FR2721177A1 - Fresh soft curd cheese with natural rush aroma for use as dessert - Google Patents
Fresh soft curd cheese with natural rush aroma for use as dessert Download PDFInfo
- Publication number
- FR2721177A1 FR2721177A1 FR9407507A FR9407507A FR2721177A1 FR 2721177 A1 FR2721177 A1 FR 2721177A1 FR 9407507 A FR9407507 A FR 9407507A FR 9407507 A FR9407507 A FR 9407507A FR 2721177 A1 FR2721177 A1 FR 2721177A1
- Authority
- FR
- France
- Prior art keywords
- aroma
- manufacturing
- almond
- preparation
- dessert
- 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.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 7
- 235000021185 dessert Nutrition 0.000 title claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000017858 Laurus nobilis Nutrition 0.000 claims abstract description 10
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims abstract description 10
- 244000125380 Terminalia tomentosa Species 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 5
- 239000008267 milk Substances 0.000 claims abstract description 5
- 210000004080 milk Anatomy 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 244000144725 Amygdalus communis Species 0.000 claims description 9
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 9
- 235000020224 almond Nutrition 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 2
- 239000004927 clay Substances 0.000 claims description 2
- 239000008369 fruit flavor Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims 1
- 239000003205 fragrance Substances 0.000 claims 1
- 235000019636 bitter flavor Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000015654 memory Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
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 OR TREATMENT 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 OR TREATMENT 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
Description
L'invention est un fromage dont la préparation consiste en un caillé de lait délicatement parfumé à l'arome de jonc identique nature, égoutté dans une claie de joncs plastiques. ll est destiné à être servi en dessert, arrosé d'eau de laurier amande, et sucré. The invention is a cheese, the preparation of which consists of a curd of milk delicately perfumed with the aroma of identical natural rush, drained in a basket of plastic rods. It is intended to be served as a dessert, sprinkled with almond laurel water, and sweetened.
Ce fromage était traditionnellement travaillé avec du lait cru de vache et préparé dans des paillons de joncs cueillis dans les marais et cousus entre eux. This cheese was traditionally worked with raw cow's milk and prepared in rushes of rushes picked in the marshes and sewn together.
Entouré de ces joncs, auxquels il empruntait une légère saveur amère, il égouttait doucement dans l'eau fraîche, de laquelle il n'était sorti que pour être consommé. Surrounded by these rushes, from which it borrowed a slight bitter flavor, it drips gently into the cool water, from which it was only released for consumption.
Ce fromage de part son composant principal, son mode de fabrication, et son mode de conservation, ne pouvait se conserver plus d'une journée sans risque de voir s'y développer desgermes pathogènes, et était donc condamné à rester un produit artisanal. This cheese, because of its main component, its method of manufacture, and its method of conservation, could not be kept for more than a day without the risk of seeing pathogenic germs develop there, and was therefore condemned to remain an artisanal product.
Le procédé de fabrication selon l'invention permet tout en gardant au produit sa saveur d'origine, de remédier à ces inconvénients, et de faire de ce produit un produit de grande distribution , préservant ainsi notre patrimoine gastronomique en assurant au produit une espérance de vie plus longue. The manufacturing process according to the invention allows while keeping the product its original flavor, to remedy these drawbacks, and to make this product a product of large distribution, thus preserving our gastronomic heritage by ensuring the product a hope of longer life.
L'arôme de jonc identique nature selon 1' invention s'emploie pour parfumer délicatement le caillé et lui donner la même légère saveur amère de la recette d'antan. The aroma of identical natural rush according to the invention is used to delicately flavor the curd and give it the same slight bitter flavor of the recipe of yesteryear.
Selon l'invention la préparation d'eau de laurier amandé confère au produit une saveur originale. According to the invention, the preparation of almond laurel water gives the product an original flavor.
Selon l'invention la préparation d'eau de laurier amandé, accompagne le produit plutôt que d'entrer dans sa fabrication, afin de permettre un dosage au goût de chacun. According to the invention, the preparation of almond laurel water accompanies the product rather than entering into its manufacture, in order to allow a dosage to the taste of each.
Selon l'invention la préparation d'eau de laurier amandé, peut être remplacée par toute autre préparation à base d'arôme de plantes, d'arôme de fruit ou d'alcool. According to the invention, the preparation of almond laurel water can be replaced by any other preparation based on plant flavor, fruit flavor or alcohol.
La claie de joncs plastiques selon 1' invention emprunte. à la claie de joncs fraîchement coupés dans les marais son apparence, et perpétue dans nos mémoires la tradition. The rack of plastic rods according to the invention borrows. to the hurdle of rushes freshly cut in the marshes its appearance, and perpetuates in our memories the tradition.
Selon des modes particuliers de réalisation et à titre d'exemple non limitatif, les claies de joncs peuvent être remplacées par tout autres "égouttoirs" (clisse, clayon, faisselle, panier...) élaborés à partir de joncs plastiques.According to particular embodiments and by way of nonlimiting example, the rods of rods can be replaced by any other "drainers" (joint, clay, dish, basket ...) made from plastic rods.
Selon notre procédé de fabrication: (quantités à titre d'exemple non limitatif) - Prendre un litre de lait. According to our manufacturing process: (quantities by way of nonlimiting example) - Take one liter of milk.
- Le porter à une température de 35 à 45 degrés centigrades. - Bring it to a temperature of 35 to 45 degrees centigrade.
- Prendre une cuillerée à café et demi de présure, la mélanger avec une demi cuillerée à café d'arome de jonc identique nature.- Take a teaspoon and a half of rennet, mix it with half a teaspoon of aroma of identical rush.
- délayer le mélange arome de jonc identique nature et présure dans le lait à température.- dissolve the aroma of identical rush and nature mixture in milk at temperature.
- Laisser refroidir la préparation (de trente à cinquante cinq minutes environ).- Leave the preparation to cool (around thirty to fifty five minutes).
-Etaler une louche de la préparation refroidie au milieu d'une claie de joncs plastiques.-Spread a ladle of the cooled preparation in the middle of a rack of plastic rods.
-Rouler la claie de joncs plastiques pour que le petit lait s'égoutte.-Roll the rack of plastic rods so that the whey drips.
- Conserver au frais (6 maximum) - Au moment de servir, dérouler la claie de joncs plastiques, déposer le fromage sur assiette et napper à convenance avec de l'eau de laurier amandé, et. sucrer.- Keep cool (6 maximum) - When serving, unroll the rack of plastic rods, place the cheese on a plate and coat as appropriate with almond laurel water, and. sweeten.
Le dessin annexé illustre l'invention:
La figure I représente une claie de joncs plastiques.The attached drawing illustrates the invention:
Figure I shows a rack of plastic rods.
A titre d'exemple non limitatif, la claie aura des dimensions de l'ordre de 30 cm pour la largeur, de 30 cm pour la longueur, et de 1 mm pour l'épaisseur. By way of nonlimiting example, the rack will have dimensions of the order of 30 cm for the width, 30 cm for the length, and 1 mm for the thickness.
Le produit selon l'invention est un dessert destiné à la grande distribution. The product according to the invention is a dessert intended for mass distribution.
Claims (8)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9407507A FR2721177B1 (en) | 1994-06-16 | 1994-06-16 | Delicately flavored cheese with the same natural rush aroma intended for dessert. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9407507A FR2721177B1 (en) | 1994-06-16 | 1994-06-16 | Delicately flavored cheese with the same natural rush aroma intended for dessert. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2721177A1 true FR2721177A1 (en) | 1995-12-22 |
| FR2721177B1 FR2721177B1 (en) | 1996-09-27 |
Family
ID=9464389
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR9407507A Expired - Fee Related FR2721177B1 (en) | 1994-06-16 | 1994-06-16 | Delicately flavored cheese with the same natural rush aroma intended for dessert. |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2721177B1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR89843E (en) * | 1965-12-22 | 1967-08-25 | Process for manufacturing cheese and cheeses obtained by this process | |
| FR2063928A1 (en) * | 1969-10-01 | 1971-07-16 | Drulingen Cle Beurriere | Herb flavoured cheese |
| CH577274A5 (en) * | 1973-07-24 | 1976-07-15 | Firmenich & Cie | Flowery scenting dodeca-4,8-diene-1,12 dialdehyde - used in perfumes cosmetics, foodstuffs, drinks, phaarmaceouticals etc. |
| EP0391886A1 (en) * | 1989-03-28 | 1990-10-10 | Peter Lenauer | Food or feed additive |
-
1994
- 1994-06-16 FR FR9407507A patent/FR2721177B1/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR89843E (en) * | 1965-12-22 | 1967-08-25 | Process for manufacturing cheese and cheeses obtained by this process | |
| FR2063928A1 (en) * | 1969-10-01 | 1971-07-16 | Drulingen Cle Beurriere | Herb flavoured cheese |
| CH577274A5 (en) * | 1973-07-24 | 1976-07-15 | Firmenich & Cie | Flowery scenting dodeca-4,8-diene-1,12 dialdehyde - used in perfumes cosmetics, foodstuffs, drinks, phaarmaceouticals etc. |
| EP0391886A1 (en) * | 1989-03-28 | 1990-10-10 | Peter Lenauer | Food or feed additive |
Non-Patent Citations (2)
| Title |
|---|
| "Larousse Gastronomique The world's greatest cookery encyclopedia", 1990, MANDARIN PAPERBACKS, LONDON * |
| T. FURIA ET AL.: "Fenaroli's handbook of flavor ingredients", 1975, CRC PRESS, BOSTON * |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2721177B1 (en) | 1996-09-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |