Bake-stable creamy food filling base

A creamy, food-based technology, applied in baked goods, baking, confectionery, etc., which can solve the problem of dough bursting

Active Publication Date: 2012-03-28
INTERCONTINENTAL GREAT BRANDS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such structures of these emulsion fillers are generally stable at low temperatures, but under baked conditions the fillers generally tend to cook out or ooze out, as the lipid phase can potentially undergo coalescence, leading to phase separation or phase transition
Additionally, water in the hydrophilic continuous phase can also escape from the filler at toasting temperatures, resulting in dough popping or unwanted large voids in the dough shell

Method used

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  • Bake-stable creamy food filling base
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  • Bake-stable creamy food filling base

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] The homogeneous mixture from Comparative Example 3 was milled twice using a Dyon-Mill (Dyno-Mill KDL Pilot, Glen Mills Inc., Maywood, New Jersey) with a gap set at 0.5 mm to form a material with significant yield stress of creamy lumps. As shown in Table 6 below, the formulation of Comparative Example 3 after milling showed a very limited amount of oil bleed and filler diffusion compared to the results of the unmilled Comparative Example 3. Additionally, the filler retained its pre-bake color and shape. This demonstrates the importance of micro-grinding and particle size reduction in bake stability.

[0072] Table 6: Results

[0073] Filler Diffusion

Embodiment 2

[0075] The creamy cheese filling was prepared by first mixing the ingredients in Table 7 below with an impeller mixer and then grinding the ingredients to form a creamy mixture. First, by combining canola oil (CV 65 Canola Oil, Cargill, Idaho Falls, Idaho), melted palm oil (Sans Trans 39 T15, Loders Croklaan, Channahon, Illinois), lecithin (SolecHR-2B, Solae) LLC, St. Louis, Missouri) and pigments were mixed together to prepare an oil blend. Calcium stearate (CASPSK NF FCC Kosher, American International Chemical, Natick, Massachusetts), cheese powder (CHEEZTANG, Kraft Foods Ingredients, Memphis, Tennessee), crystalline lactose (Edible Lactose Fine Grind, Davisco Foods International, Inc., Eden) Prairie, Minnesota), cheese powder (Cheese Powder TC, Kerry Ingredients, Beloit, Wisconsin) and a dry mixture of small amounts of dry flavor ingredients were blended together. The dry mixture and the oil blend are then blended together with an impeller mixer to form a homogeneous mixtu...

Embodiment 3

[0082] This example evaluates creamy pizza flavored bake stable fillings. The detailed formulation is shown in Table 9 below. Similar to Comparative Example 3, by combining canola oil (CV 65 Canola Oil, Cargill, Idaho Falls, Idaho), melted palm oil (Sans Trans 39 T15, Loders Croklaan, Channahon, Illinois), lecithin (Solec) HR-2B, Solae LLC, St. Louis, Missouri) and pigment were mixed together to prepare an oil blend. Calcium stearate (CASPSK NF FCC Kosher, American International Chemical, Natick, Massachusetts), tomato powder (Tomato Powder Stand Grind, Agusa, Lemoore, California), crystalline lactose (Edible Lactose Fine Grind, Davisco Foods International, Inc., Eden Prairie, Minnesota) and a dry mixture of small amounts of dry flavor ingredients were blended together. The dry mixture and the oil blend are then blended together with an impeller mixer to form a homogeneous mixture. The homogeneous mixture was then milled twice with a Dyon-Mill (Dyno-Mill KDL Pilot, Glen Mil...

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PUM

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Abstract

Lipid-based, creamy food fillings are disclosed that are bake stable up to a temperature of at least about 125 DEG C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high melting lipid, as well as a continuous lipid phase including a low melting lipid in which the hydrophilic powder and high melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS [0002] This application is a continuation of US Patent Application No. 12 / 705,244, filed February 12, 2010, and claims priority to US Provisional Application No. 61 / 153,174, filed February 17, 2009, the contents of which are incorporated by reference is incorporated into this article in its entirety. technical field [0003] The field relates to bake-stable creamy food filler matrices, and particularly to shelf-stable and bake-stable lipid-based creamy food fillers suitable for use in low-moisture food products. technical background [0004] Food products with contrasting textures, such as crunchy baked snacks with creamy fillings, can appeal to a wide range of consumers. These dual-texture foods may include a lower water activity (Aw) crisp component (eg, crackers) and a filler component (eg, shelf-stable cream filling). Filler components (which may be lipid based) generally exhibit the desired creamy texture from relativel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A23L35/00
CPCA23D9/007A23G3/44A23V2002/00
Inventor J·P·罗Y-C·A·洪
Owner INTERCONTINENTAL GREAT BRANDS LLC
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