Confectionery products

Abstract

The present invention relates to a confectionery product comprising a filling mixture. The present invention relates to a method that can be used for the preparation of such confectionery products.

Description

Technical Field

[0001] The present invention relates to a confectionery product comprising a molded filling and a molded shell. In particular, the present invention relates to a method for preparing such a confectionery product.

[0002] [Background Art] Many chocolate articles are molded as part of a molding process. The process includes depositing tempered liquid chocolate mass into a mold, cooling, and demolding to impart a defined shape to the final article. To efficiently demold, the chocolate mass must solidify and shrink sufficiently to release from the mold cavity. In the case of chocolate mass, this is mostly facilitated by fat crystallization and to a lesser extent by thermal shrinkage.

[0003] Chocolate confectionery products often contain a filling, which tends to have a softer texture than chocolate. These fillings also generally do not require tempering and use fats that are less expensive than cocoa butter. These fillings do not demold due to their crystallization and texture properties. To enable demolding of filled confectionery articles, the filling is always in direct contact with and surrounded by chocolate. This chocolate coating provides a higher level of protection against the effects of heat and compression on the filling, which is susceptible throughout the supply chain and during consumption.

[0004] There are chocolate-like compounds that have a flavor and texture similar to chocolate but do not meet the legal requirements of chocolate due to their composition. These are often based on cocoa butter equivalents or cocoa butter substitutes. Chocolate-like compounds are moldable but do not provide the same sensory experience as a soft filling.

[0005] Regarding visible fillings, there are commercially available confectionery products where the back (or bottom) of the product that is not in contact with the mold is not covered. In this case, the shape of the filling on the "wrong" side of the product becomes uncertain. This leads to a poor and incomplete visual experience. Since the filling is not formed by the mold, it is not considered a molded confectionery filling. Such fillings are described as an embodiment in European Patent Application Publication No. 2804487.

[0006] Alternatively, after demolding, it is possible to fill the chocolate cavity with a filling or inclusions at the top of the product. However, this requires additional placement and cooling steps after demolding and before packaging, and in most cases, the cost becomes extremely high. In this case, compared to the case of taking the shape of the mold, the filling shape will be restricted by the flow characteristics of the filling, placement technology, and subsequent handling.

[0007] Combining a softer texture, poor contraction, and demolding requirements is difficult to achieve, and no examples of molded visible soft fillings are known. The present invention provides a means of providing a product that includes unique product features for realizing such confectionery products. The present invention enables the demolding of a soft visible filling within general cooling conditions and cycle times without significant equipment modification to a molding plant for manufacturing filled confectionery articles, using a combination of features.

[0008] In summary, the concept of a visible, molded, soft, and ambient-stable filling is novel, particularly in terms of the filling formulation, the order of introducing the filling and chocolate into the mold, the combination of features that facilitate the demolding of the soft filling, and the means of protecting the filling in its exposed form.

[0009] Accordingly, the present invention addresses the following problems: low shrinkage and demolding of soft fillings, and insufficient product presentation of tablets with an open back, and provides a defined molded shape to the soft filling, provides protection for the soft visible filling, avoids significant equipment modifications in a molding plant for manufacturing filled confectionery products, and develops a room-temperature storable fat-based visible filling.

[0010] [Summary of the Invention] According to a first aspect of the present invention, there is provided a method for preparing a confectionery product comprising a shell and a filling, wherein the filling is visible, the filling is molded, and the method comprises (a) placing the filling in a mold; (b) placing the shell in the mold; (c) adding any optional additional components and arranging any optional backing-off; (d) cooling; (e) demolding, both the filling and the shell having portions in direct contact with the mold up to the demolding step, and the filling mixture after demolding having a hardness of 1.90 N to 20.0 N at 20°C. A method is provided.

[0011] The present invention further provides a confectionery product comprising a shell and a filling mixture, wherein the filling mixture is molded, visible, and the filling mixture has a hardness of 1.90 N to 20.0 N at 20°C.

[0012] [Mode for Carrying Out the Invention] Definition As used herein, unless otherwise indicated, weights are given as weight percentages.

[0013] As used herein, unless otherwise indicated, the term "added sweetener" or "added sugar" has its standard meaning in the art and refers to sweeteners or sugars that are not inherently present in other raw materials. Consistent with the meaning recognized in the art, naturally occurring sugars are found in foods such as cocoa, fruits (fructose), and milk (lactose). Thus, added sugars refer to sugars or sweeteners that are added to a food during preparation or processing.

[0014] For example, the US FDA defines added sugars as "any sugar that is added to a food during processing or that is packaged as a sugar," and includes sugars (free, monosaccharides, and disaccharides), syrups, naturally occurring sugars isolated from whole foods and concentrated so that the sugar is the main component (e.g., fruit juice concentrates), and other caloric sweeteners.

[0015] As used herein, unless otherwise indicated, the term "added fat" refers to fats that are not inherently present in other raw materials such as flavorings (e.g., cocoa powder contains fat).

[0016] As used herein, unless otherwise indicated, the term "added water" refers to water that is not inherently present in other raw materials.

[0017] Filling mixture According to any embodiment of the present invention, the filling mixture preferably comprises one or more added fats, one or more fat-free solids, and optionally one or more flavorings, colorants, and / or emulsifiers. These components are described below.

[0018] Whether or not the filling mixture of the present invention is visible, preferably, the term "filling" has its standard dictionary definition, i.e., any material used to fill something - in the case of the present invention, the space within the shell.

[0019] The filling mixture preferably has a hardness of 1.90 N to 20.0 N, preferably 1.95 N to 18 N, preferably 1.95 N to 15.0 N, preferably 1.95 N to 10.0 N, preferably 2.0 N to 8.0 N, most preferably 2.25 to 6.0 N, as measured preferably after demolding, preferably at 20°C. The hardness is measured using the method of the examples shown below. Note that a depth of 8 mm is used in this method. To be clear, this does not mean that all filling mixtures of the present invention must be at least 8 mm deep. Rather, this means that when evaluating the hardness of the filling mixture, the evaluation is performed on samples with a depth exceeding 8 mm.

[0020] The hardness of the filling mixture is mainly controlled by the fat content and the distribution of fat within the filling mixture at a specific temperature. These characteristics are explained in more detail below.

[0021] As described above, the thermal shrinkage of the filling can affect demolding. Within the scope of the present invention, the filling mixture exhibits a degree of shrinkage that aids demolding without affecting the texture or appearance. The degree of shrinkage is defined as the total shrinkage between the maximum volume and the minimum volume (i.e., including any volume growth caused by crystallization and subsequent shrinkage) and is given as a percentage of the starting volume (generally, the starting volume is smaller than the maximum volume due to crystallization growth but larger than the minimum volume due to thermal shrinkage).

[0022] The filling mixture preferably has a degree of shrinkage of at least 0.60% when measured using a Choco - analyser (Aasted), preferably using the method described in the following examples. Preferably, the filling mixture has a degree of shrinkage of at least 0.65%, more preferably at least 0.70%, more preferably at least 0.75, and most preferably at least 0.80%.

[0023] Preferably, the filling mixture has a degree of shrinkage of 5.0% or less, preferably 3.0% or less, preferably 2.5% or less, or 2.0% or less, or 1.5% or less, or 1.0% or less. The upper limit is much less important than the lower limit, and the lower limit controls the quality of the release. However, in a preferred embodiment, the degree of shrinkage is 0.60% to 5.0%, 0.65% to 3.0%, 0.65% to 2.0%, or 0.70% to 1.5%.

[0024] The filling preferably does not contain added water. In a preferred embodiment, the filling mixture is substantially free of water. Preferably, the filling mixture contains less than 5% by weight of water, preferably less than 4% by weight of water, more preferably less than 3% by weight of water, particularly less than 2% by weight of water, and most particularly less than 1% by weight of water.

[0025] Fats and added fats In the context of the present invention, the term "fat" as used herein means a hydrophobic material that is also edible. Thus, a fat is an edible material that is substantially immiscible with water and may contain one or more solid fats, liquid oils / fats, and / or any suitable mixture thereof. The term "solid fat" means an edible fat that is solid at a defined temperature, and the terms "oil" or "liquid oil / fat" both (unless the context otherwise indicates) mean an edible oil that is liquid at a defined temperature. This is further defined below.

[0026] In one embodiment, the filling mixture has a total fat content of 15% to 50% by weight, preferably 20% to 45% by weight, and most preferably 25% to 40% by weight.

[0027] In one embodiment, the filling mixture contains 15% to 50% by weight, preferably 20% to 45% by weight, and most preferably 25% to 40% by weight of one or more added fats. It is understood that the total amount of fat in the filling mixture may not be the same as the total amount of added fat due to the presence of a small amount of fat in other optional components of the filling mixture, such as in chocolate.

[0028] The term "solid fat" has its standard definition, namely, a fat that is solid at room temperature, i.e., a fat with a stable shape.

[0029] The term "liquid fat" has its standard definition, namely, a fat that is liquid at room temperature (i.e., the standard ambient temperature defined below), i.e., a fat that flows to take the shape of its container.

[0030] In a preferred embodiment, the solid fat content (SFC) of the individual fats is measured using IUPAC 2.150a or 2.150b at 20°C. The percentage is given as the weight percentage of the measured fat content, i.e., for the filling mixture, it is not given as a percentage of the entire filling mixture.

[0031] Liquid fat has a solid fat content that is preferably less than 15 wt%, preferably less than 10 wt%, preferably less than 7.5 wt%, preferably less than 5 wt%, preferably less than 2.5 wt%, preferably less than 0.5 wt%, i.e., 0.0 wt% in measurements using IUPAC 2.150a at 20°C. For example, it is from 0.0 wt% to 15 wt%.

[0032] In this regard, it should be noted that solid fats within the scope of the meaning of the present invention do not necessarily have 100% SFC in measurements using IUPAC 2.150a or 2.150b at 20°C. Thus, there is a difference between the terms "solid fat content" and "solid fat". Solid fat relates to the fat itself, and the fat may be entirely solid at room temperature. That is, the "solid fat content" (SFC) is a specific property measured according to the method defined herein. When referring to an isolated fat, the solid fat content relates to the content measured using IUPAC 2.150a or 2.150b at 20°C. The solid fat content of the filling mixture is measured at different temperatures using the method shown below.

[0033] Solid fats within the scope of the present invention preferably have an SFC content of 17 wt% to 100 wt% or 20 wt% to 100 wt%, preferably 25 wt% or more, or 30 wt% or more, in measurements using IUPAC 2.150a or 2.150b at 20°C. In a preferred embodiment, the solid fats within the scope of the present invention preferably have an SFC content of solid fats of 100 wt% or less, 95 wt% or less, 85 wt% or less, or 75 wt% or less, in measurements using IUPAC 2.150a at 20°C.

[0034] In a preferred embodiment, the filling mixture contains a fat having an SFC of 20 wt% to 85 wt%, preferably 30 wt% to 75 wt%, in measurements using IUPAC 2.150a or 2.150b at 20°C.

[0035] In a preferred embodiment, the filling mixture contains a fat having an SFC of 18 wt% to 80 wt%, preferably 20 wt% to 70 wt%, in measurements using IUPAC 2.150a or 2.150b at 25°C.

[0036] In a preferred embodiment, the filling mixture contains a fat having an SFC of 10 wt% to 60 wt%, preferably 12 wt% to 55 wt%, in measurements using IUPAC 2.150a or 2.150b at 30°C.

[0037] In a preferred embodiment, the filling mixture contains a fat having an SFC of 18 wt% to 80 wt%, preferably 20 wt% to 70 wt%, in measurements using IUPAC 2.150a or 2.150b at 30°C.

[0038] The SFC measured using IUPAC 2.150a or 2.150b can be found, for example, in the Handbook, Vegetable oils and fats published by AAK AB.

[0039] Regarding the choice of which IUPAC method to use when evaluating SFC, the inventors note that those skilled in the art recognize which method is applicable to which type of fat. Generally, when the fat requires tempering, i.e., the fat composition is treated with heat treatment, particularly a cooling and heating program suitable for the nature of the fat, to promote crystallization of the fat in a stable crystalline form. In particular, within the scope of the present invention, when the solid fat content is measured by IUPAC method 2.150a, there is no need to heat-treat the fat composition. IUPAC method 2.150b requires treating the fat composition with the heat treatment program described in the method.

[0040] In one embodiment, the filling mixture of the present invention contains liquid fat.

[0041] In a preferred embodiment, when liquid fat is present in the filling mixture, the liquid fat is not the only added fat in the filling mixture. In a preferred embodiment, the liquid fat is present in combination with the solid fat defined above.

[0042] In one embodiment, the filling composition contains solid fat and liquid fat, and the weight ratio of liquid fat to solid fat is at most 1.5:1.0, preferably at most 1.4:1.0, more preferably at most 1.2:1.0, more preferably at most 1.1:1.0, and even more preferably at most 1.0:1.0. In one embodiment, the weight ratio of liquid fat to solid fat is at least 0.01:1.0, at least 0.05:1.0, at least 0.10:1.0, or at least 0.20:1.0. Thus, in a preferred embodiment, the ratio of liquid fat to solid fat is 1.5:1.0 to 0.01:1.0, preferably 1.4:1.0 to 0.05:1.0, preferably 1.2:1.0 to 0.10:1.0. For certainty, in the above ratios, for example, a value of 1.0:1.0 is equivalent to a combination where liquid fat and solid fat are each 50% by weight.

[0043] The solid fat content of the filling mixture is preferably measured by the method described in the Examples using IUPAC 2.150a. It should be noted that this is the method used in European Patent Application Publication No. 2804487, which is described below as a comparative example.

[0044] In one embodiment, the filling mixture has a solid fat content of 50% to 90%, preferably 60% to 85%, preferably 65% to 85%, most preferably 67.5% to 80% at 0 °C.

[0045] In one embodiment, the filling mixture has a solid fat content of 45% to 85%, preferably 50% to 85%, preferably 55% to 80%, most preferably 60% to 80%, or 62.5 to 75.5% at 10 °C.

[0046] In a highly preferred embodiment, the filling mixture has a solid fat content of 60.0% to 85% at 0 °C and a solid fat content of 55% to 85% at 10 °C.

[0047] In one embodiment, the filling mixture has a solid fat content of 40% to 80%, preferably 45% to 75%, preferably 50% to 75%, most preferably 55% to 70% at 15 °C.

[0048] In one embodiment, the filling mixture has a solid fat content of 30% to 75%, 35% to 70%, preferably 40% to 65%, most preferably 50% to 65% at 20 °C.

[0049] In one embodiment, the filling mixture has a solid fat content of 30% to 70%, preferably 30% to 65%, preferably 45% to 60%, most preferably 50% to 60% at 25 °C.

[0050] In one embodiment, the filling mixture has a solid fat content of 30% to 70%, preferably 35% to 65%, preferably 40% to 60%, most preferably 42.5% to 55% at 30 °C.

[0051] In one embodiment, the filling mixture has a solid fat content of 30% to 75%, preferably 35% to 65%, preferably 40% to 60%, and most preferably 42.5% to 55% at 35°C.

[0052] In a highly preferred embodiment, the filling mixture has a solid fat content of 60% to 85% at 0°C, 55% to 85% at 10°C, and 30% to 70% at 30°C.

[0053] In a preferred embodiment, the filling has a solid fat content of 40% to 80% at 15°C, 30% to 75% at 20°C, and 30% to 70% at 30°C.

[0054] In a preferred embodiment, the filling has a solid fat content of 45% to 75% at 15°C, 35% to 70% at 20°C, and 35% to 65% at 30°C.

[0055] In a preferred embodiment, the filling has a solid fat content of 55% to 65% at 15°C, 50% to 60% at 20°C, and 42.5% to 55% at 30°C.

[0056] It should be noted that some of the above ranges overlap at different temperatures, but it is essentially obvious to those skilled in the art that the solid fat content cannot be higher at higher temperatures, that is, the SFC at a lower temperature cannot be lower than the SFC at a higher temperature.

[0057] In a preferred embodiment, the filling mixture has at least two of the above-mentioned solid fat contents at 0°C, 10°C, 15°C, 25°C, and 30°C.

[0058] In a preferred embodiment, the filling mixture has the above-mentioned solid fat content at 0 °C, the above-mentioned solid fat content at 10 °C, and the above-mentioned solid fat content at 30 °C.

[0059] In a particularly preferred embodiment, the filling mixture has the above-mentioned solid fat content at 0 °C, the above-mentioned solid fat content at 10 °C, the above-mentioned solid fat content at 15 °C, the above-mentioned solid fat content at 25 °C, and the above-mentioned solid fat content at 30 °C.

[0060] In a very preferred embodiment, the filling mixture has a solid fat content of 50% to 90% at 0 °C, a solid fat content of 45% to 85% at 10 °C, a solid fat content of 40% to 80% at 15 °C, a solid fat content of 30% to 70% at 25 °C, and a solid fat content of 30% to 70% at 30 °C.

[0061] In a very preferred embodiment, the filling mixture has a solid fat content of 60% to 85% at 0 °C, a solid fat content of 50% to 85% at 10 °C, a solid fat content of 45% to 75% at 15 °C, a solid fat content of 30% to 70% at 25 °C, and a solid fat content of 35% to 65% at 30 °C.

[0062] In a very preferred embodiment, the filling mixture has a solid fat content of 67.5% to 80% at 0 °C, a solid fat content of 55% to 85% at 10 °C, a solid fat content of 55% to 70% at 15 °C, a solid fat content of 50% to 60% at 25 °C, and a solid fat content of 42.5% to 55% at 30 °C.

[0063] In a preferred embodiment, the filling mixture has the above-mentioned solid fat content at 0 °C, the above-mentioned solid fat content at 10 °C, the above-mentioned solid fat content at 15 °C, the solid fat content at 20 °C, the above-mentioned solid fat content at 25 °C, and the above-mentioned solid fat content at 30 °C. In a particularly preferred embodiment, the filling mixture has the above-mentioned solid fat content at 0 °C, the above-mentioned solid fat content at 10 °C, the above-mentioned solid fat content at 15 °C, the above-mentioned solid fat content at 20 °C, the above-mentioned solid fat content at 25 °C, the above-mentioned solid fat content at 30 °C, and the above-mentioned solid fat content at 35 °C.

[0064] In a preferred embodiment, the ratio of the solid fat content of the filling mixture at 0 °C to the solid fat content at 30 °C is 1.36 to 1.63, preferably 1.40 to 1.62, more preferably 1.42 to 1.60, and most preferably 1.45 to 1.57.

[0065] In a preferred embodiment, the ratio of the solid fat content of the filling mixture at 10 °C to the solid fat content at 30 °C is 1.27 to 1.53, preferably 1.28 to 1.50, more preferably 1.30 to 1.49, and most preferably 1.32 to 1.48.

[0066] In a preferred embodiment, the ratio of the solid fat content of the filling mixture at 15 °C to the solid fat content at 30 °C is 1.23 to 1.60, preferably 1.24 to 1.50, more preferably 1.24 to 1.45, and most preferably 1.24 to 1.40.

[0067] In a preferred embodiment, the ratio of the solid fat content of the filling mixture at 20 °C to the solid fat content at 30 °C is 1.10 to 1.50, preferably 1.11 to 1.40, more preferably 1.11 to 1.30, and most preferably 1.11 to 1.20.

[0068] In a preferred embodiment, the ratio of the solid fat content at 25°C to the solid fat content at 30°C of the filling mixture is 1.04 to 1.40, preferably 1.05 to 1.30, more preferably 1.06 to 1.20, and most preferably 1.06 to 1.15.

[0069] In a particularly highly preferred embodiment, the ratio of the solid fat content at 0°C to the solid fat content at 30°C of the filling mixture is 1.40 to 1.62, and the ratio of the solid fat content at 10°C to the solid fat content at 30°C of the filling mixture is 1.28 to 1.50.

[0070] In a very preferred embodiment, the filling mixture has a solid fat content of 60% to 85% at 0°C, a solid fat content of 55% to 85% at 10°C, and a solid fat content of 30% to 70% at 30°C. The ratio of the solid fat content at 0°C of the filling mixture to the solid fat content at 30°C is 1.36 to 1.63, preferably 1.40 to 1.62, more preferably 1.42 to 1.60, and most preferably 1.45 to 1.57.

[0071] In a very preferred embodiment, the filling mixture has a solid fat content of 60% to 85% at 0°C, a solid fat content of 55% to 85% at 10°C, and a solid fat content of 30% to 70% at 30°C. The ratio of the solid fat content at 0°C of the filling mixture to the solid fat content at 30°C is 1.40 to 1.62, and the ratio of the solid fat content at 10°C of the filling mixture to the solid fat content at 30°C is 1.28 to 1.50.

[0072] By controlling the solid fat content profile to meet the above definitions, it is possible to control the texture and release of the filling to ensure an appropriate consumer experience and ease of manufacturing.

[0073] The fats preferably used to achieve the above fat distribution are described below.

[0074] The liquid fat optionally used to prepare the filling can be any vegetable oil or fat that is liquid or can be liquefied under ambient conditions. The oil is preferably an oil for food use. Examples include sunflower oil, rapeseed oil, olive oil, soybean oil, soybean, fish oil, linseed oil, safflower oil, corn oil, algal oil, cottonseed oil, grape seed oil, linseed oil, rapeseed oil, evening primrose oil, flaxseed oil, avocado oil, nut oils such as hazelnut oil, walnut oil, macadamia nut oil, or other nut oils, peanut oil, rice bran oil, sesame oil, or combinations thereof. The above oils may optionally be hydrogenated (partially or fully) and may optionally be inter-esterified.

[0075] Optionally, the oil may contain one or more fat-soluble compounds such as plant polyphenols, fatty acids such as n-3 fatty acids, n-6 fatty acids, vitamins, aromatic components, flavorings, antioxidants, other active raw materials. Preferred antioxidants include ascorbic acid, ascorbyl palmitate, citric acid, rosmarin extract, BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), mixed tocopherols, and EDTA (ethylenediaminetetraacetic acid).

[0076] Preferably, a vegetable oil is used, more preferably an oil having a low SFA content such as high oleic sunflower oil or high oleic rapeseed oil is selected.

[0077] The above liquid oils can have different oleic acid contents. For example, sunflower oil can be a conventional oil or have high linoleic acid: 14.0% < oleic acid < 43.1%, medium oleic acid: 43.1% < oleic acid < 71.8%, high oleic acid: 71.8% < oleic acid < 90.7%, super high oleic acid, 90.7 < oleic acid (wt%). For example, safflower oil: conventional oil: 8.4% < oleic acid < 21.3%; and high oleic acid: 70.0% < oleic acid < 83.7%. In addition, as other high oleic acid oils, the following oils can be used: soybean oil (70.0% < oleic acid < 90.0%), rapeseed oil (70.0% < oleic acid < 90.0%), olive oil (70.0% < oleic acid < 90.0%), canola (70.0% < oleic acid < 90.0%), and algal oil (80.0% < oleic acid < 95.0%).

[0078] In other embodiments, the liquid oil can be medium-chain triglycerides, preferably triglycerides in which the fatty acids have aliphatic ends with 6 to 12 carbon atoms. These oils can be obtained from coconut oil, palm kernel oil, or milk.

[0079] The solid fats used in preparing the filling mixture of the present invention may be selected from known confectionery fats, cocoa butter equivalents, etc. that are known in the art. For example, Chocofill™ NH18 / SG from AAK, Illexao™ SC 70 from AAK, Illexao™ SC 30-69 from AAK.

[0080] In a preferred embodiment, the solid fat is present in an amount of 15 wt% to 50 wt%, preferably 20 wt% to 45 wt%, most preferably 25 wt% to 40 wt% of the filling mixture, based on the weight of the filling mixture.

[0081] In one embodiment of the present invention, the filling may contain other fats typically used in confectionery. For example, it is selected from the group consisting of milk fat, coconut oil, palm kernel oil, palm oil, cocoa butter, butter oil, lard, tallow, fatty oil fractions such as lauric acid fraction, stearic acid fraction, or oleic acid fraction, hydrogenated oils (partially and fully hydrogenated, shea fat, cocoa butter extender fats (e.g., approved fats: illipe, kokum gurgi, mango, sal), interesterified fats (any oil or fat may be used, either chemically or enzymatically interesterified), and blends of at least two of the above. These fats, if present, are preferably used in an amount of less than 15% by weight, preferably less than 10% by weight, and most preferably less than 5% by weight of the filling mixture.

[0082] Fat-free solids In one embodiment of the present invention, the filling mixture contains one or more fat-free solids in an amount of 25% to 85% by weight, preferably 30% to 80% by weight, and most preferably 35% to 70% by weight based on the total weight of the filling mixture.

[0083] For example, a typical savory filling composition may further contain auxiliary raw materials such as salt, maltodextrin, non-fat dry milk, full cream milk powder (FCMP), whey powder, cheese powder, natural or synthetic flavorings, natural or artificial colorants, starch-based fillers, emulsifiers such as lecithin, and other raw materials.

[0084] For example, a typical sweet filling composition may further contain auxiliary raw materials such as solid fat, sugar, fat, non-fat dry milk, full cream milk powder, whey powder, fruit acid, cocoa powder, natural or synthetic flavorings, natural or artificial colorants, starch-based fillers, emulsifiers such as lecithin, and other raw materials.

[0085] The filling mixture of the present invention preferably contains one or more added sweeteners and / or bulking agents. In one embodiment, the one or more added sweeteners include saccharides (preferably selected from sucrose, glucose (dextrose monohydrate or anhydrous), galactose, lactose, maltose, fructose, corn syrup), and / or polyols (preferably selected from sorbitol, mannitol, maltitol, isomalt, xylitol or erythritol).

[0086] In one embodiment, the one or more added sweeteners and / or bulking agents include monosaccharides, disaccharides, or polysaccharides. Preferred monosaccharides include fructose, glucose (dextrose monohydrate or anhydrous) and / or galactose. Preferred disaccharides include sugars of any particle size (sucrose) (powdered sugar, granulated sugar, or granulated sugar), lactose and / or maltose.

[0087] Preferred polysaccharides include starches from any suitable source (e.g., corn, wheat, potato or similar well-known sources); high amylose starches; hydrolyzed starches (e.g., dextrin and / or maltodextrin), pregelatinized starches; natural starches or processed starches; isomaltose, maltulose, mannose, ribose, galactose, trehalose; starch derivatives such as glucose syrup having a DE of more than 20, maltodextrin having a DE of less than 20; polydextrose; and mixtures thereof.

[0088] In one embodiment, the bulking agent includes a flour, preferably a heat-treated flour. In the present invention, the term "flour" has the defined dictionary meaning, i.e., it has a powder obtained by grinding raw grains, roots, beans, nuts, or seeds, preferably grains, preferably cereals. The term "flour" does not include isolated single components of the above raw materials, for example, isolated starch.

[0089] In a preferred embodiment, the flower is heat-treated. Heat-treated flower is a term generally understood in the art and relates to a flower that has been subjected to a treatment to reduce the microbial load, preferably without gelatinizing starch.

[0090] In one embodiment, the one or more added sweeteners preferably include a polyol selected from sorbitol, mannitol, maltitol, isomalt, xylitol, or erythritol.

[0091] Preferably, the one or more added sweeteners include monosaccharides or disaccharides. In a preferred embodiment, the one or more added sweeteners include sugar (sucrose). In a particularly preferred embodiment, the one or more added sweeteners contain sugar (sucrose), consist of sugar (sucrose), or consist essentially of sugar (sucrose).

[0092] In one embodiment, the filling mixture contains 15% to 65% by weight, preferably 25% to 60% by weight, most preferably 30% to 60% by weight of one or more added sweeteners.

[0093] In a preferred embodiment, the filling mixture contains dairy-based powder, preferably milk powder, in an amount of about 5% to 70% by weight, preferably about 10% to 60% by weight, such as about 15% to 50% by weight, such as about 20% to 45% by weight, based on the total weight of the filling mixture.

[0094] In a preferred embodiment of the present invention, the dairy-based powder is preferably selected from any of the described milk powders (whole milk powder, whey powder, skim milk powder, demineralized whey powder, milk protein, whey protein isolate, demineralized whey powder permeate, etc.); caramelized and concentrated milk powder, dulce de leche; any kind of cheese in powder form; yogurt powder, and mixtures thereof.

[0095] In certain embodiments, the filling composition comprises cocoa powder, preferably from 1.0 wt% to 70 wt% cocoa powder, optionally from 2.0 wt% to 20.0 wt% cocoa powder.

[0096] In one embodiment, the filling of the fat-based confectionery comprises an emulsifier. In another embodiment, the emulsifier is soy or sunflower lecithin. In one embodiment, the emulsifier is present in an amount of from 0.05 wt% to 3.0 wt%, preferably from 0.1 wt% to 1.0 wt%.

[0097] Confectionery product The present invention provides a confectionery product comprising a shell and a filling mixture, wherein the filling mixture is molded and visible.

[0098] The term "visible" has its standard meaning, i.e., it can be observed without any product modification.

[0099] The term "molded" has its standard meaning, i.e., made or formed in a mold. This is clearly an essential and distinct product feature even if it relates to process characteristics. It is obvious whether the composition has been molded, for example simply placed. For clarity, the mold and the shell are not the same, i.e., separate components are required to produce the filling of the present invention. The shape of the whole product is controlled by the mold. Thus, the shape of the final product is limited by the mold design. For example, the product of European Patent Application Publication No. 2804487 does not include a molded filling as the filling is simply placed within the shell.

[0100] In a preferred embodiment, the shell and the filling mixture are in contact in an amount less than 95%, preferably less than 80%, more preferably less than 60% of the surface area of the filling mixture. In a preferred embodiment, the shell and the filling mixture are in contact in an amount greater than 5%, preferably greater than 10%, more preferably greater than 20% of the surface area of the filling mixture. Preferably, it is 5% - 95%, 10% - 80%, and 20% - 60%.

[0101] In a preferred embodiment, the upper edge of the filling mixture and the shell are separated by a gap around the filling mixture. In a preferred aspect of this embodiment, by surrounding the filling with a shell, protection from the bottom and sides is provided, while maintaining a visible aesthetic from the top of the molded filling. In a preferred embodiment, the upper edge may also be referred to as the upper peripheral edge, and the upper peripheral edge of the filling mixture is not in contact with the shell over at least 25%, preferably at least 40%, preferably at least 60% or at least 80% or 100% of the total length of the peripheral edge of the filling mixture.

[0102] In a preferred embodiment, the weight ratio of the filling mixture to the shell is 1:99 - 99:1, 5:95 - 95:5, 10:90 - 90:10, 20:80 - 80:20, and 30:70 - 70:30.

[0103] The nature of the material of the shell is not particularly limited other than being a moldable food material. In a preferred embodiment, the shell includes a fat-based confectionery (e.g., chocolate or compound) or a sugar-based confectionery.

[0104] The term "fat-based" confectionery substance shall mean, in this specification, a composition comprising a continuous phase or matrix of fat. Such substances generally contain fat in an amount of at least about 15% by weight. Substances processed in accordance with the present invention preferably contain at least about 20% by weight of fat and may contain up to about 85% to 90% by weight of fat, but are not intended to exclude higher amounts. Generally, the shells prepared in accordance with the present invention contain from about 25% to about 70% by weight of fat, more typically from about 30% to about 60% by weight of fat.

[0105] The term "sugar-based" confectionery substance is intended to mean, in this specification, a composition comprising a continuous phase or matrix of fat. Such substances generally contain sugar in an amount of at least about 15% by weight. Substances processed in accordance with the present invention preferably contain at least about 20% by weight of fat and may contain up to about 85% to 100% by weight of sugar, but are not intended to exclude even higher amounts. Generally, the products prepared in accordance with the present invention contain from about 25% to about 90% by weight of fat, more typically from about 50% to about 80% by weight of fat.

[0106] In a preferred embodiment, the shell is a shell of chocolate or a chocolate analogue, such as a chocolate compound. These terms are well known in the art, but definitions are provided below.

[0107] The shell layer preferably has a hardness of preferably from 20 N to 75 N, preferably from 22 N to 60 N, preferably from 22 N to 50 N, preferably from 22 N to 40 N, preferably from 23 N to 40 N, and most preferably from 25 to 35 N, measured preferably after demolding and preferably at 20°C. The hardness is measured using the method described above in the Examples section.

[0108] In one embodiment, the composition of the present invention may usefully be a chocolate product (as defined herein), more usefully may be chocolate or a chocolate compound. Irrespective of any other legal regulations that may apply, the composition of the present invention, together with milk raw materials (such as milk powder), containing a cocoa solids content of 25% to 35% by weight may be informally referred to herein as “milk chocolate” (this term also includes other similar chocolate products containing a similar amount of cocoa solids or substitutes therefor). Irrespective of any other legal regulations that may apply, the composition of the present invention containing a cocoa solids content of more than 35% by weight (up to 100% (i.e., pure cocoa solids)) may be informally referred to herein as “dark chocolate” (this term also includes other similar chocolate products containing a similar amount of cocoa solids or substitutes therefor). As used herein, the term “chocolate” means any product (and / or, if it is a product, its components) that meets the legal regulations for chocolate in any jurisdiction, and also includes products (and / or their components) in which all or part of the cocoa butter (CB) has been replaced by cocoa butter equivalents (CBE) and / or cocoa butter replacers (CBR).

[0109] In some jurisdictions, a compound may be legally defined by the presence of a minimum amount of cocoa solids, but as used herein, the term “chocolate compound” means a chocolate-like analogue preferably characterized by the presence of any amount of cocoa solids (including cocoa liquor / cocoa mass, cocoa butter and cocoa powder), unless the context clearly indicates otherwise.

[0110] As used herein, the term "chocolate product" means chocolate, compound, and other related materials, including cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter replacers (CBR), and / or cocoa butter substitutes (CBS). Thus, chocolate products include products based on chocolate and / or chocolate-like substances and can be based on, for example, dark chocolate, milk chocolate, or white chocolate.

[0111] Unless the context clearly indicates otherwise, in the present invention, any one chocolate product can be used in place of any other chocolate product, and it should also be understood that neither the term "chocolate" nor the term "compound" should be construed as limiting the scope of the present invention to a particular type of chocolate product. Preferred chocolate products include chocolate and / or compound, more preferred chocolate products include chocolate, and most preferred chocolate products include chocolate as legally defined in major jurisdictions (such as Brazil, the EU, and / or the United States).

[0112] Preparation of confectionery products The present invention provides a confectionery product comprising a shell and a filling mixture, wherein the filling mixture is visible and the filling mixture is molded in a mold, and the method comprises: (a) placing a filling mixture into a mold; (b) placing a shell material into the mold, wherein the shell material at least partially covers the filling mixture; (c) adding optional additional components and optionally backing off; (d) cooling; (e) demolding, wherein both the filling mixture and the shell have portions that are in direct contact with the mold until the demolding step.

[0113] The method for preparing the filling mixture is not particularly limited, and known methods for combining the raw materials listed above may be used. However, in one embodiment, the preparation of the filling mixture includes a step of heating the initial filling mixture to a temperature of at least 35°C. Preferably, the mixture is heated to a temperature of 35°C to 80°C, 40°C to 70°C, 42°C to 65°C, 42°C to 60°C, and most preferably about 45°C. This heating and stirring step aims to ensure substantially complete or complete melting of the fat in the filling mixture.

[0114] The method for preparing the filling mixture preferably includes a refining step to ensure an acceptable particle size. These refining steps are standard in the art.

[0115] The method for preparing the filling mixture preferably includes a tempering step. Tempering may be carried out by processes and apparatuses well-known in the art. In a preferred embodiment, tempering is carried out to provide a temper index of 3.5 to 6.5, preferably 4.0 to 6.0, and most preferably 4.5 to 5.5 as measured by a temper meter (e.g., Sollich Tempermeter B6).

[0116] In a preferred embodiment, the cooling step (d) is at a temperature of -5°C to 20°C, preferably 0°C to 17°C, preferably 0°C to 15°C, and more preferably 0°C to 12°C. In a particularly preferred embodiment, the mixture is cooled to a temperature of about 10°C.

[0117] In a preferred embodiment, the cooling step (d) is carried out over a period of 10 minutes to 180 minutes, preferably 15 minutes to 120 minutes, preferably 15 minutes to 60 minutes, and more preferably 15 minutes to 60 minutes.

[0118] In a particularly preferred embodiment, the mixture is cooled at a temperature of -5°C to 20°C for 10 minutes to 180 minutes, and more preferably at 0°C to 15°C for 15 minutes to 60 minutes.

[0119] Additional Ingredients and Backing Off The shell of the product of the present invention may include the addition of additional ingredients typical in the confectionery field. For example, the shell may contain a filling (e.g., fat-based or water-based), chocolate, baked goods (e.g., wafers, biscuits, etc.), ingredients (e.g., fruits, nuts, rice puffs, etc.), sugar confectionery (e.g., gummies, sugar-coated spheres, marshmallows, etc.), and combinations thereof.

[0120] Similarly, the filling mixture of the product of the present invention may include the addition of additional ingredients typical in the confectionery field. For example, the filling may contain baked goods (e.g., wafers, biscuits, etc.), ingredients (e.g., fruits, nuts, rice puffs, etc.), sugar confectionery (e.g., gummies, sugar-coated spheres, marshmallows, etc.), and combinations thereof.

[0121] In a preferred embodiment, the additional ingredient includes a baked good. The baked good may contain a small amount of sugar as discussed herein, or may be savory in some cases, but is typically sweet. Preferred baked goods include baked cereal foods, which include foods containing cereals and / or legumes. Baked cereal foods are more preferred, and most preferably, baked wheat foods such as wafers and / or biscuits. In a particularly preferred embodiment, the baked good is a wafer sheet.

[0122] A wafer is a baked product made from wafer batter, having a harmonious combination of crispness, brittleness, and fragility. Wafers are thin, with an overall thickness usually less than 1 - 4 mm, and a typical product density of 0.1 - 0.3 g / cm 3It is within the range. The surface may be precisely formed along the surface shape between the plates on which the wafer sheets are baked. Wafer sheets often have patterns on one or both sides. Wafer sheets may be produced by extrusion. Two basic types of wafer sheets are described by K. F. Tiefenbacher in "Encyclopaedia of Food Science, Food Technology and Nutrition p417~420 - Academic Press Ltd London - 1993".

[0123] 1) Sugar - free or low - sugar wafer sheets. The finished biscuits contain sucrose or other saccharides at zero to low levels. Typical products are flat and hollow wafer sheets, formed cone shapes or fancy shapes.

[0124] 2) Polysaccharide wafer sheets. More than 10% sucrose or other saccharides contribute to the plasticity of the freshly baked sheet. The freshly baked sheet can be formed into different shapes before sugar recrystallization occurs. Typical products are shaped and wound sugar cones, wound wafer sticks, and deep - formed fancy shapes.

[0125] In a particularly preferred embodiment, the confectionery product includes a filling layer sandwiched between two wafer - sheet layers within a shell.

[0126] In one embodiment, the shell is closed with additional shell material (i.e., "backed off"). Such process steps are performed using known processes.

[0127] [Examples] The present invention will be further understood by the following examples. The examples are illustrative in nature and should not be understood as limiting the subject matter of the present disclosure.

[0128] Manufacture of Filling To prepare the filling, the raw materials were first weighed. The fat was melted at 45 °C and mixed with the oil (if present) and the remaining solids (e.g., skim milk powder, sugar, cocoa powder, salt) in an industrial mixer (Robot Coupe MP450 L) to a fat level of 24.5%. This premix was passed through a refiner (Buhler SDWC-300) to reduce the particle size to 125 μm (digital micrometer, Mitutoyo). This premix was sent through the refiner (Buhler SDWC-300) a second time to convert the mass into flakes with a final particle size of 27 μm (digital micrometer, Mitutoyo). These flakes were liquefied in an industrial mixer (Robot Coupe MP450 L) with the remaining oil (if present), lecithin, flavoring (if present), and coloring (if present), and then sieved through a 2 mm mesh.

[0129] Product assembly Adjust the mold to 29°C in a heating cabinet. Temper the chocolate to a temper index of 5 ± 1 (Sollich Tempermeter E6) in a tempering unit (Selmi One). In this case, set the heating stage to 45°C and the cooling stage, usually to 27°C - 29°C depending on the chocolate. Temper the filling to a temper index of 5 ± 1 (Sollich Tempermeter E6) in a tempering unit (Selmi One). In this case, set the heating stage to 45°C and the cooling stage, usually to 26°C - 27°C depending on the filling. Cut two wafer-thin wafer fingers to a predetermined size. Using a piping bag, place the filling in the central part of the conditioned mold. Then, place the mold on a vibrating table for a short time (less than 5 seconds) to flatten the filling. Subsequently, place sufficient chocolate on top of the filling to fill the cavity halfway. Then, place the mold on the vibrating table for a longer time (less than 60 seconds) to flatten the chocolate and remove air bubbles. Place the wafer finger in the center of the cavity filled with chocolate and then cover it with more chocolate. Then, place the mold on the vibrating table for a short time (less than 5 seconds) to flatten the chocolate, cover the wafer finger, and remove air bubbles. Remove the excess chocolate with a scraper. Then, cool the mold in a refrigerator (Weiss-Technik Environmental Chamber) at 10°C for 25 - 30 minutes, and then demold by turning the mold over and gently twisting it under ambient conditions of 20°C.

[0130] A molded filling cube in the shape of 6mm × 6mm × 60mm was prepared with a trapezoidal shell where the lower cubic surface of the mold touches the shell and has a 2mm gap between the shell and the upper perimeter of the molded filling. All other faces of the cubic filling are visible. The trapezoid is 19mm × 12mm (height) × 73mm and has an inclined surface of approximately 12 degrees.

[0131] The following method was used to measure the SFC value and hardness value.

[0132] For IUPAC 2.150A, readings are taken following 80 °C = 30 minutes, 30 °C = 10 minutes, 0 °C = 30 minutes, and 30 minutes at each temperature.

[0133] For IUPAC 2.150B, information was obtained from the supplier's product specifications.

[0134] For Comparative Example 4, information was obtained from European Patent Application Publication No. 2804487.

[0135] For hardness, Stable Micro Systems Ltd., P / 2 2 mm diameter cylinder was used. The samples were stored at 16 °C for 2 weeks. At the test temperature, up to a depth of 8 mm, the probe speed was 1 mm / s.

[0136]

Table 1

[0137]

Table 2

[0138]

Table 3

[0139] The characteristics of the added fats used are shown in Table 2 below. As described above, the solid fat content is measured according to the listed methods.

[0140]

Table 4

[0141]

Table 5

[0142]

Table 6

[0143]

Table 7

[0144]

Table 8

[0145]

Table 9

[0146] Therefore, the method and formulation of the present invention provide a novel confectionery having a visible filling with a texture significantly different from chocolate that can be demolded. The comparative examples do not provide the same combination of a distinct texture and demoldability.

[0147] Example 4 and Comparative Example 6 The following fillings and products were manufactured according to the procedures of the foregoing examples.

[0148] The properties of the added fats used are shown in Table 2 below. As noted above, the solid fat content is measured according to the methods listed.

[0149]

Table 10

[0150]

Table 11

[0151] Demolding was evaluated at 10 °C over time periods of 20, 30, 45, and 60 minutes. Comparative Example 6 was inferior to the examples within the present invention in all demolding evaluations. The ease of demolding improved as the cooling time was extended.

[0152] Measurement of shrinkage rate: Example 5 and Comparative Example 7 The following fillings and products were manufactured according to the procedures of the above-described examples.

[0153] [Table 12]

[0154] Using a ChocoAnalyser (Aasted), the shrinkage rates of Example 1 and Comparative Example 7 were calculated by the following method. An empty measuring cup was preheated to 28 °C (the same temperature as the filling sample to be tested) inside the apparatus. Once the required temperature was reached, the measuring cup was placed on the scale without a lid, and the necessary metal beads for shrinkage measurement were placed in the recess at the center of the cup. The overall weight was tared and the scale was reset. The filling mixture (10.6 g) was added to the measuring cup, and it was confirmed that the mixture did not enter the metal beads. This was the weight corresponding to 8 mL of filling. The cup was gently tapped on the table surface to spread the filling. Before placing the cup in the shrinkage meter, a lid was put on the cup, and it was confirmed that the metal beads remained at the center. The cover was closed and locked, and the standard shrinkage test was started.

[0155] The shrinkage rate of Example 1 was 0.83%, and it was demonstrated that it peeled off well during demolding. Comparative Example 7 had a shrinkage rate of 0.18%, demonstrating that the demolding performed under the same conditions as above was very poor.

Claims

1. A method for preparing a confectionery product comprising a shell and a filling mixture, wherein the filling mixture is visible, the filling mixture is molded, and the method comprises: (a) placing the filling mixture into a mold; (b) placing the shell into the mold; (c) adding optional further ingredients and optionally backing-off; (d) cooling; and (e) demolding, wherein both the filling mixture and the shell have a portion in direct contact with the mold until the demolding step, and the filling mixture after demolding has a hardness of 1.90 N to 20.0 N at 20 °C.

2. The method according to claim 1, wherein the ratio of the solid fat content of the filling mixture at 0 °C to the solid fat content at 30 °C is 1.36 to 1.63, and / or the ratio of the solid fat content of the filling mixture at 10 °C to the solid fat content at 30 °C is 1.27 to 1.

53.

3. The method according to claim 1 or 2, wherein the filling mixture has a solid fat content of 30% to 75% at 20 °C.

4. The method according to any one of claims 1 to 3, wherein the filling mixture has a solid fat content of 30% to 70% at 30 °C.

5. The method according to any one of claims 1 to 4, wherein the filling mixture has a solid fat content of 40% to 80% at 15 °C.

6. The method according to any one of claims 1 to 5, wherein the filling mixture has a solid fat content of 45% to 75%, preferably 50% to 75%, most preferably 55% to 65% at 15 °C.

7. The method according to any one of claims 1 to 6, wherein the filling mixture has a solid fat content of 35% to 70%, preferably 40% to 65%, most preferably 50% to 60% at 20 °C.

8. The method according to any one of claims 1 to 7, wherein the filling mixture has a solid fat content of 35% to 65%, preferably 40% to 60%, most preferably 42.5% to 55% at 30 °C.

9. The method according to any one of claims 1 to 8, wherein the filling mixture has a total fat content of 15% to 50% by weight, preferably 20% to 45% by weight, most preferably 25% to 40% by weight based on the total weight of the filling mixture.

10. The method according to any one of claims 1 to 9, wherein the filling mixture contains one or more fat-free solids in an amount of 25% to 60% by weight, preferably 30% to 55% by weight, most preferably 35% to 45% by weight, based on the total weight of the filling mixture.

11. The method according to any one of claims 1 to 10, wherein the cooling step is carried out over a time exceeding 10 minutes.

12. The method according to any one of claims 1 to 11, wherein the cooling step is carried out at a temperature below 15°C.

13. A confectionery product comprising a shell and a filling mixture, wherein the filling mixture is molded and visible, and the filling mixture has a hardness of 1.90 N to 20.0 N at 20°C.

14. The confectionery product according to claim 13, wherein the ratio of the solid fat content of the filling mixture at 0°C to the solid fat content at 30°C is 1.36 to 1.63, and / or the ratio of the solid fat content of the filling mixture at 10°C to the solid fat content at 30°C is 1.27 to 1.

53.

15. The filling mixture has a hardness of less than 10.0 N / mm ２ The confectionery product according to claim 13 or 14.

16. The confectionery product according to any one of claims 13 to 15, wherein the shell and the filling mixture are in contact in an amount less than 95% of the surface area of the filling mixture, preferably less than 80% of the surface area, more preferably less than 60% of the surface area.

17. The confectionery product according to any one of claims 13 to 16, wherein the upper peripheral portion of the filling mixture is not in contact with the shell over at least 25% of the total length of the peripheral portion of the filling mixture.

18. The confectionery product according to any one of claims 13 to 17, wherein the filling mixture has a shrinkage of at least 0.6%.

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