MX346685B - Relleno de tarta de queso almacenable a temperatura ambiente. - Google Patents

Relleno de tarta de queso almacenable a temperatura ambiente.

Info

Publication number
MX346685B
MX346685B MX2013012586A MX2013012586A MX346685B MX 346685 B MX346685 B MX 346685B MX 2013012586 A MX2013012586 A MX 2013012586A MX 2013012586 A MX2013012586 A MX 2013012586A MX 346685 B MX346685 B MX 346685B
Authority
MX
Mexico
Prior art keywords
room
cheesecake filling
temperature storable
storable
temperature
Prior art date
Application number
MX2013012586A
Other languages
English (en)
Other versions
MX2013012586A (es
Inventor
Jean-Luc Soyeur
Jo Libens
Michel Vanhove
Original Assignee
Puratos Nv
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
Application filed by Puratos Nv filed Critical Puratos Nv
Publication of MX2013012586A publication Critical patent/MX2013012586A/es
Publication of MX346685B publication Critical patent/MX346685B/es

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
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream 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
    • A23C19/097—Preservation
    • 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
    • A23C19/097—Preservation
    • A23C19/0973—Pasteurisation; Sterilisation; Hot packaging
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
    • A23L3/3436—Oxygen absorbent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

La presente invención se refiere a un método para la producción de relleno de tarta de queso almacenable a temperatura ambiente, caracterizado porque comprende las etapas de a) mezclar queso, un estabilizante, en donde dicho estabilizante comprende almidón y/o almidón modificado, agua y una agente antioxidante, y someter la mezcla obtenida a una etapa de calentamiento a una temperatura comprendida entre 75°C y 140°C; b) mezclar huevos con azúcar; c) combinar la mezcla que contiene queso que resulta de la etapa a) con la mezcla que contiene huevo que resulta de la etapa b) de tal manera que la temperatura de la mezcla resultante se mantiene entre 50°C y 90°C; y d) opcionalmente enfriar la mezcla resultante de la etapa c); en donde dicho relleno de tarta de queso es estable durante almacenamiento prolongado a temperatura ambiente durante al menos 1 mes.
MX2013012586A 2011-04-29 2012-04-27 Relleno de tarta de queso almacenable a temperatura ambiente. MX346685B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP11164351 2011-04-29
PCT/EP2012/057717 WO2012146693A2 (en) 2011-04-29 2012-04-27 Room-temperature storable cheesecake filling

Publications (2)

Publication Number Publication Date
MX2013012586A MX2013012586A (es) 2013-12-06
MX346685B true MX346685B (es) 2017-03-28

Family

ID=44234364

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2013012586A MX346685B (es) 2011-04-29 2012-04-27 Relleno de tarta de queso almacenable a temperatura ambiente.

Country Status (13)

Country Link
US (1) US10045550B2 (es)
EP (1) EP2701523B1 (es)
CN (1) CN103517631B (es)
AU (1) AU2012247518B2 (es)
BR (1) BR112013026602B1 (es)
CA (1) CA2833306C (es)
CL (1) CL2013002838A1 (es)
ES (1) ES2617679T3 (es)
MX (1) MX346685B (es)
PL (1) PL2701523T3 (es)
PT (1) PT2701523T (es)
RU (1) RU2605925C2 (es)
WO (1) WO2012146693A2 (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1023283B1 (nl) 2015-12-02 2017-01-20 Puratos Nv Ingekapselde vullingen
JP6711080B2 (ja) * 2016-03-31 2020-06-17 不二製油株式会社 ベイクドチーズケーキ類製造用組成物
BE1025905A9 (nl) * 2018-01-15 2019-08-20 Puratos Nv Hartige vullingssamenstelling en hartige voedingsmiddelen
CN109349321A (zh) * 2018-12-26 2019-02-19 光明乳业股份有限公司 一种轻乳酪蛋糕及其制备方法
JP2022548972A (ja) * 2019-09-24 2022-11-22 フリースランドカンピーナ ネーデルランド ベスローテン フェンノートシャップ チーズケーキ及びそれを製造する方法
CN111202129A (zh) * 2020-01-18 2020-05-29 黑龙江赫益乳业科技有限公司 一种奶酪粉加工的复合乳化剂及其乳化加工方法

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1928664A (en) * 1932-01-25 1933-10-03 Process Holdings Inc Cheese cake process
LU76012A1 (es) * 1976-10-15 1978-05-16
US4312891A (en) * 1978-09-05 1982-01-26 Kraft, Inc. Shelf stable dessert product and method for manufacture thereof
CA1116010A (en) * 1978-09-05 1982-01-12 Herbert R. Eisfeldt Shelf stable dessert product and method for manufacture thereof
DE3005866A1 (de) 1980-02-16 1981-08-27 Milchwerke Regensburg Eg, 8400 Regensburg Verfahren zum herstellen einer backfertigen quarkmischung fuer kaesekuchen
JPS5747435A (en) * 1980-09-01 1982-03-18 Fuji Oil Co Ltd Base material for making cheese cakes
US4427709A (en) 1981-09-30 1984-01-24 General Foods Corporation Powdered cheesecake mix
US4511589A (en) * 1983-04-08 1985-04-16 Societe D'assistance Technique Pour Produits Nestle S.A. Pasteurization of eggs
US4795650A (en) 1986-08-04 1989-01-03 Food Trends, Inc. Method of making extruded frozen cheesecake product
US4732772A (en) 1986-09-09 1988-03-22 Blanke Baer/Boweykrimko Corp. Cheesecake filling mix and process
JPH09501320A (ja) 1993-08-09 1997-02-10 ザ・ピルズベリー・カンパニー 貯蔵安定な乳製品
JP3020839B2 (ja) * 1995-07-11 2000-03-15 ハウス食品株式会社 チーズケーキの素及びその製造方法
AU7799098A (en) * 1997-06-10 1998-12-30 Kraft Foods, Inc. Shelf stable cream cheese product and process of making
US6106884A (en) 1997-09-12 2000-08-22 Kraft Foods, Inc. Pour and bake cheesecake
US7611743B2 (en) * 2004-03-24 2009-11-03 Kraft Foods Global Brands Llc Low protein cream cheese

Also Published As

Publication number Publication date
AU2012247518A1 (en) 2013-10-17
PT2701523T (pt) 2017-01-03
RU2013152682A (ru) 2015-06-10
CL2013002838A1 (es) 2014-05-09
CA2833306A1 (en) 2012-11-01
CN103517631B (zh) 2017-02-15
BR112013026602A2 (pt) 2017-01-10
US20140170285A1 (en) 2014-06-19
US10045550B2 (en) 2018-08-14
WO2012146693A2 (en) 2012-11-01
CN103517631A (zh) 2014-01-15
ES2617679T3 (es) 2017-06-19
MX2013012586A (es) 2013-12-06
WO2012146693A3 (en) 2012-12-20
RU2605925C2 (ru) 2016-12-27
BR112013026602B1 (pt) 2020-08-04
AU2012247518B2 (en) 2015-12-17
EP2701523A2 (en) 2014-03-05
PL2701523T3 (pl) 2017-05-31
CA2833306C (en) 2019-02-26
EP2701523B1 (en) 2016-12-14

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