EP1615504A1

EP1615504A1 - Food product of cheese and pepper and process of its production

Info

Publication number: EP1615504A1
Application number: EP04727952A
Authority: EP
Inventors: Ivica Hrenovic; Milan Radojcic
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-04-18
Filing date: 2004-04-16
Publication date: 2006-01-18
Also published as: HRP20030310A2; WO2004091302A1

Abstract

Food product of cheese and pepper intended for human consumption consisting of: • 35 - 40% of weight share of cheese blend of one, two or more kinds of cow, sheep or goat milk cheese; • 35 - 40% of weight share of baked peppers in pieces; • 20 - 25% of weight share of breading mix and; •2 - 4% of weight share of additives: vegetable oil, salt and seasoning. Pieces of the product which mass amounts approximately to 100 g of cylindrical or other form, consist of the cheese blend in baked pepper coated with breading mix. By varying the composition of components it is possible to obtain the food product with various nutritional and health characteristics that may be used as a main meal or in combination with other meat or meatless meals on any occasion. It is produced by a simple technological process as the product in small quantities in households or as industrial food product in large series.

Description

FOOD PRODUCT OF CHEESE AND PEPPERAND PROCESS OF ITS

PRODUCTION

Fields of the invention

This invention refers to the food product of cheese and pepper, produced as a finished, long-life human food product, prepared for consuming and the process of its production.

According to the International classification of patents, the invention belongs to the following fields of technique: ♦ A23C 19/09 - other cheese products; blends of cheese and other food-stuffs. ♦ A23P 1/08 - Coating of food products; coating means; manufacture of laminar multilayer or stuffed food products. Technical problem

The invention solves a problem of manufacturting finished, long-life food product prepared of cheese and pepper as main components, intended for human consumption. Regarding the composition and nutritional features, the product may be classified to complex meals for mass consumption, satisfying a large group of consumers ranging from specified, hospital consumption, dietary, vegetarian, to delicatessen consumption. This product as finished product can be consumed as main meal or as a supplement to other complex menus. The product meets high standards of human diet as fresh prepared meal and as long-life finished meal with relatively long shelf life. Such a large area of use of finished food product of relatively small number of components with a short shelf life was achieved thanks to the application of special process of product's preparation with prevailng share of uman work. State of technique

On the world market of food products there is no human food product with long shelf life for mass consumption of the same composition, prepared in the same way. In some countries of Middle Europe and in some Asian countries there are prepared and consumed meals of pickled pepper stuffed with cow, sheep cottage cheese or some other kind of cottage cheese. These autochthonous, traditional meals are exclusively served as cold hors-d'oeuvres consumed immediately upon preparation, becauses they are not prepared as long-life industrially prepared meals. By searching patents in the base esp@cenet in the fields A23C19/09 and A23P1/08 relating to cheese products and processes of manufacturing food products, in patents' literature there are not found similar food products and production processes. In found patent documents stating cheese and pepper as components of meals, the pepper is mentioned as seasoning addition and not as one of main components of food products.

Composition of the product and process of its production The food product of cheese and pepper consists of three main components available on foodstuffs' market: pepper, cheese and breading mix. As raw material for the meal there are used fresh pepper as agricultural product, semi-dry salty and cottage cow, sheep or goat's milk cheese, as well as industrially or designatedly prepared one of more kinds of known breading mixes. The process of production of this food product consists of preparatory and final part. In preparatory part there are prepared single components of the product and in the final part their putting together to the final food product, takes place. In the preparatory part the selection of fresh peppers by size, kind, quality and colour is done. Selected fresh peppers are soaked in the basin with clean water and then repeatedly washed up with a stream of clean water. Washed peppers are dried on a grate-like mat. Dried peppers are arranged in one row on a baking plate, put in the warmed oven and baked at temperature of approximately 200°C for approximately 30 minutes, upon which they are cooled at room temperature. Cooled baked peppers are then cleared of stems and seeds in the way that each pepper is longitudinally cut, opened and stems and seeds are taken out. Cooled baked peppers without stems and seeds are used in the further process of production.

In the preliminary part of the process the blend of one, two or more kinds of cottage cheese is made. The best quality is achieved with the cottage cheese blend consisting of 90 - 95% weight share of semidry salty cow, sheep or goat milk cheese in the cheese blend and of 5 - 10% weight share of cottage cheese of cow, sheep or goat milk in the cheese blend. The cheese blend is prepared in the way, that upon weighing of selected kinds of cheese, the components of a cheese blend are mixed together in the vessel for kneading continuously for about 25 minutes. In such a way prepared cheese blend is left for about 30 minutes in the cooled room at temperature of 6 - 8°C, upon which the blend is ready for further process of production. Prepared cooled baked peppers without stems and seeds and the aged cheese blend are then manually put together and formed into a food product adequate for packing, transport, storage and consumption.

The product may be formed into cylindrical stuffed pieces which mass is sufficient for one average meal for adult person. Forming cylindrical stuffed pieces is made in the way, that pieces of cheese blend formed into cylinders are coated from all sides with pieces of cooled baked pepper, which by slight pressing stick to a cheese blend. In such a way formed semi-product is put in a cooling room at temperature of 4 - 6°C for the final part of breading and baking process. The product may be formed in flat multilayer laminar pieces, which mass is sufficient for one average meal for an adult person. Forming flat multilayer laminar pieces is made in a way that pieces of cheese blend formed into flat oval forms approximately 1 cm thick are coated on all sides with pieces of cooled baked peppers that by slight pressing stick to the cheese blend. In such a way formed semi-product is then put in the cooling room at temperature of 4 - 6°C for the final part of breading and baking process. In the final part of the process, prepared cylindrical or flat pieces of semi-product made of cheese blend and baked peppers are breaded and fried. Breading is made once of more known kinds of breading mixes.

Breading in a Vienesse way is made with the breading mix which mass consists of approximately 20% mass of rough wheat flour, about 40% of stirred up fresh eggs and approximately 40% of bread crumbs. Breading is made in a way that pieces of a cheese blend in baked peppers are coated with rough wheat flour, immersed in stirred up eggs and then strewed evenly with bread crumbs. After that they are again immersed in stirred up eggs and coated with bread crumbs. Double breaded pieces are put in the refrigerator at the temperature of 4 - 6°C and left for 1 to 2 hours, upon which they are ready for frying.

Breading in a "Orly" way is made with ready made breading mix which mass consists of approximately 45% mass of rough wheat flour, approximately 30% of fresh eggs' mass and approximately 25% of light beer mass. Breading is made in a way that pieces of cheese blend in baked pepper are coated with rough wheat flour and then immersed in the prepared breading mix "Orly". Breaded pieces are taken out of the breading mix, released from excess mass and immediately fried. The first kind of breading with breading mix free of gluten is made with a breading mix which mass consists of approximately 25% mass of fine maize flour, approximately 40% mass of fresh eggs and approximately 35% of maize grits. Breading is made in a way that pieces of cheese blend in baked peppers are coated with fine maize flour, immersed in stirred up eggs and strewed evently with the maize grits. Breaded pieces are put in the refrigerator at temperature of 4 - 6°C and left there for 1 to 2 hurs, upon which they are ready for frying.

Another kind of breading with breading mix free of gluten is made with ready made breading mix, which mass consists of approximately 45% fine maize flour mass, approximately 40% of eggs and approximately 15% of water mass. Breading is made in a way that pieces of cheese blend in baked peppers are coated with fine maize flour and then immersed in prepared breading mix. Breaded pieces are taken out of the breading mix, released from excess blend and fried. Upon finished process of breading with one of mentioned kinds of breading mixes, cylindrical or flat pieces of a semi-product made of cheese blend and baked peppers are fried in warmed vegetable oil 3 to 5 minutes at temperature of 180 to 200°C. By this short-term thermal process the external layer of a breading blend is made firm, giving to the whole product final form, firmness, colour and taste. Fried pieces re put on the grate-like mat for the purpose of dripping the excess oil and cooling to the room temperature, upon which they could be served or packed for delivery to the market or storage either in unfrozen or frozen condition. Finished food products in form of cylindrical or flat pieces which individual mass amounts to approximately 800 gra and which is, with certain supplement, sufficient for one average meal for an adult, may be served in pieces or cut in thin slices. The best charecteristics of this food product are achieved with the following weight shares of components in final product: Cheese blends: 35 - 40%

Baked peppers: 35 - 40%

Breading mixes: 20 - 25%

Additives: vegetable oil, salt and seasoning: 2 - 4% In a preparatory and final part of the described process, components of this food product are subjected to a very small degree of change of original nutritional characteristics. By baking peppers lose a very small part of original nutrients and obtains new nutritional characteristics. By frying there is also lost very small part of original nutritional characteristics and there is obtained a firm form of product with fine taste and stable quality.

By varying kinds of cheese blend, pepper and composition of breading mix, it is possible to produce a large number of kinds of these food products regarding taste, nutritional value, health requirements, nutritional characteristics, culinary requirements and other requirements of market of fresh prepared and ready made food products. Simple technological process enables production of this product both, in manufactures and industry as a serial food product. Applicable characteristics of this product are very wide-ranging. The product may be used in vegetarian, hospital and specialized diet as it is a case with people suffering from celiac disease, who should eat food free of gluten, as well as mass feeding. The product may be serves as ready made main meal or as delicatessen supplement to other meals.

Shelf-life of the product achieved by thermal process of the whole product and protective characteristics of external fried layer of the breading mix, enables its further application as final product with relatively long shelf-life of few days, with adequate ways of packing and storing as a deep-frozen product. Therefore this product is suitable for consumption as a main meal or in combination with other meat or meatless meals in households, catering industry, fast-food objects, sea, air and road transport vehicles and on various other occasions.

Claims

1. Food product of cheese and peppers, characterized in, that the final product consists of:

♦ 35 - 40% of weight share of cheese blend of one, two or more kinds of cow, sheep or goat milk cheese,

♦ 35 - 40% of weight share of baked peppers in pieces,

♦ 20 - 25% of weight share of breading mix and

♦ 2 - 4% of weight share of additives: vegetable oil, salt and seasoning.

2. Food product of cheese and pepper according to the claim 1 , characterized in, that the cheese blend consists of 90 - 95% weight share of semidry salty cow, sheep or goat milk cheese in the cheese blend and 5 - 10% of weight share of cow, sheep or goat milk cheese in the cheese blend obtaining by continuous stirring up components for about 25 minutes and aging of blend for about 30 minutes in cooled room at temperature of 6 - 8°C.

3. Food product of cheese and pepper according to the claim 1 , characterized in, that baked pepper in pieces consists of pieces of baked peppers which are after selection, washing and drying, fried for about 30 minutes at temperature of approximately 200°C, upon which they are cooled to the room temperature and cleared of seeds and stems.

4. Food product of cheese and pepper according to the claim 1 , characterized in, that the final product has the form of cylindrical or flat oval pieces havin the mass of approximately 100 gram.

5. Process of production of food product of cheese and pepper according to the claims 1 to 4, characterized in, that the cheese blend is formed into cylindrical or flat oval pieces that are coated on all sides with pieces of cooled baked pepper, that pieces of the cheese blend coated with baked pepper are put in the cooling room at the temperature of 4 - 6°C, upon which they are breaded with one of known breading mixes and that breaded pieces of the cheese blend coated with baked pepper are immediately upon breading with liquid breading mixes or upon hardening granular breading blends are fried in warmed vegetable oil for 3 - 5 minutes at temperature of 180 - 200°C, upon which they are taken out of oil, drained of the excess oil, cooled to the room temperature and consumed or packed for delivery to the market or storage in non-frozen or frozen condition.