FRESH-CHEESE-BASED SPREAD FOR A SNACK PRODUCT

Abstract

A spread for a snack product includes a dough piece, particularly produced from potatoes, bread doughs and/or rice. The spread has a cheese component that consists of fresh cheese and cheese of at least one further cheese type, and a sauce component having a cream content and a starch content added to the spread. A snack product which includes the spread arranged on the dough piece is also provided. Furthermore, a method for producing a snack product includes pressing the spread into or folding the spread into the dough piece in frozen form.

Claims

1. A topping for a snack product with a dough piece, in particular produced from potatoes, bread doughs and/or rice, wherein the topping comprises a cheese component consisting of fresh cheese and cheese from at least one further cheese group, wherein a sauce base with a cream proportion and a starch proportion is added to the topping.

2. The topping according to claim 1, wherein the sauce base acts as emulsifier.

3. The topping according to claim 2, wherein the sauce base acting as emulsifier consists of cream and starch.

4. The topping according to claim 1, wherein the proportion of the sauce base in the topping is at most 77 wt.-%, preferably between 15 wt.-% and 60 wt.-%, particularly preferably between 20 wt.-% and 40 wt.-%.

5. The topping according to claim 1, wherein the cream proportion in the sauce base is over 75 wt.-%, preferably over 90 wt.-% and quite preferably over 95 wt.-%.

6. The topping according to claim 1, wherein the cream in the sauce base has a fat proportion of between 10 and 32 wt.-%, preferably 15 wt.-%.

7. The topping according to claim 1, wherein the starch proportion in the sauce base is between 1 and 6 wt.-%, preferably between 2.5 and 4 wt.-%.

8. The topping according to claim 1, wherein the starch of the sauce base consists at least partially, preferably entirely, of tapioca and/or waxy corn starch.

9. The topping according to claim 1, wherein the proportion of the cheese component minus the fresh cheese proportion is between 8 and 30 wt.-%, preferably between 10 and 22 wt.-% and quite preferably between 15 and 20 wt.-%.

10. The topping according to claim 1, wherein the proportion of fresh cheese in the cheese component is over 15 wt.-%, preferably over 25 wt.-%.

11. The topping according to claim 1, wherein the cheese of the at least one further cheese group is a hard cheese, a semi-hard cheese and/or a semi-soft cheese.

12. The topping according to claim 1, wherein the cheese component comprises at least three different cheese varieties.

13. The topping according to claim 1, wherein milk powder is added to the topping, wherein the proportion of milk powder is preferably between 4 and 8 wt.-%.

14. The topping according to claim 1, wherein starch, preferably waxy corn starch, is added to the topping.

15. The topping according to claim 14, wherein the proportion of added starch is between 2 and 6 wt.-%, preferably between 3 and 5 wt.-%.

16. The topping according to claim 1, wherein plant fibers, preferably wheat fibers, are added to the topping.

17. The topping according to claim 16, wherein the proportion of added plant fibers is between 0.2 and 4 wt.-%, preferably between 0.4 and 1.5 wt.-%.

18. A snack product with a dough piece, in particular produced from potatoes, bread doughs and/or rice, and the topping according to claim 1 arranged in and/or on the dough piece.

19. A method for producing a snack product comprising the following steps: producing a dough piece from potatoes, bread doughs and/or rice, producing the topping according to claim 1 in a shape having a tapering side, and crisping up or deep-frying the dough piece with the topping arranged in the dough piece, wherein the topping is pressed with the tapering side into the dough piece in a frozen state.

20. The method according to claim 19, wherein the topping has the shape of a deltoid in cross section.

21. The method according to claim 19, wherein the dough piece is cut into and the topping is pressed into the cut surface.

22. A method for producing a snack product comprising the following steps: producing a dough piece from potatoes, bread doughs, and/or rice, rolling the dough piece out flat, producing the topping according to claim 1 in a round shape, preferably in the shape of a sphere or an ellipsoid, and crisping up or deep-frying the dough piece with the topping arranged in the dough piece, wherein the topping is arranged on the dough piece rolled out flat in a frozen state and is enveloped in the dough piece.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0062] Further details and advantages of the present invention are explained in more detail below with the aid of the description of the figures with reference to the drawings.

[0063] There are shown in:

[0064] FIG. 1 a schematic representation of the method according to the invention,

[0065] FIG. 2 a schematic representation of a further method according to the invention and

[0066] FIG. 3 a schematic representation of the structure of the sauce base.

DETAILED DESCRIPTION OF THE INVENTION

[0067] In a schematic representation, FIG. 1 shows a topping 1 according to the invention which has the shape of a deltoid in cross section. A dough piece 2 is provided with a cut 5. In a frozen state, the topping 1 is pressed into the cut 5 with the tip 6. Once the topping 1 has been pressed in, the dough piece 2 is baked through in a baking oven, as a result of which a snack product according to the invention is produced.

[0068] FIG. 2 shows a schematic representation of a further method according to the invention, wherein a topping 3 in the shape of an ellipsoid is arranged on a dough piece 4 rolled out flat. The dough piece 4 is arranged around the topping 3 in the direction of the arrows, with the result that the topping 3 is enveloped in the dough piece 4. After that, the dough piece 4 with the topping 3 enveloped in it is crisped up in a baking oven, with the result that a snack product according to the invention is produced.

[0069] FIG. 3 shows a schematic representation of the structure of a sauce base consisting of cream 11 and starch 10. The inhomogeneous structure of a cream 11 is represented on the left-hand side, wherein the milk fat constituents 7 are distributed in a random arrangement in the rest of the milk constituents 8, including the milk proteins. Through production in a homogenizer, a sauce base 9 in which a starch proportion is added to the cream proportion can be produced, which has a very homogeneous structure with a fine cell structure. This is shown in the right-hand image. The detailed representation, arranged underneath, of a section of this image shows how the milk constituents 8, including the milk proteins, are surrounded by a starch matrix 10 and are distributed regularly in the sauce base 9. The fat constituents 7 are arranged between the milk constituents 8 surrounded by a starch matrix 10.

[0070] The thus-constructed sauce base 9 makes much more stable emulsions possible than an emulsifier in the form of pure cream 11, as a result of which toppings (1, 3) according to the invention with the desired properties can be produced.