PREPARATION OF FOOD PRODUCT

Abstract: A process for preparing fresh cheese in a finely divided particulate form which comprises milling or dicing fresh cheese, cooling to a temperature from below 0°C to -50°C and disintegrating in a bowl chopper in the presence of starch. The finely divided cheese may be incorporated into a dry batter mix.

Description: The present invention relates to a method of preparing fresh cheese in finely divided particulate form. There are several circumstances where it is desirable to have fresh cheese in a free-flowing, fine, particulate form, for instance, for incorporation into batter. However, it is not easy to obtain fresh cheese in the form of small particles which do not stick together while retaining the desirable natural cheese flavour, aroma, melting and colour characteristics. For example USP 3694231 describes a method which involves reducing the temperature of the cheese to at least -150°C and the drying in a fluidised air bed having an air temperature between about 16°C and 24°C. Such a process is complex, costly and time-consuming. We have, surprisingly, found that fresh cheese in a finely divided particulate form can be produced by a very simple process which does not require such drastic cooling. Accordingly, the present invention provides a process for preparing fresh cheese in a finely divided particulate form which comprises milling or dicing fresh cheese, cooling to a temperature from below 0°C to -50°C and disintegrating in a bowl chopper in the presence of starch. The process of this invention is particularly suitable for cheese having a consistency varying from medium to hard. The milling or dicing of the cheese may be carried out in the same way as the milling of meat, for example, simply by passing the cheese through a mill. Suitable types of mill are, for instance, a Comitrol mill by Urschel. The milling or dicing is conveniently carried out at ambient temperature and reduces the size of the cheese into pieces which enable it to be introduced into a bowl chopper e.g. having an average diameter of from 6 to 15 mm. After milling, the cheese may be cooled by conventional means, for instance a plate freezer,preferably to a temperature from -10°C to -30°C and especially from -15°C to -25°C. The type of starch used is not critical and may be, for instance, wheat, corn, rice, maize or potato starch. The amount of starch used should be at least sufficient to substantially prevent the particles of cheese sticking together and is conveniently from 10 to 40 parts and preferably from 20 to 30 parts by weight per 100 parts by weight of cheese. The amount of starch required to substantially prevent the particles of cheese sticking together is usually less for a dry cheese than for a moist cheese. The frozen milled cheese pieces are than transferred to a bowl chopper and disintegrated in the presence of starch to reduce the particle size to an average diameter of from 0.5 mm to 5 mm and preferably from 1 to 3 mm. This finely divided cheese may be kept in cold storage if it is to be used within a few hours but otherwise it should be stored in the frozen state. The finely divided particulate cheese obtained by the process of the present invention is especially suitable for incorporation into a batter, for example, Tempura batter. Advantageously, the amount of the finely divided cheese present in the dry batter mix is from 40% to 80% and preferably from 50% to 70% by weight based on the total weight of the composition. The finely divided cheese is conveniently blended by conventional methods with the other ingredients of the dry batter mix at a temperature below 0°C. The present invention also provides a composition compris­ ing a dry batter mix, for example, Tempura batter, and a finely divided particulate cheese prepared by milling fresh cheese, cooling to a temperature from below 0°C to -50°C and disintegrating in a bowl chopper in the presence of starch. The amount of the finely divided particulate cheese in the composition is advantageously from 40% to 80% and preferably from 50% to 70% by weight based on the total weight of the composition. Such a batter composition containing the finely divided particulate cheese may be used for the preparation of products such as cheese pancakes. The following Examples further illustrate the present invention. Parts are given by weight. Example 1 100 parts of fresh cheddar cheese were milled by passing through a machine suitable for milling meat at ambient temperature to give pieces with an average diameter of 10 mm. The milled cheese was then cooled to -20°C in a plate freezer and 25 parts of potato starch were added. The mixture of milled cheese and potato starch were disintegrated in a bowl chopper at -20°C to give a free flowing finely divided particulate cheese having an average diameter of 2 mm. Example 2 A dry batter mix was prepared by blending the following ingredients : Wheat flour 30.185 parts White pepper 0.190 parts Salt 2.125 parts Monosodium glutamate 2.400 parts Baking powder 2.500 parts 50 parts of fresh cheddar cheese were milled by passing through a Comitrol mill by Urschel at ambient temperature to give pieces with an average diameter of 8 mm. The milled cheese was then cooled to -20°C in a plate freezer and mixed with 6.3 parts of potato starch and 6.3 parts of corn starch. This mixture was then disintegrated in a bowl chopper at -20°C to give a free flowing finely divided particulate cheese having an average diameter of 2 mm. The dry batter mix and the finely divided particulate cheese were then blended at -10°C.

Claims: 1. A process for preparing fresh cheese in a finely divided particulate form characterised in that fresh cheese is milled or diced, then cooled to a temperature from below 0°C to -50°C and finally disintegrated in a bowl chopper in the presence of starch. 2. A process according to claim 1 characterized in that the cheese is milled or diced into pieces having an average diameter of from 6 to 15 mm. 3. A process according to claim 1 characterised in that the milled cheese is cooled to a temperature of from -10°C to -30°C. 4. A process according to claim 1 characterised in that the amount of starch used is from 10 to 40 parts by weight per 100 parts by weight of cheese. 5. A process according to claim 1 characterised in that the disintegration of the frozen milled cheese in the presence of starch in the bowl chopper reduces the particle size to an average diameter of from 0.5 to 5 mm. 6. A composition comprising a dry batter mix and cheese characterised in that the cheese is in a finely divided particulate form prepared by the process according to claim 1. 7. A composition according to claim 6 characterised in that the amount of finely divided particulate cheese present is from 40% to 80% by eight based on the total weight of the composition.

Inventors: LINSE-LOEFGREN, ANNA MARIA
Applicants: FRISCO-FINDUS AG
Application year: 1986
Main classification: A23C19
IPC codes: A23C19, A23P1, A21D2, A23L1