BRPI0500966A - composição de queijo cremoso com baixo teor de proteìnas, e, método de obtenção do mesmo - Google Patents

composição de queijo cremoso com baixo teor de proteìnas, e, método de obtenção do mesmo

Info

Publication number
BRPI0500966A
BRPI0500966A BRPI0500966-9A BRPI0500966A BRPI0500966A BR PI0500966 A BRPI0500966 A BR PI0500966A BR PI0500966 A BRPI0500966 A BR PI0500966A BR PI0500966 A BRPI0500966 A BR PI0500966A
Authority
BR
Brazil
Prior art keywords
composition
stabilizer
low protein
obtaining
protein content
Prior art date
Application number
BRPI0500966-9A
Other languages
English (en)
Inventor
Isabelle M Laye
Alice S Cha
Jimbay P Loh
Ted Riley Lindstrom
Ana P Rodriguez
Original Assignee
Kraft Foods Holdings Inc
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 Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of BRPI0500966A publication Critical patent/BRPI0500966A/pt
Publication of BRPI0500966B1 publication Critical patent/BRPI0500966B1/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
    • A23C19/06—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
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • 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
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S220/00—Receptacles
    • Y10S220/912—Cookware, i.e. pots and pans

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)
  • Dispersion Chemistry (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Medicinal Preparation (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

"COMPOSIçãO DE QUEIJO CREMOSO COM BAIXO TEOR DE PROTEINAS, E, MéTODO DE OBTENçãO DO MESMO ". A presente invenção é dirigida a composições de queijo cremoso em que o nível de proteína é reduzido até abaixo de 6,5 por cento e de preferência entre cerca de 5 e cerca de 6 por cento, com propriedades de cozimento aceitáveis. Para se obter uma tal composição de queijo cremoso com propriedades de cozimento aceitáveis, é adicionada uma composição estabilizadora ao queijo cremoso com baixo teor de proteinas. A composição estabilizadora compreende um primeiro estabilizador e um segundo estabilizador,1 em que o primeiro estabilizador é selecionado do grupo que consiste de goma de alfarroba e goma de tara e o segundo estabilizador é selecionado do grupo que consiste de goma xantano, carragenano, maltodextrina, pectina, inulina, amido, gelatina e agar.
BRPI0500966A 2004-03-24 2005-03-22 composição de queijo cremoso com baixo teor de proteínas, e, método de obtenção do mesmo BRPI0500966B1 (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US55590404P 2004-03-24 2004-03-24

Publications (2)

Publication Number Publication Date
BRPI0500966A true BRPI0500966A (pt) 2006-04-11
BRPI0500966B1 BRPI0500966B1 (pt) 2016-07-05

Family

ID=34860541

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0500966A BRPI0500966B1 (pt) 2004-03-24 2005-03-22 composição de queijo cremoso com baixo teor de proteínas, e, método de obtenção do mesmo

Country Status (19)

Country Link
US (1) US7611743B2 (pt)
EP (1) EP1579769B1 (pt)
JP (1) JP4554412B2 (pt)
KR (1) KR20060044601A (pt)
CN (1) CN1720807A (pt)
AR (1) AR048187A1 (pt)
AT (1) ATE434385T1 (pt)
AU (1) AU2005201297B2 (pt)
BR (1) BRPI0500966B1 (pt)
CA (1) CA2501558C (pt)
CO (1) CO5680102A1 (pt)
CR (1) CR7765A (pt)
DE (1) DE602005015050D1 (pt)
ES (1) ES2328046T3 (pt)
MX (1) MXPA05003150A (pt)
NZ (1) NZ538953A (pt)
RU (1) RU2375882C2 (pt)
SG (1) SG115795A1 (pt)
TW (1) TW200539815A (pt)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090047386A1 (en) * 2005-06-17 2009-02-19 Kraft Foods Global Brands Llc Cultured Dairy Products and Methods of Manufacture
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
CN101167500B (zh) * 2006-10-26 2010-09-01 天津科技大学 稀奶油干酪及其制备方法
FR2914823B1 (fr) * 2007-04-13 2010-12-31 Bongrain Sa Preparation alimentaire a base de fromage frais et procede de fabrication.
US8722130B2 (en) * 2007-06-01 2014-05-13 Kraft Foods Group Brands Llc Heated buttermilk and cream for manufacturing cream cheese product
JP4905984B2 (ja) * 2007-10-22 2012-03-28 株式会社明治 チーズ類の製造法
JP2010081864A (ja) * 2008-09-30 2010-04-15 Kaneka Corp チーズ様食品
US20120164273A1 (en) * 2009-09-03 2012-06-28 Takanashi Milk Products Co., Ltd. Method for producing pasteurized fresh cheese
AU2009222635B2 (en) * 2009-10-09 2012-07-26 Kraft Foods Group Brands Llc Cream substitute
DE102010045965A1 (de) * 2010-09-22 2012-03-22 Hochland Se Verfahren zur Herstellung eines Lebensmittels mit geschlossener Oberfläche
JP5905909B2 (ja) * 2011-03-03 2016-04-20 高梨乳業株式会社 殺菌タイプフレッシュチーズの製造方法
AU2012247518B2 (en) * 2011-04-29 2015-12-17 Puratos N.V. Room-temperature storable cheesecake filling
US20130196030A1 (en) 2012-02-01 2013-08-01 Anthony William Criezis Dairy Products With Added Dairy Minerals And Methods Of Producing The Same
US10849334B2 (en) 2012-02-01 2020-12-01 Koninklijke Douwe Egberts B.V. Dairy mineral-fortified liquid dairy products and methods for making the dairy mineral-fortified liquid dairy products
SG10201810977XA (en) * 2014-07-04 2019-01-30 Meiji Co Ltd Dilute-type nutritional composition
DK3445176T3 (da) 2016-04-18 2020-02-24 Cooperatie Avebe U A Varmestabil vallebundet friskost og fyld til bagværk
CN106359635A (zh) * 2016-08-31 2017-02-01 青海金祁连乳业有限责任公司 一种奶酪制作方法
ES2759528A1 (es) * 2018-11-08 2020-05-11 Barranquero Manuel Santos Procedimiento de elaboracion de una gelatina de queso
US11758915B2 (en) * 2018-12-21 2023-09-19 Kraft Foods Group Brands Llc Method of producing a simplified cheese spread and products therefrom
JP2022548972A (ja) * 2019-09-24 2022-11-22 フリースランドカンピーナ ネーデルランド ベスローテン フェンノートシャップ チーズケーキ及びそれを製造する方法
CN116135028B (zh) * 2021-11-18 2024-08-13 内蒙古蒙牛乳业（集团）股份有限公司 一种奶油奶酪及其制备方法

Family Cites Families (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2387276A (en) 1942-10-08 1945-10-23 Kraft Cheese Company Cream cheese manufacture
US4324804A (en) * 1979-08-15 1982-04-13 Kraft, Inc. Preparation of a soft cream cheese product
US4597971A (en) 1979-08-15 1986-07-01 Kraft, Inc. Soft cream cheese product
JPS6214742A (ja) * 1985-07-11 1987-01-23 Fuji Oil Co Ltd 軟質チ−ズ類
JPS62289145A (ja) * 1986-06-06 1987-12-16 Fuji Oil Co Ltd 軟質チ−ズ類の製造法
US4749584A (en) 1986-08-05 1988-06-07 General Foods Corporation Low-fat cheese base and production thereof
NL8701011A (nl) 1987-04-29 1988-11-16 Vonk Holding Bv Werkwijze voor de bereiding van een kaasprodukt.
US5079024A (en) 1990-09-25 1992-01-07 Kraft General Foods, Inc. Method of manufacture of a non-fat cream cheese product
US5180604A (en) 1991-07-30 1993-01-19 Kraft General Foods, Inc. Non-fat cream cheese product and method for manufacture thereof
US20020039613A1 (en) 1993-08-09 2002-04-04 The Pillsbury Company Process for making shelf stable dairy products
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
CA2163595C (en) 1994-12-13 2006-04-11 Shu Guang Greg Cheng Method for manufacture of a non-fat brick cream cheese product
GB9724942D0 (en) 1997-11-27 1998-01-28 Solvay Sociutu Anonyme Oxidant stable containers
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
US6558716B1 (en) 1999-01-14 2003-05-06 Kraft Foods Holdings, Inc. Process for incorporating whey protein into cheese
US6419975B1 (en) * 2000-10-25 2002-07-16 Kraft Foods Holdings, Inc. Process for making caseinless cream cheese-like products
US6416797B1 (en) 2001-02-14 2002-07-09 Kraft Foods Holdings, Inc. Process for making a wheyless cream cheese using transglutaminase
US6406736B1 (en) 2001-03-12 2002-06-18 Kraft Foods Holdings, Inc. Process for making cream cheese products without whey separation
US6861080B2 (en) 2002-05-24 2005-03-01 Kraft Foods Holdings, Inc. Dairy products with reduced average particle size
US6913774B2 (en) 2002-08-01 2005-07-05 Kraft Foods Holdings, Inc. Gum application in wheyless cream cheese systems
NZ520994A (en) 2002-08-26 2004-09-24 New Zealand Dairy Board Food ingredient, product and process
US7150894B2 (en) 2003-05-01 2006-12-19 Kraft Foods Holdings, Inc. Acid whey texture system

Also Published As

Publication number Publication date
KR20060044601A (ko) 2006-05-16
RU2375882C2 (ru) 2009-12-20
AU2005201297B2 (en) 2010-11-11
AU2005201297A1 (en) 2005-10-13
CO5680102A1 (es) 2006-09-29
SG115795A1 (en) 2005-10-28
EP1579769A1 (en) 2005-09-28
BRPI0500966B1 (pt) 2016-07-05
CA2501558C (en) 2013-05-28
JP2005270106A (ja) 2005-10-06
NZ538953A (en) 2006-12-22
JP4554412B2 (ja) 2010-09-29
AR048187A1 (es) 2006-04-05
TW200539815A (en) 2005-12-16
ATE434385T1 (de) 2009-07-15
CA2501558A1 (en) 2005-09-24
EP1579769B1 (en) 2009-06-24
RU2005108287A (ru) 2006-09-10
DE602005015050D1 (de) 2009-08-06
CR7765A (es) 2008-11-07
CN1720807A (zh) 2006-01-18
US7611743B2 (en) 2009-11-03
ES2328046T3 (es) 2009-11-06
US20050214430A1 (en) 2005-09-29
MXPA05003150A (es) 2007-11-13

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Legal Events

Date Code Title Description
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GLOBAL BRANDS LLC (US)

Free format text: TRANSFERIDO POR INCORPORACAO DE: KRAFT FOODS HOLDINGS, INC.

B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GROUP BRANDS LLC (US)

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]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 10 (DEZ) ANOS CONTADOS A PARTIR DE 05/07/2016, OBSERVADAS AS CONDICOES LEGAIS.

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time

Free format text: REFERENTE A 18A ANUIDADE.

B24J Lapse because of non-payment of annual fees (definitively: art 78 iv lpi, resolution 113/2013 art. 12)

Free format text: EM VIRTUDE DA EXTINCAO PUBLICADA NA RPI 2715 DE 17-01-2023 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDA A EXTINCAO DA PATENTE E SEUS CERTIFICADOS, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.