Baked product

Abstract

The present invention provides a bakery product comprising a starch-containing shell enclosing a filling wherein the filling comprises sucrose and lactose in a ratio of sucrose to lactose of between 5: 1 and 10: 1, and wherein the total concentration of sucrose and lactose is between 45 wt% and 75 wt% of the filling.

Description

Technical Field

[0001] The present invention relates to baked products encapsulating a filling and to a method of making the filling of said products. Background Art

[0002] There is a constant desire to provide consumers with new baked products and eating experiences. Filled baked products, especially those with chocolate flavoured fillings, are one such area of ​​growing interest.

[0003] Progress has been made in this area and a range of filled baked products are commercially available. Efforts have focused primarily on improving the filling flavour profile, while much less work has been done on improving the filling's texture and rheology. This is a key area for research as mouthfeel and texture are as important as flavour when evaluating the overall consumer experience.

[0004] It would be advantageous to produce a filled baked product containing a filling having a viscous or runny and / or liquid milk chocolate consistency. This has previously been difficult to achieve and most attempts have resulted in a relatively viscous paste at best.

[0005] Problems often arise when baking filled dough products. It is known that baking causes conventional fillings to dry out and solidify, thus severely affecting their rheological and textural properties. Fillings have also been found to scorch or burn during baking. Overall, this leads to the production of baked products with fillings that are far from optimally fluid after processing.

[0006] It is an object of embodiments of the present invention to solve one or more of the above problems by providing a filled baked product which may provide one or more of the following advantages:

[0007] • Contains a filling having a thin viscous or runny texture / consistency, preferably the filling flows or oozes out when the baked product is broken or bitten into.

[0008] ● Contains a baking-stable filling that maintains its rheological, olfactory and / or taste properties when the filled product is baked.

[0009] ●Contains a filling that will not dry out and / or burn / scorch when the filled product is baked.

[0010] ●Contains fillers that are easily processed using conventional equipment and machinery.

[0011] It is also an object of embodiments of the present invention to overcome or mitigate at least one problem of the prior art, whether explicitly described herein or not. Summary of the invention

[0012] According to a first aspect of the invention there is provided a baked product comprising a starch-containing shell enclosing a filling, wherein the filling comprises sucrose and lactose in a ratio of sucrose to lactose of between 5:1 and 10:1, and wherein the total concentration of sucrose and lactose is between 45% and 75% by weight of the filling.

[0013] Fillings containing sucrose and lactose in this concentration and ratio provide a baking stable filling with anti-scorching and anti-burning properties. In addition, the filling does not dry out when baked and is able to maintain its rheological, olfactory and taste properties. This ratio of sucrose to lactose can also provide enhanced flavor delivery and a balanced milk chocolate sensory / creamy texture to the baked product.

[0014] By "starchy" it is meant that the casing comprises a material containing or consisting of starch.

[0015] In some embodiments, the filling has a sucrose to lactose ratio of at least 5.5: 1, or at least 6: 1, 6.5: 1, 7: 1, 7.5: 1, 8: 1, 8.5: 1, 9: 1, or at least 9.5: 1. The filling may have a sucrose to lactose ratio of no greater than 9.5: 1, or no greater than 9: 1, 8.5: 1, 8: 1, 7.5: 1, 7: 1, 6.5: 1, 6: 1, or no greater than 5.5: 1.

[0016] The ratio of sucrose to lactose may be between 5.5:1 and 10:1, or between 6:1 and 10:1, or between 6.5:1 and 10:1, or between 7:1 and 10:1, or between 7.5:1 and 10:1, or between 8:1 and 10:1. The ratio of sucrose to lactose may be between 5.5:1 and 9:1, or between 6:1 and 9:1, or preferably between 6.5:1 and 9:1, or between 7:1 and 9:1, or between 7.5:1 and 9:1, or between 8:1 and 9:1. The ratio of sucrose to lactose may be between 5.5:1 and 8:1, or between 6:1 and 8:1, or preferably between 6.5:1 and 8:1, or between 7:1 and 8:1, or between 7.5:1 and 8:1.

[0017] In preferred embodiments, the ratio of sucrose to lactose may be about 6.5:1, or about 7:1, or about 7.5:1, or about 8:1, or about 8.5:1.

[0018] This ratio of sucrose to lactose can provide a filling with improved resistance to scorching and burning, and ensure that the filling retains the desired rheological, olfactory and taste properties after baking. The optimized ratio also provides improved flavor delivery, particularly through improved sweetness and creaminess.

[0019] In some embodiments, the filler includes a total concentration of at least 5% by weight of the filler, or at least 10%, 15%, 20%, 30%, 35%, 40% or at least 45% by weight of sucrose of the filler. The filler may include a total concentration of no more than 75% by weight of the filler, or no more than 70%, 65%, 60%, 55% or no more than 50% by weight of the filler. The filler may include a total concentration of sucrose between 5% to 75% by weight of the filler, or between 10% to 70% by weight of the filler, between 15% to 65%, between 20% to 60% by weight, between 25% to 55% by weight, between 30% to 55% by weight, between 35% to 65% by weight, or preferably between 40% to 60% by weight, or between 45% to 55% by weight.

[0020] In some embodiments, the filler includes a total concentration of at least 0.5% by weight of the filler, or at least 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, or a total concentration of at least 7% by weight of lactose. The filler may include a total concentration of no more than 50% by weight of the filler, or no more than 45%, 40%, 35%, 30%, 25%, 20%, 15%, 14%, 13%, 12%, 11%, 10%, 9.5%, 9%, 8.5%, or no more than 8% by weight of lactose. The filling may include lactose in a total concentration of between 0.5% and 25% by weight of the filling, or between 1% and 20%, 1.5% and 15%, 2% and 14%, 2.5% and 13%, 3% and 12%, 3.5% and 11%, 4% and 10%, or preferably between 5% and 9%, 6% and 8%, or 7% and 8% by weight of the filling.

[0021] In some embodiments, the total concentration of sucrose and lactose in the filling is at least 50% by weight of the filling, or at least 55%, 60%, 65% or at least 70% by weight of the filling. The total concentration of sucrose and lactose in the filling may be no more than 70% by weight of the filling, or no more than 65%, 60%, 55% or no more than 50% by weight of the filling. The total concentration of sucrose and lactose in the filling may be between 50% and 70% by weight of the filling, or between 50% and 65%, or preferably between 50% and 60% by weight, or the total concentration may be between 55% and 70% by weight of the filling, or preferably between 55% and 65%, or between 55% and 60% by weight.

[0022] In some embodiments, the filling comprises sucrose and lactose, the ratio of sucrose to lactose is independently selected from: between 6:1 and 10:1, between 6:1 and 9:1, and between 6:1 and 8:1; and the total concentration of sucrose and lactose in the filling is independently selected from: 50 wt % to 65 wt %, 55 wt % to 65 wt % and 55 wt % to 60 wt %.

[0023] In some embodiments, the filling comprises sucrose and lactose, the ratio of sucrose to lactose is independently selected from: between 6.5:1 and 10:1, between 6.5:1 and 9:1, and between 6.5:1 and 8:1; and the total concentration of sucrose and lactose in the filling is independently selected from: 50 wt % to 65 wt %, 55 wt % to 65 wt % and 55 wt % to 60 wt %.

[0024] In some embodiments, the filling comprises sucrose and lactose, the ratio of sucrose to lactose is independently selected from: between 7:1 and 10:1, between 7:1 and 9:1, and between 7:1 and 8:1; and the total concentration of sucrose and lactose in the filling is independently selected from: 50 wt % to 65 wt %, 55 wt % to 65 wt % and 55 wt % to 60 wt %.

[0025] In some embodiments, the lactose is obtained from a dairy source. The dairy source may be independently selected from the group consisting of: milk, whey, cream, butter, yogurt, cheese, and combinations thereof.

[0026] In some embodiments, the filling includes at least one oil having a smoke point of at least 180°C.

[0027] In some embodiments, the oil with a smoke point of at least 180°C is present in a total amount of at least 5% by weight of the filler, or at least 10%, 15%, or at least 20% by weight of the filler. The oil with a smoke point of at least 180°C can be present in a total amount of no more than 80% by weight of the filler, or no more than 75%, 70%, 65%, 60%, 55%, 50%, 45%, or no more than 40% by weight of the filler. The oil with a smoke point of at least 180°C can be present in a total amount of between 5% and 55% by weight of the filler, or between 10% and 50%, between 15% and 45%, or preferably between 20% and 40% by weight of the filler.

[0028] The following statements about the second aspect of the invention or about any other aspect of the invention also apply mutatis mutandis to the first aspect of the invention.

[0029] According to a second aspect of the invention, there is provided a baked product comprising a starch-containing casing enclosing a filling, wherein the filling comprises at least one oil having a smoke point of at least 180°C, the at least one oil being present in an amount between 20 wt% and 40 wt% of the total weight of the filling.

[0030] Fillings containing such amounts of such oils benefit from optimized flowability and processability. The filling has a fluid and viscous consistency, which allows the filling to flow easily from the baked product when the baked product is broken or bitten. The rheological properties of the filling also make it easy to process using conventional equipment.

[0031] Furthermore, oils having a smoke point of at least 180°C are minimally subject to undesirable migration from the filling as well as undesirable fat separation and crystallization, which undesirable conditions can adversely affect the flow properties of many prior art fillings.

[0032] The above statements regarding the first aspect of the invention are also applicable to the second aspect of the invention.

[0033] At least one oil with a smoke point of at least 180°C may contain at least one oleic acid. In some embodiments, at least one oil with a smoke point of at least 180°C has a total oleic acid content of at least 5%, or at least 10%, 15%, 20%, 25%, 30%, 35%, or at least 40%. At least one oil with a smoke point of at least 180°C may have a total oleic acid content of not more than 75%, or not more than 70%, 65%, 60%, 55%, 50%, or not more than 45%. At least one oil with a smoke point of at least 180°C may have a total oleic acid content of between 10% and 75%, or between 15% and 70%, between 20% and 65%, between 25% and 60%, between 30% and 55%, preferably between 35% and 50%, or between 39% and 45%.

[0034] At least one oil with a smoke point of at least 180°C may contain at least one linoleic acid. In some embodiments, at least one oil with a smoke point of at least 180°C has a total linoleic acid content of at least 1%, or at least 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, or at least 10%. At least one oil with a smoke point of at least 180°C may have a total linoleic acid content of not more than 30%, or not more than 25%, 20%, 18%, 16%, 15%, 14%, or not more than 13%. At least one oil with a smoke point of at least 180°C may have a total linoleic acid content of between 1% and 30%, or between 2% and 28%, 3% and 26%, 4% and 24%, 5% and 22%, 6% and 20%, 7% and 18%, 8% and 16%, 9% and 15%, 9% and 14%, or between 10% and 13%.

[0035] In some embodiments, at least one oil has a smoke point of at least 185° C., or at least 190° C., 195° C., 200° C., 205° C., or preferably at least 210° C., 215° C., 220° C., 225° C., 230° C., 235° C., 240° C., 245° C., 250° C., 255° C., 260° C., 265° C., or at least 270° C. The inventive statements regarding oils having a smoke point of at least 180° C. may equally apply to oils having higher smoke points as described above.

[0036] In some embodiments, at least one oil having a smoke point of at least 180°C has a solid fat content at 30°C of less than 25% by weight of the oil, or less than 20%, 18%, 16%, 14%, 13%, 12%, 11%, or preferably less than 10%, or less than 9% by weight of the oil.

[0037] In some embodiments, the at least one oil having a smoke point of at least 180° C. has a solid fat content at 25° C. of at least 2%, 4%, 6%, 8%, or at least 10% by weight of the oil. The at least one oil having a smoke point of at least 180° C. may have a solid fat content at 25° C. of no more than 30%, or no more than 25%, 20%, or preferably no more than 18%, 17%, 16%, 15%, 14%, or no more than 13% by weight. The at least one oil having a smoke point of at least 180° C. may have a solid fat content at 25° C. of between 2% and 25% by weight of the oil, or between 3% and 20%, 4% and 19%, 5% and 18%, 6% and 17%, 7% and 16%, 8% and 15%, 9% and 14%, or preferably between 10% and 13% by weight of the oil. In some embodiments, at least one oil having a smoke point of at least 180°C has a solid fat content at 25°C of between 10% and 25% by weight of the oil, or between 10% and 20% by weight of the oil, or preferably between 10% and 18%, 10% and 17%, 10% and 16%, 10% and 15%, 10% and 14%, or 10% and 13% by weight.

[0038] In some embodiments, the at least one oil having a smoke point of at least 180° C. has a solid fat content at 20° C. of at least 5% by weight of the oil, or at least 7%, 9%, 10%, 12%, 14%, 16%, or at least 18% by weight of the oil. The at least one oil having a smoke point of at least 180° C. may have a solid fat content at 20° C. of no more than 40% by weight of the oil, or no more than 35%, 30%, 28%, 26%, 24%, or no more than 22% by weight of the oil. The at least one oil having a smoke point of at least 180° C. may have a solid fat content at 20° C. of between 5% and 35% by weight of the oil, or between 10% and 30%, 15% and 25% by weight of the oil, or preferably between 18% and 25%, or between 18% and 22% by weight.

[0039] In some embodiments, at least one oil having a smoke point of at least 180° C. has a solid fat content at 15° C. of at least 10% by weight of the oil, or at least 12%, 14%, 16%, 18%, 20%, 22%, 24%, 26%, 28%, 30%, 32%, or at least 34% by weight of the oil. At least one oil having a smoke point of at least 180° C. may have a solid fat content at 15° C. of no greater than 55% by weight of the oil, or no greater than 50%, 48%, 46%, 44%, 42%, 40%, or no greater than 38% by weight of the oil. The at least one oil having a smoke point of at least 180°C may have a solid fat content at 15°C of between 15% and 55% by weight of the oil, or between 20% and 50%, between 25% and 45%, or preferably between 30% and 40%, or between 32% and 39%, or between 34% and 38% by weight of the oil.

[0040] In some embodiments, at least one oil having a smoke point of at least 180°C has a solid fat content at 30°C of less than 13%, preferably less than 10%, more preferably less than 9% by weight of the oil; and a solid fat content at 25°C of from 10% to 18%, or from 10% to 13% by weight of the oil.

[0041] In some embodiments, at least one oil having a smoke point of at least 180°C has a solid fat content at 30°C of less than 13%, preferably less than 10%, more preferably less than 9% by weight of the oil; and a solid fat content at 20°C of from 18% to 25%, or from 18% to 22% by weight of the oil.

[0042] In some embodiments, at least one oil having a smoke point of at least 180°C has a solid fat content at 30°C of less than 13%, preferably less than 10%, more preferably less than 9% by weight of the oil; and a solid fat content at 15°C of 30% to 40%, or 34% to 38% by weight of the oil.

[0043] In some embodiments, at least one oil having a smoke point of at least 180°C has a solid fat content at 25°C of 10% to 18% by weight, or 10% to 13% by weight of the oil; and a solid fat content at 20°C of 18% to 25% by weight, or 18% to 22% by weight of the oil.

[0044] In some embodiments, at least one oil having a smoke point of at least 180°C has a solid fat content at 25°C of 10% to 18% by weight, or 10% to 13% by weight of the oil; and a solid fat content at 15°C of 30% to 40% by weight, or 34% to 38% by weight of the oil.

[0045] In some embodiments, at least one oil having a smoke point of at least 180°C has a solid fat content at 15°C of 30% to 40% by weight, or 34% to 38% by weight of the oil; and a solid fat content at 20°C of 18% to 25% by weight, or 18% to 22% by weight of the oil.

[0046] In some embodiments, at least one oil having a smoke point of at least 180°C has a solid fat content at 30°C of less than 13% by weight of the oil, preferably less than 10% by weight, more preferably less than 9% by weight; a solid fat content at 25°C of 10% to 18% by weight, or 10% to 13% by weight of the oil; and a solid fat content at 20°C of 18% to 25% by weight, or 18% to 22% by weight of the oil.

[0047] In some embodiments, at least one oil having a smoke point of at least 180°C has a solid fat content at 30°C of less than 13% by weight of the oil, preferably less than 10% by weight, more preferably less than 9% by weight; a solid fat content at 25°C of 10% to 18% by weight, or 10% to 13% by weight of the oil; and a solid fat content at 15°C of 30% to 40% by weight, or 34% to 48% by weight of the oil.

[0048] In some embodiments, at least one oil having a smoke point of at least 180°C has a solid fat content at 30°C of less than 13% by weight of the oil, preferably less than 10% by weight, more preferably less than 9% by weight; a solid fat content at 20°C of 18% to 25% by weight, or 18% to 22% by weight of the oil; and a solid fat content at 15°C of 30% to 40% by weight, or 34% to 48% by weight of the oil.

[0049] In some embodiments, at least one oil having a smoke point of at least 180°C has a solid fat content at 25°C of 10 to 18, or 10 to 13, wt % of the oil; a solid fat content at 20°C of 18 to 25, or 18 to 22 wt % of the oil; and a solid fat content at 15°C of 30 to 40, or 34 to 48 wt % of the oil.

[0050] In a preferred embodiment, at least one oil having a smoke point of at least 180°C has a solid fat content at 30°C of less than 13% by weight of the oil, preferably less than 10% by weight, more preferably less than 9% by weight; a solid fat content at 25°C of 10% to 18% by weight, or 10% to 13% by weight of the oil; a solid fat content at 20°C of 18% to 25% by weight, or 18% to 22% by weight of the oil; and a solid fat content at 15°C of 30% to 40% by weight, or 34% to 38% by weight of the oil.

[0051] Such a solid fat content provides the filling with optimized viscosity and flowability.

[0052] In some embodiments, at least one oil having a smoke point of at least 180° C. has a melting point of at least 8° C., or at least 10° C., 12° C., 14° C., 16° C., or at least 18° C. At least one oil having a smoke point of at least 180° C. may have a melting point of no higher than 30° C., or no higher than 28° C., 26° C., 24° C., 22° C., or no higher than 20° C. At least one oil having a smoke point of at least 180° C. may have a melting point between 8° C. and 30° C., or between 10° C. and 28° C., 12° C. and 26° C., 14° C. and 24° C., 16° C. and 22° C., or preferably between 18° C. and 20° C.

[0053] In some embodiments, the at least one oil having a smoke point of at least 180°C comprises interesterified and / or blended fats / oils.

[0054] In some embodiments, the at least one oil having a smoke point of at least 180°C comprises a fractionated and / or non-hydrogenated oil. In some embodiments, the at least one oil comprises a fractionated and / or non-hydrogenated palm oil.

[0055] In particularly preferred embodiments, at least one oil comprises palm olein. Palm olein provides particularly optimized rheological properties. The filling has an excellent texture and exhibits enhanced processability, flowability and handling properties. In some embodiments, palm olein is the only oil in the filling having a smoke point of at least 180° C. Palm olein can be the only fat / oil in the filling.

[0056] In some embodiments, the oil with a smoke point of at least 180°C is present in an amount of at least 21% by weight of the total weight of the filler, or at least 22%, 23%, 24%, 25%, or at least 26% by weight of the total weight of the filler. The oil with a smoke point of at least 180°C can be present in an amount of no more than 39% by weight of the total weight of the filler, or no more than 38%, 37%, 36%, 35%, 34%, 33%, 32%, 31%, 30%, 29%, 28%, or no more than 27% by weight of the total weight of the filler. The oil with a smoke point of at least 180°C can be present in an amount of between 20% to 35% by weight of the total weight of the filler, or between 20% to 30% by weight of the total weight of the filler, or preferably between 25% to 30% by weight of the total weight of the filler, or between 25% to 28% by weight. The oil having a smoke point of at least 180°C may be present in an amount between 22 wt % and 38 wt % of the total weight of the filling, or between 24 wt % and 36 wt %, 24 wt % and 34 wt %, 24 wt % and 32 wt %, 24 wt % and 30 wt %, 24 wt % and 29 wt %, 25 wt % and 29 wt %, or 26 wt % and 28 wt % of the total weight of the filling.

[0057] In some embodiments, the filling comprises an oil, preferably an oil with a smoke point of at least 180°C as described in the above statement. The filling may comprise an oil with a smoke point of at least 180°C. The filling may comprise 2, 3, 4, 5 or more oils with a smoke point of at least 180°C. In addition to the oil with a smoke point of at least 180°C, the filling may not contain additional fats and / or oils. In other embodiments, in addition to the oil with a smoke point of at least 180°C, the filling also comprises at least one additional oil and / or fat.

[0058] In some embodiments, the filling comprises at least one additional fat / oil independently selected from the group consisting of dairy fat, non-dairy fat, and combinations thereof. The non-dairy fat / oil may be selected from the group consisting of cocoa butter, vegetable fat / oil, nut fat / oil, and combinations thereof.

[0059] CBS is a non-blended, non-lauric fat with a different composition than cocoa butter. CBS is produced by fractionating and hydrogenating oils rich in C16 and C18 fatty acids to form trans acids, which increases the solid phase of the fat. Suitable sources of CBS include soybean oil, cottonseed oil, peanut oil, rapeseed oil and corn (maize) oil.

[0060] In some embodiments, the filling further comprises milk fat. The milk fat may be present in an amount not greater than 20% by weight of the total combined amount of fat and oil in the filling, or in an amount not greater than 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, or not greater than 1% by weight of the total combined amount of fat and oil in the filling.

[0061] In some embodiments, the oil having a smoke point of at least 180° C. may be present in an amount of at least 50% by weight of the total combined amount of fat and oil in the filling, or in an amount of at least 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% by weight of the total combined amount of fat and oil in the filling. In some preferred embodiments, the oil having a smoke point of at least 180° C. may account for 100% of the total combined amount of fat and oil in the filling.

[0062] In some embodiments, the total combined amount of fat and oil in the filling accounts for at least 5% by weight of the filling, or at least 10%, 15%, 20%, or at least 25%, or preferably at least 26% by weight of the filling. The total combined amount of fat and oil in the filling may account for no more than 80% by weight of the filling, or no more than 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, or preferably no more than 35%, or no more than 30% by weight of the filling. The total combined amount of fat and oil in the filling may account for between 5% and 55% by weight of the filling, or between 10% and 50%, 15% and 45% by weight of the filling, preferably between 20% and 40%, between 25% and 35%, between 25% and 30%, or between 26% and 28% by weight. In some embodiments, oils having a smoke point of at least 180°C may be present in these amounts.

[0063] Such fat / oil amounts provide optimal filling flowability and resistance of the filling to drying out during baking.

[0064] In some embodiments, the filling comprises at least one sweetener independently selected from the group comprising: sugar, sugar substitutes and combinations thereof. The sugar substitute or each sugar substitute may be independently selected from the group comprising: leavening agents (which may be selected from the group comprising oligosaccharides, polysaccharides, sugar alcohols and combinations thereof), artificial sweeteners, non-nutritive natural sweeteners, protein-based sugar substitutes and combinations thereof.

[0065] In some embodiments, the sweetener comprises sugar. The sugar or each sugar may comprise nutritional monosaccharides and / or disaccharides. The sugar or each sugar may be independently selected from the group comprising glucose, fructose, galactose, sucrose, lactose, maltose, combinations thereof and hydrated forms thereof.

[0066] In some embodiments, the filler contains 5 sweeteners, or 4, 3 or 2 sweeteners, or the filler contains a single sweetener. Preferably, at least one sweetener is a sugar, preferably a nutritious disaccharide. In some embodiments, all sweeteners in the filler are sugars. In a preferred embodiment, the filler contains two sweeteners, preferably sugars, more preferably nutritious disaccharides.

[0067] In some embodiments, the total amount of sweetener in the filling is at least 15% by weight of the filling, or at least 20%, 25%, 30%, 35%, 40%, 45%, 50%, or at least 55% by weight of the filling. In some embodiments, the total amount of sweetener in the filling is no more than 95% by weight of the filling, or no more than 90%, 85%, 80%, 75%, 70%, 65%, or no more than 60% by weight of the filling.

[0068] In some embodiments, the total amount of sweetener in the filling is between 20% and 90% by weight, or between 25% and 85% by weight, or between 30% and 80% by weight, or between 35% and 75% by weight, or between 40% and 70% by weight, or between 45% and 65% by weight, or between 50% and 60% by weight, or between 55% and 60% by weight of the filling.

[0069] The above statements regarding the total amount of sweetener may also apply to the total amount of sugar in the filling or the total amount of nutritive disaccharides in the filling.

[0070] In some embodiments of the second aspect of the present invention, the filler includes sucrose and / or lactose. Sucrose and / or lactose can exist in the amount as described in the first aspect of the present invention above. In a preferred embodiment, the filler includes sucrose and lactose. Sucrose and lactose can exist in the concentration as described in the first aspect of the present invention above. The sucrose and lactose ratio in the filler can be as described in the first aspect of the present invention above. In some embodiments, the filler includes sucrose and lactose in a ratio of sucrose to lactose between 5:1 and 10:1, preferably wherein the total concentration of sucrose and lactose is between 45 weight % and 75 weight % of the filler. In such embodiments, the baked product and / or the filler of the second aspect of the present invention may preferably be the baked product and / or the filler of the first aspect of the present invention.

[0071] The above statements regarding the baked product and / or filling of the first aspect of the invention are also applicable to the second aspect of the invention.

[0072] Such embodiments allow for a filling with high baking stability that also has optimal post-processing flow properties. The filling resists scorching and burning when heat is applied. The filling is able to remain in a flowable state after baking and ooze out of the baked product when it is broken apart.

[0073] The following statements apply to both the first and second aspects of the present invention described above.

[0074] In some embodiments, the filler also includes at least one emulsifier. The filler may include at least one emulsifier independently selected from the group including: lecithin derived from soybean, safflower, corn, etc., fractionated lecithin rich in phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol; emulsifier derived from oats, monoglycerides and diglycerides and their tartaric acid esters, monosodium phosphate derivatives of monoglycerides and diglycerides of edible fats and edible oils, sorbitan monostearate, polyoxyethylene sorbitan monostearate, hydroxylated lecithin, synthetic phospholipids (e.g. ammonium phosphatidic acid), polyglycerol polyricinoleate (PGPR), lactic acid esters of glycerol and propylene glycol, polyglycerol lipids of fatty acids, citric acid esters of fatty acids, propylene glycol monoesters and diesters of fats and fatty acids, and combinations thereof. In certain embodiments, the product may include at least one emulsifier selected from the group including: soybean lecithin, synthetic phospholipids (such as ammonium phosphatidic acid), polyglycerol polyricinoleate (PGPR), and combinations thereof.

[0075] The filler may include an emulsifier in an amount of no more than 5% by weight of the filler, or no more than 4.5%, 4%, 3.5%, 3%, 2.5%, 2%, 1.5%, or no more than 1% by weight of the filler. The filler may include at least one emulsifier in an amount of between 0.05% and 2.5% by weight of the filler, or between 0.5% and 2% by weight of the filler, or between 0.5% and 1% by weight of the filler. Adding at least one emulsifier to the filler allows for easier modification and better control of its rheology. Emulsifiers may be used as rheology modifiers.

[0076] The filler may preferably include a lecithin emulsifier, preferably soy lecithin. The filler may include a total amount of lecithin as described above for the emulsifier. Preferably, the lecithin may be present in a total amount of no more than 2.5% by weight of the filler, or no more than 2%, 1.5%, or no more than 1% by weight of the filler. In some embodiments, the filler may contain only a lecithin emulsifier.

[0077] Lecithin has been found to interact with the fat matrix in the filling to enhance its post-baking fluidity.

[0078] In some embodiments, the ratio of the total amount of fat and oil in the filling to the total amount of emulsifier in the filling is at least 5: 1, or at least 10: 1, 15: 1, 20: 1, 22.5: 1, 25: 1, or preferably at least 27.5: 1. The ratio of the total amount of fat and oil in the filling to the total amount of emulsifier in the filling may be no greater than 500: 1, or no greater than 450: 1, or no greater than 400: 1, 350: 1, 300: 1, 250: 1, 200: 1, 150: 1, or no greater than 100: 1. The ratio of the total amount of fat and oil in the filling to the total amount of emulsifier may be between 5: 1 and 55: 1, or between 10: 1 and 50: 1, between 15: 1 and 45: 1, between 20: 1 and 40: 1, between 25: 1 and 35: 1, or between 27: 1 and 33: 1. The ratio of the total amount of fat and oil to the total amount of emulsifier in the filling may preferably be about 30:1.

[0079] The ratio of the total amount of fat and oil to the total amount of lecithin emulsifier in the filling may be as described above.

[0080] In embodiments where the filling comprises an oil having a smoke point of at least 180°C, the ratio of the total amount of oil having a smoke point of at least 180°C to the total amount of emulsifier in the filling may be as stated above. The ratio of the total amount of oil having a smoke point of at least 180°C to the total amount of lecithin emulsifier in the filling may be as stated above.

[0081] Such a ratio of fat / oil to emulsifier provides the filling with optimal rheological behavior, as well as improved processability, handling, baking stability and post-baking flow properties.

[0082] In some embodiments, the total combined amount of fat, oil and emulsifier in the filling accounts for at least 5% by weight of the filling, or at least 10%, 15%, 20%, or at least 25%, or preferably at least 26% by weight of the filling. The total combined amount of fat, oil and emulsifier in the filling may account for no more than 80% by weight of the filling, or no more than 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, or preferably no more than 35%, or no more than 30% by weight of the filling. The total combined amount of fat, oil and emulsifier in the filling may account for between 5% and 55% by weight of the filling, or between 10% and 50%, 15% and 45% by weight of the filling, preferably between 20% and 40%, between 25% and 35%, between 25% and 30%, or between 26% and 28% by weight.

[0083] In some embodiments, the combined total amount of fat, oil, and lecithin emulsifier in the filling can be as described above. In embodiments where the filling includes an oil with a smoke point of at least 180°C, the combined total amount of the oil with a smoke point of at least 180°C and the emulsifier can be as described above. The combined total amount of the oil with a smoke point of at least 180°C and the lecithin emulsifier can be as described above.

[0084] Such a combined amount of fat / oil and emulsifier provides the filling with an optimal viscosity, even after baking.

[0085] In some preferred embodiments, the filling further comprises at least one cocoa ingredient independently selected from the group comprising cocoa powder, cocoa slurry, cocoa liquor and combinations thereof. In some embodiments, the filling comprises 3 or fewer cocoa ingredients, or 2 or fewer, or one cocoa ingredient. The at least one cocoa ingredient may preferably comprise cocoa powder.

[0086] In some embodiments, cocoa component can be present in the filling in an amount of at least 1 % by weight of the filling, or at least 2 % by weight, 3 % by weight, 4 % by weight, 5 % by weight, 6 % by weight, 7 % by weight, 8 % by weight, 9 % by weight, or at least 10 % by weight of the filling. Cocoa component can be present in the filling in an amount of no more than 50 % by weight of the filling, or no more than 45 % by weight, 40 % by weight, 35 % by weight, 30 % by weight, 25 % by weight, 20 % by weight, or no more than 15 % by weight of the filling. Cocoa component can be present in the filling in an amount of 1 % by weight to 40 % by weight, or 2 % by weight to 35 % by weight, 5 % by weight to 30 % by weight, 5 % by weight to 25 % by weight, 5 % by weight to 20 % by weight, 8 % by weight to 20 % by weight, 8 % to 15 % by weight, or 10 % by weight to 15 % by weight of the filling.

[0087] The addition of cocoa ingredients can provide the filling with a desired texture and chocolate flavor.

[0088] In some embodiments, the filler includes one or more additional flavorings. Suitable flavorings may include natural flavorings and / or artificial flavorings. Flavorings may be independently selected from: synthetic flavoring oils and flavoring aromatics; oils; oleoresins; extracts derived from plants, leaves, flowers, fruits, vegetables, etc.; and combinations thereof. Flavorings may include artificial flavorings, natural flavorings, or synthetic flavorings independently selected from the group comprising: caramel, vanilla, chocolate, brownie, coffee, lemon, orange, grape, lime, grapefruit, apple, pear, peach, mango, strawberry, raspberry, cherry, plum, pineapple, apricot, and combinations thereof, and the like. The flavoring agent may be present in a total amount between 0.05% and 2.0% by weight of the fill, or between 0.05% and 1.5%, 0.05% and 1%, 0.1% and 0.8%, 0.15% and 0.6%, 0.2% and 0.5%, or 0.3% and 0.5% by weight of the fill.

[0089] In some embodiments, the filler is in the form of a liquid or a paste.

[0090] In some embodiments, the filler has a viscosity of at least 5000 cP, or at least 6000 cP, 7000 cP, 8000 cP, 9000 cP, or preferably at least 10000 cP, or at least 11000 cP, 12000 cP, or at least 13000 cP at 28°C and ambient pressure. The filler may have a viscosity of no greater than 25000 cP, or no greater than 24000 cP, 23000 cP, 22000 cP, 21000 cP, or preferably no greater than 20000 cP, or no greater than 19000 cP, 18000 cP, 17000 cP, 16000 cP, 15000 cP, or no greater than 14500 cP at 28°C and ambient pressure. The filler may have a viscosity of between 5000cP and 20000cP, or between 5000cP and 16000cP, or between 5000cP and 15000cP, or between 6000cP and 16000cP, 7000cP and 16000cP, 8000cP and 16000cP, 9000cP and 16000cP, or preferably between 10000cP and 16000cP at 28°C and ambient pressure.

[0091] The filler may have a Newtonian or non-Newtonian viscosity profile. The viscosity of the filler may vary depending on the applied shear stress. The filler may have a shear-thinning viscosity profile, which may be time-dependent. In some embodiments, the filler has a thixotropic viscosity profile.

[0092] The filler may have a particle size of at least 5 microns, or at least 10 microns, 15 microns, or at least 20 microns. The filler may have a particle size of no more than 50 microns, or no more than 45 microns, 40 microns, 35 microns, or no more than 30 microns. The particle size of the filler may be between 5 microns and 45 microns, or between 10 microns and 40 microns, between 15 microns and 35 microns, or preferably between 20 microns and 30 microns.

[0093] In some embodiments, the filler has a total water content of no more than 5% by weight of the filler, or no more than 4%, 3%, 2%, or no more than 1%, or no more than 0.95%, 0.9%, 0.85%, 0.8%, or no more than 0.75% by weight. The filler may have a total water content of at least 0.05% by weight of the filler, or at least 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, or at least 0.5% by weight of the filler. The filler may have a total water content of between 0.05% and 5% by weight of the filler, or between 0.1% and 2.5% by weight of the filler, or between 0.2% and 2%, between 0.25% and 1%, or between 0.5% and 1% by weight of the filler.

[0094] Such water content allows the filling to have a viscous, fluid texture while having a desired final water activity.

[0095] In some embodiments, the final moisture content of the baked product may be as described above for the filling.

[0096] In some embodiments, the filler is present in a total amount of at least 0.5% by weight of the baked product, or at least 1%, 2%, 3%, 4%, 5%, 10%, 15%, 20%, 25%, 30%, or at least 35% by weight of the baked product. In some embodiments, the filler is present in a total amount of no more than 60% by weight of the baked product, or no more than 55%, 50%, 45%, or preferably no more than 40% by weight of the baked product.

[0097] In some embodiments, the filling is present in a total amount of between 15% and 60% by weight of the baked product, or between 20% and 55%, 25% and 50%, 30% and 45% by weight of the baked product, or preferably between 35% and 40% by weight, or more preferably between 35% and 38% by weight.

[0098] The starch-containing material of the shell may include at least one cereal. Suitable cereals may be selected from the group consisting of wheat, oats, maize, corn, rye, barley, sorghum, buckwheat, millet, rice, bulgur and quinoa. In some embodiments, the starch-containing material includes wheat.

[0099] The farinaceous casing may be formed from a dough or batter, and may include a baked dough or batter.

[0100] In some embodiments, the baked product is independently selected from the group comprising: biscuits, cookies, cakes, donuts, wafers, crackers, pretzels, pastries, tarts, breads, pies, waffles, and combinations thereof. In particularly preferred embodiments, the baked product is a tart or cookie.

[0101] The starch-containing shell encapsulating the filler may preferably define a cavity. Preferably, the cavity has a volume to accommodate the filler. The starch-containing shell may comprise a single cavity or a plurality of cavities. Any number of cavities may be provided with the filler, for example, at least 2 cavities may be present and all cavities or a sub-number of cavities may comprise the filler.

[0102] In some embodiments, the filling occupies at least 5% of the volume of the cavity of the starch-containing shell, or at least 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or at least 95% of the volume of the cavity of the starch-containing shell. The filling may occupy no more than 95% of the volume of the cavity of the starch-containing shell, or no more than 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, or no more than 10% of the volume of the cavity of the starch-containing shell.

[0103] The filling can be partially or completely surrounded by the starch-containing shell. At least 50% of the outer surface area of ​​the filling can be surrounded by the starch-containing shell, or at least 60%, 70%, 80%, or at least 90% of the outer surface area of ​​the filling, or substantially 100% can be surrounded by the starch-containing shell. The starch-containing shell can form a layer of uniform or uneven thickness around the filling. In some embodiments, the layer has a thickness of at least 1mm, 2mm, 3mm, 4mm or at least 5mm. The layer can have a thickness of not more than 10cm, 9cm, 8cm, 7cm, 6cm or not more than 5cm.

[0104] References to "baked" products may also include any suitable heated products, such as fried, steamed, grilled, etc.

[0105] In some embodiments, the baked product is a coated or coated product. The baked product may include a coating material layer on its surface (preferably on the outer surface). The baked product may include a coating material layer on at least 50% of the outer surface area of ​​the baked product, or on at least 60%, 70%, 80%, 90% of the outer surface area of ​​the baked product, or substantially 100%. The coating material may include chocolate or non-chocolate confectionery materials. The coating material may include, but is not limited to, one or more coating materials selected from the group including: frosting; candy; honey, caramel; toffee; fondant, cream; mousse; gel; jam; sugar; sugar alcohol; syrup; and combinations thereof.

[0106] In some embodiments, the baked product has a length or diameter of at least 1 cm, 2 cm, 3 cm, 4 cm, 5 cm, 6 cm, 7 cm, 8 cm, 9 cm, 10 cm, 15 cm, 20 cm, 25 cm or at least 30 cm. In some embodiments, the baked product has a length of not more than 250 cm, or not more than 240 cm, 230 cm, 220 cm, 210 cm, 200 cm, 190 cm, 180 cm, 170 cm, 160 cm, 150 cm, 140 cm, 130 cm, 120 cm, 110 cm, 100 cm, 90 cm, 80 cm, 70 cm, 60 cm, 50 cm, 40 cm, 30 cm, or not more than 20 cm.

[0107] The baked product may have a uniform thickness throughout the product, or may have different thicknesses in different portions of the product.

[0108] In some embodiments, the baked product has at least 0.1 cm, or at least 0.2 cm, 0.3 cm, 0.4 cm, 0.5 cm, 0.75 cm, 1 cm, 1.25 cm, 1.5 cm, 1.75 cm, 2 cm, 2.25 cm, 2.5 cm, 2.75 cm, 3 cm, 3.25 cm, 3.5 cm, 3.75 cm, or a thickness of at least 4 cm. In some embodiments, the baked product has a thickness of not more than 15 cm, 10 cm, 5 cm, 4 cm, 3 cm, 2 cm, or not more than 1 cm.

[0109] The baked product may have a uniform cross section. The cross section of the baked product may preferably be circular or oval. For example, the cross section may alternatively be square, rectangular, trapezoidal, hemispherical, triangular, etc.

[0110] In some embodiments, the baked product may be packaged. Suitable packaging for the baked product may be reclosable or non-reclosable (and / or resealable or non-resealable) as known to those skilled in the art.

[0111] According to a third aspect of the invention, there is provided a method for manufacturing a filling for baked products, the method comprising the steps of mixing sucrose and lactose in a ratio between 5:1 and 10:1 with at least one cocoa solid and at least one oil with a smoke point of at least 180°C, wherein the total amount of sucrose and lactose is between 45% and 75% by weight of the filling and the total amount of oil with a smoke point of at least 180°C is between 20% and 40% by weight of the total weight of the filling.

[0112] The filling of the third aspect of the invention may preferably be the filling of the first and / or second aspect of the invention.The baked product of the third aspect of the invention may preferably be the baked product of the first and / or second aspect of the invention.

[0113] The invention statements made above in relation to the first and / or second aspect of the invention also apply mutatis mutandis to the third aspect of the invention.

[0114] The above statements regarding sucrose and / or lactose of the first and second aspects of the invention are also applicable to the third aspect of the invention.

[0115] In some embodiments, the method comprises mixing sucrose and lactose with at least one cocoa solid independently selected from the group consisting of cocoa powder, cocoa slurry, cocoa liquor, and combinations thereof. In some embodiments, the filling comprises 3 or fewer cocoa solids, or 2 or fewer, or one cocoa solid. The at least one cocoa solid may preferably comprise cocoa powder.

[0116] The method may comprise adding cocoa solids in the amounts described in the statement of the invention above in relation to the amounts of cocoa ingredients in the first and second aspects of the invention.

[0117] The above statements regarding the oil having a smoke point of 180°C in the first and second aspects of the invention also apply to the third aspect of the invention. In a particularly preferred embodiment, the at least one oil comprises palm olein.

[0118] In some embodiments, the method includes mixing and kneading steps. In a preferred embodiment, a portion of the total amount of oil with a smoke point of at least 180°C is added in the mixing step, and the remaining portion is added during the kneading step. The method may include the following steps: (a) mixing sucrose, lactose, at least one cocoa solid and at least one oil with a smoke point of at least 180°C to form a first mixture; and then (b) kneading the first mixture, preferably with at least one additional ingredient.

[0119] In some embodiments, the method includes the steps of: (a) mixing sucrose, lactose, at least one cocoa solids and at least one oil having a smoke point of at least 180°C to form a first mixture; and then (b) kneading the first mixture with an additional oil having a smoke point of at least 180°C.

[0120] In some embodiments, the mixing step in step (a) is performed at a temperature of at least 10° C., or at least 15° C., 20° C., 25° C., 30° C., 35° C., or at least 40° C. The mixing step in step (a) may be performed at a temperature of no higher than 150° C., or no higher than 140° C., 130° C., 120° C., 110° C., 100° C., 90° C., 80° C., 70° C., 60° C., or no higher than 50° C. The mixing step in step (a) may be performed at a temperature between 10° C. and 80° C., or between 15° C. and 75° C., 20° C. and 70° C., 25° C. and 65° C., 30° C. and 60° C., 35° C. and 55° C., or between 40° C. and 50° C., or between 45° C. and 50° C.

[0121] The mixing step in step (a) can be carried out for at least 2 minutes, or at least 4 minutes, 6 minutes, 8 minutes, 10 minutes, 12 minutes, 14 minutes, 16 minutes, or at least 18 minutes. The mixing step in step (a) can be carried out for no more than 2 hours, or no more than 1.75 hours, 1.5 hours, 1.25 hours, or no more than 1 hour, or no more than 55 minutes, or no more than 50 minutes, 45 minutes, 40 minutes, 35 minutes, 30 minutes, 25 minutes, or no more than 20 minutes. The mixing step in step (a) can be carried out for 2 minutes to 60 minutes, or 4 minutes to 55, 6 minutes to 50 minutes, 8 minutes to 45 minutes, 10 minutes to 40 minutes, 10 minutes to 30 minutes, or 15 minutes to 25 minutes, or 15 minutes to 20 minutes.

[0122] In some embodiments, the method comprises adding at least one emulsifier. The inventive statements about the emulsifier of the first and second aspects of the invention are also applicable to the third aspect of the invention. The emulsifier may preferably be present in an amount not exceeding 2.5% by weight of the filler. The emulsifier may be added in step (b) of the method. Step (b) of the method may comprise mixing the first mixture with a further oil having a smoke point of at least 180°C and with an emulsifier.

[0123] In some embodiments, the method includes adding at least one additional flavoring, preferably as described above for the first and second aspects of the present invention. The method may include adding additional flavoring in step (b) of the method. Step (b) of the method may include mixing the first mixture with additional oil having a smoke point of at least 180°C and with additional flavoring. Additional flavoring may be added in a further mixing step after the mixture is stirred and kneaded in step (b). The further mixing step may be carried out in a stirring kneader or in a separate mixing container.

[0124] In some embodiments, step (b) of the method comprises mixing the first mixture with an additional oil having a smoke point of at least 180°C, with an emulsifier, and with additional flavoring.

[0125] In some embodiments, the ratio of the amount of oil having a smoke point of at least 180° C. added in step (a) to the amount added in step (b) is at least 0.25: 1, or at least 0.5: 1, 0.75: 1, 1: 1, 1.25: 1, or at least 1.5: 1, 1.75: 1, or at least 2: 1. The ratio of the amount of oil having a smoke point of at least 180° C. added in step (a) to the amount added in step (b) may be no greater than 5: 1, or no greater than 4.5: 1, 4: 1, 3.5: 1, 3: 1, 2.5: 1, or no greater than 2: 1. The ratio of the amount of oil having a smoke point of at least 180° C. added in step (a) to the amount added in step (b) may be between 0.25:1 and 5:1, or between 0.5:1 and 4.5:1, or between 0.75:1 and 4:1, or between 1:1 and 3.5:1, or between 1.25:1 and 3:1, or between 1.5:1 and 2.5:1, or between 1.75:1 and 2.25:1. The ratio of the amount of oil having a smoke point of at least 180° C. added in step (a) to the amount added in step (b) may preferably be about 2:1.

[0126] In some embodiments, step (b) comprises stirring and kneading the mixture for at least 10 minutes, or at least 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, 80 minutes, 90 minutes, or at least 100 minutes, 110 minutes, 120 minutes, 130 minutes, 140 minutes, 150 minutes, 160 minutes, 170 minutes or at least 180 minutes of total time. Step (b) may comprise stirring and kneading the mixture for no more than 24 hours, or no more than 22 hours, 20 hours, 18 hours, 16 hours, 14 hours, 12 hours, 10 hours, 8 hours, 6 hours of total time, or no more than 4 hours, or no more than 3.5 hours, or no more than 3 hours, 2.5 hours, or no more than 2 hours of total time. Step (b) may comprise kneading the mixture for a total time of between 10 minutes and 180 minutes, or between 20 minutes and 170 minutes, 30 minutes and 160 minutes, 40 minutes and 150 minutes, 50 minutes and 140 minutes, 60 minutes and 130 minutes, 70 minutes and 120 minutes, or preferably between 80 minutes and 110 minutes.

[0127] In some embodiments, step (b) comprises stirring and kneading the mixture at a temperature of at least 10° C., or at least 15° C., 20° C., 25° C., 30° C., 35° C., 40° C., 45° C., 50° C., 55° C., or at least 60° C. Step (b) may comprise stirring and kneading the mixture at a temperature of no higher than 200° C., or no higher than 190° C., 180° C., 170° C., 160° C., 150° C., 140° C., 130° C., 120° C., 110° C., 100° C., 90° C., 80° C., 70° C., or no higher than 60° C. Step (b) may comprise stirring and kneading the mixture at a temperature between 10°C and 110°C, or between 15°C and 105°C, 20°C and 100°C, 25°C and 95°C, 30°C and 90°C, 35°C and 85°C, 40°C and 80°C, 40°C and 75°C, 45°C and 75°C, 50°C and 70°C, 50°C and 65°C, 50°C and 60°C, or between 55°C and 65°C, or between 60°C and 65°C.

[0128] In some embodiments, step (b) includes a pre-fat stirring and kneading step and a post-fat stirring and kneading step. In such embodiments, the pre-fat stirring and kneading step is performed before the post-fat stirring and kneading step. The pre-fat stirring and kneading step refers to a stirring and kneading step performed before adding additional oil to the mixture. The post-fat stirring and kneading step refers to a stirring and kneading step performed during and / or after adding additional oil to the mixture. The additional oil may preferably include an oil with a smoke point of at least 180°C. The post-fat stirring and kneading step may include a gelatinization step and / or a liquefaction step. In some embodiments, the ingredients added to the first mixture in step (b) may be added during the pre-fat stirring and kneading step and / or the post-fat stirring and kneading step. The ingredient may be added during the gelatinization step and / or during the liquefaction step.

[0129] In some embodiments, the pre-fat stirring and kneading step is carried out for at least 30 seconds, or at least 1 minute, or at least 2 minutes, 3 minutes, 4 minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, or a total time of at least 10 minutes. The pre-fat stirring and kneading step can be carried out for no more than 60 minutes, or no more than 50 minutes, 40 minutes, 30 minutes, or a total time of no more than 20 minutes. The pre-fat stirring and kneading step can be carried out for a total time between 1 minute and 50 minutes, or between 5 minutes and 40 minutes, between 5 minutes and 30 minutes, or between 10 minutes and 20 minutes.

[0130] The pre-fat stirring and kneading step may be performed at a temperature of at least 5° C., or at least 10° C., 15° C., 20° C., 25° C., 30° C., 35° C., or at least 40° C. The pre-fat stirring and kneading step may be performed at a temperature of not higher than 150° C., or not higher than 140° C., 130° C., 120° C., 110° C., 100° C., 95° C., 90° C., 85° C., 80° C., 75° C., 70° C., 65° C., 60° C., or not higher than 55° C., or not higher than 50° C. The pre-fat stirring and kneading step may be performed at a temperature between 5° C. and 85° C., or between 10° C. and 80° C., 15° C. and 75° C., 20° C. and 70° C., 25° C. and 65° C., 30° C. and 60° C., 35° C. and 55° C., or between 40° C. and 50° C. In some embodiments, the fat post-stirring and kneading step is carried out for at least 5 minutes, or at least 10 minutes, 15 minutes, 20 minutes, 25 minutes, 30 minutes, 35 minutes, 40 minutes, 45 minutes, 50 minutes, 55 minutes, 60 minutes, 65 minutes or a total time of at least 70 minutes. The fat post-stirring and kneading step can be carried out for no more than 300 minutes, or no more than 270 minutes, 240 minutes, 210 minutes, 180 minutes, 150 minutes, 120 minutes, or a total time of no more than 90 minutes. The fat post-stirring and kneading step can be carried out for a total time of between 30 minutes and 130 minutes, or between 40 minutes and 120 minutes, 50 minutes and 110 minutes, 60 minutes and 100 minutes, or between 70 minutes and 90 minutes.

[0131] The post-fat stirring and kneading step may be performed at a temperature of at least 5°C, or at least 10°C, 15°C, 20°C, 25°C, 30°C, 35°C, 40°C, 45°C, or at least 50°C. The post-fat stirring and kneading step may be performed at a temperature of not higher than 150°C, or not higher than 140°C, 130°C, 120°C, 110°C, 100°C, 95°C, 90°C, 85°C, 80°C, 75°C, 70°C, 65°C, or not more than 60°C. The post-fat stirring and kneading step may be performed at a temperature between 10°C and 100°C, or between 15°C and 95°C, 20°C and 90°C, 25°C and 85°C, 30°C and 80°C, 35°C and 75°C, 40°C and 70°C, 45°C and 65°C, or between 50°C and 60°C. In some embodiments, the pre-fat and post-fat stirring and kneading steps are performed at the same temperature. Alternatively, the post-fat stirring and kneading step may be performed at a higher or lower temperature than the pre-fat stirring and kneading step, preferably at a higher temperature.

[0132] The pre-fat stirring and kneading step can be performed at a constant stirring and kneading rotor speed. The post-fat stirring and kneading step can be performed at an accelerated stirring and kneading rotor speed. The stirring and kneading rotor speed can be continuously increased throughout the post-fat stirring and kneading step.

[0133] In some embodiments, step (b) further comprises the step of mixing the mixture after stirring and kneading. Additional ingredients such as emulsifiers and flavoring agents may be added in a further mixing step. The further mixing step may be carried out in a stirring kneader, or may be carried out in a separate mixing container.

[0134] The further mixing step may be carried out for at least 5 minutes, or at least 10 minutes, 15 minutes, or at least 20 minutes. The further mixing step may be carried out for no more than 60 minutes, or no more than 55 minutes, 50 minutes, 45 minutes, 40 minutes, 35 minutes, or no more than 30 minutes. The further mixing step may be carried out for between 5 minutes and 45 minutes, or between 10 minutes and 40 minutes, between 15 minutes and 35 minutes, or between 20 minutes and 30 minutes.

[0135] The further mixing step may be carried out at a temperature of at least 5° C., or at least 10° C., 15° C., 20° C., 25° C., 30° C., 35° C., or at least 40° C. The further mixing step may be carried out at a temperature of not higher than 150° C., or not higher than 140° C., 130° C., 120° C., 110° C., 100° C., 95° C., 90° C., 85° C., 80° C., 75° C., 70° C., 65° C., 60° C., or not higher than 55° C., or not higher than 50° C., or not higher than 45° C. The pre-fat kneading step may be carried out at a temperature between 5° C. and 80° C., or between 10° C. and 75° C., 15° C. and 70° C., 20° C. and 65° C., 25° C. and 60° C., 30° C. and 55° C., 35° C. and 50° C., or between 40° C. and 45° C.

[0136] In some embodiments, the method further comprises a size reduction step, wherein the particle size of the filler mixture is reduced. The size reduction step may comprise refining the filler mixture. The size reduction step may comprise reducing the particle size of the filler mixture to provide a final particle size according to the statements of the first and second aspects of the present invention above.

[0137] The size reduction step may be performed on the first mixture before the stirring and kneading step of step (b).

[0138] The size reduction step may be performed at a temperature of at least 5° C., or at least 10° C., 15° C., 20° C., 25° C., or at least 30° C. The size reduction step may be performed at a temperature of no greater than 80° C., or no greater than 70° C., 60° C., 50° C., or no greater than 40° C. The size reduction step may be performed at a temperature between 5° C. and 65° C., or between 10° C. and 60° C., 15° C. and 55° C., 20° C. and 50° C., 25° C. and 45° C., or between 30° C. and 40° C.

[0139] The method may also include the steps of filling the starch-containing shell with a filler, and then baking the shell in which the filler is encapsulated to form a baked product. The step of filling the starch-containing shell with a filler is not limited, and a suitable method may be used, such as filling, sandwiching, encapsulating, injecting, etc. In some embodiments, the starch-containing shell is filled with a filler by co-extracting a starch-containing material (such as dough) and a filler to provide a filled starch-containing shell. The baking mentioned may also include frying, steaming, grilling, and other methods of applying heat to the starch-containing shell. The baked product is preferably as described in the invention statement of the first and second aspects of the present invention above. The starch-containing shell may include dough, such as baked dough and / or confectionery dough.

[0140] According to a fourth aspect of the present invention, there is provided a method of manufacturing a filling for a baked product, the method comprising the following steps:

[0141] (a) mixing sucrose, lactose, at least one cocoa solids and palm olein to form a first mixture; and

[0142] (b) the first mixture is then kneaded with additional palm olein and at least one emulsifier.

[0143] The method of the fourth aspect of the invention may be the method of the third aspect of the invention. The above statements of the invention in relation to the method of the third aspect of the invention may also apply mutatis mutandis to the fourth aspect of the invention.

[0144] The filling of the fourth aspect of the invention may preferably be the filling of the first and / or second aspect of the invention.The baked product of the fourth aspect of the invention may preferably be the baked product of the first and / or second aspect of the invention.

[0145] The invention statements made above in relation to the first and / or second aspect of the invention also apply mutatis mutandis to the fourth aspect of the invention. DETAILED DESCRIPTION

[0146] In order that the invention may be more clearly understood, embodiments of the invention will now be described by way of example only.

[0147] Example 1 - First embodiment of the baked product of the present invention

[0148] A first embodiment of a baked product according to the first and second aspects of the invention is prepared. The product comprises a baked farinaceous casing containing a filling.

[0149] The composition of the filling is detailed in Table 1 below.

[0150] Element Weight % of ingredients in the filling sucrose 47 Lactose monohydrate 5.5 Cocoa powder 11.5 Palm oil 25 Sunflower Oil 8.4 Milk Fat 1 Soy lecithin emulsifier 1.2 Flavoring 0.4

[0151] Method for producing the first embodiment of the present invention

[0152] Filling preparation

[0153] The above fillings were produced by the method outlined below.

[0154] Step (a): Sucrose, lactose and cocoa powder are mixed with 68% of the total amount of palm olein used in the filling at a temperature of 45°C to 47°C for 15 to 20 minutes to provide a first mixture. The first mixture is then subjected to a refining step at 32°C to 40°C.

[0155] Step (b): The first mixture is then subjected to 10 to 20 minutes of pre-fat kneading at a temperature between 40°C and 50°C. The remaining 32% palm olein, sunflower oil and emulsifier are then added to the mixture and the mixture is subjected to 70 to 90 minutes of post-fat kneading at a temperature between 50°C and 60°C with a continuously accelerating rotor speed. The mixture is then mixed with milk fat and flavoring in a kneading machine at a temperature between 40°C and 45°C for 20 to 30 minutes before discharge. The discharged filling is heated at 28°C for 60s -1 The viscosity is 4.0 Pa-s to 6.0 Pa-s at a shear rate of .

[0156] Starch-containing shell preparation and product assembly

[0157] A dough is prepared and co-extruded with a prepared filling to provide a dough ball surrounding the filling. The ball is then baked in an oven to provide a baked farinaceous product. The product is cooled on a running belt before packaging.

[0158] result

[0159] The final prepared filling had the parameters detailed in Table 2 below.

[0160] Table 2

[0161] parameter value Water content (%) 0.7 wt% to 1.1 wt% Fat Content 34 wt% to 36 wt% <![CDATA[28℃(60s -1 )]]> 4.0Pa-s to 6.0Pa-s Particle size 24μm to 28μm

[0162] The prepared filling provided a smooth flow and had a viscous / runny texture and consistency.

[0163] The filling is not adversely affected by baking and retains its rheological, olfactory and taste properties. Furthermore, the filling does not burn or scorch when baked. Advantageously, when the baked product is broken apart, the filling flows / oozes freely from the product and resembles liquid milk chocolate even at ambient temperature.

[0164] Example 2 - Improved product of the present invention

[0165] Improved baked products according to the first and second aspects of the invention are prepared. The product also comprises a baked farinaceous casing containing a filling.

[0166] The composition of the improved filler is detailed in Table 3 below.

[0167] Table 3

[0168] Element Weight % of ingredients in the filling sucrose 50 Lactose monohydrate 7.5 Cocoa powder 13 Palm oil 27 Soy lecithin emulsifier 0.9 Flavoring 0.4

[0169] Method of making the improved product of the present invention

[0170] Filling preparation

[0171] The improved filler described above was produced by the method outlined below.

[0172] Step (a): Sucrose, lactose and cocoa powder are mixed with 66% of the total amount of palm olein used in the filling at a temperature of 45°C to 47°C for 15 to 20 minutes to provide a first mixture. The first mixture is then subjected to a refining step at 32°C to 40°C.

[0173] Step (b): The first mixture is then subjected to 10 to 20 minutes of pre-fat kneading at a temperature between 40°C and 50°C. The remaining 34% palm olein and emulsifier are then added to the mixture and the mixture is subjected to 70 to 90 minutes of post-fat kneading at a temperature between 50°C and 60°C with a continuously accelerating rotor speed. The mixture is then mixed with the flavoring in a kneading machine at a temperature between 40°C and 45°C for 20 to 30 minutes before discharge. The discharged filling is heated at 28°C for 60s -1 The viscosity is 8.0 Pa-s to 9.0 Pa-s at a shear rate of .

[0174] Starch-containing shell preparation and product assembly

[0175] The starch-containing casing was prepared and the product assembled according to the method of Example 1 above.

[0176] result

[0177] The improved fillings finally prepared had the parameters as detailed in Table 4 below.

[0178] Table 4

[0179] parameter value Water content (%) 0.7 wt% to 1.1 wt% Fat Content 27 wt% to 30 wt% <![CDATA[28℃(60s -1 )]]> 8.0Pa-s to 9.0Pa-s Particle size 23μm to 27μm

[0180] The filling has very high baking stability and resistance to burning and scorching. The rheological properties of the filling are greatly improved both before and after baking. For the first embodiment above, the improved filling has a viscous and flowing texture / consistency, which allows it to flow / ooze out of the baked product when the baked product is broken apart. However, the filling shows greatly improved handling and processability. The fluidity / consistency also provides a very excellent mouthfeel and overall milk chocolate experience.

[0181] Example 3 - Improved Baked Products of the Invention

[0182] The following improved baked product fillings according to the first and second aspects of the invention were prepared.

[0183] The composition of the filling is detailed in Table 5 below.

[0184] Table 5

[0185] Element Weight % of ingredients in the filling sucrose 50.3 Lactose monohydrate 6.6 Cocoa powder 15.56 Palm oil 26.58 Soy lecithin emulsifier 0.57 Flavoring 0.39

[0186] Method of making the improved product of the present invention

[0187] Filling preparation

[0188] The improved filler described above was produced by the method outlined below.

[0189] Step (a): Sucrose, lactose and cocoa powder are mixed with 85% of the total amount of palm olein and 5% of the total amount of emulsifier used in the filling at a temperature of 45°C to 47°C for 15 to 20 minutes to provide a first mixture. The first mixture is then subjected to a refining step at 32°C to 40°C.

[0190] Step (b): The mixture is then subjected to a pre-fat kneading process at a temperature between 40°C and 50°C for 10 to 20 minutes. The remaining 15% palm olein and emulsifier are then added to the mixture and the mixture is subjected to a post-fat kneading process at a temperature between 50°C and 60°C with a continuously accelerating rotor speed for 70 to 90 minutes. The mixture is then mixed with the flavoring in a kneading machine at a temperature between 40°C and 45°C for 20 to 30 minutes before discharge. The discharged filling is heated at 28°C for 60s -1 The viscosity is 8.3 Pa.s at the shear rate.

[0191] Starch-containing shell preparation and product assembly

[0192] The starch-containing casing was prepared and the product assembled according to the method of Example 1 above.

[0193] result

[0194] The improved fillings finally prepared had the parameters as detailed in Table 6 below.

[0195] Table 6

[0196] parameter value Water content (%) 0.8 wt% to 1 wt% Fat Content 27 wt% to 28 wt% Viscosity at 28°C 8.0Pa-s to 9.0Pa-s Particle size 23μm to 27μm

[0197] The filling has very high baking stability and resistance to burning and scorching. Even when the method is scaled up, the rheological properties (including texture, fluidity and consistency) and handling of the filling before and after baking are excellent, and the filling can easily flow out of the baked product when the baked product is broken apart.

[0198] Example 4 - Improved Baked Products of the Invention

[0199] The following improved baked product fillings according to the first and second aspects of the invention were prepared.

[0200] The composition of the filling is detailed in Table 7 below.

[0201] Table 7

[0202] Element Weight % of ingredients in the filling sucrose 48.7 Lactose monohydrate 7.5 Cocoa powder 15.7 Palm oil 26.47 Soy lecithin emulsifier 1.18 Flavoring 0.39

[0203] Method of making the improved product of the present invention

[0204] Filling preparation

[0205] The improved filler described above was produced by the method outlined below.

[0206] Step (a): Sucrose, lactose and cocoa powder are mixed with 84% of the total amount of palm olein and 5% of the total amount of emulsifier used in the filling at a temperature of 45°C to 47°C for 15 to 20 minutes to provide a first mixture. The first mixture is then subjected to a refining step at 32°C to 40°C.

[0207] Step (b): The first mixture is then subjected to 10 to 20 minutes of pre-fat kneading at a temperature between 40°C and 50°C. The remaining 16% palm olein and emulsifier are then added to the mixture and the mixture is subjected to 70 to 90 minutes of post-fat kneading at a temperature between 50°C and 60°C with a continuously accelerated rotor speed. The mixture is then mixed with the flavoring in a kneading machine at a temperature between 40°C and 45°C for 20 to 30 minutes before discharge. The discharged filling is heated at 28°C for 60s -1 The viscosity is 6 Pa.s at a shear rate.

[0208] Starch-containing shell preparation and product assembly

[0209] The starch-containing casing was prepared and the product assembled according to the method of Example 1 above.

[0210] result

[0211] The improved fillings finally prepared had the parameters detailed in Table 8 below.

[0212] Table 8

[0213] parameter value Water content (%) 0.8 wt% to 1 wt% Fat Content 27 wt% to 29 wt% <![CDATA[28℃(60s -1 )]]> 6.0Pa-s to 7.0Pa-s Particle size 23μm to 27μm

[0214] The improved baking stability and resistance to burning and scorching of the filling were the same as those described above for the filling of Example 3. For Example 3, the rheological properties and handling of the filling both before and after baking were excellent, even at scale.

[0215] The above embodiments are described by way of example only. Many changes may be made without departing from the scope of the invention as defined in the appended claims.

Claims

1. A baked product comprising a farinaceous shell enclosing a filling, wherein the filling comprises sucrose and lactose in a ratio of sucrose to lactose of between 5:1 and 10:1, and wherein the total concentration of sucrose and lactose is between 45% and 75% by weight of the filling.

2. The baked product of claim 1, wherein the ratio of sucrose to lactose is between 6:1 and 9:

1.

3. A baked product comprising a starch-containing casing enclosing a filling, wherein the filling comprises at least one oil having a smoke point of at least 180°C, the at least one oil being present in an amount between 20% and 40% by weight of the total weight of the filling.

4. The baked product of claim 3, wherein the at least one oil comprises an oil having a solid fat content at 30°C of less than 10% by weight of the oil.

5. The baked product of claim 4, wherein the at least one oil comprises an oil having a solid fat content of less than 10% by weight of the oil at 30°C and a solid fat content of 10 to 18% by weight of the oil at 25°C.

6. The baked product of claim 5, wherein the at least one oil comprises an oil having a solid fat content of less than 10% by weight of the oil at 30°C, a solid fat content of 10% to 18% by weight of the oil at 25°C, and a solid fat content of 18% to 25% by weight of the oil at 20°C.

7. The baked product of claim 6, wherein the at least one oil comprises an oil having a solid fat content of less than 10% by weight of the oil at 30°C, a solid fat content of 10% to 18% by weight of the oil at 25°C, a solid fat content of 18% to 25% by weight of the oil at 20°C, and a solid fat content of 30% to 40% by weight of the oil at 15°C.

8. The baked product according to any one of claims 3 to 7, wherein the at least one oil comprises palm olein.

9. A baked product according to any one of claims 3 to 8, wherein the filling comprises sucrose and lactose in a ratio of sucrose to lactose of between 5:1 and 10:1, and wherein the total concentration of sucrose and lactose is between 45% and 75% by weight of the filling.

10. The baked product of claim 9, wherein the ratio of sucrose to lactose is between 6:1 and 9:

1.

11. The baked product according to any preceding claim, wherein the filling further comprises at least one cocoa ingredient independently selected from the group comprising: cocoa powder, cocoa paste and cocoa liquor.

12. The baked product according to any preceding claim, wherein the filling further comprises at least one emulsifier.

13. A baked product according to claim 12, wherein the filling comprises lecithin as an emulsifier, preferably in a concentration of no more than 2.5% by weight of the filling.

14. A baked product according to any preceding claim, wherein the filling further comprises milk fat.

15. A method of making a filling for a baked product, the method comprising the steps of: Sucrose and lactose in a ratio of between 5:1 and 10:1 are mixed with at least one cocoa solid and at least one oil having a smoke point of at least 180°C, wherein the total amount of sucrose and lactose is between 45% and 75% by weight of the filling and the total amount of oil having a smoke point of at least 180°C is between 20% and 40% by weight of the total weight of the filling.

16. The method of claim 15, wherein the at least one cocoa solid comprises cocoa solids independently selected from the group consisting of: cocoa powder, cocoa slurry, and cocoa liquor.

17. A method according to claim 15 or 16, wherein the method comprises adding at least one emulsifier, and wherein the at least one emulsifier is present in an amount not exceeding 2.5% by weight of the filler.

18. The method according to any one of claims 15 to 17, wherein the at least one oil comprises palm olein.

19. The method according to any one of claims 15 to 18, wherein the method comprises the following steps: a. mixing sucrose, lactose, at least one cocoa solid and at least one oil having a smoke point of at least 180°C to form a first mixture; and b. The first mixture is then kneaded with additional oil having a smoke point of at least 180°C and at least one emulsifier.

20. A method of making a filling for a baked product, the method comprising the steps of: a. mixing sucrose, lactose, at least one cocoa solids and palm olein to form a first mixture; as well as b. The first mixture is then kneaded with additional palm olein and at least one emulsifier.