BR112022005273A2 - Cheesecake assado, métodos para preparar um cheesecake assado e uma composição pré-cheesecake não assada, composição de ingrediente em pó adequada para preparar um recheio de cheesecake, uso de concentrado de proteína de soro de leite e/ou isolado de proteína de soro de leite, e, composição pré-cheesecake não assada - Google Patents

Cheesecake assado, métodos para preparar um cheesecake assado e uma composição pré-cheesecake não assada, composição de ingrediente em pó adequada para preparar um recheio de cheesecake, uso de concentrado de proteína de soro de leite e/ou isolado de proteína de soro de leite, e, composição pré-cheesecake não assada

Info

Publication number
BR112022005273A2
BR112022005273A2 BR112022005273A BR112022005273A BR112022005273A2 BR 112022005273 A2 BR112022005273 A2 BR 112022005273A2 BR 112022005273 A BR112022005273 A BR 112022005273A BR 112022005273 A BR112022005273 A BR 112022005273A BR 112022005273 A2 BR112022005273 A2 BR 112022005273A2
Authority
BR
Brazil
Prior art keywords
cheesecake
whey protein
baked
composition
preparing
Prior art date
Application number
BR112022005273A
Other languages
English (en)
Inventor
Theodorus Maria Dijkgraaf Jeroen
Original Assignee
Frieslandcampina Nederland Bv
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 Frieslandcampina Nederland Bv filed Critical Frieslandcampina Nederland Bv
Publication of BR112022005273A2 publication Critical patent/BR112022005273A2/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
    • A23C21/00—Whey; Whey preparations
    • A23C21/06—Mixtures of whey with milk products or milk components
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
    • A21D13/13—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with coatings
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy 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
    • A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
    • 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
    • A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/04—Whey; Whey preparations containing non-milk components as source of fats or proteins
    • 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Dairy Products (AREA)

Abstract

a invenção se refere a um cheesecake assado que compreende uma crosta e um recheio, em que o recheio compreende 2 ? 7 % em peso, com base no peso seco do recheio, de proteína de soro de leite preferencialmente derivada de uma fonte de proteína de soro de leite que compreende pelo menos 34 % de proteína de soro de leite em peso. a invenção tem base na constatação de que o uso de certas proteínas de soro de leite pode reduzir ou até impedir a formação de rachadura no recheio de cheesecake assado. a invenção se refere adicionalmente a um método para preparar um cheesecake assado, em que é feito uso de proteínas de soro de leite específicas. adicionalmente, a invenção pertence a uma composição de ingrediente em pó adequada para preparar um recheio de cheesecake que compreende, com base no peso total da composição, 4 ? 30 % em peso de uma fonte de proteína de soro de leite que compreende preferencialmente pelo menos 34 % de proteína de soro de leite em peso, 25 ? 45 % em peso de gordura e 25 ? 50 % em peso de carboidratos.
BR112022005273A 2019-09-24 2020-09-23 Cheesecake assado, métodos para preparar um cheesecake assado e uma composição pré-cheesecake não assada, composição de ingrediente em pó adequada para preparar um recheio de cheesecake, uso de concentrado de proteína de soro de leite e/ou isolado de proteína de soro de leite, e, composição pré-cheesecake não assada BR112022005273A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP19199154 2019-09-24
PCT/EP2020/076466 WO2021058504A1 (en) 2019-09-24 2020-09-23 Cheesecake and method of producing same

Publications (1)

Publication Number Publication Date
BR112022005273A2 true BR112022005273A2 (pt) 2022-06-14

Family

ID=68066592

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112022005273A BR112022005273A2 (pt) 2019-09-24 2020-09-23 Cheesecake assado, métodos para preparar um cheesecake assado e uma composição pré-cheesecake não assada, composição de ingrediente em pó adequada para preparar um recheio de cheesecake, uso de concentrado de proteína de soro de leite e/ou isolado de proteína de soro de leite, e, composição pré-cheesecake não assada

Country Status (6)

Country Link
US (1) US20220211064A1 (pt)
EP (1) EP4040973A1 (pt)
JP (1) JP2022548972A (pt)
CN (1) CN114513956A (pt)
BR (1) BR112022005273A2 (pt)
WO (1) WO2021058504A1 (pt)

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3455698A (en) 1965-11-29 1969-07-15 Nat Dairy Prod Corp Dried mix for cheesecake filling
CA2300224A1 (en) 1999-03-15 2000-09-15 Kraft Foods, Inc. Stabilized cheesecake product
WO2004008868A1 (en) 2002-07-19 2004-01-29 Kraft Foods Holdings, Inc. Shelf-stable, bakeable savory cheese product and process for preparing it
JP2004313149A (ja) * 2003-04-16 2004-11-11 Tokyo Univ Of Agriculture 饅頭類の表皮生地用組成物及びそれを用いる饅頭類の製造法
CA2749086A1 (en) * 2009-01-09 2010-07-15 Kellogg Company Bake-stable food filling and methods related thereto
US10045550B2 (en) * 2011-04-29 2018-08-14 Puratos N.V. Room-temperature storable cheesecake filling
US20170127709A1 (en) * 2015-11-10 2017-05-11 Continental Mills, Inc. Egg replacement composition
WO2017183968A1 (en) * 2016-04-18 2017-10-26 Coöperatie Avebe U.A. Heat stable fresh cheese
JP2019050738A (ja) * 2017-09-12 2019-04-04 森永乳業株式会社 チーズケーキ様食品およびその製造方法

Also Published As

Publication number Publication date
CN114513956A (zh) 2022-05-17
WO2021058504A1 (en) 2021-04-01
US20220211064A1 (en) 2022-07-07
EP4040973A1 (en) 2022-08-17
JP2022548972A (ja) 2022-11-22

Similar Documents

Publication Publication Date Title
BR112022011235A2 (pt) Bibliotecas de variantes de ácido nucleico para receptores de adenosina
BR112022010894A2 (pt) Composições orais úmidas
BR112018009060A8 (pt) composição de revestimento de semente
Castillo et al. Focal adhesion kinase plays a role in osteoblast mechanotransduction in vitro but does not affect load-induced bone formation in vivo
Sun et al. Fipronil promotes adipogenesis via AMPKα-mediated pathway in 3T3-L1 adipocytes
Bivalacqua et al. Endothelial nitric oxide synthase keeps erection regulatory function balance in the penis
BR112022024943A2 (pt) Composição oral efervescente compreendendo um ingrediente ativo
Tengö et al. Cleptoparasitism and odor mimetism in bees: do Nomada males imitate the odor of Andrena females?
BR112018010947A2 (pt) método utilizando complexo de proteína biespecífico
BRPI0418460A (pt) corpos porosos, método para preparar corpos porosos, e, soluções ou dispersões
BR112016015660A2 (pt) formulação farmacêutica de neuregulina (nrg) e formulação farmacêutica liofilizada de neuregulina (nrg)
BR112018074728A2 (pt) composições enterais altamente proteicas esterilizadas por calor com proteína do soro do leite que compreendem micelas de proteína do soro do leite e uma fonte de caseína
BR112015013539A2 (pt) composições de formação de cimento, cimentos monetita, implantes e métodos para a correção de defeitos de ossos
BR112018071462A2 (pt) queijo fresco estável ao calor
BR112022005273A2 (pt) Cheesecake assado, métodos para preparar um cheesecake assado e uma composição pré-cheesecake não assada, composição de ingrediente em pó adequada para preparar um recheio de cheesecake, uso de concentrado de proteína de soro de leite e/ou isolado de proteína de soro de leite, e, composição pré-cheesecake não assada
Tudpor et al. Thrombin receptor deficiency leads to a high bone mass phenotype by decreasing the RANKL/OPG ratio
BR112015025714A2 (pt) artigo e processo
BR0114945A (pt) Composição comestìvel óleo em água na forma de uma emulsão
BR112015009486A2 (pt) surfactante reconstituído, formulação farmacêutica, kit e uso de surfactante reconstituído
MX2022000713A (es) Derivados de bencenosulfonamida y usos de las mismas.
MX2017006639A (es) Metodos y composiciones para preservar la masa corporal magra y promover la perdida de grasa durante la perdida de peso.
BR112018010092A2 (pt) mistura de gordura com baixo teor de saturação para uso no revestimento de barreira à umidade em confeitos congelados
BR112022004980A2 (pt) Composições de poliamida, método para fabricar um artigo e método para fazer uma composição de poliamida
BR112017017140A2 (pt) uso de um agente para controle de roedores resistentes.
BR112017019831A2 (pt) uso de composições de astaxantina, composição, e, processo para preparação de alimento ou alimento animal