PL396326A1 - Sposób wytwarzania chipsów serowych, chipsy serowe i produkt spozywczy zawierajacy chipsy serowe - Google Patents
Sposób wytwarzania chipsów serowych, chipsy serowe i produkt spozywczy zawierajacy chipsy seroweInfo
- Publication number
- PL396326A1 PL396326A1 PL396326A PL39632611A PL396326A1 PL 396326 A1 PL396326 A1 PL 396326A1 PL 396326 A PL396326 A PL 396326A PL 39632611 A PL39632611 A PL 39632611A PL 396326 A1 PL396326 A1 PL 396326A1
- Authority
- PL
- Poland
- Prior art keywords
- cheese
- chips
- slices
- product
- amount
- 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
- 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
- A23C1/00—Concentration, evaporation or drying
-
- 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
- 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
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
-
- 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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Toxicology (AREA)
- Dairy Products (AREA)
Abstract
Przedmiotem wynalazku są sposób wytwarzania chipsów serowych, chipsy serowe i produkt spożywczy zawierający chipsy serowe, znajdujący zastosowanie w przemyśle spożywczym. Sposób polega na tym, że ser sprawdza się na wykrywaczu metalu, następnie kroi się na krajalnicy na plastry o grubości od 1 mm do 7 mm i sprawdza na detektorze optycznym czy nie zawiera ciał obcych, po czym plastry sera zamraża się do temperatury od minus 5°C do minus 30°C poprzez nawiew zimnego powietrza o temperaturze od minus 20°C do minus 150°C przez od 5 minut do 40 minut, po czym plastry sera spulchnia się poprzez gwałtowne odparowanie wody powodujące pojawienie się charakterystycznych mniejszych i/lub większych bąbli zwiększających objętość produktu, przy czym spulchnianie prowadzi się w suszarni mikrofalowo-próżniowej przez 1 min do 20 minut, przy ciśnieniu od 15 hPa do 100 hPa i przy dostarczonej mocy mikrofal od 5 kW do 120 kW, po spulchnieniu plastry sera miesza się z posypką, po czym plastry dosusza się w temperaturze od 20°C do 65°C przez 0,5 do 2 godziny, do wilgotności 1 do 9% dającej efekt chrupkości, a po dosuszeniu plastry sera przesiewa się na przesiewaczu sitowym i zaakceptowaną frakcję pakuje się. Chipsy serowe stanowi produkt w postaci wysuszonych plastrów sera o grubości do 3 mm, zawierających do 7% wody i naturalne dodatki smakowe w ilości 1%-30% w masie produktu. Tkanka wysuszonych plastrów sera jest spulchniona pęcherzami powietrza zwiększającymi objętość produktu, a powierzchnia plastrów pokryta jest mniejszymi i/lub większymi bąblami. Produkt jest mieszanką zawierającą chipsy serowe i/lub chipsy serowe z posypką w różnych smakach w ilości od 5% do 95% i/lub chipsy owocowe w ilości od 5% do 95% i/lub chipsy warzywne w ilości od 5% do 95%, przy czym chipsy stanowią wysuszone plastry o grubości do 3 mm, zawierające do 7% wody i naturalne dodatki smakowe w ilości 1%-30% w masie produktu.
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL396326A PL223037B1 (pl) | 2011-09-13 | 2011-09-13 | Sposób wytwarzania chipsów serowych |
EP11799891.4A EP2770840A1 (en) | 2011-09-13 | 2011-10-31 | Methods of producing cheese crisps, cheese crisps and consumer goods containing cheese crisps |
PCT/PL2011/000113 WO2013039410A1 (en) | 2011-09-13 | 2011-10-31 | Methods of producing cheese crisps, cheese crisps and consumer goods containing cheese crisps |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL396326A PL223037B1 (pl) | 2011-09-13 | 2011-09-13 | Sposób wytwarzania chipsów serowych |
Publications (2)
Publication Number | Publication Date |
---|---|
PL396326A1 true PL396326A1 (pl) | 2013-03-18 |
PL223037B1 PL223037B1 (pl) | 2016-09-30 |
Family
ID=45401150
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PL396326A PL223037B1 (pl) | 2011-09-13 | 2011-09-13 | Sposób wytwarzania chipsów serowych |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP2770840A1 (pl) |
PL (1) | PL223037B1 (pl) |
WO (1) | WO2013039410A1 (pl) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3120710A1 (en) | 2015-07-21 | 2017-01-25 | FIRMA PRODUKCYJNO-HANDLOWA "PAULA" Spolka z ograniczona odpowiedzialnoscia Spolka | Method to produce cheese chips and raised cheese chips |
PL423228A1 (pl) * | 2017-10-20 | 2019-04-23 | Univ Przyrodniczy W Poznaniu | Sposób wytwarzania przekąski serowej |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2014173416A2 (en) * | 2013-04-22 | 2014-10-30 | Arla Foods Amba | An aerated cheese product |
RU2677131C2 (ru) * | 2013-12-20 | 2019-01-15 | Бонгрэн Са | Сухой сырный или молочный пищевой продукт типа закуски и способ его производства |
FR3015183B1 (fr) * | 2013-12-20 | 2017-05-05 | Bongrain Sa | Produit alimentaire fromager sec de type snack et son procede de fabrication |
FR3022117B1 (fr) * | 2014-06-13 | 2018-03-02 | Bongrain Sa | Produit alimentaire fromager ou laitier sec de type snack et son procede de fabrication |
JP6224131B2 (ja) * | 2013-12-27 | 2017-11-01 | 太陽化学株式会社 | 乾燥チーズ加工品 |
CN104397861B (zh) * | 2014-12-01 | 2016-10-19 | 山西省农业科学院农产品加工研究所 | 荞面碗托连续生产成套设备 |
US20180027837A1 (en) * | 2016-07-29 | 2018-02-01 | Leprino Foods Company | Methods and systems of making cheese forms |
RU2644195C1 (ru) * | 2016-11-07 | 2018-02-08 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Способ подготовки творога и творожного продукта к хранению |
CN111493155A (zh) * | 2020-04-21 | 2020-08-07 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种奶酪及其制备方法 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
PL107786B1 (pl) | 1977-12-31 | 1980-03-31 | Sposob likwidacji wyciekow w kopalniach soli kamiennej | |
US5795613A (en) * | 1995-01-17 | 1998-08-18 | Specialty Cheese Company, Inc. | Dried cheese pieces of nonmelting cheese and process of making the same |
RU2312521C2 (ru) | 2005-12-20 | 2007-12-20 | Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия | Способ производства экструдированных сырных зерновых палочек (варианты) |
US20100104726A1 (en) * | 2008-10-23 | 2010-04-29 | Freeze-Dry Foods Limited | Shelf stable bubbled cheese product and process for making same |
WO2010070389A1 (en) | 2008-12-20 | 2010-06-24 | Latvijas Universitate | High nutritional value snack food and a method for producing the same |
-
2011
- 2011-09-13 PL PL396326A patent/PL223037B1/pl unknown
- 2011-10-31 WO PCT/PL2011/000113 patent/WO2013039410A1/en active Application Filing
- 2011-10-31 EP EP11799891.4A patent/EP2770840A1/en not_active Withdrawn
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3120710A1 (en) | 2015-07-21 | 2017-01-25 | FIRMA PRODUKCYJNO-HANDLOWA "PAULA" Spolka z ograniczona odpowiedzialnoscia Spolka | Method to produce cheese chips and raised cheese chips |
WO2017014656A1 (en) | 2015-07-21 | 2017-01-26 | Firma Produkcyjno-Handlowa"Paula" Spółka Z Ograniczoną Odpowiedzialnością Spółka Komandytowa | Method to produce cheese chips and raised cheese chips |
US11006650B2 (en) | 2015-07-21 | 2021-05-18 | Paula Ingredients Spolka Z Ograniczona Odpowiedzialnoscia Spolka Komandytowa | Method to produce cheese chips and raised cheese chips |
PL423228A1 (pl) * | 2017-10-20 | 2019-04-23 | Univ Przyrodniczy W Poznaniu | Sposób wytwarzania przekąski serowej |
Also Published As
Publication number | Publication date |
---|---|
WO2013039410A1 (en) | 2013-03-21 |
EP2770840A1 (en) | 2014-09-03 |
PL223037B1 (pl) | 2016-09-30 |
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