PL413205A1 - Sposób wytwarzania chipsów serowych - Google Patents

Sposób wytwarzania chipsów serowych

Info

Publication number
PL413205A1
PL413205A1 PL413205A PL41320515A PL413205A1 PL 413205 A1 PL413205 A1 PL 413205A1 PL 413205 A PL413205 A PL 413205A PL 41320515 A PL41320515 A PL 41320515A PL 413205 A1 PL413205 A1 PL 413205A1
Authority
PL
Poland
Prior art keywords
cheese
minus
slices
frozen
minutes
Prior art date
Application number
PL413205A
Other languages
English (en)
Other versions
PL230202B1 (pl
Inventor
Paulina Radaś
Paweł Radaś
Original Assignee
Firma Produkcyjno-Handlowa Paula Spółka Z Ograniczoną Odpowiedzialnością Spółka Komandytowa
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 Firma Produkcyjno-Handlowa Paula Spółka Z Ograniczoną Odpowiedzialnością Spółka Komandytowa filed Critical Firma Produkcyjno-Handlowa Paula Spółka Z Ograniczoną Odpowiedzialnością Spółka Komandytowa
Priority to PL413205A priority Critical patent/PL230202B1/pl
Priority to ES16179427T priority patent/ES2836186T3/es
Priority to DK16179427.6T priority patent/DK3120710T3/da
Priority to PL16179427T priority patent/PL3120710T3/pl
Priority to RS20201479A priority patent/RS61157B1/sr
Priority to EP16179427.6A priority patent/EP3120710B1/en
Priority to CN201680042454.2A priority patent/CN108135230B/zh
Priority to JP2018523733A priority patent/JP6921816B2/ja
Priority to SI201631012T priority patent/SI3120710T1/sl
Priority to HUE16179427A priority patent/HUE052979T2/hu
Priority to KR1020187004320A priority patent/KR102196423B1/ko
Priority to PT161794276T priority patent/PT3120710T/pt
Priority to LTEP16179427.6T priority patent/LT3120710T/lt
Priority to PCT/PL2016/050033 priority patent/WO2017014656A1/en
Priority to CA2936640A priority patent/CA2936640C/en
Priority to US15/215,949 priority patent/US11006650B2/en
Publication of PL413205A1 publication Critical patent/PL413205A1/pl
Publication of PL230202B1 publication Critical patent/PL230202B1/pl
Priority to CY20201101151T priority patent/CY1123741T1/el
Priority to HRP20201964TT priority patent/HRP20201964T1/hr

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
    • A23C19/086—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
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/06—Concentration by freezing out the water
    • A23C1/08—Freeze-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
    • A23C19/0908—Sliced cheese; Multilayered or stuffed cheese; Cheese loaves
    • 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
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
    • 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
    • A23C19/0976—Freezing; Treating cheese in frozen state; Thawing of frozen 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
    • A23C19/14—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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/07—Preservation of milk or milk preparations by irradiation, e.g. by microwaves ; by sonic or 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
    • 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
    • A23P10/00—Shaping or working of foodstuffs characterised by the 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
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/20—Freezing

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)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dairy Products (AREA)

Abstract

Przedmiotem zgłoszenia jest sposób wytwarzania chipsów serowych, 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 długość/szerokość 10 - 80 mm i sprawdza na detektorze optycznym czy nie zawiera ciał obcych, po czym plastry sera suszy się wstępnie w temperaturze 20 - 90°C przez 30 - 200 minut, do uzyskania wilgotności od 10 do 50% wraz z chłodzeniem powietrzem o temperaturze około 15°C. Następnie wysuszone wstępnie płatki sera mrozi się w temperaturze od -5°C do -50°C (zamraża się do temperatury od minus 5°C do minus 30°C) w zimnym strumieniu powietrza o temperaturze -20°C do -100°C (od minus 20°C do minus 150°C) przez 5 do 40 minut. Zamrożone 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 do 100 hPa i przy dostarczonej mocy mikrofal 5 do 120 kW, do wilgotności od 0,2% do 9% dającej efekt chrupkości, a po dosuszeniu plastry sera przesiewa się na przesiewaczu sitowym i zaakceptowaną frakcję pakuje się.
PL413205A 2015-07-21 2015-07-21 Sposób wytwarzania chipsów serowych PL230202B1 (pl)

Priority Applications (18)

Application Number Priority Date Filing Date Title
PL413205A PL230202B1 (pl) 2015-07-21 2015-07-21 Sposób wytwarzania chipsów serowych
HUE16179427A HUE052979T2 (hu) 2015-07-21 2016-07-14 Eljárás sajt chipsek elõállítására és expandált sajt chipsek
KR1020187004320A KR102196423B1 (ko) 2015-07-21 2016-07-14 치즈 칩 및 팽창된 치즈 칩의 제조 방법
PL16179427T PL3120710T3 (pl) 2015-07-21 2016-07-14 Sposób wytwarzania chipsów serowych
RS20201479A RS61157B1 (sr) 2015-07-21 2016-07-14 Postupak za proizvodnju čipsa od sira i čipsa od nadošlog sira
EP16179427.6A EP3120710B1 (en) 2015-07-21 2016-07-14 Method to produce cheese chips and raised cheese chips
CN201680042454.2A CN108135230B (zh) 2015-07-21 2016-07-14 制作奶酪片及发酵奶酪片的方法
JP2018523733A JP6921816B2 (ja) 2015-07-21 2016-07-14 チーズチップおよび膨化チーズチップを製造する方法
SI201631012T SI3120710T1 (sl) 2015-07-21 2016-07-14 Metoda za proizvajanje sirovega čipsa in napihnjenega sirovega čipsa
ES16179427T ES2836186T3 (es) 2015-07-21 2016-07-14 Procedimiento para elaborar crujientes de queso y crujientes de queso inflados
DK16179427.6T DK3120710T3 (da) 2015-07-21 2016-07-14 Fremgangsmåde til at fremstille ostechips og hævede ostechips
PT161794276T PT3120710T (pt) 2015-07-21 2016-07-14 Método para produzir lascas de queijo e lascas de queijo expandidas
LTEP16179427.6T LT3120710T (lt) 2015-07-21 2016-07-14 Sūrio traškučių ir reljefiškų sūrio traškučių gamybos būdas
PCT/PL2016/050033 WO2017014656A1 (en) 2015-07-21 2016-07-14 Method to produce cheese chips and raised cheese chips
CA2936640A CA2936640C (en) 2015-07-21 2016-07-20 Method for producing cheese chips and raised cheese chips
US15/215,949 US11006650B2 (en) 2015-07-21 2016-07-21 Method to produce cheese chips and raised cheese chips
CY20201101151T CY1123741T1 (el) 2015-07-21 2020-12-04 Μεθοδος παρασκευης τσιπς τυριου και διογκωμενων τσιπς τυριου
HRP20201964TT HRP20201964T1 (hr) 2015-07-21 2020-12-07 Postupak proizvodnje čipsa od sira i čipsa od sazrelog sira

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL413205A PL230202B1 (pl) 2015-07-21 2015-07-21 Sposób wytwarzania chipsów serowych

Publications (2)

Publication Number Publication Date
PL413205A1 true PL413205A1 (pl) 2017-01-30
PL230202B1 PL230202B1 (pl) 2018-10-31

Family

ID=56413515

Family Applications (2)

Application Number Title Priority Date Filing Date
PL413205A PL230202B1 (pl) 2015-07-21 2015-07-21 Sposób wytwarzania chipsów serowych
PL16179427T PL3120710T3 (pl) 2015-07-21 2016-07-14 Sposób wytwarzania chipsów serowych

Family Applications After (1)

Application Number Title Priority Date Filing Date
PL16179427T PL3120710T3 (pl) 2015-07-21 2016-07-14 Sposób wytwarzania chipsów serowych

Country Status (17)

Country Link
US (1) US11006650B2 (pl)
EP (1) EP3120710B1 (pl)
JP (1) JP6921816B2 (pl)
KR (1) KR102196423B1 (pl)
CN (1) CN108135230B (pl)
CA (1) CA2936640C (pl)
CY (1) CY1123741T1 (pl)
DK (1) DK3120710T3 (pl)
ES (1) ES2836186T3 (pl)
HR (1) HRP20201964T1 (pl)
HU (1) HUE052979T2 (pl)
LT (1) LT3120710T (pl)
PL (2) PL230202B1 (pl)
PT (1) PT3120710T (pl)
RS (1) RS61157B1 (pl)
SI (1) SI3120710T1 (pl)
WO (1) WO2017014656A1 (pl)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL423228A1 (pl) * 2017-10-20 2019-04-23 Univ Przyrodniczy W Poznaniu Sposób wytwarzania przekąski serowej

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BE1024122B1 (fr) * 2016-07-27 2017-11-16 Proteifood Sa Produit alimentaire expanse sec a base de proteine et son procede de fabrication
US20180220669A1 (en) * 2017-02-09 2018-08-09 Whitewave Services, Inc. System and Method for Producing a Cheese Product With or Without Inclusions
RU2711639C1 (ru) * 2018-09-05 2020-01-17 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Способ производства творожного продукта, обогащенного растительными компонентами
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
DE102020112363A1 (de) * 2020-05-07 2021-11-11 Sachsenmilch Leppersdorf Gmbh Verfahren zum Herstellen eines expandierten Snackprodukts und damit hergestelltes expandiertes Snackprodukt
CN116391764A (zh) * 2022-12-30 2023-07-07 奶酪博士(上海)科技有限公司 一种奶酪片及其制备方法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL423228A1 (pl) * 2017-10-20 2019-04-23 Univ Przyrodniczy W Poznaniu Sposób wytwarzania przekąski serowej

Also Published As

Publication number Publication date
ES2836186T3 (es) 2021-06-24
EP3120710B1 (en) 2020-09-09
HUE052979T2 (hu) 2021-05-28
JP6921816B2 (ja) 2021-08-18
PL3120710T3 (pl) 2021-05-04
US20170020155A1 (en) 2017-01-26
WO2017014656A1 (en) 2017-01-26
LT3120710T (lt) 2020-12-28
CN108135230B (zh) 2021-11-23
CA2936640A1 (en) 2017-01-21
JP2018526023A (ja) 2018-09-13
SI3120710T1 (sl) 2021-01-29
US11006650B2 (en) 2021-05-18
RS61157B1 (sr) 2021-01-29
CA2936640C (en) 2022-03-15
CY1123741T1 (el) 2022-03-24
EP3120710A1 (en) 2017-01-25
DK3120710T3 (da) 2020-12-14
KR20180034483A (ko) 2018-04-04
KR102196423B1 (ko) 2020-12-30
PT3120710T (pt) 2021-01-06
PL230202B1 (pl) 2018-10-31
HRP20201964T1 (hr) 2021-02-05
CN108135230A (zh) 2018-06-08

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