ES2241502A1 - Sliced cheese in olive oil consists of labelled trimmed and selected cheese packaged e.g. in plastics - Google Patents

Abstract

The sliced cheese in olive oil comprises 80-200 gram packs of product obtained by selection, trimming, slicing and labelling. - Also claimed is a process packaging the cheese. The process packs the cheese in tin foil or plastics in a convenient format.

Description

Variety of sliced cheeses in olive oil and elaboration procedure for its transformation into a product packing.

Object of the invention

The present invention relates to a variety of sliced cheeses in olive oil, with a procedure industrial processing, by which, once selected the types of cheese to consider, these are subjected to a series of phases operative to obtain a canned product, either canned or in plastic boat, where flavor, color and colorful look boosted

Background of the invention

Within the product presentation market canned food, semi-preserved, or packaged in inert gas or under vacuum, where the consumer is already used to making a minimum preparation for consumption, it is noted that these products, many times, have lost their original conditions in in terms of taste, color, aroma and organoleptic conditions, so that, if these aspects are not taken care of, they are losing competitiveness

Today, within the food sector, it tends to savor genuine, pure, flavored products traditional and indigenous, so it is appreciated that they arrive at the market in the aforementioned conditions.

To do this, the food industry tries to give response to the indicated requirements, where, in addition to the product be prepared and ready for consumption, you must gather all the conditions of freshly prepared foods, which is often not achieved.

Within the products that can be offered in the food market is cheeses, which are marketed for its consumption in pieces or portions of very irregular sizes, and in formats and packaging of all kinds, and even some manufacturers they sell cheeses or portions thereof immersed in oil olive.

But all this has drawbacks, since the cheese, once opened to consume it, loses flavor, aroma, color and organoleptic qualities and, however much the consumer try to store it in containers that preserve it problems, after a while all your qualities.

Description of the invention

The new elaboration process that advocates This invention seeks to obviate the problems set forth in the state of the art and offer a new product in the market, how is sliced cheese immersed in olive oil that, through a series of elaboration phases, starting with cheeses of the types made with milk from cattle, sheep and goats, from debarked, sliced and canned, you will get the product that is the subject of The invention, with a number of features and advantages:

- It will keep its characteristics intact organoleptic, which can be seen in a total and Complete by the consumer.

- The flavor of the cheese will remain intact, WITHOUT ADD any additive or preservative, as it remains completely with olive oil.

- With the interaction of olive oil you increases and enhances the flavor, especially when sliced and allow Greater penetration If, in addition, the oil is enriched with spices, herbs, natural colors, etc., the range of flavors, aromas and colors increases considerably.

- Sliced cheese immersed in oil keeps its features once opened. In existing containers in the sliced cheese market (vacuum bag or with inert gas), once opened, if the product is not consumed in its entirety It deteriorates in a few hours, losing its qualities.

- A novel form of consumption opens: cheese already sliced immersed in olive oil in individual portions.

- A new gastronomic dimension is created to Cheese consumption The new flavors that this will reach product will allow the creation of an infinite number of new Cooking dishes and will improve many of the existing ones.

- The cheese so treated will allow a new packaging concept, which, among other advantages, will provide greater visual impact.

Preferred embodiment of the invention

To obtain the product object of the invention, which is recommended therein, with the indicated characteristics, the procedure that is also claimed presents the following phases:

- Selection of cheese pieces traditional, whose organoleptic characteristics are considered in a range that is indicated as a reference, but There are other cheeses that can also be used. Are selected depending on the crust, pasta, texture, flavor and aroma and maturation Its characteristics are also taken into account physicochemical, such as fat and Dry extract.

The parameters considered are: hard paste, texture that is creamy and buttery, with a soft and intense flavor (but not strong), maturation between three and twelve months and bark Engraved of different colors. The characteristics Physical-chemical will be relative to fat (higher 45% on dry extract, and this about 50% minimum). The buttery and soft cheeses are discarded, since, preferably, the healing period will be at least three months, for get consistent color, aroma and flavor.

- A second phase is the debarking, which is performed manually, in a heated room, where the temperature is maintained below 12 ° C. Before performing the debarked, an integral cleaning and disinfection of the bark and utensils. The program includes two phases: 1) cleaning with chlorinated alkaline detergent and 2) disinfection with a alcohol-based disinfectant of the surfaces that are going to Get in touch with the cheese. It should be noted that another option that the invention contemplates is to use cheese with crust, to which is treated with products such as food paints That make it suitable for consumption.

- A third phase, after the selection and debarked, is sliced, in automatic slicers with hydraulic system that guarantees clean cuts, and that are obtained homogeneous slices of the same size and thickness, between 1.5 and 2 mm. being able to be the same round, square, rectangular, etc., depending on the type of container adopted. Size and thickness they will allow the olive oil to penetrate the cheese and, in addition the slices can be separated easily. The oil to use it will be 0.4 acidity olive oil, extra virgin olive oil and oils enriched with natural additives. Once sliced the product, is already introduced in the final package, which can be container tinplate, or aluminum container or plastic boat. The metal containers with the product are placed on a tape conveyor, along which an automatic dispenser add the determined and necessary portion of olive oil. A once filled and on the same tape, they pass to a seamer semi-automatic If the container is plastic, type boat, of the automatic slicer and through a conveyor belt, the Slices are dragged to a thermoforming machine. By means manuals the slices are transferred to the already thermoformed containers in The thermoforming machine. In the working area of the machine the automatic olive oil dispenser, which, once introduced the slices, fill the plastic boats with the adequate oil dose. The thermoforming machine drags the boats already filled with slices of sliced cheese and oil and proceeds to its upper seal. The containers already filled and closed go being deposited in a rotating volume for introduction into Cardboard boxes that complete the packaging process. The total of weight of the slices that each container will contain will be included between 80 and 200 gr. maximum.

- Closed cans or barquettes are cleaned conveniently, they are passed through the labeling train and deposited in the storage area.

The wide range of aromas and flavors resulting from the interaction between enriched oil and cheese will give us a range of final products with their own personality that will mean a Totally new way to market cheese.

Claims (3)

1. Variety of sliced cheeses in oil and manufacturing process for its transformation into a packaged product, it is characterized in that the manufacturing process has the following phases: - Selection of cheese pieces traditional, whose organoleptic characteristics and are Select according to the crust, pasta, texture, flavor and aroma and ripening: hard paste, texture that is creamy and buttery, mild to intense flavor (but not strong), ripening between three and twelve months and engraved bark of different colors. The physical-chemical characteristics will be relative to the fat, greater than 45% on dry extract, and this around 50% minimum - A second phase is the debarking, which is performed manually and in a heated room, where the temperature is maintained below 12 ° C. Before performing the debarking runs an integral cleaning and disinfection of the bark, and utensils, including two phases: cleaning with chlorinated alkaline detergent and disinfection with a disinfectant alcoholic base of the surfaces that will come into contact with the cheese. It should be noted that another option that is contemplated is that of use cheese with crust, for which it is treated with products such as food paints that make it suitable for consumption. - A third phase, after the selection and debarking is slicing in automatic slicers with hydraulic system, that guarantee clean cuts and that obtain homogeneous slices of the same size and thickness, between 1.5 and 2  mm., can be the same round, square, rectangular, etc., depending on the type of container adopted. He size and thickness will allow olive oil to penetrate the cheese and also that the slices can be separated easily. - Once the product is sliced, the slices are enter in the final container, which can be tin, Aluminum container or plastic boat. Metal containers with the product they are placed on a conveyor belt, along of which an automatic dispenser adds the portion determined and necessary olive oil. Once filled and on the same tape they pass to a semi-automatic seamer. If he container is plastic, type boat, automatic slicer and a through a conveyor belt the slices are dragged to a thermoforming machine. By manual means the slices to containers already thermoformed in the thermoforming machine. In the working area of the machine the automatic olive oil dispenser, which, once introduced the slices, fill the plastic boats with the adequate oil dose. The thermoforming machine drags the boats already filled with sliced cheese and oil and proceed to Its upper seal. The containers already filled and closed are still deposited in a rotating volume for introduction into boxes of cardboard that finalize the packaging process. - Closed cans or barquettes, cleaned conveniently, they are passed through the labeling train and deposited in the storage area. 2. Variety of sliced cheeses in oil and elaboration process for its transformation into a packaged product, according to the preceding claims, it is characterized in that the oil to be used will be acidic olive oil 0.4, extra virgin olive oil and oils enriched with additives, such as thyme, rosemary, paprika, etc. 3. Variety of sliced cheeses in oil and elaboration process for its transformation into a packaged product according to the previous claims that, starting from cheeses made with milk from cattle, sheep or goats, either with a single milk or mixture of several milks, and in different states of healing, it is characterized by different products from different industrial processes, sliced cheeses, free of impurities, immersed in olive oil or olive oil enriched with natural products, presented in individual portions in packages whose weight It is between 80 and 200 gr. maximum.