Food products having system of moisture release to save texture during storage

FIELD: foods.

SUBSTANCE: system of moisture release is suggested to use in food product having food component with high moisture activity and component with low moisture activity. The system has a layer of controlled moisture delivery, having food emulsion layer containing water as an inner phase. The layer of controlled moisture delivery contacts with food component with low moisture activity. Moreover, the system contains food moisture barrier layer, which contacts with food component with high moisture activity. The layer of controlled moisture delivery allows moisture migrating to food component with low moisture activity during storage of food product, reducing hardening of food product with low moisture activity. Food moisture barrier layer decrease migration of moisture from food component with high moisture activity.

EFFECT: shelf life extension of food product comparing with the same product without using system of moisture release.

22 cl, 4 tbl, 1 ex

 

This invention relates in General to multi-component food products, which contain various food components having different blagochinnost, and release moisture for such food. In these foods provides food, supplies moisture layer in contact with the first food component, in which he highlights the moisture during storage of the food product efficiently enough to prevent carstvenie the first food component. Separate edible moisture barrier is located between supplying moisture layer and the second food component having a higher blagochinnost than that of the first food component, effective to reduce loss of moisture in the second food component that otherwise would occur due to migration of moisture between food components having different blagochinnost. This provides the multi-component food products with increased shelf life.

In many foods necessary to maintain the moisture content, so they showed optimal organoleptic properties, quality and taste. Migration of moisture in the finished food can seriously impair their quality, stability and organoleptic properties. In addition, many chemical and enzymatic reactions leading to damage, rashadat speeds, partially controlled moisture content in food products. Excessive speed of these reactions may contribute to the changes that can impair taste, color, texture, and nutritional value of food. In multi-component food products, in particular those that have components with different water contents and blagochinnost, for example, in Packed products from cheese and crackers or bread rolls and cream cheese, the moisture can migrate between neighboring components, changing the characteristics of the components and their organoleptic properties. In addition to the deterioration of the quality of the finished food migration of moisture can hinder the production and distribution of food. So, for example, cream cheese product of rolls and cream cheese can dry out, and at the same time, the bread becomes stale. Aging of bread is manifested in changes in texture, appearance and taste, and the end result is a negative relationship between ceremonies and appeal to the consumer.

One way to prevent the migration of moisture in foods involves coating one or more surfaces of the food product food moisture barrier. Such barriers must have a low moisture permeability in order to prevent migrate the moisture between areas with different blagochinnost. In addition, the barrier should cover the surface of the food product, including cracks, and it is good to stick to the surface of the food product. A moisture barrier should be sufficiently durable, soft and flexible, so as to form a continuous surface that will not crack in his hands, besides can easily pronosyatsya consumption. Moreover, the organoleptic properties of the barrier film to taste, aftertaste and mouth feel should be as invisible to the consumer't felt the barrier when the consumption of the food product. And, finally, a moisture barrier should be easy to manufacture and use.

Since lipids, such as oils, fats and waxes consist of a lipophilic or water-insoluble molecules capable of forming a waterproof structure, they have been investigated for use in barrier films for moisture. As for the oily materials (i.e. fats, oils, polyesters of sucrose and the like) and/or other film-forming lipids, it has been shown that the barrier is not effective, regardless undesirable thick coating. Such film-forming lipids also have a tendency to melt and flow under normal baking conditions and, therefore, lose the integrity of the film and barrier effectiveness. Wax barriers are not the remains of as barriers to moisture, because they tend to crack when handled or when the temperature changes. Accordingly, in practice many barriers used waterproof lipid in combination with hydrocolloids or polysaccharides, such as alginate, pectin, carrageenan, cellulose derivatives, starch, starch hydrolysates and/or gelatin, to form gel-like structures or semi-structured matrices for grasping and/or immobilization of non-aqueous material. In many cases, these components are formed in the form of two-layer films. Such a two-layer film can be pre-casted and applied on the surface of the food product as a self-sustaining film lipid layer facing to the component with the highest blagochinnost. Explanations of such two-layer films are, for example, in U.S. patent No. 4671963, 4880646, 4915971 and 5130151.

However, there are some drawbacks associated with previously known barriers to moisture. Hydrocolloids are hydrophilic and/or soluble in water and therefore tend to adsorb water. Adsorption of water by hydrophilic material in the moisture barrier is greatly accelerated when the film is in direct contact with food products having blagochinnost (Ain) higher than 0.75. The rate of adsorption adigitalman material is accelerated at elevated temperatures, making a moisture barrier ineffective for those applications in which the moisture barrier will be exposed to heat (e.g., baking). In addition, some hydrocolloids tend to make barriers for moisture quite inflexible, requiring the addition of hydrophilic plasticizer (e.g., polyol)to increase flexibility. Such plasticizers themselves are often strong binders for moisture, promoting, therefore, the migration of moisture into the barriers to moisture, and reduce the structural stability of barriers to moisture. Moreover, the texture and the required thickness of these barriers to moisture can make their presence is unacceptable and unpleasant when the consumption of the product.

Another problem in products with dual texture, such as sandwich buns and cream cheese, is that cream cheese, and bun lose moisture and harden over time. Moisture loss cream cheese can be reduced by using lagomarcino coating of cream cheese. Some loss of moisture cream cheese prevents the moisture barrier, but the bun tends to dry more quickly. In this situation, the texture of the muffins can be stored over a longer period by supplying moisture, for example, by spraying water on the outer surface bullock is. However, the water spray on the bun in sufficient quantities to combat the problem staling tends to make the bun soggy.

U.S. patent No. 6039988 describes puff baked product, such as cookies that are used with ice cream sandwich, which is still crispy after being in contact with ice cream, where the migration of moisture from ice cream to cookies prevents using intermediate food oil absorbent layer and the fat membrane, such as paper made from rice or potato starch. As stated above, the interim barrier to water can protect and stabilize the moisture content of the filling, but stabilizing the moisture content of the outer layers with a lower blagochinnost remains problematic.

U.S. patent No. 5573793 describes a composite food product containing cookies and stuffing containing fermented milk product, and stuffing is in the form of emulsions of the type water-in-oil, and the limited migration of water from filling in cookies takes place at temperatures from 4 to 6°that reduces blagochinnost and moisture content of the filling, when biscuits adsorbs the moisture. However, significant changes in the moisture content of the filling is undesirable during storage multilayer composite food product as organoleptic properties is Akinci this way will be subject to significant change.

U.S. patent No. 4847098 describes foods with dual texture, comprising the emulsion of the type water-in-oil used to slow down the migration component of the filling to the outer part and thus prolonging shelf life. Reducing moisture transfer from the inner core out, reportedly keeps the filling from the fact that it was solid, and the outer part from the fact that it was wet.

Published Japan's bid No. 60224445 describes pie, resistant to wetting by using the emulsion of the type water-in-oil, in which the transfer of moisture from the emulsion in a pie reduced.

U.S. patent No. 6146672 describes the filling on the basis of emulsions of the type water-in-oil, which prolongs the shelf life of the test, providing stable during storage protective barrier, resulting in a decrease in the migration of moisture in the dough.

U.S. patent No. 4293572 describes the emulsion of the type water-in-oil, which inhibits the migration from the inside out in mnogokomponentnom the food product.

U.S. patent No. 5472724 describes the method of preparation of bakery products, in which a freshly baked product is quickly frozen, for example by cryogenic cooling in order to obtain a product with greatly reduced ceremonies during storage at ambient conditions.

U.S. patent No. 5795603 describes the bun stuffed with plums is knogo cheese, but it does not provide a product with a long safety in cold conditions.

U.S. patent No. 6472006 describes a stable food in the oven the moisture barrier, containing together mikrosmeshcheniya oil with low and high melting point, is used to prevent migration of moisture within the multi-component food product between components having different blagochinnost.

It would be desirable to provide a multi-component food product, which can prevent or slow down the problem staling in the food component, which is otherwise prone to carstvenie during storage of the food product, which is used in combination with another type of food component having a higher blagochinnost, preventing at the same time, the migration of moisture from the food component having a higher blagochinnost. This invention relates to such a multi-component food product that meets these and other requirements.

This invention provides a multicomponent food product with increased shelf life and food product contains a different food components having different blagochinnost. In such multi-component food products food, supplying moisture layer is in contact with the first food component is entom, in which he highlights the moisture to slow down the staling of the first food component during storage and thereby to increase its shelf life. Separate edible moisture barrier is located between supplying moisture layer and the second food component having a higher blagochinnost than that of the first food component, and food moisture barrier effective to reduce loss of moisture in the second food component due to migration of moisture that otherwise would occur between food components having different blagochinnost.

In one preferred embodiment, the present invention provides an internal system release moisture with dual functionality supplies moisture/limiting migration of moisture, by providing an integral composite substructure located between the different food components having different blagochinnost. For example, the system releases moisture is provided between the inner layer of filling and an outer layer of the shell, in order to effectively support layers membrane soft and fresh (i.e. that they were less stale), while maintaining and preserving at the same time, initial moisture of the filling in a few weeks or even months of storage. To provide this dual functionality, supplying moisture layer is provided in contact with the layer of the shell, while a moisture barrier is provided in contact with the inner filling.

More specifically, the specified supply moisture layer internal system release moisture is preferably a layer of emulsion in which water is included phase. Such a layer can be selected from the emulsion of the type oil-in-water type or oil-in-water-in-oil. Emulsion layer acts as a system of supervised release moisture for a component of a multicomponent food product, which is more susceptible to carstvenie because of its relatively low moisture content, surface, etc.

System release moisture according to the invention is particularly useful in multi-component food products, including distinguished or different components having significantly different from each other blagochinnost, so that when the two components are in close contact, they are experiencing significant migration of water between the two components. In one embodiment, blagochinnost food component having a higher blagochinnost, at least about 0.03 or more above blagochinnost other food component.

Multi-component food products, which can advantageously enable and use double substructure supply of moisture/limiting migration of moisture according to the invention, including the indicate, for example, a sandwich of bread and cream cheese, a combination of cheese and crackers, etc. In the case of sandwich rolls and cream cheese, for example, the moisture content of the food component having a lower blagochinnost (i.e. rolls) can increase by at least 15%, in particular from about 15 to about 40%, after about four months of storage of the food product at about 4°C. Meanwhile, the moisture content of the filling of cream cheese remains relatively constant or not reduced to the level of affecting its freshness, during the same period of time, so organoleptic properties and toppings and buns are fresh and enjoyable even after several months of storage in the refrigerator.

For the purposes of assessing the safety here "storage cooling" means storage at a temperature of about 4°C. Should take into account that food products according to the invention can be stored at other temperatures used in practice. "Stale" or "aging" and similar terms used here refer to deterioration in one or more organoleptic properties of the food component selected from the texture, taste, color and/or odor. For example, in the case of food product having a grain component, such as a sandwich of bread and cream cheese, aging can be assessed is at least in terms of increasing the hardness and/or stiffness of the component rolls. Component creamy filling in the degradation becomes noticeably less humid and/or crosslevel texture, and/or less appetizing to the taste, color or smell. "Fresh" means such organoleptic properties of the food product, which he has, when freshly prepared.

Other characteristics and advantages of this invention will be understood from the following detailed description of preferred variants of the invention with reference to the accompanying illustrations, in which:

Fig. 1 is a food product according to option of carrying out the invention

Fig. 2 is a graph representing the moisture content of the components of the rolls during part of the period of storage of the food product according to a variant implementation of the invention, as well as food products for comparison and control,

Fig. 3 is a graph representing the moisture content of the components of the cream cheese for part of the period of storage of the food product according to a variant implementation of the invention, as well as food products for comparison and control,

4 is a graph representing the sensory analysis of texture (hardness) of the component rolls during storage of the food product according to a variant implementation of the invention, as well as food products for comparison and control,

5 is a food product according to another variant of implementation and the gain,

6 is a food product according to another variant implementation of the invention.

The specialist will be clear that the elements in the drawings are illustrated schematically and not necessarily to scale. For example, the size of some parts, such as film thickness and the layer shown in the drawings, is increased relative to other parts in order to facilitate the discussion here of variants of the invention. Details on the various drawings are denoted by the same positions are similar, if not specified otherwise.

Detailed description of the invention

Figure 1 is in General shown a food product 100, representing an embodiment of the invention, which includes an integrated 17 release moisture (and separately 18), containing moisture-containing emulsion layer 12 (13) for controlled delivery of moisture to the outer component 10 (11) to reduce staling, and a separate blagosklonny component 14 (15) to preserve the moisture content of the filling 16.

As a non-restrictive example, the food product 100 is a sandwich of bread and cream cheese. Bun cut into two halves 10 and 11. Filling 16 of the cream cheese placed between the two halves 10 and 11, but not in direct physical contact with them. In this embodiment, the layer 12 of the emulsion of the type water-in-oil and flavobacteria film 14 placed between one side 161 of the layer 16 is livochnogo cheese and the inner side 102 of the halves 10 rolls, and another layer 13 of the emulsion of the type water-in-oil and other flavobacteria film 15 are located between the opposite side 162 of the layer 16 of cream cheese and the inner side 111 of the halves 11 rolls.

It was shown experimentally, as described in the examples described here, the components 10, 11 rolls after several months of storage have a higher humidity than before putting them in contact with the respective layers 12, 13 of the emulsion of the type water-in-oil and Assembly with other components of the sandwich 100. For example, increasing the moisture content of the components 10, 11 rolls of at least about 15%, and in particular, from about 15% to about 40%, is achieved after the storage chamber 100 in the refrigerator for about four months. Accordingly, blagochinnost components 10, 11 rolls also increase after several months of storage compared with the original values measured before putting them in contact with the respective layers 12, 13 of the emulsion of the type water-in-oil and sandwich Assembly 100. In addition, the moisture content of the layer 16 of cream cheese that has a higher blagochinnost than the components 10, 11 rolls, not used or not needed as a source of moisture, recharge wetted components 10, 11 rolls. Instead, supplying moisture emulsion layers 12, 13 carry out this role and function the components 10, 11 rolls. The moisture content of the layer 16 of cream cheese well maintained blagovernyi layers 14, 15, placed on its opposite major surfaces 161, 162. Thus, the layer 16 of cream cheese can be kept fresh without deterioration of physical and/or organoleptic properties that otherwise would have occurred due to significant moisture losses that occur during storage.

In this description, blagochinnost (Ain) is a measure of available moisture in the food system. Available water is "free" or not related, so it is available as a solvent for various water-soluble food components. Blagochinnost measured in translation on the equilibrium relative humidity, the approach to the food system. Blagochinnost represents the ratio of the water vapor partial pressure of the food product to the vapour pressure of pure water under the same conditions and expressed as a fraction. Scale blagochinnost has a length from 0 (completely dry) to 1.0 (100% relative humidity). Many electronic instruments based on different principles of measurement, commercially available for measuring blagochinnost samples of foods with adequate accuracy, reproducibility and reliability, which, if used properly, can be used for and the intent of blagochinnost for the purposes of this invention. Typically, the tools for measuring blagochinnost measure the equilibrium relative humidity" of the sample, placed in a sealed envelope, after a suitable period to achieve the equilibrium state. Two predominant main types of instruments for measuring blagochinnost are electrical sensors that track caused by moisture changes in resistance or capacitance, and sensors dew point principle chilled mirror.

In this invention, each system release moisture included in the food product between food components having different blagochinnost (Ain), includes a component reservoir of moisture, for example, formed by supplying moisture emulsion layer 12, which supplies moisture to one food component with a relatively lower Andinin the period of time until there is an effective reduction of the difference Andinbetween the components with lower Andinand higher Andinthat, in turn, reduces the driving force for the migration of moisture between the two food components, thereby reducing moisture loss from the food component having a higher blagochinnost, or loss due to migration between components. At the same time blagosklonny component system release moisture, such as slay, helps to "clog" the moisture in the filling of a higher blagochinnost, so that it remains moist and delicious after storage.

Moisture for grain component (rolls) during the retention period provides by covering the inner part of the rolls or the outer part is covered with water protection plate of cream cheese emulsion, containing an adequate amount of water. The emulsion of the type water-in-oil (V/M) or oil-in-water-in-oil (M//M) is preferred in the practice of this invention, as the water forms the internal phase of these emulsions. Encapsulated aqueous solutions may also work in certain applications.

In this invention to the emulsion water-in-oil, if the difference of blagochinnost relatively high between two adjacent food components and/or storage of the product is relatively long, the emulsion when it is located between them, behaves like a "reservoir of moisture for the food component having a lower blagochinnost. On the other hand, if the difference of blagochinnost is relatively small and/or storage of the product is relatively short, the driving force of moisture between food components will be small enough so that the emulsion water-in-oil will act more as a water protection.

Thus, this invention use the em emulsion with an internal water phase for a constant supply of moisture in the outer shell, such as bun, so it does not dry out and becomes too hard and/or stale during storage. That is, the emulsion layer 12 maintains the softness rolls, supplying moisture to the roll 10 and reducing the difference blagochinnost between covered cheese 16 and the roll 10. During periods of storage of emulsion floor, slowly releasing moisture, increases the amount of moisture in a bun. This reduces determined by organoleptic evaluation the feeling staling by reducing the stiffness of the rolls during storage in the refrigerator. This invention thus eliminates the problems associated with spraying water on the surface of the rolls, as a bad way of its "moisture", which creates immediate and long-lasting dampness on the surface of the rolls. In this invention, the water contained in the emulsion layer 12, is released slowly without causing moisture, however, effectively increases the humidity rolls. In addition, the emulsion layer 12 can be used as a carrier for flavors or antimicrobial additives that can be dispersed or dissolved in the aqueous phase of the emulsion. In this invention the texture of the filling is not affected by the used mechanism of hydration, because emulsion layer used for continuous release of moisture, is not in contact with the DNAs is Rennie filling.

Although the invention is illustrated here by the example of sandwich rolls and cream cheese, you should be aware that it has wider application, covering almost any multi-component food product in which layers of food components with different blagochinnost are located adjacent to each other. The principles of the invention are applicable mainly to multi-component food products that are stored and manipulated without freezing, for example, at a temperature ranging from about 0°up to about 28°depending on the particular food product. Multi-component food product in which layers of different food components with different blagochinnost are located adjacent to each other may include a stack, the stack, folded in the form of a cylinder, one food component, surrounded by other food component, and so on. Layers of different food components may alternate with each other one or more times. Preferably, the system releases moisture is located between each set of facing each other parties layers of different food components with supplying moisture emulsion layer in contact with the food component having a relatively lower blagochinnost, whereas water protection is in contact with the food component is within relatively higher blagochinnost in this kit. Alternatively, the system releases moisture may be placed between one or some, but not all, of the various pairs of different food components that are present in the food product.

System release moisture, described here, is located between layers of different food components. For example, the food product can also be a combination of cheese and crackers, a snack bar, a loaf for Breakfast, confectionery bars, and so on.

In addition, although the layers 10 and 11 with a lower blagochinnost represented in this example as the outer layers, and the layer 16 with a higher blagochinnost represented as the inner layer in the food product shown in Fig. 1, note that the system 17 release moisture according to the invention is not limited to these configurations. For example, as shown in Fig. 5, the invention is also applicable to structures 500 food products, in which a layer with a lower blagochinnost, and a layer with a higher blagochinnost are facing each other side divided by releasing moisture, described here, whereas their corresponding opposite side or surface open. In another embodiment, as shown in Fig.6, the invention is also applicable to structures 600 food products, in which a layer with a lower vlahou the efficiency, and a layer with a higher blagochinnost are internal layers in the food product, with layers 61 and 62 other food components, which differ from the layers 10, 11 and 16.

The most effective vegeburger in foods made mainly of lipids, especially when the difference blagochinnost between food components with higher and lower Andinhigh (for example, >0.5 in). The addition of hydrophilic substances in the barrier, however, reduces the effectiveness of the barrier to prevent migration of moisture. Emulsion/M therefore is not an effective water protection, when the difference of blagochinnost large and/or prolonged storage of the product (for example, more than about 2 months when cooling). In this invention the emulsion layer instead acts as a layer of controlled delivery of moisture or as a "reservoir of moisture, which releases moisture into the component with lower blagochinnost over time.

In one preferred embodiment, the emulsion of the type water-in-oil (W/M)used as a component supplying moisture layer (PVA) system release moisture, has a composition of from about 20 to about 80% water and from about 80 to about 20% fat, or fat and oil. In this description and liquid fats are often referred to as oils.

The fatty phase represents from about 50 to about 100% W the world of ingredient (ingredient). Fat can be animal or vegetable. Fat can also be vegetable oils, such as palm oil, palm kernel oil, cottonseed oil, canola oil cans, sunflower oil, soybean oil, peanut oil, corn oil, safflower oil, olive oil, coconut oil and mixtures thereof. They may also be or it may contain animal fats, such as melted beef fat, butter, lard and mixtures thereof. Fats can also be partially hydrogenated, such as hydrogenated soybean oil. In one preferred embodiment, used mostly fat (i.e. 50% or more) contains one or more C8-C18saturated fatty acids, examples of it include palm kernel oil, coconut oil and some palm oil, paste and liquid fractions of beef tallow.

The emulsion of the type water-in-oil include emulsifier. Preferably, the emulsifier has a low hydrophilic-lipophilic balance (products HLB). Emulsifiers with low products HLB have products HLB value less than about 8. An emulsifier with low products HLB can be esters of anhydromannitol, esters of polyglycerol, esters of sugar, a modified or unmodified monoglycerides, mixtures of mono - and diglycerides, esters of polyethylene glycol with fatty acids, lecithin and the like. Emulate the low products HLB usually introduced into the emulsion in an amount of from about 1 to about 5 wt.%.

As emulsifying additive emulsifier with low products HLB can be used alone or in combination with an emulsifier with a high products HLB (products HLB of more than about 10). When used in combination with the addition of the emulsifier with low products HLB/emulsifier with a high products HLB is preferably from about 8 to about 10:1, respectively. The emulsifier or emulsifiers can be dispersed in the continuous and dispersed phases of the emulsion or in one of these phases.

The emulsion of the type water-in-oil preferably contains a stabilizer. The stabilizer is suitable for regulating the mobility of water, increasing the plasticity of the emulsion and the like, Preferably, the stabilizer is edible hydrophilic colloid, such as starch; gum, such as xanthan gum, Gellan gum, carrageenan, gum Arabic, gum beans carob, carob bean gum, gum Tarot, tragacanth gum and the like; a chemically modified polysaccharide, such as chemically modified cellulose type methylcellulose, metilcellulose, 2-hydroxyethylmethylcellulose, carboxymethyl cellulose, etc. individually or in combination. The stabilizer is usually introduced into the emulsion in an amount of from about 0.1 to about 1.5% by dry substance of this component.

The aqueous phase of the emulsion, optionally, may include such a component is, as sweeteners, dairy ingredients, food acids, fruit concentrates or juices, and so on until they have no harmful effects on the functional nature of the system release moisture or organoleptic properties of the food product. Similarly, other additives may be present in the emulsion of the type water-in-oil, such as fragrances, dyes, agents that slow down the growth of fat crystals, salt, mold inhibitors, such as potassium sorbate, sodium benzoate, and so on, whiteners, such as titanium dioxide, passivator, such as a pyrophosphate of an alkali metal, used to limit the content of metal ion particles, podnikatel, buffers, food acids, preservatives, antioxidants, vitamins, mineral supplements, nutritional supplements, etc.

Emulsion composition can be prepared by mixing or through this process in any convenient order of water, fat, emulsifier, stabilizer and other additives so (for example, by using a homogenizer to obtain a homogeneous mixture. Typically, the ingredients of the emulsion composition is mixed at a temperature of from about 5 to about 10°C above the melting temperature of the fat within from about 1 to about 2 minutes to achieve the desired emulsion.

In one example of the preparation of the fatty phase obtained by adding em is Ligator low products HLB to fat. The aqueous phase is produced by combining water and stabilizer to the formation of the dispersion. Water can be at room temperature or can be heated to approximately the same temperature as the fatty phase. The aqueous phase is then usually mixed with the fat phase until you get the emulsion. Flavors and other optional additives can be added to the emulsion while stirring with a high shear until then, until the mixture is thoroughly dispersed and will not receive a relatively homogeneous mixture. For example, the shearing force in the preparation of the emulsion may be equivalent to a pressure of from about 500 to about 25,000 pounds per square inch. Alternatively, the optional ingredients may be pre-mixed with the fat before cooking fat phase, as described here. If the fat ingredient has a high content of solid fat at room temperature, the fat should be heated enough to allow thorough mixing with any fat ingredients with low content of solid fat and other additives included in the fatty phase.

In one aspect cooked supplying moisture emulsion layer system release moisture is applied on the inner part of the bread or other food product with low Andinafter baking. As the variations is that, the emulsion can be applied on water protection, which has already been done on another food component with higher blagochinnost, such as a layer of cream cheese. Supplying moisture emulsion layer can be applied by any conventional technology to provide thin, mainly homogeneous layer. Suitable technologies include, for example, application by brush, dipping, spraying, coating in the form and application of the fluidized bed. Supplying moisture emulsion layer must be thick enough to contain sufficient moisture to provide the desired transfer of moisture, thus preventing aging of the component with low blagochinnost. Typically, the layer of controlled delivery of moisture to be applied on the food component to form an essentially continuous emulsion layer thickness of at least about 100 micrometers, preferably from about 150 to about 2000 micrometers, and more preferably from about 500 to about 1000 micrometers thick.

Typically, the compositions of the water protection used in the practice of this invention, contain dietary fat or oil. Additionally can be used high-melting lipid and/or agent, slowing the growth of fat crystals. Agents that slow down the growth of fat crystals, which are usually lipids, have the t tends to retard the growth of crystals of fat inside lagomarcino composition. Not wanting to limit himself by theory, it appears that the effectiveness of water protection is enhanced by maintaining a relatively small (i.e. about 200 micrometers or less) of the average particle size of fat in lagomarcino composition. In one specific embodiment, flavobacteria film contains (1) from about 60 to about 100 percent edible low melting lipid (i.e. lipid having a melting point of about 35°or lower and preferably from about 15 to about 30°C), (2) from about 0 to about 40 percent of food high-melting fat (i.e. fat having a melting point of about 35°s or higher, and preferably from about 37 to about 70° (C) and (3) from about 0.02 to about 0.5% agent, slowing the growth of fat crystals. In one embodiment, the agent that slows down the growth of fat crystals, contains emulsifiers with low products HLB described above, and may be, for example, an emulsifier on the basis of monooleate diglycerin or triglycerin. Other suitable agents which slow down the growth of fat crystals include, for example, esters of polyglycerol, tristearin of anhydromannitol etc.

Suitable edible low melting oils usually contain hydrogenated or dehydrogenation oil having the desired melting point. Suitable edible low melting oils contain natural or partially hydrogenise is consistent vegetable or animal oils, including, for example, coconut oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, sunflower oil, corn oil, canola oil, cottonseed oil, peanut oil, cocoa butter, anhydrous milk fat, lard, beef tallow and the like, and mixtures thereof. Preferred edible low melting oils include coconut oil, palm kernel oil, canola oil and mixtures thereof.

Suitable food high-melting lipids typically include dietary long-chain fatty acids, monoglycerides, diglycerides and triglycerides, and their salts with alkali metals and their derivatives (for example, high-melting polyesters of sucrose). As a rule, food high-melting lipids derived from long-chain fatty acids having at least about 16 carbon atoms and preferably from about 18 to about 26 carbon atoms, preferably long-chain fatty acids are saturated. Suitable long-chain saturated fatty acids are used to produce food of high-melting lipids include, for example, stearic acid, arachidonic acid, beenbuy acid, linearities acid, etc. and their derivatives, including, for example, glycerol monostearate, distearate glycerin, tristearate glycerin, calcium stearate, magnesium stearate, high-melting polyesters sakh the roses, high-melting fatty alcohols, high-melting waxes and the like, and mixtures thereof.

Water protection can be deposited using any suitable technology. Water protection can be applied on releasing moisture layer or food component with higher Andinso that it contacts with supplying moisture layer in the finished product. Water protection may be applied by immersing the surface that must be covered in molten lagomarcino composition, removing the food product from the melt and maintaining the food product to cool. In another embodiment of the invention lagomarcino coating may be applied by brushing or otherwise applying the composition lagomarcino composition to the desired surface (surface) of the product. Suitable techniques include, for example, immersion coating in the form and application of the fluidized bed. In one practical implementation of the invention, the film can be deposited using sputtering, including a fine atomization, spraying with an airbrush, etc.

As a rule, food, water protection is applied to form an essentially continuous barrier layer thickness of at least about 10 microns, preferably from about 20 to about 2000 micrometers, and more preferably from about 50 to about 750 microns thick.

Food is howl water protection can be but not necessarily stable in the furnace. In one embodiment, the water protection can be acetylated monoglyceride, e.g., Myvacet 7-07 having a melting point of from about 37 to about 40°and applied with a thickness of about 500 micrometers, because the food does not bake after Assembly.

Supplying moisture layer water protection and food used in this invention must have acceptable organoleptic properties, such as, preferably, when the taste, aftertaste and mouth feel from supplying layer moisture and water protection invisible, so the consumer does not suspect the presence of these layers when the consumption of the product. Preferably, food, water protection quickly and smoothly melts without residue and has a creamy (i.e. smooth) Nevskoe manifestation and sensation in the mouth. Advanced food flavobacteria composition preferably has a stable crystalline structure, which resists the tendency of "flowering" or cracking and provides good stability with temperature fluctuations (for example, when it changes from about 5 to about 80°).

In these food products food, supplying moisture layer is provided next to the food component, for which the desired replenishment of moisture during storage of the food product, in which one food component has the more low blagochinnost, than the other food component. In addition, the migration of moisture from the component having a higher blagochinnost, to a component having a lower blagochinnost, prevent intermediate water protection, disposable in contact with a component having a higher blagochinnost.

The following examples further clarify the invention and are not intended to limit. All parts, percentages, quantities, and relations are given by weight, unless otherwise indicated.

Example 1. Study retention was carried out on the sandwiches of bread rolls and cream cheese to examine the impact of dual substructure for supplying moisture/limiting migration of moisture according to the invention compared with the sandwiches used without a specified substructure or with only one water protection. To prepare these sandwiches.

Control (C) (Sustained): This sample was used or barrier lipid based on cream cheese, or supplying moisture emulsion layer. Pre-cut slices of bread purchased from the refrigerated sections of local grocers, used for making sandwiches from bread rolls and cream cheese. For such control of sandwich cream cheese (cream cheese Philadelphia®, sliced 45 grams from the store 3-pound cake) was placed is directly between the inner sides of the sliced rolls into physical contact with them. No lagomarcino coating or emulsion did not have between muffin and cream cheese. The sample was aged control for the purposes of this study, and its properties were measured after different intervals of storage for comparison purposes.

Comparison (only food water protection) (WSPs): This sample was used with a barrier based on lipid cream cheese, but without supplying moisture emulsion layer. These sandwiches were prepared with the same types of components scones and cream cheese, as well as the control, but the layer of cream cheese covered with water protection on the basis of lipid, i.e. the emulsion And below. Approximately 6.25 g barrier coating was applied evenly by spraying and dipping on both sides of the slice 45 g cream cheese.

/M Emulsion: water protection on the basis of lipid
Ingredient%
Coconut palm kernel oil72,15
Canola oil27,75
Monooleate di/triglyceride0,10
Amount100,0

System release moisture (air force) according to the invention: This example according to the invention were prepared with the barrier based on lipid cream cheese and emulsion of the type water-in-oil (W/is), deposited on the inner surface of the rolls. These sandwiches had the same types of components, cream cheese, bread rolls and water protection, as well as comparative sandwiches, but additionally contained the emulsion/M as supplying moisture layer (PVA, i.e. emulsion), sprayed on the inner surface of each cut rolls prior to Assembly with a slice of cream cheese with the barrier on the basis of lipid provided on each side of it. In this regard, approximately 6.25 g/M emulsion (about 60% water and 40% oil) was applied in the form of essentially uniform coating on each surface of the cut rolls. Fig. 1 shows a typical Assembly of the components for this example.

/M Emulsion In: supplying moisture layer
Ingredient%
Coconut palm kernel oil38,9
The monostearate anhydromannitol1,0
Cultured butter flavoring0,1
Xanthan solution, 1%59,5
Potassium sorbate0,5
Amount100,0

The results presented in the following tables 1-4, obtained as the average of measurements made on two separate about what Azzah each type of sandwich at specified intervals of time.

After assembling the sandwiches immediately Packed in a modified atmosphere and placed in storage under cooling at about 4°without any of the stages of heating or baking. The values of moisture content (%) and blagochinnost components of cream cheese and rolls of these various samples were measured during Assembly and then through monthly intervals for 4 months of storage under refrigeration. Measured the acidity of cream cheese (%).

In addition, the hardness of the samples after different intervals of storage was measured using sensory analysis of texture. Fresh roll "SB" was used as a control for these comparisons stiffness. Samples, more rigid or stiff than the control, received a positive evaluation, whereas softer samples received negative scores. Estimation of relative. The results of these organoleptic tests are shown in Fig. 4. Also did organoleptic evaluation samples to determine their texture, taste, odor and color through many different intervals of storage. Fresh food samples was used as a control for these estimates.

Table 1

Humidity (%), AVG., component buns
Time (months)The checkpoints for important locations is the first product To Comparative product (WSP)The product (air force) according to the invention
035,435,435,4
147,037,542,2
246,838,643,6
346,6to 38.343,9
446,940,445,5

Table 2

Humidity (%), AVG., component of cream cheese
Time (months)Control productComparative product (WSP)The product (air force) according to the invention
053,853,853,8
135,351,148,9
232,449,5of 45.7
332,1to 49.344,9
430,446,843,2

Fig. 2 graphically explains the data in table 1, while Fig. 3 graphically explains the data in table 2. As shown in these figures, the humidity rolls in the example according to the invention ("BBC"), these data indicated on Grafitec "◆ "increases significantly during storage at chilling without any significant concomitant loss of moisture in the layer of cream cheese. Only in one type of sample sandwich was achieved this dual functionality.

In particular, as can be seen from the results, the initial moisture content of the tested components rolls was about 35%, which after four months of storage at chilling increased to about 40% in the comparative sandwich of bread roll with cream cheese (WSP), which includes only water protection. The sample sandwich according to the invention the air force of the rolls and cream cheese containing emulsion layer and water protection, has gained increased moisture content in the component rolls up to about 45% after four months of storage under refrigeration. In the sample "air force" according to the invention does not become stale when stored. In addition, the increase in moisture occurred without any negative features of taste, observed in some components of the sample "WSP" according to the invention after four months of storage.

On the other hand, the moisture content of the bread rolls were significantly increased in the control sample "K", the data of which is represented on the graph as "▴" figure 2-3, which contains no water protection, nor supplying moisture emulsion layer. This increase was due to a significant reduction in moisture is receiving a layer of cream cheese for a specified period.

With regard to figure 4, the rigidity of the rolls decreased with increasing duration of storage of the product at each of the three types of subjects sandwiches. Aging is often measured by the rigidity of bakery products. As shown in figure 4, the component rolls of control "To" is the stiffness of the rolls, which shows the greatest deviation from the fresh control in measurements over different intervals of storage.

In addition, the layer of cream cheese controlling sandwich "To" considerably less fresh, from an organoleptic point of view, than the sample "air force" according to the invention, through one or more months of storage.

Comparative sample "WSP", which contains only blagosklonny layer and the data which is presented on the chart as "▪" figure 2-3, kept the moisture content of the layer of cream cheese quite well. Moisture rolls sample "WSP", however, has not increased significantly, especially in relation to what was observed in the sample of air force" according to the invention, so that it was less humid.

Table 3

Blagochinnost (Ain), environments., component of cream cheese
Time (months)Control productComparative product (WSP)The product (air force) according to the invention
00,9990,9990,999
10,9750,9910,994
20,9750,9960,987
30,9750,9920,992
40,9670,9910,992

Table 4

Blagochinnost (Ain), environments., component buns
Time (months)Control productComparative product (WSP)The product (air force) according to the invention
00,9460,9460,946
10,9730,9540,970
20,9760,9570,968
30,9760,9600,975
40,9710,9600,972

As shown in table 4, blagochinnost rolls of a sandwich "WSP" with cream cheese with a barrier coating and a sandwich "air force" according to the invention containing the emulsion and barrier coating, equal 0,960 and 0,972 respectively after 4 months of storage under refrigerated conditions. Sandwich "air force" in the invention of them the et component of the buns with the highest blagochinnost four months of storage under refrigerated conditions.

As shown in these examples, the uniqueness of this invention is of use in combination emulsion of the type water-in-oil and effective food water protection. Effective food water protection prevents loss of moisture from the filling, while the emulsion of the type water-in-oil delivers essential moisture to the bread during storage of the product, to make the bread softer. In the result, this invention provides an effective way to maintain the quality of the components and with high and low blagochinnost and, consequently, the quality of their product.

Although the explanation in the example above was given on the sandwich rolls and cream cheese, it should be understood that this invention is not limited to this. This invention finds wide application in multi-component food products that contain components that have different blagochinnost, and may be subject to internal migration of moisture between the different components in the food product. This invention stabilizes such foods, providing an auxiliary layer for supplying moisture in the food component that has a low initial moisture content, i.e. more prone to carstvenie, and at the same time protecting Flavobacterium layer of edible component with a higher moisture content from its loss.

A lot of imponente food components of this type include, for example, food products that have a grain component, crackers or cookies or another type of pastry shell as the shell or substrate with a lower moisture content (i.e. low blagochinnost Andin)used as a substrate for the filling or paste having a higher moisture content. Bread components include, for example, slices of bread, slices of loaves of bread, fritters, sliced croissant, crust pizza bread or pizza crust. Crackers can be, for example, flavored cheese crackers, wheat crackers, and so forth. Commercial grade applicable crackers include, for example, Ritz crackers®, crackers Triscuit® and so on. Spread coating or filling with a higher moisture content (i.e. high blagochinnost Andinmay contain cream cheese, cheese, pasta, pasta, containing tomato sauce, jam, jelly, fruit paste, emulsion, containing fruits, toppings for cookies, frosting, yogurt, sour cream and so on.

Although the invention, in particular, is described with particular reference to specific variants of the method and product, it should be understood that on the basis of this disclosure, there are various changes, modifications and adaptations are within the scope of the invention defined by the following claims.

1. System vysvobozhdenijah for use in the food product, having a food component with high blagochinnost and food component with low blagochinnost, and this system contains (a) a layer of controlled delivery of a moisture containing food emulsion layer containing water as the internal phase, and a layer of controlled delivery of moisture in contact with the food component with low blagochinnost, and (b) food blagosklonny layer which is in contact with the food component with high blagochinnost; the layer of controlled delivery of moisture allows moisture to migrate into the food component with low blagochinnost during storage of the food product, reducing aging food component with low blagochinnost and food blagosklonny layer reduces the migration of moisture from the food component with high blagochinnost, the system releases moisture provides increased shelf life of the food product compared to similar food product without releasing moisture.

2. System release moisture according to claim 1, in which the specified food emulsion barrier layer contains an emulsion selected from the emulsion of the type water-in-oil or emulsion of the type oil-in-water-in-oil.

3. System release moisture according to claim 1, in which the food emulsion barrier layer contains from about 20 to about 80% water and from the eye is about 80 to about 20% fat.

4. System release moisture according to claim 1, in which the food emulsion barrier layer contains a fatty phase containing C8-C18saturated fatty acid.

5. System release moisture according to claim 1, in which food blagosklonny layer contains an emulsion comprising edible lipid edible low melting oil and agent, slowing the growth of fat crystals.

6. System release moisture according to claim 2, in which the emulsion has an average size of emulsion particles less than about 200 microns.

7. A food product containing a food component with high blagochinnost, food component with low blagochinnost and system for controlled release of moisture, and the system releases moisture contains (a) a layer of controlled delivery of a moisture containing food emulsion layer containing water as the internal phase, with a layer of controlled delivery of moisture in contact with the food component with low blagochinnost, and (b) food blagosklonny layer which is in contact with the food component with high blagochinnost; and a layer of controlled delivery of moisture allows moisture to migrate into the food component with low blagochinnost during storage of the food product, reducing aging food component with low blagochinnost and food blagosklonny layer amershampharmacia moisture from the food component with high blagochinnost, the system releases moisture provides increased shelf life of the food product compared to similar food product without releasing moisture.

8. A food product according to claim 7, in which the food emulsion layer contains an emulsion selected from the emulsion of the type water-in-oil or emulsion of the type oil-in-water-in-oil.

9. A food product according to claim 7, in which the food emulsion layer contains from about 20 to about 80% water and from about 80 to about 20% fat.

10. A food product according to claim 7, in which the food emulsion layer contains a fatty phase containing C8-C18saturated fatty acid.

11. A food product according to claim 7, in which blagosklonny layer contains dietary lipid edible low melting oil and agent, slowing the growth of fat crystals.

12. The food product of claim 8, in which the emulsion has an average size of emulsion particles less than about 200 microns.

13. A food product according to claim 7, in which the moisture content of the food component with low blagochinnost increases by at least 15% during storage of the food product for about four months at about 4°C.

14. A food product according to claim 7, in which the moisture content of the food component with low blagochinnost increases by from about 15% to about 40% during storage of the food product for about four months the ri about 4° C.

15. A food product according to claim 7, in which food component with high blagochinnost has blagochinnost at least about 0.03 in more blagochinnost food component with low blagochinnost when food component with low blagochinnost, layer supplies of moisture, blagosklonny layer and a food component with high blagochinnost gathered together.

16. A food product according to claim 7, further containing a second food blagosklonny layer in contact with the opposite side of the food component with high blagochinnost, and a second layer of controlled delivery of a moisture containing other food emulsion layer containing water as the internal phase, which is in contact with another food component with low blagochinnost.

17. A food product according to claim 7, in which the food product is a sandwich of bread and cream cheese.

18. A food product according to claim 7, in which the food product is a cracker with cheese filling.

19. A food product according to claim 7, in which food is biscuits.

20. A food product according to claim 7, in which the food product is a snack bar or a nutritional bar.

21. A food product according to claim 7, in which food component with low blagochinnost bread contains a material selected from a slice of bread, slice the loaf is Leba, pancakes, slice roll, crispy pizza bread or pizza bases.

22. A food product according to claim 7, in which food component with high blagochinnost spread contains a material selected from the cream cheese, cheese pastes, pastes, containing tomato sauce, jam, jelly, fruit paste, emulsion, containing fruit fillings for cookies, frosting, yogurt and sour cream.



 

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