Confectionery fillings and confectioneries containing said fillings

Abstract

The present invention relates to confectionery compositions and methods for making the same. In particular, the present invention relates to a confectionery filling comprising water, sugar, fat, and protein, wherein the confectionery composition is hydrocolloid-free. A method for making the confectionery composition is also provided.

Description

[Technical Field]

[0001] The present invention relates to confectionery compositions and methods for making same, and in particular to fillings for confectionery products comprising a fat phase, an aqueous phase containing one or more sugars, starch, and protein, and no hydrocolloids. [Background technology]

[0002] Many confectionery products contain a soft filling within an edible container, such as a chocolate shell or jelly. The confectionery filling is typically water-based or fat-based. Water and fat, of course, do not mix easily.

[0003] Fat-based fillings are often used in confectionery. However, from a nutritional point of view, fat-based fillings contain saturated fatty acids (SFAs) and generally have a higher calorific value than sugar, which is the main component of water-based systems. Furthermore, fat-based fillings often have a "heavy" texture, which may not be desirable for all consumers.

[0004] Water-based filling systems typically have lower fat content and higher sugar content than fat-based fillings.These water-based fillings are perceived as lighter and softer than fat-based fillings, do not contain SFA, and have a lower calorie value.Such fillings also deliver water-based flavors such as those from fruit, coffee, and caramel very efficiently.Finally, such fillings do not contribute to the fat content or SFA content of the product, and are less expensive than vegetable fats.However, water-based fillings are generally not microbiologically stable, are difficult to deposit, and cannot provide the range of textures that can be achieved when using fats.

[0005] The present invention provides a filling with a new and innovative texture that can mimic the taste and mouthfeel of desserts, typically chilled and requiring a spoon to be consumed. Confectionery products, both in tablet and gift formats, for dessert-inspired fillings are known in the art. Until now, the technical solution to enable such confectionery products has been to use fat-based fillings containing flavorings and inclusions to mimic popular desserts (e.g., crème brûlée, Paris-Brest, tiramisu, etc.). In terms of the eating experience, the products offer little excitement, especially in terms of texture, due to the dominance of the fat matrix. While the use of a fat matrix offers certain advantages in terms of manufacturing and shelf life (e.g., handling similar to chocolate during manufacturing and long-term stability due to the substantial absence of moisture), it does not meet the expectations set by the consumer through on-package advertising.

[0006] There remains a need for improved food products that have consumer-appealing texture and appearance, as well as industrially manufacturable and storage properties.

[0007] The present invention provides a water-based filling with a tunable texture created using emulsification technology. The filling prepared with the proposed solution has a lower overall raw material cost compared to similar fat-based fillings. The filling is microbiologically stable for at least 12 months while maintaining its structural stability. Furthermore, the filling has a reduced risk of blooming compared to conventional fat-based fillings, a typical problem in filled products when the filling has a high fat content.

[0008] As noted above, water-based and fat-based fillings are known in the art as evidenced by the patents referenced below.

[0009] WO 2010 / 054516 describes a confectionery comprising a liquid center (filling) composition and a shell surrounding the liquid center. The liquid center comprises a bulk sweetener and a fat having a slip melting point of 10-18° C. The shell comprises a shell composition comprising 20 weight percent or less total fat, based on the total weight of the shell composition.

[0010] WO 2007 / 051816 describes a non-dairy food composition based on an oil-in-water emulsion containing sugar and carbohydrate, characterized in that the water activity of the composition is 0.5 to 0.75, the dry matter content is 80 to 95% by weight based on the total weight of the food composition, the composition contains non-gelatinized starch with a particle size of less than 10 μm, the composition is free from fat separation, and the composition is stable for at least 6 weeks at temperatures between 1 and 15° C. The invention also relates to a method for its preparation.

[0011] WO 2016 / 106282 describes a stable emulsion of an aqueous phase in a lipid phase, with non-fat cocoa solids and / or non-fat milk solids present in the lipid phase. The disclosure further relates to a method for making the emulsion, which method comprises adding the lipid phase in two steps. Summary of the Invention

[0012] The present invention relates to a confectionery composition, preferably a filling for confectionery applications. The filling comprises water, fat, and sugar. The largest component of the filling is the aqueous phase, and therefore the filling can be described as water-based. In particular, the present invention provides a confectionery filling comprising a combination of water, fat, sugar, and protein, and free of hydrocolloids.

[0013] In one aspect, the present invention provides a confectionery composition comprising, by weight of the confectionery composition, protein in an amount of 0.5% to 15% by weight, water in an amount of 10% to 40% by weight, sugar in an amount of 30% to 80% by weight, and fat in an amount of 2% to 35% by weight, the confectionery composition being hydrocolloid-free.

[0014] In one aspect, the present invention provides a confectionery composition comprising, by weight of the confectionery composition, protein in an amount of 0.5% to 6.5%; sugar in an amount of 30% to 67%; and fat in an amount of 2% to 49%. Water may be present in an amount of 10% to 20%. The confectionery composition is hydrocolloid-free.

[0015] In one aspect, the present invention provides a confectionery composition comprising, by weight of the confectionery composition, protein in an amount of 1.7% to 15%; sugar in an amount of 29.7% to 80%; and fat in an amount of 2% to 35%. Water may be present in an amount of 10% to 40%. The confectionery composition is hydrocolloid-free.

[0016] In one aspect, the present invention provides a confectionery composition comprising, by weight of the confectionery composition, protein in an amount of 1.7% to 6.5%; sugar in an amount of 29.7% to 67%; and fat in an amount of 2% to 49%. Water may be present in an amount of 2% to 20%. The confectionery composition is hydrocolloid-free.

[0017] In one aspect, the present invention provides a confectionery composition comprising protein in an amount of 1.7% to 6.5% by weight, sugar in an amount of 29.7% to 67% by weight, fat in an amount of 2% to 49% by weight, and water in an amount of 2% to 20% by weight, wherein the percentages are percentages by weight of the confectionery composition. The confectionery composition does not contain a hydrocolloid.

[0018] In one aspect, the present invention provides a confectionery composition comprising a recipe substantially the same as the recipe set forth in any one of Example 31, Example 32, Example 33, Example 34, Example 35, Example 36, Example 37, or Example 38. In this context, substantially the same means that the ingredient amounts do not deviate from the indicated ingredient amounts by more than 20%, or more than 15%, or more than 10%, or more than 5%. The confectionery composition does not comprise a hydrocolloid.

[0019] In a further aspect, the present invention provides a method for producing a pharmaceutical composition comprising the steps of: providing an aqueous solution of sugar; adding a protein to the aqueous solution of sugar; adding fat and any other ingredients to form a mixture; The mixture is blended to preferably have a viscosity of 4 to 40 Pa.S when measured at 25°C. -1 providing a mixture having a viscosity of

[0020] A further aspect of the present invention provides a finished confectionery product comprising a confectionery composition according to the first aspect partially or completely surrounded or encased in chocolate, preferably a chocolate shell. DETAILED DESCRIPTION OF THE INVENTION

[0021] The inventors have used a combination of water, fat, and sugar, and typically also protein, to develop indulgent confectionery fillings that are desired by consumers, particularly in chocolate products.

[0022] This confectionery composition is notable because confectionery fillings typically contain water or fat, and water and fat are usually immiscible. One exception to the general rule that water and fat are immiscible in confectionery fillings is caramel, which has a lower fat content than is required in many fillings and than is provided by the present invention.

[0023] The inventors have also devised a method of providing a continuous water mass, adding fat to it and emulsifying it. The combination of ingredients provided by the present invention stabilizes the fat in the system, allowing the production of industrially applicable filling compositions.

[0024] The combined water phase / fat phase approach provided by the present invention allows for a filling that is lower in both fat and sugar than typical fat-based fillings, yet is still perceived by the consumer as indulgent.

[0025] The present invention makes it possible to provide a water-based filling with a thick and creamy texture by combining an aqueous phase with a fat phase. This texture is achieved by the combination of ingredients of the present invention. Experience has shown that this texture can preferably be defined by a specific viscosity range. Furthermore, compositions outside the scope of the present invention may have a viscosity that hinders industrial production and a pleasant consumption experience.

[0026] In a preferred embodiment, the confectionery composition has a bulk viscosity of at least 4 Pa.s, for example, from 4 Pa.s to 40 Pa.s, or preferably from 7 to 37 Pa.s. More preferably, the confectionery composition has a viscosity of from 10 to 37 Pa.s, and most preferably from 10 to 35 Pa.s or from 10 to 32 Pa.s.

[0027] The above viscosities are preferably evaluated as described below, preferably at 25°C. The rheological properties of the masses were measured by performing oscillatory rheology measurements. These measurements were performed using a Physica MRC 500 rheometer (Anton Paar) equipped with a sanded couette geometry (CC27-SN23479) and a Peltier system for temperature control. The couette geometry consisted of a lower outer barrel (cup) (radius 14.46 mm) and an upper inner barrel (bob) system (radius 13.33 mm, length 40 mm). The samples were covered with low-viscosity silicone oil (Sigma Aldrich Ltd, Singapore) to prevent evaporation during the measurements. The samples were allowed to stand at 25°C for 5 minutes before starting the experiment. The frequency (1 Hz) and strain (0.5%) applied during the oscillatory shear measurements were selected within the linear response regime.

[0028] The confectionery composition is preferably a confectionery filling. In some embodiments, the filling may be a liquid that is preferably not aerated, and therefore is not a mousse or foam.

[0029] In one embodiment, the confectionery composition may be aerated. For example, the confectionery filling may be aerated to have an overrun of at least 1%, 2%, 5%, 10%, 15%, 20%, or 30%. In some embodiments, the confectionery filling may be very significantly aerated, with an overrun of at least 50%, e.g., about 100% or more. In some embodiments, the confectionery filling may be aerated with an overrun of 250% or less, e.g., less than 225%, less than 200%, less than 175%, less than 150%, or less than 125%. In some embodiments, the confectionery filling may be aerated with an overrun of 1% to 250%, 10% to 200%, 20% to 150%, or 30% to 100%.

[0030] Overrun refers to the degree of expansion resulting from the amount of air entrained in the product during aeration. For example, an overrun of approximately 100% means that air occupies 50% of its volume.

[0031] The confectionery composition has a water activity of less than 0.70, preferably greater than 0.45 and less than 0.70. In some embodiments, the confectionery composition has a water activity of 0.69 or less, 0.68 or less, or 0.67 or less. The water activity is preferably greater than 0.50. In some embodiments, the water activity may be between 0.6 and 0.69, e.g., about 0.65. Suitable water activities according to the present invention include 0.69, 0.68, 0.67, 0.66, 0.65, 0.64, 0.63, 0.62, 0.61, and 0.60. Preferred water activities include 0.69, 0.68, 0.67, 0.66, and 0.65.

[0032] The term water activity ("Aw") is well known in the art and refers to the partial vapor pressure of water in a solution divided by the partial vapor pressure of water at standard conditions. In food science, standard conditions are most often defined as the partial vapor pressure of pure water at the same temperature. Using this particular definition, pure distilled water has a water activity of exactly 1. A water activity of 0.80 means that the vapor pressure is 80 percent of that of pure water. Water activity values ​​are preferably obtained using either a resistance electrolytic hygrometer, a capacitance hygrometer, or a dew point hygrometer, as known in the art. Water activity values ​​according to the present invention can be derived by enclosing a sample in a sealed container. The relative humidity of the air in the headspace equilibrates with the water activity of the sample. At equilibrium, they are equal, and a capacitance sensor can be used to measure the relative humidity of the headspace to derive the water activity of the sample. In a preferred embodiment, water activity is measured using a water activity meter (e.g., manufactured by Novasina). The water activity meter defines water activity by measuring the vapor pressure of a composition sample in a sealed chamber when equilibrium is reached. The vapor pressure is determined using a resistive electrolytic sensor.

[0033] The confectionery composition may also include one or more flavorings. Suitable flavorings will be apparent to those skilled in the art and include coffee, chocolate, caramel, juice and fruit flavors, and malt extract.

[0034] In some embodiments, the confectionery composition comprises cocoa powder. In some embodiments, the confectionery composition comprises cocoa powder and the fat phase comprises all vegetable fat, thereby providing a vegan composition.

[0035] hydrocolloid The compositions of the present invention are free of hydrocolloids, preferably starch hydrocolloids.

[0036] The hydrocolloid can be defined as a starch pectin, e.g., low methoxyl pectin, citrus fiber, agar, gelatin, kappa carrageenan, alginate, gellan, or locust bean gum. In a preferred embodiment, the hydrocolloid is defined as a starch pectin. In a preferred embodiment, the hydrocolloid is defined as a low methoxyl pectin. In a preferred embodiment, the hydrocolloid is defined as a citrus fiber. In a preferred embodiment, the hydrocolloid is defined as an agar. In a preferred embodiment, the hydrocolloid is defined as gelatin. In a preferred embodiment, the hydrocolloid is defined as kappa carrageenan. In a preferred embodiment, the hydrocolloid is defined as an alginate. In a preferred embodiment, the hydrocolloid is defined as gellan. In a preferred embodiment, the hydrocolloid is defined as locust bean gum.

[0037] fat The present invention provides compositions that provide a total amount of fat of 2% to 35% by weight. The present invention provides compositions that may provide a total amount of fat of 2% to 49% by weight.

[0038] In one embodiment, the confectionery composition comprises a total amount of fat between 4% and 34% by weight, for example between 5% and 33% by weight. In some embodiments, the fat is present between 6% and 32% by weight. In preferred embodiments, the fat is present between 6.0% and 31% by weight, preferably between 6% and 30% by weight, and most preferably between 7% and 29% by weight.

[0039] The fat is preferably present as a fat phase in the mixture of the ingredients of the composition. The fat may also be present internally in other ingredients of the composition (for example in chocolate).

[0040] The fat phase is preferably present at from 3% to 30% by weight of the confectionery composition, which range may in some embodiments be from 3.5% to 30% or from 4% to 30% by weight.

[0041] In one embodiment, the confectionery composition comprises from 5% to 30% by weight of a fat phase, for example from 5.5% to 30% by weight. In some embodiments, the fat is present from 6% to 30% by weight. In preferred embodiments, the fat is present from 6.0% to 29.5% by weight, preferably from 6% to 29.0% by weight, and most preferably from 7% to 28% by weight.

[0042] In some embodiments, the fat phase comprises, consists of, or essentially consists of filling fat, milk fat and / or nut butter.Filling fat is known in the art, and examples include non-hydrogenated non-lauric fat, such as Ertifil Max filling fat available from Fuji Oil Europe (Gent, Belgium).The following examples mainly use filling fat.Those skilled in the art will understand the type of fat classified as filling fat, since it is a term commonly used in confectionery.The inventors have successfully tested several filling fats, including non-hydrogenated non-lauric fat, such as Ertifil Max 170, and vegetable fat, such as Chocofil TC50 (AAK) and cocoa butter, and milk fat, such as anhydrous milk fat.

[0043] In the present invention, a filling fat is preferably defined as a fat that is nominally solid at an ambient temperature of about 20°C; thus, a fat that has an SFC at 20°C of at least 10%.

[0044] In a preferred embodiment, the composition of the present invention comprises a fat phase provided by the fat used to make the composition, i.e., isolated fat or fat added in available form to the mixture.

[0045] Without being bound by theory, it is believed that the fat in the composition of the present invention preferably contains a fat with a specific solid fat content to help reduce oiling out and stabilize the composition. Solid fat content (SFC) is a fat and oil analysis widely accepted in the food industry. SFC is typically measured using nuclear magnetic resonance (NMR) and is based on a direct ratio measurement between the solid and liquid parts of a sample as observed in NMR free induction decay (FID). The official standard for measuring SFC is IUPAC 2.150 (Europe). The solid fat content of fats in the present invention was determined using the following method.

[0046] IUPAC 2.150A: 80°C = 30 minutes, 30°C = 10 minutes, 0°C = 30 minutes, with readings taken after 30 minutes at each temperature.

[0047] For IUPAC2.150B, information was obtained from the supplier's product specifications.

[0048] Regarding the selection of which IUPAC method to use when evaluating SFC, the inventors note that those skilled in the art are aware of which method is applicable to which type of fat. Generally, if the fat requires tempering, that is, the fat composition is subjected to a heat treatment, in particular a cooling and heating program appropriate to the properties of the fat, to promote the crystallization of the fat in a stable crystalline form. In particular, within the scope of the present invention, if the solid fat content is measured by IUPAC method 2.150a, the fat composition does not need to be heat treated. IUPAC method 2.150b requires that the fat composition be treated with the heat treatment program described in the method.

[0049] In a particularly preferred embodiment, the composition comprises a fat with an SFC at 20°C of at least 10%.

[0050] In a preferred embodiment, the composition comprises a fat having an SFC at 20°C of 10% to 95%, preferably 15% to 90%, more preferably 15% to 87.5%, most preferably 15% to 85%.

[0051] In a preferred embodiment, the composition comprises a fat having an SFC at 25°C of 1% to 85%, preferably 3% to 82%, more preferably 6% to 78%, most preferably 5% to 75%.

[0052] In a preferred embodiment, the composition comprises a fat having an SFC at 30°C of 1% to 75%, preferably 1% to 70%, more preferably 2% to 65%, most preferably 3% to 60%.

[0053] In a preferred embodiment, the fat as defined above is present in an amount of from 2.0% to 35.0% by weight of the composition, preferably from 2.5% to 33%, preferably from 4.0% to 30%, most preferably from 7.0% to 28%.

[0054] In one embodiment of the present invention, the fat used may include other fats typically used in confectionery, such as milk fat, coconut oil, palm kernel oil, palm oil, cocoa butter, butter oil, lard, tallow, fat fractions such as lauric acid fraction, stearic acid fraction, or oleic acid fraction, hydrogenated oils (partially and fully hydrogenated), shea fat, cocoa butter extender fats (e.g., approved fats: illipe, kokumugurugi, mango, sal fat), interesterified fats (any fat, whether chemically or enzymatically interesterified), and blends of at least two of the above. In a further embodiment, the fat may comprise nut butter and / or paste. In a preferred embodiment, the nut butter and paste may be selected from coconut, almond, or hazelnut paste. The fat may comprise or consist of anhydrous milk fat, chocolate (milk, dark, or white), or cocoa liquor.

[0055] In one embodiment, the vegetable fat is palm oil or a blend of palm oil and shea stearin.

[0056] aqueous phase The present invention provides a composition comprising water in an amount of 10% to 40% by weight, preferably 10 to 20% by weight.

[0057] In one embodiment, the confectionery composition comprises between 2% and 40% water, or between 2% and 36% water, or between 2% and 34% water, or between 2% and 30% water, or between 2% and 26% water, or between 2% and 22% water by weight.

[0058] In one embodiment, the confectionery composition comprises 3% to 21% water by weight. In one embodiment, the confectionery composition comprises 4% to 22% water by weight. In one embodiment, the confectionery composition comprises 5% to 23% water by weight. In one embodiment, the confectionery composition comprises 6% to 24% water by weight. In one embodiment, the confectionery composition comprises 7% to 25% water by weight. In one embodiment, the confectionery composition comprises 8% to 26% water by weight. In one embodiment, the confectionery composition comprises 9% to 27% water by weight. In one embodiment, the confectionery composition comprises 10% to 28% water by weight. In one embodiment, the confectionery composition comprises 11% to 29% water by weight. In one embodiment, the confectionery composition comprises 12% to 30% water by weight. In one embodiment, the confectionery composition comprises 13% to 31% water by weight. In one embodiment, the confectionery composition comprises 14% to 32% water by weight. In one embodiment, the confectionery composition comprises 15% to 33% water by weight. In one embodiment, the confectionery composition comprises 16% to 34% water by weight. In one embodiment, the confectionery composition comprises 17% to 35% water by weight. In one embodiment, the confectionery composition comprises 18% to 36% water by weight. In one embodiment, the confectionery composition comprises 19% to 37% water by weight. In one embodiment, the confectionery composition comprises 20% to 38% water by weight. In one embodiment, the confectionery composition comprises 21% to 39% water by weight. In one embodiment, the confectionery composition comprises 22% to 40% water by weight.

[0059] In one embodiment, the confectionery composition comprises between 10% and 40% water, or between 10% and 36% water, or between 10% and 34% water, or between 10% and 30% water, or between 10% and 26% water, or between 10% and 22% water by weight.

[0060] In one embodiment, the confectionery composition comprises 10% to 40% water by weight, for example, 10% to 37.5% water by weight. In some embodiments, water is present at 10% to 35% by weight. In preferred embodiments, water is present at 10% to 33% by weight, preferably 11% to 31% by weight, and most preferably 12% to 30% by weight.

[0061] Water and water-soluble ingredients are present in the compositions of the present invention as the aqueous phase and are referred to as aqueous phase ingredients.

[0062] The aqueous phase components are preferably present at 50% to 95% by weight of the composition, which in some embodiments may be in the range of 52% to 90%, preferably 55% to 87%, or most preferably 55% to 85%.

[0063] The aqueous phase preferably comprises one or more sugars which may include one or more sugar syrups, and optionally water.

[0064] The desired profile can be achieved using glucose-fructose syrup, partial inversion syrup, or by adding powdered sucrose, dextrose, and fructose.

[0065] In a preferred embodiment, the water content of the present invention is measured using Karl Fischer titration.

[0066] In preferred embodiments, the aqueous phase comprises one or more sugars and water, although in some embodiments, water is not required as a separate component and the aqueous component is provided by one or more sugar syrups. Sugar syrups typically contain about 20% to 30% water or about 20% to 25% water by weight; for example, the exemplified invert "IS221" syrup is about 23% water by weight.

[0067] In certain embodiments, the sugar component comprises or consists of at least two different sugars, hi some embodiments, the sugar component comprises or consists of invert sugar, optionally with a sugar inversion ratio of 10% to 70%, 10% to 65%, 20% to 60%, or 40% to 60%.

[0068] In one embodiment, the blend of different sugars is provided by invert sugar having a sugar inversion rate (i.e., degree of hydrolysis) of at least 10%, but less than 70%, less than 60%, less than 50%, or less than 40%. In some embodiments, the sugar is invert sugar with a sugar inversion rate (i.e., degree of hydrolysis) of 20% to 60%, 30% to 50%, or 40% to 50%. Invert sugar with incomplete inversion (hydrolysis) is known as partially invert sugar.

[0069] The sugar mixture in the confectionery may include a mixture of at least one reducing sugar and at least one non-reducing sugar. Sucrose is a non-reducing sugar, while dextrose and fructose are reducing sugars. Partially inverted syrup contains sucrose (a non-reducing sugar), dextrose (a reducing sugar), and fructose (a reducing sugar).

[0070] In the present invention, the composition contains sugars in an amount of 30% to 80% by weight, which is the total sugar amount, i.e. including sugars in both the aqueous and fat phases, as well as sugars inherent in other ingredients (e.g. milk powder, chocolate).

[0071] In one embodiment, the confectionery composition comprises 30% to 80% total sugars by weight of the composition. For example, the sugars are 35% to 80% by weight. In some embodiments, the sugars are present at 35% to 78%, 35% to 77%, 35% to 76%, or 35% to 75% by weight. In preferred embodiments, the confectionery composition comprises 35% to 70%, preferably 35% to 65.0%, and most preferably 40% to 60% by weight of sugars.

[0072] In a preferred embodiment, sugars in the aqueous phase (ie, those not present in the fat phase or inherent in milk, chocolate, etc.) contribute to the stabilizing system of the present invention.

[0073] The following definitions relate to sugars present in the aqueous phase of the present compositions.

[0074] In a preferred embodiment, the sugars present in the aqueous phase account for 45% to 100% by weight of the total sugar content, preferably 50% to 100% by weight, more preferably 55% to 95% by weight or 55% to 100% by weight, more preferably 60% to 95% by weight or 60% to 100% by weight.

[0075] In some embodiments, the sugar is a sugar syrup. Suitable sugar syrups include glucose syrup, preferably between 40 and 70 dextrose equivalents ("DE"), fructose glucose syrup, high fructose syrup, corn syrup, oat syrup, rice syrup, or tapioca syrup. Mixtures of two or more of these syrups can be used.

[0076] Such syrups are well known in the art. Glucose syrups are well known in the art and are obtained by hydrolysis of starch, generally vegetable starch. Glucose syrups are described in Glucose Syrups, Technology and Applications, Peter Hull, Wiley-Blackwell 2010.

[0077] In a preferred embodiment, the glucose syrup has a DE value in the range of 35-95, preferably in the range of 35-70 or 40-70, more preferably in the range of 35-63.

[0078] Similarly, fructose glucose syrup is prepared from the hydrolysis of starch, typically vegetable starch, followed by isomerization to produce fructose. Similar to the preparation of conventional corn syrup, the starch may be enzymatically degraded to glucose. To produce fructose corn syrup, the corn syrup is further treated with D-xylose isomerase to convert some of its glucose to fructose. Common syrups in commercial use are "HFCS 42" and "HFCS 55," nomenclature designations referring to compositions with 42% and 55% dry weight fructose, respectively, with the remainder typically being glucose, or glucose and some amount of other carbohydrates.

[0079] In a preferred embodiment, the fructose glucose syrup contains approximately 5% to 75% by weight, preferably 20% to 70% by weight, more preferably 30% to 60% by weight, more preferably 35% to 55% by weight of fructose, these percentages being based on dry solids.

[0080] In a preferred embodiment, the fructose glucose syrup contains approximately 5% to 75% by weight, preferably 20% to 70% by weight, more preferably 30% to 60% by weight, and more preferably 35% to 55% by weight of glucose, these percentages being based on dry solids.

[0081] Undesirable crystallization of sugar in confectionery can be avoided when the sugar comprises or consists of at least two different sugars, preferably including fructose. A suitable blend of sugars is provided by invert sugar with a sugar inversion of at least 10%, but less than 70%, less than 60%, less than 50%, or less than 40%. A sugar inversion of 40% to 50% has been shown in the examples to provide desirable results. In some embodiments, the sugar is invert sugar with a sugar inversion (i.e., degree of hydrolysis) of 20% to 60%, 30% to 50%, or 40% to 50%.

[0082] The presence of fructose in the sugar mix is ​​highly preferred and contributes to the prevention of crystallization and stability of the aqueous fat mixture.

[0083] Preferably, 10% to 50% by weight of the sugars (i.e., 1 / 10 to 1 / 2, preferably at least 1 / 5) is fructose. More preferably, the sugars in the aqueous phase are 15% to 50%, more preferably 20% to 40%, more preferably 20% to 38% by weight. This can be achieved either by blending various sugar-rich ingredients (e.g., powdered sugar, starch-derived syrup, or invert sugar syrup) or by using partially inverted sugar syrup containing sucrose, dextrose, and fructose.

[0084] In a preferred embodiment, 20% to 65% by weight of the sugars in the aqueous phase are glucose (including dextrose and glucose / dextrose mixtures), more preferably 25% to 65% by weight, more preferably 30% to 60% by weight, and more preferably 35% to 55% by weight of the sugars in the aqueous phase.

[0085] Glucose and dextrose are dextrorotatory and therefore freely interchangeable (i.e., when glucose is used, it can be completely or partially substituted with dextrose without any change in effectiveness), and therefore, preferably, in this patent, the term "glucose" should be interpreted generally to encompass glucose and dextrose, as well as mixtures thereof.

[0086] In preferred embodiments, 0% to 60% by weight of the sugars in the aqueous phase is sucrose. More preferably, 0% to 55% by weight, and 2% to 40% by weight of the sugars in the aqueous phase. The presence of sucrose is less important than the contribution of fructose disclosed above.

[0087] In a preferred embodiment, 0% to 20% by weight of the sugars in the aqueous phase is maltose. More preferably, 0% to 15% and 2% to 12% by weight of the sugars in the aqueous phase. The presence of maltose is less important than the contribution of fructose disclosed above.

[0088] In a preferred embodiment, the confectionery comprises a sugar mix in the aqueous phase, the confectionery comprising, by weight based on the weight of the composition, 0% to 30% sucrose, 5% to 30% glucose syrup, and 35% to 75% fructose glucose syrup.

[0089] In a preferred embodiment, the confectionery composition comprises a sugar mix, the confectionery composition comprising, in an aqueous phase, 0.0% to 20% by weight of sucrose, 5.0% to 25% by weight of glucose syrup, and 20% to 55% by weight of fructose glucose syrup, based on the weight of the confectionery composition.

[0090] In a preferred embodiment, the confectionery composition comprises a sugar mix, the confectionery composition comprising, in an aqueous phase, 0.0% to 15% by weight of sucrose, 7.5% to 20% by weight of glucose syrup, and 25% to 50% by weight of fructose glucose syrup, based on the weight of the confectionery composition.

[0091] In a preferred embodiment, the confectionery composition comprises a sugar mix, the confectionery composition comprising, in an aqueous phase, 0.0% to 15% by weight of sucrose, 7.5% to 15% by weight of glucose syrup, and 30% to 45% by weight of fructose glucose syrup, based on the weight of the confectionery composition.

[0092] As a further definition, since sucrose is a non-reducing sugar and glucose / dextrose and fructose are reducing sugars, the mixture of sugars in the confectionery can also be specified as a percentage of reducing sugars. Accordingly, the sugars in the aqueous phase preferably contain at least 10% to 100% reducing sugars, with the remainder being non-reducing sugars. In some embodiments, the sugars contain 25% to 90% reducing sugars, 35% to 85% reducing sugars, or 40% to 70% reducing sugars. The examples illustrate the use of sugar mixtures containing various reducing sugars. The mixture of reducing and non-reducing sugars may also be prepared as a partially inverted sugar syrup.

[0093] Fully hydrolyzed (about 97% converted) invert syrup, in which essentially all of the sucrose has been broken down into dextrose and fructose, may crystallize in the products of the present invention. Partially hydrolyzed syrups, e.g., more than 10% but less than 70%, preferably less than 60% hydrolyzed (inverted) syrups, are more stable and do not crystallize in accordance with the present invention.

[0094] In one embodiment, the sugar comprises or consists of partially hydrolyzed invert syrup. In another embodiment, the sugar comprises or consists of a mixture of sucrose, partially or fully inverted syrup, and glucose. In a further embodiment, the sugar comprises or consists of a mixture of sucrose, fructose, and glucose.

[0095] The "221" partially inverted sugar syrup used in some of the examples is available as "Partial Invert Syrup 221" from British Sugar plc, Peterborough, United Kingdom. This syrup is a pale straw-colored, white sugar-water beverage made from sugar beets. This syrup contains 41-49% reducing sugars as measured by Lane & Eynon titration using Fehling's solution and methylene blue indicator. Invert 221 is a partially inverted sugar syrup and therefore contains a percentage of unhydrolyzed sucrose, along with equal fractions of fructose and dextrose. Compared to fully inverted sugar syrup (fructose and dextrose only), Invert 221 has a lesser tendency to crystallize.

[0096] An alternative to IS221 is a mix of sucrose and fructose-glucose syrup.

[0097] Accordingly, according to the invention, a mixture of sugars is preferably used, preferably comprising fructose.

[0098] The invert sugar may be a fully inverted sugar syrup or, preferably, a partially inverted sugar syrup. Fully inverted sugar syrup contains only glucose and fructose. Partially inverted sugar syrup contains glucose, fructose, and sucrose, and is preferred. Accordingly, a balance of sugars or a mixture of sugars is preferably provided.

[0099] In a preferred embodiment, the sugar of the confectionery composition comprises a mixture of sucrose, invert syrup (which itself contains sucrose, glucose and fructose), and glucose.

[0100] protein The composition of the present invention contains protein in an amount of 0.5% to 15% by weight.

[0101] The protein component is preferably present as 0.5% to 13% by weight of the total ingredients. The range may be 0.5% to 12.5% ​​or 0.5% to 12.0% by weight in some embodiments. In one embodiment, the confectionery composition comprises 0.5% to 11.5% by weight, e.g., 0.5% to 11% by weight, of protein. In some embodiments, the protein is present at 0.5% to 10.5% by weight. In preferred embodiments, the protein is present at 0.5% to 10.0% by weight, preferably 0.5% to 9.5% by weight, and most preferably 0.75% to 9.0% by weight. The percentages given above are based on total protein, not the percentage of the total ingredients containing protein. The protein may be added as a separate ingredient or as part of a protein-containing ingredient (e.g., milk powder).

[0102] In some preferred embodiments, the protein comprises, consists of, or consists essentially of milk protein. Milk protein can be conveniently provided as a milk powder, e.g., skim milk powder. Other milk protein powders include whey protein isolate powder or whey protein concentrate powder, terms known in the art. Whey protein isolate can be conveniently used because it contains a high percentage of whey protein, preferably about 90% by weight. Whey protein concentrates typically contain about 80% by weight of whey protein, and whey protein concentrates can also be used. Milk protein can also be provided as a liquid, for example, in the form of condensed milk, preferably sweetened condensed milk. Protein can also be provided as a plant protein. One particularly preferred plant protein is fava protein or fava bean protein. Another preferred plant protein is pea protein.

[0103] Proteins can emulsify fats and stabilize droplets. The examples of the present invention were primarily carried out using skim milk powder (SMP), but tests using plant-based alternatives have also been successfully performed. Preferably, the plant-derived protein is selected from hemp, flax, amaranth, legumes such as peas, beans, soybeans, lentils, chickpeas, or peanuts, tree nuts such as almonds and hazelnuts, and cereals such as rice, wheat, or barley. In a particularly preferred embodiment, the plant protein is selected from legumes (peas or fava). The present invention is not limited to the use of SMP or plant proteins; other protein sources can be used. For example, other milk-based protein preparations, such as rennet casein and sweetened condensed milk, can be used.

[0104] Another protein source is whey protein, which may be provided by whey protein isolate or whey protein concentrate, terms of which are known in the art.

[0105] An example of a whey protein isolate (WPI) is BiPRO® 9500, commercially available from Agropur Inc. (Eden Prairie, MN 55344 USA). Whey protein isolates, such as BiPRO® 9500, are preferably produced from concentrated, spray-dried, fresh sweet dairy whey. The whey protein isolate is preferably lactose-free, based on product labeling regulations in the United States regarding sugars and carbohydrates in products, and contains less than 0.5 g per serving as "0 g" or "Sugar Free." The whey protein isolate preferably contains up to 3% by weight ash, 1% by weight fat, 0.5% by weight lactose, and 5% by weight moisture. The whey protein isolate is preferably about 85% to 95% by weight (e.g., 90% by weight) protein, primarily consisting of β-lactoglobulin and α-lactalbumin.

[0106] Another commercially available whey protein isolate that can be used in accordance with the present invention is the "WPI" product available from Sachsenmilch Leppersdorf GmbH, Leppersdorf, Germany. Such a product preferably contains about 0.1% by weight fat, about 90% by weight protein (about 92% by weight of dry matter), about 1.8% by weight lactose, up to 3% by weight ash, and 4% by weight water.

[0107] An example of a whey protein concentrate (WPC) is the WPC80 product commercially available from Fonterra (Heerenveen, Netherlands). WPC is preferably about 75% to 85% by weight protein (e.g., about 80% by weight), with small amounts of fat (e.g., 5% by weight), moisture (e.g., 5% by weight), ash (e.g., 3% by weight), and lactose (e.g., 5% by weight).

[0108] In a preferred embodiment, the protein comprises, consists of, or consists essentially of: (i) dairy protein, optionally provided as milk powder and / or condensed milk; and / or (ii) vegetable protein, optionally fava protein and / or pea protein.

[0109] The protein can be added to the composition in either a hydrated or dehydrated form. In a preferred embodiment, the protein in the confectionery composition is nonfat dry milk. In a more preferred embodiment, nonfat dry milk is rehydrated with water to provide the protein component.

[0110] process A method of forming the composition includes providing an aqueous solution of sugar, adding protein to the aqueous solution, adding fat and any other ingredients, and blending the mixture to provide a mixture having a viscosity of preferably 4 to 40 Pa.s when measured at 25°C.

[0111] In one embodiment, the aqueous sugar solution is a mixture of sugar and water.

[0112] In a preferred embodiment, the aqueous sugar solution is a sugar syrup.

[0113] In one embodiment, a method of forming the composition includes providing an aqueous solution of sugar and blending to form a first mixture, then heating the first mixture to 80-89°Brix, adding protein to form a second mixture, preferably providing the second mixture having a Brix of 76-81°Brix, adding fat and any other ingredients, and blending the mixture to a viscosity of 4-40 Pa.s when measured at 25°C, optionally heating to at least 80°C, and cooling.

[0114] In one embodiment, the first mixture is heated to 80 to 89 Brix. In a preferred embodiment, the Brix value of the first mixture is 82 to 88°Brix, preferably 83 to 87°Brix, and most preferably 85 to 87°Brix.

[0115] Those skilled in the art will know that degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. 1 degree Brix means that 1 gram of sucrose is contained in 100 grams of solution, and this solution strength is expressed as a mass percentage. Degree Brix can be measured, for example, by a refractometer.

[0116] In a preferred embodiment, the blending is done at high shear. One skilled in the art would know how to control the shear in different mixes and would therefore be able to adjust the shear rate to one that optimally mixes the ingredients.

[0117] In a preferred embodiment, the protein source is rehydrated and added as an aqueous solution. In a more preferred embodiment, the protein is rehydrated with water in a 1:1 ratio before being added to the first mixture.

[0118] Optionally, the first mixture is heated to 65-100° C., preferably 75-100° C., most preferably 80-100° C., prior to the addition of the protein. The first mixture can be heated for more than 1 minute, preferably more than 2 minutes, most preferably more than 5 minutes, preferably less than 90 minutes, more preferably less than 60 minutes, most preferably less than 30 minutes.

[0119] In a preferred embodiment, the confectionery composition is heated again after fat addition and blending to 60-90°C, preferably 70-90°C, most preferably 75-90°C for at least 30 seconds, preferably at least 1 minute, most preferably at least 2 minutes, preferably less than 10 minutes, more preferably less than 7 minutes, most preferably less than 5 minutes.

[0120] In a preferred embodiment, the Brix of the second mixture before the fat component is added is 70-85 Brix. In a preferred embodiment, the Brix of the confectionery composition before the addition of fat is 73-83 Brix, preferably 75-81 Brix, and most preferably 77-79 Brix. Those skilled in the art will recognize that degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. 1 degree Brix means 1 gram of sucrose in 100 grams of solution, and this solution strength is expressed as a percentage by mass. Degrees Brix can be measured, for example, by a refractometer.

[0121] 77 and 81°Brix, more preferably 77 and 80°Brix, most preferably 77 and 79°Brix.

[0122] In preferred embodiments, fat is added to the second mixture along with any other ingredients and blended, preferably at high shear, until the viscosity is between 4 and 40 Pa.S, more preferably between 10 and 37 Pa.S, and most preferably between 10 and 35 Pa.S or 10 and 32 Pa.S, when measured at 25° C. In some embodiments, chocolate is added at the same time as the protein and before the fat is added.

[0123] In another embodiment, a method of forming a composition includes providing an aqueous solution of sugar and optionally rehydrated protein to form a first mixture, blending and heating to achieve a Brix of 76-81°Brix, adding fat and optional other ingredients to form a second mixture, blending the mixture until the viscosity is 4-40 Pa.S when measured at 25°C, optionally heating to at least 80°C, and cooling. In this embodiment, if the protein is rehydrated, the protein may be rehydrated at any step prior to addition to the first mixture (e.g., the protein may be rehydrated in a first step, followed by addition and blending of the sugar to form the first mixture (i.e., the order of addition of the ingredients prior to heating the first mixture is not limited). In a preferred embodiment, the first mixture is heated to 65-100°C, preferably 75-100°C, and most preferably 80-100°C, until the Brix is ​​77-81°Brix, more preferably 77-80°Brix, and most preferably 77-79°Brix. In a preferred embodiment, the fat is added to the second mixture, along with any other ingredients, preferably at high shear until the viscosity reaches 4-40 Pa.S, more preferably 10-150 Pa.S, when measured at 25°C. The mixture is blended to a viscosity of 37 Pa.S, most preferably 10-35 Pa.S or 10-32 Pa.S. In a preferred embodiment, the first mixture is heated to 65-100°C, preferably 75-100°C, and most preferably 80-100°C, before the addition of the protein. The first mixture can be heated for more than 1 minute, preferably more than 2 minutes, most preferably more than 5 minutes, preferably less than 90 minutes, more preferably less than 60 minutes, and most preferably less than 30 minutes. In a preferred embodiment, the second mixture is heated again after the addition of the protein to 60-90°C, preferably 70-90°C, and most preferably 75-90°C, for at least 30 seconds, preferably at least 1 minute, most preferably at least 2 minutes, preferably less than 10 minutes, more preferably less than 7 minutes, and most preferably less than 5 minutes.

[0124] In one embodiment, after adding the fat and blending, the mixture is cooled to below room temperature, optionally to between 10° C. and 19° C., below 8° C., or between 0° C. and 4° C. Room temperature is typically between 20 and 25° C., for example, about 20° C., 21° C., 22° C., 23° C., 24° C. or 25° C. Preferably, room temperature is 20° C.

[0125] In some embodiments, the composition is not cooled below room temperature, particularly not refrigerated to between 0°C and 8°C.

[0126] In a preferred embodiment, after fat addition and blending, the mixture is cooled to below 80°C, preferably below 70°C, more preferably below 60°C, most preferably below 50°C, above 5°C, preferably above 15°C, most preferably above 25°C, between 5°C and 80°C, preferably between 15°C and 70°C, more preferably between 15°C and 55°C, most preferably between 20°C and 40°C.

[0127] In one embodiment, the present invention provides a method for producing a method for manufacturing a semiconductor device comprising the steps of: providing an aqueous solution of sugar; heating the blended sugars to 80-89°Brix and adding protein and water to the blended sugars so that the mixture is 76-81°Brix; Or, adding and blending the protein, and heating the blended sugar and protein mixture until the mixture reaches 76-81°Brix; Either adding fat and any other ingredients; The viscosity of the composition is 4 to 40 Pa.S when measured at 25°C. -1 blending the mixture until Optionally, heating the blended composition to at least 80°C; and cooling the composition.

[0128] In one embodiment, the present invention provides a method for producing a method for manufacturing a semiconductor device comprising the steps of: providing an aqueous solution of sugar; heating the blended sugars to 80-89°Brix and adding protein and water to the blended sugars so that the mixture is 76-81°Brix; Or, adding and blending the protein, and heating the blended sugar and protein mixture until the mixture reaches 76-81°Brix; Either adding fat and any other ingredients; The viscosity of the composition is 4 to 40 Pa.S when measured at 25°C. -1 blending the mixture until Optionally, heating the blended composition to at least 80°C; and cooling the composition; Here, the protein is a premix protein containing powder and water in a 1:1 ratio.

[0129] In one embodiment, the present invention provides a method for producing a method for manufacturing a semiconductor device comprising the steps of: providing an aqueous solution of sugar; heating the blended sugars to 84-88°Brix and adding protein and water to the blended sugars so that the mixture is 77-80°Brix; Or, adding and blending the protein, and heating the blended sugar and protein mixture until the mixture reaches 77-80°Brix; Either adding fat and any other ingredients; The viscosity of the composition is 4 to 40 Pa.S when measured at 25°C. -1 blending the mixture until Optionally, heating the blended composition to at least 80°C; and cooling the composition; Here, the protein is a premix protein containing powder and water in a 1:1 ratio.

[0130] In a preferred embodiment, the present invention provides a method for producing a pharmaceutical composition comprising the steps of: providing an aqueous solution of sugar; heating the blended sugars to 84-88°Brix and adding protein and water to the blended sugars so that the mixture is 77-79°Brix; Or, adding and blending the protein, and heating the blended sugar and protein mixture until the mixture reaches 77-79°Brix; Either adding fat and any other ingredients; The viscosity of the composition is 10 to 40 Pa.S when measured at 25°C. -1 blending the mixture until Optionally, heating the blended composition to at least 80°C; and cooling the composition. Here, the protein is a premix protein containing powder and water in a 1:1 ratio.

[0131] In a preferred embodiment, the present invention provides a method for producing a pharmaceutical composition comprising the steps of: providing an aqueous solution of sugar; heating the blended sugars to 84-88°Brix and adding protein and water to the blended sugars so that the mixture is 77-79°Brix; Or, adding and blending the protein, and heating the blended sugar and protein mixture until the mixture reaches 77-79°Brix; Either adding fat and any other ingredients; The viscosity of the composition is 10 to 35 Pa.S when measured at 25°C. -1 blending the mixture until Optionally, heating the blended composition to at least 80°C; and cooling the composition; Here, the protein is a premix protein containing powder and water in a 1:1 ratio.

[0132] In a more preferred embodiment, the present invention provides a method for producing a pharmaceutical composition comprising the steps of: providing an aqueous solution of sugar; heating the blended sugars to 84-88°Brix and adding protein and water to the blended sugars so that the mixture is 77-79°Brix; Or, adding and blending the protein, and heating the blended sugar and protein mixture until the mixture reaches 77-79°Brix; Either adding fat and any other ingredients; The viscosity of the composition is 10 to 35 Pa.S when measured at 25°C. -1 blending the mixture until Optionally, heating the blended composition to at least 80°C; and cooling the composition; Here, the protein is premixed with skim milk powder and water in a 1:1 ratio.

[0133] In a most preferred embodiment, the present invention comprises the steps of: providing an aqueous solution of sugar; heating the blended sugars to 84-88°Brix and adding protein and water to the blended sugars so that the mixture is 77-79°Brix; Or, adding and blending the protein, and heating the blended sugar and protein mixture until the mixture reaches 77-79°Brix; Either adding fat and any other ingredients; The viscosity of the composition is 10 to 35 Pa.S when measured at 25°C.-1 blending the mixture until Optionally, heating the blended composition to at least 80°C; and cooling the composition to 25-45°C; Here, the protein is premixed with skim milk powder and water in a 1:1 ratio.

[0134] In one embodiment, the present invention provides a confectionery composition comprising water, one or more sugars, and one or more fats, made by combining ingredients including protein, which forms 0.5% to 15% by weight of the total ingredients, ingredients forming a fat phase of 3% to 30% by weight of the total ingredients, and ingredients forming an aqueous phase of 50% to 85% by weight of the total ingredients, wherein the confectionery composition does not contain hydrocolloids.

[0135] In some embodiments, the confectionery composition is made by combining ingredients including a protein that forms 1% to 12% by weight of the total ingredients, ingredients that form a fat phase that forms 5% to 30% by weight of the total ingredients, and ingredients that form an aqueous phase that forms 50% to 95% by weight of the total ingredients, and the confectionery composition does not contain a hydrocolloid.

[0136] Finished product In a preferred embodiment, the confectionery composition is a filling for a confectionery product.

[0137] In a more preferred embodiment, the confectionery composition is a chocolate or compound product, preferably a filling for a filled tablet or shell.

[0138] In a most preferred embodiment, the shell or tablet is chocolate or a chocolate analogue, such as a chocolate compound. These terms are well known in the art, but definitions are provided below.

[0139] In one embodiment, the compositions of the present invention may usefully be a chocolate product (as defined herein), more usefully a chocolate or chocolate compound. Regardless of any other legal provisions that may be used, compositions of the present invention comprising a cocoa solids content of 25% to 35% by weight, together with a dairy component (such as milk powder), may be informally referred to herein as "milk chocolate" (this term includes similar chocolate products containing similar amounts of cocoa solids or substitutes thereof). Regardless of any other legal provisions that may be used, compositions of the present invention comprising a cocoa solids content of more than 35% by weight (up to 100% (i.e., pure cocoa solids)) may also be informally referred to herein as "dark chocolate" (this term includes similar chocolate products containing similar amounts of cocoa solids or substitutes thereof). Dark chocolate may contain sucrose, cocoa mass, cocoa butter, Fat Milk Anydrous, rapeseed lecithin, medium chain triglycerides (flavoring), vanilla extract, and ethanol (ethyl alcohol). As used herein, the term "chocolate" means any product (and / or components thereof, if such a product) that meets the legal definition of chocolate in any jurisdiction, and also includes products (and / or components thereof) in which all or part of the cocoa butter (CB) has been replaced with cocoa butter equivalents (CBE) and / or cocoa butter substitutes (CBR).

[0140] Although in some jurisdictions a compound may be legally defined by the presence of a minimum amount of cocoa solids, the term "chocolate compound" as used herein (unless the context clearly indicates otherwise) means a chocolate-like analog characterized by the presence of any amount of cocoa solids (including cocoa liquor / mass, cocoa butter, and cocoa powder).

[0141] As used herein, the term "chocolate product" refers to chocolate, compounds, and other related materials, including cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter substitutes (CBR), and / or cocoa butter substitutes (CBS). Chocolate products therefore include products based on chocolate and / or chocolate analogues, and thus can be based on, for example, dark chocolate, milk chocolate, or white chocolate.

[0142] It will also be understood that, unless the context clearly indicates otherwise, in the present invention, any one chocolate product can be substituted for any other chocolate product, and neither the term chocolate nor the term compound should be considered to limit the scope of the present invention to a particular type of chocolate product. Preferred chocolate products comprise chocolate and / or compound, more preferred chocolate products comprise chocolate, and most preferred chocolate products comprise chocolate as legally defined in major jurisdictions (such as Brazil, the EU, and / or the US).

[0143] Preferred Embodiments Preferred embodiments of the present invention are described below.

[0144] 1. A confectionery composition comprising protein in an amount of 0.5% to 10% by weight, water in an amount of 10% to 33% by weight, sugar in an amount of 35% to 70% by weight, and fat in an amount of 6% to 29.5% by weight, wherein the confectionery composition does not contain a hydrocolloid.

[0145] 1. A confectionery composition comprising protein in an amount of 0.5% to 9.5% by weight, water in an amount of 10% to 31% by weight, sugar in an amount of 35% to 65% by weight, and fat in an amount of 6% to 29% by weight, wherein the confectionery composition does not contain a hydrocolloid.

[0146] 1. A confectionery composition comprising protein in an amount of 0.75% to 9% by weight, water in an amount of 12% to 30% by weight, sugar in an amount of 40% to 60% by weight, and fat in an amount of 7% to 28% by weight, wherein the confectionery composition does not contain a hydrocolloid.

[0147] A confectionery composition comprising protein in an amount of 0.5% to 6.5% by weight, sugar in an amount of 30% to 67% by weight, and fat in an amount of 2% to 49% by weight, based on the weight of the confectionery composition, and not containing a hydrocolloid. Water may be present in an amount of 10% to 20% by weight.

[0148] A confectionery composition comprising protein in an amount of 1.7% to 15% by weight, sugar in an amount of 29.7% to 80% by weight, and fat in an amount of 2% to 35% by weight, based on the weight of the confectionery composition, and the confectionery composition does not contain hydrocolloid. Water may be present in an amount of 10% to 40% by weight.

[0149] A confectionery composition comprising protein in an amount of 1.7% to 6.5% by weight, sugar in an amount of 29.7% to 67% by weight, and fat in an amount of 2% to 49% by weight, based on the weight of the confectionery composition, and the confectionery composition does not contain hydrocolloid. Water may be present in an amount of 2% to 20% by weight.

[0150] A confectionery composition comprising protein in an amount of 0.5% to 10% by weight, water in an amount of 10% to 33% by weight, sugar in an amount of 35% to 70% by weight, and fat in an amount of 6% to 29.5% by weight, wherein the viscosity of said composition when measured at 25°C is 4 to 40 Pa.S. -1 wherein the confectionery composition is free of hydrocolloids.

[0151] A confectionery composition comprising protein in an amount of 0.5% to 9.5% by weight, water in an amount of 10% to 31% by weight, sugar in an amount of 35% to 65% by weight, and fat in an amount of 6% to 29% by weight, wherein the viscosity of said composition when measured at 25°C is 10 to 40 Pa.S. -1 wherein the confectionery composition is free of hydrocolloids.

[0152] A confectionery composition comprising protein in an amount of 0.75% to 9% by weight, water in an amount of 12% to 30% by weight, sugar in an amount of 40% to 60% by weight, and fat in an amount of 7% to 28% by weight, wherein the viscosity of said composition when measured at 25°C is 10 to 35 Pa.S. -1 wherein the confectionery composition is free of hydrocolloids.

[0153] 1. A confectionery composition comprising protein in an amount of 0.5% to 10% by weight, water in an amount of 10% to 33% by weight, sugar in an amount of 35% to 70% by weight, and fat in an amount of 6% to 29.5% by weight, the confectionery composition having a Brix value of 73 to 83°Brix and a bulk viscosity of 4 Pa.S to 40 Pa.S, and being free of hydrocolloids.

[0154] 1. A confectionery composition comprising protein in an amount of 0.5% to 9.5% by weight, water in an amount of 10% to 31% by weight, sugar in an amount of 35% to 65% by weight, and fat in an amount of 6% to 29% by weight, the confectionery composition having a Brix value of 75 to 81°Brix and a bulk viscosity of 7 Pa.S to 35 Pa.S, and being free of hydrocolloids.

[0155] 1. A confectionery composition comprising protein in an amount of 0.75% to 9% by weight, water in an amount of 12% to 30% by weight, sugar in an amount of 40% to 60% by weight, and fat in an amount of 7% to 28% by weight, the confectionery composition having a Brix value of 77 to 79°Brix and a bulk viscosity of 10 Pa.S to 35 Pa.S, and being free of hydrocolloids.

[0156] 1. A confectionery composition comprising protein in an amount of 0.5% to 10% by weight, water in an amount of 10% to 33% by weight, sugar in an amount of 35% to 70% by weight, and fat in an amount of 6% to 29.5% by weight, wherein the fat comprises fat having an SFC of 10 to 75% at 20°C, an SFC of 5 to 70% at 25°C, and an SFC of 0 to 45% at 30°C, wherein the confectionery composition has a Brix value of 73 to 83°Brix and a bulk viscosity of 4 to 40 Pa.S, wherein at least a portion of the sugar dissolves in water to form an aqueous phase, the sugars present in the aqueous phase comprising 50% to 100% by weight of the total sugars, and wherein the confectionery composition does not contain a hydrocolloid.

[0157] 1. A confectionery composition comprising protein in an amount of 0.5% to 9.5% by weight, water in an amount of 10% to 31% by weight, sugar in an amount of 35% to 65% by weight, and fat in an amount of 6% to 29% by weight, wherein at least a portion of the sugar dissolves in the water to form an aqueous phase, the sugar present in the aqueous phase accounts for 55% to 100% by weight of the total sugar, and the confectionery composition does not contain a hydrocolloid.

[0158] 1. A confectionery composition comprising protein in an amount of 0.75% to 9% by weight, water in an amount of 12% to 30% by weight, sugar in an amount of 40% to 60% by weight, and fat in an amount of 7% to 28% by weight, wherein the confectionery composition has a Brix value of 77 to 79°Brix and a bulk viscosity of 10 Pa.S to 35 Pa.S, wherein at least a portion of the sugar dissolves in water to form an aqueous phase, the sugar present in the aqueous phase comprising 60% to 100% by weight of the total sugar, and wherein the confectionery composition does not contain a hydrocolloid.

[0159] 1. A confectionery composition comprising: protein in an amount of 0.5% to 10% by weight; water in an amount of 10% to 33% by weight; sugar in an amount of 35% to 70% by weight; and fat in an amount of 6% to 29.5% by weight; wherein the confectionery composition has a Brix value of 73 to 83°Brix and a bulk viscosity of 4 Pa.S to 40 Pa.S; at least a portion of the sugar dissolves in water to form an aqueous phase; the sugars present in the aqueous phase account for 50% to 100% by weight of the total sugars; 15% to 50% by weight of the sugars in the aqueous phase are fructose and 25% to 65% by weight of the sugars are glucose and / or dextrose; and the confectionery composition does not contain a hydrocolloid.

[0160] 1. A confectionery composition comprising protein in an amount of 0.5% to 9.5% by weight, water in an amount of 10% to 31% by weight, sugar in an amount of 35% to 65% by weight, and fat in an amount of 6% to 29% by weight, wherein the confectionery composition has a Brix value of 75 to 81°Brix and a bulk viscosity of 7 Pa.S to 37 Pa.S, at least a portion of the sugar dissolves in water to form an aqueous phase, the sugars present in the aqueous phase account for 55% to 100% by weight of the total sugars, 20% to 40% by weight of the sugars in the aqueous phase are fructose and 30% to 60% by weight of the sugars in the aqueous phase are glucose and / or dextrose, and the confectionery composition does not contain a hydrocolloid.

[0161] 1. A confectionery composition comprising protein in an amount of 0.75% to 9% by weight, water in an amount of 12% to 30% by weight, sugar in an amount of 40% to 60% by weight, and fat in an amount of 7% to 28% by weight, wherein the confectionery composition has a Brix value of 77 to 79°Brix and a bulk viscosity of 10 to 35 Pa.S, at least a portion of the sugar dissolves in water to form an aqueous phase, the sugars present in the aqueous phase account for 60 to 100% by weight of the total sugars, 20 to 38% by weight of the sugars in the aqueous phase are fructose and 35 to 55% by weight of the sugars are glucose and / or dextrose, and the confectionery composition does not contain a hydrocolloid. [Example]

[0162] overview The inventors have investigated water-based fillings and prepared a variety of preferred fillings.

[0163] The process is described in detail below: Examples were made using commercially available kitchen equipment using the following process.

[0164] The sugar sources were combined and heated to 50°C while mixing in a double-jacketed container, after which the starch was added. The sugar solution was then mixed using a handheld high-shear mixer (Robot Coupe Mini MP 160) at speed setting 4 until no lumps were present. The Brix of the solution after this step was 79°C, as measured using an analog handheld refractometer at 25°C. The solution was then boiled at 100°C until the Brix reached 86°C and all of the sugar crystals were melted. The mixture was cooled until the temperature reached 80°C. After reconstitution with an equal volume of water (1:1), the milk powder was added to the cooled sugar solution along with the fat and any remaining ingredients. The mixture was blended at high shear for 13 minutes using a handheld high-shear mixer at speed settings 8-10. After this mixing step, the filling mixture was pasteurized at 80°C for 2 minutes and then cooled to 40°C.

[0165] Examples 1-3 were prepared according to the present invention. All contain fat (2-49% by weight), protein (1.7-6.5% by weight), sugar (29.7-67% by weight), and water. No hydrocolloid, such as starch, is added as a separate ingredient.

[0166] [Table 1]

[0167] Examples 4-8 were prepared in accordance with the present invention.

[0168] Example 4 had a white chocolate shell, a white chocolate coconut ganache filling, and a milk chocolate back-off layer. The back-off contained a toasted coconut filling.

[0169] Example 5 had a milk chocolate shell, a hazelnut filling, and a milk chocolate back-off layer. The back-off contained filling ingredients.

[0170] Example 6 had a dark chocolate shell, a dark chocolate ganache filling, and a dark chocolate back-off layer. The back-off contained a caramelized almond filling.

[0171] Example 7 had a milk chocolate shell, a caramel filling, and a milk chocolate back-off layer. The back-off contained a salted caramel piece filling.

[0172] Example 8 had a milk chocolate shell, a white filling, and a milk chocolate back-off layer. The back-off contained no filling.

[0173] Examples 4-8 demonstrate the successful development of four filling recipes (white chocolate-coconut ganache, dark chocolate ganache, hazelnut, and caramel) at the kitchen and pilot plant levels. Consumer testing showed that tablets made with these fillings received high scores for taste, texture, and appearance. White chocolate-coconut ganache and dark chocolate ganache showed the best shelf life results, with up to six months.

[0174] [Table 2]

Claims

1. 1. A confectionery composition comprising: Protein in an amount of 0.5% to 15% by weight, preferably 1.7 to 6.5% by weight, Water in an amount of 10% to 40% by weight, preferably 10 to 20% by weight, Sugar in an amount of 35% to 80% by weight, preferably 35 to 67% by weight, Fat in an amount of 2% to 35% by weight, wherein said percentages are percentages by weight of said confectionery composition, and said confectionery composition is free of hydrocolloids. Confectionery composition.

2. The viscosity of the composition is 5 Pa.S －１ ~40 Pa.S －１ 2. The confectionery composition of claim 1, wherein:

3. 3. The confectionery composition of claim 1 or 2, wherein the sugar comprises a mixture of fructose and glucose.

4. A confectionery composition according to any one of claims 1 to 3, wherein sugar is included in the aqueous phase and 10% to 50% by weight of the sugar in said aqueous phase is fructose.

5. A confectionery composition according to any one of claims 1 to 4, wherein sugar is included in the aqueous phase and 20% to 65% by weight of the sugar in said aqueous phase is glucose and / or dextrose.

6. A confectionery composition according to any one of claims 1 to 5, wherein the fat comprises, consists of or consists essentially of filling fat, milk fat and / or nut paste / butter.

7. A confectionery composition according to any one of claims 1 to 6, comprising a fat having an SFC at 20°C of at least 10%.

8. A confectionery composition according to any one of claims 1 to 7, comprising from 2% to 35% by weight of fat having an SFC at 20°C of at least 10%.

9. 9. A confectionery composition according to any one of claims 1 to 8, wherein water and sugar form an aqueous phase which constitutes from 50% to 95% by weight of the composition, and fat is present as a fat phase which constitutes from 5% to 30% by weight of the composition.

10. A confectionery composition according to any one of claims 1 to 9, wherein the sugar comprises a sugar syrup, optionally a glucose syrup or an invert / fructose-glucose syrup.

11. The sugar is at least two different sugars, or Invert sugar with a sugar inversion rate of 10% to 70%, 10% to 65%, 20% to 60%, or 40% to 60% A confectionery composition according to any one of claims 1 to 10, comprising or consisting of:

12. 1. A confectionery composition comprising: Protein in an amount of 0.5% to 10% by weight, preferably 1.7 to 6.5% by weight, Water in an amount of 10% to 33% by weight, preferably 10 to 20% by weight, Sugar in an amount of 35% to 70% by weight, preferably 35 to 67% by weight, Fat in an amount of 6% to 29.5% by weight, wherein said percentages are percentages by weight of said confectionery composition, and said confectionery composition is free of hydrocolloids. Confectionery composition.

13. 1. A method of making a confectionery composition, comprising: providing an aqueous solution of sugar; adding a protein to the aqueous solution; adding fat and any other ingredients; The mixture is blended to preferably have a viscosity of 4 to 40 Pa.S when measured at 25°C. －１ providing a mixture having a viscosity of A method comprising:

14. A confectionery product comprising a confectionery composition according to any one of claims 1 to 13 partially or completely surrounded or encased in chocolate or chocolate analogue.

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