Cheese-containing confectionery-like coating

Claim 2

A conched, hard, glossy, non-grainy, cheese-flavored, confection-like coating having the flavor and texture of a hard cheese but being capable of storage under ambient conditions, consisting essentially of, on a dry basis; a flavoring amount of about 10-60% dried cheese powders; about 20-60% of a hard butter matrix having a Wiley Melting Point in the range of about 84°-120° F., as determined by AOCS method Cc2-38 and an approximate solid fat index, as determined by AOCS method Cd10-57 of more than about 40 at 80° F. and less than about 35 at 92° F.; about 0-0.8% lecithin; an effective amount of a gloss-forming emulsifier; the remainder being particulate filler, said coating having a moisture content of less than about 3.5%; said cheese powders and particulate filler being uniformly dispersed in the hard butter matrix; said particulate filler being a carbodyhydrate, a protein, or combination thereof; said carbohydrate being selected from the group consisting of monosaccharide, disaccharide, and hydrolyzed starch; said protein being selected from the group consisting of dry milk, vegetable protein and caseinate.

Claim 3

The coating of claim 1 wherein said cheese powders contain about 20-46% by weight butterfat and are spray dried with a moisture content less than about 4%.

Claim 4

A coated food product comprising an edible substrate and the coating of any of claims 1 or 2.

Claim 5

The food product of claim 3 wherein the substrate is a farinaceous material.

Claim 6

The coating of claims 1, or 2 having a MacMichael viscosity at 102°-105° F. of about 20°-150°.

Claim 7

The coating of claim 2 containing about 0.4-0.8% lecithin.

Claim 8

A process for preparing the coating of claim 1 or 2, comprising the steps of: melting the lipid ingredients, forming a mixture of the dry ingredients, blending the lipids and dry ingredients to form a mixture thereof; milling the resultant lipid and dry ingredient mixture and; conching said lipid mixture until the texture of hard cheese is obtained.

Claim 9

The coating of claim 1 wherein said hard butter is non-lauric and has a solids content at 92° F. in the range of about 15-25, at 100° F. less than about 10, and at 110° F. less than about 2.

Claim 10

A refined and conched cheese flavored confection composition capable of forming a confectionery unit and coating comprising on a weight basis about 10-60% powdered dry cheese; about 25-40% of a friable, particulate carbohydrate and/or protein filler, said carbohydrate being selected from the group consisting of monosaccharide, disaccharide and hydrolyzed starch; said protein being selected from the group consisting of dry milk vegetable protein, and caseinate; about 20-60% of a fat which has a Wiley Melting Point in the range of about 84°-120° F., as determined by AOCS method Cc2-38, an approximate solid fat index, as determined by AOCS method Cd10-57 of more than about 40 at 80° F. and less than about 35 at 92° F.; said powdered dry cheese and fat being refined and conched simultaneously to break down said cheese particles while forcibly coating said cheese particles with said fat.

Claim 11

A refined and conched cheese flavored confection composition capable of forming a confectionery unit and coating comprising on a weight basis about 10-60% powdered dry cheese; about 25-40% of a friable, particulate carbohydrate and/or protein filler, said carbohydrate being selected from the group consisting of monosaccharide, disaccharide and hydrolyzed starch; said protein being selected from the group consisting of dry milk vegetable protein, and caseinate; about 20-60% of a fat which has a Wiley Melting Point in the range of about 84°-120° F., as determined by AOCS method Cc2-38, an approximate solid fat index, as determined by AOCS method Cd10-57 of more than about 40 at 80° F. and less than about 35 at 92° F.; said powdered dry cheese and fat being refined and conched simultaneously to break down said cheese particles while forcibly coating said cheese particles with said fat.

Claim 12

The cheese flavored confection composition of claim 9 which further comprises lecithin.

Claim 13

The cheese flavored confection composition of claim 9 wherein said powdered dry cheese comprises aged cheese solids and a maximum moisture content of about 5%.

Claim 14

The cheese flavored confection composition of claim 9 wherein said filler is non-fat dry milk.

Claim 15

The cheese-flavored confection composition of claim 9 wherein said powdered dry cheese is present in an amount of from about 30 to about 37% by weight, said particulate filler is present in an amount of from about 25 to about 40% by weight, and said fat is present in an amount of from about 35 to about 40% by weight.

Claim 16

The cheese flavored confection composition of claim 10 wherein said lecithin is present in an amount of from about 0.4 to about 0.8% by weight.

Claim 17

The cheese flavored confection composition of claim 9 wherein said powdered dry cheese and said fat are simultaneously refined in a three-roll refiner.

Claim 18

The confection composition of claims 9 having a MacMichael viscosity at 102°-105° F. of about 20°-150°.

Claim 21

The method of claim 17 wherein lecithin is included in said fat during said melting step thereby facilitating said coating of said cheese particles.

Claim 23

A conched, hard, glossy, non-grainy, cheese-flavored, confection-like coating having the flavor and texture of a hard cheese but being capable of storage under ambient conditions, consisting essentially of, on a dry weight basis; a flavoring amount of about 10-60% dried cheese powders; about 20-60% of a hard butter matrix having a Wiley Melting Point in the range of about 84°-120° F., as determined by AOCS method Cc2-38 and an approximate solid fat index, as determined by AOCS method Cd10-57 of more than about 40 at 80° F. and less than about 35 at 92° F.; about 0.4-0.8% lecithin; an effective amount of a gloss-forming emulsifier; the remainder being particulate filler, said coating having a moisture content of less than about 3.5%; said cheese powders and particulate filler being uniformly dispersed in the hard butter matrix; said particulate filler being a carbohydrate, a protein, or combination thereof; said carbohydrate being selected from the group consisting of lactose, whey, sucrose, fructose and hydrolyzed starch; said protein being selected from the group consisting of dry milk vegetable protein and caseinate.

Claim 24

A conched, hard, glossy, non-grainy, cheese-flavored, confection-like coating having the flavor and texture of a hard cheese but being capable of storage under ambient conditions, consisting essentially of, on a dry weight basis; a flavoring amount of about 10-60% dried cheese powders; about 20-60% of a hard butter matrix having a Wiley Melting Point in the range of about 84°-120° F., as determined by AOCS method Cc2-38 and an approximate solid fat index, as determined by AOCS method Cd10-57 of more than about 40 at 80° F. and less than about 35 at 92° F.; about 0.4-0.8% lecithin; an effective amount of a gloss-forming emulsifier; the remainder being particulate filler, said coating having a moisture content of less than about 3.5%; said cheese powders and particulate filler being uniformly dispersed in the hard butter matrix; said particulate filler being a carbohydrate, a protein, or combination thereof; said carbohydrate being selected from the group consisting of lactose, whey, sucrose, fructose and hydrolyzed starch; said protein being selected from the group consisting of dry milk vegetable protein and caseinate.