TWI245602B - Shelf-stable, bakeable savory cheese product and process for preparing it - Google Patents

Abstract

A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases. The dispersed fat must have sufficiently small droplet size raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking. The product can also be packaged for use as is with any number of complimentary foods.

Description

1245602 发明 Description of the invention [Technical field to which the invention belongs] (none) [Previous technology] The invention relates to a cheese product with stable storage, stable baking, and smooth texture, and other bakeable foods and tinctures Filling compositions and related methods of preparing them. This scented product, especially cheese products, offers a variety of product variations and combinations. Cheese is a favorite that spans generations and cultures. In particular, in the United States and Europe, cheese is enjoyed at many times between any meal and the party. A very suitable combination with cheese is to eat cheese with some kind of baked goods. Bread and biscuits are common choices and in fact cheese-flavored bread and biscuits are available on the market. Other combinations of this type are biscuit, puff pastry, and the like using a storage-stable cheese ravioli filling. These types of products are satisfactory to a certain extent, but the ravioli filling lacks a desirable creamy and desirable smooth melt. In addition, biscuits must be baked before being filled. There are currently no known techniques for adding cheese grits to unbaked dough and achieving a baked product with proper texture, taste and storage stability. In U.S. Patent No. 3,741,774 (Burkwall), the term "storage stability" is used herein to define a single property, that is, microbiological stability. Burkwall's proposes a simulated cheese product that contains 5 to 35% sugar or sugar equivalents to reduce the osmotic pressure of cheese "making it substantially free of 1245602 bacteriological problems". The addition of a large amount of sugar (in its example, 13 parts of sucrose relative to 5 parts of cheese) is largely incompatible with flavors such as cheese. High proportions of protein binders and starches are also incompatible with the smooth and creamy texture required to provide a good cheese filling. So in terms of practical issues, "storage stability" requires more than just microbiological stability. In fact, there are many organoleptic and rheological criteria that must be met before a product can be considered a "storage stabilizer". Modifying a savory food such as cheese to make it stable to baking, that is, baking without compromising its taste or creamy structure, is indeed a technical challenge. In order to have a stable storage stability, the product must retain its structure. The savory food must also retain its taste and must not adversely affect the co-packaged baked dough in terms of taste, texture, or color, such as in pretzel, biscuits, or puff pastry, such as cheese foam Confections, such as cheese balls, found among others. This means that the baked dough portion of the composite product must maintain a crisp texture. It must not become sticky, whether it is due to the migration of moisture from the cheese or the release of oil from the dried cheese, which is soaked with oil due to the so-called "oil out". The problem of oil release from cheese is a particular problem. The release of oil affects the texture of the baked dough and its taste and color. Furthermore, when the oil is released from the cheese, it also changes the taste and texture of the cheese. In U.S. Patent No. 5,935,634, Gamay et al. Describe Yiwa's low water activity cheese products, which contain 40 to 70% cheese and utilize 1 to 10% lactose and 2 to 15% humectant ) To provide storage stability. These reportedly yielded satisfactory results and the 1245602 examples using their claimed amount of cheese also included more than 5% sugar and alkali metal lactate. However, it is desirable to achieve storage stability without the use of sugar or lactate. In addition, it is also desirable to achieve a product that is stable to the baking heat and exhibits little or no oil release at first and subsequent times. In the case of cheese products, it is important to provide a significant amount of cheese. In, for example, U.S. Patent No. 4,752,494. Tang et al. Describe a "thermally stable emulsifiable concentrate" containing a wide variety of flavorings, including savory flavorings, designed to achieve their goals. The key to meeting their goals is to contain Ca ++ ions, caseinate ions and corn syrup. Although they claim that their products are savory, their only example of cheese miso filling uses about 10% cheese (in the form of cheese powder) and more than 50% corn syrup. The product is said to be tolerant to baking and storage-stable, but the presence of binders and the large amount of sugar in corn syrup can severely detract from the desired cheese taste and texture. In U.S. Patent No. 5,529,801, Morano states that products of this type made by Tang et al. May occur in the processing of water-soluble gelling agents, whether protein-based or sugar-based. Frequently Asked Questions. Typically, these products require a significant moisture content to hydrate the gelling agent. Morano proposes a product that is essentially anhydrous and proposes the use of ultra-high surface area cellulose, which can be hydrated in a hydrophilic liquid phase composed of an edible polyol hygroscopic agent. Therefore, this composition requires the use of cellulose in granular form to avoid the need for moisture, and preferably also avoids the use of fat, because the product is intended to be fat-free. However, it is advisable to meet the challenge of proposing a 1245602 bakeable cheese ravioli filling without resorting to adding cellulose or reducing fat. There is a need for a method that can be used to modify normally unstable flavor foods, such as cheese, to make it stable to baking heat without compromising its taste or creamy texture. As used herein, the terms "bakeable", "baking stability" and "stability to baking" are interchangeable users and all refer to composite baking dough and miso filling products, such as塡 Filled with pretzels, biscuits or cheese puffs in puff pastry to maintain proper uniformity and rheology and retain an acceptable 塡 filling with minimal thermal stability without significant degradation of the baking dough . Puff pastry products include starch-based snack products that may be squeezed, such as cheese balls and the like. Products such as cheese stuffed cheese balls can be co-extruded into the form of a "socket with flavored citron filling in the rope" in the form of a dough, which is fully cooked during the extrusion or afterwards, that is, baked Cooked. This type of product can be made using a variety of techniques, such as described in U.S. Patent No. 6,210,723. For example, cheese mozzarella is filled in an unbaked, typically corn or wheat flour and / or starch In the outer sheath of dough, the dough is pressed. In this context, the terms "bakeable" and "baking stability" refer to the miso filling composition in the temperature range of 115 ° C ± 5%. Stability of rheology and homogeneity. These temperatures will reach 155 ° C-160 ° (: Encountered when filling puff desserts. This temperature is sufficient to cook the unbaked dough that surrounds the cheese ravioli filling. That is, 'their temperature is sufficient to place typically within the outer sheath surrounding the cheese ravioli filling = Corn or wheat starch is gelatinized, and this temperature can be determined The characteristics of the original seasoning (notes) can be eliminated or reduced. 10 1245602 In the case of other products, such as oven-baked products, the "baking stability" can be referred to the actual 塡 filling temperature in the range of 125t ± 5% These temperatures can be used, for example, to prepare oven-baked products, such as biscuit dough products, using oven baking methods in which the oven temperature may reach 200 ° C -210 ° (for 4 or more minutes) Yes, there is a need to complete this preparation in a manner that facilitates the addition of the cheese ravioli filling to the unbaked dough so that it can be baked to produce a product with the appropriate texture, taste, and storage stability. Yu In the case of cheese-filled and biscuit-type products, it is advisable to keep the biscuits in their crispy structure-no moisture will escape from the cheese or oil will be released from the cheese, which is the so-called "oil out" which causes oil Soaked and changed to become sticky. [Summary of the Invention] Therefore, one object of the present invention is to provide a stable and bakeable smooth and structured cheese product. Another object of the present invention is to provide Other bakeable flavor spread foods and coriander fillings. # Another project of the present invention is to propose a method for preparing storage-stable, bakeable smooth tissue cheese products and other bakeable flavor spread foods and coriander fillings. Another and particular object of the present invention is to propose a flavorable food, such as cheese, which can be processed and generally modified to make it bakeable without detracting from the desired taste or cream of processed cheese. 11 1245602 Yet another and more specific object of the present invention is to propose a cheese, which is usually a savory, non-baking food, and modify it to be baked without detracting from its processing Method for expected taste or creamy texture of cheese. Yet another and special object of the present invention is to propose a method which can be used to promote the addition of cheese ravioli to an unbaked dough and bake the resulting compound. One has the proper texture and flavor of cheese and crackers. And storage-stable products, in which the cheese filling is kept smooth and creamy, has a good cheese flavor, and the biscuit maintains its crispy texture-it does not become sticky or wet due to the migration of water and gas from the cheese It will become soaked with oil as it is released from the cheese. Yet another object of the present invention is to propose a range of flavor products, which can be provided in a variety of product forms, including baked and unbaked, and can be adapted for other uses by consumers, such as cheese spreading Food, which can be used in its own form or in a baked form. Another object of the invention is to propose a unique baked product of a type that has not been possible so far. ® Yet another more specific object of the present invention is to propose a shelf-stable cheese product that can be added to the dough before being shaped or baked; and a method for preparing a cheese product and combining pasta and cheese products. These and other objects are achieved by the present invention, which proposes a method for preparing a storage-stable flavor product, such as cheese, and proposes products having improved properties, baked and unbaked. In one aspect of the present invention, a cheese product with a fragrant, smooth texture, which can be baked 12 1245602 and is stable when stored. The cheese product includes: a)-dispersed fat phase, which includes at least 5% by weight, typically at least 7% by weight and preferably at least 10% by weight of the total weight of the cheese product; b)-water-based liquid Phase comprising an amount of at least 50% by weight of the polyhydric alcohol and dissolved soluble solids of the aqueous phase, the combined amount of the polyhydric alcohol and the dissolved soluble solids being sufficient to give the total cheese product an Aw of less than 0.8 in all cases And in biscuit-like products, the better one has an Aw 値 of less than 0.5, the more preferable one is less than 0.4 and the best one is less than 0.3, and the product which has to be baked or roasted before eating, has an Aw 値 less than 0.7, And c) a solid phase containing a cheese sauce in an amount sufficient to constitute at least 3% by weight of the total weight of the cheese product. In another aspect of the present invention, a scented, scented, smooth texture, bakeable, and stable storage scented product is proposed. The aromatic product includes: a)-dispersed fatty phase, which includes fat in an amount of at least 5% by weight, typically at least 7% by weight and preferably at least 10% by weight; b)-water quality A liquid phase comprising a polyhydric alcohol 'and a dissolved soluble solid in an amount of at least 50% by weight of the aqueous phase, and the combined amount of the polyhydric alcohol and the dissolved soluble solid is sufficient to make the total flavor product less than Aw 値 of 0.8, and the biscuit-like product has an Aw 値 of less than 0.5, more preferably less than 0.4, and most preferably less than 0.3, so that products to be baked or roasted before consumption have Aw 値 less than 0.7; and c) a solid phase containing a solid flavor seasoning in an amount sufficient to constitute at least 3% by weight of the total weight of the flavor product. Among other things, the present invention proposes a method for preparing a flavored, smooth texture, bakeable, and stable cheese product. The method includes: providing ingredients to form a) a dispersed fatty phase comprising fat in an amount of at least 5% by weight, typically at least 7% by weight, and preferably at least 10% by weight; b ) —Aqueous liquid phase comprising a polyhydric alcohol in an amount of at least 50% by weight of the aqueous phase, and a dissolved soluble solid, the content of the polyhydric alcohol and the dissolved soluble solid being sufficient to make the total cheese product in all cases Aw 値 with less than 0.8, and biscuit-like products with less than 0.5, better with less than 0.4, and best with less than 0.3 AwA, and products that have to be baked or roasted before consumption have less than _ 0.7 Aw 値; and c) a solid phase containing a cheese sauce in an amount sufficient to constitute at least 3% by weight of the total weight of the cheese product; and the ingredients are sufficiently mixed to provide a uniform blend. In another aspect, the present invention proposes a product for preparing scent, smooth texture, baking and stable storage. The method includes: providing ingredients to form a) a dispersed fatty phase comprising fat in an amount of at least 5% by weight, typically at least 7% by weight and preferably at least 10% by weight; b) -An aqueous liquid phase comprising a polyhydric alcohol in an amount of at least 50% by weight of the aqueous phase, and a dissolved soluble solid, the combined content of the polyhydric alcohol and the dissolved soluble solid is sufficient to make the total flavor product in all cases It has an Aw 値 less than 0.8, and the biscuit-like product has a better than less than 0.5, more preferably less than 0.4, and the best is less than 0.3, and the product to be baked or roasted before consumption has less than 0.7. Aw 値; c) a solid phase containing a flavoring seasoning in an amount sufficient to constitute at least 3% by weight of the total weight of the flavoring product; and the ingredients are thoroughly mixed to provide a uniform blend. 14 1245602 In another aspect of the present invention, a method for preparing a cheese and dough composite product is provided. The product includes at least one separate area of the cheese product and at least one separate area of the dough as described above. After baking into crispy tissue. In yet another aspect, the present invention provides a scented product as described above, packaged in a sealed container, such as a rigid or soft structure. In a specific example, a soft plastic tube is proposed to extrude the cheese or other flavor product onto or into a cooked or raw food product for use in this form or after cooking. _ Other preferred aspects of the invention are described in detail below. [Embodiment] Detailed description of the invention In the following, the present invention will be explained with particular reference to the preferred miso filling formulations, compound baking dough and ravioli filling products, and preferred processing techniques. For food scientists, the principles used to make improvements among them can also be applied to other products. The miso filling product of the present invention provides a unique combination of fragrant, smooth texture, bakeable * and storage stability, which are often competitive. These are achieved by proposing a unique three-phase combination, including an aqueous liquid phase ', a dispersed fat phase, and a solid phase, preferably including a cheese flavoring ingredient. Before explaining the composite baking dough and ravioli filling product of the present invention, we will first explain the composition and preparation of the miso ravioli filling composition that can be used to make the composite product. 15 1245602 Miso filling composition The Miso filling composition of the present invention in a specific example of the cheese product includes: a) a dispersed fatty phase including triglyceride in an amount of at least 5% by weight based on the total weight of the cheese product Ester fats; b)-an aqueous liquid phase comprising water in an amount not exceeding 6% by weight of the total weight of the cheese product and at least 50% by weight of the polyhydric alcohol and dissolved soluble solids in the water phase, the polyhydric The combined amount of alcohol and the dissolved soluble solids is sufficient to make the total cheese product have an Aw 値 of less than 0.5; and c) a solid phase containing an amount sufficient to constitute at least 3% by weight of the total weight of the cheese product Cheese flavoring; d) lactose in an amount of less than 5% by weight based on the total weight of the coriander filling composition. In the text of the present application, the term "baking stability" means that the radon filling composition can resist degradation at an actual radon filling composition temperature up to 125 ° C ± 5 ° C. Since the ravioli filling will have a certain degree of isolation from the actual baking temperature due to the surrounding dough, a stable ravioli filling at a given temperature, such as 125 ° C, can be applied to a temperature that may be acceptable than 125 ° C. Compounds with substantially higher cooking temperatures are filled into the dough product. Rhenium fillings that lack stability at the given temperature may be hard, dry, may oil out, spread out and may brown. Browning is partly the result of thermal degradation of sugars, such as lactose. In addition, sugars such as lactose may crystallize under cooling from high temperatures' to give the mash fillings a granular structure. A type of objectivity of hardening 16 1245602 Measured as the viscosity change of a tritium filling composition when exposed to heat. Although some increases in radon filling viscosity are acceptable, large increases, such as ten or more times, are clearly signs of poor baking stability. A simple screening test for the baking stability of radon filling includes observing the spread of radon filling on a plate when heated to a given temperature. If the dispersion inspection is performed by placing the radon filling on a stack of paper At this time, you can also observe the degree of "oil precipitation". Oil precipitation will cause an oil ring to appear which will spread beyond the spread of the radon filling composition. Minimal spread and oil precipitation are indicators of good baking stability. The quantity of the aqueous liquid phase is an important factor. The product must have a sufficient liquid phase to suspend and disperse the fatty and solid phases and sufficient dissolved solids and humectants to increase the viscosity of this phase enough to cause the final product to cause a creamy texture. Creamy lubricity is determined by the correct balance of liquid phase and solid phase materials. As used herein, the term "aqueous substance" encompasses polyols in amounts that contain tissues that assist in filling cheese mozzarella in a manner similar to moisture. In addition, it has been found that it is important to have a sufficient amount of flavor and seasoning ingredients in an undissolved solid form having a particle size small enough to provide proper flavor release and achieve a taste and organization consistent with the flavor and flavor profile. For example, the mouthfeel of a cheese product should be smooth and creamy. The preferred cheese product has a smooth, smooth, smooth mouthfeel and sustained release until the palate is substantially clean. In the process where only the liquid phase is dissolved in the saliva in the mouth, the seasoning is completely released and the undissolved undissolved solid portion is left unacceptable. 17 1245602 Under these general guidelines, we are better off carrying out the invention Formal discussion. The dispersed fat phase preferably includes triglyceride fat in an amount of at least 5% by weight, such as about 7 to 60% by weight and preferably 10 to 55% by weight, based on the total weight of the miso filling composition. Fat provides the desirable mouthfeel expected from cheese products, but is often lost in processed dried cheese after the first processing followed by heat solidification. The fat phase of the product of the present invention is present in the composition in a form which promotes release in the mouth, but does not surprisingly migrate from it into the baked dough material. In addition, unlike cheese containing fat or added 0 thermosetting matrix substances, it is neither encapsulated-making it impossible to touch the taste-nor is it manifested in cheese during thermal processing. Therefore, the product of the invention is infused with a very acceptable mouth feel without causing taste or stability problems throughout the formulation. Oil and other liquids are important to provide sufficient liquid to the composition so that the product has the proper structure without oozing into the combined dough portion. When inspected by the procedure described in Example 1, the degree of dispersion should be less than about 1.0 cm and preferably less than 0.8 cm, such as less than 0.5 cm or even 0.2 cm. The relatively high percentage of allowable fat in the miso filling composition is partly due to the presence of an emulsifier that can be used to maintain the oil and the polyol; the polyol is described below Ingredients in the water phase. The emulsifier should suitably be resistant to melting under baking conditions. The applicant of this case has determined that a lactoprotein concentrate can perform the function of such an emulsifier while resisting melting, thereby contributing to baking stability. Fatty lactoprotein concentrates can also be used. The term "fat lactating protein concentrate" 18 1245602, as used herein, is a fat stabilized with lactating protein, which is prepared by preparing an emulsion containing milk fat, lactating protein, and water. It is formed by having an average particle size of about 0.5 to about 2 micrometers (preferably about 0.5 to about 1 micrometer) and then spray-drying it to form a powder. Preferably, the resulting powder has an average particle size of about 50 to 400 microns. Preferably, such emulsified high-fat lactoprotein (which we will refer to herein as a fatty lactoprotein concentrate) contains about 40 to about 50% milk fat, and about 15 to about 20% lacto. Protein and about 1 to about 4% water. More preferably, the fat-containing lactoprotein concentrate contains about 44 to about 46% milk fat, about 18 to about 20% lactoprotein, and about 2 to about 3% water. Such fat-fat lactoprotein concentrates can be conveniently used in the present invention in powder form. The amount of lactoprotein concentrate used in the miso filling composition is typically 3% or less based on the total weight of the cheese product. If a fat-containing lactoprotein concentrate is used, its content is usually larger and may be up to 10% by weight or more of the miso filling composition. The fats contained in the fatty phase preferably include triglyceride fats and can be in any suitable physical form and from any particular source, whether animal, plant or synthetic. The terms fat and oil are interchangeable users in the art. The word "fat" often refers to solid matter and oil refers to liquid, but most of the fats available in food show both liquid and solid in the range of use. This component is not intended to be distinguished in this article. Fat is selected to provide the correct amount of liquid in the formulation and may also contain solid fat. The preferred fat has a structure similar to that of a soft (tubular) margarine and can be formulated similar to a soft (tubular) margarine. These 19 1245602 fats are typically semi-solid dense and may contain any common vegetable oil, preferably partially hydrogenated, but may also be unhydrogenated or fully hydrogenated oils such as soybean oil, safflower oil, sunflower oil , High oleic sunflower oil, sesame oil, peanut oil, corn oil, olive oil, rice bran oil, babassu nut, palm oil, mustard oil, cottonseed oil, poppy seed oil, low mustard pickle oil, High mustard rapeseed oil 'Shea oil' aquatic oil, meadowfoam and the like. Synthetic oils and rearranged fat can also be used. Preferred oils contain at least about 70%, more preferably at least about 75% of C18 acid residues (eg, stearic acid, oleic acid, linoleic acid) and include oils such as peanut oil 'olive oil' and soybean oil ' Canola oil, sesame oil, and corn oil are particularly suitable for certain specific examples. Less preferred are animal fats such as tallow 'lard, and butter. Of course, small amounts of incomplete esters and derivatives and waxy semi-solid fats can be used as examples of suitable oils, such as those with SFI types that exhibit a solids content in the following range: Temperature solids (%) 50T 9 to 50 70 ° F 2 m 25 92〇F 8 max

Fats of this specification have a semi-solid density ' at room temperature but will melt substantially completely in the mouth. Fat substitutes such as salatrim and 20 1245602 olestm can also be used as complete or partial substitutes for fat. Special mention, unlike olestra, salatrim is a diglyceride. The aqueous liquid phase typically constitutes at least 15% by weight of the savory cheese product, preferably about 20 to 40% by weight, and more narrowly 25 to 35% by weight. The aqueous liquid phase includes a polyol and dissolved soluble solids in an amount of at least 25% by weight, such as at least 50% by weight, of the aqueous phase. The combined amount of polyol and dissolved soluble solids is sufficient to provide the total cheese product with a water activity of less than 0.5, or Aw. For compatibility with biscuit-type dough, it is desirable to make the flavor product have an Aw of less than 0.4, more preferably an Aw of less than 0.3. For use in composite compositions including biscuit dough products, Aw 値 in the range of 0.15 to 0.45 is usually appropriate. Water activity is an important factor in maintaining both the microbiological and tissue stability of scented products and any complexes they make. The water activity of a product can be measured simply by placing the product in a sealed container and equilibrating it, and measuring the relative humidity of the headspace. Basically it is a measure of the driving force for moisture migration. Water will penetrate from the higher water active area to the lower water active area. Therefore, for the cheese and baked goods combination of the present invention, it is necessary to carefully control the water activity of the scented product so that it is compatible with the baked goods one by one and neither emits nor receives moisture. The water content in the aqueous phase should not exceed 6% by weight of the total cheese product and preferably it should not exceed 4% by weight of the total cheese product yield. The water content includes water that may be added directly during the preparation of the cheese product as well as moisture that may be present in other ingredients, such as polydextrose solutions. The aqueous liquid phase should be sufficient to suspend and disperse the fatty and solid phases. The dispersed fat must have a droplet size small enough to increase the viscosity of this phase 21 1245602 degrees to a creamy texture that results in the final product. If the viscosity of the liquid phase is measured before the substances that constitute other phases are added, it is used in a Stress Pheometer, Model SR 5000 (Rheometric Scientific) ^ 25〇C Έΐ 0.2 to 1000 dyne / cm2 (dyne / cm2) The measurement under stress is typically in the range of about 5 to about 30 poises, such as about 10 to about 20 poises. In order to help obtain a desirable soft creamy tissue and provide controlled water activity in the product, plasticizing polyhydric alcohols (humectants) are used at a level of at least 4% to as high as 50%, but the preferred is greater than 5% to high · up to about 25%. To the extent possible, polyols can be minimized within this range. Suitable for use as a plasticizer are edible dihydric alcohols or trihydric alcohols or sugar alcohols which are normally liquid or other polyhydric alcohols having a suitable taste and effective for this purpose. The main ones among these are glycerin and sorbitol, but it is also possible to use other kinds of these and mixtures thereof, such as hydrogenated starch hydrolysates. It has been found that glycerine is a more suitable substance due to its highly effective plasticizing effect and its taste. In some cases, a small amount of taste modifier, such as up to about 1.0%, such as 0.3 to 0.8, any of the ones mentioned in U.S. Patent No. 5,641,795, can be used to suppress glycerol, sorbitol, Or similar unsatisfactory sweetness. One such product includes a lactisol-syrup solution (1% lactitol) and is sold by Domino Suger under the trade name Suger Envision. In addition to plasticizing polyols, the aqueous liquid must also contain a sufficient amount of other dissolved water-soluble substances to be able to establish viscosity in the liquid phase and prevent microbial growth in the composition. Among the preferred viscosity building materials are 22 1245602 including non-sweet sugars such as polydextrose 'and salts such as sodium chloride. The role of these substances is to reduce water activity. Aw ° is a more suitable polyglucose substance that is chemically reduced to eliminate the potential of their accompanying food ingredients. Such polydextrose is contained in ' e.g., U.S. Patent No. 5,601,863 and is commercially available from Daniso Sweeteners under the registered trademark Litesse® ultra. Reduced polydextrose is a polyol and can therefore be used as part or all of the polyol component described above. In addition to polyhydric alcohols, ordinary polydextrose can also be used in amounts up to about 35% by weight, such as about 5 to 20%, of the total food product. Poly grape bran is highly soluble in water, and its amount should not be higher than its solubility limit. It is typically added in the form of an aqueous solution, such as about 70 to 80%, but it can also be added in dry form and blended into at least a portion of the aqueous component and dissolved. The remainder of these individual component phases is the solid phase ' containing flavor and flavor, preferably cheese flavor. Preferably, the flavor seasoning constitutes at least 3% by weight of the total weight of the flavor product, and more preferably constitutes at least about 5% by weight of the flavor product. As used herein, "cheese seasoning" refers to a commercially available cheese seasoning, having a fat content as high as 30% to 65%, and typically includes dehydrated "cheese," as the term is commonly understood In particular, flavored cheeses such as Cheddar cheese can be blended with optional ingredients such as emulsifiable concentrate, salt, sodium phosphate and lactic acid. These products with a fat content of about 50% are available from Kraft Food Ingredients under the product name Cheeztang. In general, significant cheese concentrations will cause oil to release during heating of the temple and subsequently exudate. The upper limit of the amount of cheese seasoning is determined by the stomach 23 1245602 to provide sufficient fat and liquid phase ingredients to achieve the purpose of the present invention. Typically, no more than about 70% of insoluble solids can be accommodated, and preferably contains less than 50%, more preferably less than 40% of insoluble solids. Preferred flavor products have more than 5% cheese flavoring or other solid flavoring flavors, such as at least 5% and preferably more than 5% to up to 10%, 12% or more. Herein, the solid phase is distinguished from the fatty phase in that the solid phase is not a fat-continuus. Therefore, although its preferred main ingredient is cheese, which contains fat, cheese is not a fat continuum, but has a protein and sugar base that encapsulates or otherwise includes fat. For products containing a lower amount of solid cheese or other flavoring seasonings within the above range, in some cases it is desirable to add a small amount of starch (preferably modified starch that is expandable in cold water). For example, a modified starch sold under the registered trademark UltraTEX by National Starch can effectively increase the solids content of the flavoring seasoning in an effective amount when an insoluble solids content is required to achieve the desired viscosity. In another important consideration of the present invention, it is found that it is important to have a sufficient amount of the flavoring seasoning ingredients present in an insoluble solid form having a sufficiently small particle size to provide an appropriate mouthfeel consistent with the flavoring seasoning. Out and organize. For example, the mouthfeel of a cheese product should be smooth and creamy and its tissue should be thick enough to remain in place before and after any heat treatment such as baking. The preferred cheese product has a smooth, smooth, smooth mouthfeel and flavor that continues to release until the upper jaw is substantially clean. It is unacceptable to allow the seasoning to be completely released during the dissolution of only the liquid phase in the saliva, leaving the non-seasoning portion of the insoluble solid in the mouth. The compound viscosity of flavor products is typically based on the use of Advanced Rheometric Expansion 24 1245602

System (ARES), Model LS-M (Rheometric Scientific) is measured at a stress of 25 ° C and a strain of 0.1%, in the range of about 400 to about 50,000 poises, such as about 4000 to about 20,000 poises. However, it is important that, for products that are to be formed into a sandwich, like a cheese sandwiched between two biscuits, the scented product should be resistant to flow caused by gravity or other moderately applied forces. The preferred flavor and seasoning are mainly provided by the solid seasoning. For example, in the case of cheese, the seasoning should mainly come from a suitable cheese seasoning ingredient, such as a cheese powder seasoning, which is substantially insoluble in the aqueous liquid phase. Suitable cheese ingredients other than those which may be referred to as cheese powder seasoning are cheese products having a moderately small particle size and substantially the same properties and taste. However, the preferred cheese powder seasoning is a high-fat cheese powder seasoning having approximately the same composition as the Cheeztang seasoning product described above. In addition to solid cheese flavors, other similar solid flavor flavors can also be used. For example, egg meal, meat meal, plant meal and the like can be used. Regardless of the taste of the powder, it should be substantially insoluble in the other ingredients used, that is, the ingredients used to form the aqueous liquid phase and the fatty phase, and the solid integrity of the flavoring seasoning can indeed be delightful in the mouth And the organization and association of natural products represented by solid seasonings. The particle size of the solid phase component is important for the final structure. The particle size is preferably determined by organ sensation and below the threshold of perceptible granularity. Many substances form loose aggregates that disintegrate in the mouth to sizes falling within these ranges, and are acceptable to the present invention. 25 1245602 As mentioned above, the sugar content, which in the context of the present invention specifically includes the lactose content, is a factor that can impair the ability of the cheese product to resist thermal degradation. Ingredients of ingredients or ingredients of other ingredients. For example, whey may typically contain 30% by weight of lactose. The total lactose content based on the total weight of the cheese product of the present invention should not exceed 5% and preferably it should not exceed. The #Stomach Method requires mixing the ingredients in such a way that they have the appropriate tissues mentioned. Although a low-shear method can be used, the β method preferably includes a high-shear mixing step, which can be effectively homogenized. Without being bound by any particular theory, this case asserts that 靑 ΑΜΜ believes that such high shear mixing can act on the protein and thus contribute to the overall desirable properties of the miso filling product. In addition, the size of the high-shear 'mix & stomach mig' oil droplets dispersed throughout the miso filling composition. Droplet size after suitable high shear mixing can be in the range of less than 10 microns (//) and possibly less than 3 microns. An example is given below. Baking Dough Products · A preferred aspect of the present invention relates to a dough and miso filling compound product which includes at least one separate cheese product area and at least one separate dough area as described above. Become a crisp organizer. This method can be used to prepare tinned or decorated baked goods with various sizes and shapes such as biscuits, pastries, pretzels, shortbread, and the like. Dough can be formed on any conventional equipment, including laminators, extruders, depositors, rotators, wire cutters, and the like. After forming the dough prototype, the flavor product of the present invention can be applied to or within the dough prototype in any suitable manner and the resulting composite material can be baked or otherwise cooked, such as frying, extruder heating, drum heating , Or similar. The present invention can promote the baking of the dough into crispy texture without degrading the miso filling to such an extent that the oil penetrates into the dough after baking and causes a texture or color problem. The product does not adversely affect the crisp texture of the baked goods. This flavor product can also be added to baked goods that have been partially or completely baked. The present invention has the above-mentioned advantages and the following advantages, that is, the baking process is basically the same as that used for the original product, as long as the mass and geometry of the dough and the flavor and fragrance product composite are adjusted. The term "dough" is used herein to include all formulations that a person skilled in the art would consider a dough. At a minimum, these formulations contain a starch component and water at least sufficient to hydrate the starch, both of which are employed in reasonable proportions. The starch component may be provided in a whole granulated form or a granulated form that has been honed or refined to any desired degree. It can be supplied in the form of flours such as wheat, barley, corn, oats, rice, rye, molasses, and the like. Alternatively, the starch component may be supplied in the form of purified or mechanically refined or less than full-grain flour. The water may include water itself or an aqueous liquid such as milk (whole milk, skimmed, homogenized, buttermilk, soy milk), fruit or vegetable juice, and the like. It also typically contains yeast or chemical starters. In addition, in general, the dough will contain baking shortening in an amount suitable for achieving the desired organizational characteristics for a given type of product. Also commonly used are at least some sweeteners, but are used in limited amounts compatible with the flavoring seasoning. The most typical are sucrose and corn syrup. All conventional ingredients can be used for typical formulations. In order to illustrate the conciseness of 27 1245602, Manley, hR; Techn〇i〇gy 〇f also looks like Crackers and Coolaes, Vols. 1 and 2, and is hereby incorporated by reference for its reference to conventional ingredients and processing | Against the month.

In one aspect, the present invention proposes a scented product as described above, which is packaged in a sealed container, such as a person having a rigid or soft structure. In a specific example, the legs are soft to facilitate the extrusion of cheese or other flavored products onto or into a cooked or raw food product, and to consume it in its form or after cooking. Its packaging method is not changed compared to the typical users of products with similar viscosity; however, it can eliminate the need for very complex packaging to maintain the freshness of the product, such as an aerosol container. Will reduce the convenience of the product. The following examples are presented to further illustrate and explain the preferred form of the invention and are not to be considered limiting in any way. Unless otherwise specified, all parts and percentages are by weight. Example Five baking-stable cheese ravioli filling samples were prepared according to the following recipe

, Named RS27, RS27A, RS32, WY136 and WY124: Ingredients RS27 RS27A RS32 WY1M WY124 Cheeztang cheese solids 10 10 10 6 10 plus fat lactoprotein concentrate 3 0 3 10 4 lactoprotein concentrate 0 1.65 0 0 0 70% PDS (polydextrose) solution 10 10 10 10 4 Glycerol 20 20 20 20 30 Canola oil 48.8 50.15 24.8 43.3 25 28 1245602 Filled with fat 0 0 24 0 0 Maltodextrin (Staley Star- Dri 10) 0 0 0 0 10.3 Kerrykreem 0 0 0 0 7 SSL (emulsifier) 0 0 0 0.25 1 Tricalcium citrate 2.5 2.5 2.5 5.75 2.5 Salt 4 4 4 2 3 Super Envision 1 1 1 2 2.5 Colorant 0.2 0.2 0.2 0.2 0.2 Seasoning 0.5 0.5 0.5 0.5 0.5

The first sample, RS27, was prepared according to the following procedure: Stage 1: Add the given amount of glycerin, 70% PDX solution, add fatty lactoprotein concentrate, and Cheeztang cheese solids (group 1 mono-aqueous phase) ) Weigh out and place in a bowl. Then use a Hobart mixer to pre-mix for 1 minute at 1st speed and 3 minutes for premix at 2nd speed. Phase 2: The above mixture is then transferred to a Do-Corder bowl, used with the DoCorder “E” recording torque rheometer, then started and run to read 90 rpm. Lu-Do-Corder manufactured by C. W. Brabender Instruments can be used for high shear mixing while providing continuous viscosity data. To mention in particular, Hobart or other suitable mixers can also be used to achieve appropriate high-shear mixing, and if low-shear mixing is used, other mixers known in the art can be used. Stage 3: 50% of the total canola oil to be used was added to the second stage mixture and it was observed that the oil complexed with the cheese solids and the protein in the fat-added lactoprotein concentrate. An increase in viscosity was also observed in the chart recorder. 29 1245602 Stage 4: After the viscosity is stabilized in Stage 3, add the remaining solids (dimonium citrate, salt, Super Envision, colorants and seasonings) to the mixture in the Do-Corder. A 2- to 3-fold increase in viscosity was observed from the chart recorder. Stage 5: After the viscosity has stabilized again in stage 4, add 1/3 of the remaining 50% canola oil: the initial drop in viscosity can be seen. However, its viscosity will soon return to the same level seen in stage 4. It should be mentioned that if rhenium-filled fat is used instead of canola oil, it is advisable to pre-melt the rhenium-filled fat first, and perform the pre-heating at a temperature sufficient to melt the fat, which may be an elevated temperature of 45 ° C. Melting and subsequent mixing steps. Stage 6: Repeat stage 5 with a second 1/3 part of canola oil and its viscosity again returns to almost the same level as seen in stage 5. Stage 7: Repeat stage 6 with the last 1/3 portion of canola oil and continue mixing until the viscosity returns to almost the same level as seen in stage 6. The high-shear blending as described above is an important aspect for the preparation of the ravioli filling of the bakeable cheese of the present invention, because this step can effectively homogenize the ravioli filling to have desirable texture and coating properties. The reason for a substantially continuous product. When used in larger scale preparations, instead of Do-Corder, a high-shear mixer such as Bredds Likwifier can be used to achieve rapid homogeneity. The product named RS 27 was found to have .26 Aw. In the biscuit outer sheath, after exposing the outer sheath to a temperature of 400 ° F, the Aw of 塡 filling 30 Ϊ 245602 increased to .30, showing a slight penetration of moisture from the biscuit dough to the 塡 filling. Inside. These bleeds make sure that the cookie dough becomes crispy after baking 'and is not adversely affected by the oil or water released by the miso filling. The viscosity of the RS 27 塡 filling composition in the biscuit sheath was measured before and after baking at 400 ° F. Prior to baking, the viscosity of the ravioli filling was approximately 5200 poise. After baking, its viscosity increased to about 1 1000 poise. This 2-fold increase in viscosity does fall within the acceptable range of good baking stability. Applying two samples of RS27 and WY 124 to 400 ° F degrees for a period of _ 10 minutes, during which The temperature reached 260T. These temperatures do not degrade radon fillings. The above description is expected to enable those skilled in the art to practice the invention. It is not intended here to detail all possible modifications and variations that will become apparent to those skilled in the art upon reading this description. However, such modifications and variations are intended to be included within the scope of the present invention as defined by the scope of the appended patent applications. The scope of this patent application is intended to cover the elements and steps contained in any arrangement or sequence that can effectively meet the intended purpose of the present invention, unless specifically indicated to the contrary in the text. 31

Claims (1)

〔WK '' *. Λί .........: 丨 _lob. 丨 ;positive Scope of patent application1. A scented, smooth-textured, bakeable, and storage-stable cheese product with baking stability at a temperature of up to 125 ± 5t, the product includes: a) — dispersed fat phase, It includes triglyceride fats in an amount of at least 5% by weight of the total weight of the cheese product; b) an aqueous liquid phase, including moisture having a content of less than 6% by weight based on the total weight of the dry product, And a polyhydric alcohol in an amount of at least 50% by weight of the aqueous phase, and dissolved soluble solids, the combined content of the polyhydric alcohol and the dissolved solids is sufficient to make the total cheese product have an Aw 値 of less than 0.5, and c) a solid phase containing cheese sauce in an amount sufficient to constitute at least 3% by weight of the total weight of the cheese product; d) lactose in an amount of less than .5% by weight of the total weight of the cheese product. 2 · A cheese product with a smooth, fragrant, bakeable, and storage-stable cheese product as described in item 1 of the patent application, wherein the dispersed fat phase constitutes 7 to 60% of the cheese product. · 3 · A cheese product with a fragrant, smooth texture, bakeable, and stable storage, as described in item 1 of the patent application scope, wherein the aqueous liquid phase constitutes 20 to 40% by weight of the total weight of the cheese product and includes the amount Phase, at least 50% by weight of the polyol, and dissolved soluble solids, the combined content of the polyol and the dissolved soluble solids is sufficient to provide the total flavor product with an Aw of less than 0.5 and an ARES rheometer of 25 Compound 32 1245602 viscosity in the range of about 400 to about 20,000 poise measured at ° C and 0.1% strain, and wherein the viscosity is increased by a multiple of less than about 10 after baking at 125 ° C. 4 _ As described in the first patent application, the scented, smooth texture, bakeable, and stable storage cheese product, wherein the lactose content is less than 3% by weight based on the total weight of the cheese product. 5. A flavored, smooth-textured, bakeable, and shelf-stable cheese product as described in item 1 of the patent application range, wherein the solid phase contains cheese flavoring in an amount of 3% to 12% by weight of the flavored cheese product. 6 · A savory, smooth-textured, bakeable ® baked, and shelf-stable cheese product as described in item 1 of the patent application, where: the fatty phase constitutes 10 to 55% by weight of the product and includes solids exhibiting the following range Content of SFI type partially hydrogenated vegetable oil temperature solids (%) 50 ° F 9 to 50 70 ° F 2 to 25 92〇F 8 (maximum 値) The aqueous phase includes glycerol and the aqueous phase constitutes 25 to 35 weight of the product. 7 The cheese product, such as fragrant, smooth texture, bakeable, and stable storage, as described in item 6 of the patent application, wherein the aqueous liquid phase includes the amount 55 的 Aw。 For at least 50% by weight of the polyhydric alcohol and dissolved soluble solids in the aqueous phase, the combined content of the polyhydric alcohol and the dissolved soluble solids is sufficient to make the total flavor 33 1245602 parsley products have an Aw of less than 0.55. 8 · A dry and cool product with a fragrant, smooth texture, roastable, and stable storage as claimed in item 7 of the scope of patent application, wherein the A w is in the range of 0.15 to 0.4 5. 9 · A method for preparing a savory, smooth texture, bakeable and storage-stable cheese product, the product has baking stability at a temperature of up to 125 ° C ± 5 ° C; the method includes: providing ingredients to Form a) a dispersed fatty phase comprising triglyceride fat in an amount of at least 5% by weight of the total weight of the cheese product; b) an aqueous liquid phase comprising an amount of at least 50% by weight of the aqueous phase Polyol and dissolved soluble solids, the combined content of the polyol and the dissolved soluble solids is sufficient to make the total cheese product have an Aw 値 of less than 0.5, and _c) a solid phase containing a content sufficient to constitute the cheese product A cheese seasoning of at least 5% by weight based on the total weight, and wherein the content of water is less than 6% by weight based on the total weight of the cheese product, and the content of lactose is less than 5 based on the total weight of the cheese product % By weight; and the ingredients are mixed under high shear conditions sufficient to provide a homogeneous blend. 10. The method according to item 9 of the scope of patent application, wherein the dispersed fat phase constitutes 10% to 55% of the scented product and the aqueous liquid phase constitutes 20 to 40% by weight of the scented product, and the aqueous phase includes The polyhydric alcohol and the dissolved soluble solids in an amount of at least 50% by weight of the aqueous phase, the combined content of the polyhydric alcohol and the dissolved soluble solids is sufficient to make the total flavor product have an Aw0.5 of less than 0.5. 34 1245602 1 1 · The method of claim 9 in which the solid phase of the cheese product constitutes at least 20% by weight of the cheese product. 1 2. The method according to item 9 of the scope of patent application, wherein: the solid phase contains cheese flavoring in an amount of 3 to 12% by weight based on the total weight of the flavored cheese product. 1 3 · The method according to item 9 of the patent application range, wherein: the fatty phase constitutes 10 to 55% by weight of the product and includes a partially hydrogenated vegetable oil temperature solid having an SFI type exhibiting a solid content in the following range (%) 50 ° F 9 to 50 70 ° F 2 to 25 92 ° F 8 (maximum 该) The aqueous phase includes glycerol and constitutes 20 to 40% by weight of the product, and the solid phase constitutes less than 70 of the product weight%. 14. The method according to item 13 of the scope of patent application, wherein the aqueous liquid phase comprises a polyhydric alcohol in an amount of at least 50% by weight of the aqueous phase, and a dissolved soluble solid, and a combined content of the polyhydric alcohol and the dissolved soluble solid. It is sufficient to make the total flavor product have an Aw 値 of less than 0.45. 15 · The method according to item 14 of the patent application range, wherein the Aw 値 is in the range of 0.5 to 0.4. 16. The method of claim 15 in the scope of patent application, further comprising the steps of filling a flexible plastic tube with the scented product and sealing the tube. 1245602 1 7 — A scented product comprising: a) a 10 to 55% by weight dispersed fatty phase based on the total weight of the scented product; b) 20 to 40% of a water-based liquid phase that includes at least the water phase 50% by weight of the polyol, and dissolved soluble solids' The combined content of the polyol and the dissolved soluble solids is sufficient to make the total flavor product have an Aw 値 of less than 0.5; and c) less than 40% by weight The solid phase contains flavor and flavoring; and the content of water is less than 6% by weight based on the total weight of the flavor and fragrance product, and the content of lactose is less than 5 based on the total weight of the flavor and fragrance product. weight%. 18 · The scented product according to item 17 of the scope of patent application, wherein: the fatty phase constitutes 10 to 45% by weight of the product and includes a partially hydrogenated vegetable oil having an SFI type exhibiting a solid content in the following range Temperature solids (%) 50T 9 to 50 70 ° F 2 to 25 92T 8 (maximum 値) The aqueous phase includes glycerol and makes up 25 to 35% by weight of the product. 1 9 · A method of preparing a scented, smooth-tissue, bakeable, and storage-stable product as claimed in item 18 of the scope of the patent application, comprising: 36 1245602 providing the ingredients shown; and at a level sufficient to provide a homogeneous blend Mixing these ingredients under shear conditions 0 2 0 — A packaged product that includes a product made by the method of item 9 of the patent application, which includes a fluid mixture of the product in a sealed container. 2 1 · A composite product, comprising: a flavor product prepared by the method as claimed in item 9 of the patent application scope, and an unbaked dough composition. 2 2 · A composite product, comprising: a flavor product prepared by the method of claim 9 and a baked dough, wherein the composite product is placed on the dough product by placing the flavor product on the dough product Or internally and heating the compound makes the starch content of the dough gelatinized, the raw seasoning notes in the unbaked dough are eliminated, and the flavor product is substantially unaffected by the heating process. 2 3-A method for preparing a composite food product, comprising: applying a scented product prepared by the method of claim 9 to an unbaked dough, and baking the dough and the scented product. Pick up, schema (none) 37