CHEESE WRAP AND METHOD FOR MAKING A CHEESE WRAP
Patent Information
- Authority / Receiving Office
- MX · MX
- Patent Type
- Patents
- Current Assignee / Owner
- LOTITO FOODS HOLDING LLC
- Filing Date
- 2022-07-22
- Publication Date
- 2026-06-12
AI Technical Summary
Traditional flour-based edible food wrappers, such as tortillas, are not suitable for low-carb, gluten-free, and ketogenic diets due to their high carbohydrate content.
A method involving a heat treatment and tempering process is applied to cheese to create a flexible, foldable cheese wrapper with alternating heating and cooling phases, forming a modulus of elasticity to prevent crumbling at room and refrigerated temperatures, using a series of heating and cooling stages with infrared and oven heating.
The resulting cheese wrapper is flexible and foldable without crumbling, providing a low-carb, gluten-free alternative to flour-based wraps, suitable for enclosing food contents.
Abstract
Description
CHEESE WRAP AND METHOD FOR MAKING A CHEESE WRAP Field of Invention This invention relates to a cheese wrapper and a method for manufacturing a cheese wrapper with a heat treatment and tempering process to create a flexible cheese wrapper that can be rolled up without falling apart at room temperature and refrigerated. Background of the Invention Traditional edible food wrappers used in sandwiches and similar items are made from flour, such as flour-based tortillas. These wrappers are filled with a variety of other food ingredients and rolled up to enclose the added contents, as in the form of a burrito or crepe. However, for consumers following low-carb, gluten-free, and ketogenic diets, flour-based wrappers are not ideal due to their high carbohydrate content. Therefore, there is a market need for a wrapper for use in snacks and sandwiches that has few or no carbohydrates. Brief Description of the Invention A method for making an edible food product that includes the steps of melting cheese beforehand Ref. 336461 refrigerated in a disc shape to form a cheese disc, cool the cheese disc under refrigeration to a temperature of about 4.44 °C (40 °F) to about 23.89 °C (75 °F), place the cheese disc in an oven-safe device, in a first rapid heating stage quickly heat the cheese disc in an infrared heating device from a refrigerated temperature to a temperature of about 23.89 °C (75 °F) to about 65.56 °C (150 °F), in a first oven heating stage further heat the cheese disc in an oven to a temperature of about 37.78 °C (100 °F) to about 79.44 °C (175 °F), in a first cooling stage, cool the cheese disc to a temperature that is about -1.11 °C (30 °F) to about 15.56 °C (60 °F) lower than the temperature of the cheese disc exiting the first oven heating stage, in a second rapid heating stage, rapidly heat the cheese disc in an infrared heating device to a temperature of approximately 65.56 °C (150 °F) to approximately 101.67 °C (215 °F), in a second oven heating stage further heat the cheese disc in an oven to a temperature of approximately 71.11 °C (160 °F) to approximately 121.11 °C (250 °F), in a second cooling stage cool the cheese disc to a temperature of approximately -1.11 °C (30 °F) to approximately 15.56 °C (60 °F) lower than the temperature of the cheese disc exiting the second oven heating stage, and in a third cooling stage transfer the cheese disc to a refrigerated environment that cools the cheese disc to a temperature from about 4.44 °C (40 °F) to about 21.11 °C (70 °F) in less than ten minutes. The second stage of oven heating forms an outer layer on the cheese disc. The resulting edible food product is a flexible, foldable, integrated cheese product that remains pliable at both room temperature and when refrigerated, and can be rolled and folded without crumbling. The method further includes the step of packing the edible food product with additional edible food products by stacking the separated edible food products with a separating material, such as parchment paper. The method for making an edible food product also further includes the step of subjecting the edible food product to an additional heating step to form a crispy cheese product. The edible food product has a thickness of approximately 0.079 cm (1 / 32 in) to approximately 0.48 cm (3 / 16 in) and a diameter of approximately 7.62 cm (3 in) to approximately 25.4 cm (10 in). The edible food product is substantially flat and substantially smooth. The edible food product consists of grated cheese such as, but not limited to, Parmesan, Cheddar, Jarlsberg, Mozzarella, Provolone, Jack, Swiss, and / or combinations thereof. The edible food product is free of any flour. The first and second rapid heating stages are enabled by an infrared heater. The infrared heating device and the oven are set to a temperature of approximately 93.33 °C (200 °F) to approximately 260 °C (500 °F). In the third cooling stage, the cheese disc is cooled from a temperature of approximately 4.44 °C (40 °F) to approximately 21.11 °C (70 °F) in less than approximately ten minutes. A method for manufacturing an edible food product comprising the steps of melting previously chilled, disc-shaped cheese to form a cheese disc, cooling the cheese disc, placing the cheese disc in an oven-safe device, and subjecting the disc or cheese to a series of alternating heating and cooling phases to heat the cheese disc and create an elastic modulus in the cheese disc to form a foldable, rollable cheese wrapper that can be touched end-to-end without falling apart at both room temperature and chilled. A cheese wrapper that is flexible and foldable at room temperature and when chilled, made by the process of melting previously chilled cheese into a disc shape to form a cheese disc, cooling the cheese disc under refrigeration to a temperature of approximately 4.44 °C (40 °F) to approximately 23.89 °C (75 °F), placing the cheese disc in an oven-safe device, in a first rapid heating stage, rapidly heating the cheese disc in an infrared heating device from a chilled temperature to a temperature of approximately 23.89 °C (75 °F) to approximately 65.56 °C (150 °F), in a further first oven heating stage, heating the cheese disc in an oven to a temperature of approximately 37.78 °C (100 °F) to approximately 79.44 °C (175 °F), in a first cooling stage, cooling the cheese disc to a temperature that is approximately -1.11 °C (30 °F). °F) to approximately 15.56 °C (60 °F) lower than the temperature of the cheese disc exiting the first oven heating stage, in a second rapid heating stage, rapidly heat the cheese disc in an infrared heating device to a temperature of approximately 65.56 °C (150 °F) to approximately 101.67 °C (215 °F), in a second oven heating stage, further heat the cheese disc in an oven to a temperature of approximately 71.11 °C (160 °F) to approximately 121.11 °C (250 °F), in a second cooling stage, cool the cheese disc to a temperature that is approximately -1.11 °C (30 °F) to approximately 15.56 °C (60 °F) lower than the temperature of the cheese disc exiting the second oven heating stage, and in a third cooling stage transfer the cheese disc to a refrigerated environment that cools the cheese disc to a temperature from around 4.44 °C (40 °F) to around 21.11 °C (70 °F) . A cheese wrapper made by the process of melting previously chilled cheese into a disc shape to form a cheese disc, cooling the cheese disc, placing the cheese disc in an oven-safe device, and subjecting the disc or cheese to a series of alternating heating and cooling phases to heat and temper the cheese disc and create an elasticity modulus in the cheese disc to form a foldable, rollable cheese wrapper that can be touched end to end without falling apart at both room temperature and chilled. Brief Description of the Figures Figure 1 is a perspective view of the cheese wrapper of the present invention in a flat configuration. Figure 2 is a perspective view of the cheese wrapper in a rolled configuration. Figure 3 is a flowchart of the method for making the cheese wrapper. Detailed Description of the Invention The cheese wraps 10 of the present invention, as shown in Figures 1-2, are made of 100% flourless cheese. Therefore, the cheese wraps 10 of the present invention have little to no carbohydrate content. Similar to a traditional flour-based tortilla or wrap, the cheese wraps 10 of the present invention are flexible at both room temperature and when refrigerated. Specifically, the cheese wraps 10 can be folded or rolled so that the ends overlap, without falling apart, to enclose additional food ingredients, as shown in Figure 2. As explained below, the cheese wraps 10 of the present invention are manufactured by a heat treatment and tempering process of the cheese to produce a flexible, rollable, flat, and soft sheet of 100% cheese. Cheese wraps 10 can be made from a single type of cheese or a mixture of cheeses. Many types of cheese can be used, such as Parmesan, Pecorino, Asiago, Cheddar, Manchego, Montasio, Jarlsberg, Mozzarella, Jack, and / or Provolone. Referring now to Figure 3, each cheese wrap 10 is made by taking the cheese or a combination of cheeses that has been stored under refrigeration and melting it in a pan at a temperature of approximately 37.78 °C (100 °F) to approximately 93.33 °C (200 °F), resulting in a disc-like shape (step 100). The cheese disc is then cooled to a temperature of approximately 4.44 °C (40 °F) to approximately 23.89 °C (75 °F) under refrigeration (step 102). The cheese disc is placed on a baking material or other oven-safe material, such as parchment paper or other material to prevent the cheese from sticking to the baking tray (step 104).For each cheese wrapper 10, a sufficient quantity of cheese is formed into a disc shape to ultimately form a finished cheese wrapper 10 of the desired size and thickness. For example, the finished cheese wrapper 10 could be made with varying diameters, ranging from approximately 7.62 cm (3 in) to approximately 25.4 cm (10 in). The thickness of the finished wrapper 10 can vary from approximately 0.079 cm (1 / 32 in) to approximately 0.48 cm (3 / 16 in). Once the cheese disc is on the baking tray, it is transported through a heat treatment process that raises and lowers the temperature of the cheese disc at multiple intervals within the equipment to expand and contract the molecular structure of the cheese (stage 106). This creates a modulus of elasticity, thus creating a finished cheese product that does not crack or crumble when rolled or folded at room temperature and refrigerated. As shown in Figure 3, the stages of the heat treatment and tempering process (step 106) for making cheese wrapper 10 are as follows: Stage 1 (Stage 106A) - The cheese disc moves through an infrared heating chamber set between approximately 93.33 °C (200 °F) and approximately 260 °C (500 °F), depending on the cheese or cheese blend. The infrared heating chamber rapidly increases the temperature of the cheese disc from a chilled temperature of approximately 23.89 °C (75 °F) to approximately 65.56 °C (150 °F). Stage 2 (Stage 106B) - The cheese disc is moved through a gas or electric oven system, also set to approximately 93.33 °C (200 °F) to approximately 260 °C (500 °F) depending on the cheese or cheese blend. The oven system further heats the cheese disc to a temperature of approximately 37.78 °C (100 °F) to approximately 79.44 °C (175 °F). Stage 3 (stage 106C): The cheese disc is conveyed through an unheated section that reduces the temperature of the cheese disc to approximately -1.11 °C (30 °F) to approximately 15.56 °C (60 °F) below the temperature of the cheese disc at the outlet of stage 2 (stage 106B), depending on the cheese or cheese blend. Stage 4 (stage 106D) – The cheese disc is conveyed back through an infrared heating chamber that rapidly increases its temperature from approximately 65.56 °C (150 °F) to approximately 101.67 °C (215 °F). The infrared heating chamber is set to a temperature of approximately 93.33 °C (200 °F) to approximately 260 °C (500 °F), depending on the cheese or cheese blend. Stage 5 (Stage 106E) - The cheese disc is moved again through an electric or gas oven system that further heats the cheese disc so that a light outer layer forms over it. This outer layer helps to provide elasticity to the resulting cheese wrap. The oven temperature is set between 93.33 °C (200 °F) and 260 °C (500 °F), depending on the cheese or cheese blend, and the temperature of the cheese disc is raised again to between 71.11 °C (160 °F) and 121.11 °C (250 °F). Stage 6 (stage 106F) - The cheese disc is transported again through an unheated section that reduces the temperature of the cheese disc from approximately -1.11 °C (30 °F) to approximately 15.56 °C (60 °F) below the temperature of the cheese disc when it comes out of stage 5 (stage 106E), depending on the cheese or cheese blend. Stage 7 (Stage 106G) – The cheese disc is conveyed to an elevated coil conveyor system in a refrigerated room that reduces the temperature of the cheese disc below ambient temperature, from approximately 4.44 °C (40 °F) to approximately 21.11 °C (70 °F), in less than approximately ten minutes. This stage completes the process of creating the modulus of elasticity for the cheese disc and results in the final cheese wrapper product 10, which is at an ideal temperature for packaging. The finished cheese wrappers 10 can be prepared for packaging by separating them with sheets of parchment paper and stacking them on top of each other (step 108). The stacked cheese wrappers 10 can then be enclosed in packaging and sealed, for example, in a vacuum-sealable or modified-atmosphere packaged plastic container, such as a bag (step 110). Since the cheese wrapper 10 is a natural cheese product without additives, the product is shipped (step 112) in a chilled state and is also stored under refrigeration for its specified shelf life. The present invention is a ready-to-use cheese wrapper 10 that can be consumed at any time during its specified shelf life. A tempered and heat-treated cheese wrapper product 10, manufactured according to the process described above, is stable and avoids the brittleness and crumbling associated with cheese products not manufactured according to this process. As a result, the partially cooked cheese product of the invention can be used as a gluten-free, all-cheese wrapper product 10, replacing flour-based products such as tortillas, pitas, crepes, or other flat bread shapes intended to enclose or surround other contents. Since the cheeses used in the invention are known to be low in or no carbohydrates (as defined by the United States Department of Agriculture (USDA)), the flexible cheese product can serve as a high-protein, low- or no-carbohydrate, and gluten-free alternative. Although Cheese Wrap 10 formed by the method described above can be used as is, in its chilled, ready-to-use state, the end user may further cook the Cheese Wrap 10 to create a crispy cheese. More specifically, the end user, such as the consumer or preparer, may bake the chilled Cheese Wrap 10 product at approximately 190.56°C (375°F) for approximately 15 minutes, or heat the Cheese Wrap 10 in a microwave for approximately 45 to 90 seconds, to crisp the Cheese Wrap 10. For a very brief period (approximately 15 seconds to 1 minute) after this further heating, the consumer or preparer may shape the Cheese Wrap 10, such as by molding it over a cup or other container, rolling it into a tube or cone shape, and so on, before it hardens.Larger shapes can be molded into bowls or other containers for storing salad, pasta, etc. The terms and expressions employed are used as terms of description and not of limitation, and there is no intention in the use of such terms and expressions to exclude any equivalent of the features shown and described or parts thereof, it being recognized that various modifications are possible within the scope of the invention. It is hereby stated that, as of this date, the best method known to the applicant for putting the aforementioned invention into practice is the one that is clear from the present description of the invention.
Claims
1. A method for manufacturing an edible food product, characterized in that it comprises the steps of: melting previously chilled cheese into a disc shape to form a cheese disc; cooling the cheese disc under refrigeration from a temperature of about 4.44 °C (40 °F) to about 23.89 °C (75 °F); placing the cheese disc in an oven-suitable device; in a first rapid heating step, rapidly heating the cheese disc in an infrared heating device from a chilled temperature to a temperature of about 23.89 °C (75 °F) to about 65.56 °C (150 °F); in a first oven heating step, further heating the cheese disc in an oven from a temperature of about 37.78 °C (100 °F) to about 79.44 °C (175 °F); in a first cooling step, cooling the cheese disc to a temperature that is about -1.11 °C (30 °F) to approximately 15.56 °C (60 °F) lower than the temperature of the cheese disc exiting the first oven heating stage; in a second rapid heating stage, rapidly heat the cheese disc in an infrared heating device to a temperature of approximately 65.56 °C (150 °F) to approximately 101.67 °C (215 °F); in a second oven heating stage, further heat the cheese disc in an oven to a temperature of approximately 71.11 °C (160 °F) to approximately 121.11 °C (250 °F); in a second cooling stage, cool the cheese disc to a temperature of approximately -1.11 °C (30 °F) to approximately 15.56 °C (60 °F) lower than the temperature of the cheese disc exiting the second oven heating stage; and in a third cooling stage, transfer the cheese disc to a refrigerated environment that cools the cheese disc to a temperature of approximately 4.44°C (40°F) to approximately 21.11°C (70°F) .
2. The method according to claim 1, characterized in that the second stage of oven heating forms an outer layer on the cheese disc.
3. The method according to claim 1, characterized in that it further comprises the step of packing the edible food product with additional edible food products by stacking the separated edible food products with a separating material.
4. The method according to claim 3, characterized in that the separation material is parchment paper.
5. The method according to claim 1, characterized in that the first and second rapid heating stages are enabled by an infrared ray heater.
6. The method according to claim 1, characterized in that the edible food product is a flexible and foldable integrated cheese product at room temperature and refrigerated, which can be rolled and folded without falling apart.
7. The method according to claim 1, characterized in that the edible food product has a thickness of approximately 0.079 cm (1 / 32) to approximately 0.48 cm (3 / 16).
8. The method according to claim 1, characterized in that the edible food product has a diameter of approximately 7.62 cm (3) to approximately 25.4 cm (10).
9. The method according to claim 1, characterized in that the edible food product is substantially flat and substantially soft.
10. The method according to claim 1, characterized in that the edible food product is made of grated cheese.
11. The method according to claim 1, characterized in that the edible food product is made from cheese selected from the group consisting of natural cheese, such as, but not limited to, Parmesan cheese, Cheddar cheese, Jarlsberg cheese, Mozzarella, Provolone, Jack, Swiss and / or combinations thereof.
12. The method according to claim 1, characterized in that the edible food product is essentially or entirely made of cheese.
13. The method according to claim 1, characterized in that the edible food product does not contain flour.
14. The method according to claim 1, characterized in that it further comprises the step of subjecting the edible food product to an additional heating step to form a crispy cheese product.
15. The method according to claim 1, characterized in that the infrared heating device and oven are set to a temperature of approximately 93.33 °C (200 °F) to approximately 260 °C (500 °F).
16. The method according to claim 1, characterized in that in the third cooling stage, the cheese disc is cooled from a temperature of approximately 4.44 °C (40 °F) to approximately 21.11 °C (70 °F) in less than approximately ten minutes.
17. A method for manufacturing an edible food product, characterized in that it comprises the steps of: melting previously chilled cheese into a disc shape to form a cheese disc; cooling the cheese disc; placing the cheese disc in an oven-safe device; and subjecting the disc or cheese to a series of alternating heating and cooling phases to heat and temper the cheese disc and create an elastic modulus in the cheese disc to form a foldable and rollable cheese wrapper that can be touched end to end without falling apart at both room temperature and chilled temperatures.
18. A cheese wrapper that is flexible and foldable at room temperature and refrigerated, characterized in that it is manufactured by the process of: melting previously refrigerated cheese into a disc shape to form a cheese disc; cooling the cheese disc under refrigeration at a temperature of about 4.44 °C (40 °F) to about 23.89 °C (75 °F); placing the cheese disc in an oven-safe device; in a first rapid heating stage, rapidly heating the cheese disc in an infrared heating device from a refrigerated temperature to a temperature of about 23.89 °C (75 °F) to about 65.56 °C (150 °F); in a first oven heating stage, further heating the cheese disc in an oven at a temperature of about 37.78 °C (100 °F) to about 79.44 °C (175 °F); in a first cooling stage, cool the cheese disc to a temperature that is approximately -1.11 °C (30 °F) to approximately 15.56 °C (60 °F) lower than the temperature of the cheese disc coming out of the first heating stage of the oven; in a second rapid heating stage, rapidly heat the cheese disc in an infrared heating device to a temperature of approximately 65.56 °C (150 °F) to approximately 101.67 °C (215 °F); in a second oven heating stage, further heat the cheese disc in an oven to a temperature of approximately 71.11 °C (160 °F) to approximately 121.11 °C (250 °F); in a second cooling stage, cool the cheese disc to a temperature that is approximately -1.11 °C (30 °F) to approximately 15.56 °C (60 °F) lower than the temperature of the cheese disc coming out of the second heating stage of the oven; and in a third cooling stage, transfer the cheese disc to a refrigerated environment that cools the cheese disc to a temperature of approximately 4.44 °C (40 °F) to approximately 21.11 °C (70 °F).
19. A cheese wrapper, characterized in that it is manufactured by the process of: melting previously chilled cheese into a disc shape to form a cheese disc; cooling the cheese disc; placing the cheese disc in an oven-safe device; and subjecting the cheese disc to a series of alternating heating and cooling phases to heat the cheese disc and create an elastic modulus in the cheese disc to form a foldable and rollable cheese wrapper that can be touched end to end without falling apart at both room temperature and chilled temperatures.