Confectionery chunks rich in vegetable protein

Abstract

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

Description

[Technical Field]

[0001] The present invention relates to protein-rich confectionery masses, more particularly vegetable protein-rich confectionery masses. [Background technology]

[0002] Confectionery products, such as food bars, are made from confectionery masses, i.e., materials that can undergo shaping processes such as rolling, extruding, depositing and removing from a refrigerated drum, pressing, molding, etc. These masses are generally non-fluid but deformable at ambient temperatures, at least until formed into a desired shape, such as a bar. They typically have a dough-like consistency; therefore, they are also referred to in the art as "dough." After being shaped, the consistency of the mass can vary.

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

[0004] Plant protein crops, such as legumes, are currently primarily used as animal feed. However, there is a trend toward using such plant proteins in human food. One of the reasons for this trend is the environmental impact of these proteins compared to animal proteins, such as dairy, egg, and meat proteins.

[0005] Another current trend is towards high protein foods for the elderly, sportsmen and people leading active lifestyles. Commercially available products supporting this trend include a variety of high protein shakes, high protein yogurts and quarks, and high protein nutritional bars.

[0006] Potential sources of vegetable protein include soybeans, pulses (eg, peas, chickpeas, fava beans), grains (eg, rice) and rapeseed (eg, canola).

[0007] As disclosed by M. Vogelsang-O'Dwyer et al., Trends in Food Science and Technology 110 (2021) 364-374, soybeans have a very high protein content (32-44% by weight) compared to other plant protein sources, contain a significant amount of oil, and contain almost no carbohydrates. Rapeseed is also rich in oil, although it is low in protein.

[0008] Beans are high in carbohydrates and fiber but very low in fat.

[0009] Grains such as rice have a much lower protein and a much higher carbohydrate content than legumes. Furthermore, grain proteins are water-insoluble and generally require hydrolysis (e.g., hydrolyzed rice protein) for suitable applications in food products and beverages.

[0010] Confectionery loaves and nutritional bars containing vegetable proteins have been described.

[0011] For example, U.S. Patent Application Publication No. 2004 / 170743 discloses a method for deflavoring soy protein. Example 21 discloses a caramel composition containing 15.5% by weight of deflavored soy protein isolate. This caramel was used as a top layer in a nutritional bar.

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

[0013] US Patent Application Publication No. 2012 / 0294986 relates to the use of pea protein to replace at least a portion of the milk protein in confectionery masses such as hard caramels and chocolates. It is indicated that the mass may contain 0.5 to 30% pea protein by weight on a dry weight basis, although the masses shown in the examples contain only a few percent pea protein.

[0014] When producing confectionery products with a high vegetable protein content, further challenges must be addressed. The use of vegetable proteins, especially pulse proteins, often results in an off-taste. Providing a mass with a pleasant consistency is a further challenge. These confectionery products are often either hard and sticky or brittle and crumbly. Furthermore, maintaining any desirable properties during storage has proven to be a challenge. Summary of the Invention [Problem to be solved by the invention]

[0015] It is therefore an object of the present invention to provide confectionery masses and confectionery products, such as food bars, that have a high vegetable protein content, a pleasant consistency and an optimized set of sensory properties such as mouthfeel and taste, thereby making them attractive to sportsmen and people with active lifestyles. A further object is to provide confectionery masses that are able to retain these properties over a considerable shelf life.

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

[0017] Plant protein sources are commercially available as protein isolates and protein concentrates. [Means for solving the problem]

[0018] As used herein, vegetable protein concentrate is defined as a vegetable protein source having 50-70% vegetable protein by weight on a dry matter basis, wherein the protein is essentially non-aggregated and undenatured.

[0019] A vegetable protein isolate is defined herein as a vegetable protein source having 75-95% by weight, preferably 80-90% by weight, vegetable protein on a dry matter basis, wherein the protein is largely in a denatured and aggregated state.

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

[0021] The production of vegetable protein concentrates, including pulse protein concentrates, primarily requires milling and air classification, mild conditions that do not significantly affect the nativity of the protein. A drawback of such mild conditions is that they limit the ability to separate the proteinaceous material from starch granules and other seed materials, resulting in relatively low protein content and purity and relatively high concentrations of anti-nutritional components and active enzymes.

[0022] To produce vegetable proteins, particularly pulse proteins, with higher protein content, higher purity, and lower contents of anti-nutritional components and active enzymes, harsher processing conditions, such as high or low pH, high temperature, and / or organic solvents, are required. These processing conditions tend to denature and aggregate at least a portion of the proteins, which explains the denatured and aggregated state of a significant portion of the proteins in vegetable protein isolates, particularly pulse protein isolates.

[0023] One example of a commonly applied technique for producing pulse proteins is isoelectric precipitation, which requires rather harsh treatments such as heat coagulation and extraction, and requires acidic or alkaline pH and high temperature conditions, which result in the denaturation and aggregation of most proteins.

[0024] The present invention describes a method for predicting the behavior of powdered protein sources in confectionery masses based on their differential interactions with carbohydrate syrups traditionally used to prepare confectionery masses for nutritional bars. Proteins with high solubility in such syrups will dissolve, while proteins with lower solubility will absorb the syrup and swell. This method yields a parameter called Confectionery Binding Capacity (CBC).

[0025] It has been observed that non-aggregated proteins, either in the native or hydrolyzed state, are largely soluble in carbohydrate syrups, whereas denatured and aggregated proteins are poorly soluble and are able to absorb the syrup by acting like a kind of sponge.

[0026] As explained above, the proteins in vegetable protein concentrates are primarily in a native state, whereas the proteins in many vegetable protein isolates, particularly pulse protein isolates, are primarily denatured and aggregated, resulting in vegetable protein concentrates having lower CBCs than vegetable protein isolates, particularly pulse protein isolates.

[0027] Similarly, the whey proteins present in whey protein concentrates (WPC) and whey protein isolates (WPI) are primarily in an undenatured state and have a high tendency to dissolve in carbohydrate syrups.

[0028] However, casein and caseinates, even in their native state, do not readily dissolve in carbohydrate syrups, which may be due to pH effects.

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

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

[0031] A method for predicting the behavior of a powdered protein source in a confectionery mass, resulting in a physical quantity called Confectionery Binding Capacity (CBC), is providing a glucose-fructose syrup; - providing a powdered protein source; - liquefying the glucose-fructose syrup; - introducing a powdered protein source into a liquefied glucose-fructose syrup, the amount (p) of powdered protein source added to the syrup being such that the mixture has a protein content of 1 to 10% by weight; storing the mixture for at least 1 day; - centrifuging the stored mixture; - separating a top protein-rich layer from a bottom carbohydrate-rich layer and determining the weight of said top protein-rich layer, The confectionery binding capacity is defined as the mass (in grams) of the protein-rich top layer (t) divided by the mass (in grams) of the powdered protein source (p).

[0032] The glucose-fructose syrup can be liquefied by heating with stirring to a temperature in the range of 30-95°C, preferably 40-60°C, most preferably about 50°C.

[0033] During and after the introduction of the powdered protein source into the liquefied glucose-fructose syrup, the syrup is preferably stirred until homogeneous, usually 10 minutes is sufficient.

[0034] The amount of powdered protein source (p) added to the syrup is preferably such that the resulting mixture has a protein content of 5% by weight.

[0035] To allow sufficient time for the syrup and protein to interact, the mixture is stored for at least 1 day, preferably at least 2 days, and most preferably at least about 5 days. It is preferred not to store the mixture for longer than 1 month. Most preferably, the mixture is stored for about 1 week. This storage can be carried out at ambient temperature, i.e., about 18-25°C, preferably 20°C.

[0036] Centrifugation is preferably carried out at 4500 g at 40° C. for 1 hour.

[0037] CBC is a better predictor of the behavior of a particular protein source in a confectionery mass than, for example, aqueous solubility. Low aqueous solubility due to denaturation does not guarantee high absorption of a carbohydrate syrup, since absorption also requires sufficient aggregation, which is not determined by solubility measurements.

[0038] The present invention also provides - 10 to 70% by weight of a combination of at least two protein sources, at least one of which is a vegetable protein source, preferably a pulse protein source; - 25 to 80% by weight of a binding material, preferably chosen from carbohydrates and sugar alcohols; - 5 to 20% by weight of oil, preferably vegetable oil, the total moisture content of the confectionery mass is in the range of 5 to 30% by weight; The combination of at least two protein sources relates to a confectionery mass comprising, on a dry matter basis, 10 to 50% by weight of a protein source having a confectionery binding capacity of up to 3.9 g / g and 50 to 90% by weight of a protein source having a confectionery binding capacity of at least 4.5 g / g.

[0039] The confectionery mass can be prepared by blending at least two protein sources, namely 10-50% by weight, on a dry matter basis, of a protein source having a confectionery binding capacity of up to 3.9 g / g and 50-90% by weight, on a dry matter basis, of a protein source having a confectionery binding capacity of at least 4.5 g / g, with a binder and oil.

[0040] The present invention further comprises: - 10 to 70% by weight of a combination of at least two protein sources, wherein at least one of these protein sources is a pulse protein source; - 25 to 80% by weight of a binding material, preferably chosen from carbohydrates and sugar alcohols; - 5 to 20% by weight of oil, preferably vegetable oil, the total moisture content of the confectionery mass is in the range of 5 to 30% by weight; The combination of at least two protein sources comprises, on a dry matter basis: - 10 to 50% by weight of a protein source selected from protein hydrolysates (e.g. dairy protein hydrolysates, pulse protein hydrolysates, cereal protein hydrolysates), pulse protein concentrates, whey protein concentrates and whey protein isolates, preferably selected from whey protein concentrates, whey protein isolates, dairy protein hydrolysates, pulse protein concentrates and vegetable protein hydrolysates, even more preferably selected from pulse protein concentrates, most preferably selected from pea protein concentrates, fava bean protein concentrates, chickpea protein concentrates and combinations thereof, -50 to 90% by weight of a protein source selected from pulse protein isolates (e.g. pea protein isolates, fava bean protein isolates, chickpea protein isolates and combinations thereof) and non-hydrolyzed casein-based protein sources (e.g. micellar casein isolates, caseinates, acid casein, milk protein concentrates and milk protein isolates), most preferably selected from pea protein isolates, fava bean protein isolates and chickpea protein isolates.

[0041] The confectionery mass can be prepared by blending at least two protein sources, namely 10-50% by weight on a dry matter basis of a protein source selected from pulse protein concentrate, whey protein concentrate, whey protein isolate and hydrolysates thereof, and 50-90% by weight on a dry matter basis of a protein source selected from pulse protein isolate and casein-based protein source, with a binder and oil. DETAILED DESCRIPTION OF THE INVENTION

[0042] In a preferred embodiment, the confectionery mass is not caramelized, meaning that the confectionery mass has not been heated to caramelize the sugars.

[0043] The total protein content of the confectionery mass is preferably in the range 20-50% by weight, more preferably 20-40% by weight, even more preferably 25-35% by weight, and most preferably 28-32% by weight, based on the weight of the confectionery mass.

[0044] The protein content of the protein sources is determined using the well-known Kjeldahl nitrogen analysis method, applying a Kjeldahl coefficient of 6.25 for vegetable proteins and 6.38 for dairy proteins.

[0045] In a preferred embodiment, 10 to 100% by weight of the total protein content of the confectionery mass consists of vegetable protein, preferably 20 to 100% by weight, more preferably 30 to 100% by weight, even more preferably 50 to 100% by weight, and most preferably 70 to 100% by weight.

[0046] Preferred vegetable protein sources are pulse protein concentrates and isolates, such as broad bean protein concentrates and isolates, pea protein concentrates and isolates, lupin bean protein concentrates and isolates, moong bean protein concentrates and isolates, lentil protein concentrates and isolates, and chickpea protein concentrates and isolates. Broad bean protein concentrates and isolates, pea protein concentrates and isolates, chickpea protein concentrates and isolates, and combinations thereof are even more preferred vegetable protein sources.

[0047] Examples of suitable protein sources other than vegetable protein sources are animal protein sources, more particularly dairy protein sources, collagen and hydrolyzed collagen. Examples of dairy protein sources are whey protein isolate (generally containing about 90-95% whey protein by weight on a dry matter basis), whey protein concentrate (generally containing about 60-80% whey protein by weight on a dry matter basis), milk protein concentrate (generally containing about 16% whey protein and about 64% micellar casein by weight on a dry matter basis), micellar casein isolate (generally containing about 9% whey protein and about 81% micellar casein by weight on a dry matter basis), calcium caseinate (generally containing about 90% casein protein by weight), sodium caseinate (generally containing about 90% casein protein by weight), magnesium caseinate (generally containing about 90% casein protein by weight), and hydrolyzed versions of such protein sources, such as hydrolyzed whey protein, hydrolyzed casein, and hydrolyzed caseinates.

[0048] Vegetable protein isolates have a vegetable protein content of 75-95% by weight on a dry matter basis. Vegetable protein isolates, in particular pulse protein isolates, which are severely processed during their preparation and therefore have a high content of denatured and aggregated protein (a protein content of more than 75% by weight, preferably more than 90% by weight, most preferably about 100% by weight), generally have a CBC of more than 4.5 g / g, more particularly in the range of 4.7-7.2 g / g, and even more particularly in the range of 5.0-7.2 g / g.

[0049] Vegetable protein concentrates have a vegetable protein content of 50-70% by weight on a dry matter basis. Due to their mild processing conditions, the protein in these concentrates is primarily in its native state, and the CBC of these sources is generally less than 3.9 g / g, more specifically in the range of 2.0-3.9 g / g, and even more specifically in the range of 3.0-3.9 g / g. The same is true for hydrolyzed vegetable protein sources, including hydrolyzed pulse protein sources and hydrolyzed grain proteins such as hydrolyzed rice protein.

[0050] Whey protein sources such as whey protein concentrates (WPC) and whey protein isolates (WPI) vary in their protein content, with WPC containing 60-80% protein by weight on a dry matter basis and WPI containing 90-95% protein by weight on a dry matter basis, where the protein is primarily in the native state. Their CBC is less than 3.9 g / g, more particularly less than 3.0 g / g, and even more particularly less than 2.8 g / g.

[0051] Protein sources containing non-hydrolyzed casein-type proteins as the primary protein source, such as micellar casein, acid casein, sodium caseinate, calcium caseinate, magnesium caseinate, milk protein concentrate, and milk protein isolate, have a high CBC, generally greater than 6.0 g / g, and more particularly in the range of 6.0 to 7.0 g / g.

[0052] In a first main embodiment, the confectionery mass contains at least two vegetable protein sources, one having a CBC of up to 3.9 g / g, preferably between 1.0 and 3.9 g / g, more preferably between 2.0 and 3.9 g / g, most preferably between 3.0 and 3.9 g / g, and the other having a CBC of at least 4.5 g / g, more preferably between 4.5 and 8.0 g / g, more preferably between 4.7 and 7.2 g / g, most preferably between 5.0 and 7.2 g / g.

[0053] Preferred vegetable protein sources having a CBC of up to 3.9 g / g are hydrolyzed vegetable proteins including hydrolyzed pulse proteins and hydrolyzed cereal (e.g. rice) proteins and pulse protein concentrates, such as fava bean protein concentrate, pea protein concentrate, lupin bean protein concentrate, moong bean protein concentrate, lentil protein concentrate and chickpea protein concentrate, with fava bean protein concentrate, pea protein concentrate, chickpea protein concentrate and combinations thereof being preferred.

[0054] Preferred examples of vegetable protein sources having a CBC of at least 4.5 g / g are pulse protein isolates, such as broad bean protein isolate, pea protein isolate, lupin bean protein isolate, moong bean protein isolate, lentil protein isolate and chickpea protein isolate, with broad bean protein isolate, pea protein isolate, chickpea protein isolate and combinations thereof being preferred.

[0055] According to this first main embodiment, the vegetable protein source having a CBC of at most 3.9 g / g is a hydrolyzed vegetable protein or a pulse protein concentrate, more preferably selected from chickpea protein concentrate, pea protein concentrate, faba bean protein concentrate and combinations thereof. These vegetable protein concentrates generally have a protein concentration of 40-70% by weight, more preferably 50-65% by weight, on dry matter.

[0056] Furthermore, the vegetable protein source having a CBC of at least 4.5 g / g is preferably a pulse protein isolate, more preferably selected from chickpea protein isolate, pea protein isolate, faba bean protein isolate, and combinations thereof, which have a protein concentration of 75-95% by weight, preferably 80-90% by weight, on a dry matter basis.

[0057] The present invention therefore also relates to a confectionery mass comprising a combination of (i) hydrolyzed vegetable protein and / or pulse protein concentrate and (ii) pulse protein isolate, wherein the hydrolyzed vegetable protein and / or pulse protein concentrate is present in the combination of protein sources at a concentration of 10-50% by weight, preferably 20-45% by weight, most preferably 30-45% by weight, based on dry matter, and is preferably selected from chickpea protein concentrate, pea protein concentrate, faba bean protein concentrate, and combinations thereof; and the pulse protein isolate is present in the combination of protein sources at a concentration of 50-90% by weight, preferably 55-80% by weight, most preferably 55-70% by weight, based on dry matter, and is preferably selected from chickpea protein isolate, pea protein isolate, faba bean protein isolate, and combinations thereof.

[0058] An example of a suitable combination of vegetable protein sources is a combination of pea protein isolate and broad bean protein concentrate. Another example is a combination of pea protein isolate and pea protein concentrate. More preferably, the pea protein isolate is present in the combined protein sources at a concentration of 50-60% by weight, and the broad bean or pea protein concentrate is present in the combined protein sources at a concentration of 40-50% by weight. These combinations result in a fairly neutral taste, good consistency, and optimized mouthfeel characteristics.

[0059] In addition to the at least two vegetable protein sources, the confectionery mass according to this first main embodiment may contain animal-derived proteins such as dairy proteins, collagen, or hydrolyzed collagen. In preferred embodiments, up to 30% by weight, preferably up to 20% by weight, more preferably up to 15% by weight, and even more preferably up to 10% by weight, based on the total amount of protein in the confectionery mass, may consist of animal-derived proteins. In preferred embodiments, the confectionery mass according to the first main embodiment is essentially free of animal-derived proteins, meaning that less than 1% by weight, preferably less than 0.5% by weight, even more preferably less than 0.1% by weight, and most preferably 0% by weight, of the total protein content consists of animal-derived proteins.

[0060] In a second main embodiment, the combination of protein sources comprises, based on dry matter, 10-50% by weight, preferably 20-45% by weight, most preferably 30-45% by weight of a vegetable protein source, preferably hydrolyzed vegetable protein and / or pulse protein concentrate, having a CBC of at most 3.9 g / g, preferably 1.0-3.9 g / g, more preferably 2.0-3.9 g / g, most preferably 3.0-3.9 g / g, and 50-90% by weight, preferably 55-80% by weight, most preferably 55-70% by weight of a dairy protein source having a CBC of at least 4.5 g / g, preferably 4.5-8.0 g / g, more preferably 4.7-7.2 g / g, even more preferably 5.0-7.2 g / g, most preferably 6.0-7.0 g / g.

[0061] The present invention therefore also relates to a confectionery mass comprising a combination of (i) a vegetable protein hydrolysate and / or a pulse protein concentrate and (ii) a non-hydrolyzed casein-based protein source, wherein the vegetable protein hydrolysate and / or pulse protein concentrate is present in the combination of protein sources at a concentration of 10-50% by weight, preferably 20-45% by weight, and most preferably 30-45% by weight, based on dry matter, and is preferably selected from chickpea protein concentrate, pea protein concentrate, and fava bean protein concentrate; and the non-hydrolyzed casein-based protein source is present in the combination of protein sources at a concentration of 50-90% by weight, preferably 55-80% by weight, and most preferably 55-70% by weight, based on dry matter, and is preferably selected from micellar casein isolate, caseinates (sodium caseinate, calcium caseinate, magnesium caseinate), acid casein, milk protein concentrate, and milk protein isolate.

[0062] Particularly preferred combinations are pea protein concentrate and / or fava bean protein concentrate in combination with caseinate, which provide a fairly neutral taste, good consistency and optimized mouthfeel properties.

[0063] In a third main embodiment, the combination of protein sources comprises, on a dry matter basis, 10-50% by weight, preferably 20-45% by weight, most preferably 30-45% by weight, of a dairy protein source having a CBC of at most 3.9 g / g, preferably 1.0-3.9 g / g, more preferably 2.0-3.9 g / g, most preferably 2.0-3.0 g / g, and 50-90% by weight, preferably 55-80% by weight, most preferably 55-70% by weight of a vegetable protein source, preferably a pulse protein isolate, having a water binding capacity of at least 4.5 g / g, preferably 4.5-8.0 g / g, more preferably 4.7-7.2 g / g, even more preferably 5.0-7.2 g / g.

[0064] The present invention therefore also relates to a confectionery mass comprising a combination of (i) a whey protein concentrate, whey protein isolate and / or dairy protein hydrolysate and (ii) a pulse protein isolate, wherein the whey protein concentrate, whey protein isolate and / or dairy protein hydrolysate is present in the combination of protein sources at a concentration of 10-50% by weight, preferably 20-45% by weight, most preferably 30-45% by weight, based on dry matter; and the pulse protein isolate is present in the combination of protein sources at a concentration of 50-90% by weight, preferably 55-80% by weight, most preferably 55-70% by weight, based on dry matter, and is preferably selected from chickpea protein isolate, pea protein isolate and fava bean protein isolate.

[0065] Preferably, the pea protein isolate and / or broad bean protein isolate is used in combination with a whey protein concentrate. More preferably, the pea protein isolate or more preferably the broad bean protein isolate is present in the combined protein sources at a concentration of 75-85% by weight, on a dry matter basis, and the whey protein concentrate is present at a concentration of 15-25% by weight. This combination results in a fairly neutral taste, good consistency and optimized mouthfeel characteristics.

[0066] Furthermore, it has been found that the organoleptic properties of bars / confectionery masses containing vegetable protein concentrates can be better preserved during storage by including an acidulant.

[0067] It is speculated that enzymes, particularly lipases and lipoxygenases, which remain active under the fairly mild preparation conditions of vegetable protein concentrates, may cause the production of off-flavors. Acidic conditions may inhibit the reactions that lead to such off-flavors.

[0068] It is therefore preferred to include an acidulant in the confectionery mass according to the first and second main embodiments.

[0069] Suitable acidulants include food-grade acids, as well as compounds capable of releasing such acids. Examples of suitable acidulants include citric acid, lactic acid, tartaric acid, acetic acid, sulfuric acid, hydrochloric acid, malic acid, fumaric acid, succinic acid, phosphoric acid, and glucono-delta-lactone (GDL). The most preferred acidulants are citric acid, malic acid, and phosphoric acid.

[0070] The acidulant is preferably present in the confectionery mass at a concentration which results in a pH of the mass of less than 6.0, preferably in the range 3.5 to 5.5, more preferably in the range 4.5 to 5.5, most preferably in the range 4.5 to 5.5.

[0071] The acidulant may be introduced into the confectionery mass as a separate ingredient next to the protein source, binding material and oil.

[0072] Alternatively, the acidulant is first combined with one or more protein sources, preferably vegetable protein concentrates, and then this combination is used to prepare the confectionery mass. To this end, the acidulant may be blended with the protein source in powder form.

[0073] The acidulant can also be introduced into or onto the protein source during the agglomerating step, which requires that the protein source be agglomerated while the acidulant in liquid or dissolved form is sprayed onto the protein source.

[0074] It is also possible to ferment the protein source with lactic acid bacteria, such as Lactobacillus plantarum, thereby forming the acidulant lactic acid.

[0075] The vegetable protein concentrate suitable for preparing the confectionery mass of the present invention is preferably in the form of a powder and, when dispersed in water at a concentration of 10% by weight, has a pH in the range of 2.0 to 5.5, preferably 3.5 to 5.0.

[0076] The vegetable protein concentrate is preferably selected from the group consisting of pulse protein concentrates, more preferably pea protein concentrate, faba bean protein concentrate, chickpea protein concentrate, and combinations thereof. The acidulant is preferably selected from the group consisting of citric acid, lactic acid, tartaric acid, acetic acid, sulfuric acid, hydrochloric acid, malic acid, fumaric acid, succinic acid, phosphoric acid, and glucono-delta-lactone (GDL), and most preferably selected from the group consisting of citric acid, malic acid, and phosphoric acid.

[0077] In this context, the term "powder" should be interpreted conventionally as a solid substance in a particulate, finely divided state. The powder particles may be about 1 mm or less.

[0078] The confectionery mass forms the base of the confectionery product. However, the confectionery product as a whole may contain, in addition to the confectionery mass, one or more additional components, such as visually identifiable phases, such as crisps or coatings. These additional components may be part of a separate layer on the (shaped) confectionery mass (e.g., chocolate or chocolate-containing coating, yogurt coating) or they may be dispersed throughout the confectionery mass. Examples of dispersible components are fruit (concentrate) pieces, nut particles, legume particles (such as peanuts or soybeans or (puffed) pieces thereof), grain particles (e.g., cereal flakes, puffed cereal), caramel, chocolate pieces, chocolate-containing pieces, brownie pieces, protein crisps, etc.

[0079] The amount of additional components that are combined with the confectionery mass to form the confectionery product is not critical, however, for nutritional values, the confectionery mass preferably forms 50-100%, preferably 70-100%, more preferably 80-100%, and most preferably 90-100% by weight of the total weight of the confectionery product.

[0080] The moisture content of the confectionery mass should be relatively low to provide a non-fluid mass having at least a dough-like consistency and to ensure adequate shelf life, with the moisture content ranging from 5 to 30% by weight, preferably 5 to 20% by weight, and more preferably 10 to 20% by weight, based on the total weight of the confectionery mass.

[0081] Confectionery products are made by forming a confectionery mass, also known as dough, into the desired shape. The confectionery products and confectionery mass are essentially solid at 20°C, meaning that they will stand on their own and essentially retain their shape when placed on a horizontal surface at atmospheric pressure (about 1 bar of air) without further support from the sides or top. The confectionery mass and products are not fluid in appearance and may also be referred to as self-supporting or dimensionally stable.

[0082] Preferably, the confectionery mass and products according to the present invention are self-supporting at a temperature of 25°C, more preferably at a temperature of 30°C, especially at a temperature of 35°C. The confectionery mass is, at least during processing, rollable and can be shaped into a desired form, such as a bar or another geometric shape or small figurine, to form the confectionery product. Such a rollable mass is commonly referred to in the art as a dough, or, if the production of a protein bar is intended, as a protein bar dough. The confectionery mass can therefore be used as the matrix for a protein bar. Other food materials can be dispersed herein. The shaped mass can be left uncoated or can form the core of a coated food product, such as a coated protein bar.

[0083] The confectionery mass according to the present invention further comprises a binding material, preferably selected from carbohydrates and sugar alcohols. Suitable binding materials are monosaccharides, disaccharides, oligosaccharides, polysaccharides, polyols, sugar alcohols, steviol glycosides, and combinations thereof. Specific examples of binding materials are glycerol, fructooligosaccharides (FOS), galactooligosaccharides (GOS), glucose-fructose syrup, tapioca syrup, maple syrup, brown rice syrup, isomaltofructose, maltitol, sorbitol, erythritol, and combinations thereof.

[0084] The binding material is present in the confectionery mass at a concentration of from 25 to 80% by weight, more preferably from 30 to 70% by weight, and most preferably from 40 to 60% by weight.

[0085] The confectionery mass further contains a vegetable oil. The presence of oil is desirable for its effect on texture and / or mouthfeel. The oil acts as a plasticizer and contributes, in particular, to a smoother mouthfeel. Examples of suitable oils are palm oil, palm kernel oil, olive oil, rapeseed oil, sunflower oil, coconut oil, and medium-chain triglycerides (MCT oil). MCT oil may be a fraction of any of the above-mentioned oils that is rich in medium-chain triglycerides (C6-C12). Coconut oil is a preferred oil because it can provide a good taste to confectionery products.

[0086] The oil is present in the composition at a concentration of 5 to 20% by weight, preferably 5 to 15% by weight, most preferably 5 to 10% by weight.

[0087] Additionally, the confectionery mass may contain flavorings, such as chocolate flavor, and additives such as sucralose, lecithin, thickeners (eg, carboxymethylcellulose, xanthan gum), seeds (eg, chia seeds), and stabilizers (eg, carrageenan).

[0088] Additionally, it may be desirable to add a carbonate or bicarbonate, preferably sodium bicarbonate, as a processing aid.

[0089] The confectionery mass can be prepared conventionally by mixing the protein blend with other ingredients, for example, by using a Z-blade mixer. In a preferred embodiment, the protein powder and any other solid ingredients are added, individually or as a blend, to a liquid phase and then mixed with the liquid phase. This liquid phase typically contains water, which may be added to or be part of the carbohydrate syrup, to facilitate mixing with the protein powder upon addition.

[0090] The water content should be relatively low, i.e., in the range of 5-30% by weight, preferably 5-20% by weight, and more preferably 10-20% by weight, based on the total ingredients, to provide a non-fluid mass with at least a dough-like consistency. Lipids, particularly triglycerides, are usually dispersed in a liquid phase containing water. Emulsifiers are generally not required, especially when the liquid phase is prepared at a temperature where the lipids are fluid. When used, lecithin is preferably used, as it has been found to have a positive effect on the smoothness of the mass. The liquid phase typically further comprises a binding material (carbohydrate or sugar alcohol). Glycerol is a carbohydrate that is liquid at room temperature or processing temperature. The binding material, or a portion thereof, that is solid at room temperature or processing temperature is advantageously provided as a syrup. Such a syrup can provide all the desired water.

[0091] The liquid phase is preferably prepared or brought to a temperature in the range of 20-75°C, preferably 45-65°C, in particular about 60°C, after which the protein powder is mixed into the liquid phase to obtain the confectionery mass. If desired, some other food ingredients (e.g., nuts, chocolate, cereals, fruit) can also be added to the liquid at this stage, before, simultaneously with or after adding the protein powder.

[0092] One example of a confectionery product that can be made from the confectionery mass is a food bar.

[0093] The confectionery mass preferably constitutes at least 50% by weight of the confectionery product, more preferably at least 70% by weight, even more preferably at least 80% by weight and most preferably at least 90% by weight, and the confectionery mass preferably forms a matrix in which other food ingredients such as fruit (concentrate) pieces, nut particles, (puffed) legume particles, (puffed) cereal particles, caramel, chocolate pieces, chocolate-containing pieces, brownie pieces and / or protein crisps are dispersed or forms part of a core surrounded by a coating.

[0094] The confectionery product can be formed into the desired shape in a manner known per se. The confectionery mass can be formed into any geometric shape. Various forming methods can be applied, including rolling, extrusion, depositing and removing from a refrigerated drum, pressing, molding, etc. The confectionery mass has a dough-like consistency and is non-fluid, but is deformable at ambient temperature, at least until it has been formed into the desired shape, such as a bar. After being formed, the consistency of the mass can change.

[0095] After forming, the confectionery products may be coated with, for example, chocolate, a chocolate-containing coating, a yogurt coating, or the like. [Example]

[0096] Determination of protein content and confectionery binding capacity (CBC) of protein sources The protein content of the powdered vegetable protein source was determined by the Kjeldahl method (N x 6.25). The protein content of the powdered dairy protein source was determined by the Kjeldahl method (N x 6.38).

[0097] CBC was determined as follows:

[0098] Approximately 200 g of glucose-fructose syrup, Tereos Isosweet 660 (approximately 80% by weight dry matter, 17-20% by weight fructose, 26-30% by weight dextrose and 33-39% by weight maltose on a dry matter basis) was heated to 50°C in a water bath with stirring.

[0099] The powdered protein source was added to the heated syrup and the resulting mixture was stirred for 10 minutes to obtain a homogeneous mixture. The amount of powdered protein source (p) added was such that the resulting mixture had a protein content of 5% by weight, based on the total weight of the mixture.

[0100] The homogenized mixture was introduced into weighed plastic centrifuge tubes and the filled tubes were stored at 20°C for 1 week.

[0101] After 1 week, the mixture was centrifuged (4500 g, 1 h, 40°C), and the two layers that formed were separated by puncturing the tube and draining the fluid phase (the carbohydrate-rich bottom layer). The tube containing the remaining protein-rich top layer was weighed, the empty weight of the tube was subtracted, and the mass of the protein-rich top layer was then determined. CBC = t / p(g / g).

[0102] Example 1 A double-walled jacketed Z-blade mixer was preheated to 60° C. The liquid ingredients—oil, glycerol, carbohydrate syrup—were heated to 70° C. and then added to the Z-blade mixer. The protein powder was added to the mixer, and all ingredients were mixed at maximum speed until a sticky dough was formed.

[0103] The resulting dough was rolled onto trays, stored overnight at 4°C and cut into bars, which were individually wrapped and stored at 20°C.

[0104] The protein powders used in the experiments are listed in Table 1 along with their protein content and their CBC, determined by the method described above.

[0105] The bars contained one or more vegetable protein powder sources to achieve a protein content of 30% by weight, 5% by weight of MCT oil, and 5% by weight of glycerol on a dry weight basis, with the remainder being glucose-fructose syrup. The moisture content ranged from 10 to 14% by weight.

[0106] [Table 1]

[0107] Bars were prepared as described above with the combinations of protein sources shown in Table 2. The texture and sensory properties of these bars were evaluated by a panel of experts both immediately after preparation ("fresh") and after 1 month of storage at 20°C ("1m"). Rating explanation: texture: 1a: Sticky but extremely soft 1b: Non-sticky; too powdery 1c: Extremely hard 2: Soft, powdery, hard 3: Sticky but slightly powdery and / or hard 4: Good stickiness; pleasant chewiness Sensuality: 1: Strong off-taste and / or powdery mouthfeel 2: A slight off-flavor 3: No strange taste 4: Very pleasant taste and texture

[0108] Table 2 shows the texture and sensory properties of bars made with only one vegetable protein source, with either high or low confectionery binding capacity (CBC). None of these experiments resulted in a bar with acceptable texture and sensory properties.

[0109] [Table 2]

[0110] Table 3 shows the texture and sensory properties of bars made with a combination of protein sources. Experiments according to the invention are shown in bold. The table clearly shows that the bars according to the invention have better texture and sensory properties than the comparative bars.

[0111] [Table 3]

[0112] Example 2 Several bars were made according to the procedure of Example 1, all containing 55% AGT ​​Pea85B and 45% Pea55D, and acidulated in different ways.

[0113] [Table 4]

[0114] These results show that positive organoleptic properties, especially taste, can be maintained during storage by adding an acidulant, thereby reducing off-flavor formation over time.

Claims

1. below: - 10 to 70% by weight of a combination of at least two protein sources, at least one of which is a vegetable protein source, preferably a pulse protein; - 25 to 80% by weight of a binding material, preferably chosen from carbohydrates and sugar alcohols; - 5 to 20% by weight of an oil, preferably a vegetable oil, A confectionery mass comprising: the total moisture content of said confectionery mass is in the range of 5 to 30% by weight, and said combination of at least two protein sources comprises, on a dry matter basis, 10 to 50% by weight of a protein source having a confectionery binding capacity of up to 3.9 g / g and 50 to 90% by weight of a protein source having a confectionery binding capacity of at least 4.5 g / g; The confectionery binding ability is - providing a glucose-fructose syrup; - providing a powdered protein source; - liquefying the glucose-fructose syrup; - introducing said protein source in powder form into said liquefied glucose-fructose syrup, the amount (p) of powdered protein source added to said syrup being such that the mixture has a protein content of 1 to 10% by weight; - storing the mixture for at least 1 day; - centrifuging the stored mixture; - separating the protein-rich top layer from the carbohydrate-rich bottom layer and determining the weight of said protein-rich top layer; is determined by a method comprising The confectionery binding capacity is defined as the mass (in grams) of the protein-rich top layer (t) divided by the mass (in grams) of the powdered protein source (p).

2. 1. A process for preparing a confectionery mass comprising 10-70% by weight of a combination of at least two protein sources, at least one of which is a vegetable protein source, preferably a pulse protein, 25-80% by weight of a binding material, preferably selected from carbohydrates and sugar alcohols, and 5-20% by weight of an oil, preferably a vegetable oil, said confectionery mass having a total moisture content in the range of 5-30% by weight, the process comprising blending said at least two protein sources with a binder and said oil, said combination of at least two protein sources comprising, on a dry matter basis, 10-50% by weight of a protein source having a confectionery binding capacity of up to 3.9 g / g and 50-90% by weight of a protein source having a confectionery binding capacity of at least 4.5 g / g, said confectionery binding capacity being - providing a glucose-fructose syrup; - providing a powdered protein source; - liquefying the glucose-fructose syrup; - introducing said protein source in powder form into said liquefied glucose-fructose syrup, the amount (p) of powdered protein source added to said syrup being such that the mixture has a protein content of 1 to 10% by weight; - storing the mixture for at least 1 day; - centrifuging the stored mixture; - separating the protein-rich top layer from the carbohydrate-rich bottom layer and determining the weight of said protein-rich top layer; is determined by a method comprising - the confectionery binding capacity is defined as the mass (in grams) of the protein-rich top layer (t) divided by the mass (in grams) of the powdered protein source (p).

3. The combination of at least two protein sources comprises, on a dry matter basis: - 20 to 45% by weight, preferably 30 to 45% by weight, of a protein source having a confectionery binding capacity of up to 3.9 g / g, preferably 1.0 to 3.9 g / g, more preferably 2.0 to 3.9 g / g, most preferably 3.0 to 3.9 g / g; - 55 to 80% by weight, preferably 55 to 70% by weight, of a protein source having a confectionery binding capacity of at least 4.5 g / g, preferably 4.5 to 8.0 g / g, more preferably 4.7 to 7.2 g / g, most preferably 5.0 to 7.2 g / g; 3. A confectionery mass according to claim 1 or obtainable by the process according to claim 2, comprising:

4. On a dry matter basis, - 10 to 50 wt. %, preferably 20 to 45 wt. %, most preferably 30 to 45 wt. % of a vegetable protein hydrolysate or pulse protein concentrate having a confectionery binding capacity of up to 3.9 g / g, preferably 1.0 to 3.9 g / g, more preferably 2.0 to 3.9 g / g, most preferably 3.0 to 3.9 g / g; - 50 to 90% by weight, preferably 55 to 80% by weight, most preferably 55 to 70% by weight of a pulse protein isolate having a confectionery binding capacity of at least 4.5 g / g, preferably 4.5 to 8.0 g / g, more preferably 4.7 to 7.2 g / g, most preferably 5.0 to 7.2 g / g; 3. A confectionery mass according to claim 1 or obtainable by the process according to claim 2, comprising:

5. 5. The confectionery mass of claim 4, comprising, most preferably free of, not more than 30%, preferably not more than 20%, more preferably not more than 15%, even more preferably not more than 10% by weight of protein of animal origin, such as whey protein, collagen or hydrolyzed collagen.

6. On a dry matter basis, - 10 to 50 wt. %, preferably 20 to 45 wt. %, most preferably 30 to 45 wt. % of a vegetable protein source, preferably a vegetable protein hydrolysate or a pulse protein concentrate, having a confectionery binding capacity of up to 3.9 g / g, preferably 1.0 to 3.9 g / g, more preferably 2.0 to 3.9 g / g, most preferably 3.0 to 3.9 g / g; - 50 to 90% by weight, preferably 55 to 80% by weight, most preferably 55 to 70% by weight of a dairy protein source having a confectionery binding capacity of at least 4.5 g / g, preferably 4.5 to 8.0 g / g, more preferably 4.7 to 7.2 g / g, even more preferably 5.0 to 7.2 g / g, most preferably 6.0 to 7.0; 3. A confectionery mass according to claim 1 or obtainable by the process according to claim 2, comprising:

7. On a dry matter basis, - 10 to 50 wt. %, preferably 20 to 45 wt. %, most preferably 30 to 45 wt. % of a dairy protein source, preferably hydrolyzed dairy protein, whey protein concentrate or whey protein isolate, having a confectionery binding capacity of up to 3.9 g / g, preferably 1.0 to 3.9 g / g, more preferably 2.0 to 3.9 g / g, most preferably 2.0 to 3.0 g / g; - 50 to 90% by weight, preferably 55 to 80% by weight, most preferably 55 to 70% by weight of a vegetable protein source, preferably a pulse protein isolate, having a confectionery binding capacity of at least 4.5 g / g, preferably 4.5 to 8.0 g / g, more preferably 4.7 to 7.2 g / g, most preferably 5.0 to 7.2 g / g; 3. A confectionery mass according to claim 1 or obtainable by the process according to claim 2, comprising:

8. below: - 10 to 70% by weight of a combination of at least two protein sources, at least one of which is a pulse protein source; - 25 to 80% by weight of a binding material, preferably chosen from carbohydrates and sugar alcohols; - 5 to 20% by weight of an oil, preferably a vegetable oil, A confectionery mass comprising: The confectionery mass has a total moisture content in the range of 5 to 30% by weight, and the combination of at least two protein sources comprises, on a dry matter basis: - 10 to 50% by weight, preferably 20 to 45% by weight, most preferably 30 to 45% by weight of a protein source selected from protein hydrolysates, pulse protein concentrates, whey protein concentrates and whey protein isolates, preferably selected from whey protein concentrates, whey protein isolates, dairy protein hydrolysates, pulse protein concentrates and vegetable protein hydrolysates, even more preferably selected from pulse protein concentrates, most preferably selected from pea protein concentrates, fava bean protein concentrates, chickpea protein concentrates and combinations thereof; - 50 to 90% by weight, preferably 55 to 80% by weight, most preferably 55 to 70% by weight of a protein source selected from pulse protein isolates and non-hydrolyzed casein-based protein sources, preferably selected from micellar casein isolate, caseinate, acid casein, milk protein concentrate, milk protein isolate, pea protein isolate, broad bean protein isolate, chickpea protein isolate and combinations thereof, most preferably selected from pea protein isolate, broad bean protein isolate and chickpea protein isolate; , comprising:

9. 1. A process for preparing a confectionery mass comprising 10-70% by weight of a combination of at least two protein sources, at least one of which is a pulse protein source, 25-80% by weight of a binding material, preferably selected from carbohydrates and sugar alcohols, and 5-20% by weight of an oil, preferably a vegetable oil, said confectionery mass having a total moisture content in the range of 5-30% by weight, the process comprising blending said at least two protein sources with a binder and said oil, said combination of at least two protein sources comprising, on a dry matter basis: - 10 to 50% by weight, preferably 20 to 45% by weight, most preferably 30 to 45% by weight of a protein source selected from protein hydrolysates, pulse protein concentrates, whey protein concentrates and whey protein isolates, preferably selected from whey protein concentrates, whey protein, whey protein isolates, dairy protein hydrolysates, pulse protein concentrates and vegetable protein hydrolysates, even more preferably selected from pulse protein concentrates, most preferably selected from pea protein concentrate, fava bean protein concentrate, chickpea protein concentrate and combinations thereof; - 50 to 90% by weight, preferably 55 to 80% by weight, most preferably 55 to 70% by weight of a protein source selected from pulse protein isolates and non-hydrolyzed casein-based protein sources, preferably selected from micellar casein isolate, caseinate, acid casein, milk protein concentrate, milk protein isolate, pea protein isolate, broad bean protein isolate, chickpea protein isolate and combinations thereof, most preferably selected from pea protein isolate, broad bean protein isolate and chickpea protein isolate; The process includes:

10. 10. A confectionery mass according to any one of claims 1 or 3 to 8 or obtainable by the process according to claims 2 or 9 having a total protein content in the range of 20 to 40% by weight, preferably 25 to 35% by weight, most preferably 28 to 32% by weight, based on the weight of the confectionery mass.

11. 10. The confectionery mass according to any one of claims 1, 3 to 8 or 10, or obtainable by the process according to claim 2 or 9, wherein 10 to 100% by weight of the total protein content consists of vegetable protein, preferably 20 to 100%, more preferably 30 to 100%, even more preferably 50 to 100%, most preferably 70 to 100% by weight.

12. A confectionery mass according to any one of claims 1 or 3 to 8 or 10 to 11 or obtainable by the process according to claims 2 or 9, comprising 40 to 60% by weight of said binding material.

13. 13. The confectionery mass according to any one of claims 1 or 3 to 8 or 10 to 12 or obtainable by the process according to claim 2 or 9, further comprising an acidulant preferably selected from the group consisting of citric acid, lactic acid, tartaric acid, acetic acid, sulphuric acid, hydrochloric acid, malic acid, fumaric acid, succinic acid, phosphoric acid and glucono-delta-lactone (GDL), most preferably selected from the group consisting of citric acid, malic acid and phosphoric acid.

14. 10. The process according to claim 9, wherein the pulse protein concentrate is in the form of a powder having a pH in the range of 2.0 to 5.5, preferably 3.5 to 5.0, when dispersed in water at a concentration of 10% by weight, obtained by acidifying the pulse protein concentrate powder with an acidulant, preferably selected from the group consisting of citric acid, lactic acid, tartaric acid, acetic acid, sulphuric acid, hydrochloric acid, malic acid, fumaric acid, succinic acid, phosphoric acid and glucono-delta-lactone (GDL), most preferably selected from the group consisting of citric acid, malic acid and phosphoric acid.

15. 15. The process of claim 14, wherein the pulse protein concentrate is acidified by (i) powder blending the pulse protein concentrate with the acidulant, (ii) spraying the acidulant in liquid form onto the vegetable protein concentrate while agglomerating the vegetable protein concentrate, or (iii) fermenting the vegetable protein concentrate with lactic acid bacteria, e.g., Lactobacillus plantarum.

Images