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 PDFInfo
- 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
- Authority
- ES
- Spain
- Prior art keywords
- cheese
- aromatic
- leaves
- plants
- aromatic plants
- 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.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 24
- 241000196324 Embryophyta Species 0.000 title claims abstract description 19
- 125000003118 aryl group Chemical group 0.000 title claims abstract description 17
- 238000000576 coating method Methods 0.000 title claims abstract description 7
- 239000007788 liquid Substances 0.000 title claims abstract description 7
- 235000008216 herbs Nutrition 0.000 title claims abstract description 6
- 239000000126 substance Substances 0.000 title claims abstract description 6
- 230000001464 adherent effect Effects 0.000 title claims abstract description 5
- 239000011248 coating agent Substances 0.000 title claims abstract description 5
- 235000021003 saturated fats Nutrition 0.000 title claims abstract 3
- 235000009508 confectionery Nutrition 0.000 title abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims description 10
- 240000002129 Malva sylvestris Species 0.000 claims description 3
- 235000006770 Malva sylvestris Nutrition 0.000 claims description 3
- 230000035876 healing Effects 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 239000003925 fat Substances 0.000 claims 1
- 235000019197 fats Nutrition 0.000 claims 1
- 239000010410 layer Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 3
- 241000208365 Celastraceae Species 0.000 description 2
- 235000000336 Solanum dulcamara Nutrition 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- 241000985694 Polypodiopsida Species 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
-
- 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
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
- A23C19/16—Covering the cheese surface, e.g. with paraffin wax
Landscapes
- 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
Description
Queso ecológico recubierto de plantas aromáticas y proceso de elaboración.Organic cheese coated with aromatic plants and elaboration process.
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.
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.
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)
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. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2300170A1 true ES2300170A1 (en) | 2008-06-01 |
| ES2300170B1 ES2300170B1 (en) | 2009-04-01 |
Family
ID=39400653
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200502862A Expired - Fee Related ES2300170B1 (en) | 2005-11-22 | 2005-11-22 | ECOLOGICAL CHEESE COVERED WITH AROMATIC PLANTS AND ELABORATION PROCESS. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2300170B1 (en) |
Citations (2)
| 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 |
-
2005
- 2005-11-22 ES ES200502862A patent/ES2300170B1/en not_active Expired - Fee Related
Patent Citations (2)
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2300170B1 (en) | 2009-04-01 |
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| Date | Code | Title | Description |
|---|---|---|---|
| EC2A | Search report published |
Date of ref document: 20080601 Kind code of ref document: A1 |
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| FG2A | Definitive protection |
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