• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention relates to a method for the preparation of cheese in which crust-like use is made of a raw material obtained from fruits of Punica granatum. The invention also relates to a cheese product obtained by the method. The invention also relates to a raw material for use in the crust-shaped manner in the preparation of cheese from fruits of Punica granatum. The invention furthermore relates to a composition for use in crusting in the preparation of cheese comprising at least the raw material and an additive. Finally, the invention relates to a method for the preparation of cheese, comprising providing curd which is pressed in the usual manner; salting the pressed curd to obtain a cheese; applying the raw material or composition to the cheese; and maturing the cheese.
    公开号:BE1018300A5
    申请号:E2008/0543
    申请日:2008-09-29
    公开日:2010-08-03
    发明作者:
    申请人:Hafed Ben Soltana Seghari；
    IPC主号:
    专利说明:

    Process for the preparation of cheese using pomegranate for crusting
    The present invention relates to a method for the preparation of cheese with a crust, in particular hard or semi-hard type cheese according to claims 1 and 29. The invention further relates to a raw material for obtaining natural crust formation in the preparation of cheese according to claim 19. In addition, the present invention relates to a method for providing this raw material according to claim 36. The invention furthermore relates to compositions comprising this raw material according to claim 28. Finally, the present invention relates to cheeses obtainable by applying this method according to claim 18.
    The preparation of cheese is well known and involves a number of steps that are similar for most types of hard and semi-hard cheeses. Generally, lactic acid bacteria are added to milk, which, among other things, ensure the conversion of lactose to lactic acid. Rennet is then added, causing the milk to curdle with formation of the curd. This is done under the influence of enzymes present in the rennet. The whey is then separated from the curd and the curd is pressed. Finally, the curd is pickled and the cheese is allowed to mature. In addition, various other processes can be followed that can to a large extent determine the characteristic properties of the various types of cheese, such as taste, aroma, texture, shape and so on.
    The formation of the rind occurs during the ripening process and is of great importance for the shelf life of the cheese. The crust is particularly important to prevent the development of unwanted fungi. Crusts of hard and semi-hard cheeses are now usually covered with a layer of plastic or paraffin to prevent oxidation, moisture loss and color change in addition to mold. This makes the cheese crust unsuitable for consumption. Moreover, the use of plastic or paraffin is not environmentally friendly. In addition, cheese with a crust thus produced can no longer be labeled as fully organic.
    FR 1 165 225 discloses a method for preparing cheese wherein ground grape seeds are used for crusting.
    Holley R. A. et al: "Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials" discloses a method for preserving cheese in which the product is dipped in a liquid smoke solution.
    JP 58220651 discloses a method in which the surface of cheese is treated with yellow safflower dye, which penetrates into cheese to some extent.
    El-Shibiny et al: “Cheese colors from plant sources. 1. Preparation and properties of color from pepper and safflower 'discloses a method for coloring Derby cheese using a mixture comprising pepper and safflower pigments.
    The present invention has for its object to provide a method for obtaining a natural artisanal crust in the preparation of hard or semi-hard type cheese.
    The present invention further has for its object to provide a method for obtaining an edible and environmentally friendly crust in the preparation of hard or semi-hard type cheese.
    A further object of the present invention is to provide a raw material that can be used to obtain a natural crust in the preparation of hard or semi-hard cheese.
    According to the present invention, it has surprisingly been found that the use of a raw material obtained from pomegranate (Punica granatum) after salting the cheese leads to the formation of a beautiful, burgundy natural crust, which is moreover edible. The color of the crust can also vary, for example from hazelnut to dark bronze. The invention therefore relates to a method for the preparation of cheese in which crust formation uses a raw material obtained from fruits of Punica granatum. The crust obtained in this way protects the cheese against mold, oxidation and discoloration. An additional advantage is that this crust contributes to a characteristic fuller taste. Another advantage is that the crust formation according to the present invention involves a dry process, with the result that bacterial growth and a pronounced unpleasant odor formation are avoided.
    According to the present invention, it has been found that a unique combination of powerful polyphenolic antioxidants and tannins is present in pomegranate. These substances ensure the formation of a crust that protects the cheese against mold and other types of spoilage.
    A suitable raw material that can be used for the natural artisanal crusting of the present invention can be obtained from ripe fruits of Punica granatum, of which possibly any fruit-bearing variety may be suitable. Various suitable methods for obtaining a suitable raw material from pomegranate are known to those skilled in the art.
    Preferably a suitable raw material is obtained according to the present invention from at least one or more parts of the ripe fruit of Punica granatum. More preferably, the raw material is obtained from one or more parts selected from the peel, flesh and seeds. In addition, combinations of these parts are also possible for obtaining the raw material. Even more preferably, these parts are ground. Most preferably, this raw material is substantially fine-grained or has a semolina-like consistency. In addition, the raw material can also have a powdered consistency.
    The combination of the skin and flesh is especially preferred because they contain less moisture than the seeds that need to be dried or condensed for longer.
    The present invention also provides a method for making the raw material, comprising providing ripe fruits of Punica granatum, removing the seeds from the flesh and / or the skin, drying or condensing the flesh and / or the skin , grinding the dried or condensed flesh and / or peel, and sieving the ground to obtain a raw material with substantially fine-grained consistency. Alternatively, the step of separating the peel and flesh from the seeds can be omitted and the entire fruit used. Furthermore, the raw material may alternatively have a powdered consistency.
    According to a preferred method according to the present invention, suitable fruits of Punica granatum have not yet matured, they have a smooth appearance and still have a fairly thick skin. For the preparation of the raw material, the seeds are separated from the rest of the fruit and removed. The flesh and skin are then dried or condensed. This is done, for example, in a similar way as drying, for example, peppers or tomatoes, under the sun or with a warm air treatment. Sun drying is preferred so that the entire process remains natural and artisanal. The dried or condensed residue is then milled and sieved to provide a raw material with a semolina-like consistency.
    Alternatively, the entire fruit including the seeds can be used to prepare the raw material. The fruits can come from one or more of all varieties of Punica granatum.
    The present invention also provides as raw material an extract comprising at least antioxidants and obtained in any way from pomegranate. Antioxidants include polyphenols with antioxidant properties. Furthermore, the extract can also comprise tannins occurring in pomegranate. Various methods for making a suitable pomegranate extract are known to those of ordinary skill in the art.
    In addition, antioxidants and tannins isolated from pomegranate can be combined into a suitable raw material. Alternatively, similar antioxidants and tannins from other sources can be used. Various suitable methods for purifying and identifying antioxidants and tannins in pomegranate are known to those skilled in the art.
    Furthermore, the present invention also provides compositions of which the raw material is a component and which further comprise an additive.
    The present invention also provides a method for the preparation of cheese, comprising providing customary pressed curd, salting the pressed curd to obtain a cheese, applying the raw material or composition to the cheese; and maturing the cheese. This method preferably relates to a hard or semi-hard cheese. It is clear here that it is possible to have the raw material or composition withdrawn after application to the cheese. It is also possible that the raw material together with the salt is applied to the pressed curd during the salting thereof.
    Furthermore, the method may also include dry wiping of the raw material or composition. To ripen the cheese, it is preferably placed in a hanging net. It is important that this concerns a mold-free net.
    Furthermore, according to the present invention, it is also possible for the raw material or composition to also be included in the cheese, for example by mixing it with the curd or by adding it for pressing the curd in the usual way or for salting. Furthermore, pomegranate juice can also be mixed through the curd in the preparation of the cheese according to the present invention.
    In the present application, "pressed curd" means the cheese before it is pickled. The cheese obtained after salting, in particular brining, is referred to herein as "cheese."
    According to a preferred method according to the present invention, the raw material is applied to the cheese after the brining of the cheese. Alternatively, it is also possible that the raw material together with the salt is applied dry to the pressed curd instead of wet brining the pressed curd followed by the application of the raw material. After allowing the raw material to withdraw from 2-8, preferably 3-6, more preferably about 4 days, depending on the progress of the crusting, the cheese is dry rubbed off and suspended in a suitable mold-free net, for example a sea net. The use of a net gives the cheese a traditional look. During the ripening process, the cheese is rotated with a frequency of, depending on the progress of the rind and the weight of the cheese, every other day up to every 4 days, preferably about every 2 days during the first about 8 to 15, preferably 9 -12, more preferably 10 days, after which the frequency decreases as the maturation progresses.
    According to a suitable method according to the present invention, at least 2 g of raw material per kg of cheese is used for crusting.
    According to another suitable method according to the present invention, at least 5 g of raw material per kg of cheese is used for crusting.
    According to a preferred method according to the present invention, at least 7 g of raw material per kg of cheese is used for crusting.
    According to a more preferred method according to the present invention, at least 10 g of raw material per kg of cheese is used for crusting.
    According to a method according to the present invention, further use is made of a natural colorant to color the cheese,
    Color variations can be achieved by combining the raw material with a natural color. This is very useful and accessible in the method according to embodiments of the present invention since the raw material extracted from the pomegranate contains certain substances that can absorb and retain the color components. This raw material comprises, for example, the enzyme tannin, which can partly or substantially fulfill the role of receiving and retaining color components.
    According to a suitable method according to the present invention, use is made of at least a variety of Safflower (carthamus tinctrorius / in the Hebrew kartami / in the Arabic kurthum).
    Safflower is prepared from the dried safflower flower threads (which can be obtained, for example, in the same way as with saffron); when the flower blossoms, the flower threads are removed and dried, after which they are ready for use as a color and flavoring agent. These safflower flower threads (safflower) have a yellow-orange color, combined with red.
    This herb can be used as a natural coloring agent and can also fulfill the function of seasoning, which gives the cheese a particularly light aromatic taste.
    In preferred embodiments, to affect flavor development, the safflower can be added to the milk before the curdling process begins (about 10 to 15 minutes before the curd is added to the milk). The dose is preferably more than 2 mg, more than 3 mg, more than 4 mg, more preferably more than 5 mg, more than 6 mg, more than 7 mg, more than 8 mg, more than 9 mg, or more than 10 mg per liter of milk. The concentration is preferably lower than 2 g / liter of milk, but larger concentrations are not excluded. In preferred embodiments, approximately 100 mg per liter of milk is added. In preferred embodiments, the concentration of safflower is in the interval [2 mg / liter of milk, 2 g / liter of milk]. In preferred embodiments, the concentration of safflower is in the interval [80 mg / liter of milk, 120 mg / liter of milk]. Higher and lower concentrations are not excluded, although it is to be noted that very low concentrations would add too little flavor and very large ones could make the taste too strong for the average consumer.
    In preferred embodiments, to influence the crust color, the safflower is added to the raw material with which the crust is treated (in other words, the raw material from the pomegranate can be mixed with the safflower). A concentration of safflower that can be added to this raw material is, for example, 2 g per 5 g of raw material, but this concentration can be varied as a function of color and taste requirements.
    This allows the safflower to fulfill both the function of developing the characteristic taste and influencing the crust color. Both functions do not necessarily have to be linked. Thus it is also possible to produce the cheese with the natural crust without adding the safflower to the milk but to the crust as a natural colorant.
    The color possibilities that can be achieved with this range from orange yellow color to red to black or brown, depending on the concentration that is added to the curd (or cheese) and / or on the crust and depending on the amount of raw material extracted from the pomegranate is used.
    It is to be noted that safflower can be used as a natural colorant, and that this can be done in combination with other natural colorants as known to those skilled in the art, but this is not necessary.
    Furthermore, other natural colorants can also be used instead of safflower to color the cheese and / or the cheese crust.
    A further aspect of the present invention comprises a method for the preparation of cheese, comprising: a) providing customary pressed curd; b) salting the pressed curd to obtain a cheese; c) maturing the cheese; wherein at least a variety of safflower is added during the preparation of the cheese.
    The addition of safflower can preferably fulfill the function of seasoning.
    According to preferred embodiments of the present invention, the addition of safflower occurs before the curd is pressed.
    According to preferred embodiments of the present invention, the addition of safflower occurs in the milk.
    According to preferred embodiments of the present invention, the addition of safflower occurs in the curd.
    The following example only serves to illustrate the invention and is in no way intended to limit the scope of the claims.
    Example
    Preparation of hard cheese
    The fine-grained raw material is produced by removing the seeds from the flesh and the skin of ripe fruits from Punica granatum. The flesh and skin are then dried and ground. Finally, the milled residue is sieved to provide a raw material with a semolina-like consistency.
    Pressed curd is prepared in a conventional manner by means of a method for preparing Gouda cheese, which curd is salted in a brine bath. The cheese thus obtained is then drained and the cheese is rubbed with 10 grams of the raw material per kg of cheese. After 4 days, surplus raw material is rubbed off the cheese, the cheese is placed in a fungus-free cotton sea net and suspended in an air-conditioned or cool room with an average temperature of between about 12 ° C to about 20 ° C for maturing. Every 2 days the cheese is turned into the net and after 10 days the frequency is lowered to a few times a week. After maturing for approximately 12 weeks, a cheese is obtained with a burgundy red crust with a traditional look.
    权利要求:
    Claims (37)
    [1]
    A method for the preparation of cheese using crustaceans from a raw material obtained from fruits of Punica granatum.
    [2]
    Method according to claim 1, characterized in that the raw material comprises at least one or more parts of the fruit.
    [3]
    Method according to claim 2, characterized in that the part or parts are selected from skin, flesh, seeds and combinations thereof.
    [4]
    Method according to claim 2 or 3, characterized in that the part or parts are ground.
    [5]
    Method according to claim 4, characterized in that the raw material is substantially fine-grained.
    [6]
    Method according to claim 4, characterized in that the raw material is substantially powdered.
    [7]
    Method according to one of the preceding claims, characterized in that the raw material is an extract of Punica granatum that comprises at least antioxidants.
    [8]
    The method according to claim 7, characterized in that the extract further comprises tannins.
    [9]
    The method according to claim 7 or 8, characterized in that the antioxidants are polyphenols.
    [10]
    Method according to one of the preceding claims, characterized in that the raw material is part of a composition which further comprises an additive.
    [11]
    A method according to any one of the preceding claims, characterized in that the cheese is of the hard or semi-hard type.
    [12]
    Method according to one of the preceding claims, characterized in that use is made of at least 2 g of raw material per kg of cheese.
    [13]
    A method according to any one of the preceding claims, characterized in that use is made of at least 5 g of raw material per kg of cheese.
    [14]
    A method according to any one of the preceding claims, characterized in that use is made of at least 7 g of raw material per kg of cheese.
    [15]
    Method according to one of the preceding claims, characterized in that use is made of at least 10 g of raw material per kg of cheese.
    [16]
    A method according to any one of the preceding claims, characterized in that further use is made of a natural colorant to color the cheese,
    [17]
    A method according to any one of the preceding claims, characterized in that further use is made of at least a variety of Safflower (carthamus tinctrorius).
    [18]
    18. Cheese product obtained by the method according to one of the preceding claims.
    [19]
    19. Raw material for use in crusting in the preparation of cheese from fruits of Punica granatum.
    [20]
    Raw material according to claim 19, originating from at least one or more parts of the fruit.
    [21]
    Raw material according to claim 20, characterized in that the part or parts are selected from skin, flesh, seeds and combinations thereof.
    [22]
    Raw material according to claim 20 or 21, comprising the part or parts in ground form.
    [23]
    Raw material according to claim 22, characterized in that the raw material is substantially fine-grained.
    [24]
    Raw material according to claim 22, characterized in that the raw material is substantially powdery.
    [25]
    Raw material according to claim 19, characterized in that the raw material is an extract comprising at least antioxidants.
    [26]
    Raw material according to claim 25, characterized in that the extract further comprises tannins.
    [27]
    Raw material according to claim 25 or 26, characterized in that the antioxidants are polyphenols.
    [28]
    A composition for use in crusting in the preparation of cheese comprising at least the raw material according to any of claims 19-27 and an additive.
    [29]
    A method for the preparation of cheese, comprising: a) providing customary pressed curd; b) salting the pressed curd to obtain a cheese; c) applying the raw material or composition according to claims 19-28 to the cheese; and d) maturing the cheese.
    [30]
    A method according to claim 29, characterized in that the raw material or composition is also included in the cheese.
    [31]
    A method according to claim 29 or 30 wherein step b) and step c) are combined by applying the raw material or composition together with the salt to the pressed curd.
    [32]
    A method according to any of claims 29-31 comprising allowing the raw material or composition to be withdrawn after application.
    [33]
    A method according to any of claims 29-32 comprising dry wiping off the raw material or composition.
    [34]
    A method according to any of claims 29-33 wherein the cheese is placed in a hanging net for ripening thereof.
    [35]
    A method according to any of claims 29-34 wherein further at least a variety of safflower is added during the preparation of the cheese.
    [36]
    A method of making the raw material according to any of claims 19-27, comprising: a) providing ripe fruits of Punica granatum; b) removing the seeds from the flesh and / or the skin; c) drying or condensing the flesh and / or skin; d) grinding the dried or condensed flesh and / or peel; and e) sieving the mill to obtain a raw material with substantially fine-grain consistency.
    [37]
    The method of claim 36 wherein the raw material obtained has a substantially powdery consistency.
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    同族专利:
    公开号 | 公开日
    NL2000887C2|2009-04-15|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    FR1165225A|1957-01-15|1958-10-20|Process for coating cheeses in broken grape seeds and resulting new product|
    GB1230517A|1969-10-09|1971-05-05|
    JPS51110074A|1975-03-20|1976-09-29|Toyo Ink Mfg Co|Shokuhinno kakohoho|
    WO1983000081A1|1981-07-13|1983-01-20|Stuart Mccornack Oliver|Flavoring system for sodium reduced foods|
    JPS58220651A|1982-06-15|1983-12-22|Snow Brand Milk Prod Co Ltd|Method for coloring surface of cheese|
    US5840308A|1994-02-17|1998-11-24|Merck Patent Gmbh|Antiviral or antifungal composition comprising an extract of pomegranate rind or other plants and method of use|
    EP1051903A1|1999-05-11|2000-11-15|Friesland Brands B.V.|Multilayered cheese coating|
    JP2005154322A|2003-11-25|2005-06-16|Hosoda Shc:Kk|Pomegranate rind extract|
    WO2005097106A1|2004-03-24|2005-10-20|The Regents Of The University Of California|Purifications of ellagitannins|
    RU1822715C|1991-04-03|1993-06-23|Ереванское отделение Охтинского научно-производственного объединения "Пластполимер"|Method of cheese preservation against molding and drying-up|
    法律状态:
    2011-03-31| RE| Patent lapsed|Effective date: 20100930 |
    优先权:
    申请号 | 申请日 | 专利标题
    NL2000887A|NL2000887C2|2007-09-28|2007-09-28|Multi-way valve for controlling, dispensing and mixing of fluid currents, has final body provided with two moving part covers, and main plan parallel surfaces provided with three entrances that are opened or closed by closing device|
    NL2000887|2007-09-28|
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