BR112017014228A2 - processo para a fabricação de um produto alimentício de queijo e produto alimentício de queijo - Google Patents

processo para a fabricação de um produto alimentício de queijo e produto alimentício de queijo

Info

Publication number
BR112017014228A2
BR112017014228A2 BR112017014228A BR112017014228A BR112017014228A2 BR 112017014228 A2 BR112017014228 A2 BR 112017014228A2 BR 112017014228 A BR112017014228 A BR 112017014228A BR 112017014228 A BR112017014228 A BR 112017014228A BR 112017014228 A2 BR112017014228 A2 BR 112017014228A2
Authority
BR
Brazil
Prior art keywords
food product
cheese
texture
cheese food
mixing
Prior art date
Application number
BR112017014228A
Other languages
English (en)
Other versions
BR112017014228B1 (pt
Inventor
Gaucheron Frédéric
Garric Gilles
Leonil Joëlle
Schuck Pierre
Jeantet Romain
Lortal Sylvie
Original Assignee
Inst Nat De La Rech Agronomique Inra
Inst Superieur Des Sciences Agronomiques Agroalimentaires Horticoles Et Du Paysage
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Inst Nat De La Rech Agronomique Inra, Inst Superieur Des Sciences Agronomiques Agroalimentaires Horticoles Et Du Paysage filed Critical Inst Nat De La Rech Agronomique Inra
Publication of BR112017014228A2 publication Critical patent/BR112017014228A2/pt
Publication of BR112017014228B1 publication Critical patent/BR112017014228B1/pt

Links

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
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
    • 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
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • 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
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • 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
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/206—Dairy flavours
    • 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
    • A23C2220/00—Biochemical treatment
    • A23C2220/20—Treatment with microorganisms
    • A23C2220/208—Fermentation of skim milk or milk and its addition in a small quantity to unfermented skim milk or milk, e.g. cheese milk; Addition of yoghurt to cheese milk

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Dairy Products (AREA)

Abstract

a presente invenção refere-se a um processo para a fabricação de um produto alimentício de queijo, vantajosamente do tipo queijo, especialidade de queijo ou substituto de queijo. o processo de fabricação é caracterizado por compreender as seguintes etapas sucessivas: a) uma etapa de fornecimento a): - pelo menos uma matriz aromática, em uma consistência que varia de líquida a pastosa, proveniente de uma etapa de cultura de pelo menos um microrganismo de aromatização em um meio de cultura, - pelo menos uma matriz de textura, cuja a consistência se estende de líquida a pastosa, a qual está adaptada para executar a textura do dito produto alimentício, em seguida b) uma etapa b) de mistura da dita pelo menos uma matriz aromática e a dita pelo menos uma matriz de textura, cujas as proteínas coagulantes não tenham sido submetidas a coagulação antes, em seguida c) uma etapa de texturização c), durante a qual a mistura proveniente da etapa de mistura b) é submetida a condições físico-químicas de texturização destinadas a assegurar a coagulação das ditas proteínas coagulantes para formar o dito gel, cujas condições físico-químicas de texturização são adaptadas em função da textura final desejada para o dito produto alimentício de queijo.
BR112017014228-7A 2014-12-30 2015-12-28 Processo para a fabricação de um produto alimentício de queijo e produto alimentício de queijo BR112017014228B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR1463439 2014-12-30
FR1463439A FR3031008B1 (fr) 2014-12-30 2014-12-30 Procede pour la fabrication d'une denree alimentaire fromagere, avantageusement du type fromage, specialite fromagere ou substitut de fromage
FR2016108024 2016-07-07

Publications (2)

Publication Number Publication Date
BR112017014228A2 true BR112017014228A2 (pt) 2018-03-06
BR112017014228B1 BR112017014228B1 (pt) 2022-06-28

Family

ID=52684522

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112017014228-7A BR112017014228B1 (pt) 2014-12-30 2015-12-28 Processo para a fabricação de um produto alimentício de queijo e produto alimentício de queijo

Country Status (11)

Country Link
US (1) US11457643B2 (pt)
EP (1) EP3240430B8 (pt)
JP (1) JP6942305B2 (pt)
CN (1) CN107205414B (pt)
BR (1) BR112017014228B1 (pt)
CA (1) CA2972751C (pt)
DK (1) DK3240430T3 (pt)
ES (1) ES2896403T3 (pt)
FR (1) FR3031008B1 (pt)
PL (1) PL3240430T3 (pt)
WO (1) WO2016108024A1 (pt)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3097408B1 (fr) * 2019-06-24 2022-06-17 Inst Nat De La Rech Agronomique Inra Poudre fromageable, procédés pour la fabrication de cette poudre fromageable et d’une denrée alimentaire fromagère à partir de cette dernière
CN110463775A (zh) * 2019-08-20 2019-11-19 南昌大学 一种霉菌协同发酵的干酪制备方法
CN112450281A (zh) * 2019-09-09 2021-03-09 谢孟甫 纯素干酪配方及其制备方法
KR20220146485A (ko) * 2020-01-29 2022-11-01 아를라 푸즈 에이엠비에이 치즈-유사 제품, 이의 용도 및 제조 방법.
US11510416B1 (en) 2021-02-18 2022-11-29 Sargento Foods Inc. Natural pasta-filata style cheese with improved texture
FR3122807A1 (fr) 2021-05-17 2022-11-18 Roquette Freres Analogue de fromage à base de protéines d’origine végétale
CN114097891B (zh) * 2021-11-08 2023-10-10 熊猫乳品集团股份有限公司 一种提高再制干酪中甲硫基丙醛含量的方法

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05505521A (ja) * 1990-03-20 1993-08-19 クラフト・フーズ・リミテッド 表面熟成チーズ製品
JPH06104033B2 (ja) * 1992-03-30 1994-12-21 会津天宝醸造株式会社 新規な複合タンパク発酵食品及びその製造方法
US6406724B1 (en) * 2000-09-12 2002-06-18 Kraft Foods Holdings, Inc. Natural biogenerated cheese flavoring system
NZ529554A (en) * 2003-11-14 2006-08-31 Fonterra Cooperative Group Ltd Dairy product and process
US7556833B2 (en) * 2003-11-26 2009-07-07 Kraft Foods Global Brands Llc Cheese flavoring systems prepared with bacteriocins
US20060286209A1 (en) * 2005-06-17 2006-12-21 Kraft Foods Holdings, Inc. Cultured dairy products and methods of manufacture
US7674489B2 (en) 2005-09-30 2010-03-09 Kraft Foods Global Brands Llc Fresh cheese products containing biogenerated flavor components and methods for producing
US8263144B2 (en) * 2005-11-17 2012-09-11 Kraft Foods Global Brands Llc Cheese flavor composition and process for making same
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
EP2117332B1 (en) 2007-02-06 2018-11-07 Arla Foods Amba Production of natural cheese product
CN102742815B (zh) * 2011-04-19 2014-01-08 丰益(上海)生物技术研发中心有限公司 一种获得奶酪风味物质的新方法

Also Published As

Publication number Publication date
CN107205414A (zh) 2017-09-26
CN107205414B (zh) 2021-10-22
FR3031008A1 (fr) 2016-07-01
EP3240430B1 (fr) 2021-09-08
US11457643B2 (en) 2022-10-04
WO2016108024A1 (fr) 2016-07-07
JP2018500902A (ja) 2018-01-18
BR112017014228B1 (pt) 2022-06-28
FR3031008B1 (fr) 2016-12-16
PL3240430T3 (pl) 2022-01-17
DK3240430T3 (da) 2021-11-22
EP3240430B8 (fr) 2021-10-13
ES2896403T3 (es) 2022-02-24
CA2972751C (fr) 2023-06-27
CA2972751A1 (fr) 2016-07-07
JP6942305B2 (ja) 2021-09-29
US20170347677A1 (en) 2017-12-07
EP3240430A1 (fr) 2017-11-08

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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]
B25D Requested change of name of applicant approved

Owner name: INSTITUT SUPERIEUR DES SCIENCES AGRONOMIQUES, AGROALIMENTAIRES, HORTICOLES ET DU PAYSAGE (FR) ; INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT (FR)

B07A Application suspended after technical examination (opinion) [chapter 7.1 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 28/12/2015, OBSERVADAS AS CONDICOES LEGAIS