Cheese toppings for baked snacks suitable for prebake application
AssigneeIntercontinental Great Brands LLC
InventorsJill Critchley, Lynn Haynes, Alan Kino, Kenneth Maas, Mihaelos Mihalos
Life of this patent
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Abstract
A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an appearance of melted cheese uniformly adhered to the outer surface of the baked dough product, and up to 1 percent reducing sugars, polyols, or a combination thereof and substantially no enzyme-modified cheese, buttermilk, whey, maltodextrins, or yeast extract so that the cheese slurry composition is resistant to undesirable browning and burning upon baking.
Claims24
A cheese slurry composition for topical prebake application on an outer surface of a baked dough product, the cheese slurry composition comprising:
- about 30 percent to about 60 percent natural cheese powder solids, about 0.1 percent to about 1.5 percent of an emulsifier, about 35 percent to about 65 percent oil, up to about 5 percent water, and about 0.25 percent to about 5 percent pregelatinized starch effective to provide a crispy topping having a bubbly appearance uniformly adhered to the outer surface of the baked dough product;
- and
- up to 1 percent reducing sugars, polyols, or a combination thereof and substantially no enzyme-modified cheese, buttermilk, whey, maltodextrins, or yeast extract so that the cheese slurry composition is resistant to browning and burning upon baking,
- wherein the cheese slurry has a total moisture content of 5% or less.
A cheese-flavored, multi-textured baked snack product comprising:
- a baked dough component;
- and
- a co-baked cheese topping, the cheese topping formed of a cheese slurry having a total moisture content of 5% or less applied to the outer surface of the dough component prior to baking, the cheese slurry comprising:
- about 30 percent to about 60 percent natural cheese powder solids, about 0.1 percent to about 1.5 percent of an emulsifier, about 35 percent to about 65 percent oil, up to about 5 percent water, and about 0.25 percent to about 5 percent pregelatinized starch effective to uniformly adhere the cheese slurry to the outer surface of the dough component upon baking to form the cheese topping and providing the cheese topping with a crispy texture and a bubbly appearance;
- and
- up to 1 percent reducing sugars, polyols, or a combination thereof and substantially no enzyme-modified cheese, buttermilk, whey, maltodextrins, or yeast extract so that the cheese slurry is resistant to browning and burning upon baking.
A method of making a cheese-flavored, multi-textured baked snack product, the method comprising;
- providing an unbaked dough component;
- applying a cheese slurry having a total moisture content of 5% or less to an outer surface of the unbaked dough component to form a coated unbaked dough component;
- baking the coated unbaked dough component to a moisture content of about 5percent or less,
- wherein the cheese slurry comprises about 30 percent to about 60 percent natural cheese powder solids, about 0.1 percent to about 1.5 percent of an emulsifier, about 35 percent to about 65 percent oil, up to about 5 percent water, and about 0.25 percent to about 5 percent pregelatinized starch effective to uniformly adhere the cheese slurry to the outer surface of the dough product and to provide a crispy topping having a bubbly appearance upon baking;
- and
- up to 1 percent reducing sugars, polyols, or a combination thereof and substantially no enzyme-modified cheese, buttermilk, whey, maltodextrins, or yeast extract so that the cheese topping is resistant to browning and burning upon baking.
Dependencies are inferred from the claim text.