ES2610452T3 - Composiciones de imitación a queso para usar en la fabricación de barras y lonchas de queso y similares y método para producir tales composiciones - Google Patents

Composiciones de imitación a queso para usar en la fabricación de barras y lonchas de queso y similares y método para producir tales composiciones Download PDF

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Publication number
ES2610452T3
ES2610452T3 ES02756325.3T ES02756325T ES2610452T3 ES 2610452 T3 ES2610452 T3 ES 2610452T3 ES 02756325 T ES02756325 T ES 02756325T ES 2610452 T3 ES2610452 T3 ES 2610452T3
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Spain
Prior art keywords
cheese
composition
compositions
imitation
weight
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.)
Expired - Lifetime
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ES02756325.3T
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English (en)
Inventor
Michael R. Jacobson
Stephan M. Schalow
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
AFP Advanced Food Products LLC
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AFP Advanced Food Products LLC
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Filing date
Publication date
Application filed by AFP Advanced Food Products LLC filed Critical AFP Advanced Food Products LLC
Priority claimed from PCT/US2002/020384 external-priority patent/WO2003000062A2/en
Application granted granted Critical
Publication of ES2610452T3 publication Critical patent/ES2610452T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

Una composición de barra de imitación a queso que comprende: a) humedad en una cantidad que es al menos 60% en peso de la composición, b) un acidulante en una cantidad no más de 1,5% equivalentes de ácido acético glacial en peso de la composición que causa un pH de la composición no mayor de 4,6, c) un hidrocoloide, d) un componente que deriva de queso en una cantidad de menos de 15% en peso de la composición, y e) saborizante a queso, en el que el saborizante a queso es natural o artificial, siendo la composición suficientemente firme a temperatura ambiente de modo que puede ser al menos lonchada, cortada, hecha tiras o rallada.

Description

imagen1
imagen2
imagen3
imagen4
imagen5
imagen6
imagen7
Ejemplo 1.
Se preparó una barra de imitación a queso en un proceso de única etapa como sigue, usando los siguientes ingredientes:
Nº
Ingrediente Porcentaje (en peso)
1
Agua 70,61
2
DATEM 0,3
3
Aceite de coco 20,0
4
Sabor a queso cheddar modificado enzimáticamente 1,1,
5
Sal 1,2
6
Carragenina kappa 0,2
7
Gel de celulosa 1,0
8
Dióxido de titanio 0,1
9
Annatto en polvo (15%) 0,04
10
Maltodextrina 1,5
11
Dextrosa cultivada 0,1
12
Glucono-δ-lactona 0,36
13
Agar 2,5
14
Pectina 1,0
5 La cantidad total de agua se calentó a 82ºC (180ºF) y se colocó en un mezclador de alto cizallamiento. Se añadió DATEM (ingrediente nº2) al agua y se mezcló bajó fuerte agitación hasta que se combinó. Se añadió el aceite de coco, y la mezcla completa se sometió a cizalla de modo que se fundió el aceite en la mezcla agua-DATEM. Se añadieron los ingredientes nº 5, 10, 9, 8 y 4 y la mezcla completa se agitó hasta que se combinó. Se añadieron, con alto cizallamiento, los hidrocoloides (ingredientes nº 6, 7, 13 y 14). Finalmente, se añadieron los acidulantes
10 (ingredientes nº 11 y 12) y se combinó profundamente.
La mezcla completa se mantuvo a 68ºC (155ºF) hasta que los hidrocoloides se hidrataron completamente y no eran grumosos. La mezcla completa se bombeó a un homogeneizador de alta presión, y la homogenización se llevó a cabo a 13,78 MPa (2.000 psi) en una única etapa. El producto después se envasó en contenedores con forma de barra rectangular, y se enfrió para formar una masa similar a queso gelificado, con consistencia para hacer lonchas.
15 El pH del producto resultante era aproximadamente 4,3, la humedad estaba presente en una cantidad de 70% en peso de la composición, y la composición poseía características de textura de modo que la composición se fractura a 7,1 N.
En resumen, la composición de imitación a queso tiene varias ventajas importantes sobre la técnica previa. Su alta acidez inhibe el crecimiento bacteriano indeseable y lo hace estable en almacén sin la necesidad de esterilización
20 térmica o adherencia a modelos predictivos de barrera. La composición de imitación a queso sabe mejor que otras composiciones de imitación a queso debido a su pequeña cantidad de ácido y puede proporcionar un sabor que antes solamente se lograba con producto de queso de proceso de pasteurizado. La composición de queso de imitación también es relativamente barata de fabricar debido a la alta humedad y bajo contenido de proteína.
9

Claims (1)

  1. imagen1
    imagen2
ES02756325.3T 2001-06-25 2002-06-25 Composiciones de imitación a queso para usar en la fabricación de barras y lonchas de queso y similares y método para producir tales composiciones Expired - Lifetime ES2610452T3 (es)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
US183859 1988-04-20
US88872001A 2001-06-25 2001-06-25
US888720 2001-06-25
US10/183,859 US6905721B2 (en) 2001-06-25 2002-06-25 Imitation cheese compositions for use in the manufacture of cheese loaves, slices and the like, and method of producing such compositions
PCT/US2002/020384 WO2003000062A2 (en) 2001-06-25 2002-06-25 Imitation cheese compositions and method of producing such compositions.

Publications (1)

Publication Number Publication Date
ES2610452T3 true ES2610452T3 (es) 2017-04-27

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
ES02756325.3T Expired - Lifetime ES2610452T3 (es) 2001-06-25 2002-06-25 Composiciones de imitación a queso para usar en la fabricación de barras y lonchas de queso y similares y método para producir tales composiciones

Country Status (7)

Country Link
US (1) US6905721B2 (es)
BG (1) BG108467A (es)
DK (1) DK1406504T3 (es)
ES (1) ES2610452T3 (es)
GE (1) GEP20063764B (es)
HU (1) HUP0400866A3 (es)
PT (1) PT1406504T (es)

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PL414396A1 (pl) 2014-10-16 2016-04-25 Bogusław Szostak Sposób wytwarzania produktu z jajek i produkt z jajek
ES2839224T3 (es) * 2015-06-26 2021-07-05 Kraft Foods Group Brands Llc Queso de imitación con fusión mejorada
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Also Published As

Publication number Publication date
US6905721B2 (en) 2005-06-14
PT1406504T (pt) 2017-01-19
DK1406504T3 (en) 2017-01-30
HUP0400866A2 (hu) 2004-08-30
BG108467A (bg) 2005-03-31
US20030017242A1 (en) 2003-01-23
HUP0400866A3 (en) 2005-11-28
GEP20063764B (en) 2006-03-10

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