ES2586108B1 - Food product with filling and procedure for obtaining it - Google Patents
Food product with filling and procedure for obtaining it Download PDFInfo
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- ES2586108B1 ES2586108B1 ES201530380A ES201530380A ES2586108B1 ES 2586108 B1 ES2586108 B1 ES 2586108B1 ES 201530380 A ES201530380 A ES 201530380A ES 201530380 A ES201530380 A ES 201530380A ES 2586108 B1 ES2586108 B1 ES 2586108B1
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- filling
- food product
- obtaining
- milk
- toroid
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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
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0908—Sliced cheese; Multilayered or stuffed cheese; Cheese loaves
Abstract
La presente solicitud tiene por objeto el registro de un producto alimentico con relleno y del procedimiento para su obtención. Concretamente, la invención propone un producto alimenticio con relleno que se particulariza por comprender un cuerpo principal de forma de toroide, estando hecho dicho cuerpo principal al menos parcialmente de cuajada de leche y un segundo cuerpo con un relleno estando dicho relleno ubicado en el hueco interior de dicha forma de toroide.The purpose of this application is to register a food product with a filling and the procedure for obtaining it. Specifically, the invention proposes a food product with filling that is characterized by comprising a toroid shaped main body, said main body being made at least partially of milk curd and a second body with a filling being said filling located in the inner hollow of said toroid shape.
Description
DESCRIPCIONDESCRIPTION
Producto alimenticio con relleno y procedimiento para su obtencion Campo de la invencionFood product with filling and process for obtaining Field of the invention
La presente solicitud tiene por objeto el registro de un producto alimenticio con relleno y del 5 procedimiento para su obtencion que incorpora notables innovaciones. Mas concretamente, la presente invencion propone un producto alimenticio realizado a partir de cuajada de leche con relleno. En cuanto al campo de aplicacion de la presente invencion se enmarca dentro del sector de la industria alimentaria, centrandose particularmente en el ambito de los productos lacteos y mas concretamente en la elaboracion de cuajada de leche y/o la 10 elaboracion de queso a partir de leche de vaca, cabra, oveja o sus mezclas.The purpose of this application is to register a food product with a filling and the procedure for obtaining it that incorporates notable innovations. More specifically, the present invention proposes a food product made from milk curd with filling. Regarding the field of application of the present invention, it is part of the food industry sector, focusing particularly on the field of dairy products and more specifically on the preparation of milk curd and / or the production of cheese from cow's milk, goat, sheep or their mixtures.
Antecedentes de la invencionBackground of the invention
Como referencia al estado actual de la tecnica, si bien existen en el mercado multiples tipos de quesos diferentes, al menos por parte del solicitante, se desconoce la existencia de ninguno que presente unos ingredientes y un proceso de elaboracion semejantes a los que 15 presenta el que aquf se preconiza, segun se reivindica.As a reference to the current state of the art, although there are multiple different types of cheeses on the market, at least by the applicant, the existence of none that presents ingredients and a manufacturing process similar to those presented by the market is unknown. which is recommended here, as claimed.
Descripcion de la invencionDescription of the invention
La presente invencion se ha desarrollado con el fin de proporcionar un producto alimenticio que aporte una serie de ventajas que seran evidentes a partir de la descripcion que se acompana a continuacion.The present invention has been developed in order to provide a food product that provides a number of advantages that will be apparent from the description that follows.
20 Es por tanto un primer aspecto de la presente invencion un producto alimenticio con relleno, que comprende un cuerpo principal de forma exterior cilfndrica, estando hecho dicho cuerpo parcialmente a partir de cuajada de leche y comprendiendo dicho cuerpo principal un relleno en su interior y donde preferiblemente dicho cuerpo principal presenta una forma de tipo toroide y en cuyo interior se ubica dicho relleno.It is therefore a first aspect of the present invention a food product with filling, comprising a cylindrical outer body, said body being made partially from milk curd and said main body comprising a filling inside and where preferably said main body has a toroid type shape and inside which said filling is located.
25 Gracias a esta configuracion se consigue un producto lacteo novedoso que permite al usuario disfrutar de la combinacion de diversos ingredientes alimenticios en una forma de consumo comoda, permitiendo degustar los distintos elementos de una forma ordenada mezclandolos al masticar en la boca. Se consigue otorgar al producto alimenticio de un sabor innovador.25 Thanks to this configuration, a novel dairy product is achieved that allows the user to enjoy the combination of various food ingredients in a comfortable way of consumption, allowing to taste the different elements in an orderly way by mixing them when chewing in the mouth. It is possible to give the food product an innovative flavor.
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Es un segundo aspecto de la presente invencion un procedimiento para la obtencion de un producto alimenticio con relleno tal y como se define anteriormente, que comprende al menos las siguientes etapas:A second aspect of the present invention is a process for obtaining a filled food product as defined above, comprising at least the following steps:
a) alimentacion en una embutidora doble de una primera masa compuesta al menos parcialmente por cuajada de leche y de una segunda masa de relleno;a) feeding in a double stuffing machine of a first dough composed at least partially of milk curd and of a second filling dough;
b) embuticion de la segunda masa de relleno conformando un toroide;b) drawing of the second filling mass forming a toroid;
c) embuticion de la segunda masa conformada en el hueco interior del toroide conformando con la primera masa.c) drawing of the second mass formed in the inner hollow of the toroid conforming to the first mass.
Con este procedimiento se consigue una forma optima de producir el producto alimenticio con relleno para que el usuario disfrute de una combinacion de elementos presentados en una forma comoda tal y como se ha mencionado. Al emplearse una embutidora doble se evita la posible contaminacion cruzada previa a la conformacion del cuerpo principal y el relleno.With this procedure an optimal way of producing the food product with filler is achieved so that the user can enjoy a combination of elements presented in a comfortable way as mentioned. When using a double stuffer, the possible cross contamination prior to the conformation of the main body and the filling is avoided.
Otras caracterfsticas y ventajas del producto alimenticio con relleno y del procedimiento para su obtencion objetos de la presente invencion resultaran evidentes a partir de la descripcion detallada, no exclusiva ni limitativa, que viene a continuacion.Other features and advantages of the stuffed food product and of the process for obtaining objects of the present invention will be apparent from the detailed, non-exclusive or limiting description, which follows.
Breve descripcion de las figurasBrief description of the figures
Figura 1.- Es una vista esquematica de una seccion transversal de una realizacion del producto alimenticio con relleno segun la invencion,Figure 1.- It is a schematic view of a cross section of an embodiment of the food product with filling according to the invention,
Figura 2.- Es una vista esquematica lateral de una realizacion del producto alimenticio con relleno segun la invencion, donde se observa la forma de toroide de la primera masa y la segunda masa con el relleno en el interior de dicho toroide.Figure 2.- It is a schematic side view of an embodiment of the food product with filling according to the invention, where the toroid shape of the first mass and the second mass with the filling inside said toroid is observed.
Descripcion detalladaDetailed description
La invencion se refiere a un producto alimenticio con relleno (1), que comprende un cuerpo principal de forma exterior cilfndrica (2), estando hecho dicho cuerpo parcialmente a partir de cuajada de leche y comprendiendo dicho cuerpo principal (2) un relleno en su interior (3) y donde preferiblemente dicho cuerpo principal presenta una forma de tipo toroide (2) y en cuyo interior se ubica dicho relleno (3); es decir, el relleno preferiblemente presenta forma de cilindro concentrico (3) respecto al cuerpo principal (2).The invention relates to a food product with filling (1), which comprises a cylindrical outer body (2), said body being made partially from milk curd and said main body (2) comprising a filling in its inside (3) and where preferably said main body has a toroid type shape (2) and inside which said filling (3) is located; that is, the filling preferably has a concentric cylinder shape (3) with respect to the main body (2).
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Dicha forma cilfndrica del producto alimenticio con relleno (1) tambien puede referirse en el ambito alimenticio como rulo o si se trata de una porcion o rodaja de dicho rulo tambien se conoce como medallon.Said cylindrical form of the food product with filling (1) can also be referred to in the food field as a roller or if it is a portion or slice of said roller is also known as a medallion.
De acuerdo con una caracterfstica de la invencion la cuajada de leche puede estar madurada o fermentada en un intervalo determinado de tiempo, es decir que puede ser en forma de queso y la leche puede ser originaria de ganaderfa de al menos un tipo de ovino, bovino y caprino; aunque en funcion de las caracterfsticas buscadas, se pueden combinar o no estos diferentes tipos de leche e incluso emplear leches de otros mamfferos rumiantes.According to a feature of the invention, the milk curd can be ripened or fermented in a certain interval of time, that is, it can be in the form of cheese and the milk can be native to cattle of at least one type of sheep, bovine and goat; although depending on the characteristics sought, these different types of milk can be combined or not and even use milk from other ruminant mammals.
De forma ventajosa, el relleno (3) del producto alimenticio es al menos uno de mermelada, confitura, jalea, miel, gelatina, pasta alimentaria, crema alimentaria y salsa alimentaria o combinacion de ellos, que pueden ser de cualquier tipo disponible en el mercado por lo que no se entrara en mayor detalle. Sera evidente para el experto en la materia que podran emplearse otros ingredientes alimenticios a modo de relleno, de forma que se consigan tantas combinaciones como se desee.Advantageously, the filling (3) of the food product is at least one of jam, jam, jelly, honey, jelly, food paste, food cream and food sauce or combination thereof, which can be of any type available in the market so it will not go into more detail. It will be apparent to the person skilled in the art that other food ingredients may be used as a filler, so that as many combinations as desired are achieved.
El relleno (3) puede estar en una cantidad de por lo menos del 3% en peso total y de manera preferente en una cantidad entre el 20 y el 30% en peso total.The filling (3) may be in an amount of at least 3% by total weight and preferably in an amount between 20 and 30% by total weight.
De forma opcional se puede sazonar el producto alimenticio (1), y por tanto este puede comprender sal en una cantidad aproximada del 1,1 % en peso total.Optionally, the food product (1) can be seasoned, and therefore it can comprise salt in an approximate amount of 1.1% by total weight.
Para la obtencion de un producto alimenticio con relleno (1) tal y como se ha definido anteriormente se sigue un procedimiento que comprende las siguientes etapas:To obtain a food product with filler (1) as defined above, a procedure is followed that comprises the following steps:
a) alimentacion en una embutidora doble de una primera masa (2) compuesta al menos parcialmente por cuajada de leche y de una segunda masa de relleno.a) feeding in a double stuffing machine of a first dough (2) composed at least partially by curd of milk and a second filling dough.
b) embuticion de la segunda masa de relleno (3) conformando un toroide. De forma preferida la embutidora podra disponer de boquillas que permita obtener dicha conformacion.b) drawing of the second filling mass (3) forming a toroid. Preferably, the stuffer may have nozzles that allow obtaining said conformation.
c) embuticion de la segunda masa (3) conformada en el hueco interior del toroide conformando con la primera masa (2). Preferiblemente esta segunda masa 3 se introducira en dicho hueco interior del toroide conformado con la primera masa 2 al mismo tiempo que se va obteniendo dicho toroide.c) drawing of the second mass (3) formed in the inner hollow of the toroid conforming to the first mass (2). Preferably this second mass 3 will be introduced into said inner hollow of the toroid formed with the first mass 2 at the same time that said toroid is obtained.
Como ya se ha mencionado la primera masa (2) comprende la cuajada de leche, queAs already mentioned, the first dough (2) includes the milk curd, which
preferentemente sera en forma de queso, de manera que el toroide que forma esta preferentemente alrededor del relleno aunque sera obvio hacerlo solo parcialmente.preferably it will be in the form of cheese, so that the toroid that it forms is preferably around the filling although it will be obvious to do so only partially.
La segunda masa de relleno (3) podra comprender cualquiera de los ingredientes mencionados anteriormente.The second filling dough (3) may comprise any of the ingredients mentioned above.
5 No se concretan las caracterfsticas tecnicas de la embutidora doble puesto que podra emplearse cualquiera disponible en el mercado.5 The technical characteristics of the double stuffing machine are not specified since any available in the market could be used.
Ademas de forma preferida previamente a la etapa a) se puede sazonar al menos una de la primera masa (2) y la segunda masa (3) en una cantidad de sal segun se ha determinado anteriormente de manera preferida.In addition, preferably prior to step a) at least one of the first dough (2) and the second dough (3) can be seasoned in an amount of salt as previously determined in a preferred manner.
10 Dependiendo del origen de la cuajada de leche, esta se puede descongelar previamente a la etapa a), no siendo el caso si la cuajada de leche es fresca. Tambien puede ser el caso de que sea necesario desembutir la cuajada de leche si esta se encuentra embutida previamente al procedimiento y cuyo caso, adicionalmente, puede ser necesario retirar la tripa plastica que la envuelve.10 Depending on the origin of the milk curd, it can be defrosted prior to stage a), not being the case if the milk curd is fresh. It may also be the case that it is necessary to drain the milk curd if it is embedded before the procedure and, in addition, it may be necessary to remove the plastic casing that surrounds it.
15 Posteriormente y opcionalmente al paso c) en el que se obtiene el producto alimenticio relleno (1) de la embutidora, se procede a cortar en porciones dicho producto que presenta forma de cilindro. De forma preferida las porciones cilfndricas presentaran un grosor mfnimo de 5mm y como maximo se pueden llegar a formar un rulo relleno de un tamano de 500mm. Dichas porciones tendran un peso que puede variar entre los 20 gramos hasta los 1500 20 gramos; asf como el diametro del cilindro de producto alimenticio puede ser desde los 20mm hasta los 100mm.Subsequently and optionally to step c) in which the stuffed food product (1) of the stuffer is obtained, said product having the shape of a cylinder is cut into portions. Preferably, the cylindrical portions will have a minimum thickness of 5mm and at most a curler filled with a size of 500mm can be formed. Said portions will have a weight that can vary between 20 grams to 1500 grams; as well as the diameter of the food product cylinder can be from 20mm to 100mm.
En otro paso opcional despues de la etapa c) y previo al corte en porciones se puede proceder a pulverizar el producto alimenticio (1) obtenido de la embutidora con Penicilium y agua hervida. Tras dicha pulverizacion se pasa a una etapa de oreo del producto en una 25 camara refrigerada a 11 ±1 °C, con una humedad relativa de entre 85 y 90% durante un periodo comprendido entre 48 y 72 horas. Tras la etapa de oreo se pasa a otra camara para afinamiento del producto a una temperatura de 11 ±1,5°C, una humedad relativa de entre 91 y 93% y durante al menos 7 dfas. Durante esta etapa se consigue madurar principalmente la masa elaborada principalmente con cuajada y de leche y por tanto obtener queso con un 30 mayor grado de madurez.In another optional step after step c) and prior to portion cutting, the food product (1) obtained from the stuffer can be sprayed with Penicilium and boiled water. After this spraying, the product is passed to an oreo stage of the product in a refrigerated chamber at 11 ± 1 ° C, with a relative humidity of between 85 and 90% for a period between 48 and 72 hours. After the oreo stage, it is passed to another chamber to refine the product at a temperature of 11 ± 1.5 ° C, a relative humidity of between 91 and 93% and for at least 7 days. During this stage it is possible to mature mainly the dough made mainly with curd and milk and therefore obtain cheese with a greater degree of maturity.
De forma opcional se puede empaquetar el producto alimenticio con relleno (1) al final de todo el procedimiento. Una vez empaquetado, este se podra expedir o incluso refrigerar oOptionally, the filled food product (1) can be packaged at the end of the entire procedure. Once packaged, it can be shipped or even refrigerated or
congelar para aumentar la vida util del producto final.freeze to increase the shelf life of the final product.
Cabe senalar que la forma de obtener la cuajada de leche, el tipo de cuajo empleado, o el tiempo determinado de maduracion no forman parte del objeto de la invencion, ya que puede emplearse tantos tipos de cuajada de leche e intervalos de maduracion como se 5 emplea habitualmente en la elaboracion de quesos.It should be noted that the way to obtain the milk curd, the type of rennet used, or the determined maturation time is not part of the object of the invention, since so many types of milk curd and maturation intervals can be used as it is. regularly used in cheese making.
No obstante a continuacion se describira una posible modalidad de obtencion de leche cuajada a emplear en el procedimiento objeto de la invencion.However, a possible modality of obtaining curdled milk to be used in the process object of the invention will be described below.
En primer lugar se recibe la leche (que podra ser, como se ha comentado anteriormente, de cualquier mamffero rumiante) por ejemplo mediante camiones cisterna a una temperatura 10 inferior a los 10 °C, en ese momento se analizan las propiedades de la leche para compararlas con patrones predeterminados.In the first place, milk is received (which could be, as mentioned above, from any ruminant mammals), for example, by tank trucks at a temperature below 10 ° C, at which time the properties of the milk are analyzed for Compare them with default patterns.
Una vez recibida y analizada la leche, se lleva a cabo un tratamiento termico denominado “termizacion” a una temperatura entre 65 y 68 °C durante 18 segundos; posteriormente se enfrfa y almacena la leche igual o por debajo de los 6 °C. A continuacion se efectua una 15 pasteurizacion de acuerdo a la normativa de sanidad aplicable, y se vuelve a enfriar a una temperatura igual o inferior a 6 °C; en ese momento se adicionan los fermentos, el cuajo y cloruro calcico para elaborar la cuajada lactica. Esa adicion conlleva la fermentacion y coagulacion de la leche, con lo cual se obtiene una cuajada de leche que se prensa. Una vez prensada, se puede embutir la cuajada lactica para congelarla por debajo de los -18 °C y 20 asf conservarla hasta un maximo de 18 meses; la otra alternativa a la congelacion es el enfriamiento de la cuajada prensada por debajo de los 10 °C durante un maximo de 5 dfas.Once the milk is received and analyzed, a thermal treatment called “termination” is carried out at a temperature between 65 and 68 ° C for 18 seconds; subsequently the milk is cooled and stored at or below 6 ° C. Then a pasteurization is carried out according to the applicable health regulations, and it is cooled again to a temperature equal to or lower than 6 ° C; at that time the ferments, rennet and calcium chloride are added to make the lactic curd. This addition involves the fermentation and coagulation of milk, which results in a curd of milk that is pressed. Once pressed, the lactic curd can be stuffed to freeze below -18 ° C and 20 so keep it until a maximum of 18 months; The other alternative to freezing is the cooling of the pressed curd below 10 ° C for a maximum of 5 days.
En funcion del tiempo y las condiciones en las que se mantenga la cuajada de leche, se obtendra una base distinta para la conformacion del cuerpo principal durante la elaboracion del producto alimenticio con relleno.Depending on the time and conditions in which the milk curd is maintained, a different basis will be obtained for the conformation of the main body during the preparation of the filled food product.
25 Los detalles, las formas, las dimensiones y demas elementos accesorios, asf como los materiales empleados en la fabricacion del producto alimenticio con relleno de la invencion podran ser convenientemente sustituidos por otros que no se aparten del ambito definido por las reivindicaciones que se incluyen a continuacion.The details, shapes, dimensions and other accessory elements, as well as the materials used in the manufacture of the food product with filling of the invention may be conveniently substituted by others that do not depart from the scope defined by the claims included in continuation.
Claims (14)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201530380A ES2586108B1 (en) | 2015-03-23 | 2015-03-23 | Food product with filling and procedure for obtaining it |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201530380A ES2586108B1 (en) | 2015-03-23 | 2015-03-23 | Food product with filling and procedure for obtaining it |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2586108A1 ES2586108A1 (en) | 2016-10-11 |
| ES2586108B1 true ES2586108B1 (en) | 2017-07-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES201530380A Expired - Fee Related ES2586108B1 (en) | 2015-03-23 | 2015-03-23 | Food product with filling and procedure for obtaining it |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2586108B1 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5194283A (en) * | 1988-09-15 | 1993-03-16 | Nestec S.A. | Process for the manufacture of composite cheese and product thereof |
| FR2803491B1 (en) * | 2000-01-07 | 2003-10-03 | Bongrain Sa | COEXTRUSION PROCESS WITH COEXTRUSION CANNULES |
| US7320807B2 (en) * | 2001-04-12 | 2008-01-22 | Sorrento Lactalis, Inc. | Co-extruded cheese snacks |
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- 2015-03-23 ES ES201530380A patent/ES2586108B1/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| ES2586108A1 (en) | 2016-10-11 |
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