BR112017013688A2 - queijo cremoso a partir de coalhada - Google Patents
queijo cremoso a partir de coalhadaInfo
- Publication number
- BR112017013688A2 BR112017013688A2 BR112017013688A BR112017013688A BR112017013688A2 BR 112017013688 A2 BR112017013688 A2 BR 112017013688A2 BR 112017013688 A BR112017013688 A BR 112017013688A BR 112017013688 A BR112017013688 A BR 112017013688A BR 112017013688 A2 BR112017013688 A2 BR 112017013688A2
- Authority
- BR
- Brazil
- Prior art keywords
- cheese
- creamy
- curd
- mixture
- creamy cheese
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title abstract 8
- 239000000203 mixture Substances 0.000 abstract 3
- 238000000034 method Methods 0.000 abstract 2
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 239000005862 Whey Substances 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 239000000701 coagulant Substances 0.000 abstract 1
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 229940108461 rennet Drugs 0.000 abstract 1
- 108010058314 rennet Proteins 0.000 abstract 1
- 238000010008 shearing Methods 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
a invenção se refere ao campo da fabricação de queijos, em particular, à produção de um queijo macio ou de um queijo cremoso. é proporcionado um método para a preparação de um produto de queijo cremoso, compreendendo as etapas de (a) coagular total ou parcialmente a proteína de um produto lácteo através da ação de coalho ou outros agentes coagulantes adequados; (b) drenar parcialmente o soro resultante da coagulação para obter uma coalhada de queijo; (c) preparar uma mistura da coalhada de queijo, água, um amido tratado com amilomaltose (ats) e um amido prégelatinizado (ps); (d) aquecer e cizalhamento da mistura a uma temperatura entre 70 e 80 ° c; seguido por (e) resfriar a mistura sob agitação para obter um produto de queijo cremoso. também é fornecido um queijo cremoso obtido pelo processo.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP15150983 | 2015-01-13 | ||
EP15150983.3 | 2015-01-13 | ||
PCT/NL2016/050025 WO2016114657A1 (en) | 2015-01-13 | 2016-01-13 | Spreadable cheese from curd. |
Publications (2)
Publication Number | Publication Date |
---|---|
BR112017013688A2 true BR112017013688A2 (pt) | 2018-03-06 |
BR112017013688B1 BR112017013688B1 (pt) | 2022-05-10 |
Family
ID=52292827
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR112017013688-0A BR112017013688B1 (pt) | 2015-01-13 | 2016-01-13 | Método para a preparação de um produto de queijo cremoso, composição e seu uso |
Country Status (13)
Country | Link |
---|---|
US (1) | US20170347678A1 (pt) |
EP (1) | EP3244746B1 (pt) |
JP (2) | JP6777651B2 (pt) |
CN (1) | CN107205413A (pt) |
AU (1) | AU2016207238B2 (pt) |
BR (1) | BR112017013688B1 (pt) |
CA (1) | CA2969973C (pt) |
DK (1) | DK3244746T3 (pt) |
ES (1) | ES2699957T3 (pt) |
MX (1) | MX2017008800A (pt) |
PL (1) | PL3244746T3 (pt) |
PT (1) | PT3244746T (pt) |
WO (1) | WO2016114657A1 (pt) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3490387A1 (en) * | 2016-07-29 | 2019-06-05 | Coöperatie Avebe U.A. | Protein-fortified food product |
GR1009489B (el) * | 2017-09-29 | 2019-03-21 | Θεοδωρος Χρηστου Κουρελλας | Μεθοδος παρασκευης γαλακτοκομικων προϊοντων με την προσθηκη φρεσκων και αποξηραμενων αλειμματων φρουτων |
JP7199245B2 (ja) * | 2019-02-19 | 2023-01-05 | 雪印メグミルク株式会社 | プロセスチーズ類 |
Family Cites Families (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE512054A (pt) | 1951-06-22 | |||
CA1116010A (en) * | 1978-09-05 | 1982-01-12 | Herbert R. Eisfeldt | Shelf stable dessert product and method for manufacture thereof |
JPS5978643A (ja) * | 1982-10-27 | 1984-05-07 | Fuji Oil Co Ltd | クリ−ムチ−ズ様食品の製造法 |
US4695475A (en) * | 1983-03-29 | 1987-09-22 | National Starch And Chemical Corporation | Imitation cheese products containing high amylose starch as total caseinate replacement |
US5679396A (en) * | 1992-06-18 | 1997-10-21 | Opta Food Ingredients, Inc. | Non-fat, reduced fat and low fat cheeses and method of making |
US6488980B1 (en) * | 1996-03-22 | 2002-12-03 | National Starch And Chemical Investment Holding Corporation | Stabilized or stabilized, crosslinked waxy potato starch |
NL1004214C2 (nl) | 1996-10-07 | 1998-04-10 | Avebe Coop Verkoop Prod | Toepassing van gemodificeerd zetmeel als middel voor het vormen van een thermoreversibele gel. |
NZ511003A (en) * | 2001-04-06 | 2003-06-30 | Fonterra Tech Ltd | preparing a fat containing stable dairy based food product such as cheese |
US20060062873A1 (en) * | 2004-09-13 | 2006-03-23 | Jeng-Jung Yee | Curds for processed and imitation cheese, cheese products produced therefrom, novel intermediate products and methods of making same |
JP4669778B2 (ja) * | 2005-11-30 | 2011-04-13 | 雪印乳業株式会社 | クリームチーズ様食品およびその製造方法 |
DK2091341T3 (da) * | 2006-12-13 | 2020-05-18 | Cooperatie Avebe U A | Flødeerstatning |
FR2928071B1 (fr) * | 2008-02-28 | 2011-01-21 | Bel Fromageries | Procede de fabrication d'un fromage frais thermise et fromage obtenu. |
EP2309867A1 (en) * | 2008-08-05 | 2011-04-20 | DSM IP Assets B.V. | Novel starch composition and method to produce a baked product |
AU2009222635B2 (en) * | 2009-10-09 | 2012-07-26 | Kraft Foods Group Brands Llc | Cream substitute |
EP2651244A1 (en) * | 2010-12-13 | 2013-10-23 | DSM IP Assets B.V. | Spreadable gels |
CA2808934C (en) | 2012-04-10 | 2019-01-15 | Kraft Foods R&D, Inc. | Process for producing cream cheese |
-
2016
- 2016-01-13 DK DK16710018.9T patent/DK3244746T3/da active
- 2016-01-13 WO PCT/NL2016/050025 patent/WO2016114657A1/en active Application Filing
- 2016-01-13 US US15/536,001 patent/US20170347678A1/en not_active Abandoned
- 2016-01-13 PT PT16710018T patent/PT3244746T/pt unknown
- 2016-01-13 CA CA2969973A patent/CA2969973C/en active Active
- 2016-01-13 CN CN201680005642.8A patent/CN107205413A/zh active Pending
- 2016-01-13 BR BR112017013688-0A patent/BR112017013688B1/pt active IP Right Grant
- 2016-01-13 JP JP2017555200A patent/JP6777651B2/ja active Active
- 2016-01-13 AU AU2016207238A patent/AU2016207238B2/en active Active
- 2016-01-13 MX MX2017008800A patent/MX2017008800A/es unknown
- 2016-01-13 PL PL16710018T patent/PL3244746T3/pl unknown
- 2016-01-13 ES ES16710018T patent/ES2699957T3/es active Active
- 2016-01-13 EP EP16710018.9A patent/EP3244746B1/en active Active
-
2020
- 2020-07-07 JP JP2020116798A patent/JP2020178707A/ja not_active Withdrawn
Also Published As
Publication number | Publication date |
---|---|
JP6777651B2 (ja) | 2020-10-28 |
DK3244746T3 (da) | 2019-01-02 |
MX2017008800A (es) | 2017-10-19 |
WO2016114657A1 (en) | 2016-07-21 |
CA2969973C (en) | 2021-05-04 |
CA2969973A1 (en) | 2016-07-21 |
US20170347678A1 (en) | 2017-12-07 |
PT3244746T (pt) | 2018-12-05 |
JP2018500946A (ja) | 2018-01-18 |
ES2699957T3 (es) | 2019-02-13 |
EP3244746A1 (en) | 2017-11-22 |
AU2016207238A1 (en) | 2017-06-29 |
JP2020178707A (ja) | 2020-11-05 |
PL3244746T3 (pl) | 2019-02-28 |
EP3244746B1 (en) | 2018-10-24 |
BR112017013688B1 (pt) | 2022-05-10 |
CN107205413A (zh) | 2017-09-26 |
AU2016207238B2 (en) | 2019-04-04 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
B06U | Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette] | ||
B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
B09A | Decision: intention to grant [chapter 9.1 patent gazette] | ||
B16A | Patent or certificate of addition of invention granted [chapter 16.1 patent gazette] |
Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 13/01/2016, OBSERVADAS AS CONDICOES LEGAIS |