Candy stuffing rich in plant protein

Abstract

The present invention relates to a confectionery filling comprising at least one vegetable protein source and to a method for predicting the behavior of a powdered protein source in a confectionery filling. The confectionery filling allows the production of plant-based high protein nutritional bars.

Description

[0001] The present invention relates to a confectionery filling rich in protein, and more particularly rich in vegetable protein.

[0002] Confectionery products such as food bars are made from confectionery fillings, i.e. substances that can withstand shaping processes such as rolling, extrusion, depositing and removal from a cold storage vat, pressing, moulding, etc. These fillings are generally non-fluid but deformable at ambient temperature, at least until they are shaped into the desired form such as a bar. They generally have a dough-like consistency. Thus, they are also referred to as 'doughs' in the art. After shaping, the consistency of the filling may change.

[0003] High-protein confectionery products generally contain dairy proteins such as whey protein, casein and / or caseinates as the sole source of protein. The taste and texture of dairy proteins are generally considered neutral and pleasant, and these proteins enable the production of confectionery products with good consistency.

[0004] Vegetable protein crops such as legumes are currently mainly used as animal feed. However, there is a trend towards using such vegetable proteins in human nutrition. One reason for this trend is the environmental impact of these proteins compared to animal proteins such as dairy, egg and meat proteins.

[0005] Another current trend is towards high-protein food products; suitable for the elderly, athletes and people with an active lifestyle. Commercial products supporting this trend include various high-protein shakes, high-protein yoghurts and quark cheeses, as well as high-protein nutrition bars.

[0006] Potential sources of vegetable protein include soybeans, dry beans (e.g. peas, chickpeas, fava beans), cereals (e.g. rice), and oilseeds (e.g. canola).

[0007] As disclosed by M. Vogelsang-O’Dwyer et al., Trends in Food Science and Technology 110 (2021) 364-374, soybeans have a very high protein content (32-44 wt%) compared to other sources of vegetable protein, contain a large amount of oil and almost no carbohydrates. Canola, although having a lower protein content, is also rich in oil.

[0008] Dry beans have a high carbohydrate and fibre content but a very low fat content.

[0009] The protein content of cereals (such as rice) is much lower than that of dry beans but the carbohydrate content is much higher. In addition, cereal proteins are water-insoluble and usually need to be hydrolyzed (such as hydrolyzed rice protein) in order to be suitably applied to food and beverages.

[0010] Confectionery fillings and nutritional bars containing plant proteins have been described previously.

[0011] For example, US2004 / 170743 discloses a method for deodorizing soy protein. Example 21 discloses a caramel composition containing 15.5 wt% deodorized soy protein isolate. The caramel is used as the top layer of a nutritional bar.

[0012] WO 2020 / 064821 discloses a food composition comprising a combination of 10 - 20 wt% of a legume protein (preferably pea protein isolate) and a casein source (preferably milk protein concentrate). The food product is intended for people with difficulty chewing or swallowing and thus has a very low hardness and contains at least 45 wt% water.

[0013] US2012 / 0294986 relates to the use of pea protein to replace at least a portion of milk protein in confectionery fillings (such as hard caramel and chocolate). While it is stated that the fillings can contain 0.5 - 30 wt% of pea protein based on dry weight, the fillings presented in the examples contain only a few percent of pea protein.

[0014] When producing confectionery products with a high plant protein content, additional challenges must be faced. The use of plant proteins, especially dry bean proteins, often results in off-flavors. Providing a filling with a pleasant consistency is another challenge; these confectionery products are usually hard and sticky or brittle and friable. In addition, it has proven to be a challenge to retain any favorable properties during storage.

[0015] Accordingly, an object of the present invention is to provide a confectionery filling and a confectionery product (such as a food bar) having a high plant protein content, a pleasant consistency and an optimized set of sensory properties such as mouthfeel and taste, thereby making it attractive to athletes and people with an active lifestyle. Another object is to provide a confectionery filling that can maintain these properties over a relatively long storage period.

[0016] Another object is to provide a method for predicting the behavior of a powdered protein source in a confectionery filling.

[0017] Plant protein sources are commercially available as protein isolates and protein concentrates.

[0018] In the present specification, a plant protein concentrate is defined as a plant protein source having 50 - 70 wt% plant protein based on dry matter, with the protein being substantially in a non - aggregated and native state.

[0019] In the present specification, a plant protein isolate is defined as a plant protein source having 75 - 95 wt%, preferably 80 - 90 wt% plant protein based on dry matter, with the protein being mostly in a denatured and aggregated state.

[0020] A native protein is defined as a protein in its properly folded and / or assembled form, which is operational and functional. It has all four levels of its biomolecular structure, where the secondary to quaternary structures are formed by weak interactions along the covalently - bonded backbone. In a denatured protein, at least a portion of the weak interactions of the secondary to quaternary structures is disrupted, while the primary structure (i.e., the covalently - bonded backbone) remains intact. Thus, a denatured protein is different from a hydrolyzed protein, as in the latter, the primary structure is also disrupted.

[0021] The manufacture of plant protein concentrates (including dry bean protein concentrates) mainly involves grinding and air classification; mild conditions that do not significantly affect protein activity. The drawback of such mild conditions is their limited ability to separate protein bodies from starch granules and other seed materials, resulting in relatively low protein content and purity, as well as relatively high concentrations of antinutritional components and active enzymes.

[0022] To produce plant proteins, especially dry bean proteins, with higher protein content, higher purity, and lower antinutritional component and active enzyme content, more severe processing conditions such as high or low pH, high temperature, and / or organic solvents are required. These treatments tend to denature and aggregate at least a portion of the protein, which explains the denatured and aggregated state of a significant portion of the protein in plant protein isolates; especially dry bean protein isolates.

[0023] An example of a commonly used technique for producing dry bean proteins is isoelectric precipitation, which involves rather severe treatments such as heat coagulation and extraction, involving acidic or basic pH and high - temperature conditions. These treatments cause most of the protein to denature and aggregate.

[0024] The present invention relates to a method for predicting the behavior of a powdered protein source in a confectionery filling based on differences in interaction with a carbohydrate syrup conventionally used in preparing nutrition bars. Proteins with high solubility in such syrups will dissolve, while proteins with lower solubility will absorb the syrup and swell. This method gives a parameter called confectionery binding capacity (CBC).

[0025] It has been observed that non-aggregated proteins in their native or hydrolyzed state are mostly soluble in carbohydrate syrups, while denatured and aggregated proteins are poorly soluble and can act like a sponge to absorb the syrup.

[0026] As explained above, the proteins in plant protein concentrates are mainly in their native state, while the proteins in many plant protein isolates (especially dry bean protein isolates) are largely denatured and aggregated. Therefore, plant protein concentrates have a lower CBC than plant protein isolates, especially dry bean protein isolates.

[0027] Similarly, the whey proteins present in whey protein concentrate (WPC) and whey protein isolate (WPI) are mainly in their native state and are more prone to dissolve in carbohydrate syrups.

[0028] However, casein and caseinates, although in their native state, are not readily soluble in carbohydrate syrups. This may be due to the pH effect.

[0029] This means that WPC and WPI are protein sources with a low CBC, while protein sources rich in casein (such as micellar casein isolate, milk protein concentrate, milk protein isolate, acid casein, caseinate) have a higher CBC.

[0030] The present invention further relates to the discovery that combining protein sources with high CBC and low CBC produces confectionery products with optimal texture and sensory properties, such as protein bars.

[0031] A method for predicting the behavior of a powdered protein source in a confectionery filling, thereby generating a physical quantity called confectionery binding capacity (CBC), comprises the following steps:

[0032] - Providing a glucose-fructose syrup,

[0033] - Providing a powdered protein source,

[0034] - Liquefying the glucose-fructose syrup,

[0035] - Introducing the powdered protein source into the liquefied glucose-fructose syrup; the amount of powdered protein source (p) added to the syrup is such that the mixture has a protein content of 1 - 10 wt%,

[0036] - Storing the mixture for at least one day,

[0037] - Subjecting the stored mixture to centrifugation,

[0038] - Separate the protein-rich top layer from the carbohydrate-rich bottom layer and determine the weight of the protein-rich top layer,

[0039] The candy binding ability is defined as the mass (in grams) of the protein-rich top layer (t) divided by the mass (in grams) of the powdered protein source (p).

[0040] Glucose-fructose syrup can be liquefied by heating to a temperature in the range of 30°C - 95°C, preferably 40°C - 60°C, most preferably about 50°C while stirring.

[0041] During and after introducing the powdered protein source into the liquefied glucose-fructose syrup, the syrup is preferably stirred until homogeneous. 10 minutes is usually sufficient.

[0042] The amount of powdered protein source (p) added to the syrup is preferably such that the resulting mixture has a protein content of 5 wt%.

[0043] The mixture is stored for at least one day, preferably at least 2 days, most preferably at least about 5 days to ensure sufficient time for the syrup and the protein to interact. It is preferably not stored for more than 1 month. Most preferably, the mixture is stored for about one week. This storage can be carried out at ambient temperature, i.e., about 18°C - 25°C, preferably 20°C.

[0044] Centrifugation is preferably carried out at 4500 g for 1 hour at 40°C.

[0045] CBC is a predictor of the behavior of specific protein sources in candy fillings with better properties such as water solubility. The low water solubility caused by denaturation does not guarantee high absorption of the carbohydrate syrup because adsorption also requires sufficient aggregation, which is not determined by solubility measurement.

[0046] The present invention also relates to a candy filling, which comprises:

[0047] - A combination of at least two protein sources in an amount of 10 - 70 wt%, at least one of these protein sources being a plant protein source, preferably a dry bean protein source,

[0048] - A binding material in an amount of 25 - 80 wt%, preferably selected from carbohydrates and sugar alcohols, and

[0049] - An oil in an amount of 5 - 20 wt%, preferably a vegetable oil,

[0050] wherein the total water content of the candy filling is in the range of 5 - 30 wt%, and

[0051] wherein the combination of the at least two protein sources comprises a protein source having a confectionery binding ability of at most 3.9 g / g based on dry matter in an amount of 10 - 50 wt% and a protein source having a confectionery binding ability of at least 4.5 g / g in an amount of 50 - 90 wt%.

[0052] Such a confectionery filling can be prepared by blending at least two protein sources - namely, a protein source having a confectionery binding ability of at most 3.9 g / g based on dry matter in an amount of 10 - 50 wt% and a protein source having a confectionery binding ability of at least 4.5 g / g based on dry matter in an amount of 50 - 90 wt% - with a binder and an oil.

[0053] The present invention further relates to a confectionery filling, comprising:

[0054] - a combination of at least two protein sources in an amount of 10 - 70 wt%, at least one of these protein sources being a dry bean protein source,

[0055] - a binding material in an amount of 25 - 80 wt%, preferably selected from carbohydrates and sugar alcohols, and

[0056] - an oil in an amount of 5 - 20 wt%, preferably a vegetable oil,

[0057] wherein the total water content of the confectionery filling is in the range of 5 - 30 wt%, and

[0058] wherein the combination of the at least two protein sources comprises, based on dry matter:

[0059] - a protein source selected from protein hydrolysates (such as dairy protein hydrolysates, dry bean protein hydrolysates, cereal protein hydrolysates), dry bean protein concentrates, whey protein concentrates, and whey protein isolates in an amount of 10 - 50 wt%, preferably selected from whey protein concentrates, whey protein isolates, dairy protein hydrolysates, dry bean protein concentrates, and plant protein hydrolysates, even more preferably selected from dry bean protein concentrates, and most preferably selected from pea protein concentrates, broad bean protein concentrates, chickpea protein concentrates, and combinations thereof,

[0060] - a protein source selected from dry bean protein isolates (such as pea protein isolates, broad bean protein isolates, chickpea protein isolates, and combinations thereof) and unhydrolyzed casein-based protein sources (such as micellar casein isolates, caseinates, acid casein, milk protein concentrates, and milk protein isolates) in an amount of 50 - 90 wt%, most preferably selected from pea protein isolates, broad bean protein isolates, and chickpea protein isolates.

[0061] This confectionery filling can be prepared by blending at least two protein sources - a protein source selected from dry bean protein concentrate, whey protein concentrate, whey protein isolate, and their hydrolysates at 10 - 50 wt% based on dry matter and a protein source selected from dry bean protein isolate and casein-based protein source at 50 - 90 wt% based on dry matter - with a binder and an oil.

[0062] In a preferred embodiment, the confectionery filling is non-caramelized, meaning it has not been heated to caramelize any sugar.

[0063] The total protein content of the confectionery filling is preferably in the range of 20 - 50 wt%, more preferably 20 - 40 wt%, even more preferably 25 - 35 wt%, and most preferably 28 - 32 wt% based on the weight of the confectionery filling.

[0064] The protein content of the protein source is determined using the well-known Kjeldahl nitrogen analysis method, and a Kjeldahl factor of 6.25 is applied for plant proteins and a Kjeldahl factor of 6.38 is applied for dairy proteins.

[0065] In a preferred embodiment, 10 - 100 wt%, preferably 20 - 100 wt%, more preferably 30 - 100 wt%, even more preferably 50 - 100 wt%, and most preferably 70 - 100 wt% of the total protein content of the confectionery filling consists of plant proteins.

[0066] Preferred plant protein sources are dry bean protein concentrate and isolate, such as broad bean protein concentrate and isolate, pea protein concentrate and isolate, lupin protein concentrate and isolate, mung bean protein concentrate and isolate, lentil protein concentrate and isolate, and chickpea protein concentrate and isolate. Broad bean protein concentrate and isolate, pea protein concentrate and isolate, chickpea protein concentrate and isolate, and combinations thereof are even more preferred plant protein sources.

[0067] Examples of suitable protein sources other than plant protein sources are animal protein sources, more particularly dairy protein sources, collagen and hydrolyzed collagen. Examples of dairy protein sources are whey protein isolate (usually containing about 90 - 95 wt% whey protein based on dry matter), whey protein concentrate (usually containing about 60 - 80 wt% whey protein based on dry matter), milk protein concentrate (usually containing about 16 wt% whey protein and about 64 wt% micellar casein based on dry weight), micellar casein isolate (usually containing about 9 wt% whey protein and about 81 wt% micellar casein based on dry weight), calcium caseinate (usually containing about 90 wt% casein protein), sodium caseinate (usually containing about 90 wt% casein protein), magnesium caseinate (usually containing about 90 wt% casein protein), and hydrolyzed forms of such protein sources, such as hydrolyzed whey protein, hydrolyzed casein and hydrolyzed caseinates.

[0068] Plant protein isolates have a plant protein content of 75 - 95 wt% based on dry matter. Plant protein isolates that have been rigorously processed during preparation and thus have a high content of denatured and aggregated proteins (protein content above 75 wt%, preferably above 90 wt%, most preferably about 100 wt%), especially dry bean protein isolates, have a CBC that is generally above 4.5 g / g, more particularly in the range of 4.7 - 7.2 g / g, even more particularly in the range of 5.0 - 7.2 g / g.

[0069] Plant protein concentrates have a plant protein content of 50 - 70 wt% based on dry matter. Due to their mild processing conditions, the proteins in these concentrates are mainly in the native state; the CBC of these sources is usually below 3.9 g / g, more particularly in the range of 2.0 - 3.9 g / g, even more particularly in the range of 3.0 - 3.9 g / g. This also applies to hydrolyzed plant protein sources, including hydrolyzed dry bean protein sources and hydrolyzed cereal proteins (such as hydrolyzed rice protein).

[0070] The protein content of whey protein sources such as whey protein concentrate (WPC) and whey protein isolate (WPI) varies - WPC contains 60 - 80 wt% protein based on dry matter; WPI contains 90 - 95 wt% protein based on dry matter - and the proteins are mainly in the native state. Their CBC is below 3.9 g / g, more particularly below 3.0 g / g, even more particularly below 2.8 g / g.

[0071] Protein sources containing non-hydrolyzed casein-type proteins as the main protein source - such as micellar casein, acid casein, sodium caseinate, calcium caseinate, magnesium caseinate, milk protein concentrate, and milk protein isolate - have a high CBC. The CBC of these protein sources is generally higher than 6.0 g / g, and more particularly ranges from 6.0 to 7.0 g / g.

[0072] In a first main embodiment, the confectionery filling contains at least two plant protein sources, one having a CBC of at most 3.9 g / g, preferably 1.0 - 3.9 g / g, more preferably 2.0 - 3.9 g / g, and most preferably 3.0 - 3.9 g / g; and the other having a CBC of at least 4.5 g / g, more preferably 4.5 - 8.0 g / g, more preferably 4.7 - 7.2 g / g, and most preferably 5.0 - 7.2 g / g.

[0073] Preferred plant protein sources with a CBC of at most 3.9 g / g are hydrolyzed plant proteins, including hydrolyzed dry bean proteins and hydrolyzed cereal (e.g., rice) proteins, and dry bean protein concentrates such as broad bean protein concentrate, pea protein concentrate, lupin protein concentrate, mung bean protein concentrate, lentil protein concentrate, and chickpea protein concentrate, among which broad bean protein concentrate, pea protein concentrate, chickpea protein concentrate, and combinations thereof are preferred.

[0074] Preferred examples of plant protein sources with a CBC of at least 4.5 g / g are dry bean protein isolates, such as broad bean protein isolate, pea protein isolate, lupin protein isolate, mung bean protein isolate, lentil protein isolate, and chickpea protein isolate, among which broad bean protein isolate, pea protein isolate, chickpea protein isolate, and combinations thereof are preferred.

[0075] According to this first main embodiment, the plant protein source with a CBC of at most 3.9 g / g is a hydrolyzed plant protein or a dry bean protein concentrate, more preferably selected from chickpea protein concentrate, pea protein concentrate, broad bean protein concentrate, and combinations thereof. These plant protein concentrates generally have a protein concentration of 40 - 70 wt%, more preferably 50 - 65 wt% based on dry matter.

[0076] In addition, the plant protein source with a CBC of at least 4.5 g / g is preferably a dry bean protein isolate, more preferably selected from chickpea protein isolate, pea protein isolate, broad bean protein isolate, and combinations thereof. These plant protein isolates have a protein concentration of 75 - 95 wt%, preferably 80 - 90 wt% based on dry matter.

[0077] Accordingly, the present invention also relates to a confectionery filling comprising a combination of (i) hydrolyzed vegetable protein and / or dry bean protein concentrate and (ii) dry bean protein isolate. The hydrolyzed vegetable protein and / or dry bean protein concentrate is present in the combination of protein sources at a concentration of 10 - 50 wt%, preferably 20 - 45 wt%, most preferably 30 - 45 wt% based on dry matter, and is preferably selected from chickpea protein concentrate, pea protein concentrate, broad bean protein concentrate, and combinations thereof; the dry bean protein isolate is present in the combination of protein sources at a concentration of 50 - 90 wt%, preferably 55 - 80 wt%, most preferably 55 - 70 wt% based on dry matter, and is preferably selected from chickpea protein isolate, pea protein isolate, broad bean protein isolate, and combinations thereof.

[0078] Examples of suitable combinations of plant protein sources are combinations of pea protein isolate and broad bean protein concentrate. Another example is a combination of pea protein isolate and pea protein concentrate. More preferably, the pea protein isolate is present in the combination of protein sources at a concentration of 50 - 60 wt%, and the broad bean or pea protein concentrate is present in the combination of protein sources at a concentration of 40 - 50 wt%. These combinations result in a fairly neutral taste, good consistency, and optimized mouthfeel properties.

[0079] In addition to at least two plant protein sources, the confectionery filling according to this first main embodiment may also contain proteins of animal origin, such as dairy proteins, collagen, or hydrolyzed collagen. In a preferred embodiment, not more than 30 wt%, preferably not more than 20 wt%, more preferably not more than 15 wt%, even more preferably not more than 10 wt% of the total amount of protein in the confectionery filling may be composed of proteins of animal origin. In a preferred embodiment, the confectionery filling according to the first main embodiment is substantially free of proteins of animal origin, which means that less than 1 wt%, preferably less than 0.5 wt%, even more preferably less than 0.1 wt%, and most preferably 0 wt% of the total protein content is composed of proteins of animal origin.

[0080] In a second main embodiment, the combination of protein sources comprises a plant protein source in an amount of 10 - 50 wt%, preferably 20 - 45 wt%, most preferably 30 - 45 wt% based on dry matter, preferably a hydrolyzed plant protein and / or a dry bean protein concentrate, which has a CBC of at most 3.9 g / g, preferably 1.0 - 3.9 g / g, more preferably 2.0 - 3.9 g / g, most preferably 3.0 - 3.9 g / g; and a dairy protein source in an amount of 50 - 90 wt%, preferably 55 - 80 wt%, most preferably 55 - 70 wt% based on dry matter, which has a CBC of at least 4.5 g / g, preferably 4.5 - 8.0 g / g, more preferably 4.7 - 7.2 g / g, even more preferably 5.0 - 7.2 g / g, most preferably 6.0 - 7.0 g / g.

[0081] Accordingly, the present invention also relates to a confectionery filling comprising a combination of (i) a plant protein hydrolyzate and / or a dry bean protein concentrate and (ii) a non-hydrolyzed casein-based protein source. The plant protein hydrolyzate and / or the dry bean protein concentrate is present in the combination of protein sources at a concentration of 10 - 50 wt%, preferably 20 - 45 wt%, most preferably 30 - 45 wt% based on dry matter, and is preferably selected from chickpea protein concentrate, pea protein concentrate, and broad bean protein concentrate; the non-hydrolyzed casein-based protein source is present in the combination of protein sources at a concentration of 50 - 90 wt%, preferably 55 - 80 wt%, most preferably 55 - 70 wt% based on dry matter, and is preferably selected from micellar casein isolate, caseinates (sodium caseinate, calcium caseinate, magnesium caseinate), acid casein, milk protein concentrate, and milk protein isolate.

[0082] Particularly preferred combinations are combinations of pea protein concentrate and / or broad bean protein concentrate with caseinates. These combinations result in a rather neutral taste, good consistency, and optimized mouthfeel properties.

[0083] In a third main embodiment, the combination of protein sources comprises a dairy protein source in an amount of 10 - 50 wt%, preferably 20 - 45 wt%, most preferably 30 - 45 wt% based on dry matter, which has a CBC of at most 3.9 g / g, preferably 1.0 - 3.9 g / g, more preferably 2.0 - 3.9 g / g, most preferably 2.0 - 3.0 g / g; and a plant protein source in an amount of 50 - 90 wt%, preferably 55 - 80 wt%, most preferably 55 - 70 wt%, preferably a dry bean protein isolate, which has a water-binding capacity of at least 4.5 g / g, preferably 4.5 - 8.0 g / g, more preferably 4.7 - 7.2 g / g, even more preferably 5.0 - 7.2 g / g.

[0084] Accordingly, the present invention also relates to a confectionery filling comprising a combination of (i) a whey protein concentrate, a whey protein isolate and / or a dairy protein hydrolyzate and (ii) a dry bean protein isolate. The whey protein concentrate, whey protein isolate and / or dairy protein hydrolyzate are present in the combination of protein sources at a concentration of 10 - 50 wt%, preferably 20 - 45 wt%, most preferably 30 - 45 wt% based on dry matter; the dry bean protein isolate is present in the combination of protein sources at a concentration of 50 - 90 wt%, preferably 55 - 80 wt%, most preferably 55 - 70 wt% based on dry matter, and is preferably selected from chickpea protein isolate, pea protein isolate and broad bean protein isolate.

[0085] Preferably, the pea protein isolate and / or broad bean protein isolate are used in combination with the whey protein concentrate. More preferably, based on dry matter, the pea protein isolate or more preferably the broad bean protein isolate is present in the combination of protein sources at a concentration of 75 - 85 wt%, and the whey protein concentrate is present at a concentration of 15 - 25 wt%. This combination results in a fairly neutral taste, good consistency and optimized mouthfeel properties.

[0086] Furthermore, it has been found that the sensory properties of bars / confectionery fillings containing plant protein concentrates can be better preserved during storage by including an acidulant.

[0087] Theoretically, enzymes that remain active under the rather mild preparation conditions of plant protein concentrates, especially lipases and lipoxygenases, may cause the formation of off - flavors. Acidic conditions can inhibit the reactions that cause such off - flavors.

[0088] Therefore, it is preferred to include an acidulant in the confectionery fillings according to the first and second main embodiments.

[0089] Suitable acidulants include food - grade acids and also compounds that can release such acids. Examples of suitable acidulants are citric acid, lactic acid, tartaric acid, acetic acid, sulfuric acid, hydrochloric acid, malic acid, fumaric acid, succinic acid, phosphoric acid and glucono - δ - lactone (GDL). The most preferred acidulants are citric acid, malic acid and phosphoric acid.

[0090] The acidulant is preferably present in the filling at a concentration such that the pH of the confectionery filling is below 6.0, preferably in the range of 3.5 - 5.5, more preferably in the range of 4.5 - 5.5, and most preferably in the range of 4.5 - 5.5.

[0091] In addition to the protein source, binder and oil, the acidulant can be introduced into the confectionery filling as a separate ingredient.

[0092] Alternatively, the acidulant is first combined with one or more protein sources, preferably with a plant protein concentrate, and then the combination is used to prepare a confectionery filling. For this purpose, the acidulant can be blended with the protein source in powder form.

[0093] The acidulant can also be introduced into or onto the protein source during the agglomeration step. This requires agglomerating the protein source while spraying the acidulant in liquid or dissolved form onto the protein source.

[0094] The protein source can also be fermented with lactic acid bacteria (such as Lactobacillus plantarum) to form the acidulant lactic acid.

[0095] The plant protein concentrate suitable for preparing the confectionery filling of the present invention preferably has a powder form and has a pH in the range of 2.0 - 5.5, preferably 3.5 - 5.0, when dispersed in water at a concentration of 10 wt%.

[0096] The plant protein concentrate is preferably selected from the group consisting of dry bean protein concentrates, more preferably selected from pea protein concentrates, broad bean protein concentrates, chickpea protein concentrates, and combinations thereof. The acidulant is preferably selected from the group consisting of: citric acid, lactic acid, tartaric acid, acetic acid, sulfuric acid, hydrochloric acid, malic acid, fumaric acid, succinic acid, phosphoric acid, and glucono-δ-lactone (GDL), and most preferably selected from the group consisting of: citric acid, malic acid, and phosphoric acid.

[0097] In this document, the term "powder" should be interpreted in a conventional manner as a solid substance in a particulate, ultimately separated state. The powder particles can be up to about 1 mm.

[0098] The confectionery filling forms the basis of the confectionery product. However, in addition to the confectionery filling, the confectionery product as a whole can contain one or more additional components, such as visually distinguishable phases, like crisps or coatings. These additional components can be part of a separate layer on the (formed) confectionery filling (such as chocolate or chocolate-containing coatings, yogurt coatings), or they can be dispersed in the confectionery filling. Examples of dispersible components are pieces of fruit (concentrate), nut granules, bean granules (such as peanuts or soybeans, or their (puffed) pieces), cereal granules (such as cereal flakes, puffed cereals), caramel, chocolate pieces, chocolate-containing pieces, brownie pieces, protein crisps, etc.

[0099] The amount of the additional component that combines with the confectionery filling to form the confectionery product is not critical. However, due to its high nutritional value, the confectionery filling preferably forms 50 - 100 wt%, preferably 70 - 100 wt%, more preferably 80 - 100 wt%, and most preferably 90 - 100 wt% of the total weight of the confectionery product.

[0100] The water content of the confectionery filling should be relatively low in order to provide a non-fluid filling having at least a dough-like consistency and in order to ensure an appropriate shelf life. The water content ranges from 5 - 30 wt%, preferably 5 - 20 wt%, more preferably 10 - 20 wt% based on the total weight of the confectionery filling.

[0101] The confectionery product is made by shaping a confectionery filling (also referred to as dough) into a desired shape. The confectionery product and the confectionery filling are substantially solid at 20 °C, which means that they are self-supporting and substantially retain their shape when placed on a horizontal surface at atmospheric pressure (about 1 bar of air) without additional support from the sides or the top. The confectionery filling and product are not significantly fluid and can also be referred to as self-sustaining or dimensionally stable.

[0102] Preferably, the confectionery filling and product according to the invention are self-sustaining at a temperature of 25 °C, more preferably at a temperature of 30 °C, particularly at a temperature of 35 °C. The confectionery filling is at least malleable during processing, allowing it to be shaped into a desired shape, such as a bar shape or another geometric shape or figurine, to form the confectionery product. Such malleable fillings are commonly referred to as dough in the art, or as protein bar dough if intended for the production of protein bars. The confectionery filling can thus be used as a matrix for protein bars. Other food materials can be dispersed therein. The shaped filling can be uncoated or form the core of a coated food product, such as a coated protein bar.

[0103] The confectionery filling according to the invention further contains a binding material, which is preferably selected from carbohydrates and sugar alcohols. Suitable binding materials are monosaccharides, disaccharides, oligosaccharides, polysaccharides, polyols, sugar alcohols, steviol glycosides, and combinations thereof. Specific examples of binding materials are glycerol, fructooligosaccharides (FOS), galactooligosaccharides (GOS), glucose-fructose syrup, tapioca syrup, maple syrup, brown rice syrup, maltitol fructose, maltitol, sorbitol, erythritol, and combinations thereof.

[0104] The binding material is present in the confectionery filling at a concentration of 25 - 80 wt%, more preferably 30 - 70 wt%, and most preferably 40 - 60 wt%.

[0105] The confectionery filling further contains vegetable oil. The presence of the oil is desirable for its effect on the texture and / or taste. It acts as a plasticizer and in particular contributes to a smoother taste. Examples of suitable oils are palm oil, palm kernel oil, olive oil, rapeseed oil, sunflower oil, coconut oil, and medium-chain triglycerides (MCT oil). MCT oil can be a fraction of any of the above oils that is rich in medium-chain triglycerides (C6 - C12). Coconut oil is the preferred oil as it can provide a good taste to the confectionery product.

[0106] The oil is present in the composition at a concentration of 5-20 wt%, preferably 5-15 wt%, most preferably 5-10 wt%.

[0107] In addition, the confectionery filling may contain flavorings (such as chocolate flavorings) and additives (such as sucralose, lecithin), thickeners (such as carboxymethyl cellulose, xanthan gum), seeds (such as chia seeds), and stabilizers (such as carrageenan).

[0108] In addition, it may be desirable to add carbonates or bicarbonates, preferably sodium bicarbonate, as a processing aid.

[0109] The confectionery filling can be made in a conventional manner by mixing the protein blend with other ingredients, for example by using a Z-blade mixer. In a preferred embodiment, the protein powder and any other solid ingredients are added to the liquid phase either individually or as a blend and then mixed with the liquid phase. The liquid phase typically contains water, which can be added or be part of a carbohydrate syrup. When added, this aids in mixing with the protein powder.

[0110] To provide a non-fluid filling having at least a dough-like consistency, the water content should be relatively low, i.e., in the range of 5-30 wt.%, preferably 5-20 wt%, more preferably 10-20 wt.% based on the total composition. Lipids, especially triglycerides, are typically dispersed in the liquid phase containing water. Emulsifiers are generally not required, especially if the liquid phase is prepared at a temperature at which the lipid is fluid. If used, lecithin is preferably used, which has been found to have a positive effect on the smoothness of the filling. The liquid phase typically further contains a binding material (carbohydrate or sugar alcohol). Glycerol is a carbohydrate that is liquid at room temperature or processing temperature. The binding material or a part thereof that is solid at room temperature or processing temperature is advantageously provided as a syrup. Such a syrup can provide all the required water.

[0111] The liquid phase is preferably prepared or brought to a temperature in the range of 20°C - 75°C, preferably 45°C - 65°C, especially about 60°C, and then the protein powder is mixed into the liquid phase to obtain the confectionery filling. If desired, pieces of other food materials (such as nuts, chocolate, grains, fruits) can also be added to the liquid at the stage of adding the protein powder, before, simultaneously, or after.

[0112] An example of a confectionery product that can be made from the confectionery filling is a food bar.

[0113] The confectionery filling preferably constitutes at least 50 wt%, more preferably at least 70 wt%, even more preferably at least 80 wt%, and most preferably at least 90 wt% of the weight of the confectionery product. The confectionery filling preferably forms a matrix with other food materials dispersed therein, such as pieces of fruit (concentrate), nut particles, (puffed) legume particles, (puffed) cereal particles, caramel, chocolate pieces, chocolate-containing pieces, brownie pieces, and / or protein crisps, or forms part of a core covered with a coating.

[0114] The confectionery product can be shaped in a desired form in a manner known per se. The confectionery filling can be shaped into any geometric shape. Various shaping methods can be applied, including rolling, extrusion, depositing and removing from a chilled barrel, pressing, molding, etc. The confectionery filling has a dough-like consistency and is non-fluid, but is deformable at ambient temperature, at least until it is shaped into the desired shape, such as a bar. After shaping, the consistency of the filling may change.

[0115] After shaping, the confectionery product can be coated, for example, with chocolate, a chocolate-containing coating, a yogurt coating, etc.

[0116] Examples

[0117] Determination of Protein Content and Candy Binding Capacity (CBC) of Protein Sources

[0118] The protein content of the powdered plant protein source is determined by the Kjeldahl method (N x 6.25). The protein content of the powdered dairy protein source is determined by the Kjeldahl method (N x 6.38).

[0119] The CBC is determined as follows.

[0120] Approximately 200 g of a glucose-fructose syrup, Tereos' Isosweet 660 (about 80 wt% dry matter, 17 - 20 wt% fructose, 26 - 30 wt% dextrose, and 33 - 39 wt% maltose based on dry matter) is heated to 50 °C in a water bath while stirring.

[0121] The powdered protein source is introduced into the heated syrup, and the resulting mixture is stirred for 10 minutes to provide a homogeneous mixture. The amount of the powdered protein source (p) added is such that the resulting mixture has a protein content of 5 wt% based on the total weight of the mixture.

[0122] The homogenized mixture is introduced into a weighed plastic centrifuge tube, and the filled tube is stored at 20 °C for 1 week.

[0123] After one week, the mixture was centrifuged (4500 g, 1 h, 40 °C), and the two formed layers were separated by cutting a hole in the tube and discharging the fluid phase (carbohydrate-rich bottom layer). The tube containing the remaining protein-rich top layer was weighed, and the empty weight of the tube was subtracted to obtain the mass of the protein-rich top layer.

[0124] CBC = t / p (in g / g).

[0125] Example 1

[0126] The Z-blade mixer with a double-wall jacket was preheated to 60 °C. The liquid components - oil, glycerol, carbohydrate syrup - were heated to 70 °C and then added to the Z-blade mixer. The protein powder was added to the mixer, and all components were mixed at maximum speed until a viscous dough was formed.

[0127] The resulting dough was rolled out on a tray, stored overnight at 4 °C, and cut into bars. These bars were individually packaged and stored at 20 °C.

[0128] The protein powders used in the experiment, along with their protein content and CBC determined by the above method, are listed in Table 1.

[0129] These bars contain one or more sources of plant protein powder to achieve a protein content of 30 wt% based on dry weight, 5 wt% MCT oil, and 5 wt% glycerol; the remainder is glucose-fructose syrup. The water content is in the range of 10 - 14 wt%.

[0130] Table 1

[0131]

[0132]

[0133] Bars were made with the combinations of protein sources presented in Table 2 as described above. The texture and sensory properties of these bars were evaluated by a panel of experts; both directly after preparation (‘fresh’) and after storage at 20 °C for one month (‘1m’).

[0134] Interpretation of ratings:

[0135] Texture:

[0136] 1a: Sticky, but extremely soft

[0137] 1b: Non-sticky; overly powdery

[0138] 1c: Extremely hard

[0139] 2: Soft, powdery, hard 3: Sticky but somewhat powdery and / or hard 4: Good stickiness; pleasant taste

[0140] Sensory:

[0141] 1: Strong off - flavor and / or powdery taste

[0142] 2: Little off - flavor

[0143] 3: No off - flavor

[0144] 4: Very pleasant taste and texture

[0145] Table 2 shows the texture and sensory properties of bars made with only one plant - protein source, which has high or low candy - binding capacity (CBC). None of these experiments produced bars with acceptable texture and sensory properties.

[0146] Table 2

[0147]

[0148] *nd = not determined because bars could not even be made

[0149] Table 3 shows the texture and sensory properties of bars made with combinations of protein sources. Experiments according to the invention are indicated in bold. The table clearly shows that bars according to the invention have better texture and sensory properties than the control bars.

[0150] Table 3

[0151]

[0152] *nd = not determined because bars could not even be made

[0153] Example 2

[0154] Several bars were made according to the procedure of Example 1, all containing 55% of AGT Company's pea 85B and 45% of pea 55D, with acidulants added in different ways.

[0155] Table 4

[0156]

[0157] *pH drops from 6.7 after preparation to 5.2 after 1 month

[0158] These results show that by adding acidulants, positive sensory properties, especially taste, can be maintained during storage, thus reducing the formation of off - flavors over time.

Claims

1. A confectionery filling, comprising: - A combination of at least two protein sources in an amount of 10 - 70 wt%, at least one of said protein sources being a plant protein source, preferably dry bean protein, - A binding material in an amount of 25 - 80 wt%, preferably selected from carbohydrates and sugar alcohols, and - An oil in an amount of 5 - 20 wt%, preferably vegetable oil, wherein the total water content of the confectionery filling is in the range of 5 - 30 wt%, and wherein the combination of at least two protein sources comprises a protein source having a confectionery binding capacity of at most 3.9 g / g and a protein source having a confectionery binding capacity of at least 4.5 g / g, based on dry matter, in amounts of 10 - 50 wt% and 50 - 90 wt% respectively, wherein the confectionery binding capacity is determined by a method comprising the following steps: - Providing a glucose - fructose syrup, - Providing a powdered protein source, - Liquefying the glucose - fructose syrup, - Introducing the powdered protein source in powder form into the liquefied glucose - fructose syrup; the amount of powdered protein source (p) added to the syrup is such that the mixture has a protein content of 1 - 10 wt%, - Storing the mixture for at least one day, - Subjecting the stored mixture to centrifugation, - Separating the protein - rich top layer from the carbohydrate - rich bottom layer and determining the weight of the protein - rich top layer, The confectionery binding capacity is defined as the mass (in grams) of the protein - rich top layer (t) divided by the mass (in grams) of the powdered protein source (p).

2. A method for preparing a confectionery filling, the confectionery filling comprising a combination of at least two protein sources in an amount of 10 - 70 wt%, at least one of said protein sources being a plant protein source, preferably dry bean protein; a binding material in an amount of 25 - 80 wt%, preferably selected from carbohydrates and sugar alcohols; and an oil in an amount of 5 - 20 wt%, preferably vegetable oil; the confectionery filling having a total water content in the range of 5 - 30 wt%, the method comprising the step of blending the at least two protein sources with the binder and the oil, wherein the combination of at least two protein sources comprises a protein source having a confectionery binding capacity of at most 3.9 g / g and a protein source having a confectionery binding capacity of at least 4.5 g / g, based on dry matter, in amounts of 10 - 50 wt% and 50 - 90 wt% respectively, wherein the confectionery binding capacity is determined by a method comprising the following steps: - Providing a glucose - fructose syrup, - Providing a powdered protein source, - Liquefying the glucose - fructose syrup, - Introducing the powdered protein source in powder form into the liquefied glucose - fructose syrup; the amount of powdered protein source (p) added to the syrup is such that the mixture has a protein content of 1 - 10 wt%, - Storing the mixture for at least one day, - Subjecting the stored mixture to centrifugation, - Separating the protein - rich top layer from the carbohydrate - rich bottom layer and determining the weight of the protein - rich top layer, - The candy binding ability is defined as the mass (in grams) of the protein-rich top layer (t) divided by the mass (in grams) of the powdered protein source (p).

3. The candy filling according to claim 1 or the candy filling obtained by the method according to claim 2, wherein, the combination of the at least two protein sources comprises, based on dry matter, - 20 - 45 wt%, preferably 30 - 45 wt%, of a protein source having a candy binding ability of at most 3.9 g / g, preferably 1.0 - 3.9 g / g, more preferably 2.0 - 3.9 g / g, most preferably 3.0 - 3.9 g / g, and - 55 - 80 wt%, preferably 55 - 70 wt%, of a protein source having a candy binding ability of at least 4.5 g / g, preferably 4.5 - 8.0 g / g, more preferably 4.7 - 7.2 g / g, most preferably 5.0 - 7.2 g / g.

4. The candy filling according to claim 1 or the candy filling obtained by the method according to claim 2, which comprises, based on dry matter, - 10 - 50 wt%, preferably 20 - 45 wt%, most preferably 30 - 45 wt%, of a plant protein hydrolyzate or dry bean protein concentrate having a candy binding ability of at most 3.9 g / g, preferably 1.0 - 3.9 g / g, more preferably 2.0 - 3.9 g / g, most preferably 3.0 - 3.9 g / g, and - 50 - 90 wt%, preferably 55 - 80 wt%, most preferably 55 - 70 wt%, of a dry bean protein isolate having a candy binding ability of at least 4.5 g / g, preferably 4.5 - 8.0 g / g, more preferably 4.7 - 7.2 g / g, most preferably 5.0 - 7.2 g / g.

5. The candy filling according to claim 4, which comprises no more than 30 wt%, preferably no more than 20 wt%, more preferably no more than 15 wt%, even more preferably no more than 10 wt%, and most preferably no protein of animal origin, such as dairy protein, collagen or hydrolyzed collagen.

6. The candy filling according to claim 1 or the candy filling obtained by the method according to claim 2, which comprises, based on dry matter, - 10 - 50 wt%, preferably 20 - 45 wt%, most preferably 30 - 45 wt%, of a plant protein source, preferably a plant protein hydrolyzate or dry bean protein concentrate, having a candy binding ability of at most 3.9 g / g, preferably 1.0 - 3.9 g / g, more preferably 2.0 - 3.9 g / g, most preferably 3.0 - 3.9 g / g, and - 50 - 90 wt%, preferably 55 - 80 wt%, most preferably 55 - 70 wt%, of a dairy protein source having a candy binding ability of at least 4.5 g / g, preferably 4.5 - 8.0 g / g, more preferably 4.7 - 7.2 g / g, even more preferably 5.0 - 7.2 g / g, most preferably 6.0 - 7.

0.

7. The candy filling according to claim 1 or the candy filling obtained by the method according to claim 2, which comprises, based on dry matter, - 10 - 50 wt%, preferably 20 - 45 wt%, most preferably 30 - 45 wt% of a dairy protein source, preferably hydrolyzed dairy protein, whey protein concentrate or whey protein isolate, having a confectionery binding capacity of at most 3.9 g / g, preferably 1.0 - 3.9 g / g, more preferably 2.0 - 3.9 g / g, most preferably 2.0 - 3.0 g / g, and - 50 - 90 wt%, preferably 55 - 80 wt%, most preferably 55 - 70 wt% of a plant protein source, preferably dry bean protein isolate, having a confectionery binding capacity of at least 4.5 g / g, preferably 4.5 - 8.0 g / g, more preferably 4.7 - 7.2 g / g, most preferably 5.0 - 7.2 g / g.

8. A confectionery filling, comprising: - 10 - 70 wt% of a combination of at least two protein sources, at least one of these protein sources being a dry bean protein source, - 25 - 80 wt% of a binding material, preferably selected from carbohydrates and sugar alcohols, and - 5 - 20 wt% of an oil, preferably vegetable oil, wherein the total water content of the confectionery filling is in the range of 5 - 30 wt%, and wherein the combination of the at least two protein sources comprises, based on dry matter: - 10 - 50 wt%, preferably 20 - 45 wt%, most preferably 30 - 45 wt% of a protein source selected from protein hydrolysates, dry bean protein concentrates, whey protein concentrates and whey protein isolates, preferably selected from whey protein concentrate, whey protein isolate, dairy protein hydrolysate, dry bean protein concentrate and plant protein hydrolysate, even more preferably selected from dry bean protein concentrate, most preferably selected from pea protein concentrate, broad bean protein concentrate, chickpea protein concentrate, and combinations thereof, and - 50 - 90 wt%, preferably 55 - 80 wt%, most preferably 55 - 70 wt% of a protein source selected from dry bean protein isolate and unhydrolyzed casein - based protein sources, preferably selected from micellar casein isolate, caseinates, acid casein, milk protein concentrate, milk protein isolate, pea protein isolate, broad bean protein isolate, chickpea protein isolate and combinations thereof, most preferably selected from pea protein isolate, broad bean protein isolate and chickpea protein isolate.

9. A method for preparing a confectionery filling, the confectionery filling comprising 10 - 70 wt% of a combination of at least two protein sources, at least one of these protein sources being a dry bean protein source; 25 - 80 wt% of a binding material, preferably selected from carbohydrates and sugar alcohols; and 5 - 20 wt% of an oil, preferably vegetable oil; the confectionery filling having a total water content in the range of 5 - 30 wt%, the method comprising the step of blending the at least two protein sources with the binder and the oil, wherein the combination of the at least two protein sources comprises, based on dry matter, - 10 - 50 wt%, preferably 20 - 45 wt%, most preferably 30 - 45 wt% of a protein source selected from protein hydrolysates, dry bean protein concentrates, whey protein concentrates, and whey protein isolates, which is preferably selected from whey protein concentrates, whey protein isolates, dairy protein hydrolysates, dry bean protein concentrates, and plant protein hydrolysates, even more preferably selected from dry bean protein concentrates, and most preferably selected from pea protein concentrates, broad bean protein concentrates, chickpea protein concentrates, and combinations thereof, and - 50 - 90 wt%, preferably 55 - 80 wt%, most preferably 55 - 70 wt% of a protein source selected from dry bean protein isolates and unhydrolyzed casein - based protein sources, which is preferably selected from micellar casein isolates, caseinates, acid casein, milk protein concentrates, milk protein isolates, pea protein isolates, broad bean protein isolates, chickpea protein isolates, and combinations thereof, and most preferably selected from pea protein isolates, broad bean protein isolates, and chickpea protein isolates.

10. The confectionery filling according to any one of claims 1 or 3 - 8, or the confectionery filling obtained by the method according to claim 2 or 9, the confectionery filling having a total protein content in the range of 20 - 40 wt%, preferably 25 - 35 wt%, and most preferably 28 - 32 wt% based on the weight of the confectionery filling.

11. The confectionery filling according to any one of claims 1, 3 - 8, or 10, or the confectionery filling obtained by the method according to claim 2 or 9, wherein, 10 - 100 wt%, preferably 20 - 100 wt%, more preferably 30 - 100 wt%, even more preferably 50 - 100 wt%, and most preferably 70 - 100 wt% of the total protein content consists of plant proteins.

12. The confectionery filling according to any one of claims 1, or 3 - 8, or 10 - 11, or the confectionery filling obtained by the method according to claim 2 or 9, which comprises 40 - 60 wt% of the binding material.

13. The confectionery filling according to any one of claims 1, or 3 - 8, or 10 - 12, or the confectionery filling obtained by the method according to claim 2 or 9, which further comprises an acidulant, which is preferably selected from the group consisting of citric acid, lactic acid, tartaric acid, acetic acid, sulfuric acid, hydrochloric acid, malic acid, fumaric acid, succinic acid, phosphoric acid, and glucono - δ - lactone (GDL), and most preferably selected from the group consisting of citric acid, malic acid, and phosphoric acid.

14. The method according to claim 9, wherein, The dry bean protein concentrate has a powder form and, when dispersed in water at a concentration of 10 wt%, has a pH in the range of 2.0 - 5.5, preferably 3.5 - 5.

0. The powder is obtained by acidifying the dry bean protein concentrate powder with an acidifying agent, which is preferably selected from the group consisting of citric acid, lactic acid, tartaric acid, acetic acid, sulfuric acid, hydrochloric acid, malic acid, fumaric acid, succinic acid, phosphoric acid, and glucono-δ-lactone (GDL), and most preferably selected from the group consisting of citric acid, malic acid, and phosphoric acid.

15. According to the method of claim 14, wherein, the dry bean protein concentrate is acidified by: (i) blending the dry bean protein concentrate with the acidifying agent powder, (ii) agglomerating the plant protein concentrate while spraying the acidifying agent in liquid form onto the plant protein concentrate, or (iii) fermenting the plant protein concentrate with lactic acid bacteria such as Lactobacillus plantarum.

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