• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Procedure for obtaining a marine dairy product. The purpose of the invention is to obtain a cheese with marine flavors, in which concentrated broth of fish, whole milk, skimmed milk or soya milk and seaweed, may or may not bear salt, as well as species and/or colorants in accordance with the regulations food once the aforementioned mixture is carried out, it is subjected to a cooking process until the product settles, finally resting at room temperature and then cooling to 4ºc, obtaining a cheese that will be packaged in the required format, as a marine dairy product. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2651859A1
    申请号:ES201631032
    申请日:2016-07-27
    公开日:2018-01-30
    发明作者:Ildefonso Diaz Martinez
    申请人:Organizacion De Palangreros Guardeses (Or Pa Gu)；Organizacion De Palangreros Guardeses Or Pa Gu；Aires Virgen Extra SL；
    IPC主号:
    专利说明:

    PROCEDURE FOR OBTAINING A MARINE DAIRY PRODUCT
    OBJECT OF THE INVENTION
    The present invention relates to a process for obtaining a marine dairy product and, more specifically, to a fresh cheese based on marine protein, using as concentrated ingredients fish, milk and seaweed broth. BACKGROUND OF THE INVENTION
    On the part of the inventor there is no known procedure based on which one can obtain what can be considered a "marine" cheese, so that dairy products known to date are limited to cheeses based on ingredients of a "terrestrial" nature. DESCRIPTION OF THE INVENTION
    The procedure that is recommended comes to fill this vacuum, so that it is based on an initial steam cooking of a marine product based on fish in general, molluscs, cephalopods or crustaceans, said cooking being carried out during a period of four hours.
    Subsequently, filtering and decanting of the obtained broth is carried out, to then effect a mixture of that broth with whole, skimmed milk or soy milk.
    The mixture obtained is boiled with seaweed for the time necessary for it to set and, subsequently, the boiled product is allowed to stand at room temperature with subsequent cooling to 4 ° C.


    Finally, after cooling the product, it is packaged in the chosen format.
    The quantities of products that participate in the marine dairy product obtained correspond, expressed in% by weight, to:
    • 47.7 to 52% of concentrated fish broth, after steaming it for a time of the order of 4 hours.
    • 47.7 to 52% of whole or skimmed milk, and can also be obtained based on soy milk.
    • 0.3 to 0.4% of seaweed, which participates in the mixture of the concentrated fish and milk broth or soy liquid.
    The final product obtained can incorporate salt or not, as well as food coloring in cases where it is considered appropriate.
    The packaging will preferably be carried out in a plastic format to give it the final final shape desired, and may even incorporate, as an additional component, a small trace of sea meat.
    Finally, to say that in the case of carrying spices or dyes, the corresponding amounts thereof will be within the framework of the current food regulations. EXAMPLE OF PRACTICAL EMBODIMENT OF THE INVENTION
    In an embodiment in which it is desired to obtain a fresh marine cheese of approximately 1 kilogram, 10 kg of steamed swordfish are cooked, collecting ½ liter of the obtained broth, mixing that ½ liter of swordfish broth with ½ liter of milk, proceeding then boil that mixture, adding between 2 and 4 grams of seaweed, keeping cooking for the time necessary for it to set and finally carry out a stand by


    cooling and subsequent product packaging.

    权利要求:
    Claims (1)
    [1]

    1st.- Procedure for obtaining a marine dairy product, specifically a fresh cheese, characterized in that it establishes the following operational phases:
    • Steaming a marine product for approximately 4 hours.
    • Filtering and decanting of the broth obtained in the previous phase.
    • Mixing said broth with milk or soy liquid and adding seaweed.
    • Boil the mixture until curdled.
    10 • Rest the product at room temperature, then cool the product until it reaches about 4 ° C.
    • Packaging of the final product obtained in the desired format.
    2nd.- Procedure for obtaining a marine dairy product, according to claim 1,
    15 characterized in that the marine product materializes in a fish, molluscs, cephalopods, crustaceans or mixture thereof, and that participates in the mixture in a weight percentage comprised between 47.7% and 52% of their concentrated broth, while milk, skimmed, whole or soy milk, participates in the mixture in a percentage between 47.7% and 52%, and seaweeds participate in the mixture in a
    20 percentage between 0.3% and 0.4%.
    3.- Procedure for obtaining a marine dairy product, according to previous claims, characterized in that optionally, during the product preparation phase, salt, species and dyes are added to taste, within the framework of the regulations
    25 food in force.
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    同族专利:
    公开号 | 公开日
    ES2651859B1|2018-10-05|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    JPS5931655A|1982-08-12|1984-02-20|Katayama Taro|Proteinic food material|
    JPS63126465A|1986-11-18|1988-05-30|Kyodo Nyugyo Kk|Preparation of jelly food|
    JPH0662778A|1992-08-11|1994-03-08|Minoru Ikeno|Soybean milk-containing food|
    ES2535785A1|2013-03-29|2015-05-14|Consiglio Per La Ricerca E La Sperimentazione In Agricoltura-Cra|Method for the production of a dairy product |
    法律状态:
    2018-10-05| FG2A| Definitive protection|Ref document number: 2651859 Country of ref document: ES Kind code of ref document: B1 Effective date: 20181005 |
    2021-10-04| FD2A| Announcement of lapse in spain|Effective date: 20211004 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201631032A|ES2651859B1|2016-07-27|2016-07-27|PROCEDURE FOR OBTAINING A MARINE DAIRY PRODUCT|ES201631032A| ES2651859B1|2016-07-27|2016-07-27|PROCEDURE FOR OBTAINING A MARINE DAIRY PRODUCT|
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