Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1987-03-06
1990-03-27
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 8, 426 89, 426130, 426302, 426307, 426582, 426411, 426415, 426250, A23C 1900, A23C 1916
Patent
active
049119354
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a method of processing a cheese-based food product, the resulting food product and packaging for implementing the method.
As is known, the cheese industry normally classifies cheeses in a number of main groups differing from one another with regard to the general type of cheese and the method of manufacture. The main groups are: fresh cheeses, soft cheeses (with a washed rind or rind containing flora), blue cheeses, non-cooked pressed cheeses, cooked pressed cheeses, and goat's cheese. In addition to these traditional groups there is the very special group of processed cheese, obtained from cooked or non-cooked pressed cheese and, if required, additives, after undergoing very specific melting treatment at a temperature of at least 75.degree. C. in the presence of melting salts or other technological additives. The methods of manufacture vary widely, even within the conventional groups. The curds in the products, before maturing if required has characteristics which vary widely, inter alia a dry extract between about 25% and more than 75%.
As is known, the conventional groups of cheeses are difficult to preserve. To solve this problem, it has been proposed to use processed cheeses, which are in the form of a long-lasting gel without a rind. However, processed cheeses are very different from traditional cheeses with regard to their texture, consistency, presentation (usually packed in portions in metal foil, grouped in a box), their use (inter alia for spreading on bread), their consumers (mainly children) and particularly their taste (which is often very different from that of the cheese use as a raw material).
One development of the traditional method of soft cheese manufacture is described in French Patent Specification 1437562, which discloses the presence of a separate artificial envelope which is removable so that the user can eat cheese without a rind, which is considered as a disadvantage to be avoided.
The very specific method of manufacturing processed cheese has been the subject of numerous developments of its own, inter alia European Patent Specification 33635 and French Specifications 2382196, 104483 and 1301264. As previously stated, the processed cheese technique is different and even opposite to that of the traditional cheeses previously mentioned. According to European PS 33635, processed cheese is placed in a mould and then impermeable barrier is placed on its uncovered top surface so as to prevent any interaction between the processed cheese and micro-organisms sprayed onto the exposed upper surface, which grow when the mould is sealed in substantially hermetic manner.
One object of the invention is to propose a cheese which is substantially of traditional type, i.e. does not contain processed cheese, which may or may not be matured and is preferably soft and has a greatly increased shelf life.
Another aim of the invention is to provide a cheese of the aforementioned kind where the maturing process is controlled so that the product has a novel, attractive texture.
Another aim of the invention is to propose a cheese having a novel, attractive external presentation and a consumable outer layer (or rind).
To this end, the invention proposes, firstly, a food product comprising a mass of cheese which originally is not or only slightly matured, excluding processed cheeses, and also comprising a substantially semi-permeable external envelope associated with, on and all round the mass of cheese and comprising a food gel adapted to regulate exchanges of elements (inter alia enzymes, ion, gas, salts, amino acids etc.) from the mass of cheese towards the exterior and in the opposite direction, for the purpose of controlling the maturation of the product and simultaneously prolonging its life.
The invention also proposes a method of processing an aforementioned food product, comprising the following steps: substantially semi-permeable outer envelope made of a food gel; the desired taste and chosen inter alia from species of penicillium are placed on the outer surface of the ge
REFERENCES:
patent: 4504502 (1985-03-01), Earle et al.
patent: 4627984 (1986-12-01), Authelet et al.
Fillaud Catherine M.
Fromage Bernard J. Y.
Bongrain S.A.
Cintins Marianne
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