ES2364933B1 - PROCESSING PROCESSING OF SHEEP CHEESE WITH SAFFRON AND CHEESE OBTAINED BY MEANS OF THIS PROCEDURE. - Google Patents
PROCESSING PROCESSING OF SHEEP CHEESE WITH SAFFRON AND CHEESE OBTAINED BY MEANS OF THIS PROCEDURE. Download PDFInfo
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- ES2364933B1 ES2364933B1 ES200930912A ES200930912A ES2364933B1 ES 2364933 B1 ES2364933 B1 ES 2364933B1 ES 200930912 A ES200930912 A ES 200930912A ES 200930912 A ES200930912 A ES 200930912A ES 2364933 B1 ES2364933 B1 ES 2364933B1
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title claims abstract description 38
- 241001494479 Pecora Species 0.000 title claims abstract description 16
- 238000012545 processing Methods 0.000 title description 3
- 244000124209 Crocus sativus Species 0.000 claims abstract description 59
- 235000015655 Crocus sativus Nutrition 0.000 claims abstract description 59
- 235000013974 saffron Nutrition 0.000 claims abstract description 59
- 239000004248 saffron Substances 0.000 claims abstract description 59
- 235000013336 milk Nutrition 0.000 claims abstract description 32
- 239000008267 milk Substances 0.000 claims abstract description 32
- 210000004080 milk Anatomy 0.000 claims abstract description 32
- 238000000605 extraction Methods 0.000 claims abstract description 9
- 239000001599 crocus sativus l. flower extract Substances 0.000 claims abstract description 7
- 229940076591 saffron extract Drugs 0.000 claims abstract description 7
- 241000353355 Oreosoma atlanticum Species 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000020254 sheep milk Nutrition 0.000 claims description 5
- 240000002129 Malva sylvestris Species 0.000 claims description 4
- 235000006770 Malva sylvestris Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 230000005070 ripening Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 239000002904 solvent Substances 0.000 claims description 2
- 238000005162 X-ray Laue diffraction Methods 0.000 claims 2
- 235000013409 condiments Nutrition 0.000 claims 2
- 235000008216 herbs Nutrition 0.000 claims 2
- 238000012552 review Methods 0.000 claims 2
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 claims 1
- 239000000443 aerosol Substances 0.000 claims 1
- 238000009472 formulation Methods 0.000 claims 1
- 238000002803 maceration Methods 0.000 claims 1
- 238000000465 moulding Methods 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- 230000035800 maturation Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 7
- 238000010348 incorporation Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229940108461 rennet Drugs 0.000 description 2
- 108010058314 rennet Proteins 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001430 anti-depressive effect Effects 0.000 description 1
- 239000000935 antidepressant agent Substances 0.000 description 1
- 229940005513 antidepressants Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000006103 coloring component Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- -1 for example Substances 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000010699 lard oil Substances 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012543 microbiological analysis Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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- 238000005303 weighing Methods 0.000 description 1
Classifications
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- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23C19/05—Treating milk before coagulation; Separating whey from curd
-
- 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
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
-
- A23L1/221—
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
Procedimiento de elaboración de queso de oveja con azafrán y queso obtenido mediante dicho procedimiento.#Procedimiento de elaboración de queso de oveja con azafrán, que comprende las etapas de recepción, tratamiento previo de la leche destinada a queso, cuajado, moldeado, prensado, oreo y maduración del queso, en el cual, antes del cuajado de la leche, se realiza una etapa de extracción de azafrán en la cual se añade y se mezcla azafrán molido con un volumen de leche, con el fin de obtener un extracto de azafrán en leche. Queso de oveja con azafrán obtenido mediante dicho procedimiento que presenta una relación grasa/extracto seco > 0,3.Process for making sheep cheese with saffron and cheese obtained by means of this procedure. # Procedure for making sheep cheese with saffron, which includes the stages of reception, pretreatment of milk destined for cheese, curdled, molded, pressed, oreo and maturation of the cheese, in which, before curdling the milk, a saffron extraction stage is carried out in which ground saffron is added and mixed with a volume of milk, in order to obtain a saffron extract in milk. Sheep cheese with saffron obtained by means of this procedure that has a fat / dry extract ratio> 0.3.
Description
lo largo del tiempo de maduración, que es lo que lo over the maturation time, which is what
Procedimiento de elaboración de queso de oveja con azafrán y queso obtenido mediante dicho procedimiento. Objeto de la invenciónProcess of making sheep cheese with saffron and cheese obtained by means of this procedure. Object of the invention
La presente invención se refiere a un procedimiento para elaborar queso de oveja con azafrán y a un queso obtenido mediante dicho procedimiento, con un valor añadido más alto. Campo de la invenciónThe present invention relates to a process for making sheep cheese with saffron and to a cheese obtained by said process, with a higher added value. Field of the Invention
El procedimiento y el producto que aquí se describen están incluidos en la industria láctea, especialmente, la fabricación de quesos. Antecedentes de la invención The process and product described here are included in the dairy industry, especially cheese manufacturing. Background of the invention
Dentro del estado de la técnica relacionado con la utilización del azafrán en la industria alimentaria, se han encontrado lo siguientes documentos: Within the prior art related to the use of saffron in the food industry, the following documents have been found:
FR2824705 describe cómo integrar el aroma de azafrán en un sirope con el objetivo de darle a éste sabor y color, mediante la elaboración de una infusión a base de agua azucarada y estigmas de azafrán, a temperatura ambiente. FR2824705 describes how to integrate the aroma of saffron in a syrup with the aim of giving it flavor and color, by preparing an infusion based on sugar water and stigmas of saffron, at room temperature.
US2005/0226977 A1 describe un método en el que el azafrán natural se muele y luego se mezcla con un disolvente de grado alimentario, por ejemplo, agua. US2005 / 0226977 A1 describes a method in which natural saffron is ground and then mixed with a food grade solvent, for example, water.
ES2159910 describe composiciones que contienen azafrán y un procedimiento para su preparación, y su aplicación en chocolates, caramelos, pasteles, jaleas, mermeladas, confituras, vinagres, etc. ES2159910 describes compositions containing saffron and a procedure for its preparation, and its application in chocolates, candies, cakes, jellies, jams, con fi gures, vinegars, etc.
IT1252819 describe una pasta alimentaria a base de azafrán para su utilización en alimentos, en caliente. IT1252819 describes a saffron-based food paste for use in food, hot.
En el sector lácteo, algunas industrias han realizado pruebas para incorporar el azafrán al queso. Sin embargo, al incorporar directamente el azafrán en forma de hebra a la cuba de cuajar, se observa una gran pérdida de azafrán con el desuerado, ya que la hebra no se mezcla con el grano de la cuajada, y queda flotando en el suero. Por otro lado, la incorporación directa del azafrán en forma molturada no permite una rápida y homogénea distribución de la especia en el volumen de leche contenido en la cuba de cuajar y, por tanto, no garantiza un total aprovechamiento del azafrán incorporado. In the dairy sector, some industries have performed tests to incorporate saffron into cheese. However, by directly incorporating saffron in the form of a strand into the curdle, a great loss of saffron is observed with the desuerado, since the strand does not mix with the curd grain, and remains floating in the whey. On the other hand, the direct incorporation of saffron in milled form does not allow a fast and homogeneous distribution of the spice in the volume of milk contained in the curdle and, therefore, does not guarantee total use of the saffron incorporated.
Una tercera posibilidad es la incorporación manual de las hebras a la cuajada, pero es una tarea costosa y poco operativa (incluso, en una quesería artesanal) y, además, provoca en el producto final una distribución irregular del mismo en la masa de cuajada con cercos de color amarillo alrededor de la hebra que dan un aspecto de queso manchado. Descripción de la invenciónA third possibility is the manual incorporation of the threads into the curd, but it is an expensive and little operative task (even, in a traditional cheese factory) and, in addition, it causes an irregular distribution in the curd mass in the final product with Yellow fences around the strand that give an aspect of stained cheese. Description of the invention
Teniendo en cuenta lo expuesto arriba, se desarrolla aquí un procedimiento que logra un aprovechamiento máximo de los componentes saborizantes y colorantes del azafrán, mediante un modo sencillo, operativamente práctico y ahorrativo. Taking into account the above, a procedure is developed here that achieves maximum use of the flavoring and coloring components of saffron, through a simple, operationally practical and cost-effective way.
Otra ventaja del presente procedimiento es que se reduce la cantidad de azafrán a utilizar, considerando que es una especia de un precio muy elevado en el mercado. Another advantage of the present procedure is that the amount of saffron to be used is reduced, considering that it is a very high price in the market.
Además, el procedimiento posibilita simplificar el trabajo del maestro quesero, distribuir de forma homogénea el azafrán en toda la masa del queso y una estabilidad en el producto a lo largo de un mínimo de 6 meses, con excepción de la evolución del color en caracteriza y distingue de un queso de oveja tradicional. In addition, the procedure makes it possible to simplify the work of the cheese master, distribute the saffron in a homogeneous way throughout the cheese mass and a stability in the product over a minimum of 6 months, with the exception of the color evolution in character and distinguishes from a traditional sheep cheese.
Durante la extracción del azafrán, según la invención, no se requiere de un control o vigilancia continua del proceso, lo que permite al maestro quesero continuar con las distintas etapas previas al momento de añadir el azafrán. During the saffron extraction, according to the invention, a continuous control or monitoring of the process is not required, which allows the cheese master to continue with the different stages prior to adding the saffron.
En relación con el queso obtenido mediante este procedimiento, queso de oveja con azafrán, éste incrementará su valor añadido al desarrollarse una presentación que engloba dos materias primas de calidad y reconocimiento por parte del consumidor: azafrán y leche de oveja. En este sentido, la incorporación del azafrán al queso aporta además al producto una serie de ventajas funcionales. El azafrán posee una demostrada capacidad antioxidante y, además, posee propiedades anticancerígenas, antidepresivas y analgésicas, entre otras. In relation to the cheese obtained by this procedure, sheep cheese with saffron, it will increase its added value by developing a presentation that includes two quality raw materials and recognition by the consumer: saffron and sheep milk. In this sense, the incorporation of saffron into cheese also provides the product with a series of functional advantages. Saffron has a proven antioxidant capacity and also has anti-cancer, antidepressant and analgesic properties, among others.
El procedimiento, tal como aquí se expone, se puede emplear en cualquier quesería que se plantee la producción de queso de oveja con azafrán, con independencia del volumen de procesado que presente. The procedure, as described here, can be used in any cheese factory that considers the production of sheep cheese with saffron, regardless of the volume of processing it presents.
Además, a partir de este nuevo producto, se podrán diseñar otros derivados del queso que presenten como materia prima queso con azafrán, a fin de diversificar la oferta de nuevos productos hacia el consumidor. In addition, from this new product, other cheese derivatives may be designed that present as saffron cheese as raw material, in order to diversify the supply of new products to the consumer.
Incluso, la presente técnica de extracción se podría aplicar a otras especias, plantas aromáticas o vegetales, para la elaboración de otros tipos de queso. Even the present extraction technique could be applied to other spices, aromatic or vegetable plants, for the elaboration of other types of cheese.
Según un primer aspecto, se suministra un procedimiento de elaboración de queso con azafrán a partir de leche de oveja, que comprende las etapas de recepción, tratamiento previo de la leche destinada a queso, cuajado, moldeado, prensado, oreo y maduración del queso, que se caracteriza porque, antes de realizar el cuajado de la leche, se lleva a cabo una etapa de extracción de azafrán en la que se añade y se mezcla azafrán molido con un volumen de leche, según una proporción azafrán/leche comprendida entre 1 y 48 g de azafrán por litro de leche y a una temperatura entre 46 y 54ºC, para obtener un extracto de azafrán en leche. According to a first aspect, a process for making saffron cheese from sheep's milk is provided, which includes the stages of reception, pretreatment of milk destined for cheese, curdled, molded, pressed, oreo and cheese maturation, characterized in that, before curdling the milk, a saffron extraction stage is carried out in which ground saffron is added and mixed with a volume of milk, according to a saffron / milk ratio between 1 and 48 g of saffron per liter of milk and at a temperature between 46 and 54 ° C, to obtain a saffron extract in milk.
Preferiblemente, la extracción se efectúa con agitación a 350 rpm, durante 20 minutos. Preferably, the extraction is carried out with stirring at 350 rpm, for 20 minutes.
Así, se obtiene un extracto de azafrán en leche que permitirá fabricar un queso con una coloración amarilla deseable y atractiva para el consumidor. Thus, a saffron extract in milk is obtained that will allow to make a cheese with a desirable and attractive yellow color for the consumer.
Dicho extracto se incorpora a la cuba de cuajar, unos minutos antes de la adición del cuajo a la leche, para proseguir el habitual y convencional proceso de elaboración de queso de oveja. Preferiblemente, se incorpora el extracto de azafrán en leche 5 minutos antes de iniciar el cuajado. Said extract is incorporated into the curdle, a few minutes before the addition of the rennet to the milk, to continue the usual and conventional process of making sheep cheese. Preferably, the saffron extract is incorporated into milk 5 minutes before starting curdling.
El azafrán molido empleado debe presentar un tamaño de partícula inferior a 0,5 mm. The ground saffron used must have a particle size of less than 0.5 mm.
Una característica del nuevo producto es que al variar la proporción de azafrán, varia el color del queso, y, conforme aumenta el tiempo de maduración y su exposición al aire tras el corte, aumenta la tonalidad amarilla. A characteristic of the new product is that when the proportion of saffron varies, the color of the cheese varies, and, as the ripening time increases and its exposure to air after cutting, the yellow hue increases.
Según un segundo aspecto, se suministra un queso de oveja con azafrán que se obtiene mediante el procedimiento que se describe arriba. According to a second aspect, a sheep cheese with saffron is supplied which is obtained by the procedure described above.
El queso así obtenido presenta las siguientes características: The cheese thus obtained has the following characteristics:
Extracto seco: ≥ 40%. Dry extract: ≥ 40%.
Proteína/Extracto Seco: > 0,3. Protein / Dry Extract:> 0.3.
Grasa/Extracto Seco: > 0,3. Fat / Dry Extract:> 0.3.
A día de hoy, únicamente es posible determinar la coloración que imprime una determinada concentración de azafrán al queso en base a las coordenadas de color CIE L*a*b*. To this day, it is only possible to determine the color that prints a certain concentration of saffron to cheese based on the CIE color coordinates L * a * b *.
El queso obtenido presenta un aspecto muy similar a un queso puro de oveja, con un peso comprendido entre 100 g y 30 kg, y, opcionalmente, cubierto con una fina película de una mezcla de manteca de cerdo y aceite de oliva, y decorado en su superficie, preferiblemente, con hebras de azafrán. Ejemplo de realización de la invenciónThe cheese obtained has a very similar appearance to a pure sheep cheese, weighing between 100 g and 30 kg, and, optionally, covered with a thin film of a mixture of lard and olive oil, and decorated in its surface, preferably, with saffron threads. Example of embodiment of the invention
La elaboración del queso se realiza siguiendo el procedimiento común para la elaboración de un queso de oveja. Cheese making is done following the common procedure for making sheep cheese.
La materia prima, leche de oveja, puede ser o no pasterizada. En caso de no serlo, el producto no se comercializa hasta transcurridos 2 meses desde su elaboración y previa analítica microbiológica, con el fin de garantizar la inocuidad microbiológica del mismo. The raw material, sheep's milk, may or may not be pasteurized. If it is not, the product is not marketed until 2 months after its preparation and prior microbiological analysis, in order to guarantee its microbiological safety.
En este ejemplo, se parte de leche de oveja pasterizada, a la que se le añadirán posteriormente fermentos lácticos comerciales y cuajo. In this example, we start from pasteurized sheep's milk, to which commercial lactic ferments and rennet will be added later.
Novedosamente, antes del cuajado de la leche, se lleva a cabo una etapa de extracción de azafrán mediante la adición y mezclado de 40 g de azafrán molido en un litro de leche, a una temperatura de 50ºC, y con agitación a 350 rpm, durante 20 minutos, para obtener así un extracto azafrán en leche. Novelly, before curdling the milk, a saffron extraction stage is carried out by adding and mixing 40 g of saffron ground in a liter of milk, at a temperature of 50 ° C, and with stirring at 350 rpm, during 20 minutes, to obtain a saffron extract in milk.
Dicho extracto se incorpora 5 minutos antes del inicio del cuajado, en la cuba de cuajar. Ese intervalo de tiempo es suficiente para que el extracto se mezcle completamente con todo el volumen de leche dispuesto en la cuba. Said extract is incorporated 5 minutes before the start of curdling, in the curdle. This time interval is sufficient for the extract to mix completely with the entire volume of milk provided in the tank.
El cuajado tiene lugar entre 28 y 32ºC, durante unos 35 minutos, en función de las características de la leche. Luego, se realiza el corte con liras, dando un grano de cuajada de un diámetro de 1 cm aproximadamente. Se favorece la salida de suero del grano con un ligero calentamiento de los granos de cuajada hasta unos 36-37ºC y, posteriormente, se procede al desuerado, moldeado y prensado del queso. The setting takes place between 28 and 32 ° C, for about 35 minutes, depending on the characteristics of the milk. Then, the cut is made with lyre, giving a curd grain of a diameter of approximately 1 cm. Whey grain is favored with a slight warming of the curd grains up to about 36-37 ° C and, subsequently, the cheese is desuerado, molded and pressed.
Después, los quesos se desmoldean, pasan a salmuera, en la cual permanecen entre 12 y 24 h, según el tamaño. A continuación, los quesos se orean unas 48-72 h y pasan a cámaras de maduración. Tras unos 15 días se recubren con una mezcla de aceite de oliva y manteca de cerdo y continúan su maduración en cámara, volteándose semanalmente hasta su comercialización, pudiéndose decorar si así se desea con unas hebras de azafrán en su superficie. Afterwards, the cheeses are demoulded, passed to brine, in which they remain between 12 and 24 h, depending on the size. The cheeses are then poured for 48-72 hours and passed to ripening chambers. After about 15 days they are covered with a mixture of olive oil and lard and continue to ripen in the chamber, turning weekly until commercialization, being able to decorate if desired with a few strands of saffron on its surface.
Claims (5)
- 2. 2.
- Procedimiento según la reivindicación 1 caracterizado porque la extracción se realiza con agitación a 350 rpm, durante 20 minutos. Method according to claim 1 characterized in that the extraction is carried out with stirring at 350 rpm, for 20 minutes.
- 3. 3.
- Procedimiento según la reivindicación 1 caracterizado porque se incorpora el extracto de azafrán en leche 5 minutos antes de iniciar el cuajado. Method according to claim 1 characterized in that the saffron extract is incorporated into milk 5 minutes before starting curdling.
- 4. Four.
- Queso de oveja con azafrán obtenido según el procedimiento definido en la reivindicación 1, caracterizado porque presenta un extracto seco ≥ 40%, una relación proteína/extracto seco > 0,3 y una relación de grasa/extracto seco > 0,3. Saffron sheep cheese obtained according to the method defined in claim 1, characterized in that it has a dry extract ≥ 40%, a protein / dry extract ratio> 0.3 and a fat / dry extract ratio> 0.3.
- Categoría Category
- Documentos citados Reivindicaciones afectadas Documents cited Claims Affected
- A TO
- AU 2005239793 B (HELA GEWURZWERK LAUE GMBH) 17.11.2005, página 2, líneas 21-30. 1-3 AU 2005239793 B (HELA GEWURZWERK LAUE GMBH) 17.11.2005, page 2, lines 21-30. 1-3
- A TO
- FR 2921797 A1 (LEPERS ALEXIS MAJID) 10.04.2009, página 1, líneas 20-23; página 2, líneas 18-23. 1-3 FR 2921797 A1 (LEPERS ALEXIS MAJID) 10.04.2009, page 1, lines 20-23; page 2, lines 18-23. 1-3
- A TO
- Catálogo de productos de empresa AZAFRANES LA CARRASCA. Última actualización 09.02.2008. Recuperado de Página web: http://www.azafranlacarrasca.com. Ver queso con azafrán 4 Products catalog of company AZAFRANES LA CARRASCA. Last update 09.02.2008. Recovered from Website: http://www.azafranlacarrasca.com. See saffron cheese 4
- A TO
- Página web: http://www.thenibble.com/reviews/main/cheese/cheese2/fiscalini-farmstead.asp. Mayo 2007. Ver: Flavored cheddars 4 Website: http://www.thenibble.com/reviews/main/cheese/cheese2/fiscalini-farmstead.asp. May 2007. See: Flavored cheddars 4
- Categoría de los documentos citados X: de particular relevancia Y: de particular relevancia combinado con otro/s de la misma categoría A: refleja el estado de la técnica O: referido a divulgación no escrita P: publicado entre la fecha de prioridad y la de presentación de la solicitud E: documento anterior, pero publicado después de la fecha de presentación de la solicitud Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application
- El presente informe ha sido realizado • para todas las reivindicaciones • para las reivindicaciones nº: This report has been prepared • for all claims • for claims no:
- Fecha de realización del informe 31.08.2011 Date of realization of the report 31.08.2011
- Examinador J. López Nieto Página 1/4 Examiner J. López Nieto Page 1/4
- Novedad (Art. 6.1 LP 11/1986) Novelty (Art. 6.1 LP 11/1986)
- Reivindicaciones Reivindicaciones 1-4 SI NO Claims Claims 1-4 IF NOT
- Actividad inventiva (Art. 8.1 LP11/1986) Inventive activity (Art. 8.1 LP11 / 1986)
- Reivindicaciones Reivindicaciones 1-4 SI NO Claims Claims 1-4 IF NOT
- Documento Document
- Número Publicación o Identificación Fecha Publicación Publication or Identification Number publication date
- D01 D01
- AU 2005239793 B (HELA GEWURZWERK LAUE GMBH) 17.11.2005 AU 2005239793 B (HELA GEWURZWERK LAUE GMBH) 11/17/2005
- D02 D02
- FR 2921797 A1 (LEPERS ALEXIS MAJID) 10.04.2009 FR 2921797 A1 (LEPERS ALEXIS MAJID) 04.10.2009
- D03 D03
- Catálogo de productos de empresa AZAFRANES LA CARRASCA. Última actualización 09.02.2008. Recuperado de Página web: http://www.azafranlacarrasca.com. Ver queso con azafrán Products catalog of company AZAFRANES LA CARRASCA. Last update 09.02.2008. Recovered from Website: http://www.azafranlacarrasca.com. See saffron cheese
- D04 D04
- Página web: http://www.thenibble.com/reviews/main/cheese/cheese2/fiscalinifarmstead.asp. Mayo 2007. Ver: Flavored cheddars Website: http://www.thenibble.com/reviews/main/cheese/cheese2/fiscalinifarmstead.asp. May 2007. See: Flavored cheddars
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200930912A ES2364933B1 (en) | 2009-10-27 | 2009-10-27 | PROCESSING PROCESSING OF SHEEP CHEESE WITH SAFFRON AND CHEESE OBTAINED BY MEANS OF THIS PROCEDURE. |
PCT/ES2010/070697 WO2011051531A2 (en) | 2009-10-27 | 2010-10-27 | Method for producing ewes' milk cheese with saffron and cheese obtained by means of said method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200930912A ES2364933B1 (en) | 2009-10-27 | 2009-10-27 | PROCESSING PROCESSING OF SHEEP CHEESE WITH SAFFRON AND CHEESE OBTAINED BY MEANS OF THIS PROCEDURE. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2364933A1 ES2364933A1 (en) | 2011-09-19 |
ES2364933B1 true ES2364933B1 (en) | 2012-09-13 |
Family
ID=43922686
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES200930912A Expired - Fee Related ES2364933B1 (en) | 2009-10-27 | 2009-10-27 | PROCESSING PROCESSING OF SHEEP CHEESE WITH SAFFRON AND CHEESE OBTAINED BY MEANS OF THIS PROCEDURE. |
Country Status (2)
Country | Link |
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ES (1) | ES2364933B1 (en) |
WO (1) | WO2011051531A2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102018003161A1 (en) * | 2018-04-18 | 2019-10-24 | Ghezal Issar-Amerchel | Means for the care of the scalp and hair |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102004020847A1 (en) * | 2004-04-28 | 2005-11-24 | Gewürzwerk Hermann Laue (GmbH & Co) | Process for the preparation of spices and / or herbs containing soft, cut and / or hard cheese |
FR2921797B1 (en) * | 2007-10-05 | 2012-11-02 | Alexis Majid Lepers | PROCESS FOR THE PRODUCTION OF A SAFRAN SOLUTION (CROCUS SATIVUS L.) STANDARDIZED IN CONCENTRATION AND COLORING POWER. |
-
2009
- 2009-10-27 ES ES200930912A patent/ES2364933B1/en not_active Expired - Fee Related
-
2010
- 2010-10-27 WO PCT/ES2010/070697 patent/WO2011051531A2/en active Application Filing
Also Published As
Publication number | Publication date |
---|---|
WO2011051531A2 (en) | 2011-05-05 |
WO2011051531A3 (en) | 2011-07-21 |
ES2364933A1 (en) | 2011-09-19 |
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