WO2015051769A1 - Fromage fondu à base de farine d'amarante - Google Patents

Fromage fondu à base de farine d'amarante Download PDF

Info

Publication number
WO2015051769A1
WO2015051769A1 PCT/CZ2014/000109 CZ2014000109W WO2015051769A1 WO 2015051769 A1 WO2015051769 A1 WO 2015051769A1 CZ 2014000109 W CZ2014000109 W CZ 2014000109W WO 2015051769 A1 WO2015051769 A1 WO 2015051769A1
Authority
WO
WIPO (PCT)
Prior art keywords
amaranth flour
processed cheese
weight
fat
cheese
Prior art date
Application number
PCT/CZ2014/000109
Other languages
English (en)
Inventor
Pavel NEUDEK
Original Assignee
Neudek Pavel
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 Neudek Pavel filed Critical Neudek Pavel
Publication of WO2015051769A1 publication Critical patent/WO2015051769A1/fr

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
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • 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
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing

Definitions

  • the invention concerns processed cheese with amaranth flour, a presence of which eliminated the necessity of using phosphate salts.
  • processed cheese Since the year 1911, when processed cheese was produced for the first time, until now, processed cheese has only been known with melting salts such as citrates, orthophosphates, and polyphosphates, and namely the following:
  • All these phosphates contain, on average, over 50% of phosphoric acid.
  • a composition of melting salts for processed cheese depends on abilities and skills of operation personnel.
  • the CZ 25124 utility model which implements a use of amaranth flour, however, it also includes alpha amylase as another component, not functioning as an amaranth flour solvent.
  • the utility model mentioned in the previous sentence also includes some contents of a stevia extract, which caused mcomfortable taste perceptions.
  • the melt process mixture contains 1.5 to 8 % (weight) of amaranth flour, and 1 to 4 % (weight) of buffer for pH adjustment to a value between 5.3 and 6.0. Additionally, the melt process mixture contains 1 to 4 % (weight) of dried defatted milk. Additionally, the melt process mixture contains 0,05 to 1 % (weight) of herbs. Additionally, the melt process mixture contains 8 to 12 % (weight) of ham.
  • Advantages of processed cheese with an amaranth flour addition are based on the feet that such processed cheese does not include any phosphate salts.
  • the amaranth flour is of plant origins and does not cause any side effects.
  • processed cheese with amaranth flour binds well water with proteins.
  • Another advantage of processed cheese with amaranth flour is based on the fact, that it is a gluten-free component, suitable for celiac disease patients, vegetarians, children, sportsmen, it displays valuable nutrition properties, and does not cause any allergies.
  • the processed cheese produced according to this invention features very good microbiological characteristics and is relieved from uncomfortable taste perceptions.
  • a creaming period is 3 to 5 min., to a consistency required.
  • a few tests have been performed, for 145 °C and 1 to 2 min., displaying the same quality.
  • soft maturing and fresh cheese is used. All kinds of curd may be used. Additionally, various other components, such as NaCl, herbs, ham, mushroom, fried onion, garlic, mold and smoked cheese, prawn, tuna fish, salmon, etc., can be added into melt mixtures of processed cheese.
  • the quality of feed material must be evaluated, i.e., acidity, maturity, microbiology, DM, fat in DM, taste properties.
  • the cheese did not contain any undesirable micro-organisms, or their spores.
  • the tests were performed up to the temperature of 145 °C. No changes in taste, colour, appearance, and consistency were observed.
  • the warranty period of the product described is determined as 4 months.
  • Aluminum sheets, cups, glasses, tubes, as well as plastic foils for cheese slices may be used for packaging.
  • the cheese with amaranth flour according to this invention can be used in all processed cheese plants, where phosphate salts are still used. It concerns a large volume of such salts, which can be used, then, for other industrial production.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un fromage fondu à base de farine d'amarante, qui comprend un mélange de traitement de fonte contenant de 1,5 à 8 % (en poids) de farine d'amarante, et de 1 à 4 % (en poids) de tampon pour l'ajustement du pH à une valeur comprise entre 5,3 et 6,0.
PCT/CZ2014/000109 2013-10-10 2014-10-02 Fromage fondu à base de farine d'amarante WO2015051769A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CZ2013-28613U CZ26324U1 (cs) 2013-10-10 2013-10-10 Tavený sýr s amarantovou moukou
CZPUV2013-28613 2013-10-10

Publications (1)

Publication Number Publication Date
WO2015051769A1 true WO2015051769A1 (fr) 2015-04-16

Family

ID=49944483

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CZ2014/000109 WO2015051769A1 (fr) 2013-10-10 2014-10-02 Fromage fondu à base de farine d'amarante

Country Status (2)

Country Link
CZ (1) CZ26324U1 (fr)
WO (1) WO2015051769A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2614129C1 (ru) * 2015-12-31 2017-03-22 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет" Композиция для плавленого сыра

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010112216A2 (fr) * 2009-03-31 2010-10-07 Raps Gmbh & Co. Kg Farine à base d'amarante et/ou de quinoa comme substitut d'additifs alimentaires dans la fabrication de produits alimentaires
CZ25124U1 (cs) 2012-12-05 2013-03-25 Neudek@Pavel Tavený sýr s amarantovou moukou

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010112216A2 (fr) * 2009-03-31 2010-10-07 Raps Gmbh & Co. Kg Farine à base d'amarante et/ou de quinoa comme substitut d'additifs alimentaires dans la fabrication de produits alimentaires
CZ25124U1 (cs) 2012-12-05 2013-03-25 Neudek@Pavel Tavený sýr s amarantovou moukou

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
BARBA DE LA ROSA A P ET AL: "Amaranth (Amaranthus hypochondriacus) as an alternative crop for sustainable food production: Phenolic acids and flavonoids with potential impact on its nutraceutical quality", JOURNAL OF CEREAL SCIENCE, ACADEMIC PRESS LTD, GB, vol. 49, no. 1, 1 January 2009 (2009-01-01), pages 117 - 121, XP025780219, ISSN: 0733-5210, [retrieved on 20080822], DOI: 10.1016/J.JCS.2008.07.012 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2614129C1 (ru) * 2015-12-31 2017-03-22 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет" Композиция для плавленого сыра

Also Published As

Publication number Publication date
CZ26324U1 (cs) 2014-01-09

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