ES2398326A1 - Cured cheese elaborated from goat milk and a meat ceramic selected between iberian ham and mojama (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Cured cheese made from goat milk and a meat meal selected from iberian ham and mojama. The present invention relates to a cured cheese made from goat milk characterized in that it comprises at least one chopped meat food selected from iberian ham and mojama, where the percentage by weight of said meat food in the cured cheese is between 4, 5% and 5.5% by weight. It also refers to the manufacturing process of said cured cheese. (Machine-translation by Google Translate, not legally binding)

Description

Cured cheese made from goat's milk and a meat food selected between Iberian ham and mojama

Field of the Invention

The present invention belongs to the field of the food industry and more specifically, it refers to a product based on cured goat cheese with ham.

State of the art prior to the invention

Cheese is a food made from a ripening process of milk curd. Depending on the type of milk selected, its origin, as well as the method of cheese making (selection of the species of bacteria or mold used in the process, cure time, etc.), it is possible to obtain cheeses of very different texture, Taste and other organoleptic properties.

In the state of the art it is possible to find different inventions related to processes of elaboration of products derived from cheese.

Application DE10041966 describes a method for the production of a suitable spreadable substance to introduce a food such as ham into it, and mix it with an uncured cheese, add spices to the mixture, pasteurize and package the final product.

Also, in the application ES2094100 a process is described which comprises preparing a mixture of cheese and ham in a proportion of 83.3% ham and 16.7% cheese, subjecting the mixture to vacuum and packing it in molds or containers that are subjected to a temperature between 70 ° C and 80 ° C, and subsequently cooled to 20 ° C, and then cooled to 2 ° C for at least 48 hours.

However, until now no products based on cured goat cheese with ham have been developed in the industry. Thus, it is the object of this invention to present an innovative, natural and artisan product, preferably made from milk obtained from goats raised extensively, and from a ham that comes from pigs also raised extensively, approximately 80% of the feed. They get it from the field.

Description of the invention

It is, therefore, a first object of this invention a cured goat cheese characterized in that it comprises chopped Iberian ham in a percentage comprised between 4.5% and 5.5% by weight of the cured cheese. Preferably, the Iberian ham consists of Iberian ham with three years of cure and preferably comes from pigs reared in expansive, that is, animals that in their feeding, the feed constitutes a minimum part, preferably less than 20%. Also, in a preferred embodiment of the invention, the Iberian ham used in the process of making cured cheese has a fat percentage of less than 10% by weight. Additionally, the milk used in the manufacture of this type of cheese may preferably come from extensively farmed animals. Preferably, the milk used can have parameters of 5.25 ° of fat and a minimum of 3.5 ° of proteins.

This process of making the cheese object of the invention may consist of a conventional cheese manufacturing process, which is preferably carried out manually and by hand.

In a preferred embodiment of the invention, the process of making the cured cheese may comprise a previous stage of deboning the Iberian ham and eliminating the fat included therein, preferably until a percentage of less than 10% by weight is achieved. Next, the Iberian ham is chopped and subsequently mixed from different cutting areas (and, therefore, with different characteristics), thus achieving a homogeneous mixture of the Iberian ham chop.

In order for the cheese finally obtained to have a good consistency and presentation, it is also important to eliminate the infiltrated fatty matter, that is, the fatty matter present in the Iberian ham, which is usually extensive, which is usually present around and inside the own meat.

This operation is carried out manually, using the cutting elements for this purpose (knives, scissors, etc.). In a particular embodiment in which ham from another type of pork is used and therefore not present

5 the same configuration in its fat matter (lower quality hams), in which case the fat is usually not present except by coating the meat and not inside it, the fat removal process can be performed mechanically.

On the other hand, the process of making cured cheese is carried out by subjecting goat's milk, in a first stage, to a pasteurization process at a temperature preferably between 70 ° C and 80 ° C and more preferably at a temperature of 72 ° C, during a

15 preferably between 12 and 20 seconds, and more preferably, 15 seconds. Then, it is sent hot to at least one tank where the rest of the ingredients are added to form the curd. These ingredients are selected.

20 preferably between rennet, calcium chloride and lactic ferments. Likewise, the Iberian ham chop is added, according to the preferred amounts shown in Table 1:

25 Table 1

Ingredient

Iberian Ham

4.5-5.5% by weight

Rennet

450 ml

Calcium chloride

300 ml

Lactic ferments

16 g

The curd, once desuerada, can then be introduced into molds, preferably manually, where they remain a preferred time of at least 10 hours, and

30 more preferably 12 hours, until the curd loses the remaining serum. Then, the cheese is demoulded and placed in brine where a time of at least 17 hours remains, preferably between 17 and 22 hours, and more preferably 20 hours. Subsequently, it is introduced into the drying-ripening chamber where a preferred time of at least 4 months, and more preferably 5 months, remains. Subsequently, the process can end with the labeling of the molds, preferably following the provisions of RD 1334/1999 and RD 1113/2006.

Preferably, the cheese can be presented in individual pieces, preferably 1 and 2.25 kg. These pieces can also be presented vacuum packed with a small oil content.

In a further particular embodiment of the invention, the Iberian ham can be substituted with mojama. In this case, the process for the elaboration of the cured cheese is the same as in the previous case, although the mojama is preferably added in its maximum state of maturation (when it is no longer edible), having previously been left for an approximate period of three months in salt. After this period, the mojama is chopped and added to the bowl to make the cheese.

In this way, it is possible to obtain an innovative product of cured goat cheese with excellent properties in terms of taste and texture. It is therefore a cheese of the highest quality, which combines in a single product the aromas, flavors and qualities of goat cheese and Iberian ham and / or mojama. In addition, it has a small percentage of fat, given the previous elimination that is carried out in the ham. Finally, it presents optimal conditions for storage and distribution, as it does not need to be done separately (on the one hand the cheese and on the other, the ham / mojama).

Particular Embodiment of the Invention

A particular and especially preferred embodiment of the invention is described below by way of example and on a non-limiting basis.

In this way, we proceeded to make a cured goat cheese manually and artisan, according to the process described above. In the first place, the selected Iberian ham was boned, with a previous maturation time of 3 years and from pigs reared in expansive.

Then, the fat of the ham was removed by artisanal manipulation until a percentage lower than 10% by weight was achieved. Then, the manual chopping was also carried out. Once chopped, the chopped ham from the different areas of the ham piece was mixed in order to achieve a homogeneous chop.

On the other hand, the cured cheese was made from goat's milk from expansive breeding animals. Thus, in a first stage the milk was pasteurized at a temperature of 72 ° C, for a time of 15 seconds. Then, the pasteurized milk was sent hot to a bowl where the rest of the ingredients were added to form the curd. These ingredients were 450 ml of rennet, 300 ml of calcium chloride and 16 g lactic ferments. Likewise, the Iberian ham chop was added in a weight percentage between 4.5 and 5.5%.

The curd, once desuerada, was then introduced into molds, where it remained for 12 hours, until the whey was completely removed from the curd. Next, the cheese was demolished and placed in brine where it remained for 20 hours. Subsequently, it was introduced in a drying-maturation chamber where it remained for a period of 5 months. Subsequently, the process ended with the labeling of the molds, preferably following the provisions of RD 1334/1999 and RD 1113/2006.

The final pieces of cheese had a weight of 1 kg and were vacuum packed in oil.

Claims (8)

 Claims

one.

Cured cheese made from goat's milk characterized in that it comprises at least one minced meat food selected between Iberian ham and mojama, where the percentage by weight of said meat food in the cured cheese is between 4.5% and 5, 5% by weight.

2.

Cured cheese, according to claim 1, wherein the Iberian ham is Iberian ham with three years of cure, coming from extensive pig farming.

3.

Cured cheese according to claim 1 or 2, wherein the percentage of Iberian ham fat is less than 10% by weight.

Four.

Cured cheese, according to any one of the preceding claims, characterized in that the goat's milk is milk from extensive breeding animals.

5.

Process of making a cured cheese according to any one of claims 1 to 4, characterized in that it comprises:

(to)

pasteurize goat's milk;

(b)

curd pasteurized goat's milk and add at least one minced meat food selected between Iberian ham and mojama in a weight percentage between 4.5% and 5.5%;

(C)

remove the whey from the curd obtained in the previous stage, introducing it in brine for a time of at least 17 hours;

(d)

mature the product of the previous stage for at least 4 months.

6.

Process, according to claim 5, characterized in that it comprises a previous additional stage of deboning, degreasing, chopping and mixing of the Iberian ham.

7.

Process, according to claim 5, characterized in that it comprises a previous initial stage of ripening of the mojama for an approximate period of three months in salt.

8. Process according to any one of claims 5 to 7, wherein the pasteurization step is carried out at 72 ° C, for a time of 15 seconds. Process, according to any one of claims 5 to 8, characterized in that it comprises an additional final stage of vacuum packing in oil. SPANISH OFFICE OF THE PATENTS AND BRAND Application number: 201131314 SPAIN Date of submission of the application: 29.07.2011 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: A23C19 / 09 (2006.01) RELEVANT DOCUMENTS

Category

56 Documents cited Claims Affected

X

ES 2223293 A1 (ESPALLARGAS, J.M.) Col.1, line 55-col.4, line 8. 1-9

 X

11870.COM. Quesería Doña Leonor de Alburquerque “Specialists in goat cheese” 01-02 1-4

2011 [online] [recovered] Recovered from the Internet:

<URL: http://11870.com/pro/queseria-dona-leonor-alburquerque

X

Blog The kitchenette of Quiros. Gigli in Ham Cheese Sauce. [on line] [recovered 1-4

] Recovered from the Internet:

<URL: http://lacocinitadequiros.blogspot.com.es/2010/07/gigli-en-salsa-de-queso-de-jamon.ht

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

This report has been prepared • for all claims • for claims no:

Date of realization of the report 14.08.2012

Examiner J. López Nieto Page 1/4

REPORT OF THE STATE OF THE TECHNIQUE Application number: 201131314 Minimum documentation sought (classification system followed by classification symbols) A23C Electronic databases consulted during the search (name of the database and, if possible, terms of search used) INVENES, EPODOC, WPI State of the Art Report Page 2/4  WRITTEN OPINION Application number: 201131314 Date of Written Opinion: 14.08.2012 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 1-9 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 1-9 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).  Opinion Base.- This opinion has been made on the basis of the patent application as published.  Considerations: The invention relates to a cured cheese made from goat milk characterized in that it comprises at least one minced meat food selected between Iberian ham and mojama, where the percentage by weight of said meat food is between 4.5% and 5 , 5% by weight (Claims 1-4) The process of making the cheese indicated above is also claimed, consisting of: pasteurization of goat's milk; curdling milk and adding at least one meat product in a weight percentage between 4.5% and 5.5%; removal of the whey from the curd and introduction of it in brine for at least 17 hours and maturation of the product obtained for at least 4 months. (Claims 6-9) Document D01 refers to a process for making cheese with portions of food of vegetable and / or animal origin, the resulting product being a solid, soft, semi-dry or dry piece depending on the cure time. The milk used to make the cheese can be among others of goat and the portions of animal origin that are involved in making the cheese can be chopped into small portions. There is no limitation on the type of said ingredients, mentioning tuna among them. Although the proportion used is one part of additional ingredients per five parts of cheese, it is indicated that it may vary depending on the quantity and density of said additional element that is desired in the final product. The stages of the manufacturing process are: milk pasteurization, curdling and addition of additional ingredients crushed and / or chopped, whey removal, salted with brine, cure and dried (Col.1, line 55-col.4, line 8) The cheese collected in claim 1 differs from the cheese disclosed in document D01 in the percentage of meat / vegetable ingredient of the final product (16.66%). As for the procedure disclosed in D01, it follows the same steps of the procedure set forth in claim 5 of the invention. The difference between the process of the invention and that of D01 is the percentage of meat product added to make the cheese. Therefore, the invention set forth in claims 1-9 is new in the sense of Art.6.1 and 8.1 of Patent Law 11/86. However, taking into account the state of the art disclosed in D01, it would be obvious to one skilled in the art the possibility of testing different additional meat ingredients in different proportions until finding the result that fits the desired final product. Therefore the product and the method set forth in claims 1-9 lack inventive activity with respect to the product and the process disclosed in document D01. In the sense of Art.8.1 Patent Law 11/86. Documents D02 and D03 show the existence in the state of the art of cheeses made with goat's milk containing pieces of chopped ham. Both documents affect the inventive activity of the cheese of the invention within the meaning of Art.8.1 Patent Law 11/86 State of the Art Report Page 3/4  WRITTEN OPINION Application number: 201131314 1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

ES 2223293 A1 (ESPALLARGAS, J.M.) 02/16/2005

D02

11870.COM. Quesería Doña Leonor de Alburquerque “Specialists in goat cheese” [on line] [recovered] Recovered from the Internet: <URL: http://11870.com/pro/queseria-dona-leonor-alburquerque

D03

Blog The kitchenette of Quiros. Gigli in Ham Cheese Sauce. [on line] [retrieved 03-082012] Recovered from the Internet: <URL: http://lacocinitadequiros.blogspot.com.es/2010/07/gigli-en-salsade-queso-de-jamon.ht

State of the Art Report Page 4/4