EP3740081A1

EP3740081A1 - Savoury filling composition and savoury food products

Info

Publication number: EP3740081A1
Application number: EP19701792.4A
Authority: EP
Inventors: Arkadiusz PRZYBYLINSKI; Tomasz RYBCZYNSKI; Maira DULMANE
Original assignee: Puratos NV
Current assignee: Puratos NV
Priority date: 2018-01-15
Filing date: 2019-01-15
Publication date: 2020-11-25
Also published as: RU2020121534A; WO2019138131A1; BE1025905A1; BE1025905B1; CA3085242A1; CN111556711A; BE1025905A9

Abstract

Savoury filling compositions, in particular savoury cheese filling compositions, having excellent texture, taste, shelf life and bake and freeze/thaw stability are provided. The savoury filling compositions described herein are particularly useful in the preparation of savoury food products, in particular savoury baked products comprising the savoury filling composition, e.g. as a filling or a topping, wherein the filling composition can be added to a dough prior to baking and it retains its excellent texture and taste properties after baking. The filling composition comprises process cheese spread, cheese powder, hydrocolloids, an acidifier selected from lactic acid, gluconodelta-lactone and a sourdough product and water and has a pH between 4.0 and 5.5, a Brix between 20 and 40 and a water activity between 0.85 and 0.96.

Description

SAVOURY FILLING COMPOSITION AND SAVOURY FOOD PRODUCTS

FIELD OF THE INVENTION

The present invention belongs to the technical field of food processing. More specifically, the present invention relates to savoury fillings and more particularly to savoury cheese fillings and to food products comprising such fillings.

BACKGROUND TO THE INVENTION

Food products filled with savoury fillings, such as cheese fillings are known. Nowadays, savoury fillings may be fat based fillings or water based fillings.

Fat based fillings have the disadvantages of being high in calories, of having a greasy taste and of being sometimes difficult to handle due to high viscosity. For instance, US2015257 describes an oil based cheese filling that comprises oil, cheese powder, skim milk powder and redried corn starch.

Several types of water based fillings exist and they have several drawbacks.

Bechamel sauce is a fresh and daily product that has several disadvantages such as the microbiological risks, the instability during the processing, the need for highly qualified staff, the limited bake stability, the limited freeze-thaw stability, the limited shelf-life and the difficulty to make it on an industrial level.

Dairy cheese as such has a difficult texture to work (hard), needs a refrigerated storage after production, is limited in bake stability and cannot be mixed with other ingredients during processing/application.

Fillings based on cheese powder have a poor (greasy) taste, are not stable during the process, need highly qualified staff for their use, are limited in bake stability and freeze- thaw stability, have a difficult texture to work (hard texture) and require refrigerated storage after production.

Spreadable cheese, i.e. a cheese which can easily be applied on and distributed or expanded over a surface, used alone as a filling is not bake stable.

Cheese filling based on cream cheese and eggs have to be prepared on demand, need to be kept at refrigerated temperature and have a low shelf-life.

W09902039 and EP1 157613 describe a cheese filling that comprises about 94% to about 99% process cheese, about 0.2% to about 2% water-soluble hydrocolloid gum, and about 0.5% to about 4% pregelatinized starch. The cheese filling has an A_w of 0.89 to 0.96, a moisture content of 30 - 50% by weight and a pH of 5.5 - 6.0. Such filling has a very short shelf life and needs to be prepared from scratch every time it is needed. There is therefore a need for new compositions and products, particularly in the form of a ready-to-use or ready to bake composition, that overcome or mitigate the drawbacks of the prior art, particularly with regard to shelf stability at room temperature and baking stability.

SUMMARY OF THE INVENTION

The inventors have developed a savoury filling composition, in particular a savoury cheese filling composition, with excellent texture, taste, shelf life and bake and freeze/thaw stability. The savoury filling compositions described herein are particularly useful in the preparation of savoury food products, in particular savoury baked products comprising the savoury filling composition, e.g. as a filling or a topping. More in particular, the stable savoury filling composition according to the present invention can be added to a dough prior to baking and retains its excellent texture and taste properties after baking. The savoury filling composition may be provided to the consumer“as is”, i.e. as a“ready-to-use" product or incorporated in a food product.

A first object of the present invention provides a composition comprising:

(a) between 25.0 and 45.0 % (w/w), preferably between 25.0 and 35.0 % (w/w), of a process cheese spread,

(b) between 2 and 8 % (w/w), preferably between 2 and 6 % (w/w), of cheese powder;

(c) between 2 and 6 % (w/w) hydrocolloids;

(d) an acidifier, wherein said acidifier is preferably an organic acid and/or a sourdough product.

(e) water up to 100%;

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

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

In a particular embodiment, said composition comprises a process cheese spread having a dry matter content between 40.0 and 45.0% (w/w) and a fat content between 18.0 and 28.0% (w/w). Preferably, said process cheese spread further has a protein content between 8 and 12 % (w/w). In a particular embodiment, said composition comprises as acidifier an organic acid selected from the group consisting of lactic acid and glucono-delta-lactone. Preferably, said organic acid is lactic acid.

In another particular embodiment, said compositions comprises as acidifier one or more sourdough products.

In another particular embodiment, said composition comprises as acidifier

- between between 0.2 and 0.8 % (w/w) of one or more organic acids chosen form lactic acid and glucono delta-lactone, preferably between 0.2 and 0.8% (w/w) lactic acid; or

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

- between 0.1 and 0.5 % (w/w) of one or more organic acids chosen form lactic acid and glucono delta-lactone, preferably between 0.1 and 0.5% (w/w) of lactic acid, and between 0.2 and 3 % (weight dry matter/w) of one or more sourdough products.

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

In a particular embodiment, said composition further comprises (f) between 2 and 6 % (w/w) sugar; and/or (g) between 2 and 6% (w/w) fat or oil.

Another object of the present invention provides a food product comprising said composition according to the present invention as a savoury filling. Preferably, said food product is a baked food product.

Another object of the present invention provides a method for preparing a composition according to the present invention comprising the steps of:

(i) providing ingredients and mixing into a homogeneous blend or mixture:

- between 25.0 and 45.0 % (w/w), preferably between 25.0 and 35.0% (w/w) of process cheese spread, said process cheese spread preferably having a dry matter between 40.0 and 45.0% (w/w) and a fat content between 18 and 28 % (w/w);

- between 2 and 8 % (w/w), preferably between 2 and 6% (w/w) of cheese powder;

- an acidifier, preferably an organic acid or a sourdough product or a mixture thereof;

- water up to 100%, such as to obtain the desired consistency of the savoury filling composition; (ii) heating the blend or mixture to a temperature between 70°C and 100°C, preferably between 80°C and 95°C;

(iii) cooling the blend or mixture; and

(iv) optionally, packaging of the blend or mixture.

In particular, the acidifier, preferably an organic acid or a sourdough product or a mixture thereof, is added and mixed during step (i), during step (ii) or during steps (i) and (ii), i.e. prior to the cooling step (iii). In a particular embodiment, the acidifier is selected from the group consisting of lactic acid, glucono-delta-lactone and a sourdough product, or a mixture thereof.

In particular embodiments, the mixing step of said method further comprises the mixing of between 2 and 6 % (w/w) hydrocolloids with the ingredients.

Another object of the present invention provides a method for preparing a savoury bakery product, comprising the steps of preparing a dough, applying the filling composition according to the present invention onto or into the dough and baking or otherwise heat treating the dough into a baked product. Preferably, said filling composition may be included between two layers of the dough in a sandwich formation, as a filling fully enclosed by the dough, or as a spread or a layer on top of the dough.

Another object of the present invention provides the use of the composition according to the present invention in food applications.

BRIEF DESCRIPTION OF THE DRAWINGS

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

Figure 1 b shows baked laminated doughs on which a processed cheese has been deposited before baking.

Figure 1 c shows baked laminated doughs on which a full fat soft cheese has been deposited before baking.

Figures 2a and 2b show baked soft buns doughs on which a composition according to an embodiment of the invention has been deposited before baking.

Figures 2c and 2d show baked soft buns doughs on which a full fat soft cheese has been deposited before baking.

Figure 3 show comparative cheese compositions and baked products comprising such comparative cheese compositions. Figure 3a shows the cheese containing composition sample LA of comparative example 5; Figure 3b shows a baked laminated dough on which the cheese containing composition sample LB of comparative example 5 has been deposited before baking; Figure 3c shows the cheese containing composition sample M of comparative example 6; Figure 3d shows the cheese containing composition sample NA of comparative example 7 and Figure 3e shows a baked laminated dough on which the cheese containing composition sample NA of comparative example 7 has been deposited before baking.

DETAILED DESCRIPTION OF INVENTION

The present invention will be described with respect to particular embodiments but the invention is not limited thereto but only by the claims. Any reference signs in the claims shall not be construed as limiting the scope thereof.

As used herein, the singular forms“a”,“an”, and“the” include both singular and plural referents unless the context clearly dictates otherwise.

The terms “comprising”, “comprises” and “comprised of” as used herein are synonymous with“including”,“includes” or“containing”,“contains”, and are inclusive or open-ended and do not exclude additional, non-recited members, elements or method steps. The terms “comprising”, “comprises” and “comprised of” when referring to recited members, elements or method steps also include embodiments which“consist of said recited members, elements or method steps.

Furthermore, the terms first, second, third and the like in the description and in the claims, are used for distinguishing between similar elements and not necessarily for describing a sequential or chronological order, unless specified. It is to be understood that the terms so used are interchangeable under appropriate circumstances and that the embodiments of the invention described herein are capable of operation in other sequences than described or illustrated herein.

The term "about" as used herein when referring to a measurable value such as a parameter, an amount, a temporal duration, and the like, is meant to encompass variations of +/- 10% or less, preferably +/- 5% or less, more preferably +/-1 % or less, and still more preferably +/-0.1 % or less of and from the specified value, insofar such variations are appropriate to perform in the disclosed invention. It is to be understood that the value to which the modifier "about" refers is itself also specifically, and preferably, disclosed.

The recitation of numerical ranges by endpoints includes all numbers and fractions subsumed within the respective ranges, as well as the recited endpoints. All documents cited in the present specification are hereby incorporated by reference in their entirety.

Unless otherwise defined, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, definitions for the terms used in the description are included to better appreciate the teaching of the present invention. The terms or definitions used herein are provided solely to aid in the understanding of the invention.

Reference throughout this specification to “one embodiment” or“an embodiment” means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases“in one embodiment” or“in an embodiment” in various places throughout this specification are not necessarily all referring to the same embodiment, but may. Furthermore, the particular features, structures or characteristics may be combined in any suitable manner, as would be apparent to a person skilled in the art from this disclosure, in one or more embodiments. Furthermore, while some embodiments described herein include some but not other features included in other embodiments, combinations of features of different embodiments are meant to be within the scope of the invention, and form different embodiments, as would be understood by those in the art. For example, in the following claims, any of the claimed embodiments can be used in any combination.

In the present description of the invention, reference is made to the accompanying drawings that form a part hereof, and in which are shown by way of illustration only of specific embodiments in which the invention may be practiced. Parenthesized or emboldened reference numerals affixed to respective elements merely exemplify the elements by way of example, with which it is not intended to limit the respective elements. It is to be understood that other embodiments may be utilised and structural or logical changes may be made without departing from the scope of the present invention. The following detailed description, therefore, is not to be taken in a limiting sense, and the scope of the present invention is defined by the appended claims.

The present application provides for savoury filling compositions, food products containing said savoury filling compositions - also referred to herein as savoury food products, and methods for the preparation of said savoury filling compositions and food products. The inventors of the present application have surprisingly found that the compositions and methods described herein allow to obtain ready-to-use or ready-to- bale compositions and products with an excellent texture and taste that are bake and freeze-thaw stable. The term“ready-to-use” or“ready-to-bake” refers to a mixture that can be applied onto or in a dough and baked without additional ingredients or without preprocessing to form a filling. Furthermore, these compositions and products are stable for at least four months at room temperature without any syneresis, texture modification, cracking or product shrinking. Accordingly, in the context of the present invention, the term“stable” associated with the savoury filling of the present invention indicates that the savoury filling is substantially unchanged in terms of aspect, texture (e.g. absence of rancidity), taste and composition and is substantially microbiologically unchanged.

Advantageously, the savoury filling composition according to the present invention detailed herein can be applied to unbaked doughs prior to baking and retain their desired properties after baking and/or freezing/thawing, or, stated differently, the savoury filling composition according to the present invention allow adding said savoury filling composition to an unbaked dough which, upon baking, results in a baked product having suitable texture, flavor and shelf-stability.

In addition, the savoury filling composition according to the present invention can be packaged“as is” for (later) use with any number of complimentary foods products. Furthermore, the inventors have surprisingly found that by substituting at least part of the specific organic acids used to set the pH of the composition with a sourdough product, it was possible to obtain ready-to-use products with an even better texture and taste that are bake- and freeze-thaw stable. Without wishing to be bound by theory, the inventors believe that, in the present filling composition and food product, the acidification by organic acids and/or the sourdough product to achieve the desired pH is balanced with the protein denaturation (at acidic pH), which can be linked to water binding, water evaporation and product shrinking.

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

- between 25.0 and 45.0 % (w/w), preferably between 25.0 and 35.0 % (w/w), of process cheese spread, said process cheese spread preferably having a dry matter content between 40.0 and 45.0 % (w/w) and a fat content between 18.0 and 28.0 % (w/w);

- between 2 and 8 % (w/w), preferably between 2 and 6 % (w/w), of cheese powder;

- between 2 and 6 % (w/w) hydrocolloids;

- an acidifier, preferably between 0.2 and 3 % (w/w) or between 0.25 and 3 % (w/w) of an acidifier, wherein said acidifier is preferably an organic acid or a sourdough product or a mixture thereof;

- water up to 100%;

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

In a particular embodiment, said composition has a pH between 4.5 and 5.5.

In a particular embodiment, said composition has a Brix between 25 and 35.

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

In a more particular embodiment, said composition has a pH between 4.5 and 5.5; a Brix between 25 and 35; and a water activity between 0.9 and 0.96.

The inventors have surprisingly found that the use of a spreadable cheese, particularly a process cheese spread, with a dry matter content between 40.0 and 45.0 % (w/w) and a fat content between 18.0 and 28.0 % (w/w), resulted in a savoury filling with excellent textural properties, particularly after baking. Preferably, said process cheese spread has a dry matter content between 40.0 and 45.0% (w/w), a fat content between 18.0 and 28.0% (w/w) and a protein content between 8.0 and 12.0 % (w/w).

In the context of the present application, process cheese spread refers to a food product obtained by comminuting (such as reducing or grating) and mixing, with the aid of heat, one or more cheeses with one or more emulsifier into a homogeneous plastic (or plasticized) mass, which is spreadable at about 20°C. Additional optional ingredients include acidifying agents, cream or cream derivatives, water, salt, colouring agents, spices,... A suitable definition may be found in the US Code of Federal Regulation Title 21 , §133.179 (4-1-99 Edition), as applied by the US Food and Drug Administration, which is herein incorporated by reference.

In short, according to the US FDA, (pasteurized) process cheese spread is a preparation made from one or more cheeses (excluding certain cheeses such as skim- milk cheese, and cream cheese or cottage cheese, alone or in combination with each other), which may contain one or more specified optional ingredients (including both dairy and non-dairy items), with a moisture content between 44 and 60% (w/w) and a fat content of not less than 20% (w/w).

The process cheese spread can be made from a single cheese (solid, or powdered), or a blend of several cheeses. In a preferred embodiment, the process cheese spread comprises Gouda cheese.

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

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

The cheese present in the savoury filling composition, particularly the process cheese spread, provides the filling composition with the desirable organoleptic properties of cheese, such as a creamy texture, full body and mouth feel.

In the context of the present application, the acidifier may be an organic acid and/or a sourdough product. Preferably, the acidifier is chosen from the group consisting of the organic acids lactic acid and glucono-delta-lactone and a sourdough product, and a mixture of one or two thereof. Preferably, the organic acid is lactic acid. Preferably, the acidifier is added in an amount ranging from 0.2 to 3 % (w/w) or 0.25 to 3 % (w/w), more preferably in an amount ranging from 0.3 to 3 % (w/w). More particularly, the acidifier is added in an amount ranging from 0.4 to 3 % (w/w).

In the context of the present invention, a sourdough product refers to a product obtained by fermenting a cereal flour by lactic acid bacteria and possibly yeast, in one or two steps, optionally inactivating the microorganisms and optionally finally drying the fermented dough. The fermentation, and possibly the drying, provide the sourdough product a characteristic acidic flavour due to the lactic acid bacteria producing mainly lactic acid, acetic acid and some minor compounds. Preferably, the cereal flour is wheat flour or rye flour, more preferably rye flour. Preferably, the amount of lactic acid on the total of organic acids in the sourdough product is higher than 75%, more preferably higher than 85%, even more preferably more than 95%. Preferably the acidity of the sourdough product (expressed as Total Titratable Acidity - TTA) is higher than 40.0, more preferably higher than 70.0, even more preferably higher than 90.0. The sourdough product may be in liquid or in solid (powder) form. In the case of a liquid sourdough product the dry matter is preferably between 20.0 and 50.0%, preferably between 25.0 and 40.0%. Preferably, the sourdough product is a liquid sourdough product.

In preferred embodiments, the composition comprises as acidifier

- between 0.2 and 0.8 % (w/w) of one or more organic acids chosen from lactic acid and glucono delta-lactone, preferably between 0.25 and 0.7 % (w/w) or between 0.3 and 0.7 % (w/w), more preferably between 0.4 and 0.6 % (w/w); or

- between 0.2 and 0.8 % (w/w) of lactic acid, preferably between 0.25 and 0.7 % (w/w) or between 0.3 and 0.7 % (w/w), more preferably between 0.4 and 0.6 % (w/w); or

- between 0.2 and 3 % (weight dry matter/w) of one or more sourdough product, preferably between 0.3 and 2.5 % (weight dry matter/w), more preferably between 0.4 and 2 % (weight dry matter/w); or

- between 0.1 and 0.5 % (w/w) of one or more organic acids chosen form lactic acid and glucono delta-lactone, preferably between 0.2 and 0.4 % (w/w) and between 0.2 and 3 % (weight dry matter/w) of one or more sourdough product, preferably between 0.3 and 2.5 % (weight dry matter/w), more preferably between 0.4 and 0.6 % (w/w); or

- between 0.1 and 0.5 % (w/w) of lactic acid, preferably between 0.2 and 0.4 % (w/w) and between 0.2 and 3 % (weight dry matter/w) of one or more sourdough product, preferably between 0.3 and 2.5 % (weight dry matter/w), more preferably between 0.4 and 0.6 % (w/w).

In the context of the present application, the hydrocolloid contributes to the viscosity and stability of the savoury filling composition. The hydrocolloid is preferably chosen among pectins, cellulose or cellulose derivatives (e.g. carboxymethyl cellulose, ethyl cellulose, methyl cellulose, hydroxypropyl cellulose, microcrystalline cellulose, ...), starch or starch derivatives, xanthan gum, carrageenan or mixtures thereof. More preferably, the hydrocolloid is chosen among starch or starch derivatives, cellulose or cellulose derivatives, or mixtures thereof. Even more preferably, the hydrocolloid is a mixture of starch or starch derivatives and microcrystalline cellulose.

In preferred embodiments, the composition further comprises:

- between 2 and 6 % (w/w) sugar, preferably sucrose; and/or

- between 2 and 6 % (w/w) fat or oil.

The additional fat or oil contributes to the viscosity and texture of the savoury filling composition. Said fat or oil may be any type of fat or oil from animal or plant origin, such as butter or palm kernel, soybean, or sunflower seed oil. The fat can have any degree of hydrogenation or can be non-hydrogenated. To avoid interference with the cheese or other flavour and aroma of the savoury filling, the fats or oils useful in the invention may have a mild or neutral flavour. Alternatively, flavoured fats or oils, e.g. garlic flavoured oil can be used to impart a desirable flavour to the filling.

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

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

The savoury filling composition according to the present invention may be mixed with other ingredients, such as meat or vegetables, spices, herbs or other flavouring agents, coloring agents, preserving agents, and the like.

The savoury filling composition according to the present invention may be present in a suitable container or recipient for packaging, preferably a light-impenetrable container or recipient. The present invention thus provides a container or recipient, preferably a light-impenetrable container or recipient containing any one of the savoury filling compositions according to the present invention. The present invention also relates to a product for the food industry, particularly the bakery industry, comprising a container or recipient, preferably a light-impenetrable container or recipient wherein the savoury filling composition according to the present invention is packaged. Advantageously, the savoury filling composition of the present invention, particularly when (aseptically) packaged in a light-impenetrable container, is stable upon prolonged storage at room temperature, for at least 4 months.

It is a second aspect of the present invention to provide a method to obtain the savoury filling composition according to the present invention. In general, said method comprises the steps of providing and mixing the different ingredients, and subsequently heating/pasteurizing the mixture.

A particular embodiment to obtain a ready-to-use bake stable savoury filling composition, particularly a savoury cheese filling composition, having a pH between 4.0 and 5.5, preferably between 4.5 and 5.5; a Brix between 20 and 40, preferably between 25 and 35; and a water activity between 0.85 and 0.96, preferably between 0.90 and 0.96 , comprises the steps of: (i) mixing:

- between 25.0 and 45.0 % (w/w), preferably between 25.0 and 35.0% (w/w) of process cheese spread, said process cheese spread having a dry matter between 40.0 and 45.0% (w/w) and a fat content between 18.0 and 28.0 % (w/w);

- between 2 and 8 % (w/w), preferably between 2 and 6% (w/w) of cheese powder;

- between 2 and 6 % (w/w) hydrocolloids;

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

thus obtaining a homogenous blend or mixture;

(ii) heating the blend or mixture to a temperature between 70°C and 100°C, preferably between 80°C and 95°C;

(iii) cooling the blend or mixture; and

(iv) optionally, packaging of the blend or mixture.

wherein an acidifier, preferably an organic acid or a sourdough product or a mixture thereof, is added and mixed during step (i), during step (ii) or during steps (i) and (ii), in particular prior to cooling. In particular, between 0.2% and 3% (w/w) or between 0.3% and 3% (w/w) of an acidifier, selected from the group consisting of lactic acid, glucono- delta-lactone and a sourdough product, or a mixture thereof; is added and mixed during step (i), during step (ii) or during steps (i) and (ii). Preferably, the acidifier is lactic acid.

In particular embodiments, the acidifier added and mixed during step (i), during step (ii) or during steps (i) and (ii), in particular prior to cooling comprises

- between 0.1 and 0.5 % (w/w) of one or more organic acids chosen form lactic acid and glucono delta-lactone, preferably between 0.2 and 0.4 % (w/w) and between 0.2 and 3 % (weight dry matter/w) of one or more sourdough product, preferably between 0.3 and 2.5 % (weight dry matter/w), more preferably between 0.4 and 0.6 % (w/w); or - between 0.1 and 0.5 % (w/w) of lactic acid, preferably between 0.2 and 0.4 % (w/w) and between 0.2 and 3 % (weight dry matter/w) of one or more sourdough product, preferably between 0.3 and 2.5 % (weight dry matter/w), more preferably between 0.4 and 0.6 % (w/w).

It is understood that the heating step (ii) is sufficient to pasteurize the blend or mixture in order to obtain a room-temperature storable and microbiologically stable savoury filling composition, without compromising its texture. It is understood that, in case the acidifier (or part thereof) is not mixed with the other components during step (i), the acidifier is mixed with the blend or mixture during or after the heating step (ii), prior to the cooling step (iii).

In some embodiments, said method is adapted to be run in a continuous process. Generally, a continuous process results in a more constant product quality. In some embodiments, said method is adapted to be run as a batch process.

In some embodiments, said acidifier is a sourdough product added in a concentration between 0.2 and 3 %, calculated as dry matter. In a particular embodiment, the sourdough product is added to the mixture during or after the heating step (ii), prior to the cooling step (iii).

In a preferred embodiment, the hydrocolloid(s) is (are) dispersed under high shear in water before being mixed with the other ingredients.

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

In another preferred embodiment, before mixed with the other ingredients, the hydrocolloid(s) is (are) dispersed under high shear in water and the cheese powder is dispersed under high shear in water at a temperature between 40°C and 65°C.

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

It is understood that the mixing of the ingredients in the method to obtain a savoury filling composition of the present invention is particularly performed in a manner that provides a homogenous blend or composition with the desirable textural properties. In this context, high shear mixing is particularly suited to homogenize the composition.

In particular embodiments, the packaging step (iv) comprises packaging of the blend or mixture, particularly in an aseptic or ultra-clean manner, preferably in a light- impermeable container. The packaged composition is preferably stored at room- temperature.

The savoury filling composition according to the present invention can be incorporated in a wide variety of food products, which can be provided in a variety of product forms, such as baked or unbaked, or provided to the consumer“as is” or incorporated in a food product. Another aspect of the present invention thus relates to savoury food products, particularly savoury baked products, comprising a savoury filling composition according to the present invention, as well as to the use of the savoury filling composition according to the present invention in food applications, in particular to prepare such savoury food products, particularly savoury baked products.

Examples of savoury food products include but are not limited to closed and open baked product applications (puff pastry, croissants, baguette, mini pizza, tarts, topped- bread, pretzels, kebab,...).

In particular embodiments, the savoury food product comprises a dough or baked dough product filled with or comprising the savoury filling composition according to the present invention. A savoury dough product or savoury baked product according to the present invention thus comprises at least one distinct dough or baked product in contact with at least one distinct savoury filling composition according to the present invention. Advantageously, the compositions of the inventions may be used directly in or on top of the savoury food product, in particular as a filling, a spread or a sauce.

In the context of the present application, the term "bakery product" or“baked product” refers to any type of bakery or patisserie products known in the art, such as for instance selected from the group comprising bread, soft rolls, bagels, donuts, Danish pastry, croissants, hamburger rolls, pizza, pita bread, ciabatta, cake, baguettes, rolls, crackers, biscuits, cookies, pie crusts, rusks and other baked products. A dough is typically obtained from any type of flour or meal (e.g. based on wheat, rye, barley, oat, or maize) mixed with water or another aqueous liquid. Preferably, dough is prepared with wheat or with mixes including wheat. In some applications, the compositions of the inventions may be mixed with other ingredients before incorporation in a food product, particularly baked product. Examples of such ingredients are meat (ham,...), vegetables (tomato, mushrooms, sour cabbage, lentils, spinach, ...), grilled vegetables, spices, herbs, ...

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

Another aspect of the present invention provides a method for preparing a savoury food product, particularly a savoury baked product, said food product or baked product comprising the savoury filling composition according to the present invention.

In particular embodiments, a method for preparing a savoury baked product comprises the steps of forming a dough, applying the savoury filling composition of the present invention onto or into the dough, and subjecting the dough to a heating step in order to bake, cook or fry the dough and obtain a savoury baked product. The filling composition may be included between two layers of the dough in a sandwich formation, as a filling fully enclosed by the dough, or as a spread or a layer on top of the dough. Alternatively, the filling composition of the present invention can also be added to the baked good after the dough has been partially or fully baked.

In some embodiments, the baked savoury products containing the compositions of the invention may be frozen either before or after the baking.

EXAMPLES

Example 1 : savoury cheese fillings - different acidifiers

Savoury cheese fillings A-E have been prepared using the ingredients listed in Table 1. Compositions A-E differ in the acidifiers incorporated in the recipe.

Sample AA is a comparative example without the addition of any acidifier. In sample AB the same amount of lactic acid is added as provided by the sourdough products of sample E.

Table 1 : cheese fillings ingredients

a: contains 21 % fat and 9.8% protein, dry matter 42%, pH 5.8

b: contains starch and microcrystalline cellulose

liquid rye sourdough product The cheese filling preparation comprised the following steps:

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

2. Starch was added and the mixture was mixed under high shear until complete dissolution. 3. In a second tank, the cheese powder and the cheese aroma was dispersed under high shear in about 2/5 of the water at about 55°C.

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

5. Next, the content of tank 1 was added.

6. Next, the sodium metabisulfate was added.

7. Next, the content of tank 2 was added and mixed.

8. This mixture was heated to about 85°C - 92°C under mixing.

9. Next, the liquid sourdough product and/or the lactic acid was added.

10. The product was cooled.

Cheese filling evaluation

The physical properties of the cheese fillings are depicted in table 2.

Table 2

Next, the fillings were evaluated at three different levels:

1. The cheese fillings were evaluated after cooling and storage before use. A score between 0 and 5 was given for four different parameters: texture, colour, flavour and taste (score 1 ).

2. The cheese fillings were evaluated for their usability in baking applications. A score between 0 and 5 was given for 3 parameters: viscosity, texture and workability (score 2).

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

- Deposit of the cheese fillings on the top of a 60 g laminated dough (Danish type) and baking for 16 min at 210°C (Figure 1 )

- Deposit of the cheese fillings inside a roll made of 50 g laminated dough (croissant type) and baking for 16 min at 210°C (Figure 2) - Deposit of the cheese filling on the top of a 50 g soft bun dough and baking for 8 min at 230°C (Figure 3)

For each application a score between 0 and 5 was given for 7 parameters: appearance (evaluated as colour, shininess, and cracking), baking stability, flavour, taste and clean cut (= aspect of the product after having been cut in two parts with a sharp knife) (score 3).

All individual scores were combined for each cheese filling using ponderation criteria for the parameters and for the scores. The overall ratings are given in Table 3.

Table 3: overall rating of cheese fillings

^* scores relative to composition A that has been set at 100

Example 2: savoury cheese fillings - different cheese components

Savoury cheese fillings F-H have been prepared using the ingredients listed in Table 4. Compositions F-H differ in the cheese components incorporated in the recipe.

Table 4: cheese fillings ingredients

a : contains 21% fat and 9.8% protein, dry matter 42%, pH 5.8 b : contains 15% fat and 1 1% protein, dry matter 27%, pH 5.75 c : contains starch and microcrystalline cellulose

d : liquid rye sourdough product

The cheese fillings were prepared and evaluated as in example 1. The physical properties of the cheese fillings are depicted in table 5.

Table 5

The overall ratings are given in Table 6.

Table 6: overall rating of cheese fillings

^* scores relative to composition D that has been set at 100

Example 3: savoury cheese fillings - ingredient incorporation

Savoury cheese fillings l-K were prepared using the ingredients of the composition F of example 2. Compositions l-K differ in the timing of the incorporation of the ingredients in the recipe

I : process according to example 1.

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

K : process according to example 1 wherein the step 9 has been performed before the step 8.

The cheese fillings were evaluated as in example 1 (i.e. via score 1 , 2 and 3 and an overall score, by using ponderation criteria for the parameters and for the scores). The physical properties of the cheese fillings are depicted in table 7.

Table 7

The overall ratings are given in Table 8.

Table 8: overall and separate ratings of cheese fillings

Example 4 - application tests

Applications tests were performed as in example 1 , with fillings deposited on laminated dough or soft bun dough.

The fillings used were the following:

- Cheese filling D of example 1

- “La Vache qui rit” (comparative example): processed cheese pasteurized blend of cream, milk and fresh and aged cheese.

- “Philadelphia” (comparative example): full fat soft cheese made from milk and cream stabilized with gums.

The results are shown in Figures 1 (laminated dough) and 2 (soft bun dough), and summarized in table 9.

Table 9

In comparative examples 5-7, cheese containing compositions not according to the present application have been prepared and evaluated. None show the advantageous properties of the composition according to the present application.

Comparative Example 5:

A cheese containing composition was prepared according to the recipe present in Table 10. Sample LA corresponds to the recipe of WO201 1109300, example 2. Sample LB corresponds to sample LA with increased water content.

Table 10: ingredients

Process:

- Dry mix alginate, cellulose and lactose;

- Add water (sample LB only) and mix for 10 minutes;

- Heat until 50°C;

- Add separately spreadable cheese, lecithin, sourdoughs, lactic and salt while maintaining temperature at 50°C;

- Heat at 85°C for 2 minutes;

- Cool to 60°C and pack the product. Table 1 1 : physical properties of the products

Product evaluation:

LA was a very thick paste (as shown in Figure 3a) and could not be further processed. LB was a liquid product. It was too liquid to allow mixing with solid ingredients such as spices to obtain a regular distribution. When baked on a laminated dough, the filling flowed out of the product, as shown in Figure 3b.

Comparative example 6

A cheese containing composition was prepared according to the recipe present in Table 12, which corresponds to the recipe of WO2011 109300, example 5.

Table 12: ingredients

Process:

Mix all ingredients of Group 1 and of Group 2 separately at ambient temperature; - Combine the Group 1 and Group 2 mixes at ambient temperature;

- Heat at 85°C for 2 minutes;

- Cool to 60°C and pack. Results:

No smooth filling could be produced, as shown in Figure 3c. It was impossible to analyze it and process it further.

Comparative example 7

A cheese containing composition was prepared according to the recipe present in Table 13, which corresponds to the recipe of CA2292416, example 1.

Table 13: ingredients

Process:

- Mix spreadable cheese with disodium phosphate, methylcellulose and starch;

- Heat until 50°C;

- Add restricted cheese;

- Heat at 60°C for 2 minutes (heating at 85°C was not possible, as the product started to burn at temperatures over 60°C.

- Cool the product and pack.

The product had a Brix of 49.8, a was a very thick paste (as shown in Figure 3d), which was very difficult to handle. When baked on a laminated dough the filling had a very unpleasant brown colour, as shown in Figure 3e. The cheese containing composition according to the recipe of Table 13 was further diluted to a final concentration of cheese of 50%. The composition had a Brix of 24.6, a

Claims

1. A composition comprising:

(c) between 2 and 6 % (w/w) hydrocolloids;

(d) an acidifier, selected from the group consisting of lactic acid, glucono-delta-lactone and a sourdough product, or a mixture thereof;

(e) water up to 100%;

2. The composition according to claim 1 wherein the composition has a pH between 4.5 and 5.5, a Brix between 25 and 35, and/or a water activity between 0.9 and 0.96.

3. The composition according to claim 1 or 2, wherein said process cheese spread has a dry matter content between 40.0 and 45.0% (w/w) and a fat content between 18.0 and 28.0% (w/w).

4. The composition according to claim 3, wherein said process cheese spread further has a protein content between 8 and 12 % (w/w).

5. The composition according to any of claims 1 to 4, wherein said acidifier is a sourdough product.

6. The composition according to any of claims 1 to 5, wherein the composition comprises between 0.2 and 3% (w/w) of an acidifier.

7. The composition according to any of claims 1 to 6 wherein the composition comprises as acidifier

- between 0.2 and 0.8 % (w/w) of one or more organic acids chosen form lactic acid and glucono delta-lactone, preferably between 0.2 and 0.8% (w/w) lactic acid; or

- between 0.2 and 3 % (weight dry matter/w) of one or more sourdough products; or - between 0.1 and 0.5 % (w/w) of one or more organic acids chosen form lactic acid and glucono delta-lactone, preferably between 0.1 and 0.5% (w/w) of lactic acid, and between 0.2 and 3 % (weight dry matter/w) of one or more sourdough products.

8. The composition according to any of claims 1 to 7, wherein said composition further comprises (f) between 2 and 6 % (w/w) sugar; and/or (g) between 2 and 6% (w/w) fat or oil.

9. The composition according to any of claims 1 to 8, wherein the hydrocolloid is starch or a starch derivative, cellulose or a cellulose derivative, or a mixture thereof.

10. A food product comprising the composition according to any of claims 1 to 9 as a savoury filling.

1 1. The food product according to claim 10 wherein said food product is a baked food product.

12. A method for preparing a composition according to any of claims 1 to 9 comprising the steps of:

(i) providing ingredients and mixing into a homogeneous blend or mixture:

- between 2 and 8 % (w/w), preferably between 2 and 6% (w/w) of cheese powder;

(iii) cooling the blend or mixture; and

(iv) optionally, packaging of the blend or mixture;

wherein an acidifier, selected from the group consisting of lactic acid, glucono-delta- lactone and a sourdough product, or a mixture thereof; is added and mixed during step (i), during step (ii) or during steps (i) and (ii).

13. The method according to claim 12 wherein the mixing step (i) further comprises the mixing of between 2 and 6 % (w/w) hydrocolloids with the ingredients.

14. A method for preparing a savoury bakery product, comprising the steps of preparing a dough, applying the filling composition according to any of claims 1 to 9 onto or into the dough and baking or otherwise heat treating the dough into a baked product.

15. The method according to claim 14 wherein the filling composition may be included between two layers of the dough in a sandwich formation, as a filling fully enclosed by the dough, or as a spread or a layer on top of the dough.

16. Use of the composition according to any of claims 1 to 9 in food applications.