WO2010041157A1

WO2010041157A1 - A method for producing a cookie paste

Info

Publication number: WO2010041157A1
Application number: PCT/IB2009/053909
Authority: WO
Inventors: Jan Vander Stichele
Original assignee: Lotus Bakeries
Priority date: 2008-10-10
Filing date: 2009-09-08
Publication date: 2010-04-15
Also published as: NL1037259C2; BE1018524A3; NL1037259A1

Abstract

The present invention relates to a method for the preparation of a non-baked, at room temperature spreadable confectionery paste, in which an amount of ground cookies is mixed with an amount of fat, wherein the method comprises the following steps: a) The mixing of cookies ground into grains, having a water content lower than 5 wt. % with respect to the weight of the cookies, with an amount of at least one fat, to form a fat based suspension b) The further reduction of the particle size of the grains present in the mixture, c) The cooling of the thus obtained suspension.

Description

A method for producing a cookie paste

The present invention relates to a method for the preparation of a non-baked, at room temperature spreadable confectionery paste, in which an amount of ground cookies is mixed with an amount of fat, as described in the preamble of the first claim.

Description of the State of the Art.

It is known to cover a biscuit pie with a paste based on spiced cookies. This paste is prepared by mixing 250 g of butter with 150 g of ground spiced cookies, 200 g of sugar and 3 spoons of water.

BE1016009 describes a method for the production of a spreadable paste based on spiced cookies that is suitable for consumption. The paste is substantially a mixture of ground spiced cookies and a fatty substance, in a mass proportion of 7.5-0.7. The spreadable paste can further comprise an amount of an anti-oxidant, sugar candy and mixed spices. The spreadable paste is prepared by grinding the spiced cookies to grains. The spiced cookie grains are mixed together with the anti-oxidant and the mixed spiced with the cold fatty substance to a spreadable paste. Subsequently the paste is whipped. The spiced cookie paste described in BE1016009 however has the disadvantage that it is prepared from cookies that are ground to relatively big grains, feels pulpy when consumed, which brings an unpleasant taste feeling. Furthermore the paste has a waxy mouth feel and it shows a tendency to oil out. US-A-6017571 describes a method for the production of a snack chips, cheese, fruit, cookie dough or spiced ingredients with a lower water content which therefore shows a better resistance against microbial deterioration. Furthermore it is required that the product is suitable for storage at room temperature for a long period of time, it has to have a nice texture and a taste that is comparable to that of cheese, fruit or cookie dough with a high water content and it has to have a strong, uniform taste. According to US-A-6017571 the existing fruit-based products show the disadvantage that they do not comprise enough fruit. The partial drying of the fruit does not offer a solution because the water content remains high and the stability of the products is only marginally better than those comprising fresh fruit. Cookie parts used in ice-cream and other frozen desserts show the same problem, they often only comprise 40% of water and have a high water activity and should thus be stored in cooled or frozen conditions.

A product with an improved shelf life is obtained according to US-A-6017571 if the product has a total water content lower than 5 wt. %, preferably lower than 2 wt. % in which 10-40 wt. % of the water is bound water and whereby the food product has a water activity of between 0.2 and 0.3%. The food product further comprises 10-65 wt. % of a fat that finds itself in a solid state at room temperature and an amount of an emulsifier. As for the fat, preferably use is made of coconut butter, coconut oil or butter fat or a hydrogenated vegetable fat, for example hydrogenated palm kernel oil, hydrogenated coconut oil, hydrogenated cotton-seed oil of hydrogenated soy oil. The food product maximally comprises 30 wt. %, preferably 5-7 wt. % on product base, of flavoring agents such as cheese-, fruit- or cookie particles or flavoring agents, with a mean particle size of between 15-31 micron.

According to an example of the method described in US-A-6017571 a cookie-based coating for ice-cream was prepared by mixing 18 wt. % of cookies with 8 wt. % of coconut oil at 46⁰C so that the coconut oil was fluid. After grinding and reduction to the final particle size a powder was obtained with a dry consistency. As soon as the desired particle size was reached the thus obtained powder was mixed with 51.5 wt. % of coconut oil that was heated to 46⁰C.

In another example cookie chunks are prepared for use in frozen desserts. Such a product comprises 40 wt. % of cookies, and 33 wt. % of a solid fat. Yet another example describes the preparation of a cookie dough for use in coating for frozen desserts. Thereby 18-25 wt % of cookies are mixed with 42-59.5% fat. Both recipes lead to a hard product that is barely spreadable at room temperature, which is organoleptically experienced as fat. Furthermore, in the last product there barely any cookie taste is present.

The method described in US-A-6017571 is meant for the preparation of a ground cookie-fat mixture for use in frozen products. The method described in US-A-6017571 results in a product that is hard at room temperature, not spreadable and has a solid consistency and can be cut for example into cubes.

Object of the invention.

It is the object of the present invention to provide a method for the preparation of a confectionary cookie paste with a pleasant mouth feeling upon consumption that is spreadable at room temperature and is as such suitable for consumption.

Brief description of the invention.

This object is achieved according to the present invention with the method comprising the steps of the characterizing portion of the first claim.

Thereto, the method of this invention is characterized in that the method comprises the following steps: a) The mixing of cookies ground into grains, having a water content lower than 5 wt. % with respect to the weight of the cookies, with an amount of at least one fat, to form a fat based suspension b) The further reduction of the particle size of the grains present in the mixture, c) The cooling of the thus obtained suspension. With this method a smooth and creamy suspension is obtained, that has the form of a paste which is spreadable at room temperature and is as such suitable for consumption, for example as sandwich filling or as filling for a cake or a biscuit. The spreadability of the paste is such that a layer thickness commonly used as sandwich filling and pleasant to the consumer can be applied, at minimal risk of disturbing the structure of the commonly used substrates for example bread, cookie, biscuit, such as ripping or pulling holes in the bread or cookie, even in the case of soft bread or cookies.

The amount of water in the cookies is kept as low as possible on one hand to improve the smoothness and the creaminess of the final product, and on the other hand to ensure easy processing of the mixture of ground cookies and, especially in step b in which a further reduction of the grains is carried out. Because of the low water content, the paste has a long shelf life that usually is at least a year, with a minimal risk to oiling but a good preservation of the cookie taste.

The inventors have observed that a higher water content in the cookie grains gives a less creamy and less smooth paste with a much harder consistency, which is barely spreadable on the for such a paste commonly used substrates of baked dough, such as bread, cookie, biscuit, cake. The inventors have also observed that the taste and taste stability of the paste, as well as the shelf life deteriorates substantially at a higher and increasing water content. The flour- and sugar components present in the cookie grains adsorb water, which causes the grains to swell and soak. Such soaked grains are flexible and compressible and therefore barely further grindable to smaller particles, as a result of which there is a risk for the presence of pulpy grains with a large particle size in the paste and a less smooth and less creamy paste. This is undesired. It has also been found that a water content of the cookies that is too high, damages the stability of the suspension, involves a risk to oiling out and adversely influences the cookie taste, even if an emulsifier is present in the paste.

The inventors have further observed that the presence of water in the cookie grains - fat mixture, increases the viscosity, more specifically during step b in which the particle size of the mixture is further reduced and the mixture is homogenized. Hereby a smooth processing of the mixture and recuperation thereof out of the grinding installation becomes difficult, which leads to a lowered yield that can be quite substantial. During the reduction of the particle size in step b, there is a risk for the temperature of the mixture in which the cookie grains and fat are present to rise above 45° C, often up to 70-75° C by friction in the mixture as a result of the grinding and/or heating of the mixture. In combination with the presence of too much water in the cookie grains, this raised temperature leads to an increased viscosity of the mixture, among other things due to gelling of the starch present in the cookies, as a result of which a normal processing of the cookies is jeopardized.

In step c the mixture obtained in step b is left to cool or forced to cool using a cooling agent. During this cooling step the fatty phase crystallizes and a network of fat crystals is formed in which the particles present in the paste, are captured. The presence of such a fixating network of the fatty phase ensures the homogeneity of the paste on a long term and counteracts the settling of the other ingredients present in the paste. According to the method of this invention the paste is preferably cooled to room temperature. It is however also possible to cool the paste to a lower temperature, for example 1O⁰C or 5⁰C.

The result of the method of this invention is a creamy, at room temperature spreadable paste with a homogenous composition, in which the ingredients are homogenously spread, that barely shows any tendency towards settling even when stored for a longer time, for example a couple of weeks or even several months. The paste also shows a good shelf life, an intensive and pleasant cookie taste, the particle size of the grains in the suspension is adjustable by adjusting the particle size in step a and b. With the method of this invention, an as to say spreadable cookie is provided. With the method of this invention a paste is provided with an intense cookie taste and a spreadable consistency that is such that there is a minimal risk for to adversely affecting the integrity of the substrate on which the paste is applied. The water content of the ground cookies used in step a is preferably lower than 3 wt. % with respect to the weight of the cookies, more preferably lower than 1 wt. %, most preferably the cookies are water-free. Such a low water content can be obtained in various ways, for example by subjecting the cookies to a drying process after baking or by prolonging the baking time of the cookies until almost all the water is baked out and the cookies have the desired moisture content. In order to keep the moisture content within bounds and to minimize the risk of water uptake, it is important that the cookies are ground as soon as possible after drying or baking and processed in the paste of this invention. If temporary storage of the cookies is necessary, the care should be taken that they are dry enough before use. This is possible by storing the cookies or grains under circumstances that are as dry as possible in order to restrict the water uptake during storage or by subjecting them to an extra drying process before they are used.

The mixing of the cookies with fat in step a can be carried out at room temperature, but is preferably carried out at a slightly elevated temperature, preferably between 40 and 75° C, more preferably between 40 and 70° C. The fat present in step a is partially derived from fat that is added as such and partially derived from the unbound fat present in the cookies that is released from the cookies while they are mixed with the added fat. To promote release of the free fat present in the cookies, ensure an optimal mixing of the free fat in the cookie grains with the added fat and promote the smoothness and creaminess of the paste, it is advised to carry out this mixing at an elevated temperature, in particular at a temperature that is higher than the melting temperature of the fat present in the cookies. The free fat present in the cookies will usually have a melting temperature that is not higher than 35-40° C, fat with a higher melting temperature gives a waxy mouth feeling because the fat does not melt in the mouth upon consumption.

At the chosen temperatures the unbound fat present in the cookies is at least partially molten, which increases its mobility, allows a better mixing with the remaining ingredients of the paste and makes the mixture more manageable, at minimal risk of oxidation of the fats. The mixing at an elevated temperature offers the advantage that a smooth paste is obtained together with a homogenous mixing of the fats present in the paste, independent of the source of the fat, more specifically independent of the fact that the fat originates from the cookie grains or if it was added as such. The improved homogeneity improves the consistency and the mouth feeling and lowers the risk to a waxy feeling while eating the paste.

In the method of this invention use can be made in step a of cookie grains that have the desired particle size as such. Use can however also be made of cookie parts or cookie grains with a bigger particle size, that are ground to the desired particle size before they are mixed with the fat. Therefore the method of this invention can be preceded by a step in which whole cookies or cookie parts are ground to grains that are used in step a. Furthermore, use can be made of cookie parts or cookie grains with a bigger particle size that are ground to the desired particle size in the course of the mixing with the fat. If the mixing is carried out in the presence of the fat, usually only a part of the fat will be added however it is possible to add the entire amount of fat to the grains that are used in step a while grinding.

With 'ground cookies' that are used in step a is meant according to this invention cookies or cookie grains that preferably have a particle size so that at least 75 wt. % of the grains have a mean particle size smaller than 1500 μm, preferably smaller than 1000 μm. More preferably at least 90 wt. % of the grains has a particle size smaller than 1000μm. This particle size enables the further grinding in step b to a particle size that corresponds to the envisaged consistency and the smoothness of the final product and the possible presence of a granular effect. The more fine the grains used in step a are, the shorter the duration of step b can be, especially if a smooth spreadable paste is envisaged. The previously described particle size can be achieved by reducing cookies, but can also be achieved by delivering cookies with the previously mentioned particle size. With ground cookies with a particle size smaller than 1500 μm, preferably smaller than 1000 μm, is therefore meant according to this invention ground cookies and also cookies that are baked or delivered in such a particle size. The particle size is preferably determined using a MasterSizer S long bed ver. 2.19 of the firm Malvern, which is based on laser diffraction.

With grinding is meant according to the present invention, every technique that is suitable for the reducing of cookies or cookie parts or grains, to grains of the desired particle size. For the grinding of the cookies to grains, every technique known to the person skilled in the art can be used, for example grinding in a ball mill or with one or more rollers or any other suitable technique or combination of techniques.

After the cookie grains and the fat mixed in step a to a fat-based suspension of the desired homogeneity, in step b of the method of this invention the particle size of the grains present in the mass is further reduced to the desired size, with the purpose of controlling the particle size and the organoleptic feeling of the end product. If a granular paste with a large grain size is desired a minor particle size reduction can be carried out in this step, if a smooth creamy paste is envisaged with a small grain size, a more intensive reduction is carried out in this step. In practice this means that, if a creamy paste in envisaged, the grinding is carried out such that at least 80 wt. % of the grains present in the mixture has a particle size smaller than 30μm, and at least 99 wt. % of the grains has a mean particle size smaller than 100μm. If a granular paste is envisaged, grains of a larger diameter can be present in the paste. The reduction process in step b can be carried out using every technique known by the person skilled in the art, for example a ball mill but also other techniques such as rollers can be suitably used, dependent on the nature and the composition of the mixture. The particle size can be controlled by refining for a shorter or longer time period, by using a different technique or by subjecting the paste to two or more consecutive reduction steps.

A ball mill usually comprises a hollow rotating cylinder in which multiple balls are present that fall on each other or roll when the cylinder is rotated, which causes the ingredients present in the ball mill to be ground.

In the technique of rollers, the mixture to be ground is supplied to a space between two rollers rotating in opposite directions around their axis, which push the mixture in the opening between these rollers. The pressure between the rollers is chosen by the person skilled in the art while taking into account the nature of the mixture. The rollers can be heated. An example of a roller suitable for this invention is shown in figure 1.

With spreadable consistency, is meant according to this invention that the paste has a hardness of preferably 0.75-24 N, more preferably of 1-24 N, and most preferably 1-15 N. At a hardness lower than 0.75 N there is a great risk of the paste being too fluid at room temperature and having insufficient consistency to be spreadable whereby a build-up of the layer thickness is barely possible and too much penetration of the paste in the substrate will occur. At a hardness higher than 24 N the paste becomes very hard, inconsistent and granular and there is a great risk for the structure of the substrate on which the paste is spread, to be broken. When spreading paste with a hardness that is too high, there is a risk of holes being pulled in the bread.

The amount of fat added in step a is preferably adjusted in such a way that the amount of fat is 25-65 wt. % with respect to the total weight of the paste, more preferably 30-50 wt. %, most preferably 35-45 wt. %. Below 30 wt. % and definitely below 25 wt. % of fat, the processability of the mixture becomes very difficult, above 65 wt. % taste and nutritional characteristics of the paste are adversely effected and the paste is experienced as a fat. An optimal compromise between the nutritional characteristics and the processability of the paste, whereby an optima! cookie taste is achieved, is found at a fat content of between 35 and 45 wt. %. The fat present in the paste usally partially originates from the cookies and is partially present as added fat. The person skilled in the art is capable of determining the amount of fat present in the cookies and of adjusting the amount of added fat taking this into account, to keep in order the amount of fat in the spreadable paste within the envisaged ranges. The fat added in step a is preferably a liquid vegetable oil, so that mixing with the cookies can occur in an optimal manner and a paste with an acceptable nutritional profile is provided. Every liquid oil considered suitable by the person skilled in the art can be used. With liquid oil is meant a fat that is liquid at room temperature. Preferably a vegetable oil is used chosen from the group of palm oil, palm kernel oil, grain oil, soy oil, maize oil, sunflower oil, cotton-seed oil, safflower oil, sesame oil, nut oil, olive oil, liquid fractions of palm oil or a mixture of two of more of these oils. Each of these fatty substances has its own chemical and physical-chemical characteristics which determine the melting behavior of the fatty substance.

The fat can be added to the cookie grains in one go, or in two or more steps.

In case a paste is envisaged with a higher hardness, one may chose to use a fat that partially exists of liquid oil and partially of a fat that is solid at room temperature. Examples of suitable solid fats are preferably vegetable fats, for example coconut fat, coconut oil, solid fractions of fractioned palm oil or hydrogenated fats such as palm kernel oil, coconut oil, cotton-seed oil, soy oil, rapeseed oil, fractions of palm oil, and mixtures of two or more of these fats, etc. The nature and amount of the liquid oil and the added solid fat are chosen such that the SFC profile of the paste, this is the content of solid fats, as a function of temperature, is sufficiently steep. Herewith is meant that the SFC is sufficiently high at room temperature so that a paste with a sufficient consistency and hardness is provided that is not too liquid and is quite spreadable, and sufficiently low around body temperature (35-37° C) to avoid a waxy feeling or stickiness upon eating the paste. In case a mixture of a fluid oil and a solid fat are used, the oil and the solid fat can be added to the cookie grains separately or together. It can also be chosen to mix the cookies with a part of the fat, when grinding to grains that are used in step a. The remaining part of the fat is than added in step a.

The at least one fat is preferably chosen in such a manner that it has an SFC (solid fat content) at 20° C of between 2 and 15 wt. %, preferably between 3 and 12 wt. %, more preferably between 3 and 7 wt. % with respect to the amount of fat. Above 15 wt. % and often already above 12 wt. % a paste is obtained with a strongly deteriorating spreadability.

The SFC of the fat used influences the hardness of the paste and will therefore be chosen such that the envisaged hardness of the paste is achieved.

The choice of the added fatty substances is substantially determined by:

1) the envisaged spreadability and consistency at a particular consumption temperature

2) the minimizing of the risk to oil out of the paste 3) the desired mouth feeling, more specifically the avoiding of a waxy mouth feeling while eating the paste, and always taking into account the fats already present in the cookie.

During production of the paste at least a part, often the entire amount of the free fat present in the cookies is released. The more rich the whole of fatty substances is in unsaturated fatty acids, the lower the consistency of the paste will be while finishing the preparation. The amount of free fat present in the cookies is sufficient to provide a paste with a sufficient consistency when mixed with the liquid oil. The cookies or grains used in the method of this invention will usually comprise between 15 and 25 wt. % of fat, preferably between 17 and 21 wt. %. However cookies or grains with a different, a lower or a higher, fat content can also be used, as long as the total fat content in the paste is steered as described here above. The amount of cookie grains that are added in step a is preferably at least 25 wt. % with respect to the total weight of the past, preferably at least 30 wt. %, more preferably at least 40 wt. %, most preferably at least 50 wt. %. The amount of grains present in the paste will usually not be more than 75 wt. %. The amount of cookies that are added can be determined by the person skilled in the art without too much experimenting taking in to account the envisaged intensity of the cookie taste, the envisaged color of the paste, with the fat content of the cookies and the viscosity of the paste in step b and c.

The method of the present invention is suitable for use with every type of cookies found suitable that can be brought to a fine ground condition. Preferably however spiced biscuits are used.

In a preferred embodiment of this invention, additional ingredients are added to the mixture coming from step a between step a and b, with the object of steering the taste, the mouth feeling and the consistency of the paste. Examples of possible additional ingredients are one or more dry components chosen from the group of sugar, sugar candy, sugar replacement, emulsifiers, anti-oxidants, cacao powder, milk powder, functional ingredients, such as for example calcium comprising substances and materials that give a crispy effect, such as for example cookie grains, chocolate grains, coffee grains, ground nuts etc. Although a reduction of the particle size of the additional ingredient in an additional step can be considered, the particle size of the additional ingredient is preferably adjusted as such that it is smaller than 1500 μm, preferably smaller than 1000 μm to facilitate the mixing with the paste.

Preferably an amount of at least one emulsifier is added to the mixture obtained in step a to minimize the risk of fat flowing out of the paste (oiling). The oiling can among others occur while consuming the paste. Because an amount of paste is removed for example with a spoon or a knife the crystalline network of the fat is disturbed and there is a risk of oil flowing out. Adding an emulsifier offers a solution for this problem. In the method of this invention every emulsifier considered suitable by the person skilled in the art can be used, such as lecithin, but also distillated unsaturated monoglycerids and trisaturated triglyceride or a mixture comprising two or more of these substances, can be used. The amount of added lecithin usually is 0.2-2.5 wt. % with respect to the total weight of the paste, the amount of added unsaturated monoglycerids usually is 0.1-1 wt. %. If a fat-based emulsifier is used, the emulsifier obviously contributes to the fat content of the paste.

The mixing of the cookie grains in step a with an amount of at least one fat and possible other ingredients is preferably carried out as such that a dispersion of the ground cookies in the liquid oils and fat is obtained. For the preparation preferably use is made of a stirred vessel, of which the temperature is adjustable, for example a heated and/or cooled vessel. By stirring the dispersion is kept moving, its homogeneity is ensured and the risk of settling of the parts is minimal. For the stirring of the mixture every stirring- or mixing device known by the person skilled in the art can be used, as long as a satisfactory stirring is guaranteed. An example of a suitable stirring system is a stirred vessel with a wall scraper.

The further reduction of the particle size of the grains in step b is preferably carried out at a temperature above room temperature, more specifically a temperature whereby at least a part of the fat is melted to guarantee a sufficient manageability and mixability of the mixture, an optimal bounding of the fat coming from the cookies and the added fat, enable an optimal mixing of the fat with all other ingredients remaining in the paste, and to ensure a distribution of all ingredients with and through the fatty phase that is as homogenous as possible. Preferably almost the entire amount of the fatty phase is molten in step b. By providing process steps in which the fat is first molten and subsequently crystallizes, a paste is provided in which an optimal mixing of the fat coming from the cookies and the added fat is ensured and in which the fat has the possibility to form a network of fat crystals in which the parts of the other ingredients can be captures and show a minimal risk of settling at storage.

The further reduction in step b is preferably carried out at a temperature of at least 40° C, more preferably at least 50° C to keep the viscosity of the mixture sufficiently low. To minimize the risk of oxidation of the fats present in the paste, the temperature in step b is preferably kept lower than 75° C, more preferably the temperature is maximally 70° C. The temperature is chosen as such that it is sufficiently high to sufficiently melt on the fat, especially the fat present in the cookies, and sufficiently low to minimize the risk of oxidation of the fats present in the paste and to minimize the risk on gelling of the present starch by released water. During the further reducing of the paste in step b there is friction which causes the paste to heat.

In the paste obtained with the method of this invention after cooling in step c the fat is usually partially present as crystallized fat, partially as liquid phase. The crystallized fat provides a network in which the liquid oil and the other ingredients can be absorbed and thus provide a resistance against oiling of the liquid oil. The risk for oiling is further reduced by adding an emulsifier before the fat crystallizes. In the method of this invention the composition of the present fats is chosen such that the content of S3 is sufficiently high to initiate crystallization of the fat in step c and to bind the oil in the fat crystal network. The S3 triglycerides function as a crystallization-initiator and thus provide the basis for the fat-crystal network to be build. With S is meant saturated fatty acids with 14-18 C atoms. The content of S3 is preferably 0.25-3 wt. %, more preferably 0.5-3 wt. % with respect to the total weight of the paste, most preferably 1-3 wt. %.

If a paste is envisaged with a granularity, a so-called crunchiness, it can be considered to add ingredients with a larger grains size after particle size reduction in step c. Examples of such ingredients are mixed cookies, spiced biscuit, nuts, mixed chocolate, coffee etc. In order not to influence the stability of the suspension in a negative way, there is preferably taken care of that these ingredients have a water content that is as low as possible, and are preferably almost dry.

The invention also relates to a product that is obtained directly with the method described here above.

The spreadable paste that is obtained with the method of this invention is best stored in conditions as dry as possible in order to minimize the water absorption. This could have a negative influence on the taste. The spreadable paste of this invention usually has a total water content lower than 3.75 wt. %, preferably lower than 1.5 wt. % the water content will usually not be lower than 0.1 wt. %, preferably 0.05 wt. % given that the cookies will usually comprise a small amount of water.

The invention is further illustrated by the following examples.

The viscosity of the paste made in the examples was measured by a Brookfield viscosimeter and by determination of the Casson yield point. For determining the Casson yield point use was made of a Reotec RC20 apparatus, with P50 Hn 0.5 mm; 120 s; 30 MP; CSR 1-600 s^"1; 45° C. The Casson yield point was always measured at 45° C. Brookfield viscosity was always measured at 38° C.

The hardness of the paste made in the examples was measured by a texture meter Texture Analyzer type TA500 of Lloyd with a loadcell of 50 N and a cylinder shaped probe with a diameter of 12 mm, that was placed in the middle of the monster surface and was moved with a speed of 0.5 mm/s up to a depth of 0.5 cm in the monster. The apparatus thus measures the force necessary to penetrate 0.5 cm deep in the paste. Measurements were always carried out at a temperature of 20° C. The moisture content of the spiced cookie grains was measured as follows. Pure white sand was glowed during 2 hours at 600° O₁ subsequently cooled and stored in a dry environment. 15O g of this dried sand was dried during 1 hour at 102° C. On the surface of the thus dried sand 20 grams of spiced cookie grains were placed. The temperature was kept on 102-

105 ⁰C until a constant weight was reached. The moisture content of the spiced cookie grains was determined as follows: (weight before drying - weight after drying)/weight before drying.

Example 1.

A paste was prepared by heating 575 grams of rape oil to 50° C and mixing it with 20 grams of emulsifier, a minimal amount of citric acid and 200 g of ground sugar. To this mixture 1200 gram of ground spiced cookies were added of which 75 wt. % of the grains had a mean particle size of 900 μm. The ground spiced cookies had a water content of 1.7 wt. %. The fat phase present in the paste has a solid fat content (SFC) of 4.8 wt. % with respect to the weight of the fat.

In weight percentages the mixture comprises

57.27 wt. % spiced cookies, 14.32 wt. % ground sugar, 27.44 wt. % rape oil, 0.01 wt. % citric acid and 0.96 wt. % emulsifiers.

The thus obtained mixture was mixed during 20 minutes in a ball mill Wieneroto type W-1-S, at a temperature of 50° C. The mixture was almost completely recuperated from the ball mill.

A thin liquid paste was obtained that didn't contain clots. After 24 hours of cooling at room temperature a spreadable paste was obtained. The water content of the paste was 0.6 wt. %. The paste had a Casson yield point of 28.7 Pa and a hardness of 2.5 N.

The taste of the paste and the organoleptic feeling were judged as being good. After respectively 24 and 48 hours storage at room temperature no changes in taste were noticed. The product was easily spreadable at room temperature.

Example 2. The recipe of example 1 was repeated, with cookies with a water content of 2.5 wt. %.

A homogenous paste was obtained that showed a slightly higher but acceptable viscosity immediately after preparation, without clots. The product was easily spreadable and had a Casson yield point of 13.6

Pa and a hardness of 3N. The water content of the paste was 1.3 wt. %.

The taste of the paste and the organoleptic feeling were judged ad being good. After respectively 24 and 48 hours storage at room temperature no changes in taste were noticed.

Example 3.

The recipe of example 1 was repeated, with cookies with a water content of 3.9 wt. %.

A homogenous paste was obtained without clots that was moderately fluid immediately after preparation and had a higher viscosity than this of example 2. The hardness was 4 N. The product was easily spreadable at room temperature. The water content of the paste was 2.0 wt. %.

Example 4.

The recipe of example 1 was repeated, with cookies with a water content of 34.5 wt. %. About three quarters of the mixture could not be recuperated after particle size reduction in the ball mill.

A homogenous paste was obtained without clots, that immediately after preparation was thickly fluid, but of which the creaminess was clearly less than this of the pastes of examples 1-3. While cooling immediately after preparation the viscosity of the paste decreased, after which the paste curdled. The final product had a high viscosity (Casson yield point 49.5 Pa) and a hardness of 7.8 N, was still somehow although difficultly spreadable at room temperature. The water content of the paste was 2.9 wt. %.

Probably this is due to a reaction of the non- gelled starch present in the cookies that swells up and gives the paste a higher viscosity. The taste of the paste was still acceptable, but was judged as being less enjoyable in comparison to example 3. After 24 hours storage at room temperature no changes in taste were noticed. After 48 hours of storage the taste deteriorated to further worsen at longer storage.

Example 5.

The recipe of example 1 was repeated, with 1200 g of spiced cookies and a water content of 1.7 wt. %, 630 g of rape oil, 300 g of sugar and 20 g of emulsifiers. A paste was obtained with a hardness of 0.9 N. This paste was very fluid at room temperature and therefore difficult to put on a knife, during spreading a very thin layer thickness was obtained.

Comparing Example A.

The recipe of example 1 was repeated, with cookies with a water content of 5.3 wt. %. About 25 wt. % of the mixture could not be recuperated after particle size reduction in the ball mill.

A homogenous paste was obtained without clots that immediately after preparation was thickly fluid, but of which the creaminess was clearly less then this of the pastes in examples 1-3. While cooling immediately after preparation the viscosity of the paste decreased, after which the paste curdled. The final product had a Casson yield point of a viscosity of 46.7 Pa and a hardness of 8.8 N at 20° C, was still somehow although difficultly spreadable at room temperature. The water content of the paste was 2.9 wt. %.

Probably this is due to a reaction of the non- gelled starch present in the cookies that swells up and gives the paste a higher viscosity.

The taste of the paste and the organoleptic feeling were judged as being good. After 24 hours storage at room temperature no changes in taste were noticed. After 48 hours of storage the taste deteriorated to further worsen at longer storage.

This comparing example shows that it is not sufficient that the water content of the paste is lower than a predetermined lower limit, yet it is also important that the cookies have a sufficiently low water content to obtain a paste spreadable at room temperature that is sufficient for use as a confectionery paste, preferably for use as sandwich filling.

Comparing example B. The recipe of example 1 was repeated, with cookies with a water content of 7.4 wt. %. After particle size reduction in the ball mill only 10% of the mixture could be recuperated. The greater part was stuck to the ball and did not flow out of the mill.

A homogenous paste was obtained without clots that immediately after preparation was very thickly fluid. While cooling after preparation the paste curdled to a final product with a very high viscosity (the Casson yield point was 132.7 Pa) that was barely spreadable at room temperature and had a hardness of 10.2 N. The paste was still somehow spreadable, yet felt rigid. The creaminess was obviously less than this of the pastes of examples 1-3 and comparable example A. The water content of the paste was 3.7 wt. %.

The taste of the paste immediately after production was judged as insufficient. The taste clearly diverted if compared to the paste obtained in examples 1-3 and the organoleptic feeling was judged as being good. After respectively 24 and 48 hours storage at room temperature no changes in taste were noticed.

Comparable example C.

A product was prepared according tot the recipe of example 1 of US-1-6.017.571 , by grinding 18 wt. % of cookies with a water content of 1.7 wt. % and subsequently adding 19.8 wt. % of granulated sugar, 2 wt. % solid whey particles, 0.1 wt. % salt, 0.2 wt. % lecithin and 8 wt. % coconut oil with a melting temperature of 24.44° C. The ingredients were mixed until all dry parts were humidified with the oil. The paste had a water content of 0.85 wt. %.

The particle size of the thus obtained dough-like mixture was further reduced. A thick dough-like product as obtained with a hardness of 24 N. the product was not spreadable at room temperature.

The paste barely showed any cookie taste, was hard and difficultly spreadable.

The product had a Brookfield viscosity of 350 cp at 38° C and 10 rpm and a hardness of 24 N. Such a product is hard, can be cut to chunks, is not spreadable on bread and barely has any cookie taste.

Comparing example D.

The recipe of example 1 was repeated, with 1200 g of spiced cookies, 575 g of esterified fat, 300 g of ground white sugar and 20 g of emulsifiers. A paste was obtained with a hardness of 24 N. The paste was judged as being rigid. The spiced cookie grains had a water content of 1.7 wt. %.

Claims

CLAIMS.

1. A method for the preparation of a non-baked, at room temperature spreadable confectionery paste, in which an amount of ground cookies is mixed with an amount of fat, characterized in that the method comprises the following steps: a) The mixing of cookies ground into grains, having a water content lower than 5 wt. % with respect to the weight of the cookies, with an amount of at least one fat, to form a fat based suspension b) The further reduction of the particle size of the grains present in the mixture, c) The cooling of the thus obtained suspension.

2. A method as claimed in claim 1 , characterized in that the water content of the ground cookies in step a is lower than 3 wt. % with respect to the weight of the cookies, preferably lower than 1 wt. %.

3. A method as claimed in claims 1 or 2, characterized in that step a is carried out at a temperature between 40 and 75⁰C, preferably between 40 and 70⁰C.

4. A method as claimed in any one of claims 1-3, characterized in that prior to step a the particle size of the cookies is reduced until at least 75 wt. % of the grains has a particle size smaller than 1500 μm, preferably smaller than 1000 μm.

5. A method as claimed in claim 4, characterized in that at least 90 wt. % of the grains has a particle size smaller than 1000 μm.

6. A method as claimed in any of claims 1-5, characterized in that in step b the particle size of the mixture is further reduced until at least 80 wt. % of the grains has a mean particle size smaller than 30 μm, and at least 99 wt. % of the grains has a mean particle size smaller than 100 μm.

7. A method as claimed in any one of claims 1-6, characterized in that the paste has a hardness of 0.75-24 N, preferably of 1-24 N, more preferably 1-15 N.

8. A method as claimed in any one of claims 1-7, characterized in that the paste comprises 25-65 wt. % fat, preferably 30-50 wt. %, more preferably 35-45 wt. %.

9. A method as claimed in any one of claims 1-8, characterized in that the paste comprises at least 25 wt. % cookies, preferably at least 30 wt. %, more preferably at least 40 wt. %, most preferably at least 50 wt. % and maximally 75 wt. %.

10. A method as claimed in any one of claims 1- 9, characterized in that with cookies, spiced cookies are meant.

11. A method as claimed in any one of claims 1- 10, characterized in that between step a and b additional ingredients are added to the mixture obtained in step a.

12. A method as claimed in claim 11 , characterized in that at least one dry component or a mixture of two or more of them chosen from the group of sugar, emulsifiers, anti-oxidants, cacao powder, milk powder, ground cookies, ground coffee, ground chocolate and functional ingredients, is added to the mixture obtained in step b.

13. A method as claimed in any one of claims 1-

12, characterized in that the further reduction of the particle size in step b is carried out at a temperature of at least 40° C, preferably at least 50° C.

14 A method as claimed in any one of claims 1-

13, characterized in that the further reduction of the particle size in step b is carried out at a temperature lower than 75° C, preferably lower than 70° C.

15. A method as claimed in any one of claims 1-

14, characterized in that the amount of fat present in the paste is chosen in such a way that the fat present in the pasta has a SFC at 20° C of between 2-

12 wt. %, more preferably between 3-7 wt. %, most preferably 1-3 wt. %.

16. A method as claimed in any one of claims 1-

15, characterized in that the amount of S3 type triglycerides present in the paste is preferably 0.025-3 wt. %, more preferably 0.5-3 wt. % with respect to the total weight of the paste, most preferably 1-3 wt. %.

17. A method as claimed in any one of claims 1-

16, characterized in that the fat added in step a comprises a liquid vegetable oil, preferably chosen from the group of palm oil, palm kernel oil, rapeseed oil, soy oil, maize oil, sunflower oil, cotton-seed oil, safflower oil, sesame oil, nut oil, olive oil, liquid fractions of palm oil or a mixture of two of more of these oils.

18. A method as claimed in claim 17, characterized in that the fat added in step a comprises an amount of at least i one vegetable solid fat chosen from the group of coconut fat, coconut oil, solid fractions of fractioned palm oil, or hydrogenated fats such as palm kernel oil, coconut oil, cotton-seed oil, soy oil, rapeseed oil, fractions of palm oil, and mixtures of two or more of these fats.