FR3049820A3 - MULTILAYER FOOD PRODUCT. - Google Patents

Abstract

The object of the present invention is a multilayer food product in the form of a bar comprising a first layer (a) comprising a hard or semi-hard cheese, a second layer (b) superimposed on the first, comprising a cheese paste and an intermediate layer (c) comprising an edible adhesive. The second layer (b) comprises a mixture (M) of chopped dry nuts and dehydrated chopped vegetables. The food product according to the invention has an authentic taste and a double consistency that is pleasant to taste, with a complete and balanced nutritional intake. It has sufficient compactness to allow easy handling during production and packaging as well as during transport, provided that it is stored in a refrigerated environment.

Description

MULTILAYER FOOD PRODUCT DESCRIPTION

The present invention relates to a multilayer food product based on cheese in the form of a bar intended to constitute a snack or a small snack appropriate, for example, to accompany aperitifs.

STATE OF THE ART

The demand for snacks has increased dramatically in recent decades, reflecting a shift in consumers' eating habits.

The snacks on the market today are aimed at providing snacks between meals to be consumed when needed to quell hunger and foods that can sometimes meet the needs of a casual and fast meal.

Despite the fact that the consumer is becoming day by day more attentive to the nutritional, sensory and calorie contribution of food products, the snacks available on the market today often fail to offer a satisfying flavor combined with appropriate natural ingredients for good nutrition and for the healthy lifestyle of a cautious consumer.

Food companies in the dairy industry have responded to the demand for healthy snacks by offering simple snacks with hard or semi-hard cheeses, sometimes combined with other products (eg cold cuts) in a composite package different compartments.

Due to the growing demand for healthy snacks with natural ingredients, there has been a need to produce a compact, ready-to-eat food that is specially formulated with natural ingredients and no preservatives. The innovative idea lies in the exclusive combination whereby the consumer will appreciate the consistency and perfect combination of the characteristic flavor and aroma of Parmigiano Reggiano with other ingredients for a sublime taste experience. The object of the present invention is to provide a cheese-based food product which can meet the requirements mentioned above. The objective is achieved with a multilayer food product characterized in that it comprises a first layer comprising a hard or semi-hard cheese, a second layer, superimposed on the first, comprising a cheese paste.

The multilayer food product of the present invention may comprise an intermediate layer comprising an edible adhesive.

Said second layer may comprise a mixture of chopped dried nuts.

Said second layer may comprise a mixture comprising chopped dehydrated vegetables.

The multilayer food product of the present invention may comprise a mixture comprising dehydrated pulp chopped fruit.

Said hard or medium-hard cheese of the first layer may be in an amount of between 45% and 65% by weight relative to the total weight of the multilayer food product.

Hard or semi-hard cheese can be a grated, semi-fat cheese.

Said cheese paste of the second layer may comprise chopped dried fruits in amounts of between 5% and 50% by weight relative to the total weight of the layer.

Said cheese paste of the second layer may comprise chopped dehydrated vegetables in amounts of between 5% and 50% by weight relative to the total weight of the layer.

The cheese of said cheese paste may be a shredded cheese hard or semi-hard.

Said grated cheese of the cheese paste may be the hard or semi-hard cheese of said first layer.

Said dehydrated vegetables may have a water content of between 5% and 20% by weight of the initial weight of the vegetable.

Said dehydrated vegetables may be dehydrated pears.

Said adhesive of the adhesive layer may be less than 10% by weight relative to the total weight of the multilayer food product.

Said edible adhesive may be butter. The invention will now be described in more detail, with reference to embodiments with the aid of the accompanying drawings, given solely for information and without limitation, in which: - Figure 1 schematically illustrates an embodiment of the product food-based cheese in the form of bar according to the invention.

Referring in particular to said Figure 1, the food product according to the invention comprises a first layer (a) of hard or semi-hard cheese, which also functions as a support function for the food product as a whole, and a second layer (b) formed by a cheese paste superimposed on the layer (a).

In one embodiment of said second layer (b), it is preferably coupled to said first layer (a) by virtue of an intermediate layer (c) of edible adhesive.

As hard cheese or semi-hard cheese, in the context of the present invention is meant a cheese with a low water content, wherein the amount of water is preferably between 30% and 40% by weight relative to the total weight cheese.

Preferably, the hard cheese or semi-hard cheese employable for the purposes of the present invention is selected from the following classes of cheese: Parmesan, Grana, Pecorino, Emmental, Montasio, Flora Sardo, Canestrato, Bitto, Castelmagno, Asiago, Maschera .

The amount of hard or semi-hard cheese of the layer (a) is preferably between 45% and 65% by weight relative to the total weight of the multilayer food product.

In a particularly preferred form of the multilayer food product of the present invention, the hard or semi-hard cheese is a semi-fatty, cooked cheese, preferably Parmigiano Reggiano cheese.

The hardness characteristics of the hard cheese of the layer (a) give the layer functional structural characteristics adapted to receive the deposition of the layer (b) during the snack manufacturing process, as well as the support characteristics of the Multilayer complex during handling and storage.

In the context of the present invention, with the term cheese paste intended to constitute the second layer (b) is meant a complex matrix of food and technological components, with a density of preferably between 1.1 g / ml and 1, 2 g / ml, in which cheese is the main ingredient.

Preferably, the cheese paste for layer (b) comprises: I) cheese in an amount of between 40% and 80% by weight relative to the total weight of layer (b), II) ground nuts amount of between 5% and 50% by weight relative to the total weight of the layer (b), III) of dehydrated chopped vegetables in an amount of between 5% and 50% by weight relative to the total weight of the layer (b) . IV) suitable excipients and diluents.

The layer (b) superimposed on the first layer (a), by virtue of its composition, takes very palatable organoleptic properties, which, combined with the hardness and flavor of hard cheese or semi-hard layer (a), create a combination of flavors and particularly tasty density.

In the product according to the invention, the first (a) hard or medium layer supports the second layer (b) superimposed and therefore allows easy handling of the product in all stages of production, packaging, the distribution and even the use by the consumer, steps that would be more complex if the superimposed layer (b) had not been coupled with the first layer.

The composition of the cheese paste also offers a complete combination of nutrients, with a contribution of lipids, carbohydrates and proteins of the cheese and another enrichment in vitamins, minerals, fibers, essential fatty acids from the component (II) of fruits dried and component (III) of dehydrated vegetables.

As nuts, we mean so-called oily fruits, naturally poor in water and characterized by a woody hull containing the edible seed.

In the context of the present invention, dried nuts (II) are preferably selected from the following species of dried fruits: cashew (Western Anacardium L.), peanut (Arachis Hypogaea), almond (Prunus Dulcis), hazelnut { Corylus Avellana).

Even more preferentially, granulated dried nuts (II) are cashew nuts (Anacardium Occidentale L.).

For the purposes of the present invention, with the term dehydrated vegetables (III) is meant edible vegetables which have been deprived of free water by means of drying and / or dehydration processes known in the state of the art, in which water content is preferably between 5% and 20% by weight relative to the weight of the vegetable.

In the context of the present invention, the term "edible vegetables" means fruits and vegetables for human consumption, whether in the form of the leaf or the (fleshy) dough of the plant.

Preferably, when the dehydrated vegetables (III) are vegetables, said dehydrated vegetables are chosen from: leafy vegetables, preferably spinach, chard, cabbage, kale, lettuce, endive, chicory ; - pods, preferably green beans, peas, jackdaws; roots, preferably carrots, radishes, turnips; bulbs, preferably onions, garlic; tubers, preferably potatoes, sweet potatoes.

Preferably, when the dehydrated vegetables (III) are fruits, said dehydrated vegetables are chosen from: sweet fruits or fleshy fruits, preferably persimmons, bananas, exotic fruits, common fruits; citrus fruits, preferably oranges, grapefruit, mandarins; - fruits from the orchard, preferably tomatoes, aubergines, zucchini, peppers.

Even more preferably, dehydrated vegetables (III) are dehydrated pears.

For purposes of the present invention, the term "chopped" means the reduction of dried nuts and dehydrated vegetables to a particle size suitable for mixing and producing cheese dough for layer (b), where the size of each particle is preferably less than 15 mm.

Preferably, the cheese paste of the layer (b) comprises a cheese which may be hard or semi-hard cheese or, alternatively, soft cheese.

In the context of the present invention, with the term soft cheese is meant a cheese with a high water content, where the amount of water is preferably between 40% and 50% by weight relative to the total weight of the product. cheese.

The soft cheeses that can be used in the preparation of the cheese paste to form the layer (b) of the multilayer product according to the present invention are preferably chosen from the following: Caciocavallo, Provolone, Valpadana, Robiola, Quartirolo, Stracchino , Crescenza, Mozzarella, Gorgonzola.

More preferably, when the cheese paste comprises a hard or semi-hard cheese grated cheese, said grated cheese is the same hard or semi-hard cheese used to constitute the layer (a).

In the context of the present invention, the cheese paste suitable for constituting the layer (b) preferably comprises a fruit flavor, in which the flavor is, for example, pear.

In a preferred embodiment of the multilayer food product according to the present invention, between said first layer (a) and said second layer (b) is interposed an adhesive layer (c) consisting of an edible adhesive.

In the context of the present invention, the term "edible adhesive" means a natural or synthetic substance capable of adhering permanently or semi-permanently to the two surfaces of the layers (a) and (b) which are in contact with each other.

The multilayer food product according to the present invention preferably contains an amount of edible adhesive of less than 10% by weight based on the total weight of the multilayer food product.

Preferably, the edible adhesive in layer (c) is selected from the following classes of food glues: butter, glucose syrup, gelatin.

The food product of the present invention is preferably made in a compact form, suitable for transportation and for a quick meal.

Preferably, the multilayer food product of the present invention is prepared in the form of a parallelepiped which, in a completely indicative and nonlimiting manner, has the following dimensions: Long side: 40 mm Short side: 17, 5 mm Height (total): 20-22 mm Layer height (a): 11-12 mm Layer height (b): 9-10 mm EXAMPLE 1 For illustrative and not limited purposes, the tables two examples of embodiment of the multilayer food product according to the present invention, where Table 1 shows the example of the multilayer product without the adhesive layer (c), while Table 2 shows the alternative embodiment of the food product in question. where the adhesive layer (c) is interposed between (a) and (b). TABLE 1

The production of the multilayer product according to the invention is preferably carried out as described below. i) mixing the ingredients of the superimposed layer (B) for 60 seconds, and passing the compound obtained in the worm, ii) passing the compound referred to in step i) in the worm and extrusion through a die in steel, iii) passing the product referred to in step ii) in a second refrigerated auger at a temperature of between 10 ° C and 25 ° C, preferably at 17 ° C, and extruding the dough through a second worm whose cone has been heated to a temperature between 20 ° C and 40 ° C, preferably at 30 ° C,

Claims (15)

iv) cutting the extradate obtained in step iii) by means of a cutter and obtaining a piece of cheese paste, v) inserting a piece of hard or semi-hard cheese, in a form pre-cut, in a matrix of a dedicated press, in which the profiled matrix is refrigerated at a temperature of between -30 ° C and + 10 ° C, preferably at -15 ° C, vi) insertion of the piece of extruded cheese dough obtained in step iv) in the same matrix referred to in step v) above the layer (a) of hard or semi-hard cheese, in a pre-cut form, vii) pressing of the shaped pieces referred to in step vi) inside the refrigerated matrix at a temperature between -30 ° C and + 10 ° C, preferably at -15 ° C, and obtaining the multilayer food product in the form of bar, viii) extraction of the product from the matrix. Preferably, in the preceding step step vi) of insertion of the layer (b) of cheese paste over the piece of hard or semi-hard cheese, the dosage of an edible adhesive is the exposed surface of said piece of hard or semi-hard cheese forming the first layer (a) of the product. Other embodiments of the invention can of course be implemented without departing from the scope of the invention. CLAIMS 1 - Multilayer food product characterized in that it comprises a first layer (a) comprising a hard or semi-hard cheese, a second layer (b) superimposed on the first, comprising a cheese paste. 2 - multilayer food product according to claim 1, characterized in that it comprises an intermediate layer (c) comprising an edible adhesive. 3 - Food product according to claims 1 and 2, characterized in that said second layer (b) comprises a mixture (M) of chopped dried fruit nuts. 4 - Product according to any one of claims 1 to 3, characterized in that said second layer (b) comprises a mixture (M) comprising dehydrated vegetables chopped. 5 - food product according to any one of claims 1 to 4, characterized in that it comprises a mixture (M) comprising chopped fruit dehydrated pulp. 6 - multilayer food product according to any one of claims 1 to 5, characterized in that said hard cheese or semi-hard cheese of the first layer (a) is in an amount of between 45% and 65% by weight by relative to the total weight of the multilayer food product. 7 - Multilayer food product according to claim 6, characterized in that the hard or semi-hard cheese is a grating cheese, semi-fat. 8 - Multilayer food product according to any one of claims 1 to 7, characterized in that said cheese paste of the second layer (b) comprises chopped dried fruit nuts in amounts of between 5% and 50% by weight by relative to the total weight of the layer (b). 9 - Multilayer food product according to any one of claims 1 to 8, characterized in that said cheese paste of the second layer (b) comprises chopped dehydrated vegetables in amounts of between 5% and 50% by weight relative to total weight of the layer (b). 10 - Multilayer food product according to any one of claims 1 to 9, characterized in that the cheese of said cheese paste is a shredded cheese hard or semi-hard. 11 - Multilayer food product according to claim 10, characterized in that said grated cheese of the cheese paste is the hard cheese or semi-hard cheese of said first layer (a). 12 - multilayer food product according to any one of claims 1 to 11, characterized in that said dehydrated vegetables have a water content of between 5% and 20% by weight of the initial weight of the vegetable. 13 - multilayer food product according to any one of claims 1 to 12, characterized in that said dehydrated vegetables are dehydrated pears. 14 - Multilayer food product according to any one of claims 1 to 13, characterized in that said adhesive adhesive layer adhesive (c) is less than 10% by weight relative to the total weight of the multilayer food product. A multilayer food product according to any one of claims 1 to 14, characterized in that said edible adhesive is butter.