BR102012008477A2 - PROCESS AND METHOD FOR OBTAINING FAT CHEESE BREAD - Google Patents

Abstract

PROCESS AND METHOD FOR OBTAINING FAT CHEESE BREAD. The present patent relates to formulations of ingredients, methods and processes for the industrial production of non-fat cheesy bread, legally with a maximum of 0,5% fat m / m, with or without filling, which may be prepared from from the basic ingredients, or in semi-ready, ready-made, room-temperature, cold, pre-baked or not, frozen or not, being baked in an electric oven, gas oven, wood oven, infrared oven or in microwave oven. Fat-free cheesecake can also be classified as being low in fat or in low fat, low in cholesterol or free of cholesterol, with or without gluten, depending on its formulation and the composition of the ingredients. Non-fat cheese bread (2) containing processed ingredients (21) (22); optionally containing stuffing (3) containing processed ingredients (31) (32), which is placed quantitatively into the non-fat cheesecake dough (2) and may be wholly mixed with the dough only in its center or in the form of can be placed by any method, including manually, with manual filler, or mechanical filler, or in any other way.

Description

“PROCESS AND METHOD FOR OBTAINING FAT CHEESE BREAD”

The present patent relates to the food industry, and relates to formulations of ingredients, methods and processes for industrial production of non-fat cheese bread (non-fat cheese bread can also be classified as saturated fat free). (no cholesterol, and no trans fat), which can be prepared freshly from the basic ingredients, or semi-ready, ready, chilled or frozen, baked in an electric oven, gas oven, wood, infrared oven 10 or microwave oven, pre-baked or not. The non-fat cheesecake may also be in the form of a powder premix, requiring only the addition of water, preferably skimmed milk, or a mixture of these two ingredients, or any other liquid ingredient, before be mixed and roasted.

Several products with the characteristics of cheese bread, which can be

be produced in the innovative fat free form according to the present patent can be found in the market. Cheese bread can also be called Bono (in Colombia), Chipá (in Argentina), and its English name is varied and includes “Cheese Bread”, “Cheese Buns”, “Brazilian Cheese 20 Buns”, “Brazilian Cheese Puffs”. ”,“ Cheese Puffs ”,“ Yucca Buns ”,“ Cheese Rolls ”,“ Cheese Rolls-Up ”,“ Dinner Rolls ”, among others. The various forms of presentation of non-fat cheesecake, such as ball, chip, cookie, toothpick, bar, pigtail, stick, fat-free cassava bread, among others, are also included and can be produced in the non-fat 25 according to the present patent.

The various forms of cheese bread can also be produced in stuffed form, or as stuffed fat-free cheese bread, containing a food stuffing, processed or unprocessed, formulated or not, and may contain other ingredients such as meat or fruit products. natural or processed cheeses or vegetables, among others, in their normal form, or preferably in the light or fat-free form, or containing natural, artificial, or natural flavorings of these foods, in particular combination or not.

All regional variations of its denomination, and the various flavors, whether or not stuffed, will be collectively referred to herein as “cheese bread” and may represent any of these products.

Cheese bread is a Brazilian specialty that can traditionally be produced by mixing manioc flour, water and or milk, cheese, egg, salt and other high-fat ingredients (margarine, butter, sour cream, olive oil, cream among others) and is oven baked. Some of these ingredients may be substituted or omitted in optional formulations, while others may be added.

Cassava starch is usually the main ingredient in cheese bread making, and is called sprinkles because it comes from a tuber. Cassava starch may be natural, such as sweet and sour starch, but industrially modified starch may also be used. Cassava, which belongs to the Euphobiaceae family and the genus Manihot, with many species, can also be called cassava, cassava, cassava, cassava, cassava, tapioca, yuca, cassava, among others. Cheesy bread 20 may also be produced using other sources of starch as an ingredient, including cooked cassava itself, wheat flour, potato (cooked and mashed, or in flour form), sweet potato (cooked and mashed, or in flour), rice (in cooked or flour form), cornstarch, cornmeal, among others.

Among the important components of cheese bread stands out the

greasy ingredient, which may be vegetable oil, hydrogenated vegetable fat, fat, lard, butter, sour cream, cream, margarine, cream or vegetable shortening, olive oil, among others, and which may be in individual or mixed form. In addition to these fatty ingredients, other ingredients also contribute to the increased fat concentration of cheese bread, such as cheese, whole or semi-skimmed milk, whole egg, egg yolk, among others. The addition of these ingredients makes the cheese bread have a high concentration of lipids (including oils and fats), consequently with a high calorie concentration, and depending on the concentration of each ingredient, with high total fat concentration, saturated fat, trans fat, and cholesterol.

The Brazilian Table of Food Composition (TACO), Version 2,

Second Edition (2006) of UNICAMP's Food Research Studies Center lists the lipid (fat) content of raw cheese bread as 14.0%, while the lipid content in baked cheese bread as 24.6%. However, the composition of cheese bread may vary widely, depending on the composition of its ingredients, which may also vary widely.

Lipids are important components in human food because they have important nutritional, functional and organoleptic properties. Among the lipids, the essential fatty acids and fat-soluble vitamins stand out. Oils and fats also contribute to food acceptance as they are important for their taste, firmness, stickiness, elasticity, taste, creaminess, and lubricating action.

However, fat is the most concentrated source of energy in all 20 foods, as it provides 9 kcal / g, while protein and carbohydrates provide only 4 kcal / g. This high energy production of fat per gram makes fatty foods have much more calories than the same fat-free foods. In addition, some other components of food lipids can, if consumed in excess, cause health problems for their consumers, such as saturated fats, trans fats, and cholesterol.

Several epidemiological, clinical and biological studies have shown that excess dietary fat has contributed to a number of public health problems, including overweight, obesity, cardiovascular disease, diabetes, and decreased life expectancy. Thus, consumers have become increasingly cautious about fat consumption, which has altered their eating habits. Thus, the demand for low-fat and preferably non-fat foods has increased in recent years for health or aesthetic reasons. The food industry has developed new products to meet this demand for healthy foods to reach a differentiated and growing consumer market.

Light cheese bread, or partially reduced fat cheese bread, can be found in the Brazilian and other markets. However, non-fat cheesecake, which legally must contain a maximum of 0.5% w / w fat, does not yet exist, since the (almost) total fat removal makes up to 10% unacceptable to consumers, and even even unimaginable the possibility of its existence. Thus there is no mention in the literature, or in any patent bank, of any mention to fat-free cheese bread.

Until the disclosure of the present invention, the existence of both homemade and industrial non-fat cheesecake is unknown. Thus, the marketing of fat-free cheese bread presents itself as an innovative alternative capable of supplying a totally untapped market niche.

Ordinance 27, of January 13, 1998, of the Health Surveillance Secretariat of the Ministry of Health, approved the Technical Regulation on Supplementary Nutrition Information for Special Purpose Foods. It states that non-fat foods, including non-fat cheese bread, must contain a maximum of 0.5 g fat per 100 g of product. The term “non-fat” can also be termed “without”, “free. . "," Zero ... "," exempt from ... "," free "," no ... "," without ... "," trivial source of "," despicable source of ", 25 and “Dietically insignificant source of” fat.

Also according to Ordinance No. 27, to be classified as “low saturated fat”, the cheese bread must contain a maximum of 0.75g of saturated fat per 100g of product, and the energy provided by saturated fat must be at 10% of the Total Energy Value, which is fully met by the products of the present invention. To be classified as 'contains no' saturated fat, cheese bread must contain less than 0.1 g of saturated fat per 100g, and the energy provided by saturated fat must be a maximum of 10% of the Total Energy Value. The non-fat cheesecake of the present invention is always classified as "low saturated fat", or may, depending on the formulation, "contain no saturated fat" depending on the origin, amount and fat concentration of the ingredients used. .

Ordinance No. 27 also states that to be classified as "low cholesterol" cheese bread must contain less than 20mg of cholesterol per 100g of cheese bread, have a maximum of 1.5g saturated fat per 100g of pizza and the energy supplied by saturated fats must be a maximum of 10% of the total energy value. To be classified as “cholesterol free” cheese bread must contain less than 5mg cholesterol per 100g pizza, maximum 1.5g saturated fat per 100g cheese bread, and the energy provided by saturated fat must maximum 10% of the total energy value. Depending on the formulation and processes, especially the amount used and the cholesterol concentration of the ingredients, non-fat pizza can be classified as "low cholesterol" or "non-cholesterol".

ANVISA Ordinance 28, of January 13, 1998, states that foods whose energy and / or nutrient value has been altered, in order to comply with the parameters set forth in the Technical Regulations on Supplementary Nutritional Information and Food for Special Purposes, Article 1, paragraph 1, that “the use of additives not provided for in similar conventional feed, or in a higher limit than that already authorized, is permitted when the technological need arising from the total or partial substitution of ingredients” is justified.

ANVISA Ordinance 29, of 13 January 1998, deals with the Technical Regulation for the Identification and Quality Fixation of Special Purpose Foods, which are specially formulated or processed foods, in which changes in nutrient content are introduced, 30 suitable for use in diets, differentiated or optional. These are intended to meet the needs of people in specific metabolic and physiological conditions, including weight management foods, nutrient-restricted diets, and fat-restricted diets. Paragraph 5.3 of the Annex to Ordinance 29 states: “The use of technology additives and adjuvants not foreseen in similar conventional foods is allowed, provided that the technical-scientific proof of technological safety levels 5 of technology additives and adjuvants is allowed. and technological justification of use, plus the proposal for inclusion or extension of use, to be evaluated by the competent body ”. Paragraph 5.4 of the Annex states that “the use of raw materials not usually employed in conventional but technologically necessary foods is permitted”.

However, attempts to produce fat-free cheesecake with a fat concentration below 0.5% w / w, eliminating non-fat ingredients, or using ingredients that together did not exceed 0.5% w / w Fat, by the traditional process, even modified, resulted in 15 products that did not have normal acceptance characteristics in the attributes texture, hardness, taste, color, elasticity, graininess, crust, and appearance. The fat-free cheese bread dough was different from the traditional cheese bread dough, with unacceptable characteristics. After being baked, the traditionally produced fat-free cheesecake, or even with modification of the composition of the normal ingredients, or of the process, has unacceptable characteristics for their marketing and consumption. This fact of becoming its totally unsatisfactory acceptance did not allow its development until the revelations of this instrument.

One of the additives that stands out in the present invention is the fat replacing agent, which may be used in the formulation of the non-fat cheesecake, which may be a fat mimetic or a fat substitute agent. The fat mimetic agent reproduces the three-dimensional structure of fat in the form of globules, when proteins or carbohydrates (derivative or not), under specific process conditions, absorb a large amount of water, forming hydrocolloid particles, which are similar in size to the globules. fat, and mimic their functions in non-fat cheese bread. Some fat mimetics may be caloric, such as protein and carbohydrates, but they are very hydrated, and in much lower concentration than the fat they are replacing, which makes the calories in the non-fat cheesecake. much lower than the calories of traditional cheesecake or light cheesecake. The 5-fat mimetic agent usually causes the replacement of fat with hydrocolloid particles, increasing the moisture in the non-fat cheesecake, and suppressing the deleterious effects of fat elimination.

Fat substituting agents are structured lipids or synthetic compounds, such as sucrose fatty acid polyester and esterified propoxylated glycerol, usually non-caloric. Fat replacement agents do not absorb water, but help retain water in structured channels kept open by your blood cells. The absence of a fat replacing agent, such as the fat mimetic agent or the fat substitute agent, allows the aqueous channels to break down from the three-dimensional structure of the non-fat cheese bread, undermining several important attributes of its acceptance by consumers.

The non-fat cheesecake of the present invention has a fat concentration of less than or equal to 0.5% m / m, saturated fat concentration between 0% m / m and 0.4% m / m, cholesterol concentration between 20 Omg and 20mg per 100g, protein concentration between 0.5% m / m and 25% m / m, salt concentration between 0.2% m / m and 3.5% m / m, and moisture concentration above 5% m / m Calories from total fat contribute less than 10% of the total calories of non-fat cheese bread. The energy provided by saturated fat represents 0% to 10% of total calories.

Thus, the fat-free cheesecake obtained by the processes and methods of the present invention may be further classified, depending on the formulation and process, as having low or no saturated fat, no trans fat, low fat or no cholesterol, and low or normal sodium, gluten or gluten free, depending on the ingredients used in its formulation. All terms cited in Ordinance 27 of the Health Surveillance Secretariat of the Ministry of Health may be used to classify the products of this invention, and are incorporated as optional to describe fat-free cheesecake for nutrient content, especially “No 5 Fat”. ”,“ Fat Zero ”,“ Zero ”,“ Contains No Fat ”,“ Fat Free ”,“ Fat Free ”,“ Fat Free ”,“ No fat ”,“ Without Fat ”,“ Trivial Fat Source ” ”,“ Negligible Source of Fat ”,“ Dietically Negligible Source of Fat ”,“ Without Saturated Fat ”,“ Negligible Source of Saturated Fat ”,“ Dietically Negligible Source of Saturated Fat ”, 10“ Free of Saturated Fat ”,“ Not Contains Saturated Fat ”,“ Low Saturated Fat ”,“ No Cholesterol ”,“ Cholesterol Free ”,“ Contains No Cholesterol ”,“ Despicable Source of Co cholesterol ”,“ Dietically Insignificant Source of Cholesterol ”,“ Low Cholesterol ”, and all other similar terms in any language or language. Depending on the formulation, the non-fat cheese bread can also be classified as gluten free, gluten free, and all similar names referring to the absence of gluten in its composition.

The judicious choice of ingredients, the use of a fat-substituting agent to compensate for the absence of fat, and proper production processes, makes the fat-free cheesecake in any of its forms described in the present invention have similar acceptance to traditional cheese bread. All technology ingredients, additives, and adjuvants to be used for the industrial production of non-fat cheesecake are permitted by special purpose food legislation.

The detailed description of the present patent is as follows,

along with accompanying illustrative figures, which, however, do not restrict its original configuration or the scope of its application.

Figure 1 is a flowchart showing, briefly, the process of making non-fat cheesecake (1) made from non-fat cheesecake dough (2) and optional stuffing (3) to produce non-fat cheese (1), whether or not stuffed, containing less than 0,5% w / w fat. Figure 2 is a flow chart showing the overall reduced production process of the non-fat cheesecake dough.

Figure 3 is a flowchart showing, briefly, the basic components used in the production of fat free cheese bread dough.

Figure 4 is a flow chart showing, briefly, the basic components used in the production of the fat-free cheese bread filling.

The non-fat cheesecake (1) of this invention is produced from: 10 non-fat cheesecake dough (2) containing processed ingredients (21) and optionally filling (3) containing processed ingredients (31) which can be metered quantitatively into the cheese bread dough (2) and may be added manually or mechanically, see Figure 2. The term can be used “Stuffing” to denote any component other than dough, which is added to cheese bread, especially inside it, or dispersed in the dough.

In a first embodiment of the methods of the invention, the process begins with the production of the fat-free cheese bread dough (2). This can be obtained by mixing at least two of the components in the table below, which lists the formulation of ingredients (22), see Figure 3, and additives for their production, as well as the general percentage ranges (% m / m) and

preferably used (% m / m):

Ingredients (22) Preferred Range General Range

Sweet Sprinkles (211) 0-80 0-99

Sour Powder (212) 0-80 0-99

Other Starch or Flour Source (213) 0-80 0-99

Fat mimetic agent (214) 0-2.0 0-10.0

Fat Replacement Agent (215) 0-6.0 0-20.0

Mono and disaccharide solids (216) 0-10.0 0-20.0

Non-Fatty Milk Solids (217) 0-10.0 0-20.0

Egg Solids (218) 0-5.0 0-10.0 Coloring Agent (219) 0-1.0 0-5.0

Emulsifying Agent (220) 0-1.0 0-2.0 Vegetables & Spices (221) 0-10.0 0-80.0

Cheese (222) 0-30.0 0-60.0

Acidifying Agent (223) 0-2.0 0-5.0

Preservative (224) 0-0.2 0-0.5 Oil or Fat (225) 0-0.25 0-0.5

Enrichment Agent (226) 0-1.0 0-2.0

Flavoring Agent (227) 0-5.0 0-10.0

Yeast (228) 0-15.0 0-20.0

Chemical Yeast (229) 0-1.0 0-3.0

Salt (230) 0-2.5 0-3.5

Water (231) 0-65.0 0-70.0

The production of the non-fat cheesecake dough (2) may be initiated by adding 0 to 99%, preferably 0 to 80%, of sweet powder (211), or by adding 0 to 99%, preferably 0 to 80% sour powder (212) or mixtures thereof. The ratio of the mixture of sweet starch 211 to sour starch 212 may vary from 0% w / w to 100% w / w, to allow control of physical properties and acceptance of fat-free cheese bread in 20%. function of the presence of other ingredients. Sour starch, for example, may contribute to increased volume, more porous texture, lighter, more elastic crumb, and smoother, more even skin.

Sweet manioc (211) may be any sweet manioc, preferably any type of cassava sweet manioc, but may be sweet manioc from any other species of tubers, and rhizomes, organic or non-organic. Sweet starch can contain from 10% to 18% humidity, preferably from 13% w / w and 15% w / w moisture, minimum 75% w / w starch, between 0% w / m and 0.3% w / w / m fat, preferably 0% w / w fat, and pH between 3.5 and 6.5.

The sour powder 212 may be any sour powder preferably

any type of sour cassava flour but which may be sour flour of any other species of tubers, and rhizomes, organic or non-organic, obtained by natural or controlled fermentation. Sour starch may contain from 10% to 18% humidity, preferably from 13% w / w and 15% w / w moisture, minimum 75% w / w starch, from 0% w / w and 0.3% w / w / m fat, preferably 0% w / w fat, and pH between 2.5 and 4.5.

Optionally cooked cassava can also be used as a partial source or total source of cassava starch.

Optionally can also be added to dough ingredients

(2) any flour or other source of starch (213), and variations thereof, such as manioc starch, manioc flour, rice flour, wheat flour, defatted soy flour, soy protein concentrate, oat flour, and other vegetables and mixtures thereof. Starch can also be added from any source extracted from edible parts of cereals, fruits, tubers, roots and rhizomes such as cornstarch, sweet potato starch, potato starch, oat starch, wheat starch, and mixtures thereof. . Optionally, any type of pregelatinized starch, as well as hydrolysed starch, such as dextrin (D.E. 1 to 10), maltodextrin, which may be low or high conversion, and mixtures thereof may also be added. Optionally you can still add what? modified starch type. These starch sources, if added, may be in the concentration from 0% to 99% w / w, or preferably from 0% to 80% w / w, relative to the fat-free cheese bread dough (2).

To replace fat functional properties, optionally, the fat-free cheesecake dough (2) of 0% mm to 10.0% w / w may be added from any fat mimetic agent (214). This can be any of the thickening agents, or stabilizing agents, from a group consisting of pectin, pectates, amide pectin, guar gum, tragacanth gum, gum arabic, xanthan gum, agar, carrageenan or carrageenan (kappa, iota , or lambda, and mixtures thereof), microcrystalline cellulose, gelatin, carboxymethyl cellulose, alginic acid and its salts (ammonium alginate, calcium, potassium, sodium, and propylene glycol), mesquite or jatai gum, ghatti gum, gelana gum , furcelaram, karaya gum, arabic gum, acacia gum, iocusta gum (LBG), tamarind gum, peruvian taro, Konjac flour, exopolysaccharide producing microorganisms, milk isolated protein, whey isolated protein, soy isolated protein, polymers natural or modified, among others, and mixtures thereof. The fat mimetic can be added directly to all other ingredients, or it can be premixed with one or more of the ingredients and then mixed with the other ingredients of the non-fat cheese dough (2).

In another alternative process, from 0% to 10%, preferably from 0% w / w to 6% w / w, of any fat substituting agent (215) may be added to the fat-free cheesecake dough (2), as the 10 fatty acid sucrose ester (Olestra, for example), or propoxylated glycerol. Optionally the fat substitute agent may also be added on the outside of the cheese bread to better control the humidity of its outer surface.

To improve the acceptance of some non-fat cheesecake flavors one may optionally add to the fat-free cheesecake dough (2) mono and disaccharide solids (216) such as sucrose (sugar), brown sugar, broth sugarcane, whether or not evaporated, glucose, maltose, and / or honey, at a concentration between 0% w / w and 20.0% w / w, preferably between 0% w / w and 10.0% w / w.

Optionally, 0% w / w 20% w / w non-greasy milk solids (217), preferably 0% w / w 10.0% w / w may be added to the batter (2). m Non-greasy milk solids proteins increase moisture retention, improve softness, and mineral salts contribute to the consistency of cheese bread. Sources of non-fat milk solids include pasteurized skimmed milk, skimmed milk powder, evaporated skimmed milk, milk protein concentrate, whey protein concentrate, enzymatically or not modified, whey powder, buttermilk, buttermilk powder, and sodium or calcium caseinate. In the case of the liquid ingredient its concentration of skimmed milk solids or milk proteins should be considered. Any source of milk fat may optionally be added as long as the final fat concentration in the cheese bread does not exceed 0.5% w / w. 0% w / w 10.0% w / w, preferably 0% w / w 5% w / w egg solids (218) may be added to the batter or egg yolk, provided that the final fat concentration in the cheese bread does not exceed 0,5% w / w. Egg solids contribute to the formation of small air bubbles, increasing the volume and improving the texture of the cheese bread. Preferably, from 0% to 10.0% egg white solids may be added. Either source of egg solids or egg white may be added individually, or mixtures thereof, which may be in raw form, preferably liquid, frozen, sterilized, concentrated, or powdered pasteurized. In the case of the liquid ingredient, its concentration of egg white, egg yolk, or whole egg solids should be considered.

In addition, the fat-free cheesecake dough (2) may be optionally added from 0% w / w to 5.0% w / w, preferably from 0% w / w to 1.0% w / w, 15%. to the final blend (2) of natural or artificial coloring agent (219) from a list including titanium dioxide, tricalcium phosphate, chlorophyll, cupric chlorophyll and their salts (K and Na), chlorophyll, riboflavin, natural carotenoids or synthetic, bixin, norbixin, annatto, annatto, gnawed, ultramarine blue, caramel, carmine, beet red, benzoyl peroxide, and synthetic beta carotene, or any other natural or artificial coloring matter. The color of non-fat cheesecake (1) can be natural, white, yellow, brown, green, red, golden, or any other color.

In addition, the fat-free cheesecake dough (2) may be optionally added at 0% w / w 2.0% w / w, preferably from 0% w / w at 1.0% w / w, 25% by weight. to final mixture of emulsifying agent (220) selected from a group containing lecithin, phospholipids, lipoprotein, vegetable protein, egg protein, microparticulate protein, milk protein, whey protein, mono- and diglycerides, diglycerides, stearoyl -2-lactyl lactylate, polysorbate, polyglycerol ester, phosphate glycerol ester, sorbitan ester, propylene glycol ester, polyoxyethylene sorbitan ester, lactic acid esters, diacetyl tartaric acid esters with mono and diglycerides, sodium stearoyl fumarate , phosphates, orthophosphate, hexametaphosphate, metaphosphate, pyrophosphate, polyphosphate, tetrapoliphosphate, lactate, citrate, tartrate, caseinate, and their sodium, potassium, and calcium salts, chloride calcium, and calcium chelating agents, individually or in mixtures thereof. The emulsifying agent can be placed directly into the powdered ingredients prior to mixing, including 5 premixes, or over ready-made, processed dough and cut into the final shape before or after scalding.

Optionally you can add to the fat free cheesecake dough

(2) any vegetable and spice (221) from a list including garlic, onion, potato, sweet potato, rice, baroa potato, yam, carrot, pumpkin, zucchini, 10 moranga, parsley, parsley, sage, rosemary, oregano , marjoram, celery seeds, black pepper (white and black), olive (green and black), thyme, pepper, chili, red pepper, yellow pepper, mustard, paprika, mint, anise, laurel, celery, saffron, licorice , fennel, fennel, arugula, broccoli, spinach, basil, nutmeg, edible mushroom, champignon, 15 olive oil, vegetables, pickles, which may be in raw, baked, roasted, cut into pieces, mashed, ground, of puree, powder, essential oil, natural or artificial aroma, or concentrated base. Any other fermented or unfermented vegetable product may be added, such as any type of chocolate, cocoa butter, cocoa solids, degreased or not, and beer, wine, liqueurs and distillates. alcoholics. If added, the vegetable and spice (221) may be used at a concentration of 0% w / w 80.0% w / w, preferably 0% w / w 10.0% w / w relative to bread dough of non-fat cheese (2).

In addition to the non-fat cheese dough (2), any type of cheese (222), light cheese, non-fat cheese, light curd, non-fat curd, light cheese dough, non-fat cheese dough can be added to the dough. , or mixtures thereof, in the ratio of 0% w / w 60% w / w, preferably 0% w / w 30% w / w, relative to the final blend. The cheese improves the appearance of the rind, the elasticity, the softness, helps to make the texture more porous, and characterizes the flavor and aroma of the non-fat cheese bread. The amount of cheese to be added must be determined so that the final product, the fat-free cheese bread, after adding all ingredients and after processing, is no more than 0.5% fat. The cheese to be added, of the aforementioned types, including low-fat and non-fat, may be any of the types of cheese, such as cheese (not named), Parmezão cheese (and all its varieties), cheese Minas 5 Standard (and all its varieties), Minas Curado cheese (and all its varieties), Minas Frescal cheese (and all its varieties), Muçarela cheese (or Mozzarella, and all its varieties), creamy curd (and all varieties), bar curd (and all varieties), Ricota cheese (and all varieties), Ricotone (and all 10 varieties), Prato cheese (and all varieties), Gorgonzola cheese ( and all its varieties), Roquefort cheese (and all its varieties), Curd cheese (and all its varieties), Provolone cheese (and all its varieties), Curd (and all its varieties), Feta cheese ( and all yours Cheddar (and all varieties), 15 Camembert (and all varieties), Cream Cheese (and all varieties), Cottage cheese (and all varieties), Kingdom cheese (and all varieties) varieties), Gouda cheese (and all varieties), Swiss cheese (and all varieties), Romano (and all varieties), processed cheese (and all varieties), processed cheese (and all varieties) 20 varieties), imitation cheese (and all its varieties), soy cheese, tofu, among others. Optionally, from 0% w / w 20.0% w / w may also be added in relation to the weight of the protease-treated fat-free cheesecloth (2) and / or lipases, which have a marked flavor, or further concentrated flavoring of any of the above cheese, which may be in liquid, paste or powder form. These cheeses may be added individually or in mixtures, including various cheeses, which may be sliced, sliced, or ground, fresh, chilled, frozen, and powdered, and mixtures thereof.

Optionally, further acidifying agent (223), such as any organic acid, any inorganic acid, and any acidity promoting agent, in concentration ranging from 0% w / w may also be added to the batter of the non-fat cheesecake (2). to 5,0% w / w, preferably 0% w / w to 2,0% w / w, in relation to the fat-free cheesecake dough (2). Yeast can also be added with acidifying bacteria to increase the acidity of the dough.

To aid in the preservation of the non-fat cheesecake optionally, where permitted, preservative agent (224) may be added to some ingredient and / or to the non-fat cheesecake dough (2) from a list which includes acid. propionic acid, sodium propionate, potassium propionate, calcium propionate, sorbic acid, sodium sorbate, potassium sorbate, or calcium sorbate, and mixtures thereof, in concentrations ranging from 0% m / m to 0.5% m / m, expressed as sorbic acid, in relation to the mass of 10 fat free cheese bread (2). The preservative may also be used, where permitted, in spray solution to be used on the surface of the non-fat cheesecake dough.

Adding oil and / or fat to the cheese bread contributes to the dough extensibility, improves the elasticity, the crumb texture, the flavor, the firmness, the tackiness, the lubricating action and the appearance of the dough. crust. However, since it is cheese bread with less than 0.5% fat (1), the addition of oil and / or fat, if it occurs, should be minimal. The functions of oil and / or fat in non-fat cheesecake (1) should be replaced by other ingredients, such as fat-mimetic agent (214), fat-substituting agent (215), protein, complex carbohydrates, and so on. others as described herein.

If you are adding oil and / or fat (225), it can be any oil, especially

vegetable fat (hydrogenated, coconut, palm etc.), essential oil, olive oil, butter, grain oil (soybean, corn, sunflower, and canola), the addition should be minimal, in such amount that the concentration fat in fat-free cheese bread (1) does not exceed 0,5% w / w. If added, the oil or fat can be added directly into the dough, or it can be added over the cheese bread in the final shape, in the form of a film, or thin film. 30 Optionally you can also add to the cheese bread dough without

fat (2) nutrient enrichment agent (226), including vitamins, including fat soluble and water soluble, minerals including calcium, zinc, iron and any other fiber, soluble or insoluble, any kind of prebiotics, any type of probiotics, any type of essential lipid, such as omega-3, omega-6, any type of bioactive peptides, among others, and mixtures thereof, in the concentration range 0% m / m 5 2.0%, preferably from 0% to 1.0%, by weight of the fat-free cheese bread (2). The enrichment agent may be used in the premix form or may be added in its pure form directly in the water or in the mixture that will give rise to the dough. The final concentration of each enrichment agent may be determined in accordance with the legislation that establishes the minimum concentration for the claim of the attribute (enriched, rich, source, high content, increased, etc.) specific to each of these nutrients, may appear on the label of the non-fat cheesy bread based on the Recommended Daily Intake.

Optionally, flavoring agent (227) or flavoring agent (227) of various flavors such as cheese, meat product, seafood, any vegetables and spices, fruit, egg product, milk product, which may be in the form of concentrated flavoring, essential oil, extract, balm, oleoresin, oleomaresine, flavoring substances and isolated flavorings, in a concentration ranging from 0% w / w to 7,0% w / w m, in relation to the fat-free bread dough (2). The flavoring agent may be concentrated, dry, pasty, liquid, aqueous, oily or microencapsulated. The flavoring agent may be natural, synthetic, natural reinforced, identical to natural, artificial, pure, or in admixture. The flavoring agent may be added to some ingredient directly in the mixture that will give rise to the cheese dough (2), and / or may be added to the filling (3).

The fat-free cheesecake dough mixture may optionally be fermented by the addition of "Saccharomyces cerevisiae" of any strain, referred to herein as yeast (228). Can be added to batter 30 of the non-fat cheesecake (2) fresh yeast, granular yeast, compressed yeast extract, yeast extract, yeast cream, instant dry yeast, protected yeast powder, and yeast dry active. The amount of yeast may vary from 0% w / w to 20.0% w / w, preferably from 0% w / w 15.0% w / w, relative to the cheese dough, depending on its type, and the desired fermentation time. The yeast may be mixed directly into the fat-free cheese dough (2), but preferably it may be mixed with part of the required amount of water (231), with mono- or diglycerides (216), and another ingredient. be pre-fermented or not, before being mixed with the fat-free cheese dough (2).

Optionally, 10 (2) chemical yeast (229) may be added to the non-fat cheesecake dough from a list including bicarbonate and / or sodium and / or ammonium carbonate, and mono, di and tri phosphates. calcium, or mono, di and trisodium. The chemical yeast may be mixed with the cheese dough in a concentration which may be from 0 m / m to 3.0 m / m, preferably from 0% to 1.0% relative to the fat-free cheese bread dough (2). It may be single acting with low temperature reactive acid salt or double acting with a second high temperature reactive acid salt in its composition. The high temperature reactive acid salt may be any organic and inorganic acid, including tartaric acid, gluconic acid, adipic acid, phosphoric acid and glucone-delta-lactone.

To the fat-free cheesecake dough (2) can be added

salt (230), which may be commercial sodium chloride (table salt), or light salt (sodium chloride added with potassium chloride, in any proportion from 0% w / w to 100% w / w), in concentration which may vary from 0% w / w to 3,5% w / w, preferably from 0% to 2,5% w / w, relative to the dough of the non-fat cheesecake (2). Salt delays starch gelatinization during baking and improves the acceptance of fat-free cheese bread.

The amount of water added (231) may range from 0% w / w to 70% w / w, preferably from 0% w / w to 65% w / w, relative to the fat-free cheesecake dough (2). Optionally water may be derived, in part or in whole, from the addition of products of the formulation, such as skim milk, condensed skim milk, cooked cassava, baked potato, and beer. Part or all of the water may optionally be mixed separately with one or more of the ingredients as a premix before being mixed with the other ingredients of the non-fat cheesecake dough (2). Water, or any water-containing ingredient, such as skim milk, at the time of addition to any ingredient or mixture of ingredients may be hot, warm, room temperature or even cold.

The processing (23) of the ingredients (22) to produce the fat-free cheesecake dough (24) can be performed as summarized below. There is no single procedure for processing ingredients. The top 10 procedures depend on ingredients and formulation, equipment investment, labor cost, available equipment, space, and consumer preferences. Thus the following procedures cannot be accepted as the best recommendation, but as an example of the various possible possibilities.

The predetermined quantity of each of the ingredients (22)

It is heavy. Optionally, one or more of a premix may be prepared which may contain only dry ingredients, or mix dry ingredients with wet ingredients, or mix dry ingredients, with or without wet ingredients, with water or liquid ingredient. . Part of the water (or some water-containing ingredient) or all of the recipe water may be used to prepare a premix which may contain one or more of the ingredients (22), for example starch (213) , fat mimetic agent (214), fat substitute agent (215), mono- or diglycerides (216), non-fat milk solids source (217), egg solid (218), dye (219), emulsifying agent (220), vegetables (221), acidifying agent (223), oil / fat, biological yeast (228), chemical yeast, and salt (231). Optionally a premix or more than one premix may be heat treated prior to its addition to the other ingredients, for example, until boiling.

For mixing ingredients, any addition order can be used,

but preferably premix the powdered ingredients, preferably the water, or the rest of the water, the other liquid ingredients may be added, and finally mix all the ingredients, including any premix, into contact, manually or preferably using a mechanical mixer. Several variations of the addition of ingredients may occur, including the use of premixes, with part or all of one or more other components.

In addition, some or all of the liquid ingredients such as water, milk or any other may be added with or without the addition of any preheated solid ingredient at a temperature between 50 ° C and 140 ° C. preferably up to 100 ° C under atmospheric pressure, to blanch the fat free cheese dough. Blanching influences starch gelatinization, which aids in the expansion of the fat-free cheese bread dough during baking. Optionally modified starch and / or pregelatinized starch mixtures thereof may be used.

The mixture is then kneaded manually, or preferably mechanically, in which case any type of mechanical mixer may be used, such as an intensive mixer, universal mixer, planetary kneader, spiral, endless shaft, "cut and mix", or extruder. The mixture may or may not have indirect heating and / or direct steam heating, or may be extruder type. Kneading of the mixture may continue for up to 120 minutes, preferably for 2 minutes to 60 minutes. The equipment used to make the mix also influences the processing time. Ingredient mixing can also be performed on specific industrial equipment. The mixture may be cut, remixed, and kneaded again.

The kneaded mixture, if its temperature has increased during the

scalding, or due to some processing step, may optionally be cooled before further processing. This cooling can be done mechanically, or naturally, or in a cold room. If cooling is natural or in cold weather, some surface physical impediment or a moisture barrier may optionally be used to prevent water evaporation, such as a lid container, a plastic wrap, or a cloth. The fat-free cheese dough can then be fractionated into any size or weight, or shaped, either manually or mechanically, to be round, ball, drop, cookie, toothpick, braid, or any other form of greasy cheese bread.

Optionally the cheese bread can be fermented before or after

be formed for several minutes or several hours. Fermentation may preferably occur in a fermentation chamber (or greenhouse), or growth chamber, which may or may not be temperature controlled. In addition to controlling the temperature of the dough, the fermentation chamber can also control the ambient humidity, not allowing the dough to lose moisture during the rest period. The mixture may also optionally be covered by cloth or other physical barrier during fermentation without using a chamber or oven.

Optionally, grease substituting agent (215) or emulsifying agent (220) may be spread on the surface of the dough to act as a moisture barrier. Addition of this product may be by any kind of mechanism, preferably in the form of a spray containing the active ingredient.

To determine the best formulation of the non-fat cheesecake dough ingredients (21) and the best process (22) for the production of the industry-specific non-fat cheesecake dough (2), tests may be carried out. with various formulations, in various flavors, and even various processes.

Optionally, filling (3) may be added to the fat-free cheesy bread, which may be salty or sweet. The filling (3) of the non-fat cheese bread (1) is usually the component that gives rise to the denomination of its flavor, such as bacon-flavored non-fat cheese bread, pizza-flavored non-fat cheese bread, chocolate flavored cheese, cheddar flavored cheese bread, 30 strawberry flavored cheese bread, yogurt flavored cheese bread, among many others. The filling (3) may be added separately in the central region of the non-fat cheese bread (1), or may be mixed with part of the dough (2) before being added in the central region of the non-fat cheese bread. be mixed in all the fat-free cheese dough (2). In the latter case, the filling is completely distributed in the dough of the non-fat cheese bread (2), giving rise to the non-fat cheese bread (1) with the specific flavor of the filling (3).

Among the many flavors of the fat-free cheese bread filling, but not limited to only these flavors, can be mentioned the taste of any cheese (317), any meat product (315), any fish and / or fruit. (316), any vegetable (314), seasoning and spice (313), including any fruit or vegetable jam. A mixture of two or more of these ingredients can also be used to produce the fat-free cheese bread filling.

The quantity and composition of the filling (3) shall be calculated on the basis of its fat content so that the stuffed fat free cheese bread does not contain more than 0,5% w / w fat. Thus, any food, even high fat content, may be used, provided that its quantity does not contribute to the final composition of the stuffed cheese bread exceeding the fat concentration of 0,5% w / w.

The stuffing (3) may contain these ingredients in their natural form, simply cooked, fried or baked, or may contain prepared foods containing other ingredients, whether processed or not. The filler (3) can be obtained by mixing at least one of the ingredients in the table below, which lists the formulation of the ingredients (31) and technology additives and adjuvants for their production, as well as the general and preferably 25 percent ranges. used, based on final filling mass (% m / m of final filling), see Figure 4.

Ingredients (31)

Meat Product (311) 0-100,0 0-100,0

Fish and / or seafood (312) 0-100,0 0-100,0

Cheese (313) 0-100.0 0-100.0

Condiments and Spices (314) 0-100.0 0-

100.0 Vegetables (315) 0-100.0 0-100.0

Egg Solids (316) 0-20.0 0-90.0

Protein Concentrate (317) 0-5.0 0-50.0

Milk Solids (318) 0-100.0 0-

100.0

Acidifying Agent (319) 0-1.0 0-5.0

Flavor Enhancer (320) 0-0.5 0-5.0

Fat mimetic agent (321) 0-2,0 0-

10.0

Fat Replacement Agent (322) 0-2.0 0-10.0

Coloring Agent (323) 0-0.5 0-2.0

Emulsifying Agent (324) 0-2.0 0-5.0

Enrichment Agent (325) 0-1.0 0-10.0

Flavoring Agent (326) 0-100.0 0-

100.0

Preservative (327) 0-0.2 0-0.5

Oil / Fat (328) 0-2.0 0-5.0

Salt (329) 0-2.5 0-4.0

Mono and disaccharide solids (330) 0-10.0 0-20.0

Water (331) 0-30,0 0-50,0

The filling (3) may be prepared from basic ingredients, from one or a mixture of more than one of the ingredients (31) from the filling (3), may be freshly produced, or may be in ready-to-use form, canned in glass, plastic or in concentrated or powdered form. As there are many ingredients (31) that can be used as a filling for non-fat cheese bread, some of them may be unique. Thus the stuffing (3) may contain only one of the ingredients from the table above, such as, for example, only Parmesan cheese, or only Cheddar cheese, or only bacon, or only their respective aromas, among others. But the filling (3) can also be obtained by mixing more than one of the possible ingredients (31). The meat product (311) has optional addition to the filling (3) of the non-fat cheese bread (1), and may be bacon, lean meat, jerky, ground beef, hamburger, barbecue, sausage, pepperoni sausage, smoked pepperoni , pepperoni, jerky, chorizo, sirloin, tenderloin, sausage, 5 ham, salami, turkey ham, chorizo, chicken meat, and turkey meat, any other meat products, whether or not degreased, smoked or not.

Alternatively, any shellfish (312) such as herring, anchovy, sardines, tuna, salmon, trail, or any other fish or shrimp may be added to the fat-free cheese bread filling (3). , lobster, squid, and shellfish, and mixtures thereof.

The meat product (311) and the seafood (312) may be in whole, sliced, ground, or shredded form, pieces and other shapes, and may be cooked, roasted, fried, pasteurized, sterilized, or treated for any other heat treatment. It may also be in combination with other ingredients such as pizza flavor, which is the mixture of ham, cheese and oregano, or any other combinations of the stuffing ingredients (31).

The meat product (311) or seafood (312) may have any fat content, but preferably it should be low fat or non-fat so that it can be used in greater concentration but in any case. Therefore, they must be added in proportion to maintain the fat content of the non-fat cheesecake (1) not more than 0,5% w / w in relation to the final product. In order to reduce the fat content of the meat product (311) or 25 of the seafood (312), all apparent fat may preferably be removed, for example in the case of bacon, leaving only the meat of bacon. fat-free so that it can be added to the fat-free cheese bread (1) in greater concentration.

Imitation of meat product (311) or seafood meat (312) may also be used, such as pepperoni sausage imitation, bacon imitation, tuna imitation and shrimp imitation. The addition of meat (311) or seafood (312) to the fat-free cheese bread filling (3) may range from 0% w / w to 100% w / w to the filling dough (3) ready for use.

Cheese (313) may also be optionally added to the ingredients of the non-fat cheese bread filling (3), including any type of cheese, Muçarela (or Mozzarella and all varieties), Ricota (and all Ricotone (and all its varieties), Prato cheese (and all its varieties), Parmezão cheese (and all its varieties), Minas Padrão cheese (and all its varieties), Minas Frescal cheese (and all its varieties) varieties), Minas cured cheese (and all varieties), Gorgonzola cheese (and all varieties), Roquefort cheese (and all varieties), Coalho cheese (and all varieties), Provolone cheese (and all varieties). and all its varieties), Curd (and all its varieties), Feta (and all its varieties), Edam (and all its varieties), Camembert (and all its varieties), Cream Cheese (and all its varieties), cottage cheese (and all its varieties), Kingdom cheese (and all its varieties), Gouda cheese (and all its varieties), Cheddar cheese (and all its varieties), Swiss cheese (and all its varieties), Roman cheese (and all its varieties), imitation cheese (any flavor and all varieties), processed cheese (any flavor and all varieties), processed cheese (any flavor and all varieties), soya cheese, ripened cheese, protease-treated cured cheese and / or lipase, or any other type of cheese or cheese flavoring concentrate, and mixtures thereof. The addition of cheese mass (313) to the filling may be made at a concentration between 0,0% w / w and 100,0% w / w in relation to the ready-to-use filling (3).

The cheese (313) to be added to the stuffing (3) may have any fat content, but preferably should be low fat or preferably fat free so that it can be used in greater concentration, but in In any case, they must be added in such a way that the fat content of the non-fat cheesecake is not more than 0,5% w / w in relation to the non-fat cheesecake (1). It may also be added to the filling (3) of the non-fat cheese bread seasonings, condiments, and spices (314), including black pepper (white or black), olive, oregano, parsley, parsley, thyme, pepper, chili, red pepper, yellow pepper, mustard, paprika, onion, chives, 5 marjoram, mint, anise, garlic, leek, bay leaf, celery, saffron, licorice, fennel, zucchini, arugula, broccoli, spinach, artichoke, basil, nutmeg, edible mushroom, champignon, olive oil, vegetables, pickles, and spaghetti, plus vegetables (315) from a list that includes tomato solids, potatoes, sweet potatoes, baroa potatoes, yams, carrots, quinoa, chayote, and fruits, 10 including pineapple, pineapple, apple, pear, avocado, lemon, plum, fig, orange, in any form, such as fresh, preserved, concentrated, dried, crystallized or powdered. Sauces or spice mixes may also be added, including Italian sauce, Oriental sauce, Tabasco sauce, Neapolitan sauce, Sicilian sauce, Italian sauce, Mediterranean sauce, and Japanese sauce. Any type of chocolate, cocoa butter, defatted cocoa or chocolate solids, including reduced fat or non-fat cocoa solid may also be added to the filling (3). The use concentration of seasoning (314) and vegetable (315) may range from 0% to 100%, relative to the mass of the stuffing (3) ready for use.

In addition, any solid may be added to the ingredients of the filling (31).

(316), including egg solid, egg white, yolk solid and combinations thereof, which may be in isolated or combined form, in raw, pasteurized, chilled or frozen form, in powder form, and in admixture with other ingredients , such as mayonnaise. The addition of egg solids mass (316) to the filling (3) can be made at a concentration between 0.0% w / w and 90.0% w / w, relative to the ready-to-use filling (3) mass .

Protein concentrate and / or extruded protein (317) from soy, beans, rice, wheat, oats, corn, milk, and whey may also be added to the filling (3) of milk, individually or in mixtures thereof, in a concentration which may vary from 0,0% to 50,0% w / w, preferably from 0% to 5,0%, relative to the mass of the filling (3) ready for use. use. Optionally, 0% w / w 100% w / w milk solids (318), preferably non-fat milk solids may be added to the filling (3) from a list including milk, pasteurized skimmed milk, milk skimmed milk powder, evaporated skimmed milk, condensed milk, skimmed condensed milk, 5 milk protein concentrate, whey protein concentrate, yogurt, Petit-Suisse cheese, fermented milk, kefir, whey powder, buttermilk, powder, and sodium or calcium caseinate, whether or not enzymatically modified. If it is a liquid ingredient its concentration of skimmed milk solids or milk proteins should be considered. Any other type of milk containing milk fat may be added, provided that the final fat concentration in the non-fat cheesecake (1) does not exceed 0.5% w / w.

The source of acidifying agent (319) from the filler (3), if any, may be any acid, including citric, acetic, tartaric, lactic, among others, and inorganic acid (phosphoric, hydrochloric, among others), citrate, vinegar, balsamic vinegar, wine, fruit juices including lemon, orange, acerola, pineapple, cashew, and pineapple, among others. The concentration of the acidifying agent (319) may be from 0% to 5.0%, preferably from 0% to 1.0% of the acidifying active ingredient, relative to the ready-to-use filler mass (3).

The addition of flavor enhancer (320) to the filling (3) is optional, and may be

selected from a list including sodium glutamate, sodium fumarate, calcium or disodium 5'ribonucleotide, thaumatin, guanylic acid, calcium and potassium guanylate, calcium and potassium inosinate, in a concentration ranging from 0.0 % to 5.0% m / m, relative to the mass of the filling (3) ready for use.

The addition of fat mimetic agent (321) to the filling (3), which may be one or more stabilizing agent or one more thickening agent, and mixtures thereof, is selected from the list mentioned above for the non-fat cheese dough (214). ), can improve its texture, better retaining its moisture, and reducing the tendency to moisten cheese bread. Their addition is optional, and may depend on the contribution of the other ingredients to the filling moisture control (3). The fat mimetic agent may be used at a concentration ranging from 0% w / w to 10% w / w, preferably from 0% w / w to 2.0% w / w, relative to the filler mass (3). For use.

Fat-substituting agent (322) may also be added to the filling (3) selected from the list mentioned above for the non-fat cheese dough (215), in a concentration ranging from 0% w / w to 10%. m / m, preferably from 0% m / m to 2.0% m / m, relative to the mass of the filling (3) ready for use.

Any coloring agent (323) selected from the aforementioned list for the non-fat cheesecake dough (219) may optionally be added to the filling (3). It can be used at a concentration ranging from 0% w / w to 1.0% w / w, preferably from 0% w / w to

0,5% m / m, relative to the mass of the filling (3) ready for use.

The optional addition of emulsifying agent (324) selected from the above-mentioned list (220) to the non-fat cheese dough (2) may improve the physical properties of the filling (3) and may be used in a concentration ranging from 0% w / w to 2.0% w / w, preferably from 0% w / w to 1.0% w / w, relative to the ready-to-use filler mass (3).

The nutrient enrichment agent (325) selected from the above-mentioned list for the non-fat cheesecake dough (226) may optionally be added to the filling (3). The enriching agent (325) may be used in a concentration which may range from 0% to 10.0% relative to the ready-to-use filling (3).

Any flavoring agent (326) selected from the aforementioned list may be optionally added to the filling (3) for the non-fat cheese dough (227), which may be natural flavor, concentrated flavor, artificial flavor, imitation flavor, Enhanced natural aroma, which may be in liquid, pasty, oily, or powder form. This can be any flavoring agent, or flavoring agent of any meat product (311), any seafood (312), any cheese (313), any spice and spice (314), any vegetable product (315), and their combinations.

The flavoring agent (326) may also be cocoa, chocolate, butter, cream, smoked, smoke, fruit, seasoning, triglyceride concentrate, peptide concentrate, fermented distillate, and any type of sauce such as English sauce, Italian sauce. , oriental sauce, tabasco sauce, Neapolitan sauce, ciciliano sauce, Mediterranean sauce, Japanese sauce 5, barbecue sauce, shoyu sauce, mustard sauce, tomato sauce, and edible mushrooms, especially Agaricus bisporus, and champignon, for the purpose of change the taste and functional characteristics of the product at a concentration of 0,0% w / w and 10,0% w / w in relation to the mass of the filling (3) ready for use.

Optionally, if allowed by law, you can also add

preservative (327) to any ingredient or premix to be used in the filling, or to the filling itself. This can be any of the list mentioned for the non-fat cheesecake dough 224, including sorbic acid and its sodium, potassium, and calcium salts, in a concentration of up to 15 0.5% w / w, preferably up to 0.2% w / w as sorbic acid relative to the final mixture.

Optional addition of oil or fat (328) to the filling (3) may be performed, which may be any of the list (225) mentioned for the non-fat cheesecake dough, in a concentration which may vary from 0% w / w 20 to 5.0% w / w, preferably from 0% w / w to 2.0% w / w, with respect to the filling (3), provided that it does not cause the fat concentration of the uncooked cheese bread final fat (1) exceeds 0,5% w / w.

Salt (329) may also be added to the filling (31) of the non-fat cheesecake, which may be commercial sodium chloride (table salt), or 25 light salt (potassium chloride added sodium chloride). any proportion from 0% to 100%), in a concentration which may vary from 0% w / w to 4.0% w / w, preferably from 0% to 2.5% w / w, relative to the filling (3) For use.

The addition of mono and disaccharide solids source (330) to the filling (3) is optional, and includes sucrose (common sugar), brown sugar, cane juice, evaporated or not, glucose, maltose, and / or honey, in concentration between 0% w / w and 20% w / w, preferably between 0% w / w and 10.0% w / w, relative to the ready-to-use filling (3).

Water (331) may optionally be added to the filling (3), in an amount ranging from 0% to 50.0%, preferably from 0% to up to 30.0%, with respect to the filling (3). ) ready to use. The addition of water may be carried out with some other ingredient, forming a premix, or several premixes, which will later be added to the other ingredients, or directly to the other ingredients of the filling (31) before or during its use. processing.

To process (32) the ingredients (31) which will become filling 10 (3), the technology ingredients, additives, and adjuvants required by the formulation must be weighed individually. The ingredients are then mixed using stirring, preferably mechanical, until uniformly distributed. The ingredients may be mixed in any order of addition and may have some preferred order depending on their components and available equipment.

Some filling ingredients can be processed separately, individually or together, including by baking, frying, baking or extruding. For example, you can bake, fry and / or bake meat products to enhance or accentuate your taste, as well as reduce your fat content. Any heat treatment such as pasteurization and sterilization of ingredients (31) of the stuffing (3) and mixtures thereof may also be performed. Vegetables can also be cooked, baked, fried, or refreshed before adding them to the other ingredients in the non-fat cheesecake filling. Some ingredients may be cut, sliced, ground, or sliced before being mixed with the other ingredients of the filling.

There are numerous possibilities for pre-processing ingredients (31) and combinations thereof which can be used in the filling (3) of non-fat cheesecake (1), which are incorporated as various ingredient and processing options.

The mixture of ingredients may also be heat treated in accordance with

temperature ranging from 65 ° C to 145 ° C, retention time ranging from 1 second to 60 minutes. Heat treatment can be performed in pan, open pan, pressure cooker, plate heat exchanger, tubular heat exchanger, scraped surface heat exchanger, or heated extruder. Alternatively the mixture may not be heat treated. Optionally the filling can be cooled, can be filled or not, and kept until used.

The filling (3) for the non-fat cheesecake may be in bulk or already split into individual portions to be added to the non-fat cheesecake. It can be packaged in tanks, cans, plastics, barrels, brass, stainless steel containers, gallons, 10 multi-ply containers, or plasticised cardboard. Some ingredients may be added before or after heat treatment, and may be mixed in premix form.

The filling (3) may be in its ready to use form. It may also be concentrated, or dehydrated, or powdered, requiring the addition of water, or any other component, to be prepared and added to the non-fat cheese dough (2) to produce the non-fat cheese bread. (1)·

The ingredient which will give a characteristic flavor to non-fat cheese bread (1) in its various forms may be added directly to the dough (2), 20 or the filling (3) of the non-fat cheese bread. The filling (3) can be completely dispersed in the dough of the non-fat cheesecake (2), as well as added in its center, or in some other region, such as a topping, for example.

Optionally the fat-free cheesecake, already in the final form, may be coated with a thin layer of fat mimetic agent (214), and / or fat substitute agent (215), and / or emulsifying agent (220). , and / or with a thin oil / fat layer (225), provided that the final lipid concentration of the non-fat cheesecake (1) does not exceed 0,5% w / w.

The non-fat cheesecake (1) may optionally be pre-baked before being marketed, which may be made partially or completely using a gas oven, electric oven, wood oven, infrared oven, or oven. grilled. The oven temperature can range from 100 ° C to 300 ° C, and the pre-baking time can range from 30 seconds to up to 2 hours and can also be performed with variable temperature. The pre-baking time depends on a number of factors, including the mass, shape and weight of the non-fat cheesecake, the oven temperature, and the shape of the oven.

After pre-baking the non-fat cheese bread (1) contains from 10% to

40% humidity, preferably 10% to 30% humidity, with a soft, open crust. Pre-baked cheesecake has several advantages, including the possibility that it can be heated in a microwave oven or greatly reduce the heating time performed by the consumer, which facilitates its preparation.

Fat-free cheesecake (1), after production, in the non-baking form or after pre-baking, may be cooled to a temperature ranging from 10 ° C to 60 ° C and frozen. Freezing can be performed in any type of static or continuous freezer, preferably quickly, in a supercooled freezing tunnel. You can also use a chamber with a supercooled air force, a natural freezing chamber, or direct or indirect exposure of the fat-free cheese bread to dry ice or liquid nitrogen.

Then the frozen fat free cheese bread can be packaged, sealed, identified with production codes, and preserved for commercial distribution. Grease-free cheese bread (1) may be stored in a controlled environment, maintained at freezing or cooling temperatures.

The fat-free cheesecake (1) may also be packed individually or together in a soft, gas-tight, moisture-tight plastic package under controlled atmosphere, modified atmosphere or even uncontrolled atmosphere and stored at any temperature, including at room temperature, but preferably frozen. Frozen fat-free cheese bread (1) may also be packed in rigid packaging, which may be cardboard box, plastic box, fiber box, thermally or otherwise insulated, or even in a Styrofoam box. The non-fat cheesecake label (1), with the nutritional values required by government agencies, may be printed on the packaging itself, or may be printed on other internal material such as paper, cardboard, or accompanying plastic. Distribution may be carried out at room temperature, refrigerated, or preferably frozen.

Fat-free cheesecake (1) may require to be baked before being consumed. The shelf life of non-fat cheese bread (1) may be up to one year.

The non-fat cheesecake (1) may also optionally be marketed in individual packaging, ready for consumption, at room temperature, requiring no baking before consumption. In this case, it has already been submitted to all treatments in the oven, has the final concentration of moisture and can be packed in controlled atmosphere, modified atmosphere, or even in uncontrolled atmosphere. It 15 can be consumed directly, without heating, or optionally can be preheated in any type of oven.

The non-fat cheesecake (1) may also be marketed for microwave baking. Microwaveable cheesecake bread may be sold either fully baked, at room temperature, cooled, or preferably frozen, requiring only heating before consumption.

At the end of the process, the non-fat cheesecake produced with the ingredients and processes disclosed will exhibit acceptance characteristics, such as taste, texture, appearance, color, and preservation, close to the traditional cheesecake.

The invention is not limited to the above examples and may vary widely, so that one skilled in the art may select from several other options. It, then, is not limited to the particular processes, steps, and ingredients disclosed, as both the processes, steps, and ingredients may vary in some way for the production of non-fat cheese bread. When the terms "one", "one", "o" and "a" were used, the collective terms are also included. Thus, when mentioning, for example, "a fat mimetic agent" or "a coloring agent", all similar agents, individually or in mixtures thereof, set forth in the claims are included.

The quantity of each component of the non-fat cheese bread shall be that specified in its formulation and controlled variation in its composition and the amount applied to the non-fat cheese bread may be tolerated.

Claims (54)

1. “FAT-FREE CHEESE BREAD PROCESS AND METHOD” means ingredient formulations, methods and processes for the industrial production of non-fat cheese bread (1) of any flavor which, depending on the ingredients and formulation, may It is also classified as being without saturated fat, without cholesterol, without trans fat, and without gluten, characterized by its production from fat-free cheese bread dough (2), with or without the addition of filling (3), using ingredients with known fat content, combined in a predetermined proportion so that the non-fat cheesecake (1) contains a maximum of 0.5% w / w fat, which can be prepared freshly from the ingredients basic, or in semi-ready or ready-made form, cooled, or preferably frozen, being baked in an electric oven, gas oven, wood oven, infrared oven or microwave oven. 2. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 1, characterized by fat-free cheese dough (2) obtained from a mixture of ingredients (21); specially selected to compensate for the large fat reduction required in the final product when compared to traditional cheese bread or light cheese bread, processed (22), and molded into various shapes including traditional, ball, drop, toothpick, cookie, bar or any other form. 3. "FAT-FREE CHEESE BREAD PROCEDURE AND METHOD" according to Claim 1, characterized in that, as an option, a filling (3) is added to the non-fat cheese dough (2) containing ingredients (31) processed (32), which may be added in the central region, or in any other region, including in wholly mixed mass form, or in a covering, in such a proportion that its contribution to the total fat content does not the fat content of the non-fat cheese bread (1) exceeds 0,5% w / w. 4. The process and method for obtaining fat-free cheese bread according to claim 1, characterized in that the proportion of the filling (3) can be from 0% w / w to 50% w / w, preferably from 0% w / w to 30% w / w, relative to the dough of the non-fat cheese bread (2), to produce specific flavored non-fat cheese bread (1). 5. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 1, characterized in that the production of the fat-free cheesecake dough (2), which may be obtained by mixing it with at least two of the components in the table below, which lists the formulation of ingredients and additives for their production (21), as well as the general and preferably used percentage ranges, based on the weight of the non-fat cheese bread (2), in% m / m: Ingredients (21) Preference range Bandwidth Sweet sprinkles (211) 0-80 0-99 Sour sprinkles (212) 0-80 0-99 Other source of starch or flour (213) 0-80 0-99 fat (214) 0-2,0 0-10,0 Fat Substituting Agent (215) 0-6,0 0-20,0 Mono and Disaccharide Solids (216) 0-1,0 0-5,0 Solids of skimmed milk (217) 0-10.0 0-20.0 Egg Solids (218) 0-5.0 0-10.0 Coloring Agent (219) 0-0.5 0-5.0 Emulsifying Agent ( 220) 0-1 0 0-2,0 Vegetable and Spice (221) 0-10,0 0-80,0 Cheese (222) 0-30,0 0-60,0 Acidifying Agent (223) 0-2,0 0-5 , 0 Preservative Agent (224) 0-0.2 0-0.5 Oil or Fat (225) 0-0.25 0-0.5 Enrichment Agent (226) 0-1.0 0-2.0 Agent flavoring (227) 0-5.0 0-7.0 Yeast (228) 0-15.0 0-20.0 Chemical Yeast (229) 0-1.0 0-2.0 Salt (230) 0- 2.5 0-3.5 Water (231) 0-65.0 0-70.0 6. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 1, characterized by the optional filling (3) of the fat-free cheese bread (1) which can be obtained according to a mixture of at least one of the ingredients in the table below, which lists the formulation of ingredients and additives for their production, as well as the general and preferably used percentage ranges based on the mass,% w / w, of the ready-to-fill (3) use; Ingredients (31) Preferred Bandwidth Meat product (311) 0-100,0 0-100,0 Fish and / or seafood (312) 0-100,0 0-100,0 Cheese (313) 0-100, 0 0-100,0 Condiments and Spices (314) 0-30,0 0-100,0 Vegetables (315) 0-40,0 0-100,0 Egg Solids (316) 0-20,0 0-90 Milk Solids (317) 0-100,0 0-100,0 Acidifying Agent (318) 0-1,0 0-5,0 Taste Enhancer (319) 0-0,5 0-5,0 Agent fat mimetic (320) 0-2,0 0-10,0 Fat replacement agent (321) 0-2,0 0-10,0 Coloring agent (322) 0-0,5 0-2,0 Emulsifying agent (323) 0-2.0 0-5.0 Enriching Agent (324) 0-1.0 0-10.0 Flavoring Agent (325) 0-5.0 0-10.0 Preservative (326) 0 -0.2 0-0.5 Oil / fat (327) 0-2.0 0-5.0 Salt (328) 0-2.5 0-4.0 Mono and disaccharide solids (329) 0-10 .0 0-20.0 Water (330) 0-30.0 0-50.0 7. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to claim 2, characterized in that the starch source of the ingredients (21) is of any origin and type, preferably any type of sprinkles; which may be sweet manioc (211), preferably any type of cassava sweet manioc, but which may be sweet manioc from any other species of organic or non-organic tubers, rhizomes, and / or sour manioc (212), which may be any sour flour, preferably any type of sour cassava flour, but which may be sour flour from any other species of organic or non-organic tubers and rhizomes obtained by natural or controlled fermentation and / or any other source of starch ( 213) and its variations, such as cassava starch, rice flour, wheat flour, soya flour (preferably degreased), soya protein concentrate, oats, and other vegetables and mixtures thereof, including cassava (cooked and kneaded or in flour form), potato (cooked and kneaded or in flour form), sweet potato (cooked and kneaded or in flour), boiled rice, cornstarch, cornmeal, or starch from any source extracted from edible parts of cereals, tubers, roots and rhizomes, seeds, and fruits such as cornstarch, sweet potato starch, starch potato starch, oat starch, wheat starch, any kind of pregelatinized starch, any kind of modified starch, any kind of hydrolyzed starch, such as dextrin (DE 1 to 10) and maltodextrin, which may be of low or high conversion, and mixtures thereof, in a concentration ranging from 0% w / w to 99% w / w, preferably from 0% w / w to 80 % m / m in relation to the mass of non-fat cheesecake (2). 8. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 2, characterized in that, to replace functional fat properties, it can be added directly to the fat-free cheese dough (2) or in the form mixed with some other ingredient (21) of the dough, from 0% mm to 10,0% w / w, preferably from 0% w / w to 2,0% w / w, relative to non-fat cheese (2) of any fat mimetic agent (214); which may be any thickening or stabilizing agent from a group consisting of guar gum, tragacanth gum, arabic gum, xanthan gum, agar, carrageenan or carrageenan (kappa, iota, and lambda), microcrystalline cellulose, gelatin, pectin, pectates, amidated pectin, carboxymethyl cellulose, alginic acid and its salts (ammonia, calcium, potassium, sodium, and propylene glycol), mesquite or jatai gum, ghatti gum, furcelaram gum, karaya gum, gum arabica, acacia gum, Iocusta gum (LBG), tamarind gum, peruvian taro, konjac flour, starch, vegetable (cassava and potato) starch, grain (corn, rice, oat, and wheat starch ), high amylose starch, modified starch, pregelatinized starch, exopolysaccharide producing lactic cultures, milk isolated protein, whey isolated protein, soy isolated protein, natural or modified polymers, among others, and their It's mixtures. 9. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to claim 2, characterized in that it can be added directly to the fat-free cheese dough (2) or to any other ingredient of 0% to 10%, preferably from 0% w / w to 6% w / w, relative to the fat free cheese dough (2), of any fat substituting agent (215), such as the acid sucrose ester fatty acids (Olestra, for example), and / or propoxylated glycerol; optionally being added to the outside of the dough to better control moisture retention during baking. 10. "Process and method for obtaining fat-free cheese bread" according to Claim 2, characterized in that, to increase the acceptability of some types of fat-free cheese bread, or to improve the fermentability of the mixture by yeast and / or bacteria, some source of mono and disaccharide solids (216) such as honey, invert sugar, sucrose (sugar), brown sugar, sugarcane, whether or not evaporated, glucose, maltodextrin, fructose and maltose, and mixtures thereof, in a concentration between 0% w / w and 10% w / w of the solids of mono and disaccharides, preferably between 0% w / w and 5.0 % w / w in relation to cheese dough (2); If water is added together with sugar, as in the case of sugarcane juice, it must be reduced by the total quantity required to produce the fat-free cheese dough (2). 11. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 2, characterized in that the ingredients (21) of the fat-free cheesecake dough can be added as a source of non-fat solids. 217, in a concentration ranging from 0% w / w to 20% w / w, preferably from 0% w / w to 10.0% w / w, from a list comprising pasteurized skimmed milk, skimmed milk in powder, evaporated skimmed milk, ultrafiltrated skimmed milk, skimmed fermented milk, skimmed yoghurt, skimmed kefir, whey protein concentrate, whey protein concentrate, whey, buttermilk, buttermilk powder, and sodium or sodium caseinate. enzymatically modified or not, and mixtures thereof, and optionally the source of non-fat milk solids may contain fat, provided that their addition to the rest of the dough ingredients (21) does not cause the final content fat of fat-free cheese bread (1) exceeds 0,5% w / w. 12. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 2, characterized in that, optionally, egg solids (218) may be added to the fat-free cheese dough (2) , in a concentration which may range from 0% w / w to 10.0% w / w, preferably from 0% w / w to 5% w / w, relative to the fat-free cheese dough (2), preferably solids of egg white, which may be in the raw, liquid pasteurized, frozen pasteurized, sterilized, or powder form, and optionally, egg yolk solids or mixtures with egg white solids may be added, provided remaining dough (2), do not cause the final fat content of the non-fat cheesecake (1) to exceed 0.5% w / w. 13. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 2, characterized in that it may optionally be added to the fat-free cheese dough (2) or to any of the following. 0% to 5,0%, preferably 0% to 0,5%, by weight of the natural, identical to the natural, or artificially colored (2) cheesecake dough (2) 219), from a list including titanium dioxide, tricalcium phosphate, chlorophyll, cupric chlorophyll is its salts (K and Na), chlorophyll, riboflavin, natural or synthetic carotenoids, bixin, norbixin, annatto, roeu, ultramarine blue, caramel, carmine, beet red, benzoyl peroxide, synthetic beta carotene, modified starch, paprika, chili extract, capsantine, capsorubin, microcrystalline cellulose, milk and whey protein isolate, soy protein isolate, vegetable protein and Wed any opacifier, or any other natural or artificial coloring matter; the color of the non-fat cheesecake dough (2) being natural, white, yellow, brown, green, red, golden, or any other color. 14. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 2, characterized in that it can optionally add 0% to 2% non-fat cheese bread dough (2). 0.0%, preferably from 0% to 1.0%, by weight of the fat free cheese bread (2), emulsifying agent (220), selected from a group containing lecithin, phospholipids, lipoprotein, vegetable protein, protein microparticulate protein, milk protein, whey protein, mono- and diglycerides, diglycerides, stearoyl-2-lactyl lactylate, polysorbate, polyglycerol ester, phosphate glycerol ester, sorbitan ester, propylene glycol ester, polyoxyethylene sorbitan, lactic acid esters, diacetyl tartaric acid esters with mono and diglyceride, sodium stearoyl fumarate, phosphate, orthophosphate, hexametaphosphate, metaphosphate, pyrophosphate, polyphosphate, tetrapoliphosphate, lactate, citrate, tartrate, caseinate, and their sodium, potassium and calcium salts, and calcium chelating agent, individually or in mixtures thereof, the emulsifying agent may be placed directly into the mass (2) prior to mixing, or over the ready-made dough, processed, and cut into the final shape before or after pre-baking. 15. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 2, characterized in that, optionally, vegetable and spice (221) including vegetables, seasonings and condiments may be added to the dough. non-fat cheese bread (2) such as garlic, onion, black pepper (white or black), olive, oregano, parsley, parsley, thyme, pepper, chili, red pepper, yellow pepper, mustard, paprika, onion, chives marjoram, mint, anise, garlic, leek, bay leaf, celery, saffron, licorice, rosemary, fennel, zucchini, lettuce, fennel, arugula, broccoli, artichoke, basil, nutmeg, edible mushroom, champignon, pickles, carrots, chayote, soymilk, and any fruit including pineapple, pineapple, peach, apple, pear, grape, raisin, avocado, lemon, plum, fig, orange, any sauce, including Italian sauce, oriental sauce, tabasco sauce, napole sauce itane, Sicilian sauce, Italian sauce, Mediterranean sauce, Japanese sauce, plus any type of chocolate and cocoa butter, including any reduced fat or fat-free whole cocoa solid, which may be fresh, preserved, concentrated, dehydrated, dried, crystallized, in ground form, puree, powder, oil and concentrated base; in individual form or in mixtures, the amount being added from 0% to 80,0%, preferably from 0% to 10,0%, relative to the final mass of the non-fat cheese bread (2) and may be mixed with any another ingredient before being added to the fat-free cheese dough (2). 16. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 2, characterized in that the 0% w / o fat-free cheesecake dough (2) can be added as an option. 60% w / w cheese (222) on the basis of the fat-free cheese bread dough (2); whereas its contribution to the total amount of fat does not cause the non-fat cheese bread (1) to exceed 0.5% w / w fat; the cheese may be traditional cheese, and / or low-fat cheese, and / or non-fat cheese, selected from a list that includes any type of cheese, including cheese (without any denomination), Muçarela (or Mozzarella, and Ricotone cheese (and all its varieties), Ricotone (and all its varieties), Prato cheese (and all its varieties), Parmezão cheese (and all its varieties), Minas Padrão cheese (and Minas Frescal cheese (and all its varieties), Minas cheese (and all its varieties), Azul cheese (and all its varieties, including Gorgonzola cheese and Roquefort cheese), Coalho cheese (and all Provolone (and all varieties), Curd (and all varieties), Feta (and all varieties), Camembert (and all varieties), Cream Cheese (and all varieties) varieties), Cheddar cheese (and all its varieties), Cottage cheese (and all its varieties), Ricota cheese (and all its varieties), Kingdom cheese (and all its varieties), Gouda cheese (and all its varieties), Swiss cheese (and all its varieties), Roman cheese (and all its varieties), imitation cheese (and all its varieties), processed cheese of any kind and taste above, processed cheese of any kind and taste above, soy cheese, Protease treated cheese and / or lipases, which may be added individually or in mixtures, including various cheeses, and may be sliced, sliced, or ground, fresh, chilled, or frozen, and in mixtures thereof. 17. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 2, characterized in that any acidifying agent may additionally be added to the fat-free cheese dough (2). (223) as organic acid, inorganic acid, and acidity promoting agent including tartaric acid, acetic acid, vinegar, lactic acid, propionic acid, gluconic acid, malic acid, adipic acid, phosphoric acid, hydrochloric acid, and glucone -delta-lactone, and fruit juice, which may be lemon, pineapple, orange, peach, cashew, acerola, and any other fruit, in a concentration that may vary from 0% w / w to 5.0% w / w acidifying principle in relation to the final mass of the non-fat cheese bread (2); acidifying yeast, which are lactic and acetic bacteria, may also be added to increase the acidity of the dough, which may or may not yet produce exo-polysaccharides. 18. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 2, characterized in that it can be added to any of the ingredients (21) or to the fat-free cheese dough itself ( 2) optionally preservative (224) from a list including propionic acid, sodium propionate, potassium propionate, and calcium propionate, sorbic acid, sodium sorbate, potassium sorbate, calcium sorbate, sodium erythorbate , sodium isoascorbate, natamycin, nisin, lactinine, dialkyl dicarbonate, sodium nitrate, and lysozyme, individually or in mixtures thereof, at a concentration of 0% to 0,5% w / w, preferably 0% to 0,2 % m / m in relation to the final mass of cheese bread (2); The preservative may also be used in a spray solution. 19. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 2, characterized in that, as an optional addition to the fat-free cheese (2), oil and / or fat dough (225) ), which may be any oil, including olive oil, olive oil, butter oil, grain oil (soybean, corn, canola, sunflower or any other), hydrogenated vegetable fat, coconut fat, palm fat, butter, or any other, in a minimum quantity, so that the fat concentration in the non-fat cheesecake does not exceed 0,5% w / w in relation to the final mass of the non-fat cheesecake (2); wherein this addition may be carried out directly on the dough or preferably on the dough in the form of a film or thin film. 20. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 2, characterized in that it can be optionally added to the fat-free cheese dough (2) when flour is used in its formulation. according to claim 7, flour improver, in a concentration which may range from 0% w / w to 2.0% w / w, to improve several of its characteristics, including fermentability, relaxation, strengthening, hardening, and texture, and additives may be which improve yeast dough fermentability is from a group consisting of mineral and vitamin enrichment agent, amylase (diastase), protease, increased protein concentration by the addition of vital wheat gluten, or soy protein , serum, water conditioners, and ammonium salts; the mass relaxation additives may be from a group consisting of oxidizing agents, including glutathione, sorbic acid, sodium bisulfite and L-cysteine hydrochloride, all in the concentration of Og at 0.5g per 100g flour; the mass-fortifying additive may be from a group including sodium stearoyl lactate, and calcium stearoyl lactate at a concentration of 0.01 g per 100 g of product, and mass hardening additives may be from a group consisting of sodium, potassium or calcium sulphite, bisulphite and metabisulphite reducing agents, in the concentration of Og at 0,005g (as sulfur dioxide) per 100g of greasy cheesecake, or calcium phosphates, of sodium , or of ammonium in the concentration of Og at 0,15g (as phosphorus pentoxide) per 100g of product; Potassium bromate from 0g to 0.005g per 100g of flour, ascorbic acid of 0.02g per 100g of flour, azodicarbonamide in the concentration of 0g to 0.004g per 100g of flour and potassium peroxide could also be used. benzoyl, in the concentration of Og at 0.006g per 100g of flour. 21. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 2, characterized in that it can optionally also be added to the fat-free cheese dough (2) nutrient enrichment agent (226), with fat-soluble vitamin from a list including vitamins A, D, E, and K, with water-soluble vitamin from a list including thiamine, riboflavin, vitamin B6, vitamin B12, folic acid, pantothenic acid, vitamin C, folacin, niacin, choline, and biotin, with minerals from a list including calcium, iron, cobalt, zinc, chromium, iodine, magnesium, manganese, molybdenum, nickel, potassium, selenium, copper, and vanadium, and with fiber, prebiotics, probiotics, essential lipid, omega-3, omega-6, bioactive peptides, among others, individually or in their mixtures, in the concentration range 0% m / m 2.0%, relative to mass cheese bread (2) in the premix form, or in its commercial form. 22. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 2, characterized in that it may optionally be added to the fat-free cheese dough (2) flavoring agent or producing agent. (227), including essential oil, extract, balm, oleoresin, oleomaresin, flavoring substances and isolated flavorings, proteolytic enzyme pretreated protein concentrate, lipolytic enzyme pretreated concentrate, fermented distillate mainly concentrated any vegetable and spice listed in claim 15, flavored concentrate of any cheese listed in claim 16, flavored concentrate of any meat product including beef, roast beef, bacon, jerky, barbecue, hamburger, tenderloin, tenderloin, sausage, sausage pepperoni, smoked pepperoni, pepperoni, salami, sausage, presunt o, turkey ham, smoked meat, aromas, any chicken (or chicken) meat, turkey meat, cod, herring, shellfish, anchovy, sardines, tuna, salmon, shrimp, lobster, squid, and seafood, including further concentrated with flavor of butter, cream, olive oil, smoked, in a concentration ranging from 0% w / w 10.0% w / w, preferably from 0% w / w 5.0% w / w non-fat cheese (2); the flavoring agent being concentrated, dry, pasty, liquid, aqueous, or oily, natural, synthetic, identical to natural, artificial, pure, and mixtures thereof. 23. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 2, characterized in that the fat-free cheesecake dough mixture (2) can be fermented by the addition of "Saccharomyces". cerevisiae ”, and / or lactic acid bacteria, of any strain, referred to herein as yeast (228), may be used fresh yeast, granular yeast, compressed yeast, yeast extract, yeast cream, instant dry yeast, yeast protected organic yeast, lyophilized yeast, pickled yeast, natural yeast, and active dry biological yeast; the amount of yeast may vary from 0% w / w to 20.0% w / w, preferably from 0% w / w 15.0% w / w, relative to the fat-free cheese dough (2) depending on its type and desired fermentation time; The yeast may further be mixed directly into the non-fat cheesecake dough (2) or preferably mixed with part of the required amount of water, sugar, and other ingredients before being mixed with the non-fat bread. non-fat cheese (2). 24. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to Claim 2, characterized in that it can optionally be used in the non-fat cheesy dough (2) chemical yeast (229), from a list including sodium, and / or ammonium, and / or potassium, and / or ammonium and / or ammonium and / or calcium bicarbonate and / or carbonate, and mono, di and tri-calcium phosphates, or mono, di and trisodium, or single acting aluminum with low temperature reactive acid salt or double acting with a second high temperature reactive acid salt in its composition; being mixed in a concentration which may be from 0% w / w to 2,0% w / w in relation to the fat-free cheese dough (2). The process and method for obtaining fat-free cheese bread according to claim 2, characterized by salt (230), which may be sodium chloride (kitchen salt) or light salt (chloride potassium chloride (0% to 100%), whether or not refined, added to fat-free cheese dough (2), in a concentration that may vary from 0% m / m 3 , 5% w / w, preferably from 0% w / w to 2.5% w / w, relative to the fat-free cheesecake dough (2). 26. The method and method for obtaining fat-free cheese bread according to claim 2, characterized in that the amount of water added (231) in the fat-free cheese dough (2) may vary from 0 % w / w 70% w / w, preferably 0% w / w 65% w / w, based on the weight of the fat-free cheese bread (2); optionally, the water may be derived, in part or in whole, from a water-containing ingredient, such as cooked cassava, boiled potatoes, from the addition of liquid formulation ingredients such as skim milk, soy milk (degreased) soy extract and beer; some ingredients may be mixed with water before being mixed into the non-fat cheesecake dough, or water, or skimmed milk or any other source of water may be added by the consumer himself when preparing the cheese bread from a non-fat cheese dough mixture (2) to be hydrated before use. 27. "Process and method for obtaining fat-free cheese bread" according to Claim 1, characterized in that in the processing (22) of the ingredients (21), to produce the fat-free cheese dough (2) ), the predetermined quantity of the ingredients (21) is weighed; some ingredients may be mixed separately to form a premix, and may optionally be preheated separately to a temperature that may even reach boiling, such as for optional scalding of the sprinkle, which is then added to the rest of the ingredients. non-fat cheese dough ingredients to continue the production process of the non-fat cheese dough (2). 28. The method and method for obtaining fat-free cheese bread according to claim 1, characterized in that the ingredients of the fat-free cheese dough (21) are mixed or kneaded manually or mechanically. In the latter case, any type of mixer may be used, such as a universal mixer, an intensive mixer, a planetary kneading machine, a spiral mixer, or a "cut and mix" mixer, or any other type of mixer; kneading of the mixture can be continued for up to 60 minutes, and the fat-free cheese dough ingredients (21) may optionally be heated to a high temperature of up to 100 ° C before or after Greasy cheesecake bread has been formed into a ball, drop, toothpick, cookie, bar or any other shape. 29. The process and method for obtaining non-fat cheese bread according to claim 1, wherein the filling (3) may contain one or more of the ingredients listed in claim 6, whether or not processed, and may be prepared from one or more premixes of any of the filling ingredients (31), or may be in ready-to-use, tinned, glass, or plastics, or in concentrated form, or in powder. 30. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to claim 6, characterized in that meat product (311) may optionally be used in the filling (3) selected from a list including meat. , lean meat, jerky, ground beef, smoked meat, bacon, smoked bacon, barbecue, hamburger, tenderloin, smoked tenderloin, tenderloin, smoked tenderloin, sausage, pepperoni sausage, pepperoni, parsley, chorizo, sausage, ham, turkey ham, smoked meat, flavorings, any chicken (or chicken) meat, any turkey meat, or seafood (313) such as fish, herring, shellfish, anchovy, sardines, tuna, salmon, or any other fish, or shrimp, lobster, squid, and shellfish; They may be in whole form, sliced, ground, mashed, or cut into strips, pieces and other shapes, and any imitation meat or seafood such as sausage imitation may be used. pepperoni, imitation of bacon, imitation of tuna, imitation of shrimp, protein concentrate of meat, or concentrated flavor of any meat product (311) or of any seafood (312), and may contain any fat content, but preferably , low-fat or non-fat, so that it can be used in higher concentration while still maintaining the fat concentration of the non-fat cheesecake (1) below 0.5% w / w, which can be added in the form individually or in mixtures thereof, where the concentration of meat (312) or seafood (313) may be between 0% m / m and 100% m / m in relation to the filling (3). 31. Missing Claim 32. "Process and method for obtaining fat-free cheesecake" according to claim 6, characterized in that it can be optionally used from 0% w / w 100% w / w cheese (313) in the filling ( 3), provided that its contribution to the total amount of fat does not cause the non-fat cheese bread (1) to exceed 0.5% w / w fat; wherein the cheese may be traditional cheese, and / or low fat cheese, and / or non-fat cheese, which may be any of the types of cheese listed in claim 16, which may be added individually or in mixtures. , including various cheeses, which may be sliced, sliced, or ground, fresh, chilled, frozen, processed, rendered and in their mixtures. 33. "Process and method for obtaining non-fat cheese bread" according to Claim 6, characterized in that any seasoning, seasoning and spice (314) may be used as a fresh or processed filling (3); which may also be vegetable (315), including black or white pepper, olive, oregano, parsley, parsley, thyme, pepper, tomato solids, chili, red pepper, yellow pepper, mustard, paprika, onion, chives, marjoram, mint, anise, garlic, leek, bay leaf, celery, saffron, licorice, fennel, zucchini, lettuce, fennel, arugula, broccoli, spinach, artichoke, basil, any edible mushroom, champignon, vegetable, pickles, spaghetti, and fruits, including pineapple, pineapple, apple, pear, avocado, orange, all fresh, preserved, dried, candied and powdered; or, adding sauces or spice mixes, including Italian sauce, oriental sauce, tabasco sauce, Neapolitan sauce, Sicilian sauce, Italian sauce, Mediterranean sauce, and Japanese sauce; or any other vegetable, which may be added individually or in mixtures thereof, the concentration of the vegetable being between 0% w / w and 100% w / w, relative to the filling (3) ready for use. 34. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to claim 6, characterized in that egg solids (316) may optionally be used in the filling (3), including whole egg solids, solids egg whites, egg yolk solids, which may be in the form of raw, liquid pasteurized, frozen pasteurized or in powder form and further processed, as in the case of mayonnaise, individually or in mixtures thereof, and may be used in concentration ranging from 0% to 20.0%, preferably from 0% to 5.0%, relative to the ready-to-use filling mass. 35. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to claim 6, characterized in that milk solids (317) may optionally be used in the filling (3) from a list including skimmed milk pasteurized, skimmed milk powder, evaporated skimmed milk, nonfat sugary condensed milk, ultrafiltrated skimmed milk, skimmed fermented milk, skimmed yoghurt, skimmed kefir, whey protein concentrate, whey powder, buttermilk , buttermilk powder, and sodium or calcium caseinate, whether or not enzymatically modified, individually or in mixtures thereof, and the source of milk solids may contain fat, provided that their addition to the rest of the filling ingredients (31) does not cause the final fat concentration of non-fat cheesecake (1) to exceed 0.5% w / w and may be used in a concentration ranging from 0% m / m up to 100,0% m / m with respect to the mass of the ready-to-use filling. 36. The process and method for obtaining non-fat cheese bread according to claim 6, characterized in that the acidifying agent (318) can optionally be used in the filling (3) selected from a list including acid. citrus, acetic, tartaric, lactic, among others and inorganic (phosphoric, among others), in addition to acidifying products such as vinegar, balsamic vinegar, fruit juices, including lemon, orange, acerola, pineapple, and pineapple, or their salts; individually or in their mixtures, in a concentration ranging from 0% to 10%, preferably from 0% to 2.0%, relative to the ready-to-use filling (3). 37. The process and method for obtaining fat-free cheese bread according to claim 6, wherein the flavor enhancing agent (319) may optionally be used in the filling (3) selected from a list including sodium glutamate, sodium fumarate, calcium or disodium 5'ribonucleotide, thaumatin, guanylic acid, calcium and potassium guanylate, calcium and potassium inosinate, in a concentration ranging from 0.0% to 5.0% m / m in relation to the mass of the filling (3) ready for use. 38. The method and method for obtaining fat-free cheese bread according to claim 6, characterized in that the fat mimetic agent (320) may optionally be used in the filling (3), which may be a stabilizing agent. or a thickening agent selected from the above-mentioned list for the fat-free cheesecake dough (2) set forth in claim 8 which may be added individually or in blends to improve the properties of the filling (3), including its acceptance, and reducing the tendency to moisten it; their addition being dependent on the contribution of the other ingredients to the filling texture control (3) and may occur at a concentration ranging from 0% w / w to 10.0% w / w, preferably from 0% w / w to 5, 0% w / w, in relation to the mass of the filling (3) ready for use. 39. The process and method for obtaining fat-free cheese bread according to claim 6, wherein the fat-substituting agent (321) may optionally be used in the filling (3) selected from the list mentioned above for the fat-free cheesecake dough of claim 7 in a concentration ranging from 0% w / w to 20% w / w, preferably from 0% w / w to 6.0% w / w to the filling dough (3) ready for use. 40. "Process and method for obtaining non-fat cheese bread" according to Claim 6, characterized in that the coloring agent (322) can optionally be used in the filling (3) selected from the above-mentioned list for dough. the fat-free cheese bread (21) of claim 13; optionally being added directly to the stuffing (3), or as a premix with some other stuffing ingredient (3), in a concentration ranging from 0% w / w to 2.0% w / w, preferably from 0 % w / w 0.5% w / w, relative to the filling (3) ready for use. 41. The process and method for obtaining fat-free cheese bread according to claim 6, wherein the emulsifying agent (323) may optionally be used in the filling (3) selected from the above-mentioned list for the dough. The fat-free cheese bread (21) of claim 14 which can improve the physical properties of the stuffing (3) can be used in a concentration ranging from 0% w / w to 5% w / w, preferably 0% w / w to 1.0% w / w, relative to ready-to-use filling (3). 42. The process and method for obtaining fat-free cheese bread according to claim 6, wherein the nutrient enrichment agent (324) may optionally be used in the filling (3) selected from the list mentioned above. for the fat-free cheesecake dough (21) of claim 21 optionally to be added to the filling (3) including vitamin, mineral, pro-biotic, prebiotic, fiber, essential lipid, omega 3, omega 6, bioactive peptides, among others, may be used in a concentration ranging from 0% to 10.0%, preferably in a concentration ranging from 0% to 2.0% w / w, in relation to the filling ( 3) Ready to use. 43. A process and method for obtaining fat-free cheese bread according to claim 6, characterized in that the flavoring agent (325) may optionally be used in the filling (3) selected from the list mentioned above for the dough. The fat-free cheese bread (21) of claim 22 in a concentration of 0.0% w / w and 10.0% w / w relative to the ready-to-use filling (3). 44. The process and method for obtaining cheeses or fat free bread according to claim 6, wherein the preservative (326) may optionally be used in the filling (3), which may be any of the list mentioned for the fat-free cheesecake dough (21) of claim 18 in a concentration ranging from 0% to 0.5% w / w, expressed as sorbic acid, relative to the filling dough (3). ) ready to use. 45. The process and method for obtaining fat-free cheese bread according to claim 6, wherein oil or fat (327) may optionally be used in the filling (3), in a concentration ranging from 0 to % to 5.0%, which can be vegetable oil, hydrogenated vegetable fat, fat, lard, butter, cream, fat milk, cream, margarine, cream or vegetable fat, olive oil, and others. in individual or mixed form, provided that the final fat content of the final non-fat cheesecake (1) does not exceed 0,5% w / w. 46. The process and method for obtaining fat-free cheese bread according to claim 6, characterized in that salt (328) may optionally be used in the filling (3), which may be sodium chloride (sodium salt). light salt (sodium chloride with added potassium chloride, in a ratio that may vary from 0% to 100%), whether or not refined, in a concentration that may vary from 0% m / m to 4.0% m / m, preferably 0% m / m to 2.5% m / m, relative to the ready-to-use filling (3). 47. The process and method for obtaining fat-free cheese bread according to claim 6, characterized in that a source of mono and disaccharide solids (329) in the filling (3) including honey may be used. invert sugar, sucrose (sugar), brown sugar, cane juice, whether or not evaporated, glucose, maltodextrin, fructose, and maltose, in a concentration that may vary from 0% w / w to 20,0% w / w regarding filling (3) ready for use. 48. The process and method for obtaining fat-free cheese bread according to claim 6, characterized in that water (330) can be optionally used in sufficient quantity to control the texture, viscosity, humidity, the flavor and acceptance of the fat-free cheesecake (1) at a concentration of 0,0% m / m to 50,0% m / m, preferably at a concentration between 0% and 30,0% m / m, regarding filling (3) ready for use. 49. The method and method for obtaining fat-free cheese bread according to claim 3, characterized in that, in the process of preparing the filling (3), the required ingredients (31), additives and technology aids the formulation are weighed and then mixed using agitation, preferably mechanical, until uniformly distributed, and some filling ingredient may be processed separately, individually or together with another ingredient, including by boiling, baking, baking, baking, or frying; the ingredients being mixed in any order of addition depending on their components and optionally heat treated at a temperature ranging from 60 ° C to 145 ° C for a retention time ranging from 1 second to 60 minutes; This heat treatment can be performed in a pan, frying pan, open pan, pressure cooker, autoclave, plate heat exchanger, tubular heat exchanger, scraped surface heat exchanger, or extruder, thereafter cooled or not, bottled. , and preserved until use, whether in bulk or already divided into individual portions, to be dosed into the fat-free cheese dough (2); They may also be mixed in the form of a premix, concentrated or dehydrated or in powder form, requiring the addition of water or any other component to be prepared and then added to the fat-free cheese dough (2). ). 50. "FAT-FREE CHEESE BREAD PROCESS AND METHOD" according to claim 1, characterized in that the combined fat contribution of the ingredients (21) used in the fat-free cheesecake dough (2), and the combined contribution of the ingredients used in the optional filling (31) shall be determined on the basis of their individual fat concentrations and their use concentration, so that in the total mixture of these ingredients (21) and (31), In the dough (2) and the stuffing (3), do not make the non-fat cheese bread (1) contain more than 0.5% w / w fat. 51. The method and method for obtaining fat-free cheese bread according to claim 1, characterized in that the optional filling (3) of the fat-free cheese bread in a predetermined proportion to the dough (2) ) may be added to the dough of the non-fat cheese bread (2) manually or mechanically using a stuffing machine and may be incorporated uniformly into the dough, or only in the center to form a filling itself, or in some other region. of the fat-free cheese bread, as on its surface, and their combinations. 52. The method and method for obtaining fat-free cheese bread according to claim 1 and all the others, characterized in that the fat-free cheese bread (1) can be cooled and preferably frozen in quickly, in a freezing tunnel with supercooled, static or continuous air; It may also be used for freezing, a supercooled air chamber, a natural freezing chamber, or the direct or indirect exposure of non-fat cheese bread (1) to dry ice or liquid nitrogen; being packed, sealed, identified with production codes, and preserved for distribution to the trade; being kept in a controlled environment, kept in freezing or cooling temperatures, and can be packed in flexible or rigid packaging, which can be plastic box, paper box, cardboard box, fiber box, thermally or not insulated, or in Styrofoam box or any other thermal insulator, individually or in combination, in a soft packaging, or in a rigid packaging, impervious to gases and humidity, under controlled atmosphere, under modified atmosphere, or even in an uncontrolled atmosphere, and kept at any temperature, including room temperature, but preferably frozen. 53. "Process and method for obtaining fat-free cheese bread" according to claim 1 and all the others, characterized in that the fat-free cheese bread (1) can be pre-baked before being marketed, which can be made partially or completely using a gas oven, electric oven, wood oven, infrared oven, or red-hot oven, at temperatures ranging from 100 ° C to 300 ° C, and Roasting may range from 30 seconds to up to 2 hours and may be chilled or chilled and frozen according to claim 52 before being packaged for sale and may in its final preparation be baked in any type of oven including oven Microwave 54. “Process and method for obtaining fat-free cheese bread” according to claim 1 and all the others, characterized in that the non-fat cheese bread (1) can also be classified as low in fat. saturated or non-saturated fat, low or no cholesterol, with or without gluten, depending on its formulation and the composition of the ingredients (21 and 31).