SK5102000A3 - COMPOSITE FOOD PRODUCT BASED ON CHEESE AND BISCUIT ANDì (54) PREPARATION METHOD - Google Patents

Abstract

The invention concerns a composite food product comprising a biscuit and a savoury filling based on a dairy product, consisting of melted cheese, wherein the biscuit has a dry extract of 50 to 90 % and a water activity (Aw) before contact of at least 0.6, preferably at least 0.8, and the cheese has a dry extract of 20 to 80 % and a water activity before contact higher than 0.95, said composite food product being obtained by hot deposit of the melted cheese on the biscuit and being balanced at a water activity higher than 0.95.

Description

Technical field

The invention relates to a composite food product based on a dairy product and in particular cheese. More particularly, it relates to a processed food product based on processed cheese and pastry or baked goods. It also relates to a method of manufacturing such a product.

BACKGROUND OF THE INVENTION

In the following description, the term "processed cheese" or "cheese melt" will refer to products obtained by melting cheeses or curds precipitated naturally or by rennet by heat treatment in the event of the presence of emulsifying salts.

The raw materials of dairy origin are chosen from products belonging to different types of cheese, such as soft cheeses, cooked or uncooked pressed cheeses, fromage frais, ultrafiltration retentates, curds derived from the coagulation of milk of different animal species with is rennet or by lowering their pH to the isoelectric point by adding an acidifying agent (lactic ferments, food acid, glucono-delta-lactone).

It is also possible to add to these raw materials, depending on the end product to be obtained, skimmed-milk or non-skimmed milk powder, butter or vegetable fat, whey powder, protein concentrates, flavoring and / or flavoring agents and other substances suitable for manufacture . Preferably, the processed cheese used to carry out the invention is allowed to grow in volume by methods well known to those skilled in the art.

The term baked goods or baked goods is used to designate bread and bakery products based on cereal flour obtained by traditional pastry and bakery processes, characterized by a flexible, homogeneous and flexible consistency, with a dry matter content of 50 to 90%, an aqueous activity (Aw) of at least 0, 6 and the ability to re-moisturize without losing their organoleptic or

V-65/00 / TŠ-I 25.5.2000 consistency properties. Examples of this category are products such as 'génoise', quatre-quarts of equal parts, savoy pie, dough for donuts or beignet or donut, pancake dough or cheese cake. Bread doughs also form part of the field of the invention.

Food composite products consisting of a confectionery or bakery product filled with various chocolate and / or sweet products are available on the market. These products are normally supplied in the form of bars. They are considered to be products with a long shelf life, which are sold outside refrigerated goods stores in confectioneries and fast food establishments.

Recently, so-called 'fragile products, supplied in refrigerated shelves (around 5 ° C), consisting of a confectionery or bakery product and a pasteurized milk, milk powder, anhydrous protein concentrate and vegetable fat fill have emerged on the market, they have a dry matter content of more than 70%. These products have a shelf life of about 10 weeks. They are characterized by an aqueous activity of from 0.70 to 0.90.

The fact that a product whose water activity is close to that of the top pastry portion is used as a filler, limits the transfer of water from the filler to the baked goods, thereby allowing the product to be stored and maintaining all the organoleptic properties of both components. The fill in these products further comprises water-reducing additives which limit this transfer.

In addition, EP 687 420 discloses a composite food product comprising a bakery product and a filling consisting of a fermented or non-fermented dairy product, in particular based on yoghurt. The specification describes a particular product in which the lactic bacteria contained in yoghurt remain alive without promoting the development of contaminating fungi or yeast. For this purpose, the filling (yoghurt in the form of an inverse oil-in-water emulsion) has an aqueous activity of 0.75 to 0.86 and the pastry product has a water activity of 0.25 to 0.45 before contacting each other, creating a final equilibrium within seven days. A value of 0.75 to 0.81.

According to the authors of the aforementioned file, the food product is subject to controlled water migration towards the bakery product. However, the fill contains such an amount of vegetable fat (copra oil) that it makes it possible to obtain an emulsion and water-reducing additives

V-65/00 / TS-I25.5.2000 activity (sorbitol) in order to limit migration from the "wet" filling towards the pastry product, especially if the product is to remain crisp.

Further, FR 2 743 698 discloses a composite product consisting of a bread comprising in the inner cavity formed in its center a filling rich in water of the type of food prepared in a sauce, the walls of the inner cavity being lined with processed cheese intended to seal the inner a cartridge contained in this cavity. The cheese is placed in a cold cavity and melted by heat treatment of the product as a whole. In addition, this product is intended for rapid consumption and cannot be stored at a refrigerated food storage temperature (4 to 12 ° C) for a period exceeding several hours or several days in an altered atmosphere.

In general, a set of hitherto known products consists of a combination of a pastry product and a milk filling whose Aw value has been reduced by the addition of sugar and generally Aw lowering ingredients. These fillings are most often rich in fat. In addition, the existing products, with the exception of those belonging to the sandwich sector, fall within the area of sweet products.

It is not yet known to associate a pastry product with cheese, preferably in the form of snack products belonging to the salty or delicatessen products, and which can be kept in a refrigerated counter for at least ten weeks.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a consumer with a composite product consisting of a pastry product and a cheese-like dairy product belonging to the field of salty or delicatessen products and which can be classified as fresh products, i.e. products which can be stored at 4 to 12 ° C for several weeks, preferably at least eight weeks.

SUMMARY OF THE INVENTION

The present invention provides a composite food product comprising a pastry product and a salty-based dairy filling comprising a processed cheese, wherein the pastry product has a dry matter content of from 50 to 90% and an aqueous activity (Aw) of at least 0.6, preferably of at least 0.8 and the cheese has a dry matter content of 20 to 80% and an aqueous activity before contacting each other of greater than 0.95, wherein the composite food product is obtained by storing the processed cheese in a

V-65 / ΟΟ / Τδ-125.5.2000 heat to the pastry product and is balanced to an equilibrium water activity greater than 0.95.

The aqueous activity of the pastry portion is generally from 0.6 to 0.95, preferably 0.8 to 0.95, and for some pastry product formulations it may go above 0.95.

Aqueous activity is a term that is well known in the food industry and represents a measure, often abbreviated (Aw), representing the availability of water in a sample. In most cases, this water activity is not proportional to the water content of the product. Examples include:

- chocolate: about 1% water Aw: 0.50

-Butter: 16% water Aw: 0.99

- fruit yoghurt: 82% water Aw: 0,99

- glycerol in an amount of 10% in water Aw: 0,95

Methods allowing the person skilled in the art to measure the Aw value of a product are well known in the art.

The Applicant has unexpectedly found that the use of a traditional processed cheese having the properties described above, as fillings of the pastry products selected for their particular properties described above, makes it possible to obtain, without the addition of water-reducing additives, except raw material elements which can normally be used in the production cheese (lactose and conventional ingredients such as salt) and acting in this capacity, new products for use as snack foods, capable of being kept in refrigerated food storage facilities for at least eight weeks at a temperature of usually 4 to 12 ° C, without the need to pack or store them in conditions of altered atmosphere, but such conditions are not precluded to further extend the life of the product.

The composite food product according to the invention is therefore characterized in that it consists essentially of a pastry product having the above characteristics and a processed cheese as described above, which may contain the aforementioned elements or flavorings or be subjected to volume recovery.

Composite products according to the invention of the fast-food type are preferably 50 to 80% processed cheese and 20 to 50% pastry product having an Aw value of preferably at least 0.8. Preferably, the pastry product is selected such that it can have an Aw value of greater than 0.9 and at least 0.05.

V-65/00 / TS-I25.5.2000

The production of such composite products, which are kept fresh for at least eight weeks, is made possible according to the invention by the selection and use of a baked product with the described physical properties which allow it not to be subjected to changes in contact with the processed cheese. The pastry product is preferably non-sweet and has a flexible, homogeneous and elastic consistency and is made by heat treatment and procedures known to those skilled in the art from the following ingredients: water, baking flour, eggs, salt, preservative prescribed and calcium propionate.

Preferably, the pastry product comprises a cheese product contained in the dough.

These products, generally cheese-cake, having a water activity greater than 0,90, which may range up to 0,95.

The term "non-sweet" refers to a product to which sucrose or an artificial sweetener has not been added, in addition to the carbohydrate constituents.

The composite product of the invention may be prepared by preparing the processed cheese by a conventional method known in the art having a fat content with respect to a dry matter content of from 5 to 75%. The cheese melt obtained can be allowed to grow in volume and / or aromatized by the addition of various additives or flavorings.

It is then heat-stored at a temperature of preferably from 70 to 95 ° C on the pastry product described above. After the two components have been brought into contact with each other, there is a gradual equilibrium between the two components over the first days, which will develop over the entire storage period of the product. The balance is reached after a contact time of five to seven days. The equilibrium water activity is greater than 0.95.

By way of example, a product consisting of a pastry product having a dry matter content of 78% and an aqueous activity of 0.8 and a processed cheese having a dry matter content of 43% and an aqueous activity of Aw 0.97, which reaches the content values after two days dry matter 46% and Aw = 0.97, which are values that remain stable over the life of the product.

Preferably, the finished product will consist of a layer of processed cheese between two pastry layers, but any other form of bonding is within the scope of the invention. By way of example, a millefeuille layered product consisting of alternating at least two layers of processed cheese and three pastry layers is a rolled-up product in which the cheese layer is cast into a pastry layer, the assembly being rolled into a spiral so as to layers of bread product; and

V-65/00 / TŠ-125.5.2000 processed cheese and stuffed composite products in which the processed cheese is completely stored in pastry (for example in a bag).

The shape or unit weight of the product is variable. Preferably, the article is in the form of a cuboid, cube, cylinder, sphere or any suitable formation. The weight is from 5 to 100 g and preferably from 5 to 50 g. The products may also be surface-decorated.

The invention also provides a process for the production of the aforementioned product, characterized in that the baked product is deposited with hot processed cheese using conventional technologies, the processed cheese having a temperature of 70 to 95 ° C, the product being separated into portions before or after the melted cheese is stored. size and packed before or after cooling.

According to a first embodiment of the method according to the invention, the pastry portion is cut to have a size and shape corresponding to the shape of the finished product to be formed. The pastry layers are deposited in flexible shells, preferably of aluminum or the like, embedded in recessing portions of the processing and packaging machine platform usually used for processing and packaging the processed cheese. Processed cheese is poured onto a pastry layer at a temperature of 70-95 ° C. Thereafter, a second pastry layer, preferably having the same shape as the first pastry layer, is deposited on the processed cheese layer and the flexible shell is closed by the lid, said assembly forming a package. The packaged product is now cooled and the parts are grouped into suitable outer packaging, such as boxes, packages or other packaging. The size and shape of the parts are variable and weigh from 5 to 100 g.

According to a second embodiment of the method according to the invention, the pastry product is cut so as to have the size of the finished product to be formed and deposited on the bottom of the tray, adapted to the shape of the pastry portion. Processed cheese is poured onto a pastry layer at a temperature of 70-95 ° C. Then, a second pastry layer, preferably having the same shape as the first pastry layer, is deposited on the processed cheese layer and the flexible shell is closed by a lid. The packaged product is now cooled and the parts are grouped into an outer packaging. Optimally, the product will be packaged into a dish in a conditioned atmosphere to improve the shelf life of the product. The size and shape of the parts are variable and weigh from 5 to 100 g. The cup material is preferably a deformable plastic with a shape facilitating demoulding.

According to a third embodiment of the invention, large bread rolls or sheets are used. The first sheet or sheet is covered with a layer of hot processed cheese

V-65/00 / TS-I25.5.2000 at a temperature of 70 to 95 ° C and a second bread sheet or sheet is placed on this layer. The assembly is cooled and eventually cut into pieces of appropriate size and shape, and the parts obtained are packed in rigid containers (dishes, etc.) or flexible containers (aluminum foils, etc.). The parts can thus be grouped together for industrial distribution (for example in the form of a strip). The sheets or sheets preferably have dimensions of approximately 50 x 50 cm and a thickness of 0.5 cm.

A preferred alternative is that the pastry plates (sheets or sheets) on which the filling has been deposited are rolled into a roll which is cut transversely into portions of the desired size, which are then packaged.

According to a fourth embodiment, a desired quantity of hot processed cheese having a temperature of 70 to 95 ° C is poured onto the hot first pastry sheet or sheet at the exit of the baking oven. A second pastry sheet or slice is placed on the hot processed cheese and packaged, if necessary, to the desired size. Packaged products are cooled before distribution.

It is also possible to produce millefeuille-like layered products in which the pastry and cheese layers are repeated.

The above-described embodiments allow excellent production hygiene and the achievement of microbiologically safe products due to the fact that hot cheese is contacted with the pastry layer, the wrapping is "hot" and that everything is done in aseptic conditions. In addition, these are the methods commonly used in processed cheese production technology, making the process perfectly automated.

Preferably, the finished products are packaged in an altered atmosphere so that their shelf life is extended.

The invention permits the production of a wide variety of products which can be manufactured in perfect hygiene conditions in accordance with consumer interests. The invention provides snack-type products such as bars belonging to the delicatessen sector and combines the nutritional benefits of cheese with other benefits of pastry products.

DETAILED DESCRIPTION OF THE INVENTION

The invention is illustrated by the following examples.

V-65/00 / TS-I25.5.2000

Example 1

Processed cheese is produced using traditional melting technologies with the following characteristics:

48%%

0.98

- susina

- fat content in the dry matter

- water activity Aw

This product is obtained using the following raw materials:

- Emmental 32%

-cheddar 25%

-butter 10%

- Melting salts (sodium polyphosphates) 2,5%

- sodium chloride 0,5%

-water q up to 100% and heat treatment at 110 ° C for 2 minutes.

The hot processed cheese has a temperature of 90 ° C when it is passed through a blast furnace to a funnel of a conventional processed cheese processing and packaging machine, for example supplied by Corazza. Simultaneously, portions of a pastry product in the form of a genoise cake having an aqueous activity of Aw 0.8 and a dry matter content of 78%, which are cut to size of the product to be formed, are transported to the machine, namely a 3 x 6 cm rectangle.

Both products are successively placed in an aluminum shell mounted on a processing machine platform. In a first movement, a piece of the génoise product is placed in contact with the aluminum. Thereafter, a necessary batch of cheese having a temperature of about 85 grams, weighing about 25 g, is poured onto the top and a second layer of a genoise product having the same dimensions and shape as the first layer is placed on top. The aluminum lid is then applied and the part is closed by folding and welding with the shell. The parts obtained are grouped in five boxes for sale to the consumer.

After five days, the equilibrium between the water activity values Aw of each product is determined to reach 0.96. The product can be stored for several weeks at a temperature of 4 to 8 ° C without changing the organoleptic properties of both components.

V-65 / OO / TS-1 25.5.2000 g

Example 2

Processed cheese is produced using traditional melting technologies with the following characteristics:

- dry matter 30%

- fat content in dry matter 25%

- water activity Aw 0.98

This product is obtained using the following raw materials:

- Emmental

- Cheddar

- butter

- melting salts

- sodium chloride

- Water

32% 25% 10% 2.5% 0.5% qsp to 100% and heat treatment at 140 ° C for 5 seconds.

Prior to transfer to the processing machine, the hot cheese melt is subjected to volume acquisition with a Mondomix * device to obtain twenty percent volume recovery. The frothed product is transported at a temperature of 80 ° C to the funnel of a processing machine for packaging and processing of the lllig * cheese. At the same time, pieces of a pastry product in the form of a cheese cake, produced by mixing the following ingredients (in percent by weight), are conveyed to the machine:

- curd obtained by milk fermentation from cheese production 70%

- sugar 10%

- flour 10%

- functionalized milk proteins 10%

This mixture is baked at 180 ° C for 30 minutes. The product obtained has an aqueous activity of Aw 0.9 and a dry matter content of 70%.

The first piece of cheese cake is placed in a 5x5 cm tray, which is located in the packaging chamber. Pour the necessary portion (20 g) of processed cheese, which has gained in volume and has a temperature of 75 ° C, to this layer of cheese cake. On the

V-65 / 0Q / TS-I 25.5.2000 a second piece of cheese cake is placed on the hot cheese and the lid is closed with a lid after nitrogen is introduced into it to improve its shelf life.

After three days, the water activity value stabilized at 0.96% between the products.

The product obtained has a shelf life of 8 weeks at 4-8 ° C.

An alternative to this product is that a millefeuille layer is formed by alternating five layers of bread dough and three layers of processed cheese.

Example 3

The hot processed cheese composition of Example 1 is poured onto a hot sheet of the baked product of Example 1 that emerges hot from the oven. A second sheet of pastry product exiting the other oven is placed on the hot cheese. The product obtained is cut and the parts packaged in a flow-pack.

Claims (17)

PATENT CLAIMS A composite food product comprising a bakery product and a salty-based dairy filling comprising a processed cheese, wherein the bakery product has a dry matter content of 50 to 90% and an aqueous activity (Aw) of at least 0.6, preferably at least 0.8 and the cheese has a dry matter content of 20 to 80% and an aqueous activity before contacting each other of greater than 0.95, wherein the composite food product is obtained by heat-storing the processed cheese on a pastry product and balanced to an equilibrium aqueous activity of greater than 0.95 . Composite food product according to claim 1, characterized in that the processed cheese is free of water-reducing agents. A composite food product according to claim 1 or 2, characterized in that the processed cheese makes up 50 to 80% of the finished product and the bakery product makes up 20 to 50% of the finished product. A composite food product according to any one of claims 1 to 3, characterized in that it is obtained by hot casting the cheese melt onto a pastry product. Composite food product according to any one of claims 1 to 4, characterized in that the water activity balance is reached after a period of contact of less than seven days. A composite food product according to any one of claims 1 to 5, characterized in that the processed cheese is obtained by melting cheeses, fresh quarks and possibly other ingredients during heat treatment in the presence or absence of melting salts. A composite food product according to any one of claims 1 to 6, characterized in that the processed cheese is processed cheese which has been allowed to grow in volume. V-65 / Q0 / TS-I 25.5.2000 A composite food product according to any one of claims 1 to 6, characterized in that the processed cheese is flavored. A composite food product according to any one of claims 1 to 8, wherein the pastry product is selected from a non-crunchy pastry or bakery product with a pliable, homogeneous and flexible consistency having a dry matter content of 50 to 90% and an aqueous activity of at least 0, 6, preferably at least 0.8, and the ability to rewet without changing its organoleptic and consistency properties. A composite food product according to any one of claims 1 to 9, characterized in that the baked product is a product containing a cheese product in a mixture thereof and having an aqueous activity of greater than 0.90. A composite food product according to any one of claims 1 to 10, characterized in that it comprises at least one layer of processed cheese lying between two pastry layers. Composite food product according to any one of claims 1 to 11, characterized in that its weight is from 5 to 100 g, preferably from 5 to 50 g. A method for producing a composite food product according to any one of claims 1 to 12, characterized in that the processed cheese is poured directly onto the bakery product at a temperature of from 70 to 95 ° C. Method according to claim 13, characterized in that the first pastry layer is first deposited in a flexible shell, the melted cheese is poured onto the pastry layer at a temperature of 70 to 95 ° C, the melted cheese layer is covered with the second pastry layer and possibly poured again cheese and covering with a new pastry layer, closing the flexible shell with the lid and forming the whole package. Method according to claim 13, characterized in that the first pastry layer is first deposited on the bottom of the pan, the first pastry layer being poured with melted cheese having a temperature of 70 to 95 V-65 / ΟΟ / Τδ-125.5.2000 ° C, the layer of processed cheese is covered with a second pastry layer and, if necessary, the cheese is poured and covered with a new pastry layer, closing the lid with the lid. 16. The method of claim 13, characterized in that the first layer of biscuit in the form of sheet or the sheet covering the layer of hot cheese melt having a temperature of 70 to 95 ^and C, this layer of cheese is deposited a second layer of biscuit in the form of sheet or plate, and optionally the cheese is repeatedly poured and covered with a new pastry layer, the assembly being cooled and the product obtained is cut into pieces of the desired dimensions. Method according to claim 12, characterized in that the first sheet or sheet pastry layer is covered with a layer of hot processed cheese at a temperature of 70 to 95 ° C, and a hot second sheet or sheet pastry layer is deposited on the cheese layer. at a temperature of 70 to 95 ° C, and possibly repeating the cheese pouring and coating with a new pastry layer, the assembly being cooled and the product obtained is cut into pieces of the desired dimensions.