Confectionery chip product and method for producing the same

Abstract

Confectionery products are disclosed that have the texture and other characteristics of potato chips or snack chips, but are made from candy ingredients. In one embodiment, the confectionery chip product comprises a bulk sweetener and a pregelatinized starch. The confectionery chip product comprises one or more of the following characteristics: a moisture content of about 0 to less than 6%, about 0.25 to about 5%, about 0.5 to about 4%, about 0.75 to about 3%, or about 1 to about 2% by weight, based on the total weight of the confectionery chip product; a thickness of less than 4 mm; a non-uniform cell structure; and a breaking force of less than 2000 g, about 150 to about 1500 g, about 200 to about 1000 g, 300 to about 800 g, or about 400 to about 600 g, as measured by a texture analyzer with a spherical probe (TA-8, 1 / 4 inch (6.35 mm) diameter ball) and a 50 kg load cell.

Description

Technical Field

[0001] (Cross - Reference to Related Applications) This application claims priority to U.S. Provisional Patent Application No. 62 / 886,619, filed on August 14, 2019, the entire content of which is incorporated herein by reference.

Background Art

[0002] Snack foods such as potato chips, corn chips, popcorn, and candy are enjoyed during regular meals (breakfast, lunch, dinner), and typically, a single - serving size is smaller than a regular meal. Potato chips, corn chips, and similar salty snack chips provide consumers with a desirable texture characteristic of crunchiness, crispness when bitten, and a crackling sound. Examples of candy include chocolate, caramel, hard - boiled candy sweets, nougat, and gummy candy. Many gelatin - or starch - based candies have a chewy texture and a high water content (e.g., 8 - 15% by weight). Other gelatin - or starch - based candies are aerated or foamed, such as marshmallows. These confections do not provide the same texture or crunch as potato chips or snack chips. However, potato chips and snack chips are high in fat, calories, and often high in salt. There remains a need in the art for novel confectionery products that have unique sensory - stimulating characteristics to provide an improved eating experience while limiting the amount of fat and salt consumed.

Summary of the Invention

Means for Solving the Problems

[0003] In one embodiment, the confectionery chip product comprises a bulk sweetener and a gelatinized starch. The confectionery chip product has a water content of less than about 0 to 6 wt%, about 0.25 to about 5 wt%, about 0.5 to about 4 wt%, about 0.75 to about 3 wt%, or about 1 to about 2 wt% based on the total weight of the confectionery chip product, a thickness of less than 4 mm, a non-uniform cell structure, a spherical probe (TA-8, ball with a diameter of 1 / 4 inch (6.35 mm)), and a breaking force of less than 2000 g, about 150 to about 1500 g, about 200 to about 1000 g, 300 to about 800 g, or about 400 to about 600 g when measured by a texture analyzer having a 50 kg load cell, including one or more of the characteristics.

[0004] In another embodiment, a method of making a confectionery chip product is to prepare a confectionery chip dough composition capable of being formed into a sheet, the confectionery chip dough composition including a bulk sweetener, gelatinized starch, and moisture, preparing, forming small pieces from the sheet, and removing moisture from the small pieces to form the confectionery chip product, for example, drying the small pieces, such as by baking, microwaving, or drying under vacuum, to form the confectionery chip product.

[0005] A package containing the confectionery chip product.

[0006] The features described above and other features are illustrated by the following detailed description.

Brief Description of the Drawings

[0007]

Figure 1

[0008]

Figure 2

[0009]

Figure 3

[0010]

Figure 4

Mode for Carrying Out the Invention

[0011] In this specification, a novel type of confectionery product of a thin, crispy and crunchy candy chip-like ingestible prepared from a bulk sweetener and a "crisping agent", such as gelatinized starch, is disclosed. It is a thin, crispy and light candy such as snacks and appetizer confections. As used herein, the terms "confectionery chip" and "candy chip" are used interchangeably.

[0012] As textural characteristics, the confectionery chip is such that it makes one imagine a potato chip, a corn chip or other snack chip, and can be the same in terms of overall shape, thickness, size, surface area, weight, etc. Common textural characteristics include the snap or crunch sound and feel when bitten. A further advantage of the confectionery chip product is that, surprisingly, it has been found that the confectionery chip product dissolves slowly in water with low solubility despite having a large surface area compared to conventional hard candy products. By dissolving slowly, the confectionery chip product stays in the consumer's mouth for a long time, thereby providing the consumer with a longer-lasting taste compared to conventional hard candy. In one embodiment, the confectionery chip product dissolves in water more slowly than a hard-boiled candy product.

[0013] The confectionery chip product contains a bulk sweetener and gelatinized starch and has a low water content. The confectionery chip product can further contain any number of additional ingredients in any suitable amounts, provided that the potato chip-like texture and crunchiness are not substantially reduced. Examples of additional confectionery chip ingredients include non-starch hydrocolloids, colorants, dried fruits or plants, fats or oils, flavorings, flavor modifiers or enhancers, edible acids or their salts, functional ingredients, high-intensity sweeteners, glycerin, propylene glycol, crystallization inhibitors, nuts or nut pieces, salts, sensation stimulants, or combinations thereof. The confectionery chip product can optionally further contain a coating component described herein.

[0014] The confectionery chip product may be prepared from a confectionery chip dough composition, where the confectionery chip dough composition is exposed to conditions sufficient to reduce the water / moisture content to become the confectionery chip product. Examples of such conditions include drying (optionally under vacuum), baking, microwaving, etching, or combinations thereof. The confectionery chip dough composition contains a bulk sweetener, gelatinized starch, and water. The water can be provided in the form of juice. The confectionery chip dough composition can optionally further contain any number of additional ingredients found in the confectionery chip product. Examples of additional confectionery chip dough composition ingredients include non-starch hydrocolloids, colorants, dried fruits or plants, fats or oils, flavorings, flavor modifiers or enhancers, edible acids or their salts, functional ingredients, high-intensity sweeteners, dough improvers, crystallization inhibitors, nuts or nut pieces, salts, sensation stimulants, or combinations thereof.

[0015] The gelatinized starch used in the confectionery chip can be derived from native starch, pregelatinized starch, partially pregelatinized starch, or a combination thereof, particularly pregelatinized starch. Exemplary starches include, for example, starches from plant roots such as potato, tapioca, and kudzu starch, or combinations thereof, such as starches from plant grains such as corn, wheat, oats, barley, bulgur, millet, rice, or combinations thereof, and these can each be pregelatinized. Any single plant root starch and plant grain starch can be used, and any combination of plant root starch or plant grain starch can also be used. In one embodiment, the starch is corn starch. In another embodiment, the starch is pregelatinized starch. Pregelatinized starch is starch that has been pre-cooked with water and then dried. When native starch is used to prepare the confectionery chip dough composition, the native starch is hydrated before use.

[0016] When used to prepare the confectionery chip dough composition, the starch is gelatinized with water or otherwise hydrated before being mixed with other dough ingredients.

[0017] The starch can be present in an amount of about 5 to about 50% by weight, specifically about 10 to about 45% by weight, more specifically about 15 to about 40% by weight, even more specifically about 20 to about 35% by weight, and still even more specifically about 25 to about 30% by weight, based on the total weight of the confectionery chip dough composition.

[0018] For bulk sweeteners that can be used for preparing confectionery chip dough compositions and thus confectionery chip products, saccharides such as monosaccharides, disaccharides and polysaccharides can be mentioned, for example, sucrose (sugar), dextrose / glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levulose), lactose, invert sugar, fructooligosaccharide syrup, partially hydrolyzed starch, corn syrup solids such as high fructose corn syrup, glucose syrup, or combinations thereof. Further exemplary sugar-free bulk sweeteners can be sugar alcohols or sugar alcohol syrups, for example, erythritol, galactitol, isomalt (hydrogenated isomaltulose), hydrogenated starch hydrolyzate, lactitol, maltitol, maltitol syrup, mannitol, polyglycitol, sorbitol, sorbitol syrup, xylitol or combinations thereof. As used herein, the term "sugar alcohol" is synonymous with "sugar polyol".

[0019] In one embodiment, the bulk sweetener is sucrose (table sugar) or a syrup of sucrose and glucose.

[0020] The bulk sweetener can be used in an amount of about 10 to about 65% by weight, specifically about 20 to about 55% by weight, more specifically about 30 to about 45% by weight, even more specifically about 35 to about 40% by weight based on the total weight of the confectionery chip dough composition.

[0021] The weight ratio of bulk sweetener to starch in either the confectionery chip product or the confectionery chip dough composition can be about 8:1, about 6:1, about 5:1, about 4:1, about 3:1, about 2:1, about 1:1 and about 0.5:1.

[0022] In the preparation of the confectionery chip dough composition, a water source such as water or juice is used. The juice can be derived from a fruit or vegetable source. Suitable juices include fruit juice, vegetable juice, fruit juice concentrate, vegetable juice concentrate, clarified fruit juice, clarified vegetable juice, or combinations thereof.

[0023] The confectionery chip dough composition can have a moisture content of about 10 to about 75% by weight, specifically about 15 to about 60% by weight, more specifically about 20 to about 45% by weight, even more specifically about 25 to about 30% by weight, based on the total weight of the confectionery chip dough composition.

[0024] The final confectionery chip can have a moisture content of about 0 to about 6% by weight, specifically about 0.25 to about 5% by weight, more specifically about 0.5 to about 4% by weight, even more specifically about 0.75 to about 3% by weight, and still even more specifically about 1 to about 2% by weight, based on the total weight of the final confectionery chip.

[0025] The confectionery chip dough composition and the confectionery chip product can optionally further contain a flavoring agent (also referred to herein as a flavor or flavorant). The overall flavor profile of the confectionery chip product can be a sweet flavor, a fruit flavor, a salty flavor, a chocolate or cocoa flavor, a dairy flavor (milk, butter, cheese, cream, yogurt), a vanilla flavor, a tea or coffee flavor (green tea, oolong tea), a mint flavor (peppermint, spearmint), a spice flavor (anise, angelica, wineberry, allspice, cinnamon, camomile, mustard, cardamom, caraway, cumin, clove, pea pod, coriander, sassafras, juniper berry, ginger, star anise, horseradish, capsicum, nutmeg, wasabi), a herb flavor (thyme, tarragon, dill, mace, basil, marjoram, rosemary, bay leaf), a floral or vegetable flavor (onion, garlic, cabbage, carrot, celery, mushroom, tomato), or a combination thereof.

[0026] Flavoring agents that can be used include artificial or natural flavorings known in the art, such as synthetic flavor oils, natural flavoring aromatics and / or oils, oleoresins, extracts derived from plants, leaves, flowers, fruits, etc. or combinations thereof. Non-limiting representative flavoring agents include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, hinoki oil, litsea cubeba oil, allspice, sage oil, mace, bitter almond oil, cassia oil, and oils such as citrus oils including lemon, orange, lime, grapefruit; vanilla; fruit extracts including apple, pear, peach, grape, strawberry, raspberry, blackberry, cherry, plum, pineapple, apricot, banana, melon, tropical fruits, mango, mangosteen, pomegranate, papaya; honey lemon, etc.; or combinations thereof. Specific flavoring agents are mint such as peppermint, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavorings.

[0027] Other types of flavoring agents include various aldehydes and esters, such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, p-methyl anisole, acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotropin, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy, fruity flavor), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modified, many types), decanal (citrus), aldehyde C-8 (citrus), aldehyde C-9 (citrus), aldehyde C-12 (citrus), 2-ethyl butyraldehyde (juicy fruit), hexenal, i.e., trans-2 (juicy fruit), tolualdehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (greengage) and 2-dodecenal (citrus, mandarin).

[0028] The flavoring agent can be used in liquid or solid form. When used in solid (dry) form, suitable drying means such as spray drying of the oil can be used. Alternatively, the flavoring agent can be encapsulated and absorbed by water-soluble substances such as cellulose, starch, sugar, maltodextrin, gum arabic, etc. by means known in the art. In some embodiments, each flavoring agent is either encapsulated or unencapsulated (or "free").

[0029] The flavoring agent can be used in an amount sufficient to provide a desirable flavor profile to the snack chip product. The amount of flavoring agent that can be used can be about 0.1% to about 5.0% by weight, specifically about 0.5% to about 4.0% by weight, more specifically about 1.0% to about 3.0% by weight, even more specifically about 1.5% to about 2.0% by weight, based on the total weight of the snack chip dough composition.

[0030] The snack chip dough composition and the snack chip product may optionally further contain non - starch hydrocolloids, which are naturally occurring materials such as plant exudates, seed gums, and seaweed extracts, or may be chemically modified materials such as modified cellulose or natural gum derivatives. Suitable non - starch hydrocolloids include acacia gum / arabic gum, agar, alginate, bacterial gums (e.g., gellan gum), β - glucan, carrageenan, chitosan, curdlan, farselaran, galactomannan (e.g., guar gum, locust bean gum, tara gum), gelatin, gellan gum, glucomannan (e.g., konjac), ghatti gum, karaya gum, konjac xyloglucan, locust bean gum, modified cellulose (e.g., carboxymethyl cellulose (CMC), ethyl cellulose (MC), hydroxypropyl cellulose (HPC), hydroxypropyl methyl cellulose (HPMC), microcrystalline cellulose, methyl cellulose), modified natural gums (e.g., propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin), pectin, tamarind, tragacanth gum, xanthan gum, or combinations thereof.

[0031] The hydrocolloid can be present in an amount of about 0.01% to about 5% by weight, specifically about 0.05% to about 4% by weight, more specifically about 0.1% to about 3% by weight, even more specifically about 0.5% to about 2% by weight, and still even more specifically about 0.75% to about 1% by weight, based on the total weight of the snack chip dough composition.

[0032] The confectionery chip dough composition and the confectionery chip product can optionally further contain a colorant. The colorant (pigment, colorant, dye) can be used in an amount effective to impart the desired color to the confectionery chip product. Suitable colorants include pigments, which can be incorporated in an amount up to about 6% by weight, based on the total weight of the dough composition. For example, titanium dioxide can be incorporated in an amount up to about 2% by weight, specifically less than about 1% by weight. Suitable colorants also include natural food colors and food dyes suitable for food, drug, and cosmetic applications.Suitable pigments include annatto extract (E160b), bixin, norbixin, astaxanthin, dehydrated sugar beet (sugar beet powder), sugar beet root red / betanin (E162), ultramarine blue, canthaxanthin (E161g), cryptoxanthin (E161c), rubixanthin (E161d), violaxanthin (E161e), rhodoxanthin (E161f), caramel (E150(a - d)), β - apo - 8’ - carotenal (E160e), β - carotene (E160a), α - carotene, gamma - carotene, ethyl ester of β - apo - 8 - carotenal (E160f), flavoxanthin (E161a), lutein (E161b), cochineal extract (E120), carmine (E132), carmoisine / azorubine (E122), copper chlorophyllin sodium (E141), chlorophyll (E140), roasted and partially defatted cottonseed powder, ferrous gluconate, ferrous lactate, grape pigment extract, grape skin extract (enocyanin), anthocyanin (E163), Haematococcus pluvialis crude powder, synthetic iron oxide, iron oxide and iron hydroxide (E172), fruit juice, vegetable juice, dried algae crude powder, Aztec marigold crude powder and extract, carrot oil, corn germ oil, paprika, paprika oleoresin, Phaffia yeast, riboflavin (E101), saffron, titanium dioxide, turmeric (E100), turmeric oleoresin, amaranth (E123), capsanthin / capsorubin (E160c), lycopene (E160d), FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, FD&C Red No. 3, FD&C Red No. 40, FD&C Yellow No. 5 and FD&C Yellow No. 6, tartrazine (E102), quinoline yellow (E104), sunset yellow (E110), ponceau (E124), erythrosine (E127), patent blue V (E131), titanium dioxide (E171), aluminum (E173), silver (E174), gold (E175), pigment rubin / lysol rubin BK (E180), calcium carbonate (E170), carbon black (E153), black PN / brilliant black BN (E151), green S / acid brilliant green BS (E142), or combinations thereof.In some embodiments, the approved dyes may include FD&C aluminum lakes or combinations thereof. A complete detailed description of all FD&C colorants and their corresponding chemical structures can be found in Kirk-Othmer Encyclopedia of Chemical Technology, 4th Edition, Volume 1, pages 492 - 494, the text of which is incorporated herein by reference.

[0033] The coloring agent can optionally be in the form of fine particles or flakes, such as edible glitter.

[0034] Dough conditioners can be used in the cookie chip dough composition and cookie chip products to assist in processing. Exemplary dough conditioners include glycerin, propylene glycol, or combinations thereof. Glycerin can also be added for flavor enhancement.

[0035] When using glycerin, it can be used in an amount of about 0.01 to about 2% by weight, specifically about 0.05 to about 1.5% by weight, more specifically about 0.1 to about 1.0% by weight, and even more specifically about 0.3 to about 0.7% by weight based on the total weight of the cookie chip dough composition.

[0036] Edible acids or salts thereof that can be used in cookie chip products and dough compositions include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glycolic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, or combinations thereof, and their alkali metal salts (e.g., sodium citrate). The edible acid or its salt may or may not be encapsulated (or "free"). When two or more edible acids or salts thereof are used, any combination of encapsulated or non-encapsulated ingredients can be used.

[0037] The food acid or its salt can be present in the confectionery chip dough composition in an amount of about 0.01% to about 2.0% by weight, specifically about 0.1% to about 1.5% by weight, more specifically about 0.3% to about 1.0% by weight, based on the total weight of the confectionery chip product or dough composition.

[0038] In one embodiment, the edible acid or its salt is used as a coating component. In a further embodiment, an acid blend containing two or more acids, such as an acid blend of citric acid, lactic acid, tartaric acid, or fumaric acid, is used. In one embodiment, the edible acid or its salt used as a coating component is in particulate form.

[0039] The confectionery chip dough composition and the confectionery chip product can optionally further contain a high-intensity sweetener. As used herein, "high-intensity sweetener" means an agent having a sweetness stronger than that of sucrose. In some embodiments, the high-intensity sweetener has a sweetness of at least 100 times that of sugar (sucrose) per weight, specifically at least 500 times that of sugar per weight. In one embodiment, the high-intensity sweetener is at least 1,000 times, more specifically at least 5,000 times, the sweetness of sugar per weight. The high-intensity sweetener can be selected from a wide range of substances including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide-based sweeteners, protein-based sweeteners, or combinations thereof. Without being limited to specific sweeteners, representative classes and examples include Water-soluble sweetening agents such as dihydrochalcones, monellin, stevioside, rebaudioside, glycyrrhizin, dihydroflavonol, monatin, and L-amino dicarboxylic acid aminoalkenoic acid esters, such as those disclosed in U.S. Patent No. 4,619,834, or combinations thereof; Water-soluble artificial sweeteners, such as soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, acesulfame salts, such as the sodium, ammonium, or calcium salts of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide (Acesulfame-K), the free acid form of saccharin, or combinations thereof; dipeptide sweeteners, such as L-aspartic acid-derived sweeteners, such as L-aspartyl-L-phenylalanine methyl ester (aspartame) and the substances described in U.S. Patent No. 3,492,131, L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alanine amide hydrate (alitame), L-aspartyl-L-phenylglycerin and the methyl esters of L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine; L-aspartyl-L-(1-cyclohexene)-alanine, neotame, or combinations thereof; Water-soluble sweeteners derived from natural water-soluble sweeteners, such as stevioside and stevia-derived compounds, such as, but not limited to, steviol glycosides, such as rebaudioside containing rebaudioside A, mogroside and mogroside-derived compounds, such as iso-mogroside V, chlorinated derivatives of ordinary sugar (sucrose), such as chlorodeoxysucrose or derivatives of chlorodeoxygalactosucrose, such as chlorodeoxysugar derivatives, such as those known under the trade name sucralose; (Examples of chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include, but are not limited to, 1-chloro-1'-deoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside, or 4,1'-dichloro-4,1'-dideoxygalactosucrose; 1',6'-dichloro 1',6'-dideoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside or 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside or 4,6,6'-trichloro-4,6,6'-trideoxygalactosucrose; 6,1',6'-trichloro-6,1',6'-trideoxysucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxysy-beta-D-fructofuranoside or 4,6,1',6'-tetrachloro 4,6,1',6'-tetradeoxygalactosucrose; 4,6,1',6'-tetradeoxy-sucrose or combinations thereof); Proteinaceous sweeteners, such as thaumatin, talin, or combinations thereof; and, Amino acid-based sweeteners, are included.

[0040] High-intensity sweeteners can be used in forms known in the art to provide various distinct physical characteristics, such as an initial burst of sweetness and / or a delayed sensation of sweetness. Without limitation, such physical forms include free forms (e.g., spray-dried or powdered), beaded forms, encapsulated forms, or combinations thereof.

[0041] Specific high-intensity sweeteners for use in snack chip products and dough compositions include aspartame, neotame, sucralose, monatin, acesulfame potassium, encapsulated forms of the aforementioned high-intensity sweeteners, or combinations thereof.

[0042] The amount of high-intensity sweetener used can be about 0.01% to about 6% by weight, specifically about 1% to about 3% by weight, based on the total weight of the snack chip dough composition.

[0043] The snack chip dough composition and the snack chip product can optionally further include a sensation inducer. Examples of the sensation inducer include a cooling agent, a warming agent, a stinging agent, a foaming agent, or combinations thereof.

[0044] A cooling agent is an additive that provides a cooling effect or a refreshing effect in the oral cavity, nasal cavity, or on the skin. For example, among useful cooling agents, menthane, menthone, ketal, menthone ketal, menthone glycerol ketal, substituted p-menthane, acyclic carboxamide, monomenthyl glutarate, substituted cyclohexanamide, substituted cyclohexanecarboxamide, substituted urea and sulfonamide, substituted methanol, hydroxymethyl and hydroxymethyl derivatives of p-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acids having 2 to 6 carbon atoms, cyclohexanamide, menthyl acetate, menthyl salicylate, N,2,3-trimethyl-2-isopropylbutanamide (WS-23), N-ethyl-2,2-diisopropylbutanamide, N-ethyl-p-menthane-3-carboxamide (WS-3), ethyl ester of N-[[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]glycine (WS-5), and substantially pure ethyl ester of N-[[5-methyl-2-(1-methylethyl)cyclohexylcarbonyl]glycine disclosed in U.S. Patent No. 7,189,760 by Erman et al., which is incorporated herein by reference in its entirety, isopulegol, menthyloxypropanediol, 3-(1-menthoxy)propane-1,2-diol, 3-(1-menthoxy)-2-methylpropane-1,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decan-2-menthanol, menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, peppermint oil, peppermint oil, 3-(1-menthoxy)ethan-1-ol, 3-(1-menthoxy)propan-1-ol, 3-(1-menthoxy)butan-1-ol, N-ethylamide of 1-menthylacetic acid, 1-menthyl-4-hydroxypentanoate, 1-menthyl-3-hydroxybutyrate, N,2,3-trimethyl-2-(1-methylethyl)-butanamide, n-ethyl-t-2-c-6 nonadienamide, N,N-dimethylmenthyl succinamide, substituted p-menthane, substituted p-menthane-carboxamide, 2-isopropyl-5-methylcyclohexanol (manufactured by Hisamitsu Pharmaceuticals, hereinafter referred to as "isopulegol"); menthone glycerol ketal (FEMA3807, trade name FRESCOLAT® type MGA); 3-1-menthoxypropane-1,2-diol (manufactured by Takasago, FEMA3784); and menthyl lactate; (manufactured by Haarman & Reimer, FEMA3748, trade name FRESCOLAT® type ML), WS-30, WS-14, eucalyptus extract (p-mentha-3,8-diol), menthol (its natural or synthetic derivatives), menthol PG carbonate, menthol EG carbonate, menthol glyceryl ether, N-tert-butyl-p-menthane-3-carboxamide, P-menthane-3-carboxylic acid glycerol ester, methyl-2-isopropyl-bicyclo(2.2.1)heptane-2-carboxamide; menthol methyl ether, menthyl pyrrolidone carboxylate; 2,5-dimethyl-4-(1-pyrrolidinyl)-3(2H)-furanone; cyclic α-ketoenamine, 3-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one and 5-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one, and cycloten derivatives such as cyclopentene, compounds of the following formula, are included., [Chemical formula] In the formula, B is selected from H, CH3, C2H5, OCH3, OC2H5 and OH, A is a moiety of the formula -CO-D, and D is the following moiety: (i) -NR 1 R 2 (wherein R 1 and R 2 are independently selected from H and C1-C8 straight-chain or branched-chain aliphatic, alkoxyalkyl, hydroxyalkyl, araliphatic and cycloalkyl groups, or R 1 and R 2which, together with the nitrogen atom to which they are attached, form an optionally substituted 5- or 6-membered heterocyclic ring); (ii) -NHCH2COOCH2CH3, -NHCH2CONH2, -NHCH2CH2OCH3, -NHCH2CH2OH, -NHCH2CH(OH)CH2OH, and (iii) [Chemical formula] selected from the group consisting of those disclosed, inter alia, in PCT Patent Application No. WO2006 / 125334 by Bell et al. (incorporated herein by reference in its entirety). Other compounds include the α-ketoenamines disclosed in U.S. Patent No. 6,592,884 by Hofmann et al. (incorporated herein by reference in its entirety). These and other suitable cooling agents are further described in the following U.S. patents, all of which are incorporated herein by reference in their entirety: U.S. Patent Nos. 4,230,688, 4,032,661, 4,459,425, 4,178,459, 4,296,255, 4,136,163, 5,009,893, 5,266,592, 5,698,181, 6,277,385, 6,627,233, 7,030,273. Still other suitable cooling agents are further described in the following U.S. Patent Application Publications, all of which are incorporated herein by reference in their entirety: U.S. Patent Application Publication Nos. 2005 / 0222256, 2005 / 0265930.

[0045] The heat-sensing agent may be selected from a variety of compounds known to provide a heat-sensing signal to the user. These compounds, especially in the oral cavity, give a sense of heat perception and often improve the perception of flavoring agents, sweeteners, and other sensory stimulating components. Among the useful heat-sensing compounds are vanillyl alcohol n-butyl ether (TK-1000), vanillyl alcohol n-propyl ether, vanillyl alcohol isopropyl ether, vanillyl alcohol isobutyl ether, vanillyl alcohol n-amino ether, vanillyl alcohol isoamyl ether, vanillyl alcohol n-hexyl ether, vanillyl alcohol methyl ether, vanillyl alcohol ethyl ether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, or combinations thereof, supplied by Takasago Perfumary Company Limited (Tokyo, Japan).

[0046] A stinging agent may be used to give the user a feeling of tenderness, stinging, or numbness. Examples of stinging agents include jambu oleoresin or para-cress (Spilanthes species) (the active ingredient is spilanthol); Japanese sansho extract (Zanthoxylum peperitum) containing components known as sanshool-I, sanshool-II, and sanshoamide; perillartine; 4-(1-menthoxymethyl)-2-phenyl-1,3-dioxolane; black pepper extract (Piper nigrum) containing the active ingredients chavicine and piperine; echinacea extract; American sansho extract; trans-perillartine and capsicum oleoresin, but are not limited thereto. In some embodiments, it may include alkylamides extracted from substances such as jambu or sansho. Examples of "stinging" type sensation-inducing agents include those disclosed in U.S. Patent Nos. 6,780,443, 6,159,509, 5,545,424, and 5,407,665, each of which is incorporated herein by reference in its entirety.

[0047] The amount of the sensory agent present in the confectionery chip product or the dough composition can be from 0.001 to about 5.0% by weight, specifically from about 0.01 to about 3.0% by weight, more specifically from about 0.1 to about 1% by weight, based on the total weight of the confectionery chip dough composition.

[0048] The confectionery chip dough composition and the confectionery chip product can optionally further contain a flavor modifier or enhancer. Sweetness can be provided by a flavor modifier or enhancer, and / or from a flavoring agent, as well as from a sweetener. A flavor enhancer can consist of a substance that enhances, supplements, modulates, or improves the taste or aroma perception of the original substance without introducing the characteristic taste or aroma perception of the enhancer itself. A flavor modifier can capture or cancel out the characteristics of another component and impart the characteristics of the modifier itself. In some embodiments, the flavor modifier or enhancer can be designed to enhance, supplement, modulate, or improve the perception of flavor, sweetness, sourness, umami, kokumi, saltiness, or combinations thereof, and can be included. Thus, the addition of a flavor modifier or enhancer can affect the taste of the overall product. For example, flavoring agents can be combined to have additional sweet characteristics by the inclusion of a flavor modifier or enhancer such as vanilla, vanillin, ethyl maltol, furfural, ethyl propionate, lactone, or combinations thereof.

[0049] Exemplary flavor modifiers or enhancers include monoammonium glycyrrhizinate, glycyrrhizin licorice, bitter orange, arabidain, arabidain (N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt, miraculin, curcumin, strogin, mablin, gymnemic acid, sinapine, glupyridain, pyridinium-betaine compounds, neotame, thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethyl maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet extract (alcohol extract), sugarcane leaf extract (alcohol extract), compounds responsive to G-protein coupled receptors (T2R and T1R), or combinations thereof. In some embodiments, sugar acids, sodium chloride, potassium chloride, sodium bisulfate, or combinations thereof are used. In other embodiments, glutamate salts such as monosodium glutamate, monopotassium glutamate, hydrolyzed vegetable protein, hydrolyzed animal protein, yeast extract, or combinations thereof are included. Further examples include nucleotides such as adenosine monophosphate (AMP), glutathione, and inosine monophosphate, disodium inosinate, xanthosine monophosphate, guanylic acid monophosphate, or combinations thereof. Further examples of umami flavor enhancer compositions are also listed in U.S. Patent No. 5,679,397 by Kuroda et al.

[0050] The amount of flavor modifier or flavor enhancer, when used, can be a matter of preference depending on factors such as the type of the final product composition, individual flavors, desired flavor intensity, and location of the raw materials (coating, fabric). Thus, the amount of flavor modifier or flavor enhancer can be appropriately varied to obtain the desired result in the final product, and such variations are within the scope that can be appropriately determined by those skilled in the art without the need for undue experimentation.

[0051] The confectionery chip product or dough composition can optionally further contain a breath freshener, a dental care component, a pharmaceutically active agent, a vitamin, a micronutrient, an oral moistening component, a throat care component, an energy stimulant, a concentration stimulant, or a combination thereof.

[0052] The confectionery chip dough composition and the confectionery chip product can optionally further contain an oil or a fat. Exemplary oils or fats include partially or fully hydrogenated vegetable oils, partially or fully hydrogenated animal fats, glycerides, or combinations thereof. In some embodiments, the partially or fully hydrogenated oil or fat is canola oil, coconut oil, corn oil, palm kernel oil, peanut oil, soybean oil, sesame oil, cottonseed oil, cocoa butter, milk fat, beef tallow, and lard. Glycerides include medium-chain triglycerides.

[0053] In some embodiments, the confectionery chip product or the dough composition further contains an emulsifier. In some embodiments, the emulsifier is glyceryl monostearate, lecithin, fatty acid monoglyceride, diglyceride, propylene glycol monostearate, or a combination thereof.

[0054] The confectionery chip dough composition and the confectionery chip product can optionally further contain dried fruits or vegetables. The dried fruits for vegetables can be in the form of powders, small particles, or relatively large-sized pieces. Fruit or vegetable juice powders, including freeze-dried or spray-dried fruit or vegetable juice powders, can be used.

[0055] The confectionery chip can have any shape or size that provides a crispy or crunchy texture when consumed. The confectionery chip is mainly a two-dimensional object. The general two-dimensional shapes of the confectionery chip can be shapes such as circular, oval, square, rectangular, triangular, trapezoidal, hexagonal, octagonal, star-shaped, crescent-shaped, etc. Alternatively, it can be in the shape of the silhouette of a comic character, a person, etc., or any cookie cutter shape.

[0056] The thickness of the snack chip product can be, for example, less than 4 millimeters (mm), specifically about 0.5 to about 3.0 mm, more specifically about 0.75 to about 2.75 mm, even more specifically about 1.0 to about 2.5 mm, even more specifically about 1.25 to about 2.25 mm, and more specifically 1.5 to about 2.0 mm.

[0057] The longest size of the snack chip product can be, for example, about 1 to about 8 centimeters (cm), more specifically about 2 to about 7 cm, even more specifically about 3 to about 6 cm, even more specifically about 4 to about 5 cm, and more specifically about 4 cm.

[0058] The surface area of the snack chip product can be, for example, about 1 to about 65 cm 2 , more specifically about 5 to about 50 cm 2 , even more specifically about 15 to about 35 cm 2 , even more specifically about 20 to about 30 cm 2 and can be.

[0059] The snack chip product can be about 0.35 to about 2.5 grams (g) per chip, specifically about 0.5 to about 2.25 g, more specifically about 0.75 to about 2.0 g, even more specifically about 1.0 to about 1.75 g, even more specifically about 1.25 to about 1.5 g. The snack chip product can have a thickness of less than 4 mm, about 0.2 to about 3.0 mm, about 0.5 to about 2.75 mm, about 0.75 to about 2.5 mm, about 1.0 to about 2.25 mm, or 1.25 to about 2.0 mm, a longest size of about 1 to about 8 cm, about 2 to about 7 cm, about 3 to about 6 cm, or about 4 to about 5 cm, and a surface area of about 1 to about 65 cm 2 , about 5 to about 50 cm 2 , about 15 to about 35 cm 2 , or about 20 to about 30 cm 2 and can have one or more of the above characteristics.

[0060] The confectionery chip may further include an additional ingredient, herein referred to as a "coating ingredient", on one or two surfaces of the product. The confectionery chip may include different coating ingredients on each surface, or may include the same coating ingredient on both surfaces. The coating ingredient may be any one of the bulk sweeteners, colorants, dried fruits or plants, fats or oils, flavorings, flavor modifiers or enhancers, edible acids or their salts, functional ingredients, high-intensity sweeteners, nuts or nut pieces, salts, sensation stimulants, or combinations thereof described herein for use in the confectionery chip dough composition or confectionery chip product. When multiple coating ingredients are used, one of them may be made to function to adhere other surface ingredients to the confectionery chip. For example, a fat or vegetable oil can be used to adhere another coating ingredient to the surface of the confectionery chip.

[0061] The coating ingredient may be in the form of fine particles having any desired size distribution. In one embodiment, the bulk sweetener used as the coating ingredient can be a crystalline saccharide, a crystalline sugar alcohol, or a combination thereof. Similarly, coating ingredients such as edible acids or their salts, flavorings, and colorants can be in the form of fine particles.

[0062] The coating flavoring can be any suitable flavoring such as those described above for use in preparing the confectionery chip dough composition.

[0063] Texture analysis: In a further embodiment, the snack chip product has a breaking force of less than 2000 g, specifically about 150 g to about 1500 g, more specifically about 200 g to about 1000 g, even more specifically about 300 g to about 800 g, and even more specifically about 400 g to about 600 g when measured by a TA.ST.plus Texture analyzer, Stable Micro Systems, Scarsdale New York, using a spherical probe (TA-8, 1 / 4 inch (6.35 mm) diameter ball) with a 50 kg load cell. The sample was placed on an HDP / CFS (Crisp Fracture Support Rig and corresponding platform, SMS). The test settings were a pre-test speed of 5.0 mm / sec, a test speed of 1 mm / sec, a post-test speed of 10 mm / sec, a trigger force of 5 g, and a probe travel distance of 3 mm. The breaking force is the first puncture into the chip.

[0064] Figure 2 is a graph of the effect of snack chip thickness on the maximum force when measured in a texture analyzer test. Four chip thicknesses, 1.87 mm, 3.74 mm, 6.13 mm, and 7.49 mm, were tested and showed maximum forces of 971 g, 1960 g, 8115 g, and 18376 g, respectively. As shown, a thickness over 4 mm resulted in the sample no longer having a crispy or crunchy texture, but rather a hard texture.

[0065] The confectionery chip product can be prepared by baking a confectionery chip dough composition at a time and temperature suitable to reduce the water content to less than 6% by weight, specifically about 1 to about 2% by weight, based on the total weight of the chip product, resulting in a crispy chip-like product. In another embodiment, the confectionery chip dough composition can be dried at a time and temperature suitable to reduce the water content to less than 6% by weight, specifically about 1 to about 2% by weight, based on the total weight of the chip product, resulting in a crispy chip-like product, and optionally dried under vacuum. In an exemplary process for preparing a confectionery chip dough composition, a bulk sweetener, water or juice, and optional additional ingredients (e.g., non-starch hydrocolloids, flavorings, colorants, high-intensity sweeteners, dough conditioners, crystallization inhibitors, etc., or combinations thereof) are combined and mixed, optionally mixed under high shear, to form a first mixture. The temperature for preparing the confectionery chip dough composition can be from room temperature to about 90°C, specifically about 25 to about 80°C, more specifically about 30 to about 70°C, even more specifically about 35 to about 65°C, and even more specifically about 40 to about 60°C. Hydrated starch is combined with the first mixture to form a second mixture. To hydrate the starch, the starch can be combined with water or juice to form a slurry, and the starch slurry can be combined with the first mixture to form a second mixture. In one embodiment, the second mixture can be the confectionery chip dough composition. In another embodiment, optional additional ingredients can be combined with the second mixture to form the confectionery chip dough composition.

[0066] The confectionery chip dough composition can be prepared using a batch process, a continuous process, or a combination thereof.

[0067] After formation, the confectionery chip dough composition is formed into a sheet and cut into small pieces. The thickness of the dough composition sheet can be less than 4 mm. Next, the small pieces can be baked at a temperature of about 120 to about 180 °C, about 140 to about 170 °C, or about 150 to about 160 °C for a time sufficient to reduce the moisture content to less than 6% by weight based on the total weight of the confectionery chip product. Suitable time frames for baking can be about 5 to about 45 minutes, about 15 to about 40 minutes, or about 25 to about 30 minutes. After baking, the confectionery chips are cooled and cured.

[0068] In one embodiment, the confectionery chip dough composition is formed into a sheet within a time frame of about 5 to about 75 minutes, specifically about 10 to about 60 minutes, more specifically about 20 to about 50 minutes, and even more specifically about 30 to about 40 minutes after the preparation of the dough is completed. The sheet of the confectionery chip dough composition is desirably formed when the starch is properly hydrated, specifically, before the dough becomes gummy or before it can no longer be processed into a sheet.

[0069] Known apparatus for sheeting, cutting, and baking in the confectionery field can be used to process the dough composition to prepare the confectionery chip product.

[0070] In one embodiment, the confectionery chip dough composition includes reprocessed material.

[0071] In one embodiment, the formed confectionery dough pieces can optionally be dried before being baked.

[0072] In one embodiment, the process of making confectionery chips includes forming a dough sheet by forming the confectionery chip dough composition into a sheet, forming shaped or cut pieces from the dough sheet, and baking the small pieces.

[0073] In another embodiment, the process of making confectionery chips includes forming a dough sheet by depositing a thin strip of the confectionery chip dough composition, optionally shaping or cutting small pieces from the dough sheet, and baking the small pieces.

[0074] The forming or cutting process can include the use of a cutter of a general shape of the confectionery chip product or the use of a rotary die.

[0075] In another embodiment, the process of making the confectionery chip includes a stencil process for forming a piece to be baked next.

[0076] The confectionery chip product can optionally be coated with a coating component. In an exemplary coating process, at least a part of the surface of the confectionery chip is coated with the coating component.

[0077] The method of coating the confectionery chip product includes applying a coating component to the surface of the confectionery chip product to form a coated confectionery chip product. In this embodiment, the surface of the confectionery chip product is first coated with an adhesive and then a second coating component is applied. The adhesive can be an oil or a non-aqueous binder solution. In one embodiment, vegetable oil is used as the adhesive.

[0078] The adhesive can be applied to the surface using a process such as spraying, dipping, painting, rolling, or other similar means.

[0079] The coating process can include a single application of the coating component or two or more applications of the same or different coating components, and optionally, one or more applications of the aforementioned adhesive may be performed.

[0080] In one embodiment, the plurality of confectionery chips in the package includes confectionery chips of random sizes, shapes, weights, etc. In one embodiment, the plurality of confectionery chips in the package includes a plurality of confectionery chips having substantially uniform sizes, shapes, weights, etc. so that they can be stacked and packaged in a canister or a tubular container. After forming the product, it can be optionally packaged using processes and packaging known in the art.

[0081] The confectionery chip product can have a density of about 0.4 to about 1.5 g / cc, specifically about 0.5 to about 1.3 g / cc, more specifically about 0.6 to about 1.1 g / cc, even more specifically about 0.7 to about 1.0 g / cc, and even more specifically about 0.8 to about 0.9 g / cc.

[0082] In one embodiment, the confectionery chip product includes a majority of amorphous bulk sweetener and a minor amount of crystalline bulk sweetener. The amount of crystalline bulk sweetener in the confectionery chip product at the time of packaging is less than 30%.

[0083] The confectionery chips described herein are not chewing gum and thus do not include a chewing gum base, do not include a chewing gum elastomer, and do not include a chewing gum resin. The confectionery chips described herein are not conventional baked products. In one embodiment, the confectionery chips do not include one or more of flour, eggs, a rising agent, and a leavening agent. The confectionery chips described herein are not aerated or foamed for any purpose or intentionally, i.e., the confectionery is not aerated by injecting gas into the composition, or by using ingredients that react to form gas, or by a whipping device that introduces air bubbles into the confectionery matrix. Thus, the confectionery does not include a uniform cell structure, whereby the existing air bubbles (air cells) are not of uniform size or distribution within the matrix of the confectionery chip. FIG. 3 is a scanning electron microscope image of a cross-section of a confectionery chip product. As shown, the confectionery chip product has a non-uniform distribution of cells within the confectionery matrix. It further has a non-uniform cell structure because the sizes of the cells are significantly different. Without being bound by theory, the unique cell structure of the confectionery chip product may contribute to a crispy, crunchy potato chip-like texture. FIG. 4 is a scanning electron microscope image of a cross-section of a comparative confectionery containing the same ingredients as the confectionery chip product of FIG. 3, except that it was prepared without a starch ingredient. This image of the comparative sample shows the absence of a cell structure. This comparative sample did not have the texture characteristics of a potato chip. In one embodiment, the confectionery chip product has a cell structure in which the cells are non-uniform, specifically having a size ratio of at least 10:1, more specifically at least 50:1, and even more specifically at least 100:1. The size ratio can be based on the longest size of the cell or the area of the cell. Further, in this embodiment, the confectionery chip product includes a cell structure having cells with a longest size that is at least 1 / 2 of the thickness of the confectionery chip product.

[0084] The features and advantages of the present invention are more fully illustrated by the following examples, which are provided for illustrative purposes only and should not be construed as limiting the invention in any way.

Example

[0085] Example 1: Snack chips - Granulated sugar and glucose syrup Snack chip products were prepared from snack chip dough compositions A, B, C, D, E, F, and G containing the raw materials as described in Table 1. Various representative starches derived from roots and grains were selected to establish the availability of various starch sources.

Table 1

[0086] In the preparation of the snack chip dough composition, first starch and water were mixed until gelatinized. Next, granulated sugar and coloring agents were added while mixing until dissolved. Then, glucose syrup was added to form a slurry. The slurry was heated to 80 - 85 °C with stirring as needed and adjusted to a target Brix = 60 - 62 °C. The mixture was cooled to a target Brix = 40 - 42 °C. Next, flavor was added, and the flavored mixture was passed through a mesh with a mesh size of 1.8 mm to obtain a smooth mixture without lumps. The smooth mixture was spread on a circular molding mold on a baking tray lined with a silicone mat and then baked at 140 °C with a fan speed of 3 and 0% humidity for 30 minutes. The chips were cooled for about 15 minutes to harden. Next, the cooled chips were packaged.

[0087] The baked chips had a thickness of about 1.1 mm, a longest size of about 6 cm, and a weight of about 1.3 g. The water content of the final snack chip product was measured by the Karl Fischer method, USP 37 revised method, <921>, method 1a, U.S. Pharmacopeia standard product, Rockville, MD (2014), and the result was 1 - 2%. Example 2: Snack chip product sanded with edible acid

[0088] The snack chips of Example 1 were coated from a spray can such that a very thin film of canola oil was applied, and sanded from both sides with a mixture of an edible acid and crystalline sugar particles (about 12% by weight of the product). The sanded snack chip product was packaged in a sealed container. Example 3: Snack Chip - Granulated Sugar

[0089] A snack chip product was prepared from a snack chip dough composition containing the raw materials listed in Table 2. [Table 2]

[0090] In the preparation process of the snack chip dough composition, granulated sugar, water, hydrocolloid, flavor, and pigment were combined and mixed at high shear and a temperature of about 55 - 65 °C to form a mixture. Starch was gently combined with this mixture, mixed, and allowed to stand for about 5 - about 45 minutes to form the snack chip dough composition. The snack chip dough composition was made into a sheet about 1 - 1.5 mm thick and cut into chip-sized small pieces. The small pieces were baked at about 160 °C for about 25 - 30 minutes and cooled to harden (about 15 minutes). After applying a small amount of vegetable oil to the surface of the snack chips, the chips were packaged.

[0091] The water content of the final snack chip product was 1 - 2% as measured by the Karl Fischer method. Example 4: Snack Chip - Isomalt

[0092] A sugar-free snack chip product was prepared from a snack chip dough composition containing the components listed in Table 3. [Table 3] Example 5: Snack Chip - Juice, Dried Fruit

[0093] Prepare snack chip products from snack chip dough compositions J, K, and L containing the raw materials listed in Table 4. In dough composition K, replace the water raw material with fruit juice. In dough composition L, use dried fruit powder as a coating component.

Table 4

[0094] Formulation J: Mix water, sugar, and starch. Cook the mixture until it reaches 72°C and start thickening. Continue cooking until it reaches 25 - 26 Bx. Cool the mixture to <20°C. Add glycerin and mix well. Add flavor and pigment and mix well. Pass the mixture through a sieve to remove lumps. Stack thin, flat disk-shaped dough with a thickness of 0.06 inches and bake at 120°C for 34 minutes at 0% humidity and a fan speed of 3. Remove from the oven and cool completely. Spray a thin layer of canola oil on both sides of the chips. Sprinkle the sanding mixture on both sides.

[0095] Formulation K: Mix juice, sugar, and starch. Cook the mixture until it thickens. Deposit it in a thin, flat disk shape and bake at 120°C for 20 minutes at 0% humidity and a fan speed of 1. Remove from the oven and cool.

[0096] Formulation L: Prepare the chips according to the process of Formulation J. Sprinkle raspberry powder on both sides of the chips together with the sanding mixture. Example 6: Texture Analysis

[0097] The texture of the confectionery chip product A of Example 1 was measured and compared with many commercially available potato chip and snack chip products. The breaking force of the samples was measured using a spherical probe (TA-8, a ball with a diameter of 1 / 4 inch (6.35 mm)) together with a 50 kg load cell by a TA.ST.plus Texture analyzer, Stable Micro Systems (SMS), Scarsdale New York. The samples were placed at the center of the circular support of an HDP / CFS (Crisp Fracture Support Rig and the corresponding Heavy Duty Platform available from SMS, as shown in FIG. 1, where (1) is the Texture Analyzer (partial view), (10) is the probe, (20) is the Crisp Fracture Support Rig, and (30) is the platform). The test settings were a pre-test speed of 5.0 mm / sec, a test speed of 1 mm / sec, a post-test speed of 10 mm / sec, a trigger force of 5 g, and a probe movement distance of 3 mm. The breaking force was the first puncture into the chip. Ten samples of each product were tested individually and the average of the breaking forces was calculated. The results are shown in Table 5.

Table 5

[0098] As a result, a maximum force of approximately 436 g is required to break the snack chip product. This is consistent with a snack chip that can provide a large crunch sound when first bitten and a crunch sound during chewing. The maximum force of the snack chip product is between the range of maximum forces exhibited by a thin, classic potato chip (LAY’S Potato Chip, approximately 246 g) and a Kettle potato chip (Kettle Chips, approximately 546 g). Also, the maximum force of the snack chip product is significantly lower than the amount of force required for a thin hard-boiled candy (Thin Ribbon Candy - Sevigny’s, approximately 2524 g) that produces a hard crunch feeling and hard, sharp pieces upon breaking, as opposed to the more crispy crunch feeling provided by the snack chip product. Example 7: Analysis of Solubility

[0099] In comparison with conventional potato chips and ribbon candies, a dissolution test was conducted to analyze the dissolution characteristics of the snack chip product. Samples were placed in a beaker containing water (100 mL, 100 g) at room temperature and a spinner speed of 350 RPM (flavor plate spinner). At the 0 - 3 minute time points, the weight of the samples was measured. Prior to weighing, any excess moisture was blotted off with a paper towel at each time point. The dissolution percentage was calculated from the weights of the samples at time 0 minutes and time 3 minutes. The results are shown in Table 6.

Table 6

[0100] As the results show, the confectionery chip product showed a much lower solubility in water after 3 minutes compared to conventional hard candies in the shape of cough drops (HALLS and RICOLA), or in the shape of thin ribbon candies. Based on the thin profile with a large surface area, the confectionery chip product was expected to have a high solubility similar to that of ribbon candies, i.e., hard candies with a high surface area. Instead, surprisingly, the dissolution of the confectionery chip product was slow and it was found to have low solubility. Without being bound by theory, the slow dissolution causes the product to remain in the mouth longer than conventional hard candies, thus allowing the consumer to have a longer taste experience of the confectionery chip product.

[0101] The invention disclosed herein includes at least the following aspects.

[0102] Aspect 1: A confectionery chip product comprising a bulk sweetener and a gelatinized starch, having a water content of about 0 to less than 6 wt%, about 0.25 to about 5 wt%, about 0.5 to about 4 wt%, about 0.75 to about 3 wt%, or about 1 to about 2 wt% based on the total weight of the confectionery chip product, a thickness of less than 4 mm, a non-uniform cell structure, a breaking force of less than 2000 g, about 150 to about 1500 g, about 200 to about 1000 g, 300 to about 800 g, or about 400 to about 600 g as measured by a texture analyzer having a spherical probe (TA-8, a ball with a diameter of 1 / 4 inch (6.35 mm)) and a 50 kg load cell, including one or more of these characteristics.

[0103] Aspect 2: The confectionery chip product according to Aspect 1, wherein the gelatinized starch is derived from native starch, pregelatinized starch, or a combination thereof.

[0104] Aspect 3: The confectionery product according to Aspect 1 or 2, wherein the gelatinized starch is plant root starch, plant grain starch, or a combination thereof.

[0105] Aspect 4: The starch gelatinization product is a snack chip product according to any one of Aspects 1 to 3, wherein the gelatinized starch is corn, wheat, oats, barley, bulgur, millet, rice, potato, tapioca, kudzu, or a combination thereof.

[0106] Aspect 5: The bulk sweetener is a monosaccharide, disaccharide, polysaccharide, sugar alcohol, sugar alcohol syrup, or a combination thereof, sucrose (table sugar), dextrose / glucose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (levulose), lactose, invert sugar, fructooligosaccharide syrup, partially hydrolyzed starch, corn syrup solids, such as high fructose corn syrup, glucose syrup, or a combination thereof, sucrose, or a syrup of sucrose and glucose; or erythritol, galactitol, isomalt, hydrogenated starch hydrolyzate, lactitol, maltitol, maltitol syrup, mannitol, polyglycitols, sorbitol, sorbitol syrup, xylitol, or a combination thereof. The snack chip product is according to any one of Aspects 1 to 4.

[0107] Aspect 6: The snack chip product according to any one of Aspects 1 to 5 further comprises a non-starch hydrocolloid, a coloring agent, a dried fruit or plant, a fat or oil, a flavoring agent, a flavor modifier or enhancer, an edible acid or its salt, a functional ingredient, a high-intensity sweetener, a dough improver, a crystallization inhibitor, nuts or nut pieces, salt, a sensation inducer, a coating ingredient, or a combination thereof.

[0108] Aspect 7: The non-starch hydrocolloid is a plant exudate, a seed gum, a seaweed extract, or a combination thereof, acacia gum / arabic gum, agar, alginate, a bacterial gum (such as gellan gum), β-glucan, carrageenan, chitosan, curdlan, farselaran, galactomannan (such as guar gum, locust bean gum, tara gum), gelatin, gellan gum, glucomannan (such as konjac), ghatti gum, karaya gum, konjac xyloglucan, locust bean gum, a modified cellulose (such as carboxymethyl cellulose (CMC), ethyl cellulose (MC), hydroxypropyl cellulose (HPC), hydroxypropyl methyl cellulose (HPMC), microcrystalline cellulose, methyl cellulose), a modified natural gum (such as propylene glycol alginate, carboxymethyl locust bean gum, low-methoxyl pectin), pectin, tamarind, tragacanth gum, xanthan gum, or a combination thereof, or a product of the confectionery chip according to Aspect 6 containing xanthan gum, konjac, or a combination thereof.

[0109] Aspect 8: The confectionery chip product according to Aspect 6 or 7, further comprising glycerin.

[0110] Aspect 9: The confectionery chip product according to any one of Aspects 1 to 8, comprising sucrose, or a syrup of sucrose and glucose, gelatinized corn starch, glycerin, a non-starch hydrocolloid, or a combination thereof, and a flavoring.

[0111] Aspect 10: The confectionery chip product according to any one of Aspects 1 to 9, comprising a coating component on at least a part of the surface of the confectionery chip product, the coating component comprising a coloring agent, a dried fruit or plant, a fat or oil, a flavoring, a flavor modifier or enhancer, an edible acid or its salt, a functional component, a high-intensity sweetener, a nut or nut piece, salt, a sensation inducer, or a combination thereof.

[0112] Aspect 11: The confectionery chip product has a thickness of about 0.2 to about 3.0 mm, about 0.5 to about 2.75 mm, about 0.75 to about 2.5 mm, about 1.0 to about 2.25 mm, or 1.25 to about 2.0 mm, and is the confectionery chip product according to any one of Aspects 1 to 10.

[0113] Aspect 12: The confectionery chip product has a density of about 0.4 to about 1.5 g / cc, specifically about 0.5 to about 1.3 g / cc, more specifically about 0.6 to about 1.1 g / cc, even more specifically about 0.7 to about 1.0 g / cc, and even more specifically about 0.8 to about 0.9 g / cc, and is the confectionery chip product according to any one of Aspects 1 to 11.

[0114] Aspect 13: The product has a non-uniform cell structure, the distribution of cell sizes measured by the longest size has a ratio of at least 10:1, and includes at least one cell whose length is at least half of the thickness of the confectionery chip product, and is the confectionery chip product according to any one of Aspects 1 to 12.

[0115] Aspect 14: The crystallinity of the bulk sweetener is less than 30%, and is the confectionery chip product according to any one of Aspects 1 to 13.

[0116] Aspect 15: The bulk sweetener and the gelatinized starch are at least 90% by weight of the total weight of the confectionery chip product, and is the confectionery chip product according to any one of Aspects 1 to 14.

[0117] Aspect 16: The starch is pre-gelatinized starch, and is the confectionery chip product according to any one of Aspects 1 to 15.

[0118] Aspect 17: A method for producing the confectionery chip product according to any one of Aspects 1 to 16, including preparing a confectionery chip dough composition that can be formed into a sheet, forming small pieces from the sheet, and removing moisture from the small pieces by, for example, baking, microwaving, drying under vacuum, or a combination thereof to form the confectionery chip product.

[0119] Aspect 18: The method according to aspect 17, wherein the confectionery chip dough composition is prepared by mixing a bulk sweetener and water or juice to form a first mixture, and mixing the hydrated starch with the first mixture to form a second mixture, and the second mixture is the confectionery chip dough composition or the second mixture is combined with additional ingredients to form the confectionery chip dough composition.

[0120] Aspect 19: The method according to aspect 18, wherein the first mixture further comprises a non-starch hydrocolloid, a coloring agent, a dried fruit or plant, a fat or oil, a flavoring agent, a flavor modifier or enhancer, an edible acid or its salt, a functional ingredient, a high-intensity sweetener, a dough improver, a crystallization inhibitor, a nut or nut piece, a salt, a sensation inducer, or a combination thereof.

[0121] Aspect 20: The method according to aspect 18 or 19, wherein the first mixture is prepared under high shear.

[0122] Aspect 21: The method according to any one of aspects 17 - 20, wherein the confectionery chip dough composition is prepared at room temperature to about 90 °C, about 25 to about 80 °C, about 30 to about 70 °C, about 35 to about 65 °C, or about 40 to about 60 °C.

[0123] Aspect 22: The method according to any one of aspects 17 - 21, wherein the baking is carried out at a temperature of about 130 to about 180 °C, about 140 to about 170 °C, or about 150 to about 160 °C for about 5 to about 45 minutes, about 15 to about 40 minutes, or about 25 to about 30 minutes.

[0124] Aspect 23: The method according to any one of aspects 17 - 22, wherein the prepared confectionery chip dough composition is formed into a sheet within a time frame of about 5 to about 75 minutes, about 10 to about 60 minutes, about 20 to about 50 minutes, or about 30 to about 40 minutes from the completion of the preparation of the dough composition.

[0125] Aspect 24: A packaged confectionery product comprising a plurality of confectionery chip products according to any one of aspects 1 - 16, or a plurality of confectionery chip products prepared by the method according to any one of aspects 17 - 23.

[0126] Aspect 25: A method for producing a confectionery having a non-uniform cell structure, comprising mixing a bulk sweetener, water, and gelatinized starch to form a mixture, and heating the mixture to convert the water into steam to form a confectionery containing a non-uniform cell structure, wherein the confectionery contains 50% by weight or more of a bulk sweetener, 5% by weight or more of gelatinized starch, and less than 3% by weight of fat, each amount being based on the total weight of the confectionery.

[0127] Aspect 26: A confectionery chip product containing about 45 to about 85% by weight of a bulk sweetener, the bulk sweetener having a crystallinity of 30%, containing about 5 to about 50% by weight of gelatinized starch, the total weight of the bulk sweetener and gelatinized starch being at least 90% by weight, and having a water content of about 0 to less than 6%, about 0.25 to about 5%, about 0.5 to about 4%, about 0.75 to about 3% or about 1 to about 2%, all weights being based on the total weight of the confectionery chip product.

[0128] The terms "comprising" (and "comprises", etc.), "having", and "including", as used herein, are inclusive (without limitation) and do not exclude additional, unrecited elements or method steps. Unless the context clearly dictates otherwise, the singular forms "a", "an", and "the" include plural referents. All endpoints of all ranges for the same component or property include the endpoints and are independently combinable, and include all intermediate points and ranges (e.g., a range of "up to 25% by weight, or more specifically 5 - 20% by weight" includes the endpoints and all intermediate values of the range "5 - 25% by weight", such as "10 - 23% by weight", "20 - 24", "1 - 5% by weight", etc.). Disclosing a narrower range or more specific group in addition to a broader range does not negate the broader range or larger group. The term "combination" is intended to encompass the homogeneous or heterogeneous blend or mixture of the specified components integrated as a whole. The term "homogeneous" refers to a uniform blend of components. The words "or, alternatively" mean "and / or". The terms "front", "rear", "bottom", and / or "top" are used herein merely for convenience of description and are not limited to any one position or spatial orientation, unless otherwise specified. "Optional" or "optionally" means that the subsequently described event or circumstance may or may not occur, and the description is meant to include instances where the event occurs and instances where it does not. References throughout this specification to "one embodiment", "another embodiment", "an embodiment", etc. mean that a particular element (e.g., a feature, structure, and / or property) described in connection with that embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. Additionally, it should be understood that the described elements may be combined in any suitable manner in various embodiments. Generally, a composition or method may alternatively include, consist of, or consist essentially of any suitable components or steps disclosed herein.The present invention can be additionally or alternatively formulated so as to lack, or be substantially free of, any components, substances, ingredients, adjuvants, or species that were used in prior art compositions or that are otherwise unnecessary to achieve the functions and / or objectives of the claims of this patent.

[0129] The present invention has been described with reference to exemplary embodiments, but those skilled in the art will understand that various changes can be made and equivalents can be substituted for its elements without departing from the scope of the invention. Additionally, many modifications can be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope of the invention. Accordingly, the present invention is not limited to the particular embodiments disclosed as the best mode contemplated for carrying out the invention, but the invention is intended to cover all embodiments within the scope of the appended claims. The present invention provides, for example, the following items. (Item 1) A confectionery chip product, comprising a bulk sweetener, and gelatinized starch, Characteristics: Based on the total weight of the confectionery chip product, a water content of about 0 to less than 6% by weight, about 0.25 to about 5% by weight, about 0.5 to about 4% by weight, about 0.75 to about 3% by weight, or about 1 to about 2% by weight, a thickness of less than 4 mm, a non-uniform cell structure, and a breaking force of less than 2000 g, about 150 to about 1500 g, about 200 to about 1000 g, 300 to about 800 g, or about 400 to about 600 g when measured by a texture analyzer having a spherical probe (TA-8, a ball with a diameter of 1 / 4 inch (6.35 mm)) and a 50 kg load cell, A confectionery chip product comprising one or more of the above. (Item 2) The confectionery chip product according to Item 1, wherein the gelatinized starch is derived from native starch, pregelatinized starch, or a combination thereof. (Item 3) The confectionery chip product according to Item 1, wherein the gelatinized starch is plant root starch, plant grain starch, or a combination thereof. (Item 4) The confectionery chip product according to Item 1, wherein the gelatinized starch is corn, wheat, oats, barley, bulgur, millet, rice, potato, tapioca, kudzu, or a combination thereof. (Item 5) The confectionery chip product according to Item 1, wherein the bulk sweetener is monosaccharides, disaccharides, polysaccharides, sugar alcohols, sugar alcohol syrups, or a combination thereof; sucrose (table sugar), dextrose / glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levulose), lactose, invert sugar, fructooligosaccharide syrup, partially hydrolyzed starch, corn syrup solids, such as high fructose corn syrup, glucose syrup, or a combination thereof; sucrose, or a syrup of sucrose and glucose; or erythritol, galactitol, isomalt, hydrogenated starch hydrolyzate, lactitol, maltitol, maltitol syrup, mannitol, polyglycitols, sorbitol, sorbitol syrup, xylitol, or a combination thereof. (Item 6) The confectionery chip product according to item 1, further comprising a non-starch hydrocolloid, a coloring agent, a dried fruit or plant, a fat or oil, a flavoring agent, a flavor modifier or enhancer, an edible acid or a salt thereof, a functional ingredient, a high-intensity sweetener, a dough improver, a crystallization inhibitor, a nut or nut piece, salt, a sensation inducer, a coating ingredient, or a combination thereof. (Item 7) The non-starch hydrocolloid is a plant exudate, a seed gum, a seaweed extract, or a combination thereof; acacia gum / gum arabic, agar, alginate, bacterial gum (e.g., gellan gum), β-glucan, carrageenan, chitosan, curdlan, farselaran, galactomannan (e.g., guar gum, locust bean gum, tara gum), gelatin, gellan gum, glucomannan (e.g., konjac), ghatti gum, karaya gum, konjac xyloglucan, locust bean gum, modified cellulose (e.g., carboxymethyl cellulose (CMC), ethyl cellulose (MC), hydroxypropyl cellulose (HPC), hydroxypropyl methyl cellulose (HPMC), microcrystalline cellulose, methyl cellulose), modified natural gum (e.g., propylene glycol alginate, carboxymethyl locust bean gum, low-methoxyl pectin), pectin, tamarind, tragacanth gum, xanthan gum, or a combination thereof; or The confectionery chip product according to item 6, which is xanthan gum, konjac, or a combination thereof. (Item 8) The confectionery chip product according to item 6, further comprising glycerin. (Item 9) Sucrose, or a syrup of sucrose and glucose, gelatinized corn starch, glycerin, a non-starch hydrocolloid, or a combination thereof, and a flavoring agent. The confectionery chip product according to item 1. (Item 10) The confectionery chip product according to item 1, comprising a coating ingredient on at least a portion of the surface of the confectionery chip product, wherein the coating ingredient is a coloring agent, a dried fruit or plant, a fat or oil, a flavoring agent, a flavor modifier or enhancer, an edible acid or a salt thereof, a functional ingredient, a high-intensity sweetener, a nut or nut piece, salt, a sensation inducer, or a combination thereof. (Item 11) The confectionery chip product according to item 1, having a thickness of about 0.2 to about 3.0 mm, about 0.5 to about 2.75 mm, about 0.75 to about 2.5 mm, about 1.0 to about 2.25 mm, or 1.25 to about 2.0 mm. (Item 12) The confectionery chip product according to item 1, having a density of about 0.4 to about 1.5 g / cc, specifically about 0.5 to about 1.3 g / cc, more specifically about 0.6 to about 1.1 g / cc, even more specifically about 0.7 to about 1.0 g / cc, and even more specifically about 0.8 to about 0.9 g / cc. (Item 13) The confectionery chip product according to item 1, wherein the product has a non-uniform cell structure, the distribution of cell sizes determined by the longest dimension has a ratio of at least 10:1, and includes at least one cell having a length that is at least half of the thickness of the confectionery chip product. (Item 14) The confectionery chip product according to item 1, wherein the crystallinity of the bulk sweetener is less than 30%. (Item 15) The confectionery chip product according to item 1, wherein the bulk sweetener and the gelatinized starch are at least 90% by weight of the total weight of the confectionery chip product. (Item 16) The confectionery chip product according to item 1, wherein the starch is pre-gelatinized starch. (Item 17) A method for producing the confectionery chip product according to item 1, comprising: preparing a confectionery chip dough composition capable of being formed into a sheet; forming small pieces from the sheet; removing moisture from the small pieces, for example, by baking, microwaving, drying under vacuum, or a combination thereof, to form the confectionery chip product. (Item 18) The confectionery chip dough composition is prepared by: mixing a bulk sweetener and water or juice to form a first mixture; mixing the hydrated starch with the first mixture to form a second mixture, wherein the second mixture is the confectionery chip dough composition, or the second mixture is combined with additional ingredients to form the confectionery chip dough composition. The method according to item 17. (Item 19) The first mixture further comprises a non-starch hydrocolloid, a coloring agent, dried fruits or plants, fats or oils, flavorings, flavor modifiers or enhancers, edible acids or their salts, functional ingredients, high-intensity sweeteners, dough improvers, crystallization inhibitors, nuts or nut pieces, salts, sensation stimulants, or combinations thereof. The method according to item 18. (Item 20) The method according to item 18, wherein the first mixture is prepared under high shear. (Item 21) The method according to item 17, wherein the confectionery chip dough composition is prepared at room temperature to about 90 °C, about 25 to about 80 °C, about 30 to about 70 °C, about 35 to about 65 °C, or about 40 to about 60 °C. (Item 22) The method according to item 17, wherein the small pieces are baked at a temperature of about 130 to about 180 °C, about 140 to about 170 °C, or about 150 to about 160 °C for about 5 to about 45 minutes, about 15 to about 40 minutes, or about 25 to about 30 minutes. (Item 23) The method according to item 17, wherein after the confectionery chip dough composition is prepared, it is formed into a sheet within a time frame of about 5 to about 75 minutes, about 10 to about 60 minutes, about 20 to about 50 minutes, or about 30 to about 40 minutes from the completion of the preparation of the dough composition. (Item 24) A packaged confectionery product comprising a plurality of confectionery chip products according to item 1, or a plurality of confectionery chip products prepared by the method according to item 17. (Item 25) A method for making a confectionery having a non-uniform cell structure, comprising: mixing a bulk sweetener, water, and gelatinized starch to form a mixture; heating the mixture to convert the water into steam to form a confectionery having a non-uniform cell structure. The confectionery comprises: 50% by weight or more of a bulk sweetener; 5% by weight or more of gelatinized starch; less than 3% by weight of fat, with each amount based on the total weight of the confectionery. (Item 26) A confectionery chip product comprising: about 45 to about 85% by weight of a bulk sweetener having a crystallinity of less than 30%; about 5 to about 50% by weight of gelatinized starch; gelatinized starch wherein the total weight of the bulk sweetener and gelatinized starch is at least 90% by weight; about 0 to less than 6% by weight, about 0.25 to about 5% by weight, about 0.5 to about 4% by weight, about 0.75 to about 3% by weight, or about 1 to about 2% by weight of moisture, with all weights based on the total weight of the confectionery chip product. A confectionery chip product.

Claims

1. A confectionery chip product comprising: 45 to 85% by weight of a bulk sweetener which is a monosaccharide, disaccharide, polysaccharide, sugar alcohol, sugar alcohol syrup, or a combination thereof; 5 to 50% by weight of gelatinized starch; Characteristics: A water content of less than 0 to 6% by weight, A thickness of less than 4 mm, A non-uniform cell structure in which the existing bubbles are not of uniform size or uniform distribution within the matrix of the confectionery chip product, and the distribution of cell sizes determined by the longest dimension has a ratio of at least 10:1, and A breaking force of less than 2000 g when measured by a texture analyzer having a spherical probe (TA - 8, a ball with a diameter of 1 / 4 inch (6.35 mm)) and a 50 kg load cell, All of which are included, A confectionery chip product, wherein all weights are based on the total weight of the confectionery chip product.

2. The gelatinized starch is Derived from native starch, pregelatinized starch, or a combination thereof, the confectionery chip product according to claim 1.

3. The gelatinized starch is Plant root starch, Plant cereal starch, or A combination thereof, the confectionery chip product according to claim 1.

4. The gelatinized starch is corn, wheat, oats, barley, bulgur, millet, rice, potato, tapioca, kudzu, or a combination thereof, the confectionery chip product according to claim 1.

5. The bulk sweetener is Sucrose (table sugar), dextrose / glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levulose), lactose, invert sugar, fructooligosaccharide syrup, partially hydrolyzed starch, corn syrup solids, e.g., high fructose corn syrup, glucose syrup, or a combination thereof; Sucrose, or a syrup of sucrose and glucose; or Erythritol, galactitol, isomalt, hydrogenated starch hydrolyzate, lactitol, maltitol, maltitol syrup, mannitol, polyglycitols, sorbitol, sorbitol syrup, xylitol, or a combination thereof, the confectionery chip product according to claim 1.

6. The confectionery chip product according to claim 1, further comprising a non-starch hydrocolloid, a coloring agent, a dried fruit or plant, a fat or oil, a flavoring agent, a flavor modifier or enhancer, an edible acid or a salt thereof, a functional ingredient, a high-intensity sweetener, a dough improver, a crystallization inhibitor, a nut or nut pieces, a salt, a sensation inducer, a coating ingredient, or a combination thereof.

7. The non-starch hydrocolloid is a plant exudate, a seed gum, a seaweed extract, or a combination thereof; acacia gum / gum arabic, agar, alginate, bacterial gum (e.g., gellan gum), β-glucan, carrageenan, chitosan, curdlan, farselaran, galactomannan (e.g., guar gum, locust bean gum, tara gum), gelatin, gellan gum, glucomannan (e.g., konjac), gatti gum, karaya gum, konjac xyloglucan, locust bean gum, modified cellulose (e.g., carboxymethyl cellulose (CMC), ethyl cellulose (MC), hydroxypropyl cellulose (HPC), hydroxypropyl methylcellulose (HPMC), microcrystalline cellulose, methylcellulose), modified natural gum (e.g., propylene glycol alginate, carboxymethyl locust bean gum, low-methoxyl pectin), pectin, tamarind, tragacanth gum, xanthan gum, or a combination thereof; or the confectionery chip product according to claim 6, which is xanthan gum, konjac, or a combination thereof.

8. The confectionery chip product according to claim 6, further comprising glycerin.

9. Sucrose, or a syrup of sucrose and glucose, gelatinized corn starch, glycerin, a non-starch hydrocolloid, or a combination thereof, and a flavoring agent, the confectionery chip product according to claim 1.

10. The confectionery chip product according to claim 1, comprising a coating ingredient on at least a portion of the surface of the confectionery chip product, wherein the coating ingredient is a coloring agent, a dried fruit or plant, a fat or oil, a flavoring agent, a flavor modifier or enhancer, an edible acid or a salt thereof, a functional ingredient, a high-intensity sweetener, a nut or nut pieces, a salt, a sensation inducer, or a combination thereof.

11. The confectionery chip product according to claim 1, having a thickness of 0.2 to 3.0 mm.

12. The confectionery chip product according to claim 1, having a density of 0.4 to 1.5 g / cc.

13. The confectionery chip product according to claim 1, comprising at least one cell in which the longest dimension is at least half of the thickness of the confectionery chip product.

14. The confectionery chip product according to claim 1, wherein the crystallinity of the sweetener is less than 30%.

15. The confectionery chip product according to claim 1, wherein the sweetener and the gelatinized starch are at least 90% by weight of the total weight of the confectionery chip product.

16. The confectionery chip product according to claim 1, wherein the starch is pre-gelatinized starch.

17. A method for producing the confectionery chip product according to claim 1, comprising: preparing a confectionery chip dough composition capable of being formed into a sheet; forming small pieces from the sheet; removing moisture from the small pieces by, for example, baking, microwaving, drying under vacuum, or a combination thereof to form the confectionery chip product.

18. The confectionery chip dough composition is prepared by: mixing a sweetener and water or juice to form a first mixture; mixing the hydrated starch with the first mixture to form a second mixture, wherein the second mixture is the confectionery chip dough composition or the second mixture is combined with additional raw materials to prepare the confectionery chip dough composition. The method according to claim 17.

19. The first mixture further comprises a non-starch hydrocolloid, a coloring agent, dried fruits or plants, fats or oils, flavoring agents, flavor modifiers or enhancers, edible acids or their salts, functional raw materials, high-intensity sweeteners, dough improvers, crystallization inhibitors, nuts or nut pieces, salts, sensation stimulants, or a combination thereof. The method according to claim 18.

20. The first mixture is formed under high shear. The method according to claim 18.

21. The confectionery chip dough composition is prepared at a temperature of room temperature to 90°C. The method according to claim 17.

22. The small pieces are baked at a temperature of 130 to 180°C for 5 to 45 minutes. The method according to claim 17.

23. The method according to claim 17, wherein once the confectionery chip dough composition is prepared, it is formed into a sheet within a time frame of 5 to 75 minutes from the completion of the preparation of the dough composition.

24. A packaged confectionery product comprising the plurality of confectionery chip products according to claim 1, or the plurality of confectionery chip products produced by the method according to claim 17.

25. The confectionery chip product according to claim 1, wherein the water content is 0.25 to 5% by weight.

26. The confectionery chip product according to claim 1, wherein the water content is 0.5 to 4% by weight.

27. The confectionery chip product according to claim 1, wherein the water content is 0.75 to 3% by weight.

28. The confectionery chip product according to claim 1, wherein the water content is 1 to 2% by weight.

29. The confectionery chip product according to claim 1, wherein the breaking force is 150 to 1500 g when measured by a texture analyzer having a spherical probe (TA-8, ball with a diameter of 1 / 4 inch (6.35 mm)) and a 50 kg load cell.

30. The confectionery chip product according to claim 1, wherein the breaking force is 200 to 1000 g when measured by a texture analyzer having a spherical probe (TA-8, ball with a diameter of 1 / 4 inch (6.35 mm)) and a 50 kg load cell.

31. The confectionery chip product according to claim 1, wherein the breaking force is 300 to 800 g when measured by a texture analyzer having a spherical probe (TA-8, ball with a diameter of 1 / 4 inch (6.35 mm)) and a 50 kg load cell.

32. The confectionery chip product according to claim 1, wherein the breaking force is 400 to 600 g when measured by a texture analyzer having a spherical probe (TA-8, ball with a diameter of 1 / 4 inch (6.35 mm)) and a 50 kg load cell.

33. The confectionery chip product according to claim 11, wherein the confectionery chip product has a thickness of 0.5 to 2.75 mm.

34. The confectionery chip product according to claim 11, wherein the confectionery chip product has a thickness of 0.75 to 2.5 mm.

35. The confectionery chip product according to claim 11, wherein the confectionery chip product has a thickness of 1.0 to 2.25 mm.

36. The confectionery chip product according to claim 11, wherein the confectionery chip product has a thickness of 1.25 to 2.0 mm. **Claim 37** The confectionery chip product according to claim 12, wherein the confectionery chip product has a density of 0.5 to 1.3 g / cc. **Claim 38** The confectionery chip product according to claim 12, wherein the confectionery chip product has a density of 0.6 to 1.1 g / cc. **Claim 39** The confectionery chip product according to claim 12, wherein the confectionery chip product has a density of 0.7 to 1.0 g / cc. **Claim 40** The confectionery chip product according to claim 12, wherein the confectionery chip product has a density of 0.8 to 0.9 g / cc. **Claim 41** The method according to claim 21, wherein the confectionery chip dough composition is prepared at 25 to 80°C. **Claim 42** The method according to claim 21, wherein the confectionery chip dough composition is prepared at 30 to 70°C. **Claim 43** The method according to claim 21, wherein the confectionery chip dough composition is prepared at 35 to 65°C. **Claim 44** The method according to claim 21, wherein the confectionery chip dough composition is prepared at 40 to 60°C. **Claim 45** The method according to claim 22, wherein the small pieces are baked at a temperature of 140 to 170°C. **Claim 46** The method according to claim 22, wherein the small pieces are baked at a temperature of 150 to 160°C. **Claim 47** The method according to claim 22, wherein the small pieces are baked for 15 to 40 minutes. **Claim 48** The method according to claim 22, wherein the small pieces are baked for 25 to 30 minutes. **Claim 49** The method according to claim 23, wherein after the confectionery chip dough composition is prepared, it is formed into a sheet within a time frame of 10 to 60 minutes from the completion of the preparation of the dough composition. **Claim 50** The method according to claim 23, wherein after the confectionery chip dough composition is prepared, it is formed into a sheet within a time frame of 20 to 50 minutes from the completion of the preparation of the dough composition. **Claim 51** The method according to claim 23, wherein after the confectionery chip dough composition is prepared, it is formed into a sheet within a time frame of 30 to 40 minutes from the completion of the preparation of the dough composition.

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