Food composition and method of making a cookie or a chocolate shell containing a fermented filling based on a dairy product
AssigneeCompagnie Gervais Danone
InventorMichel Saintain
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Abstract
A food composition of the type containing a cookie or a chocolate shell and a filling based on a dairy product wherein the filling is fermented and contains live lactic acid bacteria, has a water activity (Aw) of between 0.75 and 0.81 and wherein the fat content of the filling is such that it makes it possible to obtain a water-in-oil type emulsion.
Claims37
A food composition of the type containing a cookie or a chocolate shell and a filling based on a fermented dairy product containing live lactic acid bacteria,
- wherein the filling had a water activity (Aw) of between 0.75 and 0.86 before being brought into contact with the cookie or the shell,
- wherein said food composition is equilibrated at an Aw of between 0.75 and 0.81 and
- wherein the filling is in the form of a water-in-oil type emulsion.
A filling for use in a food composition, wherein the filling is based on a fermented dairy product containing live lactic acid bacteria,
- wherein the filling has a water activity (Aw) of between 0.75 and 0.86,
- wherein the Aw can be equilibrated to between 0.75 and 0.81 by contact with a cookie or shell, and
- wherein the filling is in the form of a water-in-oil type emulsion.
The filling as claimed in claimed 21, wherein the filling contains, in addition to the yoghurt, 15 to 35% by weight fat.
A process for obtaining a yoghurt-based filling containing live lactic acid bacteria, wherein the filling has a water activity (Aw) of between 0.75 and 0.86, wherein the Aw can be equilibrated to between 0.75 and 0.81 by contact with a cookie or shell, and wherein the filling is in the form of a water-in-oil type emulsion, the process comprising
- creating an overrun by injecting an inert gas into or stirring a water-in-oil type emulsion comprising from 25 to 50% by weight yoghurt and from 15 to 35% of added fat, said fat having either (a) a semisoftening temperature of about 25.degree. C. to about 28.degree. C. or (b) a melting range between 24.degree. C. and 30.degree. C.
Dependencies are inferred from the claim text.