ES2300170A1 - Ecological cheese is coated by aromatic plants, where fine layer of slightly viscous liquid substance that is free of saturated fat and of sweet and adherent qualities is applied for fixing coating of plant leaves or aromatic herbs - Google Patents

Ecological cheese is coated by aromatic plants, where fine layer of slightly viscous liquid substance that is free of saturated fat and of sweet and adherent qualities is applied for fixing coating of plant leaves or aromatic herbs Download PDF

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Publication number
ES2300170A1
ES2300170A1 ES200502862A ES200502862A ES2300170A1 ES 2300170 A1 ES2300170 A1 ES 2300170A1 ES 200502862 A ES200502862 A ES 200502862A ES 200502862 A ES200502862 A ES 200502862A ES 2300170 A1 ES2300170 A1 ES 2300170A1
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Spain
Prior art keywords
cheese
aromatic
leaves
plants
aromatic plants
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ES200502862A
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Spanish (es)
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ES2300170B1 (en
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Concepcion Garcia Rastrollo
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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/06Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068Particular types of cheese
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/14Treating cheese after having reached its definite form, e.g. ripening, smoking
    • A23C19/16Covering the cheese surface, e.g. with paraffin wax

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Laminated Bodies (AREA)

Abstract

The ecological cheese is coated by aromatic plants, where a fine layer of a slightly viscous liquid substance that is free of saturated fat and of sweet and adherent qualities is applied for fixing a coating of plant leaves or aromatic herbs. An independent claim is also included for a method for preparing the ecological cheese.

Description

Queso ecológico recubierto de plantas aromáticas y proceso de elaboración.Organic cheese coated with aromatic plants and elaboration process.

Objeto de la invenciónObject of the invention

La invención se refiere al tratamiento de los quesos previo al proceso de curación, a los que, por medios estrictamente manuales o artesanales, se les dota o unta de una sustancia perfectamente organoléptica exenta de contenidos grasos y, mucho más concretamente, exenta de contenidos grasos saturados de difícil eliminación orgánica, o que pueden aportar sabores o sensaciones extrañas o contrarias al contenido lácteo o graso propios del queso.The invention relates to the treatment of cheeses prior to the healing process, to which, by means strictly manual or handmade, they are endowed or smeared with a perfectly organoleptic substance free of fatty contents and, much more specifically, free of saturated fatty contents of difficult organic elimination, or that can provide flavors or strange or contrary sensations to milk or fat content own cheese.

Se ha podido comprobar que una sustancia relativamente viscosa, casi en estado líquido, que tiene sabor dulzón o de efectos azucarados naturales, que permite por su consistencia servir como medio adherente, con la que se cubre totalmente la superficie o cuerpo del queso, actúa como medio para fijar las hojas de las plantas o yerbas aromáticas con las que se recubre el queso, interviniendo como vehículo de incorporación en la masa del queso de los propios aromas y sabores de dichas yerbas, dándole un ligerísimo toque agridulce que rompe las sensaciones agrias de la fermentación láctea.It has been found that a substance relatively viscous, almost liquid, which tastes sweet or natural sugary effects, which allows for its consistency serve as adherent medium, with which it is covered totally the surface or body of the cheese, acts as a means to fix the leaves of the plants or aromatic herbs with which It covers the cheese, intervening as a vehicle of incorporation in the cheese dough of the aromas and flavors of these herbs, giving it a very bittersweet touch that breaks the sensations sour from dairy fermentation.

Antecedentes de la invenciónBackground of the invention

En el estado de la técnica se conocen procesos mediante los cuales se dota a los quesos de recubrimientos a base de hojas o plantas que sirven para darle un cierta frescura, o mantener una cierta temperatura en el proceso de fraguado o curación del queso, incluso cuando estas hojas son aromáticas.In the state of the art processes are known through which cheeses are provided with base coatings of leaves or plants that serve to give it a certain freshness, or maintain a certain temperature in the setting or curing process  of cheese, even when these leaves are aromatic.

Este tipo de recubrimientos se realiza aplicando previamente una capa de grasa animal, más concretamente manteca de cerdo, que asegura la fijación de las hojas o plantas y que es una sustancia recomendada y actualmente sanitariamente aceptada.This type of coatings is done by applying previously a layer of animal fat, more specifically butter of pig, which ensures the fixation of the leaves or plants and that is a substance recommended and currently sanitary accepted.

También en algunos casos se utilizan procedimientos mediante los cuales se envuelve el queso en hojas grandes de plantas, como helechos o similares, que se cubren con un envoltorio tradicional de papel, y también se utilizan tales hojas para cubrir el queso en el proceso de fermentación o curado.Also in some cases they are used procedures by which cheese is wrapped in sheets large plants, such as ferns or the like, that are covered with a traditional paper wrapping, and such sheets are also used to cover the cheese in the fermentation or curing process.

Descripción de la invenciónDescription of the invention

Según la exposición preliminar, la invención consiste en dotar al queso, una vez moldeado y escurrido, listo para ser curado, de una fina capa de miel natural de abeja, preferentemente, en estado líquido o con muy poca densidad, a fin de obtener una película sobre toda la superficie que contará, por su propia naturaleza, con la viscosidad necesaria para servir de adherente a unas láminas de recubrimiento constituidas por hojas de plantas aromáticas que, cuando la miel cuaja, endurece y asegura la fijación de dichas hojas para que no se desprendan espontáneamente.According to the preliminary statement, the invention It consists of giving the cheese, once molded and drained, ready to be cured, of a thin layer of natural honey, preferably, in a liquid state or with very low density, in order to  get a movie about the entire surface that will count, for your own nature, with the viscosity necessary to serve as adherent to cover sheets consisting of sheets of aromatic plants that, when honey sets, hardens and ensures the fixing said sheets so that they do not detach spontaneously.

La fina capa de miel natural de abeja, preferentemente, que servirá igualmente, por efecto de la capilaridad natural de la masa láctea del queso, para transferir su propio olor y sabor y el de las plantas aromáticas hasta el interior del queso, dotándolo de un ligerísimo sabor agridulce y un ligerísimo olor derivado de una mezcla del propio olor de la miel, de sus aromas y del de las plantas aromáticas: romero, tomillo, espliego u otros.The thin layer of natural honey, preferably, which will also serve, as a result of the natural capillarity of the cheese's milk mass, to transfer its own smell and taste and that of aromatic plants inside of cheese, giving it a very bittersweet taste and a very light smell derived from a mixture of the honey smell itself, of its aromas and that of aromatic plants: rosemary, thyme, lavender or others.

Una característica del procedimiento de elaboración, según la invención, es que el producto de miel natural de abeja es sometido a una fase de calentamiento, al baño maría o microondas, para conseguir un estado de licuación apropiado para aplicar la fina capa de recubrimiento sobre el queso, manualmente, mediante esponja, brocha o similar y, acto seguido, aprovechando el estado líquido de dicha capa, aplicar y depositar las hojas de las plantas aromáticas haciendo una ligera presión para que queden pega-
das.
A characteristic of the manufacturing process, according to the invention, is that the natural honey product is subjected to a heating phase, in a water bath or microwave, to achieve an appropriate liquefaction state to apply the thin coating layer on the cheese, manually, by means of a sponge, brush or similar, and then, taking advantage of the liquid state of said layer, apply and deposit the leaves of the aromatic plants by lightly pressing them so that they remain sticky.
you give.

Otro detalle del proceso de elaboración, según la invención, es que dichas hojas se depositan en un depósito o cubeta, formando una capa base y el resto se va rellenando o completando manualmente con dichas hojas, para posteriormente depositarse en una cámara fría para que la miel cuaje y endurezca, asegurando el recubrimiento de hojas e iniciar el proceso de curación.Another detail of the elaboration process, according to The invention is that said sheets are deposited in a deposit or bucket, forming a base layer and the rest is filled or manually completing with these sheets, for later deposit in a cold chamber for honey to set and harden, ensuring the coating of sheets and start the process of healing.

Una vez convenientemente descrita la naturaleza de la invención se hace constar a los efectos oportunos que el mismo no queda limitado a los detalles exactos de esta exposición, sino que, por contrario, en él se introducirán las modificaciones que se consideren oportunas, siempre que no se alteren las características esenciales del mismo que se reivindican a
continuación.
Once the nature of the invention is adequately described, it is stated for the appropriate purposes that it is not limited to the exact details of this exhibition, but, on the contrary, it will introduce the modifications deemed appropriate, provided that the essential characteristics of it that are claimed to be altered are altered
continuation.

Claims (3)

1. Queso ecológico recubierto de plantas aromáticas y proceso de elaboración, que consiste en dotar a los quesos de una sustancia ecológica exenta de grasas y en particular de grasas saturadas que se caracteriza por ser una fina capa de miel natural de abeja, preferentemente en estado líquido o de muy poca densidad, a fin de obtener, sobre toda la superficie del queso, una película que contará, por su propia naturaleza, con la viscosidad necesaria para servir de adherente a láminas de recubrimiento constituidas por hojas de plantas aromáticas cuya fijación al queso se asegura cuando la miel cuaja y endurece.1. Organic cheese covered with aromatic plants and elaboration process, which consists of providing the cheeses with an organic substance free of fats and in particular saturated fats that is characterized by being a thin layer of natural honey, preferably in a state liquid or very low density, in order to obtain, on the entire surface of the cheese, a film that will, by its very nature, have the viscosity necessary to serve as an adherent to coating sheets consisting of leaves of aromatic plants whose fixation to the Cheese is secured when honey curds and hardens. 2. Queso ecológico recubierto de plantas aromáticas y proceso de elaboración, según la reivindicación 1, que se caracteriza porque el producto de miel natural de abeja es sometido a una fase de calentamiento al baño maría o microondas antes de aplicarlo en todo el queso, manualmente, mediante esponja, brocha o similar y acto seguido, aprovechando el estado líquido de dicha capa, se aplican y depositan las hojas de plantas o yerbas aromáticas haciendo una ligera presión para que se queden pegadas.2. Organic cheese coated with aromatic plants and the manufacturing process, according to claim 1, characterized in that the natural honey product is subjected to a heating phase in the water bath or microwave before applying it to the whole cheese, manually , by means of a sponge, brush or the like and then, taking advantage of the liquid state of said layer, the leaves of plants or aromatic herbs are applied and deposited, making a slight pressure so that they remain stuck. 3. Queso ecológico recubierto de plantas aromáticas y proceso de elaboración, según la reivindicación 2, que se caracteriza porque las hojas de plantas o yerbas aromáticas se depositan en depósito o cubeta, formando una capa base y el resto se rellena o cubre manualmente con dichas hojas para introducirse después en una cámara fría para que la miel cuaje y endurezca, fijando el recubrimiento de hojas iniciándose el proceso de curación.3. Organic cheese coated with aromatic plants and the manufacturing process, according to claim 2, characterized in that the leaves of aromatic plants or herbs are deposited in a tank or bucket, forming a base layer and the rest is manually filled or covered with said leaves to be introduced later in a cold chamber so that the honey sets and hardens, fixing the coating of leaves beginning the healing process.
ES200502862A 2005-11-22 2005-11-22 ECOLOGICAL CHEESE COVERED WITH AROMATIC PLANTS AND ELABORATION PROCESS. Expired - Fee Related ES2300170B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES200502862A ES2300170B1 (en) 2005-11-22 2005-11-22 ECOLOGICAL CHEESE COVERED WITH AROMATIC PLANTS AND ELABORATION PROCESS.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200502862A ES2300170B1 (en) 2005-11-22 2005-11-22 ECOLOGICAL CHEESE COVERED WITH AROMATIC PLANTS AND ELABORATION PROCESS.

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ES2300170A1 true ES2300170A1 (en) 2008-06-01
ES2300170B1 ES2300170B1 (en) 2009-04-01

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4588597A (en) * 1980-04-08 1986-05-13 Laiteries Hubert Triballat Process for producing a rolled cheese
ES2125839A1 (en) * 1997-06-19 1999-03-01 Gonzalez Benigno Lopez Sheep and goat's milk cheese with rosemary flavour

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4588597A (en) * 1980-04-08 1986-05-13 Laiteries Hubert Triballat Process for producing a rolled cheese
ES2125839A1 (en) * 1997-06-19 1999-03-01 Gonzalez Benigno Lopez Sheep and goat's milk cheese with rosemary flavour

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ES2300170B1 (en) 2009-04-01

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