BE1024500A1 - Bake stable fillings - Google Patents

Abstract

To provide a method for producing a bake stable, fat-based filling, comprising the steps of mixing at least a portion of an added fat composition with at least one filler to form a mixture; homogenizing this mixture at a temperature between 37 ° C and 85 ° C wherein the formed homogenized mixture is optionally subjected to a cooling step where an end temperature of less than 35 ° C is reached, and then a stabilization step at a temperature between 12 ° C C and 19 ° C.

Description

Bake stable fillings

The present invention relates to a method of making baking stable fillings, with improved nutritional quality, used in the confectionery segment. The present invention also relates to an unbaked dough containing such baking stable filling as well as a baked product containing such baking stable filling. 1. Background of the invention.

There is an increased interest in baked products with a filling, which is generally soft and creamy, in contrast to the baked shell, which may rather have a crispy texture.

Different types of fillings are known: cheese fillings, fruit fillings, chocolate-like fillings, fillings with nut paste, and the like. Some fillings contain a liquid component based on water, while others are rather fat-based.

In certain cases, such fillings are subsequently injected into the baked product. This is possible with baked products with a rather soft texture. This method therefore has its limitations, and is rather inspired by the fact that there are no baking-stable fillings with the desired composition and texture.

For the producer of baked products, by far the most interesting way of working is to be able to put the filling in the dough before it is baked. A prerequisite for this is that the filling is "baking stable", in other words that the filling can withstand the baking process, without thereby losing its essential characteristics. Good baking stability is characterized by a preservation of the creamy texture during and after the baking process, no separation of a separate oil phase that can make the baked product soggy, non-gritty or sandy appearance of the filling and no leaks from the filling. filling from the baked product.

This is quite a challenge, knowing that the vast majority of fats become liquid at the baking temperature of the dough.

Furthermore, the baking stable filling must be sufficiently soft at room temperature, but sometimes also at a storage temperature that can be between 15 and 20 ° C, so that it can be pumped and injected into the dough. The filling must of course be homogeneous before it is applied to the dough.

A considerable number of food companies have examined the above-mentioned challenge in the past. In addition, each of them tried to solve the problem in their own specific way. WO 2010/080872 A1 relates to a baking stable filling which is added to a dough which is baked to obtain a crispy exterior and a creamy interior. The filling is obtained by mixing fat ingredients, such as soybean oil, peanut oil, palm oil or coconut oil, with finely ground fiber substances, for example from oats or wheat or polydextrose or dextrins such as maltodextrin or a combination thereof. The fillings as described in the examples typically contain from 10 wt% to 12 wt% of fiber ingredients and from 20.0 wt% to 40.0 wt% of fat ingredients. These fillings preferably contain multiple types of fiber ingredients and with an average particle size of 10 to 100 µm. It is the microfine fibers that hold the oil and in this way bring about the baking stability. WO 2012/082626 A1 describes a heat-resistant, fat-based filling, which by extension can also be used in baked applications. The baking stability is achieved by adding particles, such as calcium carbonate particles, with a size of 30 µm or less, to the filling in a weight amount of 10% to 25%. This creates a very large lipophilic surface that binds the fat component. Preferably, 10% by weight to 40% by weight of high-melting lipids are combined with 60% by weight to 90% by weight of low melting point fat. The first category consists, for example, of mono- or diglycerides, sucrose esters, fatty alcohols, and the like. These high-melting lipids in combination with the lipophilic calcium carbonate powder ensure that the fat component in the filling remains bound during baking. EP 2386206 relates to baking stable fillings that have from 2 to 20% by weight of edible oils and / or fats and a water content of 10 to 35% by weight. Thermal gels (for example methyl and ethyl cellulose) and ionic gels (for example alginates, xanthan and carrageenan) are used in combination with whey proteins that encapsulate the oil molecules as an emulsifier to prevent oil leakage. WO 2010/096397 A1 generally describes heat-resistant, fat-based fillings, which consist of at least one low-melting fat, at least one high-melting fat and at least one ground hydrophilic powder. In particular, a heat-resistant, fat-based filling, which consists of an oil or fat with a melting point below 40 ° C (for example, a combination of palm oil and rapeseed oil), in which a solid phase is dispersed containing a hydrophilic powder and a high -melting lipid. The hydrophilic powder consists of, for example, crystalline lactose and skimmed milk powder. The high-melting lipid may, for example, consist of mono- or diglycerides, sucrose esters, fatty alcohols. This combination of hydrophilic powder and high-melting lipids ensures baking stability. WO 2014/089170 A1 relates to a creamy, baking stable filling with a liquid component (20% by weight to 60% by weight), preferably water, containing micro particles in an amount of 1% by weight to 30% by weight . These micro-particles may, for example, consist of fibrous material, cellulose, such as microcrystalline cellulose, denatured or insoluble proteins, water-insoluble food materials, or a combination thereof. Furthermore, the liquid phase may also contain a softening polyhydric alcohol (i.e., sugar alcohol, such as glycerol) to obtain a soft and creamy texture. The filling contains less than 30% by weight of fat.

Our unpublished Belgian patent application N ° 20165317 describes how, based on fat compositions with an increased content of asymmetric triglycerides (SSU), baking stable fillings can be made. The SSU / SUS ratio is at least 0.3 and this is achieved by using inter-esterified fats, preferably soft fractions of inter-esterified fats. This transesterification can be carried out by using a sodium methylate catalyst. The examples describe, among other things, how a new olein is obtained from an olein fraction which is transesterified via a two-step fractionation, which is then combined with other fractions to give a fat composition that performs very well in a baking stable filling. The advantage of such a fat composition and the fillings made with it is that they perform well in a fairly broad domain of conditions of use. This primarily concerns palm-based fat compositions with a SAFA content of less than 50%. The end result is a filling with good baking stability and a creamy mouthfeel. EP 2443935 describes how edible products can be made by using fat compositions that are characterized by improved nutritional quality. To this end, on the one hand, the content of saturated fatty acid residues (SAFA) and trans fatty acid residues (TFA) is limited, but the types of fatty acid residues and their effect on the formation of LDL cholesterol are also considered.

A distinction is made between (1) bad types namely the B-type of fatty acid residues: C14 and C16 that have an increasing effect on the formation of LDL cholesterol, (2) moderate types, namely the M-type of fatty acid residues : C12 which have a moderate effect on the formation of LDL cholesterol, (3) neutral types, namely N-type of fatty acid residues: C8, C10, C18-0 which have a neutral effect on the formation of LDL cholesterol, ( 4) lowering types, namely D-type of fatty acid residues: mono- and poly-unsaturated fatty acids have a lowering effect on the formation of LDL cholesterol. The fat compositions of EP 2443935 are characterized by a ratio D / B that is at least equal to 1.5 and a ratio B / total SAFA that is at most equal to 0.5. The edible products made with these fats are primarily fillings, creams and coatings, which can be applied to biscuits, or used as a chocolate filling or as a filling for baked products. In some of those products, the filling is injected after baking. The possibility of baking the filling with the requirement of baking stability has not yet been investigated.

Thus, from the foregoing, there is a need for a method for preparing fillings that have improved nutritional quality in terms of SAFA content and also in terms of fatty acid composition and the effects they have on LDL cholesterol formation, and wherein said fillings exhibit the property of good baking stability. 2. Summary of the invention.

The inventors have now surprisingly found that it is possible to provide a method for the production of a baking stable, fat-based filling that meets the aforementioned needs.

It is thus an object of the present invention to provide a method for the production of a baking stable, fat-based filling comprising the following steps:

Step 1: mixing at least a portion of an added fat composition with at least a portion of the at least one filler to form a mixture (1),

Step 2: homogenizing the mixture (1) at a temperature between 37 ° C and 85 ° C at which a homogenized mixture (2) is formed, and wherein the homogenized mixture (2) relative to the total weight of the homogenized mixture (2), a) contains 15 to 55 wt. % of a glyceride composition, b) 45 to 85 wt. % of a fat-free portion in the at least one filler [hereinafter dry filler], c) at most 20 wt. % water where the glyceride composition contains in proportion to the weight of the glyceride composition d) C16 fatty acid residues (C16: 0) and C18 fatty acid residues (C18: 0) in a weight ratio of C16: 0 / C18: 0 of 3.0 at most , e) less than 45 wt. % of saturated fatty acid residues (SAFA), f) less than 5 wt. % of trans fatty acid residues (TFA), and wherein the triglyceride composition comprises in the glyceride composition, relative to the weight of the triglyceride composition, contains: g) SU2 triglycerides (SU2) and S2U triglycerides (S2U) where the sum of SU2 and S2U between 30 and 79 wt. %, h) between 20 and 65 wt. % of U3 triglycerides (U3), i) between 1 and 10 wt. % of S3 triglycerides (S3), where S stands for saturated fatty acid residues with a chain length between 6 to 24 carbon atoms and U stands for unsaturated fatty acid residues with a chain length between 16 to 24 carbon atoms,

Step 3: stabilizing the homogenized mixture (2) for at least 6 hours and at a temperature between 12 ° C and 19 ° C.

It is also an object of this invention to provide an edible product containing such a bake-stable, fat-based filling produced according to that method. 3. Detailed description of the invention.

Within the scope of this invention, it is understood that baking stable fillings refer to fillings that can withstand a baking process, so that no more than 5% of the baked edible products containing such fillings flow out or leak from the baked edible products, especially a baked one. dough product, and without visually pronounced separation of an oil phase from such filling.

Within the scope of this invention, it is understood that a chocolate confectionery product refers to a product containing at least one classic cocoa ingredient, such as, for example, cocoa powder, or possibly also cocoa mass or cocoa butter.

Within the scope of this invention, it is also understood that oils or fats included in the at least one filler, as described above, form part of the glyceride composition described above. For example, if cocoa mass or nut paste is used as a filler, the fat portion will be considered as part of the glyceride composition included in the baking stable filling of the present invention and the fat-free portion will be considered as the dry filler included in the baking stable filling of the present invention.

It is therefore obvious that the added oils and fats, which are also part of the glyceride composition and that are not part of the filler, as described above, were referred to in the text as "added fat composition".

By glyceride composition is meant the entirety of mono, di and triglycerides present.

According to a preferred embodiment of the method according to the present invention, the added fat composition, as defined above, comprises at least 1 added fat component selected from the group consisting of at least one esterified fat component or a fraction of an esterified fat component. For the preparation of transesterified fat components, fat components are selected that are based on shea butter or fractions thereof, sal fat, coconut oil, hydrogenated fats, preferably fully hydrogenated fats, or a combination of two or more of the foregoing, which combination can optionally also contain one or more liquid oil components. However, preference is given to non-hydrogenated fats. Consumers prefer non-hydrogenated products because they are considered to be more natural and healthier. The consumer also believes that hydrogenated products contain larger amounts of trans fatty acid residues, which is especially true for the partially hydrogenated products.

The esterified fat component can be mixed with a non-esterified component, for example an olein of shea butter, or the esterified fat component can also be mixed with a portion of liquid oil, or with both, depending on the intended texture or functionality of the filling .

Examples of liquid oil are soybean oil, rapeseed oil, traditional sunflower oil or sunflower oil with a high oleic acid content, corn oil, peanut oil, hazelnut oil and the like. The advantage of incorporating liquid oil is their contribution to mono- and poly-unsaturated fatty acids. The disadvantage is that they can weaken the structure and baking stability. Therefore, their use in combination with a reversed component is recommended.

Lauric fats can be present as one of the fat components that is part of the added fat composition, as defined above, but usually their proportion is limited, since they are highly saturated.

In a special embodiment of the present invention, a portion of lauric fat is esterified in combination with a non-lauric fat, optionally with a fraction of liquid oil. Examples of lauric fat are coconut oil or palm kernel oil. The non-lauric fat can be a hardened liquid oil, but preferably it is a non-hardened fat that is rich in C18: 0, such as, for example, shea butter or a fraction thereof. When lauric fats are used, the content of C12 fatty acid residues (C12: 0) in the glyceride composition is preferably at least 1 wt. %, preferably at least 2 wt. % and on the other hand the content of C12 fatty acid residues (C12: 0) in the glyceride composition is at most 10 wt. %, preferably at most 7 wt. %.

Having said that, the fat components included in the glyceride composition can thus, in addition to the added fat composition, which preferably consists of vegetable fats, also contain oils or fats derived from the at least one filler, as described above, such as, for example, fats present in cocoa components (cocoa powder, cocoa mass), in milk components (whole milk powder), in nut paste (for example, finely ground hazelnuts, peanuts), milk powder, etc. In certain cases, a small amount of butter oil can also be added as a flavorant and form part of the added fat composition.

Within the scope of this invention, it is also understood that the filler is an ingredient that is intentionally added to the filling of the present invention.

Examples of such fillers or fillers are sugar, flour, milk components, such as skimmed milk powder and whole milk powder, whey powder, cocoa components, such as cocoa powder and cocoa mass, coffee powder, food grade solid organic and inorganic powders, nut paste, stevia, maltitol, erythritol, inulin, oligofructose, pectin, maltodextrin.

In preferred embodiments, the method of the present invention for producing a baking stable, fat-based fillings, preferably comprises the following steps:

Step 1 ': mixing (i) the at least a portion of the added fat composition, as described above, in the molten state, (ii) at least a portion of the at least one filler, as described above, (iii) optionally water (iv) optionally one or more emulsifiers and (v) optionally one or more other additives, wherein a mixture (1 ') is formed,

Step 2 ': homogenizing the mixture (1') at a temperature between 37 ° C and 85 ° C, preferably between 50 ° C and 75 ° C, whereby a homogenized mixture (2 ') is formed, and wherein during or at the end of this homogenization step optionally a portion of the added fat composition and / or optionally a portion of the filler and / or optionally one or more emulsifiers and / or optionally one or more additives are admixed and wherein the homogenized mixture (2 ') in relation to the total weight of the homogenized mixture (2'), a) contains 15 to 55 wt. % of the glyceride composition, preferably from 15 to 40 wt. %, more preferably from 15 to 35 wt. %, most preferably from 15 to 30 wt. %, and b) 45 to 85 wt. % of the fat-free portion in the at least one filler, preferably 60 to 85 wt. %, more preferably from 65 to 85 wt. %, most preferably from 70 to 85 wt. % c) at most 20 wt. % water, preferably less than 15 wt. % water, wherein the glyceride composition contains relative to the weight of the glyceride composition d) C16 fatty acid residues (C16: 0) and C18 fatty acid residues (C18: 0) in a weight ratio of C16: 0 / C18: 0 of at most 3.0, e) less than 45 wt. % of saturated fatty acid residues (SAFA), f) less than 5 wt. % of trans fatty acid residues (TFA), and wherein the triglyceride composition comprises in the glyceride composition, relative to the weight of the triglyceride composition, contains: g) SU2 triglycerides (SU2) and S2U triglycerides (S2U) where the sum of SU2 and S2U between 30 and 79 wt. %, h) between 20 and 65 wt. % of U3 triglycerides (U3), i) between 1 and 10 wt. % of S3 triglycerides (S3), where S stands for saturated fatty acid residues with a chain length between 6 to 24 carbon atoms and U stands for unsaturated fatty acid residues with a chain length between 16 to 24 carbon atoms,

Step 3 ': stabilizing the homogenized mixture (2') for at least 6 hours, preferably at least 12 hours, more preferably at least 24 hours and at a temperature between 12 ° C and 19 ° C, preferably between 14 ° C and 18 ° C, more preferably between 15 ° C and 17 ° C.

If desired, the homogenized mixture (2 ') can be subjected to one or more cooling steps where an end temperature is reached of less than 35 ° C, preferably less than 30 ° C, more preferably less than 27 ° C, to form a cooled homogenized mixture (3 '). It is then the cooled homogenized mixture (3 ") that in Step 3". is stabilized for at least 6 hours, preferably at least 12 hours, more preferably at least 24 hours and at a temperature between 12 ° C and 19 ° C, preferably between 14 ° C and 18 ° C, more preferably between 15 ° C and 17 ° C.

If one or more emulsifiers are added in Step 1 "or Step 2" as described above, lecithin from oil seeds such as soy, sunflower seed or rapeseed is usually used. This is a natural emulsifier.

When one or more other additives are added in Step 1 'or Step 2', as described above, usually additives used for confectionery applications, such as mono- and diglycerides, STS, PGPR, antioxidants, colorants, flavorings. or flavors such as natural vanilla, vanillin, hazelnut flavor, coffee flavor, and the like.

In an embodiment of the present invention, the mixture (1 ") as formed in Step 1", as described above, may first be subjected to a grinding step, before being subjected to a homogenization step as described in Step 2 ".

In one embodiment, Step 1 includes. of the method of the invention mixing (i) the total amount of the added fat composition, as described above, in the molten state, (ii) the at least one filler, as described above, (iii) optionally water, (iv) optionally one or more emulsifiers and (v) optionally one or more other additives, wherein the formed mixture (1 ') is crushed.

In a preferred embodiment of the present invention, the added fat composition is only partially added in Step 1 ".

In this preferred embodiment, the majority of the at least one filler, as described above, is preferably ground with a portion of the added fat composition as described above.

The mechanical refining can be done, for example, by the use of ball mills, but also, and preferably, by the use of rollers. The latter give a more uniform grain distribution. The finely ground mixture (1 ") preferably has an average particle size of at most 40 µm, more preferably at most 35 µm. The average particle size is hereby based on the number of particles and not on their weight.

In this preferred embodiment, the finely ground mixture (1 ') can then be mixed with the remaining amount of the added fat composition and / or the remaining amount of the filler, optionally lecithin or optionally other emulsifiers, optionally one or more other additives. The addition and admixing of the remaining amount of the added fat composition and / or the remaining amount of the filler, optionally lecithin or optionally other emulsifiers, optionally one or more other additives, can also occur during or at the end of the homogenization step 2 ".

In the process of the present invention, the sum of SU2 triglycerides (SU2) and S2U triglycerides (S2U) in the triglyceride composition is between 30 and 79 wt. %, relative to the total weight of the triglyceride composition.

The advantage is that SU2 type triglycerides are frequently found in soft fractions (so-called oleins) of fats or oils such as shea fat, sal fat, and the like. In other words, they are more than commercially available as a by-product of fractionation processes aimed at making hard fractions for other applications such as in the cocoa butter equivalent domain. The oleins are less saturated than their starting product and they have good oxidation stability, even when subjected to higher temperatures. S2U triglycerides are frequently found in cocoa butter and therefore also in most cocoa components (i.e. cocoa butter, cocoa mass, cocoa powder fillers) that are frequently used in recipes for baking stable fillings. That said, the S2U triglycerides may thus be present as part of the added fat composition or as an oil or fat component included in the at least one filler.

In the method of the present invention, the triglyceride composition contains between 20 and 65 wt. % of U3 triglycerides (U3), preferably 30 to 60 wt. %, based on the total weight of the triglyceride composition. U3 type triglycerides are frequently present in classic liquid oils. They do not provide a structure and if the presence is too high they will flow out sooner. They may be present as part of a liquid oil (e.g. sunflower oil, sunflower oil with a high oleic acid content) that is added to bring the texture to the correct level, or as part of the oil or fat component included in the at least one filler, as discussed above (e.g. a nut paste). A common example of the latter is hazelnut oil present in hazelnut paste, in an amount of approximately 63%.

In the method of the present invention, the triglyceride composition contains between 1 and 10 wt. Relative to the weight of the triglyceride composition. % of S3 triglycerides.

In a preferred embodiment of the method of the present invention, the triglyceride composition contains SSU triglycerides (SSU) and SUS triglycerides (SUS) in a weight ratio of SSU / SUS of more than 0.25, preferably more than 0.4, more preferably more than 0.6 . Asymmetric triglycerides (SSU) reduce the chance of recrystallization and the filling becoming grainy.

The lower level of SAFA, being less than 45 wt. %, in the glyceride composition and the ratio C16: 0 / C18: 0 of 3.0 at most, provides better nutritional properties of the fillings produced according to the method of the present invention and the edible products containing such fillings.

According to a preferred embodiment in the method of the present invention, the SAFA content in the glyceride composition is less than 40 wt. %, preferably less than 35 wt. %, more preferably less than 30 wt. %, expressed based on the total weight of the glyceride composition.

In the method of the present invention, the amount of trans fatty acid residues (TFA) is limited to less than 5 wt. %, preferably less than 2 wt. %, expressed based on the total weight of the glyceride composition.

In the method of the present invention, the glyceride composition is characterized by a weight ratio of C16: 0 / C18: 0 of at most 3, preferably at most 2, more preferably at most 1.5, most preferably at most 1. C18 fatty acid residues (C18: 0) are mainly found in shea, sal, allanblakia and fractions thereof or hydrogenated fats, preferably completely hydrogenated, while C16 fatty acid residues (C16: 0) are abundantly present in palm fats and derivatives, which we want to avoid here earlier. C16: 0 is abundantly present in palm fats and has a negative effect on LDL cholesterol levels, while C18: 0 is considered neutral. Both fatty acids are saturated and give structure to the composition and the products that are made with it.

If the homogenized mixture (2 ') is subjected to one or more cooling steps, as described above, then it is preferably carried out by using a mechanical cooling, this is a cooling using a specific device provided with a coolant, which indirectly cools the formed mixtures. The fat-based mixtures are stirred and / or scraped along a cooled wall, so that they can be cooled homogeneously. Appliances that are suitable for this are scraped wall coolers or tempering machines that can be used for tempering chocolate.

In general, the time interval between this cooling step and the stabilization of the cooled homogenized mixture (3 ') is less than 24 hours, preferably less than 12 hours, most preferably less than 6 hours.

The present invention also provides a baking stable, fat-based filling obtainable by applying the method of the present invention as described above, wherein it contains baking stable, fat-based filling relative to the total weight of the filling, a) 15 to 55 wt. % of the glyceride composition, preferably from 15 to 40 wt. %, more preferably from 15 to 35 wt. %, most preferably from 15 to 30 wt. %, and b) 45 to 85 wt. % of the fat-free portion in the at least one filler, preferably 60 to 85 wt. %, more preferably from 65 to 85 wt. %, most preferably from 70 to 85 wt. % c) at most 20 wt. % water, preferably less than 15 wt. % water, wherein the glyceride composition contains relative to the weight of the glyceride composition d) C16 fatty acid residues (C16: 0) and C18 fatty acid residues (C18: 0) in a weight ratio of C16: 0 / C18: 0 of at most 3.0, preferably at most 2, more preferably at most 1.5, most preferably at most 1. e) less than 45 wt. % of saturated fatty acid residues (SAFA), preferably less than 40 wt. %, more preferably less than 35 wt. %, most preferably less than 30 wt. %, f) less than 5 wt. % of trans fatty acid residues (TFA), preferably less than 2 wt. %, and wherein the triglyceride composition comprises in the glyceride composition, relative to the weight of the triglyceride composition, contains: g) SU2 triglycerides (SU2) and S2U triglycerides (S2U) with the sum of SU2 and S2U between 30 and 79 wt. . %, h) between 20 and 65 wt. % of U3 triglycerides (U3), preferably 30 to 60 wt. %, i) between 1 and 10 wt. % of S3 triglycerides (S3), where S stands for saturated fatty acid residues with a chain length between 6 to 24 carbon atoms and U stands for unsaturated fatty acid residues with a chain length between 16 to 24 carbon atoms.

The baking stable, fat-based filling of the present invention is characterized as a stable filling because when stored at 20 ° C for 24 hours, the final texture does not differ by more than 25% from the original texture for that storage, the texture is measured by means of an SMS-texture meter type TA.XT, using a probe of 10 mm diameter, with a probe penetration speed of 0.5 mm / sec, and a depth of 10 mm. This stabilization also means that the baking stable, fat-based filling is homogeneous in structure.

The present invention further provides for the use of this baking stable, fat-based filling obtained according to the method of the present invention for the production of a non-baked dough product containing such baking stable filling.

The baking stable, fat-based fillings obtained according to the method of the present invention are therefore preferably pumpable, since the production process usually consists of injecting the filling into the dough product before it is baked. It is preferably pumpable at temperatures between 14 ° C and 20 ° C.

To produce a non-baked dough product containing such bake stable, fat-based fillings, various methods can be suitably used. Such uncooked dough products are also an object of the present invention. Such a dough product can be offered, inter alia, as a deep-frozen product, or a product stored in a cool place.

The present invention further provides for the use of the baking stable, fat-based fillings obtained according to the method of the present invention for the production of a baked food product selected from the group consisting of filled croissants, chocolate buns, chocolate cake, sandwich, brioches, filled hard cookie, extruded cookie in which both a dough and a filling are dosed during extrusion.

Such baked food products are also an object of the present invention.

The present invention is further illustrated by the examples and comparative examples below. 4. Examples

All mixing ratios, contents and concentrations in this text are given in units of weight and weight percent, unless stated otherwise.

Example 1: Production of a fat composition (fat blend 1) for use in a method according to the invention for producing a baking stable, fat-based filling.

A fat blend 1 was prepared by mixing 37.7% chemically esterified and refined composition (consisting of 43% shea stearin, 40% coconut oil and 17% sunflower oil with high oleic acid) and 62.3% sunflower oil (with high oleic acid).

Example 2: Production of a baking stable, fat-based filling according to the method of the present invention.

A baking stable, fat-based filling was prepared with a fat blend 1, using the following recipe (Table 1):

Table 1

The characteristics of the baking stable, fat-based filling, in particular the fatty acid residue concentrations, the glyceride composition and the triglyceride composition are shown in Table 2.

Table 2

The preparation consisted of the following steps: - Fat mixture 1 was heated to 60 ° C, whereby the fat melted completely. - A portion of the fat blend 1 was mixed with the dry ingredients (i.e., sugar, cocoa powder, whole milk powder, and natural vanilla).

The proportion of fat blend 1 on the total mass was 21% by weight. The mixture thus obtained was then mechanically refined into a powder with a particle size of approximately 23 µm, this was carried out with a device type SDX 300 from Bühler. - The crushed product was then conused in a conching device at 70 ° C. During conching, the remainder of the fat blend 1 was added as well as the lecithin and thoroughly mixed. - The filling was cooled in a first step in a scraped cooler to 45 ° C and the hazelnut paste was added and mixed. Subsequently, the filling was further cooled in a water bath at 15 ° C with continuous stirring of the filling against the cooled metal wall until a temperature of 25 ° C was reached. - The filling was then filled into plastic cups and these were stored at 16 ° C for 22 hours to stabilize the filling and then the filling was stored at 20 ° C.

After 2 days at 20 ° C, the texture of the filling was measured. This was done by means of an SMS texture meter type TA.XT, using a probe of 10 mm diameter, with a probe penetration speed of 0.5 mm / sec, and a depth of 10 mm. The hardness was 123 g. Comparative example 3

A baking stable, fat-based filling was prepared with a fat blend 1, using the same recipe as in Example 1.

The preparation of the filling was done in the same way, except that no forced cooling step from 45 ° C to 25 ° C was used and that no stabilization step was also carried out at 16 ° C. After the homogenization step and the first cooling to 45 ° C, the filling was immediately stored at 20 ° C.

After 2 days at 20 ° C, the texture of the filling was measured in the same manner as in Example 1. The hardness was 86 g.

Example 4: Production of a baked edible product with the filling from example 2

This baking stable, fat-based filling was tested as a croissant filling, following the following procedure:

Slices of frozen puff pastry, from a commercially available product, were thawed and cut into a triangle shape. 10 grams of filling was then deposited on the dough and rolled up. It was placed at 37 ° C for 90 minutes to rise. The filled croissant was then baked at 180 ° C for 18 minutes in the oven, with steam injection initially.

The baked edible product was assessed visually.

The baked croissant was cut in half: the filling appeared to be homogeneous and compact, with no signs of flowing out or phase separation.

Comparative example 5; Production of a baked edible product with the filling from comparative examples 3.

The production was done in the same way as in Example 2.

The baked croissant was cut in half: the filling did not appear to look homogeneous at all, with clear signs of bleeding.

Example 6: Production of a fat composition (fat blend 2) for use in a method according to the invention for producing a baking stable, fat-based filling.

A fat blend 2 was prepared by mixing 64.8% chemically esterified and refined shea oil with 35.2% sunflower oil.

Example 7: Production of a baking stable, fat-based filling according to the method of the present invention.

A baking stable, fat-based filling was prepared with a fat blend 2, using the following recipe (Table 3):

Table 3

The characteristics of the baking stable, fat-based filling, in particular the fatty acid residue concentrations, the glyceride composition and the triglyceride composition are shown in Table 4.

Table 4

The preparation of the filling is as stated in Example 2, but without the addition of the hazelnut paste. Thereby, the filling was cooled in a first step in a scraped cooler to 43 ° C and further cooled in a water bath at 16 ° C with constant stirring of the filling against the cooled metal wall until a temperature of 25 ° C was reached. The filling was then filled into plastic cups and stored at 16 ° C for 13 hours to stabilize the filling. The filling was then stored at 20 ° C.

After 1 day at 20 ° C, the texture of the filling was measured. This was done by means of an SMS texture meter type TA.XT, using a probe of 10 mm diameter, with a probe penetration speed of 0.5 mm / sec, and a depth of 10 mm. The hardness was 156 g.

Comparative example 8

A baking stable, fat-based filling was prepared with a fat blend 2, using the same recipe as in Example 7.

The preparation of the filling was done in the same way, except that no forced cooling step from 43 ° C to 25 ° C was used and that no stabilization step was also carried out at 16 ° C. After the homogenization step and the first cooling to 43 ° C, the filling was immediately stored at 20 ° C.

After 1 day at 20 ° C, the texture of the filling was measured in the same manner as in Example 5. The hardness was 47 g.

Example 9: Production of a baked edible product with the filling from example 7

This baking-stable, fat-based filling was tested in a croissant filling, following the following procedure:

Slices of frozen puff pastry, from a commercially available product, were thawed and cut into a triangle shape. 10 grams of filling was then deposited on the dough and rolled up. It was placed at 37 ° C for 90 minutes to rise. The filled croissant was then baked at 180 ° C for 18 minutes in the oven, with steam injection at the start of baking.

The baked edible product was assessed visually.

The baked croissant was cut in half: the filling appeared to be homogeneous and compact, with no signs of flowing out or phase separation.

Comparative example 10; Production of a baked edible product with the filling from comparative examples 8.

The production was done in the same way as in example 9.

The baked croissant was cut in half: the filling did not appear to look homogeneous at all, with clear signs of bleeding.

Claims (21)

CONCLUSIONS A method for producing a bake-stable, fat-based filling, comprising the following steps: Step 1 mixing at least a portion of an added fat composition with at least a portion of the at least one filler wherein a mixture (1) is formed, Step 2 .: homogenizing the mixture (1) at a temperature between 37 ° C and 85 ° C at which a homogenized mixture (2) is formed, and wherein the homogenized mixture (2) relative to the total weight of the homogenized mixture (2), contains a) 15 to 55 wt. % of a glyceride composition, b) 45 to 85 wt. % of a fat-free portion in the at least one filler [hereinafter dry filler], c) at most 20 wt. % water where the glyceride composition contains in proportion to the weight of the glyceride composition d) C16 fatty acid residues (C16: 0) and C18 fatty acid residues (C18: 0) in a weight ratio of C16: 0 / C18: 0 of 3.0 at most , e) less than 45 wt. % of saturated fatty acid residues (SAFA), f) less than 5 wt. % of trans fatty acid residues (TFA), and wherein the triglyceride composition comprises in the glyceride composition, relative to the weight of the triglyceride composition, contains: g) SU2 triglycerides (SU2) and S2U triglycerides (S2U) where the sum of SU2 and S2U between 30 and 79 wt. %, h) between 20 and 65 wt. % of U3 triglycerides (U3), i) between 1 and 10 wt. % of S3 triglycerides (S3), where S stands for saturated fatty acid residues with a chain length between 6 to 24 carbon atoms and U stands for unsaturated fatty acid residues with a chain length between 16 to 24 carbon atoms, Step 3 .: stabilizing the homogenized mixture (2) for at least 6 hours and at a temperature between 12 ° C and 19 ° C. A method according to claim 1, characterized in that the added fat composition comprises at least 1 added fat component selected from the group consisting of at least one interstitized fat component or a fraction of an interstitized fat component, and wherein optionally the interstitized fat component is mixed with a portion of liquid oil. Method according to claim 1 or claim 2, characterized in that the filler is selected from the group consisting of sugar, flour, milk components, such as skimmed milk powder and whole milk powder, whey powder, cocoa components, such as cocoa powder and cocoa mass, coffee powder, food grade solid organic and inorganic powders, nut paste, stevia, maltitol, erythritol, inulin, oligofructose, pectin, maltodextrin. Method according to one of claims 1 to 3, characterized in that the method comprises the following steps: Step 1 ': mixing (i) the at least part of the added fat composition, as described above, in the molten state, (ii) at least a portion of the at least one filler as described above, (iii) optionally water (iv) optionally one or more emulsifiers and (v) optionally one or more other additives, wherein a mixture (1 ') is formed, Step 2 ': homogenizing the mixture (1') at a temperature between 37 ° C and 85 ° C, preferably between 50 ° C and 75 ° C, thereby forming a homogenized mixture (2 '), and wherein during or at the end of this homogenization step optionally a portion of the added fat composition and / or optionally a portion of the filler and / or optionally one or more emulsifiers and / or optionally one or more additives are added and wherein the homogenization erd mixture (2 ') in relation to the total weight of the homogenised mixture (2'), a) contains 15 to 55 wt. % of the glyceride composition, preferably from 15 to 40 wt. %, more preferably from 15 to 35 wt. %, most preferably from 15 to 30 wt. %, and b) 45 to 85 wt. % of the fat-free portion in the at least one filler, preferably 60 to 85 wt. %, more preferably from 65 to 85 wt. %, most preferably from 70 to 85 wt. % c) at most 20 wt. % water, preferably less than 15 wt. % water, wherein the glyceride composition contains relative to the weight of the glyceride composition d) C16 fatty acid residues (C16: 0) and C18 fatty acid residues (C18: 0) in a weight ratio of C16: 0 / C18: 0 of at most 3.0, e) less than 45 wt. % of saturated fatty acid residues (SAFA), f) less than 5 wt. % of trans fatty acid residues (TFA), and wherein the triglyceride composition comprises in the glyceride composition, relative to the weight of the triglyceride composition, contains: g) SU2 triglycerides (SU2) and S2U triglycerides (S2U) where the sum of SU2 and S2U between 30 and 79 wt. %, h) between 20 and 65 wt. % of U3 triglycerides (U3), i) between 1 and 10 wt. % of S3 triglycerides (S3), where S stands for saturated fatty acid residues with a chain length between 6 to 24 carbon atoms and U stands for unsaturated fatty acid residues with a chain length between 16 to 24 carbon atoms, Step 3 '. : stabilizing the homogenized mixture (2 ') for at least 6 hours, preferably at least 12 hours, more preferably at least 24 hours and at a temperature between 12 ° C and 19 ° C, preferably between 14 ° C and 18 ° C, more preferably between 15 ° C and 17 ° C. Method according to claim 4, characterized in that the homogenized mixture (2 ') is subjected to one or more cooling steps in which an end temperature is reached of less than 35 ° C, preferably less than 30 ° C, more preferably less than 27 ° C to form a cooled, homogenized mixture (3 '). Method according to claim 5, characterized in that the cooled homogenized mixture (3 ") in Step 3". is stabilized for at least 6 hours, preferably at least 12 hours, more preferably at least 24 hours and at a temperature between 12 ° C and 19 ° C, preferably between 14 ° C and 18 ° C, more preferably between 15 ° C and 17 ° C. Method according to claim 5 or 6, characterized in that the cooling step is carried out by using a mechanical cooling. Method according to claim 7, characterized in that the cooling step is carried out by using a tempering machine. Method according to any of claims 5-8, characterized in that the time interval between the cooling step and the stabilization of the cooled homogenized mixture (3 ') is less than 24 hours, preferably less than 12 hours, most preferably less than 6 hours. Method according to any of claims 4-9, characterized in that the mixture (1 ') as formed in Step 1' is first subjected to a grinding step, before being subjected to Step 2 'to form a finely ground mixture ( 1 '). The method according to claim 10, characterized in that the finely ground mixture (1 ") has an average particle size of at most 40 µm, more preferably at most 35 µm. The method according to any of claims 1 to 11, characterized in that the triglyceride composition is more than 30 wt. % and less than 60 wt. % of U3 triglycerides (U3), based on the total weight of the triglyceride composition. Method according to one of claims 1 to 12, characterized in that the ratio of SSU / SUS triglycerides in the triglyceride composition is preferably at least 0.25, preferably at least 0.4, most preferably at least 0.6. A method according to any one of claims 1-13, characterized in that the SAFA content in the glyceride composition is less than 40 wt. %, preferably less than 35 wt. %, more preferably less than 30 wt. %, expressed based on the total weight of the glyceride composition. The method according to any of claims 1-14, characterized in that the glyceride composition is less than 2 wt. % of trans fatty acid residues (TFA), expressed based on the total weight of the glyceride composition. Method according to one of claims 1 to 15, characterized in that the weight ratio of C 16: 0 / C 18: 0 is less than 2, preferably less than 1.5, more preferably less than 1. A method according to any one of claims 1-16, characterized in that the glyceride composition is substantially free of hydrogenated fat components. Baking-stable, fat-based filling obtainable by applying the method according to one of claims 1-17, characterized in that it contains baking-stable, fat-based filling, relative to the total weight of the filling, a) 15 to 55 wt. % of the glyceride composition, preferably from 15 to 40 wt. %, more preferably from 15 to 35 wt. %, most preferably from 15 to 30 wt. %, and b) 45 to 85 wt. % of the fat-free portion in the at least one filler, preferably 60 to 85 wt. %, more preferably from 65 to 85 wt. %, most preferably from 70 to 85 wt. % c) at most 20 wt. % water, preferably less than 15 wt. % water, wherein the glyceride composition contains relative to the weight of the glyceride composition d) C16 fatty acid residues (C16: 0) and C18 fatty acid residues (C18: 0) in a weight ratio of C16: 0 / C18: 0 of at most 3.0, preferably at most 2, more preferably at most 1.5, most preferably at most 1. e) less than 45 wt. % of saturated fatty acid residues (SAFA), preferably less than 40 wt. %, more preferably less than 35 wt. %, most preferably less than 30 wt. %, f) less than 5 wt. % of trans fatty acid residues (TFA), preferably less than 2 wt. %, and wherein the triglyceride composition comprises in the glyceride composition, relative to the weight of the triglyceride composition, contains: g) SU2 triglycerides (SU2) and S2U triglycerides (S2U) with the sum of SU2 and S2U between 30 and 79 wt. . %, h) between 20 and 65 wt. % of U3 triglycerides (U3), preferably 30 to 60 wt. %, i) between 1 and 10 wt. % of S3 triglycerides (S3), where S stands for saturated fatty acid residues with a chain length between 6 to 24 carbon atoms and U stands for unsaturated fatty acid residues with a chain length between 16 to 24 carbon atoms. A non-baked dough product comprising the baking stable, fat-based filling according to claim 18. A baked food product comprising the baking stable, fat-based filling according to claim 18. The baked food product according to claim 20, characterized in that the baked food product selected from the group consisting of filled croissants, chocolate buns, chocolate cake, sandwich, brioches, filled hard cookie, and extruded cookie.