Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Cheese toppings for baked snacks suitable for pre-bake application

A technology for cheese and baking, which is applied in baked food, baking, application, etc. It can solve the problems that snack products cannot provide multiple textures and appearances, and achieve unique appearance and excellent adhesion.

Pending Publication Date: 2022-02-01
INTERCONTINENTAL GREAT BRANDS LLC
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, conventional seasoning powders, which typically form a powder layer on the surface of the product, cannot provide a multi-textured exterior to snack products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Cheese toppings for baked snacks suitable for pre-bake application
  • Cheese toppings for baked snacks suitable for pre-bake application
  • Cheese toppings for baked snacks suitable for pre-bake application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078] Example 1: Cheese Slurry Solid Consistency

[0079] In the benchtop, a cheese slurry composition was formed by combining oil, lecithin, water, cheddar cheese powder solids, and pregelatinized starch in a spackl mixer in the amounts listed below in Table 5, and then Mixed in a high shear mixer (OLSA, Breddo Likwifier).

[0080] table 5

[0081] Element dry weight basis% formula% pregelatinized starch 2.48 2.64 water 0.00 0.26 lactic acid 0.01 0.014 vegetable oil 53.96 52.77 Lecithin 0.72 0.7 cheese powder 42.82 43.62

[0082] The slurry also included 1.250% sodium and 7.5% protein to assess slurry solids consistency. The slurry was transferred to a slurry application unit equipped with a dispersion drum (General Oil Equipment, Variable Profile Liquid Spray System).

[0083] Cheese slurry solids consistency provided by the slurry application unit was evaluated by analysis of sodium and protein concentratio...

Embodiment 2

[0088] Example 2: Consistency of slurry coverage

[0089] The slurry from Example 1 was collected on the tray below the applicator and the slurry weight was recorded. Samples were collected over a one hour period. As shown in Table 7, the slurry delivered weight was consistent over the one hour test period with a standard deviation of 2% to 6% in delivered weight depending on the spray pattern setting.

[0090] Table 7

[0091]

[0092]

Embodiment 3

[0093] Embodiment 3: the variation of the viscosity of cheese slurry with temperature

[0094] According to the recipe provided in Table 5 above, a cheese slurry composition with 40% cheese solids was prepared. A 25 ml sample of the cheese slurry was stirred at 160 rpm and after equilibrating at 35°C (95°F), 46°C (115°F) and 56°C (133°F) the viscosity was tested using a rapid viscosity analyzer (Perten, model 4500) . Viscosity results reported in cP are provided in Table 8 below and Figure 8 middle. A silicone viscosity standard solution of 5,000cP (25°C) was also tested for reference.

[0095] Table 8

[0096]

[0097] These data illustrate that increasing the temperature of a cheese slurry with 40% cheese solids to a temperature of as much as 133°F reduces the slurry viscosity.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an appearance of melted cheese uniformly adhered to the outer surface of the baked dough product, and up to 1 percent reducing sugars, polyols, or a combination thereof and substantially no enzyme-modified cheese, buttermilk, whey, maltodextrins, or yeast extract so that the cheese slurry composition is resistant to undesirable browning and burning upon baking.

Description

technical field [0001] The present application relates generally to cheese toppings suitable for application to snack products prior to baking to provide baked snack products with a crispy, crunchy, tangy topping that mimics the appearance of melted cheese. Background technique [0002] Bakery flavored snack products such as, for example, cheese flavored snack pancakes are very popular with consumers. Conventional seasoning techniques generally involve applying seasoning powders to the snack wafer after baking. However, this technique has certain disadvantages. For example, applying flavored powders to already baked snack wafers results in limited adhesion of the flavoring to the wafer, which reduces flavor intensity and causes the flavoring to stick to the consumer's hands during handling. [0003] Applying flavored powders to snack wafers prior to baking also has disadvantages. For example, applying seasoning powder before baking can result in poor adhesion and provide ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/22A21D13/28A21D13/10A23C19/076A23C19/09A23C19/086
CPCA21D13/22A21D13/28A21D13/10A23C19/076A23C19/0904A23C19/086A23C2250/10A23V2002/00
Inventor J·克里奇利L·海恩斯A·金诺K·马斯M·米哈拉斯
Owner INTERCONTINENTAL GREAT BRANDS LLC
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com