Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
  • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/20—Partially or completely coated products
  • A21D13/24—Partially or completely coated products coated after baking
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/30—Filled, to be filled or stuffed products
  • A21D13/36—Filled wafers
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
  • A23P20/10—Coating with edible coatings, e.g. with oils or fats
  • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
  • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

Definitions

• a food product for example, a praline
• the present invention concerns a food product, for example, a praline .
• Food products of this type are known and widely available commercially, essentially in the form of confectionery products .
• the food products sold by the firm Ferrero under the commercial names "Rocher” , “Confetteria Raffaello”, “Giotto” and “Tonus” can be mentioned by way of example.
• the present invention relates to the sector of products usually known as "snack" products, which are intended to be consumed at home and, especially, in bars together with aperitifs, cocktails and similar beverages.
• a salty taste is generally preferred for snack products, usually together with other organoleptic characteristics typical of foods intended to be consumed during a meal .
• the object of the present invention is to produce a food product, in particular a snack product, which is able to satisfy the requirements and problems listed above in an excellent manner and which, at the same time, lends itself to mass production.
• the reference numeral 1 generally indicates a food product, specifically a so-called snack product, which is spherical in shape with the dimensions of a small praline.
• the product 1 includes :
• a wafer casing or shell usually formed from two half- shells 2 preferably - but not necessarily - being hemispherical in shape and joined together along their complementary edges;
• cream used in relation to the filling 3
• paste used in relation to the coating 4
• Experiments conducted by the applicant have shown that, in order for a snack product in the form of a praline to be completely satisfactory from an organoleptic point of view, it is important for the filling 3 to be essentially creamy. A paste-like filling can in fact be too compact and therefore unpleasant to chew. This is true even for products 1 of generally small dimensions.
• a product 1 such as that described are, for a spherical praline, approximately 1-1.5 cm and preferably about 1.2 cm in diameter. In the case of larger products, it is even more important that a paste-like filling be avoided since, as with a compact bolus, chewing gives rise to an unpleasant effect .
• the presence of the coating 4 ensures the cohesion of tne product 1, with a sufficiently firm frontal connection of the two half-shells 2, without the need to provide specific sealing means (droplets of adhesive food material etc.) around the respective edges.
• the solution according to the invention envisages the manufacture of a wafer according to the current process.
• a starting batter which, although of generally conventional formulation (a mixture of flour or flours in water, usually with the addition of further ingredients such as milk, lecithin, as emulsifiers, raising agents etc.), is characterised by a complete or substantially complete absence of added sugars, together with an increased salt content.
• added sugars should clearly be understood as intended to take account of the fact that the wafer in any case contains carbohydrates from the flour.
• the current formulations for making wafers envisage the presence of a certain quantity of salt, usually approximately 0.25% of the weight of the cooked wafer.
• the solution according to the invention envisages the presence of a generally greater quantity of salt than the usual percentage, preferably of the order of 1.5-2% and, typically, approximately 1.8%.
• the aforesaid values are understood as being by weight and with reference to the cooked wafer.
• the main component is envisaged as being a vegetable oil (usually not fried) such as an oil-seed oil, for example, sunflower oil, corn oil, peanut oil and related combinations present, for example, in an amount of approximately 60% by weight with reference to the amount of filling.
• This vegetable oil base is supplemented by approximately 25-30% by weight, typically approximately 28%, of powdered milk and/or whey with the further addition of approximately 5-10% by weight, typically approximately 8%, of cheese such as powdered cheese.
• the filling 3 is preferably completed by various additives such as maltodextrose etc and, as a defining aspect from the organoleptic point of view, various flavourings such as, typically, spices and/or so- called “fine herbs" (oregano etc) .
• various additives such as maltodextrose etc and, as a defining aspect from the organoleptic point of view, various flavourings such as, typically, spices and/or so- called “fine herbs” (oregano etc) .
• fine herbs oregano etc
• the formulation of the coating 4 is substantially similar to that of the filling, with two fundamental differences:
• flavourings such as fine herbs
• these being chosen so as to coordinate with the corresponding addition to the filling 3, together with the complete, or at least substantially complete absence of salt .
• the snack product according to the invention has many advantages .
• a wide range of different products can be formed while retaining the same basic structure, for example, wafers filled in different ways and/or with different fillings .
• the absence of fried products means that ingredients , in particular fats, which are not considered ideal from the dietetic point of view, can be avoided.
• the product according to the invention can be manufactured very efficiently on an industrial scale and does not need to be distributed in the cold chain, a normal package, for example of the "flow-pack" type, sufficing for this purpose.
• exposure to the air over a reasonably extended period of time does not have harmful effects due to the protective effect of the coating, even when it contains flaked almonds .
• the product according to the invention is characterised in that it is a salted wafer product which has no fried components, which has a creamy filling and a firm outer coating which is resistant to high temperatures, which has no sugar added to the wafer, which includes granules (for example, of almonds), and which can be made with more or less filling so as to enable the calorie content to be varied.
• a salted wafer product which has no fried components, which has a creamy filling and a firm outer coating which is resistant to high temperatures, which has no sugar added to the wafer, which includes granules (for example, of almonds), and which can be made with more or less filling so as to enable the calorie content to be varied.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Seeds, Soups, And Other Foods (AREA)
• Confectionery (AREA)
• Dairy Products (AREA)

Applications Claiming Priority (3)

Publications (1)

Family

ID=4233846

Family Applications (1)

Country Status (5)

Families Citing this family (2)

Family Cites Families (12)

• 1996
  • 1996-10-07 CH CH02439/96A patent/CH690412A5/it not_active IP Right Cessation
• 1997
  • 1997-10-06 BR BR9712277-7A patent/BR9712277A/pt unknown
  • 1997-10-06 EP EP97912117A patent/EP0936871A2/de not_active Ceased
  • 1997-10-06 WO PCT/EP1997/005470 patent/WO1998015188A2/en not_active Ceased
  • 1997-10-06 AU AU49437/97A patent/AU4943797A/en not_active Abandoned

Non-Patent Citations (1)

Also Published As

Similar Documents

Legal Events