JP7220258B2 - Compositions, methods and uses - Google Patents

Description

The present invention relates to the field of chocolate confectionery compositions containing air bubbles therein (commonly known as aerated chocolate). One preferred embodiment of the present invention relates to micro-aerated chocolate having a combination of improved properties.

It is known to prepare chocolate containing gas bubbles (generally nitrogen or carbon dioxide). However, in such products, air bubbles are typically visible to the consumer (such as in products sold under the Aero® trademark by the applicant). Such visible air bubbles with an average diameter of 100 microns or more are commonly known as macro-aeration. Less common is to aerate the chocolate with bubbles of sufficiently small size so that they are not visible to the naked eye, typically with an average bubble diameter of less than 100 microns ( informally known as microaeration). Microaerated chocolate presents technical challenges. For example, the gas must be injected into the chocolate mass in a more precise manner using special equipment, otherwise there is a risk that the bubbles may coalesce and form larger bubbles. be. Also, care must be taken with respect to depositing. Microaerated chocolate masses are extremely sensitive to all forms of mechanical stress, which leads to coalescence. Therefore, direct pressurized filling in the mold is required to ensure optimum aeration quality. Until recently, the focus has been on microaeration to low levels, primarily for reasons of cost reduction.

Applicants have surprisingly discovered that certain micro-aerated chocolate compositions exhibit unexpected properties that are beneficial to the final consumer as well as during manufacture. These advantages include improved stability of the matrix of aerated cells in the solid product and/or easier removal from molds and/or packaging. These properties make the product easier to manufacture and/or provide more desirable and/or consistent organoleptic properties in the final confectionery product. The present invention provides methods for preparing such microaerated chocolate compositions and different uses of such chocolate compositions.

It has long been thought that microaerated chocolate, such as achieving high porosity, is difficult and expensive, leading to an unstable and unfavorable tasting product without additional benefits. This is because a small number of prior art microaerated products actually produced contain small amounts of gas microbubbles and achieve porosities as high as 8%, but are often much lower. It is from. Applicants have surprisingly found a novel chocolate containing a much higher proportion of gas than those incorporated herein and in which microbubbles are characterized by optimal parameters (described herein). A method for preparing microaerated chocolate has been found. Such microaerated chocolate exhibits several previously unappreciated beneficial properties.

Aeration of chocolate is also described in the following patent documents.

EP 2298080 (Kraft) (also referred to herein as Kraft080) details the use of microporous gas diffusers for the aeration of food products in low shear mixing processes for producing aerated food products. A method and apparatus for doing so are disclosed. These products are supposed to contain chocolate, but the single example provided is a chocolate flavored wafer filling, not chocolate.

Paragraph [0017] of Kraft080 is as follows.

"The viscosity of the treatment medium prior to gas addition through the microporous diffuser is typically in the range 1-200 Pa·s, preferably in the range 1-60 Pa·s."
Paragraph [0027] is as follows.

"The volume fraction of gas incorporated into the food product depends on the specific application and is typically in the range of 5-75% by volume, preferably 5-40% by volume, and most preferably 10-30% by volume. is.”
Paragraph [0034] is as follows.

"As previously stated, the present invention is directed to products with small gas cells, preferably microcellular structures. Microcells generally mean gas cells of average size of 100 μm or less. The cell size is less than 50 μm, most preferably the average cell size is in the range of 5-30 μm.In the most preferred embodiment, 90% of the cells have a size of 10-50 μm.”
Paragraph [0042] is as follows.

"The product of the process according to the invention typically contains no more than 30% by volume of gas. Preferably the gas volume fraction is less than 25%, most preferably between 10 and 25%. The best results are obtained when taking full advantage of the combination of preferred gas volume and preferred cell size discussed above.

Kraft080 discloses a very wide range of viscosities (1-200 Pa·s) for food media that are said to aerate successfully in this manner. It is not certain that all foods with such a wide range of viscosities can be aerated by the same method described in Kraft080, and such statements should be considered extremely risky. For example, chocolate masses used to prepare molded chocolate products have typical plastic viscosities of 1-20 Pa·s, requiring high shear mixing to provide uniform aeration. be. The aeration method described in Kraft080 injects gas under low shear with a micro diffuser. It is questionable whether viscous chocolate masses can be aerated in this manner at viscosities at the high end of the claimed range. It is also questionable whether this method can aerate chocolate with air bubbles evenly and uniformly distributed within the product. Kraft080 also describes a product aerated over a very wide gas volume range (5-70%). The unique properties of chocolate have not been evaluated. Applicants have found that aerating chocolate with microbubbles with a gas volume greater than 20% increases the viscosity of the chocolate, making it difficult to remove such chocolate from the mold. . Therefore, the microaerated chocolate described in Kraft080, even if produced, is unsatisfactory.

Josephin Haedelt et al, Institute of Food Technology, vol. 70(2), March 2005, p E159-164 (also referred to herein as Haedelt 2005) describes vacuum-induced foaming in liquid tempered chocolate. Haedelt 2005 admits (page E159, column 2, lines 7-11):
“Furthermore, the dispersion properties obtained for a given set of conditions are not highly reproducible. not.”
The bubble size of the aerated chocolate prepared by Haedelt 2005 is clearly macro-sized. This was done at various gas pressures: 0.85 mm ± 0.4 standard deviations (SD) (at 1000 Pa), 0.4 mm ± 0.16 mm SD (at 5000 Pa), and 0.37 mm ± 0.19 mm SD (10 ,000 Pa), which describes samples with cell sizes that are average diameters (mm), on page E161, Table 2. Table 3 on page E161 also shows the following average diameters (mm) prepared from chocolate having tempered viscosity at a given temperature: 0.4 mm ± 0.19 mm SD (27°C), 0.41 mm ± Samples with cell sizes of 0.16 mm SD) (30° C.), 0.49 mm±0.19 mm SD) (33° C.) are described.

Josephin Haedelt et al, Journal of Food Science vol. 72(3), 1 April 2007, p E138-142 (also referred to herein as Haedelt 2007). Haedelt 2007 investigated the organoleptic properties produced by microaerating chocolate using different gases: carbon dioxide, nitrogen, nitrous oxide and argon. Haedelt 2007 does not consider or disclose the effect of varying other parameters on the sensory properties of aerated chocolate.

WO2002-13618 (Danone) describes a device for aerating foodstuffs, including chocolate.

US Pat. No. 4,674,888 (Komax Systems) describes a gas injector.

EP 2543260 (Kraft) (also referred to herein as Kraft060) discloses the use of a frozen cone process for microaerating chocolate shells. Such thin shells are quite different from thicker molded chocolate products such as tablets. Using a cold stamping process avoids the problems associated with the flow properties of microaerated chocolate.

Paragraph [0008], lines 45-55 of Kraft060 reads:

"Where the aerated shell layer has a total gas content of at least 5%, the gas content is calculated using equation (1) below.

Gas content of aerated shell layer = (M2-M1)/M1
where M1 is the mass of the aerated shell layer having volume V1 and M2 is the non-aerated shell layer having volume V1 and the non-aerated shell layer formed from the same edible liquid as the aerated shell layer. The mass of the shell layer and the non-aerated shell layer formed in a manner similar to the aerated shell layer. ”
Paragraph [0023] is as follows.

"The aerated edible liquid that is filled into the mold cavity in step (ii) preferably has a total gas content of at least 5%, the gas content being determined using equation (2) below: calculated by

Gas content of aerated edible liquid = (M2-M1)/M1
where M3 is the mass of aerated edible liquid with volume V2 and M4 is the mass of the same volume of edible liquid without aeration. This means that the mass of the edible liquid per unit volume (V2) is reduced by at least 5% upon aeration of the liquid. ”
Paragraph [0024] is as follows.

"A gas content of at least 5% is advantageous in providing good texture and reducing the caloric content of the shell. In this regard, the gas content of the aerated edible liquid should be at least 10%." %, at least 15%, at least 20%, at least 25%, at least 30%, or at least 40%, and in some embodiments, the gas is not excessively lost from the liquid during cold stamping. The content is in the range of 5-40%, 5-25% or 10-20% by weight, the higher the initial gas content the greater the degree of deaeration proportional to the initial gas content. This is because the bubbles are more likely to coalesce to form larger bubbles, which quickly disappear from the liquid due to the large difference between their density and the density of the liquid. ”
Paragraph [0025] is as follows.

“Another measure of the degree of aeration in a liquid is the volume of gas in the liquid relative to the total volume of the liquid. of gas. A suitable minimum gas content is 10% by volume. A gas content of 10-22% by volume is advantageous in terms of taste and mouthfeel.”
Paragraph [0026] is as follows.

"The aerated liquid may have a density of 1.10 g/cm ³ or less, 1.05 g/cm ³ or less, 1.00 g/cm ³ or less, or 0.95 g/cm ³ or less. 0.98 Densities in the range of ~1.10 g/ ^cm3 are optimal in terms of taste and mouthfeel."
Kraft060 is more interested in improving methods of making thin chocolate shells than aerating large chocolate masses such as those used to make chocolate tablets. The method described in Kraft060 uses cold stamping to form a thin shell. Kraft060 does not suggest how to create a controlled size distribution of small air bubbles in microaerated chocolate. This is due, in part, to the rapid cooling associated with the cold stamping process, which means less time for bubble expansion and coalescence. The chocolate tablet cooling time is significantly longer due to the use of long cooling tunnels and the much larger mass of chocolate in the mold cavity. The stamping process results in bubble collapse through the physical force of the stamping impinging on the aerated chocolate. The question of how to evenly distribute the air bubbles in the solid chocolate product is not mentioned in Kraft060, and as far as thin shells are concerned, this is not an issue. The Kraft060 method is not designed or suitable for aerating thicker molded products such as tablets. The Kraft060 process is designed for the production of chocolate shells for the addition of further ingredients.

US Patent Application Publication No. 2006-0057265 A1 (Knobel) manufactures a confectionery product having an outer shell made of a material placed inside a mold followed by a temperature controlled male mold. It discloses how to This material is placed under pressure after introducing the male mold.

EP 2018811 (Winkler) discloses an apparatus for shaping foodstuffs.

EP 0589820 (Aasted Mikroverk) discloses a method of molding chocolate articles.

German Patent No. 102005018415 (Winkler) describes a candy product (and candy forming station) using cold stamping protected from air by filling the chamber in which the stamping takes place with a gas less dense than air, such as helium. Disclosed is a method of manufacturing a A mixing zone is formed between the protective gas and the air region.

WO2009-040530 (Cadbury) discloses an aerated center-fill confectionery composition.

EP 0914774 (Aasted Mikroverk) discloses a method, system and apparatus for producing a fat-containing chocolate-like mass shell.

CH680411 (Lindt) describes a method for forming semi-solid, fat, aerated masses, in particular chocolate and/or chocolate-like masses, and apparatus for its practice.

US Pat. No. 5,238,698 (Jacob Suchard) describes a product and method for producing a lower density milk chocolate composition substantially free of sucrose and having the taste and mouthfeel of conventional milk chocolate. there is Here, the milk chocolate composition is aerated with an inert gas at a temperature of 27° C. to about 45° C. under a pressure of about 1.2 to about 8 bar.

EP 0230763 (Morinaga) describes an aerated chocolate composition having a gas continuous phase and a dispersed phase of fine particles of agglomerated solid chocolate. Aerated chocolate has an apparent density of 0.23-0.48 g/cm ³ . The composition is produced by stirring molten chocolate and mixing gas therein while cooling to a temperature 8-14°C lower than the fat contained within the chocolate. The apparent density of the composition is allowed to reach 0.7-1.1 g/cm ³ and then the composition is exposed to a reduced pressure of 150 Torr or less to expand the composition and transform the gas and solid phases.

EP 1346641 (Aasted-Mikroverk) discloses a method for manufacturing chocolate shells.

WO 2001-080660 (Effem Foods) describes a confectionery product comprising low density chocolate surrounded by a sugar-based coating and a method of making this product. The product is said to be shelf stable even at elevated ambient temperatures.

GB 1 305 520 (Abalo) describes a continuous process for producing foamed candy having a continuous outer shell of non-aerated chocolate shell and a center filled foamed chocolate.

In WO 1999-34685 (Mars) (= US Pat. No. 6,165,531), for the release of microaerated products manufactured from materials with a low surface energy of less than 30 mJ/m ² (such as silicone) It describes using a molded mold. This reference indicates that aerated chocolate is more difficult to release than non-aerated chocolate (eg at page 29).

WO 2000-078156 (APV) describes the use of microaerated chocolate for enrobing, page 5, lines 1-5, states:

“Although existing equipment for aeration within the conditioning unit is available, it is not fitted with a high shear unit, resulting in limited aeration levels (typically less than 5%) and of microscopic size. The ability to generate bubbles is also limited (considered a highly desirable attribute in some applications of the present invention)."
The patent application describes most of the device and does not further suggest from the above paragraphs that a level of aeration is desirable or that microscopic bubbles are useful.

WO 2004-056191 (Mars) (=US Patent Application Publication No. 2006-0147584) describes a method for producing chocolate lentils having a low density (i.e. aerated) chocolate core surrounded by a sugar shell. It states that a drop roller is used. Lentil is similar to the product commercially available from Mars under the trademark M&M®. The patent states at page 6, lines 27-30:

"The chocolate core is dispersed with air bubbles having an average diameter of less than 25 microns. Typically, the average diameter of the air bubbles is less than about 17 microns. The dispersion is preferably uniform throughout the core. ."
These bubble sizes are very small in chocolate masses larger than the core and are difficult to manufacture (eg to make chocolate tablets). The patent states on page 4, lines 6-8:

"Most of the equipment in a chocolate production line is very specific to the type of confectionery being produced and therefore cannot be easily moved from one production line to another."
Therefore, the disclosure of this document regarding aerated chocolate cores would not be considered relevant to the preparation of chocolate mass more generally. The use of chilled rollers and smaller chocolate masses means that aeration stability is less of a problem than with molded tablets.

WO2013-143938 (Unilever) discloses a method of adding colorants to ice cream coatings to counteract the effects of microaeration. The patent states on page 4, lines 19-22:

"Preferably, 80% of the cumulative area-weighted size bubble distribution is 60 μm or less. Preferably, 95% of the cumulative area-weighted size bubble distribution is 125 μm or less, preferably 100 μm or less. Preferably, the cumulative area-weighted size bubble distribution is 99% of the distribution is below 150 μm.”
The desire to limit the impact on color teaches refraining from using high levels of aeration. The document notes that this aerated chocolate is more milky, but states that this statement is not supported by any data (page 2, line 3). Readers of this reference will understand that, in context, this comment refers to perception due to color change and not due to other perceptual changes such as flavor or texture changes.

WO2014-037910 (Barry Callebaut) describes microaerated chocolate used to limit leaching and fat bloom, where the gas has a diameter of 1-100 μm It is present as a volume fraction of 0.1% to 4.5% of the gas microbubbles.

The patent states on page 5, lines 1-10 (unofficial translation):
"The preferred volume fraction of gas microbubbles is 0.2% or more, more specifically 0.5% or more or 0.8% or less.
A preferred volume fraction of the gas microbubbles is 5.0% or less, more specifically 4.5% or less, and further 4% or less.
Advantageously, the volume fraction of gas microbubbles is no greater than 3.5%, or no greater than 3.0%, more particularly no greater than 2.8%, or no greater than 2.0%.
A preferred volume fraction of gas microbubbles is chosen in the range from 0.2% to 4.5%, preferably in the range from 0.3% to 2.5%. Alternatively, the volume fraction of gas microbubbles is selected in the range of 0.5% to 2%. ”

The patent states on page 4, lines 22-25 (unofficial translation):
“Advantageously, the gas microbubbles present have a diameter of 100 μm or less. good."
The patent states the following at page 5, lines 26-28 (unofficial translation) referring to the foodstuff of the present invention:

"Dispersed in the composition is characterized by a volume fraction of 0.1 to 5.0% of gas microbubbles with diameters ranging from 1 μm to 100 μm."
Therefore, the entire teaching of this specification teaches to refrain from using more than 5% of the gas volume of aeration, which is much lower than the amount of gas used herein.

EP 2016836 (Mondelez) describes the steps of a) filling a mold with an air-filled confectionery mass (e.g. chocolate) such that the device maintains its mass under superatmospheric pressure; A method of making a confectionery product is described comprising the steps of filling at least one particulate material thereon, and c) repeating at least one time. The patent states that this method avoids applying shear forces to the mass typical of extrusion methods, thus allowing air bubbles to be maintained in the final product.

In WO 2006-67123 (=EP 1835814, EP 1673978 and WO 2006-79886) (Mondelez) the returned part of the aerated mass is deconditioned, An apparatus and method for producing aerated chocolate is described to avoid the need to reuse aerated chocolate mass in an on-line process as it must be de-aerated and re-tempered. This method is a one-pass process that adapts the aeration rate to the chocolate production, and the aerated chocolate is not wasted and reused. This uses the rotor stator required to aerate the chocolate and produce a bubble size (not visible to the eye) of only less than 50 microns based on the feed rate of the mass through the rotor stator. This is achieved by controlling and regulating speed. The bubbles are said to be about the same size and the amount of gas introduced is said to be constant and independent of the feed rate as the rotor speed can be varied to keep the aeration level constant. ing. Small bubble size is said to be achieved using a pressurized manifold with multiple nozzles. No further details are given on the size and distribution of air bubbles in the chocolate produced. The present invention is more concerned with avoiding the problems associated with over-production of aerated mass in on-line processes, but using this process to form foam with narrow criteria as defined herein. There is no teaching that can be used, or that a particular level of microaeration in the final chocolate is more desirable than any other level.

EP 2804487 (=WO2013-108019) (Mondelez) discloses a confectionery composition comprising an edible shell with a filling inside. This filling contains a fat system and has a solid fat content (SFC) of 35-65% at 0°C and 1-8% at 30°C. In certain embodiments, the fat system is prepared from palm oil as a middle distillate. The filling is soft at low temperatures and therefore tastes good. However, the filling does not melt at ambient temperature and therefore does not require refrigeration/freezing for storage or shipping.

WO2015-101965 (Mondelez) describes a confectionery composition producible by this method and a method for preparing the composition. The method comprises a first sheet of edible film (10) having a plurality of first recesses (12) and a second sheet of edible film (22) optionally having a plurality of second recesses (24). and to provide A liquid filling (18) is provided in the first recess (12) and then sealed between the first and second sheets (10, 22) forming a capsule (26). Molten chocolate (14) may be applied to the first and/or second recesses prior to liquid filling. A capsule may be placed in a chocolate shell.

In WO2015-072942 (Eti Gidan Sanayi) describes industrial food products with high water activity and freedom of fillers and preservatives, colorants and emulsifiers. The present invention is a process for the preparation of instant, high water activity and filler free, preservative, colorant and emulsifier free, industrially convenient food products, the process comprising a) the preparation of bakery products and Cooking and b) carrying out the agitation-condensation-pasteurization-homogenization process in a single unit to prepare the filler (2), reducing the temperature of the by-products and (50-55° C.) (K1, K2, K3, K4) at a fixed temperature and cooling well below the freezing point (15° C.) (up to +8° C.), minimizing temperature changes at this temperature performing a crystallization-aeration process by retaining air particles within a viscous matrix structure formed by limiting; c) combining the cooked bakery product (1) with the filler (2). and d) wrapping the package filled with preservative gas.

JP 03883479 (Meji) describes a method of making an air-bound greasy confectionery comprising a pneumatic greasy confectionery shell and using a molding process. The method includes injecting an air-bound oleaginous confectionery dough into a mold, wherein a thin layer of the oleaginous confectionery is formed and the mold is pressed using a press pattern to create a double shell; The edible material is then filled inside the shell as a central filling. Alternatively, the method includes the following process: pouring the air-bound oily confectionery dough directly into a heated mold, melting the interface portion thereof and forming a thin layer on the interface portion with the inner surface of the mold, followed by pressing the dough with a chilled press pattern to form a shell; and filling the shell with an edible material as a central filler.

Although some chocolate products are intentionally micro-aerated, most aeration is macro-aeration and some or all of the air bubbles in the chocolate are visible to the naked eye because all the air bubbles are macro-sized. and/or because the bubbles are imprecise and the clusters of bubbles produce wide variations in size, making a large number of bubbles unavoidably visible without magnification. There are few aerated chocolate products where the aeration is truly hidden from the end consumer, as the bubble size is reliably and consistently below the line of sight (nominally 100 microns or less).

The Applicant has analyzed several chocolate products, some of which were found to contain small amounts of micro-sized enclosed air bubbles. Such low levels of bubbles and their inhomogeneity indicate that such microaeration may have been inadvertent, due to the natural incorporation of gases during manufacturing. .

Dove®—The highest porosity product of its kind, not considered intentionally micro-aerated, is chocolate commercially available in the United States under the registered trademark Dove® from Mondelez. and the porosity of microbubbles was 1.85%.

Jacob's Club®. A chocolate-coated biscuit marketed in the UK under the trademark Jacob's Club® contains both aerated cream and chocolate and was thought to be intentionally aerated. Interestingly, the porosity of the chocolate forming the top coating was 8.5% (average cell size 281 microns ± 311 microns), while the porosity of the chocolate on the sides was 3.7% (average cell size 202 microns). A significant difference between the aeration level on the top and sides of the product and the sides of the product was observed, which was microns ±184). It should be noted that the average bubble size obtained for Jacob's Club products is significantly larger than what is typically considered microaerated (100 microns or less), and the bubbles are visible to the naked eye to the consumer. .

Mars® Easter Eggs—The chocolate used in the shells of two different 2014 Easter Eggs manufactured by Mars, which are commercially available in the UK under the trademarks M&M® and Mars® available) were tested for the presence of microaeration using X-ray tomography. In parallel with these tests, a conventional milk chocolate, also marketed by Mars as Dove® Silky Smooth Milk Chocolate, was also tested for microaeration. The results were as follows.

Ｄｏｖｅ（登録商標）ミルクチョコレートは、１．８％の多孔率を有し、この低い多孔率は、ガスが意図的に組み込まれるのではなく、従来のプロセスの副産物としての自然なマイクロエアレーションから生じる可能性がより高いと考えられる。Ｍａｒｓ（登録商標）とＭ＆Ｍ（登録商標）のエッグは、製品のサイズを維持しながらコスト削減のためにチョコレートの量を減らす手段として、これらのエッグがかなり大きいため、故意にエアレーションされる可能性が高くなった。これらはまた、凍結コーン／コールドスタンピング法（恐らく上記Ｋｒａｆｔ０６０に記載されているものと同様）を用いて製造されたようであるが、このプロセスに伴う急速冷却のためにエアレーション安定性が懸念されることは少ない。

Dove® milk chocolate has a porosity of 1.8%, and this low porosity results from natural microaeration as a by-product of conventional processes rather than intentionally incorporated gases. considered more likely. Mars® and M&M® eggs may be deliberately aerated as these eggs are fairly large as a means of reducing the amount of chocolate for cost savings while maintaining product size became higher. They also appear to have been manufactured using a frozen cone/cold stamping method (probably similar to that described in Kraft060 above), but aeration stability is a concern due to the rapid cooling associated with this process. There are few things.

A few foamed and/or aerated products described in the prior art result in products with broad size distributions of cells, larger cells and/or low porosity (i.e. gas is added in small amounts).

Thus, it can be seen that there was a technical prejudice against micro-aerated chocolate with uniform bubbles but at low gas levels (ie 9% porosity or less). It has been thought that microaeration at high gas levels is difficult and expensive to implement, is not beneficial, and in fact adversely affects the organoleptic and aesthetic properties of chocolate.

Applicants have surprisingly found a means of aerating a chocolate material to form a micro-aerated chocolate material having a narrow size distribution and a population of small air bubbles uniformly distributed within the material. was done. These chocolate materials are microaerated such as chocolate tablets, bars, and other shaped chocolate confections such as shaped chocolate coated wafers (e.g., prepared using wet-fill molds). It can be easily molded into chocolate products.

It is an object of the present invention to overcome the problems or drawbacks of the prior art (e.g., those identified herein), including possibly overcoming the aforementioned technical prejudices that prevent widespread adoption of microaeration in chocolate confectionery. ) to resolve some or all of

Therefore, according to the present invention, there is provided an aerated chocolate material having a plastic viscosity before aeration of 0.1 to 20 Pa s measured according to ICA method 46 (2000),
(i) inert gas bubbles are dispersed in the composition, and the dispersed bubbles meet the following parameters: (a) an average bubble size of 100 microns or less;
(b) standard deviation of cell size not greater than 60 microns;
(c) a total bubble surface area (also referred to herein as TSA) of 0.5-1.2 m ² per 100 g of aerated chocolate material, characterized by
wherein parameters (a) and (b) are measured from X-ray tomography and/or confocal laser scanning microscopy (CLSM) and parameter (c);
the air bubbles are homogeneously distributed within the chocolate material and have a homogeneity index of at least 0.8;
TSA can be determined by any suitable empirical method known to those skilled in the art and/or that can be determined by calculation. In one preferred embodiment of the invention, TSA is determined from equation (1).

ここで、ＴＳＡは総気泡面積であり、Ｐはエアレーションされたチョコ材料の多孔率であり、ｍ_ａｃはエアレーションされた組成物の塊（ｇ）であり、ｄ_ａｃはエアレーションされた組成物の密度（ｇ／ｍ ^３）であり、ｒは平均サイズの気泡の半径（ｍ）である。

where TSA is the total cell area, P is the porosity of the aerated chocolate material, _mac is the mass (g) of the aerated composition, and _dac is the density of the aerated composition. (g/ m ³ ) and r is the average size bubble radius ( m ).

Preferably, the aerated chocolate material of the present invention is a chocolate mass.

Advantageously, the plastic viscosity of the pre-aerated chocolate material of the present invention is measured under standard conditions according to ICA Method 46 (2000), more preferably between 0.1 and 10 Pa·s, unless otherwise stated. .

The micro-aerated chocolate material of the invention described herein (and/or made according to any of the methods of the invention described herein) contains: 0.5 to 1.2, preferably 0.55 to 1.10, more preferably 0.6 to 1.0, most preferably 0.65 to 0.90, for example 0.7 to 0.8 m ² It has a total cell surface area (TSA). The term surface area or total surface area (TSA) referred to herein can be calculated from equation (1) herein and/or any suitable apparatus or method known to those skilled in the art. can be measured by In one embodiment of the present invention, TSA is the specific surface area (SSA) and can be measured as described in the article "Surface Area Determination". Adsorption measurement by continuous flow methodF. M. Nelsen, F. T. Eggertsen, Anal. Chem. , 1958, 30(8), pp 1387-1390, using nitrogen gas and SSA calculated for example from BET isotherms.

The chocolate material is usefully chocolate or a compound, more usefully chocolate, most usefully dark chocolate, such as molded milk chocolate tablets (optionally with inclusions and and/or with fillings).

In one embodiment of the invention, the uniformity index, which measures how uniformly the bubbles are distributed within the composition, is obtained from an image (from X-ray tomography and/or CLSM) and an equal length (preferably , at least 1 cm) can be determined by equidistantly spacing them from each other. The ratio of the minimum number of bubbles in one of these lines to the maximum number of bubbles in one of these lines is at least 0.8, preferably 0.85 or more, more preferably 0.9 or more and most preferably can be defined as a bubble uniformity distribution index (NBHDI) of 0.95 or greater, such as about 1.

In another alternative or cumulative embodiment of the invention, a uniformity index, which measures how uniformly the bubbles are distributed, is measured in the image (from X-ray tomography and/or CLSM) and placed on the image. It is determined by measuring along each of at least three parallel horizontal lines of equal length (preferably at least 1 cm), the length of each line being within the void of the bubble. The ratio of the minimum void length in one of these lines to the maximum void length in one of these lines is at least 0.8, preferably 0.85 or greater, more preferably 0.9 or greater and most preferably 0.85 or greater. It can be defined as the Void Length Void Uniformity Distribution Index (VLBHDI), which may be 95 or greater, eg, about 1.

Sweetness is an organoleptic attribute that some consumers may wish to improve in chocolate materials. Bitterness is an organoleptic attribute that some consumers may wish to be reduced in chocolate materials. Applicants have surprisingly found that microaeration can be used to improve sweet taste perception and/or reduce bitter taste perception in chocolate. Microaeration can also be used to maintain acceptable and/or comparable levels of sweetness and/or bitterness to non-aerated products while using less sugar.

Yet another embodiment of the present invention provides the inventive microaerated chocolate material (Material 1) described herein, wherein the material comprises
(a) a low sugar content of 35% or less by weight of Material 1;
(b) a sweet or bitter taste perception similar to that of a control chocolate material (Control A) (e.g., as measured by a panel score for sweet taste perception as described herein);
Control A has the same recipe as Material 1 except for the following.
(i) Control A was not aerated.
(ii) Control A contains more sugar than Material 1 (optionally at least 35% by weight).

Usefully, Control A has an amount of sugar that is at least 5%, more usefully at least 10%, most usefully at least 15% by weight higher than the amount of sugar present in Material 1; is measured independently in each case as weight percent sugar per total weight of each material.

Advantageously, a similar sweet or bitter perception is that Material 1 has a panel score for sweet perception within 0.5 points of that of Control A (more advantageously, 0.5 points or less). indicates More preferably, the panel score for sweetness perception of Material 1 is substantially the same as the panel score of Control A, most preferably the same, but Material 1 has less sugar content.

Yet another embodiment of the present invention provides the inventive microaerated chocolate material (Material 2) described herein, wherein Material 2 comprises:
(a) a sugar content of 35% to 50% by weight of material 2;
(b) improved sweetness perception or reduced bitterness relative to the sweetness perception of a control chocolate material (Control B) (e.g., as measured by a panel score for sweetness perception as described herein);
Control B has the same recipe as Material 2 except for the following.
(i) Control B is not aerated.
(ii) Control B has a similar amount of sugar as Material 2;

Usefully, Control B differs from the amount of sugar present in Material 2 by an amount of sugar that is similar, i.e., no more than 5 (sometimes 2) weight percent, more usefully substantially the same, Most usefully the same, the amount of sugar is measured independently in each case as weight percent sugar per total weight of each material.

Advantageously, the improved sweetness or reduced bitterness perception indicates that Material 2 has a panel score of at least 0.5 points (more preferably at least 0.7 points, most preferably at least 1.0 points) above Control B's panel score. Point) indicates having a high panel score for sweet taste perception.

The method of microaerating the chocolate material (Material 1) using the process of the present invention improves the stability of the bubbles produced in Material 1 such that the bubbles remain stable longer than the bubbles of the macroaerated Control A. increase

Softness is an organoleptic attribute that some consumers may wish to improve in chocolate materials. The Applicant has surprisingly found that microaeration can be used to improve softness in chocolate. Microaeration can also be used to maintain an acceptable and/or comparable level of softness to non-aerated products while using less fat.

Softness can be measured by panel and/or by physical testing. Softness is often measured by the opposite perception of firmness, and improvement in softness is also measured by a corresponding reduction in firmness (reduced firmness perception) compared to non-aerated controls. It can also be measured by a trained panel as described herein, or by the lower value of the physical parameter that measures hardness in an appropriate test).

In one embodiment of the present invention, softness (and vice versa hardness) uses a penetration test which can be any such test known to those skilled in the art suitable for testing chocolate. can be determined by physical parameters.

Yet another embodiment of the present invention provides the inventive microaerated chocolate material (Material 1) described herein, wherein Material 1 comprises:
(a) a low fat content of 27% or less by weight of Ingredient 1;
(b) a similar softness (e.g., as measured by a panel score for firmness perception as described herein) to that of the control chocolate material (Control A);
Control A has the same recipe as Material 1 except for the following.
(i) Control A was not aerated.
(ii) Control A contains more fat than Material 1 (optionally at least 27% by weight).

Usefully, Control A has an amount of fat that is at least 2%, more usefully at least 5%, most usefully at least 8% by weight higher than the amount of fat present in Material 1; is measured independently in each case as weight percent fat per total weight of each ingredient.

Advantageously, a similar softness (as measured by hardness perception) is such that Material 1 has a hardness perception within 0.5 points (more advantageously, 0.5 points or less) of the control A panel score. can be shown to have a panel score for More preferably, the Panel Score for Perceived Firmness of Material 1 is substantially the same as the Panel Score of Control A, most preferably the same, but Material 1 has less fat mass.

Yet another embodiment of the present invention provides the inventive microaerated chocolate material (Material 2) described herein, wherein Material 2 comprises:
(a) a fat content of 27% to 34% by weight of Material 2;
(b) improved softness relative to the softness of a control chocolate material (Control B) (e.g., as measured by a panel score for reduced firmness perception as described herein);
Control B has the same recipe as Material 2 except for the following.
(i) Control B is not aerated.
(ii) Control B has similar amounts to Material 2;

Usefully, Control B differs from the amount of fat present in Material 2 by an amount of fat that is similar, i. Yes, and most usefully the same, the amount of fat is measured independently in each case as weight percent fat per total weight of each ingredient.

Advantageously, the improved softness means that material 2 has a hardness that is at least 0.5 points (more preferably at least 0.7 points, most preferably at least 1.0 points) less than the control B panel score. It can be shown to have a panel score for perception.

Milkiness is an organoleptic attribute that some consumers may wish to improve in chocolate materials. Cocoa taste is an organoleptic attribute that some consumers desire to be reduced in chocolate materials. Applicants have surprisingly found that microaeration can be used to improve the milkiness of chocolate and/or reduce the cocoa taste. Microaeration can also be used to maintain an acceptable and/or comparable level of milkiness to non-aerated products while using less sugar and/or milk. Microaeration can also be used to maintain acceptable and/or comparable levels of cocoa taste to non-aerated products while using less milk. This is especially the case for consumers who prefer the taste of milk rather than dark chocolate.

A preferred chocolate material for use in all aspects of the invention is milk chocolate (or its equivalent for compounding). The milk content can be present in the form of whole milk, skimmed milk and/or milkfat and/or in liquid or powder form.

Yet another embodiment of the present invention provides the inventive microaerated chocolate material (Material 1) described herein, wherein Material 1 comprises:
(a) a low milk content of 15% or less by weight of ingredient 1;
(b) a similar milkiness or cocoa perception (as measured by a panel score for milkiness as described herein) to that of the control chocolate material (Control A);
Control A has the same recipe as Ingredient 1 except:
(i) Control A was not aerated.
(ii) Control A contains more milk than Material 1 (optionally at least 15% by weight).

Preferably, Material 1 has a low milk content of 12% or less, more preferably 10% or less, most preferably 8% or less by weight of Material 1.

Usefully, Control A has an amount of milk that is at least 2%, more usefully at least 5%, most usefully at least 8% by weight higher than the amount of milk present in ingredient 1; is measured independently in each case as % by weight of milk per total weight of each ingredient.

Advantageously, a similar milk or cocoa taste perception is that material 1 has a panel score for milkiness within 0.5 points (more advantageously 0.5 points or less) of the panel score of Control A. indicates More preferably, the panel score for milkiness of material 1 is substantially the same, most preferably the same, as the panel score of control A, and material 1 produces less milk than control A. have.

Yet another aspect of the invention provides a microaerated chocolate material (Material 2), the material comprising:
(a) a milk content of 15% to 25% by weight of ingredient 2;
(b) improved milk perception or reduced cocoa perception (as measured by a panel score for milk sensation described herein) relative to the milk perception of a control chocolate material (Control B); has the same recipe as Ingredient 2 except for the following.
(i) Control B is not aerated.
(ii) Control B has the same amount of milk as Material 2;

Usefully, Control B differs from the amount of milk present in ingredient 2 by an amount of milk that is similar, i.e., no more than 2 (sometimes 1) weight percent, more usefully substantially the same, Most usefully the same, the amount of milk is measured independently in each case as weight percent of milk per total weight of each ingredient.

Advantageously, an improved milk perception or a reduced cocoa perception indicates that material 2 has a panel score of at least 0.5 points (more preferably at least 0.7 points, most preferably at least 1.0 points) above Control B's panel score. 0 points) indicating having a high panel score for milkiness.

Preferably in one embodiment of the invention the chocolate material is other than a coating (e.g. a bar or tablet, optionally a solid or inclusions), more preferably at least 2 mm thick, more preferably at least 5 mm thick. have a thickness;

Optionally in still other embodiments of the invention, the chocolate material of the invention is releasable. As used herein, releasable means that when the chocolate material of the present invention is added to a mold after solidification using the beech bar test, under standard conditions, with only finger pressure from the mold, it can be consistently can be reliably (i.e., greater than 99% error-free) ejected from the mold to form a test specimen with no material remaining in the mold, and the resulting square vertices of the test specimen is not deformed.

The releasability of the chocolate material can also be evaluated by measuring the amount that the chocolate material shrinks in the mold after solidification.

The present invention also provides a method of making a coated and shaped baked grain food product comprising micro-aerated chocolate, the method comprising:
a) optionally conditioning the mold to receive a thin layer of a fat-based confectionery product, preferably a thin chocolate layer;
b) applying a thin layer of a fat-based confectionery product, preferably a thin layer of chocolate, to the inner surface of said mold using a coating means;
c) forming a micro-aerated chocolate layer adjacent to the thin layer in the mold to obtain a food product having micro-aerated chocolate therein.

Preferably, the microaerated chocolate is as described elsewhere in this application.

In step b) the preferred means of application is spray coating. In one embodiment of the present invention, it has been found that the use of initial spray coating means that the surface appearance is comparable to non-aerated reference products. Fat-based confectionery products such as chocolate used to form the thin layer in step b) ensure the integrity of the coating (e.g. against moisture) due to the presence of a thin shell of non-microaerated chocolate. This has been shown to have the effect of preserving quality over the shelf life and is preferably not microaerated.

In one embodiment, the optional mold conditioning step can include heating the mold to eg 25-34°C, preferably 29-32°C, eg about 30°C.

In other embodiments, the mold is not heated and is optionally cooled, preferably below 10° C., to set the layers on the mold more quickly. Cooling the mold can also facilitate subsequent filling of raw materials.

However, in another embodiment of the invention, the mold is neither heated nor cooled and can be used at ambient temperature which reduces the energy required to operate the process. Without being bound by any theory, it is believed that a thin layer applied, for example, by spray coating, eliminates the need to precondition the mold, and thus no mold conditioning step is necessary. .

Usefully, this means of application ensures that the layer of fat-based confectionery (preferably chocolate) in the mold is between 0.1mm and 1.5mm, more preferably between 0.3mm and 1mm, most preferably between 0.5mm and 0.5mm. Such that it has an average thickness of 0.8 mm.

Layer thicknesses can be measured conventionally, using a micrometer, or preferably using a cross-sectional microscope.

Conveniently, in one embodiment of the invention, the coating layer is the chocolate layer applied to the mold and is non-aerated chocolate. This produces a more structurally robust shell and results in a more uniform glossy coat of acceptable color in the final product.

Optionally, the microaerated chocolate used in step c) to form the additional layer may already be microaerated in a separate process, so that the chocolate is filled in situ and already Micro-aerated. Alternatively, the chocolate used in step c) may be subsequently filled into molds on thin chocolate and micro-aerated in situ. Microaeration can also comprise a step in the method of the invention, wherein the chocolate used in step c) can first be microaerated just prior to addition to the mold layer, microaeration can occur simultaneously with the addition to the mold and/or can occur in situ in the mold after adding the chocolate and/or after adding the chocolate. Microaeration of the chocolate is preferably carried out, preferably before adding the chocolate to the mold layer in step c).

Microaerated means that the material being aerated is between 100 nanometers (nm) and 1 micrometer, preferably between 200 nm and 500 nm, more preferably between 50 and 200 nm, and most preferably between 75 and 150 nm. mean diameter (assuming that the shape of the cells is spherical). Optionally, at least 60% (preferably at least 70%, more preferably at least 80%) of the cells have a size within these ranges. Alternatively, the gas bubbles are conveniently unimodal, and more conveniently have a particle size distribution with the maximum peak within any of the aforementioned size ranges.

Usefully, the bubbles are formed from a non-oxidizing (e.g. inert) gas, although any gas suitable for inclusion in the food material can be used to produce micro-aerated chocolate. Examples of suitable gases include nitrogen and/or carbon dioxide. In one embodiment of the present invention, the air bubbles preferably do not contain air or oxygen, as this can lead to oxidizing malodors. Nitrogen is the preferred gas for microaeration. Bubble size can be usefully measured by X-ray tomography in a conventional manner.

In another aspect of the invention there is provided an intermediate element comprising a mold coated with a thin layer of chocolate (average thickness 0.1 mm to 0.5 mm or as described herein).

The method of the present invention can be used to obtain a shaped article consisting essentially of chocolate, ie a thin shell of solid chocolate surrounding a core of micro-aerated chocolate. However, in the preferred method of the present invention, the baked grain foodstuff is added to the mold to produce the coated baked foodstuff.

Therefore, in one aspect of the invention, the method, in addition to steps a) to c) above, includes the following steps:
d) adding a baked grain ingredient (preferably a baked cereal ingredient) to the coated mold containing the micro-aerated chocolate prepared in step c);
e) Optionally apply a fat-based confectionery product (preferably additional chocolate) to coat the uncoated surface of the baked grain ingredient (preferably baked cereal ingredient) adjacent to the open side of the mold. and f) removing the resulting food product from the mold to obtain a coated baked grain food product (preferably a chocolate coated baked cereal food product).

Preferably, in step e) substantially all surfaces of the baked grain foodstuff are completely coated with chocolate.

Preferably, the baked grain food product comprises one or more wafer layers, and when there are multiple wafer layers, the baked grain food product comprises filling between the inner surfaces of the wafers.

In another aspect of embodiments of the present invention, there is provided a method of making a coated and shaped baked grain food product comprising micro-aerated chocolate, the method comprising:
a) optionally conditioning the mold to receive the chocolate layer;
b) applying a thin layer of chocolate to the inner surface of the mold using a sprayer;
c) microaerating and filling additional chocolate into a thin layer in the mold to form a further layer, wherein the microaeration can occur prior to filling or simultaneously with filling;
d) adding a baked grain ingredient to the microaerated chocolate prepared in step c);
e) applying additional chocolate to coat the uncoated surface of the baked grain foodstuff adjacent the open side of the mold;
f) removing the food product from step e) from the mold to obtain a chocolate coated baked grain food product comprising micro-aerated chocolate.

The optional conditioning step a) can be performed by heating or cooling the mold to any suitable temperature up to 33°C. In one embodiment of step a), the mold is heated to 25-34°C. In another embodiment of step a), the mold is cooled to below 10°C.

According to the present invention there is provided a microaerated chocolate coated foodstuff obtained and/or obtainable by the method of the invention. Preferred foodstuffs of the present invention include baked grain foodstuffs, more preferably baked cereal foodstuffs, even more preferably wafer layers, most preferably an interior comprising a plurality of laminated wafer layers.

A preferred embodiment of the method of the present invention produces a shaped product by spraying a thin layer of chocolate before the micro-aerated chocolate is filled over it.

The products of the present invention may optionally contain additional conventional ingredients such as sugar, cocoa mass, cocoa butter, milk powder, cocoa fiber and/or emulsifiers (such as soy lecithin), which at any suitable stage are It can preferably be added during or after the chocolate in step c).

A preferred object of the present invention is to provide a product of the invention which has less calories than the same portion of an otherwise identical product in which the chocolate in step c) has not been microaerated.

Optionally in another embodiment of the invention, after a thin chocolate layer has been applied in step b) and before adding additional chocolate in step c), there is a pause (preferably 0.5 min to 10 min). exist. Without being bound by any theory, it is believed that this allows a thin layer of chocolate to crystallize prior to the filling step.

To evaluate the shrinkage of microaerated chocolate, a test protocol was performed using a common mold design (also called "Beech bar"), as shown in FIG. The mold design was chosen to have the general design characteristics of a tablet, with a slight angle design to allow evaluation of flowability. The chocolate material (e.g., chocolate) to be tested is simply filled into the mold (at 28°C), tapped gently (just enough to ensure even strike-through), and heated to 10°C. Cool in the refrigerator set for 50 minutes and then demold. It was possible to evaluate the following parameters that define lower and upper limits for the properties of the chocolate material that can be advantageously shaped. It has been found that the chocolate material of the present invention satisfies both of these criteria.

Shrinkage in the Mold This was assessed by examining the amount of chocolate residue left in the mold after demolding. Using the goal of no visible chocolate residue inside the mold to define the limits of what was an acceptable level of shrinkage so that the molded chocolate material could be completely removed from the mold, i.e. is related to the limit of shrinkage of the chocolate material that allows the solid chocolate material to be demolded without distorting its shape when the molded product is removed.

Fluidity Fluidity was evaluated by observing the surface of the finished bar. A target was used to define an acceptable level with no visible voids/bubbles across 5 pips of the bar. The evaluation was done on 8 bars and 1 bar did not meet the specification for flowability which was considered acceptable. This is a test to determine whether the molded chocolate material has sufficient flowability, e.g. means to faithfully adopt

Applicant has also surprisingly found that micro-aerated chocolate as described herein results in improved cravings from consumers who eat chocolate and/or improved appetite from consumers after consumption. It has been found to provide a satisfying and/or more enjoyable and/or more hearty eating experience. This is because less micro-chocolate needs to be consumed for the same benefits compared to non-aerated chocolate and/or the same amount of micro-aerated chocolate is consumed as non-aerated chocolate. If so, it means that the consumer experiences improved benefits (such as satisfaction, desire, enjoyment and/or caring).

The term "improved well-being" as used herein is used as a shorthand to encompass all of these antecedent benefits.

Satisfaction is an attribute (which may be organoleptic in nature) that some consumers may desire to be improved in chocolate materials. Applicants have surprisingly found that microaeration can be used to improve satisfaction in chocolate. Micro-aeration can also be used, for example, to maintain an acceptable and/or comparable level of satisfaction to non-aerated products while using less fat.

A further aspect of the invention provides the use of microaeration to improve the satisfaction of the chocolate material, preferably to achieve a porosity of 11% to 19%.

One aspect of the present invention provides the use of microaeration of chocolate material as described to improve the satisfaction of the chocolate material.

Yet another aspect of the invention provides a microaerated chocolate material (Material 1), the material comprising:
(a) a low fat content of 27% or less by weight of Ingredient 1;
(b) satisfaction similar to that of the control chocolate material (Control A) (e.g., as measured by a panel score for mouthfeel as described herein);
Control A has the same recipe as Material 1 except for the following.
(i) Control A was not aerated.
(ii) Control A has more fat than Material 1 (optionally at least 27% by weight).

Useful Control A has an amount of fat that is at least 2%, more usefully at least 5%, most usefully at least 8% by weight of the amount of fat present in Material 1, is measured independently in each case as weight percent fat per total weight of each ingredient.

Advantageously, similar satisfaction indicates that Material 1 has a panel score for satisfaction within 0.5 points (more advantageously, 0.5 points or less) of that of Control A. More advantageously, the panel score for satisfaction of material 1 is substantially the same, most advantageously the same, as the panel score of control A, and material 1 has less fat content.

Yet another aspect of the invention provides a microaerated chocolate material (Material 2), the material comprising:
(a) a fat content of 27% to 34% by weight of Material 2;
(b) improved satisfaction with fat perception (e.g., as measured by a panel score for satisfaction described herein) of a control chocolate material (Control B), wherein Control B is: Other than that, it has the same recipe as material 2.
(i) Control B is not aerated.
(ii) Control B has similar amounts to Material 2;

Usefully, Control B differs from the amount of fat present in Material 2 by an amount of fat that is similar, i.e., no more than 2 (sometimes 1) weight percent, more usefully substantially the same, Most usefully the same, the amount of fat is measured independently in each case as weight percent fat per total weight of each ingredient.

Advantageously, the improved satisfaction is that Material 2 is at least 0.5 points (more preferably at least 0.7 points, most preferably at least 1.0 points) higher satisfaction than the control B panel score. indicates that it has a panel score for

Providing a labeling means associated with the pack for indicating to the consumer the improved satisfaction of the micro-aerated chocolate material contained in the pack (wherein the chocolate material comprises all or part of a confectionery product). Method.

Providing a labeling means associated with the pack for indicating to the consumer the improved satisfaction of the micro-aerated chocolate material contained in the pack (wherein the chocolate material comprises all or part of a confectionery product). Method.

Yet another aspect of the present invention is a method of providing an indicator associated with a pack comprising microaerated chocolate material (optionally including all or part of a confectionery product) contained within the pack. chocolate material) to the consumer, and in a preferred embodiment optionally comprises:
(i) the chocolate material has dispersed inert gas bubbles, the dispersed bubbles having the following parameters: (a) an average bubble size of 100 microns or less;
(b) standard deviation of cell size not greater than 60 microns;
(c) a total cell surface area (TSA) of 0.5-1.2 m ² per 100 g of chocolate material,
wherein parameters (a) and (b) are measured from X-ray tomography and/or confocal laser scanning microscopy (CLSM),
optionally the air bubbles are homogeneously distributed within the chocolate material and have a uniformity index of at least 0.8;
The improved satisfaction is compared to non-aerated chocolate ingredients of the same recipe.

A pack containing aerated chocolate ingredients, having indicator means associated with the pack for indicating to the consumer improved satisfaction of the micro-aerated chocolate ingredients contained within the pack (optionally , chocolate material containing all or part of a confectionery product) pack.

Yet another aspect of the present invention is a pack containing aerated chocolate ingredients having indicating means associated with the pack, the improved satisfaction of micro-aerated chocolate ingredients contained within the pack. is provided to the consumer, and in a preferred embodiment optionally
(i) the chocolate material has dispersed inert gas bubbles, the dispersed bubbles having the following parameters: (a) an average bubble size of 100 microns or less;
(b) standard deviation of cell size not greater than 60 microns;
(c) a total cell surface area (TSA) of 0.5-1.2 m ² per 100 g of chocolate material,
wherein parameters (a) and (b) are measured from X-ray tomography and/or confocal laser scanning microscopy (CLSM),
optionally the air bubbles are homogeneously distributed within the chocolate material and have a uniformity index of at least 0.8;
The improved satisfaction is compared to unaerated chocolate material of the same recipe.

Preferably, the indicating means and/or the method of providing the pack includes printing information on the external surface of the pack.

Yet another aspect of the invention is improved aeration stability (e.g., as measured by a panel score for aeration stability as described herein), which is more stable immediately after aeration. a), the aeration stability of the control chocolate material (Control A) comprising:
Control A has the same recipe as Ingredient 1 except:
(i) Control A was not microaerated.
(ii) Control A is macroaerated with the same total gas volume as Material 1;

Advantageously, the improved aeration stability is such that Material 1 has a panel score of at least 0.5 points, more advantageously at least 0.7 points, and most advantageously at least 1 point for aeration stability. has a panel score of

The organoleptic attributes of the test samples of the present invention were evaluated by tasting the samples and evaluating the organoleptic attributes on a 0-10 point scale for each attribute ranging from 0 (no attribute detected) to 10 (maximum attribute). It is evaluated quantitatively by a trained sensory panel attached. Typically, the sensory panel consists of at least 8 trainees, preferably at least 10 trainees. Panels are performed at least twice, and the 10-point scale ratings given by each panel member on each test are used to provide an average absolute score (panel score). One or more test samples may also be tested against one or more control samples, and panel score differences between the control and test samples for a given sensory stimulus attribute may also be determined. This is calculated as the least significant difference (LSD) between panel scores using conventional statistical tools to determine if these differences are statistically significant. In the present invention, an LSD of at least 0.5, preferably at least 1, of the panel score of the test sample and the control sample is an improvement in a given organoleptic property (if the test sample has a higher panel score than the control sample) or a given of the sensory stimulus attribute (if the test sample has a lower panel score than the control sample).

In another embodiment of the microaerated chocolate material of the invention, the inert gas bubbles are also characterized by the following parameters.

X(90,3) of 100 microns, and Q(0) of 20.

Bubble size can be measured from images obtained using appropriate equipment and methods known to those skilled in the art. Preferred methods include X-ray tomography and/or confocal laser scanning microscopy (CLSM), more preferably X-ray tomography. Both of these methods are more fully described herein.

In various embodiments of the present invention, the preferred parameter values vary within the claimed values, depending on the chocolate ingredient recipe used. However, in order to exhibit the benefits described herein, the chocolate material has at least the parameter values described herein.

By microaerating a number of different chocolate recipes at different aeration conditions, Applicants discovered the optimal compositions and /or process parameters were found (as described herein). These parameters define aspects of the invention.

Without being bound by any theory, Applicants have observed that microaeration increases the post-filling viscosity of the aerated chocolate mass. It is believed that small air bubbles act similarly to small particles, increasing the internal surface area for interaction within the fluid chocolate mass. Applicant has sought to define the invention as having a sufficient degree of aeration to increase the viscosity of the aerated chocolate mass sufficient to stabilize the air bubbles and to reduce or eliminate coalescence. Selected parameters used. Thus, the micro-sized gas bubbles formed have a more uniform size (narrow size distribution) and are more evenly distributed throughout the chocolate in the previously micro-aerated chocolate. This results in high quality micro-aerated chocolate (eg, as determined by the resulting advantageous properties described herein).

The Applicant has found that it is not always readily apparent by visual inspection alone whether the aeration of the chocolate has been performed in a manner sufficient to prevent or reduce the coalescence of small air bubbles, i.e. whether the microaeration is sufficiently stable. I found out that it is not. Coalescence can lead to marbling on the surface of the bar, poor chocolate release from the mold, and/or adverse effects on the aesthetic and/or organoleptic properties of the chocolate. , which is undesirable as it creates visible air bubbles inside the chocolate. Applicants have therefore developed the following quick and easy test to determine and measure aeration stability.

A suitable container is filled with a sample of chocolate and the chocolate is scraped flush with the top of the container. If the aeration is not stable, the chocolate will puff up, as shown in the drawings herein. Occasionally, especially at lower levels of aeration, it is possible to see visible bubbles bursting at the surface.

Applicants have found a means to calculate a baseline plot of estimated porosity for gas flow (nitrogen) for a chocolate throughput of 1000 kg/hr. This is based on trials carried out on various devices on an industrial scale.

Accordingly, in yet another aspect of the present invention there is broadly provided a method of making a micro-aerated chocolate material, the method comprising:
(I) mixing under high shear of at least 200 s ⁻¹ a chocolate material having a plastic viscosity before aeration of 0.1 to 20 Pa·s measured according to ICA method 46 (2000);
(II) passing the chocolate material from step (I) through an infusion zone located between two regions held at different pressures;
(III) an inert gas at a gas pressure of 2-30 bar, using a gas filling means within the chocolate material as it passes through the injection zone, within the values calculated from equation (2) injecting at a nominal gas flow rate ( _Fv );
P _{= -AFv2} + ^BFv +C (2)
During the ceremony,
P represents the porosity target of the microaerated chocolate material in % measured under standard conditions, which is 10-19%;
_Fv represents the nominal volumetric flow rate of the inert gas in normal liters per minute (NL/min);
A, B, and C are numerical constants (having respective units that balance equation (2)), and the numerical portion of each of these constants is
A is 0.06 to 0.07,
B is 2.00 to 2.05,
C is 3.70 to 3.80, provided that
(A) The nominal flow rate _Fv calculated from equation (2) is based on a nominal throughput of 1000 kg/hr of chocolate material in the injection zone, and the actual inert gas flow rate injected in step (III) is , is recalculated as necessary from the nominal flow rate F _v from equation (2) to proportionally balance any difference from 1000 kg/hr in the actual throughput of chocolate material through the injection zone.

In one embodiment of the method of the present invention, the method produces a microaerated chocolate material dispersed with inert gas bubbles, the dispersed bubbles being characterized by the following parameters (the chocolate material is 20°C):
(a) an average cell size of 100 microns or less;
(b) standard deviation of cell size not greater than 60 microns;
(c) a total cell surface area (TSA) of 0.5-1.2 m ² per 100 g of chocolate material;
where parameters (a) and (b) are measured from X-ray tomography and/or confocal laser scanning microscopy (CLSM) and parameter (c) (TSA) is measured empirically by any suitable method. and/or calculated from equation (1) herein.
(ii) the air bubbles are homogeneously distributed within the chocolate material and have a uniformity index of at least 0.8;

Preferably, the regions of different pressure around the injection zone are formed by two pumps located outside the injection zone, preferably the pumps are operated at a differential pump speed of 20% to 30% and more Preferably, the pumps are run at a constant differential pump speed of 25%.

Since the exact parameters used to determine porosity from equation (2) can vary slightly depending on factors such as mass rheology, pump differential speed and line pressure, the parameters and constants are It will be appreciated that the process is given as a range within which it operates satisfactorily. Nevertheless, equation (2) allows the skilled person to achieve the desired target porosity in the final product by choosing a given gas flow in step (II) within a clear approximation. do. Equation (2) also assumes that during the gas dispersion of step (II) the chocolate material passes through the injection zone gas charging means at a nominal throughput of 1000 kg/hr. Therefore, if the actual chocolate material throughput differs from 1000 kg/hr, the actual gas flow required will be proportional or downward from the value of the nominal flow rate (parameter _Fv ) calculated from equation (2). so that the amount of inert gas injected into each kilogram of chocolate material per second is constant.

Normal liters/minute is the amount of inert gas flow calculated as if the gas were under "normal" conditions of 0 degrees Celsius and 1 atmosphere (1.01325 bar). Those skilled in the art will convert the actual flow rates measured during operation of the process to NL/min using the actual pressures and temperatures experienced during the process of the present invention and the ideal gas law (PV=nRT). will fully understand how to do it. The flow sensor may have a built-in pressure and temperature sensor to enable conversion automatically and in real time.

It will also be appreciated that there is a range of inert gas flow rates for use in step (II) satisfying equation (2) that allows the process to operate to achieve the desired end result. . Therefore, the appropriate value for a particular gas flow rate _Fv to achieve the desired porosity P in the final product can be determined by finding an arbitrary solution of quadratic equation (2), e.g. and within the ranges described herein (and adjusting for chocolate throughput if necessary).

Preferably, in mixing step (I), high shear mixing is performed at a shear rate of at least 300 s ⁻¹ , more preferably at least 400 s ⁻¹ .

In mixing step (I), high shear mixing is usefully carried out at a shear rate of 1000 s ^-1 or less, more usefully 800 s ^-1 or less, most usefully 600 s ^{-1 or} less.

In mixing step (I), high shear mixing is advantageously carried out at a shear rate of 200 to 1000 s ⁻¹ , more conveniently 300 to 800 s ⁻¹ , even more conveniently 400 to 600 s ⁻¹ , most conveniently 400 to 500 s ⁻¹ , eg about 415 s ⁻¹ .

Optionally, high shear mixing in step (I) can be achieved using a beater mixer mixing the chocolate material at 200-600 revolutions per minute (rpm), more preferably 300-500 rpm, such as 400 rpm. can.

Advantageously, in the gas dispersion step (II), the porosity target "y" can be any porosity value given herein, as desired for the chocolate material of the present invention.

The constants in formula (1) and/or the numerical values in (independent of units) may be independent,
Advantageously, A is from 0.061 to 0.069, B is from 2.01 to 2.04 and C is from 3.71 to 3.79.

More effectively, A is between 0.062 and 0.067, B is between 2.01 and 2.03 and C is between 3.72 and 3.76.

Most advantageously, A is between 0.062 and 0.064, B is between 2.01 and 2.02, and C is between 3.73 and 3.74.

For example, A is 0.0636, B is 2.0197, and C is 3.7353.

In another embodiment of the invention, the gas charging means are other than micro-diffusers, more preferably from one or more nozzles. Advantageously, the nozzle(s) have an exit diameter of 2-3.5 mm and/or an orifice length of 6-12 mm.

Gas flow rates may be measured as volumetric flow rates indicated by the symbol " _Fv " and/or mass flow rates indicated by the symbol " _Fm ". For fluids (eg, gases) with density "ρ" (rho), these flow rates can be related by the following equations.

式中、
Ｆ_ｖは、不活性ガスの体積流量をガスのノルマルリットル／分（ＮＬ／分）で表し、
Ｆ_ｍは不活性ガスの質量流量をガスのキログラム／分（ｋｇ／分）で表し、
ρ（ｒｈｏ）は、不活性ガスの密度を正常状態（０℃及び１気圧）下で測定した、ノルマルリットルあたりのキログラム（ｋｇ／ＮＬ）で表す。

During the ceremony,
_Fv is the volumetric flow rate of an inert gas in normal liters per minute (NL/min) of gas;
_Fm is the inert gas mass flow rate in kilograms of gas per minute (kg/min);
ρ(rho) is the inert gas density in kilograms per normal liter (kg/NL) measured under normal conditions (0° C. and 1 atm).

The gas mass flow rate F _m can be calculated from the gas volume flow rate F _v by any suitable means such as a heat capacity meter, a Coriolis mass flow meter and/or a mass flow controller, and/or pressure and temperature effects can be measured directly independently of Therefore, the desired value of _Fm to achieve the desired porosity P can optionally be calculated from equations (2), (3) and/or (4).

In yet another embodiment of the invention, the inert gas is preferably added to the chocolate material at a gas mass flow rate ("m") of 2.4 to 6 kg/min, more preferably 3.0 to 4.8 kg/min. distributed, most preferably 3.6-4.2 kg/min.

In yet another embodiment of the invention, the inert gas can be dispersed into the chocolate material at a gas pressure of 2-30 bar, preferably 4-15 bar, more preferably 6-12 bar, and 8-11 bar. bar, for example 9-10 bar.

Applicants have surprisingly discovered that gas flow (whether measured by _Fv or _Fm ) is an important factor in determining important properties of microaerated chocolate materials. . By adjusting the gas flow (when held at a constant temperature below the exit temperature from the chocolate temperer), the amount of gas dispersed in the microaerated chocolate material can be controlled. The stability of the air bubbles formed in the microaerated chocolate material and/or the extent to which the chocolate material can be easily and cleanly removed from the mold (release) can be controlled. The temperature of the gas stream can be kept constant by controlling the beater speed (so it is not too fast to heat the chocolate material significantly) and/or by using a cooling jacket. Therefore, equation (2) herein can be used to calculate the gas flow rate ( _Fv or _Fm ) used by the gas depositor in step (II) of the method of the present invention and can be reliably Consistently produce a microaerated chocolate material that is highly elastic and contains a given target porosity and/or other cell parameters as described herein.

Applicants have also found that in preferred embodiments of the invention in which the composition is mixed and/or beaten, it is preferably done under high shear. Here, "high shear" refers to a shear rate of at least 200s ^-1 . In one embodiment of the method of the present invention, high shear rates of 200-1000 s ^-1 are more preferred, and high shear rates of 300-500 s ^-1 are even more preferred. In another embodiment of the present invention, Applicants have found that mixing speed has a large effect on average bubble size and standard deviation. When mixed with a rotator beater with a rotation speed of 100 rpm, the average bubble size was much larger than the median and the standard deviation was high (this indicates a large number of small and very large bubbles in these samples). means). Beater speeds of 300-500 rpm are used with Novac® mixers on an industrial scale to produce a more evenly distributed bubble size, and if the beater speed is increased too much heat generation becomes a problem and the chocolate melts. can detune the

A further aspect of the invention is to ensure that the gas flow rate remains substantially within the range (as calculated from equation (2)) in order to achieve the desired target porosity in the final microaerated chocolate. Second, a method for controlling the aeration process of the present invention. Such control may be manual or automatic, for example using sensors that automatically adjust the gas flow rate of the gas depositor in response to changes in the process (e.g. changes in chocolate material throughput). , by a computer controller, and/or using a feedback loop.

While not wishing to be bound by any mechanism, it is believed that the main factors affecting fill time are system pressure after mixing (back pressure), nozzle diameter and temperature (affecting viscosity). . There is also evidence that pressure can be used to reduce marbling in the product, as well as (or instead of) high shear mixing (marbling is caused by uneven distribution of air bubbles in the chocolate). ). At high pressures (eg, 9 bar and above), marbling, another advantage of using high system pressures versus inert gas up to the fill point, was not evident.

Preferably, air bubbles are generated in the compositions of the present invention using an aeration machine selected from one or more of the following machines and/or components thereof.

(i) one or more rotor-stator mixers (eg, those having a mixing head with intermeshing pins, commercially available from Haas under the trade name Mondomix®). (ii) a gas injector, preferably an inert gas at a high gas pressure, more usefully a gas pressure of 9, through which the composition is pumped by at least two pumps and past an injection site located between the pumps; Dispersed in the composition by injection at the injection site below the bar. The system pressure is 9 bar after gas injection. The advantage of injecting between two pumps is that the pressure in this part of the process is lower and shielded from the rest of the system. Suitable gas injectors may include Novac injectors as defined herein and/or as described in WO2005/063036. and/or
(iii) a jet depositor for loading the composition onto the substrate under positive pressure (eg as described in WO2010/102716);

More preferably the aeration machine comprises a Novac injector and/or a jet depositor, even more preferably a Novac injector, most preferably the gas is between two pumps, advantageously at a pressure of 2-30 bar. more usefully at a pressure of 4-15 bar, even more usefully at a pressure of 6-12 bar, most usefully at a pressure of 8-11 bar, for example at a pressure of 9 or 10 bar. injected into

Each of these machines is described more fully below.

A rotor-stator mix head (available from Haas under the trademark Mondomix®) is shown in FIGS. 4 and 5 herein.

A modular mix head with three different sets of rotor stators and referred to by the trade name Nestwhipper is shown in FIG.

Any suitable gas injector, especially one that injects gas into the composition at an injection site between two pumps, optionally capable of operating at pressures between 2 and 30 bar. can be anything. The most preferred injectors are those indicated herein by the term "Novac®" referring to the injectors described in Applicant's patent application WO 2005/063036, The contents of which are incorporated herein by reference. The Novac® gas injector comprises two pumps with gas injected between them (as shown schematically in FIG. 7). For preparing the micro-aerated chocolate material of the present invention, gas injectors such as the Novac® offer several advantages.

First, gas injection is effectively isolated from pressure fluctuations occurring in the rest of the system. This results in a more stable gas flow to the product.

Second, injectors such as the Novac have a typical operating pressure of 9 bar for the Novac compared to a typical operating pressure of 6 bar for a conventional rotor-stator system (Mondomix). Bar) can optionally operate at higher pressures. This is even more useful when the injector is attached to the jet depositor, as it can result in higher flow rates delivered at higher line speeds.

Third, the entire system is fully pressurized to the fill point. This provides the significant benefits described herein, such as optimizing final aeration quality and reducing the chance of bubble coalescence.

As used herein, the term "jet depositor" refers to depositing fluid food products (e.g., liquid, semi-liquid, or semi-solid food products) under positive pressure (i.e., pressure above ambient pressure). A device for A preferred jet depositor comprises a reciprocating valve spindle for filling the food product and/or as described in Applicant's patent application WO 2010/102716, the contents of which are incorporated herein by reference. incorporated into.

Yet another aspect of the present invention is a method of producing a chocolate material having improved aeration stability and/or the ability to be demolded by introducing inert gas bubbles into the chocolate material at ambient temperature. dispersing an amount of chocolate material to be cooled, wherein the dispersed gas bubbles are characterized by the following parameters:
(a) an average cell size of 100 microns or less;
(b) standard deviation of cell size not greater than 60 microns;
(c) a total cell surface area (TSA) of 0.5-1.2 m ² per 100 g of chocolate material;
wherein parameters (a) and (b) are measured from X-ray tomography and/or confocal laser scanning microscopy (CLSM) and parameter (c), and (ii) the air bubbles are homogeneously distributed within the chocolate material. and having a uniformity index of at least 0.8;
A chocolate material is obtained that has improved aeration stability, the ability to be removed from a mold as measured herein, compared to a chocolate material having the same raw material without microaerated air bubbles.

Usefully in the method of the invention, the composition is pumped by at least two pumps to pass an injection site located between the pumps, and in step (a) the inert gas is , more usefully dispersed in the composition by injection at an injection site where the gas pressure is greater than or equal to 9 bar.

Preferably, in the method of the present invention, air bubbles are introduced into the composition during step (a) using an aeration machine, preferably selected from one or more of the following machines and/or components thereof: It is formed.

(i) one or more rotor-stator mixheads (eg, those available under the trade name Mondomix®);
(ii) a gas injector, preferably a gas injector in which the composition is pumped by at least two pumps and passed through an injection site, wherein an inert gas is injected at the injection site to a higher gas pressure; and more usefully the gas pressure is 9 bar or higher (e.g. the Novac injector as defined herein and/or as described in WO 2005/063036), and/ or
(iii) a jet depositor for loading the composition onto the substrate under positive pressure (eg as described in WO2010/102716);

In one preferred embodiment of the present invention, two process parameters that affect porosity and aeration quality were found to be gas flow and temperature. Controlling other parameters in the aeration process was found to have little or no effect. Without wishing to be bound by any theory, Applicants believe that fat crystallization is the main factor in maintaining the aeration structure when producing microaerated chocolate. Microaerated chocolate is also stable over time.

Preferred values for these parameters are described below.

Conveniently in step (a) the gas is added to the molten chocolate at a mass flow rate of 0.6 to 12 kg/min, more conveniently 1.2 to 9 kg/min, most conveniently 2.4 to 6 kg/min. dispersed throughout the material.

Usefully, if the chocolate material is chocolate and/or a compound in step (a), the gas is dispersed in the composition.

It will be appreciated that other parameters of the particular equipment used (such as mixer speed, system pressure and/or jacket temperature) may need to be adjusted to achieve the desired gas flows and temperatures. . How a particular system works (to achieve any given gas flow and temperature goals) is within the routine skill of those skilled in the art. This is, of course, independent of the non-trivial evaluation that gas flow and temperature appear to be advantageous over other values to choose. Controlling gas flow rates and temperatures (by methods described herein) to ensure that specific porosity and cell size characteristics in the resulting aerated composition are achieved and controlled within narrow limits. It is surprising that it is able to produce stable micro-bubbles in the final chocolate product and is also easy to demold. A microaerated composition of the present invention with a particular porosity (10% to 19%) and small uniform cell size is then followed by another similar microaerated composition with a different porosity or cell size. It is even more surprising to exhibit unexpectedly useful properties compared to .

Yet another aspect of the present invention is a microaerated chocolate having a color difference compared to a control having a plastic viscosity before aeration of 0.1 to 20 Pa·s measured according to ICA Method 46 (2000). provide material, where
(i) inert gas bubbles are dispersed in the composition, and the dispersed bubbles meet the following parameters: (a) an average bubble size of 100 microns or less;
(b) standard deviation of cell size not greater than 60 microns;
(c) a total bubble surface area (also referred to herein as TSA) of 0.5-1.2 m ² per 100 g of aerated chocolate material, characterized by
wherein parameters (a) and (b) are measured from X-ray tomography and/or confocal laser scanning microscopy (CLSM) and parameter (c), and the air bubbles are homogeneously distributed within the chocolate material and at least has a uniformity index of 0.8;
ΔL (delta L) is zero or a positive number (the difference between the larger of the L values in the ab color space), defined from equation (2).

ΔL=L* _a -L* _c (2)
During the ceremony,
L* _a represents the absolute lightness value of the color of the microaerated chocolate material;
L* _c is the absolute lightness value of the color of the control sample (non-aerated chocolate of the same formulation as the microaerated chocolate material). Dark colored raw materials indicate raw materials that have L ^* values prior to incorporation into the material that are less than that of the material they contain;
A .DELTA.L of zero is provided only if the total amount of dark colored ingredients in the control sample is greater than the amount in the microaerated chocolate material.

In one preferred embodiment of the micro-aerated chocolate material, TSA is determined from equation (1).

where TSA is the total cell surface area, P is the porosity of the aerated chocolate material, _mac is the mass (g) of the aerated composition, and _dac is the density of the aerated composition. (g/ m ³ ), r is the average size bubble radius ( m ), and the value of P is 11-19%.

In one embodiment of this aspect of the invention, there is provided a microaerated chocolate material (Material 1) as described herein, which material comprises
(a) a greater amount of dark raw material compared to the control chocolate material (Control A);
(b) a color brightness similar to that of the control chocolate material (Control A) as measured by a ΔL value of near zero in Equation (2); During the ceremony,
Darker raw materials indicate any raw materials that have L ^* values prior to incorporation into the material that are greater than that of the material they contain.

Control A has the same recipe as Material 1 except for the following.
(i) Control A was not aerated.
(ii) Control A contains a lower amount of dark raw material than Material 1;

Preferably, the amount of dark colored raw material in Material 1 is an amount of at least 5% by weight (preferably 5-20% by weight) of the total amount of Material 1 .

In another embodiment of this aspect of the invention, there is provided a microaerated chocolate material (Material 2) as described herein, which material comprises
(a) a dark raw material in the same amount as the control chocolate material (Control B);
(b) a lighter color than the control chocolate material (Control B) as measured by positive ΔL values in Equation (2);
Dark colored raw materials indicate raw materials that have L ^* values prior to incorporation into the material that are less than that of the material they contain;
Control B has the same recipe as Material 2 except for the following.
(i) Control B is not aerated.
(ii) Control B contains the same amount of dark raw material as Material 2;

Preferably, the amount of dark colored raw material in Material 2 is an amount of at least 5% by weight (preferably 5-20% by weight) of the total amount of Material 2.

Preferred dark raw materials are naturally derived and compatible with chocolate materials such as cocoa beans, cocoa shells and/or other dark cocoa products.

Preferably, the color lightening has a ΔL (delta L) value of at least 0.5, more preferably at least 0.7, most preferably at least 1.0, such as at least 1.5 (according to equation (2) measured) can be shown.

A further aspect of the present invention is the use of the microaeration of the present invention as described herein, preferably one or more (preferably more than one) improved to achieve a porosity of 11% to 19%. reduced sweetness, softness, milkiness and/or mouthfeel perception; reduced bitterness, firmness, cocoa taste and/or grittiness perception; improved aeration stability; It provides color difference (preferably light color) and/or improved ability to be removed from a mold or pack (optionally a chocolate material comprising all or part of a confectionery product).

A still further aspect of the present invention is a method or process for microaeration of the present invention described herein, preferably one or more (preferably improved sweetness, softness, milkiness and/or mouthfeel perception; reduced bitterness, firmness, cocoa taste and/or grittiness perception; improved aeration stability; Provide color difference (preferably light color) and/or improved ability to be removed from contained chocolate material molds or packs (optionally chocolate material comprising all or part of a confectionery product).

Still yet another aspect of the present invention provides the consumer with one or more (preferably a plurality) of improved sweetness, softness, milkiness and/or mouthfeel perception, reduced bitterness, firmness, cocoa taste. and/or perceived roughness, improved aeration stability, color difference removed from molds or packs of chocolate material contained within molds or packs (optionally chocolate material comprising all or part of a confectionery product). (preferably light in color) and/or providing an indication means associated with the puck to indicate improved performance, comprising:
(i) the chocolate material has dispersed inert gas bubbles, the dispersed bubbles having the following parameters: (a) an average bubble size of 100 microns or less;
(b) standard deviation of cell size not greater than 60 microns;
(c) a total cell surface area (TSA) of 0.5-1.2 m ² per 100 g of chocolate material,
wherein parameters (a) and (b) are measured from X-ray tomography and/or confocal laser scanning microscopy (CLSM),
Improved aeration stability and/or ability to be removed from molds and/or packs is measured in comparison to non-aerated chocolate material of the same recipe.

Yet another aspect of the present invention is a pack containing aerated chocolate material, wherein the pack provides the consumer with one or more (preferably a plurality) of improved sweetness, softness, milkiness and/or or mouthfeel perception, reduced bitterness, hardness, cocoa taste and/or grittiness perception, improved aeration stability, molds or packs of chocolate material contained within molds or packs (in some cases, confectionery products (a chocolate material comprising all or part of the ,
(i) the chocolate material has dispersed inert gas bubbles, the dispersed bubbles having the following parameters: (a) an average bubble size of 100 microns or less;
(b) standard deviation of cell size not greater than 60 microns;
(c) a total cell surface area (TSA) of 0.5-1.2 m ² per 100 g of chocolate material,
wherein parameters (a) and (b) are measured from X-ray tomography and/or confocal laser scanning microscopy (CLSM) and parameter (c);
Improved aeration stability, ability to be removed from molds and/or packs is measured in comparison to unaerated chocolate material of the same recipe.

Preferably, the indicating means and/or the method of providing the pack includes printing information on the external surface of the pack.

The indicating means may or may not indicate the benefits of the composition or product, the mechanism underlying that benefit (e.g., that the composition is aerated, or the nature of its aeration, e.g., cell size). It doesn't have to be.

Yet another aspect of the invention provides a method of testing the relative aeration stability of a plurality of aerated chocolate materials, the method comprising:
(a) Filling each of the aerated compositions into separate containers of the same size on the brim, such that the sample contents are initially horizontal and flush with the rim of the container (e.g., using a scraper). make, step and
(b) measuring the increase in sample volume on the rim of the container after the same test period (several minutes under standard conditions unless otherwise stated) for each sample stored under the same conditions; Such an increase is inversely proportional to aeration stability, with an increase of zero indicating that the aeration is perfectly stable for the duration of the test under the test conditions.

Yet another aspect of the present invention is to provide a method of optimizing a recipe for chocolate ingredients, the method comprising:
(i) By quantitatively measuring consumer palatability, it is possible to assess the consumer palatability of a plurality of different chocolate ingredients to determine the consumer's preferred organoleptic properties for a set of consumers. obtaining a statistically significant data set that satisfies
(ii) determining from the consumer preferences obtained from step (i) a desired set of numerical parameters defining the chocolate material;
(iii) organoleptic properties of the chocolate material (wherein the chocolate material comprises all or part of a confectionery product) or other changing a property,
the properties of the chocolate material are selected from one or more of those described herein;
Preferred properties are selected from:
Improved sweetness, softness, milkiness and/or mouthfeel perception, reduced bitterness, firmness, cocoa taste and/or grittiness perception, improved aeration stability; chocolate contained in molds or packs Color difference (preferably light color)/or improved ability to be removed from a mold or pack of material (optionally a chocolate material comprising all or part of a confectionery product), more preferably selected from:
Improved sweetness, softness, milkiness and/or mouthfeel perception, reduced bitterness, firmness, cocoa taste and/or grittiness perception.

The term chocolate material (and related terms) is defined later in this application, and preferred chocolate materials of the invention are chocolate and related compositions (e.g. compounds defined later herein).

As used herein, the term inert gas is substantially non-reactive with the ingredients of the chocolate material and is also an approved food grade, i. means a gas suitable for forming. Therefore, the inert gas contains no ingredients that substantially oxidize the chocolate material (or its ingredients). For example, a gas containing significant amounts of oxygen (eg, air) is not an inert gas as used herein. Preferably, the inert gas is selected from nitrogen, nitrous oxide and/or carbon dioxide, more preferably nitrogen and/or carbon dioxide, most preferably nitrogen.

The bubble size defined by the parameters of the invention is also referred to herein as microaeration.

In one embodiment of the invention, the aerated chocolate material has cells having an average cell size of 85 microns or less, usefully having an average cell size of 60 microns or less. In one embodiment of the invention, the aerated chocolate material has cells having an average cell size of 5 microns or greater, usefully 10 microns or greater, more usefully 20 microns or greater, and most usefully 30 microns. with an average cell size of . Accordingly, embodiments of the present invention provide a range of 5 microns to 85 microns for average cell size.

In one embodiment of the invention, the aerated chocolate material has cells having an average cell size with a standard deviation of 30 microns or less, usefully with a standard deviation of 25 microns or less. In one embodiment of the invention, the aerated chocolate material has cells with an average cell size with a standard deviation of 10 microns or more.

The amount of gas in the chocolate material may optionally be determined by the porosity of the chocolate material when solid. Accordingly, the amount of inert gas dispersed in the microaerated chocolate material will produce a range of values and/or porosity values (as defined herein) described herein. can be sufficient for The amount of gas used to achieve a defined porosity can use, for example, the flow rates and/or temperatures described herein.

Optionally, the microaerated chocolate material of the present invention is 10% or more, usefully 11% or more, more usefully 12% or more, even more usefully 13% or more, most usefully 14% or more. of porosity (as defined herein).

Optionally, the microaerated chocolate material of the invention is 19% or less, conveniently 18% or less, more conveniently 17% or less, even more conveniently 16% or less, most conveniently 15% or less. of porosity (as defined herein).

Optionally, in yet other embodiments, the microaerated chocolate material of the present invention comprises 11% to 19%, preferably 12% to 18%, more preferably 13% to 17%, even more preferably may have a porosity (as defined herein) of 14% to 16%, most advantageously 14.5% to 15.5%.

A further aspect of the invention provides a microaerated chocolate material, fat-based composition and/or confectionery product obtained and/or obtainable from the process of the invention.

Yet another aspect of the invention broadly provides foodstuffs and/or confectionery products comprising the microaerated chocolate materials described herein, compositions of the invention and/or ingredients thereof.

Many other variations of the invention will be apparent to those skilled in the art, and such variations are contemplated within the broad scope of the invention. As such, it will be appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub-combination.

Additional aspects of the invention and preferred features thereof are set forth in the claims annexed to and forming an integral part of the disclosure of the invention and such claims appended hereto. It does not matter whether or not it directly corresponds to a part.

Certain terms used herein are defined and explained as follows, unless the context clearly dictates otherwise.

In the context of the present invention, terms such as "fat-based" and/or "fat-based edible product" refer to a matrix of an edible hydrophobic material (e.g. fat) as the continuous phase and a and a dispersed phase comprising solid particles dispersed in a composition, preferably a chocolate confectionery.

Within the context of the present invention, the term "fat" as used herein means a hydrophobic material that is also edible. As such, the fat is substantially immiscible with water and contains one or more solid fat(s), liquid oil(s), and/or any suitable mixture(s) thereof. is an edible material (preferably food grade) that can contain The term "solid fat" means an edible fat that is solid under standard conditions, and both the terms "oil" or "liquid oil" are liquid under standard conditions (unless the context indicates otherwise). means edible oil.

Preferred fats are coconut oil, palm kernel oil, palm oil, coconut oil, cocoa butter (CB), cocoa butter substitute (CBE), cocoa butter substitute (CBS), cocoa butter substitute (CBR), butter oil, One of the fats typically liquid at room temperature such as lard, tallow, fat fractions such as lauric or stearic fractions, hydrogenated oils, and blends thereof, and any vegetable or animal oil. selected from the above. However, the most preferred fats for use herein for use in preparing the microaerated chocolate material of the present invention are CB, CBE, CBS, CBR and/or any mixtures and/or combinations thereof. is.

Liquid oils may include mineral oils and/or organic oils (oils produced by plants or animals), especially food grade oils. Examples of oils include sunflower oil, rapeseed oil, olive oil, soybean oil, fish oil, linseed oil, safflower oil, corn oil, algal oil, cottonseed oil, grape seed oil, nut oils such as hazelnut oil, walnut oil, rice bran oil, Sesame oil, peanut oil, palm oil, palm kernel oil, palm oil, and emerging seed oil crops such as 25 high oleic sunflower oil, high oleic rapeseed, high oleic palm, high oleic soybean oil and high stearic sunflower, Or a combination thereof.

The fat content in the products of the invention may be provided by fat of any origin. Fat content is intended to denote the total fat content in the composition, including either the content from solid fats and/or the content of liquid oils; It also contributes to the total fat content as described herein for the confectionery composition.

The term "fat-based composition and/or mass" respectively identifies the fat-based composition and/or mass (including recipes and ingredients thereof) used to prepare the products of the present invention.

The term "fat-based confectionery compositions and/or masses" refers to confectionery compositions and/or masses (including recipes and ingredients) used in the preparation of fat-based confectionery products, such as the microaerated chocolate material of the present invention. ).

The present invention provides confectionery products, compositions and compositions comprising a chocolate material (preferably chocolate and/or compound, more preferably chocolate) as defined herein and optionally other confectionery products and/or ingredients thereof. / or with regard to mass.

As used herein, the term "chocolate" means any product (and/or its ingredients, if it is a product) that meets the legal definition of chocolate in any jurisdiction and Also includes products (and/or ingredients thereof) in which all or part of the avatar (CB) is replaced with cocoa butter equivalents (CBE) and/or cocoa butter substitutes (CBR).

As used herein, the term "chocolate compound" or "compound" (unless the context clearly indicates otherwise) means any amount of chocolate (including cocoa liquor/mass, cocoa butter, and cocoa powder) Although referring to chocolate-like analogues characterized by the presence of cocoa solids, in some jurisdictions a compound may legally be defined by the presence of a minimal amount of cocoa solids.

As used herein, the term "chocolate material" refers to chocolate containing cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter substitutes (CBR), and/or cocoa butter substitutes (CBS). , compounds, and other related materials. The chocolate material thus includes products based on chocolate and/or chocolate analogues and thus can be based, for example, on dark, milk or white chocolate and/or compounds.

Any one chocolate ingredient may be used to replace any other chocolate ingredient in the present invention, unless the context clearly indicates otherwise, and neither the terms chocolate nor compound may be used to refer to a particular type of chocolate. It will also be appreciated that chocolate materials should not be considered as limiting the scope of the invention. Preferred chocolate ingredients include chocolate and/or compounds, more preferred chocolate ingredients include chocolate, and most preferred chocolate ingredients are chocolate as legally defined in major jurisdictions (e.g., Brazil, the EU, and/or the United States). including.

As used herein, the term "chocolate coating" (also referred to as "chocolate shell") means a coating made from any chocolate material. The terms "chocolate coating" and "compound coating" can be similarly defined by analogy. Similarly, "chocolate composition (or mass)," "chocolate composition (or mass)," and "compound composition (or mass)" respectively refer to chocolate material, chocolate, and chocolate as their component(s). It means a composition (or mass) comprising all or part of a compound. Depending on their component parts, definitions of such compositions and/or masses may of course overlap.

As used herein, the term "chocolate confectionery" means any foodstuff comprising chocolate material and optionally other ingredients, thus regardless of whether the chocolate material comprises a chocolate coating and/or the bulk of the product. , confectionery, wafers, cakes and/or biscuits. A chocolate confection can comprise chocolate material in any suitable form, for example, as inclusions, layers, nuggets, pieces, and/or droplets. The confectionery product may further contain any other suitable inclusions such as, for example, crispy inclusions such as cereals (eg sprouted rice and/or toasted rice) and/or dried fruit pieces.

The chocolate material of the present invention can be used to form tablets and/or bars, to coat confectionery items, and/or to prepare more complex confectionery products. If desired, ingredients according to the desired recipe may be added to the chocolate material prior to use in preparing the chocolate confectionery product. As will be apparent to those skilled in the art, in some cases the products of the invention have the same recipes and ingredients as the corresponding compositions and/or masses, but in other cases, specifically with added inclusions. or in the case of more complex products, the final recipe of the product may differ from the composition and/or mass recipe used to prepare it.

In one highly preferred embodiment of the present invention, the chocolate confectionery product comprises a substantially solid shaped chocolate tablet, chocolate bar and/or baked product surrounded by a substantial amount of chocolate material. These products are produced, for example, by substantially filling a mold with chocolate material, optionally adding inclusions and/or baked products therein, and displacing the chocolate material from the mold (so-called wet shelling process). , optionally further by topping up the mold with chocolate material. In the case of such highly preferred products of the invention, the chocolate material forms a thick outer layer surrounding a substantial or entire portion of the product and/or the inner baked product (such as wafers and/or biscuit laminates). Such solid products, whose molds are substantially filled with chocolate, should be contrasted with products containing molded thin chocolate shells, which present different challenges. To prepare a thin coated chocolate shell, a mold is coated with a thin layer of chocolate and the mold is inverted to remove excess chocolate and/or stamped with a cold plunger to A shell shape is defined and the mold is nearly empty. In this way the mold is coated with a thin layer of chocolate to which further raw materials and fillings can be added to form the inner body of the product. The challenges of maintaining a uniform and consistent level of microaeration throughout thick or solid chocolate products such as tablets or bars are different from microaeration of thin chocolate shells. Thin shells are also made by the enrobed or frozen cone method (some of which are described in the previously acknowledged prior art), which would not be suitable for microaeration.

Unless the context herein clearly indicates otherwise, the term chocolate confection as used herein can be readily replaced by the term chocolate confection as used throughout this application and its It will also be appreciated by those skilled in the art that the terms are synonymous and, in fact, that these two terms are interchangeable as they are used informally herein. However, in the context given herein, where there is a difference in the meaning of these terms, chocolate confectionery and/or compound confectionery are preferred embodiments of the chocolate confectionery of the present invention, although preferred embodiments are chocolate confectionery is.

Preferred chocolate confections may comprise one or more chocolate products and/or chocolate ingredients therefor, eg selected from the group consisting of chocolate products, composite products, chocolate coatings and/or composite coatings. Products may be coated, such as chocolate bars and/or chocolate tablets, with or without inclusions and/or products coated with chocolate material such as coated biscuits, cakes, wafers and/or other confectionery items. It can contain products that are not. More preferably and/or alternatively, any of the above include one or more cocoa butter substitute(s) (CBR), cocoa butter equivalent(s) (CBE), cocoa butter substitutes ( multiple) (CBS), and/or any suitable mixture thereof.

In chocolate confections, cocoa butter (CB) can be replaced with fat from other sources. Such products generally include lauric fat(s) (e.g. cocoa butter substitute (CBS) obtained from the kernel of the fruit from palm trees); non-lauric vegetable fat(s) (e.g. palm or other cocoa butter substitute(s) (CBR); cocoa butter equivalent(s) (CBE) and/or any suitable mixture(s) thereof can include one or more fat(s) that are Some CBE, CBR, especially CBS, can contain mainly saturated fat and very low levels of unsaturated omega-3 and omega-6 fatty acids, which have health benefits. Therefore, in one embodiment of the chocolate confectionery of the present invention, such types of fat are less preferred than CB.

One aspect of the present invention is the ability to provide chocolate confectionery compositions that preferably have a lower total fat content (at least 5 parts by weight or 5% by weight) than previously obtained from prior art chocolate materials. will be understood.

One embodiment of the present invention optionally comprises multiple baking material layers (preferably selected from one or more wafer and/or biscuit layers) and/or one or more filling layers therebetween. having at least one coating layer positioned around these food layers, the coating comprising the chocolate material of the invention or prepared according to the invention.

A further embodiment of the present invention provides a chocolate confectionery product, further coated with chocolate (or its equivalent such as a compound), e.g. praline, chocolate shell products and/or chocolate coated wafers or biscuits. and any of these may or may not be layered. A chocolate coating can be applied or created by any suitable means such as enrobing or molding. The coating may comprise the chocolate material of the invention or prepared according to the invention.

Another embodiment of the invention provides a chocolate confectionery product of the invention and/or a chocolate confectionery product used in the invention comprising a filling surrounded by an outer layer, eg praline, a chocolate shell product.

In another preferred embodiment of the invention, the foodstuff comprises a multi-layer coated chocolate product comprising multiple layers of wafers, chocolate material, biscuits and/or baked foodstuffs, with a filling sandwiched therebetween, comprising at least one One layer or coating is the chocolate material (eg, chocolate) of the present invention. Most preferably, the multi-layer product comprises a chocolate confectionery product (eg as described herein) selected from sandwich biscuits, cookies, wafers, muffins, extruded snacks and/or pralines. An example of such a product is a multilayer laminate of baked wafer and/or biscuit layers sandwiched with filling and coated with chocolate.

The baked goods used in the present invention may be sweet or savory. Preferred baked foodstuffs may include baked grain foodstuffs, the term including baked foods containing cereals and/or legumes. Baked cereal foodstuffs are more preferred, most preferably baked wheat foodstuffs such as wafers and/or biscuits. Wafers may be flat or shaped (e.g., into ice cream cones or baskets), and biscuits may have many different shapes, but preferred wafers and/or biscuits are flat so that they can be usefully laminated together with the confectionery fillings (and possibly fruit-based fillings) of the present invention. More preferred wafers are wafers with a sweet or plain flavor, for example, rather than salty wafers.

A non-limiting list of baked goods that may contain the chocolate material of the present invention and/or the chocolate compositions comprising the chocolate material used in the present invention include high fat biscuits, cakes, breads, For example, selected from the group consisting of: A non-limiting list of these possible baked foodstuffs, which can comprise chocolate compositions comprising the chocolate ingredients used in and/or used in the present invention, are high-fat biscuits, cakes, breads, pastries and/or pies; for example selected from the group consisting of: ANZAC biscuits, biscotti, pancakes, kurabiye, lebkuchen, leckerli, macroons, bourbon biscuits, butter cookies, digestive biscuits, custard cream, extruded snacks, florentine, garibaldi, gingerbread, koulourakia, kourabiedes, linzertorte, muffins, oreos, nice biscuits, peanut butter cookies, polvoron, pizzels, pretzels, croissants, shortbread, cookies, fruit pies (e.g. apple pie, cherry pie), lemon drizzle cake, banana bread, carrot cake, pecan pie, apple strudel, baklava, berlina, bichon au citron, and/or similar products.

Preferably, the microaerated chocolate material prepared according to the present invention may be suitable for use (whole or partly as an ingredient) in one or more coatings and/or fillings.

Coatings and/or fillings may comprise multiple phases, for example one or more solid phases such as fats and/or aqueous phases such as emulsions, dispersions, creams and/or foams and/or gaseous phases. and/or a liquid phase.

Accordingly, broadly further aspects of the present invention include foodstuffs comprising the chocolate materials and/or chocolate compositions described herein.

A still further aspect of the present invention broadly relates to the chocolate material of the present invention or the chocolate material prepared according to the present invention as a chocolate confectionery product and/or as a filling and/or as a product of the invention described herein. including the use of food coatings.

In one embodiment of the present invention, the process can be performed in any type of device capable of performing mixing operations at modulated speeds. Non-limiting examples of this type of equipment include vertical and horizontal mixers, turbomixers, planetary and double planetary mixers, continuous mixers, inline mixers, extruders, screw mixers, high shear and ultra high shear mixers, cone and Double cone mixers, static and dynamic mixers, rotary and static drum mixers, rotopin mixers, ribbon blenders, paddle blenders, tumble blenders, solid/liquid injection manifolds, twin and triaxial mixers, high viscosity mixers, V-blenders, vacuum mixers, jet mixers, dispersing mixers, mobile mixers, and Banbury mixers.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure pertains; and should be presented.

Unless the context clearly indicates otherwise, as used herein, the plural forms of the terms of this specification are to be understood to include the singular and when the singular is used, the plural forms are used. should be understood to include

(e.g., any process, use, method, application, preparation, product, material, formulation, composition, recipe, described herein as suitable and/or used in the present invention) , components, raw materials, compounds, monomers, oligomers, polymer precursors, and/or polyols). is understood to refer to those features of the invention to which they are added and/or incorporated because of their utility as described herein. Such utility can be direct, for example, if the moiety possesses the properties necessary for the uses described above, and/or, for example, the moiety can be synthetically modified in preparing other moieties of direct utility. It may be indirect if it has uses as intermediates and/or diagnostic tools and/or other tools. As used herein, these terms also mean that the overall sub-entity (e.g., ingredients and/or raw materials) is a valid, acceptable, active, and/or suitable end product. and/or suitable for manufacturing the composition.

A preferred utility of the present invention includes its use as a foodstuff, preferably as a confectionery product and/or as an intermediate in its manufacture.

Unless the context clearly indicates otherwise, as used herein, the plural forms of the terms of this specification are to be understood to include the singular and when the singular is used, the plural forms are used. should be understood to include

As used herein, the term "comprising" is intended to be non-inclusive of what is listed thereafter, and optionally any other additional suitable items, such as , may or may not include one or more additional features, ingredient(s), raw material(s), and/or substitute(s).

In the discussion of the invention herein, unless stated to the contrary, the disclosure of alternative values for the upper and lower acceptable ranges for a parameter indicating that one value is preferred over another is: Each intermediate value for the aforementioned parameter is also considered to be subordinate, and the value itself contained between the respective more preferred and less preferred values is preferred over the aforementioned less preferred value; and are similarly preferred over each of the less preferred values and above intermediate values.

For all upper and/or lower limits for any parameter presented herein, the value for each parameter includes the boundary value. All combinations of preferred and/or intermediate values of the lower and upper values for the parameters described herein in various embodiments of the invention are alternative ranges for each parameter in various other embodiments; and/or can also be used in defining preferences for combinations of values whether or not specifically disclosed herein.

Unless otherwise stated, all percentages herein refer to weight percentages.

It will be understood that for any amount described herein, the total amount as a percentage cannot exceed 100% (allowing for rounding errors). For example, when the sum of the ingredients (or part(s) thereof) comprising a composition of the present invention is stated as a weight (or other) percentage of the composition (or the same part(s) thereof), Allowing for rounding errors, the sum can be 100%, but where the listing of ingredients is non-exclusive, the percentage sum for each such ingredient is expressly stated herein. For any additional ingredient amount(s) that may not be listed in , some percentage is allowed, so it can be less than 100%.

As used herein, the term "substantially" can refer to an amount or entity meaning a large amount or proportion thereof. In this context, in contexts where "substantially" is used, "substantially" means an amount (either with respect to the amount or entity referred to in the context of the description) and It can be understood as an amount constituting at least 80%, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, especially at least 98%, for example about 100% of the total amount. The analogous term "substantially free" likewise means that the amount or entity to which it refers is 20% or less, preferably 15% or less, more preferably 10% or less, especially preferably 5% or less of the total amount of interest. % or less, in particular 2% or less, for example about 0%. Preferably, where appropriate (eg, in the amounts of raw materials), such percentages are by weight.

Compositions of the invention and/or compositions used in the invention may also exhibit improved properties compared to known compositions used in a similar manner. Such improved properties are present in at least one, preferably more than one, more preferably three or more (preferably as defined below) of the properties labeled 1-12 below be able to. Preferred compositions of the invention and/or preferred compositions used in the invention have two or more, preferably three or more, most preferably the remainder of the following properties labeled 1-12: (compared to known compositions and/or components thereof) may exhibit comparable properties.

Ingredient related properties:
1. Sweetness Perception 2 Aeration Stability 3 Milk Sensation Perception 4 Softness Perception 5 Fatty Perception 6 Color Perception 7 Ability to Remove from Mold 8 . Consumer preferences 9 . Satisfaction 10. Desire to eat chocolate 11 Pleasant eating experience and/or 12 Hearty eating experience.

Weight percentages for any of the above parameters are calculated with respect to the initial weight of the component.

As used herein, property improvement refers to the values of the ingredients and/or compositions of the invention and/or the values of the ingredients and/or compositions used in the invention are known to be as described herein. >+8%, more preferably >+10%, even more preferably >+12%, most preferably >+15% of the value of the base component and/or composition of .

Equivalent properties, as used herein, refer to the values of the components and/or compositions of the invention and/or the values of the components and/or compositions used in the invention that are known as described herein. within +/−6%, more preferably within +/−5%, and most preferably within +/−4% of the reference ingredient and/or composition value.

Percentage differences between improved properties and equivalent properties herein are described herein between components and/or compositions and/or those used in the present invention. The absolute difference between a known reference ingredient and/or composition when the property is measured in the same way in the same units (i.e. also when the compared values are measured as percentages) ) are for reference to minor differences.

Test Methods Unless otherwise indicated or the context clearly indicates, all tests herein are performed under standard conditions, also defined herein.

Aeration Stability To test aeration stability, the aerated sample is packed into the brim in a container of the same size, with the surface horizontal and initially flush with the edge of the container. After the same time above room temperature but not above 30° C. (a few minutes unless otherwise stated), visually reassess the container. If the aeration is unstable, the bubbles will coalesce with larger bubbles to have a larger total volume, thereby forming a dome on the test sample. The larger the dome formed on the sample, the more unstable the aeration. Samples in which the aerated matrix is stable do not change volume, do not form a dome, and exhibit a constant flat surface at the edge of the container.

Cell Size Cell size values given herein are measured by X-ray tomography and/or confocal laser scanning microscopy (CLSM), as described below.

Bubble size can be determined by measuring the volume distribution of a sample, for example by plotting volume (%) versus size (microns) from images generated using the techniques described herein. The cell size is then quoted as the linear dimension corresponding to the diameter of a nearly spherical cell having the same volume as the average volume calculated from the measured volume distribution, here referred to as the average cell size in microns. For bubbles generated in the present invention, a normal bubble size distribution (BSD) with a single maximum peak (unimodality) is assumed in most cases. However, other BSDs (eg, multimodal such as bimodal) are not excluded from the present invention. BSD is also measured by the standard deviation from the average bubble size measured in microns.

As an alternative measure of bubble size, d90 can also be used (also expressed as a linear dimension), which measures the bubble size at which 90% (by number) of the bubbles in a given aerated sample reside. show.

number-weighted average diameter of bubble size (X _P,0 )
A parameter denoted by a symbol in the format (X _P,0 ) is measured in units of length (e.g. microns) and P % of the total number of bubbles counted in the sample is the length given for this parameter. Cell diameters with diameters less than or equal to the height are shown. So, for example, if X _50,0 =1 micron, this means that 50% of the total number of bubbles in the sample have a diameter of 1 micron or less. The parameter X _50,0 is commonly used to denote the number-weighted diameter, but similarly the parameters X _90,0 and X _10,0 (where less than 90% and 10% of all cells have a diameter of exist) can also be used.

SPAN (Q0)
SPAN(Q0) can be calculated for number-based cell size distributions by taking the ratio of (X _90,0 −X _10,0 )/X _50,0 . This is a measure for evaluating the width of the number-weighted bubble size distribution. A lower SPAN(Q0) value indicates a narrower cell size distribution, thereby indicating a more homogeneous and more stable foam structure.

Volume weighted average diameter of bubble size (X _50,3 )
The parameter denoted by a symbol in the format (X _P,3 ) is measured in units of length (e.g. microns) and P% of the total volume taken up by air bubbles in the sample is the length given for this parameter. Cell diameters with diameters less than or equal to the height are shown. Thus, for example, if X _50,3 =1 micron, this means that 50% of the total volume of bubbles in the sample is provided by particles with a diameter of 1 micron or less. The parameter X _50,3 is commonly used to denote the volume-weighted diameter, but similarly the parameters X _90,3 and X _10,3 (where 90% and 10% of the volume occupied by each bubble is existing diameter) can also be used.

SPAN (Q3)
SPAN(Q3) was calculated for the volume-weighted cell size distribution by taking the ratio of (X _90,3 −X _10,3 )/X _50,3 . This is a measure for evaluating the width of the volume-weighted bubble size distribution. A lower SPAN(Q3) value indicates a narrower cell size distribution, thereby indicating a more homogeneous and more stable foam structure.

Measurement of bubble size using X-ray tomography or CLSM X-ray tomography A rotating sample is bombarded with polychromatic X-rays, the X-ray intensity resulting from interaction with the sample is measured, and a two-dimensional image of the projected absorption of the sample is obtained. Spatially recorded by forming a pixelated flat panel detector. A backprojection algorithm is then used to perform a three-dimensional reconstruction of the sample from the collection of 2D projections. This is described in "Principles of X-ray Tomography", K.K. S Lim, M. Barigou, X-ray micro-computed tomography of cellular food products, Food Research International 37 (2004) 1001-1012. X-ray tomography is a non-invasive and powerful technique for mapping air voids embedded in solid matrices (such as air bubbles in microaerated chocolate). X-ray tomography has high resolution down to 1 μm, no sample preparation is required, and it provides an easy and quantitative means of assessing bubble size from the images generated. Unless otherwise indicated herein, the samples evaluated herein by X-ray tomography used a MicroCT 35 commercially available from Scanco Medical AG. A sample (eg chocolate piece) to be X-rayed was gently cut in the z-axis using a razor blade and a small cylindrical sample was trimmed and placed in a sample holder.

Confocal laser scanning microscope (CLSM)
For CLSM, a pinhole in an optically conjugate plane in front of the detector is added to the fluorescence microscope to eliminate out-of-focus signals (large out-of-focus background areas not coming from the specimen). The optical resolution of the image, especially in the sample depth direction, is much better than that of wide-field microscopes, since only light generated by fluorescence very close to the focal plane can be detected. Furthermore, the sample is illuminated point by point. However, this increase in resolution comes at the cost of a decrease in signal intensity, since much of the light from the sample fluorescence is blocked by the pinhole, and long exposures are often required. CLSM provides good resolution images in a comparative and qualitative manner. The principle of CLSM is described in the following documents. G. L. Hand, E. R. Weeks, "Physics of the colloidal glass", 2012 Rep. Prog. Phys. 75 (particularly section 2.2). CLSM devices are less expensive and user-friendly than X-ray tomography devices. Unfortunately, confocal microscopy implies a lengthy destructive preparation (the sample surface to be analyzed must be perfectly straight and dyes are used). Confocal microscopy does not provide quantitative information (the scanning process has to be repeated with different samples assuming that the sample preparation is very similar). Dyes are used to accentuate the presence of air bubbles, thereby providing a better determination of air bubble characteristics.

The samples evaluated by CLSM herein used a confocal microscope commercially available from Leica instruments under the trade name LAS, Type DM6000, unless otherwise indicated herein. A sample (eg, piece of chocolate) undergoing CLSM was gently cut in the z-axis using a razor blade to trim a small cylindrical sample and place it in the sample holder. Samples were then stained for confocal microscopy using Nile Red first, followed by the addition of Fast Green (shown in the table below). In the morphological image produced by CLSM shown here, the Nile Red signal is displayed in the red lookup table and the Fast Green signal is displayed in the green lookup table. Therefore, the circular remaining dark regions are assumed to be bubbles. Sugars are represented by smaller black areas with irregular borders.

共焦点顕微鏡に付随するデータ処理がないので、画像ソフトウェアに組み込まれたスケールを用いて気泡直径を測定することができる。

Since there is no data processing associated with confocal microscopy, a scale built into the imaging software can be used to measure bubble diameter.

Porosity The porosity value (P), stated as a percentage, was derived from computed tomography evaluations. Porosity describes the ratio of void fraction to the total volume of the sample. Porosity is therefore the ratio of the volume of gas _VG in the sample to the total volume of the sample _Vs , hence _VG / _Vs . Porosity can also be measured as Over-Run (OR) in plastic couplings normalized as described herein or using the following formula (expressed as a percentage): can be assumed to be calculated from

Computed Tomography Analysis Foam confectionery samples were stored at 5°C or below until analysis. Samples can be analyzed using a CT35 (Scanco Medical, Bruttisellen, Switzerland) operated in a climate chamber set at 15°C. The bubble detection resolution of the device is 6 microns. Cumulative bubble size distribution Q(x) (characterized by X _{50, 3} X _90, 3 X _10, 3 and X _50, 0 X _{90, 0} X _10, 0), V _G and V _S are computed X-ray It can be measured by tomography and extracted by image analysis. From the cell sizes X _50,3 X _90,3 X _10,3 and X _50,0 X _90,0 X _10,0 , the size distribution widths SPAN(Q3), SPAN(Q0) can also be derived.

Standard Conditions As used herein, unless the context indicates otherwise, standard conditions (e.g., to define solid fats or liquid oils) are atmospheric pressure, 50% ± 5% relative humidity. of relative humidity, ambient temperature (22°C ± 2°) and an air flow of no more than 0.1 m/s. Unless otherwise stated, all tests herein are performed under standard conditions as defined herein.

Texture and Viscosity The texture of foodstuffs has many different characteristics including various combinations of physical properties (e.g. mechanical and/or geometric properties) and/or chemical properties (e.g. fat and/or moisture content). perceived as a complex of As used herein in relation to compositions of the invention for a given fat and moisture content, texture of a composition relates to the viscosity of the composition as a fluid when subjected to shear stress. obtain. Apparent viscosity can be used herein as a guide to indicate texture if the measurement technique is carefully controlled and the same shear rate is used. As used herein, the term "viscosity" refers to the apparent viscosity of a fluid as measured by conventional methods known to those skilled in the art, although viscosities measured by the methods described herein are particularly preferred. . Certain fluids exhibit non-Newtonian rheology and cannot be fully characterized by a single rheological measurement point. Nonetheless, apparent viscosity is a simple viscosity measurement useful for evaluating such fluids.

The viscosity of the composition of the invention and/or the viscosity of the composition prepared by the method of the invention is about 5 s ⁻¹ for low flow situations, similar to the comparative example (eg chocolate material such as chocolate), It can be characterized by two measurements approximating the yield value and one measurement at a higher flow rate of 20s ⁻¹ . (See Beckett 4th edition, chapter 10.3). As used herein to measure the viscosity of the fillings of the present invention, the viscosity yield value is used to determine the texture measured at a flow rate as low as 5 s ⁻¹ .

A preferred method for measuring the viscosity yield value is a Rapid Viscosity Analyzer, available from Newport Scientific, Australia, under the trade name RVA4500, measured under standard conditions (unless otherwise stated) and measured at a rate of 5 s ⁻¹ . Use the equipment indicated. In this test method, 10 g of the sample composition is added to a canister mounted on the RVA instrument, followed by the following profile: constant temperature of 35° C., 950 rpm for 10 seconds, then 160 rpm for 30 seconds during the test period. Measurements are taken by mixing vigorously for 1 minute. Tests were performed in duplicate or triplicate to ensure reproducibility. The final viscosity is used for comparison as well as quality of the RVA viscosity curve.

weight%
All percentages are by weight unless otherwise indicated.

Drawings The invention is illustrated by the following non-limiting FIGS. 1-19.

FIG. 1 is a cross-sectional photograph of a comparative chocolate of the present invention (Comparative Example A) that has been aerated with nitrogen to achieve 5% porosity. Due to the initial coalescence of the small bubbles, more and larger bubbles are formed, creating a broader bubble distribution when the initially small amount of gas is dispersed in the chocolate mass. FIG. 2 shows from left to right the difference in stability of chocolate aerated in Comparative B (10% porosity), Example 1 (12.5% porosity) and Example 2 (15% porosity). It is a photograph. FIG. 3 is a photograph showing the instability of chocolate aerated at higher levels (from left to right, comparative C (20% porosity) and comparative D (25% porosity)). FIG. 4 shows the mixer head of a rotor-stator mixer marketed by Hass under the trade name Monodmix®. FIG. 5 shows the mixer blades of the mixer head of a rotor-stator mixer marketed by Hass under the trade name Monodmix®. FIG. 6 shows a modular mixer head of a rotor-stator mixer used under the trade name Nestwhipper® by Nestle. FIG. 7 shows the gas referred to herein as Novac (described in WO2005-063036) combined with a jet depositor system (described in WO2010/102716). 1 is a schematic diagram of an injector; FIG. FIG. 8 shows a prior art microaerated chocolate sample, Comparative E (microaerated to 12% porosity), tested in the Aeration Test described herein. Figure 9 shows a microaerated chocolate sample of the invention (Example 3) (microaerated to 15% porosity by simply increasing the gas flow slightly compared to Comparative E shown in Figure 8). ) is present at the sample surface when tested in the aeration test described herein, indicating that aeration stabilizes at a porosity level of 15%. FIG. 10 shows a microaerated chocolate tablet that has been microaerated to 10% porosity using a corner mold (ie forming sharp corners at the apex). In the tablet shown in Figure 10, air bubbles are clearly visible on the surface of the square mold and appear consistently at the same location on each pip. The appearance of this tablet is aesthetically unpleasing. FIG. 11 shows a microaerated chocolate tablet made from a mass of microaerated chocolate that was aerated to 10% porosity using the same chocolate and process conditions as for the tablet shown in FIG. , a mold with a rounded top, i.e. the tablet shown in FIG. 10 or 11, is the mold design. Compared to the appearance of Figure 10, the visual appearance of this tablet was found to be more homogenous and aesthetically greatly improved. For relatively low viscosity chocolates, the challenge at higher aeration rates is to actually retain the gas within the solidification matrix, which means coalescence will occur. This results in clearly visible air bubbles both inside and outside the bar surface (see Figures 15 and 16). Figures 12-16 herein show tablets made using the same chocolate mass, with all tempering and mini-Novac parameters adjusted to give the desired porosity level. is kept constant. It is particularly interesting to note the fact that when the aeration level is low, not only is the aeration visible, but the release properties are also affected. The reason behind this effect on demolding has not been elucidated, but it affects most masses tested. Figure 12 shows a microaerated dark chocolate (Nestlé, Brazil) with a porosity of 5%. Note the visible bubbles and marks resulting from poor demolding. Figure 13 shows microaerated dark chocolate with 10% porosity (good release and no visible air bubbles). This lump increases during the cup test and shows some signs of instability. Figure 14 shows a microaerated dark chocolate with 15% porosity (good homogenous aeration and release properties). The "cup" test showed that the aeration was very stable. Figure 15 shows microaerated dark chocolate with 20% porosity, where the air bubbles begin to coalesce and are clearly visible inside the bar. Figure 16 shows a microaerated dark chocolate with a porosity of 23% where the air bubbles begin to coalesce and are clearly visible inside and on the surface of the bar. Adjusting the gas flow alone could not increase the porosity above 23%. Figures 17, 18 and 19 show the chocolate (if unaerated) used to prepare the confectionery product sold in Brazil by the Applicant as chocolate tablets under the trademark Garoto®. 17 are images of a mass microaerated sample (see Example 5 and Table 2), where FIG. 17 is X-ray tomography, FIG. 18 is generated by confocal microscopy (CLSM), and FIG. 3D visualization of Garoto® chocolate. Figures 17, 18 and 19 show the chocolate (if unaerated) used to prepare the confectionery product sold in Brazil by the Applicant as chocolate tablets under the trademark Garoto®. 17 are images of a mass microaerated sample (see Example 5 and Table 2), where FIG. 17 is X-ray tomography, FIG. 18 is generated by confocal microscopy (CLSM), and FIG. 3D visualization of Garoto® chocolate. Figures 17, 18 and 19 show the chocolate (if unaerated) used to prepare the confectionery product sold in Brazil by the Applicant as chocolate tablets under the trademark Garoto®. 17 are images of a mass microaerated sample (see Example 5 and Table 2), where FIG. 17 is X-ray tomography, FIG. 18 is generated by confocal microscopy (CLSM), and FIG. 3D visualization of Garoto® chocolate. Figures 20-25 present data supporting the improved satisfaction of consumers consuming micro-aerated chocolate compared to non-aerated chocolate. Figures 20-25 present data supporting the improved satisfaction of consumers consuming micro-aerated chocolate compared to non-aerated chocolate. Figures 20-25 present data supporting the improved satisfaction of consumers consuming micro-aerated chocolate compared to non-aerated chocolate. Figures 20-25 present data supporting the improved satisfaction of consumers consuming micro-aerated chocolate compared to non-aerated chocolate. Figures 20-25 present data supporting the improved satisfaction of consumers consuming micro-aerated chocolate compared to non-aerated chocolate. Figures 20-25 present data supporting the improved satisfaction of consumers consuming micro-aerated chocolate compared to non-aerated chocolate. 26 is a photograph of milk chocolate samples Example 9 and Comparative Example H. FIG. Figure 27 is a typical mold design (also referred to herein as a "Beech bar") used in the test protocol for evaluating shrinkage of micro-aerated chocolate in molds. Figure 28 shows the first step where the mold is conditioned at a typical temperature of 29-32°C. FIG. 29 is the second step from the same process shown in FIG. 28 where chocolate is sprayed onto the inner surface of the mold in an amount that forms a thin (0.1 mm-0.5 mm) layer thereon. indicates The total thickness of the chocolate layer surrounding the wafer insert is 0.6-2 mm. FIG. 30 shows a third step from the same process shown in FIGS. It is filled onto the shell formed in the mold. FIG. 31 shows a fourth step from the same process shown in FIGS. 28, 29 and 30 with the wafer fingers placed in the mold. Figure 32 shows a fifth step from the same process shown in Figures 28, 29, 30 and 31, where more chocolate is applied to the wafer to coat the entire product. Figure 33 shows two chocolates showing the difference from a conventional method of making a known macro-aerated product having a shell (shown on the left) and the product of the present invention (shown on the right). It is a color photograph of a cross section of a bar. The conventional prior art product shown on the left has a thick visible layer of chocolate shell, whereas in the present invention shown on the right of the picture is present in the chocolate layer surrounding the wafer core of the product. Microaeration is almost invisible. FIG. 34 is a more detailed cross-sectional view of the product of the present invention shown on the right side of FIG. FIG. 35 shows two wafer fingers. The finger on the right is a known wafer coated only with microaerated chocolate. The finger on the left was prepared according to the invention using a combination of a micro-aerated chocolate coating that was also formed in a mold that was pre-sprayed with chocolate. The color of the wafers of the present invention is much closer to that of conventional chocolate wafers, thus making them more acceptable to consumers, yet having far fewer calories than conventional chocolate coated conventional wafers.

It should be noted that embodiments and features described in the context of one aspect of an embodiment of the invention also apply to other aspects of the invention. Although embodiments have been disclosed herein in connection with specific examples, it will be appreciated that the invention is not limited to these embodiments. Various modifications may become apparent to those skilled in the art and may be acquired from the practice and practice of the invention, and such variations are intended to be within the broad scope of the invention. It is understood that the materials and chemical details used may be slightly different or modified from those specified without departing from the methods and compositions disclosed and taught by the present invention. Yo.

Further aspects of the invention and preferred features thereof are presented in the claims in the accompanying claims.

The invention will now be described in detail with reference to the following non-limiting examples, which are intended to be illustrative only.

Applicants have prepared various samples of microaerated chocolate tablets. All samples were aerated (unless otherwise indicated) using the apparatus described in Applicant's patent applications WO2005-063036 and/or WO2010/102716. When the same recipe was compared at different levels of microaeration (as measured by the porosity of the final product when solid), the following general observations in Table 1 were consistently made.

Comparative example A
Comparative Example A (Comp A) is chocolate aerated with nitrogen to achieve 5% porosity.

As can be seen from FIG. 1 (a photograph of a cross-section), Comparative Example A contains a large number of large bubbles (some of which are very visible to the naked eye) and exhibits a broad distribution of bubble sizes throughout. Without being bound by any theory, Applicants believe that this may be due to the coalescence of small gas bubbles that were initially formed when a small amount of nitrogen gas was dispersed into the chocolate mass. I think.

Examples 1 and 2 and Comparative Example B
Chocolates were prepared to the same recipe and microaerated with nitrogen to achieve porosities of 10% (Comparative Example B), 12.5% (Example 1) and 15% (Example 2).

The Aeration Stability Test is a photograph showing these Examples (Comparative Example B, Example 1 and Example 2, respectively from left to right) after being subjected to the Aeration Stability Test described herein. shown in

As can be seen from FIG. 2, Comparative Example B forms a dome, whereas Examples 1 and 2 do not, but demonstrates the improved stability of Examples 1 and 2 compared to Comparative Example B. show. This indicates that the aerated compositions of the present invention having porosity and cell size and distribution as defined herein have desirable properties. It has been found that such parameters can provide an optimum region selected from the general range of parameters in aerated compositions.

Comparative Examples C and D
Similar to the chocolate compositions above, they were prepared and aerated with nitrogen to achieve very high porosities of 20% (Comparative Example C) and 25% (Comparative Example D), respectively.

FIG. 3 is a photograph showing the instability of these samples (Comparative Example C and Comparative Example D from left to right) after being subjected to the Aeration Stability Test described herein. Especially for Comparative Example D, there is visible aeration on the surface of the chocolate.

Comparative Examples C and D were also found to exhibit very high viscosities, making them particularly tractable in industrial processes at ambient temperatures where molding and demolding occurs. For example, these samples become highly viscous and flow easily into the mold, resulting in good surface quality. The resulting molded articles made from Comparative Example C or Comparative Example D were also very difficult to remove from the mold (release) without damaging the product. Surprisingly, Applicants have found that there is an upper limit for microaerated chocolate. It has been shown to be impractical to add gas to chocolate as small air bubbles (microaeration) to achieve porosity levels of 20% and above.

Results Without being bound by any theory, in one most preferred embodiment of the present invention, the optimal porosity range for the microaerated chocolate mass tested is 12.5% to 15%. It is believed that there is. Surprisingly, these porosities were found to give usable viscosities and stable and uniform microaeration (non-visible bubbles) as seen in the bubble size distribution profile. In microaerated chocolate with porosity greater than 15%, viscosity begins to become a problem above 20% porosity before significant coalescence occurs. Microaerated chocolate with very low porosity (e.g., with 5% porosity) also forms uneven air bubbles, which is visually unappealing and also affects the organoleptic properties of the chocolate. effect.

Example 3
The following product recipe of chocolate mass (sold as chocolate tablets in Mexico under the trademark Carlos V by the Applicant) was aerated with nitrogen.

Chocolate is a relatively low-fat recipe (24.7% fat content by weight) and therefore has a relatively high viscosity (yield value = 8.64 Pa, plastic viscosity = 6.52 Pa·s).

Examples 4-6 and Comparative Example E
Two methods, air bubble measurement, X-ray tomography, and CLSM, were used to assess the air bubble size and BSD present in various samples of conventional chocolate mass, which were then microaerated at different levels. .

Comparative Example E and Example 4
Microaerated samples (if unaerated) of chocolate mass used to coat confectionery products sold under the trademark KitKat®, referred to as KitKat® in Table 2. It can be seen that there is a low level of aeration (Comparative Example E), the bubbles coalesce and thus have a larger average size (>200 microns) and a wider BSD. Larger bubbles are visible to the naked eye. At higher aeration levels, both the average bubble size and the standard deviation surprisingly decrease (narrower BSD, ie more uniform, smaller bubble size).

Example 5
Microaerated chocolate mass used to prepare a confectionery product sold in Brazil by the Applicant as chocolate tablets under the trademark Garoto®, referred to as Garato® in Table 2. sample (if not aerated). A micro-aerated Garoto photograph obtained by X-ray tomography is shown in FIG. 17, and a confocal microscope (CLSM) photograph is shown in FIG. A 3D visualization of microaerated Garoto chocolate is shown in Figure 19, where different colors represent different depths, highlighting the presence of air bubbles described herein.

Example 6
Used to prepare a confectionery product sold in Brazil by the Applicant as chocolate tablets under the trade name Nestle Classic®, referred to as Nestle Classic in Table 2. Microaerated sample of solid chocolate mass (if not aerated).

Table 2 shows the results.

Example 7 vs. Comparative Example F (dark chocolate)
Microaerated dark chocolate (Example 7) was tested against conventional non-aerated dark chocolate (Comparative Example F, dark chocolate tablets sold under the Brazilian trademark Nestle Classic®). Micro-aerated dark chocolate data improves texture in the mouth, resulting in a more pleasant and hearty eating experience. The results are shown in Figures 20 and 21. Consumers eat smaller amounts of micro-aerated chocolate than classic chocolate tablets, as shown in FIG.

Consumers were satisfied with the microbubble chocolate tablets at each serving and overall. The microaerated solid structure also produces improved textures such as firmness, softness, crispness and dryness dynamics, better mouthfeel, improved enjoyment and intake. Eating behaviors such as duration of feeding, sucking versus biting and frequency around the mouth are also improved. In mouth transformations, eg bolus transformation dynamics are improved in micro-aerated chocolate.

Example 8 vs. Comparative Example G (dark chocolate)
Microaerated dark chocolate (Example 8) was tested against conventional non-aerated dark chocolate (Comparative Example G, dark chocolate tablets sold under Nestle Classic® in Brazil). The same dark chocolate recipe and the same molds (24 pieces) were used for both Example 8 and Comparative Example G. The degree of aeration for Example 8 was 10-15% microaeration. Consumer tests for dark chocolate and milk chocolate are as follows. The degree of satisfaction of consumers who want to eat chocolate is shown in FIGS. 22 and 23. FIG.

Example 9 vs. Comparative Example H (Milk Chocolate)
Microaerated milk chocolate (Example 9) was tested against conventional non-aerated milk chocolate (Comparative Example H, milk chocolate tablets sold under the trademark Orion® in the Czech Republic). The same milk chocolate recipe and the same molds (24 pieces) were used for both Example 9 and Comparative Example H. The degree of aeration for Example 9 was 14% microaeration. Consumer tested milk chocolate is shown below. The degree of satisfaction of consumers who want to eat chocolate is shown in FIGS. 24 and 25, and photographs of two samples (Example 9 and Comparative Example H) are shown in FIG.

Example 10
The invention shown in Figures 28-35 is further illustrated by the following non-limiting Example 10.

Two chocolate-coated finger wafer bars were prepared conventionally from molds with the addition of microaeration and mold spray coating steps.

19.5 g of two finger chocolate wafer masses of the invention are
Chocolate shell = 1 (±0.5) g
Aerated chocolate mass = 12.2 (±0.5) g
Wafer finger = 6.3g

Claims (16)

A microaerated chocolate material comprising:
Inert gas bubbles are dispersed in the microaerated chocolate material, the dispersed bubbles having the following parameters: (a) an average bubble size of 5 to 85 microns ;
(b) a standard deviation of cell size that is less than or equal to 60 microns;
wherein parameters (a) and (b) are measured from X-ray tomography and/or confocal laser scanning microscopy (CLSM),
A microaerated chocolate material, wherein said microaerated chocolate material has a porosity of 11-16%, said porosity being the ratio of the volume of gas in the sample, _VG , to the total volume of the sample, _Vs. . having a total bubble surface area (also referred to herein as TSA) of 0.5-1.2 m ² per 100 g of said aerated chocolate material, wherein TSA is calculated from formula (1),

where TSA is the total cell surface area, P is the porosity of the aerated chocolate material, _mac is the mass of the aerated composition (g), and _dac is the weight of the aerated composition. 2. The microaerated chocolate material of claim 1, wherein r is the density (g/m ^<3> ) and r is the average size bubble radius (m). Microaerated chocolate material according to claim 1 or 2, wherein the aerated chocolate material has a porosity of 11-15%. 4. A microaerated chocolate material according to any one of claims 1 to 3, exhibiting improved sweetness compared to the same chocolate material when not aerated. 5. A microaerated chocolate material according to any one of claims 1 to 4, exhibiting reduced bitterness compared to the same chocolate material when not aerated. 6. A microaerated chocolate material according to any one of claims 1 to 5, exhibiting an improved milkiness compared to the same chocolate material when not aerated. 7. A microaerated chocolate material according to any one of claims 1 to 6, exhibiting a reduced cocoa taste compared to the same chocolate material when not aerated. Microaerated chocolate material according to any one of claims 1 to 7, which exhibits an improved mouthfeel compared to the same chocolate material when not aerated. 9. A micro-aerated chocolate material according to any one of claims 1 to 8, exhibiting reduced grittiness compared to the same chocolate material when not aerated. Microaerated chocolate material according to any one of claims 1 to 9, exhibiting improved softness compared to the same chocolate material when not aerated. 11. Microaerated chocolate material according to any one of claims 1 to 10, exhibiting improved aeration stability compared to the same chocolate material when macroaerated with the same amount of gas. Microaerated chocolate material according to any one of claims 1 to 11, exhibiting a lightness of color compared to the same chocolate material when not aerated. 13. A micro-aerated chocolate material according to any one of claims 1 to 12, exhibiting an improved ability to be ejected (released) from a mold compared to the same chocolate material when not aerated. . Microaerated chocolate material according to any one of the preceding claims, wherein the standard deviation of cell size is 10 to 30 microns. The improvement and/or reduction of any properties of the chocolate material according to any one of claims 3 to 14 in the microaerated chocolate material according to any one of claims 1 to 14 . wherein said micro-aerated chocolate material is or will be included in said pack. A pack containing an aerated chocolate material, any of the chocolate ingredients of any one of claims 3-14 in a microaerated chocolate material of any one of claims 1-14 . indicator means associated with said pack for indicating to the consumer the improvement and/or reduction of said properties, wherein said micro-aerated chocolate material is or will be contained in said pack; pack.

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