Food product related to sandwich containing crackers and filling

FIELD: food industry.

SUBSTANCE: invention is related to food products. Proposed is a filling, stable during storage and palatable, that contains a fat component, an antioxidant and a meat component represented by particles with characteristic water activity equal to approximately 0.4 - 0.55; the meat component in the form of particles is dispersed in the fat component and antioxidant where the meat component in the form of particles contains multiple individual meat particles, each of them characterised by specific surface area, with the fat component coating at least 50% of individual meat particles surface area. The produced single-portion food product may contain the first cracker, the second cracker and filling other than cracker, positioned between the said two crackers for formation of a sandwich containing the crackers and filling. According to one approach, the crackers have a filling, stable during storage and palatable. According to another approach, the filling, stable during storage and palatable, contains a component in the form of particles such as a meat component in the form of particles. The filling, stable during storage and palatable, has characteristically low water activity and coats at least 50% of meat particles surface area.

EFFECT: invention allows to produce a sandwich containing crackers and filling, its characteristic size and ingredients enabling complete satiation of an average adult's appetite through consumption of the sandwich containing crackers and filling as a light snack between meals.

30 cl, 14 dwg, 6 tbl, 3 ex

 

Reference to related applications

According to this application claims priority under provisional application U.S. No. 61/256,850, filed October 30, 2009, and provisional application U.S. No. 61/338,314, filed February 16, 2010, which by reference are fully incorporated into this description.

Area of technology

The present invention in General relates to food products and, in some embodiments, to pre-Packed light snacks.

The level of technology

Food products of various types are well known in the art. These include whole class of products, popularly called snacks. Snacks are foods that are usually designed and intended for consumption between normally scheduled meals (such as, respectively, the Breakfast, lunch and dinner). In General and as used herein, a "light snack" is a product designed to stave off hunger until the next normally scheduled meals. The degree of achievement of the objectives of the foodstuff in this regard is the indicator of satiety after consumption of a food product.

Crackers of various kinds are often seen, alone or in combination with other ingredients, as �egcoa snacks. Cheese or similar cheese toppings is often used in combination with two crackers, forming the corresponding small sandwich. Packed market product relating to the above, will usually contain several of these sandwiches. All contents of this Packed market of a product can represent, in the aggregate, per serving, intended as a light snack, or can be multiple servings.

Packaged snack foods are very popular in many cultures. However, the consumer in turn may get confused when selecting the appropriate light snacks and portion sizes. This confusion can lead to malnutrition and overeating. Malnutrition in turn can lead to repeated sense of hunger before the next normally scheduled meal, whereas overeating inherent associated with it a number of undesirable consequences.

Brief description of the drawings

The above requirements for at least partially achieved through the establishment of a food product pertaining to containing crackers and stuffing sandwich, described in the following detailed description, particularly when considering in conjunction with the figures, where:

Fig.1 is a diagram of the sequence of operations in accordance with the configuration according to�but to different variants of implementation of the present invention;

Fig.2 presents a perspective view in accordance with the configuration according to different variants of implementation of the present invention;

Fig.3 shows a detailed view of the profile in accordance with the configuration according to different variants of implementation of the present invention;

Fig.4 shows an exploded perspective view in accordance with the configuration according to different variants of implementation of the present invention;

Fig.5 shows an exploded perspective view in accordance with the configuration according to different variants of implementation of the present invention.

Fig.6 presents a top view in accordance with the configuration according to different variants of implementation of the present invention;

Fig.7 shows a detailed perspective view in accordance with the configuration according to different variants of implementation of the present invention;

Fig.8 presents a perspective view in accordance with the configuration according to different variants of implementation of the present invention;

Fig.9 presents a perspective view in accordance with the configuration according to different variants of implementation of the present invention;

Fig.10 presents a perspective view in accordance with the configuration according to different variants of implementation at�present invention;

Fig.11 shows an exploded perspective view in accordance with the configuration according to different variants of implementation of the present invention;

Fig.12 presents a top view in accordance with the configuration according to different variants of implementation of the present invention;

Fig.13 presents a perspective view in accordance with the configuration according to different variants of implementation of the present invention; and

Fig.14 presents a histogram.

Specialists in the art it will be understood that elements in the figures are presented for simplicity and clarity and have not necessarily made to scale. For example, the dimensions and/or relative position of certain elements in the figures may be deliberately distorted in relation to other elements to help improve understanding of various embodiments of the present invention. In addition, well-known as well as common elements that are used or necessary in a commercially feasible embodiment of the, usually are not presented so as to provide a less cluttered picture of these various embodiments of the present invention. In addition, it should be noted that some actions and/or steps may be described or depicted in a particular then�DKE run moreover, specialists in the art it will be clear that such specified specificity with respect to sequence is actually optional. Also it should be understood that the terms and expressions used in this document inherent in the standard technical values that exist for these terms and phrases from the experts in the above-mentioned technical field, except in those cases where the special values disclosed in this document.

Detailed description of the present invention

In General, according to different variants of implementation, one serving of a food product may contain the first biscuit, the second cracker and the toppings, which is not a cracker, located between the first and second crackers for the formation of the corresponding containing crackers and sandwich toppings.

In one approach, containing crackers and stuffing sandwich is characterized by the size and content of ingredients to use containing crackers and sandwich toppings as consumed between meals and snacks fully satisfy the appetite of the average adult person until the next normally scheduled main meal. In one approach, the aforementioned filling is characterized by edges�innovative feature, sufficient to hold together the first and second crackers during the pre-manipulation, distribution and sale of food product, however, the adhesion characteristics are not able to prevent the end user to be easily separated using only the efforts exerted by the hands of the average adult person, one of the crackers from the filling without breaking any of the crackers and without the need of rotation detachable about cracker toppings.

Containing crackers and stuffing layered product, disclosed in the present description in specific embodiments, is a persistent storage product containing a pleasant taste the filling. According to one aspect, the filling can be pleasant to the taste filling, with soft, creamy texture. Preferably, the filling remains soft and creamy properties and crackers retain the characteristics of friability consistency inherent in the crackers, throughout the shelf life of a food product, preferably for at least four months at room temperature. According to another aspect, pleasant to the taste, the filling may contain a component in the form of particles, preferably meat component in the form of particles. Containing crackers product, ingredients which includes meat component�NT in the form of particles, also characterized by its storage stability at room temperatures for at least about four months. If necessary, the shelf life of products can be further enhanced by storage at low temperatures.

This one-shot food product may be Packed separately in the form of a one-shot package. Additional food ingredients can complement such a package. In one approach, one of the crackers can be easily separated from the containing crackers and sandwich toppings in order to provide access to the stuffing, and extra(s) food(s) ingredient(s) may be applied(s) on it. Subsequently separated crackers can be put in its place to obtain containing crackers and sandwich toppings, supplemented with food ingredients.

Although containing crackers and stuffing sandwiches are well known in the art, containing crackers and stuffing sandwich, disclosed in the present description, has a number of unique characteristics and properties. The simplicity inherent in a partial separation of the sandwich according to at least some variants of implementation, facilitates easy addition of extra ingredients. This serves to enhance the nutritional properties, which makes containing crackers � stuffing a sandwich in enough nutritional component of food. The size, shape and components containing crackers and a sandwich filling, in turn, attach one containing crackers and stuffing the sandwich an unexpected ability to satisfy a normal appetite between meals. Containing crackers and stuffing sandwich, ingredients which includes meat component in the form of particles, can provide more ability to satisfy consumer appetite between meals.

These and other advantages will become more clear after careful consideration and study of the following detailed description. Referring now to the figures and particularly to Fig.1, which presents an illustrative process 100 that corresponds to many of the disclosed herein ideas.

In step 101 the specified process 100 creates the first biscuit. Under the cracker specialists in the art will understand dry, thin, crisp, oven-baked biscuits. As a non-limiting example in relation to this, and according to shown in Fig.2, this first cracker 200 can be relatively large (characterized by length, for example, of approximately 4.5 inches, and a width constituting at least about 1 inch, such as at least about 1.5 inches). If necessary, can also be used each�e dimensions.

According to one approach, and as shown, the periphery 201 of this first cracker 200 may comprise a plurality of teeth 202. Sometimes, in accordance with the relatively large size of the first cracker 200, the teeth 202 performs quite large. As a non-limiting example in relation to this, and according to shown in Fig.3, cracker can contain an average of about two such teeth 202 on X, where "X" is a distance within a range of, for example, from about 0.5 to about 2 inches. According to this specific illustrative example, and again without any specific limitations regarding this, X equals about 1 inch, but if necessary, you can also use other sizes.

Specialists in the art it is clear that this first cracker 200 may be performed using any of a variety of ingredients. According to one approach, and according to this illustrative example, the first cracker 200 will be at least essentially similar to a cracker of a well known brand Ritz baked and distributed by Nabisco (although it will be slightly thicker; in this document this first cracker may have an average thickness of approximately 0.2 inches). Other values of thickness�NY can also be used depending on your specific taste and structural properties, required for the final product.

The composition of crackers for containing crackers and sandwich toppings are designed to provide good organoleptic properties and storage stability with maintaining the friability and pleasant taste when chewed. Crackers should not become wet due to the movement of moisture from the filling or be impregnated with oil due to the release of oil from the filling even without the use of a waterproofing layer on the surface of the filling or cracker, although, if necessary, the waterproofing layer can be used. Crackers can be prepared according to illustrative composition presented in table 1 below:

TABLE 1
IngredientRange (wt%.)Preferred range (wt%.)
Oil2-20%4-8%
Emulsifying substance0-1%0-1%
Sweetener0-20%0-8%
Flour50-75%
Water10-35%10-25%
Baking powder0-5%0-5%
Enzymes0-3%0-3%

Exemplary of the flour component that can be used, for example, is a whole grain flour or refined wheat flour. Can be used flour from hard wheat or soft wheat, flour from red wheat or white wheat, flour from winter wheat or spring wheat, and mixtures thereof, the General purpose flour, wheat flour, wholemeal, etc., the Flour may be bleached or unbleached. Can also be used wheat flour or wheat flour mixed with other grains.

Exemplary oils contain vegetable oil, cooking oil, hydrogenated oil, etc. Preferred vegetable oils are palm oil, corn oil, canola oil, sunflower oil, cottonseed oil and soybean oil, or mixtures thereof, with soybean oil and corn oil are the most preferred. If necessary, the oil may contain flavouring substance, such as adds the flavor of butter flavoring substances�O. Alternatively, if necessary, adds the flavor of butter flavoring substance or other flavoring substance may be added to the recipe in amounts known to those skilled in the art, or in accordance with the manufacturer's recommendations flavoring. If necessary, the composition of the oil may also be included preservatives. In addition, if necessary, can be used fat substitutes.

Approximate leavening agents include yeast (e.g., dry yeast, compressed yeast), chemical leavening agent (e.g., sodium bicarbonate, ammonium bicarbonate, bicarbonate calcium), an acidic component of a chemical leavening agent (e.g., lumotast sodium, monocalcium phosphate anhydrous or monohydrate, acidic sodium pyrophosphate, alumosilicate sodium, tartrate of monogalia, dihydrate dicalcium phosphate, glucono-Delta-lactone, monobasic calcium phosphate), mixtures thereof, etc. may also be used other suitable for baking organic acids such as fumaric acid, lactic acid, tartaric acid, malic acid, citric acid, etc., Preferably, use a combination of chemical leavening agent and an acidic component of a chemical leavening agent such as the combination of sodium bicarbonate, ammonium bicarbonate, a monobasic phosphate to�LCIA or mixtures thereof.

The cracker dough may also contain sweeteners. Sweeteners contain sugar, such as sucrose, fructose, glucose, high fructose corn syrup or other sweet mono - or disaccharides are commonly used in materials for baking. All sugar or portion thereof can be enhanced artificial sweetening substance, not having the energy value of a sweetening substance, high-intensity sweetening substance, materials, sugar alcohols, etc.

Emulsifying substances contained in the test according to the disclosure are effective to perform emulsification. Exemplary emulsifying substances which can be applied contain, among other things, monoglycerides and diglycerides, polyoxyethylene esters of sorbitol and fatty acids, DATEM (esters of monoglycerides and diglycerides and diacetyl-tartaric acid), lecithin, stearoyl lactylate and mixtures thereof. Approximate polyoxyethylene esters of sorbitol and fatty acids, which can be used are water soluble Polysorbate, such as polyoxyethylene (20) servicemonitor (Polysorbate 60), polyoxyethylene (20) servicemanual (Polysorbate 80) and mixtures thereof. Examples of natural lecithins which may be used contain lecithins derived from plants, such as�the commodity beans, rape seed, sunflower or corn, and the lecithins obtained from animal sources such as egg yolk. Obtained from soybean oil lecithins are preferred. The approximate stearoyl lactylate are stearoyl lactylate alkali and alkaline earth metals, such as stearoyl lactylate sodium, stearoyl lactylate calcium and mixtures thereof.

If necessary, the cracker dough may also contain minor amounts of other functional and flavoring additives normally used in the dough of cracker such as enzymes, preservatives, salt, dough conditioners, aromatic herbs, seasonings, spices, etc. in addition, the cracker dough may be enriched with macronutrients and/or micronutrients, such as preparations of iron, sources of bioavailable calcium, vitamins, minerals, amino acids and other nutraceuticals.

The cracker dough ingredients can be combined all at once or in separate stages. The particular order of addition of ingredients is not critical and may depend on the particular equipment available. The cracker dough composition can be formed into crackers using a variety of technologies. For example, mix the dough, then do the proving process (for example, from about 30 minutes to about 240 minutes) and forming the dough,such as by using a cutting device. The cutting device may serve to separate the individual crackers, characterized by the required shape, size and weight. In addition, at the same time can be added covering the front surface of the salt. The time interval and the temperature selected for sintering will generally depend on the type of ovens available. Typically, the dough can be baked in a standard oven at a temperature of from about 250 to about 550°F for from about 3 to about 10 minutes to ensure the required profile of the baking, though other temperatures and time intervals of baking may also be used provided that will be provided with the desired profile of baking.

Refer again to Fig.1, according to which the specified stage 102 of the process 100 performs the application of the filling on the first cracker 200. This stuffing may contain relatively viscous and somewhat flowable material which will tend to retain its shape, but which is easily deformable. Although any number of ingredients can serve as primary or secondary components of the toppings, cheese is the most preferred choice. Accordingly, for illustrative purposes (but again without any restrictions in this regard), this stuffing will be provided in this case about�Isani as containing the filling on the basis of cheese. According to one aspect, the filling can contain the filling on the basis of cheese. The cheese in the filling on the basis of cheese can be natural or artificial cheese. Preferably, the filling on the basis of cheese contains powdered cheese. The approximate recipe for the filling is presented in table 2 below:

TABLE 2
IngredientRangeThe preferred range
Fat component25-50%30-40%
Emulsifying substance0-2%Of 0.01-1%
Filler10-50%25-35%
Powdered cheese20-45%25-35%
Flavorings0-2%0,5-1%
Moisture0-20%0-10%

Exemplary fatty components contain oils and/or fats, such as vegetable oil, cooking oil, hydrogenated fats or Mac�and etc. Preferred vegetable oils are palm oil, soybean oil, canola oil, cottonseed oil, sunflower oil, or mixtures thereof. In addition, fat substitutes such as Olestra™ and Benefat™, can be used in combination with such oils or fats. If necessary, the oil or fat may also contain a flavoring agent.

An emulsifying agent may be any standard emulsifying substance, including but not limited to, lecithin, monoglycerides and diglycerides, polyoxyethylene esters of sorbitol and fatty acids, DATEM (esters of monoglycerides and diglycerides and diacetyl-tartaric acid), stearoyl lactylate, and combinations thereof.

The filler preferably contains one or more compounds that function as imitating the fat substance. As used in the present description, the term "filler" contains the carbohydrates and their derivatives, such as polysaccharides, fiber, sugar, starch and their derivatives, which affect the structural properties, such as oiliness, uniformity, chewing, stiffness) of the filling. For example, an exemplary fillers contain dry corn syrup, a soluble fiber, inulin, maltodextrin, resistant maltodextrin, lactose, and combinations thereof. In particular, it was found that resistant maltodextrin promotes soft Razgulyay� and homogeneous consistency of the stuffing. The highly preferred filler comprises from about 10 to about 20% of resistant maltodextrin, from about 5 to about 15% maltodextrin, from about 5 to about 15% dry corn syrup.

Powdered cheese can be made with any type of cheese, including processed cheese, natural or artificial cheese. Exemplary powdered cheeses include commercially available powdered cheeses made from natural or processed cheese. Such powdered cheeses, as a rule, are characterized by low moisture content (typically less than about 3 percent). Powdered cheese can be any with the taste of cheese, such as Cheddar cheese, Swiss cheese. American cheese, Provolone cheese, mozzarella cheese, Parmesan cheese, blue cheese, cheese Monterey Jack, Romano cheese, cream cheese, cream cheese, Havarti, Gouda cheese, Muenster cheese, Asiago cheese, Gorgonzola cheese, or a combination. According to one aspect, the powdered cheese is characterized by a water activity of less than about 0.4. According to another aspect, the powdered cheese is characterized by a water activity of less than about 0.3. Commercially available powdered cheeses, which can be used herein contain, among other things, Cheeztang NCS, Chedasharp 501 neutralen�th. Sequoia II painted, MozzarellaZing, ParmZing, Sequoia 2 unpainted. Cream Cheeztang and combinations thereof, sold by the company Kraft Food Ingredients. Specific flavor or combination of flavors can be selected to provide the necessary flavor characteristics of toppings.

As the fat component and the powdered ingredients of cheese, described above, contain fat, the exact amount of powdered cheese, of the filler and the fat component may be selected to provide the required total amount of fat in the final product. It was found that the preferred toppings are characterized by the General fat content of from about 30 to about 65 percent, more preferably from about 40 to about 55 percent.

The filling may also contain other ingredients, provided that they will not have a significant and negative impact on organoleptic properties or the properties of stability of the filling. Such optional ingredients include, for example, flavoring substances (e.g., salt, cheese flavors, meat flavors, vegetable flavors, fruit flavors, etc.), spices, aromatic herbs, colorants, nutritional supplements (e.g., vitamins, minerals, probiotics, botanicals, etc.). The filling may also contain preservatives. H�zvychaino preferably make the filling contains antioxidants, such as butylated hydroxyanisole (.), BHT (butylated hydroxy toluene), tert-butylhydroquinone (TBHQ), rosemary extract, green tea extract, tocopherol, and combinations thereof. Typically, the amount of antioxidant is less than about 0.2 percent, however, if necessary, large amounts of antioxidant can be used. According to one aspect, the antioxidant is present in an amount of less than about 0.1 percent based on the weight of the toppings. The amount of the antioxidant is selected for use in the filling, must constitute an amount effective for providing stability during storage of the product at room temperatures for at least about four months. If necessary, can also be used other compounds that are effective preservative for oils and fats. In addition, there may be used other usually used in the food industry preservatives, such as salt, nitrates, nitrite, citric acid, erythorbate, sodium, etc. the Amount of preservative should be chosen so as to be effective as a preservative, and it is, as a rule, should not affect taste or color of the filling.

In those cases where the filler may contain ingredients, which give a sweet taste to the filling, if necessary, additional sweeteners may be included in the filling, such as sucrose, fructose, glucose, other sweet monosaccharides or disaccharides, artificial sweeteners, not having the energy value sweeteners, high intensity sweeteners, sugar alcohols, etc. if necessary the filling may also contain minor amounts of functional and flavorings commonly used in having a pleasant taste products such as salt, aromatic herbs, dressings, spices, etc. in addition, the filling can be enriched with macronutrients and/or micronutrients, such as preparations of iron, sources of bioavailable calcium, vitamins, minerals, amino acids and other nutraceuticals.

The filling ingredients can be combined all at once or in separate stages. The particular order of addition of ingredients is not critical and may depend on the particular equipment available. The filling is characterized by a moisture content from about 0 to about 20, preferably from about 0 to 10 and more preferably from 0 to about 5. The filling is characterized by a water activity of less than about 0.5, and is wait�Oh when stored for at least about 4 months at room temperature. According to another aspect, the filling is characterized by a water activity of less than approximately 0.50 mm, more preferably less than about 0.4, and the expiration date for a period of at least about 6 months at room temperature.

According to another aspect and as shown in Fig.4, stuffing 301 contains a component 302 in the form of particles, preferably meat component in the form of particles dispersed in the fat component of the filling 301, as described above and presented in table 2. According to one aspect, stuffing 301 contains from about 0 to about 20 percent of the component in the form of particles by weight of the filling. According to another aspect, stuffing 301 contains from about 0.5 to about 15 percent of the component in the form of particles. According to another aspect, stuffing 301 contains from about 1 to about 10 percent of the component in the form of particles. According to another aspect, stuffing 301 contains from about 3 to about 7 percent of the component in the form of particles. Component in the form of particles should be generally evenly dispersed in the filling so as to ensure a more even taste sensations for the user.

According to one aspect, the amount of the beef component in the form of particles is less than about 2 percent of the total mA�si containing crackers and sandwich toppings, although, if necessary, other quantities of the meat component in the form of particles can be used.

As used herein, a component in the form of particles can contain, in one approach, the particles of meat. As used herein, a component in the form of particles may be a symmetric or asymmetric particles. Asymmetric particles shown in Fig.4, however, the actual shape of the particles is extremely important. In addition, there are no specific requirements that the particles were similar in shape to each other. However, the particles should have a size and shape effective to be essentially covered with a lipid component, as well as the size and amount effective to provide the required number of particles in the filling. In addition, the size and number of particles is chosen so as to provide the necessary flavor characteristics of toppings.

Although the pieces of meat, characterized by low water activity, are less susceptible to rancidity caused by oxidation processes, the risk of rancidity caused by oxidation processes, reduced and shelf life is extended by using essentially cover the meat component in the form of particles of a lipid component. Under exp�considered "substantially covered" or similar expressions mean what is the surface area of individual particles constituting component in the form of particles, at least 50 percent covered with a lipid component, preferably at least about 70 percent covered with a lipid component and more preferably at least about 80 percent covered with a lipid component. The thickness of the coating layer of fat component does not necessarily have to be the same. According to another aspect and as shown in Fig.5, the component in the form of particles enclosed in a shell of a fat component of the filling 301 so that it is covered with a lipid component of individual particles are not visible. The expression "wrapped" or similar expressions imply that the lipid component of the toppings 301 covers essentially the entire surface of the particles. Extremely preferably, the surface area of individual particles constituting component in the form of particles, was at least covered with a mixture of a fat component and an antioxidant or enclosed in a shell, as described above, in order to increase the resistance of the product during storage.

According to one aspect of the meat component in the form of particles characterized by an average size of particles constituting from approximately 0.05 mm to approximately 15 mm. According to another aspect, meat comp�component in the form of particles characterized by an average size of particles from approximately 0.1 mm to approximately 10 mm. According to another aspect of the meat component in the form of particles characterized by an average size of particles from approximately 0.1 mm to approximately 3 mm. According to another aspect of the meat component in the form of particles characterized by an average size of particles from 0.5 mm to approximately 2.5 mm. According to another aspect of the meat component in the form of particles characterized by an average size of particles ranging from 1.0 mm to approximately 2.0 mm. Disclosed in this document, the sizes of the particles measured using the longest linear dimension from one side to the opposite side, this measurement allows to determine the size of the particles, as a symmetric particles and asymmetric particles.

Depending on the size and shape of particles, the component in the form of particles can ensure the consistency of the filling, which will organoleptically pleasant for the consumer. Small size particles (such as those in the above-described ranges of the size of the particles provide greater surface area for access to any natural fats present inside of the component in the form of particles. I believe that these open access fat will be stabilized with preservatives, preferably antioxidants present in the fat component through migration of fat from the fat component in to�ponent in the form of particles. In addition, small particles are much easier on the merits of capping fatty component with stirring. Fat component reduces the access of oxygen to natural fats in the component in the form of particles, whereby the rate of oxygen transmission to the component in the form of particles is reduced by from about 25 to about 50 percent. This combination of a fat component with the component in the form of particles provides essentially a longer shelf life of the filling than in the case when the fatty component was not used. The combination of a fat component, an antioxidant and a component in the form of particles provides an even longer shelf life of the filling than in the case where the antioxidant is not included in the composition. For example, it is expected that the shelf life of the meat component in the form of particles without coating a mixture of a fat component and an antioxidant may be less than one month, most likely less than two weeks, then as described in the merger component in the form of particles with a lipid component and an antioxidant ensures a shelf life of at least approximately four months.

The access of oxygen to the component in the form of particles is also reduced in the case where the filling 301 serves as the second cracker 303 so as to form a containing crackers and stuffing sandwich, with a second cracker with 303�Testino forms a second barrier to oxygen transmission.

According to an alternative aspect, the meat can be characterized by a large size, for example, be made in the form of strips, large pieces, small pieces, slices, plates, cubes, etc. the Meat should be characterized by size, which can be essentially covered with a lipid component of toppings. Accordingly, the meat should not be more crackers, which are located between the meat and the stuffing. As used in the present description, the expression "substantially covered" means that the surface area of the meat by at least 50 percent covered with a lipid component, preferably at least about 70 covered with a lipid component and more preferably at least about 80 percent covered with a lipid component. The thickness of the coating layer of fat component does not necessarily have to be the same. According to one aspect of the meat component is enclosed in a shell of a fat component of the filling so that the surface of the meat is not visible. The expression "wrapped" or similar expressions mean that the fat component of the filling covers essentially the entire surface of the meat. Extremely preferably, the surface of the meat is at least partially covered with a mixture of a fat component and an antioxidant or enclosed in a shell, as described above, with �eat to increase the resistance of the product during storage.

The meat component can be prepared from various types of meat. For example, a component in the form of particles can be prepared with bacon, pepperoni, ham, Turkey, sausage, chicken, beef, pork, etc.

It is well known that meat products are susceptible to rancidity caused by oxidation processes. For providing stability during storage, the meat should have a low water activity (e.g., water activity less than about 0,6). In addition, the low water activity provides the necessary degree of dryness for grinding meat to the desired size particles. The meat is characterized by Ainless than 0.6, such as from about 0.2 to about 0.6 of the according to one aspect, from about 0.40 to about 0,55 according to another aspect, is particularly suitable for use in the present disclosure, in order to help slow the rancidity caused by oxidation processes. Can be used meat, characterized by Ainless than about 0.2, for example, frozen dehydrated meat products, however, these meat products have higher rates of rancidity caused by oxidation processes. These meat products can be used in the case of more closely�'s packaging, including a sealed container with nitrogen in the package, which provides a virtually impermeable to oxygen barrier.

Typically, the fat content in the meat will also affect the shelf life of the meat product. For example, the use of lean meat (e.g., meat products, characterisics fat content to less than about 10 percent) would also contribute to increase the shelf life of meat. In the present description can be used in meat products, characterized by the fat content of from about 5 to about 40, and meat products, characterized by the fat content to less than about 25 percent by weight are generally preferred from the standpoint of resistance during storage, and the fat content to less than about 20 percent is highly preferred. However, if necessary, can also be used in meat products, characterized by the fat ratio of more than 25 percent, provided that the level of fat in the meat will not adversely affect the storage stability of the product.

If necessary, the meat can also contain additives such as preservatives, flavorings, dyes, etc., provided that the additive will not adversely affect the organoleptic properties or properties with�aulesti.

Alternative or additionally, the component in the form of particles may be prepared instead of meat of meat substitute products. Approximate substitute meat products contain, among other things, products made from soy bean, rice, wheat gluten, textured vegetable protein, etc. are highly suitable substitute meat products, characterized by a water activity of less than approximately to 0.6, preferably from about 0.4 to about 0,55.

According to one aspect, the filling can be combined with the component in the form of particles before applying the toppings on a cracker. According to this aspect, a component in the form of particles is characterized by the required size of the particles (or size) and a filling (i.e. combined with a lipid component). Component in the form of particles may be added before, during or after the manufacturing process of toppings. Then containing component in the form of particles of the filling can be deposited on a cracker, as is more fully described below.

Referring now to Fig.6 and 7, according to which the filling 401 may be deposited on the upper surface of the first cracker 200 in the form of many individual items. Each element may contain a broader base (in place of the contact of the filling 401 with the first cracker 200), compared to the top�her part or the top. According to the presented in Fig.7, each element characterized by a shape of a truncated pyramid. Specialists in the art it will be clear that there can be any number of other forms. It should also be understood that, according to disclosed herein ideas is not necessary that each element was identical to other elements in size, shape, base, height, etc.

In General, the height of the elements is somewhat greater than the expected thickness of this layer the filling into the prepared containing crackers and stuffing sandwich. As will be shown below, this will, to some extent, squeeze the filling 401 at a later stage. With this in mind, stuffing 401 may be sufficiently viscous so that the resulting food product can be compressed by hand at least ten percent without accidental destruction of any of the crackers, forming a sandwich.

In one approach, these elements can be located on the first cracker 200 using three nozzles for injection molding, oriented in a lateral direction across the first cracker 200. Since the first cracker 200 and the nozzle for injection molding are moved relative to each other, one row of elements can be sequentially located after another series. The amount of space to leave�about between such elements (or between elements may be absent space), will vary depending on the needs and/or opportunities, typically characterizing the parameters defined for the application.

Specialists in the art it will be understood that each of these elements can be made of the same material of the filling. However, disclosed in this document, the ideas will also provide other opportunities in this regard. For example, the external elements can be made of the filling, based on the first type of cheese, while the internal elements are made of the filling, based on the second different from the first type cheese. As another example, one set of elements may contain one type of meat component, whereas a different set of elements than the first type of the meat component. As another example, one set of elements may contain a stuffing without meat, while the other set of elements containing meat stuffing. Other options in the same ratio.

If necessary, the filling may be deposited on a cracker with various other standard technologies. The above method is rather exemplary method of applying toppings on a cracker. For example, the filling may be deposited on a cracker in the form of a strip or a single item, or as a set of floor�juice or elements.

Refer again to Fig.1, whereby in step 103 this process 100 then carry out the application of the second cracker on the above-mentioned stuffing 401 to thereby form containing crackers and stuffing sandwich. This resulting containing crackers and stuffing sandwich 601 shown in Fig.8. According to this illustrative example, this second cracker 600 is essentially identical to the first cracker 200. However, specialists in the art it will be clear that this second cracker 600 may be different from the first cracker 200 any of a variety of ways. For example, from the request, this second cracker 600 can be formed from one or more great ingredients, great mixture of the same ingredients and/or may be formed so as to have perfect form or etc.

According to this illustrative example, in which the second cracker 600 is essentially identical to the first cracker 200, the second cracker 600 is to be exhibited essentially vertically relative to the first cracker 200. Accordingly, the four corners of both crackers are essentially vertically aligned relative to each other.

With this arrangement, this second cracker 600 for the formation containing crackers and sandwich toppings 601, the second cracker 600 pressed downward with a force of up to�sufficient for to fully engage with stuffing 401 and cause a corresponding compression of the filling 401. This compression must be sufficient to ensure that the filling 401 filled above the spaces between the elements of the filling and for filling flowed outward to the periphery of the crackers. In one approach, should not be too much filling 401, and should not be applied too much force so as not to cause significant yield toppings 401 to the periphery of crackers at a considerable section of the periphery of the specified.

In the actual test, when the filling 401 was compressed by 3 mm at a speed of 1 mm per second, the filling is spread (that can be considered by some specialists in the art as a certain kind of deformation) between the crackers under the influence of this relatively low pressure. In a more specific case, the appropriate pressure is in the range from approximately 0.1 kg per square centimeter to about 0.3 kg per square centimeter (assuming that the entire surface of crackers serves as a contact surface with the filling). Provided that, in fact, only approximately seventy percent of the surface of the cracker serve as contact surfaces, the relevant pressure range will be, alternatively, from approximately 15 kg per square centimeter to approximately 0.4 kg per square centimeter. (The differences between the lower end and the upper end of this range, usually associated with various powdered cheeses, which were used in different samples, and powdered Cheddar cheese is the lower end of this range and powdered cheese with garlic and herbs is the upper end of this range).

According to another aspect, the filling 401, located on top of the first cracker 200, may be deposited on a cracker before merging toppings 401 component in the form of particles. According to this aspect, a component in the form of particles may be sprinkled on top of the filling before applying the second cracker. The application of the second cracker should be applied to the component in the form of particles, pressure, sufficient for immersion of the component in the form of particles in the filling so that the surface area of individual particles constituting component in the form of particles, at least 50 percent covered with stuffing.

According to this specific illustrative example, the ratio of length to width (L/W) crackers can be at least 2:1 and is, as shown, more than 2.5:1. Respectively, containing crackers and stuffing sandwich 601 is characterized by a length significantly greater than width. In addition, according to this example, the thickness of each cracker is approximately 0.2 inches, to�and to the final thickness of the layer of toppings 401. As a result, the final thickness containing crackers and sandwich toppings 601 would be approximately 0.6 inches. Described in the present description, the dimensions are given only as an example. Other sizes may also be used in order to achieve the desired shape and thickness depending on the specific wishes of consumers, such as the desired strength of crackers or desired amount of filling in each containing crackers sandwich.

According to consumer testing, various positive properties described above containing crackers and sandwich toppings 601 unexpectedly received a high rating. For example, among the wide variety of competing snacks, specified containing crackers and stuffing sandwich 601 easily got the highest percentage of positive ratings from respondents testers, as well as a small amount of criticism. Although the taste, chewing, and similar properties will undoubtedly play an important role in approving such estimate, the saturation containing crackers and stuffing sandwich could also play an important role in getting such a high and comprehensive approving reaction.

In particular, according to one held in a blind in-home trial for only one product, which was tested as described in this document with�holding crackers and stuffing sandwich, but without particles in the filling (in the test was attended by hundreds of testers adults, both men and women in roughly equal quantities and characterized by age, which roughly reflects the age proportion of the population census, and each of them introduces himself as a person who usually eats snacks between main meals), 88% agreed fully or partly with the statement "this product satisfies Your appetite until the next meal". More specifically, 51% of test group completely agreed with this statement, and only 6% disagreed fully or partially.

This measured efficiency of quenching of appetite that occurs between meals, is even more surprising if we take into account the fact that the subjects containing crackers and stuffing sandwiches contain only from about 130 to 140 calories. Only 4.6 kcal per gram, and a saturation containing crackers and stuffing sandwich, confirmed such a large group of relevant testers, is an unexpected result. As a potentially related observation containing crackers and stuffing sandwich used in these tests contained the filling on the basis of cheese, which contains more fiber than crackers. More detailed�about, the filling contains approximately 30% of powdered cheese, and the rest of the toppings contains fat, some amount of the ingredients for curing and fiber (about 3 grams of fiber used in the filling of each containing crackers and sandwich toppings). Fiber, of course, promotes good chewing and oily appearance, but also contributes to extraordinary saturation test containing crackers and stuffing sandwich.

According to one aspect containing crackers and stuffing sandwich that contains meat component in the form of particles, has a caloric value of approximately 130-140 calories, and provides saturation, similar to or greater than the saturation containing crackers and stuffing sandwich without the meat component in the form of particles.

Given these impressive results and according to shown in Fig.1, disclosed herein ideas further optionally include the step 104 wraps containing crackers and stuffing sandwiches in individual wrappers, as expected on the basis of their apparent status of one-shot light snacks. According to one approach, and according to shown in Fig.9, each containing crackers and stuffing sandwich 601 may be placed in a cardboard tray 700. If necessary, and �AK presents, this cardboard tray 700 may include a bottom and two lateral sides, in order thereby to provide substantial protection containing crackers and sandwich toppings 601 from applied lateral and vertical force.

Referring now to Fig.10 containing crackers and stuffing sandwich (with or without the aforementioned cardboard tray or another tray, container, etc.) can be placed in the wrapper 800, consisting of an elastic material to thereby form a corresponding individual one-shot package 801. Specialists in the art it is clear that there are different ways of packing such food product. According to one approach, and as shown, wrap 800 may be deposited using a continuous packaging process, well known in the art. Such wrappers 800 will isolate containing crackers and stuffing sandwich from the local atmospheric influences and to help preserve freshness containing crackers and sandwich toppings.

The wrapper may be formed from a polymeric material, such as polymeric materials known in the art for use in continuous processes of packing. Exemplary materials include polyethylene/EVA with a VA content of approximately 4 to 22 percent, polybutylene, Surlyn, Bynel, Saran copolymer (LDPE�), a copolymer of ethylene with acrylic acid or methacrylic acid copolymer. For example, as disclosed in U.S. patent No. 4,782,951, the disclosure of which reference is included in the present description, hermetic peelable seal may be formed between a thin layer of Saran copolymer and a thin layer of EVA. The wrapper is preferably constructed from suitable multilayer materials, characterized by barrier properties, which, when sealed as described herein, provide a hermetic seal. For example, suitable films can contain an inner layer of linear low density polyethylene in combination with an outer layer of polyester or nylon and secondary adhesive layer of polyethylene.

In one approach, if necessary, the filling 401 may have adhesive characteristics, sufficient to hold together the first cracker 200 and the second cracker 600 during the pre-manipulation, distribution and sale of food product. This adhesive characteristic may be sufficient to provide means for holding the crumbs, to thereby prevent falling mostly crumbs containing crackers from crackers and sandwich toppings 601 at the time of consumption by the end user. The latter characteristic, in particular, corresponds to �the nature of light snacks, inherent in containing crackers and stuffing sandwich 601. In particular, people consume containing crackers and stuffing sandwich 601, probably having a food product without the use of plates or perhaps even without a formal surface for eating, such as dining table. Taking into consideration these original settings of the application, reducing the resulting falling debris in the form of particles of food will be well received by many consumers.

Along with this, however, this adhesion characteristics are not able to prevent the end user to easily separate the second cracker 600 from containing crackers and sandwich toppings 601 using only the efforts of his hands (it is assumed that the end user is the average healthy adult with at least average agility and mobility). As proposed in the illustration shown in Fig.11, the specified office of the second cracker 600 should be possible without destroying any of the crackers 200 and 600. During the test, for example, only one cracker of thirty was destroyed in the separation of the second cracker 600 thus. In addition, the office of the second cracker 600 must be feasible according to this illustrative example by simply raising the top of the second cracker 600 as shown by the arrows, oboznachenie�mi position 901, and without the need of rotation detachable about cracker toppings (as represented by the plate, indicated at 902).

These disclosed herein ideas also allow the separation of some portion of the filling 401, in which a part of the filling remains separated on the second cracker 600. However, in the General case, this separated part will typically remain relatively small. For example, in many cases, less than 10% (or even less than 5%) throughout the filling 401 will be separated and will remain on the separated cracker. Fig.14 shows a bar graph 1200 showing the actual test results in this respect. According to these tests, described in this document contains crackers and stuffing sandwiches without meat removed top the cracker with the help of lift that top cracker without rotation. Then a lot of toppings, remaining on the separated cracker, compared with a total weight of toppings to determine the ratio of the remote filling the original number. For example, according to this bar graph 1200, the specialist will see that thirteen sandwiches showed virtually no branch of toppings, while four of the sandwich Department showed only about 5% of the filling. Only in two cases (out of thirty) was separated 25% or more toppings.

It is believed that this result can be achieved by men�her least partially, using the previously described approach in the initial application of the filling 401 to the first cracker 200. By using this approach, most of the toppings 401 will be in a tight adhesive interaction with the first cracker 200, and not with the second cracker 600. For example, in one approach, the surface area of the toppings that are in close contact with the first cracker 200, can be more than double the surface area of the toppings that are in close contact with the second cracker 600, since the first cracker 200 is essentially a larger surface contact with the filling 401 than the second cracker 600.

In any case, this ability is a simple upper branch containing crackers with crackers and sandwich toppings offers other opportunities to use this layout of a food product. According to one illustrative example and shown in Fig.12, after removal of such containing crackers and stuffing sandwich from the wrapper, and after separation of one of the crackers as described, the user may place at least one additional food product 1000 on stuffing 401. Separated essentially a cracker can then be placed back to obtain, thereby containing crackers and sandwich toppings, supplemented with food ingredients. Special�Stam in the art it will be clear that any number of additional food products can be used in this regard, including but not limited to, small pieces of bacon, slices or small pieces of pepperoni, flavored condiments, etc.

Referring now to Fig.13, this ability can be implemented using the containing individually packaged crackers and sandwich toppings 801 in the package 1101, which also contains this additional food product 1102. This kit 1100 for a single meal may not necessarily contain one or more other items 1103 (such as incremental additional food products designed to be added to containing crackers and stuffing sandwiches, other food products intended for individual consumption separately from containing crackers and sandwich toppings, but for one meal, Cutlery, etc.).

Containing crackers and stuffing sandwich may be treated with carbon dioxide or nitrogen during the packaging process in order to increase the shelf life of the product.

For more explanation, but without any restrictions in this respect will be further presented two specific examples in relation to specific recipes for crackers and stuffing made of cheese, suitable for use�tion in accordance with the disclosures in this document ideas. Unless otherwise indicated in this description, all percentages, ratios, etc. are presented on the basis of mass.

Example 1:

For the formation of crackers, butter, lecithin, high fructose corn syrup, sugar, adds the flavor of butter flavoring substance, water and flour was stirred for 4 to 8 minutes in the vertical mixer in accordance with the following composition of the test:

IngredientNumber
Oil with a low content of TRANS fat4.1 kg
Lecithin0.08 kg
High fructose corn syrup0.7 kg
Sugar5.4 kg
Adds the flavor of butter flavoring substanceOf 0.027 kg
Water12,9 kg
Flour25,8 kg
Ammonium bicarbonate0.45 kg
Enzymes8.1 grams
Wheat flour grobocopatel 19.5 kg
Sodium bicarbonate0.48 kg
Monobasic calcium phosphate0,51 kg
Salt dough0,17 kg

Then added the remaining ingredients and continue stirring for another 6 minutes. The dough was subjected to proofing (seasoned) (within approximately 90 minutes to about 150 minutes), the processing in the dough rolling machine and lamination machine for test. Then the dough was baked for about 5 minutes at a temperature of from 250 to 550°F.

After baking, preferably, but not necessarily, apply oil on one or both sides of the cracker in order to ensure a cracker of additional moisture, color and pleasant taste.

Although the above recipe contains a two-stage mixing process, can be used one-step mixing process, provided that all the ingredients are well blended before aging test. In addition, if necessary, may be added to the ingredients of flour, different from those proposed above regarding the two-stage mixing process.

Then add the following ingredients and stirring was continued for 4 to 10 min�t:

Example 2:

To form the filling, mix the following ingredients for about 1 to 2 minutes in the mixer with large shear effort in accordance with the following composition:

IngredientNumber
Cooking oil63.5 kg
Canola oil45,3 kg

Then add the following ingredients and stirring was continued for 6 to 15 minutes:

IngredientNumber
Resistant maltodextrin56,2 kg
Maltodextrin23,1 kg
Dry corn syrup23,1 kg
Powdered cheese90.7 kg
Flavors2.6 kg

Again, although the above recipe contains a two-stage mixing process, can be used one-step mixing process, provided that all the ingredients bootprelay to provide essentially homogeneous mixture. It's also possible to enter some of these ingredients are in phase, as shown.

Component in the form of particles, such as the meat component in the form of particles, may be added before, during or after the cooking process the filling as described above.

Disclosed herein provide ideas containing crackers and stuffing sandwich size for a single serving, which quite successfully quenches occur between meals appetite when used as a snack food product. Its construction parameters and packing size for one serving contribute to this goal, but are also effective in order to convince the consumer that the additional consumption of such containing crackers and stuffing sandwiches is unnecessary. In addition, this containing crackers and stuffing sandwich can be successfully used as a key component in the kit for a single meal, since containing crackers and stuffing sandwich is easy to access for the end user was able to add in containing crackers and stuffing sandwich additional ingredients.

Example 3:

The stuffing is prepared with meat particles in accordance with the following stages. The ingredients presented in the table below, mixed with the mo�to provide the filling with the taste of bacon, containing small pieces of bacon:

IngredientNumber
Lines cooking oil19,8%
Canola oil with a high content of monounsaturated fats14,1%
Lactic acid 88%0,14%
Natural flavor "Cheddar cheese"0,14%
Lecithin0,016%
Rosemary extract 1500 WS0,094%
Resistant maltodextrin18,3%
Dry maltodextrin, 9-13D6.32 per%
Dry corn syrup7.16 percent
Powdered cheese (4,7% Cheeztang NCS, 7.04% of Chedasharp 501 unpainted, 16,43% Sequoia 2 unpainted)28,2%
Flavor "smoked bacon"0,85%
Small pieces of bacon with low moisture content Of 4.88%

Used small pieces of bacon are characterized by the maximum fat content 18,58% and maximum of AIn055. Small bacon bits are characterised by maximum size particles of approximately 2,45 mm. Then the stuffing used for the preparation contains two cracker sandwich. The filling is metered to the first cracker using nozzles for molding under pressure, oriented in a lateral direction across the first cracker. Then the second cracker is applied to the stuffing, located on the first cracker, to obtain containing crackers and sandwich toppings.

Specialists in the art it will be understood that a wide variety of modifications, alterations, and combinations can be made relative to the above-described embodiments without departing from the essence and scope of the present invention and that such modifications, changes and combinations are within the inventive concept.

1. Persistent storage palatable filling that contains:
fat component,
antioxidant and
the meat component in the form of particles, characterized by a water activity of from about 0.4 to about 0.55, or with a meat component in the form of particles dispersed in a fatty component and antioxidant
where the meat component in the form of particles contains many�tvo separate particles of meat, each of which is characterized by a certain surface area, and fat component covers at least 50 percent of the surface area of individual particles of meat.

2. Persistent storage palatable filling according to claim 1, characterized in that the filling is characterized by a water activity of less than about 0.5.

3. Persistent storage palatable filling according to claim 1, characterized in that the meat component in the form of particles characterized by the fat content of from about 5 to about 40 percent by weight based on the weight of the meat component in the form of particles.

4. Persistent storage palatable filling according to claim 1, characterized in that the filling contains from approximately 0.5 to approximately 15% of the meat component in the form of particles.

5. Persistent storage palatable filling according to claim 1, characterized in that the meat component in the form of particles essentially uniformly dispersed in the fat component.

6. Persistent storage palatable filling according to claim 1, characterized in that the meat component in the form of particles contains a meat product selected from the group consisting of bacon, pepperoni, ham, Turkey, sausage, chicken, beef, pork, and combinations thereof.

7. Persistent storage palatable filling according to claim 1, characterized in that the meat component in Fort�e particles characterized by an average size of particles from approximately 0.1 mm to approximately 10 mm.

8. Persistent storage palatable filling according to claim 1, characterized in that the meat component in the form of particles characterized by an average size of particles from approximately 0.5 mm to approximately 2.5 mm.

9. Persistent storage palatable filling according to claim 1, characterized in that the filling contains from about 25 to about 50 percent of a fat component.

10. Persistent storage palatable filling according to claim 1, characterized in that the filling contains from about 30 to about 40 percent of a fat component.

11. Persistent storage palatable filling according to claim 10, characterized in that the fat component contains a vegetable oil selected from the group consisting of palm oil, soybean oil, canola oil, cottonseed oil, sunflower oil, or mixtures thereof.

12. The method of obtaining counter storage pleasant to the taste of the filling, wherein the method comprises:
mixing a fat component, an antioxidant and a meat component in the form of particles to obtain a stand when storing a pleasant taste of the filling, where's the meat component in the form of particles contains a plurality of individual particles of meat, each of which is characterized by a certain surface area, and mixing effectively to cover a lipid component, at least 50 percent of the surface area�knosti particles of meat.

13. A method according to claim 12, characterized in that the filling is characterized by a water activity of less than about 0.5.

14. A method according to claim 12, characterized in that the filling contains from approximately 0.5 to approximately 15% of the meat component in the form of particles.

15. A method according to claim 12, characterized in that the meat component in the form of particles characterized by an average size of particles from approximately 0.5 to approximately 2.5 mm.

16. A method according to claim 12, characterized in that the filling contains from about 25 to about 50 percent of a fat component.

17. Persistent storage of the food product, which contains:
the first biscuit,
the second cracker and
the filling located between the first and second crackers, and stuffing contains:
fat component,
antioxidant and
the meat component in the form of particles dispersed in a fatty component and antioxidant
where the meat component in the form of particles contains a plurality of individual particles of meat, each of which is characterized by a certain surface area, and fat component of the filling covers at least 50 percent of the surface area of individual particles of meat.

18. A food product according to claim 17, characterized in that the filling contains from about 1 to about 10 percent of the meat component in the form of particles.

19. Food product p� p. 17, characterized in that the meat component in the form of particles characterized by the fat content of from about 5 to about 40 percent by weight based on the weight of the meat component in the form of particles.

20. A food product according to claim 17, characterized in that the filling contains from about 25 to about 50 percent of a fat component.

21. A food product according to claim 17, characterized in that the meat component in the form of particles is characterized by a water activity of less than approximately 0,6.

22. A food product according to claim 17, characterized in that the filling is characterized by a content of fibers and the first and second crackers characterised by combined fiber content, and fiber content of the filling above the combined content of the fibers of the first and second crackers.

23. The way to retard rancidity caused by oxidation processes, meat in persistent storage of the food product, wherein the method comprises:
the combination of a fat component, an antioxidant and a meat component in the form of particles to obtain the filling, where's the meat component in the form of particles contains a plurality of individual particles of meat, each of which is characterized by a certain surface area, and
dispersing cold component in the form of particles in the filling so that the meat component in the form� particles was essentially covered with a lipid component and an antioxidant, where fatty component and an antioxidant cover at least about 50 percent of the surface area of the particles of meat.

24. A method according to claim 23, characterized in that the meat component in the form of particles characterized by an average size of particles from approximately 0.1 to approximately 10 mm.

25. A method according to claim 23, characterized in that the meat component in the form of particles characterized by the fat content to less than about 20 percent based on the weight of the meat component in the form of particles.

26. A method according to claim 23, characterized in that the meat component in the form of particles made in the form selected from the group consisting of plates, cubes, strips, slices, large pieces, small pieces and their combinations.

27. A method of obtaining a persistent storage containing crackers and meat food product, wherein the method comprises:
dispersing cold component in the form of particles in the fat component and the oxidant so that the meat component in the form of particles was essentially covered with a lipid component and an antioxidant to obtain meat filling, where the meat component in the form of particles contains a plurality of individual particles of meat, each of which is characterized by a certain surface area,
dispensing certain amount of meat toppings on the first biscuit and
placing second�of crackers on the meat stuffing, deposited on the first cracker, to ensure containing sandwich crackers,
where fatty component and an antioxidant cover at least about 50 percent of the surface area of the particles of meat.

28. A method according to claim 27, characterized in that the meat component in the form of particles characterized by an average size of particles from approximately 0.1 to approximately 10 mm.

29. A method according to claim 27, characterized in that the meat component in the form of particles characterized by the fat content to less than about 20 percent based on the weight of the meat component.

30. A method according to claim 27, characterized in that the meat component in the form of particles made in the form selected from the group consisting of plates, cubes, strips, slices, large pieces, small pieces and their combinations.



 

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14 cl, 4 dwg, 2 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to bread production. The bread preparation method envisages at first preparation of a hydrolysed component of dried haw berries powder; for this purpose one performs mixing of dried haw berries powder (in an amount of 10% of the bread bakery prime grade wheat flour weight) with drinking water at a ratio of 1:3, the mixture stirring, introduction of BrewZyme BGX enzyme preparation (in an amount of 0.01% of the wheat flour weight) into the liquid mixture, stirring and leaving for swelling and hydrolysis during 60 minutes at a temperature of 32°C, simultaneous activation of pressed yeast taken in an amount of 3% of the wheat flour weight; for this purpose one performs mixing of wheat flour (taken in an amount of 0.5% of the recipe quantity) with sugar sand (taken in an amount of 0.3% of the wheat flour weight) and 32°C drinking water taken in an amount of 30% of the recipe quantity; then one kneads dough of bread bakery prime grade wheat flour, culinary food salt, sugar sand taken in an amount of 9% of the wheat flour weight and bone fat in an amount of 7% of the wheat flour weight. The dough is prepared at the following recipe components ratio, g per 100 g of wheat flour: bread bakery prime grade wheat flour - 100.0, pressed bakery yeast - 3.0, food culinary salt - 1.3, sugar sand - 9.0, bone fat - 7.0, dried haw berries powder - 10.0, BrewZyme BGX enzyme preparation - 0.01 and water - as per calculation.

EFFECT: invention allows to enhance the ready products quality and nutritive value, improve organoleptic and physical-and-chemical quality indices and impart functional properties to the product.

4 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: according to the first version, the method envisages preparation of semi-products in the form of a flat cake, prepared from 140-250 g unfermented yeast-leavened dough and rolled to have 15-25 cm diameter and 2-5 cm height, in the form of a filling containing poultry meat, in the form of a filling consisting of cut tomatoes and in the form of a sauce. The method envisages preliminary preparation of semi-products at a stationary public catering enterprise and semi-products delivery to a public catering service point. The filling is used in the form of marinated boneless chicken meat with addition of spices; the vegetable filling - in the form of fresh white cabbages chopped into pieces sized 0.5-2.5 mm, fresh tomatoes cut into slices sized up to 1 cm, brined or pickled cucumbers cut into slices with length equal to 3-10 cm and thickness equal to 3-7 mm, fresh potatoes cut into bars sized 6*6 mm and garlic sauce. Meat is fried in a rotation oven till readiness and cut into small pieces; potatoes are fried in deep fat; the prepared flat cake semi-product is split lengthwise; the inner sides are greased with garlic sauce; the vegetable fillings are put onto garlic sauce in the following sequence: cabbages, tomatoes, cucumbers, French fries; fried chicken meat is put onto French fries; then the flat cake with fillings is put onto the grill for 30-40 sec and heated from both sides. The goods are prepared at the following components ratio, wt %: flat cake - 50-200, marinated chicken - 150, fresh white cabbages - 20-100, fresh tomatoes - 15-80, brined and pickled cucumbers - 10-80, French fries - 10-70, garlic sauce - 20-80. According to the second version, the method envisages preliminary preparation of semi-products in the form of a filling containing poultry meat, in the form of a filling consisting of cut tomatoes and in the form of a sauce. The method envisages preliminary preparation of semi-products at a stationary public catering enterprise and semi-products delivery to a public catering service point. One uses 20×80 cm - 40×60 cm lavash, a filling in the form of boneless marinated chicken with addition of spices, a vegetable filling in the form of fresh tomatoes cut into slices sized to1 cm, a garlic sauce and grated 20% fat hard cheese. Meat is fried in a rotation oven till readiness and cut into small pieces; lavash Ѕ is greased with garlic sauce from one side; grated cheese, tomatoes segments, fried chicken meat are put onto garlic sauce; then, at first, the fillings are wrapped into a major part of the lavash, then - into a lavash quarter and put onto the grill for 30-40 sec and heated from two sides. The goods are prepared at the following components ratio, wt %: lavash - 50-200, marinated chicken - 30-150, grated hard cheese - 30-100, fresh tomatoes - 20-80, garlic sauce - 20-80. Additionally, the method versions envisage the following actions: onto fried chicken meat one additionally puts fillings in the form of ketchup or sauces of industrial production and/or pickled onions and/or Korean carrot salad and/or grated cheese and/or fresh tomatoes and/or brined or pickled cucumbers and/or French fries.

EFFECT: invention is reproductive, available for implementation, may be used in the fast food system and consists in the product preparation time reduction, goods range expansion and quality enhancement by way of creation of a new dish with quality taste indices with combination of a meat filling with a vegetable one with application of a sauce without preserving agents.

4 cl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves sugar-molasses syrup preparation, scalding prime grade flour mixed with tomato powder (produced of small-fruited tomatoes and simultaneously being an additive enriching the mixture with biologically active substances), a natural colouring agent, a flavouring agent and a stabilising agent in the sugar-molasses syrup, the brew cooling, dough kneading from the brew, margarine, vegetable oil, drinking soda and ammonium carbonates dissolved in water, moulding, baking, glazing and proofing. Dough is kneaded at the following components ratio, kg (per 1 t of gingerbreads): first grade wheat flour - 471.87, sugar sand - 200.95-205.70, molasses - 96.72, margarine - 43.42, vegetable oil - 14.63, tomato powder -16.77-21.57, drinking soda - 1.46, ammonium carbonates - 4.42, water - 74,00.

EFFECT: invention allows to improve organoleptic and structural-and-mechanical indices of gingerbread quality as well as enrich the product with food fibres, mineral substances and vitamins and reduce its caloric content.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to functional food products manufacture. The bakery production method involves dried girasol flakes addition into dough, dough fermentation, handling and baking in accordance with the formulae. By the said method one produces rye bread, rye-and-wheat bread, wheat-and-rye bread, wheat bread, buns, bread roll, bagel, cracknel.

EFFECT: bread bakery products are enriched with girasol flakes; the method allows to enhance the products quality in terms of volume, porosity, consistence, dough maturation process acceleration.

2 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of flour confectionery products intended for prophylactic nutrition. The method involves kneading dough containing a mixture of wheat flour and flour of another kind vegetal raw material, a sweetening agent, yolks, a fat composition, dough formation in the form of sheets and baking. One uses buckwheat flour taken at a ratio of 1:2 to additionally introduced beet-root fibres. The sweetening agent is represented by stevioside. The fat composition is represented by margarine heated up to a temperature equal to 35-40°C and citrus dietary fibre at a ratio of 6:1. Kneading is performed by way of mixing and kneading dough in a turbomixer with the help of compressed air under a pressure of 3 atm during 7 minutes at the following mixture components ratio, wt %: fat composition - 14.55-22.34, wheat flour - 30.78-40.37, buckwheat flour and beet-root fibres - 31.25-39.45, stevioside - 0.12-0.45, yolks - 10.21-14.96. Buckwheat flour is produced by way of mechanochemical activation in the rotor and roller disintegrator at mechanochemical treatment frequency equal to 115 Hz and rotation frequency equal to 16 s-1 under the pressure in the operational elements contact zone amounting to 30 MPa to produce particles sized 10-200 mcm. The citrus dietary fibre is preliminarily poured with water heated up to a temperature of 100°C in a steam boiler for 2-3 minutes, the ratio of water to fibres being 5:1.

EFFECT: invention ensures development of a method for production of sugar waffles with reduced caloric content and fat capacity as well as expansion of the range of flour confectionary products of dietary purpose.

3 cl, 1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to bakery industry. The method for production of dough that is completely fermented involves dough preparation by way of mixing at least flour, water and quick-acting dry yeast, dough kneading, moulding, complete proofing and freezing. Additionally, the inventions group envisages completely fermented frozen dough, a bakery product and a bakery product with notches made by the said method.

EFFECT: produced dough does not require any additives introduction and allows to bake fermented frozen dough without an additional operation of proofing thus ensuring high quality bakery products manufacture.

24 cl, 27 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of wheat flour) 340-345 g of dietary wheat offal, a food fibres mixture including arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source, 14.5-15 g of food salt, 9-11 g of liquid soya lecithin, 4-6 g of a bread improver with components of malt, enzymes and glucose, 0.8-1 g of food soda and 0.8-1 g of citric acid.

EFFECT: invention allows to find an optimum formula of the said food product suitable for consumption by a wide consumer group suffering from adiposity and diabetes.

9 cl, 1 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of the flour mixture containing 45-55 g of medium rye flour and 45-55 g of wheat flour), 455-465 g of wheat dietary offal, 340-345 g of food fibres mixture consisting of arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source for bakery products, 20-22 g of a bakery improver including enzymes, an emulsifier, wheat gluten, fried wheat malt flour, 14.8-15 g of food salt, 9-11 g of lecithin, 0.8-1 g of culinary soda, 0.8-1 g of citric acid.

EFFECT: invention allows to find an optimum formula of the said food product suitable for consumption by a wide consumer group suffering from adiposity and diabetes.

8 cl, 1 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of rye flour) 355-365 g of wheat dietary offal, 99-101 g of a bakery mixture for preparation of rye products (consisting of swelling rye, wheat and fried malt flour, wheat gluten, rye brew and a malt extract), 340-345 g of a food fibbers mixture consisting of arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source, 14.5-15 g of salt, 9-11 g of lecithin, 1-1.2 g of food soda, 1-1.2 g of citric acid.

EFFECT: invention allows to find an optimum formula of the said food product suitable for consumption by a wide consumer group suffering from adiposity and diabetes.

8 cl, 1 ex

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.

EFFECT: produced gummy gingerbreads have increased volume combined with uniform porosity preservation.

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol-sunflower flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.

EFFECT: gummy gingerbreads have increased volume combined with uniform porosity preservation.

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.

EFFECT: gummy gingerbreads have increased volume combined with uniform porosity preservation.

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