Patent Application
20220354144
The present invention relates to the technical field of cheese-based food products, in particular of the cheese, cheese speciality or cheese substitute type.
The present invention more particularly relates to a cheese powder and a method for manufacturing this cheese powder. It further relates to a method for the manufacturing of a cheese-based food product from this cheese powder.
In the food industry field, it is frequent to use microorganisms for the biotransformation of a raw material in such a way as to manufacture particular organoleptic characteristics and to obtain a finished product that corresponds to consumer demand.
This biotransformation is in particular implemented for the manufacturing of cheese-based food products, i.e. advantageously cheeses, cheese specialities or cheese substitutes.
Cheeses (soft cheeses to hard pressed cheeses) are conventionally obtained by transforming the milk into a gel or coagulum, thanks to the adding of a coagulating enzyme (rennet or equivalent) and via lactic acidification (under the action of lactic bacteria).
The interstitial liquid of the gel, i.e. the whey, is progressively expelled via syneresis (also known as “draining”).
During this syneresis, the gel is concentrated little by little in these main elements (fat and proteins, with a certain quantity of mineral substances), to result in a curd that acquires the characteristic shape, consistency and composition of the desired cheese.
In the case of ripened cheeses, a microflora comprised of various microorganisms then develops in the curd, and contributes in particular to producing the aromas sought: this is ripening.
This ripening phase is generally essential to provide its organoleptic qualities (aromatic and textural) to the final product.
In practice, this ripening phase is carried out over a long period of time (often several weeks, even several months), and require large storage areas designed to maintain temperature and hygrometry conditions that are conducive to the proper unfolding of the ripening.
Furthermore, in an industrial environment, this conventional approach has a certain number of disadvantages from the moment when it is suitable to control the step of refining in order to regularise and standardise the quality of the products, but also to reduce the duration thereof so as to control the cost thereof.
Alternative methods for manufacturing cheese-based food products have been developed in order to overcome these disadvantages.
Some of these alternative methods of manufacturing are based on the use of cheese powders that are intended for being rehydrated and textured to obtain the cheese-based food product desired.
This approach has in particular the interest of allowing for a decoupling between, on the one hand, the manufacturing of cheese powders on a first site and, on the other hand, the manufacturing of cheese-based food products on a second site, optionally separated in time and space.
But these alternative methods are not satisfactory as is.
Indeed, most known cheese powders require a step of refining in order to obtain finished products that have acceptable aromas.
Other cheese powders require the prior manufacturing of a cheese that will then be refined, then systematically leading to substantial manufacturing times.
In this context, there is a need for a cheese powder (including the method of manufacturing thereof) adapted to obtain a cheese-based food product of which the taste and the texture would be obtained immediately at the end of the manufacturing and can be elaborated as desired in a complete range, this without requiring prior or final ripening.
The present invention thus relates to a cheese powder that is intended for being rehydrated and textured for the manufacturing of a cheese-based food product, for example of the cheese, cheese speciality or cheese substitute type.
More particularly, the invention aims to reorganise the major phases of cheese-making technology, in order to optimise them according to a definition of the functionalities of the finished product.
The present invention consists in particular of outsourcing the production of aromas, by optimising the triptych:
The method according to the invention further consists of decoupling the carrying out of the aromatic matrix and the carrying out of the texture matrix, then in assembling them in adapted proportions, before texturing the mixture of matrices in adapted physical-chemical conditions.
Finally, such a cheese powder can have different applications.
For major export, it is possible to manufacture the cheese powder according to the invention for end users who will only have to design tools to ensure the rehydrating, texturing and packaging, this without necessarily having cheese-making skills. The final product can be consumed as is, or have specific functionalities (stringy, brownable, meltable, sliceable, etc.).
A second use can be domestic: the cheese-based food product can be manufactured as desired according to the types of aromas produced and the quantity of water added, without specific equipment.
More particularly, according to the invention a method for manufacturing a cheese powder is proposed, said cheese powder being intended for being rehydrated and textured for the manufacturing of a cheese-based food product, advantageously of the cheese, cheese speciality or cheese substitute type.
The method for manufacturing comprises:
a) a step of providing:
said at least one texture matrix preferably comprises proteins and fat of which the fat/protein ratio is advantageously from 0.1 to 6, preferably from 0.4 to 1.8, and
b) an optional step of mixing said at least one aromatic matrix and said at least one texture matrix, to obtain a mixture (advantageously homogeneous) of matrices, and
c) a step of drying at least one of said matrices (said at least one aromatic matrix and/or said at least one texture matrix) or of said mixture (advantageously homogeneous) of matrices to obtain a powder consistency, when at least one of said matrices or said mixture of matrices has a consistency ranging from liquid to paste,
And said cheese powder (separated matrices or mixture of matrices) has the following characteristics:
The present steps are advantageously implemented in such a way as to obtain said cheese powder selected from:
According to a preferred embodiment, said step of providing consists of providing matrices that have, independently of one another, a consistency selected from:
Moreover, the steps of the method of manufacturing are advantageously selected from one of the following combinations of steps:
according to a first combination (i):
or
according to a second combination (ii):
or
according to a third combination (iii):
or
according to a fourth combination (iv):
Other non-limiting and advantageous characteristics of the method in accordance with the invention, taken individually or according to any technically permissible combination, are as follows:
The present invention further relates to the cheese powder, advantageously resulting from the method for manufacturing according to the invention, said cheese powder is selected from:
said cheese powder has the following characteristics:
The present invention also relates to the method for the manufacturing of a cheese-based food product, advantageously of the cheese, cheese speciality or cheese substitute type.
The method in question comprises the following steps in succession:
Other non-limiting and advantageous characteristics of the method in accordance with the invention, taken individually or according to any technically permissible combination, are as follows:
The present invention further relates to the cheese-based food product, advantageously of the cheese, cheese speciality or cheese substitute type, resulting from a method for manufacturing according to the invention.
Of course, the different characteristics, alternatives and embodiments of the invention can be combined with one another according to various combinations in that they are not incompatible or exclusive of one another.
In addition, diverse other characteristics of the invention shall appear in the accompanying description given in reference to the drawings that show the forms, which are not limiting, for carrying out the invention and where:
Note that, in these figures, the structural and/or functional elements that are common to the different alternatives can have the same references.
Generally, the present invention relates to a new cheese powder and the method for the manufacturing of this cheese powder. This invention also relates to the method for the manufacturing of a cheese-based food product from cheese powder.
The method developed proposes a new cheese-making concept for dehydrated products, based on the decoupling and the optimising of the major steps in the manufacture of cheese.
This method makes it possible to independently generate the texture matrix and the aromatic matrix of the dehydrated finished cheese product, advantageously by assembly under a dry process or under a liquid process of the diverse texture and aromatic matrices created.
In practice, the drying can be done on each matrix separately, or on the assembly (or the mixing) of said at least two matrices.
According to the characteristics of the powder and its rate of rehydration, it is possible to create a diversity of textures ranging from that of a spreadable cheese to that of a hard cheese. It is also possible, according to the type of microorganisms implemented and the aromatic molecules produced, to generate varied aromatic profiles imitating all cheeses.
The aromatic profiles can be more original according to the associations of microorganisms used to produce for example sweet/salty, fruity, umami, cheese, etc. tastes or aromas
Likewise, it is possible to add diverse markers or inclusions and to propose varied forms, presentations, coverings, etc.
Again according to the invention, the method of manufacturing the food product has the interest of making it possible to obtain aromas and the texture of the final product immediately at the end of this method.
The cheese-based food product according to the invention, advantageously comprising aromas of ripened cheese, can thus be consumed immediately after the manufacture thereof (less than 12 h), without requiring the maintaining thereof for a lapse of time at a temperature and in conditions required for the biochemical and physical changes characteristic of the flavouring microorganisms to take place.
For this, such as schematically shown in
A) a step of providing a combination of at least two matrices:
A1) at least one aromatic matrix resulting from a step of culturing at least one flavouring microorganism in a culture medium, said at least one aromatic matrix being intended for carrying out the flavouring of said cheese-based food product, and
A2) at least one texture matrix, that is intended for carrying out the texture of said cheese-based food product,
then
B) an optional step of mixing said at least one aromatic matrix and said at least one texture matrix, in order to obtain a mixture of matrices,
and
C) an optional step of drying selected from a step of dryingC1 of said at least one aromatic matrix and/or a step of drying C2 of said at least one texture matrix and/or a step of drying C3 of said mixture of matrices, when at least one of said matrices or said mixture of matrices has a consistency ranging from liquid to paste.
The aforementioned steps A, B and C are implemented to obtain a cheese powder selected from:
This cheese powder further has the following characteristics:
In the framework of the present invention, “cheese-based food product” is advantageously a substance or a transformed product, intended for being ingested by human beings, that consists of a cheese strictly speaking or that is intended for replacing such a cheese.
Such a cheese-based food product advantageously encompasses food products of the cheese, cheese speciality or cheese substitute type.
A “cheese” is a product that is fermented or not, ripened or not, obtained from materials of exclusively dairy origin, coagulated entirely or partially before draining or after partial elimination of the aqueous portion.
A “dairy speciality” is a dairy product other than cheeses, curd cheese and blue cheeses, fermented or not, ripened or not, prepared from materials of exclusively dairy origin, to which other materials resulting exclusively from milk can be added, used alone or in a mixture.
A “cheese substitute” is a food product intended for replacing the cheese, mainly manufactured from plant raw material (cereal juice, legumes, etc. for example of the soya juice, oat juice, almond juice, etc. type).
Such cheese substitutes are also called “vegan cheeses”, “plant-based cheeses” or “analogue cheeses”.
In an individual, the consumption of such cheese-based food product will lead to a perception of a flavour.
The “flavour” corresponds to all the olfactory, gustatory and trigeminal sensations perceived during the tasting of a food.
These sensations allow for the perception of different orosensory stimuli:
In the present invention and with a concern for simplification, the notion of “aromas” will be used equivalently to the notion of flavour, thus encompassing the notion of aroma strictly speaking but also the notions of taste and trigeminal compounds.
“Taste” means in particular a stimulus perceived by taste receptors located on the tongue.
The perception dynamics of the taste is in particular governed by the temporal release of non-volatile compounds that dissolve in the saliva.
“Taste” in particular means the basic tastes: sweet, salty, sour, bitter and umami. It also includes the sensation of fat.
“Aroma” means the perception linked to the release dynamics of odorous volatile molecules in the orosensory sphere.
Such olfactory stimuli generally consist of volatile molecules that must be released from the product in order to reach the olfactory receptors located in the nasal cavity.
When the compound of interest is in the mouth, this perception is carried out in particular through retronasal olfaction.
Moreover, “texture” or “consistency” means a set of rheological properties and structure (geometrical and of surface) of the cheese-based food product, perceptible through the mechanoreceptors, the tactile receptors and, optionally, visual and auditory receptors of the consumer.
In the present invention, the consistency of the cheese-based food product is advantageously of the cheese inside type.
This notion of cheese inside advantageously encompasses a panel of the following consistencies: hard cheese, semi-hard cheese, semi-soft cheese, soft cheese, spreadable cheese.
The different notions in cheese-making technologies, including consistency, are described in the following documents:
Generally, according to the invention, all of the ranges indicated include the limits.
Furthermore, the concentration expressed in “% m/m” corresponds to a mass concentration (mass of the compound in relation to the total mass of the product).
“Total dry matter” of a product designates all of the non-volatile constituent elements thereof after desiccation via evaporation.
“Water activity” means the water vapour pressure of a wet product divided by the pressure of the saturation vapour pressure at the same temperature.
The main principles and requirements for the methods for determining the water activity (aw) of food products for human consumption, and of food for animals, are conventional as such and are known to those skilled in the art.
The value of the water activity is thus comprised within a range of measurements ranging from 0 to 1.
The present invention, applied to food products for human consumption, advantageously involves a measurement of the water activity at a temperature of 25° C.+/−1° C.
Such a temperature is in any case implicit in the field of food products for human consumption, and of food for animals.
“Measurement at a temperature of 25° C.+/−1° C.”, this in particular means a water activity measured on a sample maintained at such a temperature of 25° C.+/−1° C. (advantageously in a micro-enclosure of the device for measuring said water activity, for example a resistive, capacitive or mirror aw-meter).
The measuring principles are advantageously based on the measuring of the dew point or the determining of the variation in the electrical conductivity of an electrolyte or of the permittivity of a polymer.
Those skilled in the art can refer for example to International Standard ISO 187872017 or to French Standard ISO 18787.
The measurement of the water activity is advantageously implemented by means of an apparatus for measuring the water activity.
Such a measuring apparatus advantageously has the following characteristics:
The equipment must advantageously operate in conditions defined by the instructions of the manufacturer.
On the Aromatic Matrix
The aromatic matrix (also called “aromatisation matrix”), constitutes a product/compound that is intended for providing the aromas of interest to the final product.
Such as developed in what follows, during the step of providing, this aromatic matrix can have different forms, advantageously selected from a consistency of powder or a consistency ranging from liquid to paste.
This aromatic matrix is advantageously obtained through a method of culturing at least one flavouring microorganism, in a culture medium, advantageously a milk culture medium (preferably for cheeses and cheese specialities) or a plant culture medium (preferably for cheese substitutes).
The flavouring microorganisms in question, also called “aromatic yeasts”, are selected from microorganisms able to produce aromas that are sought for the final cheese-based food product.
These aromas of interest consist advantageously of aromas encountered in the cheese, preferably further selected from the following compounds:
An inventory is for example available in the overview article of Curioni and Bosset, 2002 (Curioni, P. M. G., & Bosset, J. O. (2002). Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal, 12,959-984).
Such aromas are thus obtained by the culture of flavouring microorganisms (or “microorganisms of aromatic interest”), which encompass bacteria, yeasts or moulds (see for example chapter 11. Secondary and Adjunct Cultures, by Frangoise Irlinger, Sandra Helinck, Jean Luc Jany, in the book Cheese, Chemistry, Physics & Microbiology, Fourth edition, publishers: Paul L. H. McSweeney, Patrick F. Fox, Paul D. Cotter and David W. Everett, Academic Press, 2017).
In the case of a culture medium (dairy or plant juice), the aromas are advantageously developed by the release end products of a proteolysis (amino acids) and/or of a lipolysis and/or of a transformation of sugars.
Such aromas are thus obtained by the culture of flavouring microorganisms (or “microorganisms of aromatic interest”), which encompass bacteria, yeasts or moulds.
These flavouring microorganisms advantageously comprise the ripening microorganisms (or “ripening flora” or “ripening ferments”).
Ripening microorganisms comprise moulds and/or yeasts and/or bacteria that usually develop in the inside of a cheese, even on the surface of cheeses with a flowered, washed or salted rind.
These ripening microorganisms comprise:
The flavouring microorganisms can further be selected for example from Hafnia alvei, Yarrowia lipolytica.
Such flavouring microorganisms can also be selected from the microorganisms proposed by the companies CHR HANSEN (for example in the DVS™ range), LABORATOIRES STANDA (for example in the PAL™ range) or DANISCO (for example in the CHOOZIT™ Cheese Cultures range).
The flavouring microorganisms implemented come from a species or from a combination of at least two species that belong to the same kingdom or to different kingdoms.
Each species of microorganisms comes, furthermore, from a single strain or from a combination of at least two strains.
More generally, the flavouring microorganisms can also be selected from any other microorganism that is able to produce aromas via biotransformation and that is encountered in the field of the food industry (Techniques de l'Ingénieur—f3501—“Fermented food: l'ingénierie”—Oct. 9, 2014—Alain BRANGER).
For example, the flavouring microorganisms can further consist of lactic acid and aroma-producing bacteria such as Lactococcus lactis ssp lactis and ssp cremoris or var diacetylactis, Streptococcus thermophilus, Leuconostoc mesenteroïdes.
More generally, “flavouring microorganism” thus encompasses microorganisms able to produce aromas that are sought for the final cheese-based food product.
Such flavouring microorganisms are further described in the document Cheese, 4th edition, Chemistry, Physics & Microbiology, Vol. 1.
Again in other terms, “flavouring microorganism” thus encompasses the two types of cultures that are used in the manufacture of the cheese: primary cultures and secondary cultures.
Primary cultures include lactic acid bacteria (LAB), “starter”, involved in the production of acid during the manufacture and the ripening of these cheese.
Secondary cultures comprise the microorganisms involved solely in the ripening of the cheese (for example production of gas, coloration or the development of typical tastes).
As for the dairy culture medium, it constitutes a substrate that is selected from milk and the derivatives thereof: concentrated milks or retentates, cream, cheese-making wheys or filtration permeates (ultrafiltration, microfiltration).
“Milk” advantageously means a milk coming from a ruminant, for example cow, goat, ewe or buffalo or other.
Milk can have different forms: whole milk, semi-skimmed milk, skimmed milk; milk can also have the form of raw milk or pasteurised milk, microfiltered fresh milk, sterilised milk, UHT sterilised milk.
Cream is a milk containing at least 30 g of fat (coming exclusively from the milk) for 100 g of total weight (m/m).
Cheese-making wheys consist of co-products in cheese making, from the manufacture of fresh, soft, pressed and cooked cheeses.
Filtration permeates consist of a co-product during the concentration of a milk on filtration membrane (ultrafiltration, microfiltration or nanofiltration).
The plant culture medium constitutes a substrate that is selected from plant juices, for example soya juice, rice juice, almond juice, etc.
In practice, such as shown in
The physical-chemical conditions of the step of culturing A14, in particular the temperature, the pH, the oxygenation and the stirring, are adapted in particular to obtain optimum production of aromas by the flavouring microorganisms.
The physical-chemical conditions in question are for example presented in the document Techniques de l'Ingénieur—f3501—“Fermented food: l'ingénierie”—Oct. 9, 2014—Alain BRANGER.
For example, on the step of culturing A14, the aromatic matrix can be carried out in a tank or in a fermenter, according to the aromatic typicity sought.
The duration of this step of culturing A14 is advantageously about 1 to 10 days, even from 1 to 6, preferably from 1 to 4 days.
In the dairy culture medium, additional substrates can also be added, according to the microorganisms implemented.
The aromatic matrix thus obtained (resulting from the step of culturing A14) has a non-solid consistency, for example liquid, semi-liquid, semi-paste or paste.
Such as developed in what follows, this aromatic matrix can further be subjected afterwards to a step of drying in order to obtain an aromatic matrix having a consistency of powder.
Generally, this aromatic matrix contains a concentrate of the aromas sought (or more generally the flavours), that are produced by the flavouring microorganisms through the biotransformation of the culture medium.
Moreover, this “isolated” aromatic matrix can further be subjected to a phase of homogenisation such as described hereinafter in relation with the step of mixing.
This prior treatment improves the retention of the aromatic molecules provided by the aromatic matrix in the mixture of matrices.
On the Texture Matrix
The texture matrix is selected from the raw materials adapted for carrying out the final texture of the cheese-based food product.
Such as developed in what follows, during the step of providing, this texture matrix can have different forms, advantageously selected from a consistency of powder or a consistency ranging from liquid to paste.
The components of this texture matrix can come from a raw material or an assembly/mixture of at least two raw materials.
Said at least one texture matrix can comprise proteins and be devoid of fat (advantageously a low-fat powder).
Alternatively, said at least one texture matrix comprises proteins and fat.
The fat/protein mass ratio (also referred to as butyral level/protein level) is advantageously from 0.1 to 6, preferably from 0.4 to 1.8.
In the framework of a matrix that has a consistency ranging from liquid to paste, this texture matrix advantageously comprises proteins and fat with:
Among the proteins of this texture matrix, at least some consist of so-called “coagulable” or “coagulating” proteins, i.e. which are able to form a gel (protein gel) or “coagulum” during a coagulation process.
The gelling of the proteins is advantageously obtained from soluble proteins, of the whey protein or plant protein type.
In certain cases, acidification is necessary to obtain a better texture.
The adding of salts or ions can increase the gelling speed or the firmness of the gel obtained. The coagulating proteins are advantageously selected from proteins that can gel without heating or at least without significant heating (less than 50° C.):
Alternatively, coagulating proteins can further be selected from proteins capable of gelling with a moderate heating, preferably less than 50° C.
In the present texture matrix, the proteins are in a “native” form, i.e. they have not been subjected to prior coagulation (without a prior step of texturing).
This texture matrix is then not subjected to a prior step of destructuring a coagulum, in order to allow for the intimate mixing thereof with the aromatisation matrix.
Such a texture matrix is advantageously selected from products with a milk base (“milk” texture matrix), or plant juice base (“plant” texture matrix).
Before a step of drying, the texture matrix advantageously has a non-solid consistency, for example liquid, semi-liquid, semi-paste or paste.
“Product with a milk base” means in particular milk as is, but also cream, buttermilk, wheys or filtration permeates.
For example, the coagulating proteins are caseins, of which the native form consists of a form of casein micelles.
This milk-based product comprises proteins selected advantageously from:
“Coagulating proteins not subjected to prior coagulation” thus means in particular caseins in the form of casein micelles.
This product with a milk base is advantageously standardised from a physical-chemical standpoint, in particular:
The starting raw material can also be the object of a microbiological standardisation:
The starting raw material is advantageously concentrated by a filtration technique, to a desired concentration factor (Volume Reduction Factor—“VRF”) in such a way as to obtain an optimum texture (for example a VRF factor comprised between 2 and 7).
The filtration technique implemented is advantageously selected from the techniques of ultrafiltration, microfiltration, nanofiltration, combined or not with diafiltration.
The texture matrix thus obtained consists for example of a product commonly designated as “liquid pre-cheese”.
The method for obtaining this liquid pre-cheese, as well as its characteristics, are described for example in the documents:
Such a liquid pre-cheese thus consists of a protein-enriched milk (casein and optionally soluble proteins), forming a filtration retentate that comprises a content in protein adapted to the desired cheese and that has the composition of a curd at the end of draining while still remaining liquid (without coagulation of its coagulating proteins).
The volume reduction factor of such a liquid pre-cheese is advantageously comprised between 4 and 7.
The filtration operation is for this carried out on a semi-permeable membrane the permeability of which is such that only the soluble elements of the milk (i.e. essentially the lactose, and the soluble mineral salts and nonprotein nitrogen substances) pass through said membrane (for example in ultrafiltration).
This step of filtering is for example developed in the document Pouliot—International Dairy Journal—18 (2008) 735-740.
For the purposes of information, the operation of filtering is implemented in the following conditions:
This operation, for example of ultrafiltration, thus makes it possible to obtain two liquids:
This liquid pre-cheese can optionally be adjusted in fat, in particular by adding cream or Anhydrous Milkfat (AMF) for example.
Moreover, “product with a plant juice base” means in particular the juices of soja, oat, almond, pea, lupin, oat, rice, etc.
The product with a plant juice base can consist of a mixture of at least two of these juices, preferably a soya juice with at least one other juice.
For example, the texture matrix comprises a mixture:
Such as developed hereinabove, the starting raw material is advantageously concentrated by a filtration technique, to a concentration factor sought in such a way as to obtain an optimum texture (for example a VRF ranging from 2 to 7).
The filtration technique implemented is advantageously selected from the techniques of ultrafiltration, microfiltration, nanofiltration, combined or not with diafiltration.
Such a plant juice thus consists of a plant juice enriched with proteins and calcium, forming a filtration retentate that comprises a content in protein adapted to the cheese substitute desired.
The volume reduction factor of such a plant juice is advantageously comprised between 4 and 7.
The filtration operation is for this carried out on a semi-permeable membrane the permeability of which is such that only the soluble elements of the juice pass through said membrane.
The plant juice can also be obtained from a flour suspended in a liquid (with for example a ratio of about ⅕) for an adapted period of time (for example 10 to 30 min), which is then filtered in order to obtain a concentrated plant juice forming the product with a plane juice base.
The starting product can also consist of a milk-based product combined with a plant juice.
In this case, the ratio varies for example between 10% and 90% for a first constituent, with respect to the second constituent.
Generally, the texture matrix thus obtained has a non-solid consistency, for example liquid, semi-liquid, semi-paste or paste.
Such as developed in what follows, this texture matrix can further be subjected to a step of drying to obtain a texture matrix that has a consistency of powder.
On the Step of Providing
The step of providing A consists of providing the aforementioned matrices for the implementing of the method of manufacturing the cheese powder.
The matrices provided have, independently of one another, a consistency selected from:
“Powder” means in particular a solid substance that is divided into very small particles.
In this case, the operator uses an aromatic matrix and/or a texture matrix that has the consistency of a powder.
This matrix was then advantageously subjected to a prior step of drying, in order to obtain such a matrix having a consistency of powder.
“Consistency ranging from liquid to paste” encompasses a non-solid consistency, for example liquid, semi-liquid, semi-paste or paste.
In this case, the operator uses an aromatic matrix and/or a texture matrix that has a consistency ranging from liquid to paste.
According to a preferred embodiment, at least the texture matrix has a consistency ranging from liquid to paste.
In this case, said at least one texture matrix advantageously comprises from 6% to 25% m/m of proteins and from 0% to 30% m/m, even from 3% to 30% m/m, of fat.
When said at least one texture matrix comprises proteins and fat, the fat/protein ratio is advantageously from 0.1 to 6, preferably from 0.4 to 1.8.
Again according to a particular embodiment, the present step of providing consists of:
On the Optional Step of Mixing
Said at least one texture matrix and said at least one aromatic matrix can then be mixed together in proportions as desired, this in order to obtain a mixture of matrices (step B—
Such a mixture of matrices, in the form of powder, has in particular the interest of being able to be rehydrated and textured directly, to obtain the cheese-based food product.
For example, said at least one aromatic matrix constitutes between 0.5 and 50% m/m, preferably between 0.5 and 10% m/m, of the mixture of matrices.
The time and the type of mixture have to be adapted to a perfect distribution (intimate) of the aromatic matrix in the texture matrix.
When at least one of the matrices has a non-solid consistency (liquid to paste), the step of mixing B can be done in scraped tank, in a scraped surface exchanger or in a static mixer.
Preferably, during this mixing, the matrices are maintained at a maximum temperature of 50° C.
Preferably, the mixture consists of a homogeneous mixture of matrices.
To this effect, so as to further perfect this non-solid mixture of matrices, the step of mixing comprises a step of homogenisation.
Homogenisation is a mechanical method to reduce the size of the particles in suspension in a medium.
In the method of the invention, any type of homogeniser can be used. In particular a high-pressure homogeniser will be used (for example a Rannie homogeniser, 2 heads, pressure of 0 to 400 bar, with 150 bar on the first head and 30 bar on the second head).
Those skilled in the art know the general characteristics of homogenisation installations, and, if needed, they can refer in particular to the document “Homogénéisation á haute pression des dispersions alimentaires liquides”, written by Sébastien Roustel, Technique de l'Ingénieur (2010) or “The high pressure dairy homogenizer”, L. W Phipps, Technical Bulletin, Ed NIRD (1985).
Generally, homogenisers can be divided into two categories:
For this second category of homogeniser, the medium containing the lipid droplets therefore passes through two heads or valves in succession, said heads or valves each having a very specific function translated by a different pressure.
In practice, the first stage, upstream, is the one in which is applied, in the head or the valve, a pressure having for effect to decrease the size of the lipid droplets.
The second stage, downstream, is the one in which the pressure applied in the head or the valve, advantageously corresponds between 10% and 20% of the pressure applied on the head or valve of said first stage. The function of this second stage is thus to break the aggregates or flocs that are formed in the medium after passing through the aforementioned first stage.
In order to prevent or at least limit the alterations linked to the thermal phenomena of heating, the homogenisation phase is more preferably implemented according to parameters (in particular temperature of the medium and homogenisation pressure) ensuring a maintaining of the temperature of the mixture of matrices within a range of values comprised between 50 and 70° C., more preferably about 60° C., all throughout said homogenisation phase.
The homogenisation phase advantageously verifies the following parameters:
Alternatively, when the matrices have a consistency of powder, the step of mixing B can be done in a rotating stirred tank or with a mixing arm.
Generally, in this mixture of matrices, various additives can be incorporated, for example authorised products such as colouring agents or acidity regulators.
On the Optional Step of Drying
In this embodiment, said at least one aromatic matrix, said at least one texture matrix and/or said mixture of matrices can have a consistency ranging from liquid to paste.
A step of drying C is then implemented, before and/or after the optional step of mixing B, to obtain the final product having the consistency of a powder.
This step of drying C is advantageously adjusted in such a way that the powder obtained (single matrix or mixture of matrices) has the following characteristics:
For this, a single matrix or a mixture of matrices to be dried can be subjected to a step of drying C consisting of a step of atomising.
“Atomising” means in particular the method of dehydrating a liquid in the form of powder by passing in a flow of hot air.
During the dehydrating via atomising, the liquid is sprayed in fine droplets, in a vertical cylindrical enclosure (tower) in contact with a hot air current so as to evaporate the water. The powder obtained is driven by the flow of heat to a cyclone or a bag filter which will separate the air from the powder.
This step of atomising advantageously fulfils the following parameters:
Alternatively, the aromatic matrix can be dehydrated via a freeze-drying technique.
More precisely, such as shown in
When the matrices are subjected to this step of drying C1, C2 before the step of mixing B, a combination of powder matrices is thus obtained, separated with respect to one another.
This combination of matrices then comprises at least one aromatic matrix and at least one texture matrix, each having the consistency of a powder.
These matrices in the form of powder are separated (independent) with respect to one another, for the purpose of a step of later mixing implemented before or after a step of rehydrating.
Before the steps of mixing and of rehydrating, this method of manufacturing thus makes it possible to obtain a cheese powder constituted of a combination of matrices separated with respect to one another.
The step of mixing B powder matrices, before a step of rehydrating, allows for the obtaining of a cheese powder constituted of the mixture of matrices.
Without being limiting, this step of drying C3, C4 applied on the mixture of matrices (advantageously resulting from a phase of homogenisation) has the interest of reducing the loss of aromatic molecules, or in other words of improving the retention of aromatic molecules provided by the aromatic matrix in the mixture of matrices.
Embodiments for the Method of Manufacturing the Cheese Powder
In practice, the aforementioned steps of this method of manufacturing are advantageously selected from one of the following combination of steps.
In a first combination (i):
According to a second combination (ii):
According to a third combination (iii):
According to a fourth combination (iv):
In this last combination, preferably, said at least one aromatic matrix and said at least one texture matrix are simultaneously incorporated during the drying via atomisation.
According to an alternative of the first combination (i) or of the second combination (ii), the method of manufacturing is devoid of the step of mixing B in such a way as to obtain the combination of matrices comprising said at least one aromatic matrix and said at least one texture matrix, separated with respect to one another, each one in the form of powder.
Cheese Powder
The present invention further relates to a particular cheese powder, intended for being rehydrated and textured for the manufacturing of a cheese-based food product, advantageously of the cheese, cheese speciality or cheese substitute type.
This cheese powder advantageously results from the method of manufacturing described hereinabove.
According to the invention, the cheese powder can have two forms, a function here of the steps of the method of manufacturing thereof.
According to a first form, the cheese powder comprises (even consists of) a combination of matrices (also called “kit” or “ready-to-use assembly”) comprising said at least one aromatic matrix (even at least two aromatic matrices) and said at least one texture matrix, separated with respect to one another and each one in the form of powder.
This first form is advantageously obtained in the case of a method of manufacturing devoid of the step of mixing B of the matrices.
Such an embodiment is interesting when an operator wants to use a “standard” texture matrix. The operator can then mix, as desired, this texture matrix with at least one aromatic matrix of their choice which is selected from a range of aromatic matrices.
According to a second form, the cheese powder comprises the mixture of matrices, in the form of powder.
This second form is obtained in the case of a method of manufacturing comprising the step of mixing matrices B.
Generally, the present cheese powder (according to the case, each power matrix or the mixture of matrices) has the following characteristics:
Again generally, this cheese powder has the interest of being able to be produced on a first site, before being stored in a suitable packaging for a desired lapse of time (for example in a vacuum atmosphere or in a controlled atmosphere, thus limiting the caking of the powder).
This cheese powder can then be transported to a second site, at a distance, in such a way as to produce the cheese-based food product.
On the Step of Rehydrating
A food product can then be produced from the cheese powder according to the invention. The method in question is schematically shown in
For this, the cheese powder according to the invention is first of all the object of a step of providing E.
Before rehydrating and in the case of a cheese powder in the form of a combination of matrices, a step of mixing F can be implemented in order to carry out the mixing of the powder matrices and to obtain the mixing of powder matrices (see step of mixing B in relation with
Then, according to the case, the powder texture matrix (before mixing with the aromatic matrix) or the mixing of powder matrices is the object of a step of rehydrating G.
This step of rehydrating aims in particular to ensure the rehydrating/solubilising of the coagulating proteins resulting from the texture matrix, and to obtain a cheese matrix that has a consistency ranging from liquid to paste.
According to the invention, the step of rehydrating is advantageously carried out under stirring, in the presence of:
Preferably, the step of rehydrating is carried out in the presence of a combination of said at least one calcium (Ca) sequestering salt and of said at least one acidity-regulating salt.
“Ca-sequestering salt” means in particular sodium citrate, potassium phosphate or polyphosphates.
“Acidity-regulating salt” means in particular citric acid or any other acid acceptable for use in food, glucono-delta-lactone (GDL).
In other terms, at least one calcium (Ca) sequestering salt and at least one acidity-regulating salt are added (mixed) to the powder texture matrix or to the mixture of powder matrices.
Without being limited by any theory, said at least one calcium (Ca) sequestering salt and said at least one acidity-regulating salt intervene in the solubilisation of the powder within the aqueous medium during the step of rehydrating and indirectly as a parameter that influences the texture/hardness sought.
According to a preferred embodiment, this step of rehydrating is carried out in the following conditions:
The doses of Ca-sequestering salt and of acidity-regulating salt are advantageously adjusted according to the texture/hardness sought:
At the end of this step of rehydrating G and according to the starting product, two cases can be considered:
In this second case, the texture and aromatic matrices are now subjected to a step of mixing H, to obtain the cheese matrix. In practice, this step of mixing H is identical to the step of mixing B described hereinabove in relation with
On the Step of Texturing
The cheese matrix obtained can then be the object of a step of texturing I that is adapted according to the final texture sought for the cheese-based food product.
This method according to the invention thus includes a step of texturing I only after mixing/rehydrating matrices.
This texturing consists of subjecting the cheese matrix to physical-chemical texturing conditions that are adapted to form the gel or “the coagulum” through the aforementioned coagulating proteins.
“Texturing” encompasses any mechanism that allows for the passage from the liquid state to the gel state.
Preferably, such a gel is advantageously constituted essentially of a gel of coagulating proteins (preferably casein) retaining the fat globules and a more or less substantial portion of the aqueous phase resulting from the matrices.
The coagulating proteins thus pass, for the first time, from a non-coagulated form to a coagulated form.
This texturing is here implemented always in the presence of said at least one Ca-sequestering salt and preferably of said acidity-regulating salt.
The physical-chemical texturing conditions, to which the cheese matrix is subjected, are in particular selected from:
The texturing agent is selected from compounds other than the rennet.
“Gelling” or “thickening”, also generally called “texturing agents”, mean in particular any substance that makes it possible to modify the consistency of a gel. These texturing agents can be of animal origin (gelatine), plant origin (plants, algae, etc.). This can be starch, pectin, carrageenans, alginates, gums for the main one among them.
For more details, each family of texturing agents can be distinguished in the collection “Additifs and adjuvants alimentaires” in the Techniques de l'ingénieur collections.
The regulating of these texturing parameters can be carried out by taking the following documents into account:
In particular, in the case of a “plant” texture matrix, a preferred mode of texturing would be via acidification, by means for example of glucono-delta-lactone (GDL) and/or ferments.
For example, and in a non-limiting manner, the doses of coagulants are from 2 to 5% calcium sulphate or from 3 to 10% calcium lactate or from 1 to 5% GDL.
In practice, for the different texture matrices, the following physical-chemical texturing conditions are advantageously implemented according to the texture sought:
The parameters hereinabove are in particular optimums in the case of a mixture of which the texture matrix was a liquid pre-cheese.
The adjusting of the pH can be obtained in various ways:
This adjusting of the pH is advantageously carried out slowly and regularly, advantageously over a period of time comprised between 20 min and 30 min.
If necessary, the texturing agents can be incorporated into the texture matrix, before the mixing thereof with the aromatic matrix.
These texturing parameters are in addition advantageously adjusted in such a way that the flavouring microorganisms remain alive.
In particular, the physical-chemical texturing conditions can be adjusted in such a way as to allow for the obtaining of a cheese-based food product forming a cheese of which the texture can be adjusted as desired from a spreadable cheese to a hard cheese.
More precisely, these physical-chemical texturing conditions can be adjusted in order to obtain a cheese the inside of which includes one of the following textures/hardnesses:
In other terms, the hardness results are located within a range comprised between 3 kg·f−1 and 40 kg·f−1.
For example, the hardness is:
A few physical-chemical texturing conditions are given as examples hereinbelow.
To obtain a cheese with a texture of the soft inside type:
To obtain a hard cheese:
To obtain a spreadable cheese:
On an Optional Final Step
The step of manufacturing can include a final step J during which at least one surface maturing microorganism is applied.
Such a microorganism is for example selected from: Penicillium camemberti and/or Geotrichum candidum, even Brevibacterium linens.
The cheese-based food product is then stored for a sufficient time and in adapted conditions (in particular of temperature and hygrometry), in such a way as to obtain a development of the surface flora.
Preferably, this cheese-based food product can be left in a ripening room for the growth of surface microorganisms, this for four to five days and at a temperature comprised between 8° C. and 15° C.
Alternatively, it is possible to carry out a step of applying a coating layer, for example a coating wax.
Cheese-Based Food Product—Final Product
The cheese-based food product thus obtained, at the end of the step of texturing I (see the final step J), can be consumed immediately.
This food product comprises:
This textured cheese-based food product can be packaged, then refrigerated.
In this cheese-based food product, the flavouring microorganisms are:
In order to preserve the living microorganisms, those skilled in the art are able to adjust the different steps of the method for manufacturing in such a way as to prevent conditions that can destroy the microorganisms.
Inversely, the destruction of the microorganisms can be obtained through an adapted sterilisation technology, for example by the application of a time/temperature scale of which the range is comprised between 70° C. and 120° C. for 1 to 10 minutes.
Milk of a large mixture (Entremont SODIAAL—Plant of Montauban-de-Bretagne, 35 360) is collected, heat treated at 90° C./2 minutes (ACTINI tubular exchanger type 1959-3 Zone d'Activités de Montigny, 74500 Maxilly-sur-Léman), skimmed (WESTFALIA MSE 25 centrifuge separator, 18 Avenue de (′Europe 02400 CHATEAU THIERRY) to obtain a fat/protein ratio of 1.2.
This raw material is concentrated by Ultra Filtration to a Concentration Factor (CF) of 5 on a TIA/PAII ultrafiltration pilot (TIA—BP 12—Rond Point des Portes de Provence—84501 Bollène Cedex) equipped with mineral membranes made from aluminium/zirconia SCT Membralox type P1960 (cut-off threshold 20 nm).
This retentate is then heat treated at 60° C./20 seconds on the same ACTINI tubular exchanger.
This texture matrix is optionally cooled, before being mixed with at least one aromatic matrix.
At the same time, four high aroma-producing microorganisms were cultivated on suitable mediums in order to produce different aromas:
The four aromatic matrices are mixed for each one at 3% (m/m) with the texture matrix (88% m/m) then the assembly is homogenised at 150 bar on the first stage and 30 bar on the second stage (Rannie 2-head SPX homogeniser—290 Rue Jacquard, 27000 Evreux).
The mixture is then dried on a GEA-MINOR tower (evaporating capacity of 3 I/h) with as parameters:
This cheese powder, in the form of a mixture of matrices, is stored at room temperature several weeks in optimum storage conditions (in a vacuum, in a controlled atmosphere that does not result in the caking of the powders).
The characteristics of this cheese powder are mentioned in table 1 hereinbelow:
The determination of total moisture, or of the total dry matter, is obtained in accordance with the document “Les poudres laitières and alimentaires, Techniques d′analyse”, Pierre Schuck et al., Editions Lavoisier, ISBN 978-2-7430-1419-3. This method was also published by Schuck and Dolivet, Le lait, 8: 413-421 (2002).
In substance, this parameter is measured by evaporation of the total water of a test portion in the presence of sand and in a vacuum, after a period of 7 hours in an oven at a temperature of 102+/−2° C.
The determination of the water activity is also obtained in accordance with the document “Les poudres laitières and alimentaires, Techniques d′analyse”, Pierre Schuck et al., Editions Lavoisier, ISBN 978-2-7430-1419-3.
The methods for determining the aw of food products consist of putting the product in balance with the atmosphere of a micro-enclosure, then in measuring the manometric or hygrometric characteristics of the air in balance with the product.
The method for measuring is here based on a mirror hygrometer (method for measuring the dew point).
The sample is introduced into a hermetic measuring chamber containing a mirror of which the temperature can be varied (using a Peltier effect thermoelectric module). The mirror is cooled until condensation appears on the surface thereof. This technique of measuring the aw is based on the fact that air can be cooled until the saturation point without modification of the water content.
In balance, the relative humidity of the air (HRE) present in the chambre is equal to the water activity of the sample. The exact temperature is determined (dew point temperature of dew point) at which the condensation of the water vapour occurs. The surface temperature of the sample is also noted. From these 2 temperatures, the aw is determined.
This measurement here was taken using a resistive, capacitive or mirror aw-meter: Brand GBX—Model FA-st lab—Serial no.: FL 3910111.
The measurement temperature used is 25° C.
This powder is then mixed with a Calcium sequestrant (Na Citrate: 22 g·kg−1 (m/m) of powder), an acidity corrector (citric acid: 8 g·kg−1 (m/m) of powder) and NaCl (10 g·kg−1 (m/m) of powder).
This mixture is first rehydrated in water heated to 50° C. under stirring: 50% water and 50% powder (m/m), then packaged in an adapted 500 g container for example, then maintained at this temperature of 50° C. for 2 hours.
The product is then cooled to 4° C., consumed immediately or stored.
Milk of a large mixture (Entremont SODIAAL—Plant of Montauban-de-Bretagne, 35 360) is collected, heat treated at 90° C./2 minutes (ACTINI tubular exchanger type 1959-3 Zone d′Activités de Montigny, 74500 Maxilly-sur-Léman), skimmed (WESTFALIA MSE 25 centrifuge separator, 18 Avenue de (′Europe 02400 CHATEAU THIERRY) then the fat/protein ratio is established at 1.2.
This raw material is concentrated by Ultra Filtration to a Volume Reduction Factor of 5 on a TIA/PAII ultrafiltration pilot (TIA—BP 12—Rond Point des Portes de Provence—84501 Bollène Cedex) equipped with mineral membranes made of aluminium/zirconia SCT Membralox type P1960 (cut-off threshold 20 nm).
This retentate is then heat treated at 60° C./20 seconds on the same ACTINI tubular exchanger.
This texture matrix is optionally cooled before being mixed with at least one aromatic matrix. At the same time, four high aroma-producing microorganisms were cultivated on suitable mediums in order to produce different aromas:
The four aromatic matrices are mixed for each one at 5% (m/m) with the texture matrix (80% m/m) then the whole is homogenised at 150 bar on the first stage and 30 bar on the second stage (Rannie 2-head SPX Homogeniser—290Rue Jacquard, 27000 Évreux).
The mixture is then dried on a GEA-MINOR tower (evaporating capacity of 3 I·h−1) with as parameters:
The powder obtained is stored at room temperature several weeks.
The characteristics of this cheese powder are mentioned in table 2 hereinbelow:
These values were obtained in accordance with the technique disclosed in example 1 hereinabove.
This powder (400 g·kg−1 (m/m) of cheese) is then mixed with a Calcium sequestrant (Na Citrate: 17.6 g·kg−1 (m/m) of powder), a acidity corrector (citric acid: 8 g·kg−1 (m/m) of powder) and NaCl (10 g·kg−1 (m/m) of powder).
This mixture is first rehydrated in water heated to 60° C. in a Thermomix under stirring (variation 1.5 for 1 minute, variation 2.5 for 2 minutes to mix the powder well and variation 2 for 2 minutes), then packaged in an adapted 500 g container for example and maintained at a temperature of 50° C. for 2 hours.
The product is then cooled to 4° C., stored and consumed.
| Number | Date | Country | Kind |
|---|---|---|---|
| FR1906790 | Jun 2019 | FR | national |
This application is the U.S. national phase of International Application No. PCT/EP2020/067526 filed Jun. 23, 2020 which designated the U.S. and claims priority to FR Patent Application No. 1906790 filed Jun. 24, 2019, the entire contents of each of which are hereby incorporated by reference.
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/EP2020/067526 | 6/23/2020 | WO |
