Composition for coating frozen confection

Abstract

The present invention relates to a fat-based non-dairy confection composition for coating a frozen confection, the fat-based non-dairy confection composition comprising: fat in an amount of from 35 wt% to 65 wt%; sugar in an amount of 20 wt to 50 wt; a seed kernel paste in an amount of 5 wt% to 30 wt%; and defatted cocoa solids in an amount of from 5 wt% to 20 wt%.

Description

Technical Field

[0001] This invention relates to a composition for coating frozen desserts, and more particularly to a dessert composition having improved nutritional properties. Background Technology

[0002] Coated ice cream products, such as those consisting of ice cream blocks coated with chocolate on a stick, are very popular with consumers and sold all over the world. This type of premium product features creamy ice cream and a thick coating that cracks noticeably when the consumer bites into it. When consumed, these premium products offer creamy ice cream with melt-in-your-mouth chocolate chips, adding a rich chocolate element to the ice cream experience.

[0003] Plant-based foods represent a growing consumer trend, believed to be driven by increasing health and environmental awareness. Consequently, there is growing consumer demand for frozen desserts that utilize plant-based alternatives to dairy ingredients. Frozen desserts in which dairy components have been replaced with plant-based ingredients are already available on the market. For example, legume proteins (such as soy protein or pea protein) are increasingly used in frozen desserts and, through careful formulation, can provide the smooth texture and mouthfeel of regular ice cream.

[0004] To provide plant-based coated products, simply reformulating ice cream is insufficient; the coating itself must also be reformulated to remove dairy components. This is challenging because maintaining the sensory properties associated with the coating is crucial, especially for premium products. The crystallization of fats within the coating contributes to its texture and setting time. Coconut oil, for example, exhibits proper crystallization behavior. However, from a nutritional perspective, coconut oil is problematic due to its high levels of saturated fatty acids (approximately 90 wt%). Guidelines issued by the World Health Organization advocate for reducing saturated fat intake to promote health and reduce the risk of cardiovascular disease.

[0005] Efforts have been made to provide coatings with reduced levels of saturated fat. For example, WO 2010 / 072481 A1 (Unilever) describes a coating with reduced levels of saturated fat and desirable physical properties. This is achieved by increasing the fat content in the coating composition and using a specific palm oil fraction or fraction blend. However, the coating described therein contains dairy ingredients (skimmed milk powder / concentrate or whey protein) and is therefore not suitable for plant-based / vegan products.

[0006] Therefore, there remains a need for non-dairy confectionery compositions with improved nutritional properties for coating frozen confectionery. Summary of the Invention

[0007] The inventors have discovered that incorporating seed kernel paste into a fat-based non-dairy confectionery composition produces a coating composition with good sensory properties and improved nutritional attributes. Therefore, in a first aspect, the present invention relates to a fat-based non-dairy confectionery composition for coating frozen confectionery, the fat-based non-dairy confectionery composition comprising:

[0008] • 35 wt% to 65 wt% of fat;

[0009] • Sugar content of 20 wt% to 50 wt%;

[0010] • Seed kernel paste in amounts of 5 wt% to 30 wt%;

[0011] • 5 wt% to 20 wt% of defatted cocoa solids.

[0012] In addition, the resulting coating has good mechanical properties (e.g., reduced cracking defects). In a second aspect, the present invention relates to a frozen confectionery product comprising a frozen confectionery core, the frozen confectionery core being at least partially coated with the fat-based non-dairy confectionery composition of the first aspect. Detailed Implementation

[0013] This invention relates to a fat-based non-dairy confectionery composition for coating frozen desserts. For brevity, "fat-based non-dairy confectionery composition" is generally abbreviated herein as "confectionery composition". Since the confectionery composition is a non-dairy confectionery composition, it is substantially free of dairy ingredients, including milk proteins. As used herein, "substantially free of dairy ingredients" means that the frozen dessert contains less than 0.05 wt%, preferably less than 0.01 wt% of dairy ingredients. Most preferably, the confectionery composition does not contain any dairy ingredients (i.e., it contains 0 wt% of dairy ingredients).

[0014] As used herein, the term "seed" is used in a botanical sense and refers to the undeveloped plant embryo and nutrient reserves enclosed in a protective seed coat. The term "seed" does not include plant nuts (such as hazelnuts) which consist of a hard shell protecting the edible kernel.

[0015] The term "seed kernel paste" refers to a material obtained by grinding and / or milling shelled seed kernels. The fat-based coating consists of solid particles dispersed in fat. Therefore, the seed kernel paste preferably has a density of no more than 30 μm, preferably from 10 μm to 30 μm. 90 Particle size. Seed kernel paste is preferably obtained from oilseeds (such as sunflower seeds or sesame seeds).

[0016] The inventors have discovered that incorporating seed kernel paste into fat-based non-dairy confectionery compositions produces coating compositions with good sensory properties and improved nutritional properties. Additionally, the resulting coating exhibits good mechanical properties (e.g., reduced cracking defects). The confectionery composition contains 5 wt% to 30 wt% of seed kernel paste. The confectionery composition contains at least 5 wt%, preferably at least 6 wt%, at least 7 wt%, at least 8 wt%, at least 9 wt%, or even at least 10 wt% of seed kernel paste. The amount of seed kernel paste that can be incorporated into the confectionery composition is limited without adversely affecting the sensory and / or mechanical properties. Therefore, the confectionery composition contains no more than 30 wt%, preferably no more than 28 wt%, no more than 27 wt%, no more than 26 wt%, no more than 25 wt%, or even no more than 24 wt% of seed kernel paste.

[0017] High-quality products often have a thick coating that cracks when a consumer bites into it, exhibiting a very noticeable cracking behavior. For such high-quality products, the seed paste preferably contains high-oleic sunflower seed paste.

[0018] The sweet food composition contains 35 wt% to 65 wt% of fat. The sweet food composition contains at least 35 wt%, preferably at least 36 wt%, at least 38 wt%, at least 40 wt%, or even at least 42 wt% of fat. The sweet food composition contains no more than 65 wt%, preferably no more than 62 wt%, no more than 60 wt%, no more than 58 wt%, or even no more than 56 wt% of fat.

[0019] Seed kernel paste will contribute to the fat content of the confectionery composition. Preferably, 5 wt% to 35 wt% of the fat is provided by the seed kernel paste. More preferably, 10 wt% to 30 wt% of the fat is provided by the seed kernel paste.

[0020] To maximize the nutritional benefits of incorporating seed kernel paste into fat-based non-dairy confectionery compositions, while providing a coating with desirable sensory properties, the fat provided by the seed kernel paste preferably contains no more than 20 wt%, no more than 18 wt%, no more than 16 wt%, or even no more than 14 wt% saturated fatty acids (SAFA). The fat provided by the seed kernel paste preferably contains at least 2 wt%, at least 3 wt%, at least 4 wt%, or even at least 5 wt% saturated fatty acids (SAFA). The fat provided by the seed kernel paste preferably contains no more than 50 wt%, no more than 45 wt%, no more than 40 wt%, or even no more than 35 wt% polyunsaturated fatty acids (PUFA). The fat provided by the seed kernel paste preferably contains at least 4 wt%, at least 6 wt%, at least 8 wt%, or even at least 10 wt% polyunsaturated fatty acids (PUFA). The fat provided by the seed kernel paste preferably contains at least 30 wt%, at least 35 wt%, at least 40 wt%, or at least 45 wt% monounsaturated fatty acids (MUFA). The fat provided by the seed kernel paste preferably contains no more than 94 wt%, no more than 92 wt%, no more than 90 wt%, or even no more than 88 wt% monounsaturated fatty acids (MUFA).

[0021] The remaining fat (i.e., fat not provided by the kernel paste) is preferably provided by cocoa butter, coconut oil, and mixtures thereof. In practice, it is preferred that all fat in the confectionery composition is provided by either cocoa butter or kernel paste. For example, preferably 5 wt% to 35 wt% of the fat is provided by kernel paste, and 65 wt% to 95 wt% of the fat by cocoa butter, and particularly preferably 10 wt% to 30 wt% of the fat by kernel paste, and 70 wt% to 90 wt% of the fat by cocoa butter. It should be understood that some cocoa butter may be provided by cocoa mass.

[0022] Consumers are concerned about the saturated fatty acid (SAFA) content of the foods they consume. In fact, many medical organizations, including the World Health Organization, have issued guidelines advocating for reduced SAFA intake to decrease the risk of cardiovascular disease. Therefore, sweets preferably contain no more than 26 wt%, no more than 25 wt%, or even no more than 24 wt% of saturated fatty acids (SAFA). However, very low levels of SAFA may mean that the coating lacks the necessary sensory properties (e.g., noticeable cracking when a consumer bites into the coating). Therefore, sweet compositions preferably contain at least 15 wt%, at least 16 wt%, at least 17 wt%, or even at least 17.5 wt% of saturated fatty acids (SAFA). For example, sweet compositions preferably contain 15 wt% to 25 wt% of saturated fatty acids (SAFA).

[0023] Coconut oil is commonly incorporated into fat-based sweet compositions, particularly non-dairy fat-based sweet compositions (and therefore contains no milk fat). However, from a nutritional point of view, coconut oil is problematic because it contains high levels of saturated fatty acids (approximately 90 wt%). To provide sweet compositions with reduced SAFA levels, the sweet composition preferably contains less than 4 wt%, more preferably less than 3 wt%, less than 2 wt%, or even less than 1 wt% (e.g., 0 wt% to 1 wt%) of coconut oil. Particularly preferred sweet compositions are substantially free of coconut oil. As used herein, “substantially free” means that the sweet composition contains less than 0.1 wt%, preferably less than 0.05 wt%, more preferably less than 0.01 wt% of the ingredient under discussion.

[0024] The confectionery composition contains 20 wt% to 50 wt% of sugar. As used herein, the term "sugar" refers to both monosaccharides and disaccharides. Because defatted cocoa solids impart a bitter flavor, sugar is often incorporated to counteract this flavor. Therefore, the confectionery composition contains at least 20 wt%, preferably at least 25 wt%, at least 30 wt%, or even at least 35 wt% of sugar. High concentrations of sugar may provide the confectionery composition with undesirable sweetness and / or calories. Therefore, the confectionery composition contains no more than 50 wt%, preferably no more than 45 wt%, or even no more than 40 wt% of sugar.

[0025] The confectionery composition contains 5 wt% to 20 wt% of defatted cocoa solids. The defatted cocoa solids are preferably provided from cocoa mass (sometimes referred to as cocoa liquor). It should be understood that cocoa mass is not necessarily 100 wt% defatted cocoa solids; for example, in addition to defatted cocoa solids, cocoa mass typically contains cocoa butter. To impart a desirable chocolate flavor to the confectionery composition, the confectionery composition contains at least 5 wt%, preferably at least 6 wt%, at least 7 wt%, at least 7.5 wt%, or even at least 8 wt% of defatted cocoa solids. Since defatted cocoa solids impart a bitter flavor to the confectionery composition, it contains no more than 20 wt%, preferably no more than 19 wt%, no more than 18 wt%, no more than 17.5 wt%, or even no more than 17 wt% of defatted cocoa solids.

[0026] The confectionery composition preferably contains 3 wt% to 8 wt% of protein. Plant-based confectionery compositions (such as vegan chocolate coatings) tend to have significantly lower protein content than dairy confectionery compositions (such as milk chocolate coatings). This is because plant-based confectionery compositions do not contain milk solids (and therefore the associated milk proteins). Seed paste is a good source of plant protein, and therefore the confectionery compositions of the present invention contain an increased amount of protein. For example, the confectionery composition preferably contains at least 3 wt%, more preferably at least 3.5 wt%, at least 4 wt%, or even at least 4.5 wt% of protein. The confectionery composition preferably contains no more than 8 wt%, more preferably no more than 7.5 wt%, or even no more than 7 wt% of protein. While a considerable portion of the protein in the confectionery composition is typically provided by seed paste, other ingredients can also contribute to the amount of protein in the confectionery composition. For example, cocoa blocks will typically contribute to the protein content of the confectionery composition. However, since the confectionery composition is a non-dairy confectionery composition, it will be substantially free of milk proteins (and preferably contain 0 wt% of milk proteins).

[0027] Since the sweet food composition is fat-based, the protein content will be less than the fat content. Preferably, the protein to fat ratio is 1:4 to 1:12. The protein to fat ratio is preferably at least 1:4, at least 2:9, at least 1:5, at least 2:11, or even at least 1:6. The fat to protein ratio is preferably no more than 1:12, no more than 1:11, no more than 1:10, or even no more than 1:9. The protein to fat ratio is preferably 1:4 to 1:12.

[0028] To provide acceptable sensory properties, particularly in terms of taste, the confectionery composition will typically contain a higher amount of sugar (i.e., monosaccharides and disaccharides) than protein. Preferably, the protein to sugar ratio is 1:3 to 1:10. The protein to sugar ratio is preferably at least 1:3, at least 1:4, or even at least 1:5. The fat to sugar ratio is preferably no more than 1:10, no more than 1:9, or even no more than 1:8.

[0029] The confectionery composition may optionally contain an emulsifier. Preferably, the confectionery composition contains 0.1 wt% to 2 wt%, more preferably 0.2 wt% to 1.5 wt% of an emulsifier. A preferred emulsifier is lecithin (E322), such as sunflower lecithin or soybean lecithin.

[0030] In a second aspect, the present invention relates to a frozen confectionery product comprising a frozen confectionery core, the frozen confectionery core being at least partially coated with the fat-based non-dairy confectionery composition of the first aspect.

[0031] Preferably, the fat-based non-dairy confectionery composition provides a coating layer with a thickness of 0.5 mm to 5 mm, such as 1 mm to 3 mm, because this thickness of coating is suitable for embossing and is favored by consumers.

[0032] Frozen desserts refer to sweets made by freezing pasteurized premixes containing ingredients such as water, fat, sugar, proteins (typically milk and / or plant proteins), and optional other ingredients such as emulsifiers, stabilizers, colorings, and flavorings. Frozen desserts may be aerated. Examples of frozen desserts include ice cream, shaved ice, frozen yogurt, etc. Preferably, frozen desserts are non-dairy frozen desserts.

[0033] Frozen dessert products can be conveniently mounted on sticks, allowing for easy consumption without directly gripping the food and preventing consumers' fingers from becoming sticky. Frozen dessert products are preferably mounted on sticks; such products are often referred to as "stick products."

[0034] Coated stick products are typically produced through an "extrusion and cutting" process. Frozen confectionery from a freezer is extruded vertically downwards through nozzles onto a conveyor belt. As the frozen confectionery exits the nozzles, sticks are inserted and horizontally cut into uniform portions of the desired thickness using heated wire. The conveyor belt carries the frozen confectionery through a hardening tunnel, where the temperature is reduced to approximately -25°C. After the frozen confectionery leaves the hardening tunnel, its stick is picked up by a stick holder. A fat-based coating (e.g., melted chocolate) is held in an impregnation tank at approximately 45°C. The stick holder transfers the frozen confectionery to the impregnation tank, where it is submerged in the coating for a specific time and then removed. After impregnation, the coating begins to solidify on the cold frozen confectionery. Within seconds, the liquid coating becomes dry to the touch and has a plastic or leathery texture. This is due to the partial crystallization of the fat. This crystallization continues until the coating becomes brittle (i.e., cracks when deformed).

[0035] Numerical ranges expressed in “x to y” format should be understood to include both x and y, and when specifying any range of values ​​or quantities, any particular upper limit or quantity can be associated with any particular lower limit or quantity. Unless otherwise stated, wt% refers to a weight percentage based on the weight of the entire formulation (including water).

[0036] Unless otherwise explicitly stated in the examples and comparative experiments, all figures should be understood to be modified by the word “about”. As used herein, unless otherwise stated, the indefinite articles “a” or “an” and their corresponding definite articles “the” refer to at least one or more.

[0037] Example

[0038] These embodiments are intended to illustrate the invention and are not intended to limit the invention to these embodiments alone.

[0039] Preparation of Seed Kernel Paste

[0040] Wash the high-oleic sunflower seed kernels to ensure they are free of any impurities and debris. Dry the washed kernels overnight in a vacuum dryer at 60°C. Transfer the dried kernels to a food processor and grind them into a smooth and homogeneous paste.

[0041] Sample viscosity

[0042] Viscosity was measured using an Anton Paar Physica MCR501 rheometer in a 17 mm shaped rheological cup. The temperature was maintained at 40°C during the measurement. The 17 mm shaped rotor was immersed in the sample. The sample was equilibrated for 10 minutes. Shear rate scans of the sample were then performed using the following measurement curves: shear rates ranged from 2 to 50 s⁻¹ within 3 minutes. -1 Shear rate maintained for 50 seconds -1 The shear rate lasted for 1 minute, and was between 50 and 2 seconds over 3 minutes. -1 The analysis included 50 to 5 seconds. -1 The data was used to plot the viscosity data versus shear rate for each sample. The square root of the shear rate was plotted on the x-axis, and the square root of the stress rate was plotted on the y-axis. The square of the slope yielded the Carson viscosity, and the square of the intercept yielded the Carson yield value.

[0043] Texture analysis

[0044] Chocolate segments (50 × 10 × 2.2 mm; 10 replicates) stored at -18°C were transferred to a temperature-controlled cabinet (-18°C) and analysis began immediately. Measurements were performed on an Instron 5500R testing machine inside the temperature-controlled cabinet. A modified three-point bending test geometry was used (as shown in Figure 1 of WO 2017 / 001372 A1). The span (i.e., the length between supports) was 30 mm. For each test, the chocolate segment was placed in the center of the strip, and the crossbeam was positioned approximately 0.4 mm above the strip surface. Test parameters were: crossbeam speed 10 mm / min; 100 N load cell. The force-displacement curve and failure stress for each chocolate segment were recorded, and the failure distance and stiffness were calculated using Bluehill2TM (version 2.17) software.

[0045] Example 1

[0046] Preparation of confectionery composition

[0047] According to the compositions listed in Table 1, fat-based confectionery compositions were prepared in batches of 1 kg to 1.5 kg. Additionally, a dairy confectionery composition (Sample B) having the composition described in Example 1 of WO 2017 / 001372 A1 was prepared.

[0048] Table 1: Fat-based sweet food compositions

[0049]

[0050] In short, the emulsifier and fat were combined at 45°C. Other ingredients were blended together and added to the emulsifier / fat mixture. Shear was applied to the mixture, and once it flowed smoothly, it was transferred to a ball mill and milled at 40°C. Particle size was measured at fixed intervals using a Draper digital micrometer. Once the desired particle size (50 × 10 × 2.2 mm) was reached, it was transferred to a freezer to allow the confectionery composition to solidify. The sample was stored at -18°C for at least 2 weeks before texture analysis.

[0051] physical properties

[0052] The physical properties of the samples were measured as described above and are summarized in Table 2.

[0053] Table 2: Physical Properties

[0054]

[0055] The rheological properties of Samples 1 and 2 are similar to those of Samples A and B. However, the texture properties of Samples 1 and 2 are closer to those of Sample B (a dairy-based dessert composition) than those of Sample A (a non-dairy dessert composition). Therefore, the incorporation of seed kernel paste provides a solid non-dairy dessert composition that can mimic the ideal texture properties of a dairy-based dessert composition. Conversely, the non-dairy dessert composition without seed kernel paste exhibits less desirable texture properties.

[0056] Sensory properties

[0057] A panel of 20 tasters evaluated the sensory properties of the confectionery compositions. Samples 1 and 2 were judged to have a mouthfeel / oral coating property closer to that of Sample B (a dairy confectionery composition) than Sample A (a non-dairy confectionery composition). Sample A was considered dark and bitter. Samples 1 and 2 were not. Sample 2 was found to have a perceptible nutty flavor, but this was not observed in Sample 1. Therefore, the incorporation of seed kernel paste provides a better mimicry of dairy confectionery compositions than non-dairy confectionery compositions without seed kernel paste.

Claims

1. A fat-based non-dairy confectionery composition for coating frozen desserts, said fat-based non-dairy confectionery composition comprising: 35 wt% to 65 wt% of fat; Sugar amounts of 20 wt to 50 wt; Seed kernel paste in amounts of 5 wt% to 30 wt%; 5 wt% to 20 wt% of defatted cocoa solids.

2. The fat-based non-dairy confectionery composition of claim 1, comprising 40 wt% to 60 wt% of the fat.

3. The fat-based non-dairy confectionery composition of claim 1 or claim 2, comprising 30 wt% to 50 wt% of the sugar.

4. The fat-based non-dairy confectionery composition according to any one of claims 1 to 3, comprising 7.5 wt% to 17.5 wt% of the defatted cocoa solids.

5. The fat-based non-dairy confectionery composition according to any one of claims 1 to 4, comprising 10 wt% to 25 wt% of the seed kernel paste.

6. The fat-based non-dairy confectionery composition according to any one of claims 1 to 5, wherein 5 wt% to 35 wt% of the fat is provided by the seed kernel paste.

7. The fat-based non-dairy confectionery composition according to any one of claims 1 to 6, wherein the composition comprises 15 wt% to 25 wt% of saturated fatty acids (SAFA).

8. The fat-based non-dairy confectionery composition according to any one of claims 1 to 7, comprising 3 wt% to 8 wt% of protein.

9. The fat-based non-dairy confectionery composition of claim 8, wherein the ratio of protein to fat is 1:4 to 1:

12.

10. The fat-based non-dairy confectionery composition of claim 8 or claim 9, wherein the ratio of protein to sugar is 1:3 to 1:

10.

11. The fat-based non-dairy confectionery composition according to any one of claims 1 to 10, comprising 0.1 wt% to 2 wt% of an emulsifier.

12. The fat-based non-dairy confectionery composition according to any one of claims 1 to 11, wherein the fat provided by the seed kernel paste comprises at least 30 wt% MUFA, no more than 20 wt% SAFA, and no more than 50 wt% PUFA.

13. The fat-based non-dairy confectionery composition according to any one of claims 1 to 12, wherein the seed paste comprises high-oleic sunflower seed paste.

14. A frozen dessert product comprising a frozen dessert core, the frozen dessert core being at least partially coated with a fat-based non-dairy dessert composition as described in any one of claims 1 to 13.

15. The frozen confectionery product of claim 14, wherein the fat-based non-dairy confectionery composition provides a coating layer having a thickness of 0.5 mm to 5 mm.

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