WO2013039410A1 - Procédés de fabrication de chips au fromage, chips au fromage et produits alimentaires contenant des chips au fromage - Google Patents

Procédés de fabrication de chips au fromage, chips au fromage et produits alimentaires contenant des chips au fromage Download PDF

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Publication number
WO2013039410A1
WO2013039410A1 PCT/PL2011/000113 PL2011000113W WO2013039410A1 WO 2013039410 A1 WO2013039410 A1 WO 2013039410A1 PL 2011000113 W PL2011000113 W PL 2011000113W WO 2013039410 A1 WO2013039410 A1 WO 2013039410A1
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WIPO (PCT)
Prior art keywords
slices
cheese
crisps
dried
product
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PCT/PL2011/000113
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English (en)
Inventor
Adam RADAŚ
Original Assignee
Membra Adam Radaś
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Application filed by Membra Adam Radaś filed Critical Membra Adam Radaś
Priority to EP11799891.4A priority Critical patent/EP2770840A1/fr
Publication of WO2013039410A1 publication Critical patent/WO2013039410A1/fr

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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

Definitions

  • the subject of this invention is a method of producing cheese crisps, cheese crisps and food produce containing cheese crisps applicable in food industry.
  • extruded crisps containing granules of cheese is known from the Russian description of patent No. RU2312521 and works by mixing 15% of ground "Chedder” cheese of a particle size ranging from 0.32 mm to 0.63 mm, with 85% w/w of rice; next, the mixture is moistened to obtain moisture level between 15-18% and is processed in an extruder in temperature between 150-160 C with pressure between 7.5-8.5 MPa; the surface of the extruded produce is sprinkled with salt with added vitamins in quantity of 2.5% of weight of cheese crisps.
  • 10% of "Chedder” cheese is mixed with 90% of weight amount of wheat or dried mixture of 20% of weight amount of "Chedder” is mixed with 80% of weight amount of wheat-rye.
  • crisps especially highly nutritional ones contain cheese and bread; typical crisps contain the following ingredients in percentage by weight: bread crumbs, bread preferably white bread between 18.70 - 19.00%, cheese between 36.66 - 36.80%, refined vegetable oil preferably rape oil between 7.25 - 8.9%, between 34.30 - 36.61% of water, 0.01% of vitamin C, dried seasonings between 0.05 - 0.15%, and salt substitute between 0.68 - 0.84%.
  • the method describes stage where ground cheese is added to the carbohydrate compounds, with added vegetable oil in water, obtained in this way mixture is then stirred, thermal treated, and finally cut into sheets and cooled. Obtained produce contains between 33.6 - 34.4% of protein, between 3.0 - 3.5% of fat, and between 52.4 - 57.0% of water, is suitable for children, rich in nutritional values, delicious and crunchy.
  • the method of manufacturing food produce comprising a fixed rim, which envelops at least one fill, using basic food material for forming the product rim and at least one food material as a filler, in the joint extruder containing extruding nozzle powered by basic food material and at least one filling material;
  • this method is characterized by the use of a dual-compartment extruding nozzle, where a fixed rim is formed; this rim becomes firm in the first stage of the process in the first compartment of a nozzle, by cooling the basic food material, and next in the second stage of this process in the second compartment of a nozzle this firmed and formed rim is filled with at least one filling material and as a result a ready products is obtained, which contains a rim filled with at least one of this filling materials, and the ready product is received.
  • the main food ingredient is usually protein component, however it can also be polysaccharides.
  • the filling and the rim is made in approximately 90C in AC power trays, then the filling is cooled to approximately 80C and the rim to about 60C between AC power trays and the extruding head; the rim is extruded and the first compartment of a nozzle is cooled to about 50C in order to firm the rim; the filling which fills the rim made in the first compartment is extruded, and the second compartment of a nozzle is cooled to about 30C, whereas the products which leaves the nozzle has approximate temperature of 38C.
  • cheese slices are mixed with the seasoning, post dried in temperature between 20 - 65C in the period of time between 0.5 - 2 hours, until the moisture between 1 - 9% is achieved, which gives the product its crunchiness and afterwards cheese slices are sieved in a sifter and an accepted fraction is packed.
  • cheese slices are soaked in a vinaigrette solution for 2 - 40 minutes, which most preferably contains between 60 - 93% of wine vinegar, between 0.1 - 20% of dried yeast extract, between 0.1 - 15% of citric acid, between 0.1 - 15% of black pepper extract, and between 0.1 - 15% of dried garlic concentrate. They are dissolved in water in temperature between 15 - 25C to concentration between 1 - 30%.
  • cheese slices are soaked in a garlic solution for 5 - 30 minutes, which most preferably contains between 35 - 55% of garlic extract, between 0.1 - 25% garlic ground, between 5 - 32% of sea salt, between 0.1 - 15% of citric acid, and between 0.1 - 15% of parsley leaves. They are dissolved in water in temperature between 15 - 25C to concentration between 1 - 30%.
  • the method, according to claim No 1, is characteristic because the aerated cheese slices are mixed with pizza seasoning in quantity between 2 - 30% of product weight.
  • the aerated cheese slices are mixed with pizza seasoning in quantity between 1 - 30% of product weight, which most preferably contains between 40 - 60% of dried ground tomato, between 2.25 -27.65% of dried pepper and/or pepper aroma, between 0.1 - 15% of black pepper extract, between 10 - 30% of sea salt, between 2 - 22% of dried onion concentrate, between 0.1 - 15% of citric acid anhydrate, between 0.1 - 20% of ground oregano, and between 0.1 - 20% of basil fines.
  • product weight which most preferably contains between 40 - 60% of dried ground tomato, between 2.25 -27.65% of dried pepper and/or pepper aroma, between 0.1 - 15% of black pepper extract, between 10 - 30% of sea salt, between 2 - 22% of dried onion concentrate, between 0.1 - 15% of citric acid anhydrate, between 0.1 - 20% of ground oregano, and between 0.1 - 20% of basil fines.
  • the aerated cheese slices are mixed with bell pepper seasoning in quantity between 1 - 30% of product weight, which most preferably contains dried bell pepper and/or between 50 - 99.8% of bell pepper aroma, between 0.1 - 25% of black pepper extract and between 0.1 - 25% of ground oregano.
  • cheese slices are sieved through a screen with a square mesh, which mesh side length is 10 mm or 15 mm.
  • the essence of cheese crisps is that it is the product in form of dried cheese slices up to 3 mm thick, containing up to 7% of water and natural taste additives in quantity between 1 - 30% of weight product, whilst tissue of dried cheese slices is aerated with air bubbles, which increase the volume of the product, and the surface of slices is covered with smaller and/or larger bubbles.
  • the natural taste additives comprise of bell pepper seasoning, which most preferably contains between 50 - 99.8% of dried bell pepper and/or bell pepper aroma, between 0.1 - 25% of black pepper extract, and between 0.1 - 25% of ground oregano.
  • the natural taste additives comprise of garlic taste enhancer, which most preferably contains between 35 - 55% of garlic extract, between 0.1 - 25% of ground garlic, between 5 - 32% of sea salt, between 0.1 - 15% of citric acid, and between 0.1 - 15% of parsley leaves.
  • the natural taste additives comprise of vinaigrette mix, which most preferably contains between 60 - 93% of wine vinegar, between 0.1 - 20% of dried yeast extract, between 0.1 - 15% of citric acid, between 0.1 - 15% of black pepper extract, and between 0.1 - 15% of dried garlic concentrate.
  • the natural taste additives comprise of pizza seasoning, which most preferably contains between 40 - 60% of dried tomato ground, between 2.25 - 27.6% of dried bell pepper, between 0.1 - 15% of black pepper extract, between 10 - 30% of sea salt, between 2 - 22% of dried onion concentrate, between 0.1 - 15% of citric acid anhydrate, between 0.1 - 20% of oregano ground, and between 0.1 - 20% of basil fines.
  • the essence of the food produce is that it is a mixture of cheese crisps in quantity between 5 - 95%, and/or fruit crisps in quantity between 5 - 95%, and/or vegetable crisps in quantity between 5 - 95%, whilst crisps comprise of dried slices up to 3 mm thick, up to 7% of water content and natural taste additives between 1 - 30% of product weight, and their tissue is aerated with air bubbles , which increase the volume of the product, and the surface of which is covered with smaller and/or larger bubbles.
  • crisps made of cheese are their taste comparable with the taste of cheese but unlike cheese they are crunchy and can be served as a delicious snack.
  • Crisps are manufactured with no added sugar, fat, colorants and preservatives. They are produced exclusively from natural cheese and after dehydration they preserve their natural appearance and colour as well as pleasant and crunchy texture.
  • the drying method assures high content of aromatic compounds as well as minerals and vitamins.
  • cheese crisps are a great alternative to unhealthy potato snacks.
  • the method of producing cheese crisps, according to the invention allows to obtain healthy and tasty crisps, which are aimed at children, youth and adults.
  • fig. 1 depicts a cheesy chips
  • fig. 2 two cheese crisps
  • fig. 3 - three cheese crisps.
  • the method of producing cheese crisps states, that the supplied cheese is weighted and marked in the production report.
  • cheese is cleaned and rinsed with water and goes through the metal detection process in order to eliminate any impurities.
  • cheese is cooled and frozen.
  • Prepared in such way cheese is cut with a food slicer into slices up to 12 mm thick; while tipping the cheese into the food sheer, cheese is being fed relatively evenly in order to achieve proper weight of material in the cutting chamber.
  • Sliced cheese is frozen inside the freezing tunnel. Freezing process is conducted in temperature of -80C for 25 minutes.
  • Frozen cheese slices are mixed with bell pepper seasoning in quantity of 30% of product weight, which contains dried bell pepper and bell pepper aroma in quantity of 50%, 25% of black pepper extract and 25% of oregano ground.
  • 3 kg of seasoned and frozen slices are aerated by rapid water evaporation process causing the appearance of typical smaller and larger bubbles, which increase the product volume.
  • the aeration process is conducted in a microwave- vacuum dryer for 10 minutes, with pressure of 25 hPA and with applied microwave power of 24 kW, whilst the slices are post dried in 70C temp for 1 hour, until 7% of moisture is achieved to assure crunchiness of the product.
  • slices are sieved through a screen with a square mesh, with mesh side length of 15 mm.
  • Accepted batch is packed into 60 x 40 aluminum Triplex bags of 2kg each. Prepared in such way bags are labeled and packed into a carton, 3 item per carton. Ready product is stored in a warehouse on the pallet, wrapped in stretch foil.
  • the method of producing cheese crisps is conducted as in Example 1, with the difference, that cheese is cut with the food sheer into slices of 4 mm thick, slices are frozen in the freezing tunnel in -40C temperature in the period of time of 20 minutes. Frozen cheese slices are mixed with bell pepper seasoning in quantity of 1% of the product, which contains 99.8% of dried bell pepper, 0.1% of black pepper extract, and 0.1% of oregano ground. 8 kg of seasoned cheese slices are aerated in the microwave- vacuum dryer for 2 minutes, with pressure of 25hPa, and applied microwave power of lOOkW.
  • Slices are post dried in temperature of 40C, over 4 - hour time until moisture of 4% is achieved in order to assure crunchiness of the product, and post dried flakes are sieved through a screen with a square mesh, with square mesh size of 10 mm and packed. Taste of the particular flakes varies insignificantly, which is related to the amount of seasoning deposited on the flakes during the process of mixing.
  • the method of producing cheese crisps is conducted as in the Example 1 or 2, with the difference, that cheese slices are soaked in 30% of water solution of garlic taste additive, in temp of 25C for 5 minutes, while the garlic taste additive contains 55% of garlic extract, 25% of garlic ground, 5% of sea salt, 1% of citric acid, and 14% of parsley leaves.
  • the seasoned slices are frozen in the freezing tunnel in temp of -lOOC for 10 minutes time and afterwards slices are aerated by the rapid water evaporation process causing the appearance of typical smaller and larger bubbles, which increases the product volume.
  • the aeration of 15kg of cheese is conducted in microwave- vacuum dryer for 17 minutes, with pressure of 70 hPa and applied microwave power of 70 kW, whilst flakes are post dried in 40C temp for 2 hours until moisture level is brought down to below 4%, which assures product crunchiness.
  • the method of producing cheese crisps is conducted as in Example 1 or 2, with the difference, that cheese is cut with the food sheer into 2 mm thick slices, slices are soaked in 1% of water solution of garlic taste additive in temp +1C for 30 minutes, whilst garlic taste additive contains 35% of garlic extract, 3% of garlic ground, 32% of sea salt, 15% of citric acid, and 15% of parsley leaves.
  • garlic taste additive contains 35% of garlic extract, 3% of garlic ground, 32% of sea salt, 15% of citric acid, and 15% of parsley leaves.
  • the seasoned slices are aerated by the rapid water evaporation causing the appearance of typical smaller and larger bubbles, which increase the product volume, whilst the aeration of 6 kg of cheese is conducted in the microwave-vacuum dryer for 6 minutes, with pressure of 25 hPa and applied microwave power of 20k W.
  • Aerated slices are post dried in temp of 40C for 2 hours, until moisture level is brought down to below 4%, which assures product crunchiness. After post drying process the flakes are sieved through a screen with a square mesh, with square mesh size of 10 mm.
  • the method of producing cheese crisps is conducted as in Example 1 or 2, with the difference, that cheese is cut with the food sheer into 5 mm thick slices, cheese slices are cooled with cold stream of air at the temperature -15C. Afterwards the cooled slices are soaked in 30% water solution of vinaigrette mix in temp of 2C for 15 minutes, whilst vinaigrette mix contains 60% of wine vinegar, 20% of dried yeast extract, 5% of citric acid, 5% of black pepper extract, and 10% of dried garlic concentrate. Next, the seasoned flakes are aerated by the rapid water evaporation process causing the appearance of typical smaller and larger bubbles, which increase the product volume.
  • the aeration of 12 kg of cheese is conducted in a microwave- vacuum dryer for 10 minutes, with pressure of 40hPa, and applied microwave power of 48kW, whilst slices are post dried in 60C temp for 3 hours, until moisture level of 1% is achieved, which assures crispiness of the product. All crisps have homogeneous taste due to the fact that the solution is easily absorbed into the tissue of the product.
  • the method of producing cheese crisps is conducted as in Example 1 or 2, with the difference, that cheese is cut with the food sheer into 1 mm thick slices, cheese slices are soaked in 20% water solution of vinaigrette mix, which contains 93% of wine vinegar, 1% of dried yeast extract, 1.1% of citric acid, 0.9% of black pepper extract, and 4% of dried garlic concentrate.
  • the seasoned flakes are frozen in the freezing tunnel in temp -180C for 10 minutes and afterwards they are aerated by rapid water evaporation causing the appearance of typical bubbles, which increase the product volume, whilst the aeration of 8 kg of cheese is conducted in a microwave-vacuum dryer for 5 minutes, with pressure of 25hPa, and applied microwave power of 28k W.
  • Aerated slices are post dried in 45 C for 3 hours, until moisture level is brought down to below 6%, which assures product crunchiness. After post drying process, flakes are sieved through a screen with a square mesh, with square mesh size of 15 mm.
  • the method of producing cheese crisps implies that cheese after it had been delivered to the production area undergoes metal detection process in order to eliminate any impurities and afterwards it is cut with the food cutter into 1 - 7mm thick slices, and an optical detector is used to check for the presence of any foreign bodies.
  • Slices of cheese are transported into the freezing tunnel and frozen up to temp -5C by cold air stream of temp of - 70C for 15 minutes.
  • 8 kg of sliced cheese is aerated by rapid water evaporation process causing the appearance of typical smaller and larger bubbles, which increase the product volume.
  • Aeration process is conducted in the microwave-vacuum dryer for 10 minutes, with pressure of 70 hPa, and applied microwave power of 52k W.
  • the cheese slices are mixed with pizza seasoning in quantity of 10% of product weight, which contains 50% of dried tomato ground, 10% of dried bell pepper and bell pepper aroma, 3% of black pepper extract, 10% of sea salt, 6% of dried onion concentrate, 5% of citric acid anhydrate, 7% of oregano ground, and 9% of basil fines, whilst flakes are post dried in temp of 65C for 2 hours, until moisture level of 2% is achieve to assure crunchiness of the product.
  • slices are sieved through a screen with a square mesh, with square mesh size of 15 mm. Accepted fraction batch is packed into aluminum bags. Prepared in such way bags are labeled, and packed into cartons, 3 bags per carton. Ready product is stored in the warehouse on the pallet, which is wrapped in stretch foil.
  • Example 8 The method of producing cheese crisps is conducted as in Example 7, with the difference, that cheese is cut with the food sheer into 0.5 mm thick slices, and an optical detector is used to check for the presence of any foreign bodies within the produce.
  • Cheese slices are transported into the freezing tunnel and frozen to temp of -15C by cold air stream of temp of -120C for 10 minutes.
  • Frozen cheese slices are mixed with pizza seasoning in quantity of 10% of product weight, which contains 60% of dried tomato ground, 4% of dried bell pepper, 2% of black pepper extract, 30% of sea salt, 2% of dried onion concentrate, 1% of citric acid anhydrate, 0.2% of oregano ground, and 0.8% of basil fines.
  • Cheese crisps are in the form of dried, 3 mm thick slices of cheese containing 7% of water and 30% of weight product of natural taste enhancers, which comprise of bell pepper seasoning.
  • the bell pepper seasoning contains 99.8% of dried bell pepper and Robertet pepper aroma, 0.1% of black pepper extract, and 0.1% of oregano ground.
  • Crisps are spicy, crispy and crunchy, and tissue of dried cheese slices is aerated with air bubbles, which increase the product volume, and which are visible on the surface of the slices in the form of smaller and larger bubbles.
  • Example 12 Cheese crisps made as in Example 9, with the difference, that the dried cheese slices are 2.5 mm thick, contain 4.5% of water and 15% of product weight of garlic taste enhancer, while garlic taste enhancer contains 55% of garlic extract, 25% of garlic ground, 5% of sea salt, 10% of citric acid, and 5% of parsley leaves.
  • garlic taste enhancer contains 55% of garlic extract, 25% of garlic ground, 5% of sea salt, 10% of citric acid, and 5% of parsley leaves.
  • Pizza seasoning contains 40% of dried tomato ground, 27.1% of dried bell pepper, 1.5% of black pepper extract, 10% of sea salt, 2% of dried onion concentrate, 0.9% of citric acid anhydrate, 9% of oregano ground, and 9% of basil fines.
  • Food produce comprising of cheese crisps is a mixture, which contains 5% of cheese crisps and 95% of fruit crisps, whilst cheese crisps comprise of 25% of strawberry slices, 35% peach slices and whole dried blueberries. Tissue of the product is aerated with air bubbles, which increase the product volume, and its surface is covered with smaller or larger bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 10% of cheese crisps and 90% of fruit crisps, whilst fruit crisps comprise of 50% of dried black currant and 40% of dried red currant. Tissue of the product is aerated with air bubbles, which increase the product volume and its surface is covered with smaller or larger bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 20% of cheese crisps and 80% of fruit crisps, whilst fruit crisps comprise of 60% of pineapple slices and 20% of strawberry slices. Tissue of the product is aerated with air bubbles increasing the product volume and its surface is covered with smaller or larger bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 30% of cheese crisps and 70% of fruit crisps in form of strawberry flavoured apple slices, 5 - 90 mm fraction. Tissue of the product is aerated with air bubbles increasing the product volume and its surface is covered with smaller and larger bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 40% of cheese crisps and 60% of fruit crisps, 5 - 90mm fraction, whilst fruit crisps comprise of 30%) of mango slices and 40% of papaya slices. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with smaller and larger bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 50% of cheese crisps and 50% of strawberry fruit crisps. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with smaller and larger bubbles.
  • Food produce comprising of cheese crisps is a mixture containing 60% of cheese crisps and 40% of fruit crisps, which comprise of dried banana flavoured apple slices, 5 - 90 mm fraction. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with smaller and larger bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 70% of cheese crisps and 30% of fruit crisps in form of 15% of apple with cinnamon slices, fraction 5 - 90 mm and 15% of raisins. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with smaller and larger bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 80% of cheese crisps and 20% of fruit crisps, which comprise of dried apple slices. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with smaller and larger bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 90% of cheese crisps and 10% of fruit crisps, which comprise of dried blueberry. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with smaller and larger bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 95% of cheese crisps and 5% of fruit crisps.
  • Fruit crisps comprise of blackberry. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with smaller and larger bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 5% of cheese crisps and 95% of vegetable crisps, which comprise of 25% of dried broccoli, 40% of red pepper stripes, and 30% of dried white onion. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with smaller and larger bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 10% of cheese crisps with bell pepper seasoning and 90% of vegetable crisps.
  • Vegetable crisps comprise of 45% of dried carrot slices with paprika flavour and 45% of dried tomato slices. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 20% of cheese crisps and 80% of vegetable crisps, which comprise of 44% of dried white onion slices and 45% of dried pepper stripes. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 30% of cheese crisps with pizza toppings and 70% of vegetable crisps, which comprise of dried tomato slices with basil and oregano. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 40% of cheese crisps and 60% of vegetable crisps, which comprise of 30% of dried broccoli and 30% of dried red onion slices. Tissue of the product is aerated with air bubble increasing the product volume, and its surface is covered with bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 50% of cheese crisps and 50% of burrito flavoured cheese crisps. Tissue of the product is aerated with air bubble increasing the product volume, and its surface is covered with bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 50% of pizza flavoured cheese crisps and 50% of vegetable crisps, which comprise of caramelized red onion slices. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 60% of paprika flavour cheese crisps and 40% of vegetable crisps, which comprise of dried white onion slices. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with bubbles, Example 36
  • Food produce comprising of cheese crisps is a mixture, which contains 70% of cheese crisps and 30% of vegetable crisps, which comprise of 30% of dried broccoli. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 80% of kebab flavoured cheese crisps and 20% of vegetable crisps, which comprise of dried red onion. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 90% of cheese crisps and 10% of vegetable crisps, which comprise of dried broccoli. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with bubbles.
  • Food produce comprising of cheese crisps is a mixture, which contains 5% of paprika flavored cheese crisps and 95% of vegetable crisps, which comprise of stripes of dried red bell pepper. Tissue of the product is aerated with air bubbles increasing the product volume, and its surface is covered with bubbles.
  • Cheese crisps and food produce containing cheese crisps are characterized by high crunchiness and crispiness because the tissue of dried slices of cheese is aerated with air bubbles by rapid volumetric water evaporation, increasing the product volume, which surface is covered with smaller and/or larger crunchy bubbles.
  • Such structure makes cheese crisps and food produce containing cheese crisps light and delicate with crunchiness comparable to potato, carrot, beetroot, tomato, Jerusalem artichoke crisps.
  • the percentage selection of ingredients and additives in way of examples is just an attempt to show the possibilities offered by application of cheese crisps in manufacturing of cheese snacks and food produce containing cheese crisps, which can be produced without salt, with both spicy and mild taste. Due to the known consumer preferences, only the typical product flavours are presented.

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  • 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

Cette invention concerne un procédé de fabrication de chips au fromage, ainsi que des chips au fromage et des produits alimentaires contenant des chips au fromage, l'invention étant applicable dans l'industrie alimentaire. Selon le procédé, le fromage est soumis à un détecteur de métaux, coupé avec un couteau alimentaire en tranches ayant une épaisseur comprise entre 1 et 7 mm, puis soumis à un détecteur optique qui vérifie l'absence de tout corps étranger dans le produit, les tranches de fromage étant congelées à une température comprise entre - 5 et - 30 °C par un courant d'air froid ayant une température allant de - 20 à - 150 °C pendant 5 à 40 minutes. Les tranches de fromage sont aérées par déshydratation rapide, ce qui produit des petites et/ou grandes bulles caractéristiques qui augmentent le volume du produit, le processus d'aération étant réalisé dans une étuve à vide-microondes pendant 1 à 20 minutes, la pression étant comprise entre 15 et 100 hPa et la puissance des micro-ondes entre 5 et 120 kW. Après le processus d'aération, les tranches de fromage sont mélangées avec un assaisonnement, puis séchées à une température comprise entre 20 et 65 °C pendant 0,5 à 2 heures pour obtenir un taux d'humidité allant de 1 à 9 %, ce qui produit un effet croustillant ; après le processus de séchage, le fromage est tamisé et les fractions acceptées sont conditionnées. Les chips au fromage se présentent sous la forme de tranches de fromage séchées d'une épaisseur maximale de 3 mm, contenant au maximum 7 % d'eau et de 1 à 30 % en masse du produit d'additifs gustatifs naturels. Le tissu des tranches de fromage séchées est aéré avec des bulles d'air qui augmentent le volume du produit, et la surface des tranches est recouverte de petites et/ou grandes bulles. Le produit selon l'invention est un mélange contenant des chips au fromage et/ou de 5 à 95 % de chips au fromage ayant différents arômes et/ou de 5 à 95 % de chips aux fruits et/ou de 5 à 95 % de chips aux légumes, les chips se présentant sous la forme de tranches séchées ayant une épaisseur maximale de 3 mm, contenant au maximum 7 % d'eau et de 1 à 30 % en masse du produit d'additifs gustatifs naturels.
PCT/PL2011/000113 2011-09-13 2011-10-31 Procédés de fabrication de chips au fromage, chips au fromage et produits alimentaires contenant des chips au fromage WO2013039410A1 (fr)

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PLP.396326 2011-09-13
PL396326A PL223037B1 (pl) 2011-09-13 2011-09-13 Sposób wytwarzania chipsów serowych

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WO2014173416A2 (fr) * 2013-04-22 2014-10-30 Arla Foods Amba Produit fromager aéré
CN104397861A (zh) * 2014-12-01 2015-03-11 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
EP2885978A1 (fr) * 2013-12-20 2015-06-24 Bongrain S.A. Produit alimentaire fromager ou laitier sec de type snack et son procédé de fabrication
FR3015183A1 (fr) * 2013-12-20 2015-06-26 Bongrain Sa Produit alimentaire fromager sec de type snack et son procede de fabrication
WO2015098818A1 (fr) * 2013-12-27 2015-07-02 太陽化学株式会社 Produit du type fromage fondu séché
FR3022117A1 (fr) * 2014-06-13 2015-12-18 Bongrain Sa Produit alimentaire fromager ou laitier sec de type snack et son procede de fabrication
EP3120710A1 (fr) * 2015-07-21 2017-01-25 FIRMA PRODUKCYJNO-HANDLOWA "PAULA" Spolka z ograniczona odpowiedzialnoscia Spolka Méthode pour produire des copeaux de fromage et de copeaux de fromage soulevées
WO2018022686A1 (fr) * 2016-07-29 2018-02-01 Leprino Foods Company Procédés et systèmes de fabrication de formes de fromage
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

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PL237480B1 (pl) * 2017-10-20 2021-04-19 Univ Przyrodniczy W Poznaniu Sposób wytwarzania przekąski serowej

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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)
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Cited By (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014173416A2 (fr) * 2013-04-22 2014-10-30 Arla Foods Amba Produit fromager aéré
WO2014173416A3 (fr) * 2013-04-22 2014-12-18 Arla Foods Amba Produit fromager aéré
EP2885978A1 (fr) * 2013-12-20 2015-06-24 Bongrain S.A. Produit alimentaire fromager ou laitier sec de type snack et son procédé de fabrication
CN104719498A (zh) * 2013-12-20 2015-06-24 邦格雷恩公司 零食型干奶酪或乳制食品及其制备方法
FR3015183A1 (fr) * 2013-12-20 2015-06-26 Bongrain Sa Produit alimentaire fromager sec de type snack et son procede de fabrication
JP2015142561A (ja) * 2013-12-20 2015-08-06 ボングレン エス．アー． スナックタイプのドライチーズまたは乳製品食品およびその製造方法
US10021892B2 (en) 2013-12-20 2018-07-17 Bongrain Sa Snack-type dry cheese or dairy foodstuff and its process of manufacture
WO2015098818A1 (fr) * 2013-12-27 2015-07-02 太陽化学株式会社 Produit du type fromage fondu séché
FR3022117A1 (fr) * 2014-06-13 2015-12-18 Bongrain Sa Produit alimentaire fromager ou laitier sec de type snack et son procede de fabrication
CN104397861A (zh) * 2014-12-01 2015-03-11 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
US20170020155A1 (en) * 2015-07-21 2017-01-26 FIRMA PRODUKCY JNO-HANDLOWA "PAULA" Spolka z ograniczona odpowiedzialnoscia Spolka Koman Method to produce cheese chips and raised cheese chips
WO2017014656A1 (fr) * 2015-07-21 2017-01-26 Firma Produkcyjno-Handlowa"Paula" Spółka Z Ograniczoną Odpowiedzialnością Spółka Komandytowa Procédé de production de croustilles de fromage et croustilles de fromage levées
KR20180034483A (ko) * 2015-07-21 2018-04-04 피르마 프로덕치즈노 ― 한돌바 “파울라” 스폴카 제트 오그래닉조나 오드포비에드지알노스챠 스폴카 코만디토와 치즈 칩 및 성장된 치즈 칩의 제조 방법
CN108135230A (zh) * 2015-07-21 2018-06-08 保拉生产及贸易有限责任和有限合伙公司 制作奶酪片及发酵奶酪片的方法
EP3120710A1 (fr) * 2015-07-21 2017-01-25 FIRMA PRODUKCYJNO-HANDLOWA "PAULA" Spolka z ograniczona odpowiedzialnoscia Spolka Méthode pour produire des copeaux de fromage et de copeaux de fromage soulevées
JP2018526023A (ja) * 2015-07-21 2018-09-13 ファーマ プロダクシノ−ハンドロワ“ポーラ” スプーカ ス オルガニザツィノン オトポビエジャルノシノン スプーカ コマンディトバＦｉｒｍａ Ｐｒｏｄｕｋｃｙｊｎｏ−Ｈａｎｄｌｏｗａ Ｐａｕｌａ Ｓｐｏｌｋａ Ｚ Ｏｇｒａｎｉｃｚｏｎａ Ｏｄｐｏｗｉｅｄｚｉａｌｎｏｓｃｉａ Ｓｐｏｌｋａ Ｋｏｍａｎｄｙｔｏｗａ チーズチップおよび膨化チーズチップを製造する方法
KR102196423B1 (ko) * 2015-07-21 2020-12-30 피르마 프로덕치즈노 ― 한돌바 “파울라” 스폴카 제트 오그래닉조나 오드포비에드지알노스챠 스폴카 코만디토와 치즈 칩 및 팽창된 치즈 칩의 제조 방법
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
CN108135230B (zh) * 2015-07-21 2021-11-23 保拉成分有限责任和有限合伙公司 制作奶酪片及发酵奶酪片的方法
WO2018022686A1 (fr) * 2016-07-29 2018-02-01 Leprino Foods Company Procédés et systèmes de fabrication de formes de fromage
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

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