Note: Descriptions are shown in the official language in which they were submitted.
The present invention concerns the use of stabilised
protein powders for the production of processed
cheese and cheese preparations, as well as processes
for their production.
Processed cheese preparations were already produced
for the first time in the year 1911 and later, with
continuously improved in flavour, in appearance and
can thereby be obtained spreadable or cuttable products.
Starting material is a cuttable cheese, such as Gouda,
Emmentaler etc., which is comminuted and mixed and
melted at temperatures of about 80 to 95°C together
with fat, especially butter, and processing salts,
as well as possibly some water, whereafter the mass is
shape, cooled and packed. As processing salts, there
are used trisodium citrate or sodium phosphate or their
mixtures, mostly in the form of commercially available
hydrates. Furthermore, processed cheese frequently also
contain binding agents or thickeners, for example
starch, guar flour, pectin, carboxymethylcellulose,
agar agar, alginates or similar products. Instead of
the expensive hard cheeses, there can also be used, to
a small extent, cheese substitute materials, such as
~- ~ 1 3 9 9 2 ~ -
~ casein, whe~ powder, curds, ~oghurt~ milk pro~ein,
a~d~ to a certaiD extent, ~lso vegeta-ble protains,
especially sogs protai~ In this connection, the.u~e
o~ natural milk proteins, ~uch as the~ occur iD whe~
5 powder ~nd ca~ei~,. would b~ especisll~ i~teresti~g.
~ ow~r, it i~ known that these ma~ be sdded to
the prQ~e~d chees.o o~ m~ll amounts - whe~
powder up to ~bout 2~, casein up to abaut 10X~ reDn~t : .
cssei~ up to 20X - o~ the ~r~oes~ed chee~e m~s~ 9i~C~9
ID i~ the case of lsrger smounts, these protein~ cr~st~
sllise out from the proce~ed che~e mss~ s~d thus
i~part ~ "ss~d~ consistency" to the procRssed chee~R .-;
or bccome visibIe 8S strippli~g or eveD impart a bitt~
tes*e to the whole mflss. (Die ~chmelz~aseher~tellu~g,
Johale;~aden~ Benckiser Enapssck, 1989, ps~es 93-96).
~ herefore, the task.exists ao to ch~nge whe~
proteiDs or c~ein, respectively, th~t the~ c~n be
sdded to a proce~sed cheese preparation in amounts
of 10 to 20~ without precipitating out or ch~ngiDg :~
Z0 ~he taste of the product,
Surpri~iDg~y, this task is solved b~ the features :~ :
set out in the main claims aDd promoted b~ the fealul~s -~;.
set out in the subsidiar~ claimsO
Accordin6 to DE-AS 25 22 508, 8 su~pensio~ of
oasei~ which contains not more than 270 g caseiD/l
is first ripe~ed with citric acid or phosphoric acid
at pH values of "not under 406" and subsequentl~, bg
addition o:F alksli, the p~ ~alue is again lowered ta
.
39g2~
~ 3
6..8 to 7.5, respeotivel~, ThR so-obtained products
can be conce~trated or dried b~ some process ~nd
thereby give a caseinate which can be directl~ di~solved
in w~ter, wherebg ~ true solution or a colloidal
solutio~ of a ~el.i~ obtained. ~he us3bility of such
product~ i~ Ghe~e preparation~, iD which it i~
q~estion of the emulsifisbility o~ the proteiD
not de~oribed,.
I~ ~P O 076 685 i9 described a proc~s ~or th~
10 proauc~ion of whe~ proteins whi.ch displsg aD im~Lo~ed .:
gel formatio~ whereb~ the pH value of the whey protei~ '
solutioa ~'s first ~o be incressed to 8.5 ~ 5 i~ order ~
to iDcrease the "3ulphhydr~1 group couDt", wheresfter : :
to the solution are Yirst added compar~tively we~
scid~, such as citric acid, phosphoric acid or pol~
phosphoric scid, and subsequentl~y a stron~ scid, such
89 h~drochloric acid or sulphuric acid, in order.to
~d~ust the~pH of the solution to 6 to 8. ~ue to the ~ ~'
: depolymerisation of the sulphh~dryl ~roups i~ alkali~e
: 20 solution, the w~er solubilit~ is,. OD the oDe hand~
improved. ~d, due to recombinatioD of sulphhydryl ic
bridges, OD the other hand, the gel formstion is ! ~ ',"''
brought about. A. use of such products 8S additi~es in ~ - -
. ~ .; .
: processed chees~ i9 not to be d~duced ~rom this ';.~-:
documeDt~
From JOurnal of ~ood Science, 1984, No~ 1, p~es
32, 33 and 39:is known ag~in to.dissol~e whe~ powder ~ ;'
(WPC - whe~ protein concentrate~ water for the .. ~
:: ' ~
hl ~ J . !
;.
4 :~
further workin~ up in that one sdds 9 sodium ortho- .
phosphate in a~ am~unt of 0..1 - 0~25~ referred to the
protein powder and tempers the solution to 75 - 85~C
before a heat ~terilis~tioD i~ c~rried outr For the
rcdi~ in~, it i~ possible but less favourabla to
sd~ the phosphate alread~ iD the c2se of the production
of the whe~ powder. SurprisiD~ however, such
products ~re. very well suite~ fcr the productiou Qf
.
pro¢e~se~ ¢he~se, whe~e~s the ~ubse~ue~t addition of
tO phosph~te~ to oDce ariea ~PC prove to be us~less~
~ protein~ u~ed accordiD~ to the i~e~tio~ can
be added. to a processed cheese preparation i~ amou~ts
.
o~ up to 20X, whereby, in wide limits,. whe~ protein
C8D repl~ce the casein prev~ousl~ added in a~ounts of
~5 abaut 5 to IO~ for the achievement of the necessar~ .
hardness of the cheese prepar~tions~ ~he natiYe ~he~
protein powder stabilissd with phosphates or citrate$ -
¢sn dissolve ~urpri~iD~l~ e~ in the chees~ mass
and do n~t tend to crystallisa.tion SQ thst the produced
processed cheese di~pla~ Deither a ~andy texture ~or
exter~21.stipples. e~e~ a~ter comparatiYelg loag storage.
It i~ assumed. thst this stabilisation is to be
att.ributed to the.fact thst phosphate or citrate
moIecules becoms incorporated under the conditio~
accordiD~ to the i~YeDtioD iDto the tertiar~ structure
of the proteiDs so that thi~ i9 stabilisea in the
subsequent dr~iDg~ I.t ïs thereb~ decisive that the
proteiD~ must obviou~l~ be tre~ted in solution with
~..'
.;
~r
13~92
these compouDds since once precipitated out and dried
protei~ cannot be converted or only after 8 ver~ long
period of time, bg re~uspendi~ in water sDd treatment
with ph~sphstes or citr~te~, into the correspondi~g
5 s~ructure conducive for 8 mixi~g with the proce~
che~s~ ~!i mixing o~ whe~ protein in u~st~bili~ $orm
with addi.tion of ~.odium phosphates or citrates eYen in
~ the ~ub~ts~tiallg h;gheX co~centrations i~ which the~
~re use~ ~ processiD~ aalt3 (1.5 to 3~ lesd~ - as
ssid above - ~lso no ~on~er to a subsoqueDt stabilisation
. . .
~o that such product~9 accordi~g to the priox ~rt, should
~lso o~ be added in ~mall amount.
Fo~ the production of the stab;l;sed whe~ F~wder,
one prcferabl~ starts from the wheg obtained iD largc
15 amounts in the production of cur~ and chee~e which .~
is coDce~trated.b~ ultrafil.tration or other k~own .~;
processes and, at the s3me time, is freed from a p~rt . ;:
of lsctose sDd salts coDtained. A" aversge whe~ thereby
contaiDs about 0,9~ protein, 0,l~ ~at, 4,5~ l~cto~e
20 and 0.7 g inor~a~ic aalts_ ~uch a wheg is concentr~ted, -~
~ for e~a~ple, to 30~ dr~ weight~!whereb~ the conce~trate
coDtains~ ~or e~smple, l6% proteiD (56~ in the dry ;~
weight)~ 1,.6~ ~t (5~6~ i~ the dr~ weight), 9~5% lactoss
(33~ in the drg wei~ht~ and L4~ inorga~ic salts (5~ in . :~
the dr~ weight). ~o thi~ concentrst2 are added 0.2 to
5~ of a processiDg ~alt of the group ortho-9 di-, p~ro~
and pol~phosphste (together desig~ated as phosphate)
a~d citrate,. whereb~ the sodium salts are preferred .
3~1~25
but po.tassium or ammonium salts also come into question~
~he sddition should.amount to about 0..5 to 20~ of the
protei~ conce~tr3tiont whereb~,. havin~ re~srd to the
s~ab~ atio~, the concentrtJtion o~ 1 to 5~ gives the
optimum ~aIue~. ~mouDts above 20X are unecoDomic sinc~
normalI~ the ~rocessi~g sall; conceDtratio~ ~ecess~r~
ror the productio~ of the proce~ea chee~e i~ therewith
slso e~eeded. ~ conce~tr~tion of below 0~2~ o~ the
solutio~ or bel~w 0,5~ of the protein concertrstion
lD u~d does not bri~g about a sufficient stabilisstion
90 that these product~ do not differ ~rom knowD whe~
proteiD powd~r~O The addition of the 3tabiliser~
preferabl~ take~ place as 8 1 to ~O~ solution in water
a~d.it is~ however, al~o possible to add higher
1.5 conceDtratio~s~ for e~smple 10 to 50X, as slurr~ in
or~er thereb,~ not to dilute the protein solution
uDnecessarilg. An sddition a~ drg powder is sdmittedly
possible but, becau~e of poor miscibility, not preferre~, .
~he~ addition of the proce~siDg salts as stabilisi~g
sgent takes place in a pE raDge between 2.8 and 8~0,
pre~erabl.~ in the p~ raD~e of about 7.Q to 4~0, in
which the protein solutions in questio~ are stable.
In order to accelerate the equilibrium adju~ment
between pho5phate and proteiD, it has proved to be .-
advanta~eou9 to warm the ~olUtioDS ~ whereb~ temperature~
o~ 35 to 150~C, preferabl~ 50 to 90~C, are used a~d,
~.d~pendi~g upon the tempersture~ reaction tim~s o~ -
2 sec.. to about 10 min, are necessar~. In the case o~
~.13g~2~ -
temperaturss above the boiling point, one must
~aturall~ work with a corresponding o~erpressure ~he
wsrmiDg csn t~ke place by mleans of appropriste heat
exchangar~9 such as plate hleat.e~changers9 tube heater~,
5 chsfing hester3 or by direct or i~irect heati~g with :
steam
The dr~iDg of the protei~ ~olution accordi~g to . .:
the i~ve~tion to the stable e~d product takes place in
the u~81.w8~ with ~pr~ dri~r~, spra~ towers, fl~ ise~
.0 bed driers but also with roller driers and o.ther k~owD
spparatus~ ~he moi~ture conts~t of the eDd product
should lie below 7~, preferab~ 2 - 5%.
By means of the joiDt spra~ing of the wh~ with
processing salts~ espe~ial.l~ phosphates, it is possible '~ -
decisivelg to improve the functional properties o~ thes-e
proteins~ These functionall~ chsnged proteins can be.usa~ ~ -
~ i~ processed cheese,.proces~ed chee~e preparations, ~:
fresh chee~e snd freYh cheese preparatioD~of proce~sed
cheeae,.. imitation cheese, recoDstitutions, pizza .
top~i~gs,. bre8d spreads, chaese dips and chees~
sauces, whereb~ amount~. o~ 5 to 10~ whey protein (WPC) :'~
do n~t cha~ge coDsistency~ appe~rance and taste o~ ~:
the finished product. In the case of smaller.amounts .~
o~ the proteins accordin~ to the inveDtio~ or iD the : ~ .
25 case of a ~maller processi~ salt content thereof,
to the ch~ese mixture must Daturall~ al~o be added
the ~ecessl3r~ additional amou~ts of processing salt
i~ the usual wa~. ~he other components of these
f-' ~139~2~
proce~.ed cheese compositions according to the
inve~tion correspond to that which is s~alogouslg
known for such productioDs.
The followi~g flow ~¢hemeg. whereby differi~g
concentr~tio~ and produ~t comp~ition werff used for
whe~ protei~ gi~es the ~arryi~g out of the proces~
accordi~g to the i~Ye~tion~
dr~ weight (5)~ratei~ i~ produot
dry weïght ~ ' h~m~
~D 15 50 33 ~ 3 WPC-3Q
15 ~ 50 ~5 + 3 ~PC~5
15 - 5.~ 65 ~ 3 WPC_60
15 - 50 77 ~ 3 ~PC-70
15 - 5~ 84 1 2 WPC-76
10 - 4Q 91. ~ 2 WPC-83
10 - 40 96 - ~ WPC_88
lo ~11 WPC t~pe~. (wheg protein co~centr~te) can b~ :
produced n~t onl~ with ~weet but ~lso with ~cidic
whe~,
20 ID the case of use of the~ whe~ tgpes, o~e obtain~
8 WPC bQtween pH 2~.8 and 8,0,
2~ Added ~mou~t of the pho~phate~ or citrates or
mixtures of phosphate~ aDd citrate~: 0~5 to 20~,
pref~rabl~ 1,0 to 5~, c~l~ulated OD the dr~ weight
of the whey protei~ conce~trate ~olution; addition
8S 1 to 1~ solut~on or 10 to 50~.slurr~..
3~ pH range for the p~ sdjustmeDt 2,8 to 8~Q~
~ ; ., , ~ . . . -
~-'''.~ ' , : '
,' ,. . .
.
' 2~3~2~
-
9 ~ . .
4.~ ~emperature. treatment i~ a ~range between 35 to
150~C, p-eriod oP time: 1 ~ec to 10 min~ -
5~ ~e~t tr~n~mi~sion~ pl:ate- hest e:~chsnger9. tube
hea-ter.~. ch~fs hester~. direct or indirect
p~oce ss,
6~ Spr~ g: ~prs~ towe.~; nozzle ~r- rotakion :~
~pr~ying; ~ iro ~t~miser,. swirl ~Iuidi~red,.
roller ar~i~g" belt ~riea~ eOg.. ~ilter mst t~pe~
D~Ecri~ti on of t~e pro~uctio~ process '~
1~ Iprotei~ l 100 kg (30 kg in
L~oIution~ dr~ w~ight) protein . .:
~ in dr~ ~t~
¦pho~ph8:te.¦~ ¦mi~Dg 3 --15gC~ 2. .
3.36 1
25% EE~20 pE~ adjustment 3~ Ns-, K-,. C~
I5 pE~ 6~5 solutio~
¦ t~mper~tur~l 4~ 72~C,~15 sec.
trestment ~ cooling t~ 55~C
5~ pl~te h~at
exchaD~Ser , .
~0 ~ spra~ t temp. ~ 180~C
dr~_ng I 6. outlet temp~: 75 ~
end ~ 35.. 5 kg powder - ~:
product ~ 52,7~ protein
in dry wt,
~5 Fo,r the u~a. of the products acc~¢rding to the ~ .
inVentiOD for the production of processed cheeYe ;~.. ,
prep~r~tions ~ ~ome ~cam~?les are eDclo~ed which ;:
expl~in the inve~tion but are not to l~mit~ ~s one
can ~e~ from the ~xampl~ tsbilis~tion o~ the
30 whe~ proteins brings about ~ substantial impro~rement ~ ~
',:
'~''''' 2:13g92~
of the sppearance a~d of the consi~tency o~ the chee~e
obtained,. Protein proportion in the whe~ proteins of
below 30~ iD the dry substance or an iDsu~ficient
pho~ph~t~ ~tsbilis~tion (native proteins) pra~re~ to be
5 I~ot us~ble~
. .:
:E;~mple ~
Spre~asble prace~sed che~e~ preparstion
~49% dic~ w~O - 6I~ fat in dr~ wto)
9~dition ~ whe~ pro~ei~ (96% protein) in end product
1'0 B$~ic r~iFe
7~0.0 g 5h~dd~r (50~ f&t i~ dr~ wt.)
750~0 g Goud~ (50~ fat iD dr~ wt~)
521.7 ~ butt~r (84~)
75~0 g whe~ protein 96~ in dry ~ubstance
47~3 g JOH~ ~ 9
815~2 ~ w~ter iDC~ CondeD9~te
~ e~.tiDg o~ ths additives ~ithiD 9 min to 90 to 92~C,
direct stesm introduction; stir¢iD~; speed 120 r.p.m.
V~rian~s (for 5~ WP 96%) of the abo~e-me~tioDed b~sic
recipe::
a~ Dstive wheg p~otein with 3 p~otein conteut of 80a6
seusory as~ssm~nt:
'appearance outer: ~ticks to the foil
inn~r: coarse
25 consistsnc~ : too solid, at~pical
taste : ~ot marked
. . . ~ . - .
.
~ ~992~
b. native whe~ protei~, protein content ~0%
seDsor~ a~e.ssment:
appearanc~ out~r: stic~s to t~e foil '~
inner~ co~rse ~ :
5 con~iste~c~ : too solid, at~p cal ~ ~
tasta :- Dot marked. :~ :
c~ ~sti~e whe~ piotain,. proteiD co~tent ~5
se~sorg as~e~sme~t:
appearsrce outer: ~tic~s to the ~oil
~0 i~er~ coar~e ~:
consi~tencg ~ too ~olid, atgpical
taste? ~ ~ot marked : :
d, whe~ protei~ modifie~ wi~h JOE& SDS 2~ proteiD
co~tent 80~ ...
~5 seDsorg as~essme~t~
appearance outer: sticks sli~htl~ to the foil
inner: iD ord0r ..
con~istenc~ : cream~
tasts ~ t~pical .
e. whe~ proteiD modi~ied with JOHA 8 9~ protain
coDtent 80~ .
se~sor~ a~sessmeDt~
appesraDce outer: ~ticks slightl~ to the foi~ :
iNDer: in order
consistenc~ : cream.y
tasta : typical.
' ~J 1 3 9 ~ 2 ~
12
f. whey protein modified with JOH~ SDS 2, protein
content 60~
sen~or~ ~sse6~ment
appesra~ce outer:: sticks slightl~ to the foil
inner: in order
co~si~t~ncg ~ cresmy
t~st~ : t~pic~l
whe~ protein modified with JO~A S 99 protein
co~te~t 60~ .
~0 seD~ory as~es~me~t~
appesraDce outer. sticks slightl~ to the ~oil
i~ner: iD ord~r
coD~iste~c~ : cream~
tsste : typical
~5 h~ whe~ proteiD modified with JOHA SDS 2,.protein
CoDteDt 30~
sensor~ assessme~t:
appe~rance outer: sticks to the foil
inner: slightl~ coarse
20 con3istonc~ : atgpical~ coarse
taste : not marked
i~ whe~ protein modified with JPHA S 9, protein
content 30~
sensor~ a~sessment: -
~5 appesrance outer: sticks to the foil
inner: slightlg coarse
coDsistenc~ : st~pic~l~ coarse
ta~te : not relevaDt
5* :
-- ~139~2~ ~ ~
13
The 60~ and 80~ wheg proteins modified with
JO~ SDS 2 snd with J~A S 9 show in the end product
a loos~?l shing and creamg consisten:cg~ However,.
modi~ied proteins ~rom 30~ protein are ~lso still
5 usab~e~
~he ~o~-madi~.ied wheg protein~ well a~
modi~ied wheg pro.teius with pro~ein co~tent~ below :~
30~ do not show the de3i~ed re~uIts~ ~he consistencg
cf the~e proc~ed chee~ is toa ~olid, cosr~e, the :
I.O surf~c~ i~ d~Il, one ~ees ~tipples............................. ~'For the modifica!tio~ of the whe~ proteins ~.ith ...
pho~p~ate~ with ~ .SD~ 2 was chosen 8 pho~phate ;.
combiDation with hi~he~t possible orthophosphate p~rt, ~
with JOHA S 9 wss used. a phosphs~te mixture with highest
1.5 possible p~I~phagphate-p~rtO.
~aampl~
Pr~ductio~ of block proce~sed cheese (54~ dr~ wt~ -
48~ iD the dr~ wt~) .
Rapls.ceme~t o~ reDnet ca~ein b~ modified wha~ protein : :.
~0 bssic recipe (comparison)~ v~ntio~
1000~.0 g Che~ter (50% FiD)
250.. 0 gO GOuda (50% FiD) ditto
250.. 0 g ~iereck h~rd chèese (45% FiD)
80.Q ~ but~er (94%)
15.0 g JO~ PZ 7
6..0 g JO~
80.0 g reDne~ casein 80.0 g whey protein
(protein conte~t ~bout
73~)(p~o~ph~te cont~nt
3~ :
~ ~139~2~
14
Melting period 10 min.~,. lZ0 r.p.m. ~ melt temper-
ature 70 to 750C.~ 350..0 g wat~rS ine,. coDdensate
(additi~ 200 ~ E) = fat in dr~ weight)
A~s~symaDt of the remelta~ilitg:
in~elltion comp~ri~oD
with ~IP reullet casein
a, rubb~bilit;~slig~itl~ stick~in. ~i~i~r
E;rill8bilitg
8fte~ 5 ~;~ go:od Dil
1~3 after~ 20 d~F- good
to~tab~; ty
af t~r 5 d8~ ord:~r in order
after Z0 ds ~s:: toast ~alue 4 toast value 6
~8 t 108~
sfter 5 d~9~e~celleDt DO
af t.e.r 20 da.~ . little ~c~rcelg
thr~di~esY
after 5 da~s: DO no,
sf ter 20 da.~s :. slight slight
20 Production ~f modified whe;y proteins
1.. Modifici3tion with ~0~. Sl:IS, ~0~ S 9
Protein cont~nt~3 30 to 80%
--- 2~3992~
. ;.~ ,:
~.
~nal~sis:.
w~ sa~ ~ 1 A 2
..... .
tot~.P205 (~) : 0,96 2~29 2 47 :-:
P-chrom~ : mono mono~ st~rt mono~ start
protei~ (%~ ' 75~61 76~94 77~64 ~.
~h (~ 2.. 34 4~3~ 4~58 :'
pH (10 O ~ -- 6~4 6,5
~olubilit~ : 96~ -- 98~
~ 1 a~d ~ 2 - mo~ified whe~ protei~s .~-.
1~ M~ 80 = ~on-~odifiea wheg protein coDce~trate
AdditioD of a 25 to 30~ slurr~, referred to the : :
rete~tate 1~ J0~ ~ 9 or 1~ JOH~ SDS 2, ~spectivel~ .
(J~H~ Registered Trade M~rk of the ~pplicant)~ ~ -
'~' .
: . .
: :
