HRP20171192T1 - Suhi sir ili mliječni snack proizvod i postupak za njihovu proizvodnju - Google Patents
Suhi sir ili mliječni snack proizvod i postupak za njihovu proizvodnju Download PDFInfo
- Publication number
- HRP20171192T1 HRP20171192T1 HRP20171192TT HRP20171192T HRP20171192T1 HR P20171192 T1 HRP20171192 T1 HR P20171192T1 HR P20171192T T HRP20171192T T HR P20171192TT HR P20171192 T HRP20171192 T HR P20171192T HR P20171192 T1 HRP20171192 T1 HR P20171192T1
- Authority
- HR
- Croatia
- Prior art keywords
- cheese
- mixture
- dairy products
- dairy
- product
- Prior art date
Links
- 235000013365 dairy product Nutrition 0.000 title claims 13
- 238000000034 method Methods 0.000 title claims 10
- 235000021113 dry cheese Nutrition 0.000 title claims 3
- 235000013305 food Nutrition 0.000 title claims 2
- 238000004519 manufacturing process Methods 0.000 title claims 2
- 235000011888 snacks Nutrition 0.000 title 1
- 235000013351 cheese Nutrition 0.000 claims 15
- 239000000203 mixture Substances 0.000 claims 11
- 239000000843 powder Substances 0.000 claims 5
- 235000014059 processed cheese Nutrition 0.000 claims 5
- 240000002129 Malva sylvestris Species 0.000 claims 3
- 235000006770 Malva sylvestris Nutrition 0.000 claims 3
- 235000013336 milk Nutrition 0.000 claims 3
- 239000008267 milk Substances 0.000 claims 3
- 210000004080 milk Anatomy 0.000 claims 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 3
- 239000000654 additive Substances 0.000 claims 2
- 235000019568 aromas Nutrition 0.000 claims 2
- 239000005018 casein Substances 0.000 claims 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 claims 2
- 229940071162 caseinate Drugs 0.000 claims 2
- 235000021240 caseins Nutrition 0.000 claims 2
- 239000006071 cream Substances 0.000 claims 2
- 230000000694 effects Effects 0.000 claims 2
- 238000004945 emulsification Methods 0.000 claims 2
- 230000001804 emulsifying effect Effects 0.000 claims 2
- 238000010438 heat treatment Methods 0.000 claims 2
- 235000015143 herbs and spices Nutrition 0.000 claims 2
- 239000004615 ingredient Substances 0.000 claims 2
- 150000003839 salts Chemical class 0.000 claims 2
- 235000014121 butter Nutrition 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 238000007710 freezing Methods 0.000 claims 1
- 230000008014 freezing Effects 0.000 claims 1
- 235000004213 low-fat Nutrition 0.000 claims 1
- 235000008476 powdered milk Nutrition 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 235000008983 soft cheese Nutrition 0.000 claims 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 THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder 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
- 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
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)
Claims (9)
1. Postupak za proizvodnju suhog sira ili mliječnog proizvoda, koji sadrži slijedeće korake:
a) smrzavanje sira koji se bira od kuhanih prešanih sireva i obrađenih sireva ili smjese mliječnih proizvoda čija konzistencija omogućuje oblikovanje u rezanom obliku i rukovanje s njima, sve do temperature od -20°C ili niže; navedeni sir ili navedena smjesa mliječnih proizvoda ima sadržaj masti od 40 masenih % ili manje i prethodno je priređena u kriške debljine 4 mm ili manje;
b) postavljanje navedenog smrznutog sira ili navedene smjese mliječnih proizvoda u vakuum kod tlaka od između 0.1 i 100 mbar;
c) grijanje navedenog smrznutog sira ili navedene smjese mliječnog proizvoda u vakuumu:
c1) faza 1: brzo povećavanje navedenog sira ili navedene smjese mliječnog proizvoda do temperature reda veličine 110-120°C tijekom 12 do 120 minuta (tijekom 0.2 do 2 sata), kod tlaka od između 0.1 i 100 mbar i pod strujanjem radi ekstrakcije vodene pare od 0.4 do 10 kg vode po kg proizvoda na sat; te
c2) prema potrebi, faza 2: pečenje kod temperature od između 60 i 160°C, kod tlaka od između 0.1 i 100 mbar tijekom 5 do 60 minuta;
d) hlađenje u vakuumu, kod tlaka od između 0.1 i 100 mbar, do temperature između temperature okoline (15-20°C) i 80°C uz brzinu snižavanja temperature od između 50 i 70°C na sat;
e) dovođenje pod pritisak putem vakuumske kompenzacije sa suhim plinom tj. koji ima sadržaj vlage od manje od 3 ppm.
2. Postupak prema zahtjevu 1, naznačen time da navedeni sir ili navedena smjesa mliječnog proizvoda ima minimalan sadržaj CO2 od 5 mmol/kg.
3. Postupak prema bilo kojem od prethodnih zahtjeva, naznačen time da navedeni sir je sir s niskim udjelom masti, tip kuhanog prešanog sira ili obrađeni sir.
4. Postupak prema bilo kojem od zahtjeva 1 do 3, naznačen time da se navedeni obrađeni sir dobiva iz smjese kuhanih prešanih sireva, nekuhanih prešanih sireva, mlijeka u prahu, kazein praha npr. kazeinatnog praha, vrhnja, proizvoljno u prisutnosti od manje od 3 % emulgirajuće soli ili drugog sastojka koji olakšava emulgiranje sira.
5. Postupak prema bilo kojem od zahtjeva 1 do 4, naznačen time da navedeni obrađeni sir sadrži jednu ili više aroma, začinsko bilje i začine ili dodatke do udjela od 5 masenih % u odnosu na ukupnu masu navedenog obrađenog sira.
6. Postupak prema zahtjevu 1 ili 2, naznačen time da se primjenjuje sa smjesom mliječnih proizvoda koja je dobivena od smjese mliječnih proizvoda koji se biraju od sviježe skute, svježeg sira, mekog sira, mlijeka u prahu, kazein praha npr. kazeinatnog praha, vrhnja, maslaca, proizvoljno u prisutnosti od manje od 3 % emulgirajuće soli ili drugog sastojka koji olakšava emulgiranje sira.
7. Postupak prema bilo kojem od zahtjeva 1, 2 ili 6, naznačen time da navedena smjesa mliječnih proizvoda sadrži jednu ili više aroma, začinsko bilje i začine ili dodatke do udjela od 5 masenih % u odnosu na ukupnu masu navedene smjese mliječnih proizvoda.
8. Suhi sir kao prehrambeni proizvod koji se može dobiti postupkom prema bilo kojem od zahtjeva 1 do 5, naznačen time da je mliječni proizvod osušen smrzavanjem i naznačen time da ima:
- aktivnost vode (aw) od između 0.1 i 0.4;
- takvu veličinu da je njegova širina je između 0.1 i 3 cm i duljina između 0.1 i 11 cm;
- kontinuiranu vanjsku površinu bez ikakve poroznosti;
- trodimenzionalni napuhani, šuplji ili djelomično šuplji oblik s dvije konveksne strane i spojenim rubovima; i
- hrskavu teksturu.
9. Suhi mliječni prehrambeni proizvod koji se može dobiti postupkom prema bilo kojem od zahtjeva 1, 2, 6 ili 7, naznačen time da je mliječni proizvod osušen smrzavanjem i naznačen time da ima:
- aktivnost vode (aw) od između 0.1 i 0.4;
- takvu veličinu da je njegova širina je između 0.1 i 3 cm i duljina između 0.1 i 11 cm;
- kontinuiranu vanjsku površinu bez ikakve poroznosti;
- trodimenzionalni napuhani, šuplji ili djelomično šuplji oblik s dvije konveksne strane i spojenim rubovima; i
- hrskavu teksturu.
Applications Claiming Priority (3)
| 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 |
| FR1455440A FR3022117B1 (fr) | 2014-06-13 | 2014-06-13 | Produit alimentaire fromager ou laitier sec de type snack et son procede de fabrication |
| EP14198365.0A EP2885978B1 (fr) | 2013-12-20 | 2014-12-16 | Produit alimentaire fromager ou laitier sec de type snack et son procédé de fabrication |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HRP20171192T1 true HRP20171192T1 (hr) | 2017-12-15 |
Family
ID=52023407
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HRP20171192TT HRP20171192T1 (hr) | 2013-12-20 | 2017-08-02 | Suhi sir ili mliječni snack proizvod i postupak za njihovu proizvodnju |
Country Status (17)
| Country | Link |
|---|---|
| US (1) | US10021892B2 (hr) |
| EP (1) | EP2885978B1 (hr) |
| JP (1) | JP6653520B2 (hr) |
| CN (1) | CN104719498B (hr) |
| BR (1) | BR102014031797B1 (hr) |
| CY (1) | CY1119358T1 (hr) |
| DK (1) | DK2885978T3 (hr) |
| ES (1) | ES2635614T3 (hr) |
| HK (1) | HK1211182A1 (hr) |
| HR (1) | HRP20171192T1 (hr) |
| HU (1) | HUE033784T2 (hr) |
| LT (1) | LT2885978T (hr) |
| PL (1) | PL2885978T3 (hr) |
| PT (1) | PT2885978T (hr) |
| RS (1) | RS56487B1 (hr) |
| RU (1) | RU2677131C2 (hr) |
| SI (1) | SI2885978T1 (hr) |
Families Citing this family (5)
| 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 |
| JP7148029B1 (ja) | 2021-03-23 | 2022-10-05 | 不二製油株式会社 | チーズ様スナック食品の製造方法 |
Family Cites Families (14)
| 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 |
| CA2811016A1 (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 |
-
2014
- 2014-12-15 RU RU2014150768A patent/RU2677131C2/ru active
- 2014-12-16 HU HUE14198365A patent/HUE033784T2/en unknown
- 2014-12-16 LT LTEP14198365.0T patent/LT2885978T/lt unknown
- 2014-12-16 SI SI201430321T patent/SI2885978T1/sl unknown
- 2014-12-16 EP EP14198365.0A patent/EP2885978B1/fr active Active
- 2014-12-16 RS RS20170773A patent/RS56487B1/sr unknown
- 2014-12-16 ES ES14198365.0T patent/ES2635614T3/es active Active
- 2014-12-16 PL PL14198365T patent/PL2885978T3/pl unknown
- 2014-12-16 PT PT141983650T patent/PT2885978T/pt unknown
- 2014-12-16 DK DK14198365.0T patent/DK2885978T3/en active
- 2014-12-17 JP JP2014255039A patent/JP6653520B2/ja active Active
- 2014-12-18 BR BR102014031797-0A patent/BR102014031797B1/pt active IP Right Grant
- 2014-12-18 US US14/574,679 patent/US10021892B2/en active Active
- 2014-12-18 CN CN201410790785.7A patent/CN104719498B/zh active Active
-
2015
- 2015-12-08 HK HK15112099.8A patent/HK1211182A1/xx unknown
-
2017
- 2017-08-02 HR HRP20171192TT patent/HRP20171192T1/hr unknown
- 2017-08-02 CY CY20171100832T patent/CY1119358T1/el unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL2885978T3 (pl) | 2017-12-29 |
| HK1211182A1 (en) | 2016-05-20 |
| HUE033784T2 (en) | 2018-01-29 |
| US20150173384A1 (en) | 2015-06-25 |
| EP2885978B1 (fr) | 2017-05-03 |
| JP6653520B2 (ja) | 2020-02-26 |
| LT2885978T (lt) | 2017-10-25 |
| PT2885978T (pt) | 2017-08-09 |
| RS56487B1 (sr) | 2018-01-31 |
| BR102014031797B1 (pt) | 2020-09-15 |
| EP2885978A1 (fr) | 2015-06-24 |
| CN104719498B (zh) | 2019-12-13 |
| JP2015142561A (ja) | 2015-08-06 |
| US10021892B2 (en) | 2018-07-17 |
| DK2885978T3 (en) | 2017-08-28 |
| CY1119358T1 (el) | 2018-02-14 |
| RU2014150768A3 (hr) | 2018-07-04 |
| BR102014031797A2 (pt) | 2016-01-05 |
| RU2677131C2 (ru) | 2019-01-15 |
| ES2635614T3 (es) | 2017-10-04 |
| RU2014150768A (ru) | 2016-07-10 |
| CN104719498A (zh) | 2015-06-24 |
| SI2885978T1 (sl) | 2017-12-29 |
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