Liquid filling composition, its production method and use

Abstract

The present invention discloses a liquid filling composition, as well as a method for its preparation and use. The liquid filling composition includes a hard fat layer and a liquid center hermetically installed inside the hard fat layer, and the water content of the liquid center is 10 - 100%. By innovatively using hard fat as the shell layer, the present invention realizes the coating of liquids with a high water content, greatly expanding the types of liquid centers that can be coated. The liquid filling composition thus produced is widely used in filled foods, enabling different tastes and textures to be obtained, and has great commercial prospects. Furthermore, the liquid filling composition produced by the present invention has the advantages of high stability and difficulty in leakage of the liquid center, enabling long-distance transportation and long-term storage, and has practical significance with great potential.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, specifically to the production of filled foods, and particularly to liquid filling compositions, as well as methods for their production and use.

Background Art

[0002] Filled foods have been conventionally loved by consumers for their unique flavors and rich textures. In particular, filled foods with a flowing center that have become popular in recent years have gained high popularity. Among them, filled chocolate is one of the very popular chocolate products. Currently, filled chocolates such as the current ganache and chocolates with a liquor-containing center are all similar filled foods with a flowing center.

[0003] The method for producing ganache usually involves adding fresh cream to chocolate to produce the center. Moreover, when the ratio of fresh cream to chocolate is different during their preparation, the resulting effect is also different. For example, when fresh cream and chocolate are prepared at a ratio of 1:2, the resulting product is a raw chocolate closer to a solid. When prepared at a ratio of 1:1, the resulting product is a chocolate glaze or chocolate paste. When prepared at a ratio of 2:1, the resulting product is a chocolate mousse. However, no matter which ratio is used, the resulting center does not have a very good texture of a flowing center at normal temperature (about 25°C). Chocolates produced by the aforementioned commercially available methods are usually solid or soft-centered filled chocolates.

[0004] The normal method of making chocolate with a liquor center is to prepare the liquor-containing center by adding a large amount of sugar water to the liquor for filling. As a specific method, first, the sugar water is boiled until it becomes hot, then the liquor is added, and after cooling, the solution is added into the chocolate. Since the sugar water can dissolve more sugar at high temperatures, its solubility in sugar becomes lower after cooling (physically, water can dissolve more sugar when it is hot, but less when it is cold). When a liquid with a relatively large amount of sugar dissolved at a high temperature cools down, it can form a sugar shell in the chocolate, making it difficult for the moisture inside to come into contact with the chocolate. However, in the liquor-containing center made of liquor and sugar water, the proportion of water is very low (usually, the content is 10% or less). With this method, the chocolate can enclose a highly fluid liquid, but this process requires a very high proportion of sugar. When there is a lot of sugar, the liquid enclosed in the chocolate itself becomes very sweet, and the proportion of puree becomes less, so the taste of the liquid itself cannot be maintained, and ultimately, it becomes necessary to add flavors to compensate for the flavor. Moreover, a high sugar content also has an adverse effect on human health.

[0005] In addition, other filled foods (e.g., filled foods made of saccharides) are usually produced with a sugar shell. However, the content inside the sugar shell basically contains only a very small amount of water, that is, a general content becomes an emulsion combining sugar syrup with a different taste and flavor. The reason is that sugar has very strong hydrophilicity. For example, Patent Document CN105050417A describes a method for producing transparent and translucent liquid-filled candies, an explanation of a sugar-free liquid edible composition, and its uses. The filling content of the liquid-filled candy contains less than 5% water and exists in the form of a water-in-oil emulsion. That is, not only an emulsifier is added to its content, but when producing a fruit-flavored product, in order to meet the flavor requirements, it is not possible to directly add a puree component such as fruit juice, and it is necessary to add a flavor or saccharin for seasoning. This is because the water in the fruit juice makes it easier for sugar to dissolve, resulting in a deterioration of the structure, appearance, and taste, and the taste requirements of consumers are not met. Moreover, this structure is unstable, making storage and transportation difficult.

[0006] Other commonly seen gum-based filled foods include filled chewing gums, that is, gums are used to make the filling layer of chewing gums. In the production of gum-based fillings, usually, high-concentration gum arabic or similar substances are used to prevent the exudation of moisture in the filling. For example, the liquid-containing candy product described in Patent Document CN1893833A uses gum arabic as an intermediate layer to prevent the liquid from leaking out of the filling. High-concentration gum arabic has a texture similar to that of chewing gum during eating and can prevent the exudation of moisture, but it is difficult to be melted by saliva in the mouth at the body temperature of the human body. Therefore, this type of filling is usually only used in chewing gum products, because chewing gum products are only intended for chewing and do not need to be swallowed. If it is used in products other than chewing gum, it can be seen that a very strong foreign body sensation and a texture with a sense of discomfort will be caused by the gum layer that is difficult to melt, and it will be difficult to swallow. Therefore, this type of gum layer is not suitable for foods other than chewing gum.

[0007] In addition to the above-mentioned ganache, chocolate with an alcohol-containing center, sugar shell filling, gum-based filling and other snacks, the filled foods that consumers mainly come into contact with include the following types. Frozen filled foods: In order to maintain a high moisture content without affecting the outer layer when consumers enjoy this type of food, usually, the liquid in the filling is refrigerated in a solid state by using the method of freezing. Since the substances in the filling are already solid, they will not react with the outer layer. After the consumer heats the food, the liquid filling layer can be enjoyed. For example, commonly seen foods such as tangyuan are made in this way. However, the problem with this method is that first, the liquid of the food filling must always be maintained in a solid state of refrigeration, because this only affects the structure of the outer layer when the inner layer becomes solid, and when eating, it needs to be heated and eaten early. Otherwise, the moisture in the filling will destroy the outer layer and cause leakage, resulting in the destruction of the overall structure.

[0008] Filling foods made on the spot: This type of food is used in the scene of making and eating immediately (for example, filling foods such as custard buns in a tea house). Generally, it is wrapped with solid fat on the outer layer. When necessary, the food is heated to melt the filling layer. Foods using this method can also be eaten after heating. Also, consumers need to eat it immediately after heating. Otherwise, the liquid fat will return to a solid state at room temperature, and the effect of the fluid center will be lost.

[0009] Other filling foods that need to be heated before eating: This type of food includes chocolate cakes with a fluid center that need to be refrigerated, such as custard mooncakes that are stored at room temperature. Similarly, consumers need to heat it to melt the filling in order to experience the texture of the fluid center when eating. Also, in order to avoid the filling from solidifying after heating, it is necessary to eat it early.

[0010] In summary, filled foods and filled snacks have existed in the market for a long time, and have always been popular among consumers. The market share of filled foods has been increasing year by year, which can be seen from traditional foods such as soup balls, blockbuster filled chocolates, and custard mooncakes. However, as is clear from the above prior art, water itself is a strong solvent and generates a strong attracting force for carbohydrate substances (such as pure sugar or cereal flour). Therefore, it is very difficult to include substances with a high water content in chocolate, or other snacks and foods. For example, commercially available snacks such as filled biscuits, filled candies, and filled chocolates already contain a certain amount of sugar by themselves. Since sugar has strong hydrophilicity, the structure, taste, or appearance of these foods will inevitably be destroyed by moisture. The salt in salty snacks also faces the same problem, that is, salt is also a commonly seen hydrophilic substance. Furthermore, cereal flour and biscuit-like foods have strong water absorption. When water is directly absorbed by the cereal flour and becomes sticky, the structure, taste, appearance, etc. of the food are destroyed. For frozen filled foods, although the water content in the filling is relatively high, it cannot be stored at room temperature. Therefore, this type of filled food with a high water content at room temperature has not been able to enter the casual snack market for a long time, and the prior art has not provided a solution. From the perspective of taste, in the prior art, since daily pure liquids such as tea, milk, and fruit juice cannot be directly added to the filled foods mentioned above, most commercially available products currently add solid substitutes such as matcha flavor or powdered milk for seasoning. If a filling with a high water content enters the market, it will surely be welcomed by consumers. However, as can be seen from the above, the current technology cannot achieve this level. In order to meet the above requirements, it is necessary to abandon the above prior art methods with various drawbacks and research an innovative new method to enable filled foods with a high water content at room temperature.

Summary of the Invention

Problems to be Solved by the Invention

[0011] In view of the drawbacks of the prior art, an object of the present invention is to provide a liquid filling composition, as well as a method for producing and using the same.

Means for Solving the Problems

[0012] The object of the present invention is achieved by the following technical solutions. In a first aspect, the present invention provides a liquid filling composition comprising a hard fat layer and a liquid center sealed inside the hard fat layer.

[0013] Preferably, the water content of the liquid center is 10-100%.

[0014] Preferably, the hard fat layer is made using high melting point hard fat as the main raw material.

[0015] More preferably, the melting point of the high melting point hard fat is 20-45°C. For example, hard fat with a melting point of 20-25°C, 25-30°C, 30-35°C, 35-40°C, 40-45°C, or any melting point value therein may be used.

[0016] Preferably, the hard fat layer is made using at least one of coconut oil, butter, high melting point palm oil, cocoa butter substitute (cocoa butter, cacao butter, cocoa butter), cocoa butter, hydrogenated or hardened vegetable oil, and refined vegetable oil.

[0017] Preferably, the high melting point palm oil includes palm oil with a melting point of 20-45°C.

[0018] Preferably, the hydrogenated or hardened vegetable oil includes any one or a combination of hydrogenated or hardened soybean oil, hydrogenated or hardened rapeseed oil, hydrogenated or hardened peanut oil, hydrogenated or hardened sunflower seed oil, hydrogenated or hardened rice bran oil, and hydrogenated or hardened tea seed oil. However, the present invention is not specifically limited thereto, as long as its melting point is 20-45°C.

[0019] More preferably, the hard fat layer is made using a cocoa butter substitute or cocoa butter, and the cocoa butter is any one of tempered cocoa butter and untempered cocoa butter.

[0020] Most preferably, the cocoa butter is tempered cocoa butter obtained through a tempering process. Through the experimental verification of the present invention, it has been found that when using tempered cocoa butter, it has very high hardness and stability at room temperature, has a good texture, and is the most preferred raw material for the hard fat layer to be produced.

[0021] Preferably, the tempered cocoa butter can be obtained by first heating and melting cocoa butter to 44 - 46°C, then cooling it to 26 - 28°C and treating it for 10 - 15 minutes, and then heating it to 31 - 33°C and treating it for 10 - 15 minutes as its production procedure.

[0022] Preferably, the thickness of the hard fat layer is 1 cm or less.

[0023] More preferably, the thickness of the hard fat layer is 0.05 mm - 1 cm.

[0024] Preferably, the production of the hard fat layer further includes adding a food additive. The food additive described in the present invention is also called a food additive, and refers to a chemically synthesized substance or natural substance added to food for the purpose of improving the quality, color, aroma, and taste of food, preventing spoilage, and meeting the requirements of the processing process. In the present invention, it can be added appropriately as needed without special limitation.

[0025] Preferably, the food additive is at least one selected from oil-soluble edible-grade natural pigments, seasonings, and flavors. For example, the natural pigment can be any of brown pigment, yellow pigment, red pigment, blue pigment, purple pigment, orange pigment, green pigment, black pigment, etc. In the present invention, there is no special limitation, and pigments of different colors can be added according to the needs of specific products. There is no special limitation on the addition amount of the natural pigment, and it can be added in its normal addition amount.

[0026] Preferably, the water content of the liquid center is 25 to 100%, for example, point values of 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 100%, or range values consisting of any two point values may be used. More preferably, the water content of the liquid center is 35 to 100%.

[0027] Preferably, the liquid center is at least one selected from water, raw milk, raw cream, liquor, fruit juice, tea water, soup stock, prepared beverages, and sauces. The sauces described in the present invention include various jams (for example, strawberry jam, blueberry jam, apple jam, etc.).

[0028] In a second aspect, the present invention provides a method for producing a liquid filling composition, and the liquid filling composition is produced using the method described in the following steps A1 to A3 or steps B1 to B3. Step A1 is to inject the raw material for producing the hard fat layer into a mold of a required shape and cure it to obtain a concave hard fat layer with an open upper end. Step A2 is to inject liquid into the concave hard fat layer from the opening at the upper end of the concave hard fat layer until the required liquid level is reached. Step A3 is to inject the raw material for producing the hard fat layer above the liquid level of the liquid and seal the top to obtain the liquid filling composition. Or Step B1 is to inject the raw material for producing the hard fat layer into an inner shell mold of a required shape and cure it to obtain a concave hard fat layer with an open upper end. Step B2 is to place the concave hard fat layer produced in Step B1 into an outer shell mold, and inject liquid into the concave hard fat layer from the opening at its upper end until the required liquid level is reached. Step B3 is to inject the raw material for producing the hard fat layer into the outer shell mold so as to cover the outside of the concave hard fat layer and above the liquid level of the liquid, and form a second hard fat layer after curing to obtain the liquid filling composition.

[0029] Preferably, the inner shell mold includes a first mold and a second mold. The first mold has a first concave structure, and the second mold has a first convex structure. The first convex structure of the second mold can be fitted and installed in the first concave structure, and a cavity is provided between the first convex structure and the first concave structure. The cavity is used for forming the first hard fat layer. The outer shell mold includes a third mold, and the third mold has a second concave structure, and the size of the second concave structure is larger than that of the first concave structure.

[0030] Preferably, when the raw material for preparing the hard fat layer is cocoa butter, the liquid filling composition is prepared by using the methods of steps B1 to B3.

[0031] More preferably, in steps B1 and B3, the conditions for curing are to leave it standing at 20 - 22°C for 1.5 - 3 h.

[0032] Preferably, when the raw material for preparing the hard fat layer is cocoa butter substitute fat, high melting point palm oil, butter, or coconut oil, the liquid filling composition is prepared by using the methods of steps A1 to A3 or B1 to B3.

[0033] In a third aspect, the present invention provides the use of the aforementioned liquid filling composition in the preparation of filled foods.

[0034] Preferably, the filled food includes filled confectionery. The filled confectionery described in the present invention refers to the general name of confectionery having a filling structure. The confectionery refers to a food made from one or several of food ingredients such as cereals, beans, tubers, oils and fats, sugars, eggs, etc. through processes such as preparation, molding, and cooking.

[0035] Preferably, the filled confectionery is any one selected from filled chocolate, filled biscuit, filled bread, filled mooncake, filled dumpling, filled cookie, filled candy, and filled cake, but is not limited thereto. For example, filled chocolate can be made by coating one layer of a chocolate outer layer on the outside of the liquid filling composition prepared according to the present invention. For other filled foods, in a similar manner, on the outside of the liquid filling composition, for example, an outer layer made of biscuit raw materials, an outer layer made of bread raw materials, an outer layer made of mooncake skin raw materials, an outer layer made of glutinous rice product raw materials, an outer layer made of candy raw materials, an outer layer made of cake raw materials, or other raw material outer layers are coated in one layer, and the corresponding filled food can be obtained.

Advantages of the Invention

[0036] Compared with the prior art, the present invention has the following beneficial effects. By innovatively using hard fat as the shell layer, the present invention realizes a liquid coating with a high water content, greatly expanding the types of liquid centers that can be coated. The liquid filling composition produced thereby can be widely used in filled foods and can obtain different tastes and textures, having great prospects for commercialization. Furthermore, the liquid filling composition prepared according to the present invention has the advantages of high stability and difficulty in leakage of the liquid center, enabling long-distance transportation and long-term storage, and having great potential practical significance.

Brief Description of the Drawings

[0037] Other features, objects, and advantages of the present invention will become more apparent by reading the following detailed description of non-limiting embodiments with reference to the drawings.

Figure 1

Figure 2

Embodiments for Carrying Out the Invention

[0038] Hereinafter, the present invention will be described in detail with reference to specific embodiments. The following embodiments will be helpful for those skilled in the art to further understand the present invention, but do not limit the present invention in any form. It should be noted that those skilled in the art can also make some modifications and improvements without departing from the technical idea of the present invention. All of these modifications and improvements belong to the protection scope of this application.

[0039] For the purpose of overcoming the difficulties of the prior art, especially in the case of filled chocolate, while being able to enclose pure water or a liquid with a high water content (a liquid with a water content of 10% or more, such as tea, liquor, fresh cream, milk, fruit juice, etc.) in the chocolate, without destroying the structure of the content and the outer layer, maintaining the flavor of the chocolate itself, and making a product with no taste and texture collision between the coating and the chocolate and good melt-in-the-mouth. Based on this, the inventor of the present invention first tried a hydrogel film formed by the cross-linking reaction of sodium alginate and calcium ions. If the content to be wrapped is put into sodium alginate together with calcium ions (generally, calcium lactate is used), water droplets formed by the hydrogel film can be obtained. As a result of testing this type of hydrogel, we found that although the hydrogel can form water droplets, since it itself has water permeability, when left for a long time, water slowly oozes out from the water droplets. And this type of substance is also prone to self-decomposition, so it becomes an unstable filling layer.

[0040] After that, we also tried to make films with sodium alginate, gelatin powder, and agar powder respectively, expecting them to wrap solutions with high water content. Research on this type of film is currently very active in the academic community, and many overseas startups (such as Notpla) are trying to produce edible films with the strength of plastics using this type of material. We made prototypes many times with various methods and formulations. Initially, they could wrap contents with high water content, but similar to sodium alginate, ultimately, due to the hydrophilic structure of this type of polysaccharide material, it couldn't cover water for a long time. As time passed a little longer, the water seeped out and the film cracked, failing to achieve the water covering effect (basically, when stored at room temperature, the water seeped out after 7 days).

[0041] After many attempts and studies, the inventor finally found that by using hard fat (generally, it becomes solid fat at room temperature) as an intervening layer, the outer layer and the internal liquid can be separated. That is, first, wrap the liquid with hard fat to produce a liquid filling composition, and then cover it with a chocolate layer on the outside to obtain a filling chocolate with a high liquid content.

[0042] Indoors, at room temperature, the fats that can exist in the form of hard fat are relatively few. The commonly seen vegetable oils themselves exist in a liquid state, and only a small number of plant and animal oils and fats exist as hard fat.

[0043] People have many opportunities to touch hard fat in daily life, but the ways of using hard fat are, for example, the beef fat used for spreading on bread, the beef fat added during the cooking of food (such as steak), the lard used for fried foods, etc., which are used for cooking or seasoning. There are no commercially available foods that use hard fat as a filling layer. From this, it can be seen that using hard fat as a filling layer is an innovative way of making. I think the reasons why no one has considered using hard fat as a filling layer until now are as follows. 1) The filling layer should appear in a stable state and must be able to prevent the flow of liquid while having sufficient hardness and stability (such as sugar shell or gum filling). 2) Even if the oil or fat exists in the state of hard fat, it is not always possible to form a stable filling. Some hard fats are solid, but at room temperature, they appear in a soft form and are very easily deformed when a load is applied, which is disadvantageous for wrapping the contents and may lead to leakage. 3) Some hard fats have sufficient hardness at room temperature, but their softness and hardness are linearly proportional to the temperature. When the temperature rises, they soften rapidly, increasing the risk of leakage, which is disadvantageous for storage and transportation. 4) Usually, for ordinary people and experts proficient in food science, oils and fats need to be stored in a cool and dry environment and avoid contact with moisture, light, high temperature and air as much as possible. The reason is that these factors cause the rancidity of oils and fats. Among them, the rancidity caused by hydrolysis due to moisture makes the oils and fats taste bad. In contrast, in the present invention, by using hard fat as the filling layer for coating the liquid, long-term contact between the hard fat and moisture cannot be avoided. This usage scenario is contrary to the normal way of doing things for everyone who tries to avoid contact between oils and fats and moisture as much as possible.

[0044] However, even if there is a hard fat that meets the above conditions including structural conditions, the hard fat does not necessarily mean that it can wrap the contents with a high moisture content. There are still many problems that need to be solved in its production and use, as follows. 1) It is common sense that oil and water are insoluble. But will hard fat react with a substance with a high moisture content during long-term storage? Will the structural stability of the hard fat filling layer be weakened? Will it cause the rancidity reaction of the hard fat? 2) Will problems occur like those of materials such as sodium alginate? That is, although the filling layer can wrap the contents, will water seep out or evaporate from the filling layer? 3) Does stearin produce different reactions with materials having different moisture contents? 4) Is the hardness of stearin suitable for long-term storage? Can it maintain stability against temperature changes? 5) Does the thickness of the stearin layer affect the coating property? For example, if it is too thick, will it affect the texture, and if it is too thin, will leakage occur? 6) From the perspective of the taste of food, will stearin cause an abnormal texture? For example, if it takes a long time to melt in the mouth, will a waxy feeling and a gritty feeling appear?

[0045] As can be seen, the stearin layer will be used as a filling layer in an innovative form, and not only can the prior art not be referred to, but also by confirming that the stearin layer can surely and stably wrap the content with a high moisture content, a large number of experiments and attempts are required to confirm that the filling layer can achieve the stability required for commercial use (such as long-term storage and sufficient hardness, etc.).

[0046] In order to explore a method of using stearin as a filling layer, the inventor further selected several stearins that are rare at normal temperature from the following stearins, and conducted multiple tests to find an optimal method of using stearin as a filling layer. Among them, in order to select a stearin that is preferably used as a filling layer, we respectively conducted a melting test, a hardness test, and an acid value test of stearin.

[0047] Melting test: In order to test whether the filling layer affects the texture of food, we placed stearin at normal temperature (25 °C) to simulate a general storage environment, then placed it in water at 37 °C to simulate the temperature of the human oral cavity, and finally, we calculated the time required for melting. The shorter the time, the faster the melting in the mouth, and as a result, the less the influence on the taste by the filling layer. The experimental content is as follows. 1) Materials (stearin): coconut oil, beef tallow, high melting point palm oil (55 °C), cocoa butter substitute, un-tempered cocoa butter, tempered cocoa butter. 2) 1 g of the material was taken out and the material was stored at 25 °C. 3) 1 g of the material was added to water at 37 °C. 4) The melting time until the hard fat completely melted in the water was started to be measured. 5) Steps 1) to 4) were repeated three times and the average value was taken.

[0048] The experimental results are as shown in Table 1 below.

[0049] JPEG2025522166000002.jpg34170

[0050] In the above experiment, coconut oil, beef tallow, and cocoa butter all melted within 50 seconds, but it can be seen that high-melting-point palm oil and cocoa butter substitutes only softened into a paste.

[0051] As is clear from the data, coconut oil, beef tallow, and cocoa butter can all melt rapidly at 37 °C. In the actual environment, food has an increased surface area during chewing and is stirred in the mouth, so the melting rate is faster than in the experiment.

[0052] Neither high-melting-point palm oil nor cocoa butter substitutes can melt at 37 °C, and they become pasty in the mouth. Due to the stickiness caused by the paste, the texture of the food deteriorates. It is easily recognized by consumers that there is a filling layer, and the sticky texture also does not match the texture of the liquid content.

[0053] As can be seen from this experiment, coconut oil, beef tallow, and cocoa butter can all melt at oral temperature, and a filling layer that can melt immediately when put in the mouth is an important condition for improving the texture of food. From the above experiment, it can be seen that neither high-melting-point palm oil nor cocoa butter substitutes can provide a good texture, and other hard fats are superior in the melting test.

[0054] Hardness test: To test whether hard fat can stably coat the liquid content, we conducted hardness tests on different hard fats at different temperatures. Among them, we used a Shore hardness tester to test the hardness of the hard fat. Since the units of the Shore hardness tester are divided into Type A units and Type OO units (A is harder and OO is softer), and the hardness expressed in Shore units is not linear (for example, the hardness of 40 HA and 80 HA is not in a 2-fold relationship), in order to more preferably compare the hardness of different hard fats, after measuring the Shore hardness, we approximated the Young's modulus using a formula. In the Young's modulus, the correlation between stress and its deformation of the material can be known, and the unit of the Young's modulus is also linear (it may be understood that when the numerical value doubles, the strength doubles), so the comparison becomes easier. The experimental content is as follows. Materials: Prepared hard fats (coconut oil, beef tallow, high melting point palm oil, cocoa butter substitute, untempered cocoa butter, tempered cocoa butter), and cut them into a plane with a thickness of at least 12 mm. Test instruments: Shore hardness tester Type A and Shore hardness tester Type OO Experimental content: 1) Cut different hard fats into a plane with a thickness of at least 12 mm. 2) Adjusted the temperature of the hard fat to the corresponding experimental temperature as shown in Table 2 below. 3) Slowly pressed the Shore hardness tester Type A onto the plane (for more than 1 second) and measured its peak value. If the hardness is too low, test with the Shore hardness tester Type OO. 4) Repeated steps 1) and 2) more than 5 times, and each measurement point was at least 6 mm away from the previous measurement point. 5) Took the average value of the measured peak values. 6) Converted to the unit of Young's modulus.

[0055] The experimental results are as shown in Table 2 and Table 3 below.

[0056] JPEG2025522166000003.jpg67170* indicates that at this temperature, the hard fat has already become paste-like, pasty, or melted. Since the hardness is too low, the measuring instrument could not measure its value.

[0057] The following Table 3 shows approximate values similar to the Young's modulus, with the unit being MPa.

[0058] JPEG2025522166000004.jpg61170

[0059] As can be seen from the above experimental data, hard fats all have good hardness values in the normal refrigerated state at 4°C. Among them, tempered cocoa butter, cocoa butter substitute, and untempered cocoa butter are superior.

[0060] When the experimental temperature rises to 20°C, it can be seen that the hardness of the hard fats already begins to decrease. Among them, beef tallow and high melting point palm oil have become pasty. Although they were not melted, their hardness could not be measured. Tempered cocoa butter had the highest hardness, which was more than 4 to 6 times that of other hard fats.

[0061] When the experimental temperature rises to 25°C, the hardness of coconut oil also becomes unmeasurable. Tempered cocoa butter is still the hardest hard fat, which is more than 4 to 6 times that of other hard fats.

[0062] When the experimental temperature rises to 27°C, the untempered cocoa butter softens into a paste and its hardness becomes unmeasurable. The hardness of the tempered cocoa butter is still about 4.5 times that of the cocoa butter substitute.

[0063] When the experimental temperature rose to 30 °C, the coconut oil was completely melted. Beef tallow, high melting point palm oil, and untempered cocoa butter did not melt, but their hardness was not yet measurable. At this time, only the remaining cocoa butter substitutes and tempered cocoa butter had measurable hardness. As a result, the tempered cocoa butter had a hardness four times that of the cocoa butter substitute.

[0064] As can be seen from the above results, some hard fats are solid at room temperature but exist in a very soft state with insufficient hardness. Some hard fats had strong hardness at low temperatures, but when the temperature rose, they immediately became paste-like, pasty, or liquid. However, as a filling layer, if the thickness is not small enough, the impact on the texture of the whole food cannot be avoided. Therefore, the hard fat must have sufficient hardness to withstand the weight of the contents and maintain its hardness against reasonable temperature changes. Only in such cases can sufficient stability be obtained even with a very thin layer, enabling use for commercial applications such as transportation and storage. In the experiment, we confirmed that both the tempered cocoa butter and the cocoa butter substitute had sufficiently good hardness at various temperatures and could maintain good hardness even at 30 °C. The tempered cocoa butter is the best among the above hard fats, and at various temperatures, its hardness is more than four times that of the cocoa butter substitute. Even at 30 degrees near the melting point of the tempered cocoa butter, it has very good hardness, indicating that cocoa butter is the most preferable as a filling layer.

[0065] Acid value test: In the perception of the general public and food experts, oils and fats should avoid contact with water as much as possible. When oils and fats are left in the presence of moisture for a certain period of time, the fatty acid chains are decomposed, resulting in an unpleasant odor and taste. If there are other impurities such as trace metal elements and microorganisms in the water, this process will be accelerated. Previous studies by others have all focused on the rancidity of oils and fats during baking or frying, such as the rancidity that occurs at high temperatures (about 150 °C) or when the water content is low (about 1% of the oil or fat). There has been no research on the stability of hard fats at room temperature for a long time and with a large amount of water. Since the hard fat filling layer of the present invention needs to be in contact with water for a long time, we need to test whether hydrolysis-induced rancidity occurs in hard fats due to long-term contact with water. The degree of rancidity due to hydrolysis can be obtained by detecting the acid value of the hard fat. If the acid value is higher than when it was originally not in contact with water, it indicates that rancidity has occurred in the hard fat. Summarizing the above two experiments, it can be seen that cocoa butter and cocoa butter substitutes are more suitable hard fats as the filling layer. Therefore, this experiment focused on the stability of cocoa butter and cocoa butter substitutes. The experimental content is as follows. Materials: Filling layers made of cocoa butter and cocoa butter substitutes (the production process can be referred to Figure 1). Different liquid contents are included therein. Experimental content: After leaving the filling layer containing the content at room temperature for 3 months, the filling layer was melted, and then the acid value of the filling layer was tested.

[0066] The experimental results are as shown in Table 4 below.

[0067] JPEG2025522166000005.jpg44170

[0068] It can be seen that cocoa butter is sufficiently stable in the case of different contents, and the acid value remains unchanged in the case of different contents, and it can be stably stored for 3 months. On the other hand, the cocoa butter substitute is stable in water, but its stability decreases in tea and cream.

[0069] It should be noted that the acid value of cocoa butter is close to that of the cocoa butter substitute after the change, but the initial acid values of each oil and fat are all different. Usually, refined oils and fats have a low acid value, while natural oils and fats generally have a high acid value. In this experiment, what is mainly observed is the change in the acid value. From the change in the acid value rather than the absolute value, it is observed whether the hard fat deteriorates when the water content is high.

[0070] Regarding why these two types of hard fats could be stored with a stable acid value even in an environment with a high water content, we considered that it was because their saturated fats were more than those of general liquid oils and fats and were difficult to be oxidized during storage. Natural cocoa butter contains antioxidants in itself, has higher antibacterial properties than other oils and fats, and is difficult to deteriorate. In contrast, hard fats such as cocoa butter substitutes and high-melting-point palm oil have undergone a refining process, and natural antioxidant substances have already been lost during this process, making them more likely to deteriorate than cocoa butter.

[0071] It should be noted that the result of the hard fat is around 1.5 KOH, and this value is healthier and safer than the reference value of 3 KOH for liquid edible oils, the reference value of 4 KOH for vegetable oils, and the reference value of 5 KOH for confectionery. It can be seen that when the two types of hard fats coat the contents, they can both exert a sufficiently stable effect, are not easily deteriorated by the influence of the contents, and can be stored for a long time. Judging from the experimental data, since cocoa butter is more stable than the cocoa butter substitute, it is more suitable to use cocoa butter as the filling layer.

[0072] Based on the above-mentioned preliminary test results, furthermore, the detailed experimental plans in the following examples were specifically implemented.

[0073] Example 1 In this embodiment, a hard fat film layer is fabricated using different hard fats. As a fabrication method, after each melted hard fat is poured into a mold for fabricating a filling layer and cured, each filling layer is obtained. Among them, the untempered cocoa butter is ordinary natural cocoa butter. In terms of utilization, the component of natural cocoa butter has the greatest difference from other fats and oils in the crystals of cocoa butter. Generally, regardless of the rate of temperature rise or cooling, when fats and oils reach their melting points and freezing points, similar liquid fats and solid hard fats are produced. However, in the process from melting to cooling, cocoa butter produces several types of crystals depending on different temperatures and rates, and the properties of each crystal are all different. The various crystals and properties of cocoa butter are as shown in Table 5 below.

[0074] JPEG2025522166000006.jpg111170

[0075] According to the appearance timing of each crystal in Table 1, if cocoa butter is melted and rapidly frozen until it solidifies, alpha crystals appear. If it is directly placed at 20 - 22°C after melting, both alpha / beta’ crystals appear in the cocoa butter, and the crystals of cocoa butter become disordered. Other types of structures also gradually change to the Beta’II type, but it takes a long time (about 24 hours), and it is not sufficiently stable and has a poor texture.

[0076] In order to make stable and good-textured BetaI type crystals, tempering is necessary. The principle is as follows: First, heat the cocoa butter to 45°C to melt all the crystals. Next, lower the temperature to 27°C to start crystal formation, and finally, heat it again to about 32°C to melt the Beta’II type crystals, leaving BetaI type crystals in the cocoa butter. Then, place it at 20 - 22°C, and due to a large number of BetaI type crystals, the uncrystallized molecules in the cocoa butter can also rapidly change to BetaI type crystals. Usually, a hard shell can be formed within 2 hours.

[0077] Based on this, the specific fabrication method of tempered cocoa butter is as follows. 1) Put natural cocoa butter into a plastic bag, and then put the plastic bag into water and melt the natural cocoa butter into a liquid state in a water bath at 45.5 °C. 2) When the solid cocoa butter in the bag disappears, slowly lower the temperature to 27 °C (within 10 - 15 minutes). 3) After slowly raising the temperature to 32 °C (within 10 - 15 minutes), leave it alone. 4) From the tempered cocoa butter, make a hard fat layer according to the procedure in Figure 1.

[0078] In the actual production process, when making the cocoa butter filling layer, we encountered problems that do not occur in other current filling layers. Taking the method of making the outer shell or sugar shell of dark chocolate as an example, as a general method, it is to pour and fill the mold, and then turn the mold 180 degrees to make the dark chocolate stick to the mold. However, according to our experiments and tests, this method is not suitable for pure fats and oils. The reason is that there is a cocoa component in dark chocolate, and the more cocoa components there are, the lower its fluidity is, so the dark chocolate can stick to the mold when being poured out. The melted sugar has a high viscosity and low fluidity, so it can also stick to the mold. However, pure fats and oils have high fluidity. If poured out by this method, the highly fluid fats and oils will be completely poured out and cannot stick to the mold. Another method is to inject the material into a pre-refrigerated mold in advance and solidify it on the surface of the mold to form a thin shell. However, cocoa butter cannot be rapidly solidified by this method. This is because when cocoa butter is rapidly solidified, unstable Alpha crystals are generated, resulting in the formation of an unstable filling layer, which is disadvantageous for texture and storage.

[0079] In addition, in the market, usually, after adding the content, the opening is directly sealed at the top to form a complete filling layer. However, when using cocoa butter, this method cannot be used because cocoa butter shrinks during the crystallization process from liquid to solid, and just filling it up to the top cannot seal the opening at the top due to shrinkage after solidification, resulting in cracks. In our experiment, due to such cracks, the content was exposed to the external environment, causing evaporation and leakage of the content. To solve this problem, we also conducted multiple experiments and tests on this. Finally, the problem of cracks can be solved by the method for producing the hard fat layer described in the present invention, and a stable and complete cocoa butter filling layer can be produced.

[0080] The characteristic analysis of the hard fat film layer made of different types of hard fat is as shown in Table 6 below.

[0081] JPEG2025522166000007.jpg99170

[0082] From the above experimental results, after multiple test experiments, it can be seen that butter, coconut oil, and untempered cocoa butter have insufficient hardness and insufficient stability at different temperatures, and are not the optimal methods for the filling layer. On the other hand, the cocoa butter substitute has a higher hardness than other hard fats, but has a poor texture and the stability of the acid value is not as good as that of cocoa butter. Therefore, as a result of the test, the most suitable as the hard fat filling layer is tempered cocoa butter, and its advantages are as follows. 1) Under room temperature conditions, it has high hardness and no leakage occurs after coating. 2) Its hardness and temperature do not have a linear proportional relationship. Generally, the hardness of hard fats and oils becomes softer as the temperature rises. A hard fat that can coat the contents under room temperature conditions is likely to leak when it becomes soft due to a temperature increase. However, as a difference of tempered cocoa butter, cocoa butter forms strong crystals through tempering, so its hardness changes slightly when the temperature rises, and it will rapidly melt only when approaching the melting point. Therefore, the stability of cocoa butter is sufficiently high unless it is placed near the melting point. 3) Natural cocoa butter contains antioxidants in itself, and it is difficult to deteriorate due to rancidity even when coating liquid contents. 4) Cocoa butter substitutes also have the advantages of high hardness and being difficult to leak when the temperature changes, but in terms of flavor, they are inferior to tempered cocoa butter. At the temperature of the human oral cavity, cocoa butter can completely melt in a short time. In particular, the tempered cocoa butter layer becomes crispy, has a smooth texture, and can provide a taste that melts immediately when put into the mouth. In addition, the present invention also includes adding an oily edible-grade natural pigment (such as a brown pigment) to the cocoa butter filling layer, so that the consumer is not even aware of the existence of the middle cocoa butter layer, and a better tasting experience is provided to the consumer. On the other hand, cocoa butter substitutes have a high melting point, resulting in a waxy texture and having a problem in texture.

[0083] Example 2 This example provides a method for producing a liquid-filled chocolate containing a chocolate outer layer and a liquid filling composition. FIG. 1 shows a schematic diagram of the production process, and the specific production method is as follows. 1) Preparation of experimental raw materials: Use tempered cocoa butter obtained by tempering pure natural cocoa butter as the material for the hard fat layer. Use water, fresh milk (with a water content of about 90%), fresh cream (with a water content of about 60%), and high-concentration liquor (with a water content of about 35%) as the raw materials for the liquid center sealed inside the hard fat layer, and use 70% pure dark chocolate as the raw material for the outer layer chocolate. 2) Preparation of molds: Three molds are used, namely the first mold and the second mold for preparing a preliminary hard fat layer, and the third mold for preparing the final hard fat layer. The size of the third mold is slightly larger than that of the first mold. The first mold has a first concave structure, and the second mold has a first convex structure. The first convex structure of the second mold can be fitted and installed within the first concave structure, and a cavity is provided between the first convex structure and the first concave structure. The cavity is used for forming the first hard fat layer. The outer shell mold includes the third mold. The third mold has a second concave structure, and the size of the second concave structure is larger than that of the first concave structure. After placing the prepared first hard fat layer into the second concave structure, a hard fat layer is further formed outside the first hard fat layer and integrated with the first hard fat layer to form the final hard fat layer. 3) Preparation of tempering cocoa butter: Using the same method as in Example 1, a tempering cocoa butter solution is obtained. 4) Preparation of the preliminary hard fat layer: Inject the tempering cocoa butter into the first mold (shown in (1) of Figure 1), and then place the second mold, which can cause a concave shape in the tempering cocoa butter, on top of the first mold (shown in (2) of Figure 1). Then, leave it standing at 20 - 22°C for 2 hours, and after solidification, a concave preliminary hard fat layer is formed. 5) Filling of the liquid center: Release the preliminary hard fat layer from the mold (if necessary, it may be gently heated), then place it into the third mold (shown in (3) of Figure 1), and next, inject the liquid center to be encapsulated (water, fresh milk, fresh cream, and high-concentration liquor) into the interior of the preliminary hard fat layer until each is filled to 4 / 5 (shown in (4) of Figure 1). 6) Preparation of the final hard fat layer: Pour the tempering cocoa butter solution into the third mold to fill the remaining 1 / 5 space inside and outside the preliminary hard fat layer (shown in (5) of Figure 1). Then, leave it to solidify at 20 - 22°C for 2 hours. By integrating the newly injected tempering cocoa butter solution with the preliminary hard fat layer, it is realized that the liquid center is encapsulated within the hard fat layer. In our previous experiments, we found that when the tempering cocoa butter shrinks during crystallization and is simply injected to fill the liquid center up to the top within the preliminary hard fat layer, when it crystallizes and solidifies, an opening cannot be sealed due to shrinkage, resulting in evaporation and leakage of the contents. In contrast, by using the method of this example, putting the preliminary hard fat layer into a slightly larger third mold and filling the tempering cocoa butter both in the top space and outside the preliminary hard fat layer, the problem of potential leakage of the liquid center is perfectly solved. Furthermore, since the density of the liquid center is greater than that of the tempering cocoa butter solution, the two are layered, and after the tempering cocoa butter solution cools and solidifies, the final hard fat layer is formed. As a result, a filling structure is formed as shown in (6) of Figure 1. 7) Preparation of the chocolate outer shell: After melting 70% pure dark chocolate and then completely covering the obtained chocolate solution over the final hard fat layer, as shown in Figure 2, a filled chocolate containing various liquid centers is obtained.

[0084] Example 3 This example provides a method for preparing a filled chocolate containing a chocolate outer layer and a liquid filling composition. The specific preparation method is as follows. 1) Preparation of experimental raw materials: Use pure natural cocoa butter (untempered) as the material for the hard fat layer, and use water, fresh milk (with a water content of about 90%), fresh cream (with a water content of about 60%) and high-concentration liquor (with a water content of about 35%) as the raw materials for the liquid center sealed within the hard fat layer. At the same time, use 70% pure dark chocolate as the raw material for the outer layer chocolate. 2) Preparation of Molds: Three molds are used, namely the first and second molds for preparing the preliminary hard fat layer, and the third mold for preparing the final hard fat layer. The size of the third mold is slightly larger than that of the first mold. 3) Preparation of the Preliminary Hard Fat Layer: Put natural cocoa butter (untempered) into a plastic bag, then put the plastic bag into water and melt the natural cocoa butter in a water bath at 45.5 °C to obtain a cocoa butter solution. After that, inject the cocoa butter solution into the first mold, and then place the second mold, which can cause a concave shape in the natural cocoa butter, on top of the first mold. Next, leave it standing at 20 - 22 °C for 2 hours, and after solidification, a concave preliminary hard fat layer is formed. 4) Filling of the Liquid Center: Release the preliminary hard fat layer from the mold (if necessary, gently heat it), then put it into the third mold, and then inject the liquid center to be wrapped (water, fresh milk, fresh cream, and high - concentration liquor) into the inside of the preliminary hard fat layer until 4 / 5 of it is filled respectively. 5) Preparation of the Final Hard Fat Layer: Pour the melted cocoa butter solution into the third mold to fill it, and fill the remaining 1 / 5 space inside and outside the preliminary hard fat layer. Then, leave it standing at 20 - 22 °C for 2 hours to solidify, and integrate the newly injected cocoa butter solution with the preliminary hard fat layer, so as to realize that the liquid center is wrapped in the hard fat layer, and finally form a filling structure. 6) Preparation of the Chocolate Outer Shell: Melt 70% pure dark chocolate, and completely cover the final hard fat layer with the obtained chocolate solution to obtain a filled chocolate containing various liquid centers.

[0085] Example 4 This example provides a method for preparing a liquid - filled chocolate containing a chocolate outer layer and a liquid filling composition. The specific preparation method is as follows. 1) Preparation of Experimental Raw Materials: Use cocoa butter substitute as the material for the hard fat layer, and use water, fresh milk (with a moisture content of about 90%), fresh cream (with a moisture content of about 60%), and high - concentration liquor (with a moisture content of about 35%) as the raw materials for the liquid center sealed inside the hard fat layer. At the same time, use 70% pure dark chocolate as the raw material for the outer - layer chocolate. 2) Preparation of molds: Use two molds, each serving as the first and second molds for preparing a preliminary hard fat layer. 3) Preparation of the preliminary hard fat layer: Put the cocoa butter substitute into a plastic bag. Next, place the plastic bag in water and melt the cocoa butter substitute in a water bath at 45.5 °C to obtain a cocoa butter substitute solution. Then, pour the cocoa butter substitute solution into the first mold. After that, place the second mold, which can create a concave shape in the cocoa butter substitute, on top of the first mold. Next, leave it to stand at 20 - 22 °C for 2 hours. After solidification, a concave preliminary hard fat layer is formed. 4) Filling of the liquid center: Inject the liquid centers to be wrapped (water, fresh milk, fresh cream, and high - concentration liquor) into the interior of the preliminary hard fat layer until each is filled to 4 / 5. 5) Preparation of the final hard fat layer: Pour the cocoa butter substitute solution obtained by melting into the upper part of the liquid center to fill the remaining 1 / 5 space inside the preliminary hard fat layer. Next, leave it to stand at 20 - 22 °C for 2 hours to solidify, integrating the newly poured cocoa butter substitute solution with the preliminary hard fat layer, thereby realizing that the liquid center is wrapped inside the hard fat layer and finally forming a filling structure. 6) Preparation of the chocolate outer shell: Melt 70% pure dark chocolate and completely cover the obtained chocolate solution over the final hard fat layer to obtain a filled chocolate containing various liquid centers.

[0086] Comparative Example 1 This comparative example provides a method for preparing a liquid - filled chocolate containing a chocolate outer layer and a liquid filling composition. The specific preparation method is as follows. 1) Preparation of experimental raw materials: Use 70% pure dark chocolate and chocolate with a thickness of 3 - 5 mm as raw materials for the outer - layer chocolate, and use water, fresh milk (with a water content of about 90%), fresh cream (with a water content of about 60%), and high - concentration liquor (with a water content of about 35%) as raw materials for the liquid center sealed inside the hard fat layer. 2) Preparation of chocolate: Heat and melt the chocolate. 3) Preparation of the first outer shell of chocolate: Using an existing mold for preparing a chocolate film layer, pour the tempering chocolate into the mold. Immediately turn the mold 180 degrees. The chocolate that is not stuck to the mold will drip down, leaving a single layer of dark chocolate attached to the mold. Next, leave it to solidify at 20 - 22°C for 2 hours to obtain the first outer shell of chocolate. 4) Filling of the liquid center: Inject the liquid centers to be wrapped (water, fresh milk, fresh cream, and high-concentration liquor) into the inside of the first outer shell of chocolate until 4 / 5 of it is filled respectively. 5) Preparation of the second outer shell of chocolate: Cut a chocolate block with a thickness of 3 - 5 mm into a shape and size that can seal the top of the first outer shell of chocolate. Using a metal piece at 45°C, slightly melt one side of the chocolate (i.e., place the metal piece on that side of the chocolate piece and leave it for 3 - 10 seconds). Next, place the chocolate piece on the top of the first outer shell of chocolate, align the melted side with the first outer shell of chocolate. Then, leave it to solidify at 20 - 22°C for 2 hours, and a filled chocolate with various liquid centers without a hard fat layer can be obtained.

[0087] After leaving each filled chocolate prepared in Examples 2 - 3 and Comparative Example 1 at room temperature for 24 hours, the combined cross-section was observed. Specifically, the change of the hard shell was observed and tasted.

[0088] Here, the texture score is from 1 to 10 points. 1 point represents the worst texture, and 10 points represents the best texture. We recruited 50 tasters, had them taste foods made with various filling layers, asked them to score the texture of the filling layer, and finally, took the average score for each product's score. Among them, 1 - 3 points indicate that the texture is bad, there is an obvious sense of solidification in the filling, the taste is strange, and it is difficult to eat. 4 - 7 points indicate that the texture is ordinary, there is no obvious sense of solidification, but it is felt that the filling layer is difficult to melt in the mouth. 8 to 10 points indicate that the texture is good, the filling can be integrated with the inner and outer chocolates, and the presence of the filling layer is not felt very much.

[0089] The obtained experimental results are as shown in Table 7 below.

[0090] JPEG2025522166000008.jpg248170

[0091] From the above test results, the experiment of Comparative Example 1 verified the influence of moisture on chocolate as described above, and it can be seen that the more moisture there is, the more serious the erosion becomes. At the same time, it also supports why a large amount of sugar needs to be added to commercially available chocolates with liquor centers, and why it is necessary to use a water-in-oil emulsion to minimize moisture in sugar shell products.

[0092] From the above test results, it can also be seen that even for contents with different moisture levels, the protection by hard fat is very good. More importantly, since the hard fat isolates the chocolate from the liquid in the center, the structure of the chocolate outer shell is protected from being destroyed, and the moisture in the filling layer does not leak to the outer layer at all. Therefore, the flavor of the chocolate is not affected by the liquid with a high moisture content at all. And according to the above results, it can be seen that the hard fat layer made using tempering cocoa butter has the best texture.

[0093] Example 5 This example provides a method for preparing a liquid filling composition. Regarding the specific procedures, refer to the procedures in Examples 2 to 4 described above. A liquid filling composition was prepared using cocoa butter substitute, cocoa butter (untempered), and cocoa butter (tempered) as materials for the hard fat layer and water (with moisture being 100%) as the liquid center, respectively. At room temperature, it was left for different periods (1 week, 2 weeks, 4 weeks, 2 months, 3 months), its weight change was observed, and the hard fat layer was cut open to observe the cross-sections of the content - liquid center and the outer shell. The results of the weight change are as shown in Table 8, and the error of the weighing scale used during weight measurement was + / -0.1 g.

[0094] JPEG2025522166000009.jpg35170

[0095] After opening each hard fat layer, the moisture is clear and transparent, and there are no traces of erosion in the hard fat layers made of cocoa butter substitute, untempered, and tempered cocoa butter. Moreover, the inner surface of each hard fat layer is smooth, and there is almost no water spot or moisture adhesion. From the above experiments, it can be seen that the protective layer of the hard fat has very high hydrophobicity, there was no reaction with water during the 3 - month experimental period, at the same time, the content and the outer layer were effectively blocked, and there was no loss or evaporation of moisture (if there was loss, moisture should be observed on the surface, and if there was evaporation, a weight reduction should be observed). During the experimental observation period, the weight hardly changed (even considering the 0.1 g weight error, the maximum weight change did not exceed 0.5% of the total weight). Furthermore, based on the previous understanding of cocoa butter, theoretically, cocoa butter gradually changes to a more stable structure at room temperature over one month. Therefore, it can be inferred that the hard fat layer can protect the content and the outer layer within a reasonable product cycle and will not deteriorate even if placed on the store shelf for a long time.

[0096] Example 6 This example used the same method as described in Example 5, using cocoa butter substitute, cocoa butter (untempered), and cocoa butter (tempered) as the materials for the hard fat layer respectively, water (with moisture being 100%) as the liquid center, and preparing liquid filling compositions with different thicknesses of the hard fat layer, and testing their stability.

[0097] The purpose of this experiment is to test whether hard fat layers with different thicknesses affect the protective efficacy of the composition. Generally, the thicker the layer, the slower the melting rate in the consumer's mouth and the greater the impact on the texture. Therefore, the impact of thickness on the protective efficacy was observed through experiments to find the optimal example.

[0098] After leaving the prepared liquid filling compositions with different thicknesses of the hard fat layer at room temperature for one month, their weight changes were observed, and the hard fat layer was cut open to observe the cross-sections of the contents - the liquid center and the outer shell. The results of the weight changes are as shown in Table 9, and the error of the weighing scale used during weight measurement was + / -0.1 g.

[0099] JPEG2025522166000010.jpg57170

[0100] After opening each filling composition, the moisture was clear and transparent, and there were no traces of erosion on the hard fat layers of each thickness made of cocoa butter substitute, untempered, and tempered cocoa butter. Moreover, the inner surface of each hard fat layer was smooth, with almost no water spots or moisture adhesion.

[0101] From the above experimental results, it can be concluded that the protective efficacy of the hard fat layer is stable and has a low correlation with thickness when there is no damage. Therefore, theoretically, the hard fat film can exist in a very thin form as long as it is not damaged. When the filling layer is thin, it becomes difficult for consumers to even notice the existence of the filling layer. Producers can produce fillings with different thicknesses according to requests to create different textures and tastes.

[0102] As can be seen from the above, the liquid filling composition produced by the present invention is a more innovative, effective and excellent product than existing products, and solves the problems of existing filling products. It is superior to the methods of making the commercially available existing ganache, liquor-containing center sugar shell and gum layer filling mentioned at the beginning of this text. Due to its high stability, its practicality is outstanding and it can be stored on the shelf for a long time. There is no conflict in taste and texture between the hard fat film and the chocolate, and the melt-in-the-mouth property is good. At the same time, the tempered cocoa butter layer is crispy and has a smooth texture, and a taste like turning into moisture can be enjoyed when put into the mouth. The present invention also includes adding an oily edible-grade natural pigment, such as a tea-brown pigment, to the cocoa butter film. The consumer is not even aware of the existence of the middle cocoa butter layer, and a better tasting experience is given to the consumer. Moreover, the shelf life (i.e., storage period) is long, ensuring that the materials used are natural, reducing or eliminating the use of chemicals and sugars.

[0103] The outer layer coating the liquid filling composition produced by the method of the present invention may be an outer layer made of a highly water-absorbent material such as bread, cake or biscuit. Thereby, manufacturers can utilize this process to produce a filling layer with stable quality, good texture and flavor, and healthy materials, which can be used in various products such as liquid filling chocolates.

[0104] According to the manufacturing method in the above embodiments, many substances with a high water content (such as tea, liquor, fruit juice, etc.) could not originally be mixed with chocolate, but can now be mixed by this manufacturing method. This enhances the diversity and innovation of the taste of chocolate. The unique and innovative manufacturing method of using hard fat as the filling layer can avoid the defects of existing methods. 1) Improvement to existing commercially available soft-centered chocolates: By adding a hard fat film between the outer shell of the chocolate and its inner filling, more diverse processing of the soft center becomes possible. For example, it is possible to add substances such as milk or fresh cream to the soft center to thin it out. In this way, the chocolate can create not only a simple soft center but also an effect with a fluid center, giving the taste buds more experiences. 2) There is no need to add a large amount of sugar syrup and sugar to the contents, or make it into a water-in-oil emulsion, and the flavor of the contents themselves can be maintained, making it healthier. 3) The filling layer is edible and melts rapidly in the mouth. For gum fillings, it avoids the difficulty of swallowing and the strange foreign body sensation when chewing, dramatically improving the deliciousness of the food, and it is easy to arouse the enthusiasm of chocolate lovers, so a boom in chocolate innovation is expected.

[0105] Of course, the method of making a hard fat layer for liquid center coating using the hard fat according to the present invention can also be used to produce the corresponding liquid center by using the raw materials and methods of existing fillings or fluid centers. For example, for liquor-containing centers, emulsions, etc., all can be coated with the hard fat layer produced by the method of the present invention, and their moisture content may be in the range of 10 - 100% described in the present invention, or less than 10%. The method of the present invention can also be used to coat other liquid center materials with a moisture content of less than 10% to produce a filling composition.

[0106] Also, in the embodiments of the present invention, only the method of making a hemispherical liquid filling composition is provided. However, by adjusting the shape of the mold used, various other shaped liquid filling compositions can be made, and they are also included within the protection scope of the present invention.

[0107] In addition, in the embodiments of the present invention, only a method for producing a liquid filling composition using cocoa butter substitute and cocoa butter is provided, but it is not limited thereto. Other hard fats having similar properties such as high melting point palm oil (for example, palm oil at 40 ° C, palm oil at 42 ° C, palm oil at 45 ° C, palm oil at 55 ° C), hydrogenated or hardened vegetable oil, etc. can also be used to achieve similar effects, which are not listed one by one in the present invention.

[0108] As for the scope of this patent application, in addition to being used in chocolate compositions, the filling layer may also be placed in highly hygroscopic products such as cereal-based snacks and biscuits to wrap water-containing contents. As can be imagined from daily life experience, such highly hygroscopic products will absorb water and become wet when they come into contact with moisture, losing their original texture. However, if a filling layer is added, leakage of the contents can be prevented and the outer layer will not come into contact with the moisture in the contents at all. Therefore, cereal-based products wrapped with water-containing contents can be mass-produced commercially, and with a stable combination, they can be transported over long distances and stored for a long time, having great practical significance with great potential.

[0109] There are many specific usage methods in the present invention, and the above is only a preferred embodiment of the present invention. It should be noted that the above examples are only used to explain the present invention and are not intended to limit the protection scope of the present invention. Those skilled in the art can make some improvements without departing from the principle of the present invention, and these improvements should also be regarded as being within the protection scope of the present invention.

Claims

1. A liquid filling composition comprising a hard fat layer and a liquid center hermetically installed inside the hard fat layer.

2. The liquid filling composition according to claim 1, wherein the water content of the liquid center is 10 to 100%.

3. The liquid filling composition according to claim 1, wherein the hard fat layer is made using a high melting point hard fat as the main raw material.

4. The liquid filling composition according to claim 3, wherein the melting point of the high melting point hard fat is 20 to 45°C.

5. The liquid filling composition according to claim 4, wherein the high melting point hard fat contains at least one of coconut oil, butter, high melting point palm oil, cocoa butter substitute, cocoa butter, hydrogenated or hardened vegetable oil, and refined vegetable oil.

6. The liquid filling composition according to claim 5, wherein the high melting point hard fat is selected from cocoa butter substitute or cocoa butter, and the cocoa butter is either tempered cocoa butter or untempered cocoa butter.

7. The liquid filling composition according to claim 6, wherein the cocoa butter is tempered cocoa butter obtained through a tempering process.

8. The liquid filling composition according to claim 7, wherein the tempered cocoa butter is obtained by first heating and melting cocoa butter to 44 - 46°C, then cooling it to 26 - 28°C and treating for 10 - 15 minutes, and then heating it to 31 - 33°C and treating for 10 - 15 minutes as its manufacturing procedure.

9. The liquid filling composition according to claim 1, wherein the thickness of the hard fat layer is 1 cm or less.

10. The liquid filling composition according to claim 9, wherein the thickness of the hard fat layer is 0.05 mm to 1 cm.

11. The production of the hard fat layer further includes adding a food additive, and the food additive is at least one selected from oil-soluble edible-grade natural pigments, seasonings, and flavors. The liquid filling composition according to claim 2 is characterized by this.

12. The liquid filling composition according to claim 1, wherein the liquid center is at least one selected from water, raw milk, raw cream, wine, fruit juice, tea water, soup stock, prepared beverages, and sauces.

13. A method for producing a liquid filling composition according to any one of claims 1 to 12, wherein the liquid filling composition is produced by using the method described in the following steps A1 to A3 or steps B1 to B3. Step A1 is to inject a raw material for producing a hard fat layer into a mold of a required shape and cure it to obtain a concave hard fat layer with an open upper end. Step A2 is to inject a liquid into the concave hard fat layer from the opening at the upper end of the concave hard fat layer until a required liquid level is reached. Step A3 is to inject a raw material for producing a hard fat layer above the liquid level of the liquid and seal the top to obtain the liquid filling composition. Or Step B1 is to inject a raw material for producing a hard fat layer into an inner shell mold of a required shape and cure it to obtain a concave hard fat layer with an open upper end. Step B2 is to place the concave hard fat layer produced in step B1 into an outer shell mold, and inject a liquid into the concave hard fat layer from the opening at its upper end until a required liquid level is reached. Step B3 is to inject a raw material for producing a hard fat layer into the outer shell mold so as to cover the outside of the concave hard fat layer and above the liquid level of the liquid, and form a second hard fat layer after curing to obtain the liquid filling composition. A method for producing a liquid filling composition, characterized in that.

14. When the raw material for producing the hard fat layer is tempering cocoa butter, the liquid filling composition is produced by using the method of steps B1 to B3. The method for producing a liquid filling composition according to claim 13, characterized in that.

15. In steps B1 and B3, the conditions used for curing are to leave it standing at 20 to 22 ° C for 1.5 to 3 hours. The method for producing a liquid filling composition according to claim 14, characterized in that.

16. Use of the liquid filling composition according to any one of claims 1 to 12 in the production of filled foods.

17. The filled food includes filled confectionery, and the filled confectionery is any one selected from filled chocolate, filled biscuit, filled bread, filled mooncake, filled dumpling, filled cookie, filled candy and filled cake. The use according to claim 16, characterized in that.

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