MXPA99003124A - A food product, for example, a praline - Google Patents

Abstract

The product includes a wafer casing (2) without, or substantially without, sugars and with a high salt content. The filling (3) comprises a non-fried vegetable oil base such as oil-seed oil, supplemented with powdered milk, and/or whey, cheese and various flavourings such as fine herbs. The coating (4) has a formulation similar to that of the filling, with the substitution of the oil in the filling (3) by a non-fried vegetable fat to give a generally paste-like coating (4), in comparison with the filling (3) which is essentially creamy. The coating contains granules, for example of almonds, and is resistant to high temperatures.

Description

FOOD PRODUCT. FOR EXAMPLE ONE WILL COME TOASTED AND GARAPIATED DESCRIPTION OF THE INVENTION The present invention relates to a food product, for example, a toasted almond and praline. Food products of this type are known and widely available commercially, essentially in the form of products described in EP-A-0 086 319 and / or those sold by the firm Ferrero under the tradenames "Rocher" "Confetteria Raffaello "," Giotto "and" Tonus ", which can be mentioned by way of example, the additional technique of interest relates to WO-A-9628035, wherein a semi-solid product comprising an arrangement consisting of two half-covers is described. of wafer that enclose a mass of a creamy filling hydrated or substantially hydrated. A core of (illegible) candy is incorporated into the filling and the wafer cover is preferably coated by a layer of chocolate with the addition of chopped nuts or the like. The present invention relates to the sector of products commonly known as "snack" products which are designed to be consumed in ref.29820 case and, especially, in bars along with snacks, cocktails and similar beverages. A salty flavor for snack foods is usually preferred, usually along with other organoleptic characteristics typical of foods designed to be consumed during a meal. This has resulted in the development of various snack products over the years such as: French fries (potato chips) and similar products (potato-based products, corn flakes, etc.) prepared in various forms, but usually fried; baked goods such as crackers, salty biscuits and articles generally similar to bow-shaped crackers; and natural products such as olives, pickles, various dried fruits, (peanuts, almonds, etc.) which have been treated in various ways. Leaving aside the organoleptic aspects, which are also linked to cultural factors and habits, the increasing sensitivity to dietary factors means that the traditional products described above are not considered completely satisfactory. This is especially true regarding the use of fried ingredients, which are not considered ideal from a dietary point of view.

There are other problems or requirements besides those mentioned above, which are not adequately satisfied, for example, the preservation of the product which affects both the distribution to the place of consumption (with the need to provide, at least in certain cases, distribution in what is called cold chain), and the fact that the product can change, even significantly, if it is not consumed quickly. The object of the present invention is to produce a food product, in particular a snack product, which is capable of satisfying the requirements and problems mentioned above in an excellent manner and which, at the same time, allows mass production thereof. According to the present invention, this object is obtained by virtue of a food product having the features mentioned in claim 1. The invention will be described below only by way of non-limiting example, with reference to the accompanying drawings which comprise a single figure showing a food product according to the invention, cut in an imaginary longitudinal plane. In the drawing, the reference number 1 generally indicates a food product, specifically what is called a snack product, which is spherical in shape with the dimensions of a roasted almond and small praline. According to a structure which is known per se (and which substantially corresponds to that of the signature products mentioned in the introduction of the present invention), the product 1 includes: a wafer cover or shell usually formed of two half-shells 2, preferably - but not necessarily - semi-spherical and joined together along their complementary edges; - a creamy filling 3 which, usually completely, fills the cavity inside the cover formed by the two half-shells 2; a coating generally similar to paste (or "garnish") 4. The terms "cream" (used in relation to filler 3) and "paste" (used in relation to coating 4) respectively are generally understood in comparison to a mass which, if not contained, will not maintain a form, with a generally more solid mass which, if not contained, will maintain its own form. The experiments carried out by the applicant have shown that, in order that a snack product in the form of a roasted and praline almond is completely satisfactory from an organoleptic point of view, it is important that the filling 3 be essentially creamy. A paste-like filler may in fact be too compact and therefore unpleasant to chew. This is true even for products 1 of generally small dimensions. Currently, the preferred dimensions for a product 1 such as that described above, for a toasted almond and spherical praline, are approximately 1-1.5 cm and preferably approximately 1.2 cm in diameter. In the case of larger products, it is even more important that the paste-like filling be avoided since, as with a compact bolus, the chewing results in an unpleasant effect. On the contrary, the presence of the coating 4 (which in this case is thin in the order of fractions of a millimeter) ensures the cohesion of the product 1 with a sufficiently firm front connection of the two half shells 2 without the need to provide a specific sealing means (droplets of food adhesive material, etc.) around the respective edges. As regards the wafer cover (the half-shells 2), the solution according to the invention considers the manufacture of a wafer according to the current process. However, an initial confectionery mixture or mixture is used which, although of generally conventional formulation (a mixture of flour or flours in water, usually with the addition of additional ingredients such as milk, lecithin, emulsifiers, fermenting agents, etc.), it is characterized by a complete or substantially complete absence of added sugars, together with an increased salt content. The specific reference to added sugars can be clearly understood as designed to take into account the fact that the wafer in any case contains carbohydrates from the flour. As known to those skilled in the art, current formulations for making wafers consider the presence of a certain amount of salt, usually about 0.25% of the weight of the cooked wafer. However, the solution according to the invention considers the presence of a generally larger amount of salt than in comparison with the usual percentage, preferably of the order of 1.5-2% and, typically of about 1.8%. It is understood that the above values are by weight and with reference to the cooked wafer. As regards the creamy filling 3, the main component is considered to be vegetable oil (usually without frying) such as oil-seed oil, for example sunflower oil, corn oil, peanut oil and related combinations present, for example, in an amount of about 60% by weight with reference to the amount of filler . This vegetable oil base is supplemented by about 25-30% by weight, typically about 28% milk powder and / or whey with the additional addition of about 5-10% by weight, typically about 8% of cheese such as powdered cheese The filling 3 is preferably completed by various additives such as maltodextrose, etc., and, as a defining aspect from the organoleptic point of view, various flavors such as, typically, spices and / or what are referred to as "fine herbs" ( oregano, etc.). In the presently preferred embodiment, the addition of a minimum amount of salt to the filling 3 is considered, it being possible to consider that introduced by the cheese in this respect. The function of the coating 4 is substantially similar to that of the filling, with two fundamental differences: the replacement of the vegetable oil component with a corresponding component of vegetable fats (typically palmo-stearic fats) is usually not fried again; and the presence in the coating of dry granules of fruit, typically almonds (usually without frying). In particular, the use in the coating 4 of flavors such as fine herbs is also considered, and these are chosen so as to coordinate with the corresponding addition of the filler 3, together with the complete absence, or at least substantially complete, of salt . Compared with conventional snack products, the snack product according to the invention has many advantages. In particular, a wide range of different products can be formed and at the same time the same basic structure is retained, for example, wafers filled in different ways and / or with different fillings. The absence of fried products means that ingredients, particularly fats, which are not considered ideal from a dietary point of view, can be avoided. The product according to the invention can be manufactured very efficiently on an industrial scale and does not need to be distributed in the cold chain, a normal package, for example, of the type "flow pack" is sufficient for this purpose. In addition, exposure to air for a reasonably long period of time does not have harmful effects due to the protective effect of the coating, even when it contains almonds in flakes. In particular, the product according to the invention, especially the preferred embodiment described here by way of example, is characterized in that it is a salted wafer product which has no fried components, which has a creamy filling and a firm outer coating on the outside. which is resistant to high temperatures, which has no sugar added to the wafer, and which includes granules (for example, almonds), and which can be manufactured with more or less filling in a way that allows the content to be varied of calories. Of course, the principle of the invention remains the same, and the details of manufacture and embodiments may vary widely with respect to those described and illustrated, without thereby departing from the scope of the present invention as defined by the appended claims. It is noted that in relation to this date, the best method known to the applicant to carry out the aforementioned invention, is the conventional one for the manufacture of the objects or products to which it refers.

Claims (18)

1. CLAIMS Having described the invention as above, the claim contained in the following claims is claimed as property: 1.
2. A food product, characterized in that it includes: a wafer cover without, or substantially without added sugars, and with a higher salt content of 1% by weight of salt in the wafer cooked a creamy filling contained in the wafer cover, the filling is based on vegetable oils supplemented with flavorings, and a paste-like coating which surrounds the cover; the coating is based on vegetable fat and contains dried fruit pieces, and wherein the coating formulation is substantially similar to the filling formulation, with the amount of vegetable fat in the coating substantially corresponding to the amount of vegetable oil in the coating. the stuffing The food product according to claim 1, characterized in that the wafer cover contains about 1.5 to 2% by weight of salt in the cooked wafer.
3. 3. The food product according to claim 2, characterized in that the wafer cover contains in the order of approximately 1.8% by weight of salt in the cooked wafer. .
4. The food product according to any of claims 1 to 3, characterized in that at least one, and preferably both, of the vegetable oil in the filling and the vegetable fat in the coating are not frying.
5. The food product according to any of claims 1 to 4, characterized in that the vegetable oil in the filling is a seed oil-oil, preferably chosen from the group consisting of sunflower oil, corn oil, peanut oil and your combinations
6. 6. The food product according to any of claims 1 to 5, characterized in that the filler contains in the order of approximately 60% by weight of vegetable oil.
7. 7. The food product according to any of claims 1 to 6, characterized in that the vegetable oil in the filling is supplemented with cheese.
8. 8. The food product according to claim 7, characterized in that the cheese is powdered cheese.
9. 9. The food product according to claim 7 or claim 8, characterized in that the cheese is present in an amount in the order of about 5-10% by weight of the weight of the filling.
10. The food product according to claim 9, characterized in that the cheese is present in an amount in the order of about 8% by weight with respect to the weight of the filling.
11. 11. The food product according to any of claims 1 to 10, characterized in that the vegetable oil in the filling is supplemented with milk powder and / or whey.
12. The food product according to claim 11, characterized in that the milk powder and / or whey is present in an amount in the order of about 25-30% by weight of the filling.
13. The food product according to claim 12, characterized in that the milk powder and / or the whey are present in an amount in the order of about 28% by weight of the filling.
14. The food product according to any of claims 1 to 13, characterized in that the flavors include fine herbs.
15. 15. The food product according to any of claims 1 to 14, characterized in that the filler includes added salt.
16. 16. The food product according to any of claims 1 to 15, characterized in that the dry fruit granules in the coating are almonds in flakes.
17. 17. The food product according to any of claims 1 to 16, characterized in that the granules are prepared from dried fruit without frying.
18. 18. The food product according to any of claims 1 to 17, characterized in that the coating does not substantially contain salt.