GB2305844A - Cream filling for sponge cakes - Google Patents
Cream filling for sponge cakes Download PDFInfo
- Publication number
- GB2305844A GB2305844A GB9520521A GB9520521A GB2305844A GB 2305844 A GB2305844 A GB 2305844A GB 9520521 A GB9520521 A GB 9520521A GB 9520521 A GB9520521 A GB 9520521A GB 2305844 A GB2305844 A GB 2305844A
- Authority
- GB
- United Kingdom
- Prior art keywords
- milk
- cream
- cream composition
- present
- integral
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000006071 cream Substances 0.000 title claims abstract description 44
- 239000000203 mixture Substances 0.000 claims abstract description 28
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 24
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 14
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 14
- 235000021239 milk protein Nutrition 0.000 claims abstract description 14
- 239000003925 fat Substances 0.000 claims abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims description 26
- 239000008267 milk Substances 0.000 claims description 26
- 210000004080 milk Anatomy 0.000 claims description 26
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 238000001246 colloidal dispersion Methods 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000010935 mono and diglycerides of fatty acids Nutrition 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Noodles (AREA)
Abstract
A cream composition for sponge cakes includes milk proteins, condensed milk and hydrogenated plant fats among its ingredients.
Description
2305844 FOODSTUFF
The present invention relates to the field of foodstuffs and more particularly to milk sweets of the slice type and specifically to the composition of a cream for milk slices.
As used herein, by "slice" is meant a sweet made up of two sponge-cake slices, between which a cream stuffing is interposed, like a sandwich.
In particular, milk slices are distributed on the market and widely known to the consumer, in which the two sponge-cake slices are cocoa slices and the stuffing cream is a milk cream, possible with the addition of honey.
As used herein, by "milk sweet of the slice type" or also "milk slice" is meant a slice in which the stuffing cream is a milk cream.
The preparation of slices, particularly of milk slices, comprises the following working stages. As regards spongecake slices: preparation of the relevant batter, extrusion in a continuous way on a tape, baking in an oven, separation from the tape and cooling. As regards the cream: cold homogeneous preparation of the mix and extrusion. The sponge-cake and the cream meet at the output from said two respective sequences of working stages, to give place to the metering of the cream on sponge-cake making up a base layer, followed by superimposition by overturning on the so obtained assembly of an upper sponge-cake layer. Slices are then obtained by cutting and are subsequently packed in a plastic film (flow pack), or enveloped (heat sealed pack).
Typical milk slice ingredients are: pasteurized fresh milk, plant fats, sugar, flour, powder skim-milk, honey, anhydrous butter, powdered eggs, f ine bran, lean cocoa, emulsifying agents (mono and diglycerides of fatty acids), wheat gluten, natural flavours, salt and leavening powder.
Milk slices have the advantage of a considerable income of proteins and calcium and of being particularly liked by children, typically eaten between means.
A taste feature of primary importance of a slice is its softness.
An important characteristic is also the stability of the colloidal dispersion of the stuffing cream.
In accordance with the present invention, we provide a cream composition for milk sweets of the slice type or milk slices, characterized in that it comprises condensed milk, milk proteins and hydrogenated plant fats among its ingredients.
We have found that we can make a milk sweet of the slice type or milk slice with such a cream composition as stuffing having a sensibly softer consistency than generally heretofore.
We have also found our milk sweets of the slice type or milk slice to have a dispersion of the stuffing cream substantially more stable than for milk slices generally known heretofore.
Composition and preparation are simple.
our compositions rely upon use of condensed milk, milk proteins and hydrogenated plant fats among the ingredients in the stuffing cream composition.
The use of condensed milk allows us to use lesser liquid quantities in the preparation of the stuffing cream which affords the possibility of a softer consistency. Thirty six (36) parts of integral milk are equivalent to twelve (12) parts of condensed milk whereto twenty four(24) parts of water have been added.
The use of milk proteins substitutes for powdered skimmed milk. We find that milk proteins give a more esteemed product, are easily soluble in water and substantially contribute to the aforesaid better stability of the colloidal dispersion of the cream.
Plant fats contribute too to the consistency and the structural stability of the cream.
In cream compositions according to the present invention neither gluten nor butter are necessary ingredients.
It is particularly envisaged that the condensed milk is integral condensed milk.
It is more particularly envisaged that the integral condensed milk is present in an amount of between 10% and 15% by weight of the cream composition; said milk proteins are present in an amount of between 5% and 6% by weight of the cream composition; and said hydrogenated plant fats are present in an amount of between 30% and 50% by weight of the cream composition.
It is particularly envisaged that the integral condensed milk is sugared integral condensed milk.
It is more particularly envisaged that the sugared integral condensed milk is present in an amount of between 10% and 15% by weight of the cream composition and comprises eight (8) parts of sugar for twelve (12) parts of integral condensed milk; said milk proteins are present in an amount of between 5% and 6% by weight of the cream composition; and said hydrogenated plant fats are present in an amount of between 30% and 50% by weight of the cream composition.
The present invention will be best understood based upon the following detailed disclosure of its preferred embodiment, given by way of example only.
Milk slices were prepared from a base of an oven product made up of slices of cocoa sponge cake and milk and honey stuffing cream including sugared condensed milk, milk proteins and hydrogenated plant fats as its ingredients. The sugared condensed milk was present in the percentage of 10-15% by weight of the cream with eight parts of sugar for twelve parts of integral condensed milk; milk proteins were milk proteins obtained through special processes and present in a quantity of between 5% and 6% by weight of the cream, and hydrogenated plant fats were present in a quantity of between 30% and 50% by weight of the cream.
The obtained product after about an hour standing at room temperature exhibited a consistency sensibly softer than those known at the present day.
The use of condensed milk allowed to us to introduce lesser quantities of liquid than usual heretofore.
The milk proteins gave better stability to the colloidal dispersion.
The hydrogenated plant fats contributed too to the stability of the cream and to the soft consistency of the product.
Butter and gluten were not necessary.
-
Claims (8)
1. A cream composition for milk sweets of the slice type or milk slices, characterized in that it comprises condensed milk, milk proteins and hydrogenated plant fats among its ingredients.
2. A cream composition according to Claim 1, wherein said condensed milk is integral condensed milk.
3. A cream composition according to Claim 2, wherein said integral condensed milk is present in a quantity of between 10% and 15% by weight of the cream composition; said milk proteins are present in a quantity of between 5% and 6% by weight of the cream composition; and said hydrogenated plant fats are present in a quantity of between 30% and 50% by weight of the cream composition.
4. A cream composition according to claim 2, wherein said integral condensed milk is sugared integral condensed milk.
5. A cream composition according to Claim 4, wherein said sugared integral condensed milk is present in a quantity of between 10% and 15% by weight of the cream composition, and comprises eight parts of sugar for twelve parts of integral condensed milk; said milk proteins are present in a quantity of between 5% and 6% by weight of the cream composition; and said hydrogenated plant fats are present in a quantity of between 30% and 50% by weight of the cream composition.
6. A cream composition substantially as hereinbefore described.
7. A milk sweet of the slice type, characterized in that it is stuffed with a milk cream having a composition according to any one of the preceding claims.
8. A milk sweet of the slice type substantially as hereinbefore described.
Priority Applications (10)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU9502881A HU222567B1 (en) | 1995-10-03 | 1995-10-03 | A crem composition and slice type milkbased sweet |
| CZ19952573A CZ291655B6 (en) | 1995-10-03 | 1995-10-04 | Cream mixture for milky candies of a slicing type or milky slices |
| GB9520521A GB2305844B (en) | 1995-10-03 | 1995-10-04 | Foodstuff |
| DE19537568A DE19537568C2 (en) | 1995-10-03 | 1995-10-09 | Cream composition for milk cuts |
| CH02839/95A CH691845A5 (en) | 1995-10-03 | 1995-10-09 | Filling for biscuit creams |
| ES09501979A ES2103202B1 (en) | 1995-10-03 | 1995-10-11 | A COMPOSITION OF CREAM FOR SWEET DAIRY PRODUCTS. |
| BE9500842A BE1009606A6 (en) | 1995-10-03 | 1995-10-11 | Composition for sliced creamy milk. |
| FR9512031A FR2739756B1 (en) | 1995-10-03 | 1995-10-13 | CREAM COMPOSITION FOR SLICED MILK TREATS |
| PT101783A PT101783B (en) | 1995-10-03 | 1995-10-13 | FORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON DAIRY COMPONENTS |
| LU88672A LU88672A1 (en) | 1995-10-03 | 1995-10-19 | Cream composition for milk cuts |
Applications Claiming Priority (10)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU9502881A HU222567B1 (en) | 1995-10-03 | 1995-10-03 | A crem composition and slice type milkbased sweet |
| CZ19952573A CZ291655B6 (en) | 1995-10-03 | 1995-10-04 | Cream mixture for milky candies of a slicing type or milky slices |
| GB9520521A GB2305844B (en) | 1995-10-03 | 1995-10-04 | Foodstuff |
| DE19537568A DE19537568C2 (en) | 1995-10-03 | 1995-10-09 | Cream composition for milk cuts |
| CH02839/95A CH691845A5 (en) | 1995-10-03 | 1995-10-09 | Filling for biscuit creams |
| ES09501979A ES2103202B1 (en) | 1995-10-03 | 1995-10-11 | A COMPOSITION OF CREAM FOR SWEET DAIRY PRODUCTS. |
| BE9500842A BE1009606A6 (en) | 1995-10-03 | 1995-10-11 | Composition for sliced creamy milk. |
| FR9512031A FR2739756B1 (en) | 1995-10-03 | 1995-10-13 | CREAM COMPOSITION FOR SLICED MILK TREATS |
| PT101783A PT101783B (en) | 1995-10-03 | 1995-10-13 | FORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON DAIRY COMPONENTS |
| LU88672A LU88672A1 (en) | 1995-10-03 | 1995-10-19 | Cream composition for milk cuts |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB9520521D0 GB9520521D0 (en) | 1995-12-13 |
| GB2305844A true GB2305844A (en) | 1997-04-23 |
| GB2305844B GB2305844B (en) | 1999-06-16 |
Family
ID=27579013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9520521A Expired - Fee Related GB2305844B (en) | 1995-10-03 | 1995-10-04 | Foodstuff |
Country Status (9)
| Country | Link |
|---|---|
| BE (1) | BE1009606A6 (en) |
| CH (1) | CH691845A5 (en) |
| CZ (1) | CZ291655B6 (en) |
| ES (1) | ES2103202B1 (en) |
| FR (1) | FR2739756B1 (en) |
| GB (1) | GB2305844B (en) |
| HU (1) | HU222567B1 (en) |
| LU (1) | LU88672A1 (en) |
| PT (1) | PT101783B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2110923A1 (en) * | 1996-05-24 | 1998-02-16 | Foodinvest Group Srl | Biscuit cream filling |
| US6863909B2 (en) * | 1997-08-28 | 2005-03-08 | Nestec S.A. | Cream-based food composition |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0237436A2 (en) * | 1986-03-14 | 1987-09-16 | Nabisco Brands, Inc. | Soft soybean oil filler cream |
| GB2197777A (en) * | 1986-08-19 | 1988-06-02 | Ferrero Ohg | Foamed soft sweetmeat |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB358444A (en) * | 1929-04-04 | 1931-10-05 | Botulf Borthen | Process for the production of emulsions rich in fat |
| GB1405512A (en) * | 1972-06-09 | 1975-09-10 | Nestle Sa | Milk product and process |
| ZA737353B (en) * | 1973-09-17 | 1975-04-30 | Univ Witwatersrand | Milk products and their preparation |
| IT1119935B (en) * | 1979-09-11 | 1986-03-19 | Ferrero & C Spa P | SWEET PROTEIN FOOD PRODUCT IN FOAMED PLASTIC MASS FORM |
| US4497834A (en) * | 1982-08-30 | 1985-02-05 | Barta Frank E | Method of making a dairy-based food product |
| CA2004723C (en) * | 1988-12-22 | 1997-03-04 | James Anthony Letton | Fatty compositions with high solids content |
| ES2115685T3 (en) * | 1993-01-09 | 1998-07-01 | Nestle Sa | PROCEDURE FOR THE PREPARATION OF A FOOD PRODUCT, FOAMED PRODUCT OBTAINED AND FINAL COMPOUND PRODUCT. |
-
1995
- 1995-10-03 HU HU9502881A patent/HU222567B1/en not_active IP Right Cessation
- 1995-10-04 CZ CZ19952573A patent/CZ291655B6/en not_active IP Right Cessation
- 1995-10-04 GB GB9520521A patent/GB2305844B/en not_active Expired - Fee Related
- 1995-10-09 CH CH02839/95A patent/CH691845A5/en not_active IP Right Cessation
- 1995-10-11 BE BE9500842A patent/BE1009606A6/en not_active IP Right Cessation
- 1995-10-11 ES ES09501979A patent/ES2103202B1/en not_active Expired - Fee Related
- 1995-10-13 FR FR9512031A patent/FR2739756B1/en not_active Expired - Fee Related
- 1995-10-13 PT PT101783A patent/PT101783B/en not_active IP Right Cessation
- 1995-10-19 LU LU88672A patent/LU88672A1/en unknown
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0237436A2 (en) * | 1986-03-14 | 1987-09-16 | Nabisco Brands, Inc. | Soft soybean oil filler cream |
| GB2197777A (en) * | 1986-08-19 | 1988-06-02 | Ferrero Ohg | Foamed soft sweetmeat |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2110923A1 (en) * | 1996-05-24 | 1998-02-16 | Foodinvest Group Srl | Biscuit cream filling |
| US6863909B2 (en) * | 1997-08-28 | 2005-03-08 | Nestec S.A. | Cream-based food composition |
Also Published As
| Publication number | Publication date |
|---|---|
| CH691845A5 (en) | 2001-11-15 |
| HU9502881D0 (en) | 1995-11-28 |
| GB2305844B (en) | 1999-06-16 |
| LU88672A1 (en) | 1996-04-29 |
| FR2739756B1 (en) | 1999-12-24 |
| GB9520521D0 (en) | 1995-12-13 |
| HUT75382A (en) | 1997-05-28 |
| CZ257395A3 (en) | 1997-04-16 |
| HU222567B1 (en) | 2003-08-28 |
| PT101783A (en) | 1997-05-28 |
| PT101783B (en) | 1998-12-31 |
| CZ291655B6 (en) | 2003-04-16 |
| BE1009606A6 (en) | 1997-06-03 |
| ES2103202B1 (en) | 1998-03-01 |
| ES2103202A1 (en) | 1997-08-16 |
| FR2739756A1 (en) | 1997-04-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20071004 |