Confectionery products

Abstract

The present invention relates to a confectionery product comprising a first layer and a second layer. The present invention relates to a method that can be used for the preparation of such a confectionery product.

Description

Technical Field

[0001] The present invention relates to a confectionery product comprising a molded first layer and a molded second layer. 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 a tempered liquid chocolate mass into a mold, cooling, and demolding to impart a defined shape to the final article. For efficient demolding, the chocolate mass must be sufficiently solidified and shrunk to separate 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 cheaper than cocoa butter. Due to their crystallization and texture properties, these fillings do not demold. To enable demolding of the filled confectionery article, the filling is always in direct contact with and surrounded by chocolate. This chocolate coating provides a higher level of protection against fillings that are susceptible to the effects of heat and compression 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 in terms of 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 molded 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 limited 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 a molded visible soft layer are known. The present invention provides a means for providing a product including unique product features for realizing such confectionery products. The present invention enables the demolding of a soft visible layer within normal cooling conditions and cycle times without significant equipment modifications to a molding plant for manufacturing filled confectionery articles using a combination of features.

[0008] In addition, it is well known to manufacture confectionery products having multiple layers, specifically chocolate tablets having at least two layers of chocolate and / or compound. However, both layers have the same texture and are "hard" and generally brittle.

[0009] In summary, the concept of a molded, soft, at least two-layer confectionery product, preferably a chocolate product, is novel in particular with respect to the order of introducing the soft first layer composition, the first and second layers, preferably chocolate, into the mold, the combination of features that facilitate demolding of the confectionery product, and the means for protecting the softer first layer in an exposed form.

[0010] Accordingly, the present invention solves the following problems: low shrinkage and demolding of the soft first layer, and insufficient product presentation of tablets having different textures, and provides a molded shape defined in the soft first layer, provides protection for the soft first layer, avoids significant equipment modifications in a molding plant for manufacturing a filled confectionery product, and develops a room temperature storable, fat-based first layer.

[0011] [Summary of the Invention] According to a first aspect of the present invention, there is provided a confectionery product comprising at least two layers, wherein both of the two layers are molded, and the method is as follows: (a) placing a first layer in a mold; (b) placing a second layer on top of the first layer within the mold; (c) adding any further ingredients; (d) cooling; (e) demolding, both layers having portions that are in direct contact with the mold until the demolding step, and the first layer after demolding having a hardness of 1.90 N to 20.0 N at 20°C.

[0012] The present invention further provides a confectionery product comprising a second layer and a first layer, wherein the first layer is molded and visible, and the first layer has a hardness of 1.90 N to 20.0 N at 20°C.

[0013] [Mode for Carrying Out the Invention] Definition As used herein, unless otherwise indicated, weights are given as weight percentages.

[0014] As used herein, unless otherwise indicated, the terms "added sweetener" or "added sugar" have their standard meaning in the art and refer 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 food during preparation or processing.

[0015] For example, the US FDA defines added sugars as "any sugar that is added during the processing of food or is packaged as sugar", and includes sugars (free, monosaccharides and disaccharides), syrups, naturally occurring sugars isolated from whole foods and concentrated so that sugar is the main component (e.g., fruit juice concentrates), and other caloric sweeteners.

[0016] As used herein, unless otherwise indicated, the term "added fat" refers to fat that is not inherently present in other raw materials such as flavorings (e.g., cocoa powder contains fat).

[0017] As used herein, unless otherwise indicated, the term "added water" refers to water that is not inherently present in other raw materials.

[0018] Layer 1 According to any embodiment of the present invention, the first layer 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.

[0019] The first layer 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 when measured after release, 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 first layers of the present invention must be at least 8 mm deep. Rather, this means that when evaluating the hardness of the first layer, the evaluation is performed on samples with a depth exceeding 8 mm.

[0020] The hardness of the first layer is mainly controlled by the fat content and the distribution of fat within the first layer at a specific temperature. These features are described in more detail below.

[0021] As described above, the thermal shrinkage of the first layer can affect the release. Within the scope of the present invention, the first layer exhibits a degree of shrinkage that aids in release 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 first layer 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 first layer has a degree of shrinkage of at least 0.65%, more preferably at least 0.70%, more preferably at least 0.75, most preferably at least 0.80%.

[0023] Preferably, the first layer 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] Preferably, the first layer does not contain added water. In a preferred embodiment, the first layer is substantially free of water. Preferably, the first layer 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, fat is a substantially immiscible material with water and is an edible material that may include 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 first layer 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 first layer contains one or more added fats in an amount of 15% to 50% by weight, preferably 20% to 45% by weight, and most preferably 25% to 40% by weight. It is understood that the total amount of fat in the first layer 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 first layer, such as in chocolate.

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

[0029] The term "liquid fat" has its standard definition, i.e., 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 at 20 °C using IUPAC 2.150a or 2.150b. The percentage is given as the weight percentage of the measured fat content, i.e., for the first layer, it is not given as the percentage of the entire first layer.

[0031] Liquid fat preferably has a solid fat content of 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 fat within the meaning of the present invention does not necessarily have 100% SFC in measurements using IUPAC 2.150a or 2.150b at 20 °C. Therefore, 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 first layer 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 fat within the scope of the present invention preferably has an SFC content of solid fat 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 first layer comprises 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 first layer comprises 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 first layer comprises 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 first layer comprises 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 a 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 first layer of the present invention comprises a liquid fat.

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

[0042] In one embodiment, the first layer composition comprises a solid fat and a liquid fat, and the weight ratio of the liquid fat to the 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 the liquid fat to the 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 the liquid fat to the solid fat is from 1.5:1.0 to 0.01:1.0, preferably from 1.4:1.0 to 0.05:1.0, preferably from 1.2:1.0 to 0.10:1.0. For certainty, in the above ratios, a value such as 1.0:1.0 is equivalent to a combination where the liquid fat and the solid fat are each 50% by weight.

[0043] The solid fat content of the first layer 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 first layer has a solid fat content of 50% to 90%, preferably 60% to 85%, preferably 65% to 85%, and most preferably 67.5% to 80% at 0 °C.

[0045] In one embodiment, the first layer 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 first layer 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 first layer has a solid fat content of 40% to 80%, preferably 45% to 75%, preferably 50% to 75%, and most preferably 55% to 70% at 15 °C.

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

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

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

[0051] In one embodiment, the first layer 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 first layer 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 first layer 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 first layer 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 first layer 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 a higher temperature, that is, the SFC at a lower temperature cannot be lower than the SFC at a higher temperature.

[0057] In a preferred embodiment, the first layer has at least two of the solid fat contents as described above at 0°C, 10°C, 15°C, 25°C, and 30°C.

[0058] In a preferred embodiment, the first layer has the solid fat content as described above at 0°C, the solid fat content as described above at 10°C, and the solid fat content as described above at 30°C.

[0059] In a particularly preferred embodiment, the first layer has a solid fat content as described above at 0 °C, a solid fat content as described above at 10 °C, a solid fat content as described above at 15 °C, a solid fat content as described above at 25 °C, and a solid fat content as described above at 30 °C.

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

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

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

[0063] In a preferred embodiment, the first layer has a solid fat content as described above at 0 °C, a solid fat content as described above at 10 °C, a solid fat content as described above at 15 °C, a solid fat content at 20 °C, a solid fat content as described above at 25 °C, and a solid fat content as described above at 30 °C. In a particularly preferred embodiment, the first layer has a solid fat content as described above at 0 °C, a solid fat content as described above at 10 °C, a solid fat content as described above at 15 °C, a solid fat content as described above at 20 °C, a solid fat content as described above at 25 °C, a solid fat content as described above at 30 °C, and a solid fat content as described above at 35 °C.

[0064] In a preferred embodiment, the ratio of the solid fat content at 0 °C to the solid fat content at 30 °C in the first layer 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 at 10 °C to the solid fat content at 30 °C in the first layer 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 at 15 °C to the solid fat content at 30 °C in the first layer 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 at 20 °C to the solid fat content at 30 °C in the first layer 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 in the first layer 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 in the first layer 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 is 1.28 to 1.50.

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

[0071] In a highly preferred embodiment, the first layer has a solid fat content of 60% - 85% at 0 °C, 55% - 85% at 10 °C, and 30% - 70% at 30 °C, and the ratio of the solid fat content of the first layer at 0 °C to the solid fat content at 30 °C is 1.40 - 1.62, and the ratio of the solid fat content of the first layer at 10 °C to the solid fat content at 30 °C is 1.28 - 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 first layer to ensure an appropriate consumer experience and ease of manufacture.

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

[0074] The liquid fat optionally used to prepare the first layer 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 completely) 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, and other active raw materials. Preferred antioxidants include ascorbic acid, ascorbyl palmitate, citric acid, rosemary extract, BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), mixed tocopherols, and EDTA (ethylenediaminetetraacetic acid).

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

[0077] The above liquid oils can have different oleic acid contents. For example, sunflower oil can be (by weight), conventional oil or 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%, extra-high oleic acid, 90.7 < oleic acid. For example, safflower oil: conventional oil: 8.4% < oleic acid < 21.3%; and high oleic acid: 70.0% < oleic acid < 83.7%. In addition, other high oleic acid oils include the following oils, 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%) can be used.

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

[0079] The solid fat used in preparing the first layer 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 first layer, based on the weight of the first layer.

[0081] In one embodiment of the present invention, the first layer may contain other fats typically used in confectionery. For example, milk fat, coconut oil, palm kernel oil, palm oil, cocoa butter, butter oil, lard, tallow, fat 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 gurji, mango, sal), interesterified fats (any oil or fat may be used, either by chemical or enzymatic interesterification), and blends of at least two of the above. These fats, when present, are preferably used at 15 wt% of the first layer, preferably less than 10 wt%, preferably less than 5 wt%.

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

[0083] For example, a typical first - layer composition of seibory 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 colorings, starch - based fillers, emulsifiers such as lecithin, and other raw materials.

[0084] For example, a typical sweet first layer composition may further include solid fat, sugar, fat, nonfat dry milk, full cream milk powder, whey powder, fruit acid, cocoa powder, natural or synthetic flavoring, natural or artificial coloring, starch-based filler, emulsifiers such as lecithin, and auxiliary raw materials such as other raw materials.

[0085] The first layer 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 sugar 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), gelatinized starches; natural or processed starches; isomaltose, maltulose, mannose, ribose, galactose, trehalose; starch derivatives such as glucose syrup having a DE greater than 20, maltodextrin having a DE less than 20; polydextrose; and mixtures thereof.

[0088] In one embodiment, the bulking agent includes a flower, preferably a heat-treated flower. In the present invention, the term "flower" has the meaning understood in dictionaries, i.e., a powder obtained by grinding raw grains, roots, beans, nuts, or seeds, preferably grains, preferably cereals. The term "flower" does not include an isolated single component 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 preferably relates to a flower that has been treated to reduce the microbial load without gelatinizing the 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 consist of, consist essentially of, or include sugar (sucrose).

[0092] In one embodiment, the first layer includes 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 first layer includes 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 first layer.

[0094] In a preferred embodiment of the present invention, the dairy-based powder is preferably selected from the group consisting of 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 a particular embodiment, the first layer 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 first layer of the fat-based confectionery contains 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 second layer and a first layer, wherein the first layer is molded and preferably visible.

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

[0099] The term "moulded" has its standard meaning, namely made or formed within a mould. This is clearly an essential and distinct product feature, even if related to process characteristics. Whether a composition has been moulded or, for example, merely placed, is readily apparent. For clarity, the mould is not the same as the second layer, i.e. separate components are required to manufacture the product of the present invention. The shape of the overall product is controlled by the mould. Thus, the shape of the final product is limited by the mould design. For example, the product of European Patent Application Publication No. 2804487 does not include a moulded filling as the filling is merely placed within the shell.

[0100] In a preferred embodiment, the confectionery product is in the form of a segmented bar (or tablet, these terms being synonymous in the art) comprising a second layer and a series of discrete raised portions of a first layer protruding therefrom and separated by channels.

[0101] In a preferred embodiment, the second layer comprises a base layer for the confectionery product. In one embodiment, the upper surface of the second layer forms the lower surface of the channels. The channels are defined between and / or around the discrete raised portions and have a depth equal to the height of the uppermost points of the discrete raised portions of the first layer relative to the second layer.

[0102] In a preferred embodiment, the first layer and the second layer are in contact in an area of less than 95%, preferably less than 80%, more preferably less than 60% of the surface area of the first layer. In a preferred embodiment, the first layer and the second layer are in contact in an area of more than 5%, preferably more than 10%, more preferably more than 20% of the surface area of the first layer. Preferably, it is between 5% and 95%, 10% and 80%, and 20% and 60%.

[0103] In a preferred embodiment, the weight ratio of the first layer to the second layer is from 1:99 to 99:1, 5:95 to 95:5, 10:90 to 90:10, 20:80 to 80:20, and 30:70 to 70:30.

[0104] The properties of the material of the second layer are not particularly limited except that it is a moldable food material. In a preferred embodiment, the second layer comprises a fat-based confection (e.g., chocolate or compound) or a sugar-based confection.

[0105] The term "fat-based" confectionery substance shall mean herein a composition comprising a continuous phase or matrix of fat. Such substances generally contain at least about 15% by weight of fat. 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, although higher amounts are not intended to be excluded. Generally, the second layer prepared in accordance with the present invention contains from about 25% to about 70% by weight of fat, more typically from about 30% to about 60% by weight of fat.

[0106] The term "sugar-based" confectionery substance is intended herein to mean a composition comprising a continuous phase or matrix of fat. Such substances generally contain at least about 15% by weight of sugar. 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, although higher amounts are not intended to be excluded. 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.

[0107] In a preferred embodiment, the second layer is a second layer of chocolate or a chocolate analogue, such as a chocolate compound. These terms are well known in the art, but definitions are provided below.

[0108] The second layer preferably has a hardness, measured preferably after demolding, 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, most preferably from 25 to 35 N at 20°C. The hardness is measured using the method described above and used in the Examples section.

[0109] In one embodiment, the confectionery product further comprises a cap layer on a side of the first layer opposite the second layer, and the cap layer is made of a composition harder than the first layer. The presence of the cap layer enables the consumer to more securely grip the confectionery product without damaging the first layer and provides a cleaner eating experience.

[0110] In a preferred embodiment, the cap layer is made of the materials defined above for the second layer. Similarly, the nature of the material for the cap layer is not particularly limited other than being a moldable food material. In a preferred embodiment, the cap layer comprises a fat-based confection (e.g., chocolate or compound) or a sugar-based confection.

[0111] In a preferred embodiment, the cap layer is chocolate or a chocolate analogue, such as a chocolate compound. These terms are well known in the art, but definitions are provided below.

[0112] The cap layer preferably has a hardness of preferably 20 N to 75 N, preferably 22 N to 60 N, preferably 22 N to 50 N, preferably 22 N to 40 N, preferably 23 N to 40 N, most preferably 25 to 35 N, as measured preferably after demolding and preferably at 20 °C. The hardness is measured using the method described above and is used in the Examples section.

[0113] In one embodiment, the cap layer may be colored the same color as the first layer to reduce any visual differences between the different layers. In one embodiment, the composition of the present invention may usefully be a chocolate product (as defined herein), more usefully still a chocolate or chocolate compound. Irrespective of any other legal regulations that may apply, the composition of the present invention containing 25% to 35% by weight of cocoa solids, together with milk raw materials (such as milk powder), may be informally referred to herein as "milk chocolate" (the term also including 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 more than 35% by weight of cocoa solids (up to 100% (i.e., pure cocoa solids)) may be informally referred to herein as "dark chocolate" (the term also including 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 its ingredients if it is a product) that meets the legal regulations for chocolate in any jurisdiction, and also includes products (and / or their ingredients) in which all or part of the cocoa butter (CB) has been replaced by cocoa butter equivalents (CBE) and / or cocoa butter replacers (CBR).

[0114] 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.

[0115] 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 analogues and can thus be based, for example, on dark chocolate, milk chocolate, or white chocolate.

[0116] 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 will also be understood that neither the term "chocolate" nor the term "compound" should be construed as limiting the scope of the present invention to specific types of chocolate products. 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).

[0117] Preparation of confectionery products The present invention is a method for preparing a confectionery product comprising at least two layers, both of which are molded, the method comprising: (a) placing a first layer in a mold; (b) placing a second layer on top of the first layer within the mold; (c) adding any further ingredients; (d) cooling; (e) demolding, both layers having portions in direct contact with the mold up to the demolding step, the first layer after demolding having a hardness of 1.90 N to 20.0 N at 20 °C. A method is provided.

[0118] The method for preparing the first layer 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 first layer includes a step of heating the first layer 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 first layer.

[0119] The method for preparing the first layer preferably includes a refining step to ensure an acceptable particle size. These refining steps are standard in the art.

[0120] The method for preparing the first layer 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 when measured by a temper meter (e.g., Sollich Tempermeter B6).

[0121] 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.

[0122] In a preferred embodiment, the cooling step (d) is carried out over a time 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.

[0123] In a particularly preferred embodiment, the mixture is cooled to a temperature of -5°C to 20°C for 10 minutes to 180 minutes, and more preferably to 0°C to 15°C for 15 minutes to 60 minutes.

[0124] In embodiments where a cap layer is present, the cap layer material is placed in the mold before the first layer material.

[0125] Additional ingredients and backing off The second layer of the product of the present invention may include the addition of further ingredients typical in the confectionery field. For example, the second layer 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-panned spheres, marshmallows, etc.), and combinations thereof.

[0126] Similarly, the first layer of the product of the present invention may include the addition of further 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-panned spheres, marshmallows, etc.), and combinations thereof. For example, the confectionery product may be a filled confectionery product. For example, one or more of the segments may be hollow and filled with a filling material. The filling material may include a third material different from the materials of the first and second layers. The filling material may include any suitable filling material, such as chocolate, caramel, taffy, praline, biscuit, cake, nuts, fruits, cream, icing, or any other suitable filling material, or combinations thereof. All of the segments may be filled, or some may be filled. The filled segments may all contain the same filling material, or different segments may contain any number of additional filling materials or combinations thereof.

[0127] In a preferred embodiment, the additional component includes a baked food. The baked food may contain a small amount of sugar as discussed herein, or may be savory in some cases, but is typically sweet. Preferred baked foods include baked grain 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 food is a wafer sheet.

[0128] A wafer is a baked product made from wafer batter, with a harmonious combination of crispiness, brittleness, and fragility. Wafers are thin, with an overall thickness usually less than 1 - 4 mm, and a typical product density in the range of 0.1 - 0.3 g / cm 3 . The surface may be precisely formed along the surface shape between the plates on which the wafer is baked. Wafers often have a pattern on one or both sides. Wafers may be produced by extrusion. Two basic types of wafers are described by K. F. Tiefenbacher in "Encyclopaedia of Food Science, Food Technology and Nutrition p417 - 420 - Academic Press Ltd London - 1993".

[0129] 1) Sugar - free or low - sugar wafers. The finished biscuits contain zero to a low content of sucrose or other saccharides. Typical products are flat and hollow wafer sheets, formed cone shapes, or fancy shapes.

[0130] 2) Polysaccharide wafers. More than 10% of 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 rolled sugar cones, rolled wafer sticks, and deep - formed fancy shapes.

[0131] In a particularly preferred embodiment, the confectionery product includes, within the second layer, a filling layer sandwiched between two wafer layers.

[0132] In one embodiment, the second layer is closed (i.e., “backed off”) with additional second layer material. Such process steps are performed using known processes.

[0133] [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.

[0134] Manufacture of the First Layer To make the first layer, 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., 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). The 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). The flakes were liquefied in an industrial mixer (Robot Coupe MP450 L) with the remaining oil (if present), lecithin, flavor (if present), and colorant (if present), and then sieved through a 2 mm mesh.

[0135] Product Assembly Adjust the mold to 29°C in a heating cabinet. Temper the chocolate in a tempering unit (Selmi One) to a temper index of 5 ± 1 (Sollich Tempermeter E6). At this time, set the heating stage to 45°C and the cooling stage, usually to 27°C - 29°C depending on the chocolate. Temper the first layer to a temper index of 5 ± 1 (Sollich Tempermeter E6) in the tempering unit (Selmi One). At this time, set the heating stage to 45°C and the cooling stage, usually to 26°C - 27°C depending on the first layer.

[0136] Use a squeeze bag to place the first layer 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 first layer. Subsequently, place sufficient chocolate on the first layer 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.

[0137] Then, place the mold on the vibrating table for a short time (less than 5 seconds) to flatten the chocolate. 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.

[0138] The tablet product prepared by this mold includes 6 × 3 segments with a second layer having a thickness of 8 mm, and each of the 18 segments has a "flat" cone (i.e., a cone excluding the apex part) of the first layer with a height of 25 mm, having a circular base with a diameter of 25 mm and an upper circular surface with a diameter of 15 mm. The raised parts of the first layer are separated by channels with a minimum width of 6 mm between each raised part. The second layer of the tablet had a width and length of 99 mm × 190 mm.

[0139] For the measurement of the SFC value and the hardness value, the following methods were used.

[0140] For IUPAC 2.150A, readings are taken after 80 °C for 30 minutes, 30 °C for 10 minutes, 0 °C for 30 minutes, and 30 minutes at each temperature.

[0141] For IUPAC 2.150B, information was obtained from the supplier's product specification sheet.

[0142] For Comparative Example 4, information was obtained from European Patent Application Publication No. 2804487.

[0143] For hardness, a P / 2 2 mm diameter cylinder from Stable Micro Systems Ltd. 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.

[0144] [Table 1]

[0145] [Table 2]

[0146] [Table 3]

[0147] The properties of the added fats used are shown in Table 2 below. As described above, the solid fat content is measured according to the methods listed.

[0148] [Table 4]

[0149] [Table 5]

[0150]

Table 6

[0151]

Table 7

[0152]

Table 8

[0153]

Table 9

[0154] Thus, the method and formulation of the present invention provide a novel confectionery having a first layer with a texture that is significantly different from chocolate and that can be demolded. The comparative examples do not provide the same combination of a distinct texture and demoldability.

[0155] Example 4 and Comparative Example 6 The following products were manufactured according to the procedures of the foregoing examples.

[0156] The properties of the added fats used are shown in Table 2 below. As noted above, the solid fat content was measured according to the methods recited.

[0157]

Table 10

[0158]

Table 11

[0159] The release was evaluated at 10 °C for 20 minutes, 30 minutes, 45 minutes, and 60 minutes. Comparative Example 6 was inferior to the examples within the present invention in all release evaluations. The ease of release was improved as the cooling time was extended.

[0160] Measurement of shrinkage rate: Example 5 and Comparative Example 7 The following products were manufactured according to the procedures of the foregoing examples.

[0161]

Table 12

[0162] 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 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 total weight was tared and the scale was reset. The first layer (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. The cup was gently tapped on the table surface to spread the first layer. 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, locked, and the standard shrinkage test was started.

[0163] The shrinkage rate of Example 1 was 0.83%, and it was demonstrated that it released 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.

[0164] Example 6 In the molded product prepared in Example 1, before the placement of the second layer, a change was made to first place 4 mm of the second layer of chocolate as a cap layer in the mold. The cap layer acted to assist in the breaking of the tablet, protected the softer first layer, and ensured a clean eating experience.

Claims

1. A method for preparing a confectionery product comprising at least two layers, both of said two layers being molded, said method comprising: (a) placing a first layer in a mold; (b) placing a second layer on top of said first layer within said mold; (c) adding any further ingredients; (d) cooling; and (e) demolding, both layers having portions that are in direct contact with said mold until said demolding step, and the first layer after demolding having a hardness of 1.90 N to 20.0 N at 20 °C. Method.

2. The method according to claim 1, wherein the ratio of the solid fat content of the first layer 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 first layer 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 first layer 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 first layer 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 first layer 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 first layer has a solid fat content of 45% to 75% at 15 °C, preferably 50% to 75%, most preferably 55% to 65%.

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

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

9. The method according to any one of claims 1 to 8, wherein the first layer 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 first layer.

10. The method according to any one of claims 1 to 9, wherein the first layer 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 first layer.

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 first layer and a second layer, wherein the first layer and the second layer are molded and visible, and the first layer 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 first layer 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 first layer at 10°C to the solid fat content at 30°C is 1.27 to 1.

53.

15. The first layer 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 second layer and the first layer are in contact in a range of less than 95%, preferably less than 80%, more preferably less than 60% of the surface area of the first layer.

17. The confectionery product according to any one of claims 13 to 16, further comprising a cap layer on the side of the first layer opposite to the second layer, wherein the cap layer is made of a composition harder than the first layer.

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

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