ES2324692B1 - "CHEESE TO SPREAD". - Google Patents

Abstract

Cheese spread, consisting of: cured cheese or matured in a proportion between 50% and 70%; honey in one proportion between 20% and 40%; and olive oil in one proportion between 10% and 20%.

Description

Cheese spread.

Object of the invention

The present invention relates to a cheese that It has a creamy appearance, with a different viscosity than conventional appropriate to be spread on a slice of bread, on a cookie or other food product. It's about a food that has a taste of cheese, with a certain sweetness because of the honey it carries, and that is perfectly distinguishable from butter and conventional cheese, both cured and cool.

Background of the invention

It is well known that cheese and honey form a perfect pairing and in fact it is common to consume cheese with a honey layer sprinkled on top. It is not known, however, in the market no product in which both elements enter to form part of it as essential to get a cheese spread like the one here advocated.

In document ES-2142285, describes a procedure to obtain a cured cheese spread, with which you get a cheese spread with all the flavor of Cured cheese and the possibility of not only spreading it for consumption but to incorporate it into the kitchen in mixtures with other foods. For this, the cured, washed, dried and sliced cheese is available in a blender to which oil is added and beaten until the desired density It is then packaged and subjected to action of emptiness.

In document ES-2229930, describes a ripened cured cheese cream, which is composed of any type of cured or ripened cheese, together with Olive, white wine and preservative E-231.

It is in both cases to get a cheese creamy, spread, based on whipping or mixing cheese and oil Olive, another product that traditionally also has good pairing with cheese; nevertheless in this case the product that In the end, it basically tastes like cured cheese and honey.

Description of the invention

The cheese spread object of this invention It is composed of the following products, in the following proportions, in relation to the final weight of the product:

to)

cheese cured or matured, in a proportion between 50% and 70%; preferably 58 ± 3%.

b)

Honey, in a proportion between 20% and 40%; being the most suitable proportion: 28 ± 2%.

C)

Olive oil, in a proportion between 10% and 20%; the most optimal ratio being 14 ± 2%.

According to another characteristic of the invention the cheese used to make this product is cheese from sheep, with at least one year of healing.

Optionally you can also add brandy in a proportion that does not exceed 1% of the final product.

As for the preparation procedure, indicate that the cheese is grated or crushed first, to It is then mixed with honey and oil by blender or mixer until you get an emulsion that is packaged in suitable containers.

The cheese thus obtained is easily edible, sweet, pleasant taste since honey has provided a taste sweet to cheese, while decreasing the typical smell of cheese. So, this cheese, which in itself is a product with a high nutrient value, can be consumed in this way by people with aversion to your liking, making it easily edible even by the children. In addition, honey is a food that also has high nutrient value, but excessively sweet for some people, it will be taken easily this way. Finally the oil Olive, in addition to its excellent nutritional qualities, provides to the final product the necessary viscosity so that it can be coated time that makes it more easily edible.

Preferred Embodiment of the Invention

It's about preparing a cheese spread of cheese, honey and olive oil; for this you take cheese in the desired quantity, taking into account that the final weight of the product it will be approximately 175% of the amount of cheese employee.

The cheese must be from sheep and be properly Cured between 12 and 15 months.

Once the cheese is crushed or grated, it will be add the equivalent to 50% of your honey weight and 25% oil of olive and the mixture is subjected to a mixing or shaking process until a final emulsion is obtained, which is packaged in the containers adequate.

If, for example, you start with a 2 kg cheese. they must use 1 kg of honey and 0.5 kg of olive oil, to get at the end 3.5 Kg. of cheese spread.

These proportions are the ones found as optimal after several tests and captures; however they can be modified within logical ranges depending on the type of cheese used, its cure, or the tastes of consumers, without implying an alteration of the essential features of the invention claimed in continuation.

Claims (4)

1. Cheese spread, characterized in that it is composed of the following products, in the following proportions, in relation to the final weight of the product:

d)

cheese cured or matured in a proportion between 50% and 70%;

and)

honey in a proportion between 20% and 40%; Y

F)

olive oil in a proportion between 10% and 20%.

2. Cheese spread, according to the preceding claim, characterized in that the optimum proportions between the products that comprise it are the following:

to)

cheese cured or matured 58 ± 3%;

b)

honey 28 ± 2%; Y

C)

olive oil 14 ± 2%.

3. Cheese spread, according to the preceding claims, characterized in that the cheese used in the preparation of this product is sheep cheese, at least one year of cure. 4. Method of preparing the cheese spread of the preceding claims, characterized in that the cheese is grated or crushed and mixed with honey and oil until an emulsion is packaged in suitable containers.