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Encased Snack

a snack and encased technology, applied in the field of encased snacks, can solve the problems that no prior art snack endures heat treatment, and achieve the effects of improving taste, appealing appearance, and improving shelf li

Inactive Publication Date: 2008-07-10
KRAFT FOODS R & D INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

"The present invention provides an encased snack with a crumb material casing and a filling. The process involves forming the crumb material under pressure to produce a shell, introducing the filling into the shell, and optionally baking the assembly. The resulting snack has an improved shelf-life and taste, even after prolonged storage. The invention also includes a mould for forming the crumb material shell and cover."

Problems solved by technology

However, these snacks have an irregular shape, and problems occur during baking when the filling content exceeds 40 wt.
None of the prior art snacks endures heat treatment after assembly, which would result in beneficial taste and appearance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Preparation of Filled Soft or Crunchy Cookie / Cereal Bars

[0070]Filled soft or crunchy cookie / cereal bars were prepared according to the following protocol and using the ingredients and amounts shown in Table 1.

[0071]Procedure:

[0072]1. Shred cookies or cereal / dried fruit or nuts-based muesli mix into crumbs via a Thermomix (Vorwerk) to target crumb size of 1-2 mm.

[0073]2. Mix-in dry food ingredients (i.e. egg white powder, biscuit flavour Silesia, nut flavour Quest, Glucose syrup type binder, cold swell pre-gelatinized starch or flour) to create crumb material.

[0074]3. Spray water directly into the mix and distribute by gently mixing.

[0075]4. Fill crumb material thus obtained and optionally nuts into the lower die as first layer, press first upper die at ambient temperature at around 6 bar for 2 seconds to create shell, add chocolate or milk-cream filling into the shell.

[0076]5. In the case of chocolate filling: cool to solidify the chocolate via 5 min cooling with blasting cold air.

[...

example 2

Filled Whole Wheat Bagel or Bar

[0082]Filled whole wheat bagels or bars were prepared according to the following protocol and using the ingredients and amounts shown in Tables 2 and 3.

[0083]Procedure:

[0084]1. Knead all components of table 2 in Diosna kneader.

[0085]2. Proofing for one hour.

[0086]3. Cook dough indirectly in Stephan cutter at 67° C. for 2 min, cool and shred at 45° C.

[0087]4. Add 100 gram Purafarin SD and continue shredding while cooling; take out when loose dough crumbs are formed;

[0088]5. Shred normal bulk white bread for a few second in a Thermomix (Vorwerk).

[0089]6. Mix loose dough crumbs with normal white bread crumbs in given ratio (see table 3) by a gentle tumbler mixer (no kneading).

[0090]7. Add seeds to metal bar mould.

[0091]8. Fill crumb material obtained under item 6 (see table 3) into lower die, press first upper die at 65° C. at 4 bar for 1 second to create shell, place filling (see table 3) into the shell, add crumb mix (see table 3) on top and fix with ge...

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Abstract

The invention is directed to a process for the preparation of an encased snack comprising in this order the steps of (1) providing crumb material, (2) forming the crumb material under pressure to produce a shell, (3) introducing a filling into the shell, (4) forming a cover of crumb material on the filling in the shell under pressure, and (5) optionally baking the thus formed assembly. The invention is also directed to the encased snack obtainable by the process and to a mould comprising a lower die and first and second upper dies for use in the process.

Description

[0001]The present invention relates to an encased snack comprising a crumb material casing and a filling. Moreover, the invention relates to a process for the preparation of said encased snack.BACKGROUND ART[0002]Certain conventional snacks consist of baked dough material and a filling wherein the snack is usually prepared by co-extrusion of bread crumbs and the filling. However, these snacks have an irregular shape, and problems occur during baking when the filling content exceeds 40 wt. %.[0003]Snacks having a regular shape can be obtained using a moulding process to give products with exposed fillings. In particular, EP 1 256 280 B9, assigned to Kraft Foods, describes a process for making bread snacks with a filling wherein the filling has a high water content. Such snacks have shelf-lives at chilled or ambient temperatures of more than 6 weeks. The process described therein is characterized in that ground baked bread is used as raw material. The process is said to be particularl...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23P1/08A21D8/06A23L13/00A23L19/00
CPCA21C9/066A21C11/006A21D13/0022A21D17/002A23G3/2015A23P1/105A23L1/005A23L1/0067A23L1/0073A23L1/0257A23P1/087A23G3/203A23P20/12A23P20/20A23P20/25A23P30/10A23L5/36A21D13/31A21D13/80
Inventor KORTUM, OLAF CHRISTOPH
Owner KRAFT FOODS R & D INC
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