EP2693889A1 - Produit alimentaire à base de fruits - Google Patents

Produit alimentaire à base de fruits

Info

Publication number
EP2693889A1
EP2693889A1 EP12713155.5A EP12713155A EP2693889A1 EP 2693889 A1 EP2693889 A1 EP 2693889A1 EP 12713155 A EP12713155 A EP 12713155A EP 2693889 A1 EP2693889 A1 EP 2693889A1
Authority
EP
European Patent Office
Prior art keywords
fruit
food product
centre
chocolate
weight
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP12713155.5A
Other languages
German (de)
English (en)
Inventor
Jean-Luc Rabault
François Belouin
Charlotte Boissieu
Jean Pierre FLATIN
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Generale Biscuit SAS
Original Assignee
Generale Biscuit SAS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=44148345&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EP2693889(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Generale Biscuit SAS filed Critical Generale Biscuit SAS
Priority to EP12713155.5A priority Critical patent/EP2693889A1/fr
Publication of EP2693889A1 publication Critical patent/EP2693889A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0017—Transformation of a liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins

Definitions

  • the present disclosure relates to a fruit-based bite-size food product.
  • a food product that is a regularly shaped fruit composition provided with a chocolate or chocolate- like coating composition.
  • US 2008/0138471 describes a chocolate-coated fruit paste.
  • the confection is
  • WO 2010/064885 describes forming a fruit pulp rope into a substantially spherical shape.
  • the spheres are baked to produce a covered fruit snack compound.
  • the Aw of the fruit product is of between 0.5 and 0.6.
  • the product is not coated by chocolate and because of the baking step the product obtained does not have the natural taste and color of fruit.
  • fruit powders and no fruit pieces are used to prepare the fruit pulp rope.
  • AT 366239 discloses a bite-sized confectionary product.
  • the fruit core is pre- heated to high temperatures before use which leads to a cooked flavor.
  • the fruit is the rehydrated before use and will have an overly high Aw leading to poor storageability.
  • US 4961943 discloses coated fruit products.
  • the products use dried unprocessed fruit pieces. Therefore the shape of the final products will be irregular and the coating will not be of a consistent thickness.
  • such recipes are not suitable for mass-production and do not contemplate the requirements for reproducible shaping or long term storage.
  • the strict fat content and Aw requirements are not a concern in home baking.
  • the present disclosure seeks to address at least some of the problems associated with the prior art, or at least provide a commercially useful alternative thereto.
  • a bite-size food product comprising:
  • any feature indicated as being preferred or advantageous may be combined with any other feature or features indicated as being preferred or advantageous.
  • the present inventors have found that it is possible to mass-produce a coated fruit-based product having a regular shape and desirable texture by controlling the active water and fat content of the fruit-based centre.
  • the processing technique has been advantageously selected to allow the forming of consistent shapes having a soft texture without requiring an overly moist and sticky formulation.
  • the product is not associated with a cooked fruit flavour. Instead, the product has a fresh fruit flavour while having a long shelf-life and stability.
  • a bite-sized food product is a food product suitably sized to be eaten in one or two bites by an adult. Therefore, advantageously, the total length of the bite-size food product according to the present disclosure is ⁇ 12 cm (an adult bite has its longest size ⁇ 6 cm, and usually its second largest size ⁇ 4cm, preferably ⁇ 3.5 cm).
  • the total weight of the bite-size food product according to the present disclosure is maximum 50g (i.e. a maximum of 25g per adult bite).
  • the bite-size product according to the present disclosure preferably has a total weight of between 0.6 and 50g, in particular 1 to 35g, advantageously of between 1 and 25g, more advantageously of between 2.5 and 15g, still more advantageously of between 3 and 10g, even still more advantageously of between 3 and 7g, and in particular of between 3 and 5g.
  • the food product has a plastic solid soft fruit-based centre.
  • a plastic solid is a material that is capable of being shaped or formed. In contrast, an elastic solid would not retain its shaped form and nor would a fluid centre.
  • Soft centred foods are known in the art and confectionary is often marketed as soft-centred. Soft centred foods have advantageous organo-leptic properties and allow the product to reflect the texture properties of the natural fruit.
  • the centre has the consistency at room temperature similar to that of a typical modelling clay. That is, like modelling clay, it is possible to change the form of the centre by simply applying a hand-pressure, without the necessity to heat the product. Furthermore, like modelling clay, if no pressure is applied, the centre retains its shape and therefore does not flow.
  • the centre is therefore malleable, deformable and can be hand-molded. It has the workability of modeling clay and it is not too sticky or gummy to form and handle. However, contrary to modeling clay, the centre can contain discernable fruit pieces and, therefore, need not have only a fine texture.
  • fruit-based it is meant that the centre "contains fruits solids”. Therefore, the fruit-based centre of the bite-size food product disclosed herein does not need to contain only fruit flavour.
  • the fruit-based centre contains more than 5% by weight of dry fruit solids based on the total weight of the fruit-based centre, preferably more than 10% by weight of fruit dry solids, more advantageously more than 25% by weight of fruit dry solids, still more advantageously more than 35% by weight of fruit dry solids, in particular more than 45% by weight of fruit dry solids.
  • fruit means any "natural” fruit excluding the dry fruits commonly called “nuts” (such as walnuts, hazelnuts, almonds, peanuts, cashew nut, pecan nut).
  • the fruit is orchard fruit, more advantageously chosen in the group consisting of red fruit such as strawberries, raspberries, blueberries, blackcurrant, redcurrant, cranberry, elderberries or blackberries, exotic fruit such as pineapple, mango, passion fruit, pomegranate, litchi or kiwi, melon, peach, apricot, banana, cherries, apples, pears, citrus fruit such as orange, lemon, grapefruit, citrus or Clementine, grapes, plums, cherry, Mirabelle, figs, raisin, tomato, carrot, red bell pepper, pumpkin, dates, and mixture thereof.
  • red fruit such as strawberries, raspberries, blueberries, blackcurrant, redcurrant, cranberry, elderberries or blackberries
  • exotic fruit such as pineapple, mango, passion fruit, pomegranate, litchi or kiw
  • the fruit is chosen from the group consisting of cranberry, apricot, apple, raspberry, strawberry, raisin, peach, fig, dates, cherries, plums, tomato and mixture thereof, more advantageously chosen from the group consisting of cranberry, apricot, apple, raspberry, strawberry, raisin, fig and mixture thereof.
  • Rhubarb is also included in the term "fruit” according to the present disclosure, even if it is not a botanical fruit since it is usually classified and used as a fruit in cooking.
  • coconut is not the main fruit of the fruit-based centre, or even not used in a significant quantity.
  • the fruit-based centre does not contain coconut.
  • the oil of a fruit like coconut oil, or palm oil
  • it is, of course, not counted as fruit but as fat, i.e. a "vegetable fat”.
  • the drying is at less than 60 ⁇ . Suitable drying times are up to 30 hours, such as from 10-30 hours and preferably from 15-25 hours. Drying can be by sun drying. For red fruits the drying temperature is preferably less than 40 ⁇ .
  • the fruit-based centre of the bite-size food product according to the present disclosure can contain fruit pieces (more particularly chunks of fruit retained on a square sieve of 1 mm gauge), in particular minced dried, semi-dried or infused fruit pieces, and / or fruit paste, fruit powders, concentrated fruit puree and concentrated fruit juices. Minced fruit pieces are especially preferred.
  • the fruit-based centre can contain up to 100% by weight of minced fruit pieces, based on the total weight of the fruit-based centre, more advantageously between 10 and 70% by weight, still more advantageously between 20 and 65% by weight, even still more advantageously between 40 and 60% by weight.
  • the fruit-based centre of the bite-size food product according to the present disclosure can look homogeneous in texture and/or color.
  • the centre may have a non-homogeneous texture and/or colour.
  • the amount of fruit powders in the fruit-based centre of the bite-size food product according to the present disclosure is less than 50% by weight, based on the total weight of the fruit-based centre, more advantageously less than 35% by weight, still more advantageously less than 15% by weight, even still more advantageously less than 10% by weight, in particular less than 5% by weight. In one embodiment there may be at least 1wt% of fruit powder.
  • the amount of fruit concentrates (concentrated fruit puree or concentrated fruit juices) in the fruit-based centre of the bite-size food product according to the present disclosure is less than 20% by weight of the total weight of the fruit-based centre, advantageously less than 10%, and more advantageously of between 2 and 6% by weight.
  • Fruit paste may be obtained by grinding dried, semi-dried or infused fruits.
  • Concentrated puree may be made from whole fruit by evaporation under vacuum heating.
  • Concentrated juices may be made by evaporation after removal of at least part of the particles in suspension containing fibres.
  • the fruit-based centre of the bite-size food product according to the present disclosure is substantially free of any sulphites or other antioxidants additives. By substantially free it is meant that there is less than 5wt%, preferably less than 1wt%, more preferably less than 0.1 wt% and most preferably none.
  • the fruit-based centre of the bite-size food product according to the present disclosure should preferably not comprise a non- concentrated fruit puree or a jam. These would be either too liquid or too sticky and a jam does not have the natural taste of fruit. Moreover, a jam introduces a cooked flavour in the final product.
  • the fruit-based centre according to the present disclosure does not consist of a single entire piece of classical dried fruits such as raisin, apricot or plum. This is because such pieces do not have a regular shape, i.e. a 3D solid of revolution shape. Moreover, they may be too small and when the Aw of a whole fruit piece is ⁇ 0.55 to 0.6, they are too hard to chew and not juicy. This means that, surprising, they will not be recognized as natural fruit by consumers. The shape will also be irregular, small and can not be changed easily.
  • the fruit-based centre of the bite-size food product according to the present disclosure is not gelled by hot depositing like in "gelled fruit paste” ("pate de fruits” in French) or by any other process.
  • it may contain some gelled part, preferably less than 25wt% of the fruit centre.
  • it does not contain any gelled part.
  • the fruit-based centre of the bite-size food product according to the present disclosure has a high fruit content, with a fruit texture and taste as natural as possible.
  • the bite-size food product is shaped to have a 3D solid of revolution form. That is, the food product has a regular shape, in particular, a solid figure, i.e. the volume obtained by rotating a plane curve around some straight line (the axis) that lies on the same plane. For example, it can have the form of a cylinder, of a cone, of an egg or of a ball.
  • the bite-size food product according to the present disclosure has a spheroid shape, preferably a ball form, preferably but not essentially a substantially perfect one.
  • the bite-size food product according to the present disclosure has a diameter of between 8 and 40 mm, more advantageously of between 8 and 30 mm, in particular of between 12 and 25 mm, still more advantageously of between 15 and 24 mm.
  • the fruit-based centre has an Aw of between 0.28 and 0.85.
  • the water activity (Aw) of a product is a concept which is well known in the food industry field. This quantity, abbreviated as Aw, measures the availability of water in a sample. In most cases, this water activity is not proportional to the water content of the product.
  • the methods with which the Aw of a product may be measured are known to the one skilled in the art. It can be measured for instance with an Aqualab CX-2 or series 3, or a Novasina. All Aw indicated here are measured at 25 +/-2 ⁇ .
  • the Aw of the centre of the bite-size food product according to the present disclosure is very important. If the Aw is above 0.85, the centre a) is too soft and too sticky to obtain the form wanted by a cold forming according to the disclosure. If the Aw is lower than 0.28, the centre is generally too hard to chew. While the addition of humectants can be used to mitigate against this problem, the mixture can become too sticky if a high amount of humectant is used. In addition, if the Aw is too high then the integrity of the chocolate or chocolate-like coating may be jeopardised.
  • the Aw is advantageously of between 0.28 and 0.72, more advantageously of between 0.4 and 0.7, still more advantageously of between 0.5 and 0.72, more particularly of 0.5-0.7, in another embodiment of 0.3-0.5, in a further embodiment of 0.7-0.77 or of 0.77-0.85.
  • Typical corresponding water content is 4 to 30% by weight based on the total weight of the centre, usually 6 to 26% by weight, preferably 7 to 22% by weight, more preferably 7 to 18% by weight.
  • typical corresponding water content is 4 to 17% by weight based on the total weight of the centre, usually 6 to 17%, preferably 7 to 15% by weight, more preferably 8 to 13% by weight.
  • the shelf life of bite-size food product according to the present disclosure depends on the Aw of the fruit-based centre.
  • an indicative shelf life is generally 1 to 18 months, preferably 2 to 12, preferably 4 to 9, ideally 6 to 9 months at 0 to 30 ⁇ , preferably 0 to 27 ⁇ and prefe rably 10 to 25 ⁇ and even preferably 10 to 20 ⁇ , without the use of preservatives.
  • preservatives in the fruit based centre and / or a reduce shelf life no more than 7 months at 20 ⁇ , and for instance 1 week to 1 month for the highest Aw
  • a refrigerated keeping (0 to 10 ⁇
  • the fruit-based centre has a fat content of less than 14% by weight based on the total weight of the fruit-based centre. While the inclusion of fat can help to improve the processability of the fruit-based centre, a lower fat content is healthier for the consumer.
  • the fat content of the fruit-based centre in one embodiment is preferably of between 10- 14% by weight if the Aw is of between 0.77 and 0.85 (in this case solid fat should be used such as palm oil, butter, hydrogenated coconut or equivalent). In a further embodiment the fat content is of 6-14% by weight if the Aw is 0.7-0.77 (in this case solid fat should be used such as palm oil, butter, hydrogenated coconut or equivalent). In another embodiment, the fat content is less than 10% by weight, in particular of between 3 and 6% by weight, if the Aw is 0.5-0.7 (in this case any fat can be used such as palm oil). More preferably the fat content is between 0-5% by weight if the Aw is 0.28-0.5 (in this case any fat can be used such as palm oil).
  • the bite-size product preferably has a fat content of between 6 and 28% by weight based on the total weight of the food product, preferably of between 8 and 23%, advantageously of between 9 and 18% by weight, more advantageously of between 12 and 15% by weight. This helps to ensure that the snack is nutritionally balanced.
  • the fruit-based centre represents about 40-75% by weight of the total weight of the food product.
  • the centre constitutes 50-70% by weight, more advantageously around 60% by weight.
  • This provides a balance between the fruit and the coating flavours.
  • the centre has a density > 1 , advantageously > 1 .1 , more advantageously > 1.15, in particular around 1 .2 when the Aw is below 0.5.
  • the easiest way is to put the centre in pure water at 20 ⁇ and verify immediately that it sinks.
  • pure water can be replaced by a liquid of density 1.2 at 20 ⁇ (water / saccharose s olutions, or water / glycerol solution for instance).
  • the fruit-based centre of the bite-size food product according to the present disclosure contains up to 28% by weight of humectant based on the total weight of the fruit-based centre.
  • the use of humectants helps to ensure that the centre remains chewable and has a pleasant mouthfeel, even when used with a low Aw product.
  • the centre preferably contains up to 20% by weight of humectant based on the total weight of the fruit-based centre, advantageously between 4 and 28% by weight of humectants, more advantageously between 4 and 20% by weight of humectants, still more advantageously between 4 and 16% by weight of humectants.
  • the humectant preferably comprises one or more polyols, advantageously chosen in the group consisting of propylene glycol, monosaccharide polyols like glycerol, erythritol, xylitol, sorbitol and mannitol, disaccharide polyols like maltitol and lactitol, and mixture thereof, more advantageously one or more monosaccharide polyols, in particular glycerol, sorbitol or mixture thereof, still more advantageously glycerol.
  • polyols advantageously chosen in the group consisting of propylene glycol, monosaccharide polyols like glycerol, erythritol, xylitol, sorbitol and mannitol, disaccharide polyols like maltitol and lactitol, and mixture thereof, more advantageously one or more monosaccharide polyols, in particular glyce
  • polyols are used as humectant it is advantageous that their amount is not too high. This is because of the potential laxative effects of polyols where the final bite-size food product contains 10% by weight or more of polyols based on the total weight of the food product.
  • the fruit-based centre of the bite-size food product according to the present disclosure is not gelled. More advantageously it does not contain any gelatine or any gelatinized starch.
  • the centre of the bite-size food product according to the present disclosure does not contain any additives, like alginate, agar, xanthan or added pectin (which are not naturally present in the fruit-based centre), these additives being added for their gelling function.
  • the fruit-based centre of the bite-size food product according to the present disclosure can contain some bulking agent, such as, for example, non-gelatinized starch, maltodextrin, fibres like poly-dextrose or mixture thereof, advantageously in the amount of up to 40% by weight based on the total weight of the fruit-based centre, more advantageously between 15 and 27% by weight.
  • the fruit-based centre of the bite-size food product according to the present disclosure contains non-gelatinized starch, preferably non- gelatinized native starch. Unlike maltodextrins, non-gelatinized native starch absorbs very little saliva in the mouth and therefore does not increase the stickiness of the centre.
  • native starch is a non-modified natural product, it is not part of food additives, which have to be reported as such on the package of the marketed product.
  • native starch does not have any digestive drawbacks, unlike most polyols which have a strong laxative effect.
  • the fact that it is not cooked makes natural starch slowly digestible, which allows a reduction of the glycemic index of the food product according to the present disclosure.
  • addition of non-gelatinized native starch in the centre of the bite-size food product according to the present disclosure causes as an additional effect a sensation of satiety which is extended relatively to products containing simple sugars.
  • the grain size of granules of native starches which is generally comprised between 2 ⁇ and 100 ⁇ , and more generally between 5 ⁇ and 45 ⁇ , is also ideal for a use in the centre of the food product according to the disclosure.
  • native starches neither comprise too many fine particles nor too many large particles, except maybe potato which has coarser granules up to 100 ⁇ .
  • the balance between small size and large size granules may, if needed, be adjusted according to the sought textures and properties, by mixing in different proportions, starches from various origins.
  • the particle size (mean longest diameter) of the starch is for at least 90% of the particles, comprised between 2 ⁇ and 100 ⁇ , preferably between 5 ⁇ and 45 ⁇ .
  • wheat starch is preferred, because it has an ideal grain size from 2 ⁇ to 45 ⁇ , and because it is a natural constituent in cereal baked products, which are mainly based on wheat flour, moreover often mixed with wheat starch. Maize and manioc starches are also part of the preferred starches because of their grain size.
  • native starch has neutral flavor and its white color, which allows the fruit-based centre of the bite-size food product according to the present disclosure to assume the taste and the color of the fruit in case of fruit-based centre.
  • native starch is an inexpensive ingredient. It may normally be used without any grinding in the centre according to the disclosure, which allows a simplified making process and larger productivity.
  • the fruit-based centre of the bite-size food product according to the present disclosure can contain some added sugars, i.e. sugars which are not initially present in the fruit material.
  • sugars i.e. sugars which are not initially present in the fruit material.
  • sugars By "sugar or sugars", is intended to mean in the sense of the present disclosure the dry matter of any mono- and disaccharides, whatever the source and also by extension all the dry matter of the glucose syrup, also called glucose-fructose syrup or fructose-glucose syrup.
  • monosaccharides mention may be made of fructose, galactose, glucose, mannose and mixture thereof.
  • disaccharides mention may notably be made of saccharose, but saccharose may be partly or totally replaced with another disaccharide such as lactose or maltose.
  • Glucose syrup contains mono and disaccharides, but also some longer chains of polymerized dextrose.
  • added sugars are mainly monosacc
  • the amount of added sugar is up to 50% by weight based on the total weight of the fruit-based centre, more advantageously up to 33% by weight, still more advantageously up to 25% by weight, even still more advantageously up to 15% by weight on the dry matter basis.
  • the bite-size food product according to the present disclosure has a sugar content of less than 50% by weight based on the total weight of the food product.
  • the fruit-based centre of the bite-size food product according to the present disclosure can contain one or more food acid, in particular citric or malic acid or mixture thereof, advantageously in an amount of up to 5% by weight based on the total weight of the centre, more advantageously of between 0.3 and 1 % by weight.
  • the acid can enhance the flavour of the fruit-based centre.
  • Other flavouring agents, colouring agent, seasoning agent and salt can be added with a total amount for all these ingredients of up to 5% by weight based on the total weight of the fruit-based centre for sweet products, and up to 10% for savoury products, that can contain higher amounts of spices & herbs for instance.
  • no colorant additives, preservatives additives and artificial aroma is present in the centre of the bite-size food product.
  • the fruit-based centre of the bite-size food product according to the present disclosure can contain some crispy pieces.
  • crispy pieces it is meant a piece or fragment that gives a crunchy or brittle texture when eaten.
  • Preferred crispy pieces include nut pieces
  • these crispy pieces can be made from cereals or other crispy pieces that would lose their crispiness at Aw above 0.6 (crunchy caramel pieces for example). Of course, different crispy pieces can be mixed. These crispy pieces are not taken into account for calculating the fat content and/or the fruit solid content of the fruit-based centre but are taking into account for the calculation of the centre weight relative to the total product weight.
  • the fruit-based centre of the bite-size food product according to the present disclosure is cold formed at a temperature of less than 60 ⁇ , preferably less than 50 ⁇ , more preferably 0-50 ⁇ , more advantageously 0-4013, still more advantageously 4-35 c C and in par ticular at 20 ⁇ 10 ⁇ .
  • the fruit components used in the centre are at no point subjected to temperatures in excess of 60 ⁇ . This prevents the development of cooked flavo urs in the fruit.
  • the fruit-based centre is preferably cold-formed at 20 ⁇ 10 ⁇ . Where the Aw of the fruit-based centre is of between 0.7-0.77, the fruit-based centre is much preferably cold-formed at a temperature of less than 20-25 c C. Where the Aw of the fruit-based centr e is of between 0.77-0.85, the fruit- based centre is cold-formed at a temperature of less than 10 ⁇ .
  • Cold forming refers to the shaping of the ingredients to give a particular shape to the fruit- based centre at a temperature of below 60 ⁇ . The in ventors have found that below this temperature, the natural pectin present in a fruit-based centre is not functionalized.
  • the product does not set in the final shape of the product. Therefore there is no jellification during the forming of the fruit-based centre of the bite-size food product according to the present disclosure. It is possible to cold-formed the centre because it has a modelling clay like consistency.
  • the fruit-based centre of the bite-size food product according to the present disclosure imparts the desired softness texture and the fruit taste to the bite-size food product. It will also impart the shape to the final product.
  • the fruit-based centre of the bite-size food product according to the present disclosure is fully enrobed by a layer b) of a chocolate or chocolate-like composition.
  • a chocolate or chocolate-like composition is intended to mean any chocolate analog composition.
  • chocolate is regulated, depending on the country of sale, in particular by the 2000/36/EC Community Directive.
  • chocolate is meant any such concentrated suspension of solid particles in a continuous fatty phase, which is not a water-in-oil emulsion, and which fat is solid at 20 to 25 . Traces of water content, up to 3% in weight of the chocolate, like in tropicalised chocolate, are not considered as water in oil emulsion.
  • Chocolate is solid or semi-solid at shelf life
  • the chocolate contains as fat exclusively cocoa butter and/or AMF (Anhydrous Milk Fat) and/or hazelnut oil and/or almond oil and/or emulsifiers. However it may further contain as a mixture with cocoa butter, other fats authorized in the 2000/36/EC Community Directive.
  • the chocolates may have a very crispy texture at 20 ⁇ (for example if they only contain cocoa butter) or a rather soft texture (for example if they contain a larger proportion of AMF or especially hazelnut oil).
  • the chocolate-analog composition may indeed contain ingredients which, according to the 2000/36/EC Community Directive, are not authorized in a chocolate, such as for example starch or certain vegetable fats. This may for example be a hydrogenated optionally fractionated lauric fatty material.
  • the analog may also contain ingredients authorized in chocolate, but at doses which are not accepted for chocolate (for example more than 5% of vegetable fats other than cocoa butter). These analogs of chocolate are generally called in French “pate a sacrificer” and in English “chocolate compound or "compound”. This gives it a texture close to chocolates, but sometime a bit softer.
  • the chocolate or chocolate-like composition can be sweet (in that case, the main powder is usually sugars, preferably sucrose), or savoury (may contain vegetables powders, cereals, spices and herbs).
  • the word chocolate in the rest of this disclosure means either chocolate as legally defined, or a chocolate-analog (chocolate-like), eventually of a softer texture than real chocolate.
  • the coating is a chocolate coating.
  • the fat content of the chocolate or chocolate-like composition layer of the bite-size food product according to the present disclosure is less than 38% by weight based on the total weight of the chocolate or chocolate-like composition layer, more
  • the chocolate or chocolate-like composition of the bite-size food product according to the present disclosure can contain some crispy pieces as described above, in particular nut or grains inclusions. If the Aw of the fruit-based centre is lower or equal to 0.6, these crispy pieces can be made from cereals. These crispy pieces are not taking into account for calculating the fat content of the chocolate or chocolate-like composition but are taking into account for the calculation of the chocolate or chocolate-like composition weight relative to the total product weight and for the bite-size food product composition.
  • the chocolate or chocolate-like layer b) represents 25-60% by weight of the total weight content of the bite-size food product, more advantageously 30-50% by weight, still more advantageously around 40% by weight.
  • the chocolate or chocolate-like composition of the bite- size food product according to the present disclosure does not look like chocolate for the consumer.
  • white chocolate or chocolate analog containing colouring agent and/or flavouring agent and/or fruit powders as described in WO2008/059022 is used in order for the layer b) to have a colour and a taste closed to the colour and taste of the fruit- based centre.
  • the chocolate or chocolate-like composition avoids the stickiness of the fruit-centre when the bite-size product is held. It also imparts a desirable texture contrast with the softness of fruit-based centre.
  • the bite-size food product according to the present disclosure further contains a glazing layer c) which enrobes the chocolate or chocolate-like composition layer b), the glazing being advantageously made of arabic gum and shellac.
  • the present disclosure provides a process for the preparation of a bite- size food product as disclosed herein, wherein the process comprises:
  • step 2 2) enrobing the fruit-based centre obtained in step 1 ) with a melted chocolate or chocolate-like composition and allowing the composition to set by cooling, whereby the layer b) is formed.
  • the process further comprises a step 3) of applying a glazing on the chocolate or chocolate-like composition layer obtained in step 2), advantageously made from arabic gum and shellac.
  • the optionally mincing of the ingredient in step 1 ) is carried out with a meat grinder (a machine suitable for grinding meat) or equivalent cutting device, in particular a meat grinder.
  • a meat grinder a machine suitable for grinding meat
  • a meat grinder is well known by the one skilled in the art.
  • the ingredients are put into a funnel, which is placed on the top of the grinder. From there the material goes on a horizontal screw conveyor.
  • This screw conveyor which can be powered by a hand wheel or an electric motor, squashes and partially mixes the ingredients.
  • a knife installed directly in front of the fixed plate with holes. At this opening the minced ingredients comes out of the machine.
  • the fineness of the minced ingredients depends on the size of the holes of the plate, the flow rate and the number of knives cutting revolution per minute.
  • step 1 contains 2 sub-steps which are carried out separately:
  • step 1 a) which consists in the mixing and optional mincing of the ingredients
  • step 1 b) which consists in cold forming the product obtained in step 1 a).
  • step 1 a In order to obtain the fruit-based centre with the right consistency (in particular the consistency of modelling clay) step 1 a) is particularly needed. Furthermore the type of ingredients used, the mixing and mincing are particularly important.
  • a liquid phase containing if necessary at least one humectant like glycerol or other liquid polyol or polyol solution, and/or fruit concentrates and/or water
  • a liquid phase containing if necessary at least one humectant like glycerol or other liquid polyol or polyol solution, and/or fruit concentrates and/or water
  • fruit pieces it is intended to mean the pieces, whatever have been infused / added in it (sugars, sugar replacers / bulking agents, humectants like glycerin).
  • compositions are indicated in table 1 below (in weight based on the total weight of the fruit-based centre):
  • dough which usually contain the main part advantageously 20-65 of fruit solids in particular 40-60
  • Fat (including emulsifiers) 0-14 0-10
  • the main part of the fruit solids of the fruit-based centre comes from dried fruits, also called semi-dried fruits (either sun dried or oven dried), or from dried and sugar infused fruits (Cranberries, cherries, pineapple for example), depending on the fruit market.
  • Typical water content is from 8 to 16% (for sugar infused) and up to 26% (apple sun dried), and Aw 0.55 to - more common- 0.65 or 0.70 (and even more in presence of sulphites, which is an antioxidant having some antimicrobial effect), which is too high to use in combination with crunchy ingredients.
  • Semi-dried fruits used are preferred in pieces rather than in paste, to decrease stickiness during process, get a more modeling texture and to have a more natural aspect and texture.
  • the best suitable semi-dried fruits are sun dried raisin (dark or golden), apricot, apple, figs.
  • Other suitable semi-dried fruits are peach, pear, plum, dates, banana and mango.
  • the cranberries, as sold in "raisin-like" form are preferred.
  • Preferred fruits regarding texture are cranberry, raisin (golden or black), apricot which can all be used alone or in mixes. Apples are often more dry, less cohesive and are better to be used in blend with the previous fruits. Cranberries are very useful as their bitterness and astringency hide any too sweet taste and their color is beautiful. Tomato, red bell pepper and pumpkin can also be used.
  • fruit sources (fruit paste made from grinding of dried or semi-dried fruits, concentrated fruit puree made from whole fruit by evaporation under vacuum heating, concentrated juices usually made after removal of at least part of the particles in suspension containing fibers, or fruit powders) could be used, preferably as a complement to dried or infused fruits, but also as the main fruit source.
  • Citrus like are less suitable as main fruit solid source, because of their low solid / fiber content and their high acidity. They will be rather used in concentrated juice and / or puree form, as a complement.
  • Possible fruit powders are apple, strawberry, and raspberry. They can be obtained by several methods, for instance oven drying and milling or freeze drying and milling, or spray dried juice. Fruit powder will preferably count ⁇ 15% by weight of the centre weight, preferably ⁇ 10% by weight and more preferably ⁇ 5% by weight.
  • Possible fruit concentrates are raspberry, strawberry, blueberry, blackberry, blackcurrant, orange, pineapple, citrus.
  • Food acid preferably citric or malic acid
  • can be added typically 0.3 to 1 % by weight based on the total weight of the fruit-based centre to enhance the flavor.
  • Fruit juices (preferably in a concentrated form) can be used either for taste or coloring (red or dark elderberries, or all the berries or currants: blackcurrant, redcurrant for example).
  • the mincing of the fruits pieces used in the fruit-based center can be made:
  • Step a) can be done by the fruit supplier, but preferably in the final factory.
  • a first cutting can be made by the fruit supplier: it consist to reduce the size of the whole fruit (which can be big: apricot, apple for example) in pieces of mean size below the diameter of the fruit-based centre, and preferably below half of this size. Then the fruits pieces obtained are mixed with other ingredients, and the second mincing enable to finish the size reduction, while releasing some sugars to improve the internal cohesion of the centre during following forming.
  • the mincing step reduces the fruit pieces to fit the final center size. More importantly, it also gives a less hard / chewy / leathery texture to the mixture obtained and therefore the consistency of modeling clay. It also helps to have a good balance between the internal cohesion (necessary for the forming and solidity after forming) and external stickiness, which may disturb the forming.
  • Mincing may be an important step: if the fruit pieces are bought already chopped with the right granulometry directly from the supplier, it may not be possible to just form them (without further mincing), as the product obtained will not be cohesive enough. This is due to the fact that the supplier usually adds a small % of anti-caking agents (oil, starch, sugars for example). Mincing exudes some sticky liquid sugars and disperses the anti-caking agents, which enables the internal cohesion. However, if the mincing is too much, external stickiness can occurs and give problems for the later forming.
  • anti-caking agents oil, starch, sugars for example
  • Any conventional mixer can be used for mixing the ingredients, for instance planetary, or with 1 or preferably 2 horizontal shafts like Z-Arm mixer.
  • An example is cranberries, which can not be found without added sugars in such food form.
  • Commercial dried cranberries are infused by at least sugar, and often also with glycerol (to make them softer) and eventually other soluble components, and can have an Aw for instance from 0.45 to 0.62. They can be processed with a single meat grinder which kneads, minces and extrudes a cylinder, like for making sausages.
  • the mincing of the ingredients and in particular of the fruit part of step 1 a) is carried out at least once, and advantageously at least twice.
  • the second sub-step 1 b) necessary for preparing the fruit-based centre of the bite-size product according to the present disclosure consists in cold forming the product obtained in step 1 a) at a temperature below 60 ⁇ .
  • This ball shape can be obtained from a "boilies table”: this is a forming device well known to make round carp fishing baits called “boilies”, made of a dough containing a cereal flour and eggs; the obtained balls are then cooked by frying, and then dried.
  • a "boilies table” is a forming device well known to make round carp fishing baits called “boilies”, made of a dough containing a cereal flour and eggs; the obtained balls are then cooked by frying, and then dried.
  • Such a table called “TABLE DES FRERES MAHIN” is available from Starbaits company
  • This table converts a cylinder into balls of the same diameter than the cylinder.
  • Other shaping machines include the rolling machines made by Krijger and SaleckerTM, such as the ARM 0250+600. This is able to extrude a cylinder of fruit centre material and divide it into balls using a line of cutters with a crescent profile.
  • the first step is to extrude a cylinder (or much less preferred other forms like
  • the second step is to place one or several cylinder on the table, and convert it into balls by an alternative translating movement of the upper side of the table, the lower side being fixed.
  • the diameter of the boilies table channels makes the diameter of the final balls.
  • the diameter of the extrusion cylinder must be close to the one of the boilies table, to make balling more efficient.
  • the grinded mixture obtained in step 1 a) is first divided in pre-forms which are sent one by one in between 2 parallel surfaces, defining a close section which has the wanted shape (a disc for a final ball shape).
  • the surfaces are quite parallel to make a channel (a hole cylinder for a ball shape).
  • the 2 surfaces have a differential speed (usually, 1 surface is fixed and the other moving), making the dough preform roll in between these 2 surfaces: this produces the solid of revolution.
  • the pre-form size must be adapted to the volume defined by the 2 surfaces. Usually, several channels are in parallel, in order to make several forms at the same time.
  • steps 1 a) and 1 b) are carried out between 0 and 50 ⁇ .
  • step 1 a) is made at a final temperat ure of 10-50 ⁇ , preferably 20-35 ⁇
  • step 1 b) at 0-50 ⁇ , preferably 0 to 40 ⁇ , advantage ously 4 to 35 ⁇ and more preferably 20 +/- 10 ⁇ .
  • Softness of the fruit-based centre can come from the humectants (glycerol / sugars) and the water, but also from the fruit pieces mincing. In case no glycerol / high fruit content is used, pieces must be cut in smaller pieces to be softer / less chewy, and Aw is better to be selected in the upper ranger of 0.28-0.6 (0.54 for instance) when water sensible crispy pieces are present, or at higher Aw (for instance 0.7) when no water sensible crispy pieces are present.
  • Stickiness is critical for the forming process step 1 b). Optimum stickiness depends on the forming process and material. Stickiness must be adapted (not too low, but not too high) for the balling (or other forming) by:
  • step 1 a preparation of the centre:
  • a colder temperature well known for its impact on glass transition Tg
  • mincing / kneading make the product less sticky. Mincing / kneading increase fruit cells breakage in fruit-based centre, which release sugars and increase the surface stickiness;
  • the Contact material tension surface, surface smoothness or
  • the ambient air RH it is preferably ⁇ 60% RH, and more preferably 40 to 55% to reduce stickiness
  • the centre has the right stickiness when balls can be formed easily and with constant ball weight.
  • the product is:
  • Fat content and forming temperature have to be adjusted with the Aw, as stickiness and softness generally increase with Aw.
  • Aw As a guideline:
  • Aw 0.5 - 0.70 forming is optimal with 3-6% fat (any fat, but preferably palm oil)
  • the texture is softer. Therefore, it requires a "solid" fat to ensure consistency, with preferably 6-14% fat.
  • a solid fat (palm oil, butter, hydrogenated coconut or equivalent) and in addition a temperature of the centre ⁇ 20 to 25 ⁇ at the balling/forming stage are used. For Aw 0.77 to 0.85, this is even softer.
  • step 1 a) there is a resting time before performing step 1 b), at either room or refrigerated temperature. More advantageously the resting time is from 4H to 6 months, still more advantageously from 4 to 72H, and even still more advantageously from 8 to 24H.
  • fat is added during step 1 )
  • non hydrogenated fat for instance palm oil.
  • this is a hard fat, containing more than 35% Safa, preferably more than 42%, and more preferably from 45 to 55%.
  • Step 2) of the process according to the present disclosure consists in enrobing the fruit- based centre obtained in step 1 ) with a melted chocolate or chocolate-like composition and let the chocolate or chocolate-like composition set by cooling in order to form the layer b).
  • melted it is meant that the chocolate or chocolate-like composition is not in its final set and solid state. It does not infer a need for an active melting step, for example, where the composition is freshly made from the raw component ingredients.
  • the viscosity of the melted chocolate or chocolate-like composition can be adapted to the required coating thickness, as known by the chocolate maker.
  • the chocolate or chocolatelike composition is either tempered or not.
  • the real chocolate is tempered, and the chocolate-analog is pre-crystallized. In fact this will ensure quicker crystallization of the chocolate/chocolate analog coating and therefore a shorter step 2).
  • the coating thickness is from 0.1 to 10mm, more preferably from 0.5 to 7.5mm, more preferably from 1 to 5mm and most preferably about 2mm.
  • step 2) is carried out with a conventional enrober, a chocolate coating pan (preferred version) or any other suitable process known by the chocolate maker (dipping for example).
  • step 2) only one coating is carried out in step 2) (less fat % in the final bite-size food product according to the present disclosure), but it is also possible to carry out 2 coatings for more chocolate or chocolate-like composition in the final bite-size food product according to the present disclosure. In this case, a cooling step is required in between the 2 coatings steps.
  • the centres are separated from each other, to enable a full enrobing with the chocolate or chocolate-like composition and avoid "doubles or multiples" final products. This separation can be done by hand if necessary.
  • the enrobing step 2) is carried out by chocolate panning, advantageously, using a rotating coating pan.
  • 2 types of equipments can for instance be used as rotative pan: conventional rotating pan or Finn Coater.
  • Such batch equipments are sold for instance by Dumoulin (Z.I. Le Closeau, 5 rue Auguste Perdonnet, 77220 TOURNAN-EN-BRIE, FRANCE).
  • Dumoulin Z.I. Le Closeau, 5 rue Auguste Perdonnet, 77220 TOURNAN-EN-BRIE, FRANCE.
  • the speed of the pan can be increased at the beginning, until the balls are not sticking anymore because covered with enough chocolate.
  • an enrober (not preferred version) +cooling tunnel can be used instead of the rotating pan. In that case, the product will be less round (small feet), and no glazing is needed.
  • Cooling is standard as in chocolate / confectionery process. It can be done at ambient temperature or preferably in a cooling device. In case an enrober is used for the chocolate coating, this cooling device is preferably a continuous cooling tunnel. Cooling time is usually between 1 and 30 minutes, preferably 1 to 15 minutes, preferably 5 to 10 minutes, depending in particular on fruit-based centre temperature, type of fat used, product diameter, and cooling efficiency. It can be done on a belt perforated or preferably not perforated.
  • the process according to the present disclosure can comprise an optional step 3) which consists in applying a glazing on the chocolate or chocolate-like composition obtained in step 2).
  • the glazing is made from arabic gum and shellac.
  • the glazing step is carried out by panning, advantageously using a rotating coating pan.
  • the enrobing step 2) and the optional glazing step 3) are carried out by panning, advantageously using a rotating coating pan.
  • the process according to the present disclosure can comprises a further step 4) of packaging the bite-size food product obtained in step 2) or 3).
  • it is packed hermetically in a conventional way.
  • Preferably transparent packs are used to see the product.
  • individual wrapping of pieces, or flow pack of a few pieces, or boxes with trays can be used.
  • Shelf life varies depending on Aw, because some yeast and moulds can develop at the highest Aw as this is known by a skilled person.
  • an indicative shelf life is generally 1 to 18 months, preferably 2 to 12, preferably 4 to 9 ideally 6 to 9 months at 0 to 30 ⁇ , preferably 0 to 27 and preferably 10 to 25 ⁇ and even preferably 10 to 20 ⁇ .
  • preservatives in the fruit based centre and / or a reduce shelf life no more than 7 months at 20 ⁇ , and for instance 1 week to 1 month for the highest Aw
  • a refrigerated keeping (0 to 10 ⁇
  • the fruit centre has a minced semi-dried fruit core.
  • the Aw of such a core is preferably less than 0.75. Since this low Aw would lead to a firmer core than would be desirable, the centre further comprises one or more humectants. Preferably the centre comprises 4-16% humectants by weight of the centre. This gives a soft texture having an excellent storage stability
  • the fruit centre is prepared without heating the ingredients for the centre above 60 ⁇ at any point. In this way the fresh, non-cook ed flavor of the fruit is maintained.
  • a nutritionally beneficial snack can be mass-produced with a long shelf-life and which, importantly, tastes and appears to be healthy.
  • the centre is a fruit centre and is prepared with heating the ingredients for the centre above 60C at any point.
  • the fresh, non-cooked flavor of the fruit is maintained.
  • a nutritionally beneficial snack can be mass produced with a long shelf life and which, importantly, tastes and appears to be healthy.
  • a further aspect of the present disclosure may also be described as a bite-size food product comprising a) a plastic solid soft fruit-based centre in form of a 3D solid of revolution
  • This bite-size food product preferably has the fruit-based centre cold formed at a temperature of less than 60 ⁇ , preferably less than 50 ⁇ , more preferably 0-50 ⁇ .
  • the bite-size food product preferably has a fruit-based centre which contains more than 5% by weight of fruit dry solids based on the total weight of the fruit based centre, preferably more than 10% by weight of fruit dry solids.
  • the fruit-based centre of this aspect preferably has a ball form.
  • the fruit-based centre preferably contains 4-28% by weight of humectants, preferably 4 to 20%, based on the total weight of the fruit-based centre, in particular glycerol.
  • the fruit-based centre or the chocolate or chocolate-like composition may contain some crispy pieces, in particular nuts or grain inclusions, or particularly when the Aw of the fruit-based centre is 0.28 to 0.6 the crispy pieces contain cereals.
  • the product's fat content is preferably between 6 and 28% by weight based on the total weight of the food product, preferably of between 8 and 23%, and advantageously 12 to 15% by weight.
  • the fruit is preferably an orchard fruit, advantageously chosen in the group consisting of cranberry, raisin, apricot, apple, tomato, red bell pepper, pumpkin, strawberry, raspberry, blueberry, blackberry, blackcurrant, fig, peach, pear, plum, dates, banana, mango, citrus, pineapple, cherries and mixture thereof.
  • the fruit-based centre preferably contains non-gelatinized starch.
  • the food product may further contain a glazing layer c) which enrobes the chocolate or chocolate-like composition layer b), the glazing being advantageously made of arabic gum and shellac.
  • the disclosure includes a process of preparation of a bite-size food product as discussed herein, wherein the process comprises the following steps:
  • step 1 preparation of the fruit-based centre by mixing and optionally mincing the ingredients and cold forming the centre at a temperature below 60 ⁇ , 2) enrobing the fruit-based centre obtained in step 1 ) with a melted chocolate-like composition and let the chocolate-like composition set by cooling in order to form the layer b)
  • step 2) optionally applying a glazing on the chocolate-like composition layer obtained in step 2), advantageously made from arabic gum and shellac
  • step 2 there is no bulk storage of the formed fruit-based centre obtained in step 1 ) before carrying out step 2).
  • the mincing of the ingredient in step 1 ) is carried out with a meat grinder.
  • the mincing with a meat grinder of step 1 ) is carried out before and/or after the mixing, more advantageously before and after mixing.
  • the enrobing step 2) and the optional glazing step 3) are carried out by panning.
  • Figure 1 provides a schematic flow-diagram of the process described herein.
  • the chart shows the steps of (A) preparing the centre and (B) enrobing the centre with melted chocolate and cooling, to arrive at the food product (C).
  • Figure 2 shows an example of the structure of the food product 1 described herein.
  • a cutaway of the food product 1 shows the fruit-based centre 5 and the coating 10.
  • compositions of a fruit-based centre according to the present disclosure
  • Palm oil 6 Palm oil: 10 Lecithin : 0.6
  • the following table shows the amounts and ingredients of a chocolate-like composition in % by weight based on the total weight of the chocolate-like composition
  • This recipe is not a chocolate but a chocolate analog because it contains starch in place of sugar. However, it is preferable to keep cocoa butter to have a hard fat with a clean melting and without too many saturated fats. Analysis: fat 31.8% w/w, sugars 34.7 w/w (added sugars 24% w/w), starch 16.1 % w/w, Protein 7% w/w, calcium 1.5% w/w.
  • a bite size food product comprising:
  • - a fruit-based centre which represents about 60% by weight of the bite-size food product and has a diameter 18.3 mm, weight: 4.2 g.
  • Examples 1 to 4 can be used as the recipe for the fruit-based centre.
  • - a layer b) of a white chocolate-like composition according to example 7a or 7b or of a dark chocolate containing 53% cocoa and 46.8% of sucrose (34% fat), which represents about 40% by weight of the bite-size food product (weight: 2.8 g).
  • a glazing layer made of 2 ingredients: arabic gum in aqueous solution (Capol 254N 0.5% w/w of the product enrobed with chocolate) and a shellac in ethanol solution (Capol 425 M:
  • Capol products are from Capol GmbH, Otto-Hahn-StraBe 10, D-25337 Elmshorn, Germany.
  • the bite-size food product obtained by using the centre of Example 2 and the coating of Example 7a has a weight of about 7 g, and the following composition: a fat content of 13% w/w, a sugar content of 33% w/w, a protein content of 3% w/w, a starch content of 6%, a glycerol content of 9.6% and a fibre content of 12% w/w. It has a shelf life of 6 months at 20 ⁇ .
  • the fruit based centre is prepared by: milling apple cubes having 5% water content w/w with a meat cutter, for a time long enough to get a fine apple powder.
  • the bigger uncrushed pieces may be removed by a square sieve of 3.15 mm side, coarse mincing the semi-dried apricot with a Kitchen Aid 5KSM150PS equipped with the "FGA" meat grinder (knife + sieve having 6.2 mm round holes);
  • the fruit-based dough obtained with the recipe according to Example 1 , or the semi- dried cranberry pieces according to Example 2 are minced, textured and extruded in a single pass, producing a continuous cylinder of 18mm of diameter, using a meat grinder Kitchen Aid 5KSM150PS equipped with the "FGA” meat grinder (knife + sieve of 6.2 mm) and in addition, the sausage extruder.
  • the fruit dough temperature is 24 to 28 ⁇ after extrusion.
  • the cylinder is then cut in pieces having a size just less than the length of the boilies table.
  • the cylinder is then converted into balls with a boilies table "TABLE DES FRERES MAHIN" GM-18 mm, from Starbaits brand (http://www.starbaits.com/fr/article/table-des-freres- mahin.50.html).
  • a boilies table "TABLE DES FRERES MAHIN" GM-18 mm, from Starbaits brand (http://www.starbaits.com/fr/article/table-des-freres- mahin.50.html).
  • the fruit based centre falls directly from the boilies table in the rotating pan (Finn coater or classical batch rotating pan from Dumoulin), which is under rotation.
  • Non tempered chocolate-like composition according to Examples 7 or the dark chocolate containing 53% cocoa at about 35 ⁇ is immediately added step by st ep, and air at 10 ⁇ / 45% relative humidity is blown to solidify each chocolate addition before the next addition comes. This process is repeated until all the chocolate according to the recipe is added to the fruit centre, layer after layer.
  • the chocolate is then cooled at about 19-21 ⁇ , by c ontinuing the cold air blowing, under rotation at a low speed.
  • Recipe 60% of a fruit based centre made with recipe of example 5 + 40% of white chocolate-like composition example 7a; then glazing as in example 8.
  • the fruit-based dough obtained is minced, textured and extruded in a single pass, producing a continuous cylinder of 18mm of diameter, using a meat grinder Kitchen Aid 5KSM150PS equipped with the "FGA" meat grinder (knife + sieve of 6.2 mm) and in addition, the sausage extruder.
  • the fruit dough temperature is 24 to 28 ⁇ after extrusion. Forming the centre into a ball and enrobing with the chocolate-like composition are the same than in example 8.
  • the bite-size food product obtained has a 4 months shelf life a 20 ⁇ .
  • Recipe 60% of a fruit based centre made with recipe of example 6 + 40% of white chocolate-like composition example 7a; then glazing as in example 8.
  • Product size and process are the same than in example 8, except the forming of the dough until the cylinder which is made as follow:
  • the fruit-based dough obtained is minced, textured and extruded in a single pass, producing a continuous cylinder of 18mm of diameter, using a meat grinder Kitchen Aid 5KSM 150PS equipped with the "FGA" meat grinder (knife + sieve of 4.7 mm) and in addition, the sausage extruder.
  • the fruit dough temperature is 24 to 30 ⁇ after extrusion.
  • the cylinder is then cut in pieces having a size just below the length of the boilies table, and the cylinder pieces are put in the refrigerator about 30 minutes to reach 10 ⁇ to get a firmer dough before balling.
  • the cylinder is then converted into balls with a boilies table, and the balls enrobed with the chocolate-like composition.
  • the bite-size food product obtained has a minimum shelf life of 1 month at 10 ⁇ .
  • a shelf life of 6 months at 20 ⁇ would be possible by adding pot assium sorbate.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

L'invention concerne un produit alimentaire de la taille d'une bouchée, qui comprend: a) une partie centrale molle plastique à base de fruits, qui présente la forme d'un solide de révolution tridimensionnel, dont la valeur Aw est comprise entre 0,28 et 0,85 et la teneur en matière grasse est inférieure à 14% en poids, par rapport au poids total de la partie centrale à base de fruits; et b) une couche d'une composition de chocolat ou du type chocolat, qui enrobe la partie centrale à base de fruits, ladite partie centrale constituant environ 40-75% en poids par rapport au poids total du produit alimentaire.
EP12713155.5A 2011-04-08 2012-04-10 Produit alimentaire à base de fruits Withdrawn EP2693889A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP12713155.5A EP2693889A1 (fr) 2011-04-08 2012-04-10 Produit alimentaire à base de fruits

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US201161473506P 2011-04-08 2011-04-08
EP11305420 2011-04-08
EP12713155.5A EP2693889A1 (fr) 2011-04-08 2012-04-10 Produit alimentaire à base de fruits
PCT/EP2012/056477 WO2012136855A1 (fr) 2011-04-08 2012-04-10 Produit alimentaire à base de fruits

Publications (1)

Publication Number Publication Date
EP2693889A1 true EP2693889A1 (fr) 2014-02-12

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Country Status (9)

Country Link
EP (1) EP2693889A1 (fr)
CN (1) CN103561581A (fr)
AU (1) AU2012238585A1 (fr)
BR (1) BR112013025976A2 (fr)
MX (1) MX2013011668A (fr)
PE (1) PE20140804A1 (fr)
RU (1) RU2013149629A (fr)
WO (1) WO2012136855A1 (fr)
ZA (1) ZA201307401B (fr)

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CN103988966A (zh) * 2014-05-13 2014-08-20 斯麦乐食品有限公司 大果粒水果夹心巧克力的制备方法
CN105053430A (zh) * 2015-08-26 2015-11-18 陈冬梅 一种枇杷夹心巧克力
CN105192217B (zh) * 2015-11-05 2018-08-28 山东师范大学 一种夹心提子巧克力及其制备方法
CN106722443A (zh) * 2016-11-17 2017-05-31 西华大学 一种糯米衣水果糕点及其制备方法
PL236895B1 (pl) * 2017-11-30 2021-02-22 Rola Podczaski Lukasz Drażetka sezamkowa i sposób wytwarzania drażetki sezamkowej
EP3578057A1 (fr) * 2018-06-04 2019-12-11 Gat Givat Haim Cooperative Society For Preservation of Agricultrual Products Ltd. Compositions aromatisees de fruits pour le revetement de materiaux alimentaires farineux, leur procede de preparation et produits revetus de ladite composition
BE1027916B1 (fr) * 2019-12-24 2021-07-29 Bakbel Europe Procede de preparation d’une composition a base de fruits
RU2749283C1 (ru) * 2020-08-31 2021-06-08 Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" Способ приготовления халяльного десерта "финики в шоколаде"
RU2763184C1 (ru) * 2020-12-03 2021-12-28 ОТКРЫТОЕ АКЦИОНЕРНОЕ ОБЩЕСТВО "КОНДИТЕРСКИЙ КОНЦЕРН БАБАЕВСКИЙ" (ОАО "Кондитерский Концерн Бабаевский") Способ производства кондитерского изделия и кондитерское изделие
RU2760190C1 (ru) * 2020-12-03 2021-11-22 ОТКРЫТОЕ АКЦИОНЕРНОЕ ОБЩЕСТВО "КОНДИТЕРСКИЙ КОНЦЕРН БАБАЕВСКИЙ" (ОАО "Кондитерский Концерн Бабаевский") Способ производства кондитерского изделия и кондитерское изделие
RU2761558C1 (ru) * 2020-12-03 2021-12-09 ОТКРЫТОЕ АКЦИОНЕРНОЕ ОБЩЕСТВО "КОНДИТЕРСКИЙ КОНЦЕРН БАБАЕВСКИЙ" (ОАО "Кондитерский Концерн Бабаевский") Способ производства кондитерского изделия и кондитерское изделие
RU2763051C1 (ru) * 2021-02-09 2021-12-27 Милана Юрьевна Мальцева Способ приготовления конфеты на палочке
WO2023044097A1 (fr) * 2021-09-20 2023-03-23 Wm. Wrigley Jr. Company Confiseries contenant des fruits
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Also Published As

Publication number Publication date
ZA201307401B (en) 2015-04-29
AU2012238585A1 (en) 2013-10-17
BR112013025976A2 (pt) 2016-12-20
RU2013149629A (ru) 2015-05-20
WO2012136855A1 (fr) 2012-10-11
MX2013011668A (es) 2013-11-01
PE20140804A1 (es) 2014-07-10
CN103561581A (zh) 2014-02-05

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