AU2002322541A1 - Shelf-stable, bakeable savory cheese product and process for preparing it - Google Patents

Description

WO 2004/008868 PCT/US2002/023085 1 DESCRIPTION 5 SHELF-STABLE, BAKEABLE SAVORY CHEESE PRODUCT AND PROCESS FOR PREPARING IT Background of the Invention 15 The invention relates to a shelf-stable, bake-stable, smooth-textured cheese product, other bakceable savory spreads and filler compositions and to processes for preparing them. The savory, especially cheese, products provide a number of product variations and combinations. 20 Cheese is a favorite that extends across generations and cultures. In America and Europe, in particular, people enjoy cheese at any mealand at many times in between. One very desirable combination with cheese is to serve it with some form of baked goods. Bread and crackers are popular choices and there are, in fact, cheese-flavored breads and crackers available on the market. Other combinations of this type employ a shelf-stable 25 cheese filler in combination with crackers, puffed snacks and the like. Products of these types are satisfactory to some extent, but the filler lacks a desired creaminess and smooth melt that would be desired. Also, the crackers must be baked first and then filled. There is no known technology to add a cheese filler to an unbaked dough and achieve a baked product having suitable texture, flavor and shelf-stability. 30 In U. S. Patent No. 3,741,774, Burkwall, used the term "shelf-stability" in his context, to define a single property, i.e., microbiological stability. Burkwall provided a WO 2004/008868 PCT/US2002/023085 2 simulated cheese product containing 5 to 35% of sugar or sugar equivalents to lower the osmotic pressure of the cheese to "render it substantially free from bacteriological problems". The provision of large amounts of sugars (13 parts sucrose versus 5 parts cheese in the Example) is largely incompatible with savory flavors such as cheese. The 5 high percentage of protein binding agents and starch are also incompatible with the provision of a smooth and creamy texture necessary for a good cheese filler. As a practical matter, the property of "shelf stability" requires more than microbiological stability. Indeed, there are a number of organoleptic and rheological 10 criteria that must be met before a product can be considered "shelf stable". There is a technical challenge in modifying a savory food such as cheese such that it becomes stable to baking, i.e., bakeable, without sacrificing its flavor or creamy texture. To be fully shelf stable a product must maintain its texture. The savory food must 15 also retain its flavor, and it must not adversely affect that of a copackaged baked dough such as is found in pretzels, crackers or puffed snacks, such as cheese filled puffed snacks, e.g., cheese balls, in terms of taste, texture or color. This means that the baked dough portion of the composite product must maintain a crisp texture. It must not become soggy due either to the migration of moisture from the cheese or oil-soaked due to the 20 release, i.e., so-called "oil out" of oil from the cheese. The problem of oil release from the cheese is a particular problem, Oil release affects the texture of baked dough as well as its flavor and color. Moreover, when oil is released from the cheese, the flavor and texture of the cheese are also altered. In U. S. 25 Patent No. 5,935,634, Gamay, et al., describe a low-water activity cheese product containing 40 to 70% cheese and utilizing 1 to 10% lactose and 2 to 15% of a humectant to provide shelf stability. The examples reporting satisfactory results and utilizing the claimed amounts of cheese also included over 5% of sugars and alkali metal lactates. It would be desirable to achieve shelf stability without utilizing either sugars or lactates. 30 And, it would be desirable to achieve this in a product that was stable to the heat of baking and showed minimal if any oil release initially and over time.

WO 2004/008868 PCT/US2002/023085 3 In the case of cheese products, it is important to provide significant quantities of cheese. In U. S. Patent No. 4,752,494, for example, Tang, et al., describe a "thermostable cream" containing any one of a variety of flavors, including savory flavors, in a 5 formulation designed to achieve their objectives. Essential to meet their objectives is the presence of Ca ++ ions, caseinate ions and corn syrup. While they refer to their product as savory, the sole example on cheese-flavored fillers employs about 10% cheese (in the form of cheese powder) and more than 50% corn syrup. The product is said to withstand baking and be shelf stable, but the presence of the binder and the large amounts of sugars 10 in the corn syrup will seriously detract from a desirable cheese flavor and texture. In U. S. Patent No. 5,529,801, Morano points out that products of the type produced by Tang, et al., suffer from a common problem in the art when dealing with water-soluble gelling agents, whether protein or carbohydrate based. Typically, these 15 products require significant water contents to hydrate the gelling agent. Morano would like to provide an essentially water free product and proposes the use of an ultra high surface area cellulose which is able to hydrate in ahydrophilic liquid phase comprised of an edible polyol humectant. Thus, this composition requires the presence of a particular form of cellulose to avoid the need for water, and fats are preferably avoided because the 20 product is desired to be fat free. It would be desirable, however, to meet the challenge of providing a bakeable cheese filler without resorting to adding cellulose or decreasing fat. There is a need for a process that would enable modifying a normally unstable, savory food such as cheese to render it stable to the heat of baking without sacrificing its 25 flavor or creamy texture. As used herein, the terms "bakeable", "bake-stable" and "stable to baking" are used interchangeably and refer to a minimal heat stability of a cheese filling within a composite baked dough and savor filling product, such as a filled pretzel, cracker or puffed snack, to maintain suitable homogeneity and theology and to remain acceptable as a filling without significantly degrading the baked dough. Among the 30 puffed snack products are starch-based snack products, possibly extruded, such as cheese balls and the like. Products such as cheese-filled cheese balls can be coextruded as an WO 2004/008868 PCT/US2002/023085 4 enrobed "rope" of the savory filling within a "rope" of dough that is fully cooked, e.g., baked, during forming by extrusion or thereafter. Products of this type can be made by a number of techniques, such-as, for example, as described in U. S. Patent No. 6,210,723. For example,, a cheese filler is extruded within a casing which consists of an unbaked 5 dough which typically would comprise a corn or wheat flour and/or starch. In this context, the terms "bakeable" and "bake stable" refer to rheological and homogeneity stability at savory filler composition temperatures in the range of 115 0 C +5%. Such temperatures would be encountered for example, in a filled extruded product, such as a cheese filled puffed snack, prepared using an extrusion process wherein the temperature 10 of the extruder at the tip of the extruder die would reach 155 0 C-160

°

C. Such temperatures are sufficient to cook the unbaked dough surrounding the cheese filler. That is, their temperatures are sufficient to gelatinize the corn or wheat starch which typically would be in the casing surrounding the cheese filler, and such temperatures would ensure that raw flavor notes in the starch would be eliminated or minimized. 15 In the case of other products, such as oven baked products, "bake stable" may refer to stability at actual filler temperatures in the range of 125"C +5%. Such temperatures would be encountered for example, in an oven baked product, such as a 20 filled cracker dough product, prepared using an oven bake process wherein the temperature of the oven might reach 200'C-210C for a period of 4 or more minutes. There is a need to accomplish this in a manner that would enable adding a cheese filler to an unbaked dough which could be baked to provide a product having suitable texture, flavor and shelf-stability. In the case of filled cheese and cracker-type products it would 25 be desirable for the crackers to maintain their crisp textures -- not becoming soggy due either to the migration of moisture from the cheese or oil-soaked and off-flavored due to the release of oil, i.e., so-called "oil out" from the cheese.

WO 2004/008868 PCT/US2002/023085 5 Disclosure of Invention Accordingly, it is an object of the invention to provide a shelf-stable, bakeable, smooth-textured cheese product. 5 It is another object of the invention to provide other bakeable savory spreads and fillers. It is another object of the invention to provide processes for preparing shelf-stable, 10 bakeable, smooth-textured cheese products and other bakeable savory spreads and fillers. It is another and specific object of the invention to provide a process that enables processing a normally unbakeable, savory food such as cheese and modifying it such that it becomes bakeable without sacrificing its flavor or a creamy texture expected of 15 processed cheese. It is yet another and more specific object of the invention to provide a process that enables processing cheese, a normally savory and unbakeable food, and modifying it to make it bakeable without sacrificing its flavor or a creamy texture expected of processed 20 cheese. It is yet another and specific object of the invention to provide a process that enables adding a cheese filler to an unbaked dough and baking the resulting composite to provide a product having suitable cheese and cracker textures and flavors, with shelf 25 stability, wherein the cheese filler remains smooth and creamy with good cheese flavor and the cracker maintains its crisp texture -- not becoming soggy due either to the migration of moisture from the cheese or oil-soaked due to the release of oil from the cheese. 30 It is yet another object of the invention to provide a range of products of the savory type which can be provided in a variety of product forms, both baked and unbaked, WO 2004/008868 PCT/US2002/023085 6 and adaptable for other uses by the consumer, e.g., cheese spread that can be used as is or baked. It is another object of the invention to provide unique baked products of a type not 5 heretofore possible. It is a more specific object of the invention to provide a shelf-stable cheese product that can be added to dough prior to forming or baking and to provide processes for preparing the cheese product and the combined dough and cheese products. 10 These and other objects are realized by the present invention, which provides both a process for preparing a shelf-stable savory, e.g., cheese, product and the products, baked and unbaked, having improved properties. 15 In one aspect of the invention, a savory, smooth-textured, bakeable and shelf stable cheese product is provided. The cheese product comprises: a) a dispersed fat phase comprised of fat in an amount of at least 5%, typically at least 7% and preferably at least 10%, by weight of the total weight of the cheese product; b) an aqueous liquid phase comprising a polyol in an amount of at least 50% by weight of the aqueous phase and 20 dissolved soluble solids, the combined amount of the polyol and the dissolved soluble solids being sufficient to provide the total cheese product with an Aw in all cases of less than 0.8, and for cracker-like products, preferably less than 0.5, more preferably less than 0.4, and most preferably less than 0.3, and less than 0.7 for products that will be baked or toasted before serving, and c) a solids phase, containing cheese flavor in an amount 25 sufficient to comprise at least 3% by weight of the total weight of the cheese product. In another aspect of the invention, a savory, smooth-textured, bakeable and shelf stable savory product is provided. The savory product comprises: a) a dispersed fat phase comprised of fat in an amount of at least 5%, typically at least 7% and preferably at least 30 10%, by weight of the total weight of the savory product; b) an aqueous liquid phase comprising a polyol in an amount of at least 50% by weight of the aqueous phase and WO 2004/008868 PCT/US2002/023085 7 dissolved soluble solids, the combined amount of the polyol and the dissolved soluble solids being sufficient to provide the total savory product with an Aw in all cases of less than 0.8, and for cracker-like products preferably less than 0.5, more preferably less than 0.4, and most preferably less than 0.3, and less than 0.7 for products that will be baked or 5 toasted before serving; and c) a solids phase, containing a solid savory flavor in an amount sufficient to comprise at least 3% by weight of the total weight of the savory product. In another of its several aspects, the invention provides a process for preparing a 10 savory, smooth-textured, bakeable and shelf-stable cheese product. The process comprises: providing ingredients for forming a) a dispersed fat phase comprised of fat in an amount of at least 5%, typically at least 7% and preferably at least 10%, by weight of the total weight of the cheese product; b) an aqueous liquid phase comprising a polyol in an amount of at least 50% by weight of the aqueous phase and dissolved soluble solids, 15 the combined amount of the polyol and the dissolved soluble solids being sufficient to provide the total cheese product with an Aw in all cases of less than 0.8, and for cracker like products preferably less than 0.5, more preferably less than 0.4, and most preferably less than 0.3, and less than 0.7 for products that will be baked or toasted before serving; and c) a solids phase, containing cheese flavor in an amount sufficient to comprise at least 20 3% by weight of the total weight of the cheese product; and mixing the ingredients sufficiently to provide a uniform blend. In another aspect the invention provides a process for preparing a savory, smooth textured, bakeable and shelf-stable product. The process comprises: providing ingredients 25 for forming a) a dispersed fat phase comprised of fat in an amount of at least 5%, typically at least 7% and preferably at least 10%, by weight of the total weight of the savory product; b) an aqueous liquid phase comprising a polyol in an amount of at least 50% by weight of the aqueous phase and dissolved soluble solids, the combined amount of the polyol and the dissolved soluble solids being sufficient to provide the total savory product 30 with an Aw in all cases of less than 0.8 and, for cracker-like products preferably less than 0.5, more preferably less than 0.4, and most preferably less than 0.3, and less than 0.7 for WO 2004/008868 PCT/US2002/023085 8 products that will be baked or toasted before serving; and c) a solids phase, containing a savory flavor in an amount sufficient to comprise at least 3% by weight of the total weight of the savory product; and mixing the ingredients sufficiently to provide a uniforni blend. 5 In another aspect of the invention, a process is provided for preparing a cheese and dough composite product comprising at least one discrete region of a cheese product as described above and at least one discrete region of a dough, preferably baked to a crisp texture. 10 In yet another aspect, the invention provides savory products as described above, packaged in sealed containers, e.g., of either rigid or flexible construction. In one embodiment, a flexible plastic tube is provided for squeezing the cheese or other savory product onto or into a cooked or raw food product for eating as is or after cooking. 15 Other preferred aspects of the invention will be detailed below. Detailed Description of the Invention The invention will be described below with specific reference to preferred savory 20 filler formulations, and composite baked dough and filler products and preferred processing techniques; however, it will be clear to the experienced food scientist that the principles that enable improvements in these will apply to other products as well. The savory filler products of the invention provide unique combinations of often 25 competing properties of being savory, smooth-textured, bakeable and shelf-stable. They achieve these properties by providing a unique three-phase combination, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing a cheese flavoring component. Before describing the composite baked dough and filler products of the invention, we will describe the composition and preparation of the savory 30 filler composition that makes the composites possible.

WO 2004/008868 PCT/US2002/023085 9 Savory Filler Composition The savory filler composition of the invention in its cheese product embodiment comprises: 5 a) a dispersed fat phase comprised of triglyceride fat in an amount of at least 5% by weight of the total weight of the cheese product; b) an aqueous liquid phase comprising water in an amount which does not exceed 6% by weight based on the total weight of the cheese product and a polyol in an amount 10 of at least 50% by weight of the aqueous phase and dissolved soluble solids, the combined amount of the polyol and the dissolved soluble solids being sufficient to provide the total cheese product with an Aw of less than 0.5, and c) a solids phase, containing cheese flavor in a amount sufficient to comprise at least 3% by weight of the total weight of the cheese product; 15 d) lactose in an amount of less than 5% by weight based on the total weight of the filler composition. In the context of this application, by "bake stable" we mean that the filler composition is resistant to degradation at actual filler composition temperatures of up to 20 125 0 C +5 0 C. Since fillers may to an extent be insulated from actual baking temperatures by surrounding dough, a filler which is stable to a given temperature, such as 125 0 C, is suitable for use in a composite filled dough product which may be subjected to substantially higher cooking temperatures than 125 0 C. 25 Fillers which lack stability at a given temperature may become hard, dry, may oil out, may spread and perhaps brown. Browning is partially the result of thermal degradation of sugars, such as lactose. Also, sugars such as lactose may crystallize upon cooling from elevated temperatures, leaving the filler with a grainy texture. An objective measure of hardening is the change in viscosity which a filler composition may undergo 30 upon exposure to heat. While some increase in filler viscosity is acceptable, dramatic, e.g., ten-fold or more increases are clear indicia of poor bake stability.

WO 2004/008868 PCT/US2002/023085 10 One simple screening test for bake stability in fillers involves observing the extent to which the filler spreads on a sheet when heated to a given temperature. If the spread test is conducted with the filler placed on a filter paper, the extent of"oil out" may also be 5 observed. Oil out results in a ring of oil on the paper which will extend beyond the extent of the spread of the filler composition. Minimal spread and oil out are indicia of good bake stability. 10 The amount of aqueous liquid phase is important. The product must have a liquid phase in sufficient quantity to suspend and disperse the fat and solids phases and to have sufficient dissolved solids and humectants to raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. A creamy lubricious, mouthfeel depends on the correct balance of liquid and solids phase materials. As used herein the term 15 aqueous material embraces polyols, the content of which contributes to the texture of the cheese filler in a manner similar to water. It has also been found to be important that sufficient savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper 20 flavor release for the flavor and a texture consistent with the savory flavor. For example, the mouthfeel for cheese products should be smooth and creamy. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. It would be unacceptable for the flavor to be completely released during the dissolution of only the liquid phase in saliva in the mouth, 25 leaving an unflavored portion of undissolved solids. With these general guidelines, we proceed with the discussion of preferred forms of the invention. 30 The dispersed fat phase is preferably comprised of triglyceride fat in an amount of at least 5%, e.g., from about 7 to 60% and preferably 10% to 55% by weight of the total WO 2004/008868 PCT/US2002/023085 11 weight of.the savory filler compositions. The fat provides a desirable mouthfeel that is expected of cheese products but is often missing in processed cheeses that have been first processed and then heat set. The fat phase of the products of the invention is present within the composition in a form that permits release in the mouth, but surprisingly does 5 not migrate from it into a baked dough material. And, unlike the fat present in cheese or added heat-settable matrix materials, it is neither encapsulated -- making it unavailable to the palate -- nor expressed from the cheese during heat processing. Thus, the product of the invention is imbued with a very acceptable mouthfeel without causing taste or stability problems in the overall formulation. Oil and other liquids are important to provide enough 10 liquid to the composition to give the product the proper texture without migrating into an associated dough portion. Desirable, the degree of spread should be less than about 1.0 cm and preferably less than 0.8 cm, e.g., less than 0.5 cm or even 0.2 cm, when tested by the procedure set out in Example 1. 15 The relatively high permissible fat percentage within the savory filler composition is facilitated in part by the presence of an emulsifier which serves to hold together the oil and polyol which is a component of the aqueous phase which is described below. The emulsifier should desirably be resistant to melting under baking conditions. Applicants have determined that a whey protein concentrate will perform this emulsifier function 20 while resisting melting and thereby contributing to bake stability.. A fatted whey protein concentrated may also be employed. A "fatted whey protein concentrate" as used herein, is a fat stabilized by whey protein which is formed by preparing an emulsion of a dairy fat, whey protein, and water and having an average particle size of about 0.5 to about 2 microns (preferably about 0.5 to about 1 microns) and which is then spray dried to form a 25 powder. Preferably, the resulting powder has an average particle size of about 50 to 400 microns. Preferably, this emulsified high fat whey protein which we refer to herein as fatted whey protein concentrate contains about 40 to about 50 percent dairy fat, about 15 to about 20 percent whey protein and about 1 to about 4 percent water. More preferably, this fatted Whey protein concentrate contains about 44 to 46 percent dairy fat, about 18 to 30 about 20 percent whey protein, and about 2 to about 3 percent water. This fatted whey WO 2004/008868 PCT/US2002/023085 12 protein concentrate can conveniently be employed in the present invention in the powder form. .The amount of whey protein concentrate employed in the savory filler 5 composition will typically be 3% or less based on the total weight of the cheese product. If a fatted whey protein concentrate is employed, the amount will generally be greater and may range up to 10% or more by weight of the savory filler composition. The fat contained within the fat phase will preferably comprise a triglyceride fat 10 and can be in any suitable physical form and from any particular source, whether animal, vegetable or synthesized. The terms fat and oils are used interchangeably in the art, the term fat often referring to solid materials and oil to those that are liquid, but most fats useful in food exhibit both liquid and solid components over the range of utility, so no distinction is meant herein. A fat is chosen to provide the correct amount of liquid in the 15 formulation and may contain solid fat as well. Preferred fats have textures similar to those employed for soft (tub) margarine and can be similar in formulation to those. These fats are typically of semisolid consistency and can comprise any of the usual vegetable oils, preferably partially hydrogenated, but can also be non-hydrogenated or fully hydrogenated oils such as soybean, safflower, sunflower, high oleic sunflower, sesame, peanut, corn, 20 olive, rice bran, babassu nut, palm, mustard seed, cottonseed, poppyseed, low erucic rapeseed, high erucic rapeseed, shea, marine, meadowfoam and the like oils. Synthesized and rearranged fats can also be employed. Preferred oils contain at least about 70%, preferably at least about 75%, Cis acid residues (e.g., stearic, oleic, linoleic) and comprise oils such as peanut oil, olive oil, soybean oil, canola oil, sesame oil, and corn oil are 25 especially desirable for some embodiments. Less preferred are animal fats such as tallow, lard, and dairy butter. Of course, incomplete esters and derivatives and waxes can be employed in minor amounts. Semisolid fats are exemplary of suitable oils, e.g., those having an SFI profile 30 exhibiting solids contents in the following ranges: Temperatures Solids (%) WO 2004/008868 PCT/US2002/023085 13 500 F 9 to 50 700 F 2 to 25 920 F 8 maximum 5 Fats of this specification have a semisolid consistency at room temperature, but essentially fully melt in the mouth. Fat substitutes, such as salatrim and olestra can also be employed as full or partial substitutes for the fat. It is noted that unlike olestra, salatrim is 10 a triglyceride. The aqueous liquid phase will typically comprise at least 15% by weight of the savory cheese product, preferably from about 20 to 40%, more narrowly from 25 to 35%. 15 The aqueous liquid phase will comprise a polyol in an amount of at least 25%, e.g., at least 50% by weight of the aqueous phase and dissolved soluble solids. The combined amount of the polyol and the dissolved soluble solids will be sufficient to provide the total cheese product with a water activity, i.e., an Aw, of less than 0.5. For compatibility with a cracker-type dough, it is desirable that the savory product have an Aw of less than 0.4, 20 more preferably less than 0.3. An Aw in the range of 0.15-0.45 is generally appropriate for use in composite compositions including a cracker dough product. The water activity is an important factor in maintenance of both microbiological and textural stability of the savory product and any composite it is used to make. The water activity of a product can be simply measured by equilibrating a product in a sealed container and then measuring 25 the relative humidity of the headspace. In essence, it is a measure of the driving force for moisture migration. Moisture will migrate from a region of higher water activity to lower water activity. Therefore, for the cheese and baked goods combinations of the invention, it will be necessary to carefully control the water activities of the savory product so that it will be compatible with that of the baked good -- neither giving up or receiving moisture. 30 The amount of water present in the aqueous phase should not exceed 6% by weight based on the total weight of the cheese product and preferably should not exceed 4% by weight based on the total weight of the cheese product. Water content includes water which may WO 2004/008868 PCT/US2002/023085 14 be added directly during preparation of the cheese product as well as water which may be present in other ingredients, such as polydextrose solution. The aqueous liquid phase will be present in sufficient quantity to suspend and 5 disperse the fat and solids phases. The dispersed fat must have sufficiently small droplet size to raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The viscosity of the liquid phase if measured prior to addition of the materials that make up the other phases will typically be within the range of from about 5 to about 30, e.g., from about 10 to about 20, poises as measured by a Stress Rheometer, 10 Model SR5000 (Rheometrio Scientific) at 25 0 C and stress from 0.2 to 1000 dyne/cm 2 . To aid in obtaining the desired soft, creamy texture and to provide a controlled water activity in the product, a plasticizing polyhydric alcohol (humectant) is employed at a level of at least 4% up to 50%, but preferably from greater than 5%, up to about 25%. 15 To the extent possible, the polyol will be minimized within these ranges. Suitable for use as the plasticizing agent are any of the normally liquid, edible di-, or tri-hydric alcohols or sugar alcohols or other polyhydric alcohols of suitable flavor and effective for this purpose. Prominent among these are glycerol and sorbitol, but others of this class and mixtures of these can be employed, for example hydrogenated starch hydrolysates. It has 20 been found that due to its highly effective plasticizing effect and its flavor, glycerol is a preferred material. In some cases, a flavor modifier such as any of those mentioned in U. S. Patent No. 5,641,795 can be employed in minor amounts, e.g., up to about 1.0%, say form 0.3 to 0.8 %, to suppress any undesired sweetness provided by glycerol, sorbitol, or the like. One such product comprises a lactisol-syrup solution (1% lactisol) and is sold 25 under the trademark Super Envision by Domino Sugar. In addition to the plasticizing polyol, the aqueous liquid must also contain sufficient other dissolved water-soluble materials capable of building viscosity in the liquid phase and arresting microbial growth in the composition. Among the preferred 30 viscosity building materials are nonsweet carbohydrates such as polydextrose, and salts such as sodium chloride. Such materials act to lower the water activity, Aw. Among the WO 2004/008868 PCT/US2002/023085 15 preferred polydextrose materials are those that have been chemically reduced to eliminate their potential to reduce cooperating food ingredients. This type of polydextrose is described, for example, in U. S. Patent No. 5,601,863, and can be purchased under the Trademark Litesse@ Ultra from Danisco Sweeteners. The reduced polydextrose is a 5 polyol and as such can be employed as part or all of the polyol component described above. Regular polydextrose can be employed in addition to the polyols at levels up to about 35% by weight of the total food product, e.g., from about 5 to 20%. Polydextrose is highly soluble in water, and is preferably not employed in amounts above its solubility limit. It will typically be added as an aqueous solution, e.g., about 70 to 80%, but can be 10 added dry and blended into at least a part of the aqueous ingredients and dissolved. The remaining of the distinct component phases is a solids phase, containing a savory flavor, preferably cheese flavor. Preferably the savory flavor will comprise at least 3% by weight of the total weight of the savory product, and more preferably at least about 15 5% by weight of the savory product. As used herein, "cheese flavor" refers to commercially available cheese flavor with a high, 30%-65%, fat content, and typically would consist of dehydrated "cheese", as that term is generally understood especially flavorful cheese such as cheddar cheese, which might be blended with such optional ingredients as cream, salt, sodium phosphate and lactic acid. Such a product with 20 approximately a 50% fat content is available, for example, from Kraft Food Ingredients under the brand name Cheeztang. Normally, significant cheese concentrations result in oil release on heating and migration thereafter. The upper limit for the amount of cheese flavor is determined by the need to provide enough fat and liquid phase components to achieve the objectives of the invention. Typically, no more than about 70% undissolved 25 solids can be accommodated, and preferably less than 50%, more preferably less than 40% undissolved solids will be present. Preferred savory products have more than 5% of the cheese flavor or other solid savory flavor, e.g., at least 5% and preferably from over 5% up to 10%, 12% or more. In this context, the solids phase is distinguished from the fat phase in that the solids phase is not fat-continuous. Thus, while its preferred principal 30 component is cheese, which contains fat, the cheese is not fat continuous but has a protein and carbohydrate matrix which encapsulates or otherwise includes the fat. For products WO 2004/008868 PCT/US2002/023085 16 containing lower amounts of solid cheese or other savory flavor within the above ranges, it may be desirable in some cases to add a minor amount of a starch (preferably cold water swellable modified starch). For example, a modified starch such as sold under the trademark UltraTEX by National Starch, can be effective in amounts effective to increase 5 the insoluble solids content of the savory flavor if such solids content is required in order to achieve desired viscosity. As another important consideration of the invention, it has been found to be important to have sufficient savory flavor ingredients present as undissolved solids of 10 sufficiently small particle size to provide the proper mouthfeel, flavor release and texture consistent with the savory flavor. For example, the mouthfeel for cheese products should be smooth and creamy and the texture viscous enough to stay in place both before and after any heat treatment such as baking. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially 15 clean. It would be unacceptable for the flavor to be completely released during the dissolution in saliva of only the liquid phase, leaving an unflavored portion of undissolved solids in the mouth. The complex viscosity of the savory product will typically be within the range of from about 400 to about 50,000, e.g., from about 4000 to about 20,000, poises as measured by an Advanced Rheometric Expansion System (ARES), Model LS-M 20 (Rheometric Scientific) at 25 0 C and stress from 0.1% strain. Importantly, however, for products that are to be fonned as sandwiches, like cheese between two crackers, the savory product should resist flow due to gravity or other moderate applied forces. The savory flavor is preferably principally provided by the flavor in solid form. 25 For example, in the case of cheese, the flavor should come principally from a suitable cheese flavor ingredient, such as cheese powder flavor, that is substantially insoluble in the aqueous liquid phase. Suitable for use as the cheese ingredient other than materials that may be referred to as cheese powders flavors are cheese products having a suitably small particle size and substantially equivalent properties and flavor. A preferred cheese 30 powder flavor is, however, a high fat cheese powder flavor of the approximate composition of the Cheeztang flavor product described above.

WO 2004/008868 PCT/US2002/023085 17 In addition to solid cheese flavors, other like solid savory flavors can be employed. For example, egg powders, meat powders, vegetable powders and the like can be employed. Regardless of the flavor of the powder, it should be substantially insoluble in 5 the other ingredients employed, namely those forming the aqueous liquid phase and the fat phase. Preserving the solid integrity of the savory flavor will assure a texture that is pleasing in the mouth and reminiscent of the natural product represented by the solid flavor. 10 The particle size of the solid phase ingredients is important to the final texture. The particle size is best determined organoleptically and is below the threshold at which graininess is perceived. Many materials form loose aggregates that break down in the mouth to sizes within these ranges and are acceptable according to the invention. 15 As stated above, sugar content, which in the case of the instant invention particularly involves lactose content, is a factor which can impair the ability of the cheese product to resist thermal degradation. Lactose may be present either as an added ingredient in the cheese filler or as a component of other ingredients. For example, whey may typically contain 30% by weight lactose. The total amount by weight of lactose 20 based on the total weight of the cheese product of the instant invention should not exceed 5% and preferably should not exceed 3%. The process of the invention entails mixing the ingredients in a manner that provides a uniform blend having the noted desirable textural properties. Although low 25 shear mixing may be employed, the process preferably involves a high shear mixing step which effectively homogenizes the product. While not being bound by any particular theory, applicants presently believe that such high shear mixing may act on the protein and thereby contribute to overall desired properties of the savory filler product. In addition, the high shear mixing reduces the size of the oil droplets which are dispersed 30 throughout the savory filler composition. The droplet size following satisfactory high shear mixing may be in the range of less than 10 and perhaps less than 3g.

WO 2004/008868 PCT/US2002/023085 18 The process is exemplified below. Baked Dough Product 5 The preferred aspects of the invention are directed to a dough and savory filler composite product comprising at least one discrete region of a cheese product as described above and at least one discrete region of a dough, preferably baked to crisp texture. This enables the preparation of filled or topped baked goods like crackers, 10 pastries, pretzels, crisps of various sizes and shapes, and the like. The doughs can be formed on any of the equipment conventional, including laminators, extruders, depositors, rotary formers, wire cutters, and the like. Once the dough preform is formed, the savory product of the invention can be applied onto or into a 15 dough preform in any manner suitable and the resulting composite baked or other wise cooked, e.g., fried, extruder heated, drum heated, or the like. The invention enables the baking of the dough to a crisp texture without degrading the savory filling to an extent that oil migrates to the baked dough to cause textural or color problems. The product will also not adversely affect the crisp texture of the baked good. The savory product can also 20 be added to a baked good after the dough has been partially or fully baked. The invention has the above advantages and the further advantage that the baking process will be essentially the same as for the original product, adjusting only for differences in mass and geometry of the composite of dough and savory product. Conventional baking apparatus can be employed. 25 The term "dough" as used in this context includes all formulations that th6 person skilled in the art would consider dough. At a minimum, these formulations contain a starch component and at least sufficient water to hydrate the starch, both being employed in reasonable proportions. The starch component can be provided as whole grain or grain 30 ground or refined to any desired degree. It can be supplied in the form of flour, e.g., from wheat, barley, corn, oats, rice, rye, treacle, and the like. Or the starch component can be WO 2004/008868 PCT/US2002/023085 19 supplied as a purified or mechanically refined or less than whole grain flour. The water can comprise water itself or an aqueous liquid such as milk (whole, skim, homogenized, buttermilk, soy), fr-uit or vegetable juice, and the like. Yeast or chemical leavenings are also typically present. Also typically, the dough will contain shortening in an amount 5 suitable for achieving the textural characteristics desired for a given type of product. Also typical, is the use of at least some sweetener, though in limited amounts compatible with savory flavors. Sucrose and corn syrup are among the most typical. All conventional ingredients, typical for desired recipes, can be employed. For the sake of economy of description, the entire text of Manley, J. R.; Technology of Biscuits, Crackers and 10 Cookies, Vols. 1 and 2, is incorporated herein by reference for its descriptions of conventional ingredients and processing. In another aspect, the invention provides savory products as described above, packaged in seaed containers, e.g., of either rigid or flexible construction. In one 15 embodiment, a flexible plastic tube is provided for squeezing the cheese or other savory product onto or into a cooked or raw food product for eating as is or after cooking. The process of packaging is not changed from what is typically known for products of like viscosity; however, the need for very sophisticated packages, such as aerosol containers, to maintain the freshness of the product is eliminated without reducing the convenience of 20 the product. The following examples are provided to further illustrate and explain a preferred form of the invention and are not to be taken as limiting in any regard. Unless otherwise indicated, all parts and percentages are by weight. 25 Examples Five (5) samples of bake stable cheese fillers, denominated RS27, RS 27A, RS 32, WY 136 and WY 124, were prepared according to the following formulations: WO 2004/008868 PCT/US2002/023085 20 Ingredients RS 27 RS 27A RS32 WY 136 WY124 Cheeztang cheese solid 10 10 10 6 10 5 Fatted whey protein Concentrate 3 0 3 10 4 Whey protein concentrate 0 1.65 0 0 0 70% PDX (polydextrose) Solution 10 10 10 10 4 10 Glycerin 20 20 20 20 30 Canola Oil 48.8 50.15 24.8 43.3 25 Filler Fat 0 0 24 0 0 Maltodextrin 0 0 0 0 10.3 15 (Staley Star-Dri 10) Kerrykreem 0 0 0 0 7 SSL(emulsifier) 0 0 0 0.25 1 Tricalcium citrate 2.5 2.5 2.5 5.75 2.5 Salt 4 4 4 2 3 20 Super Envision 1 1 1 2 2.5 Color 0.2 0.2 0.2 0.2 0.2 Flavor 0.5 0.5 0.5 0.5 0.5 25 The first sample, RS 27, was prepared according to the following procedure: STAGE 1: The given amounts of glycerin, 70% PDX solution, fatted whey protein concentrate, and Cheeztang cheese solid (Group 1 - aqueous phase) were measured out and placed in a bowl. This mixture was then pre-mixed using a Hobart mixer at speed 1 for 1 min. and a speed 2 for 3 min. 30 STAGE 2: The above mixture was then transferred into a Do-Corder bowl used in conjunction with a Do-Corder "E" recording torque rheometer, which was then started and run such that it read 90 rpm. The Do-Corder, which is manufactured by C.W.Brabender Instruments, permits high shear mixing while providing continuous 35 viscosity data. Note that suitable high shear mixing may also be achieved using a Hobart or other suitable mixer, and that if low shear mixing is employed, other mixer well known in the art may be employed. STAGE 3: 50% of the total amount of canola oil to be used was added to the 40 STAGE 2 mixture and the oil was observed being complexed with the proteins in the' WO 2004/008868 PCT/US2002/023085 21 cheese solid and fatted whey protein concentrate. An increase in viscosity was also observed in the chart recorder. STAGE 4: Once the viscosity in STAGE 3 stabilized, the remaining solids 5 (tricalcium citrate, salt, Super Envision, color and flavor) were added to the mixture in the Do-Corder. A two to three fold increase in viscosity was observed from the charter recorder. STAGE 5: Once the viscosity in STAGE 4 again stabilized, 1 /3rd of the remaining 10 50% of canola oil was added: An initial drop in viscosity was noticed. However, the viscosity soon returned to the same level as seen in STAGE 4. Note that if filler fat is used in place of canola, it is desirably to pre-melt the filler fat and conduct this and subsequent mixing steps at an elevated temperature, sufficient to melt the fat, of perhaps 45 0 C. 15 STAGE 6: STAGE 5 was repeated for the second 1/3 r d portion of canola oil and again the viscosity returned to nearly the same level as seen in STAGE 5. STAGE 7: STAGE 6 was repeated for the last 1 /3d portion of canola oil and mixing was continued until the viscosity came back to nearly the same level as seen in 20 STAGE 6. The high shear blending as described above is an important facet of the preparation of the bakeable cheese fillers of the invention, for the procedure effectively homogenizes the fillers into a substantially continuous product with the desired texture 25 and spread properties. For larger scale preparation, in lieu of a Do-Corder, a high shear mixer such as a Bredds Likwifier may be employed to achieve rapid homogeneity. 30 The product denominated RS 27 was seen to have an Aw of .26. After being baked within a cracker casing, during which the casing was exposed to temperatures of 400 0

F,

WO 2004/008868 PCT/US2002/023085 22 the Aw of the filler increased to .30, indicating slight migration of moisture from the cracker dough into the filler. Such migration ensured that the cracker dough became crisp after baking, and was not adversely effected by oil or water released from the savory filler. 5 The viscosity of the RS 27 filler composition was measured both before and after baking at 400°F within the cracker casing. Before baking, the viscosity of the filler was about 5200 poise. Following baking the viscosity had increased to about 11000 poise. Such a two-fold viscosity increase is well within an acceptable range for good bake stability. 10 Samples of both the RS 27 and WY 124 fillers were subjected to temperatures of 4000 for periods of 10 minutes, during which their temperature reached 260°F. Such temperatures did not degrade the fillers. 15 The above description is intended to enable the person skilled in the art to practice the invention. It is not intended to detail all of the possible modifications and variations, which will become apparent to the skilled worker upon reading the description. It is intended however, that all such modifications and variations be included within the scope of the invention which is defined by the following claims. The claims are meant to cover 20 the indicated elements and steps in any arrangement or sequence which is effective to meet the objectives intended for the invention, unless the context specifically indicates the contrary.

Claims (23)

1. A savory, smooth-textured, bakeable and shelf-stable cheese product, which is 5 bake stable at temperatures of up to 125 0 C+5 0 C comprising: a) a dispersed fat phase comprised of triglyceride fat in an amount of at least 5% by weight of the total weight of the cheese product; b) an aqueous liquid phase comprising water in an amount of less than 6% by weight based on the total weight of the cheese product and a polyol in an amount of at 10 least 50% by weight of the aqueous phase and dissolved soluble solids, the combined amount of the polyol and the dissolved soluble solids being sufficient to provide the total cheese product with an Aw of less than 0.5, and c) a solids phase, containing cheese flavor in an amount sufficient to comprise at least 3% by weight of the total weight of the cheese product; 15 d) lactose in an amount of less than 5% by weight based on the total weight of the cheese product.

2. A savory, smooth-textured, bakeable and shelf-stable cheese product according to claim 1, wherein the dispersed fat phase comprises from 7 to 60% of the savory cheese 20 product.

3. A savory, smooth-textured, bakeable and shelf-stable cheese product according to claim 1, wherein the aqueous liquid phase comprises from 20 to 40% by weight based on the total weight of the cheese product and comprises a polyol in an amount of at least 25 50% by weight of the said aqueous phase and dissolved soluble solids, the combined amount of the polyol and the dissolved soluble solids being sufficient to provide the total savory product with an Aw of less than 0. 5 and a complex viscosity within the range of from about 400 to about 20,000 poise as measured by an ARES rheometer at 25 0 C and 0.1% strain and wherein following baking at 125 0 C said viscosity increases by a factor of 30 less than about 10. WO 2004/008868 PCT/US2002/023085 24

4. A savory, smooth-textured, bakeable and shelf-stable cheese product according to claim 1, wherein the lactose is present in an amount of less than 3% by weight based on the total weight of the cheese product.

5 5. A savory, smooth-textured, bakeable and shelf-stable cheese product according to claim 1, wherein the solids phase contains cheese powder in an amount of from 3% to 12% of the weight of the savory cheese product.

6. A savory, smooth-textured, bakeable and shelf-stable cheese product according 10 to claim 1, wherein: the fat phase comprises from 10 to 55% by weight of the product and comprises a partially hydrogenated vegetable oil having an SFI profile exhibiting solids contents in the following ranges 15 Temperatures Solids (%) 500 F 9 to 50 700 F 2 to 25 920 F 8 maximum 20 the aqueous phase comprises glycerol and said aqueous phase comprises from 25 to 35% by weight of the product.

7. A savory, smooth-textured, bakeable and shelf-stable cheese product according 25 to claim 6, wherein the aqueous liquid phase comprises a polyol in an amount of at least 50% by weight of the aqueous phase and dissolved soluble solids, the combined amount of the polyol and the dissolved soluble solids being sufficient to provide the total savory cheese product with an Aw of less than 0.55. 30

8. A savory, smooth-textured, bakeable and shelf-stable cheese product according to claim 7, wherein the Aw is within the range of from 0.15 to 0.45. WO 2004/008868 PCT/US2002/023085 25

9. A process for preparing a savory, smooth-textured, bakeable and shelf-stable cheese product, which is bake stable at temperatures of up to 125*C + 5C comprising: providing ingredients for forming a) a dispersed fat phase comprised of triglyceride fat in an amount of at least 5% by weight of the total weight of the cheese 5 product; b) an aqueous liquid phase comprising a polyol in an amount of at least 50% by weight of the aqueous phase and dissolved soluble solids, the combined amount of the polyol and the dissolved soluble solids being sufficient to provide the total cheese product with an Aw of less than 0. 5, and c) a solids phase, containing cheese flavor in an amount sufficient to comprise at least 5%, by weight of the total weight of the cheese product and 10 wherein water is present in an amount of less than 6% by weight based on the total weight of the cheese product and wherein lactose is present in an amount of less than 5% by weight based on the total weight of the cheese product; and mixing the ingredients under high shear conditions sufficiently to provide a homogenous blend 15

10. A process according to claim 9, wherein the dispersed fat phase comprises from 10% to 55% of the savory product, and the aqueous liquid phase comprises from 20 to 40% by weight of the savory product and said aqueous phase comprises a polyol in an amount of at least 50% by weight of the aqueous phase and dissolved soluble solids, the 20 combined amount of the polyol and the dissolved soluble solids being sufficient to provide the total savory product with an Aw of less than 0.5.

11. A process according to claim 9, wherein the solids phase of the cheese product comprises at least 20% by weight of said cheese product. 25

12. A process according to claim 9, wherein: the solids phase contains flavor solids in an amount of from 3% to 12% by weight based on the total weight of the savory cheese product. 30

13. A process according to claim 9, wherein: WO 2004/008868 PCT/US2002/023085 26 the fat phase comprises from 10 to 55% by weight of the product and comprises a partially hydrogenated vegetable oil having an SFI profile exhibiting solids contents in the following ranges 5 Temperatures Solids (%) 500 F 9 to 50 700 F 2 to 25 920 F 8 maximum 10 the aqueous phase comprises glycerol and comprises from 20 to 40% by weight of the product, and the solids phase comprises less than 70% by weight of the product. 15

14. A process according to claim 13, wherein the aqueous liquid phase comprises a polyol in an amount of at least 50% by weight of the aqueous phase and dissolved soluble solids, the combined amount of the polyol and the dissolved soluble solids being sufficient to provide the total savory product with an Aw of less than 0.45. 20

15. A process according to claim 14, wherein the Aw is within the range of from 0.15 to 0.4.

16. A process according to claim 15, further including the steps of filling a flexible plastic tube with the savory product and sealing the tube. 25

17. A savory product comprising: a) from 10-55% by weight of a dispersed fat phase based on the total weight of the savory product; b) from 20 to 40% of an aqueous liquid phase comprising a polyol in an amount of 30 at least 50% by weight of the aqueous phase and dissolved soluble solids, the combined WO 2004/008868 PCT/US2002/023085 27 amount of the polyol and the dissolved soluble solids being sufficient to provide the total savory product with an Aw of less than 0.5; and c) less than 40% by weight of a solids phase, containing a savory flavoring; and 5 d) wherein water is present in an amount of less than 6% by weight based on the total weight of the savory product and wherein lactose is present in an amount of less than 5% by weight based on the total weight of the savory product.

18. A savory product according to claim 17, wherein: 10 the fat phase comprises from 10 to 45% by weight of the product and comprises a partially hydrogenated vegetable oil having an SFI profile exhibiting solids contents in the following ranges Temperatures Solids (%) 15 500 F 9 to 50 700 F 2 to 25 920 F 8 maximum 20 the aqueous phase comprises glycerol and comprises from 25 to 35% by weight of the product.

19. A process for preparing a savory, smooth-textured, bakeable and shelf-stable 25 product according to claim 18, comprising: providing the ingredients indicated; and mixing the ingredients under high shear conditions sufficiently to provide a homogeneous blend. 30

20. A packaged product comprising a product prepared according to the process of claim 9, comprising a fluid mixture of said product within a sealed container.

21. A composite product comprising: WO 2004/008868 PCT/US2002/023085 28 a savory product prepared according to the process of claim 9 and an unbaked dough composition.

22. A composite product comprising: 5 a savory product prepared according to the process of claim 9 and a baked dough, wherein said composite product is prepared by placing the savory product onto or within the dough product and heating said composite such that the starch content of the dough is gelatinized, raw flavor notes found in unbaked dough are eliminated, and the savory product substantially unchanged by the heating process. 10

23. A process for preparing a composite food product comprising: applying a savory product prepared according to the process of claim 9 to an unbaked dough, and baking the dough and savory product.