Low calorie baked product

Abstract

The present invention relates to a baked product having an energy content of no more than 1670 KJ / 100 g, the product comprising: a total dietary fiber of 1.0 g / 100 g to 20 g / 100 g; a total fat of at least 16 g / 100 g; from 0.05 g / 100 g to 4.00 g / 100 g of one or more caloric sugars; from 5 g / 100 g to 33 g / 100 g of one or more sugar alcohols; no more than 12 g / 100 g of one or more carbohydrates having an energy content of less than 0.5 kcal / g; and from 0.1% to 16% by weight of total moisture, based on the weight of the baked product; wherein the combined total theoretical heat of dissolution of the one or more sugar alcohols and / or the one or more carbohydrates having an energy content of less than 0.5 kcal / g is not less than-6j / g.

Description

Technical Field

[0001] The present invention relates to baked products. In particular, the present invention relates to low-calorie baked products. Background Art

[0002] An imbalance in energy intake and energy expenditure can lead to weight gain and risk factors for some non-communicable diseases (such as heart disease and diabetes). When considering caloric density, fat has the highest caloric density, so many formulas seek to address and replace fat when reducing the caloric content of food. Many food manufacturers are seeking to provide consumers with a wider range of choices and to innovate and reformulate low-calorie options. Although low-calorie fats do exist (e.g., Salatrim™, Olestra™, etc.), they are also known to have very undesirable digestive effects.

[0003] In recent years, there has been a great deal of attention paid to sugar and energy-dense foods, and the opportunity to develop confectionery products with lower sugar content and / or lower energy content. This challenge particularly affects sweet baked goods and confectionery products, as sugar not only provides sweetness, but also needs to provide the right texture, color and / or structure.

[0004] It is worth noting that some baked goods manufacturers have also attempted to reduce calories by fully or partially replacing sugar with sugar substitutes such as sugar-free / zero-calorie sweeteners (some of which may be artificial sweeteners such as aspartame, sucralose, etc., and some of which may be sugar alcohols (polyols)).

[0005] In baked goods, a variety of sugar substitutes can be used to partially or completely replace sugar. These sugar substitutes include non-digestible and / or digestion-resistant carbohydrates such as sugar alcohols (for example, maltitol, erythritol, sorbitol, xylitol, etc.) and soluble fibers (for example, digestion-resistant dextrins from sources such as corn (soluble corn fiber), wheat, cassava, oligosaccharides such as fructooligosaccharides, xylo-oligosaccharides, galacto-oligosaccharides, soybean oligosaccharides, human milk oligosaccharides, etc., and higher molecular weight soluble fibers such as gum arabic, inulin, arabinoxylan, beta-glucan, etc.). However, due to various problems, their use is usually subject to the restriction of local regulations. For example, sugar alcohols may need to be declared as separate rows in the product nutrition column, and require laxative warnings under high use levels. On the other hand, soluble fiber may have digestive tolerance problems under high use levels.

[0006] Dietary fiber can also be used to reduce calories in baked products. Recent studies have helped to establish an increasingly positive perception of dietary fiber in the minds of consumers. Although always considered an important dietary component due to its contribution to bowel regularity, the importance of dietary fiber in maintaining a healthy intestinal microflora, resulting in several desired health outcomes, has recently been discovered and the evidence base continues to accumulate.

[0007] Dietary fiber generally refers to the indigestible portion of food derived from plants and has two components, namely soluble dietary fiber and insoluble dietary fiber. Soluble dietary fiber dissolves in water and can be easily fermented into gas and physiologically active byproducts in the colon. On the other hand, insoluble dietary fiber is insoluble in water and can provide a bulking effect by absorbing water as it moves through the digestive system.

[0008] Although individual sensitivity to dietary fiber varies widely, the prebiotic effects of most dietary fibers also produce gas as a byproduct, which in many cases can produce undesirable gas, bloating, etc. The FDA recently updated the daily intake percentage value (%DV) for dietary fiber, which is 28g / day. Therefore, it can be logically expected that when dietary fiber is consumed in excess (e.g., exceeding the %DV), the risk of such symptoms increases.

[0009] Therefore, while food formulators may be encouraged to incorporate small amounts of fiber to achieve beneficial effects, products with disproportionately high total dietary fiber (TDF) values ​​may show an increased risk of digestive intolerance symptoms.

[0010] If the carbohydrate is non-digestible (or only minimally metabolized), this ingredient will only make a minimal contribution to the total energy of the product. An example of such an ingredient is psicose, which has been shown to provide an energy value of <0.4 kJ / g. This ingredient is generally considered safe for consumption at levels above 28 g / day. Such ingredients may be referred to as "rare sugars," "calorie-free sugars," or "low-calorie sugars." Erythritol is also a non-digestible carbohydrate with an energy content of 0 kcal / g. Similarly, like erythritol, psicose is well tolerated at relatively high doses.

[0011] However, both erythritol and psicose have high negative heat of dissolution values. According to WO2008059623A1, the heat of dissolution of psicose is -27.4 cal / g. Therefore, it is expected that a significant sensory cooling can be obtained from a product using an excess of psicose.

[0012] Therefore, when formulating lower calorie sugar baked products, it is clearly desirable to optimize energy content while keeping caloric sugar to a minimum.

[0013] On the other hand, fat-continuous confectionery components (such as crème brûlée, chocolate chips, etc.) are favored by consumers because they provide a rich, intense, sensory pleasant mouthfeel and provide characteristic product attributes, such as a chocolatey experience, to chocolate chip cookies.

[0014] Therefore, in order to give a low-calorie sugar baked product a strong sensory perception, a certain amount of fat is necessary.

[0015] Due to the high caloric content of fat, reducing the energy content of low sugar baked products having a discrete fat continuous confectionery component becomes even more challenging, especially where the confectionery component needs to constitute a large portion of the product (eg, such as, 20 wt % or more).

[0016] In addition to the challenges mentioned above, ingredients commonly known for use in sugar substitutes also present certain challenges, as described above. For example, sugar alcohols can be laxative when used in high doses; dietary fiber can cause undesirable flatulence and bloating; and carbohydrates with energy contents below 0.5 kcal / g, such as erythritol and psicose, although well tolerated at practical usage levels, can produce an undesirable sensory cooling sensation due to their high negative heat of solution.

[0017] It is therefore an object of the present invention to provide a low calorie baked product which provides a stimulating mouthfeel whilst minimising any laxative effect, undesirable flatulence and bloating and / or undesirable sensory cooling.

[0018] Another object of the present invention is to provide a low-calorie baked product having a texture, color and / or structure similar to that of a high-calorie baked product.

[0019] Furthermore, it is an object of the present invention to address at least one of the disadvantages of the prior art or to provide an alternative to existing baked products. Summary of the invention

[0020] According to a first aspect of the present invention, there is provided a baked product having an energy content of no more than 1670 KJ / 100 g, the product comprising:

[0021] 1.0g / 100g to 20g / 100g total dietary fiber;

[0022] At least 16g / 100g of total fat;

[0023] 0.05 g / 100 g to 4.00 g / 100 g of one or more caloric sugars;

[0024] 5g / 100g to 33g / 100g of one or more sugar alcohols;

[0025] No more than 12 g / 100 g of one or more carbohydrates having an energy content of less than 0.5 kcal / g; and

[0026] not more than 16% total moisture by weight of the baked product;

[0027] The combined total theoretical heat of solution of the one or more sugar alcohols and / or one or more carbohydrates having an energy content of less than 0.5 kcal / g is not less than -6 J / g.

[0028] The inventors have found that baked products having a specific combination of ingredients as described in the first aspect of the invention have a reduced caloric content whilst still providing a robust mouthfeel without affecting digestion in any significant way and / or causing an undesirable sensory cooling.

[0029] The term "sugar alcohol" means a sugar alcohol having an energy of 0 kcal / g to 4.5 kcal / g. One or more sugar alcohols may be selected from the group consisting of erythritol, maltitol, mannitol, sorbitol, xylitol, arabitol, sorbitol, glycerol, hydrogenated starch hydrolysate (HSH), isomalt, lactitol and combinations thereof.

[0030] The baked product may include one or more sugar alcohols in an amount of 5g to 33g, 6g to 33g, 8g to 33g, 10g to 33g, 12g to 33g, 14g to 33g, 16g to 33g, 18g to 33g, 20g to 33g, 21g to 33g, 22g to 33g, 23g to 33g, 24g to 32g, 25g to 31g, 25g to 30g, 25g to 29g or 26g to 28g per 100g of baked product.

[0031] A baked product including one or more sugar alcohols in the above amounts provides a baked product having a reduced caloric content while still having an appropriate sweetness and not providing a laxative effect, and while maintaining adequate product structure, functionality and texture.

[0032] The one or more carbohydrates having an energy content of less than 0.5 kcal / g may be selected from the group consisting of erythritol and psicose. For the purposes of the present invention, other carbohydrates that do not have a caloric value assigned but may be considered to have an energy content of less than 0.5 kcal / g include sorbitol, allose, altrose, gulose, idose, talose, and combinations thereof, unless they are subsequently found to contain an energy content greater than 0.5 kcal / g.

[0033] The baked product may comprise one or more carbohydrates having an energy content below 0.5 kcal / g, the one or more carbohydrates being in an amount of 0 g to 12 g, 1 g to 12 g, 2 g to 12 g, 3 g to 12 g, 4 g to 12 g, 5 g to 11 g, 6 g to 10 g, 7 g to 9 g, 5 g to 12 g, 6 g to 12 g, 7 g to 12 g, 8 g to 12 g, 5 g to 11 g, 5 g to 10 g, 5 g to 9 g or 5 g to 8 g per 100 g of baked product.

[0034] The inventors have unexpectedly found that the above carbohydrates with an energy content of less than 0.5 kcal / g can be used to successfully replace the sugar and fat content in baked products, thereby reducing the caloric content of baked products. Unexpectedly, the incorporation of the above carbohydrates in the required amount does not produce significant sensory cooling and ensures that the sugar alcohols and / or one or more carbohydrates with an energy content of less than 0.5 kcal / g in the baked product have a total theoretical heat of solution of less than -6 J / g.

[0035] The term "theoretical heat of solution" means the energy released or absorbed when a material in its crystalline state dissolves in water. The theoretical heat of solution of a material can be measured by calorimetry.

[0036] The combined total theoretical heat of solution of one or more sugar alcohols and / or one or more carbohydrates having an energy content of less than 0.5 kcal / g in the baked product may be less than -5.9 J / g, -5.8 J / g, -5.7 J / g, -5.6 J / g, -5.5 J / g, -5.4 J / g, -5.3 J / g, -5.2 J / g, -5.1 J / g, -5.0 J / g, -4.9 J / g, -4.8 J / g, -4.7 J / g or less than -4.6 J / g.

[0037] The combined total theoretical heat of dissolution of one or more sugar alcohols and / or one or more carbohydrates with an energy content lower than 0.5 kcal / g in a baked product can be calculated by the sum of the heat of dissolution proportional to their weight of a single sugar alcohol and / or carbohydrate with an energy content lower than 0.5 kcal / g in a baked product. For example, as shown in Example 1, a baked product having 19.1 g / 100 g of maltitol (with a separate heat of dissolution of -5.5 J / g) and 8.2 g / 100 g of erythritol (with a separate heat of dissolution of -42.9 J / g) has a combined total theoretical heat of dissolution of -4.6 J / g for one or more sugar alcohols and / or one or more carbohydrates with an energy content lower than 0.5 kcal / g.

[0038] The present inventors have discovered that baked products having the above combined total theoretical heat of solution are not affected by significant sensory cooling.

[0039] The term "total fat" means the total complete caloric fat present, eg, having at least 7 kcal / g of fat.

[0040] The baked product may comprise total fat in an amount not exceeding 35g, 30g, 28g, 26g, 25g, 24g, 23g, 22g, 21g, 20g per 100g of baked product.

[0041] The baked product may comprise total fat in an amount not exceeding 16g to 35g, 16g to 30g, 16g to 28g, 16g to 26g, 16g to 25g, 16g to 24g, 16g to 23g, 16g to 22g, 16g to 21g, 16g to 20g per 100g of baked product.

[0042] The present inventors have found that the above amount of total fat can give the baked product a strong mouthfeel without increasing the calorie content of the baked product too much.

[0043] The total fat in the baked product may be provided by one or more ingredients selected from the group consisting of canola oil, palm oil, high oleic canola oil, olive oil, ground nut (peanut) oil, almond oil, avocado oil, coffee oil, milk fat, cocoa butter or fractions or equivalents of cocoa butter, polyglycerol esters, glycerophospholipids, mono- and diglycerides, sucrose monoesters, sorbitan esters, polyethoxylated glycols, agar, albumin, casein, glyceryl monostearate, gums, soaps, Irish moss, egg yolks, lecithin, fat from finely ground nuts and seeds in the form of nut and seed pastes or pastes, for example, hazelnut paste, peanut butter, cashew butter, almond butter, sunflower seed butter, sesame seed paste (tahini), pumpkin seed butter, etc., and combinations thereof.

[0044] The term "caloric sugar" means a monosaccharide or disaccharide having an energy content>3kcal / g. The caloric sugar may be selected from the group consisting of glucose, fructose, galactose, sucrose, lactose, maltose, isomaltose, isomaltulose, trehalose, trehalulose and sugar hydrates (e.g., as dextrose monohydrate), etc., and combinations thereof.

[0045] The baked product may include 0.05g to 3.80g, 0.05g to 3.60g, 0.05g to 3.50g, 0.05g to 3.00g, 0.05g to 2.50g, 0.05g to 2.00g, 0.05g to 1.50g, 0.05g to 1.00g, 0.05g to 0.90g, 0.05g to 0.8 0g, 0.10g to 1.00g, 0.20g to 1.00g, 0.30g to 1.00g, 0.10g to 0.90g, 0.15g to 0.80g, 0.2g to 0.70g, 0.25g to 0.65g, 0.30g to 0.60g, 0.35g to 0.60 or 0.35g to 0.55g of one or more caloric sugars.

[0046] The present inventors have discovered that baked products comprising the above amounts of caloric sugar have an appropriate texture, taste and / or sweetness while not having excessive caloric content and / or sugar content.

[0047] The term "dietary fiber" means plant-based carbohydrates that are indigestible in the small intestine. The term has two components, namely, insoluble dietary fiber and soluble dietary fiber. Soluble dietary fiber is soluble in water, and insoluble dietary fiber is insoluble in water.

[0048] The term "total dietary fiber" means the total dietary fiber content. Total dietary fiber can be measured by various analytical techniques, such as AOAC991.43, AOAC2009.01, AOAC2011.25, AOAC2017.16.

[0049] Soluble dietary fiber includes one or more ingredients selected from the group consisting of polydextrose, inulin, fructooligosaccharides, mannotriose, mannotetraose, soybean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylan oligosaccharides, arabinotriose, arabinotetraose, lacto-oligosaccharides, 2'-fucosyllactose, lacto-N-neotetraose, glucan (i.e., glucose-containing) oligosaccharides, isomaltooligosaccharides, (soluble fiber fraction), cellooligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble cassava fiber), niger oligosaccharides, niger triose, niger tetraose, kojitriose, kojitetraose, dextran, beta glucan, polydextrose, levans, lichenin and isolichenin, etc., and combinations thereof.

[0050] Insoluble dietary fiber can be provided by one or more ingredients selected from the group consisting of bran, cellulose, hemicellulose, lignin, resistant starch, fine flour, insoluble chicory root fiber, plant fiber isolate, cocoa powder, pecan shell fiber, maple fiber, cocoa pod husk fiber, agave bulb fiber, etc., and combinations thereof.

[0051] The total dietary fiber may be provided by one or more ingredients selected from the group consisting of polydextrose, inulin, fructooligosaccharides, mannotriose, mannotetraose, soy oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylo-oligosaccharides, arabinotriose, arabinotetraose, human milk oligosaccharides, 2'-fucosyllactose, lacto-N-neotetraose, glucan (i.e., glucose-containing) oligosaccharides, isomaltooligosaccharides, (soluble fiber fraction), cellooligosaccharides (or cellodextrins), resistant dextrins (e.g. , soluble corn fiber, soluble wheat fiber, soluble tapioca fiber), niger oligosaccharides, niger triose, niger tetraose, kojitriose, kojitetraose, dextran, beta glucan, lichenan, isolichenan, bran, cellulose, hemicellulose, lignin, resistant starch, fine powder, insoluble chicory root fiber, plant fiber isolate, cocoa powder, pecan shell fiber, maple fiber, cocoa pod husk fiber, agave bulb fiber, and combinations thereof.

[0052] The baked product may include 1g / 100g to 19g / 100g, 1g / 100g to 18g / 100g, 2g / 100g to 17g / 100g, 3g / 100g to 16g / 100g, 5g / 100g to 16g / 100g, 6g / 100g to 16g / 100g, 7g / 100g to 16g / 100g, 8g / 100g to 16g / 100g, 5g / 100g to 16g / 100g, 6g / 100g to 16g / 100g, 7g / 100g to 16g / 100g, 8g / 100g to 16g / 100g, 5g / 1 g / 100g, 5g / 100g to 19g / 100g, 5g / 100g to 18g / 100g, 5g / 100g to 17g / 100g, 5g / 100g to 15g / 100g, 6g / 100g to 15g / 100g, 7g / 100g to 14g / 100g, 8g / 100g to 13g / 100g, or 8g / 100g to 12g / 100g of total dietary fiber.

[0053] The inventors have found that the inclusion of the above amounts of total dietary fiber allows for a reduction in total fat and sugar in bakery products without substantially increasing the risk of digestive intolerance symptoms and without significantly affecting the texture, structure and functionality of the product.

[0054] The total moisture by weight of the baked product may be no more than 15 wt%, 14 wt%, 13 wt%, 12 wt%, or no more than 11 wt% of the weight of the baked product.

[0055] The total moisture by weight of the baked product may be 0.01 wt % to 16 wt %, 0.01 wt % to 16 wt %, 0.5 wt % to 16 wt %, 1 wt % to 16 wt %, 5 wt % to 16 wt %, 6 wt % to 16 wt %, 7 wt % to 16 wt %, 8 wt % to 16 wt %, 9 wt % to 16 wt %, 5 wt % to 16 wt %, 5 wt % to 15 wt %, 5 wt % to 14 wt %, 5 wt % to 13 wt %, 5 wt % to 12 wt %, 6 wt % to 15 wt %, 7 wt % to 14 wt %, 8 wt % to 13 wt %, 9 wt % to 12 wt %, or 10 wt % to 12 wt %.

[0056] The present inventors have found that the presence of high moisture content in baked products undesirably affects texture, often resulting in an undesirable soft texture in the baked product, and that high moisture can lead to undesirable microbial growth.

[0057] The baked product may comprise less than 1665 kJ of energy per 100 g, or less than 1660 kJ, 1655 kJ, 1650 kJ, 1645 kJ, 1640 kJ, 1635 kJ, 1630 kJ, 1625 kJ, 1620 kJ, 1610 kJ, 1605 kJ, 1600 kJ, 1595 kJ, 1590 kJ, 1585 kJ, 1575 kJ, 1570 kJ, 1565 kJ, 1560 kJ, 1555 kJ, 1550 kJ, 1545 kJ, 1540 kJ, 1535 kJ of energy per 100 g.

[0058] The baked product may include a starch-containing material. The starch-containing material may include a fine powder, which may be any cereal flour, for example, flour of wheat, oats, corn, maize, barley, rye, sorghum, rice, etc. In some embodiments, the starch-containing material includes wheat flour.

[0059] Starch-containing material can exist in the amount of at least 15g, 20g, 25g, 30g, 35g, 40g, 45g or 50g per 100g of baked product. Starch-containing material can exist in the amount of no more than 60g, 50g, 40g or 30g per 100g of baked product. Starch-containing material can exist in the amount of 15g to 60g, 15g to 55g, 15g to 50g, 15g to 45g, 20g to 45g, 25g to 45g, 30g to 45g, 30g to 40g, 35g to 40g per 100g of baked product.

[0060] The baked product may include one or more materials selected from the group consisting of biscuits, cookies, cakes, donuts, crackers, wafers, pretzels, cereals, pastries, tarts, biscotti, shortbread, muffins, and the like.

[0061] The baked product may include a confectionery component and a baked component.

[0062] The confectionery component may constitute at least 20g, 21g, 22g, 23g, 24g, 25g, 26g, 27g, 28g, 29g, 30g, 31g, 32g, 33g, 34g, 35g, 36g, 37g, 38g, 39g or 40g per 100g by weight of the baked product. The confectionery component may constitute no more than 50g, 49g, 48g, 47g, 46g, 45g, 44g, 43g, 42g, 41g, 40g, 39g, 38g, 37g, 36g, 35g, 34g, 33g, 32g, 31g, 30g, 29g, 28g, 27g, 26g or 25g per 100g by weight of the baked product.

[0063] The confectionery component may comprise 20 g / 100 g to 50 g / 100 g, 20 g / 100 g to 49 g / 100 g, 20 g / 100 g to 48 g / 100 g, 20 g / 100 g to 47 g / 100 g, 20 g / 100 g to 46 g / 100 g, 20 g / 100 g to 45 g / 100 g, 20 g / 100 g to 44 g / 100 g, 20 g / 100 g to 43 g / 100 g, 20 g / 100 g to 42 g / 100 g, 20 g / 100 g to 41 g / 100 g, 20 g / 100 g to 40 g / 100 g, 20 g / 100 g to 3 9g / 100g, 20g / 100g to 38g / 100g, 20g / 100g to 37g / 100g, 20g / 100g to 36g / 100g, 20g / 100g to 35g / 100g, 21g / 100g to 35g / 100g, 22g / 100g to 35g / 100g, 23g / 100g to 35g / 100g, 24g / 100g to 35g / 100g, 25g / 100g to 35g / 100g, 26g / 100g to 34g / 100g, 27g / 100g to 33g / 100g, 28g / 100g to 32g / 100g.

[0064] The baking component may account for at least 60g, 61g, 62g, 63g, 64g, 65g, 66g, 67g, 68g, 69g, 70g, 71g, 72g, 73g, 74g, 75g, 76g, 77g, 78g, 79g or 80g per 100g by weight of the baked product. The confectionery component may account for no more than 50g, 51g, 52g, 53g, 54g, 55g, 56g, 57g, 58g, 59g, 60g, 61g, 62g, 63g, 64g, 65g, 66g, 67g, 68g, 69g, 70g, 71g, 72g, 73g, 74g or 75g per 100g by weight of the baked product.

[0065] The baking component may account for 50g to 80g, 51g to 80g, 52g to 80g, 53g to 80g, 54g to 80g, 55g to 80g, 56g to 80g, 57g to 80g, 58g to 80g, 59g to 80g, 60g to 80g, 61g to 80g, 62g to 80g, 63g to 80g, 64g to 80g, 65g to 80g, 65g to 79g, 65g to 78g, 65g to 77g, 65g to 75g, 66g to 75g, 67g to 75g, 68g to 75 or 68g to 74g per 100g of baked product.

[0066] The confectionery component may include one or more sugar alcohols in an amount of at least 10g, 15g, 20g, 25g, 30g, 35g, 40g, 45g, 50g, 55g, 60g per 100g of the confectionery component. The confectionery component may include one or more sugar alcohols in an amount of not more than 80g, 75g, 70g, 65g or 60g per 100g of the confectionery component.

[0067] The confectionery component may include one or more sugar alcohols in an amount of 10g to 80g, 15g to 80g, 20g to 80g, 25g to 80g, 30g to 80g, 35g to 75g, 40g to 70g, 45g to 65 or 50g to 65g per 100g of the confectionery component.

[0068] The baking component may include at least 5g, 10g, 15g, 20g, 25g of one or more sugar alcohols per 100g of baking component. The baking component may include one or more sugar alcohols in an amount of no more than 40g, 35g, 30g, 25g or 20g per 100g of baking component.

[0069] The baking component may include one or more sugar alcohols in an amount of 1 g to 40 g, 5 g to 35 g, 10 g to 30 g, 15 g to 30 g, 20 g to 30 g per 100 g of the baking component.

[0070] The confectionery component may include one or more carbohydrates having an energy content of less than 0.5 kcal / g in an amount of at least 1 g, 2 g, 4 g, 5 g, 6 g, 8 g, 10 g, 12 g, 14 g, 15 g, 16 g, 18 g or 20 g per 100 g of the confectionery component. The confectionery component may include one or more carbohydrates having an energy content of less than 0.5 kcal / g in an amount of not more than 40 g, 35 g, 30 g, 25 g, 20 g, 15 g per 100 g of the confectionery component.

[0071] The confectionery component may comprise one or more carbohydrates having an energy content below 0.5 kcal / g in an amount of 1 g to 40 g, 1 g to 35 g, 2 g to 35 g, 4 g to 35 g, 5 g to 35 g, 8 g to 35 g, 10 g to 35 g, 12 g to 35 g, 14 g to 15 g, 20 g to 35 g, 25 g to 35 g, 5 g to 30 g, 5 g to 25 g, 5 g to 20 g, 5 g to 15 g or 5 g to 10 g per 100 g of the confectionery component.

[0072] The baking component may include one or more carbohydrates with an energy content lower than 0.5 kcal / g in an amount of at least 1 g, 2 g, 4 g, 5 g, 6 g, 8 g, 10 g, 12 g, 14 g, 15 g, 16 g, 18 g or 20 g per 100 g of baking component. The baking component may include one or more carbohydrates with an energy content lower than 0.5 kcal / g in an amount of no more than 50 g, 45 g, 40 g, 35 g, 30 g, 25 g, 20 g, 15 g, 10 g, 9 g, 8 g, 7 g, 6 g, 5 g, 4 g, 3 g, 2 g, 1 g per 100 g of baking component.

[0073] The baking component may include one or more carbohydrates having an energy content of less than 0.5 kcal / g in an amount of 1 g to 50 g, 1 g to 45 g, 1 g to 40 g, 1 g to 35 g, 2 g to 35 g, 4 g to 35 g, 5 g to 35 g, 8 g to 35 g, 10 g to 35 g, 12 g to 35 g, 14 g to 35 g, 20 g to 35 g, 25 g to 35 g, 5 g to 30 g, 5 g to 25 g, 5 g to 20 g, 5 g to 15 g or 5 g to 10 g per 100 g of the baking component.

[0074] The confectionery component may have a theoretical heat of solution of less than 6 J / g, -5.9 J / g, -5.8 J / g, -5.7 J / g, -5.6 J / g, -5.5 J / g, -5.4 J / g, -5.3 J / g, -5.2 J / g, -5.1 J / g, -5.0 J / g, -4.9 J / g, -4.8 J / g, -4.7 J / g, or less than -4.6 J / g.

[0075] The confectionery component may comprise total fat in an amount not exceeding 40g, 35g, 30g per 100g of the confectionery component.

[0076] The confectionery component may comprise total fat in an amount of 10g to 40g, 15g to 40g, 15g to 35g, 16g to 34g, 17g to 33g, 18g to 32g, 19g to 31 or 20g to 30g per 100g of the confectionery component.

[0077] The baking component may comprise total fat in an amount not exceeding 30 g, 25 g, 20 g, 15 g per 100 g of the baking component.

[0078] The baking component may comprise total fat in an amount of 0 g to 30 g, 1 g to 30 g, 1 g to 25 g, 1 g to 20 g, 5 g to 20 g, 10 g to 20 g per 100 g of the baking component.

[0079] The confectionery component may include one or more caloric sugars in an amount less than 1 g, 0.9 g, 0.8 g, 0.7 g, 0.6 g, 0.5 g per 100 g of the confectionery component.

[0080] The baking component may comprise one or more caloric sugars in an amount of less than 1 g, 0.9 g, 0.8 g, 0.7 g, 0.6 g, 0.5 g per 100 g of the baking component.

[0081] The confectionery component may comprise total dietary fiber in an amount of at least 5 g, 10 g, 15 g or 10 g per 100 g of the confectionery component.

[0082] The confectionery component may comprise total dietary fiber in an amount of 1 g to 30 g, 2 g to 30 g, 4 g to 30 g, 5 g to 29 g, 10 g to 28 g, 15 g to 25 g, 16 g to 24 g, 17 g to 23 g, 18 g to 22 g per 100 g of the confectionery component.

[0083] The baking component may comprise total dietary fiber in an amount of at least 1 g, 2 g, 3 g, 4 g, 5 g per 100 g of the baking component.

[0084] The baking component may comprise total dietary fiber in an amount of 1 g to 20 g, 1 g to 15 g, 2 g to 15 g, 3 g to 15 g, 4 g to 15 g, 5 g to 14 g, 5 g to 13 g, 5 g to 12 g, 5 g to 11 g, 5 g to 10 g per 100 g of the baking component.

[0085] The confectionery component may be one or more materials selected from the group comprising: cream, creme fraiche, chocolate, hard candy, jelly candy, chewy candy, toffee, fudge, marshmallow, custard, jelly, fondant, jam, fudge or paste and the like.

[0086] The baked component may be one or more of the group consisting of: biscuits, cookies, cakes, donuts, crackers, wafers, pretzels, cereals, pastries, tarts, biscotti, shortbread, muffins, and the like.

[0087] The baked product may be a filled baked product.

[0088] Filled bakery products may include a confectionery component as a filling.

[0089] In such an embodiment, the confectionery component may be partially or completely surrounded by the baked component. The outer surface area of ​​the confectionery component may be at least 50% surrounded by the baked component, or at least 60%, 70%, 80%, or at least 90%, or substantially 100% of the outer surface area of ​​the confectionery component may be surrounded by the baked component.

[0090] In one embodiment, the filled bakery product may include a component selected from the group consisting of: a cream, crème brûlée, chocolate, hard candy, jelly candy, chewy candy, toffee, fudge, marshmallow, custard, jelly, fondant, jam and / or fudge confectionery component filling surrounded by one or more components selected from the group consisting of: a biscuit, cookie, cake, donut, cracker, wafer, pretzel, cereal, pastry, flan, biscotti, shortbread and / or muffin bakery component.

[0091] The baked product may comprise a coated or encrusted baked component. The baked product may comprise a layer of a confectionery component coating material on a surface, preferably an outer surface, of the baked component. The baked component may comprise a layer of a confectionery component coating material on at least 50% of the outer surface area of ​​the baked component, or at least 60%, 70%, 80%, 90% or substantially 100% of the outer surface area of ​​the baked component. The coating material may be a chocolate confectionery component.

[0092] In such an embodiment, the baked product may include one or more selected from the group consisting of a biscuit, cookie, cake, donut, cracker, wafer, pretzel, cereal, pastry, flan, biscotti, shortbread and / or muffin baked component coated or enrobed with a chocolate confectionery component.

[0093] The term "chocolate" includes any material that meets the legal definition of chocolate in any jurisdiction. However, the term "chocolate" is not limited to materials that meet any legal definition of chocolate, and also includes chocolate substitutes and the like. For example, "chocolate" herein includes materials in which all or part of the cocoa butter (CB) of chocolate defined by law or regulation is replaced by cocoa butter equivalent (CBE), cocoa butter substitute (CBS), cocoa butter replacer (CBR) and / or other lipids. For example, the term "chocolate" also includes chocolate in which part or all of the cocoa butter has been replaced by vegetable fat.

[0094] The term "cocoa" as used in any context throughout this specification is also deemed to include the synonymous term "cacao".

[0095] The chocolate confectionery component may be dairy-free or low-dairy (commonly referred to as plain and / or dark), milk, compound or white chocolate.

[0096] The baked product may include a pan coating of a confectionery component on a baked component.

[0097] In one embodiment, the baked product may include one or more confectionery component layers and one or more baked product layers. The layers may have a uniform or non-uniform thickness. The layers may have a thickness of at least 1 mm, 2 mm, 3 mm, 4 mm, or at least 5 mm. The layers may have a thickness of no more than 10 mm, 9 mm, 8 mm, 7 mm, 6 mm, or no more than 5 mm.

[0098] In such an embodiment, the baked product may include alternating layers of confectionery components and baked components. For example, the baked product may include layers of one or more materials selected from the group consisting of cream, chocolate, jelly, toffee, fudge and / or jam confectionery components sandwiched between two layers of one or more materials selected from the group consisting of biscuits, cookies, crackers, wafers and / or shortbread baked components.

[0099] In one embodiment, the baked product may include a baked component and more than one confectionery component.A baked product may include a baked component and a plurality of confectionery components.

[0100] In such an embodiment, the confectionery component may be distributed throughout the baked component. For example, the baked product may include a cookie or biscuit baked component and a plurality of chocolate chip confectionery components distributed throughout the baked component.

[0101] According to a second aspect of the invention there is provided a method for preparing a baked product according to the first aspect of the invention, the method comprising the steps of providing a baking component and providing a confectionery component and depositing the confectionery component into or onto the baked product.

[0102] The method may comprise depositing one or more confectionery components into the baked product.The method may comprise depositing a plurality of confectionery components into the baked product.

[0103] In one embodiment, the confectionery component may be deposited onto the layer of the baked component. In such an embodiment, the confectionery component may be deposited as a layer onto the layer of the baked component.

[0104] In another embodiment, the method may include the steps of providing a first baked component, a second baked component, and a confectionery component; depositing the confectionery component onto the first baked component; and depositing the second baked component onto the confectionery component.

[0105] Alternatively, the method may comprise the steps of providing a baked component and a confectionery component, and coating the baked component with the confectionery component.

[0106] Any suitable coating method known to those skilled in the art may be used. Such a method may provide a layer of the confectionery component on the surface of the baked component. The method may comprise coating the confectionery component layer on at least 50% of the outer surface area of ​​the baked component, or at least 60%, 70%, 80%, 90% or substantially 100% of the outer surface area of ​​the confectionery component.

[0107] In some embodiments, the coating step may include coating the baked component with the confectionery component. The method may include passing the baked component through a curtain or stream of the confectionery component. In one embodiment, the curtain or stream may be formed by the chocolate confectionery component falling from an elevated position relative to the baked component. The melted chocolate confectionery component may fall from an elevated trough or similar device supplied by a suitable container.

[0108] In some embodiments, the coating step may include dipping the baked component into the confectionery component. Suitable dipping methods include hand dipping and dipping the baked component using a suitable machine known in the art.

[0109] In some embodiments, the coating step may include pan coating the baked component with the confectionery component. Pan coating is known to those skilled in the art and uses a rotary drum to coat the baked component with the confectionery component. Pan coating methods may include, but are not limited to, one or more of the following: spray pan coating, pouring, and drip irrigation.

[0110] Alternatively, the method may comprise filling the baked component with the confectionery component.Any suitable filling method known to those skilled in the art may be used.

[0111] According to a third aspect of the present invention, there is provided a packaged baked product according to the first aspect of the present invention.

[0112] The baked product may be packaged in any suitable packaging material, which in some embodiments may be any one or more materials independently selected from the group consisting of cardboard, paper, paperboard, flow wrap plastic, metal foil, plastic foil, and combinations and laminates thereof.

[0113] Suitable packaging for the baked product may be reclosable or non-reclosable (or resealable or non-resealable) as known to those skilled in the art.

[0114] Other aspects of the invention may combine any features of other aspects of the invention described herein as necessary or appropriate. DETAILED DESCRIPTION

[0115] In order to more clearly understand the present invention, one or more embodiments of the present invention are now described by way of example:

[0116] Example 1

[0117] A baked product in the form of a sandwich cookie was prepared containing the ingredients shown in Table 1 below. The baked product comprised a cream confectionery component and a biscuit bakery component. The cream confectionery component was in the form of a layer sandwiched between two biscuit bakery component layers.

[0118] To prepare the biscuit component, soluble corn fiber and baking soda were dissolved in water and the resulting solution was mixed with maltitol, salt and low-fat cocoa powder in a stand mixer (Hobart) with a paddle attachment. The ingredients were mixed for 2 minutes at a setting of "1" and then for 1 minute at a setting of "2". The oil and lecithin were then heated in a microwave for 1 minute and then added to the mixer and mixed for 1.5 minutes at a setting of "2". The fine powder was then added to the mixer and the resulting mixture was mixed for 1.5 minutes at a setting of "1" and then for 3.5 minutes at a setting of "2".

[0119] The resulting dough was consolidated into a mass and tightly wrapped in a piece of plastic wrap (plastic wrap) and stored at ambient temperature for 30 minutes. After 30 minutes, the dough, which now had a water activity of 0.77, was unrolled and placed between two pieces of wax paper to create a 2 mm thick sheet of dough. The sheet of dough was then cut into squares and baked in a convection (Combi) oven at 350°F (177°C) for 18 minutes.

[0120] The cream confectionery component was prepared by adding the ingredients in the confectionery component column of Table 1 to a plastic jar and mixing in a speed mixer (FlackTek) at 2500 rpm for 45 seconds.

[0121] The cream confectionery component was then sandwiched between two dough layers cut into squares to form a sandwich cookie. The resulting baked product included the confectionery component in an amount of 29.1 g / 100 g of baked product and the baking component in an amount of 70.9 g / 100 g of baked product.

[0122] The resulting sandwich cookies have a sweet and tangy mouthfeel with less than 1670 KJ / 100 g, no laxative effect, no undesirable flatulence and bloating, and low levels of cooling. The product nutrition of the sandwich cookies is shown in Tables 1 and 2 below.

[0123] Table 1: Nutritional profile of ingredients and product nutritional information of Example 1 .

[0124]

[0125] surface 2 : Example 1 Nutritional information for baked products .

[0126]

[0127] Example 2 :

[0128] A baked product in the form of a sandwich cookie was prepared containing the ingredients shown in Table 3 below. The baked product comprised a cream confectionery component and a biscuit baking component. The cream confectionery component was in the form of a layer sandwiched between two biscuit baking component layers.

[0129] To prepare the biscuit component, water was heated in a microwave for 1 minute, then soluble corn fiber, baking soda, ammonium bicarbonate and potassium bicarbonate were dissolved in water, and the resulting solution was mixed with maltitol, wheat starch, low sodium alkalized cocoa powder and salt in a stand mixer (Hobart) with a paddle attachment. The ingredients were mixed for 1 minute at a setting of "1", then for 2 minutes at a setting of "2". The oil and lecithin were then heated in a microwave for 1 minute, then added to the mixer and mixed for 1 minute at a setting of "2". The wheat flour was then added to the mixer, and the resulting mixture was mixed for 1.5 minutes at a setting of "1", then for 3.5 minutes at a setting of "2".

[0130] The mixing bowl was covered with a piece of plastic wrap (plastic wrap) and stored at ambient temperature for 30 minutes. After 30 minutes, the dough, which now had a water activity of 0.76, was rolled out and placed between two pieces of wax paper to create a 2 mm thick sheet of dough. The sheet of dough was then cut into rounds and baked in a convection (Combi) oven at 350°F (177°C) for 21 minutes.

[0131] The cream confectionery component was prepared by adding the ingredients in the confectionery component column of Table 3 to a plastic jar and mixing in a speed mixer (FlackTek) at 2500 rpm for 45 seconds.

[0132] The cream confectionery component was then sandwiched between two dough layers cut into round shapes to form a sandwich cookie. The resulting baked product included the confectionery component in an amount of 29.1 g / 100 g of baked product and the baking component in an amount of 70.9 g / 100 g of baked product.

[0133] The resulting sandwich cookies have a sweet and tangy mouthfeel with less than 1670 KJ / 100 g, no laxative effect, no undesirable flatulence and bloating, and low levels of cooling. The product nutrition of the sandwich cookies is shown in Tables 3 and 4 below.

[0134] Table 3: Nutritional profile of ingredients and product nutritional information of Example 2 .

[0135]

[0136] Table 4 : Example 2 Nutritional information for baked products .

[0137]

[0138] Example 3 :

[0139] A baked product in the form of a chocolate biscuit was prepared containing the ingredients shown in Table 5 below. The baked product included a chocolate confectionery component and a biscuit baking component. The baking component was coated with the chocolate confectionery component.

[0140] To prepare the biscuit component, soluble corn fiber and baking soda were dissolved in water and the resulting solution was mixed with maltitol, salt and low-fat cocoa powder in a stand mixer (Hobart) with a paddle attachment. The ingredients were mixed for 2 minutes at a setting of "1" and then for 1 minute at a setting of "2". The oil and lecithin were then heated in a microwave for 1 minute and then added to the mixer and mixed for 1.5 minutes at a setting of "2". The fine powder was then added to the mixer and the resulting mixture was mixed for 1.5 minutes at a setting of "1" and then for 3.5 minutes at a setting of "2".

[0141] The resulting dough was consolidated into a mass and tightly wrapped in a piece of plastic wrap (plastic wrap) and stored at ambient temperature for 30 minutes. After 30 minutes, the dough, which now had a water activity of 0.77, was unrolled and placed between two pieces of wax paper to produce a 2 mm thick sheet of dough. The sheet of dough was then cut into squares and baked in a convection (Combi) oven at 350°F (177°C) for 18 minutes to prepare a biscuit baking component.

[0142] The chocolate confectionery component was prepared by melting the pre-refined cocoa mass in a hot jacketed Kitchen Aid bowl at 55°C and mixing at setting "4" for 15 minutes. Maltitol and erythritol were then added to the bowl and mixed at setting "4" for 20 minutes. Soluble corn fiber and defatted cocoa powder were then added and mixed at setting "4" for 30 minutes. The hot jacket was then heated to 65°C and the mass was mixed for 30 minutes (trimming). One-third of the mass was then removed and the mass was cooled at ambient temperature (this mass was used to "inoculate" the chocolate). The remaining melted chocolate mass was mixed for another 1.5 hours. The hot jacket was then cooled to 55°C and the emulsifiers polyglycerol polyricinoleate (PGPR) and soy lecithin were mixed at setting "4" for 10 minutes. The mixing bowl was then placed in a cold jacket and mixed at setting "4" until the chocolate mass reached 29°C. Once cooled, the seed chocolate was added and mixed until the mass appeared dull (i.e., lost its gloss). The mixing bowl is then transferred to a jacket preheated to 35° C. Once the chocolate mass is at 35° C., it can be added to the cooled biscuits.

[0143] Then place the 26 wt% chocolate mass on the baking paper and press the biscuit baking components down until the chocolate completely covers the top of the biscuit. Allow the chocolate-covered biscuits to cool overnight before removing the baking paper.

[0144] The resulting baked product comprised a confectionery component in an amount of 26 g / 100 g baked product and a baking component in an amount of 74 g / 100 g baked product.

[0145] The resulting chocolate coated biscuits had a sweet and tangy mouthfeel with less than 1670 KJ / 100 g, no laxative effect, no undesirable flatulence and bloating, and low levels of cooling. The product nutrition of the chocolate coated chocolate biscuits is shown in Tables 5 and 6 below.

[0146] Table 5 : Example 3 Nutritional information of ingredients and products .

[0147]

[0148] Table 6: Nutritional information of the baked product of Example 3 .

[0149]

[0150] One or more embodiments have been described above by way of example only. Many modifications may be made without departing from the scope of protection defined in the appended claims.

[0151] Example 4

[0152] A baked product in the form of a sandwich cookie was prepared containing the ingredients shown in Table 7 below. The baked product included a chocolate cream confectionery component and a biscuit baking component. The cream confectionery component was in the form of a layer sandwiched between two biscuit baking component layers.

[0153] To prepare the cookie component, oat bran flour, maltitol, salt, vanillin (flavor), whole milk powder, canola oil, and lecithin were mixed in a stand mixer (Kitchenaid KSMC505) with a paddle attachment at setting "2" for 1 minute, then at "5" for 1 minute. The resulting suspension had a creamy, crispy appearance. Fine powder, soluble corn fiber, and leavening agents (ammonium bicarbonate, potassium bicarbonate, and sodium hydroxide) were then added to the bowl and mixed at "1" for 3 minutes. Finally, water was added and then mixed at "1" for another minute.

[0154] The resulting soft dough was consolidated into a mass and tightly wrapped in a piece of plastic wrap (plastic wrap) and stored in a refrigerator at 2.78°C (37°F) for 30 minutes. After the rest time, the dough reached a water activity of 0.77 and had a compression force (texture) of 1078 g when penetrating 15 mm with a ball probe using a TAXT texture analyzer (LFRA method).

[0155] The dough was rolled out and placed between two sheets of wax paper to produce a 2 mm thick sheet of dough. The sheet of dough was then cut into rounds using a fluted cutter and baked in a large rotary oven at 350°F (177°C) for 23 minutes. The resulting cookies had a post-baking moisture content of 2%.

[0156] The cream confectionery component was prepared by adding the ingredients in the confectionery component column of Table 7 to a plastic jar and mixing in a speed mixer (FlackTek) at 2500 rpm for 45 seconds.

[0157] The cream confectionery component was then sandwiched between two dough layers cut into round shapes to form a sandwich cookie. The resulting baked product included a confectionery component in an amount of 34.7 g / 100 g baked product and a baked component in an amount of 65.3 g / 100 g baked product.

[0158] The resulting sandwich cookies had a sweet and tangy mouthfeel with less than 1670 KJ / 100 g, no laxative effect, no undesirable flatulence and bloating, and low levels of cooling. The product nutrition of the sandwich cookies is shown in Tables 7 and 8 below.

[0159] Table 7 : Example 4 Nutritional information of ingredients and products .

[0160]

[0161] Table 8 : Example 4 Nutritional information for baked products .

[0162]

[0163] Example 5

[0164] A baked product in the form of a vanilla biscuit was prepared containing the ingredients shown in Table 9 below. The baked product comprised a chocolate confectionery component and a biscuit baking component. The baking component was coated with the chocolate confectionery component.

[0165] To prepare the biscuit component, soluble corn fiber, potassium bicarbonate and baking soda were dissolved in water and the resulting solution was mixed with maltitol, salt, oat fiber and vanillin (flavor) in a stand mixer (Hobart) with a paddle attachment. The ingredients were mixed for 2 minutes at the "1" setting and then for 1 minute at the "2" setting. The oil and lecithin were then heated in a microwave for 1 minute and then added to the mixer and mixed for 1.5 minutes at the "2" setting. The fine powder was then added to the mixer and the resulting mixture was mixed for 1.5 minutes at the "1" setting and then for 3.5 minutes at the "2" setting.

[0166] The resulting dough was consolidated into a mass and tightly wrapped in a piece of plastic wrap (plastic wrap) and stored at ambient temperature for 30 minutes. After 30 minutes, the dough, which now had a water activity of 0.757, was unrolled and placed between two pieces of wax paper to produce a 2 mm thick sheet of dough. The sheet of dough was then cut into squares and baked in a large rotary oven at 350°F (177°C) for 18 minutes to prepare a biscuit baking component.

[0167] The chocolate confectionery component was prepared by the following steps: Cocoa butter and pre-refined cocoa liquor were melted in a hot jacketed Kitchen Aid bowl at 55°C and mixed at setting "4" for 15 minutes. Maltitol and erythritol were then added to the bowl and mixed at setting "4" for 20 minutes. Soluble corn fiber and defatted cocoa powder were then added and mixed at setting "4" for 30 minutes. The hot jacket was then heated to 65°C and the mass was mixed for 30 minutes (trimming). One-third of the mass was then taken out and the mass was cooled at ambient temperature (this mass was used to "inoculate" the chocolate). The remaining melted chocolate mass was mixed for another 1.5 hours. The hot jacket was then cooled to 55°C and emulsifiers polyglycerol polyricinoleate (PGPR) and soy lecithin were mixed at setting "4" for 10 minutes. The mixing bowl was then placed in a cold jacket and mixed at setting "4" until the chocolate mass reached 29°C. Once cooled, the seed chocolate can be added and mixed until the mass appears dull (ie, has lost its gloss). The mixing bowl is then transferred to a jacket preheated to 35°C. Once the chocolate mass is at 35°C, it can be added to the cooled biscuits.

[0168] Then place the 32 wt% chocolate mass on the baking paper and press the biscuit baking components down until the chocolate completely covers the top of the biscuit. Allow the chocolate covered biscuits to cool overnight before removing the baking paper.

[0169] The resulting baked product comprised a confectionery component in an amount of 32 g / 100 g baked product and a baking component in an amount of 68 g / 100 g baked product.

[0170] The resulting chocolate coated biscuits had a sweet and tangy mouthfeel with less than 1670 KJ / 100 g, no laxative effect, no undesirable flatulence and bloating, and low levels of cooling. The product nutrition of the chocolate coated biscuits is shown in Tables 9 and 10 below.

[0171] Table 9: Nutritional profile of ingredients and product nutritional information of Example 5 .

[0172]

[0173] Table 10: Nutritional information of the baked product of Example 5 .

[0174]

[0175] Example 6

[0176] A baked product in the form of a rotationally moulded chocolate biscuit was prepared containing the ingredients shown in Table 11 below. The baked product comprised a chocolate confectionery component and a biscuit baking component. The baking component was coated with the chocolate confectionery component.

[0177] Biscuits are prepared by the following steps: first, maltitol and soluble corn fiber are dissolved with water (preheated to 47.8°C (118°F)), mixed at 20rpm for 2 minutes (stage 1) in a Triumph horizontal dough mixer. Then, canola oil is preheated in a microwave for 1 minute, and added to the mixer together with lecithin, cocoa, wheat starch, salt, ammonium bicarbonate, potassium bicarbonate and sodium bicarbonate, and mixed at 40rpm for 5 minutes to obtain a black oily slurry. Finally, fine powder is added to the mixer and mixed at 40rpm for 4 minutes. The resulting dough is collected in a vat, which is then covered with plastic wrap (plastic wrap) and stored at ambient temperature for 30 minutes, after which the dough reaches a water activity of 0.73 and a compression force of 1112g when the ball probe on a TAXT texture analyzer (LFRA method) penetrates 15mm.

[0178] The dough was passed through a rotary molder, which transformed the dough into discs with carved patterns on the surface. The dough was collected on a belt (stainless steel mesh) and passed through an oven with 5 temperature zones. The process conditions (including rotary molder settings, oven belt speed, and oven zone temperatures) were optimized until a target moisture drying rate of 16.3% [(dough weight - biscuit weight) x 100 / dough weight] and biscuit moisture of 2.5% were achieved.

[0179] The chocolate component was prepared in the same manner as in Example 5.

[0180] Then 29 wt% chocolate mass was placed on baking paper and the biscuit baking components were pressed down until the chocolate completely covered the top of the biscuit. Before removing the baking paper, the chocolate covered biscuits were allowed to cool overnight.

[0181] The resulting baked product comprised a confectionery component in an amount of 29 g / 100 g baked product and a baking component in an amount of 71 g / 100 g baked product.

[0182] The resulting chocolate coated biscuits had a sweet and tangy mouthfeel with less than 1670 KJ / 100 g, no laxative effect, no undesirable flatulence and bloating, and low levels of cooling. The product nutrition of the chocolate coated biscuits is shown in Tables 11 and 12 below.

[0183] Table 11 : Example 6 Nutritional information of ingredients and products .

[0184]

[0185] Table 12 : Example 6 Nutritional information for baked products .

[0186]

Claims

1. A baked product having an energy content of no more than 1670 KJ / 100 g, the product comprising: 1.0g / 100g to 20g / 100g total dietary fiber; At least 16g / 100g of total fat; 0.05 g / 100 g to 4.00 g / 100 g of one or more caloric sugars; 5g / 100g to 33g / 100g of one or more sugar alcohols; No more than 12 g / 100 g of one or more carbohydrates having an energy content of less than 0.5 kcal / g; and 0.1% to 16% total moisture by weight based on the weight of the baked product; The combined total theoretical heat of solution of the one or more sugar alcohols and / or the one or more carbohydrates having an energy content below 0.5 kcal / g is not less than -6 J / g.

2. The baked product according to claim 1, wherein the one or more sugar alcohols are selected from the group consisting of erythritol, maltitol, mannitol, sorbitol, xylitol, arabitol, sorbitol, glycerin, hydrogenated starch hydrolysate (HSH), isomalt, lactitol, and combinations thereof.

3. The baked product according to any one of claim 1 or claim 2, wherein the one or more carbohydrates having an energy content lower than 0.5 kcal / g are selected from the group consisting of erythritol and psicose and combinations thereof.

4. The baked product according to any preceding claim, wherein the total fat in the baked product is provided by one or more ingredients selected from the group consisting of canola oil, palm oil, high oleic canola oil, olive oil, ground nut (peanut) oil, almond oil, avocado oil, coffee oil, milk fat, cocoa butter or fractions or equivalents of cocoa butter, polyglycerol esters, glycerophospholipids, mono- and diglycerides, sucrose monoesters, sorbitan esters, polyethoxylated glycols, agar, albumin, casein, glyceryl monostearate, gums, soaps, Irish moss, egg yolks, lecithin, fat from finely ground nuts and seeds in the form of nut and seed pastes or pastes, for example, hazelnut paste, peanut butter, cashew butter, almond paste, sunflower seed paste, sesame seed paste (tahini), pumpkin seed paste, etc., and combinations thereof.

5. The baked product according to any preceding claim, wherein the caloric sugar is selected from the group consisting of glucose, fructose, galactose, sucrose, lactose, maltose, isomaltose, isomaltulose, trehalose, trehalulose and sugar hydrates (e.g., such as, dextrose monohydrate), and combinations thereof.

6. A baked product according to any preceding claim, wherein the total dietary fiber is provided by ingredients selected from the group consisting of polydextrose, inulin, fructooligosaccharides, mannotriose, mannotetraose, soy oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxy-oligosaccharides, arabinotriose, arabinotetraose, milk oligosaccharides, 2'-fucosyllactose, lacto-N-neotetraose, glucan (i.e., glucose-containing) oligosaccharides, isomaltooligosaccharides, (soluble fiber fraction) , cellooligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble tapioca fiber), niger oligosaccharides, niger trisaccharides, niger tetrasaccharides, koji triose, koji tetraose, dextran, beta glucan, lichenan, isolichenan, bran, cellulose, hemicellulose, lignin, resistant starch, fine powder, insoluble chicory root fiber, plant fiber isolate, cocoa powder, pecan shell fiber, maple fiber, cocoa pod husk fiber, agave bulb fiber, and combinations thereof.

7. The baked product according to any preceding claim, wherein the baked product comprises one or more materials selected from the group comprising: biscuits, cookies, cakes, donuts, crackers, wafers, pretzels, cereals, pastries, tarts, biscotti, shortbread or muffins.

8. A baked product according to any preceding claim, wherein the baked product comprises a confectionery component and a baked component.

9. The baked product according to claim 8, wherein the confectionery component is present in an amount of 20 g / 100 g of the baked product to 50 g / 100 g of the baked product, and the baking component is present in an amount of 50 g / 100 g of the baked product to 80 g / 100 g of the baked product.

10. The baked product according to any one of claims 8 to 9, wherein the confectionery component comprises one or more sugar alcohols in an amount of 10 g / 100 g of the confectionery component to 80 g / 100 g of the confectionery component; and / or wherein the baking component comprises one or more sugar alcohols in an amount of 1 g / 100 g of the baking component to 40 g / 100 g of the baking component.

11. The baked product according to any one of claims 8 to 10, wherein the confectionery component comprises one or more carbohydrates having an energy content below 0.5 kcal / g in an amount of 1 g / 100 g of the confectionery component to 40 g / 100 g of the confectionery component; and / or wherein the baking component comprises one or more carbohydrates having an energy content below 0.5 kcal / g in an amount of 1 g / 100 g of the baking component to 40 g / 100 g of the baking component.

12. A baked product according to any one of claims 8 to 11, wherein the confectionery component has a theoretical heat of solution of less than 6 J / g.

13. The baked product according to any one of claims 8 to 12, wherein the confectionery component comprises total fat in an amount of 10 g / 100 g of the confectionery component to 40 g / 100 g of the confectionery component; and / or wherein the baking component comprises total fat in an amount of 0 g / 100 g to 30 g / 100 g.

14. The baked product according to any one of claims 8 to 13, wherein the confectionery component comprises caloric sugar in an amount of less than 1 g / 100 g of the confectionery component; and / or wherein the baking component comprises caloric sugar in an amount of less than 1 g / 100 g of the baking component.

15. The baked product according to any one of claims 8 to 14, wherein the confectionery component comprises total dietary fiber in an amount of 1 g / 100 g of the confectionery component to 30 g / 100 g of the confectionery component; and / or wherein the baking component comprises total dietary fiber in an amount of 1 g / 100 g of the baking component to 20 g / 100 g of the baking component.

16. The baked product according to any one of claims 8 to 15, wherein the confectionery component is one or more materials selected from the group consisting of cream, chocolate, hard candy, jelly candy, chewy candy, toffee, fudge, marshmallow, custard, jelly, fondant, jam, fudge, and combinations thereof.

17. The baked product according to any one of claims 8 to 16, wherein the baked component is one or more materials selected from the group consisting of biscuits, cookies, cakes, donuts, crackers, wafers, pretzels, cereals, pastries, tarts, biscotti, shortbread, muffins, and combinations thereof.

18. A baked product according to any one of claims 8 to 17, wherein the baked product comprises a baked component filled with a confectionery component.

19. The baked product according to any one of claims 8 to 17, wherein the baked product comprises a confectionery component partially or fully surrounded by a confectionery component.

20. A baked product according to any one of claims 8 to 17, wherein the baked product comprises a baked component encased or coated with a confectionery component.

21. A baked product according to any one of claims 8 to 17, wherein the baked product comprises a confectionery component layer and a baking component layer, optionally wherein the baking component layers and the confectionery component layers are alternating layers.

22. A baked product according to any one of claims 8 to 17, wherein the baked product comprises a baked component and a plurality of confectionery components, optionally wherein the plurality of confectionery components are distributed throughout the baked component.

23. A method for preparing a baked product according to any one of claims 1 to 22, the method comprising the steps of: A baking component is provided and a confectionery component is provided, and the confectionery component is deposited into or onto the baked product.

24. The method according to claim 23, wherein the method comprises the following steps: The layer of the confectionery component is deposited onto the layer of the baked component.

25. The method according to claim 23, wherein the method comprises the following steps: providing a first baked component, a second baked component, and a confectionery component; depositing the confectionery component onto the first baked component; and depositing the second baked component onto the confectionery component.

26. The method according to claim 23, wherein the method comprises the following steps: Providing a baking component and a confectionery component; and coating the baking component with the confectionery component.

27. The method of claim 23, wherein the method comprises filling a baked component with a confectionery component.

28. A packaged baked product according to any one of claims 1 to 22.

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