ES2559871A1 - Procedure for obtaining a cream cheese (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Procedure for obtaining a cream cheese. The procedure consists of obtaining a cream cheese from cured or old manchego cheese, as a main ingredient, which can be added as a second ingredient, or extra cured chorizo or acorn-fed iberian loin, or walnuts, or rosemary with iberian lard, and in all cases the cheese is debarked, chopped and chopped until it reaches a size of approximately 0.1 mm to 15 mm, always adding a small amount of extra virgin olive oil, and making also the cleaning of the second ingredient, in a kneading machine knead the mixture of the first ingredient, the second ingredient with the oil to obtain a cheese cream with a specific and unique texture, suitable for consumption. (Machine-translation by Google Translate, not legally binding)

Description

OBJECT OF THE INVENTION

The present invention relates to a process for obtaining a cheese cream, which participates as the main ingredient, since the cheese will be supplemented with a second flavoring ingredient that can be formed by sausage, loin, nuts, or rosemary with lard, always as the second only ingredient in each case.

The object of the invention is to obtain a cheese cream with a specific and unique texture flavored with one of the ingredients involved in the elaboration or process of obtaining the cream.

BACKGROUND OF THE INVENTION

There is no known procedure in which one or the other ingredients participate and as the main ingredient the cheese, in an elaboration such as that described in the present invention.

DESCRIPTION OF THE INVENTION

The procedure that is recommended is part of a cured or old Manchego cheese, as the main ingredient, in a percentage between 60% and 95%, to which is added, either chorizo, in a percentage of 8%, well acorn loin, in a percentage also of 8%, either nuts, in a percentage between 4% and 15%, rosemary with Iberian lard, in a percentage between 1% and 5% of rosemary and between 2% and 9 % lard, in addition to that in each case virgin olive oil is always accompanied between 3% and 18%.

The following ingredients are added to the resulting product in percentage ratios expressed in weight per kilo: Salt, between 0.1 and 30 grams, lactic ferments, between 0.1 and 5 grams, rennet, between 0.1 and 35 grams, calcium chloride between 0.1 and 5 grams, egg white lysozyme, between 0.1 and 30 grams, lean pork, between 0.1 and 300 grams, pork belly between 0.1 and 300 grams, paprika, between 0.1 and 30 grams, sugar, between 0.1 and 300 grams, lactose, between 0.1 and 30 grams, dextrin, between 0.1 and 30 grams, milk protein, between 0.1 and 30 grams, emulsifiers ( E-450 and E-451), between 0.1 and 5 grams, sodium ascorbate (E-301), between 0.1 and 30 grams, preservatives (E-252 and E-250), between 0.1 and 30 grams and dye (E-120), between 0.1 and 5 grams.

Except in the case of using rosemary and Iberian lard as a second ingredient, in all other cases the procedure is based on debarking the cured or old artisan Manchego cheese as the main ingredient, subsequently making a cut of said debarked cheese, and then a chopped chopped cheese to form grains with a size between 0.1 mm and 15 mm.

In another step of the procedure the cleaning of the second ingredient is carried out, either by removing the skin from the sausage, in case it is the sausage, or by removing the skin from the loin, in case it is Iberian acorn loin, etc. , also being chopped said second ingredient, whatever, to a size similar to that of cheese.

In a later phase the first ingredient is mixed and kneaded with the second ingredient, in a kneader, in a percentage between 60% and 95%, of the first ingredient and between 17% and 10% of the second ingredient, adding a small amount of hot virgin olive oil, so that olive oil will be at an approximate temperature between 50 ° and 81 ° e and the amount between 3% and 18%.

In any case, a cream cheese is obtained which, as the main ingredient, has old cured Manchego cheese, and as a second ingredient sausage, or a cream cheese that as a first ingredient has cured or old Manchego cheese and as a second loin ingredient Iberian acorn, or a cream cheese that as a first

Ingredient has cured or old Manchego cheese and as a second ingredient nuts.

In the case that the second ingredient is rosemary and Iberian lard, the cheese is wrapped without barking by said mixtures of rosemary and lard, keeping for a period of between two to sixteen months until the cheese acquires the flavor of rosemary, so that after that period the cheese is barked, and as in the previous cases, it is chopped and chopped until it is in small grain between 0.1 mm and 105 mm, subsequently mixing the mixture, always with the small amount of extra virgin oil, as previously said.

The cream of cheese can be obtained directly using old Manchego cured cheese, with designation of origin and virgin olive oil, making the bark of the cheese, making pieces and itching until obtaining a grain with a size between 0.1 mm and 15 mm, Measuring the necessary small amounts in a kneader where extra hot virgin oil is added.

Several examples of a cheese cream obtained according to the procedure described, and whose products correspond to:

Cream of cheese: Texture of Manchego cheese with chorizo: Old cheese with designation of origin, extra cured sausage and virgin olive oil.

The whole crust is removed from the cheese, tacos are made and it is often chopped, leaving a small grain. In the same way the sausage is cleaned, removing the skin and it is chopped like the Manchego cheese. Subsequently, the necessary quantities are put in a kneader, where extra hot extra virgin oil is added (it is heated so that it does not taste raw and does not change the flavor of cheese and sausage) for binding.

Cream cheese: Manchego Cheese texture with acorn loin: Old cheese with designation of origin, Iberian acorn loin and virgin olive oil.

The whole crust is removed from the cheese, tacos are made and it is often chopped, leaving a small grain. In the same way the Iberian acorn loin is cleaned, removing the skin and it is chopped like the Manchego cheese. Subsequently the necessary quantities are put in a kneader, where extra virgin oil is added something hot (it is heated so that it does not

5 taste raw and do not change the flavor of cheese and acorn loin) for binding.

Cream cheese: Texture of Manchego cheese with nuts: Old cheese with designation of origin, nuts and virgin olive oil.

The whole crust is removed from the cheese, it is made tacos and it is often chopped, leaving a small grain. In the same way, the nuts are cleaned and chopped in the same way as with Manchego cheese. Subsequently the necessary quantities are put in a kneader, where extra hot extra virgin oil is added (it is heated so that it does not taste raw and does not change the flavor of cheese and nuts) for binding.

Cream cheese: Texture of Manchego cheese with rosemary: Old cheese with designation of origin, virgin olive oil, rosemary and Iberian lard.

This cheese has been wrapped in Iberian lard and rosemary, until you get the cheese

20 to rosemary flavor (4 months). Subsequently the whole crust is removed from the cheese, tacos are made and it is often minced, leaving a small grain. Some rosemary and Iberian lard are added. Subsequently, the necessary quantities are put in a kneader, where extra hot extra virgin oil is added (it is heated so that it does not taste raw and does not change the flavor of cheese and rosemary) for binding.

Claims (1)

1st ._ Procedure for obtaining a cream cheese, where old cured artisan manchego cheese participates, as the main ingredient, and a second flavoring secondary ingredient, such as cured sausage, acorn-fed Iberian loin, nuts, or rosemary with butter Iberian pig, characterized in that it comprises the following operational phases:

•

Debarked cheese;

•

Chopped sliced cheese;

•

Chopped of the chopped cheese to form grains with a size between 0.1 mm and 10 mm;

•

Cleaning of the second ingredient;

•

Chopped said second ingredient to a size similar to that of cheese;

•

Mixed and kneaded and in a kneader of the first ingredient, and the second ingredient, in a percentage between 60% and 95% of the first ingredient, and between 17% and 10% of the second ingredient, adding a small amount of oil of hot virgin olive.

2nd ._ Procedure for obtaining a cheese cream, according to claim 1, characterized in that the oil temperature is approximately between 50 ° and 81 ° e, and the amount thereof between 3% and 18%. 3a._ Procedure for obtaining a cream cheese, according to previous claims, characterized in that the second ingredient is extra cured sausage, with the removal of its skin. 4th ._ Procedure for obtaining a cream cheese, according to claims 1 and 2, characterized in that the second ingredient is Iberian acorn loin, with the removal of its skin. 5a._ Procedure for obtaining a cream cheese, according to claim 1, characterized in that the second ingredient is clean nuts. 6a ._ Procedure for obtaining a cream cheese, according to claims 1 and 2, characterized in that the second ingredient is a mixture of rosemary and Iberian lard, whose mixture keeps the cheese wrapped for four months before being cut, chopped and chopped