° C and examined periodically. The cheese sauce was still stable in terms of taste and texture after a period of 25 weeks.

Claims (1)

1. CLAIMS 1. A method for producing a non-fat, high-moisture cheese sauce, comprising 3% to about 70% moisture at an elevated temperature, from about 71 ° C to about 88 ° C, with stirring, in order to form a homogeneous mixture of said cheese and said source of milk albumin; (b) continuing said agitation at said elevated temperature while adding a polyphosphate salt, starch and a gum to said heated mixture; (c) continuing said agitation at said elevated temperature for a period of time sufficient to gelatize said starch and allowing said polyphosphate salt to interact with the casein of said cheese and said source of albumin and form a non-fat cheese sauce, High moisture content, stable, having about 70% to about 90% by weight of water; and (d) packaging said cheese sauce while the temperature of said cheese sauce is greater than about 38 ° C. 2. A method according to claim 1, wherein said polyphosphate salt is selected from the group consisting of pyrophosphate, tripolyphosphate, long chain phosphate phosphates and cyclic phosphates. Claim 2, wherein said polyphosphate is a sodium or potassium salt chosen from the 4. A method according to claim 1, wherein said cheese sauce is packaged at a temperature greater than about 74 ° C and stored under refrigeration conditions. 5. A method according to claim 1, wherein i / said cheese sauce is subjected to an aseptic heat treatment after step (c) to provide a cheese sauce product having a long duration under ambient temperature conditions. 6. A method according to claim 5, wherein said aseptic thermal conditions are a temperature of about 132 ° C to about 135 ° C, for a time of about 22-28 seconds and equivalent time and temperature conditions. 7. A method according to claim 1, wherein the said mixture comprises from about 10% to about 30% by weight of said black rubber from about 3% to about 9% by weight, on a dry solids basis, of said source of ^ aTSu ^ i '"i ~ c e¾, from about 0.2 to about 3.0"% -e7T" weight of said polyphosphate salt, from about 1% to about 5% by weight of said starch and from about 0.02% to about 2.0% by weight of said gum 9. A method according to claim 1, wherein said starch is selected from the group consisting of natural or modified corn starch, tapioca starch, potato starch and rice starch 10. A method according to claim 1, _in the quei ^ 11. A method according to claim 10, wherein said gum is xanthan gum.