ES2635614T3 - Producto alimentario quesero o lácteo seco de tipo aperitivo y su procedimiento de fabricación - Google Patents

Producto alimentario quesero o lácteo seco de tipo aperitivo y su procedimiento de fabricación Download PDF

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Publication number
ES2635614T3
ES2635614T3 ES14198365.0T ES14198365T ES2635614T3 ES 2635614 T3 ES2635614 T3 ES 2635614T3 ES 14198365 T ES14198365 T ES 14198365T ES 2635614 T3 ES2635614 T3 ES 2635614T3
Authority
ES
Spain
Prior art keywords
cheese
temperature
mbar
pressure
frozen
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.)
Active
Application number
ES14198365.0T
Other languages
English (en)
Inventor
Claude Oustric
Didier Beudon
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.)
Savencia SA
Original Assignee
Savencia SA
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from FR1363224A external-priority patent/FR3015183B1/fr
Priority claimed from FR1455440A external-priority patent/FR3022117B1/fr
Application filed by Savencia SA filed Critical Savencia SA
Application granted granted Critical
Publication of ES2635614T3 publication Critical patent/ES2635614T3/es
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • 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
    • A23C19/086—Cheese powder; Dried cheese preparations
    • 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
    • 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
    • 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
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • 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
    • 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
    • A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations

Landscapes

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

Abstract

Procedimiento de fabricación de producto alimentario quesero o lácteo seco que comprende las siguientes etapas: a) congelar un queso elegido entre las pastas prensadas cocidas y los quesos fundidos o una mezcla láctea que tenga una consistencia que permita darle forma de lonchas y su manipulación, hasta una temperatura inferior o igual a -20ºC; dicho queso o dicha mezcla láctea tiene un contenido en materia grasa inferior o igual a 40% en peso y se prepara previamente en lonchas de un espesor inferior o igual a 4 mm; b) poner a vacío dicho queso congelado o dicha mezcla láctea congelada a una presión comprendida entre 0,1 y 100 mbar; c) calentar dicho queso congelado o dicha mezcla láctea congelada a vacío: c1) fase 1: aumentar rápidamente la temperatura de dicho queso o dicha mezcla láctea hasta una temperatura del orden de 110-120ºC, en 12 a 120 minutos (en 0,2 a 2 horas), a una presión comprendida entre 0,1 y 100 mbar y un flujo de extracción del vapor de agua de 0,4 a 10 kg de agua por kg de producto y por hora; y c2) opcionalmente, fase 2: cocer a una temperatura comprendida entre 60 y 160ºC, una presión comprendida entre 0,1 y 100 mbar y durante 5 a 60 minutos; d) enfriar a vacío, a una presión comprendida entre 0,1 y 100 mbar, hasta una temperatura comprendida entre la temperatura ambiente (15-20ºC) y 80ºC a la velocidad de disminución de la temperatura comprendida entre 50 y 70ºC por hora; e) presurizar por compensación del vacío con un gas seco, es decir que tenga una tasa de humedad inferior a 3 ppm.

Description

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Claims (1)

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ES14198365.0T 2013-12-20 2014-12-16 Producto alimentario quesero o lácteo seco de tipo aperitivo y su procedimiento de fabricación Active ES2635614T3 (es)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
FR1363224A FR3015183B1 (fr) 2013-12-20 2013-12-20 Produit alimentaire fromager sec de type snack et son procede de fabrication
FR1363224 2013-12-20
FR1455440A FR3022117B1 (fr) 2014-06-13 2014-06-13 Produit alimentaire fromager ou laitier sec de type snack et son procede de fabrication
FR1455440 2014-06-13

Publications (1)

Publication Number Publication Date
ES2635614T3 true ES2635614T3 (es) 2017-10-04

Family

ID=52023407

Family Applications (1)

Application Number Title Priority Date Filing Date
ES14198365.0T Active ES2635614T3 (es) 2013-12-20 2014-12-16 Producto alimentario quesero o lácteo seco de tipo aperitivo y su procedimiento de fabricación

Country Status (17)

Country Link
US (1) US10021892B2 (es)
EP (1) EP2885978B1 (es)
JP (1) JP6653520B2 (es)
CN (1) CN104719498B (es)
BR (1) BR102014031797B1 (es)
CY (1) CY1119358T1 (es)
DK (1) DK2885978T3 (es)
ES (1) ES2635614T3 (es)
HK (1) HK1211182A1 (es)
HR (1) HRP20171192T1 (es)
HU (1) HUE033784T2 (es)
LT (1) LT2885978T (es)
PL (1) PL2885978T3 (es)
PT (1) PT2885978T (es)
RS (1) RS56487B1 (es)
RU (1) RU2677131C2 (es)
SI (1) SI2885978T1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL230202B1 (pl) * 2015-07-21 2018-10-31 Firma Produkcyjno Handlowa Paula Spolka Z Ograniczona Odpowiedzialnoscia Spolka Komandytowa Sposób wytwarzania chipsów serowych
CN106417634B (zh) * 2016-10-26 2019-09-10 中国农业科学院农产品加工研究所 疏松型奶疙瘩及其制备方法
EP3785530B1 (en) * 2019-08-14 2022-06-22 Tetra Laval Holdings & Finance S.A. Method and system for homogenizing a liquid food product
CN111543492A (zh) * 2020-06-11 2020-08-18 上海牛酪品牌管理有限公司 奶酪坚果及制备方法
EP4316248A1 (en) 2021-03-23 2024-02-07 Fuji Oil Holdings Inc. Method for producing cheese-like snack food

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4803090A (en) * 1985-11-13 1989-02-07 Kraft, Inc. Process for producing a microwave puffed cheese snack
FR2591435B1 (fr) * 1985-12-17 1989-08-25 Roquette Freres Procede de fabrication de fromages a pate pressee cuite
US4719118A (en) * 1985-12-23 1988-01-12 Thomas Walter A Low calorie dairy snack product
FR2750015B1 (fr) * 1996-06-20 1998-09-04 Bel Fromageries Procede de fabrication d'un produit fromager
US20010033879A1 (en) * 1999-09-01 2001-10-25 Charles C. Hunt Cheese culture medium and method for making no fat and low fat cheese products
US20050031758A1 (en) * 2003-08-08 2005-02-10 Paul Scharfman Dried cheese snack and methods of making the same
US7585537B2 (en) * 2004-05-03 2009-09-08 Leprino Foods Company Cheese and methods of making such cheese
US7521078B2 (en) * 2004-10-15 2009-04-21 Kraft Foods Global Brands Llc Puffed cheese product and process for making same
KR101330920B1 (ko) * 2007-04-23 2013-11-18 유키지루시 메그밀크 가부시키가이샤 건조 치즈 및 그의 제조 방법
US20100104726A1 (en) * 2008-10-23 2010-04-29 Freeze-Dry Foods Limited Shelf stable bubbled cheese product and process for making same
WO2012034218A2 (en) * 2010-09-13 2012-03-22 Greg Stromotich Puffed cheese product and process for making same
PL223037B1 (pl) * 2011-09-13 2016-09-30 Radaś Adam Membra Sposób wytwarzania chipsów serowych
BE1020343A3 (fr) * 2012-01-13 2013-08-06 Olivier Pierre Produit fromager sec et expanse et son procede de fabrication.
RU2489890C1 (ru) * 2012-05-03 2013-08-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" Способ получения чипсов из натурального сыра

Also Published As

Publication number Publication date
US10021892B2 (en) 2018-07-17
DK2885978T3 (en) 2017-08-28
PL2885978T3 (pl) 2017-12-29
RU2014150768A (ru) 2016-07-10
EP2885978A1 (fr) 2015-06-24
CN104719498B (zh) 2019-12-13
PT2885978T (pt) 2017-08-09
US20150173384A1 (en) 2015-06-25
SI2885978T1 (sl) 2017-12-29
HUE033784T2 (en) 2018-01-29
RU2677131C2 (ru) 2019-01-15
HRP20171192T1 (hr) 2017-12-15
CN104719498A (zh) 2015-06-24
JP6653520B2 (ja) 2020-02-26
HK1211182A1 (en) 2016-05-20
RS56487B1 (sr) 2018-01-31
LT2885978T (lt) 2017-10-25
EP2885978B1 (fr) 2017-05-03
BR102014031797B1 (pt) 2020-09-15
JP2015142561A (ja) 2015-08-06
CY1119358T1 (el) 2018-02-14
BR102014031797A2 (pt) 2016-01-05
RU2014150768A3 (es) 2018-07-04

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