BR112018071462A2 - queijo fresco estável ao calor - Google Patents

queijo fresco estável ao calor

Info

Publication number
BR112018071462A2
BR112018071462A2 BR112018071462A BR112018071462A BR112018071462A2 BR 112018071462 A2 BR112018071462 A2 BR 112018071462A2 BR 112018071462 A BR112018071462 A BR 112018071462A BR 112018071462 A BR112018071462 A BR 112018071462A BR 112018071462 A2 BR112018071462 A2 BR 112018071462A2
Authority
BR
Brazil
Prior art keywords
whey
fresh
fresh cheese
cheese
bound
Prior art date
Application number
BR112018071462A
Other languages
English (en)
Other versions
BR112018071462B1 (pt
Inventor
Jaap Helmens Harm
Vlaanderen Jerôme
Original Assignee
Cooperatie Avebe U A
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 Cooperatie Avebe U A filed Critical Cooperatie Avebe U A
Publication of BR112018071462A2 publication Critical patent/BR112018071462A2/pt
Publication of BR112018071462B1 publication Critical patent/BR112018071462B1/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
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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
    • 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
    • A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y204/00—Glycosyltransferases (2.4)
    • C12Y204/01—Hexosyltransferases (2.4.1)
    • C12Y204/01025—4-Alpha-glucanotransferase (2.4.1.25)
    • 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)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

a invenção refere-se a queijo fresco ligado ao soro do leite, tais como o cream cheese, e a sua estabilização utilizando amido granular e um amido tratado com amilomaltase e/ou um emulsionante, e a métodos de preparação de tais queijos frescos. queijos frescos ligados ao soro do leite com estes ingredientes adicionais apresentam maior estabilidade, o que os torna adequados para aplicação em produtos alimentícios aquecidos. além disso, a invenção é dirigida a produtos alimentícios que compreendem tais queijos frescos ligados ao soro do leite, bem como a métodos de preparação destes produtos alimentícios, e ao uso de um amido granular e amido tratado com amilomaltase para a estabilização de um queijo fresco ligado ao soro do leite
BR112018071462-3A 2016-04-18 2017-04-18 Queijo fresco estável ao calor BR112018071462B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP16165838.0 2016-04-18
EP16165838 2016-04-18
PCT/NL2017/050243 WO2017183968A1 (en) 2016-04-18 2017-04-18 Heat stable fresh cheese

Publications (2)

Publication Number Publication Date
BR112018071462A2 true BR112018071462A2 (pt) 2019-02-05
BR112018071462B1 BR112018071462B1 (pt) 2022-10-11

Family

ID=55802247

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112018071462-3A BR112018071462B1 (pt) 2016-04-18 2017-04-18 Queijo fresco estável ao calor

Country Status (11)

Country Link
US (1) US11622565B2 (pt)
EP (1) EP3445176B1 (pt)
JP (1) JP6828137B2 (pt)
CN (1) CN109152376A (pt)
AU (1) AU2017254323B2 (pt)
BR (1) BR112018071462B1 (pt)
CA (1) CA3021441C (pt)
DK (1) DK3445176T3 (pt)
ES (1) ES2772818T3 (pt)
MX (1) MX2018012774A (pt)
WO (1) WO2017183968A1 (pt)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR20180100020A (el) * 2018-01-19 2019-09-06 Τζαφεττας Τυροκομικη-Κτηνοτροφικη Ανωνυμη Εταιρεια Εδεσμα πολτου μυζηθρας και λοιπων τυριων και μεθοδος παραγωγης του
CN114513956A (zh) * 2019-09-24 2022-05-17 菲仕兰坎皮纳荷兰公司 奶酪蛋糕及其生产方法
JP2021114954A (ja) * 2020-01-28 2021-08-10 清田産業株式会社 食品性能改良剤、これを用いた食品及びその製造方法
EP3981797A1 (en) * 2020-10-12 2022-04-13 Bostik SA Starch-based aqueous adhesive composition
CN113170821A (zh) * 2021-05-28 2021-07-27 妙可蓝多(吉林)乳品科技有限公司 一种煎烤奶酪的制备方法及其奶酪
CN114568474A (zh) * 2022-02-18 2022-06-03 广西朗盛食品科技有限公司 一种耐烘烤馅料及其制作方法

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US4379170A (en) * 1977-11-30 1983-04-05 Kraft, Inc. Process for manufacture of cheese
JPS56154950A (en) * 1980-05-05 1981-11-30 Yukie Sukegawa Preparation of food like bean curd using milk
US6221420B1 (en) 1993-07-30 2001-04-24 National Starch And Chemical Investment Holding Corporation Foods containing thermally-inhibited starches and flours
JP2973844B2 (ja) * 1994-04-27 1999-11-08 不二製油株式会社 クリームチーズ様食品の製造法
US5807601A (en) 1996-09-09 1998-09-15 Schreiber Foods, Inc. Imitation cheese composition and products containing 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.
US6093439A (en) * 1998-05-08 2000-07-25 National Starch And Chemical Investment Holding Corporation Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer
US6406736B1 (en) * 2001-03-12 2002-06-18 Kraft Foods Holdings, Inc. Process for making cream cheese products without whey separation
US6913774B2 (en) * 2002-08-01 2005-07-05 Kraft Foods Holdings, Inc. Gum application in wheyless cream cheese systems
NZ527436A (en) * 2003-08-07 2005-08-26 Fonterra Co Operative Group Dairy product and process for producing a milk protein concentrate high in whey protein and enhancing cheese yields
US7611743B2 (en) 2004-03-24 2009-11-03 Kraft Foods Global Brands Llc Low protein cream cheese
US20060188631A1 (en) * 2005-02-18 2006-08-24 Kyungsoo Woo Pregelatinized chemically modified resistant starch products and uses thereof
CN101557715B (zh) * 2006-12-13 2012-12-12 帝斯曼知识产权资产管理有限公司 奶油替代物
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JP5724383B2 (ja) * 2008-12-26 2015-05-27 不二製油株式会社 クリームチーズ様食品
JP2013544530A (ja) * 2010-12-13 2013-12-19 ディーエスエム アイピー アセッツ ビー．ブイ． 塗り広げ可能なゲル
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Also Published As

Publication number Publication date
AU2017254323A1 (en) 2018-11-08
BR112018071462B1 (pt) 2022-10-11
ES2772818T3 (es) 2020-07-08
EP3445176B1 (en) 2019-12-25
MX2018012774A (es) 2019-01-14
CA3021441A1 (en) 2017-10-26
CA3021441C (en) 2021-06-29
JP2019511252A (ja) 2019-04-25
CN109152376A (zh) 2019-01-04
US20190261640A1 (en) 2019-08-29
DK3445176T3 (da) 2020-02-24
US11622565B2 (en) 2023-04-11
JP6828137B2 (ja) 2021-02-10
WO2017183968A1 (en) 2017-10-26
AU2017254323B2 (en) 2019-08-29
EP3445176A1 (en) 2019-02-27

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Legal Events

Date Code Title Description
B350 Update of information on the portal [chapter 15.35 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B09W Correction of the decision to grant [chapter 9.1.4 patent gazette]

Free format text: RETIFICA-SE O DEFERIMENTO DA RPI 2692 DE 09/08/2022, POR TER SIDO EFETUADO COM INCORRECAO.

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 18/04/2017, OBSERVADAS AS CONDICOES LEGAIS