Non-baked food products containing chocolate nougat compositions

Abstract

Provided herein is a no-baked food product comprising a nougat composition, the nougat composition comprising chocolate liqueur, cocoa powder, chocolate, and invert sugar. Further provided herein is a process for making the no-baked food product.

Description

[Technical Field]

[0001] The present invention relates to non-baked food products comprising nougat compositions and processes for preparing such products. [Background technology]

[0002] No-baked foods can be prepared without baking or cooking, however, no-baked foods often lack the textural appeal of baked products.

[0003] Nougat is a popular confectionery item. It may be available as a separate product by itself. Alternatively, nougat exists as a component of composite confectionery items, such as bars containing other elements, such as chocolate, as well as aerated caramel, toffee, fudge, caramel containing nuts, dried fruit, wafers, biscuits, gels, flavored creams, or pralines. Nougat traditionally contains sugar, which may be in the form of honey, as well as egg whites, which provide a source of protein. Some nougat are firm and chewy, while softer nougat, sometimes called nougatine, contains a higher moisture content. Nougat may also contain ingredients such as cocoa, milk powder, lactose, malt, and icing sugar, which have a shortening effect. Fats and / or oils, as well as emulsifiers, may also be included.

[0004] Typical nougat recipes are described, for example, in 'Sugar Confectionery Manufacture' (Berlin: Springer) Second edition, 1995 Ed. E.B. Jackson, in particular Table 13.3, which provides some specific examples. Typically, a nougat formulation comprises about 60 to about 82% w / w (e.g., about 67 to about 80% w / w) sugar syrup, about 6 to about 32% w / w (e.g., about 8 to about 25% w / w) egg mixture, and about 5 to about 15% w / w (e.g., about 10 to about 14% w / w) flavoring and grain mixture.

[0005] As described in US2017 / 0245519A1, nougat is typically prepared by mixing appropriate amounts of sugar syrup and a protein mixture, aerating the mixture, and then mixing the resulting frappe with a suitable amount of a flavoring / grain mixture. Thus, the term "frappe" refers to an aerated or foamed mixture containing sugar and protein stabilized by protein coagulation. It is used as a starting material for a range of products, including nougat, meringue, fondant, cake, bavarois, or mousse.

[0006] As described in US 2017 / 0245519 A1, frappes are typically prepared using a syrup solution prepared by mixing a sugar, such as granule sucrose, with sufficient water to form a solution, and the resulting sugar solution is then formed into a "base syrup" or "doctor's syrup" by the addition of glucose and, optionally, other ingredients, such as salt. It is then generally necessary to subject the base syrup to a heating or cooking procedure to remove at least a portion of the water before the syrup is of the appropriate consistency. For example, high temperatures up to 140°C are generally required to evaporate water to reduce the moisture content according to the recipe. Upon cooling, the resulting syrup forms a highly saturated solution that changes state to a crystalline form during production to achieve the desired textural characteristics.

[0007] US10383344 describes a non-baked food product comprising at least one solidifying agent and at least one texture-modifying particulate ingredient.

[0008] There remains a desire in the art to provide non-baked food products that have the texture of baked foods but retain an acceptable moisture content. In particular, there remains a desire to provide unbaked brownie-type food products that exhibit the soft texture of moist baked brownies and also exhibit the rich taste characteristics of baked brownies. Furthermore, there remains a desire to provide a simpler, industrially scalable, and cost-effective process for making such non-baked food products. Summary of the Invention

[0009] The inventors have formulated a nougat composition that inhibits crystallization, retains moisture, and is suitable for preparing unbaked foods with textures comparable to baked foods. Thus, in a first aspect, the present invention provides a non-baked food product comprising a nougat composition, the nougat composition comprising: -chocolate liquor , -cocoa powder, -Chocolate, and -Contains invert sugar.

[0010] In a second aspect, the present invention provides a process for making a non-baked food product according to the first aspect, comprising: (a) preparing a base syrup comprising invert sugar; (b) mixing the base syrup with a protein source (e.g., egg white powder) to form a protein syrup blend; (c) aerating the protein syrup blend; (d) Chocolate liquor preparing a slurry comprising cocoa powder and chocolate; (e) mixing the slurry with the aerated protein syrup blend to form a nougat composition. [Brief explanation of the drawings]

[0011] [Figure 1] 1 is a photograph of a non-baked food product according to the present invention. [Figure 2] 1 is a photograph of a non-baked food product according to the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0012] As used herein, the term "unbaked" means that the food product is not subjected to baking. The term "unbaked" is also referred to as "unbaked" or "unbaked."

[0013] Non-baked foods have a baked texture without the need for baking. Baking is defined herein as cooking by dry heat (typically in an oven) at a temperature of at least 100°C, typically at least 130°C, and more typically at least 150°C. The baking process dries and hardens the food composition to provide the final food product. Thus, non-baked foods of the present invention are not subjected to cooking by dry heat at the temperatures defined above. Of course, one or more components of a non-baked food product may be prepared by a process that involves heating at a temperature above 100°C. For example, the preparation of the base syrup, as described below, occurs at a temperature above 100°C, and of course, the processing of cocoa beans involves roasting at high temperatures. Because the nougat composition is not subjected to a baking step once all of the components of the nougat composition are combined, the food product of the present invention is classified as non-baked.

[0014] Nougat composition The term "chocolate" Liquor (chocolate liquor) " refers to the dark brown, fluid "liqueur" formed by crushing cocoa nibs. The fluidity is due to the breakdown of cell walls and release of cocoa butter during processing, which results in the suspension of crushed particles of cocoa solids (i.e., cocoa powder) in the cocoa butter. liquor Chocolate can be prepared from unfermented or fermented cocoa beans. liquor The chocolate used herein may be further treated by alkalizing. liquor is not alkalized.

[0017] The non-baked food product according to the present invention contains about 0.5 to about 10% by weight, preferably about 1 to about 8% by weight, and more preferably about 1.5 to about 6% by weight of chocolate, based on the total weight of the non-baked food product. liquor Includes.

[0018] Preferably, the nougat composition comprises about 1 to about 15 wt. %, preferably 3 to about 12 wt. %, preferably about 5 to about 10 wt. % of chocolate, based on the total weight of the nougat composition. liquor Includes. Any type of cocoa powder can be used in the present invention, such as red cocoa powder, natural cocoa powder, sienna cocoa powder, or black cocoa powder. Preferably, the cocoa powder is black cocoa powder. The term "black cocoa powder" refers to alkalized cocoa powder, also known in the art as "Dutch" or "Dutch" cocoa powder. As will be understood by those skilled in the art, alkalization (also known as alkalizing) involves the addition of alkalizing salts to cocoa beans or products derived therefrom (i.e., cocoa nibs, cocoa liqueur, or cocoa cake). The alkalization salt may be selected from ammonium, calcium, magnesium, potassium, or sodium carbonate; ammonium, potassium, or sodium bicarbonate; ammonium, calcium, magnesium, potassium, or sodium hydroxide; magnesium oxide; or any combination thereof. Preferably, the alkalizing agent used herein is calcium carbonate.

[0019] Black cocoa powder has a darker color than cocoa powder derived without alkalization. One way to measure the lightness or darkness of cocoa powder is by using the Hunter "L" scale value. The Hunter L scale was designed to provide a measure of approximate visual uniformity of color units. Thus, "L" measures lightness and varies from 0 for pure black to 100 for pure white. Commercially available dark red cocoa powders typically have "L" values ​​of 19 to 24. The color scale is detailed in Hunter, R.S., The Measurement of Appearance, John Wiley and Sons, New York, 1975.

[0020] The non-baked food product according to the present invention contains about 0.1 to about 8 wt %, preferably about 0.2 to about 6 wt %, and preferably about 0.3 to about 4 wt %, of cocoa powder, based on the total weight of the non-baked food product.

[0021] Preferably, the nougat composition comprises from about 0.5 to about 10% by weight, preferably from 1 to about 8% by weight, preferably from about 1.5 to about 6% by weight of cocoa powder, based on the total weight of the nougat composition.

[0022] Preferably, the non-baked food product according to the present invention contains about 1 to about 15 wt %, preferably about 3 to about 12 wt %, preferably about 5 to about 10 wt %, of chocolate, based on the total weight of the non-baked food product.

[0023] Preferably, the chocolate is alkalized dark chocolate. Preferably, the non-baked food product according to the present invention comprises about 0.1 to about 8% by weight, preferably about 0.2 to about 6% by weight, and preferably about 0.3 to about 4% by weight, of alkalized dark chocolate, based on the total weight of the non-baked food product.

[0024] Preferably, the nougat composition contains about 3 to about 20% by weight, preferably 5 to about 18% by weight, preferably about 8 to about 15% by weight of chocolate, based on the total weight of the nougat composition. Preferably, the chocolate is alkalized dark chocolate. Preferably, the nougat composition contains about 0.5 to about 12% by weight, preferably 1 to about 10% by weight, preferably about 1.5 to about 8% by weight of alkalized dark chocolate, based on the total weight of the nougat composition.

[0025] The term "invert sugar" (also referred to as inverted sugar or invert syrup) refers to an aqueous solution of inverted, refined, or partially refined sucrose, the solids of which contain 0.3% or less ash by weight. Typically, it is prepared by hydrolysis of sucrose to glucose and fructose using the glycoside hydrolase enzyme invertase or an equivalent enzyme (enzymatic conversion), or a suitable acid (acid conversion), or heat (thermohydrolysis), which splits each sucrose disaccharide molecule into its component glucose and fructose monomer molecules. While not wishing to be bound in this regard, it is believed that the addition of invert sugar inhibits crystallization of the nougat, promoting moisture retention and a soft, baked-like texture without the need for baking.

[0026] Typically, invert sugar as used herein is a mixture of about 25 to about 75% by weight glucose and about 25 to about 75% by weight fructose, preferably containing less than 5% by weight sucrose. Preferably, invert sugar is a mixture of about 50:50 w / w fructose and glucose. Preferably, invert sugar contains about 65% to about 85% by weight solids, more preferably about 70% to about 80% by weight solids, and more preferably about 72% to about 78% by weight solids.

[0027] The non-baked food according to the present invention contains about 0.1 to about 8 wt %, preferably about 0.2 to about 6 wt %, and preferably 0.3 to about 4 wt %, of invert sugar based on the total weight of the non-baked food.

[0028] The nougat composition preferably contains about 0.5 to about 10% by weight, preferably 1 to about 8% by weight, preferably about 1.5 to about 6% by weight of invert sugar, based on the total weight of the nougat composition. The nougat composition according to the present invention may further comprise water. Water is added to provide a final moisture level in the final product. The amount of water added will vary depending on the nature of the food product. For confectionery products such as brownies, the moisture content will typically be in the range of about 1 to about 30% by weight, preferably about 3 to about 25% by weight, and preferably about 5 to about 20% by weight, based on the total weight of the unbaked food product.

[0029] Preferably, the moisture content is from about 2 to about 12% by weight, preferably from 3 to about 10% by weight, preferably from about 5 to about 7% by weight, based on the total weight of the nougat composition.

[0030] The non-baked food products according to the present invention have a water activity greater than about 0.55, preferably greater than about 0.8. Water activity (Aw) is defined as: Aw=P / P0 where P is the partial pressure of water in the food at temperature T, and P is the saturated water pressure of pure water at a given temperature T. Water activity is measured using an Aqualab Series TE DUO 4 machine (Decagon Devices, Inc., USA). Calibration of the instrument was performed using an 8.57 M LiCl solution.

[0031] The nougat composition according to the present invention may also contain one or more additional sweeteners, such as nutritive carbohydrate sweeteners. Nutritive carbohydrate sweeteners are well known in the art and include, for example, sucrose from sugarcane or beet, dextrose, fructose, lactose, maltose, glucose syrup, corn syrup, hydrolyzed lactose, honey, maple sugar, brown sugar, molasses, etc. Glucose syrup and corn syrup can be added in the form of a solid, i.e., glucose syrup solid and corn syrup solid. Preferably, the nutritive carbohydrate sweetener is sucrose. Preferably, sucrose is used as liquid sucrose (i.e., an aqueous solution of sucrose). Preferably, sucrose is used in combination with corn syrup.

[0032] When present, the one or more additional sweeteners are generally in an amount of from about 5 to about 45% by weight, preferably from about 10 to about 40% by weight, based on the total weight of the non-baked food product.

[0033] When the additional sweetener comprises sucrose, it is preferably present in an amount of about 5 to about 30% by weight, preferably about 10 to about 25% by weight, based on the total weight of the non-baked food product. When the additional sweetener comprises corn syrup, it is preferably present in an amount of about 5 to about 30% by weight, preferably about 8 to about 25% by weight, based on the total weight of the non-baked food product. When the sweetener comprises a combination of sucrose and corn syrup, they are preferably present in a combined amount of about 5 to about 45% by weight, preferably about 10 to about 40% by weight, based on the total weight of the non-baked food product.

[0034] Preferably, the nougat composition comprises about 10 to about 50% by weight, preferably about 15 to about 40% by weight, and preferably about 20 to about 30% by weight of sucrose, based on the total weight of the nougat composition. Preferably, the nougat composition comprises about 5 to about 45% by weight, preferably about 10 to about 35% by weight, and preferably about 15 to about 25% by weight of corn syrup, based on the total weight of the nougat composition.

[0035] Nougat compositions according to the present invention may also contain sugar substitutes (also referred to as sugar substitutes). The term "sugar substitute" includes bulking agents, sugar alcohols (polyols such as glycerol), high-potency sweeteners, or combinations thereof. Sugar substitutes may partially replace nutritive carbohydrate sweeteners.

[0036] The term "bulking agent," as defined herein, may be any of those typically used in the art, including polydextrose, polyfructose (inulin), other oligosaccharides, cellulose and its derivatives, maltodextrin, gum arabic, starch, and modified food starches. High-potency sweeteners include aspartame, neotame, cyclamate, saccharin, acesulfame potassium, neohesperidin dihydrochalcone, sucralose, alitame, stevia sweetener, glycyrrhizin, thaumatin, isomalt, and the like, and mixtures thereof. Examples of sugar alcohols may be any of those typically used in the art, including sorbitol, mannitol, xylitol, maltitol, isomalt, lactitol, and the like.

[0037] The nougat compositions of the present invention may also contain a protein source such as milk protein or egg white. Preferably, the protein source is egg white powder. Preferably, the protein source is present in an amount of up to about 5% by weight of the total non-baked food product, preferably up to about 4% by weight, more preferably up to about 3% by weight. Preferably, the protein source is egg white powder in an amount of up to about 5% by weight of the total non-baked food product, preferably up to about 4% by weight, more preferably up to about 3% by weight.

[0038] Preferably, the protein source is present in an amount of up to about 3%, preferably up to about 2%, preferably up to about 1% by weight of the nougat composition.

[0039] The nougat compositions of the present invention may also contain other optional ingredients such as one or more emulsifiers, one or more stabilizers, one or more thickeners, one or more foaming agents, one or more humectants, one or more added fats and / or oils, one or more antioxidants and / or one or more flavorants.

[0040] Examples of safe and suitable emulsifiers can be any of those typically used in the art or that have GRAS ("Generally Recognized As Safe") status, and include lecithin from vegetable sources such as soybean, safflower, corn, etc.; fractionated lecithin enriched in either phosphatidylcholine or phosphatidylethanolamine, or both; mono- and di-glycerides; diacetyl tartaric acid esters of mono- and diglycerides (also referred to as DATEM); monosodium phosphate derivatives of mono- and diglycerides of edible fats or oils; sorbitan monostearate; hydroxylated lecithin; lactic acid fatty acid esters of glycerol and propylene glycol; polyglycerol esters of fatty acids (e.g., polyglycerol ricinoleate (PGPR)); propylene glycol mono- and diesters of fats and fatty acids; or any emulsifier that may be approved for the soft candy category as defined by the USFDA. Further, other emulsifiers that can be used in the present invention include polyglycerol polyricinoleate, ammonium salts of phosphatidic acid, sucrose esters, oat extract, any emulsifier found to be suitable for chocolate or similar fat / solid systems, or any blend thereof. Preferred emulsifiers for use in the present invention are lecithin, fractionated lecithin, diacetyl tartaric acid esters of mono- and diglycerides (DATEM), or mixtures of these emulsifiers. A particularly preferred emulsifier is lecithin.

[0041] Typically, emulsifiers may be included in the nougat composition at up to about 2.5% by weight of the total weight of the unbaked food product, subject to local regulations and achieving the desired functionality.

[0042] Exemplary fats and / or oils that can be used herein include naturally occurring fats and oils such as canola oil, cocoa butter, expeller cocoa butter, solvent-extracted cocoa butter, refined cocoa butter, coconut oil, copra oil, cotton oil, cottonseed oil, olive oil, palm oil, palm kernel oil, peanut oil, sunflower oil, soybean oil, milk fat, anhydrous milk fat, fractionated milk fat, milk fat substitutes, butter fat, fractionated butter fat, cocoa butter equivalents, cocoa butter improvers, cocoa butter substitutes, cocoa butter substitutes, reduced-calorie fats, synthetically modified fats such as Caprenin®, and / or combinations thereof. In some embodiments, the fats can be chemically modified (i.e., hydrogenated or interesterified). The fats used herein are vegetable oils, and more preferably, the vegetable oils are selected from palm oil, hydrogenated palm kernel oil, hydrogenated rapeseed oil, and combinations thereof. Preferably, vegetable oils are used in combination with cocoa butter. Chocolate (eg, alkalized dark chocolate) can also be used as a fat source.

[0043] Typically, one or more fats and / or oils may comprise up to about 8% by weight, preferably up to about 5% by weight, of the total weight of the non-baked food product.

[0044] Exemplary humectants that may be used include salt, propylene glycol, hexylene glycol, butylene glycol, honey, palm oil, molasses, polymeric polyols such as polydextrose, sugar alcohols such as glycerol, sorbitol, xylitol, maltitol, castor oil, glucose syrup, corn syrup, egg yolk, egg white (i.e., egg white), alpha hydroxyl acids such as lactic acid, and combinations thereof.

[0045] Antioxidants can be used to maintain the freshness of non-baked foods. Exemplary antioxidants that can be used herein include lecithin, butylated hydroxyanisole, butylated hydroxytoluene, tertiary butylated hydroquinone, propyl gallate, phenolic acid, polyphenols, ascorbic acid, tin chloride, tocopherol, sulfur dioxide, dilauryl thiodipropionate, and mixtures thereof. Preferably, the antioxidant is tertiary butylhydroquinone.

[0046] When present, antioxidants are present at up to about 1% by weight of the non-product composition.

[0047] The nougat may also include one or more coloring agents and / or flavor enhancers, such as lactose monohydrate (eg, alpha monohydrate lactose), salt, or calcium carbonate.

[0048] Coating layer The non-baked food product according to the present invention preferably further comprises a coating layer. Preferably, the coating layer is an enrobing layer that covers or encapsulates the nougat. The enrobing process is well known in the art.

[0049] Preferably, the coating layer comprises milk chocolate, dark chocolate (including alkalized dark chocolate), white chocolate, or a combination thereof. The coating layer may also contain other optional ingredients, such as one or more sweeteners, one or more emulsifiers, one or more stabilizers, one or more thickeners, one or more foaming agents, one or more humectants, one or more added fats and / or oils, one or more antioxidants, and / or one or more flavoring agents. Such additional ingredients are as described above with respect to the nougat composition.

[0050] Preferably the coating is a chocolate coating, wherein the chocolate comprises the following ingredients: [Table 1]

[0051] The chocolate coating is suitably prepared according to the following process: all dry ingredients and cocoa butter fat are heated to 45°C for 3 minutes. After mixing, the resulting paste is passed through a two-roller refiner and a five-roller refiner to produce flakes with a particle size in the 50-55 micron range. After refining, the mixture containing the refined mass is mixed with the remaining fat and lecithin, which is then liquefied at 45°C for 3 minutes.

[0052] Caramel layer The non-baked food product according to the present invention preferably further comprises a caramel layer. Preferably, the caramel comprises solid plant-derived fat and water in an amount of less than about 10% by weight, preferably less than about 5% by weight. Typically, the solid plant-derived fat is present in an amount of about 8% to about 20% by weight, preferably about 10% to about 18% by weight, more preferably about 12% to about 16% by weight, based on the total weight of the caramel.

[0053] The solid plant-derived fat preferably has a Mettler Drop Point melting point of about 35° C. to about 50° C., or about 40° C. to about 45° C. The solid content of the solid plant-derived fat is 70% to 80% at 10° C., or 50% to 60% at 20° C., or both.

[0054] While not wishing to be bound in this regard, vegetable-derived fats suitably act as texturing agents. Suitable vegetable fats include palm oil, kernel oil, cocoa butter, and combinations thereof. Preferably, the caramel comprises palm oil. Preferably, palm oil is present in an amount of about 5 to about 30% by weight, preferably about 8 to about 25% by weight, preferably about 10 to about 20% by weight of the total weight of the caramel. Preferably, palm oil is present in an amount of up to about 5% by weight, preferably up to about 4% by weight, preferably up to about 3% by weight of the total unbaked food product.

[0055] The caramel may further include a sweetener such as corn syrup (e.g., 63 DE corn syrup) or a corn syrup blend (e.g., 40:60 to 60:40 corn syrup of 42 DE and 63 DE corn syrup). Preferably, the corn syrup is present in an amount of about 30 to about 60% by weight, preferably about 35 to about 55% by weight, and preferably about 40 to about 50% by weight, based on the total weight of the caramel. While not wishing to be bound in this regard, the corn syrup may also promote browning and / or caramel assembly.

[0056] The caramel may further comprise a dairy mixture. Preferably, the dairy mixture comprises sweetened condensed milk, liquid sucrose, lactose monohydrate (e.g., lactose alpha monohydrate), salt, and vanillin. Without wishing to be bound in this regard, the dairy mixture adds protein to the caramel and enhances flavor, color, and / or structure.

[0057] Monosaccharides may also be used in the caramel, preferably in an amount of about 2-5% by weight based on the total weight of the caramel. Any monosaccharide may be included, such as dextrose, fructose, galactose, their polymeric forms, their anhydrous forms, their hydrates, or combinations thereof. Preferably, the monosaccharide is dextrose. The caramel may further include a polyol, such as sorbitol, glycerin, hydrogenated starch hydrolysate, hydrogenated isomaltose, maltitol, mannitol, xylitol, erythritol, or combinations thereof. Preferably, the caramel may include glycerin.

[0058] The caramel layer may also contain other optional ingredients such as one or more additional sweeteners, one or more stabilizers, one or more emulsifiers, one or more thickeners, one or more foaming agents, one or more humectants, one or more added fats and / or oils, one or more antioxidants, and / or one or more flavoring agents, such additional ingredients being as described above with respect to the nougat composition.

[0059] Preferably, the water content of the caramel is about 1 to about 25% by weight, preferably about 5 to about 20% by weight, preferably about 8 to about 15% by weight of the total weight of the caramel.

[0060] Due, at least in part, to the low moisture content and properties of the solid plant-derived fat, the caramel is easily deposited on the nougat component during production and exhibits desirable organoleptic properties upon consumption. Also, due, at least in part, to the low moisture content of caramel, a barrier layer is not traditionally required between the nougat component and the caramel, although a barrier may be used in embodiments where an extended shelf life is anticipated. If utilized, the barrier layer may comprise hydrogenated fat, cream, whey protein, ethyl cellulose, pullulan, or a combination thereof, and will preferably contain less water than the caramel filling.

[0061] food The non-baked food product according to the present invention is preferably a confectionery product, preferably a brownie.

[0062] Brownie products according to the present invention are shown in Figures 1 and 2. The brownie (10) comprises a nougat center (20), a caramel layer (30), and a chocolate enrobing (40). Preferably, as shown in Figure 1, the brownie (10) comprises peanuts (50) in the nougat center (20). Preferably, as shown in Figure 2, the brownie (10) comprises almonds (60) in the nougat center.

[0063] The non-baked food product according to the present invention preferably comprises the nougat composition described herein in an amount of about 30-50% by weight, preferably about 35-45% by weight, preferably about 38-40% by weight, based on the total weight of the food product.

[0064] The non-baked food products according to the present invention preferably comprise a coating layer as described herein in an amount of about 20-50% by weight, preferably about 25-40% by weight, preferably about 35% by weight, based on the total weight of the food product.

[0065] The non-baked food product according to the present invention preferably comprises a caramel layer as described herein in an amount of about 10-20% by weight, preferably about 12-15% by weight, preferably about 15% by weight, based on the total weight of the food product.

[0066] The non-baked food product preferably comprises about 30 to 50% by weight of a nougat composition, about 20 to 50% by weight of a coating layer, and about 10 to 20% by weight of a coating layer, preferably about 35 to 45% by weight of a nougat composition, about 25 to 40% by weight of a coating layer, and about 12 to 15% by weight of a coating layer, and most preferably about 38 to 40% by weight of a nougat composition, about 35% by weight of a coating layer, and about 15% by weight of a coating layer.

[0067] The non-baked food product according to the present invention may also include various additional fillings in the nougat composition, such as nuts, chocolate chips, marshmallows, toffee, fudge, caramel wafers, biscuits, and dried fruits. Preferably, the additional filling is a type of nut, such as peanuts, almonds, walnuts, pecans, pistachios, hazelnuts, cashews, macadamia nuts, Brazil nuts, or a combination thereof. Preferably, the additional filling is peanuts or almonds.

[0068] When present, the additional filling is present in an amount of about 5-20% by weight of the non-baked food product, preferably about 10-15% by weight of the non-baked food product, and preferably about 12% by weight of the non-baked food product.When present, the additional filling is peanuts, and the peanuts are present in an amount of about 5-20% by weight of the non-baked food product, preferably about 10-15% by weight of the non-baked food product, and preferably about 12% by weight of the non-baked food product.When present, the additional filling is almonds, and the almonds are present in an amount of about 5-20% by weight of the non-baked food product, preferably about 10-15% by weight of the non-baked food product, and preferably about 12% by weight of the non-baked food product.

[0069] The food product may have dimensions typical of confectionery products, preferably dimensions appropriate for brownies. For example, the longest dimension may be about 40 to about 60 mm. The width may be about 20 to about 60 mm; in a preferred embodiment for brownies, the food product is rectangular with both length and width dimensions of about 40 to about 60 mm. The height of the brownie is preferably about 5 to about 25 mm.

[0070] Preferably, the nougat composition and caramel layer are enrobed or encapsulated with a coating layer, which may not have the same thickness on each exterior surface of the food product when encapsulating the nougat and caramel.

[0071] Preferably, the caramel layer is between the nougat and the coating layer. Preferably, the caramel layer is thinner than the nougat layer. Preferably, the thickness of the caramel layer is about 15 to about 35% of the thickness of the nougat layer.

[0072] Advantageously, the no-baked food products according to the present invention exhibit a reduced sugar content compared to conventional confectionery products containing chocolate and nuts currently on the market. Preferably, the no-baked food products according to the present invention have at least 2% less sugar by weight, preferably at least 3% less sugar by weight, preferably at least 5% less sugar by weight compared to such conventional confectionery products containing chocolate and nuts.

[0073] Advantageously, the no-baked food products according to the present invention contain chocolate and nuts and exhibit a softer texture compared to conventional confectionery products currently available on the market.

[0074] method The nougat composition of the present invention comprises: (a) preparing a base syrup comprising invert sugar; (b) mixing the base syrup with a protein source (e.g., egg white powder) to form a protein syrup blend; (c) aerating the protein syrup blend; (d) Chocolate liquor preparing a slurry comprising cocoa powder and chocolate; (e) mixing the slurry with an aerated protein syrup blend to form a nougat composition.

[0075] Typically, the base syrup is prepared from invert sugar, corn syrup, liquid sucrose, and salt by mixing the ingredients and heating them at a temperature suitably in the range of about 90 to 150°C, preferably about 110 to about 130°C.

[0076] The base sugar syrup is then blended with a protein source (e.g., egg white powder) to form a protein syrup blend, which is further mixed with water. The resulting mixture is heated and aerated under conditions sufficient to form a frappe, as is well known in the art. Aeration can be carried out at atmospheric or elevated pressure, depending on the equipment used. Preferably, aeration is carried out at a pressure in the range of 1 to 5 bar. While not wishing to be bound in this regard, egg white can be considered an aerating agent.

[0077] Preferably, the slurry is a chocolate liquor The nougat composition is prepared by mixing the cocoa powder and chocolate together. The slurry is then combined with the frappe to form the nougat composition.

[0078] Caramel can be prepared by any known method. Typically, the process involves mixing corn syrup, a milk mixture, and palm oil in a heated container and heating under conditions sufficient to achieve caramelization. Once formed, the caramel deposits on the nougat composition. For example, the caramel can form a layer on one side of the nougat composition.

[0079] The nougat composition and caramel layer are then molded to the desired dimensions. After cooling, the molded product is enrobed with chocolate.

[0080] Advantageously, the process according to the present invention provides a convenient and energy efficient process for preparing unbaked foods having a texture similar to baked foods without the need for baking.

[0081] The invention will now be further described with reference to the following non-limiting examples. [Example]

[0082] Example 1: Preparation of a nougat composition A base syrup was prepared using the following components: [Table 2]

[0083] The above-listed components were mixed and heated until a uniform suspension was formed. The resulting base syrup was then mixed with egg white powder to form an egg syrup blend, and egg white powder was added in an amount sufficient to form an egg syrup blend containing 10% by weight of egg white powder in the egg syrup blend. The egg syrup blend was then further blended with water. The egg syrup blend and water mixture was then heated and aerated under conditions sufficient to form a frappe.

[0084] A perfume slurry was prepared from the following ingredients: [Table 3]

[0085] The flavor slurry was mixed with the frappe and peanuts according to the table below to form a nougat composition. [Table 4]

[0086] Example 2: Preparation of No-Bake Brownies The nougat composition prepared in Example 1 was formulated into no-baked brownies by adding caramel and chocolate coating layers in the amounts shown in the table below. [Table 5]

[0087] The resulting no-baked brownies are shown in Figure 1. The no-baked brownies provided a rich chocolate taste indicative of baked brownies.

Claims

1. 1. A non-baked food product comprising a nougat composition, the nougat composition comprising: - Chocolate liquor, - cocoa powder, - Chocolate, and - contains invert sugar, the chocolate liquor is present in an amount of 0.5 to 10% by weight of the non-baked food product; the cocoa powder and invert sugar are present in an amount of 0.1 to 8% by weight of the non-baked food product; the chocolate is present in an amount of 1 to 15% by weight of the non-baked food product; Non-baked foods.

2. 10. The no-baked food product of claim 1, wherein the cocoa powder is black cocoa powder.

3. 3. The no-baked food product according to claim 1 or 2, wherein the chocolate is an alkalized dark chocolate.

4. 4. The non-baked food product of claim 1, further comprising an enrobing layer that covers or encapsulates the nougat.

5. 5. The no-baked food product of claim 4, further comprising a caramel layer, said caramel layer being positioned between said nougat and said enrobing layer.

6. 6. The no-baked food product of claim 1, wherein the nougat further comprises water, one or more additional sweeteners, one or more additional fats and / or oils, thickeners, humectants, antioxidants, colorants and / or flavorants.

7. 7. The no-baked food product of claim 6, wherein the one or more additional sweeteners are selected from the group consisting of sucrose, corn syrup, lactose, dextrose, glycerol, and combinations thereof.

8. 8. The no-baked food product of claim 6 or 7, wherein the one or more additional fats and / or oils are selected from the group consisting of cocoa butter, milk fat, palm oil, hydrogenated palm kernel oil, hydrogenated cottonseed oil, hydrogenated rapeseed oil, and combinations thereof.

9. The no-baked food product according to any one of claims 4 to 8, wherein the enrobing layer is selected from the group consisting of white chocolate, dark chocolate, milk chocolate, and combinations thereof.

10. The no-baked food product of any one of claims 1 to 9, further comprising almonds, peanuts, and combinations thereof.

11. 11. The no-baked food product of claim 10, wherein the almonds are present in an amount of 5 to 20% by weight of the no-baked food product.

12. 11. The no-baked food product of claim 10, wherein the peanuts are present in an amount of 5 to 20% by weight of the no-baked food product.

13. 13. The non-baked food product according to any one of claims 1 to 12, wherein the nougat composition is present in an amount of 30 to 50% by weight of the non-baked food product.

14. 14. The non-baked food product according to any one of claims 4 to 13, wherein the enrobing layer is present in an amount of 20 to 50% by weight of the non-baked food product.

15. 15. The non-baked food product according to any one of claims 5 to 14, wherein the caramel is present in an amount of 10 to 20% by weight of the non-baked food product.

16. 16. The non-baked food product according to any one of claims 1 to 15, wherein the nougat composition has a moisture content of 1 to 30% by weight, based on the total weight of the non-baked food product.

17. The non-baked food product according to any one of claims 1 to 16, wherein the food product is a brownie.

18. A process for making the non-baked food product of any one of claims 1 to 17, comprising: (a) preparing a base syrup comprising invert sugar; (b) mixing the base syrup with a protein source to form a protein syrup blend; (c) aerating the protein syrup blend; (d) preparing a slurry comprising chocolate liquor, cocoa powder, and chocolate; (e) mixing said slurry with said aerated protein syrup blend to form a nougat composition.

19. 20. The process of claim 18, comprising mixing nuts into the slurry prepared in step (d) or as part of step (e).

20. 20. The process of claim 18 or 19, further comprising forming a caramel layer and layering said caramel layer on top of said nougat.

21. The process of any one of claims 18 to 20, further comprising an enrobing step.

Images