A sweet food composition and application thereof

Abstract

The present invention provides a sweet food composition, which comprises, based on the total mass of the composition: (1) 25-45% of fat; (2) 40-60% of sweetener; (3) 5-20% of rice flour; optionally, further comprising (4) cocoa raw materials, preferably 0-10% of cocoa powder; and / or, (5) 0-10% of dairy products. The present invention also provides a sweet food comprising the sweet food composition, such as spade-patterned chocolate and baked chocolate. The spade-patterned chocolate obtained has regular spade patterns, no cracks on the edges, and is not easy to turn yellow; the baked chocolate obtained has good shape retention and high color retention before and after baking; therefore, the sweet food composition of the present invention can be used for both spade-patterned chocolate and baked chocolate.

Description

Technical Field

[0001] The present invention relates to food, and more particularly to dessert compositions and applications. Background Art

[0002] In the chocolate industry, white products have certain requirements for their whiteness, especially for decorative scraped or plug-in products, which have high requirements for product color. Usually, scraped products are required to have a moderate crystallization speed, not sticky or cracked, and molded plug-in products are required to have a suitable crystallization speed and not easy to break, etc. In addition, their appearance is usually required to be white and not easy to turn yellow during storage. At present, chocolate manufacturers will improve the color of products from the perspective of selecting dairy products and white sugar raw materials, but the product cost is usually higher.

[0003] As manufacturers seek to reduce costs and avoid switching between production line recipes, there is an urgent need to develop dessert compositions suitable for a variety of different uses. Summary of the invention

[0004] In order to solve the above problems, the inventors of the present invention have obtained a composition through a large number of experiments. When the composition is applied to chocolate decorations or plug-in products, and their products, compared with traditional products, the composition has certain advantages in product color stability, flavor presentation, operability and baking resistance.

[0005] According to a first aspect of the present invention, there is provided a dessert composition, which comprises, based on the total mass of the composition: (1) 25-45% fat; (2) 40-60% sweetener; (3) 5-20% rice flour; optionally, further comprising (4) cocoa raw materials, such as about 0-10% cocoa powder; and / or (5) dairy products, such as 0-10% skim milk powder, whey powder or / and whole milk powder.

[0006] In one or more specific embodiments, the oil is a solid oil composition.

[0007] In one or more specific embodiments, the oil is selected from one or more of the group consisting of a stearin fraction of palm kernel oil, a hydrogenated product of palm kernel oil or a olein fraction of palm kernel oil, a hydrogenated product of a stearin fraction of palm kernel oil, and a stearin fraction of palm oil.

[0008] In one or more specific embodiments, the oil comprises palm kernel oil stearin, hydrogenated palm kernel oil or palm kernel oil olein fraction, palm oil stearin fraction; preferably, based on the total mass of the oil, the oil comprises 20-85% hydrogenated palm kernel oil olein, 20-80% hydrogenated palm kernel oil stearin or palm kernel oil stearin, 0-5% palm oil stearin; more preferably, based on the total mass of the oil, the oil comprises 75-85% hydrogenated palm kernel oil liquid oil fraction, 15-25% palm kernel oil stearin or its hydrogenated product.

[0009] Preferably, the solid fat content of the oil at 20°C is 70% or more, or 75% or more;

[0010] Preferably, the solid fat content of the oil at 25° C. is greater than 50%, or greater than 55%, or 55-85%.

[0011] Preferably, the solid fat content of the oil at 30° C. is less than 40%, or 10-35%, or 25-35%.

[0012] Preferably, the solid fat content of the oil at 35° C. is less than 15%, or less than 12%.

[0013] In one or more specific embodiments, the sweetener is one or more of sucrose, lactose and / or sugar substitutes.

[0014] In one or more specific embodiments, the sugar substitute is selected from one or more of lactose, maltitol, isomalt, isomaltulose, lactitol, psicose, erythritol, inulin, oligofructose, mogroside, steviol glycoside and the like.

[0015] In one or more specific embodiments, the moisture content of the rice flour is 2-15%.

[0016] In one or more specific embodiments, the particle size of the rice flour is ≤180 μm.

[0017] In one or more specific embodiments, the composition further comprises an emulsifier, and the amount of the emulsifier is 0.3-1.8% based on the total mass of the composition.

[0018] In one or more specific embodiments, the emulsifier includes, but is not limited to, lecithin, polyglycerol ricinoleate, sorbitan tristearate, and combinations thereof.

[0019] A second aspect of the present invention provides a dessert composition slurry, wherein the slurry comprises the dessert composition of the present invention.

[0020] In one or more specific embodiments, based on the total mass of the slurry, the cocoa powder content in the slurry is ≤10%.

[0021] In one or more specific embodiments, based on the total mass of the slurry, the dairy product in the slurry is ≤10%, and the milk component is selected from one or more of whole milk powder, skim milk powder, whey powder, milk fat and the like.

[0022] In one or more specific embodiments, the chocolate mass contains less than 10% skimmed milk powder, based on the total mass of the mass.

[0023] A third aspect of the present invention provides a dessert, wherein the dessert contains the slurry described in the present invention, or is prepared from raw materials containing the slurry described in the present invention.

[0024] In one or more specific embodiments, the confection is spade chocolate.

[0025] In one or more specific embodiments, the confection is baking chocolate.

[0026] A fourth aspect of the present invention provides a method for increasing chocolate color and improving chocolate scraping operability, wherein the chocolate contains 5-20% rice flour based on the total weight of the chocolate.

[0027] In one or more specific embodiments, the moisture content of the rice flour is 2-15%.

[0028] In one or more specific embodiments, the particle size of the rice flour is ≤180 μm.

[0029] A fifth aspect of the present invention provides a method for improving the shape retention and color of baked chocolate, wherein the chocolate contains 5-20% rice flour based on the total mass of the chocolate.

[0030] Technical effects:

[0031] The spade pattern chocolate prepared by using the dessert composition of the present invention has regular spade pattern, no cracks on the edge and is not easy to turn yellow during storage; the baked chocolate prepared by using the dessert composition has good shape retention and high color retention before and after baking. DETAILED DESCRIPTION

[0032] In the present invention, unless otherwise specified, percentage (%) or part refers to percentage by weight or part by weight relative to the composition.

[0033] In the present invention, unless otherwise specified, the components or preferred components involved can be combined with each other to form a new technical solution.

[0034] In the present invention, unless otherwise specified, all embodiments and preferred embodiments mentioned herein can be combined with each other to form a new technical solution.

[0035] In the present invention, unless otherwise specified, all the technical features and preferred features mentioned herein can be combined with each other to form a new technical solution.

[0036] In the present invention, unless otherwise stated, the sum of the contents of the various components in the composition is 100%.

[0037] In the present invention, unless otherwise specified, the sum of the parts of each component in the composition may be 100 parts by weight.

[0038] In the present invention, unless otherwise specified, the numerical range "ab" represents an abbreviation of any real number combination between a and b, where a and b are real numbers. For example, the numerical range "0-5" means that all real numbers between "0-5" have been listed in this document, and "0-5" is just an abbreviation of these numerical combinations.

[0039] In the present invention, unless otherwise specified, the integer value range "ab" represents an abbreviation of any integer combination between a and b, where a and b are both integers. For example, the integer value range "1-N" represents 1, 2...N, where N is an integer.

[0040] In the present invention, unless otherwise specified, "a combination thereof" means a multi-component mixture of the elements, for example, a mixture of two, three, four, and up to the maximum possible multi-component mixture.

[0041] If not specifically stated, the terms "a" or "an" used in the present specification means "at least one".

[0042] If not otherwise specified, the percentages (including percentages by weight) described in the present invention are based on the total weight of the composition.

[0043] The "range" disclosed herein is in the form of a lower limit and an upper limit. There can be one or more lower limits, and one or more upper limits, respectively. A given range is defined by selecting a lower limit and an upper limit. The selected lower limit and upper limit define the boundaries of a particular range. All ranges that can be defined in this way are inclusive and combinable, i.e., any lower limit can be combined with any upper limit to form a range. For example, a range of 60-120 and 80-110 is listed for a particular parameter, and it is understood that a range of 60-110 and 80-120 is also expected. In addition, if the minimum range values ​​1 and 2 are listed, and if the maximum range values ​​3, 4 and 5 are listed, the following ranges can all be expected: 1-3, 1-4, 1-5, 2-3, 2-4, and 2-5.

[0044] Herein, unless otherwise stated, all reactions are carried out at normal temperature and pressure.

[0045] In this article, unless otherwise specified, each reaction step can be carried out in sequence or in a non-sequential manner. For example, each reaction step can include other steps, and the order of the reaction steps can also be reversed. Preferably, the reaction method herein is carried out sequentially.

[0046] <First aspect>

[0047] In a first aspect, the present application provides a dessert composition, which can be used to prepare chocolate, especially chocolate for scraping and baking chocolate.

[0048] For the dessert composition of the present invention, in some specific embodiments, based on the total mass of the dessert composition, the composition comprises: (1) 25-45% fat; (2) 40-60% sweetener; (3) 5-20% rice flour.

[0049] For the dessert composition of the present invention, based on the total mass of the dessert composition, the fat content in the dessert composition may be 25%, 28%, 37.5%, 39.4%; or 25-40%.

[0050] For the dessert composition of the present invention, based on the total mass of the dessert composition, the content of the sweetener in the dessert composition may be 53%, 47%, 44%, 54.6%, 56.2%; or 44-57%.

[0051] Other additives may also be added to the dessert composition of the present invention, including but not limited to one or more of cocoa raw materials, dairy products, nuts, flavors, flavorings, etc.

[0052] For the sweet food composition of the present invention, in some specific embodiments, the composition comprises (4) cocoa raw materials, such as about 0-10% cocoa powder; and / or

[0053] (5) Dairy products, such as skimmed milk powder, whey powder, or / and whole milk powder 0-10%.

[0054] For the dessert composition of the present invention, in some specific embodiments, the fat is a cocoa butter substitute. In order to achieve the purpose of the present invention, the solid fat content of the fat will affect the crystallization rate, thereby affecting the operability of the spatula chocolate and the shape retention of the baked chocolate, for example, the solid fat content of the fat at 20°C is 70% or more, or 75% or more.

[0055] Alternatively, the solid fat content of the oil at 25° C. is greater than 50%, or greater than 55%, or 55-85%.

[0056] Alternatively, the solid fat content of the oil at 30° C. is less than 40%, or 10-35%, or 25-35%.

[0057] Alternatively, the solid fat content of the oil at 35° C. is less than 15%, or less than 12%.

[0058] For the dessert composition of the present invention, in one or more specific embodiments, the oil is selected from one or more of the stearin fraction of palm kernel oil, the hydrogenated product of palm kernel oil or palm kernel oil olein fraction, the hydrogenated product of palm kernel oil stearin fraction, and palm oil stearin fraction.

[0059] For the sweet food composition of the present invention, in one or more specific embodiments, the oil includes palm kernel oil stearin, hydrogenated palm kernel oil or palm kernel oil olein fraction, palm oil stearin fraction; preferably, based on the total mass of the oil, the oil contains 20-85% hydrogenated palm kernel oil olein, 20-80% hydrogenated palm kernel oil stearin or palm kernel oil stearin, 0-5% palm oil stearin; more preferably, based on the total mass of the oil, the oil contains 75-85% hydrogenated palm kernel oil liquid oil fraction, 15-25% palm kernel oil stearin or its hydrogenated product.

[0060] The fat in the dessert composition of the present invention comprises 85% hydrogenated palm kernel oil olein and 15% palm kernel stearin.

[0061] The fat in the dessert composition of the present invention comprises 80% hydrogenated palm kernel stearin and 20% hydrogenated palm kernel oil olein.

[0062] The fat in the dessert composition of the present invention comprises 75% hydrogenated palm kernel oil olein, 20% hydrogenated palm kernel stearin and 5% palm stearin.

[0063] The sweetener in the dessert composition of the present invention may be any edible substance that can provide sweetness, including but not limited to sucrose and / or sugar substitutes.

[0064] For the dessert composition of the present invention, in one or more specific embodiments, the sucrose includes one or more of white granulated sugar, brown granulated sugar, soft white sugar, and crystal sugar.

[0065] For the sweet food composition of the present invention, in one or more specific embodiments, the sugar substitute is selected from one or more of lactose, maltitol, isomalt, isomaltulose, lactitol, psicose, erythritol, inulin, oligofructose, mogroside, steviol glycoside, etc. The form of the sweetener in the present invention is not limited, and can be powder, block, tablet, capsule, or slurry.

[0066] In one or more specific embodiments, the moisture content of the rice flour is 2-15%.

[0067] In the dessert composition of the present invention, the water content of the rice flour may be 2.5% or 13%, or 2-13%.

[0068] For the dessert composition of the present invention, in one or more specific embodiments, the particle size of the rice flour is ≤180 μm.

[0069] For the dessert composition of the present invention, in one or more specific embodiments, the composition further comprises an emulsifier, and the amount of the emulsifier is 0.3-1.8% based on the total weight of the composition.

[0070] For the dessert composition of the present invention, in one or more specific embodiments, the emulsifier includes but is not limited to lecithin, polyglycerol ricinoleate, sorbitan tristearate and a combination thereof.

[0071] <Second Aspect> According to a second aspect of the present invention, a sweet food composition slurry is provided, wherein the slurry comprises the sweet food composition according to the present invention.

[0072] For the slurry of the present invention, the addition of cocoa powder depends on the product requirements. For example, for white chocolate, cocoa powder may not be added, but for dark chocolate, cocoa powder may be added. In one or more specific embodiments, the cocoa powder content in the slurry is ≤10%, preferably 0-8%.

[0073] Cocoa powder can be untreated or alkalized.

[0074] For the slurry of the present invention, in one or more specific embodiments, based on the total mass of the slurry, the dairy product content in the slurry is ≤20%, preferably 0-10%; in the present invention, any milk-containing food raw material can be used, including but not limited to one or more of whole milk powder, skimmed milk powder, whey powder, milk fat, etc.

[0075] The slurry of the present invention can be prepared by conventional methods, for example, preparing materials, setting the circulating water bath of the ball mill at 50-60° C., using the fat in the sweet composition to rinse the internal structure of the ball mill and the zirconium beads, and then adding 95% of the weight of the fat in the formula and the powder system to the ball mill uniformly, selecting a suitable gear to grind, and after grinding for about 30 minutes, adding the remaining melted fat and emulsifier;

[0076] Continue grinding for another 5 minutes before discharging the material, and ensure that the particle size of the final product is ≤35μm.

[0077] <Third Aspect>

[0078] A third aspect of the present invention provides a dessert, wherein the dessert contains the slurry described in the present invention, or is prepared from raw materials containing the slurry described in the present invention.

[0079] Preferably, the dessert is spade-patterned chocolate.

[0080] Preferably, the confection is baking chocolate.

[0081] Preferably, for the spatulated chocolate, the following method can be used: take an appropriate amount of the dessert composition slurry, use a special spatulated tool to continuously spread it in one direction, so that it is evenly spread on a marble or glass work surface, and after the slurry is spread to a suitable thickness and cooled to a suitable temperature, perform the spatulated operation.

[0082] Preferably, for baking chocolate, a method can be used: the obtained sweets are prepared with an equipment mold to prepare chocolate beans, and the size thereof is controlled to be 8800-22000 pieces / kg. Then the chocolate beans are wrapped in a muffin cake product, and the evaluation is performed after baking together with the main body of the baked product, and the oven temperature is set to 160-180°C for 25-30 minutes.

[0083] <Fourth Aspect>

[0084] A fourth aspect of the present invention provides a method for increasing chocolate chromaticity and improving chocolate spatula texture, wherein the chocolate comprises 5-20% rice flour based on the total weight of the chocolate.

[0085] Preferably, based on the total mass of the rice flour, the water content of the rice flour is 2-15%.

[0086] Preferably, the particle size of the rice flour is ≤180 μm.

[0087] The present invention will be described below in the form of specific examples. It should be understood that these examples are merely illustrative and are not intended to limit the scope of the present invention. The methods, reagents and materials used in the examples are, unless otherwise stated, conventional methods, reagents and materials in the art. The raw material compounds in the examples can all be purchased through commercial routes.

[0088] The raw materials used in the embodiments and comparative examples are as follows:

[0089] Hydrogenated palm kernel oil olein fraction, palm kernel oil stearin, hydrogenated palm kernel oil stearin: Kerry Specialty Oils (Shanghai) Co., Ltd.

[0090] Cocoa Butter: JB075-DB, JB Cocoa Sdn Bhd

[0091] Rice flour: Yihai Kerry (Panjin) Grain and Oil Industry Co., Ltd.

[0092] Pregelatinized rice flour: HIPP from Germany

[0093] Lactose: Bayerische Milchindustrie eG Werk Jessen-TP

[0094] Skim milk powder: Fonterra Group

[0095] Modified starch: ULTRA TEX 4 National Starch Industry (Shanghai) Co., Ltd.

[0096] Lecithin: Qinhuangdao Jinhai Grain and Oil Industry Co., Ltd.

[0097] PGPR: Danisco (China) Co., Ltd.

[0098] White lake: PCB, Qingdao Qianzi Biotechnology Co., Ltd. (compound)

[0099] Whole milk: Newmayor, Goodman Fielder

[0100] Low-gluten flour: Arowana, Yihai Kerry

[0101] Corn oil: Arowana, Yihai Kerry

[0102] Alkalized cocoa powder: JB250, JB Cocoa Sdn Bhd

[0103] Corn starch: Xinliang, Xinliang Group

[0104] Baking powder: Diamond, Angel

[0105] The main equipment used are as follows:

[0106] Ball mill: W-1-S, Wiener

[0107] Colorimeter: CR400, Konica Minolta Office Solutions Co., Ltd.

[0108] Detection Methods

[0109] Solid fat content test: AOCS cd 16b-93

[0110] The color of the chocolate flakes after pouring, demolding and maturation is measured by a colorimeter to measure the L, a, and b values, and then the whiteness is calculated to judge the whiteness of the product and its stability during storage. The closer the WI value is to 100, the whiter the chocolate is, and the smaller the change during storage, the more stable it is. The specific calculation formula is as follows:

[0111]

[0112] Comparative Example Product Formula:

[0113] Table 1 Comparative Example Product Formula

[0114]

[0115]

[0116] In Table 1, fat A1: 85% HPKOL + 15% PKST, A2: 80% HPKST + 20% HPKOL, A3: 75% HPKOL + 20% HPKST + 5% ST; fat B1 is cocoa butter; B2 is HPKST (hydrogenated palm kernel stearin); B3 is ST (palm stearin).

[0117] Example product formula:

[0118] Table 2 Example product formula

[0119] raw material Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Grease A1 39.4 39.4 0 0 0 0 0 Grease A2 0 0 25 0 0 28 29.5 Grease A3 0 0 0 37.5 37.5 0 0 white sugar 35 38 54.6 38 38 46.2 36 lactose 18 9 0 9 6 10 5 Skim milk powder 0 0 0 0 0 0 6 Whey Powder 0 0 0 0 0 0 0 Rice flour 6 12 20 15 18 15.5 14.7 Alkalized cocoa powder 0 0 0 0 0 0 8 Modified starch 0 0 0 0 0 0 0 Lecithin 0.6 0.4 0.4 0.5 0.5 0.3 0.3 STS 0.8 1 0 0 0 0 0.5 PGPR 0.2 0.2 0 0 0 0 0 total 100 100 100 100 100 100 100

[0120] Among them, oil A1: 85% HPKOL + 15% PKST, A2: 80% HPKST + 20% HPKOL, A3: 75% HPKOL + 20% HPKST + 5% ST.

[0121] The solid fat content of A1-A3 and B1-B3 oils is as follows:

[0122] Table 3. Solid fat content of corresponding oils and fats in the examples and comparative examples

[0123] SFC / % A1 A2 A3 B1 B2 B3 20℃ 90.2 94.7 79.1 59.0 95.7 69.2 25℃ 71.2 82.2 55.5 8.5 92.5 61.2 30℃ 31.8 30.7 27.1 0.1 55.1 49.4 35℃ 10.5 3.9 11.8 0.0 2.0 41.0

[0124] Slurry preparation process:

[0125] Prepare the materials according to the formula shown in Table 1 and Table 2.

[0126] The circulating water bath of the ball mill is set between 50-60°C, and the internal structure of the ball mill and the zirconium beads are lubricated with the oil in the sweet composition. Then, 95% of the weight of the oil in the formula and the powder system are evenly added into the ball mill and ground at a suitable gear. After grinding for about 30 minutes, the remaining melted oil and emulsifier are added.

[0127] Continue grinding for another 5 minutes before discharging the material, and ensure that the particle size of the final product is ≤35μm.

[0128] Evaluation test of scraped chocolate

[0129] The final product is scraped or decorated, and the specific steps are as follows: take an appropriate amount of the dessert composition slurry, use a scraping tool to continuously spread it in one direction, and spread it evenly on the marble or glass work surface. After the slurry is spread to a suitable thickness and drops to a suitable temperature, the scraping operation is performed. The evaluation indicators for the scraping operation are as follows:

[0130] Table 4 Evaluation indexes of scraping operation

[0131] Operational evaluation Shovel product evaluation Evaluation of scrape color ◎Moderate crystallization speed, good flexibility, easy to shape ◎Single scraped pattern, no cracks on the edge ◎Natural white ○ Crystallization is slightly slow, good flexibility, easy to stick to the hands ○ Double scraped lines, no obvious cracks on the edges ○ Slightly yellowish ×Crystallization is too fast, and the scraping is easy to break ×The scraped pattern is irregular and there are obvious cracks on the edges ×Dark yellow color

[0132] For scrape decoration purposes, the evaluation results of the comparative examples and the embodiments are as follows:

[0133] Table 5 Evaluation results of scraping

[0134]

[0135]

[0136] In summary, from the perspective of the crystallization rate, stickiness, texture and product color of the scraping, the scraping operability of Examples 1, 2, 4 and 5 is better than that of the corresponding comparative examples.

[0137] Comparative Example 1 and Example 1 were selected to investigate the whiteness and color stability of the product. Specifically, 1%, 2%, and 3% of white lake were added to Comparative Example 1. In Example 1, two rice flours with water contents of 2.5% and 13% were used; the pre-gelatinized rice flour used in Comparative Example 5 had a water content of 5%.

[0138] Table 6 Chromaticity evaluation results of scraped chocolate (placed at room temperature at about 20°C)

[0139]

[0140] Baking Chocolate Test

[0141] The obtained final product is prepared by hand or by machine to prepare chocolate beans, and its size is controlled to be 8800-22000 pieces / kg. Then it is wrapped in the muffin cake product, and is baked together with the main body of the baked product for evaluation. The oven temperature is set to 160-180℃, and the time is 25-30min.

[0142] The specific process of making muffin cake is as follows:

[0143] Corn oil, skim milk, eggs and sugar are mixed and emulsified evenly using a shearing machine;

[0144] After sieving the powdery raw materials, add them into the above emulsifying system and mix well;

[0145] Squeeze the batter into the paper tray and sprinkle chocolate chips on the surface;

[0146] Bake in the oven at the above temperature and time.

[0147] Table 7. Chocolate muffin cake recipe

[0148] Ingredients percentage% Whole milk 23 egg 16 Low gluten flour 16 white sugar 14 Corn Oil 13 Alkalized cocoa powder 9 Skim milk powder 4 Corn starch 4 Baking powder 1

[0149] The chocolate product of the above embodiment can also be baked after being molded and demolded to obtain a baked chocolate product, with the oven temperature set to 180-200° C. for 1-3 minutes. The performance of chocolate beans and baked chocolate is evaluated using the following standards:

[0150] Table 8 Evaluation criteria for roasted chocolate beans

[0151] Evaluation of shape retention Color evaluation before and after baking ◎Good shape retention, almost no melting ◎No change in color ○ Average shape retention, slightly melted ○ Slightly yellowish in color ×Poor shape retention, shape basically collapsed × Color Black and Yellow

[0152] The evaluation results of the baked chocolate obtained in the comparative example and the example are shown in Table 7:

[0153] Table 9 Evaluation results of shape retention and color of baked chocolate

[0154] Baking Chocolate Evaluation of shape retention Color evaluation after baking Comparative Example 1 ○ × Comparative Example 3 × × Comparative Example 4 × × Comparative Example 9 × Not rated Example 1 ○ ○ Example 2 ◎ ○ Example 3 ◎ ◎ Example 4 ◎ ◎ Example 5 ◎ ◎ Example 6 ○ ◎ Example 7 ◎ Not rated

[0155] From the results in Table 7, it can be seen that the baked chocolates prepared in Comparative Examples 3, 4 and 7 have poor shape retention, yellowish color after baking, and poor acceptance; although the shape retention of Comparative Example 1 is generally acceptable, the color is yellow and the acceptance is still poor; Examples 3-5 have good shape retention, and the color does not change before and after baking; Example 6 has generally acceptable shape retention, and the color does not change before and after baking; Example 7 has good shape retention. In summary, after baking, the shape retention and color after baking of Examples 3-7 are better than the corresponding comparative examples, and the product acceptance is high.

Claims

1. A sweet food composition, It is characterized in that Based on the total weight of the composition, the composition comprises: (1) 25-45% of fat; (2) 40-60% of sweetener; (3) 5-20% of rice flour; based on the total weight of the fat, the fat comprises 20-75% of hydrogenated palm kernel oil olein, 20-80% of hydrogenated palm kernel oil stearin or palm kernel oil stearin, and 0-5% of palm oil stearin; the water content of the rice flour is 2.5-13%; The sweet food is chocolate; the fat is a solid fat composition; The solid fat content of the oil at 20°C is more than 70%; The solid fat content of the oil at 25°C is more than 50%; The solid fat content of the oil at 30°C is less than 40%; The solid fat content of the oil at 35°C is less than 15%.

2. A sweet food composition, It is characterized in that Based on the total weight of the composition, the composition comprises: (1) 25-45% of fat; (2) 40-60% of sweetener; (3) 5-20% of rice flour; based on the total weight of the fat, the fat comprises 75-85% of hydrogenated palm kernel oil olein, 15-25% of hydrogenated palm kernel oil stearin or palm kernel oil stearin; the water content of the rice flour is 2.5-13%; The sweet food is chocolate; the fat is a solid fat composition; The solid fat content of the oil at 20°C is more than 70%; The solid fat content of the oil at 25°C is more than 50%; The solid fat content of the oil at 30°C is less than 40%; The solid fat content of the oil at 35°C is less than 15%.

3. The sweet food composition according to claim 1 or 2, It is characterized in that The invention further comprises (4) cocoa raw materials; and / or (5) 0-10% of dairy products.

4. The sweet food composition according to claim 3, It is characterized in that The cocoa raw material is cocoa powder, and the cocoa powder contains 0-10%.

5. The sweet food composition according to claim 1 or 2, It is characterized in that The sweetener is one or more of sucrose, lactose and sugar substitute.

6. The dessert composition according to claim 5, It is characterized in that The sugar substitute is selected from one or more of maltitol, isomalt, isomaltulose, lactitol, psicose, erythritol, inulin, oligofructose, mogroside and steviol glycoside.

7. The sweet food composition according to claim 1 or 2, It is characterized in that The grease composition satisfies one or more of the following conditions: The solid fat content of the oil at 20°C is more than 75%; The solid fat content of the oil at 25°C is more than 55%; The solid fat content of oil at 30°C is 10-35%; The solid fat content of the oil at 35°C is less than 12%.

8. The dessert composition according to claim 7, It is characterized in that The grease composition satisfies one or more of the following conditions: The solid fat content of oil at 25°C is 55-85%; The solid fat content of the oil at 30°C is 25-35%.

9. The sweet food composition according to claim 1 or 2, It is characterized in that The particle size of the rice flour is ≤180 μm.

10. The sweet food composition according to claim 1 or 2, It is characterized in that The composition further comprises an emulsifier, and the amount of the emulsifier is 0.3-1.8% based on the total mass of the composition.

11. The dessert composition according to claim 10, It is characterized in that The emulsifier includes lecithin, polyglycerol ricinoleate, sorbitan tristearate and a combination thereof.

12. A dessert composition slurry, comprising the dessert composition according to any one of claims 1 to 11.

13. A sweet food, It is characterized in that The dessert contains the slurry according to claim 12, or is prepared from raw materials containing the slurry according to claim 12, based on the total mass of the dessert.

14. The confectionery according to claim 13, It is characterized in that The sweet food is shoveled chocolate or baked chocolate.

15. A method for increasing chocolate color and improving chocolate scraping operability. It is characterized in that The chocolate is the confectionery according to any one of claims 13 to 14, and contains 5-20% rice flour based on the total mass of the chocolate.

16. A method for improving the shape retention and color of baked chocolate. It is characterized in that The chocolate is the confectionery according to any one of claims 13 to 14, and contains 5-20% rice flour based on the total mass of the chocolate.

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