Relleno para galletas

• Main Authors: Wahl, Robin, Aymard, Pierre
• Format: Patent
• Language: Spanish
• Published: 16.10.2017
• Subjects: BAKERY PRODUCTS; BAKING; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

Un método para producir un producto de galleta compuesto, comprendiendo el método: formar un relleno que comprende un polvo de yogur y del 10 al 30 % en peso de almidón seco, con respecto al peso total del relleno, en donde el relleno tiene una actividad de agua de 0,05 a 0,25 medida con un Aqualab CX-2 o serie 3, o un Novasina a 25±0,1 °C, y contiene cultivos lácticos vivos, que comprende bacterias adecuadas para producir producto alimenticio fermentado que proporciona ácido láctico, con un conteo celular de al menos 107 ufc/g; poner en contacto el relleno con una o más partes de galleta para formar un producto de galleta compuesto, en donde el almidón seco tiene un contenido en agua inferior al 8 % en peso. The present disclosure relates to a method for producing a composite biscuit product, the method comprising: forming a filling comprising a yoghurt powder and from 10 to 30wt% of dry starch, based on the total weight of the filling, wherein the filling has an Aw of from 0.05 to 0.25 and contains live lactic cultures having a cell count of at least 10 7 cfu/g; contacting the filling with one or more biscuit parts to form a composite biscuit product.