Bake-stable food filling and methods related thereto

Details Bake-stable food filling and methods related thereto Bake-stable food filling and methods related thereto

A - Human Necessities

23

L

A23L 1/164 (2006.01) A21D 13/00 (2006.01)

Patent

CA 2749086

A fluffy, bake-stable filling is applied to a dough component and baked to provide a food product having a crispy exterior and a creamy interior. The bake-stable filling is formed by mixing fat ingredients, such as soybean oil, and a fiber ingredients, such as oat fiber. Next, the method includes mixing more of the fiber ingredients and optional ingredients, such as cheese powder, whey protein powder, salt, yeast enhancer, and paprika. The bake- stable filling has a baked density of less than 1.875 g/cm3 and a baked water activity level of less than 0.35. The fiber ingredients have a particle size of less than about 150 µm. The fat ingredients of the filling substantially refrain from spreading to the dough component during or after baking so that the dough component remains crispy.

L'invention porte sur une garniture stable à la cuisson, moelleuse, qui est appliquée à un composant de pâte et cuite pour obtenir un produit alimentaire présentant un extérieur croustillant et un intérieur crémeux. La garniture stable à la cuisson est formée par mélange d'ingrédients gras, tels que de l'huile de soja, et d'ingrédients fibreux, tels que de la fibre d'avoine. Ensuite, le procédé comprend le mélange de plusieurs des ingrédients fibreux et d'ingrédients facultatifs, tels que de la poudre de fromage, de la poudre de protéine de lactosérum, du sel, un amplificateur de levure et du paprika. La garniture stable à la cuisson présente une densité cuite de moins de 1,875 g/cm3 et un niveau d'activité d'eau cuite de moins de 0,35. Les ingrédients fibreux présentent une dimension de particule de moins d'environ 150 µm. Les ingrédients gras de la garniture limitent sensiblement l'étalement du composant de pâte durant ou après la cuisson, de telle sorte que le composant de pâte reste croustillant.

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