Cheese-coated food product

Abstract

The present invention relates to the preparation of food products presented in the form of a bite-sized piece comprising a cereal-based core and a cheese coating. Said cheese snack is characterised in that it comprises a pre-layer coating positioned between the central part and the cheese coating layer; said pre-layer comprises a mixture of fatty substance having a melting point of between 30 and 34 DEG C and lactose powder; it is spherical in shape and its surface is smooth.

Description

technical field [0001] The present invention relates to the preparation of a food product in the form of a bite-sized snack comprising a cereal-based center and a cheese coating. [0002] In the context of the present invention, the term "portable-sized snack" means a small-sized food product that can be swallowed in one bite; preferably, the mouth-sized snack has a spherical shape with a diameter of About between 0.5cm and 3cm. [0003] Small snacks according to the invention consist of: [0004] - a center portion consisting of a food product prepared from cereals, preferably crunchy, dry and moist, such as biscuits or produced on the basis of cereal flour such as cornmeal A preparation of which is extruded and then puffed; [0005] - A coating composition forming a layer around a central part and comprising cheese powder. Background technique [0006] Various cheese-coated food products have been disclosed, inter alia, in the following documents: [0007] U.S. Patent...

AI Technical Summary

Problems solved by technology

[0012] However, in preparing mouth-sized cheese-coated snack foods, the applicants have encountered difficulty in using an irregularly-shaped center portion with many bumps on the surface to prepare small snacks as follows: (i) Has a regular spherical shape, (ii) its surface is smooth, and (iii) the flavor and appearance of the cheese coating does not change over time (no crumbling or chipping of the cheese layer)

[0013] The applicant has also noted that known methods for preparing mouth-sized cheese-coated morsels involve first mixing the fat with ground cheese before using it to coat the center, and that these known methods Has several disadvantages: it is difficult to obtain a homogeneous mixture and a good distribution of the cheese powder in the fat; when the mixture of fat and cheese powder is prepared before applying it to the center part, the coating obtained does not have good adhesion perishable and easily crumbled; finally, the preparation of this mixture and its subsequent application to the center requires heating to temperatures above the melting point of the fat, which spoils the organoleptic qualities of the cheese powder by, inter alia, deteriorating it through oxidation

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