MX2018009260A - Metodo para producir un producto de queso parcialmente cocinado y sus usos. - Google Patents
Metodo para producir un producto de queso parcialmente cocinado y sus usos.Info
- Publication number
- MX2018009260A MX2018009260A MX2018009260A MX2018009260A MX2018009260A MX 2018009260 A MX2018009260 A MX 2018009260A MX 2018009260 A MX2018009260 A MX 2018009260A MX 2018009260 A MX2018009260 A MX 2018009260A MX 2018009260 A MX2018009260 A MX 2018009260A
- Authority
- MX
- Mexico
- Prior art keywords
- cheese product
- partially cooked
- making
- cooked cheese
- product
- Prior art date
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
- A23C19/09—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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
-
- 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
-
- 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
- A23C19/072—Cheddar type or similar hard cheeses without eyes
-
- 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
- A23C19/0908—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
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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
- A23C19/0688—Hard cheese or semi-hard cheese with or without eyes
-
- 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
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
-
- 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
- A23C2250/00—Particular aspects related to cheese
- A23C2250/10—Cheese characterised by a specific 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
- A23C2250/00—Particular aspects related to cheese
- A23C2250/15—Shredded non-dried cheese
-
- 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
- A23C2250/00—Particular aspects related to cheese
- A23C2250/20—Compacting shredded or ground cheese other than curd or small cheese pieces without melting
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
La invención se refiere a un método para preparar un producto de queso parcialmente cocido, así como también al producto de queso parcialmente cocido. El método parece aplicar tiempos y temperaturas específicas para producir un producto de queso flexible y libre de carbohidratos, que no contiene carbohidratos. El producto puede usarse, por ejemplo, como un sustituto de pan de queso sin carbohidratos en "envolturas de sándwich" u otras aplicaciones.
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201662290685P | 2016-02-03 | 2016-02-03 | |
US201662291145P | 2016-02-04 | 2016-02-04 | |
US201662306917P | 2016-03-11 | 2016-03-11 | |
PCT/US2017/014293 WO2017136156A1 (en) | 2016-02-03 | 2017-01-20 | Method for making a partially cooked cheese product and uses thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2018009260A true MX2018009260A (es) | 2019-03-11 |
Family
ID=59385785
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2018009260A MX2018009260A (es) | 2016-02-03 | 2017-01-20 | Metodo para producir un producto de queso parcialmente cocinado y sus usos. |
Country Status (5)
Country | Link |
---|---|
US (2) | US20170215450A1 (es) |
EP (1) | EP3426053A4 (es) |
CA (1) | CA3012126C (es) |
MX (1) | MX2018009260A (es) |
WO (1) | WO2017136156A1 (es) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
USD979880S1 (en) | 2020-11-16 | 2023-03-07 | Marcoot Jersey Creamery LLC | Dried cheese pet chew |
US11666061B2 (en) * | 2021-07-22 | 2023-06-06 | Lotito Foods Holdings, LLC | Cheese wrap and method for making a cheese wrap |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2925372A1 (de) * | 1979-06-22 | 1981-01-08 | Josef Geist | Nahrungsmittel sowie verfahren zu dessen herstellung |
IT9042537A1 (it) * | 1990-11-05 | 1992-05-06 | Gino Catellani | Procedimento per preparare formaggio di pasta dura aromatizzato e prodotto cosi' ottenuto |
US5243899A (en) * | 1991-08-16 | 1993-09-14 | Pizza Hut, Inc. | Apparatus for making a pizza topping disk |
US5795613A (en) * | 1995-01-17 | 1998-08-18 | Specialty Cheese Company, Inc. | Dried cheese pieces of nonmelting cheese and process of making the same |
NZ529379A (en) * | 2001-05-07 | 2006-09-29 | Kraft Foods R & D Inc | Process for manufacturing cheeses and other dairy products and products thereof using lactobionic acid |
AR048727A1 (es) * | 2004-05-03 | 2006-05-17 | Leprino Foods Co | Quesos mezclados y metodos para preparar tales quesos |
EP1614355B1 (en) * | 2004-07-09 | 2006-09-27 | Luigi Prestini | Method for preparing a crumbly dairy product with expanded structure |
US20060110518A1 (en) * | 2004-11-23 | 2006-05-25 | Patrick Thompson | Unique method of baking Parmesan cheese and creating a variety of resulting products |
NZ575558A (en) * | 2006-09-01 | 2011-08-26 | Relco Unisystems Corp | Process and system for cooking cheese with a substantially invariable energy transfer |
WO2008070919A1 (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 |
US20110250321A1 (en) * | 2010-04-13 | 2011-10-13 | Kevin Frank Everhart | Oven baked pocket cheese |
GB201309159D0 (en) * | 2013-03-14 | 2013-07-03 | Tate & Lyle Ingredients | Fiber-containing carbohydrate composition |
-
2017
- 2017-01-20 US US15/411,216 patent/US20170215450A1/en not_active Abandoned
- 2017-01-20 EP EP17747916.9A patent/EP3426053A4/en not_active Withdrawn
- 2017-01-20 MX MX2018009260A patent/MX2018009260A/es unknown
- 2017-01-20 WO PCT/US2017/014293 patent/WO2017136156A1/en active Application Filing
- 2017-01-20 CA CA3012126A patent/CA3012126C/en active Active
-
2019
- 2019-04-30 US US16/399,257 patent/US20190261642A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
WO2017136156A1 (en) | 2017-08-10 |
EP3426053A1 (en) | 2019-01-16 |
CA3012126C (en) | 2021-07-27 |
US20170215450A1 (en) | 2017-08-03 |
US20190261642A1 (en) | 2019-08-29 |
CA3012126A1 (en) | 2017-08-10 |
EP3426053A4 (en) | 2019-05-01 |
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