RU2795064C2 - Unsweet filler composition and unsweet food products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, including the baking industry. An unsweet cheese filler composition is described containing: (a) from 25.0 to 45.0% (w/w) processed cheese, (b) from 2 to 8% (w/w) cheese powder; (c) from 2 to 6% (w/w) hydrocolloids; (d) from 0.2 to 3% (w/w) of an acidulant selected from the group consisting of an organic acid selected from lactic acid and/or glucono-delta-lactone and a starter or mixtures thereof; (e) water up to 100%. Also the method of its production, the method of obtaining unsweetened bakery products with its use and its use as a food additive are reflected.

EFFECT: invention provides unsweetened cheese filler compositions with superior texture, flavor, shelf life, and bake and freeze-thaw stability.

15 cl, 3 dwg, 13 tbl, 7 ex

Description

TECHNICAL FIELD OF THE INVENTION

The present invention relates to the technical field of food production. More specifically, the present invention relates to savory fillers and, in particular, to savory cheese fillers and food products containing such fillers.

Background of the Invention

Known food products filled with non-sweet fillers, such as cheese fillers. These days, unsweetened fillers can be fat-based fillers or water-based fillers.

Fat-based fillers have the disadvantages of being high in calories, having a greasy taste and sometimes being difficult to process due to their high viscosity. For example, US2015257 describes a butter-based cheese filler that contains butter, cheese powder, skimmed milk powder, and re-dried corn starch.

There are several types of water-based fillers, and they have several disadvantages.

Bechamel sauce is a fresh and everyday product that has several disadvantages such as microbiological risks, instability in production, the need for highly trained personnel, limited baking stability, limited freeze-thaw stability, limited shelf life, and the difficulty of obtaining it at an industrial level. .

Milk-based cheese itself has a difficult texture to process (hard), requires refrigerated storage after production, has limited bake stability, and cannot be mixed with other ingredients during processing/use.

Cheese powder-based fillers have a bad (greasy) taste, are unstable when processed, require highly skilled personnel to use them, have limited baking and freeze-thaw stability, have a difficult texture to process (hard texture), and require refrigerated storage after production. .

Pasty cheese, i.e. cheese that can be easily spread and spread or stretched over a surface, used alone as a filler, is not stable when baked.

Cream cheese and egg based cheese fillers need to be prepared immediately before use, kept refrigerated and have a short shelf life.

WO9902039 and EP1157613 describe a cheese filler that contains about 94% to about 99% processed cheese, about 0.2% to about 2% water-soluble hydrocolloid gum, and about 0.5% to about 4% peptized starch. . Cheese filler has A _w 0.89-0.96, moisture content 30-50 wt. % and pH 5.5-6.0. Such a filler has a very short shelf life, and it must be prepared anew every time it is needed.

Thus, there is a need for new compositions and products, in particular in the form of a ready-to-eat or ready-to-bake composition, which overcome or mitigate the shortcomings of the prior art, in particular with regard to shelf life at room temperature and bake stability.

Brief summary of the present invention

The present inventors have developed an unsweetened filling composition, in particular a unsweetened cheese filling composition, with excellent texture, flavor, shelf life and bake and freeze-thaw stability. The unsweetened bulking compositions described herein are particularly useful in the preparation of unsweetened food products, in particular savory baked goods containing the unsweetened bulking composition, for example as a filler or topping. More specifically, the stable unsweetened bulking composition of the present invention can be added to dough before baking and retains its excellent texture and flavor after baking. The unsweetened bulk composition may be provided to the consumer "as is", i. as a "ready-to-eat" product, or included in a food product.

The first object of the present invention provides a composition containing:

(a) 25.0 to 45.0% (w/w), preferably 25.0 to 35.0% (w/w), of processed cheese,

(b) 2 to 8% (w/w), preferably 2 to 6% (w/w), cheese powder;

(c) 2 to 6% (w/w) hydrocolloids;

(d) an acidifier, said acidifier being preferably an organic acid and/or a starter;

(e) water up to 100%;

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

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

In a particular embodiment, said composition comprises processed cheese with a dry matter content of 40.0 to 45.0% (w/w) and a fat content of 18.0 to 28.0% (w/w). Preferably said processed cheese also has a protein content of 8 to 12% (w/w).

In a particular embodiment, said composition contains as an acidulant 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 composition contains one or more starter cultures as an acidifier.

In another specific embodiment, said composition contains as an acidulant

- from 0.2 to 0.8% (w/w) of one or more organic acids selected from lactic acid and glucono-delta-lactone, preferably from 0.2 to 0.8% (w/w) ) lactic acid; or

- from 0.2 to 3% (w/w) of one or more starter cultures; or

- from 0.1 to 0.5% (w/w) of one or more organic acids selected from lactic acid and glucono-delta-lactone, preferably from 0.1 to 0.5% (w/w) ) lactic acid, and from 0.2 to 3% (w/w) of one or more starters.

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

In a particular embodiment, said composition also contains (f) 2 to 6% (w/w) sugar and/or (g) 2 to 6% (w/w) fat or oil.

Another object of the present invention provides a food product containing the specified composition according to the present invention as an unsweetened filler. Preferably said food product is a baked food product.

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

(i) ensuring the ingredients and mixing into a homogeneous mixture or mass:

- from 25.0 to 45.0% (wt./mass.), preferably from 25.0 to 35.0% (wt./mass.), processed cheese, and the specified processed cheese preferably has a dry matter content of 40 0 to 45.0% (w/w) and a fat content of 18 to 28% (w/w);

- 2 to 8% (w/w), preferably 2 to 6% (w/w), cheese powder;

- an acidulant, preferably an organic acid or a starter culture or mixtures thereof;

- water up to 100% to obtain the desired consistency of the unsweetened filler composition;

(ii) heating the mixture or mass to a temperature of 70°C to 100°C, preferably 80°C to 95°C;

(iii) cooling the mixture or mass and

(iv) optionally packaging the mixture or mass.

In particular, an acidifier, preferably an organic acid or a starter or a mixture thereof, is added and mixed in step (i), step (ii) or steps (i) and (ii), i.e. before stage (iii) cooling. In a specific embodiment, the acidifier is selected from the group consisting of lactic acid, glucono-delta-lactone and sourdough, or mixtures thereof.

In particular embodiments, the mixing step of said method also includes mixing 2 to 6% (w/w) hydrocolloids with the ingredients.

Another aspect of the present invention provides a process for making a savory baked product comprising the steps of making a dough, applying the filler composition of the present invention to or into the dough, and baking or otherwise cooking the dough into a baked product. Preferably, said filler composition may be contained between two layers of dough in the form of a sandwich, as a filler completely covered by the dough, or as a paste. or layer on dough.

Another object of the present invention provides the use of the composition according to the present invention as a dietary supplement.

Brief description of the figures

Fig. 1a shows a baked puff pastry on which a composition according to an embodiment of the present invention has been placed prior to baking.

Fig. 1b shows a baked puff pastry on which melted cheese has been placed prior to baking.

Fig. 1c shows a baked puff pastry on which full fat soft cheese has been placed prior to baking.

Fig. 2a and 2b show baked soft rolls on which a composition according to an embodiment of the present invention has been placed prior to baking.

Fig. 2c and 2d show baked soft buns on which full fat soft cheese has been placed prior to baking.

Fig. 3 shows comparative cheese compositions and baked products containing such comparative cheese compositions. Fig. 3a shows a sample of LA containing the cheese composition of Comparative Example 5; fig. 3b shows a baked puff pastry on which sample LB of the cheese composition of Comparative Example 5 was placed before baking; fig. 3c shows sample M of the cheese composition of Comparative Example 6; fig. 3d shows an NA sample of the cheese-containing composition of Comparative Example 7, and FIG. 3e shows a baked puff pastry on which a sample NA of the cheese-containing composition of Comparative Example 7 was placed before baking.

Detailed disclosure of the present invention

The present invention will be described with respect to specific embodiments, but the present invention is not limited thereto, but only by the claims. Any position numbers in the claims should not be construed as limiting its scope.

As used herein, the singular forms include both singular and plural references, unless the context clearly indicates otherwise.

The terms "comprising", "comprises", and "consisting of" as used herein are synonymous with "comprising", "includes" or "having", "has", are inclusive or open expressions, and do not exclude additional, unlisted members, elements or steps of the method. The terms "comprising," "comprising," and "consisting of" when referring to listed members, elements, or method steps also include embodiments that "consist of" said listed members, elements, or method steps.

In addition, the terms first, second, third, and the like in the description and claims are used to distinguish between like elements, and not necessarily to describe sequential or chronological order, unless otherwise specified. It should be understood that the terms used in this manner are interchangeable under appropriate conditions, and that the embodiments of the present invention described herein may operate in sequences other than those described or shown herein.

The term "about" when used herein when referring to a measured value such as a parameter, amount, duration, and the like, is meant to include changes of +/-10% or less, preferably +/-5% or less, more preferably +/- 1% or less, and even more preferably +/-0.1% or less up to and from a certain value, insofar as such changes are desirable to make in the disclosed invention. It should be understood that the meaning to which the modifier "about" refers is itself also specifically and preferably disclosed.

Specifying numerical ranges using endpoints includes all numbers and fractions that are in the corresponding ranges, as well as the specified endpoints.

All documents cited in the present specification are hereby incorporated by reference in their entirety.

Unless otherwise specified, all expressions used in the disclosure of the present invention, including technical and scientific terms, have the meaning generally understood by a person skilled in the art to which this invention pertains. By way of additional guidance, definitions for terms used in the description are included to better appreciate the idea of the present invention. The terms or definitions used herein are provided only to assist in understanding the present invention.

Reference throughout the specification to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described with respect to an embodiment is included in at least one embodiment of the present invention. Thus, when the phrases "in one embodiment" or "in an embodiment" occur at various places in this specification, they do not necessarily all refer to the same embodiment, but may. In addition, specific features, structures, or characteristics may be combined in any suitable manner, as will be apparent to one skilled in the art from this disclosure, in one or more embodiments. In addition, while some of the embodiments described herein include some but not other features included in other embodiments, combinations of features from various embodiments are intended to be included within the scope of the present invention and form other embodiments as will be appreciated by those skilled in the art. this area. For example, in the following claims, any of the claimed embodiments may be used in any combination.

In the description of the present invention, reference is made to the appended figures, which form a part thereof and which show, by way of illustration only, specific embodiments by which the present invention may be practiced. Bracketed or bold reference numbers associated with respective elements only show those elements by way of example, and thereby do not limit the respective elements. It should be understood that other embodiments may be used and that structural or logical changes may be made without departing from the scope of the present invention. Thus, the following detailed description 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 unsweetened bulk compositions, foodstuffs containing said unsweetened bulking compositions—also referred to herein as unsweetened food products—and methods for making said unsweetened bulking compositions and food products. The present inventors have surprisingly found that the compositions and methods described herein provide ready-to-eat or ready-to-bake compositions and products with superior texture and taste that are bake and freeze-stable. The term "ready-to-eat" or "ready-to-bake" refers to a mixture that can be applied to or added to a dough and baked without additional ingredients or without pre-treatment to form a filler. In addition, these compositions and products are stable for at least four months at room temperature without any syneresis, texture change, cracking or shrinkage of the product. Therefore, in the context of the present invention, the term "stable" associated with the non-sweet bulk of the present invention indicates that the non-sweet bulk is essentially unchanged in appearance, texture (e.g., no rancidity), taste and composition, and is essentially microbiologically unchanged.

Preferably the unsweetened bulking composition of the present invention as detailed herein can be applied to unbaked dough prior to baking and retains its desired properties after baking and/or multiple freezing, or alternatively the unsweetened bulking composition of the present invention allows you to add the specified unsweetened composition-filler in unbaked dough, which, when baked, provides baking with a suitable texture, taste and stability during storage.

In addition, the unsweetened bulking composition of the present invention can be packaged "as is" for (subsequent) use with any number of suitable food products.

In addition, the present inventors have surprisingly found that by substituting at least a portion of the specific organic acids used to adjust the pH of the composition with sourdough, ready-to-eat products with even better texture and flavor can be obtained and which are stable during baking and repeated freezing. Without wishing to be bound by theory, it is believed by the present inventors that in the bulking composition and food product of the present invention, acidification with organic acids and/or sourdough to provide the desired pH is balanced by protein denaturation (at acidic pH), which may be due to water binding, evaporation water and drying of the product.

Thus, the first aspect of the present invention provides a non-sweet filling composition, in particular a non-sweet cheese-based filling composition. The present invention provides a composition comprising:

- from 25.0 to 45.0% (wt./mass.), preferably from 25.0 to 35.0% (wt./mass.), processed cheese, and the specified processed cheese preferably has a dry matter content of 40 0 to 45.0% (w/w) and a fat content of 18 to 28% (w/w);

- 2 to 8% (w/w), preferably 2 to 6% (w/w), cheese powder;

- from 2 to 6% (w/w) hydrocolloids;

- an acidifier, preferably from 0.2 to 3% (w/w) or from 0.25 to 3% (w/w) of an acidifier, said acidifier being preferably an organic acid or a starter or a mixture thereof;

- water up to 100%;

moreover, the composition has a pH of from 4.0 to 5.5, preferably from 4.5 to 5.5; Brix density from 20 to 40, preferably from 25 to 35; and a water activity of 0.85 to 0.96, preferably 0.90 to 0.96.

In a particular embodiment, said composition has a pH of 4.5 to 5.5.

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

In a particular embodiment, said composition has a water activity of 0.9 to 0.96.

In a more specific embodiment, said composition has a pH of 4.5 to 5.5; Brix density from 25 to 35 and water activity from 0.9 to 0.96.

The present inventors have surprisingly found that the use of spreadable cheese, in particular processed cheese, with a dry matter content of 40.0 to 45.0% (w/w) and a fat content of 18.0 to 28.0% (w/w) ./mass.) gave unsweetened filler with excellent textural properties, in particular after baking. Preferably said processed cheese has a dry matter content of 40.0 to 45.0% (w/w), a fat content of 18.0 to 28.0% (w/w) and a protein content of 8.0 up to 12.0% (w/w).

In the context of this application, processed cheese refers to a food product obtained by grinding (such as crushing or grating) and mixing, using heat, one or more cheeses with one or more emulsifiers into a homogeneous plastic (or plasticizable) mass, which is easily spreadable at about 20°C. Additional optional ingredients include acidifiers, cream or cream derivatives, water, salt, coloring, spices,... A suitable definition can be found in Chapter 21, §133.179 (edition 4–1–99) of the United States Code of Federal Regulations, which is enforced by the Office of Control by the US Food and Drug Administration and which is incorporated herein by reference.

Briefly, according to the US Food and Drug Administration (pasteurized) processed cheese is a composition made from one or more cheeses (excluding certain cheeses such as skim milk cheese and cream cheese or homemade cheese, alone or in combination with each other). with a friend), which may contain one or more specified optional ingredients (including both dairy and non-dairy products), with a moisture content of 44 to 60% (w/w) and a fat content of at least 20% (w/w). wt.).

Processed cheese can be made from a single cheese (hard or powdered) or a mixture of several cheeses. In a preferred embodiment, the processed cheese contains gouda cheese.

In addition, spreadable cheese product means that the cheese product is spreadable at room or ambient temperature, in particular spreadable at about 20°C.

In the context of this application, cheese powder refers to a food product obtained by grinding (such as rubbing or crushing) and melting cheese together with water and emulsifying salts, which is then heat treated and dried by spray drying.

The cheese present in the unsweetened filler composition, in particular processed cheese, provides the filler composition with the desired organoleptic properties of the cheese, such as creamy texture, rich and pleasant mouthfeel.

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

In the context of the present invention, sourdough refers to a product obtained by fermenting cereal flour with lactic acid bacteria and possibly yeast in one or two stages, optionally inactivating the microorganisms and optionally drying out the yeast dough at the end. Fermentation and probably drying provide the sourdough with a characteristic sour taste due to lactic acid bacteria producing mainly lactic acid, acetic acid and small amounts of a few other compounds. Preferably the cereal flour is wheat flour or rye flour, more preferably rye flour. Preferably the amount of lactic acid relative to all organic acids in the starter is more than 75%, more preferably more than 85%, even more preferably more than 95%. Preferably, the acidity of the starter (expressed as total titratable acidity - TTA) is greater than 40.0, more preferably greater than 70.0, even more preferably greater than 90.0. Sourdough can be in liquid or solid (powder) farm. In the case of liquid sourdough, the dry matter content is preferably 20.0 to 50.0%, preferably 25.0 to 40.0%. Preferably the starter is a liquid starter.

In preferred embodiments, the composition contains as an acidulant

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

- 0.2 to 0.8% (w/w) lactic acid, preferably 0.25 to 0.7% (w/w) or 0.3 to 0.7% (w/w) /mass.), more preferably from 0.4 to 0.6% (wt./mass.); or

- 0.2 to 3% (dry weight/wt) of one or more starter cultures, preferably 0.3 to 2.5% (dry weight/wt), more preferably 0.4 to 2% (dry weight) substances/mass); or

- from 0.1 to 0.5% (w/w) of one or more organic acids selected from lactic acid and glucono-delta-lactone, preferably from 0.2 to 0.4% (w/w) ) and 0.2 to 3% (dry weight/weight) of one or more starters, preferably 0.3 to 2.5% (dry weight/weight), more preferably 0.4 to 0.6% (mass/mass); or

- 0.1 to 0.5% (w/w) lactic acid, preferably 0.2 to 0.4% (w/w) and 0.2 to 3% (w/w) mass) of one or more starters, preferably from 0.3 to 2.5% (wt/wt), more preferably from 0.4 to 0.6% (w/w).

In the context of the present application, the hydrocolloid contributes to the viscosity and stability of the unsweetened bulk composition. The hydrocolloid is preferably selected from pectins, cellulose or cellulose derivatives (eg carboxymethylcellulose, ethylcellulose, methylcellulose, hydroxypropylcellulose, microcrystalline cellulose, ...), starch or starch derivatives, xanthan gum, carrageenan or mixtures thereof. More preferably, the hydrocolloid is selected from 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 also contains:

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

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

The additional fat or oil contributes to the viscosity and texture of the unsweetened bulk composition. Said fat or oil may be any type of animal or vegetable fat or oil, such as butter or palm kernel, soybean or sunflower oil. The fat may have any degree of hydrogenation or may be unhydrogenated. To avoid interfering with the cheesy or other flavors or flavors of the savory filler, the fats or oils useful in the present invention may have a mild or neutral flavor. Alternatively, flavored fats or oils, such as garlic flavored oil, can be used to impart the desired flavor to the bulk.

In preferred embodiments, the non-sweet bulk composition of the present invention has a pumpable and/or spreadable texture.

The composition according to the present invention may also contain other non-cheese dairy components such as whey powder, milk powder or milk solids or sodium caseinate. These components can, among other things, be used to increase the protein content of the unsweetened bulk composition.

The unsweetened bulking composition of the present invention may be mixed with other ingredients such as meat or vegetables, spices, herbs or other flavoring agents, colorants, preservatives, and the like.

The unsweetened bulking composition of the present invention may be contained in a suitable container or container for packaging, preferably a light-impervious container or container. The present invention thus provides a container or reservoir, preferably a light-impervious container or reservoir, containing any of the unsweetened bulk compositions of the present invention. The present invention also relates to a product for the food industry, in particular the bakery industry, comprising a container or reservoir, preferably a light-impervious container or reservoir, in which the unsweetened filler composition according to the present invention is packaged. Preferably, the unsweetened bulk composition of the present invention, especially when (aseptically) packaged in a light-impervious container, is long term storage stable at room temperature for at least 4 months.

In a second aspect of the present invention, there is provided a process for preparing a non-sweet bulking composition according to the present invention. In general, said process involves the steps of providing and mixing various ingredients and then heating/pasteurizing the mixture.

A specific embodiment for preparing a ready-to-eat, bake-stable, unsweetened filling composition, in particular a savory cheese filling composition, with a pH of 4.0 to 5.5, preferably 4.5 to 5.5; Brix density from 20 to 40, preferably from 25 to 35; and water activity from 0.85 to 0.96, preferably from 0.90 to 0.96, includes the steps:

(i) mixing:

- from 25.0 to 45.0% (w/w), preferably from 25.0 to 35.0% (w/w), of processed cheese, said processed cheese having a dry matter content of 40, 0 to 45.0% (w/w) and a fat content of 18 to 28% (w/w);

- 2 to 8% (w/w), preferably 2 to 6% (w/w), cheese powder;

- from 2 to 6% (w/w) hydrocolloids;

- water up to 100%, so as to obtain the desired consistency of the unsweetened filler composition;

thus obtaining a homogeneous mixture or mass;

(ii) heating the mixture or mass to a temperature of 70°C to 100°C, preferably 80°C to 95°C;

(iii) cooling the mixture or mass and

(iv) optionally packaging the mixture or mass,

moreover, an acidulant, preferably an organic acid or a starter or a mixture thereof, is added and mixed in stage (i), stage (ii) or stages (i) and (ii), in particular before cooling. In particular, from 0.2% to 3% (w/w) or from 0.3% to 3% (w/w) of an acidifier selected from the group consisting of lactic acid, glucono-delta-lactone and starter cultures or mixtures thereof are added and mixed in step (i), step (ii) or steps (i) and (ii). Preferably the acidulant is lactic acid.

In specific embodiments, the acidifier added and mixed in step (i), step (ii) or steps (i) and (ii), in particular before cooling, contains

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

- 0.2 to 0.8% (w/w) lactic acid, preferably 0.25 to 0.7% (w/w) or 0.3 to 0.7% (w/w) /mass.), more preferably from 0.4 to 0.6% (wt./mass.); or

- 0.2 to 3% (dry weight/wt) of one or more starter cultures, preferably 0.3 to 2.5% (dry weight/wt), more preferably 0.4 to 2% (dry weight) substances/mass); or

- from 0.1 to 0.5% (w/w) of one or more organic acids selected from lactic acid and glucono-delta-lactone, preferably from 0.2 to 0.4% (w/w) ) and 0.2 to 3% (dry weight/weight) of one or more starters, preferably 0.3 to 2.5% (dry weight/weight), more preferably 0.4 to 0.6% (mass/mass); or

- 0.1 to 0.5% (w/w) lactic acid, preferably 0.2 to 0.4% (w/w) and 0.2 to 3% (w/w) mass) of one or more starters, preferably from 0.3 to 2.5% (wt/wt), more preferably from 0.4 to 0.6% (w/w).

It is understood that heating step (ii) is sufficient to pasteurize the mixture or mass to provide a room temperature storable and microbiologically stable unsweetened bulk composition without compromising its texture. It is clear that in the case where the acidifier (or part thereof) is not mixed with other components in stage (i), the acidifier is mixed with the mixture or mass in stage (ii) heating or after it, before stage (iii) cooling.

In some embodiments, the method is adapted to operate as a continuous process. In general, a continuous process results in a more consistent level of product quality. In some embodiments, said method is adapted to operate as a batch process.

In some embodiments, said acidulant is a starter added at a concentration of 0.2 to 3% on a dry matter basis. In a specific embodiment, the starter is added to the mixture at or after the heating step (ii), before the cooling step (iii).

In a preferred embodiment, the hydrocolloid(s) are dispersed under high shear in water prior to mixing with other ingredients.

In a preferred embodiment, before mixing with other ingredients, the cheese powder is dispersed under high shear in water at a temperature of 40°C to 65°C.

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

In yet another embodiment, both the hydrocolloids and the cheese powder are dispersed separately under high shear in water before mixing with the other ingredients, and the starter is added to the mixture after the heating step.

It is understood that the mixing of the ingredients in the process to produce the unsweetened bulk composition of the present invention is particularly carried out in a manner that provides a uniform mixture or composition with the desired textural properties. In this context, high shear mixing is particularly suitable for homogenizing the composition.

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

The unsweetened bulk composition of the present invention can be included in a wide range 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 included in a food product. Another aspect of the present invention thus relates to unsweetened food products, in particular a non-sweet bakery product, containing an unsweetened bulking composition according to the present invention, as well as to the use of the unsweetened bulking composition according to the present invention in food applications, in particular for the preparation of such unsweetened foodstuffs, in particular unsweetened baked goods.

Examples of unsweetened food products include but are not limited to closed and open baked goods (puff pastries, croissants, baguettes, mini pizzas, tarts, bread with glaze, pretzels, kebabs,…).

In specific embodiments, the unsweetened food product comprises dough pieces or a bakery product filled with or containing an unsweetened bulking composition according to the present invention. The unsweetened dough pieces or unsweetened bakery product of the present invention thus comprises at least one separate dough sheet or bakery product in contact with at least one separate unsweetened bulking composition of the present invention. Preferably, the compositions of the present invention can be used directly in or on top of a non-sweet food product, in particular as a filler, paste or sauce.

In the context of this application, the term "baked product" or "baked product" refers to any type of baked goods or confectionery known in the art, such as, for example, selected from the group containing bread, rolls, bagels, donuts, yeast puff pastry , croissants, hamburger buns, pizza, pita, ciabatta, cake, baguettes, buns, crackers, biscuits, cookies, pies, crackers and other baked goods. The dough is usually made from any type of flour (eg based on wheat, rye, barley, oats or maize) mixed with water or other aqueous liquid. Preferably the dough is made from wheat or mixtures containing wheat.

In some applications, the compositions of the present invention may be mixed with other ingredients prior to incorporation into a food product, especially baked goods. Examples of such ingredients are meat (ham,…), vegetables (tomatoes, mushrooms, sauerkraut, lentils, spinach,…), roasted vegetables, spices, herbs,…

In other applications, the compositions of the present invention may be mixed with other excipients such as tomato sauce, low fat mayonnaise, or any other suitable aqueous excipients.

Another aspect of the present invention provides a process for the production of a non-sweet food product, in particular a non-sweet bakery product, said food product or bakery product comprising the non-sweet bulk composition of the present invention.

In specific embodiments, a method for making a savory pastry includes the steps of forming a dough, applying the unsweetened bulking composition of the present invention to or into the dough, and subjecting the dough to a heating step to bake, cook, or fry the dough, and produce a savory pastry. The filling composition can be contained between two layers of dough in the form of a sandwich, in the form of a filler completely covered by the dough, or in the form of a paste. or layer on dough. Alternatively, the filler composition of the present invention may also be added to baked goods after the dough has been partially or fully baked.

In some embodiments, unsweetened baked goods containing compositions of the present invention may be frozen either before or after baking.

Examples

Example 1: Unsweetened Cheese Fillers - Various Acidifiers

Unsweetened cheese fillers A-E were prepared using the ingredients shown in Table 1. Compositions A-E differ in the acidifiers included in the composition.

Sample AA is a comparative example with no added acidifier. Sample AB has the same amount of lactic acid added as provided by sample E starters.

Table 1: Ingredients of Cheese Fillers

% (w/w) A AA AB B C D DA E Pasty cheese type I ^a 30.00 30.00 30.00 30.00 30.00 30.00 30.00 30.00 Gouda type cheese powder 4.00 4.00 4.00 4.00 4.00 4.00 4.00 4.00 Hydrocolloids ^b 4.40 4.40 4.40 4.40 4.40 4.40 4.40 4.40 Sapore Aida (Puratos, Belgium) ^c 2.00 2.8 1.00 Sapore Aroldo (Puratos, Belgium) ^c 1.00 Lactic acid 80% 0.5 0.19 0.4 0.10 0.16 0.16 Tartaric acid powder 0.10 Glucono Delta Lactone Powder 0.50 Sugar 4.00 4.00 4.00 4.00 4.00 4.00 4.00 4.00 Fat 4.00 4.00 4.00 4.00 4.00 4.00 4.00 4.00 Salt 0.90 0.90 0.90 0.90 0.90 0.90 0.90 0.90 Cheese flavor powder 0.30 0.30 0.30 0.30 0.30 0.30 0.30 0.30 Potassium sorbate (33.3% solution) 0.30 0.30 0.30 0.30 0.30 0.30 0.30 0.30 Sodium metabisulfate (6% solution) 0.14 0.14 0.14 0.14 0.14 0.14 0.14 0.14 Water up to 100%

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

^b : contains starch and microcrystalline cellulose

^c : liquid rye sourdough

The preparation of the cheese filler involved the following steps.

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

2. Starch was added and the mixture was stirred under high shear until complete dissolution.

3. In a second container, the cheese powder and cheese flavor were dispersed under high shear in about 2/5 water at about 55°C.

4. In the third container, spreadable cheese, sugar, salt, fat and sorbate were added to the rest of the water. The mixture was heated at approximately 55°C for approximately 30 minutes.

5. Then the contents of container 1 were added.

6. Sodium metabisulfate was then added.

7. Then the contents of container 2 were added and mixed.

8. This mixture was heated to approximately 85-92°C with stirring.

9. Liquid starter and/or lactic acid was then added.

10. The product was cooled.

Cheese filler rating

Physical properties of cheese fillers are shown in Table 2.

table 2

A AA AB B C D DA E Brix density 29.6 32.9 35.0 27.9 28.8 28.5 33.4 32.8 pH 5.09 5.93 5.68 5.07 5.12 5.15 5.14 5.43 A.W. 0.93-0.96 0.93-0.96 0.93-0.96 0.93-0.96 0.93-0.96 0.93-0.96 0.93-0.96 0.93-0.96

The fillers were then evaluated at three different levels.

1. Cheese fillers were evaluated after cooling and storage before use. A score of 0 to 5 was given for four different parameters: texture, color, smell and taste (score 1).

2. Cheese fillers were evaluated for their applicability in baking. A score from 0 to 5 was given for 3 parameters: viscosity, texture and workability (score 2).

3. Cheese fillers were tested in three different baking applications:

- Laying cheese fillings on top of 60 g of puff pastry (like yeast puff pastry for pastry) and baking for 16 minutes at 210°C (Fig. 1);

- The introduction of cheese fillers inside a bun obtained from 50 g of puff pastry (croissant type) and baking for 16 minutes at 210°C (Fig. 2);

- Laying cheese fillers on top of 50 g soft bun and baking for 8 minutes at 230°C (Fig. 3).

For each application, a score of 0 to 5 was given for 7 parameters: appearance (rated as color, gloss and cracking), baking stability, aroma, taste and clean cut (=appearance of the product after being cut into two parts with a sharp knife) (score 3).

All individual scores were pooled for each cheese filler using a weighting test for the parameters and for the scores. General scores are given in Table 3.

Table 3: Overall rating of cheese fillers

Filler Overall score* Comments A 100 Shiny filler texture after baking AA 68 Much softer filling texture after baking compared to A AB 79 Much softer filling texture after baking compared to A B 88 Inhomogeneous product, small cracks on the surface of the filler after baking C 101 Shiny filler texture after baking D 102 Soft shiny texture of filler after baking DA 98 Soft shiny texture of filler after baking E 103.5 Shiny filler texture after baking

* estimates relative to composition A, which was set as 100

Example 2: Unsweetened Cheese Fillers - Various Cheese Components

Unsweetened F-H cheese fillers were prepared using the ingredients shown in Table 4. The F-H compositions differ in the cheese components included in the composition.

Table 4: Ingredients of Cheese Fillers

% (w/w) F G H Pasty cheese type I ^a 30.00 34.00 Pasty cheese type II ^b 30.00 Gouda type cheese powder 4.00 4.00 Hydrocolloids ^c 4.40 4.40 4.40 Sapore Aida (Puratos, Belgium) ^d 2.00 2.00 2.00 Lactic acid 80% 0.16 0.16 0.16 Sugar 4.00 4.00 4.00 Fat 4.00 4.00 4.00 Salt 0.90 0.90 0.90 Cheese flavor powder 0.30 0.30 0.30 Potassium sorbate (33.3% solution) 0.30 0.30 0.30 Sodium metabisulfate (6% solution) 0.14 0.14 0.14 Water up to 100%

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

^b : contains 15% fat and 11% protein, dry matter content 27%, pH 5.75

^c : contains starch and microcrystalline cellulose

^d : liquid rye sourdough

Cheese fillers were prepared and evaluated as in example 1.

Physical properties of cheese fillers are shown in Table 5.

Table 5

F G H Brix density 28.5 30.3 26.8 pH 5.15 5.08 5.15 A.W. 0.93-0.96 0.93-0.96 0.93-0.96

General scores are given in Table 6.

Table 6: Overall rating of cheese fillers

Filler Overall score* Comments F 100 Soft shiny texture after baking G 93 Cooking temperature is too high H 82.1 Hard and chewy texture after baking

* estimates relative to composition D, which was set as 100

Example 3: Unsweetened Cheese Fillers - Inclusion of Ingredients

Unsweetened cheese fillers I-K were prepared using the ingredients of composition F of example 2. Compositions I-K differ in the inclusion time of the ingredients of the composition.

I: process according to example 1.

J: the process according to example 1, with step 3 being omitted, and with cheese powder and cheese flavor added directly with the ingredients of step 4.

K: process according to example 1, where step 9 was carried out before step 8.

Cheese fillers were evaluated as in example 1 (ie by scores 1, 2 and 3 and the overall score, by using the weighting criterion for the parameters and for the scores). Physical properties of cheese fillers are shown in Table 7.

Table 7

I J K Brix density 28.5 30.3 26.8 pH 5.15 5.08 5.15 A.W. 0.93-0.96 0.93-0.96 0.93-0.96

General scores are given in Table 8.

Table 8: General and individual ratings of cheese fillers

Filler Overall score* Rating 1* Rating 2* Rating 3* Comments I 100 100 100 100 Soft shiny texture of filler after baking J 97 100 100 95 Small lumps in the product. Shiny filler texture after baking K 96 84 97 97 Somewhat grainy texture of the product. Shiny filler texture after baking

* estimates relative to composition I, which was set as 100

Example 4 - Application Tests

Application tests were carried out as in example 1, with fillers placed on puff pastry or soft pastry dough.

The fillers used were as follows:

- Cheese filler D of example 1,

- "La Vache qui rit" (comparative example): processed cheese obtained from a pasteurized mixture of cream, milk and fresh and aged cheese,

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

The results are shown in FIG. 1 (puff pastry) and 2 (buffet pastry) and are summarized in Table 9.

Table 9

Filler Puff pastry Butter dough Cheese filler D of example 1 The filler was smeared in the form of an open puff, without cracks. Good baking stability (Fig. 1a) The filler was smeared in the form of an open bun, without cracks. There are no signs of roasting. Good baking stability. The filler is not sticky in the mouth. Excellent cut
(FIGS. 2a and 2b) "La Vache qui rit" The filler has melted and flowed out of the product. Unacceptable (Fig. 1b) But. Philadelphia The filler did not melt in the oven. Hole between filler and dough. Lower baking stability than cheese filler A
(Fig. 1c) The filler did not melt in the oven. Hole between filler and dough. Lower baking stability than cheese filling A. The filling is too soft in the mouth. Unacceptable incision
(FIGS. 2c and 2d)

In Comparative Examples 5-7, cheese-containing compositions other than the present invention were prepared and evaluated. None showed the preferred properties of the composition according to the present application.

Comparative Example 5

A cheese-containing composition was prepared according to the composition shown in Table 10. Sample LA corresponds to the composition from WO2011109300, Example 2. Sample LB corresponds to sample LA with an increased water content.

Table 10: Ingredients

% (w/w) LA LB water 0 36.65 glycerol 7.5 7.5 alginate 1 1 methylcellulose 1 1 lactose 2.5 2.5 spreadable cheese type I 86.65 50 soy lecithin 0.5 0.5 Sapore Aida (Puratos, Belgium) 0.25 0.25 Sapore Aroldo (Puratos, Belgium) 0.25 0.25 lactic acid solution 0.15 0.15 salt 0.2 0.2 Total 100 100

Process:

- Dry mix alginate, cellulose and lactose;

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

- Heat up to 50°C;

- Add spreadable cheese, lecithin, sourdough, lactic acid and salt separately, keeping the temperature at 50°C;

- Heat at 85°C for 2 minutes;

- Cool down to 60°C and pack the product.

Table 11: Physical properties of products

LA LB Brix density 43.8 18.2 pH 5.8 5.8 A.W. 0.8 1

Product rating:

LA was a very thick paste (as shown in Fig. 3a) and could not be further processed.

LB was a liquid product. It was too thin to mix with solid ingredients such as spices in an even distribution. When baking on puff pastry, the filler flowed out of the product, as shown in Fig. 3b.

Comparative Example 6

The cheese-containing composition was prepared according to the composition shown in Table 12, which corresponds to the composition from WO2011109300, Example 5.

Table 12: Ingredients

% (w/w) Ingredient M Group 1 cheese powder 35.07 salt 0.32 fiber (herbastreight) 4.6 lactose 2.23 potassium sorbate (33.33% solution) 0.66 lemon acid 0.41 Group 2 palm oil 8.08 rapeseed oil 4.87 glycerol 2.55 soy lecithin 1.59 type I spreadable cheese 3.78 flavors 1.75 cheese powder 26.55 pectin solution 7.51

Process:

- Mix all group 1 and group 2 ingredients separately at ambient temperature;

- Combine group 1 and group 2 mixtures at ambient temperature;

- Heat at 85°C for 2 minutes;

- Cool down to 60°C and pack.

Results:

It is not possible to obtain a smooth filler as shown in FIG. 3c. It was impossible to analyze it and process it further.

Comparative Example 7

A cheese-containing composition was prepared according to the composition shown in Table 13, which corresponds to the composition from CA2292416 Example 1.

Table 13: Ingredients

% (w/w) But processed cheese 72.3 Type I spreadable cheese 24.1 Hydroxypropyl methylcellulose 0.7 Disodium phosphate 0.8 Starch 2.0

Process:

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

- Heat up to 50°C;

- Add melted cheese;

- Heat at 60°C for 2 minutes (heating at 85°C was not possible because the product started to catch fire at temperatures above 60°C),

- Refrigerate the product and pack.

The product had a Brix density of 49.8, a pH of 6.02 and a water activity of 0.96. It was a very thick paste (as shown in Fig. 3d) which was very difficult to handle. When baked on puff pastry, the filler had an unpleasant brown color, as shown in FIG. 3e. The cheese-containing composition according to the composition of Table 13 was further diluted to a final cheese concentration of 50%. The composition had a Brix density of 24.6, a pH of 6.29 and a water activity of 0.98. It was too thin to handle properly and had no baking stability.

Claims (43)

1. Unsweetened-cheese composition-filler, containing: (a) from 25.0 to 45.0% (w/w) processed cheese; (b) 2 to 8% (w/w) cheese powder; (c) 2 to 6% (w/w) hydrocolloids; (d) 0.2 to 3% (w/w) of an acidulant selected from the group consisting of an organic acid selected from lactic acid and/or glucono-delta-lactone and a starter or mixtures thereof; (e) water up to 100%; wherein the composition has a pH of 4.0 to 5.5, a Brix density of 20 to 40 and a water activity of 0.85 to 0.96, wherein said processed cheese has a dry matter content of 40.0 to 45.0% (w/w) and a fat content of 18.0 to 28.0% (w/w), wherein the sourdough is a product obtained by fermenting cereal flour with lactic acid bacteria and optionally yeast, and wherein the composition contains as an acidulant - from 0.2 to 0.8% (w/w) of one or more organic acids selected from lactic acid and/or glucono-delta-lactone, or - from 0.2 to 3% (w/w) of one or more starter cultures; or - from 0.1 to 0.5% (w/w) of one or more organic acids selected from lactic acid and/or glucono-delta-lactone, and from 0.2 to 3% (w/w ) one or more starters. 2. Composition according to claim 1, containing from 25.0 to 35.0% (w/w) processed cheese. 3. Composition according to claim. 1 or 2, containing from 2 to 6% (wt./wt.) cheese powder. 4. The composition according to any one of paragraphs. 1-3, wherein the composition has a pH of 4.5 to 5.5, a Brix density of 25 to 35 and/or a water activity of 0.9 to 0.96. 5. The composition according to any one of paragraphs. 1-4, in which the specified processed cheese also has a protein content of from 8 to 12% (wt./mass.). 6. Composition according to any one of paragraphs. 1-5, wherein said acidulant is a leaven. 7. The composition according to any one of paragraphs. 1-5, and the composition contains as an acidulant - 0.2 to 0.8% (w/w) lactic acid; or - from 0.1 to 0.5% (w/w) lactic acid, from 0.2 to 3% (w/w) of one or more starter cultures. 8. The composition according to any one of paragraphs. 1-7, wherein said composition also contains (f) 2 to 6% (w/w) sugar and/or (g) 2 to 6% (w/w) fat or oil. 9. The composition according to any one of paragraphs. 1-8, in which the hydrocolloid is a starch or a starch derivative, cellulose or a cellulose derivative, or a mixture thereof. 10. The method of obtaining unsweetened cheese filler composition according to any one of paragraphs. 1-9, providing for the stages: (i) ensuring the ingredients and mixing into a homogeneous mixture or mass: - from 25.0 to 45.0% (wt./mass.) processed cheese, and the specified processed cheese preferably has a dry matter content of from 40.0 to 45.0% (wt./mass.) and a fat content of 18 up to 28% (w/w); - from 2 to 6% (w/w) hydrocolloids; - from 2 to 8% (w/w) cheese powder; - water up to 100% to obtain the desired consistency of the unsweetened filler composition; (ii) heating the mixture or mass to a temperature of 70°C to 100°C, preferably 80°C to 95°C; (iii) cooling the mixture or mass and (iv) optionally packaging the mixture or mass; moreover, from 0.2 to 3% (w/w) of an acidulant selected from the group consisting of an organic acid selected from lactic acid and/or glucono-delta-lactone and sourdough or mixtures thereof are added and mixed in step (i ), in step (ii) or in steps (i) and (ii); wherein the sourdough is a product obtained by fermenting cereal flour with lactic acid bacteria and optionally yeast, and wherein the composition contains as an acidulant - from 0.2 to 0.8% (w/w) of one or more organic acids selected from lactic acid and/or glucono-delta-lactone, or - from 0.2 to 3% (w/w) of one or more starter cultures; or - from 0.1 to 0.5% (w/w) of one or more organic acids selected from lactic acid and/or glucono-delta-lactone, and from 0.2 to 3% (w/w ) one or more starters. 11. The method of claim. 10, in which stage (i) mixing provides from 25.0 to 35.0% (wt./wt.) processed cheese. 12. The method according to claim 10 or 11, wherein step (i) of mixing comprises 2 to 6% (w/w) of cheese powder. 13. A method of obtaining unsweetened bakery products, comprising the steps of obtaining a dough, applying a filler composition according to any one of paragraphs. 1-9 onto or into the dough and baking or otherwise heat treating the dough to form a bakery product. 14. The method of claim 13, wherein the filler composition can be contained between two layers in the form of a sandwich, in the form of a filler completely covered with dough, or in the form of a paste. or layer on dough. 15. The use of the composition according to any one of paragraphs. 1-9 as a dietary supplement.

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