BE1025905B1 - Savory filling composition and savory foods - Google Patents

Abstract

Savory filling compositions, in particular savory cheese filling compositions, with excellent texture, taste, shelf life and stability during baking and on freezing / thawing are provided. The savory filling compositions described herein are particularly useful in the preparation of savory foods, in particular savory baked products comprising the savory filling composition as, for example, a filling or a topping, the filling composition being added to a dough prior to baking and being excellent texture and taste properties after being baked.

Description

HEARTY FILLING COMPOSITION AND HEARTY FOODSTUFFS

FIELD OF THE INVENTION

The present invention is in the technical field of food processing. More specifically, the present invention relates to savory fillings and more particularly to savory cheese fillings and to foods comprising such fillings.

BACKGROUND OF THE INVENTION

Foods that are filled with savory fillings, such as cheese fillings, are known. Savory fillings can nowadays be fat-based or water-based fillings.

Fat-based fillings have the disadvantage that they are high in calories, have a greasy taste and are sometimes difficult to handle due to their high viscosity. For example, US 2,015,257 describes an oil-based cheese filling comprising oil, cheese powder, skimmed milk powder, and a second time dried corn starch.

There are various types of water-based fillings and they have some drawbacks. Bechamel sauce is a fresh and daily product, which has some disadvantages, such as microbiological risks, instability during processing, the need for highly trained personnel, limited stability during baking, limited stability during freeze-thaw, limited shelf life and difficulty making them on an industrial scale.

Dairy-based cheese as such has a difficult texture to process (hard), requires refrigerated storage after production, has limited stability during baking and cannot be mixed with other ingredients during processing / application. Fillings based on cheese powder have a bad (greasy) taste, are not stable during the process, require highly trained personnel for their use, have limited stability during baking and during freeze-thaw, have a difficult texture to work on (hard texture) ) and require refrigerated storage after production.

Spreadable cheese, that is, a cheese that can be easily applied over a surface and distributed or spread, is not stable during baking when it is used separately as a filling.

BE2018 / 5023 Cheese filling based on cream cheese and eggs must be prepared on request, must be kept at a cooled temperature and have a short shelf life.

WO9902039 and EP 1,157,613 disclose a cheese filling comprising about 94% to about 99% processed cheese, about 0.2% to about 2% water-soluble hydrocolloid gum, and about 0.5% to about 4% pregelatinized starch. The cheese filling has an Aw of 0.89 to 0.96, a moisture content of 30 - 50% by weight and a pH of 5.5 - 6.0. Such a filling has a very short shelf life and must be completely re-prepared every time it is needed.

There is therefore a need for new compositions and products that overcome or reduce the disadvantages of the prior art.

SUMMARY OF THE INVENTION

The inventors have developed a savory filling composition, in particular a savory cheese filling composition, with an excellent texture, taste, shelf life and stability during baking and stability during freeze-thawing. The savory filling compositions described herein are particularly useful in the preparation of savory foods, in particular savory baked products comprising, for example, a filling or a finish, the savory filling composition. More specifically, the stable savory filling composition of the present invention can be added to a dough before it is baked and it retains its excellent texture and taste properties after baking. The savory filling composition can be supplied to the consumer as such or included in a food.

A first object of the present invention is to provide a composition comprising the following:

(a) 25.0 to 45.0% by weight, preferably 25.0 to 35.0% by weight, of a processed cheese, (b) 2 to 8% by weight, preferably 2 to 6% by weight, cheese powder;

(c) 2 to 6% by weight of hydrocolloids;

(d) a food acid selected from the group consisting of lactic acid, glucono-delta lactone and a sourdough product, or a mixture thereof, (e) water up to 100%;

wherein the composition has a pH between 4.0 and 5.5, a Brix between 20 and 40 and a water activity between 0.85 and 0.96.

BE2018 / 5023 Preferably the composition has a pH between 4.5 and 5.5 and / or a Brix between 25 and 35 and / or a water activity between 0.9 and 0.96. More preferably, the composition has a pH between 4.5 and 5.5, a Brix between 25 and 35 and a water activity between 0.9 and 0.96.

In a particular embodiment, the composition comprises a spreadable cheese with a dry matter content of 40.0 to 45.0% by weight and a fat content of 18.0 to 28.0% by weight.

Preferably, the processed cheese further has a protein content of 8 to 12% by weight.

In a particular embodiment, the composition comprises as the food acid an organic acid selected from the group consisting of lactic acid and glucono-delta-lactone. Preferably the organic acid is lactic acid.

In another particular embodiment, the composition comprises as a food acid

- 0.1 to 0.8% by weight of one or more organic acids selected from lactic acid and glucono-delta-lactone, preferably from 0.1 to 0.8% by weight of lactic acid; or

- 0.2 to 3% (dry matter weight / weight) of one or more sourdough products; or

- 0.1 to 0.5% by weight of one or more organic acids selected from lactic acid and glucono-delta-lactone, preferably 0.1 to 0.5% by weight of lactic acid and 0.2 to 3% (weight dry matter / weight) of one or more sourdough products.

In a particular embodiment, the composition comprises as the hydrocolloid starch or a starch derivative, cellulose or a cellulose derivative or a mixture thereof.

In a particular embodiment, the composition further comprises (f) 2 to 6% by weight of sugar; and / or (g) 2 to 6% by weight of fat or oil.

Another object of the present invention is to provide a foodstuff comprising the composition of the present invention as a savory filling. Preferably, the food is a baked food.

Another object of the present invention is to provide a method for preparing a composition according to the present invention, which comprises the following steps:

(i) providing the following ingredients and mixing them into a homogeneous whole or mixture:

BE2018 / 5023

25.0 to 45.0% by weight, preferably 25.0 to 35.0% by weight of spreadable cheese, the spreaded cheese preferably having a dry matter content of 40.0 to 45.0% by weight and a fat content of 18 to 28% by weight;

- 2 to 8% by weight, preferably 2 to 6% by weight of cheese powder;

- a food acid selected from the group consisting of lactic acid, gluconodeta-lactone and a sourdough product, or a mixture thereof;

- water up to 100%, so as to obtain the desired consistency of the savory filling composition;

(ii) heating the whole or mixture to a temperature between 70 ° C and

100 ° C, preferably between 80 ° C and 95 ° C;

(iii) cooling the whole or mixture; and (iv) optionally packaging the whole or mixture.

In particular embodiments, the mixing step of the method further comprises mixing from 2 to 6% by weight of hydrocolloids with the components.

Another object of the present invention is to provide a method for preparing a savory bakery product, which includes the steps of preparing a dough, applying the filling composition of the present invention to or in the dough, and baking or otherwise heat treating the dough to a baked product. Preferably, the filling composition may be sandwiched between two layers of the dough as a sandwich formation, as a filling completely enclosed by the dough, or as a spread or layer on top of the dough.

Another object of the present invention is to provide for the use of the composition of the present invention in applications in the food sector.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1a shows baked puff pastry on which a composition according to an embodiment of the invention has been deposited before baking.

Figure 1b shows baked puff pastry on which a melted cheese has been deposited before baking.

Figure 1c shows baked puff pastry on which a full-fat soft cheese has been deposited before baking.

BE2018 / 5023 Figures 2a and 2b show baked dough for soft rolls on which a composition according to an embodiment of the invention has been deposited before baking.

Figures 2c and 2d show baked dough for soft rolls on which a full-fat soft cheese has been deposited before baking.

DETAILED DESCRIPTION OF THE INVENTION

The present invention will be described with reference to particular embodiments, but the invention is not limited thereto, because it is limited only by the claims. Reference characters in the claims are not to be construed as limiting the scope thereof.

As used herein, the singular forms "a", "the", and "it" include both references to the singular and references to the plural, unless the context clearly dictates otherwise.

The terms "comprising", "includes" and "include" as used herein are synonymous with "included", "including" or "containing", "contains" and they are inclusive or with an open end and do not include further -the aforementioned members, elements or steps of a process do not exit. When the terms comprising, include, and include referring to said members, elements, or steps of a method, they also include embodiments consisting of said members, elements, or steps of a method.

Furthermore, the terms first, second, third and the like in the description and in the claims are used to distinguish between the same elements and not necessarily for describing a sequence or chronological order unless indicated. It is to be understood that the terms so used may be used interchangeably under suitable conditions and that the embodiments of the invention described herein may be carried out in sequences other than those described or illustrated herein.

The term "about" as used herein when referring to a measurable value, such as a parameter, an amount, a duration, and the like, is intended to cover variations of +/- 10% or less, preferably +/- 5% or less , more preferably comprising +/- 1% or less and even more preferably +/- 0.1% or less with respect to the stated value, insofar as such variations apply to the disclosed invention. It should be clear that the value to which the provision "roughly" refers, is also specifically and preferably disclosed.

BE2018 / 5023 The indication of numerical areas by means of end points includes all numbers and fractions that lie in the respective areas, as well as the stated end points.

All documents mentioned in the present description are hereby incorporated by reference in their entirety.

Unless otherwise stated, all terms used to disclose the invention, including technical and scientific terms, have the meaning as would generally be clear to a person skilled in the art to which this invention belongs. As a further guide, definitions for the terms used in the specification may be included to better understand the teachings of the present invention. The terms or definitions used herein are provided solely to aid in understanding the invention

Reference in this description to "one embodiment" or "an embodiment" means that a particular facet, structure or feature as described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, the phrases "in one embodiment" or "in an embodiment" at different places in this description do not necessarily all refer to the same embodiment, but this may be the case. Furthermore, the specific facets, structures or features can be combined in any suitable manner, as would be apparent to one skilled in the art from this disclosure, in one or more embodiments. Where certain embodiments described herein include some, but not all, facets of other embodiments, it is further intended that combinations of facets of different embodiments are within the scope of the invention and form different embodiments, as would be apparent to those skilled in the art. For example, in the following claims, embodiments of the invention can be used in any combination.

In the present description of the invention, reference is made to the accompanying drawings which form a part thereof and in which specific embodiments are shown by way of explanation only, in which the invention can be practiced. Reference numbers placed between brackets or in bold, which are attached to the relevant elements, merely serve to illustrate the elements by way of example, which is not intended to limit the relevant elements. It should be understood that other embodiments are possible

BE2018 / 5023 can be used and structural or logical changes can be made without departing from the scope of the present invention. The following detailed description is therefore not to be taken in a limiting sense, and the scope of the present invention is defined by the appended claims.

The present application provides savory filling compositions, foods containing the savory filling compositions - also referred to herein as savory foods - and methods for preparing these savory filling compositions and foods. The inventors of the present application have surprisingly found that the compositions and methods described herein make it possible to obtain ready-to-eat products with an excellent texture and taste, which are stable during firing and freeze-thawing. Furthermore, these compositions and products are stable for at least four months at room temperature without any syneresis, change in texture, cracks or shrinkage of the product. It is an advantage that the savory filling composition of the present invention described in detail herein can be applied to unbaked dough prior to baking thereof and retain their desired properties after baking and / or freezing / thawing, or otherwise stated, the savory filling composition of the present invention makes it possible to add the savory filling composition to an unbaked dough which, when baked, leads to a baked product with a suitable texture, taste and shelf life.

In addition, the savory filling composition of the present invention can be packaged "as such" for (later) use with various additional foods.

Furthermore, the inventors have surprisingly found that by replacing at least a portion of the specific organic acids used to adjust the pH of the composition with a sourdough product, it was possible to obtain ready-made products with an even better texture and taste , which are stable during baking and during freezing / thawing. Without wishing the inventors to be bound by theory, they assume that the acidification in the present filling composition and the present food product by organic acids and / or the sourdough product to achieve the desired pH is in equilibrium with the

BE2018 / 5023 protein denaturation (at acidic pH), which is related to water binding, evaporation of water and shrinking of the product.

It is therefore a first aspect of the invention to provide a savory filling composition, in particular a cheese-based filling composition. The present invention provides a composition comprising the following:

25.0 to 45.0% by weight, preferably 25.0 to 35.0% by weight, spreadable cheese, the spreaded cheese preferably having a dry matter content of 40.0 to 45.0% by weight and a fat content of 18 Has 0 to 28.0% by weight;

- 2 to 8% by weight, preferably 2 to 6% by weight, cheese powder;

- 2 to 6% by weight of hydrocolloids;

- a food acid selected from the group consisting of lactic acid, glucono-delta-lactone and a sourdough product, or a mixture thereof;

- water up to 100%;

wherein the composition has a pH between 4.0 and 5.5, preferably between 4.5 and 5.5; a Brix between 20 and 40, preferably between 25 and 35; and has a water activity between 0.85 and 0.96, preferably between 0.90 and 0.96.

In a special embodiment, the composition has a pH between 4.5 and 5.5.

In a special embodiment, the composition has a Brix between 25 and 35.

In a particular embodiment, the composition has a water activity between 0.9 and 0.96.

In a more particular embodiment, the composition has a pH between 4.5 and 5.5;

a Brix between 25 and 35 and a water activity between 0.9 and 0.96.

The inventors have surprisingly found that the use of a spreadable cheese, in particular a spreadable cheese, with a dry matter content of 40.0 to 45.0% by weight and a fat content of 18.0 to 28.0% by weight, led to a savory filling with excellent texture properties, especially after baking. Preferably, the processed cheese has a dry matter content of 40.0 to 45.0% by weight, a fat content of 18.0 to 28.0% by weight and a protein content of 8.0 to 12.0% by weight.

In the context of the present application, processed cheese refers to a food product obtained by reducing (such as slicing or grating) and mixing, with the help of heat, one or more cheeses with one or more

BE2018 / 5023 emulsifiers to a homogeneous plastic (or plasticized) mass that is spreadable at approximately 20 ° C. Further possible ingredients include food acids, cream or cream derivatives, water, salt, colorants, spices, ... A suitable definition can be found in the US Code of Federal Regulation Title 21, §133.179 (edition 4-1-99), as used. by the US Food and Drug Administration, which is incorporated herein by reference.

Briefly, according to the US FDA, (pasteurized) processed cheese is a preparation made of one or more cheeses (with the exception of certain cheeses such as skimmed milk and cream cheese or cottage cheese, individually or in combination with each other), containing one or more specified may contain any constituents (including both dairy products and non-dairy products), with a moisture content of 44 to 60% by weight and a fat content of not less than 20% by weight.

The spreadable cheese can be made from a single cheese (as a piece or in powder form) or a mixture of several cheeses. In a preferred embodiment, the spreadable cheese comprises Gouda cheese.

Furthermore, a spreadable cheese product means that the cheese product is spreadable at room temperature or ambient temperature, in particular spreadable at about 20 ° C.

In the context of the present application, cheese powder refers to a food product obtained by comminuting (such as grating or scraping) and melting cheese together with water and emulsifying salts and which is then heat treated and dried by spray drying.

The cheese present in the savory filling composition, in particular the spreadable cheese, provides the filling composition with the desired organoleptic properties of cheese, such as a creamy texture, body and mouthfeel.

In the context of the present application, the food acid can be an organic acid and / or a sourdough product. The nutritional acid is selected from the group consisting of the organic acids lactic acid and glucono-delta-lactone and a sourdough product and a mixture of one or two thereof. Preferably the organic acid is lactic acid.

In the context of the present invention, a sourdough product refers to a product obtained by fermenting a cereal flour throughout

BE2018 / 5023 lactic acid bacteria and optionally yeast, in one or two steps, optionally deactivating the microorganisms and optionally finally drying the fermented dough. The fermentation and optionally drying provide the sourdough product with a characteristic sour taste because of the lactic acid bacteria that mainly produce lactic acid, acetic acid and some minor compounds. Preferably, the cereal flour is wheat flour or rye flour, more preferably rye flour. Preferably the amount of lactic acid on the total of organic acids in the sourdough product is more than 75%, more preferably more than 85%, even more preferably more than 95%. Preferably the acidity of the sourdough product (expressed as Total

Titratable Acidity (TTA) higher than 40.0, more preferably higher than 70.0, even more preferably higher than 90.0. The sourdough product can be present in liquid or solid (powder) form. In the case of a liquid sourdough product, the dry matter content is preferably 20.0 to 50.0%, preferably 25.0 to 40.0%. Preferably, the sourdough product is a liquid sourdough product.

In preferred embodiments, the composition further comprises as a food acid

- 0.1 to 0.8% by weight of one or more organic acids selected from lactic acid and glucono-delta-lactone, preferably 0.25 to 0.7% by weight, more preferably 0.4 to 0, 6% by weight; or

- 0.1 to 0.8% by weight of lactic acid, preferably 0.25 to 0.7% by weight, more preferably 0.4 to 0.6% by weight; or

- 0.2 to 3% (dry matter weight / weight) of one or more sourdough products, preferably 0.3 to 2.5% (dry matter weight / weight), more preferably 0.4 to 2% (dry weight) substance / weight); or

- 0.1 to 0.5% by weight of one or more organic acids selected from lactic acid and glucono-delta-lactone, preferably 0.2 to 0.4% by weight and 0.2 to 3% (dry weight) substance / weight) of one or more sourdough products, preferably 0.3 to 2.5% (weight of dry matter / weight), more preferably 0.4 to 0.6% by weight; or

- 0.1 to 0.5% by weight of lactic acid, preferably 0.2 to 0.4% by weight and 0.2 to 3% (weight of dry matter / weight) of one or more sourdough products, preferably 0.3 up to 2.5% (dry matter weight / weight), more preferably 0.4 to 0.6% by weight.

In the context of the present application, the hydrocolloid contributes to the viscosity and stability of the savory filling composition. The hydrocolloid is preferably selected from pectins, cellulose or cellulose derivatives (e.g., carboxymethylcellulose, ethylcellulose, methylcellulose, hydroxypropylcellulose,

BE2018 / 5023 microcrystalline cellulose, ...), starch or starch derivatives, xanthan gum, carrageenan or mixtures thereof. More preferably, the hydrocolloid is selected from starch or starch derivatives, cellulose or cellulose derivatives or mixtures thereof. Even more preferably, the hydrocolloid is a mixture of starch or starch derivatives and microcrystalline cellulose.

In preferred embodiments, the composition further comprises:

- 2 to 6% by weight of sugar, preferably sucrose; and / or

- 2 to 6% by weight of fat or oil.

The added fat or oil adds to the viscosity texture of the savory filling composition. The fat or oil can be any type of fat or oil of animal or vegetable origin, such as butter or palm kernel oil, soybean oil or sunflower oil. The fat can have any degree of cure or can be unhardened. To avoid influencing the cheese taste or other taste and the aroma of the savory filling, the fats or oils useful in the invention may have a mild or neutral taste. Alternatively, fats or oils with added flavorings, e.g., garlic flavored oil, can be used to give the filling a desired taste.

In preferred embodiments, the savory filling composition of the present invention has a pumpable and / or easily spreadable texture.

The composition of the present invention may further comprise other dairy components other than cheese, such as whey powder, milk powder or milk solids or sodium caseinate. These components can be used, inter alia, to increase the protein content of the savory filling composition.

The savory filling composition of the present invention can be mixed with other ingredients such as meat or vegetables, spices, herbs or other flavoring agents, colorants, preservatives, and the like.

It is a second aspect of the present invention to provide a method for obtaining the savory filling composition of the present invention. In general, this method comprises the steps of providing and

BE2018 / 5023 mixing the various components and then heating / pasteurizing the mixture.

A special embodiment for obtaining a ready-made, baking-stable savory filling composition, in particular a savory cheese filling composition, with a pH between 4.0 and 5.5, preferably between 4.5 and 5.5; a Brix between 20 and 40, preferably between 25 and 35; and a water activity between 0.85 and 0.96, preferably between 0.90 and 0.96, comprises the following steps:

(i) mixing:

25.0 to 45.0% by weight, preferably 25.0 to 35.0% by weight of spreadable cheese, the spreaded cheese having a dry matter content of 40.0 to 45.0% by weight and a fat content of 18.0 to 28.0% by weight;

- 2 to 8% by weight, preferably 2 to 6% by weight of cheese powder;

- 2 to 6% by weight of hydrocolloids;

- a food acid selected from the group consisting of lactic acid, gluconodeta-lactone and a sourdough product, or a mixture thereof;

- water up to 100%, so as to obtain the desired consistency of the savory filling composition;

so that a homogeneous whole or mixture is obtained;

(ii) heating the whole or mixture to a temperature between 70 ° C and

100 ° C, preferably between 80 ° C and 95 ° C;

(iii) cooling the whole or mixture; and (iv) optionally packaging the whole or mixture.

It will be appreciated that the heating step (ii) is sufficient to pasteurize the whole or mixture to maintain a microbiologically stable savory filling composition at room temperature, without detracting from its texture.

In some embodiments, the food acid is a sourdough product that is added at a concentration, calculated as dry matter, of 0.2 to 3%. In another embodiment, the sourdough product is added to the mixture after the heating step.

In a preferred embodiment, the one or more hydrocolloids are dispersed in water under high shear before being mixed with the other ingredients.

BE2018 / 5023 In a preferred embodiment, the cheese powder is dispersed under high shear in water at a temperature between 40 ° C and 65 ° C before being mixed with the other ingredients.

In another preferred embodiment, the one or more hydrocolloids are dispersed under high shear in water and the cheese powder is dispersed under high shear in water at a temperature between 40 ° C and 65 ° C before being mixed with the other components.

In yet another embodiment, both hydrocolloids and cheese powder are dispersed separately under high shear in water before being mixed with the other ingredients and the sourdough product is added to the mixture after the heating step.

It should be understood that the mixing of the components in the method for obtaining a savory filling composition according to the present invention is carried out in particular in a manner that provides a homogeneous whole or homogeneous composition with the desired texture properties. In this context, high shear mixing is particularly suitable for homogenizing the composition.

The savory filling composition of the present invention can be included in a wide variety of foods that can be provided in a variety of product forms, such as baked or unbaked, or can be supplied as such to the consumer or incorporated into a food. Another aspect of the present invention therefore relates to savory foods, in particular savory baked products, which include a savory filling composition of the present invention, as well as to the use of the savory filling composition of the present invention for applications in the food sector, in in particular for preparing such savory foods, in particular savory baked products.

Examples of savory foods include, but are not limited to, applications in closed and open baked products (puff pastry, croissants, baguette, mini pizza, pies, bread with topping, pretzels, kebab, ...).

In particular embodiments, the savory foodstuff comprises a dough or baked dough product filled with or comprising the savory filling composition

BE2018 / 5023 according to the present invention. A savory dough product or baked product according to the present invention thus comprises at least one separate dough or baked product in contact with at least one separate savory filling composition according to the present invention. The compositions according to the invention can advantageously be used directly in or on top of the savory food, in particular as a filling, a spread or a sauce.

In the context of the present application, the term bakery product or "baked product" refers to any type of bakery or pastry product known in the art, such as, for example, those selected from the group consisting of bread, soft rolls, bagels, donuts, Danish pastries, croissants, hamburger rolls, pizza, pita bread, ciabatta, cake, baguettes, rolls, crackers, biscuits, cookies, pasties, rusks and other baked goods. A dough is typically obtained from a type of flour or flour (e.g. based on wheat, rye, barley, oats or maize) mixed with water or another aqueous liquid. Preferably dough is prepared with wheat or with mixes comprising wheat.

In some applications, the compositions of the invention may be mixed with other ingredients before being incorporated into a food, in particular baked product. Examples of such ingredients are meat (ham, ...), vegetables (tomato, mushroom, sauerkraut, lentils, spinach, ...), grilled vegetables, spices, herbs, ...

In other applications, the compositions of the invention may be mixed with other fillings, such as tomato sauce, low-fat mayonnaise, or other suitable water-based filling.

Another aspect of the present invention provides a method for preparing a savory food, in particular a savory baked product, wherein the food or baked product comprises the savory filling composition of the present invention.

In particular embodiments, a method for preparing a savory baked product comprises the steps of forming a dough, applying the savory filling composition of the present invention to or in the dough, and subjecting the dough to a heating step to bake the dough , yarn or deep-fry and obtain a savory baked product. The filling composition can be between two layers of the dough as a sandwich formation,

BE2018 / 5023 as a filling completely enclosed by the dough or as a spread or a layer on top of the dough. Alternatively, the filling composition of the present invention can also be added to the baked goods after the dough has been partially or completely baked.

In some embodiments, the baked savory products containing the compositions of the invention can be frozen before or after baking.

EXAMPLES

Example 1: savory cheese fillings

Savory cheese fillings A-E are prepared using the ingredients listed in Table 1. Compositions A-E differ in terms of dietary acids included in the recipe.

Table 1: components of cheese fillings

% by weight a B C. D E Spreadable cheese type I ^a 30.00 30.00 30.00 30.00 30.00 Gouda cheese powder 4.00 4.00 4.00 4.00 4.00 Hydrocolloids ^b 4.40 4.40 4.40 4.40 4.40 Sapore Aida (Puratos, Belgium) ^c 2.00 1.00 Sapore Aroldo (Puratos, Belgium) ^c 1.00 Lactic acid 80% 0.5 0.4 0.10 0.16 Tartaric acid powder 0.10 Glucono-delta-lactone powder 0.50 Sugar 4.00 4.00 4.00 4.00 4.00 Fat 4.00 4.00 4.00 4.00 4.00 salt 0.90 0.90 0.90 0.90 0.90 Powdered cheese flavor 0.30 0.30 0.30 0.30 0.30 Potassium sorbate (33.3% solution) 0.30 0.30 0.30 0.30 0.30

BE2018 / 5023

Sodium metabisulphate (6% solution) 0.14 0.14 0.14 0.14 0.14 Water up to 100%

^a : contains 21% fat and 9.8% protein, dry matter content 42%, pH 5.8 ^b : contains starch and microcrystalline cellulose ^c : liquid rye sourdough product

The preparation of the cheese filling included the following steps:

1. In a first tank, the hydrocolloids were dissolved under high shear in about 2/5 of the water.

2. Starch was added and the mixture was mixed under high shear until the dissolution was complete.

3. In a second tank, the cheese powder and cheese flavor were dispersed under high shear in about 2/5 of the water at about 55 ° C.

4. The spreadable cheese, sugar, salt, fat and sorbate were added to the remaining water in a third tank. The mixture was heated at about 55 ° C for about 30 minutes.

5. The contents of tank 1 were then added.

6. The sodium metabisulphate was then added.

7. The contents of tank 2 were then added and mixed.

8. This mixture was heated to approximately 85 ° C - 92 ° C with mixing.

9. The liquid sourdough product and / or the lactic acid were then added and the product was cooled.

Assessment of cheese filling

The physical properties of the cheese fillings are listed in Table 2.

Table 2

a B C. D E BRIX 29.6 27.9 28.8 28.5 32.8 pH 5.09 5.07 5.12 5.15 5.43 AW 0.93-0.96 0.93-0.96 0.93-0.96 0.93-0.96 0.93-0.96

The fillings were then assessed at three different levels:

BE2018 / 5023

1. The cheese fillings were evaluated after cooling and storage before use. Four different parameters, texture, color, odor and taste, were given a score between 0 and 5.

2. The cheese fillings were assessed for their usefulness in baking applications. A score between 0 and 5 was given to 3 parameters: viscosity, texture and processability.

3. The cheese fillings were tested in three different baking applications:

- Deposit the cheese fillings on top of 60 g puff pastry (Danish pastry) and bake for 16 minutes at 210 ° C (Figure 1)

- Depositing the cheese fillings in a roll made of 50 g puff pastry (croissant type) and baking for 16 minutes at 210 ° C (Figure 2)

- Deposit the cheese filling on top of 50 g dough for soft rolls and bake for 8 minutes at 230 ° C (Figure 3)

7 parameters were used for each application: appearance (assessed as color, gloss and cracks), stability during baking, odor, taste and pure cut (= appearance of the product after being cut into two parts with a sharp knife), a score between 0 and 5.

All individual scores were combined for each cheese filling. The overall ratings are given in Table 3.

Table 3: overall valuation of cheese fillings

Filling Score * Comments a 100 Shiny texture after cooking B 88 Homogeneous product, small cracks on the surface after cooking C. 101 Shiny texture after cooking D 102 Soft glossy texture after cooking E 103.5 Shiny texture after cooking

* scores relative to composition A, which is set at 100

Example 2: savory cheese fillings

BE2018 / 5023 Savory cheese fillings F-H are prepared using the ingredients listed in Table 4. Compositions F-H differ in terms of cheese components included in the recipe.

Table 4: components of cheese fillings

% by weight F G H Spreadable cheese type I ^a 30.00 34.00 Spreadable cheese type II ^b 30.00 Gouda cheese powder 4.00 4.00 Hydrocolloids ^c 4.40 4.40 4.40 Sapore Aida (Puratos, Belgium) ^d 2.00 2.00 2.00 Lactic acid 80% 0.16 0.16 0.16 Sugar 4.00 4.00 4.00 Fat 4.00 4.00 4.00 salt 0.90 0.90 0.90 Powdered cheese flavor 0.30 0.30 0.30 Potassium sorbate (33.3% solution) 0.30 0.30 0.30 Sodium metabisulphate (6% solution) 0.14 0.14 0.14 Water up to 100% ^a : contains 21% fat and 9.8% protein, dry matter content 42%, pH 5.8

^b : contains 15% fat and 11% protein, dry matter content 27%, pH 5.75 ^c : contains starch and microcrystalline cellulose ^d : liquid rye sourdough product

The cheese fillings were prepared and evaluated as in Example 1.

The physical properties of the cheese fillings are listed in Table 5.

Table 5

F G H BRIX 28.5 30.3 26.8

BE2018 / 5023

pH 5.15 5.08 5.15 AW 0.93-0.96 0.93-0.96 0.93-0.96

The overall ratings are given in Table 6.

Table 6: overall valuation of cheese fillings

Filling Score * Comments F 100 Soft glossy texture after cooking G 93 Cooking temperature too high H 82.1 Strong and tough texture after baking

* scores with respect to composition D, which is set at 100

Example 3: savory cheese fillings

Savory cheese fillings I-K were prepared using the ingredients of the composition F of example 2. Compositions I-K differ in the cheese components included in the recipe

I: processing according to example 1.

J: processing according to example 1, wherein the step 3 has been omitted and wherein the cheese powder and the cheese flavor have been added directly together with the components of step 4.

K: processing according to example 1, wherein the step 9 was performed before step 8.

The cheese fillings were evaluated as in Example 1. The physical properties of the cheese fillings are listed in Table 7.

Table 7

I J K. BRIX 28.5 30.3 26.8 pH 5.15 5.08 5.15 AW 0.93-0.96 0.93-0.96 0.93-0.96

The overall valuations are given in Table 8.

Table 8: overall valuation of cheese fillings

BE2018 / 5023

Filling Score * Comments I (W108B) 100 Soft glossy texture after cooking J (W117) 93 Small lumps in the end product. Shiny texture after cooking K (W118) 82.1 Slightly grainy texture of the product. Shiny texture after cooking

* scores with respect to composition I, which is set at 100

Example 4:

Application tests were performed as in Example 1, with fillings being deposited on puff pastry or dough for soft buns.

The fillings used were as follows:

- Cheese filling D of example 1

- "La Vache qui rit": processed cheese from pasteurized mixture of cream, milking flat cheese and aged cheese.

- "Philadelphia": full-fat soft cheese made from milk and cream stabilized with gums.

The results are shown in Figures 1 (puff pastry) and 2 (dough for soft rolls) and summarized in Table 9.

Table 9

Filling puff pastry Dough from soft rolls Cheese filling D of example 1 Filling has spread in the form of open Danish pastries, no cracks. Good stability during baking (Figure 1a) Filling has spread in the form of open bun, no cracks. No tanning. Good stability during baking. Non-rubbery filling in the mouth. Perfect cut (Figures 2a & 2b) "La Vache qui ride" Filling is melted and drained from the product. Not acceptable (Figure 1b) not quite

BE2018 / 5023

"Philadelphia" Filling does not melt in the oven. Hole between the filling and the dough. Less stability during baking than cheese fillingA (Figure 1c) Filling does not melt in the oven. Hole between the filling and the dough. Less stability during baking than cheese filling A. Filling too soft in the mouth. No acceptable cut (Figures 2c & 2d)

Claims (15)

1. Composition comprising the following: (a) 25.0 to 45.0% by weight, preferably 25.0 to 35.0% by weight, of a processed cheese, (b) 2 to 8% by weight, preferably 2 to 6% by weight, cheese powder; (c) 2 to 6% by weight of hydrocolloids; (d) a food acid selected from the group consisting of lactic acid, glucono-delta lactone and a sourdough product, or a mixture thereof, (e) water up to 100%; wherein the composition has a pH between 4.0 and 5.5, a Brix between 20 and 40 and a water activity between 0.85 and 0.96. The composition of claim 1, wherein the composition has a pH between 4.5 and 5.5, a Brix between 25 and 35 and / or a water activity between 0.9 and 0.96. A composition according to claim 1 or 2, wherein the processed cheese has a dry matter content of 40.0 to 45.0% by weight and a fat content of 18.0 to 28.0% by weight. The composition of claim 3, wherein the process cheese further has a protein content of 8 to 12% by weight. The composition of any one of claims 1 to 4, wherein the food acid is a sourdough product. The composition according to any of claims 1 to 5, wherein the composition further comprises as a food acid: - 0.1 to 0.8% by weight of one or more organic acids selected from lactic acid and glucono-delta-lactone, preferably from 0.1 to 0.8% by weight of lactic acid; or - 0.2 to 3% (dry matter weight / weight) of one or more sourdough products; or - 0.1 to 0.5% by weight of one or more organic acids selected from lactic acid and glucono-delta-lactone, preferably 0.1 to 0.5% by weight of lactic acid and 0.2 to 3% (weight dry matter / weight) of one or more sourdough products. The composition of any one of claims 1 to 6, wherein the composition further comprises (f) 2 to 6 weight% sugar; and / or (g) comprises 2 to 6% by weight of fat or oil. BE2018 / 5023 The composition of any one of claims 1 to 7, wherein the hydrocolloid is starch or a starch derivative, cellulose or a cellulose derivative or a mixture thereof. A foodstuff comprising the composition according to any of claims 1 to 8 as a savory filling. The foodstuff according to claim 9, wherein the foodstuff is a baked foodstuff. A method for preparing a composition according to any of claims 1 to 8, which comprises the following steps: (i) providing the following ingredients and mixing them into a homogeneous whole or mixture: 25.0 to 45.0% by weight, preferably 25.0 to 35.0% by weight of spreadable cheese, the spreaded cheese preferably having a dry matter content of 40.0 to 45.0% by weight and a fat content of 18 to 28% by weight; - 2 to 8% by weight, preferably 2 to 6% by weight of cheese powder; - a food acid selected from the group consisting of lactic acid, gluconodeta-lactone and a sourdough product, or a mixture thereof; - water up to 100%, so as to obtain the desired consistency of the savory filling composition; (ii) heating the whole or mixture to a temperature between 70 ° C and 100 ° C, preferably between 80 ° C and 95 ° C; (iii) cooling the whole or mixture; and (iv) optionally packaging the whole or mixture. The method of claim 11, wherein the mixing step further comprises mixing up to 2 6% by weight of hydrocolloids with the components. A method for preparing a savory bakery product, comprising the steps of preparing a dough, applying the filling composition according to any of claims 1 to 8 to or in the dough, and baking or otherwise heat treating the dough to a baked product. BE2018 / 5023 The method of claim 13, wherein the filling composition can be included between two layers of the dough as a sandwich formation, as a filling completely enclosed by the dough, or as a spread or a layer on top of the dough. Use of the composition according to any of claims 1 to 8 for applications in the food sector.