ES2014522A6 - Composicion condimentadora de un queso duro y sazonado y procedimiento para su obtencion. - Google Patents

Composicion condimentadora de un queso duro y sazonado y procedimiento para su obtencion.

Info

Publication number
ES2014522A6
ES2014522A6 ES8800725A ES8800725A ES2014522A6 ES 2014522 A6 ES2014522 A6 ES 2014522A6 ES 8800725 A ES8800725 A ES 8800725A ES 8800725 A ES8800725 A ES 8800725A ES 2014522 A6 ES2014522 A6 ES 2014522A6
Authority
ES
Spain
Prior art keywords
flavouring composition
lipolysed
hard
ripened cheese
flavouring
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Fee Related
Application number
ES8800725A
Other languages
English (en)
Inventor
Zdenek Kratky
Dharam Vir Vadehra
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of ES2014522A6 publication Critical patent/ES2014522A6/es
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
    • 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
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • 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
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)

Abstract

COMPOSICION CONDIMENTADORA DE UN QUESO DURO Y SAZONADO Y PROCEDIMIENTO PARA SU OBENCION. LA COMPOSICION COMPRENDE POR LO MENOS DOS DE LOS COMPONENTES SIGUIENTES: A) 2-80% DE NATA ESPESA LIPOLIZADA; B) 5-80% DE QUESO DURO, SAZONADO Y LIPOLIZADO; Y C) 5-93% DE QUESO DURO, SAZONADO Y PROTEOLIZADO. EL PROCEDIMIENTO COMPRENDE: OBTENCION DE LA NATA ESPESA LIPOLIZADA MEDIANTE MEZCLA DE UNA LIPASA PREGASTRICA CON SAL Y AGUA INCUBANDOSE A 25-40GC DURANTE 12-30 HORAS; OBTENCION DEL QUESO DURO, SAZONADO Y LIPOLIZADO MEZCLANDO AGUA, SAL Y LA LIPASA PREGASTRICA, HOMOGENEIZADO E INCUBACION A 25-40GC DURANTE 1-4 DIAS; OBTENCION DEL QUESO DURO, SAZONADO Y PROTEOLIZADO MEDIANTE MEZCLA DEL QUESO CON AGUA, AJUSTE DEL PH A UN VALOR DE 3-4 Y MEZCLA CON PROTEASA ACIDA ESTABLE, INCUBANDO A 25-40GC DURANTE 1-24 HORAS, O BIEN USANDO UNA PROTEASA NEUTRA E INCUBANDO A 25-40GC DURANTE 12-30 HORAS, Y FINALMENTE LA PASTEURIZACION DFE LA COMPOSICION A 60-82,5GC DURANTE 30 MINUTOS-30 SEGUNDOS. LA COMPOSICION CONDIMENTADORA PERMITE LA PREPARACION DE QUESO DURO Y SAZONADO DE LA CLASE CHEDDAR, SWISS, COLBY, MONTEREY, GOUDA, PARMESAN, BRICK, MUENSTER, PASTA FILATA O SUS MEZCLAS.
ES8800725A 1987-03-12 1988-03-11 Composicion condimentadora de un queso duro y sazonado y procedimiento para su obtencion. Expired - Fee Related ES2014522A6 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US2522487A 1987-03-12 1987-03-12

Publications (1)

Publication Number Publication Date
ES2014522A6 true ES2014522A6 (es) 1990-07-16

Family

ID=21824769

Family Applications (1)

Application Number Title Priority Date Filing Date
ES8800725A Expired - Fee Related ES2014522A6 (es) 1987-03-12 1988-03-11 Composicion condimentadora de un queso duro y sazonado y procedimiento para su obtencion.

Country Status (21)

Country Link
US (1) US5211972A (es)
EP (1) EP0284739B1 (es)
JP (1) JP2590187B2 (es)
AR (1) AR244951A1 (es)
AT (1) ATE67378T1 (es)
AU (1) AU609445B2 (es)
CA (1) CA1322691C (es)
DD (1) DD280688A5 (es)
DE (1) DE3864865D1 (es)
DK (1) DK175035B1 (es)
ES (1) ES2014522A6 (es)
FI (1) FI93417C (es)
GR (1) GR3002761T3 (es)
HK (1) HK40792A (es)
IL (1) IL85402A (es)
MY (1) MY103560A (es)
NO (1) NO170963C (es)
NZ (1) NZ223701A (es)
PT (1) PT86942B (es)
SG (1) SG22192G (es)
ZA (1) ZA88967B (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5455051A (en) * 1993-04-30 1995-10-03 Nestec S.A. Process for preparing a blue cheese flavorant
US5952022A (en) * 1998-04-24 1999-09-14 Kraft Foods, Inc. Highly flavored cheese product and method for producing
US6919097B2 (en) 1999-05-17 2005-07-19 Kraft Food Holdings, Inc. Soft, fully baked breadsticks
US6251445B1 (en) * 1999-05-19 2001-06-26 Kraft Foods, Inc. Method for producing enzyme-modified cheese flavorings
US6406724B1 (en) 2000-09-12 2002-06-18 Kraft Foods Holdings, Inc. Natural biogenerated cheese flavoring system
US7556833B2 (en) * 2003-11-26 2009-07-07 Kraft Foods Global Brands Llc Cheese flavoring systems prepared with bacteriocins
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1966460A (en) * 1931-08-28 1934-07-17 M & R Dietetic Lab Inc Manufacture of milk-containing products
US2169278A (en) * 1938-08-04 1939-08-15 M & R Dietetic Lab Inc Method of manufacturing flavoring for alimentary products
US2794743A (en) * 1952-06-30 1957-06-04 Dairyland Food Lab Enzyme-containing powder and enzymemodified product thereof
US3469993A (en) * 1966-07-11 1969-09-30 Miles Lab Lipolyzed milk fat products
US3765905A (en) * 1969-05-13 1973-10-16 Foods Co B Oduct
GB1361817A (en) * 1972-12-15 1974-07-30 British Food Mfg Ind Res Blue cheese flavoured product
US3975544A (en) * 1974-05-10 1976-08-17 Cornell University Flavor development by enzyme preparation in natural and processed cheddar cheese
US4172900A (en) * 1975-07-17 1979-10-30 Kraft, Inc. Natural cheese of intensified flavor
US4119732A (en) * 1976-06-21 1978-10-10 Swift & Company Method for rapidly producing cheese
US4379170A (en) * 1977-11-30 1983-04-05 Kraft, Inc. Process for manufacture of cheese
US4244971A (en) * 1978-10-19 1981-01-13 Kraft, Inc. Process and products for the manufacture of cheese flavored products
US4595594A (en) * 1983-09-19 1986-06-17 Stauffer Chemical Company Process for preparing intensified cheese flavor product
US4675193A (en) * 1983-10-31 1987-06-23 Borden, Inc. Cheese-flavored substance and method of producing same
DE3444282A1 (de) * 1984-12-05 1986-06-05 Hoechst Ag, 6230 Frankfurt Kaesearoma
JPS61152235A (ja) * 1984-12-27 1986-07-10 Meiji Milk Prod Co Ltd チ−ズ味を有するマ−ガリン及びその製造法
US5139810A (en) * 1987-03-12 1992-08-18 Nestec S.A. Flavoring composition

Also Published As

Publication number Publication date
IL85402A0 (en) 1988-07-31
HK40792A (en) 1992-06-12
ATE67378T1 (de) 1991-10-15
EP0284739A3 (en) 1989-02-08
FI881060A (fi) 1988-09-13
DE3864865D1 (de) 1991-10-24
CA1322691C (en) 1993-10-05
PT86942B (pt) 1992-05-29
NO881026L (no) 1988-09-13
US5211972A (en) 1993-05-18
DK133088A (da) 1988-09-13
JPS63251043A (ja) 1988-10-18
NO881026D0 (no) 1988-03-08
ZA88967B (en) 1988-08-10
DK133088D0 (da) 1988-03-11
AR244951A1 (es) 1993-12-30
FI881060A0 (fi) 1988-03-08
NZ223701A (en) 1992-02-25
MY103560A (en) 1993-08-28
NO170963C (no) 1993-01-06
DK175035B1 (da) 2004-05-03
DD280688A5 (de) 1990-07-18
PT86942A (pt) 1988-04-01
EP0284739B1 (en) 1991-09-18
SG22192G (en) 1992-05-22
FI93417C (fi) 1995-04-10
NO170963B (no) 1992-09-28
AU609445B2 (en) 1991-05-02
AU1149788A (en) 1988-09-15
GR3002761T3 (en) 1993-01-25
EP0284739A2 (en) 1988-10-05
JP2590187B2 (ja) 1997-03-12
IL85402A (en) 1991-12-15
FI93417B (fi) 1994-12-30

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 20050312