WO2023135183A1 - Produits de confiserie - Google Patents

Produits de confiserie Download PDF

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Publication number
WO2023135183A1
WO2023135183A1 PCT/EP2023/050578 EP2023050578W WO2023135183A1 WO 2023135183 A1 WO2023135183 A1 WO 2023135183A1 EP 2023050578 W EP2023050578 W EP 2023050578W WO 2023135183 A1 WO2023135183 A1 WO 2023135183A1
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WO
WIPO (PCT)
Prior art keywords
filling
confectionery
fat
pieces
cocoa
Prior art date
Application number
PCT/EP2023/050578
Other languages
English (en)
Inventor
Manish Sharma
Pushkar Bhogle
Shantanu Samant
Original Assignee
Kraft Foods Schweiz Holding Gmbh
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods Schweiz Holding Gmbh filed Critical Kraft Foods Schweiz Holding Gmbh
Publication of WO2023135183A1 publication Critical patent/WO2023135183A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled

Definitions

  • the present invention relates to confectionery fillings, confectionery products containing such confectionery fillings, and to methods of manufacturing such confectionery fillings and products.
  • the brownie is one such dessert which has a distinct flavour and a characteristic gooey, crumbly, and moist consistency/texture.
  • a confectionery filling comprising: at least one sweetener, at least one fat, baked farinaceous pieces, 1-15 wt.% humectant, and a water activity (A w ) of no more than 0.75.
  • Such a confectionery filling has a brownie-like gooey, crumbly, and moist texture and consistency.
  • the filling also provides an authentic brownie-like eat experience and mouthfeel.
  • the filling may preferably be in the form of a paste at ambient temperature and ambient pressure.
  • the filling may have an overall viscosity at 40°C and ambient pressure of at least 20 Pa.s, 25 Pa.s, 30 Pa.s or at least 35 Pa.s.
  • the filling may have a non-Newtonian viscosity profile.
  • the viscosity of the filling may vary depending on applied shear stress.
  • the filling may be shear thinning.
  • the filling has a low shear viscosity of at least 10 Pa.s, or at least 15, 20, 25, 30, 35, 40, 45, or at least 45 Pa.s.
  • the filling may have a low shear viscosity of no greater than 150 Pa.s, or no greater than 140, 130, 120, 110, 100, 90, 80, 70, or no greater than 60 Pa.s.
  • the filling may have a low shear viscosity of between 10-150 Pa.s, or between 20-125, or between 30-100, or between 35-90, or between 40-80, or between 45-70, or most preferably between 50-60 Pa.s.
  • the low shear viscosity is measured at a shear rate of between 1-10 s’ 1 , or of between 1.5-5, or of between 1.75-4, or preferably of between 2-3 s’ 1 .
  • the filling has a high shear viscosity of at least 0.2 Pa.s, or at least 0.4, 0.6, 0.8, 1, 1.25, 1.5, 1.75, 2, 2.25, or at least 2.5 Pa.s. In some embodiments, the filling has a high shear viscosity of no greater than 10 Pa.s, or no greater than 9, 8, 7, 6, 5, or no greater than 4.5 Pa.s. The filling may have a high shear viscosity of between 0.2- 10 Pa.s, or of between 0.5-7.5, or of between 0.5-6, or of between 1-6, or of between 1.5- 5.5, or of between 2-5, or preferably of between 2.5-4.5 Pa.s. In such embodiments, the high shear viscosity is measured at a shear rate of between 40-80 s’ 1 , or of between 45- 75, 50-70, 55-65, or preferably of between 57-63 s’ 1 .
  • the filling has a low shear viscosity of between 10-150 Pa.s and a high shear viscosity of between 0.2-10 Pa.s, or a low shear viscosity of between 30-100 Pa.s and a high shear viscosity of between 0.5-7.5 Pa.s, or a low shear viscosity of between 40-80 Pa.s and a high shear viscosity of between 1-6 Pa.s, or preferably a low shear viscosity of between 50-60 Pa.s and a high shear viscosity of between 2.5-4.5 Pa.s.
  • the filling may be in the form of a bulk paste containing solids.
  • the bulk paste without solids may have a viscosity at 40°C and ambient pressure of at least 0.25 Pa.s, or at least 0.5, 0.75, 1, 1.25, 1.5, or at least 1.75 Pa.s.
  • the bulk paste without solids may have a viscosity at 40°C and ambient pressure of no greater than 40 Pa.s, or no greater than 35, 30, 25, or no greater than 20 Pa.s.
  • the bulk paste without solids may have a viscosity at 40°C and ambient pressure of between 1-20 Pa.s, or of between 2-15 Pa.s. All viscosities defined herein refer to viscosities measured at 40 °C and ambient pressure unless stated otherwise.
  • the filling comprises at least one sweetener independently selected from the group comprising: a sugar, a sugar replacer, and combinations thereof.
  • the or each sugar replacer may be independently selected from the group comprising: bulking agents (which may be selected from the group comprising an oligosaccharide, polysaccharide, sugar alcohol and combinations thereof), artificial sweeteners, nonnutritive natural sweeteners, protein-based sugar replacers, and combinations thereof.
  • the sweetener comprises a sugar.
  • the or each sugar may comprise a nutritive monosaccharide and/or disaccharide.
  • the or each sugar may be independently selected from the group comprising: glucose, fructose, galactose, sucrose, lactose, maltose, combinations thereof and hydrated forms thereof.
  • the filling contains 5 sweeteners, or 4, 3, or 2 sweeteners, or the filling contains a single sweetener.
  • at least one sweetener is a sugar.
  • the total amount of sweetener in the filling is at least 5 wt% of the filling, or at least 10, or at least 15 wt% of the filling. In some embodiments, the total amount of sweetener in the filling is no greater than 80 wt%, or no greater than 75, 70, 65, 60, 55, 50, 45, or no greater than 40 wt% of the filling.
  • the total amount of sweetener in the filling is between 5-45 wt%, or between 5-40 wt%, or between 5-30 wt%, or between 5-28 wt%, or between 5- 25 wt%, or between 8-25 wt%, or most preferably between 10-25 wt% of the filling.
  • the fat in the filling comprises at least one fat selected from the group comprising: milk fat, non-milk fat, and combinations thereof.
  • Non-milk fats may be selected from the group comprising: cocoa butter, cocoa butter substitutes (CBS), cocoa butter equivalents (CBE), vegetable fat and combinations thereof.
  • CBSs are non-tempering, non-lauric fats differing in composition from cocoa butter. CBSs are produced by fractionation and hydrogenation of oils rich in C16 and C 18 fatty acids, forming trans acids, which increases the solid phase of the fat. Suitable sources for CBSs include soya, palm, cottonseed, peanut, rapeseed and com (maize) oil.
  • Cocoa butter equivalents are defined in EU Directive 2000/36/EC as complying with the following criteria: a) they are non-lauric vegetable fats, which are rich in symmetrical monounsaturated triglycerides of the type POP (dipalmitoyl-2-oleoyl glycerol), POSt (1 -palmitoyl-2- oleoyl- 3-palmitoyl-glycerol) and StOSt (distearoyl-2-oleoyl glycerol); b) they are miscible in any proportion with cocoa butter, and are compatible with its physical properties (melting point and crystallisation temperature, melting rate, need for tempering phase); c) they are obtained only by the processes of refining and/or fractionation, which excludes enzymatic modification of the triglyceride structure.
  • POP dipalmitoyl-2-oleoyl glycerol
  • POSt 1- -palmitoyl-2-
  • Suitable CBEs include illipe, Borneo tallow, tengkawang, palm oil, sal, shea, kokum gurgi and mango kernel.
  • Preferred CBEs may comprise fractionated, non-hydrogenated fats.
  • the fat in the filling comprises a fractionated, non-hydrogenated palm oil.
  • the melting point of the CBE or fractionated, non-hydrogenated palm oil is at least 25°C, 26°C, 27°C or at least 28°C; and may be no more than 40°C, 39°C, 38°C, 37°C or below 36°C.
  • the CBE or fractionated, non-hydrogenated palm oil is between 27-37°C, 28-36°C or between 29-35°C.
  • the solid fat content at 25°C and ambient pressure of the CBE or fractionated, non-hydrogenated palm oil may be at least 25, 26, 27, 28 or at least 29 wt.%; and may be no more than 45, 44, 43, 42 or 41 wt.%. In some embodiments the solid fat content at 25°C and ambient pressure of the CBE or fractionated, non- hydrogenated palm oil may be between 27-42 wt.% or between 30-40 wt.%.
  • the fat in the filling comprises milk fat and at least one nonmilk fat.
  • the fat may comprise milk fat and at least one non-milk fat independently selected from the group comprising: cocoa butter, a cocoa butter substitute, a cocoa butter equivalent, and combinations thereof.
  • the fat may preferably comprise milk fat and a cocoa butter equivalent.
  • the cocoa butter equivalent may be a palm oil-based cocoa butter equivalent, and preferably a fractionated, non-hydrogenated palm oil containing cocoa butter equivalent as defined herein above.
  • milk fat comprises at least 2 wt% of the fat in the filling, or at least 4, 6, 8, or at least 10 wt% of the fat in the filling.
  • the milk fat may comprise no greater than 50 wt% of the fat in the filling, or no greater than 45, 40, 35, 30, 25, or no greater than 20 wt% of the fat in the filling.
  • the milk fat may comprise between 5-25 wt% of the fat in the filling, or preferably between 10-20 wt% of the fat in the filling.
  • the non-milk fat (preferably a CBE, which may be a fractionated, non-hydrogenated palm oil containing CBE) comprises at least 30 wt% of the fat in the filling, or at least 35, 40, 45, 50, 55, 60, 65, 70, 75, or at least 80 wt% of the fat in the filling.
  • the non-milk fat may comprise no greater than 95 wt% of the fat in the filling, or no greater than 90, or 85 wt% of the fat in the filling.
  • the non-milk fat may comprise between 70-95 wt% of the fat in the filling, or between 75-90 wt%, or preferably between 80-90 wt% of the fat in the filling.
  • the fat comprises in total at least 5 wt% of the filling, or at least 10, 15, or at least 20 wt% of the filling.
  • the fat may comprise in total no greater than 90 wt% of the filling, or no greater than 85, 80, 75, 70, 65, or no greater than 60 wt% of the filling.
  • the fat may comprise in total between 15-70 wt% of the filling, or between 20-60 wt%, or between 25-55 wt%, or between 25-45 wt%, or between 28-32 wt% of the filling.
  • At least 5 wt% of the fat in the filling is solid at 25 °C, or at least 10, 15, 20, or at least 25 wt% of the fat in the filling is solid at 25 °C. In some embodiments, no greater than 70 wt% of the fat in the filling is solid at 25 °C, or no greater than 65, 60, 55, 50, or no greater than 45 wt% of the fat in the filling is solid at 25 °C. In some embodiments, between 20-50 wt% of the fat in the filling, or between 30-40 wt% of the fat in the filling is solid at 25 °C.
  • the fat (or total fat mixture) in the filling has a viscosity of at least 0.25 Pa.s, or at least 0.5, 0.75, 1, 1.25, 1.5, or at least 1.75 Pa.s.
  • the fat (or total fat mixture) in the filling may have a viscosity of no greater than 40 Pa.s, or no greater than 35, 30, 25, or no greater than 20 Pa.s.
  • the fat (or total fat mixture) in the filling may have a viscosity of between 1-20 Pa.s, or preferably of between 2-15 Pa.s. The above values refer to viscosity measured at 40 °C.
  • the filling comprises at least one cocoa solid independently selected from the group comprising: cocoa powder, cocoa liquor, cocoa mass, and combinations thereof.
  • the cocoa solid comprises cocoa powder.
  • the cocoa solid may be present in an amount of between 2-40 wt% of the filling, or between 5-35 wt%, or between 5-30 wt%, or between 5-25 wt%, or between 8-20 wt%, or in an amount of between 8-15 wt% of the filling.
  • the baked farinaceous pieces may be interconnected to form a network.
  • the baked farinaceous pieces may adhere or be adhered to one another.
  • the baked farinaceous pieces are present as discrete pieces (i.e. not interconnected and/or adhered to each other).
  • the discrete pieces may be free flowing.
  • the discrete pieces may be embedded within the confectionery filling so that they substantially cannot move.
  • the baked farinaceous pieces have an average (mean) largest dimension of no more than 30 mm, or no more than 25, 20, or no more than 15 mm, or preferably no more than 10 mm, or no more than 8, or no more than 6 mm, or more preferably no more than 4 mm.
  • the baked farinaceous pieces may have an average (mean) largest dimension of at least 0.1 mm, or at least 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, or at least 1 mm.
  • the baked farinaceous pieces have an average (mean) largest dimension of between 0.5-10 mm, 2-10 mm, 3-10 mm or between 4-10 mm.
  • the baked farinaceous pieces have an average (mean) largest dimension of between 1-5 mm, or between 1-4 mm. Use of baked farinaceous pieces of such dimensions allows for a crumbly confectionery filling which closely mimics the crumbly texture of a brownie.
  • the baked farinaceous pieces may comprise pieces of one or more baked foodstuff independently selected from the group comprising: cookies, biscuits, brownies, cake, muffins, wafers, crackers, pretzels, cereals, croutons, toast, bread sticks, and combinations thereof.
  • the baked farinaceous pieces comprise pieces of one or more baked foodstuffs independently selected from the group comprising: cookies, biscuits, brownies, cake, and combinations thereof.
  • the baked farinaceous pieces comprise cookie pieces.
  • the cookies may be filled or unfilled cookies. Filled cookies may be creme-filled or chocolate cream- filled.
  • the cookie pieces may comprise a cocoa ingredient selected from the group comprising cocoa powder, cocoa mass, cocoa liquor, cocoa butter and combinations thereof. In some embodiments the cookie pieces comprise at least cocoa powder.
  • the baked farinaceous pieces are in total present in an amount of at least 2 wt% of the confectionery filling, or at least 4, 6, 8, or at least 10 wt% of the filling. In some embodiments, the baked farinaceous pieces are in total present in an amount of no greater than 70 wt% of the filling, or no greater than 65, 60, 55, 50, 45, or no greater than 40 wt% of the filling.
  • the baked farinaceous pieces may in total be present in an amount of between 5-40 wt% of the filling, or between 10-35 wt% of the filling, or preferably in an amount of between 15-30 wt% of the confectionery filling.
  • the baked farinaceous pieces may have a moisture content before addition to the filling of between 2 wt.% and 4 wt.%, such as between 2.5 wt.% and 3.0 wt.%.
  • the confectionery filling comprises one or more additional solid inclusions which may be independently selected from the group comprising: nuts, fruit, candy inclusions, and combinations thereof.
  • suitable nut inclusions may be selected from the group comprising: hazelnuts, almonds, brazil nuts, cashew nuts, walnuts, coconut, pecans, pistachios, and peanuts, among others.
  • the fruit inclusions may comprise dried fruit pieces and/or candied fruit pieces.
  • suitable dried fruits may be selected from the group comprising: raisins, dates, prunes, figs, apricots, peaches, apples, pears, cranberries, blueberries, cherries, strawberries, mangoes, papayas, kiwis, and pineapples, among others.
  • Candied fruit pieces may comprise: candied pieces of the fruit excluding peel, candied fruit peel, and candied fruit and peel.
  • suitable candied fruits may be selected from the group comprising: dates, cherries, pineapples, ginger, oranges, and lemons, among others.
  • the additional solid inclusions may be present in a total amount of at least 0.25 wt% of the confectionery filling, or of at least 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, or of at least 5 wt% of the filling.
  • the additional solid inclusions may be present in a total amount of no greater than 15 wt% of the filling, or of no greater than 14, 13, 12, 11, or of no greater than 10 wt% of the filling.
  • the additional solid inclusions may be present in a total amount of between 5-8 wt% of the filling.
  • the filling comprises a humectant independently selected from the group comprising: propylene glycol; polyethylene glycol; a polyol such as glycerol; a sugar alcohol such as sorbitol, xylitol, maltitol, and mannitol; a solution of sugars such as sucrose, fructose, dextrose, and galactose; and combinations of any of the above humectants.
  • a humectant independently selected from the group comprising: propylene glycol; polyethylene glycol; a polyol such as glycerol; a sugar alcohol such as sorbitol, xylitol, maltitol, and mannitol; a solution of sugars such as sucrose, fructose, dextrose, and galactose; and combinations of any of the above humectants.
  • the humectant comprises a polyol.
  • the polyol may comprise a diol and/or a triol.
  • the humectant comprises a triol.
  • the humectant comprises at least one of the group consisting of glycerol invert syrup, liquid glucose and liquid sorbitol. These humectants have been shown to effectively control the water activity (A w ) of the confectionery filling with minimal negative sensorial impact.
  • the humectant may preferably be present in a total amount of between 1-12 wt% of the filling, or of between 1-10 wt%, or of between 2-8 wt% of the filling, or of between 4-6 wt%, or of between 5-6 wt% of the filling.
  • the confectionery filling has a water activity (A w ) of no more than 0.7, or preferably of no more than 0.65, or no more than 0.6, or preferably of no more than 0.57, or of no more than 0.55.
  • the confectionery filling may have an A w of no more than 0.5, or of no more than 0.45, 0.4, 0.35, or of no more than 0.3.
  • Low water activities such as those stated above, confer a gooey, brownie-like consistency on the confectionery filling. Low water activities also allow for microbial spoilage of the filling to be controlled.
  • the confectionery filling has a total water content of at least 0.2 wt% of the filling, or of at least 0.4, 0.6, 0.8, or at least 1 wt% of the filling. In some embodiments, the confectionery filling has a total water content of no greater than 30 wt% of the filling or of no greater than 25, 20, 15, 14, 13, or no greater than 12 wt.% of the filling.
  • the confectionery filling may preferably have a total water content of between 0.5-20 wt% of the filling, or of between 1-15 wt% of the filling, or of between 2-15 wt% of the filling, or of between 4-12 wt% of the filling, or of between 6-11 wt.% of the filling, or between 7-10 wt.%.
  • Such water contents allow for the filling to possess a gooey, brownie-like texture, alongside a desirable low water activity.
  • the confectionery filling may comprise at least one emulsifier.
  • the filling may comprise at least one emulsifier independently selected from the group comprising: lecithin derived from soya bean, safflower, com etc., fractionated lecithins enriched with either phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl inositol; emulsifiers derived from oats, mono- and diglycerides and their tartaric esters, monosodium phosphate derivatives of mono- and diglycerides of edible fats and oils, sorbitan monostearate, polyoxyethylene sorbitan monostearate, hydroxylated lecithin, synthetic phospholipids such as ammonium phosphatides, poly glycerol polyricinoleate (PGPR), lactylated fatty acid esters of glycerol and propylene glycol, poly glycerol esters of fatty acids
  • the confectionery filling may comprise at least one emulsifier in a total amount of no greater than 5 wt% of the filling, or no greater than 4.5, 4, 3.5, 3, 2.5, or no greater than 2 wt% of the filling.
  • the confectionery filling may comprise at least one emulsifier in a total amount of between 0.2-2.5 wt%, or of between 0.5-2 wt% of the filling.
  • the emulsifier when used in the invention, may act as a rheology modifier.
  • the confectionery filling comprises one or more additional flavourings.
  • Suitable flavourings may include natural and/or artificial flavours.
  • Flavourings may be selected from: synthetic flavour oils and flavouring aromatics; oils; oleo resins; extracts derived from plants, leaves, flowers, fruits, vegetables, and so forth; and combinations thereof.
  • the flavouring may comprise artificial, natural or synthetic flavours independently selected from the group comprising: mango, vanilla, chocolate, brownie, coffee, lemon, orange, grape, lime, grapefruit, apple, pear, peach, strawberry, raspberry, cherry, plum, pineapple, apricot, and combinations thereof, among others.
  • the flavourings may be present in a total amount of between 0.05-2.0 wt.%.
  • a confectionery product comprising a chocolate shell surrounding a confectionery filling comprising: at least one sweetener, at least one fat, baked farinaceous pieces, 1-15 wt.% humectant, and a water activity (A w ) of no more than 0.75.
  • the confectionery filling of the second aspect of the invention is the confectionery filling of the first aspect of the invention.
  • Statements of invention relating to the confectionery filling of the first aspect of the invention or to any of its constituents may also be applied to the second aspect of the invention.
  • chocolate includes any material that meets a legal definition of chocolate in any jurisdiction and also includes materials in which all or part of the cocoa butter (CB) of legally or regulatory-defined chocolate is replaced by cocoa butter equivalents (CBE), cocoa butter substitutes (CBS) and/or vegetable fat.
  • CBD cocoa butter equivalents
  • CBS cocoa butter substitutes
  • vegetable fat for example, the term “chocolate” includes chocolates in which part, or all the cocoa butter has been replaced by vegetable fat.
  • compound chocolate as used herein means chocolate-like analogues characterised by presence of cocoa solids (which may be one or more of cocoa mass, cocoa butter and cocoa powder) in any amount.
  • the chocolate shell may be a dark, milk, plain, compound, or white chocolate shell.
  • the chocolate shell defines a cavity.
  • the cavity has a volume in which the confectionery filling is contained.
  • the chocolate shell may comprise a single cavity or multiple cavities. Any number of cavities may be provided with the filling, for example, at least 2 cavities may be present and all cavities or a sub-number of cavities may include the filling.
  • the size and shape of the final confectionery product may vary from small bite-size pieces to large tablets.
  • the product may be provided in a form and size intended for a single serving.
  • a single serving may have a weight in the range of from 10 g to 200 g.
  • the confectionery product may be provided in a form and size intended to provide multiple servings or pieces.
  • the confectionery product may comprise a body having defined portions configured to be broken or torn off the body of the confectionery product to provide a serving of the product.
  • the portions may be separated by areas or lines of weakness, such as break lines or grooves, which in use enable a user to break off individual portions or groups of portions from the body.
  • a suitable form of the body may be a tablet, block, or bar having multiple portions.
  • the term tablet is known in the art to refer to a substantially planar piece of confectionery product with portions, for example squares, defined by grooves in the product.
  • Each portion may comprise a cavity filled with the confectionery filling, or less than all of the portions may comprise a cavity filled with the confectionery filling.
  • a multiple serving of the confectionery product may be provided as discrete bite-size pieces.
  • the bite-size pieces may have a weight in the range of from 1 g to 20 g.
  • the confectionery product has a length of at least 1, 2, 3, 4, 5, 6, 8, 10, 12, 15, 20, or at least 25 cm. In some embodiments, the confectionery product has a length of no greater than 250, 200, 190, 180. 175, 150, 125, or of no greater than 110 cm.
  • the confectionery product has a thickness of at least 0.25 cm, or of at least 0.5, 0.75, 1, 1.25, 1.5, 1.75, 2, 2.25, 2.5, 2.75, 3, 3.25, 3.5, 3.75, or of at least 4 cm. In some embodiments, the confectionery product has a thickness of no greater than 15, 10, 5, or no greater than 4 cm.
  • the chocolate shell forms a chocolate layer surrounding the filling, the layer having a thickness of at least 1, 2, 3, 4, 5, 6, 7, 8, 9, or at least 10 mm. In some embodiments, the layer surrounding the filling has a thickness of no greater than 30, , 25, 20, 15, or of no greater than 12.5 mm. The layer surrounding the filling may have a uniform thickness throughout the product, or may vary in thickness across different parts of the product.
  • the confectionery product is elongate with a uniform crosssection, e.g. a chocolate bar.
  • the cross-section of the confectionery product may be square or rectangular (such that the product is cuboid).
  • the cross section may be trapezoidal, hemispherical, triangular or the like, for example.
  • the chocolate shell of the confectionery product contains at least one line of weakness.
  • the line(s) of weakness may facilitate the breaking-off of predefined portion sizes.
  • the confectionery product may have a smaller cross-section at places corresponding to the line(s) of weakness.
  • the confectionery filling is present in a total amount of at least 5 wt% of the confectionery product, or at least 10, 15, 20, or at least 25 wt% of the confectionery product. In some embodiments, the confectionery filling is present in a total amount of no greater than 95 wt% of the product, or of no greater than 90, 85, 80, 75, 70, 65, 60, 55, or of no greater than 50 wt% of the product.
  • the confectionery filling may be present in an amount of between 20-60 wt% of the product, or of between 25-50 wt% of the product, or preferably of between 30-45 wt% of the product, or of between 35-40 wt%.
  • the final water content of the confectionery product is at least 0.1 wt% of the product, or at least 0.2, 0.3, 0.4, or at least 0.5 wt% of the product. In some embodiments, the final water content of the product is no greater than 15 wt% of the product, or no greater than 13, 11, 9, 7, or no greater than 5 wt% of the product.
  • the final water content of the confectionery product may be between 0.5-6 wt% of the product, or preferably between 1-6 wt% of the product, or between 2-6 or 2-5 wt% of the product.
  • the confectionery product comprises one or more additional solid inclusions (in addition to the baked farinaceous pieces) which may be independently selected from the group comprising: nuts, fruit, candy inclusions, and combinations thereof.
  • the fruit inclusions may comprise dried fruit pieces and/or candied fruit pieces.
  • suitable dried and candied fruits which may be employed are described in the first aspect of the invention. Preferably, candied fruits are employed.
  • the additional solid inclusions may form a layer.
  • the layer may be located between the confectionery filling and the chocolate shell surrounding the filling.
  • the layer of additional solid inclusions may surround at least 5% of the outer surface area of the confectionery filling, or at least 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, or at least 95 wt% of the outer surface area of the filling, or the layer may surround substantially 100% of the outer surface area of the filling.
  • the layer may surround no greater than 90% of the outer surface area of the filling, or no greater than 80, 70, 60, 50, 40, or no greater than 30% of the outer surface area of the filling.
  • the layer of additional solid inclusions may cover at least part of the internal surface area of the chocolate shell. Statements above relating to the percentage of the outer surface area of the filling that the layer may surround may also be applied to the percentage of the internal surface area of the chocolate shell that the layer may cover.
  • the additional solid inclusions are attached to at least part of the internal surface area of the chocolate shell.
  • the layer of additional solid inclusions may comprise an interconnected network.
  • the additional solid inclusions may be adhered to one another.
  • the additional solid inclusions may be present as discrete pieces (i.e. not interconnected). The discrete pieces may be held to the outer surface of the confectionery filling and/or chocolate shell so that they cannot move.
  • the confectionery product may be packaged. Suitable packaging for the confectionery product may be reclosable or not reclosable (and/or resealable or not resealable) as known to a person skilled in the art.
  • a method of manufacturing a confectionery filling comprising the steps of: a. Mixing water and a humectant with baked farinaceous pieces at a temperature of less than 50 °C; and b. Mixing the resultant mixture with at least one fat at a temperature of less than 50 °C, wherein the water activity (A w ) of the final filling is no more than 0.75.
  • the confectionery filling of the third aspect of the invention is the confectionery filling of the first aspect of the invention.
  • Statements of invention relating to the confectionery filling of the first aspect of the invention or to any of its constituents may also be applied to the third aspect of the invention.
  • step (a) comprises mixing the water and humectant in a water : humectant ratio of between 0.4- 1.5, or of between 0.4- 1 , or preferably of between 0.5- 0.8, or more preferably of between 0.6-0.7.
  • step (a) may comprise mixing the water and humectant in a water : humectant ratio of between 0.5-1.5, or of between 0.6-1.4, 0.7-1.3, 0.8-1.2, or of between 0.9-1.1, or between 0.95-1.1, or between 1-1.1.
  • step (a) comprises mixing the water and humectant with the baked farinaceous pieces at a temperature of less than 48 °C, or less than 46, 44, 42, 40, 38, 36, or less than 34 °C. In some embodiments, step (a) comprises mixing the water and humectant with the baked farinaceous pieces at a temperature of at least 10 °C, or at least 12, 14, 16, 20, 22, 24, 26, 28, or at least 30 °C. Step (a) may comprise mixing the water and humectant with the baked farinaceous pieces at a temperature of between 15-48 °C, or of between 20-45 °C, or preferably of between 30-40 °C.
  • step (a) comprises mixing the water and the humectant together before the baked farinaceous pieces are added.
  • the above statements relating to the temperature at which mixing is performed may also be applied to the temperature at which the water and humectant may be mixed prior to addition of the baked farinaceous pieces.
  • the method may comprise mixing the water and humectant together for at least 30 seconds before the baked farinaceous pieces are added, or for at least 1 minute, or at least 2, 3, 4, 5, 6, 7, 8, 9, or for at least 10 minutes before the baked farinaceous pieces are added.
  • the method may comprise mixing the water and humectant together for no more than 1 hour before the baked farinaceous pieces are added, or for no more than 50 minutes, or for no more than 40, 30, 20, or for no more than 15 minutes before the baked farinaceous pieces are added.
  • the method may comprise mixing the water and the humectant together for between 2-20 minutes before the baked farinaceous pieces are added, or for between 4-15 minutes, or preferably for between 6-13 minutes, or for between 8-12 minutes before the baked farinaceous pieces are added.
  • the method comprises mixing the water and humectant with the baked farinaceous pieces for at least 10 seconds, or at least 20, 30, 40, 50 seconds, or at least 1 minute, 1 minute 10, 20, 30, 40, or at least 1 minute 50 seconds, or for at least 2 minutes.
  • the method may comprise mixing the water and humectant with the baked farinaceous pieces for no greater than 10 minutes, or no greater than 9, 8, 7, 6, or no greater than 5 minutes.
  • the method may comprise mixing the water and humectant with the baked farinaceous pieces for between 1-8 minutes, or for between 1.5-6 minutes or preferably for between 2-5 minutes.
  • the method comprises mixing the water and humectant with the baked farinaceous pieces using low shear mixing.
  • step (a) may also be applied to the temperature at which the resultant mixture is mixed with the fat in step (b).
  • mixing in step (b) may be performed at the same temperature as in step (a).
  • step (b) may comprise mixing the resultant mixture with the fat for at least 30 seconds, or for at least 1 minute, or at least 2, 3, 4, or for at least 5 minutes.
  • Step (b) may comprise mixing the resultant mixture with the fat for no more than 1 hour, or for no more than 50 minutes, or for no more than 40, 30, 20, or for no more than 15 minutes.
  • the method may comprise mixing the resultant mixture with the fat for between 2-20 minutes, or for between 4-15 minutes, or preferably for between 5-10 minutes.
  • step (b) comprises mixing the resultant mixture with the fat using low shear mixing.
  • step (b) comprises the step of adding one or more additional ingredients to the mixture.
  • the additional ingredients may be independently selected from the group comprising: at least one sweetener, at least one cocoa solid, and at least one emulsifier, and combinations thereof.
  • the method comprises adding at least two of the three abovementioned additional ingredient types, or more preferably all three of the above additional ingredient types. Statements relating to sweeteners, cocoa solids, and emulsifiers in the first aspect of the invention may also be applied here.
  • step (b) of the method comprises adding the additional ingredients at the same time as the fat followed by mixing the resultant mixture of step (a) with the fat and the additional ingredients.
  • step (b) of the method comprises adding the additional ingredients with the fat as part of a fat mixture followed by mixing the resultant mixture of step (a) with the fat mixture.
  • the method may comprise combining and mixing the constituent ingredients of the fat mixture together prior to adding the fat mixture to the resultant mixture of step (a) and prior to mixing the resultant mixture of step (a) with the fat mixture.
  • At least one emulsifier or at least one further emulsifier may be added to the mixture after mixing the resultant mixture of step (a) with the fat. Addition of emulsifiers or further emulsifiers at this stage allows for any final adjustments to be made to the consistency of the filling.
  • step (b) comprises the step of adding at least one additional flavouring before, at the same time, or after mixing the resultant mixture of step (a) with the fat.
  • at least one additional flavouring is added to the mixture after mixing the resultant mixture of step (a) with the fat.
  • the additional flavouring is preferably as described in the first aspect of the invention. Statements of invention relating to the additional flavouring in the first aspect of the invention may also be applied here.
  • a method of manufacturing a confectionery product comprising a chocolate shell surrounding a confectionery filling comprising: at least one sweetener, at least one fat, baked farinaceous pieces, 1-15 wt.% humectant, and a water activity (A w ) of no more than 0.75, the method comprising the steps of:
  • the confectionery filling of the fourth aspect of the invention is the confectionery filling of the first aspect of the invention.
  • Statements of invention relating to the confectionery filling of the first aspect of the invention or to any of its constituents may also be applied to the fourth aspect of the invention.
  • the shell provided in step a) may be softened or tacky, prior to depositing the confectionery filling into the shell in step b); in order to increase sensorial characteristics and reduce dry mouthfeel of any inclusions present in the shell/filling interface.
  • the confectionery filling of the fourth aspect of the invention may be manufactured by the method of the third aspect of the invention.
  • Statements of invention relating to the method of manufacturing the confectionery filling of the third aspect of the invention may also be applied to the fourth aspect of the invention.
  • the confectionery product of the fourth aspect of the invention is the confectionery product of the second aspect of the invention.
  • Statements of invention relating to the confectionery product of the second aspect of the invention may also be applied to the fourth aspect of the invention.
  • the chocolate shell is provided as two complementary fitting sections.
  • the complementary fitting sections of the shell may be attachable to each other to provide a sealed chocolate shell defining an internal cavity capable of containing the confectionery filling.
  • At least one or both complementary fitting sections of the shell may define their own cavity into which the filling may be deposited before attaching the sections to each other to provide the sealed chocolate shell.
  • only one of the two complementary fitting sections of the shell defines its own cavity, and the other section is in the form of a flat or substantially flat chocolate backing.
  • the step of sealing the chocolate shell by attaching two complementary fitting sections of the shell to each other may employ any suitable method known to those skilled in the art.
  • suitable methods include but are not limited to gluing the sections to each other using an edible glue or applying heat to the points of contact of the two sections to facilitate sealing.
  • the step of providing the chocolate shell comprises forming a first section of the shell in a mould cavity.
  • the first section defines a cavity in the shape of the mould cavity and into which the confectionery filling is deposited. Moulds may preferably be selected to match the shapes and/or sizes of the confectionery product as detailed in the second aspect of the invention.
  • the step of sealing the chocolate shell may comprise applying a chocolate backing over the first section of the shell and over the filling contained in the first section to seal the shell with the filling enclosed within.
  • the chocolate backing may be formed by depositing molten chocolate, or by applying a solidified chocolate sheet, for example.
  • the confectionery filling may be enrobed by molten chocolate, which forms the chocolate shell upon solidification.
  • the method may comprise a further step of depositing one or more additional solid inclusions into the chocolate shell and/or into the confectionery filling.
  • the additional solid inclusions may be independently selected from the group comprising: nuts, fruit, candy inclusions, and combinations thereof.
  • the fruit inclusions may comprise dried fruit pieces and/or candied fruit pieces. Examples of suitable dried and candied fruits which may be employed are described in the first aspect of the invention. Preferably, candied fruits are employed. Statements of invention from the first and second aspects of the invention relating to the additional solid inclusions and the forms which they may assume in the confectionery product may also be applied to the fourth aspect of the invention.
  • the method comprises depositing the additional solid inclusions into the shell to form a layer.
  • the method may comprise depositing the additional solid inclusions to form a layer covering at least part of the internal surface area of the chocolate shell.
  • the additional solid inclusions may be deposited to form a layer covering at least 5% of the internal surface area of the chocolate shell, or at least 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, or at least 95 wt% of the internal surface area of the chocolate shell, or to form a layer covering substantially 100% of the internal surface area of the chocolate shell.
  • the layer may cover no greater than 90% of the internal surface area of the chocolate shell, or no greater than 80, 70, 60, 50, 40, or no greater than 30% of the internal surface area of the chocolate shell.
  • Figure 1 is a flow-chart summarising a process of manufacturing a confectionery filling of the invention.
  • the following inventive confectionery filling was prepared.
  • the confectionery filling had a brownie-like gooey, crumbly, and moist texture and consistency.
  • the filling also provided an authentic brownie-like eat experience and mouthfeel.
  • the final filling had an
  • Step 1 The above inventive confectionery filling was manufactured by the process summarised in Figure 1.
  • Step 1 The glycerol and water were combined and mixed at 40 °C for 10 minutes at low speed in a food processor/blender at a speed of between 0.5 to 2.5.
  • Step 2 The crushed Oreo (RTM) cookies were thereafter added to the glycerol-water mixture.
  • the resultant mixture was mixed under low shear conditions using a planetary mixer for 2-10 minutes at a temperature of 30-40 °C.
  • Step 3 A fat mixture was then added to the mixture and mixed in gently under low shear conditions for a further 5-10 minutes at 30-40 °C.
  • the fat mixture contained the following of the abovementioned ingredients: sugar, cocoa powder, skim milk powder, whole milk powder, TC-60 fat, milk fat, emulsifier, and flavouring.
  • Step 4 The PGPR emulsifier was then added to the mixture with gentle stirring to improve the consistency of the mixture, and to give the final inventive confectionery filling.
  • the resultant filling had a water activity of less than 0.75 and a consistency of a gooey chocolate brownie cake product.
  • the low water activity enabled the product to be used a as a filling in a chocolate product, whilst maintaining the desired gooey chocolate brownie consistency and extended shelf life.
  • a chocolate tablet filled with the inventive confectionery filling was prepared by the following process.
  • the inventive confectionery filling employed was prepared by the above described method.
  • Step 1 An open tacky, milk chocolate shell was formed in a chocolate tablet mould.
  • the open chocolate shell defined a cavity corresponding to the size and shape of the chocolate tablet mould.
  • Step 2 nut and candied fruit pieces (nuts -mean largest dimension 1-9 mm, preferably 4- 7 mm; fruit mean largest dimension 0.5-7 mm, preferably 3-3.5 mm) were deposited into the cavity of the open moulded chocolate shell to form a layer.
  • Step 3 The inventive confectionery filling was deposited into the open chocolate shell cavity in an amount corresponding to 35-45 wt% of the final chocolate tablet.
  • Step 4 A substantially flat chocolate backing was attached to the tacky open chocolate shell to seal it and give the final chocolate tablet filled with the inventive confectionery filling.
  • the resultant chocolate product had a solid chocolate shell surrounding a gooey chocolate brownie consistency filling which had a long shelf life and no appreciable deterioration in taste, mouthfeel or look over its shelflife.
  • the shelflife was surprisingly long, up to 9 months.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne une garniture de confiserie comprenant : au moins un édulcorant, au moins une matière grasse, des morceaux farineux cuits, de 1 à 15 % en poids d'humectant et une activité de l'eau inférieure ou égale à 0,75.
PCT/EP2023/050578 2022-01-15 2023-01-11 Produits de confiserie WO2023135183A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN202241002425 2022-01-15
IN202241002425 2022-01-15

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WO2023135183A1 true WO2023135183A1 (fr) 2023-07-20

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2525381A1 (fr) * 2003-04-22 2004-11-04 The J.M. Smucker Company Garnitures pour creme glacee a faible activite de l'eau obtenues par un processus a froid
RU2344617C2 (ru) * 2003-07-10 2009-01-27 Крафт Фудз Холдингс, Инк. Способные выпекаться мажущиеся сладкие сливочные наполнители с пониженной влажностью и способ их приготовления
GB2503238A (en) * 2012-06-20 2013-12-25 Mondelez Uk R & D Ltd Food and confectionery material with low water activity

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2525381A1 (fr) * 2003-04-22 2004-11-04 The J.M. Smucker Company Garnitures pour creme glacee a faible activite de l'eau obtenues par un processus a froid
RU2344617C2 (ru) * 2003-07-10 2009-01-27 Крафт Фудз Холдингс, Инк. Способные выпекаться мажущиеся сладкие сливочные наполнители с пониженной влажностью и способ их приготовления
GB2503238A (en) * 2012-06-20 2013-12-25 Mondelez Uk R & D Ltd Food and confectionery material with low water activity

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