EP3740081A1 - Composition savoureuse de garniture et produits alimentaires savoureux - Google Patents

Composition savoureuse de garniture et produits alimentaires savoureux

Info

Publication number
EP3740081A1
EP3740081A1 EP19701792.4A EP19701792A EP3740081A1 EP 3740081 A1 EP3740081 A1 EP 3740081A1 EP 19701792 A EP19701792 A EP 19701792A EP 3740081 A1 EP3740081 A1 EP 3740081A1
Authority
EP
European Patent Office
Prior art keywords
savoury
composition
cheese
filling
product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP19701792.4A
Other languages
German (de)
English (en)
Inventor
Arkadiusz PRZYBYLINSKI
Tomasz RYBCZYNSKI
Maira DULMANE
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Puratos NV
Original Assignee
Puratos NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Puratos NV filed Critical Puratos NV
Publication of EP3740081A1 publication Critical patent/EP3740081A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/084—Treating the curd, or adding substances thereto, after melting
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/086—Cheese powder; Dried cheese preparations

Definitions

  • 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.
  • savoury fillings such as cheese fillings
  • 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.
  • US2015257 describes an oil based cheese filling that comprises oil, cheese powder, skim milk powder and redried corn starch.
  • 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.
  • 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.
  • 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.
  • 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:
  • an acidifier wherein said acidifier is preferably an organic acid and/or a sourdough product.
  • 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.
  • 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.
  • 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).
  • said process cheese spread further has a protein content between 8 and 12 % (w/w).
  • said composition comprises as acidifier an organic acid selected from the group consisting of lactic acid and glucono-delta-lactone.
  • said organic acid is lactic acid.
  • compositions comprises as acidifier one or more sourdough products.
  • said composition comprises as acidifier
  • sourdough products 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.
  • said composition comprises as the hydrocolloid starch or a starch derivative, cellulose or a cellulose derivative, or a mixture thereof.
  • 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.
  • 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:
  • process cheese spread 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);
  • an acidifier preferably an organic acid or a sourdough product or a mixture thereof;
  • 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).
  • the acidifier is selected from the group consisting of lactic acid, glucono-delta-lactone and a sourdough product, or a mixture thereof.
  • 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.
  • 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.
  • 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.
  • 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.
  • compositions and products are stable for at least four months at room temperature without any syneresis, texture modification, cracking or product shrinking.
  • 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.
  • 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.
  • the savoury filling composition according to the present invention can be packaged“as is” for (later) use with any number of complimentary foods products.
  • 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.
  • a savoury filling composition in particular a cheese based savoury filling composition.
  • the present invention provides a composition comprising:
  • process cheese spread 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);
  • 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;
  • 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.
  • said composition has a pH between 4.5 and 5.5.
  • said composition has a Brix between 25 and 35.
  • said composition has a water activity between 0.9 and 0.96.
  • 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.
  • a spreadable cheese particularly a process cheese spread
  • a dry matter content between 40.0 and 45.0 % (w/w) and a fat content between 18.0 and 28.0 % (w/w)
  • 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).
  • 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.
  • (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.
  • the process cheese spread comprises Gouda cheese.
  • 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.
  • 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 provides the filling composition with the desirable organoleptic properties of cheese, such as a creamy texture, full body and mouth feel.
  • the acidifier may be an organic acid and/or a sourdough product.
  • 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.
  • the organic acid is lactic acid.
  • 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).
  • 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.
  • the cereal flour is wheat flour or rye flour, more preferably rye flour.
  • 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%.
  • 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.
  • the dry matter is preferably between 20.0 and 50.0%, preferably between 25.0 and 40.0%.
  • the sourdough product is a liquid sourdough product.
  • the composition comprises as acidifier
  • 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
  • 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).
  • 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.
  • composition further comprises:
  • sucrose preferably sucrose
  • 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.
  • the fats or oils useful in the invention may have a mild or neutral flavour.
  • flavoured fats or oils e.g. garlic flavoured oil can be used to impart a desirable flavour to the filling.
  • the savoury filling composition of the present invention has a pumpable and/or easily spreadable texture.
  • 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.
  • 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.
  • 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 comprises the steps of: (i) mixing:
  • process cheese spread 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);
  • 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.
  • 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).
  • the acidifier is lactic acid.
  • the acidifier added and mixed during step (i), during step (ii) or during steps (i) and (ii), in particular prior to cooling comprises
  • 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 0.1 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).
  • 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).
  • 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.
  • said acidifier is a sourdough product added in a concentration between 0.2 and 3 %, calculated as dry matter.
  • the sourdough product is added to the mixture during or after the heating step (ii), prior to the cooling step (iii).
  • the hydrocolloid(s) is (are) dispersed under high shear in water before being mixed with the other ingredients.
  • the cheese powder before being mixed with the other ingredients, is dispersed under high shear in water at a temperature between 40°C and 65°C.
  • the hydrocolloid(s) before mixed with the other ingredients, 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.
  • 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.
  • 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.
  • high shear mixing is particularly suited to homogenize the composition.
  • 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.
  • 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,).
  • 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.
  • 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.
  • baking 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.
  • dough is prepared with wheat or with mixes including wheat.
  • compositions of the inventions may be mixed with other ingredients before incorporation in a food product, particularly baked product.
  • ingredients are meat (ham,%), vegetables (tomato, mushrooms, sour cabbage, lentils, spinach, ...), grilled vegetables, spices, herbs, ...
  • 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.
  • 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.
  • the filling composition of the present invention can also be added to the baked good after the dough has been partially or fully baked.
  • the baked savoury products containing the compositions of the invention may be frozen either before or after the baking.
  • 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.
  • sample AB the same amount of lactic acid is added as provided by the sourdough products of sample E.
  • 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:
  • 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.
  • 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
  • the cheese fillings were prepared and evaluated as in example 1.
  • the physical properties of the cheese fillings are depicted in table 5.
  • 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
  • step 3 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.
  • 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.
  • the fillings used were the following:
  • 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.
  • 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.
  • a cheese containing composition was prepared according to the recipe present in Table 12, which corresponds to the recipe of WO2011 109300, example 5.
  • a cheese containing composition was prepared according to the recipe present in Table 13, which corresponds to the recipe of CA2292416, example 1.
  • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne des compositions savoureuses de garniture, en particulier des compositions savoureuses de garniture à base de fromage, ayant d'excellentes propriétés de texture, de goût, de durée de conservation et de stabilité à la cuisson et à la congélation/décongélation. Les compositions savoureuses de garniture selon l'invention sont particulièrement utiles dans la préparation de produits alimentaires savoureux, en particulier de produits savoureux de boulangerie comprenant la composition savoureuse de garniture, par exemple en tant que garniture ou nappage, la composition de garniture pouvant être ajoutée à une pâte avant cuisson et conservant ses excellentes propriétés de texture et de goût après la cuisson. La composition de garniture comprend du fromage fondu à tartiner, du fromage en poudre, des hydrocolloïdes, un acidifiant choisi parmi l'acide lactique, la gluconodelta-lactone et un produit de levain et de l'eau et a un pH compris entre 4,0 et 5,5, un Brix compris entre 20 et 40 et une activité de l'eau comprise entre 0,85 et 0,96.
EP19701792.4A 2018-01-15 2019-01-15 Composition savoureuse de garniture et produits alimentaires savoureux Pending EP3740081A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BE20185023A BE1025905A9 (nl) 2018-01-15 2018-01-15 Hartige vullingssamenstelling en hartige voedingsmiddelen
PCT/EP2019/050924 WO2019138131A1 (fr) 2018-01-15 2019-01-15 Composition savoureuse de garniture et produits alimentaires savoureux

Publications (1)

Publication Number Publication Date
EP3740081A1 true EP3740081A1 (fr) 2020-11-25

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EP19701792.4A Pending EP3740081A1 (fr) 2018-01-15 2019-01-15 Composition savoureuse de garniture et produits alimentaires savoureux

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EP (1) EP3740081A1 (fr)
CN (1) CN111556711A (fr)
BE (1) BE1025905A9 (fr)
CA (1) CA3085242A1 (fr)
WO (1) WO2019138131A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT523455A3 (de) * 2020-01-31 2024-04-15 Hama Foodservice Gmbh Belag für ein Snackprodukt

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2015257A (en) 1934-05-12 1935-09-24 Kraft Phenix Cheese Corp Cheese filling for bakery products
US3833741A (en) * 1972-10-18 1974-09-03 Pillsbury Co Bakery products containing heat stable food fillings
DE4209694A1 (de) * 1992-03-25 1993-09-30 Oetker Nahrungsmittel Gefüllte Dauerbackwaren und Verfahren zu ihrer Herstellung
US6210723B1 (en) 1997-07-09 2001-04-03 Kraft Foods, Inc. Dough enrobed cheese filling
CA2292416A1 (fr) * 1999-06-04 2000-12-04 Kraft Foods, Inc. Garniture au fromage enrobee de pate
CA2348256A1 (fr) 2000-05-25 2001-11-25 Kraft Foods Holdings, Inc. Produits de garniture enrobee de pate ameliores
BR0215810A (pt) * 2002-07-19 2005-05-24 Kraft Foods Holdings Inc Produto salgado, produto embalado, produto compósito e processo para preparar um produto
NZ520994A (en) * 2002-08-26 2004-09-24 New Zealand Dairy Board Food ingredient, product and process
CN102858179B (zh) * 2010-03-01 2015-11-25 洲际大品牌有限责任公司 耐贮存、咸味、填充的食品和方法
CA2833306C (fr) * 2011-04-29 2019-02-26 Puratos N.V. Garniture de gateau au fromage pouvant etre stockee a temperature ambiante

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Publication number Publication date
RU2020121534A (ru) 2022-02-17
CN111556711A (zh) 2020-08-18
BE1025905A1 (nl) 2019-08-06
CA3085242A1 (fr) 2019-07-18
WO2019138131A1 (fr) 2019-07-18
BE1025905B1 (nl) 2019-08-12
BE1025905A9 (nl) 2019-08-20

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