Method for coating cheese products

A coating and cheese technology, applied in the direction of packaging cheese, dairy products, packaged food, etc., can solve the problem of unsuitable coating of cheese products, and achieve the effect of reducing the risk of contamination

Active Publication Date: 2016-01-13
BELL SRO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, since these coating materials are water soluble and highly

Method used

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  • Method for coating cheese products
  • Method for coating cheese products

Examples

Experimental program
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preparation example

[0274] For the example of a cladding with two composition layers C1 and C2, it can be carried out as follows.

[0275] The inner layer in contact with the article consists of a composition C2 based on acetylated gellan gum and water, the gel temperature of which is 80°C. 5% of the total weight of behenic acid having a melting point of 80° C. was added to this composition C2.

[0276] Composition C1 formed an outer layer consisting of CHICABBT gum base with talc added, wherein the total weight of talc was 50%.

[0277] Composition C1 was heated and poured on two rollers to form two films of composition C1, and an aqueous solution of calcium phosphate was sprayed onto the surfaces of the two films. In this way, due to the temperature of the membrane and the small amount of spraying, there is still a small amount of residual water on the surface of the membrane. The second composition C2 is then poured on the surface of the above-mentioned film. The combination of the carboxyl...

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Abstract

The present invention relates to a method for preparing a coated cheese product, said method including the steps of: a) injecting a cheese material in viscous state between two coating films and in contact with said films, said films being malleable at the storage temperature of said coated cheese product and each including, on the outer surface, at least one outer layer made of a coating composition C1 in a gelled state, said coating composition including at least one hydrophobic polymer, and b) shaping at least one coated cheese product, by pressing on the outer surface of each one of said two coating films, such as to obtain a coated cheese product including a core that includes said cheese material and a coating that is malleable at the storage temperature of said coated cheese product and sealed against moisture and microorganisms, completely surrounding the periphery of the core thereof, said coating consisting of the assembly by pressing said two coating films and including at least one outer layer made of said coating composition C1.

Description

technical field [0001] The invention relates to a method for producing a coated cheese product and the coated cheese product obtained therefrom. More specifically, the present invention relates to packaging of cheese material in a viscous state in a coating having the mechanical properties of a plastic wax at storage temperatures, wherein the coating is sealed against moisture air and microorganisms. Background technique [0002] Coating of cheese products is usually done by dipping, spraying or wiping the frozen product with a coated wax of fossil or renewable origin, followed by raising it to a molten state, as described for example in patent application FR643128. Products of this type (eg, packaged in 20-100 gram aliquots) typically require refrigeration because they are not sterile. Although the cheese preparation is coated with wax, its shelf life is only a few days at room temperature. The known devices for coating by dipping / spraying are not suitable for packaging ...

Claims

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Application Information

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IPC IPC(8): A23C19/09B65B25/06A23C19/084B65B25/08B65B9/02A01J27/02A23C19/16B65D75/58
CPCA23C19/084A23C19/166B65B25/068B65B9/023A01J27/02
Inventor 皮埃尔-伊夫·彭娜鲁恩
Owner BELL SRO
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