FR2755830A3 - FILLED FOOD PRODUCT BASED ON PROCESSED CHEESE - Google Patents
FILLED FOOD PRODUCT BASED ON PROCESSED CHEESE Download PDFInfo
- Publication number
- FR2755830A3 FR2755830A3 FR9714425A FR9714425A FR2755830A3 FR 2755830 A3 FR2755830 A3 FR 2755830A3 FR 9714425 A FR9714425 A FR 9714425A FR 9714425 A FR9714425 A FR 9714425A FR 2755830 A3 FR2755830 A3 FR 2755830A3
- Authority
- FR
- France
- Prior art keywords
- weight
- food product
- coating
- product according
- cheese
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 235000014059 processed cheese Nutrition 0.000 title claims abstract description 16
- 239000011248 coating agent Substances 0.000 claims abstract description 17
- 238000000576 coating method Methods 0.000 claims abstract description 17
- 238000011049 filling Methods 0.000 claims abstract description 10
- 150000001875 compounds Chemical class 0.000 claims abstract description 3
- 235000013351 cheese Nutrition 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 235000008216 herbs Nutrition 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 230000005012 migration Effects 0.000 claims description 2
- 238000013508 migration Methods 0.000 claims description 2
- 239000003381 stabilizer Substances 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 239000002245 particle Substances 0.000 description 7
- 235000013599 spices Nutrition 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 5
- 235000015113 tomato pastes and purées Nutrition 0.000 description 4
- 241001237745 Salamis Species 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000015175 salami Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 238000001935 peptisation Methods 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005303 weighing Methods 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
- A23C19/0908—Sliced cheese; Multilayered or stuffed cheese; Cheese loaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
La présente invention concerne un produit alimentaire composé, présentant un enrobage de fromage fondu et une farce pasteurisée pompable qui est entourée par l'enrobage.The present invention relates to a compound food product having a coating of processed cheese and a pumpable pasteurized filling which is surrounded by the coating.
Description
La présente invention concerne un produit alimentaire composé àThe present invention relates to a food product composed of
base de fromage fondu.melted cheese base.
DE-OS 29 48 154 décrit un procédé de fabrication de formage fondu sous forme de tranches avec insertion de particules de matières influant sur le goût, comme le jambon, le salami, le paprika, les épices, etc. On délaye les particules dans le fromage fondu réchauffé et on forme des tranches en refroidissant à partir du mélange du fromage et de particules. Selon le procédé connu, on ne peut obtenir aucun produit de fromage fondu comportant des matières influant sur le DE-OS 29 48 154 describes a manufacturing process for melted forming in the form of slices with the insertion of particles of materials influencing the taste, such as ham, salami, paprika, spices, etc. The particles are diluted in the heated melted cheese and slices are formed while cooling from the mixture of cheese and particles. According to the known method, no processed cheese product can be obtained containing materials affecting the
goût qui soient liquides ou pâteuses. taste that is liquid or pasty.
Il existe un besoin constant de produits alimentaires qui soient attirants pour le consommateur de par leur impression gustative nouvelle. Il existe en outre un besoin de produits alimentaires qui puissent être utilisés sans grande dépense pour la préparation d'un plat chaud. Le produit alimentaire doit également There is a constant need for food products which are attractive to the consumer because of their new taste impression. There is also a need for food products which can be used without great expense for the preparation of a hot dish. The food product must also
présenter une stabilité suffisante à la conservation avant conservation. have sufficient stability during storage before storage.
La présente invention satisfait à ces exigences. Elles concernent un produit alimentaire composé, qui présente un enrobage de fromage fondu et un The present invention meets these requirements. They relate to a compound food product, which has a coating of processed cheese and a
fourrage pasteurisé pompable qui est indclu dans l'enrobage. pumpable pasteurized fodder which is included in the coating.
De préférence, l'enrobage se compose de deux tranches de fromage fondu préformées, qui sont assemblées sur les bords. Les tranches de fromage fondu qui sont scellées l'une à l'autre de tous côtés sur les bords définissent une pochette dans laquelle se trouve la farce pasteurisée pompable. Les bords des tranches de fromage fondu peuvent être scellées entre eux par application de pression et/ou de chaleur. On peut également coller les uns aux autres les bords des tranches de Preferably, the coating consists of two slices of preformed melted cheese, which are assembled at the edges. The slices of melted cheese which are sealed to each other on all sides on the edges define a pouch in which the pumpable pasteurized stuffing is located. The edges of the processed cheese slices can be sealed together by applying pressure and / or heat. You can also glue the edges of the slices to each other.
fromage fondu à l'aide d'un adhésif convenant pour produits alimentaires. processed cheese using an adhesive suitable for food products.
La farce peut être choisie dans une large gamme de composants et avoir une composition largement quelconque, sous réserve qu'elle puisse être pasteurisée. Le fait de pasteuriser signifie que l'on chauffe la farce d'une manière suffisante pour détruire de façon fiable les microorganismes végétatifs. Les divers composants de la farce ou les groupes de composants peuvent également être pasteurisés de façon séparés, le rassemblement et le traitement ultérieur des composants ou des groupes de composants pasteurisés s'effectuant sans nouvelle contamination par des micro-organismes, par exemple dans un système fermé dans des conditions aseptiques. De préférence, la pasteurisation comporte le chauffage à une température d'au moins environ 60 à 80 C, en particulier au moins 70 C, pendant une durée de plusieurs minutes. Des durées et des températures de pasteurisation optimales permettent un équilibre entre diminution du nombre de germes et atteinte thermique de la farce. La farce est de préférence de consistance pâteuse et peut le cas échéant contenir des composants sous forme des particules, pour autant que la composition de farce soit dans l'ensemble pompable. "Pompable" signifie que la composition de farce peut être suffisamment transportée par une pompe de circulation, de préférence sans cisaillement. La farce peut comprendre par exemple un concentré de tomate, des champignons, des particules de légumes, des particules de jambon, du fromage frais, des particules de saucisse, des pâtes de viande, de poisson ou de légumes. On préfère que la farce présente une teneur en masse sèche d'environ 10 à 60% en poids et une teneur en matière grasse (dans la masse sèche) de 0 à 30% en poids. De préférence, la farce présente un pH compris The filling can be chosen from a wide range of components and have a largely arbitrary composition, provided that it can be pasteurized. Pasteurizing means that the stuffing is heated enough to reliably destroy the vegetative microorganisms. The various components of the filling or the groups of components can also be pasteurized separately, the collection and subsequent treatment of the components or groups of pasteurized components being carried out without further contamination by microorganisms, for example in a system. closed under aseptic conditions. Preferably, pasteurization includes heating to a temperature of at least about 60 to 80 C, in particular at least 70 C, for a period of several minutes. Optimal pasteurization times and temperatures allow a balance between a reduction in the number of germs and a thermal effect on the filling. The stuffing is preferably of pasty consistency and may optionally contain components in the form of particles, provided that the stuffing composition is generally pumpable. "Pumpable" means that the stuffing composition can be sufficiently transported by a circulation pump, preferably without shearing. The stuffing can include, for example, a tomato puree, mushrooms, vegetable particles, ham particles, fresh cheese, sausage particles, pasta from meat, fish or vegetables. It is preferred that the stuffing has a dry mass content of about 10 to 60% by weight and a fat content (in the dry mass) of 0 to 30% by weight. Preferably, the stuffing has a pH understood
entre environ 3,5 et 6,0.between about 3.5 and 6.0.
L'enrobage du produit alimentaire selon l'invention se compose de fromage fondu. On prépare habituellement le fromage fondu en fragmentant en petits morceaux du fromage brut, en le mélangeant avec de l'eau et du sel fondu et en chauffant le mélange en agitant à une température d'au moins 65 C, si bien que le gel de caséine grossièrement dispersé est transformé en un sol homogène par peptisation de la caséine. Après traitement thermique, on homogénéise le produit plastique et on le met sous la forme désirée, habituellement en tranches. Le fromage fondu approprié dans le cadre de l'invention présente de préférence une teneur en masse sèche d'environ 25 à 55% en poids, une teneur en matière grasse (dans la masse sèche) d'environ 20 à 50% en poids et du sel fondu en une quantité d'environ The coating of the food product according to the invention consists of melted cheese. Processed cheese is usually prepared by splitting raw cheese into small pieces, mixing it with water and melted salt and heating the mixture with stirring to a temperature of at least 65 C, so that the gel Coarsely dispersed casein is transformed into a homogeneous soil by peptization of casein. After heat treatment, the plastic product is homogenized and put into the desired form, usually in slices. The processed cheese suitable in the context of the invention preferably has a dry mass content of approximately 25 to 55% by weight, a fat content (in the dry mass) of approximately 20 to 50% by weight and molten salt in an amount of approximately
1,5 à 3% en poids.1.5 to 3% by weight.
Outre ces fromages fondus habituels, on peut utiliser un fromage fondu qui comprend une huile d'origine végétale. Un fromage fondu de ce type présente par exemple la composition suivante: 15 à 60% en poids de matière fromagère, 10 à 45% en poids d'huile végétale, 15 à 65% en poids d'eau, 0,05 à 1% In addition to these usual processed cheeses, a processed cheese can be used which includes an oil of vegetable origin. A processed cheese of this type has for example the following composition: 15 to 60% by weight of cheese material, 10 to 45% by weight of vegetable oil, 15 to 65% by weight of water, 0.05 to 1%
en poids de phosphatides et 0,05 à 5% en poids de stabilisateur. by weight of phosphatides and 0.05 to 5% by weight of stabilizer.
Pour éviter toute modification de consistance indésirable au cours de la conservation, on préfère choisir une activité dans l'eau et une teneur en matière grasse ainsi qu'un enrobage et une farce de façon à exclure largement une migration d'eau et/ou d'huile à partir de la farce dans l'enrobage ou inversement. L'activité dans l'eau de l'enrobage et/ou de la farce peut être modifiée par la teneur en masse sèche et l'addition de substances modifiant l'activité dans l'eau, par exemple des sels. Le rapport pondérai de l'enrobage à la farce se situe de préférence To avoid any undesirable consistency change during storage, it is preferable to choose an activity in water and a fat content as well as a coating and a stuffing so as to largely exclude a migration of water and / or d oil from stuffing in the coating or vice versa. The activity in water of the coating and / or stuffing can be modified by the dry mass content and the addition of substances modifying the activity in water, for example salts. The weight ratio of the coating to the filling is preferably
entre environ 12:1 et 1:2, en particulier entre 4:1 et 1:1. between about 12: 1 and 1: 2, especially between 4: 1 and 1: 1.
On peut obtenir un produit alimentaire selon l'invention par exemple selon le procédé suivant: sur un lit de fromage fondu on dépose par intervalles des portions de la farce préalablement préparée. Ensuite on dispose une couche supérieure de fromage fondu et on presse l'une sur l'autre la couche supérieure et la couche inférieure de fromage fondu autour de la portion de farce. Par pression on scelle ensemble la couche supérieure et la couche inférieure. On découpe ensuite l'assemblage stratifié en petits morceaux pour obtenir des morceaux isolés dans lesquels les portions de farce sont entièrement entourées de fromage fondu. Au cours de l'ensemble de la fabrication, il convient d'éviter dans une large A food product according to the invention can be obtained, for example according to the following process: portions of the previously prepared stuffing are deposited at intervals on a bed of melted cheese. Then we have an upper layer of processed cheese and we press one on the other the upper layer and the lower layer of processed cheese around the portion of stuffing. By pressure, the upper layer and the lower layer are sealed together. The laminated assembly is then cut into small pieces to obtain isolated pieces in which the stuffing portions are entirely surrounded by melted cheese. During the whole production, it should be avoided to a large extent
mesure une contamination par les micro-organismes. measures contamination by microorganisms.
De cette manière on peut obtenir un produit alimentaire selon l'invention qui se compose de deux tranches de fromage fondu d'habituellement 10 In this way one can obtain a food product according to the invention which consists of two slices of melted cheese usually 10
à 30 grammes chacune et avec 5 à 30 g de farce. 30 grams each and 5 to 30 g of filling.
Le produit alimentaire selon l'invention sert de préférence pour préparer un plat chaud. A cet effet on peut le mettre une sur une tranche de pain et le chauffer dans un four habituel ou un four à micro- ondes. L'enveloppe de fromage fondu fond alors et la farce est partiellement libérée, et l'on obtient un aspect attirant The food product according to the invention is preferably used to prepare a hot dish. To do this, you can put it on a slice of bread and heat it in a usual oven or microwave. The shell of melted cheese then melts and the stuffing is partially released, and an attractive appearance is obtained.
du plat prêt. De préférence, le produit alimentaire selon l'invention contient, en- ready dish. Preferably, the food product according to the invention contains,
dehors du support du type pain, tous les autres constituants pour un plat préparé. De cette manière on peut obtenir, par exemple avec une farce à base de tomate, un plat de type pizza, et avec une farce contenant du jambon et de l'ananas un plat du genre apart from the bread-type support, all the other constituents for a prepared dish. In this way we can obtain, for example with a tomato-based stuffing, a pizza-type dish, and with a stuffing containing ham and pineapple a dish like
"toast Hawaii"."Hawaii toast".
L'invention sera maintenant précisée à l'aide de l'exemple suivant selon les recettes suivantes on produit les préparations de farce suivantes: Pizza: ,0% en poids de concentré de tomate ,0% en poids d'herbes/épices Légumes: 59,4% en poids de concentré de tomate 6,6% en poids d'herbes/épices 34,0% en poids de légumes Salami: 63,0% en poids de concentré de tomate 7,0% en poids d'herbes/épices ,0% en poids de morceaux de salami Hawaii: 49,9% en poids de concentré de tomate ,5% en poids d'herbes/épices ,2% en poids de jambon 22,4% en poids d'ananas avec parfum Thon-Oignons: 56,3% en poids de concentré de tomate 6,3% en poids d'herbes/épices 12,5% en poids d'oignons 25,0% en poids de thon On fabrique un fromage fondu en enlevant la croûte d'un fromage brut, en le réduisant en gros morceaux puis en petites dimensions avec un moulin à cylindres. Dans la cuve de masse fondue on mélange la masse avec le reste des composants de fromage fondu et on règle avec de l'eau à une teneur en humidité d'environ 60%. On chauffe rapidement à environ 87 C le mélange dans une installation de Stephan puis on le transforme en crème à environ 460 mbar et 65 à 74 C. On verse la masse chaude liquide dans un tambour refroidi à 10 à 15 C et on la découpe en un brin de fromage. Sur le brin de fromage on dépose à intervalles séparés des portions de farce. On dispose un second brin de fromage et on le presse autour des portions de farce avec un outil approprié puis on coupe. On conditionne le produit prêt à l'emploi dans un sachet en feuilles. Le produit se compose de deux tranches de fromage fondu pesant chacune 18 grammes et d'une farce de 10 à 15 grammes. The invention will now be specified with the following example according to the following recipes the following stuffing preparations are produced: Pizza:, 0% by weight of tomato puree, 0% by weight of herbs / spices Vegetables: 59.4% by weight of tomato concentrate 6.6% by weight of herbs / spices 34.0% by weight of vegetables Salami: 63.0% by weight of tomato concentrate 7.0% by weight of herbs / spices, 0% by weight of Hawaii salami pieces: 49.9% by weight of tomato puree, 5% by weight of herbs / spices, 2% by weight of ham 22.4% by weight of pineapple with Tuna-Onion flavor: 56.3% by weight of tomato puree 6.3% by weight of herbs / spices 12.5% by weight of onions 25.0% by weight of tuna A processed cheese is made by removing the rind of a raw cheese, reducing it into large pieces and then into small dimensions with a roller mill. In the melt tank the mass is mixed with the rest of the processed cheese components and adjusted with water to a moisture content of about 60%. The mixture is quickly heated to around 87 ° C. in a Stephan installation, then it is transformed into a cream at around 460 mbar and 65 to 74 ° C. The hot liquid mass is poured into a drum cooled to 10 to 15 ° C. and it is cut into a sprig of cheese. Stuffing portions are placed on the cheese strand at separate intervals. We have a second strand of cheese and we press it around the filling portions with an appropriate tool and then cut. The ready-to-use product is packaged in a foil sachet. The product consists of two slices of melted cheese each weighing 18 grams and a filling of 10 to 15 grams.
Claims (9)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE29620117U DE29620117U1 (en) | 1996-11-19 | 1996-11-19 | Filled processed cheese-based food product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2755830A3 true FR2755830A3 (en) | 1998-05-22 |
| FR2755830B3 FR2755830B3 (en) | 1998-11-06 |
Family
ID=8032163
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR9714425A Expired - Lifetime FR2755830B3 (en) | 1996-11-19 | 1997-11-18 | FILLED FOOD PRODUCT BASED ON PROCESSED CHEESE |
Country Status (5)
| Country | Link |
|---|---|
| AT (1) | AT2397U1 (en) |
| DE (1) | DE29620117U1 (en) |
| FR (1) | FR2755830B3 (en) |
| GB (1) | GB2319457A (en) |
| NL (1) | NL1007506C1 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2778532B1 (en) * | 1998-05-18 | 2000-06-30 | Bel Fromageries | COMPOSITE CHEESE PRODUCT AND MANUFACTURING METHOD |
| DE19840485A1 (en) * | 1998-09-04 | 2000-03-09 | Guenter Puttkammer Fleischware | Food product with extended shelf life |
| EP1417891A1 (en) * | 2002-11-09 | 2004-05-12 | Ceposa AG | Cheese-covered snack |
| AU2007332154A1 (en) * | 2006-12-13 | 2008-06-19 | Puck Holdings Pty Ltd | A method for manufacturing melt bodies for food articles and melt bodies for food articles |
| AU2015258293B2 (en) * | 2009-03-06 | 2016-08-11 | Bega Cheese Limited | A process and a machine for producing a filled sheet of process cheese, as well as a filled sheet of process cheese |
| PL2225951T3 (en) * | 2009-03-06 | 2017-10-31 | Kraft Foods R & D Inc | A process and a machine for producing a filled sheet of process cheese, as well as a filled sheet of process cheese |
| GB2531263B (en) * | 2014-10-13 | 2019-01-09 | Kraft Foods R&D Inc | Filled cheese product |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB316850A (en) * | 1929-01-22 | 1929-08-08 | Egidio Galbani | An improved food product |
| NL8402229A (en) * | 1984-07-13 | 1986-02-03 | Cooeperatieve Melkproductenbed | PROCESS FOR PREPARING A CHEESE PRODUCT. |
| FR2603457B1 (en) * | 1986-09-08 | 1989-12-08 | Bongrain Sa | METHOD FOR TREATING A CHEESE, FACILITY FOR TREATING A CHEESE, CHEESE SPECIALTY AND FOOD PRODUCTS COMPRISING SUCH CHEESE SPECIALTY |
| US5194283A (en) * | 1988-09-15 | 1993-03-16 | Nestec S.A. | Process for the manufacture of composite cheese and product thereof |
| US5023096A (en) * | 1989-10-19 | 1991-06-11 | Naturestar Foods, Inc. | Food product and method for making the same |
| FR2726160B1 (en) * | 1994-10-26 | 1996-11-29 | Bongrain | COMPOSITE FOOD AND MANUFACTURING METHOD THEREOF |
| GB2313535B (en) * | 1996-05-31 | 2000-02-16 | Andrew Innes | Snack meals |
-
1996
- 1996-11-19 DE DE29620117U patent/DE29620117U1/en not_active Expired - Lifetime
-
1997
- 1997-11-06 AT AT0069697U patent/AT2397U1/en not_active IP Right Cessation
- 1997-11-10 NL NL1007506A patent/NL1007506C1/en not_active IP Right Cessation
- 1997-11-12 GB GB9723898A patent/GB2319457A/en not_active Withdrawn
- 1997-11-18 FR FR9714425A patent/FR2755830B3/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| FR2755830B3 (en) | 1998-11-06 |
| GB9723898D0 (en) | 1998-01-07 |
| GB2319457A (en) | 1998-05-27 |
| NL1007506C1 (en) | 1997-12-19 |
| AT2397U1 (en) | 1998-10-27 |
| DE29620117U1 (en) | 1997-01-23 |
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