CN103561581A

CN103561581A - Fruit-based food product

Info

Publication number: CN103561581A
Application number: CN201280024411.3A
Authority: CN
Inventors: J·拉博; F·贝卢安; C·布瓦西厄; J·P·弗拉坦
Original assignee: Generale Biscuit SAS
Current assignee: Generale Biscuit SAS
Priority date: 2011-04-08
Filing date: 2012-04-10
Publication date: 2014-02-05
Also published as: AU2012238585A1; BR112013025976A2; ZA201307401B; WO2012136855A1; PE20140804A1; RU2013149629A; EP2693889A1; MX2013011668A

Abstract

The present disclosure concerns a bite-size food product comprising a) a plastic solid soft fruit-based centre in the form of a 3-dimensional solid of revolution having: an Aw of between 0.28 and 0.85; and a fat content of less than 14% by weight based on the total weight of the fruit-based centre, and b) a layer of a chocolate or chocolate-like composition coating the fruit-based centre, wherein the fruit-based centre is about 40-75% by weight of the total weight of the food product.

Description

Food based on fruit

The disclosure relates to the bite-size food (bite-size food product) based on fruit.Particularly have regular shape fruit ingredient and be provided to chocolate or the food of chocolate-like coating composition.

Be difficult to make the product based on fruit to there is regular shape, also keep taste and the color of original natural fruit products simultaneously.Particularly, when at this product of commercial run medium quantity batch processing, be difficult to make each product to reach consistent shape.Thereby known in the state of the art by making fruit product gelling give fruit product specific shape.In order to cause gelling, product needed thermoforming at the temperature between 60-100 ℃.So high temperature can undesirably change local flavor and the color of the product based on fruit.Especially, heating can cause the taste boiling, particularly for red fruit.Therefore the product, obtaining in this processing does not have natural taste and the color of fruit.

US2008/0138471 has described a kind of chocolate puree that applied.This candy is made into be placed in individual plastic packing and the bullet that can easily carry in handbag or pocket.But wherein there is no the open viscosity of how to make nahlock and how to avoid fruit.

WO2010/064885 has described and has made pulp bar be shaped to substantially spherical shape.Bake spheroid to produce capped fruit snack mixture.The Aw of this fruit product is between 0.5-0.6.But this product does not apply chocolate, and owing to baking step, the product obtaining does not have natural taste and the color of fruit.And, only use Fruit powder and do not use fruit chunk to prepare pulp bar.

AT366239 discloses a bite confectionary products.But, before using, the fruit heart is preheating to high temperature and causes having the local flavor boiling.Fruit is rehydration before use, will have too high Aw, causes the storability not good enough.

US4961943 discloses cated fruit product.This product is used dry crude fruit chunk.Therefore the shape of final products will be irregular, and coating will not have consistent thickness.

Also knownly in home roasted, make product similar on surface.But this formula is unsuitable for a large amount of production, there is no to consider to repeat the needs of moulding or long term storage yet.And it is not paid close attention to that strict fat content and Aw require in home roasted.

Therefore, expectation can production rule shape the bite-size food based on fruit, particularly mass producible, it is coated with chocolate or chocolate-like composition, and no matter use what fruit, yet its taste and color keep sky without any " taste boiling " as far as possible.Correspondingly, the disclosure tries hard to solve at least some problems relevant with prior art, or commercial its useful replacement scheme is at least provided.

Aspect first, the disclosure provides a kind of bite-size food, comprises:

A) soft sandwich based on fruit of the plastic solid of 3-dimension rotary body form, it has:

Aw between 0.28-0.85; With

14% the fat content of being less than based on the described sandwich gross weight based on fruit by weight, and

B) coated described sandwich chocolate or chocolate-like composition coating based on fruit,

Based on the sandwich of fruit, be wherein the approximately 40-75% of described food gross weight by weight.

The disclosure will be further described now.In following paragraph, define in more detail different aspect/embodiment of the present disclosure.Each aspect/embodiment can combine with any one or more other aspects/embodiment thus defined, unless there is clearly contrary explanation.Especially, be anyly expressed as preferred or favourable feature and can be expressed as preferred or favourable one or more Feature Combinations with any other.

The inventor finds to produce in a large number the cated product based on fruit with regular shape and required quality by controlling sandwich water activity based on fruit and fat content.Advantageously select production technology to there is the consistent shape of tender texture to allow to form, and do not need the formula of excessive moistening and viscosity.In addition,, because carefully select these parameters and working condition, described product is not to relevant through the fruit-like flavour boiling.Described product has fresh fruit-like flavour, has long frame phase and the stability of depositing simultaneously.

Bite-size food refers to that its size is suitable for the food under adult's a bite or two stutters.Therefore advantageously, according to the total length of bite-size food of the present disclosure, be, <12cm (adult is flatly the longest is <6cm, and common second to grow up little be <4cm, preferably <3.5cm).Advantageously, according to the gross weight of bite-size food of the present disclosure, be maximum 50g (every mouthful of maximum 25g are grown up).

Especially, according to bite-size food of the present disclosure, preferably there is the gross weight between 0.6-50g, particularly 1-35g, being advantageously between 1-25g, is more advantageously between 2.5-15g, is more advantageously between 3-10g, be more advantageously between 3-7g, particularly between 3-5g.

Described food has soft sandwich based on fruit of plastic solid.These terms are well known in the art.Plastic solid refers to can be moulding or the material of moulding.On the contrary, the sandwich form that can not keep its moulding of elastic solid (Hookean body) and fluid.Soft filled product is known in the art, and sweet shop is usually using it as soft sandwich sale.Soft filled product has favourable organoleptic quality (organo-leptic properties), allows the texture characteristic of product reflection natural fruit.

Preferably, described sandwichly have and the similar denseness of typical modelling clay in room temperature.That is to say, as modelling clay, with may be by exerting pressure and change sandwich form with hand simply, and without the described product of heating.In addition,, as modelling clay, if do not exerted pressure, therefore its shape of sandwich maintenance does not also flow.Therefore described sandwich be plastic, deformable and can be moulding by hand.It has the machinability of modelling clay, and only sticky or too gluing to such an extent as to cannot moulding and processing.But, contrary with modelling clay, describedly sandwichly can comprise recognizable fruit chunk, therefore without only there being fine and smooth quality.

" based on fruit " refers to sandwich " comprising fruit solids ".Therefore, bite-size food disclosed herein does not need only to comprise fruit-like flavour based on fruit sandwich.Advantageously, based on fruit sandwich, comprise by weight 5% the dried fruit solid content of being greater than based on the described sandwich gross weight based on fruit, preferably be greater than by weight 10% dried fruit solid content, more advantageously be by weight the dried fruit solid content that is greater than 25%, more advantageously be by weight the dried fruit solid content that is greater than 35%, be particularly greater than by weight 45% dried fruit solid content.

Term " fruit " refers to any " natural " fruit, does not comprise the dry fruit (for example walnut, fibert, almond, peanut, cashew nut, hickory nut) that is commonly called " nut ".Preferably, described fruit is woody fruit, more advantageously be selected from for example strawberry of red fruit, raspberry, blueberry, currant, black currant, Cranberry, synthetism rasp berry or blackberry, blueberry, foreign country (exotic) fruit is pineapple for example, mango, passion fruit, pomegranate, lichee or Kiwi berry, muskmelon, peach, apricot, banana, cherry, apple, pears, citrus fruit is orange for example, lemon, grape fruit, the little oranges and tangerines of oranges and tangerines or Ke Laimenshi, grape, plum, cherry, meter La Bielili, fig, raisins, tomato, carrot, HONGCAIJIAO, pumpkin, jujube, and composition thereof.More preferably described fruit is selected from Cranberry, apricot, apple, raspberry, strawberry, raisins, peach, fig, jujube, cherry, plum, tomato and composition thereof, is more advantageously selected from Cranberry, apricot, apple, raspberry, strawberry, raisins, fig and composition thereof.Amplification is come, and according to the disclosure, rheum officinale is also included within term " fruit ", even if it is not the fruit in botany, this be due in the cooking it usually classified in and as fruit.

Preferably, coconut is not the sandwich main fruit based on fruit, does not use not even in a large number.Preferably, the sandwich coconut that do not comprise based on fruit.When only using the oil (as coconut oil or palm oil) of fruit, certainly do not can be regarded as fruit but conduct fat, i.e. " plant fat ".

When preparing dried fruit, preferably dry under the condition lower than 60 ℃, be maximum 30 hours suitable drying time, for example 10-30 hour, preferably 15-25 hour.Dry can be to dry.For red fruit, baking temperature is preferably lower than 40 ℃.

According to bite-size food of the present disclosure, based on fruit sandwich, can comprise fruit chunk (being more particularly retained in the fruit bulk on the square hole screen of 1mm specification), particularly the fruit chunk of dry, the half-dried or dipping of chopping and/or puree, fruit powder, concentrate puree and inspissated juice.The fruit chunk of chopping is particularly preferred.The fruit chunk that can comprise by weight maximum 100% the chopping based on the described sandwich gross weight based on fruit based on fruit sandwich, more advantageously by weight between 10-70%, more advantageously by weight between 20-65%, more advantageously by weight between 40-60%.

According to bite-size food of the present disclosure, based on the sandwich of fruit, can in quality and/or color, look like homogeneous.In another embodiment, particularly, in the visible situation of fruit chunk, for example, owing to having used the fruit chunk of another kind of color, sandwich can have inhomogenous quality and/or color.

Advantageously, according to bite-size food of the present disclosure based in fruit sandwich, the amount of fruit powder is by weight for being less than 50% based on the described sandwich gross weight based on fruit, more advantageously be by weight and be less than 35%, more advantageously be by weight and be less than 15%, more advantageously be by weight and be less than 10%, be particularly less than by weight 5%.In one embodiment, can there is at least fruit powder of 1wt%.

Advantageously, according to bite-size food of the present disclosure based in fruit sandwich, the amount of fruit concentrate (concentrated puree and inspissated juice) is by weight for being less than 20% based on the described sandwich gross weight based on fruit, advantageously be less than 10%, be more advantageously by weight between 2-6%.Fruit that can do by grinding, half-dried or dipping obtains puree.Can be by evaporate the concentrated puree of whole fruit preparation under heating in vacuum.Can be by Evaporation preparation inspissated juice after at least part of particle in removing fibre-bearing suspension.

Advantageously, according to sandwich any sulphite or other antioxidant of not basically containing based on fruit of bite-size food of the present disclosure.Do not basically contain and refer to and be less than 5wt%, be preferably less than 1wt%, more preferably less than 0.1wt%, most preferably do not have.

The inventor finds based on the sandwich of fruit, preferably should not comprise non-concentrated puree or jam according to bite-size food of the present disclosure.These will too flow or be excessively sticky, and jam does not have the natural taste of fruit.In addition, jam has been introduced the local flavor boiling in final product.

According to the sandwich for example single whole blocks composition of raisins, apricot or plum of conventional dry fruit of can't help based on fruit of bite-size food of the present disclosure.This is because this does not have regular shape, i.e. the shape of 3D rotary body.In addition, they may be too little, when the Aw of whole fruit chunk is <0.55 to 0.6, they too hard being difficult to chew, and be not succulence.This means, surprising, they will not thought natural fruit by consumer.Its shape will be also irregular, little, and can not easily be changed.

According to not passing through as " gelling puree " (French based on the sandwich of fruit of bite-size food of the present disclosure

) in such heat deposition or by any other method gelatine.In some embodiments, it can comprise some gel fractions, is preferably less than the sandwich 25wt% of fruit.Advantageously, it does not comprise any gel fraction.

Therefore, according to bite-size food of the present disclosure, based on the sandwich of fruit, there is high fruit content, and natural as far as possible fruit quality and taste.

Bite-size food by moulding to there is the form of 3D rotary body.That is to say described food tool well-regulated shape, particularly solid type, by the volume that plane curve is obtained around some straight line in the same plane (axle) rotations.For example, it can have the form of cylinder, cone, egg or spheroid.Advantageously, having the shape of orbicule according to bite-size food of the present disclosure, be preferably spherical form, is not crucially preferably but in fact perfect spheroid.

In particular of the present disclosure, particularly, when it is orbicule shape, according to bite-size food of the present disclosure, there is the diameter between 8-40mm, be more advantageously between 8-30mm,, between 12-25mm, be particularly more advantageously between 15-24mm.

The sandwich Aw having between 0.28-0.85 based on fruit.The water activity of product (Aw) is the concept that field of food industry is known.This amount, is abbreviated as Aw, and tolerance is the availability of water in sample.In most of the cases, the moisture in this water activity and product is disproportionate.The method of measurement products Aw is well known by persons skilled in the art, for example, can use Aqualab CX-2 or series 3, or Novasina measures.All Aw herein measure at 25+/-2 ℃.

Extremely important according to the sandwich Aw of bite-size food of the present disclosure: if Aw is higher than 0.85, sandwich a) too soft and too sticky, cannot be by obtain the form of wanting according to cold forming of the present disclosure.If Aw is lower than 0.28, sandwich conventionally too hard, be difficult to chew.Although the interpolation of wetting agent can be used to alleviate this problem, if use a large amount of wetting agents, it is too sticky that mixture can become.In addition,, if Aw is too high, may damage so the integrality of chocolate or chocolate-like coating.

Aw advantageously, between 0.28-0.72, more advantageously between 0.4-0.7, more advantageously between 0.5-0.72, is more particularly 0.5-0.7, is 0.3-0.5 in another embodiment, is 0.7-0.77 or 0.77-0.85 in another embodiment.

Typical corresponding water content is the 4-30% based on sandwich gross weight by weight, is generally 6-26%, is preferably 7-22% by weight, is more preferably 7-18% by weight.When Aw is lower than 0.6 time, typical corresponding water content is the 4-17% based on sandwich gross weight by weight, is generally 6-17%, is preferably 7-15% by weight, is more preferably 8-13% by weight.

Depend on the sandwich Aw based on fruit according to the frame phase of depositing of bite-size food of the present disclosure.For the Aw of 0.28-0.72, particularly 0.28-0.6, the frame phase of depositing of indication is at 0-30 ℃, preferably at 0-27 ℃ and preferably at 10-25 ℃ and be more preferably generally 1-18 month at 10-20 ℃, preferably 2-12 month, preferably 4-9 month, be 6-9 month ideally, wherein do not use anticorrisive agent.Aw for 0.72-0.85, for example, by depositing the frame phase in sandwich middle use anticorrisive agent and/or minimizing based on fruit (be no more than 7 months at 20 ℃, for the highest Aw 1 thoughtful 1 month) and/or carry out stored refrigerated (0-10 ℃) to avoid any corruption.

Based on fruit sandwich, there is by weight 14% the fat content of being less than based on the described sandwich gross weight based on fruit.Although comprise fat, can contribute to improve the sandwich machinability based on fruit, lower fat content is more healthy concerning consumer.

In one embodiment, if Aw is between 0.77-0.85, sandwich fat content based on fruit preferably (in this case, should be used hard fat for example palm oil, butter, hydrogenated coconut oil or its equivalent) by weight between 10-14%.In another embodiment, if Aw is 0.7-0.77, fat content is 6-14% (in this case, should use hard fat for example palm oil, butter, hydrogenated coconut oil or its equivalent) by weight.In another embodiment, if Aw is 0.5-0.7, fat content is less than 10% by weight, is particularly (can use in this case for example palm oil of any fat) between 3-6% by weight.If Aw is 0.28-0.5, more preferably fat content is (can use in this case for example palm oil of any fat) between 0-5% by weight.

Described bite-size food preferably has the fat content based between described food gross weight 6-28% by weight, is preferably between 8-23%, advantageously by weight between 9-18%, is more advantageously by weight between 12-15%.This contributes to guarantee that this snack is nutritionally balance.

The sandwich approximately 40-75% that accounts for by weight food gross weight based on fruit.Preferably sandwichly form by weight 50-70%, be more advantageously by weight about 60%.This provides the balance between fruit and coating local flavor.

Advantageously, when Aw is lower than 0.5 time, sandwich density >1, >1.1 advantageously, >1.15 more advantageously, particularly about 1.2.In order to confirm density >1, the simplest method is exactly the pure water that is placed in 20 ℃ by sandwich, confirms immediately its sinking.In order to confirm density >1.2, can be used on the liquid that 20 ℃ of density are 1.2 (for example water/sucrose solution, or water/glycerite) and replace pure water.

In particular of the present disclosure, according to bite-size food of the present disclosure, based on fruit sandwich, comprise by weight maximum 28% the wetting agent based on the described sandwich gross weight based on fruit.The use of wetting agent contributes to guarantee that sandwich maintenance can chewiness and have pleasant mouthfeel, even when using low Aw product.Sandwich maximum 20% the wetting agent preferably comprising by weight based on the described sandwich gross weight based on fruit, the wetting agent between 4-28% by weight advantageously, more advantageously be by weight the wetting agent between 4-20%, be more advantageously by weight the wetting agent between 4-16%.

Wetting agent preferably comprises one or more polyalcohols, advantageously be selected from propane diols, monose polyalcohol is as glycerine, antierythrite, xylitol, D-sorbite and mannitol, two sugar polyols are as maltitol and lactitol, and their mixture, being more advantageously one or more monose polyalcohols, particularly glycerine, D-sorbite or its mixture, is more advantageously glycerine.

When using polyalcohol as wetting agent, advantageously their amount is not too high.This is because when final bite-size food comprises 10% or more polyalcohol based on described food gross weight by weight, the defaecation effect that polyalcohol is potential.

Is not gelatine according to bite-size food of the present disclosure based on the sandwich of fruit.More advantageously, it does not comprise any colloid or any gelatinized starch.Advantageously, according to bite-size food of the present disclosure sandwich, do not comprise any additive, as alginates, agar, xanthans or extra pectin (itself and non-natural are present in based in fruit sandwich), adding of these additives is because its gelling function.

According to bite-size food of the present disclosure, based on the sandwich of fruit, can comprise some fillers, for example non-gelatinized starch, maltodextrin, fiber are as polydextrose or its mixture, advantageously, its amount, is more advantageously by weight between 15-27% based on described sandwich maximum 40% based on fruit for by weight.Especially, according to sandwich non-gelatinized starch, the preferred non-gelatinising natural starch of comprising based on fruit of bite-size food of the present disclosure.

Different from maltodextrin, non-gelatinising natural starch only absorbs saliva seldom in oral cavity, does not therefore increase sandwich viscosity.In addition,, because native starch is unmodified natural prodcuts, it is not a part for the food additive that must report in the packing of commercially available prod.

In addition, native starch is without any digestion shortcoming, and these are different from most of polyalcohol with strong defecating feces excretion.This fact without slaking can slowly be digested native starch, and this allows to reduce according to the glycemic index of food of the present disclosure.Therefore, according to adding non-gelatinising natural starch to cause that it has the additional effect of the satiety of prolongation for comprising the product of simple sugars in bite-size food of the present disclosure sandwich.

The granularity of native starch particles (conventionally, between 2 μ m and 100 μ m, being more typically between 5 μ m and 45 μ m) is also desirable for using it for according to the sandwich of food of the present disclosure.Therefore, native starch neither comprises too much fine grained and does not also comprise too much bulky grain, may be except potato (it has the coarse granule of maximum 100 μ m).If necessary, the balance between small size and large-size particle can, according to required quality and character, be adjusted by mixing in varing proportions the starch of separate sources.

In favourable embodiment, the particle diameter of starch (average longest diameter) for the particle diameter of at least 90% particle between 2 μ m and 100 μ m, preferably between 5 μ m and 45 μ m.In native starch, preferably wheat starch, because it has 2 μ m-45 μ m desirable particle size, and because the natural component in Ta Shi cereal baked product, cereal baked product is mainly based on wheat flour, and often mixes with wheaten starch.Corn and tapioca, because of the reason of its particle diameter, are also parts for preferred starch.

Other advantage of native starch is its neutral local flavor and its pure white color, this allow according to bite-size food of the present disclosure based on the sandwich of fruit in the situation that sandwich taste and the color that presents fruit based on fruit.Finally, native starch is not expensive raw material.According to of the present disclosure sandwich in, it can be used without grinding conventionally, this has allowed the preparation method simplified and larger productivity.

The sandwich carbohydrate that can comprise that some are extra based on fruit according to bite-size food of the present disclosure, is not originally present in the sugar in fruit raw material that is." sugar " refers to the dry of any monose and disaccharides in meaning of the present disclosure, and regardless of its source, its amplification is come and also referred to all dries of glucose syrup (also referred to as Portugal's fructose syrup or HFCS).In monose, can mention fructose, galactolipin, glucose, mannose and composition thereof.In disaccharides, especially can mention sucrose, but sucrose can be partly or entirely by another kind of disaccharides, for example lactose or maltose substitute.Glucose syrup comprises monose and disaccharides, also comprises some more polymerization dextroses of long-chain.Advantageously, based in fruit sandwich, extra sugar is mainly monose.

Advantageously, the sugared amount adding is based on maximum 50% of the described sandwich gross weight based on fruit by weight, being more advantageously maximum 33% by weight, is more advantageously maximum 25% by weight, on the basis of dry, is more advantageously maximum 15% by weight.In one embodiment, there is at least sugar of the interpolation of 1wt%.Preferably there is no the sugar adding.Preferably according to bite-size food of the present disclosure, there is by weight 50% the sugared content of being less than based on food gross weight.

According to bite-size food of the present disclosure, based on the sandwich of fruit, can comprise one or more food acids, particularly citric acid or malic acid or its mixture, advantageously, its amount is by weight maximum 5% based on sandwich gross weight, is more advantageously by weight between 0.3-1%.Described acid can increase the sandwich local flavor based on fruit.Can add other flavor enhancement, colouring agent, flavoring and salt, for sweet prod, the total amount of all these raw materials is maximum 5% based on the described sandwich gross weight based on fruit by weight, for can comprising appetizing (savoury) product of more substantial for example spices and vanilla, is maximum 10%.

In favourable embodiment of the present disclosure, in bite-size food sandwich, do not exist colour additive, anticorrosive additive and artificial flavors.

According to bite-size food of the present disclosure, based on the sandwich of fruit, can also comprise some fragility pieces.Fragility piece refers to fragment or the fragment in edible with crisp or frangible quality.Preferably fragility piece comprises nut pieces (for example fibert, almond, peanut, walnut, American pistachios, cashew nut), chocolate bar (for example strip, a shape) or grain (for example sesame, flax) inclusion.If the sandwich Aw based on fruit is less than or equal to 0.6, can for example, by cereal or other fragility piece (frangible caramel piece) that can lose fragility in the situation that Aw is greater than 0.6, prepare these fragility pieces.Certainly, can mix different fragility pieces.These fragility pieces are not considered, but are considered when calculating sandwich weight with respect to product gross weight when calculating fat content and/or the sandwich fruit solids content based on fruit.

In favourable embodiment of the present disclosure, is lower than 60 ℃, preferably lower than 50 ℃ according to bite-size food of the present disclosure based on fruit sandwich, more preferably 0-50 ℃, 0-40 ℃ more advantageously, more advantageously cold forming under 4-35 ℃, the particularly temperature of 20 ± 10 ℃.Preferably whenever the fruit fraction of sandwich middle use is all without undergoing the temperature that surpasses 60 ℃.This prevents the local flavor that in fruit, generation is boiled.

When the sandwich Aw based on fruit is between 0.28-0.7, be preferably based on the sandwich 20 ± 10 ℃ of cold formings of fruit.When the sandwich Aw based on fruit is between 0.7-0.77, more preferably based on the sandwich of fruit, be less than cold forming at the temperature of 20-25 ℃.When the sandwich Aw based on fruit is between 0.77-0.85, based on the sandwich of fruit, be less than cold forming at the temperature of 10 ℃.

" cold forming " instigated at the temperature lower than 60 ℃ and made material forming, to give the sandwich specific shape based on fruit.Inventor finds that at this below temperature, the natural pectin of the sandwich middle existence based on fruit is not functionalized.Therefore the product net shape in described product not.Therefore according in the sandwich forming process based on fruit of bite-size food of the present disclosure, gelling not occurring.Due to the sandwich denseness with sculpture viscosity sample, therefore likely make sandwich cold forming.

According to bite-size food of the present disclosure based on fruit sandwich give described bite-size food desired tender texture and fruit taste.It also gives final shape of product.

According to bite-size food of the present disclosure based on fruit sandwich by chocolate or chocolate-like composition layer b) completely coated.Term in meaning of the present disclosure " chocolate-like composition " refers to any chocolate-like analogue composition.

Chocolate definition, depends on and by 2000/36/EC community instruction (Community Directive), is regulated and controled the country of sale especially.In meaning of the present disclosure, " chocolate " refer to any this solid particle at continuous fat the concentrated suspension in mutually, it is not water-in-oil emulsion, wherein fat is solid at 20-25 ℃.In chocolate, the water of maximum 3% trace (as tropicalized in chocolate) is not considered to be the water in fat liquor by weight.Chocolate is solid or semisolid depositing at frame phase temperature, is liquid conventionally at 45 ℃.Preferably chocolate only comprises cocoa butter and/or AMF (Anhydrous Milk Fat, anhydrous milkfat) and/or hazelnut oil and/or apricot kernel oil and/or emulsifying agent as fat.But it may further include as with the mixture of cocoa butter, other fat of 2000/36/EC community instruction approval.Chocolate can have very crisp quality (if for example they only comprise cocoa butter) or quite soft quality (if for example they comprise the AMF of larger proportion or particularly hazelnut oil) at 20 ℃.

In meaning of the present disclosure, " chocolate analog " refers to meet above-mentioned general chocolate definition, but do not meet any concentrated suspension of chocolate legal definition.Chocolate-like analogue composition can comprise the raw material that does not go through to use in chocolate according to the instruction of 2000/36/EC community really, for example starch or certain plants fat.This can be for example lauric fatty material hydrogenation and optionally fractionate.Described analog can also comprise and goes through to use in chocolate, but consumption not received raw material (for example surpassing 5% the plant fat except cocoa butter) for chocolate.These chocolate analogs are commonly called in French

in English, be commonly called " chocolate compound " or " compound ".This gives it close to chocolate, but softer quality sometimes.

Chocolate or chocolate-like composition can be sweet (in this case, main powder is sugar normally, preferably sucrose), or (can comprise Plant Powder, cereal, spices and vanilla) of appetizing.Unless expressly stated, the term chocolate in disclosure remainder refers to the chocolate of legal definition, or chocolate analog (chocolate-like), and it finally has the quality softer than real chocolate.Advantageously, coating is chocolate coating.

Advantageously, according to the fat content of the chocolate of bite-size food of the present disclosure or chocolate-like composition layer by weight for being less than 38% based on chocolate or chocolate-like composition layer gross weight, more advantageously be by weight and be less than 33%, more advantageously be by weight and be less than 30%, but be greater than 24%.

According to the chocolate of bite-size food of the present disclosure or chocolate-like composition, can comprise some fragility piece, particularly nut as above or grain inclusions.If the sandwich Aw based on fruit is less than or equal to 0.6, can prepare these fragility pieces by cereal.These fragility pieces do not consider when calculating the fat content of chocolate or chocolate-like composition, but when calculating with respect to the chocolate of product gross weight or chocolate-like composition weight and calculate when bite-size food forms and will consider.

Advantageously, chocolate or chocolate-like composition layer b) account for by weight the 25-60% of bite-size food gross weight, be more advantageously by weight and account for 30-50%, be more advantageously by weight and account for about 40%.

In favourable embodiment, according to the chocolate of bite-size food of the present disclosure or chocolate-like composition, seem unlike chocolate for consumers.For example with as WO2008/059022 described in comprise colouring agent and/or flavor enhancement and/or really white chocolate or the chocolate analog of powder make a layer b) have and sandwich color based on fruit and approaching color and the taste of taste.

" coating " refer to chocolate by based on the completely sandwich of fruit or substantially completely (that is, except manufacturing deficiency) seal.

Chocolate or chocolate-like composition have been avoided the sandwich viscosity of fruit when holding bite-size food.It also gives its quality that sandwich softness formation desirable and based on fruit contrasts.

In another specific embodiment of the present disclosure, according to bite-size food of the present disclosure, further wrap pulp containing layer c), its coated chocolate or chocolate-like composition layer b), described slurry is advantageously made by gum arabic and shellac.

Aspect second, the disclosure provides the method for the preparation of bite-size food disclosed herein, and described method comprises:

1) at the temperature lower than 60 ℃ by mixing and optionally shredding raw material, and make sandwich cold forming prepare sandwich based on fruit,

2) by chocolate or the chocolate-like composition encapsulation steps 1 of fusing) in sandwich based on fruit that obtain, and allow composition to pass through cooled and solidified, thereby form a layer b).

Optionally, described method further comprises slurry is applied to step 2) in the chocolate that obtains or the step 3 on chocolate-like composition layer), advantageously, described slurry is made with gum arabic and shellac.

Advantageously, step 1), optionally to shred raw material be with meat grinder (being suitable for grinding the machine of meat) or be equal to cutting equipment (particularly meat grinder) carries out.When working with commercial scale, the machine that use is equal to meat grinder will be understood.Meat grinder is well known to those skilled in the art.Raw material is put into funnel, and described funnel is placed in the top of grinder.Raw material enters on horizontal screw conveyer thus.This conveying worm (can be handwheel or motor-driven) extruding part mixed material.End at conveying worm has the cutter being directly installed in before porose fixed head.At this opening part, raw material chopped from machine out.The fineness of the raw material of chopping depends on the number of the cutting rotation per minute of hole, flow velocity and the cutter on plate.

According in the favourable embodiment of method of the present disclosure, step 1) comprise 2 sub-steps of carrying out respectively:

-first step 1a), it is to mix and optionally shred raw material,

-next step 1b), it is to make step 1a) the middle product cold forming obtaining.

These forming steps carry out at the temperature lower than 60 ℃.Have suitable consistency in order to obtain sandwich based on fruit of (the particularly denseness of modelling clay), needs step 1a especially).In addition, the type of the raw material that uses, mixes and chopping is particular importance.

Conventionally by mixing the denseness of this uniqueness of following acquisition:

● the fruit chunk of at least part of chopping/kneading

● liquid phase (if necessary, comprise at least one wetting agent as glycerine or other liquid polyol or polyhydric alcohol solutions, and/or fruit concentrate and/or water) to increase succulence sense

● and some powder (for example fruit powder, non-gelatinized starch), to control viscosity, and/or reduce sugar and/or cost (non-gelatinized starch) or other objects (for example increasing fruit content) possibly.

Term " fruit chunk " refers to such piece, and no matter what (sugar, sugar replacement/filler, wetting agent are as glycerine) what it flooded/added with.Typical composition (by weight based on the described sandwich gross weight based on fruit) as shown in table 1 below:

Nb. the in the situation that of liquid sugar, the part of water is calculated in other liquid.

Advantageously, the major part of the sandwich fruit solids based on fruit comes from dried fruit, also referred to as half dried fruit (dry or dry), or come from fruit (for example Cranberry, cherry, pineapple) dry and sugar dipping, this depends on fruit market.Typical water content is 8-16% (for sugar dipping) and maximum 26% (apple drying), Aw is 0.55 to 0.65 or 0.70 more general (even more under the condition that has sulphite (antioxidant with certain antibacterial effect)), and this value is too high and can not be combined with frangible composition.

Half dried fruit using is the form of piece rather than paste preferably, to reduce the viscosity in procedure, obtains more modeled quality, and has more natural outward appearance and quality.

Most suitable half dried fruit is raisins (dark or golden), apricot, apple, the fig drying.Other half suitable dried fruit is peach, pears, plum, jujube, banana and mango.In dry and fruit sugar dipping, preferred Cranberry, as the form with " grape dry sample " is sold.Consider quality, preferred fruit is Cranberry, raisins (gold or black), apricot, and it can be used alone or as a mixture.Apple is conventionally more dry, compared with inadhesion, is to mix use with aforementioned fruit better.Cranberry is very useful, and this is because its bitter taste and astringent taste have been covered any excessively sweet taste, and their color is beautiful.

Also can use tomato, HONGCAIJIAO and pumpkin.

But, can use other fruit source (to grind puree dry or that half dried fruit is made, the concentrated puree of making by evaporate whole fruit under vacuum heating conditions, conventionally remove the latter made inspissated juice of at least part of particle in fibre-bearing suspension, or fruit powder), preferably as the supplementing of dry or dipping fruit, but also as main fruit source.

Citrus is not suitable as main fruit solid content source, because their low solid content/fiber contents and their high acidity.They but will be for inspissated juice and/or puree form kind, as a supplement.

Suitable fruit powder is apple, strawberry and raspberry, and they can obtain with several method, for example, dry and grinding or freeze-drying grinding, or spray dry fruit juice.Fruit powder will preferably account for the <15% of sandwich weight by weight, preferred <10% by weight, more preferably <5% by weight.

Possible fruit concentrate is raspberry, strawberry, blueberry, blackberry, blueberry, currant, orange, pineapple and oranges and tangerines.

Produce quality and moulding, must not add gelling or coagulability hydrocolloid (for example pectin, starch, natural gum, alginates).Its advantage is that fruit seems more natural, and method is simpler.

To adjust wetting agent and sugared % by weight to mate with target Aw.Sugar can be with powder, or the form of the form of syrup (generally including by weight～18% water) adds.Can add (being typically the 0.3-1% based on the described sandwich gross weight based on fruit by weight) food acids (optimization citric acid or malic acid) to increase local flavor.

Can use fruit juice (preferably conc forms) to come seasoning or toning (red or black synthetism rasp berry, or all berries or gooseberry fruit: for example currant, black currant).

The chopping of the sandwich middle fruit chunk based on fruit can:

A) before mixing to prepare fruit prepared product with other raw material.

B) in the process of mixing with other raw material (" full bag (all in) " method, for example, used extruder).

C) after mixing: mixed material first, then by mixture chopping together in meat grinder.

Step a) can be undertaken by fruit supplier, but preferably in final factory, carries out.

Therefore the mixing of raw material and chopping can or be carried out in turn simultaneously.Advantageously, step 1) chopping (particularly shredding with meat grinder) was carried out before or after mixing, and was more advantageously before mixing and carried out afterwards.

In specific embodiment, first by food provider, cut first: its for example, size reduction by whole fruit (it may be large: apricot, apple) is the piece that average-size is less than the sandwich diameter based on fruit, is preferably less than half of this size.Then the fruit chunk obtaining is mixed with other raw material, and shred for the second time, so that can complete dimension reduction, discharge some sugar to improve the adhesive aggregation of sandwich inside in ensuing forming process simultaneously.

Chopping step makes fruit chunk reduce to adapt to final sandwich size.More importantly, it also makes harder/chew/tough and tensile quality of difficulty of the mixture that obtains, thus and the denseness of modelling clay.It also contributes at inner adhesive aggregation (after moulding and moulding curing necessary) and may hinder between the outside viscosity of moulding to obtain good balance.

Chopping can be important step: if the fruit chunk of directly buying from supplier is shredded with suitable granularity, perhaps can not just make their moulding (not further chopping), because the product viscous force obtaining is by deficiency.This is due to supplier, conventionally to add the anticaking agent (for example oil, starch, sugar) of a small amount of %.Chopping is oozed out the liquid sugar of some viscosity and anticaking agent is disperseed, and this makes the inside can adhesive aggregation.But, if too chopping just may produce outside viscosity and bring problem to moulding afterwards.

Can use any traditional blender mixed material, for example planetary, or there are 1 or preferred 2 trunnion axis, as Z-Arm blender.

Advantageously, using the dried fruit of part hot dipping stain as start can be more simple.Example is Cranberry, can not find not containing the sugared Cranberry of adding in this kind of food form.Commercially available dry Cranberry is at least flooded by sugar, usually also uses glycerine (so that it is more soft) and finally with other soluble component, floods, and can have for example Aw of 0.45-0.62.They can be processed by single meat grinder, described meat grinder kneading, shred and extrude cylinder, just as making meat intestines.

In order to there is softer quality, likely allow product in mill by 2 times: do not have for the first time " meat intestines " to extrude outlet, with only shred/kneading fruit, for the second time meat intestines extrude outlet further to shred and to form cylinder simultaneously.Therefore, according in the specific embodiments of method of the present disclosure, step 1a) Raw and the particularly chopping of fruit part are carried out at least one times, and advantageously at least twice.

Preparation is according to the sandwich necessary second sub-step 1b based on fruit of bite-size food of the present disclosure) be to make step 1a) in product cold forming at the temperature lower than 60 ℃ of obtaining.

Shape is rotary body, preferably spheroid (=quite round product).This spheroid form can be obtained by " boilies workbench ": this is a kind of known former for the preparation of being called as the circular carp bait of " boilies ", and described " boilies " made by the material group that comprises grain flour and egg; Then the spheroid obtaining is cooked by frying, then dry.This workbench, is called " TABLE DES FRERES MAHIN ”，Ke Cong Starbaits company (http://www.starbaits.com/fr/article/table-des-freres-mahin.50.h tml) acquisition.This workbench changes cylinder into the spheroid identical with cylinder diameter.Other forming machine comprises the roll squeezer of being manufactured by Kr ü ger and SaleckerTM, for example ARM0250+600.It can be extruded the cylinder of fruit Sandwich materials and use row's cutter with crescent cross section is spherical by its cutting.

The first step is from step 1a) the milled mixtures that obtains extrude cylinder (or more preferred other forms are as parallelepiped), be cut into the length that is suitable for " boilies workbench ".Second step is that one or several cylinder is placed on workbench, and the alternately translational motion (its downside is fixed) by workbench upside is changed into spheroid.The diameter of boilies workbench passage has determined the diameter of final spheroid.Extruding cylindrical diameter must be close to the diameter of boilies workbench, so that spheroid moulding is more efficient.

In order to change diameter, need to change the diameter of the top of boilies workbench and the semicylinder passage of bottom, and the cylindrical diameter of extruding.There is the size of various boilies workbench, make the size of spheroid at least between 8-32mm, take 2mm as step-length.

The milled mixtures obtaining for rotary body more generally: by step 1a) is first dividing in the preform of sending one by one between 2 parallel surfaces, and it has defined the closed cross-section (shape for final spheroid is disk) with desired shape.Described surface is quite parallel to form passage (being hollow cylindrical for spheroid form).2 surfaces have different speed (conventionally, 1 surface is fixed, and another moves), preformed material group are rolled between these 2 surfaces: this produces rotary body.The size of preform must be adjusted to adapt to the volume being defined by 2 surfaces.Conventionally, several passages are parallel, to make several forms simultaneously.

In particularly advantageous embodiment, step 1a) and 1b) between 0-50 ℃, carry out.Conventionally, in final temperature, be 10-50 ℃, preferably under the condition of 20-35 ℃, carry out step 1a), and 0-50 ℃, preferably 0-40 ℃, advantageously 4-35 ℃, more preferably under the condition of 20+/-10 ℃, carry out step 1b).

Therefore, make the sandwich taste based on fruit that obtains in this way good, because in step 1) the sandwich preparation process of fruit in fruit be not at high temperature heated.Therefore it is without any " boiling " fruit taste, as jam or in taste.In addition, retained its color.

Sandwich pliability based on fruit can come from wetting agent (glycerine/sugar) and water, but also can come from the chopping of fruit chunk.In the situation that not using glycerine/high fruit content, piece must be cut into less piece so that it is more soft/more easily chew, and when exist moisture-sensitive fragility piece time, preferably in the higher range of 0.28-0.6, select Aw (for example 0.54), or when do not exist moisture-sensitive fragility piece time, select higher Aw (for example 0.7).

Viscosity is for forming method step 1b) be crucial.Optimum viscosity depends on forming method and material.Viscosity must be by (not too low, but high only) balling-up (or other moulding) of following being suitable for:

The careful selection of-raw material: Geng Duoshui, glycerine and liquid sugar make product more tacky.Powder (comprising fruit powder, particularly apple powder) and fat, reduce viscosity.Viscosity also may be facilitated by microstructure (in free phase, in piece outside, having glycerine, more tacky while making it than dipping fruit chunk).

The method of-use, particularly:

■ is in step 1a: sandwich preparation:

Quiescent time, colder temperature (its impact on gamma transition Tg is known) and chopping/kneading still less make product viscosity less.Breaking of the sandwich middle fresh fruit cell of chopping/kneading increase based on fruit, it discharges sugar also increases surface viscosity;

The surface/volume that ■ is sandwich: larger piece is easier to make

■ contact material: surface tension for example, surface smoothness or have groove

■ by spray liquid on molded surface (for example water/oil) reduce viscosity

■ surrounding air RH: preferred <60%RH, more preferably 40-55% is to reduce viscosity

■, when adding fat in sandwich formula, is preferably in while mixing end and is added.

Sandwich have spherical form in the situation that, when easily moulding of spheroid and while having constant spheroid weight, sandwich have suitable viscosity.When using plastics boilies workbench to carry out forming step, product:

-when its slip and can not form spheroid time (if this is the situation while for example having sprayed some oil on workbench), enough sticky

-when piece is spread out, have on some products accumulation workbench excessively sticky.

Because viscosity and pliability are conventionally along with Aw increases, must adjust fat content and forming temperature along with Aw.

As guidance:

● Aw0.28 0.50: while having the fat (any fat, but preferably palm oil) of 0-5%, moulding is best

● Aw0.5 0.70: fat (any fat, but the preferred palm oil) moulding with 3-6% is best

For the Aw of 0.7-0.77, quality is softer.Therefore, it needs " solid " fat to guarantee denseness, preferably the fat of 6-14%.As a result of, use hard fat (palm oil, butter, hydrogenated coconut oil or its equivalent) and in addition, at the sandwich temperature <20-25 ℃ of balling-up/formative stage.For the Aw of 0.77-0.85, even softer.Therefore, need the hard fat of 10-14% and between cylinder moulding and balling-up, must carry out <10 ℃ cooling.

Advantageously, at step 1a) afterwards, carry out step 1b) have before quiescent time, it is under room temperature or refrigerated storage temperature.More advantageously, be 4H to 6 month quiescent time, more advantageously, is 4-72H, is more advantageously 8-24H.In the situation that step 1) in process, added fattyly, it is advantageously non-hydrogenated fat, for example palm oil.In preferred embodiments, it is hard butter, comprises the saturated fatty acid that is greater than 35%, is preferably greater than 42%, more preferably 45-55%.

In the sandwich preparation process 1 based on fruit) another embodiment in:

-at 2 kinds of quite concentric fruit prepared products of sandwich middle use.Can, by coextrusion fruit prepared product cylinder, then make its balling-up prepare them.

-use polychrome fruit prepared product, 2 kinds of colors for example, approximately 50% of every kind of formation sandwich surface based on fruit.

Advantageously, due to based on fruit sandwich, be glue and be difficult to process, according in method of the present disclosure, carry out step 2) before not to step 1) in the sandwich mass storage that carries out of moulding of acquisition.Mass storage can cause sandwich sticking together, and makes sandwich distortion or makes further to use more difficult.

According to the step 2 of method of the present disclosure) be chocolate or chocolate-like composition encapsulation steps 1 with fusing) in obtain based on the sandwich of fruit and by cooling chocolate or the chocolate-like composition of making, solidify to form a layer b).Fusing refers to that chocolate or chocolate-like composition be not in its final state that solidify and solid.At composition, be for example make with composition of raw material is fresh in the situation that, do not need the initiatively step of fusing.

The chocolate of fusing or the viscosity of chocolate-like composition are adjustable to be suitable for required coating layer thickness, as known in chocolate manufacturer.To chocolate or chocolate-like composition carries out or do not carry out temperature adjustment.In favourable embodiment, real chocolate is carried out to temperature adjustment, and carry out pre-crystallized to chocolate analog.In fact this will guarantee the crystallization quickly of chocolate/chocolate analog coating, thereby make step 2) shorter.Preferred coatings thickness is 0.1-10mm, 0.5-7.5mm more preferably, and more preferably 1-5mm, most preferably is about 2mm.

In favourable embodiment, step 2), with traditional sugar coating machine, known any other the suitable method (for example dipping) of chocolate coating pan (preferred version) or chocolate manufacturer is carried out.

Advantageously, the in the situation that of sugar coating machine, in step 2) in only carry out primary coating (according to fatty % in final bite-size food of the present disclosure still less), but also likely carry out applying for 2 times so that have more chocolate or chocolate-like composition in final bite-size food of the present disclosure.In this case, between 2 coating steps, need there is cooling step.

Advantageously, due to the sandwich viscosity based on fruit, importantly in the porch of sugar coating machine by sandwich separated from one another, the final products of " double or many parts " can be coated completely and avoid by chocolate or chocolate-like composition.If needed, this separation can be carried out by hand.

Advantageously, encapsulation steps 2) can hang clothing by chocolate and carry out, advantageously, use the coating pan of rotation.

2 kinds of equipment can for example be used as rotating disc: traditional rotating disc or Finn coating machine.This batch device is sold by for example Dumoulin (Z.I.Le Closeau, 5rue Auguste Perdonnet, 77220TOURNAN-EN-BRIE, FRANCE).For fear of spheroid, stick together before applying carrying out chocolate or chocolate-like composition, sandwich the dropping on ideally in the coating pan of rotation of spheroid based on fruit.Speed that can raising dish during beginning, until spheroid is no longer sticky owing to having covered enough chocolates.

Alternatively, can use sugar coating machine (not preferred version)+cooling duct to replace rotating disc.In that case, product is not more justified (small size), and does not need slurry.

Cooling is standard, as in the method for chocolate/candy.Can carry out at ambient temperature, or preferably in cooling device, carry out.In the situation that using sugar coating machine to carry out chocolate-coating, this cooling device is continuous cooling duct preferably.Cool time conventionally between 1-30 minute, preferred 1-15 minute, preferred 5-10 minute, this depends on the sandwich temperature based on fruit, the fatty type of using, product diameter and cooling effectiveness especially.Can on perforation or preferred imperforated conveyer belt, carry out.

According to method of the present disclosure, can comprise optional step 3), it is in step 2) in application slurry (glazing) on the chocolate that obtains or chocolate-like composition.Advantageously, described slurry is made by gum arabic and shellac.In favourable embodiment, starching step is undertaken by hanging clothing (panning).Advantageously, use rotary coating dish.In more favourable embodiment, encapsulation steps 2) and optional starching step 3) by hanging clothing, undertaken, advantageously use rotary coating dish.

According to method of the present disclosure, can comprise packaging step 2) or 3) in the further step 4 of the bite-size food that obtains).Advantageously, with traditional approach, it is packed.Preferably use transparent wrapper to see product.In order to protect product in logistics progress, every independent packing, or several stream bags (flow pack), or can use the box of casket.

Deposit the frame phase according to Aw and difference, because some yeast and mould can produce under the highest Aw, know as is known to the person skilled in the art.For the Aw of 0.28-0.72, particularly 0.28-0.6, the frame phase of depositing of indication is at 0-30 ℃, preferably at 0-27 ℃ and preferably at 10-25 ℃ and be even preferably generally 1-18 month at 10-20 ℃, preferably 2-12 month, preferably 4-9 month was 6-9 month ideally.Great majority in these conditions do not need anticorrisive agent conventionally.Although when Aw can be used higher than 0.58 time.Aw for 0.72-0.85, for example, by depositing the frame phase in sandwich middle use anticorrisive agent and/or minimizing based on fruit (be no more than 7 months at 20 ℃, for the highest Aw 1 thoughtful 1 month) and/or carry out stored refrigerated (0-10 ℃) to avoid any corruption.

The inventor finds particularly preferably to be the sandwich half dried fruit heart with chopping of fruit.The Aw of this heart is preferably and is less than 0.75.Because this low Aw can cause than the heart of desirable more consolidation, sandwich one or more wetting agents that further comprise.The preferred sandwich wetting agent that comprises by weight sandwich 4-16%.This generation has fabulous storage stability (being at least 6 months in room temperature conventionally) and obtains tender texture.Wish that fruit is sandwich and shredded, because this provides softer quality, and meat grinder is desirable for this quality is provided.Particularly combined with wetting agent, what this allowed the low Aw of use and therefore caused more growing deposits the frame phase.

Preferably at 60 ℃ of sandwich raw materials of above heating, do not prepare fruit at any time sandwich.Kept like this fresh of fruit, the non-local flavor boiling.Therefore, can produce in a large number useful snack in the nutrition with the frame phase of living forever, and importantly, its taste and outward appearance are healthy.

Preferably, sandwich is that fruit is sandwich and prepare by any time heat sandwich raw material more than 60C.Kept like this fruit fresh, the non-local flavor boiling.Therefore, can produce in a large number useful snack in the nutrition with the frame phase of living forever, and importantly, its taste and outward appearance are healthy.In addition, comprise that non-gelatinized starch is also favourable as discussed above, this is to discharge owing to can obtain slower energy in final nutrition product.

Another aspect of the present disclosure can also be described to a kind of bite-size food, and it comprises soft sandwich based on fruit of the plastic solid of a) 3D rotary body form

-there is the Aw between 0.28-0.85, advantageously between 0.28-0.72,

-14% the fat content of being less than based on the described sandwich gross weight based on fruit by weight, is advantageously less than 10% by weight

The denseness of-modelling clay, and

-account for by weight about 40-75% of food gross weight

B) wrap up sandwich chocolate or chocolate-like composition layer completely.

This kind of bite-size food preferably has sandwich based on fruit of at the temperature lower than 60 ℃ cold forming, preferably lower than 50 ℃, and 0-50 ℃ more preferably.Described bite-size food preferably has sandwich based on fruit, and 5% the dried fruit solid content of being greater than that it comprises by weight based on the described sandwich gross weight based on fruit, is preferably greater than 10% dried fruit solid content by weight.

This aspect based on fruit sandwich, preferably there is spherical form.The sandwich 4-28% based on the described sandwich gross weight based on fruit, the wetting agent, particularly glycerine of preferred 4-20% of preferably comprising by weight based on fruit.Sandwich or chocolate or chocolate-like composition based on fruit can comprise some fragility pieces, particularly nut or grain inclusion, or particularly when the sandwich Aw based on fruit is 0.28-0.6, fragility piece comprises cereal.

The fat content of product is preferably, between the 6-28% based on food gross weight, to be preferably between 8-23% by weight, advantageously for by weight between 12-15%.

When sandwich be based on fruit time, fruit is woody fruit preferably, is advantageously selected from Cranberry, raisins, apricot, apple, tomato, HONGCAIJIAO, pumpkin, strawberry, raspberry, blueberry, blackberry, blueberry, currant, fig, peach, pears, plum, jujube, banana, mango, oranges and tangerines, pineapple, cherry and composition thereof.What be preferably based on fruit sandwichly comprises non-gelatinized starch.

Described food can further wrap pulp containing layer c), its coated chocolate or chocolate-like composition layer b), advantageously, described slurry is made by gum arabic and shellac.

In addition, the disclosure comprises the preparation method of bite-size food discussed in this article, and wherein said method comprises the steps:

1) by mixing and optionally shredding raw material and make sandwich cold forming prepare sandwich based on fruit at the temperature lower than 60 ℃,

2) by chocolate or the chocolate-like composition encapsulation steps 1 of fusing) in obtain based on the sandwich of fruit and make composition by cooled and solidified to form a layer b)

3) optionally slurry is applied to step 2) on the chocolate or chocolate-like composition layer that obtain, advantageously, described slurry is made with gum arabic and shellac.

Preferably carry out step 2) before not to step 1) in the sandwich mass storage that carries out based on fruit of the moulding that obtains.Preferably, step 1) chopping of Raw is carried out with meat grinder.Preferred steps 1) in, with meat grinder chopping, be to carry out before or after mixing, more advantageously before mixing and carry out afterwards.Preferably, encapsulation steps 2) and optional starching step 3) by hanging clothing, undertaken.

Accompanying drawing explanation

To the disclosure be described about following nonrestrictive figure, wherein:

Fig. 1 provides the schematic flow diagram of method as herein described.The figure illustrates step (A) and prepare sandwich and (B) use the chocolate of fusing coated sandwich and cooling, to obtain food (C).

Fig. 2 has shown the structure example of food 1 as herein described.The profile of food 1 has shown sandwich 5 and coating 10 based on fruit.

Embodiment

To the disclosure be described about following nonrestrictive embodiment now.

Embodiment 1-6:

According to the sandwich composition based on fruit of the present disclosure

Following table shows sandwich amount and the raw material based on fruit based on the described sandwich gross weight based on fruit by weight, with %, represents.

Table 2a

(1) Cranberry: from Ocean Spray with reference to 94669.

Table 2b

Embodiment 7:

White chocolate sample composition (chocolate analog) is for according to coating of the present disclosure

Embodiment 7a

Following table has shown amount and the raw material of the chocolate-like composition based on chocolate-like composition total weight by weight, with %, represents.

Table 3

Raw material	%
		Sugar	24
Cocoa butter	31.3
		Natural wheaten starch (non-gelatinization)	18.3
Skimmed milk power	20
		Four hydration citric acid tricalciums	5.8
Lecithin	0.35
		Vanilla	0.05
Citric acid	0.2
		Amount to	100

This formula is not chocolate, but chocolate analog replaces sugar because it comprises starch.But, preferably retaining cocoa butter to there is hard butter, it melts neatly and there is no a too much saturated fat.

Analyze: fatty 31.8%w/w, sugared 34.7w/w (sugar of interpolation is 24%w/w), starch 16.1%w/w, protein 7%w/w, calcium 1.5%w/w.

Use identical method rather than classical white chocolate method to make this chocolate-like composition.

Embodiment 7b

Chocolate in order to obtain natural fruity, the wheaten starch of 5% in embodiment 7a can be replaced with to cryodesiccated raspberry powder: color is pink.In this case, do not add citric acid, and without adding essence based in fruit sandwich.

Embodiment 8:

According to the preparation of bite-size food of the present disclosure

The bite-size food forming comprises:

-sandwich based on fruit, its account for by weight bite-size food approximately 60% and there is the diameter of 18.3mm, weight: 4.2g.Can use embodiment 1-4 as the sandwich formula based on fruit.

-according to the white chocolate sample composition of embodiment 7a or 7b or comprise 53% cocoa and the dark chocolate bar of 46.8% sucrose (34% fat) layer b), it accounts for approximately 40% (weight: 2.8g) of bite-size food by weight.

-slurry the layer made by 2 kinds of compositions: the shellac (Capol425M: by the 0.05%w/w of the coated product of chocolate) in the gum arabic in the aqueous solution (Capol254N: by the 0.5%w/w of chocolate coated product) and ethanolic solution.What after two kinds of product dryings, account for by weight bite-size food finished product is less than 0.4%.

Capol product comes from Capol GmbH, Otto-Hahn-Stra β e10, D-25337Elmshorn, Germany.

The bite-size food that the coating of the sandwich and embodiment 7a of use embodiment 2 obtains has the weight of about 7g and the fat content of following composition: 13%w/w, the sugared content of 33%w/w, the protein content of 3%w/w, 6% content of starch, 9.6% glycerol content, and the fiber content of 12%w/w.It has 6 months deposit the frame phase at 20 ℃.

Preparation method is as follows:

All raw material is at 22 ℃.

For according to sandwich based on fruit of embodiment 1, based on the sandwich of fruit, be prepared as follows:

-the apple piece with 5% water content w/w is ground with meat grinder, its time long enough is to obtain thin apple powder.The efficiency that depends on cutting machine, if necessary, larger not broken piece can be removed with the square hole screen of length of side 3.15mm.

-with the Kitchen Aid5KSM150PS that is furnished with " FGA " meat grinder (cutter+have the sieve of 6.2mm circular hole), half-dried apricot to be carried out to rough lumber broken;

-with Kitchen Aid5KSM150PS planetary stirring machine mixing apple powder, the apricot grinding, polydextrose and glycerine, until form material group.

Then use meat grinder Kitchen Aid5KSM150PS and the meat intestines extruder of being furnished with " FGA " meat grinder (sieve of cutter+6.2mm), the material group based on fruit obtaining according to the formula of embodiment 1 will be used, or the half-dried Cranberry piece chopping obtaining according to embodiment 2, at single by middle veining (textured) and extrude the continuous cylinder that generation diameter is 18mm.The temperature of extruding rear fruit material group is 24-28 ℃.

Then cylinder is cut into the piece that size is just less than boilies workbench length.Then with boilies workbench " the TABLE DES FRERES MAHIN " GM-18mm that comes from Starbaits brand (http://www.starbaits.com/fr/article/table-des-freres-mahin.50.h tml), change cylinder into spheroid.We have obtained sandwich based on fruit of the spheroid that is shaped to diameter 18mm now.

Based on the sandwich of fruit, from boilies workbench, directly drop on rotating rotating disc (the classical rotating disc in batches of Finn coating machine or Dumoulin).Progressively add immediately not temperature adjustment according to the dark chocolate bar that comprises 53% cocoa of the chocolate-like composition of embodiment 7 or about 35 ℃, and under the condition of 10 ℃/45% relative humidity, be blown into air so that the chocolate adding solidified before adding next time at every turn.Repeat this process until according to formula all chocolate layer upon layer be added into fruit sandwich on.

Then by continue to be blown into cold air under low speed rotation, by chocolate approximately 19-21 ℃ cooling.

Then, will be coated with chocolate and 20 ℃ of cooling sandwich transferring in second rotating disc.During rotation, (with equal weight) application Capol254N in isolated 3 steps of completely dried step (being blown into for a long time air to be dried under the condition of 15 ℃/40% relative humidity); Then when dish rotates at full speed, add all Capol425M so that shellac spreads out, then under the slow-speed of revolution in the process of 150 minutes bone dry (more details of starching program if necessary, can obtain from Capol GmbH).We have obtained according to bite-size food of the present disclosure now.

Embodiment 9 and 10:

Have spherical form and high Aw according to the preparation of food of the present disclosure

Embodiment 9:

The formula making of formula=60% use embodiment 5 based on fruit sandwich+the white chocolate sample composition of 40% embodiment 7a; Then as the starching of carrying out in embodiment 8.

Product size is identical with embodiment 8 with method, except until cylindrical material is rolled into a ball moulding makes as follows:

All raw material is placed at 22 ℃.

-at 45 ℃ of fusing palmins

-with Kitchen Aid5KSM150PS planetary stirring machine, mix 2 kinds of raw materials, until form the material group of homogeneous.

Then use the meat grinder Kitchen Aid5KSM150PS that is furnished with " FGA " meat grinder (sieve of cutter+6.2mm), and meat intestines extruder, by the material group chopping based on fruit obtaining, at single by middle veining and extrude, the continuous cylinder that to produce diameter be 18mm.The temperature of extruding rear fruit material group is 24-28 ℃.Make centre-filled shapedly for spheroid with chocolate-like composition, to be coated identical with embodiment 8.The bite-size food obtaining has 4 months deposit the frame phase at 20 ℃.

Embodiment 10:

The formula making of formula=60% use embodiment 6 based on fruit sandwich+the white chocolate sample composition of 40% embodiment 7a; Then as the starching of carrying out in embodiment 8.Identical with embodiment 8 of product size and method, except until cylindrical material is rolled into a ball moulding makes as follows:

All raw material is placed at 22 ℃.

Two kinds of apricots of-premixed are also broken with the Kitchen Aid5KSM150PS rough lumber of being furnished with " FGA " meat grinder (cutter+have the sieve of 4.7mm circular hole);

-at 45 ℃ of fusing palmins

-with Kitchen Aid5KSM150PS planetary stirring machine mixed material, until form the material group of homogeneous

Then use the meat grinder Kitchen Aid5KSM150PS that is furnished with " FGA " meat grinder (sieve of cutter+4.7mm), and meat intestines extruder, by the material group chopping based on fruit obtaining, at single by middle veining and extrude, the continuous cylinder that to produce diameter be 18mm.The temperature of extruding rear fruit material group is 24-30 ℃.Then cylinder is cut into the piece that size is just less than boilies workbench length, and cylinder piece is placed and within about 30 minutes, made it reach 10 ℃ in refrigerator, to obtain harder material group before balling-up.

Identical with embodiment 8 below: then with boilies workbench, change cylinder into spheroid, and with the coated spheroid of chocolate-like composition.

The bite-size food obtaining is 10 ℃ of the shortest depositing the frame phase with 1 month.By adding potassium sorbate likely to have 6 months deposit the frame phase at 20 ℃.

Aforementioned detailed description is to explain and the mode of giving an example provides, and is not intended to limit the scope of claims.Many variations of the at present preferred embodiment that exemplified herein will be obvious for those of ordinary skills, and are retained in the scope of appended claim and equivalent thereof.

Claims

1. a bite-size food, comprises

Aw between 0.28-0.85; With

B) coated sandwich chocolate or chocolate-like composition layer based on fruit,

2. according to the food of claim 1, the wherein sandwich cold forming at the temperature lower than 60 ℃ based on fruit.

3. according to the food of claim 1 or 2, wherein based on fruit sandwich, comprise by weight 5% the dried fruit solid content of being greater than based on the described sandwich gross weight based on fruit.

4. according to the food of aforementioned claim any one, wherein 3-dimension rotary body is spherical form.

5. according to the food of aforementioned claim any one, the sandwich wetting agent that comprises by weight the 4-28% based on the described sandwich gross weight based on fruit based on fruit wherein.

6. according to the food of claim 5, wherein wetting agent comprises glycerine.

7. according to the food of aforementioned claim any one, wherein sandwich or the chocolate or chocolate-like composition based on fruit comprises fragility piece.

8. according to the food of claim 7, wherein fragility piece is nut or grain inclusion or comprises cereal.

9. according to the food of aforementioned claim any one, the fat content of wherein said food is between the 6-28% based on food gross weight by weight.

10. according to the food of aforementioned claim any one, wherein fruit is woody fruit, is preferably selected from Cranberry, raisins, apricot, apple, tomato, HONGCAIJIAO, pumpkin, strawberry, raspberry, blueberry, blackberry, blueberry, currant, fig, peach, pears, plum, jujube, banana, mango, oranges and tangerines, pineapple, cherry and composition thereof.

11. according to the food of aforementioned claim any one, wherein based on fruit sandwich, comprises non-gelatinized starch.

12. according to the food of aforementioned claim any one, and wherein said food is also provided to slurry layer c), its coated chocolate or chocolate-like composition layer b).

13. according to the food of claim 12, and wherein said slurry layer is made by gum arabic and shellac.

14. according to the preparation method of the bite-size food of claim 1-13 any one, and described method comprises:

2) by chocolate or the chocolate-like composition encapsulation steps 1 of fusing) in obtain based on the sandwich of fruit and allow composition to pass through cooled and solidified, thereby form a layer b).

15. according to the method for claim 14, and wherein said method further comprises

3) slurry is applied to step 2) on the chocolate or chocolate-like composition layer that obtain, wherein said slurry is preferably made by gum arabic and shellac.

16. according to the method for claim 14 or claim 15, wherein carry out step 2) a large amount of storing steps 1 before) in sandwich based on fruit of moulding of acquisition.

17. according to the method for claim 14-16 any one, wherein with meat grinder, carry out step 1) chopping of Raw.

18. according to the method for claim 17, wherein step 1) in meat grinder chopping, before or after mixing, carry out, preferably before mixing and carry out afterwards.

19. according to the method for claim 14-18 any one, and wherein encapsulation steps 2) and optional starching step 3) by hanging clothing, undertaken.