ES2141502T3 - Producto procesado tipo queso y procedimiento de preparacion del mismo. - Google Patents
Producto procesado tipo queso y procedimiento de preparacion del mismo.Info
- Publication number
- ES2141502T3 ES2141502T3 ES96916157T ES96916157T ES2141502T3 ES 2141502 T3 ES2141502 T3 ES 2141502T3 ES 96916157 T ES96916157 T ES 96916157T ES 96916157 T ES96916157 T ES 96916157T ES 2141502 T3 ES2141502 T3 ES 2141502T3
- Authority
- ES
- Spain
- Prior art keywords
- product
- protein
- texture
- procedure
- cheese
- 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 - Lifetime
Links
- 238000000034 method Methods 0.000 title abstract 4
- 238000002360 preparation method Methods 0.000 title abstract 2
- 108010010803 Gelatin Proteins 0.000 abstract 2
- 239000008346 aqueous phase Substances 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- 229920000159 gelatin Polymers 0.000 abstract 2
- 239000008273 gelatin Substances 0.000 abstract 2
- 235000019322 gelatine Nutrition 0.000 abstract 2
- 235000011852 gelatine desserts Nutrition 0.000 abstract 2
- 150000004676 glycans Chemical class 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 239000012071 phase Substances 0.000 abstract 2
- 229920001282 polysaccharide Polymers 0.000 abstract 2
- 239000005017 polysaccharide Substances 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- XLYOFNOQVPJJNP-PWCQTSIFSA-N Tritiated water Chemical compound [3H]O[3H] XLYOFNOQVPJJNP-PWCQTSIFSA-N 0.000 abstract 1
- 235000013351 cheese Nutrition 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000014059 processed cheese Nutrition 0.000 abstract 1
- 230000006920 protein precipitation Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
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
- A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
-
- 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
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- 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
- A23C20/00—Cheese substitutes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
SE PRESENTA UN PROCEDIMIENTO DE PREPARACION DE UN PRODUCTO DE TIPO QUESO PROCESADO, CON UNA TEXTURA DESMORONABLE, QUE ESTA EXENTA DE AGENTE TEXTURIZANTE DE POLISACARIDO Y DE GELATINA. DICHO PROCEDIMIENTO INCLUYE LAS SIGUIENTES FASES: A) PREPARAR UNA COMPOSICION ACUOSA QUE COMPRENDE PROTEINA LACTEA Y AGUA, EN UNA RELACION EN PESO COMPRENDIDA ENTRE 1:2 Y 1:10, DONDE EL PH SE FIJA ENTRE 4,4-5,0, PARA PRODUCIR LA PRECIPITACION DE LA PROTEINA; B) INCORPORAR SALES EMULSIONANTES PARA PRODUCIR UN INCREMENTO DE PH Y OBTENER UN PH DE 4,8-5,3; C) SOMETER LA MEZCLA A UN TERMOTRATAMIENTO AL MENOS SUFICIENTE PARA PASTEURIZARLA Y HACERLA PASAR A TRAVES DE UN HOMOGENEIZADOR; Y D) ENVASAR LA MEZCLA RESULTANTE A UNA TEMPERATURA DE AL MENOS 65 (GRADOS) C. DICHO PROCEDIMIENTO ORIGINA UN PRODUCTO CON UNA TEXTURA DESMORONABLE, COMO LA DEL QUESO FRESCO O BLANCO, MANTENIENDO SIN EMBARGO LA CAPACIDAD DE CONSERVACION TIPICA DE LOS QUESOS PROCESADOS. COMO FUENTE DE PROTEINA LACTEA, SE PUEDEN EMPLEAR MATERIALES CON BUENA CAPACIDAD DE CONSERVACION. LA UTILIZACION DE QUESO COMO MATERIAL DE PARTIDA, NO ES NECESARIA. ASIMISMO, SE PROPORCIONA UN PRODUCTO CON TEXTURA DESMORONABLE Y BUENA CAPACIDAD DE CONSERVACION, CON UN VALOR DE FIRMEZA DE STEVENS A 10 (GRADOS) C (ST10), DE 150-1500 G Y UN PH DE 4,8-5,3, QUE ESTA EXENTO DE AGENTE TEXTURIZANTE DE POLISACARIDO Y GELATINA. DICHO PRODUCTO COMPRENDE 0-65 % DE FASE GRASA DISPERSA Y 35-100 % DE FASE ACUOSA CONTINUA, CONTENIENDO LA FASE ACUOSA PROTEINA LACTEA Y AGUA, EN UNA RELACION EN PESO COMPRENDIDA ENTRE 1:2 Y 1:10. EL CONTENIDO DE PROTEINA DISUELTO ES INFERIOR AL 40 %, CALCULADO RESPECTO AL CONTENIDO TOTAL DE PROTEINA.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP95201386 | 1995-05-26 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES2141502T3 true ES2141502T3 (es) | 2000-03-16 |
Family
ID=8220326
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES96916157T Expired - Lifetime ES2141502T3 (es) | 1995-05-26 | 1996-05-22 | Producto procesado tipo queso y procedimiento de preparacion del mismo. |
Country Status (13)
| Country | Link |
|---|---|
| EP (1) | EP0828433B1 (es) |
| AT (1) | ATE187604T1 (es) |
| AU (1) | AU5901696A (es) |
| CZ (1) | CZ291295B6 (es) |
| DE (1) | DE69605668T2 (es) |
| DK (1) | DK0828433T3 (es) |
| ES (1) | ES2141502T3 (es) |
| GR (1) | GR3032884T3 (es) |
| HU (1) | HU223331B1 (es) |
| PL (1) | PL182433B1 (es) |
| SK (1) | SK281936B6 (es) |
| WO (1) | WO1996037115A1 (es) |
| ZA (1) | ZA964197B (es) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001032028A1 (en) * | 1999-11-05 | 2001-05-10 | Henriksen Joergen | A cheese, a process for producing the cheese and an installation for producing the cheese |
| US20080145498A1 (en) * | 2006-12-14 | 2008-06-19 | Kraft Foods Holdings, Inc. | Texture and shape control process for acidified food products |
| ES2526987T3 (es) * | 2007-04-13 | 2015-01-19 | Kraft Foods R & D, Inc. | Producto lácteo de textura fina y proceso para su preparación |
| ES2536520T3 (es) * | 2009-04-09 | 2015-05-26 | Kraft Foods R & D, Inc. | Alimento multitexturado |
| RU2564117C2 (ru) * | 2013-11-26 | 2015-09-27 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт маслоделия и сыроделия" | Способ производства аналога сыра |
| EP3910531A1 (de) | 2020-05-14 | 2021-11-17 | Kaba Gallenschütz GmbH | Verfahren zur erkennung von bewegungsabläufen und passiererkennungssystem |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE964652C (de) * | 1955-11-03 | 1957-05-23 | Dr Max E Schulz | Verfahren zur Herstellung von rahmfrischkaese- oder sauerrahmbutteraehnlichen Brotaufstrichen |
| DE2917086A1 (de) * | 1979-04-27 | 1980-11-06 | Benckiser Knapsack Gmbh | Verfahren zur herstellung eines haltbaren lebensmittelproduktes |
| US4684533A (en) * | 1984-10-09 | 1987-08-04 | Kraft, Inc. | Imitation cheese products |
| FR2622772B1 (fr) * | 1987-11-06 | 1991-02-01 | Mero Rousselot Satia | Produits alimentaires de type fromage fondu et procede pour leur fabrication |
| NL8801149A (nl) * | 1988-05-02 | 1989-12-01 | Friesland Condensfab | Werkwijze voor het bereiden van een eetbare en smeerbare olie-in-water emulsie. |
-
1996
- 1996-05-22 SK SK1571-97A patent/SK281936B6/sk unknown
- 1996-05-22 EP EP96916157A patent/EP0828433B1/en not_active Expired - Lifetime
- 1996-05-22 DE DE69605668T patent/DE69605668T2/de not_active Expired - Fee Related
- 1996-05-22 CZ CZ19973736A patent/CZ291295B6/cs not_active IP Right Cessation
- 1996-05-22 WO PCT/EP1996/002221 patent/WO1996037115A1/en active IP Right Grant
- 1996-05-22 PL PL96323589A patent/PL182433B1/pl not_active IP Right Cessation
- 1996-05-22 AT AT96916157T patent/ATE187604T1/de not_active IP Right Cessation
- 1996-05-22 HU HU9801801A patent/HU223331B1/hu not_active IP Right Cessation
- 1996-05-22 AU AU59016/96A patent/AU5901696A/en not_active Abandoned
- 1996-05-22 DK DK96916157T patent/DK0828433T3/da active
- 1996-05-22 ES ES96916157T patent/ES2141502T3/es not_active Expired - Lifetime
- 1996-05-24 ZA ZA9604197A patent/ZA964197B/xx unknown
-
2000
- 2000-03-07 GR GR20000400579T patent/GR3032884T3/el not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| WO1996037115A1 (en) | 1996-11-28 |
| ATE187604T1 (de) | 2000-01-15 |
| ZA964197B (en) | 1997-11-24 |
| GR3032884T3 (en) | 2000-07-31 |
| PL323589A1 (en) | 1998-04-14 |
| AU5901696A (en) | 1996-12-11 |
| EP0828433A1 (en) | 1998-03-18 |
| SK157197A3 (en) | 1998-07-08 |
| HUP9801801A3 (en) | 2001-02-28 |
| DE69605668T2 (de) | 2000-05-31 |
| DE69605668D1 (de) | 2000-01-20 |
| CZ373697A3 (cs) | 1998-03-18 |
| CZ291295B6 (cs) | 2003-01-15 |
| HU223331B1 (hu) | 2004-06-28 |
| PL182433B1 (pl) | 2002-01-31 |
| EP0828433B1 (en) | 1999-12-15 |
| HUP9801801A2 (hu) | 1998-11-30 |
| DK0828433T3 (da) | 2000-04-25 |
| SK281936B6 (sk) | 2001-09-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| ES2311482T3 (es) | Producto alimenticio para animales. | |
| US4070488A (en) | Nutritive composition | |
| EP0389700A1 (en) | Soft agar capsules | |
| BRPI0509736A (pt) | composição nutricional completa lìquida adequada para alimentar pacientes caquéticos, produto alimentìcio acondicionado, pó, e, processo para a preparação de um produto lìquido | |
| AR008170A1 (es) | Relleno sazonado para un producto alimenticio, con un perfil de fusion controlado | |
| ES2116752T3 (es) | Agente de textura de grado alimenticio que comprende particulas de almidon de alto contenido de amilosa y procedimiento para su preparacion. | |
| Chowdary et al. | Parenteral nutrition: revisited | |
| ES2141502T3 (es) | Producto procesado tipo queso y procedimiento de preparacion del mismo. | |
| DE2901118A1 (de) | Verfahren zur herstellung eines aufbereiteten und verpackten nahrungsmittelproduktes und das nach dem verfahren hergestellte nahrungsmittelprodukt | |
| AU2008241633A1 (en) | Protein emulsion gels and processes for their preparation | |
| JPH01231857A (ja) | 繊維状組織を有するゼリーの製造法 | |
| CN102258084A (zh) | 一种乳脂粉及其制备方法 | |
| JPS56117753A (en) | Novel type of beverage and its making | |
| Mettler | Utilization of whey by‐products for infant feeding | |
| Oliveira et al. | Salting and drying of cod | |
| JPS61271966A (ja) | 魚卵粒を用いた板状成型食品の製造方法 | |
| JPS5888317A (ja) | 無脊椎海棲動物から抽出した製品及びその調整法 | |
| US1772183A (en) | Condiment | |
| KR19980072722A (ko) | 한약 조성물 | |
| JPH07258068A (ja) | 浴用剤組成物 | |
| US233063A (en) | Heney j | |
| JPH034181B2 (es) | ||
| Pfuetze et al. | A severe reaction following administration of diasone | |
| JPS5896010A (ja) | 乳化粧料 | |
| PT667747E (pt) | Produto alimentar em po e processo para a sua preparacao |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG2A | Definitive protection |
Ref document number: 828433 Country of ref document: ES |