Savoury filling composition and savoury food products

A technology of composition and flavoring agent, which is applied in the fields of baked food, dairy products, food science, etc., and can solve problems such as short shelf life

Pending Publication Date: 2020-08-18
普拉托斯有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This seasoning has a short shelf life and needs t

Method used

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  • Savoury filling composition and savoury food products
  • Savoury filling composition and savoury food products
  • Savoury filling composition and savoury food products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0139] Example 1: Cheese Flavoring - Different Acidulants

[0140] Cheese flavorings A-E were prepared using the different raw material components listed in Table 1. Compositions A-E differ in the amount of acidulant incorporated into the formulation.

[0141] Sample AA is a comparative example without adding any acidulant. In samples AB, the same amount of lactic acid as in starter product sample E was added.

[0142] Table 1: Cheese Flavoring Components

[0143]

[0144]

[0145] a : Contains 21% fat and 9.8% protein, dry matter 42%, pH 5.8

[0146] b : Contains starch and microcrystalline cellulose

[0147] c : Liquid rye starter products

[0148] Cheese flavoring preparation includes the following steps:

[0149] 1. In the first tank, dissolve the hydrocolloid in about 2 / 5 of the water under high shear.

[0150] 2. Add the starch and mix the mixture under high shear until completely dissolved.

[0151] 3. In a second tank, disperse the cheese powder and ch...

Embodiment 2

[0175] Example 2: Cheese Flavoring - Different Cheese Components

[0176] Cheese flavorings F-H were prepared using the ingredients listed in Table 4. Compositions F-H differ in the cheese components included in the recipe.

[0177] Table 4: Cheese Flavoring Components

[0178]

[0179]

[0180] a : Contains 21% fat and 9.8% protein, dry matter 42%, pH 5.8

[0181] b : Contains 15% fat and 11% protein, dry matter 27%, pH5.75

[0182] c : Contains starch and microcrystalline cellulose

[0183] d : Liquid rye starter product

[0184] The cheese conditioner was prepared and evaluated according to the method in Example 1. The physical properties of the cheese flavorings are shown in Table 5.

[0185] table 5

[0186] F G H Brix 28.5 30.3 26.8 pH 5.15 5.08 5.15 Water activity (AW) 0.93-0.96 0.93-0.96 0.93-0.96

[0187] Table 6 gives the overall ratings.

[0188] Table 6: Overall ratings of cheese flavorings

[0189] ...

Embodiment 3

[0191] Example 3: Cheese Flavor - Component Incorporation

[0192] Cheese flavorings I-K were prepared using the ingredients of composition F in Example 2. Compositions I-K differ in the timing of the addition of the components in the formulation.

[0193] I: according to the method for embodiment 1.

[0194] J: According to the method of Example 1, wherein step 3 is omitted, and cheese powder and cheese powder are directly added together with the components of step 4.

[0195] K: according to the method of embodiment 1, wherein step 9 is performed before step 8.

[0196] Cheese flavorings were evaluated according to the criteria in Example 1 (ie, scores were obtained by using the parameters and the scale of points, with scores 1, 2 and 3 and the total score). The physical properties of the cheese flavorings are shown in Table 7.

[0197] Table 7

[0198] I J K Brix 28.5 30.3 26.8 pH 5.15 5.08 5.15 Water activity (AW) 0.93-0.96 0.93-0.9...

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PUM

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Abstract

Savoury filling compositions, in particular savoury cheese filling compositions, having excellent texture, taste, shelf life and bake and freeze/thaw stability are provided. The savoury filling compositions described herein are particularly useful in the preparation of savoury food products, in particular savoury baked products comprising the savoury filling composition, e.g. as a filling or a topping, wherein the filling composition can be added to a dough prior to baking and it retains its excellent texture and taste properties after baking. The filling composition comprises process cheese spread, cheese powder, hydrocolloids, an acidifier selected from lactic acid, gluconodelta-lactone and a sourdough product and water and has a pH between 4.0 and 5.5, a Brix between 20 and 40 and a water activity between 0.85 and 0.96.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically, the invention relates to a seasoning agent, especially a cheese seasoning agent and food containing the seasoning agent. Background technique [0002] As we all know, flavoring agents are often added to food, such as cheese flavoring. At present, flavoring agents can be divided into fat-based flavoring agents and water-based flavoring agents. [0003] Fat-based flavors have the disadvantages of being high in calories, greasy in mouthfeel, high in viscosity and sometimes difficult to handle. For example, US2015257 describes an oil-based cheese flavoring comprising edible oil, cheese powder, skimmed milk powder and re-dried cornstarch. [0004] Several existing water-based flavorings suffer from several disadvantages. [0005] Bechamel sauce is a fresh and everyday product with disadvantages such as microbiological risk, instability during processing, high skill le...

Claims

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Application Information

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IPC IPC(8): A23C19/084A23C19/09A21D13/31A21D13/38A23C19/086
CPCA23C19/084A23C19/086A23C19/09A23C19/0912A21D13/31A21D13/38A21D13/19
Inventor 阿尔卡迪乌斯·普里兹比林斯基托马斯·里布钦斯基玛利亚·杜尔曼
Owner 普拉托斯有限公司
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