CHA Alice S. (US),ЧА Элис С. (US),HONG Albert A. (US),ХУН Альберт А. (US),OMANS Alicia M. (US),ОМАНС Алисия М. (US),CHA Alice S.,ЧА Элис С.,HONG Albert A.,ХУН Альберт А.,OMANS Alicia M.,ОМАНС Алисия М.
申请号：
RU2015114101
公开号：
RU0002623243C2
申请日:
2013.12.04
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: filling stable during baking is proposed, comprising: (a) a liquid component, the liquid component comprising one or more of water, moisture of the added ingredients and a water-soluble liquid, and (b) the microparticles having a particle size of less than about 8 microns, the microparticles containing fiber, cellulose, protein, nutrients insoluble in water, or combinations thereof. The filling stable during baking comprises the microparticles in an amount from about 1% by weight to about 30% by weight of the lquid component. A mixed product comprising the filling and the baked item is proposed. A method of preparing the filling stable during baking is proposed as well, comprising: (a) preparing the ingredients for the liquid component, the liquid component comprising one or more of water, moisture of the added ingredients and a water-soluble liquid, (b) preparing the microparticles having a particle size of less than about 8 micron. The microparticles contain fiber, cellulose, protein, nutrients insoluble in water, or combinations thereof, (c) mixing the ingredients for the liquid component and the microparticle using a device with high shear force to obtain a homogeneous mixture. The filling stable during baking comprises the microparticles in an amount from about 1% by weight to about 30% by weight of the lquid component.EFFECT: invention provides to obtain a filling that can withstand the processes of cooking and pressing with a small liquid separation or without it and with a minimum spreadability, and which can provide a creamy texture and the complex taste sensation of the finished product, may be sweet or savoury.30 cl, 2 dwg, 5 exИзобретение относится к композициям и способам для умеренно влажной стабильной при выпекании начинка с кремообразной структурой, содержащей микрочастицы. Предложена стабильная при выпекании начинка, содержащая: (a) жидкий компонент, причем жидкий компонент содержит один или более из воды, влаги из до
