ES2249191A1 - Production of solid dairy foodstuff containing meat and vegetables consists of addition of modified starch to an aqueous mixture of powdered milk with additives - Google Patents

Abstract

The production of solid dairy foodstuff containing meat and vegetables comprises addition to water at 65 [deg] C, of powdered milk, caseinate, polyphosphates, sodium citrate, salt, vegetable fat, anhydrous fat, lactic acid, blue cheese aroma, and finally modified starch. Also claimed is the product of the process. CLAIMED PRODUCT - The product is formed by stirring at 1500 rpm and its density is a function of the proportion of modified starch.

Description

Process of making a dairy preparation Sliced with portions of plant and / or animal foods and the product thus obtained.

The present invention relates to a process of elaboration of a sliced milk preparation with lots of foods of plant and / or animal origin and the product thus obtained, which is essentially characterized by the texture of the product dairy and by the mixture of different food flavors that make up a food product of dairy origin that presents obvious differences from similar products.

Within the scope of food, one of the sectors that have experienced the greatest growth is that of dairy products, to the point that commodities such as milk, yogurt or cheese have modified its composition with the addition of numerous additional ingredients that have resulted in a new line of highly diversified products: yogurts with servings of fruit, with soy; cream cheese, dairy desserts, fermented milks, ... a whole range of foods based on the milk and that is presented to the consumer under an endless number of Appearances, textures and flavors.

From this reality, cheese can be considered as a differential product, since, despite the obvious evolution, both in production and in the market, the consumer still has two basic offers: cheeses traditional, linked to a designation of origin, both of national origin as of origin of other countries, and that they remain faithful to the traditional elaboration and a second range of softer and creamier textured cheeses intended to be spread About bread or other foods. But just like these creamy cheeses they have innovated their composition with the incorporation of ingredients additional that enhance its flavor, such as garlic or parsley, traditional cheeses, and especially those that consumed by cutting or slicing, have not modified substantially its composition nor, therefore, offer new alternatives of flavors and other applications in the field gastronomic.

In this sense, one of the few experiences culinary that have come into the public domain is the elaboration of the "quiches" traditions in which they mix, among others Ingredients, milk, cheese, eggs, ham or mushrooms. But this Food cannot be considered, strictly speaking, a cheese.

This invention patent develops a procedure for making a dairy product that is characterized basically based on two essential aspects. First, its texture and composition allow it to be a product perfectly slicable by cutting tools, both of Automatic character as manual use. Second, this Dairy product incorporates in its composition various foods of plant and / or animal origin, duly cut into portions, which give the aforementioned dairy product a texture, an aroma and a Very characteristic and differential flavor.

It is essential to note that the different additional ingredients that are incorporated into the dairy preparation in their elaboration process, and that they are of animal origin and / or vegetable, they can have diverse consistency, that is, they can be solid, semi-solid, semi-liquid or liquid, depending on the characteristics of each specific ingredient. In case of being solid or semi-solids, and depending on the dimensions of the ingredient in question, this can be perfectly sliced into portions, since that this operation does not alter its characteristics in any case own nutritional. The proportion of these ingredients will vary. depending on the amount and density of "portions" that are want in the dairy product. There is no limitation on the type of ingredients, just achieve the contrast of its flavor with that of  Cheese: olives, spinach, nuts, sobrasada, pepper ... etc

The process of preparing the milk preparation It basically consists of mixing the different ingredients that make up the base dairy product, similar in taste to that of a traditional cheese, in particular the so-called bar cheese intended to be sliced with additional ingredients, conveniently chopped and / or measured to obtain a product Cheese-like dairy in appearance and characteristics Nutritional but whose flavor has been enhanced with the aforementioned additional ingredients that contrast sufficiently with the basic characteristics of the dairy product and give it Specially defined particularities.

The necessary ingredients for the elaboration of a kilogram of milk preparation are the following, in the approximate proportions indicated:

Water, from 354 ml to 473 ml,

Milk powder, 180 g to 270 gr

Caseinate, from 6.64 gr to 9.96 gr

Polyphosphates, from 7 gr to 11 gr

Sodium citrate, from 8 gr to 10 gr

Modified starch, from 112.5 gr to 137.5 gr

Salt, from 9.28 gr to 13.92 gr

100% melting vegetable fat at 33 °, from 141.6 gr a 208.2 gr

100% anhydrous fat, from 20 gr to 30 gr

Lactic acid, from 1.33 ml to 1.99 ml

Aroma Manchego cheese, from 0.133 ml to 1.199 ml.

The elaboration process consists of following phases:

to)

add all these ingredients in the corresponding proportion in water at an approximate temperature of 65 ° C., The last product being added starch.

b)

stir the mixture at a speed of 1500 rpm

C)

heat the resulting product to a temperature between 80 ° C and 90 ° C.

d)

mold the milk preparation in hot, that is, introduce the resulting mixture into the molds or definitive containers previously prepared for it, making always this operation maintaining the same process temperature of manufacturing.

From this composition and procedure of basic elaboration, the object of this invention patent is a prepared or dairy product with additional ingredients that substantially modify its flavor, configuring a food different depending on what that additional ingredient is.

Therefore, it is important to note that proportions of the ingredients of the base milk preparation can oscillate depending on the proportions of the ingredients additional.

These additional ingredients can be products that must be subjected to a previous cooking, as is the case of the following foods, of which the approximate proportions for 1 kilogram of milk preparation are also indicated: Spinach 23 gr, Peas 10 gr, Pepper 10 gr. Obviously, they can also be products that are added to the raw milk preparation or they can also be products that have already been prepared in accordance with the procedure and regulations in force in each case. This is the case, for example, of the following foods, indicating the approximate proportions for one kilogram of milk preparation: Nuts 20 gr, Olives
20 gr, Sobrasada 20 gr, ketchup 20 gr ... In general, the proportion of these additional ingredients, regardless of their cooking state, ranges between 5 gr. and the 80 gr. approximately, depending on the flavor you want to enhance.

It is also essential to note that ingredients that are incorporated into the milk preparation can be of a single class or type or of several classes, without the proportion between the different classes is meaningful, that is, at a same milk preparation can be added together two or more Additional ingredients to obtain a different flavor. This serious the case, for example, of olives and anchovies.

All additional ingredients are incorporated to the base mixture of the milk preparation conveniently chopped and / or measured, according to their consistency and characteristics, being always added with gentle agitation without crushing, chopping or crush with the blades, but ensuring that they remain perfectly integrated into the milk preparation mixture. Is equally important to note that the incorporation of these Additional ingredients must be done quickly enough to prevent the dough from the milk preparation from hardening.

It is essential to consider that this dairy preparation It is characterized by being an easily sliced product, and in the that, once cut, the consumer must detect in each slice the or the additional ingredients, both in texture and flavor. By example, if peas have been added, the consumer must be able to taste the pea, whole or in one serving. If added ketchup, the milk preparation must have clearly visible the presence of ketchup. And logically, the taste of each ingredient additional is perfectly integrated into the taste of the own dairy product.

It is also important to note that the preparation dairy obtained with this process, if not handle and mold directly into the cutting container, you can last several months in refrigeration. If manipulation is expected later, for example a change of mold, it is convenient to add sorbate in the same proportion as fresh cheeses according to establishes the regulations in force in this sector.

According to the description made, the dairy product made according to this procedure, and characterized by being slicable and incorporating ingredients additional plant and / or animal origin in different proportions, is therefore intended and preferably to a solid state consumption from the whole piece conveniently sliced, but the whole piece is liable to be also subjected to a grating process, with object of obtaining a dairy product of different texture and weight intended for different gastronomic applications.

If the proportion of starch in the base formulation the resulting milk preparation will vary substantially its consistency, thus achieving a product with a higher or lower density or, what is the same, a more or less creaminess, significantly expanding its applications gastronomic

It is not considered necessary to extend this description so that any subject matter expert understands the scope of the invention and the advantages derived therefrom. The type of additional ingredients of plant and / or animal origin which are added to the base milk preparation will be susceptible to variation, as long as this does not imply an alteration in the essentiality and characteristics of the milk preparation that vindicate The terms in which this report has been written they should always be taken in a broad and non-limiting sense.

Claims (8)

1. Process for preparing a sliced dairy preparation with portions of food of vegetable and / or animal origin and the product thus obtained, essentially characterized in that the ingredients necessary for the production of a kilogram of dairy product are as follows, in approximate proportions indicated: Water, from 354 ml to 473 ml, Milk powder, from 180 g to 270 gr, Caseinate, from 6.64 gr to 9.96 gr, Polyphosphates, from 7 gr to 11 gr, Sodium citrate, from 8 gr to 10 gr, Modified starch, 112.5 gr to 137.5 gr, Salt, 9.28 gr to 13.92 gr, 100% melting vegetable fat at 33 °, 141.6 gr. at 208.2 gr, 100% anhydrous fat, from 20 gr to 30 gr, lactic acid, from 1.33 ml to 1.99 ml and Aroma cheese from La Mancha, from 0.133 ml to 1,199 ml. 2. Process for preparing a sliced milk preparation with portions of food of vegetable and / or animal origin and the product thus obtained, according to the claim, characterized essentially in that said process of processing encompasses the following steps:

to)

add all these ingredients in the corresponding proportion, in water, at an approximate temperature 65 ° C., the last product being added starch.

b)

stir the mixture at a speed of 1500 rpm

C)

heat the resulting product to a temperature between 80 ° C and 90 ° C.

d)

mold the hot dairy product, that is, introduce the resulting mixture into the molds or containers definitive previously prepared for it, always maintaining the same temperature

3. Process of making a sliced dairy preparation with portions of foods of plant and / or animal origin and the product thus obtained, according to the preceding claims, characterized essentially in that the additional ingredients that are added to the base preparation can be raw products , products that have already been prepared in accordance with the appropriate procedure and regulations or products that must be subjected to pre-mixing with the base milk preparation. 4. Process for preparing a sliced dairy preparation with portions of food of vegetable and / or animal origin and the product thus obtained, according to the preceding claims, characterized essentially in that the additional ingredients are incorporated into the base mixture of the dairy preparation conveniently chopped and / or measured, always being added with gentle agitation without crushing, chopping or crushing with the blades, and ensuring that they are perfectly integrated into the mixture of the milk preparation, performing this operation quickly before the mass of the milk preparation hardens . 5. Process of making a sliced dairy preparation with portions of food of vegetable and / or animal origin and the product thus obtained, according to the preceding claims, characterized essentially in that the proportion of the additional ingredients is likely to vary depending on the characteristics of each food, ranging between 5 gr. and 80 gr. for a kilogram of milk preparation. 6. Process for preparing a sliced dairy preparation with portions of foods of plant and / or animal origin and the product thus obtained, according to the preceding claims, characterized essentially in that the ingredients that are incorporated into the dairy preparation can be of a single class or type or of several classes, without the proportion between the different classes being significant. 7. Process for preparing a sliced dairy preparation with portions of food of vegetable and / or animal origin and the product thus obtained, according to the preceding claims, characterized essentially in that the said dairy product is capable of being subjected to a grating process. 8. Process of making a sliced dairy preparation with portions of foods of plant and / or animal origin and the product thus obtained, according to the preceding claims, characterized essentially in that the consistency of the said dairy product varies depending on the proportion of starch that incorporated into the basic formulation, resulting in a product with greater or lesser density or creaminess.