Non-dairy crumb and method for producing the same

Abstract

The present invention relates to a method for preparing a non-dairy crumb for various food applications. In particular, the present invention relates to a grain-based crumb, a method for preparing the crumb, a food product comprising the grain-based crumb, and the use of the grain-based crumb in various food applications, such as confectionery products and sweet bakery products. The present invention also relates to a method for reducing the grain flavor of a grain-based product.

Description

Technical Field

[0004] , , ,

[0001] The present invention relates to the field of food technology, and more particularly to a method for preparing non-dairy crumbs for various food applications. More specifically, the present invention relates to non-dairy cereal-based crumbs, a method for preparing said crumbs, foods containing non-dairy cereal-based crumbs, particularly confectionery and sweet bakery products, and the use of non-dairy cereal-based crumbs in various food applications. The present invention also relates to a method for reducing the level of cereal flavor in cereal-based products containing cereal-based crumbs prepared by the method of the present invention.

Background Art

[0002] The use of chocolate crumbs in the manufacture of milk chocolate is well known in the chocolate industry. Conventionally, milk chocolate crumbs refer to a co-dried mixture of milk, sugar and cocoa mass, and their lumpy, air-containing structure resembles bread crumbs. A typical milk crumb process involves the pasteurization and evaporation of milk, the dissolution of sugar in condensed milk, cooking, for example in a batch oven or evaporator, the addition of cocoa liquor, kneading of the resulting paste, drying to a low moisture content, and crushing to obtain appropriately sized crumb pieces. Alternatively, the sugar can be dissolved or partially dissolved in a mixture of dried milk and water before cooking.

[0003] A major feature of crumb production is the Maillard reaction between the amino acids of the proteins present in milk and cocoa, water, and reducing sugars (such as lactose), and this reaction is a factor in giving the crumbs a caramel flavor. The main advantage of chocolate crumbs for milk chocolate is that they have a unique caramel flavor that cannot be obtained by adding the dry ingredients milk, cocoa, and sugar separately. Furthermore, since a typical milk chocolate crumb recipe contains most of the raw materials for chocolate production, subsequent chocolate production is simplified to the processing of crumbs, fats and oils, and emulsifiers.

[0004] With more and more people preferring vegan diets or needing to avoid milk and dairy products for health reasons (allergies, lactose intolerance), the confectionery industry is in need of dairy-free or vegan chocolate products and chocolate crumb substitutes. Furthermore, dairy-free crumbs can also be used in the production of dairy-free or vegan sweet baked goods, for example, as various fillings or coatings.

[0005] Vegan or dairy-free chocolates are already available on the market. Most current dairy-free chocolate formulations do not contain dairy ingredients such as milk, condensed milk, butter oil, and cream, but in recent years, chocolate formulations that include cocoa extenders based on cereal ingredients have also been researched.

[0006] Patent Document 1 (U.S. Patent No. 6,521,273) discloses a malted chocolate formulation comprising cocoa liquor or cocoa butter and a fat-free cereal-based cocoa extender. The cereal, such as barley malt, is toasted to a desired color and flavor, ground, cooled, and then cocoa liquor or cocoa butter is added.

[0007] Patent document 2 (U.S. Patent No. 4,356,209) relates to an increased cocoa powder containing cocoa and defatted wheat germ toasted to a medium to dark color. The toasted defatted wheat germ replaced up to 50% of the real cocoa in a chocolate cake recipe.

[0008] Patent Document 3 (International Publication No. 80 / 02636) relates to an imitation cocoa powder comprising a mixture of fat, flavor, ground blended wheat flour, and optionally a coloring agent, wherein the mixture is heated with added reducing sugar to obtain a cocoa-like color in the imitation cocoa powder.

[0009] Patent Document 4 (U.S. Patent Application Publication No. 20150342214) relates to a process for providing a cocoa substitute using roasted wheat or roasted and / or malted barley. The process includes the steps of mixing roasted wheat or barley with water, maintaining a temperature of at least 65°C in an evaporator for at least 30 minutes, and spray-drying the solution to obtain a cocoa substitute.

[0010] However, there remains a need for novel intermediate products based on non-dairy raw materials that impart good flavor to final confectionery or sweet bakery products and provide good sensory and rheological properties. There is also a need for methods of processing grain-based raw materials to obtain such intermediate products (crumbs) with the required properties. Furthermore, it is beneficial to utilize all important nutritional fractions of grains, such as indigestible fiber, in the production of value-added products. At the same time, it would be desirable to use as many natural raw materials and components as possible. [Prior art documents] [Patent Documents]

[0011] [Patent Document 1] U.S. Patent No. 6,521,273 [Patent Document 2] U.S. Patent No. 4,356,209 [Patent Document 3] International Publication No. 80 / 02636 [Patent Document 4] U.S. Patent Application Publication No. 20150342214 [Overview of the Initiative] [Problems that the invention aims to solve]

[0012] The present invention aims to meet the above needs by providing non-dairy grain-based crumb substitutes, particularly grain-based milk chocolate crumb substitutes, as well as methods for preparing delicious vegan chocolate products and non-dairy sweet baked products. The present invention also provides methods for modifying the flavor profile of grain-based materials, particularly methods for reducing the grain flavor of grain-based materials and products containing those materials. [Means for solving the problem]

[0013] Summary of the Invention The present invention is defined by the features of the independent claims. Some specific embodiments are defined in the dependent claims.

[0014] This invention is based on the discovery of a novel processing method for grain-based raw materials to obtain an intermediate product, namely crumb, which imparts good taste and sensory attributes to various finished confectionery, sweet bakery products, or other foods (such as beverages, spreads, and snacks). Furthermore, the crumb of this invention has improved processability in terms of viscosity, dusting, and general handling during processing compared to grain-based raw materials that do not utilize the method of this invention.

[0015] According to a first aspect of the present invention, a method is provided for preparing a non-dairy grain-based crumb, the method comprising: feeding a mixture of sugar and a grain-based material into an aqueous medium to obtain an aqueous mixture of sugar and a grain-based material; roasting the aqueous mixture of sugar and a grain-based material; optionally adding and mixing vegetable fat and optionally cocoa raw material to the aqueous mixture before, during, or after roasting; evaporating the roasted mixture to obtain grain-based crumb; and optionally grinding the grain-based crumb into pieces of a desired size.

[0016] According to a second aspect of the present invention, a non-dairy vegan crumb is provided, comprising a roasted mixture of sugar and grain-based material, optionally together with vegetable fat and further optionally together with cocoa material, wherein the non-dairy crumb has a moisture content of 0.5 to 5% by weight, and the grain flavor of the grain-based material is reduced compared to an unroasted grain-based material. A further aspect of the present invention is a non-dairy crumb that can be obtained by the method of the present invention.

[0017] According to a third aspect of the present invention, a food product containing the clams of the present invention is provided.

[0018] A further aspect of the present invention is the use of the non-dairy crumb of the present invention in a variety of food products, typically confectionery products, sweet baked goods, beverages, spreads, and snack products.

[0019] Another aspect of the present invention is a method for reducing the grain flavor of grain-based materials and products, the method comprising the steps of preparing grain-based crumb according to the process of the present invention and using it in the manufacture of a grain-based product.

[0020] The present invention offers considerable advantages. Firstly, the method of the present invention provides a non-dairy grain-based crumb, which can be used in a variety of foods, typically sweet foods, thereby providing the food with improved taste, as well as improved sensory and rheological properties, compared to raw grain-based materials. In particular, when the crumb of the present invention is used in place of the corresponding raw grain-based material, the undesirable strong grain taste in vegan and non-dairy chocolate products is reduced or completely eliminated. Typically, the flavor profile of the product is caramelized, and the raw grain flavor is reduced. Furthermore, it is possible to obtain the desired flavor level by adjusting the roasting level depending on the conditions of use, especially the applied temperature.

[0021] Therefore, by the method of the present invention, it is possible to modify and adjust the flavor profile of the processed grain-based material according to the intended use of the processed grain-based material. Usually, the grain flavor is reduced, and the aroma profile is adjusted to obtain a more balanced but stronger aroma profile that supports the aroma profile of the intended use of the product.

[0022] Second, the workability of the crumb of the present invention is significantly improved compared to the corresponding raw materials not processed according to the method of the present invention. The improved workability means workability in terms of a decrease in viscosity, a decrease in dust generation, especially in the case of flour, a decrease in bridging, and generally easy handling, for example, during the chocolate manufacturing process (e.g., during the roll refining process). Furthermore, compared to oat milk / oat milk powder or other vegan "milk powders", the process of the present invention for preparing grain-based crumbs (especially oat-based crumbs) enables the utilization of all important nutritional fractions, such as indigestible fibers, in chocolate manufacturing if desired.

[0023] Third, in the crumb of the present invention and the products manufactured therefrom, the shelf life is increased compared to the corresponding unprocessed raw materials or the products manufactured from such unprocessed raw materials. The microbiological quality is improved, and as a result, the shelf life is increased. Unprocessed grain raw materials can be troubled by pests, which is undesirable, for example, because in chocolate manufacturing, only low to medium temperatures are used in processing.

[0024] [[ID=eleven]] Furthermore, the cereal-based crumb prepared by the method of the present invention enables a green label declaration for the corresponding chocolate containing said cereal-based crumb. Essentially, a clean label means that a product is manufactured using as few raw materials as possible, and those raw materials are healthy ingredients that could potentially be used in the home and items that consumers recognize and consider. It seeks foods where the raw materials are clear and do not contain artificial raw materials or synthetic chemicals, and is associated with "trust" towards food manufacturers. One of the objectives of the present invention is to use only natural raw materials and natural ingredients, thus, for example, the use of protein hydrolysates or hydrolyzed proteins is avoided. Preferably, the products and methods of the present invention do not contain protein hydrolysates and hydrolyzed proteins.

[0025] [[ID=३]] Further features and advantages of the present technology will become apparent from the following description of some embodiments.

Brief Description of the Drawings

[0026] [Figure 1A] Shows the sensory results of the orthonasal odor impressions of chocolates A and B (Figure 1A). Chocolate A contained raw oat flour, and chocolate B contained a crumb prepared by the method of the present invention starting from a fermented oat base. Otherwise, the manufacture and recipe of the chocolate mass were the same, and the amounts of materials were equal. [Figure 1B] Shows the sensory results of the retronasal odor impressions. Chocolate A contained raw oat flour, and chocolate B contained a crumb prepared by the method of the present invention starting from a fermented oat base. Otherwise, the manufacture and recipe of the chocolate mass were the same, and the amounts of materials were equal. [Figure 1C]The sensory results for taste / texture are shown. Chocolate A contained unprocessed oat flour, and chocolate B contained crumb prepared by the method of the present invention, starting from a fermented oat base. In all other respects, the production method and recipe of the chocolate mass were the same, and the amounts of ingredients were also the same. [Figure 2] The analytical and sensory data between chocolates A and B are shown, with chocolate A containing unprocessed oat flour and chocolate B containing crumb prepared by the method of the present invention, starting from a fermented oat base. [Figure 3] This is a principal component analysis chart showing the effect of processing parameters of oat-based crumb on the sensory attributes of seven chocolate samples compared to a reference chocolate containing oat flour. [Figure 4] This chart shows the principal component analysis of cereal functional attributes, aromatic compounds that influence cereal attributes, and processing parameters. Three chocolate samples containing oat-based crumb and a reference chocolate sample containing oat flour were included in the analysis. [Figure 5] This chart shows a principal component analysis chart combining sensory data and analytical data. [Modes for carrying out the invention]

[0027] definition In this specification, the terms “grain” or “grain-based material” include any cereal-based material, wherein the grain is typically oats, barley, rye, wheat, or a mixture of any of these, preferably oats or rye. The grain or grain-based material may be in the form of, for example, powder, flakes, flour, grain milk, condensed grain milk, grain milk powder, enzymatically treated grain, fermented grain, fermented grain-based product, malted grain (malt extract), or any other fraction of grain.

[0028] "Oat-based ingredients" include, but are not limited to, oat flour, oat flour, oat flakes, oat milk, oat milk powder, fermented oats, fermented oat milk, condensed oat milk, enzyme-treated oats, oat okara (solid residue or leftover from oat milk production), or other oat fractions.

[0029] The "rye-based material" is preferably rye flour or rye powder, such as whole grain rye flour, or a mixture of oat flour and rye flour.

[0030] "Vegetable fats" include all edible vegetable oils and edible vegetable fats. Depending on the application, desired melting profile, and taste, vegetable fats such as cocoa butter, cocoa butter equivalents, and vegetable filling fats (such as nuts, coconut, and almonds, in any form such as milk, paste, powder, flakes, fragments, cream, or oil) may be used.

[0031] "Cocoa ingredients" include, but are not limited to, cocoa mass, cocoa powder, cocoa butter, unroasted and roasted cocoa nibs, or mixtures of different cocoa ingredients.

[0032] Traditionally, in chocolate production, the term “crumb” refers to milk chocolate crumb, which is a co-dried mixture of milk, sugar, and cocoa liquor. In this disclosure, the term “crumb” refers to a non-dairy, grain-based product whose raw materials contain components necessary for the Maillard reaction (protein, water, and reducing sugars) and are processed according to the method of the present invention to produce caramel-like flavors, other toasted flavors, browned flavors, and other flavor components based on the Maillard reaction, and in particular to reduce the level of grain flavor in the crumb components.

[0033] "Sugars" include all plant-based sugars. Therefore, sugars include, but are not limited to, saccharose (sucrose), fructose, glucose, maltose, and any combination thereof, preferably saccharose, or a mixture of saccharose and fructose or a mixture of glucose and fructose. "Sugars" also include sugars produced from cereal starch by enzymatic action (either by natural fermentation or the use of a starter) to obtain reducing sugars in aqueous mixtures without the addition of sugars. The added sugars, typically saccharose (sucrose), are preferably in granular, pre-ground form, but other forms such as liquids, syrups or combinations thereof, and fibers are also applicable. Further examples of plant-based sugars include syrups extracted from fruits or berries. In some embodiments, sugars may also include polyols (sugar alcohols).

[0034] Within this disclosure, the term “roast” means heating a material, typically an aqueous mixture of sugar and grain-based material, for a roasting time at a roasting temperature sufficient for the Maillard reaction to occur between the grain proteins and reducing sugars in the mixture. The required roasting time and temperature depend on the composition and moisture content of the material being roasted, the pressure applied, and the desired output. Generally, higher temperatures result in shorter roasting times. Pressure can be used to speed up or slow down the roasting process. Generally, the starting temperature for roasting is the boiling point of the mixture at atmospheric pressure and rises during roasting. For example, if the starting temperature for roasting is about 100°C, it may reach about 120°C near the end of roasting. The roasting time is not particularly limited. It is typically at least 10 minutes, preferably at least 20 minutes or at least 30 minutes, but may be less than 10 minutes in some cases, depending on the available manufacturing equipment.

[0035] As described above, the processing parameters during the roasting step are selected so that the Maillard reaction occurs between proteins and reducing sugars in an aqueous mixture of sugars and grain-based material. Free amino acids and especially small peptides, which are naturally formed from proteins, act as precursors to the Maillard reaction, reacting with reducing sugars to form volatile flavor compounds.

[0036] Generally, the Maillard reaction alters the color, sensory properties, protein functionality, and protein digestibility of foods. The Maillard reaction begins with the condensation of amino groups in proteins, peptides, and amino acids with carbonyl groups in reducing sugars, leading to the formation of Schiff bases and ketosamines. Ketosamines further react to form reactive α-dicarbonyl species, which then react with other amines, guanidine, and thiols, for example. These intermediates may undergo Strecker degradation. Further downstream reactions involve the formation of different glycation end products and Maillard reaction intermediates.

[0037] Strecker aldehydes are important substances for flavor development in foods such as bread, coffee, and cocoa. Due to their low olfactory threshold, the most important Strecker aldehydes formed in foods are 2-methylbutanal (from Ile), 3-methylbutanal (from Leu), phenylacetaldehyde (from Phe), methylpropanal (from Val), and methional (from Met).

[0038] In the present invention, it has been found that it is possible to reduce the grain flavor of grain-based raw materials. Accordingly, the present invention provides a method for reducing cereal flavor, typically grain-like / grain-like and raw grain-like / fatty / oily flavors. The aforementioned grain-like flavors are often associated with aromatic compounds such as 3-methylbutanoic acid, 2-methylbutanoic acid, hexanoic acid, 1-pentanol, 1-hexanol, and o-guaiacol, particularly 2-methylbutanoic acid, 1-pentanol, 1-hexanol, and o-guaiacol. Other aromatic compounds that may contribute to the above-mentioned grain-like flavors include, for example, hexanal and trimethylpyrazine. On the other hand, some aromatic compounds typically show a negative correlation with the grain-like / grain-like and raw grain-like / fatty / oily flavors. Examples of such aromatic compounds include trans,trans-2,4-decadienal, trans,cis-2,6-nonadienal, 2,3-pentanedione, maltol, and nonanal, particularly nonanal.

[0039] As disclosed above, it has been found that by roasting a mixture of sugar and a grain-based raw material, where the mixture optionally also contains vegetable fat and cocoa raw material, and by evaporating water from the roasted mixture, a grain-based crumb that can be used in various foods (usually sweet foods) is obtained. The grain-based crumb of the present invention provides the food having improved sensory and rheological properties compared to the raw grain-based material. In particular, when the crumb of the present invention is used in place of the corresponding raw grain-based material, the undesirable grain taste in chocolate products is reduced or completely eliminated. Furthermore, it has been found that chocolate made from the grain-based crumb of the present invention is smoother and has an improved melting profile compared to the corresponding chocolate prepared from unprocessed grain flour.

[0040] A method according to the present invention for preparing grain-based crumbs includes, therefore, the steps of: supplying a mixture of sugar and grain-based material into an aqueous medium; roasting the mixture of sugar and grain-based material; optionally adding and mixing vegetable fat and optionally cocoa raw material to the mixture before, during, or after roasting; evaporating the roasted mixture to obtain grain-based crumbs; and optionally grinding the grain-based crumbs to a desired size.

[0041] The process for preparing grain-based clams can be carried out in any suitable apparatus or assembly, including means for mixing, heating, and evaporation or other drying operations. For example, a cooker, a mixing reactor with a heating jacket, a cooking extruder, or a combination of a cooker and an oven can be used.

[0042] In principle, the method of the present invention can be carried out as a batch process or as a continuous process. However, controlling the Maillard reaction is usually easier in a batch process. Similarly, adjusting and modifying the levels of desired flavors and aromatic compounds is usually easier in a batch process.

[0043] In one embodiment, the step of providing a mixture of sugar and grain-based material includes mixing water and sugar at a slightly elevated temperature, for example 50-90°C, so as to dissolve at least a portion of the sugar in the water, and then adding the grain-based material to the mixture. In one embodiment, the sugar and grain-based material are mixed simultaneously in water, preferably at a temperature slightly above room temperature, such as 40-80°C, before initiating roasting.

[0044] Typically, the sugar in the aqueous mixture containing sugar and grain-based material has a concentration that may be above or below the saturation point of the sugar under the applied temperature and pressure conditions. When a low sugar content is desired in the final product, a small amount of sugar is usually used.

[0045] Furthermore, it is possible to produce reducing sugars from grain starch into an aqueous medium through the action of enzymes (either through natural fermentation or the addition of a starter) without adding sugar.

[0046] Accordingly, in one embodiment, step a) above includes adding sugar to an aqueous medium, supplying sugar to the aqueous medium by the action of an enzyme, or a combination of both.

[0047] In one embodiment, the added sugar is selected from the group consisting of sucrose, fructose, glucose, maltose, and any combination thereof, and is preferably sucrose. The added sugar may be in granular or pre-ground form, for example, but other forms such as liquid, syrup or a combination thereof and fiber are also applicable, as is syrup extracted from fruit or berries.

[0048] In preferred embodiments, the aqueous medium is water, a fermented grain base, or an enzymatically treated grain base. In one preferred embodiment, the aqueous medium is water. However, other aqueous mediums may also be used. The amount of water may be adjusted depending on the moisture content of the grain base material. If the moisture content of the grain base material is relatively high, for example, in the case of grain milk bases, fermented grain bases, and enzymatically treated grain bases, the amount of water is usually reduced.

[0049] The dry matter content of the aqueous mixture during roasting is typically about 40-95%, more preferably 40-98%, more preferably about 60-90%, and more preferably about 80-90%. Lower dry matter content is possible, but requires a longer processing time due to the longer evaporation time.

[0050] Preferably, the aqueous mixture of sugar and grain-based material has a water activity (aW) value of 0.7 to 0.9. However, the water activity value can be adjusted according to the desired flavor profile.

[0051] The pH of the aqueous mixture of sugar and grain-based material can vary depending on the desired final product and its flavor profile. Generally, browning due to the Maillard reaction increases with increasing pH (up to about pH 10). Typically, the pH of the aqueous mixture of sugar and grain-based material is about 5-7. If necessary or desired, the pH can be adjusted using appropriate acidic or alkaline components or by fermentation, as will be apparent to those skilled in the art.

[0052] In one embodiment, the aqueous medium is a fermented grain base, particularly a fermented oat base. To obtain the fermented grain base, grain material, typically grain flour, and preferably a small amount of sugar (to enable better growth of fermenting bacteria) are mixed with cold or hot water, and a starter is added at an appropriate temperature. Optionally, the mixture can be pasteurized to ensure a properly pure base for the fermenting bacteria. Fermentation can be carried out for the required or desired time, usually several hours. Spontaneous fermentation without the addition of a starter can also be used.

[0053] Fermented grain bases, particularly fermented oat bases, can be used in the production of grain-based crumb. Typically, sugar is added to the mixture before roasting. If the dry matter content of the mixture is low, a small amount of additional grain flour may also be added before roasting. For example, fermented oat bases typically have a dry matter content of 5-30%, usually around 10-20%. If necessary, a small amount of oat flour may be added to increase the dry matter content, for example, to a dry matter content of 40-70% or more at the start of roasting. Alternatively, the dry matter content of aqueous mixtures can be increased at the start of roasting, or excess moisture can be removed using vacuum and temperature.

[0054] In another embodiment, the aqueous medium is an enzymatically treated cereal base, particularly an enzymatically treated oat base. Enzymatic treatment can reduce the viscosity of cereal starch during the heating process and increase the level of reducing sugars to obtain components that are more reactive to the Maillard reaction. Preferred enzymes include, for example, endoamylases that catalyze hydrolysis in a random manner within starch molecules to reduce viscosity, or exoamylases (mainly glucoamylases) that act on glycosidic bonds near the ends of starch molecules to increase the level of glucose in the cereal base, as well as [β]glucanases that break down β-glucans naturally present in oats, for example. In some embodiments, preferred enzymes include beta-glucanases, endoamylases, glucoamylases, or combinations thereof, but alpha-amylases are not added. Enzymatic activity can also be provided by fermentation or by natural enzymes.

[0055] To obtain an enzymatically treated grain base, in one embodiment, the enzyme is added to a mixture containing grain raw materials in water (typically an aqueous grain solution of about 10-20% by weight) and allowed to react for a suitable amount of time. After enzymatic treatment, the resulting mixture can be used directly to produce grain base crumb, or it can be centrifuged to remove insoluble portions.

[0056] In one embodiment, an enzyme-treated grain base is centrifuged before the roasting process, and the resulting enzyme-treated grain base is similar to fresh grain milk, especially when oats are used as the starting material and the enzymes include glucoamylase and optionally endoamylase. When oat crumb prepared from an oat base that has been centrifuged and treated with glucoamylase and endoamylase is used in the production of oat chocolate, it has been found that the rheological properties are slightly improved compared to chocolate made from oat crumb that also contains the insoluble portion of the enzyme-treated oat base. However, centrifugation is not necessarily required to successfully produce chocolate from oat crumb prepared from an enzyme-treated grain base.

[0057] In one embodiment, oat crumb was prepared from an oat-based material treated with a beta-glucanase enzyme and used in the production of oat chocolate. It was found that the mouthfeel of the chocolate changed compared to the corresponding chocolate produced without β-glucanase treatment. Typically, the solubility of the chocolate increased, but the stickiness and fattiness of the mouthfeel decreased. Depending on the intended use, such sensory attributes may be desirable or undesirable.

[0058] Thus, an enzyme-treated grain base can be used in the production of grain-based crumb. Sugar may be added to the enzyme-treated grain base before the roasting step. If the dry matter content of the mixture is low, some additional grain flour may also be added before roasting, or some water may be removed at the start of roasting. For example, since an enzyme-treated oat base often has a dry matter content of 5-30%, and usually about 10-20%, some oat flour may be added or some water removed before the roasting step to increase viscosity.

[0059] As mentioned above, if the grain-based starting material includes or is a fermented grain base or enzymatically treated grain base with a lower dry matter content than grain flour, it is possible to increase the dry matter content of the aqueous mixture during the initial roasting stage, or to remove excess moisture using vacuum or temperature. Alternatively, it is possible to increase viscosity by adding some grain flour before roasting.

[0060] In some embodiments, the methods of the present invention may therefore include enzymatic treatment of a grain-based raw material, fermentation of a grain-based material using an added starter, spontaneous fermentation of a grain-based raw material, or any combination thereof.

[0061] In a preferred embodiment of the present invention, the grain-based starting material is grain flour or grain powder.

[0062] It is also possible to use condensed or malted forms of grain-based materials.

[0063] The sugars may be selected from conventional plant-derived sugar forms known to those skilled in the art, such as sucrose, fructose, glucose, and any combination thereof. In embodiments, when sugars are added to a mixture, typically sucrose, preferably granular sucrose, or a mixture of sucrose and fructose is used. Sugars, particularly sucrose, improve the processing and mixing of the raw materials and also act as flavor carriers. Additional sugars, such as fructose, may further enhance the Maillard reaction. Usually, sugars are added in solid form, but in some embodiments, liquid form may also be used.

[0064] In one embodiment, at least one enzyme, typically an enzyme that produces reducing sugars that can act as precursors in the Maillard reaction, is added to a mixture containing sugars and a grain-based material in water. Such enzymes include, but are not limited to, amylases such as endoamylase and glucoamylase. It is also possible to produce reducing sugars in the aqueous mixture solely by the action of the enzyme, thereby avoiding the addition of sugars. In one embodiment, sugars can be supplied to the aqueous mixture by both the action of the enzyme (either by spontaneous fermentation or the addition of a starter) and the addition of sugars.

[0065] When a mixture containing sugars and grain-based materials is roasted in water, the Maillard reaction and optionally caramelization also occur. The Maillard reaction occurs between amino acids in the proteins and reducing sugars present in the mixture, imparting a pleasant flavor and color to the crumb. In caramelization, certain sugars are thermally decomposed, giving the crumb further flavor and color. However, caramel flavor can also be produced by the Maillard reaction. In some preferred embodiments, reaction conditions and raw materials are selected so that both the Maillard reaction and caramelization occur.

[0066] The dry matter content of the aqueous mixture during roasting is approximately 40-95%, preferably approximately 60-90%, and more preferably approximately 80-90%.

[0067] The aqueous mixture of sugar and grain-based material is roasted for a roasting time at a roasting temperature sufficient for the Maillard reaction and optionally caramelization to occur. As will be understood by those skilled in the art, the required roasting time depends on the moisture content of the material, the temperature and pressure applied, the reactants, the pH, the overall process design, and the desired output, i.e., the preferred degree of roast or flavor profile. Typically, the roasting time is at least 10 minutes, preferably at least 20 minutes or at least 30 minutes, for example 20 to 120 minutes, preferably 30 to 60 minutes, in a normal atmosphere. Shorter times, e.g., less than 10 minutes, are also possible with higher roasting temperatures and / or pressures. Alternatively, longer times can be used in combination with lower temperatures. Thus, the roasting time is not limited and depends on the desired output. Different combinations of time and temperature may be used to obtain a preferred degree of roast.

[0068] In the initial stage of the roasting process, the temperature of the mixture is approximately the same as the temperature of the ingredients being added, and then the temperature is raised by heating to the boiling point of the mixture. Typically, the temperature at the start of actual roasting is the boiling point of the mixture at atmospheric pressure and rises during roasting. During heating, the boiling point of the mixture is determined by the cooking parameters and the components of the mixture. Typically, the temperature during roasting ranges from 90°C to 140°C, or from 90°C to 120°C, depending on the machine and the desired flavor profile.

[0069] In one embodiment of the present invention, the mixture is heated to a boiling point at the beginning of the roasting process and then left to stand without further heating.

[0070] In one embodiment, a vegetable fat may be added to a mixture comprising sugar, a grain-based material, and water. The vegetable fat may be added to the mixture before, during, or after roasting, but before evaporation. In one embodiment, the vegetable fat is added to the mixture after roasting, before evaporation, preferably before vacuum treatment. In one embodiment, the vegetable fat is added to the mixture before roasting. In further embodiments, the vegetable fat is added to the mixture during roasting, or partly during roasting and partly after roasting.

[0071] In a preferred embodiment of the present invention, the vegetable fat is added to the mixture after roasting and before evaporation.

[0072] The vegetable fat is selected according to the application. Preferably, the vegetable fat is cocoa butter, cocoa butter equivalent (CBE), vegetable filler fat, preferably vegetable filler fat from nuts, coconut or almonds (e.g., coconut oil, coconut fat, almond oil, or whole nuts and almonds, or any combination thereof) in the form of milk, paste, powder, flakes, oil, cream or fragments. Preferably, the crumb of the present invention contains cocoa butter. However, other vegetable fats may be used in addition to or instead of cocoa butter.

[0073] In one embodiment, the method of the present invention also includes the step of adding other plant-based ingredients to the mixture. Such other plant-based ingredients are preferably selected from fiber, defatted almond powder, and defatted nut powder. Other plant-based substances, such as fiber, are typically added to adjust the desired flavor, texture, or levels of other ingredients. In one preferred embodiment, fiber is included in a mixture that includes a grain-based material and an aqueous medium, but does not contain added sugars, and sugars are produced by the action of enzymes.

[0074] In some embodiments, typically when the intended use of grain-based crumb is in the manufacture of chocolate-flavored confectionery or sweet bakery products, cocoa ingredients such as cocoa powder, cocoa mass, cocoa butter, or mixtures of different cocoa ingredients are added to the aqueous mixture of sugar and grain-based material before, during, or after roasting. The term “cocoa powder” refers to the portion of cocoa mass remaining after separating the cocoa butter from the cocoa mass. Further examples of preferred cocoa ingredients include unroasted and roasted cocoa nibs. The aqueous mixture of sugar and grain-based material may also contain vegetable fat when cocoa powder, cocoa mass, or both are added, typically when cocoa powder is added.

[0075] In one embodiment, cocoa ingredients such as cocoa mass are added to the mixture after roasting but before evaporation. In a further embodiment, cocoa ingredients are added to the mixture before roasting. In another embodiment, cocoa ingredients such as cocoa mass, cocoa powder, or both are added to the mixture, partly before roasting, partly during roasting, and partly after roasting, but before evaporation.

[0076] After roasting, the roasted mixture, which contains at least sugar and grain-based materials, is evaporated. Evaporation may be thermal evaporation or vacuum evaporation, preferably vacuum evaporation, and may also be partial vacuum evaporation. Examples of thermal evaporation include, for example, oven drying or roller drying, which typically do not use vacuum.

[0077] In evaporation, preferably vacuum evaporation, a phase change occurs from liquid to powder form. Typically, vacuum evaporation is carried out at a pressure of about -1000 mbar to about -800 mbar (-100 to -80 kPa). Usually, the phase change from liquid to powder begins within the first few minutes of vacuum evaporation. After the phase change to powder, the time for further evaporation depends on the desired moisture content of the final product. Evaporation, usually vacuum evaporation, is continued until the desired final moisture content is reached. Typically, a vacuum evaporation time of at least 10 minutes, for example about 10 to 40 minutes, is used.

[0078] Typically, the temperature after vacuum evaporation is, for example, approximately 50°C to 80°C. The final temperature varies depending on the starting temperature, starting moisture content, vacuum processing time, and conditions (heating, cooling).

[0079] After evaporation, the grain-based crumb is obtained in powder form. Typically, it has a final moisture content of about 0.5–5% by weight, 1–5% by weight, 1–4% by weight, or 1–3% by weight (e.g., about 1.2–2.8% by weight). The desired final moisture content varies depending on the intended use of the grain-based crumb and is influenced by several factors such as the amount of water versus activated water, powder transport (too much moisture will cause clumping), subsequent process steps (packing or direct to the next unit operation), and the phase stage of different components (sugars, carbohydrates: glassy / rubbery / crystalline structure). The resulting crumb is cooled or made coolable.

[0080] If desired or necessary, the crumb is ground into particles or fragments of appropriate size, where appropriate size depends on the intended use of the crumb.

[0081] One embodiment of the present invention is a method for preparing oat-based crumb, the method being: a) Step of supplying an aqueous mixture of sugar and oat-based material; b) Roasting the aqueous mixture of sugar and oat-based material at a temperature of preferably 90-140°C or 100-120°C for at least 10-30 minutes to obtain a roasted liquid mixture; c) Before, during, or after roasting, preferably before or during roasting, adding and mixing vegetable fat and optionally cocoa ingredients to the aqueous mixture of sugar and oat-based material; d) The roasted liquid mixture is evaporated, preferably under vacuum, at a pressure of about -100 to -80 kPa to obtain a phase change of the roasted mixture from liquid to powder form; and e) The step of optionally grinding the vacuum-evaporated powder to obtain oat-based crumbs of a desired size.

[0082] A further embodiment of the present invention is a method for preparing oat-based crumb, the method being a) Step of supplying an aqueous mixture of sugar and oat-based material; b) Roasting an aqueous mixture of sugar and oat-based material, preferably at a temperature of 90-140°C or 100-120°C, preferably for at least 10-30 minutes, to obtain a roasted liquid mixture; c) The optional step of adding and mixing cocoa ingredients, such as cocoa mass, cocoa powder, or both, to the mixture before, during, or after roasting; d) Steps to add cocoa butter before, during, or after roasting: e) Evaporate the roasted liquid mixture, preferably under a pressure of about -100 to -80 kPa, preferably under vacuum, to obtain a phase change of the roasted mixture from liquid to powder form; f) The vacuum-evaporated powder is optionally ground to obtain oat-based crumbs of a desired size. Includes.

[0083] In one embodiment, cocoa butter is added to the roasted liquid mixture after roasting and before evaporation.

[0084] In one embodiment, vacuum evaporation is carried out at a pressure of approximately -100 to -80 kPa.

[0085] In one embodiment of the present invention, the aqueous mixture of sugar and oat-based material is a mixture of sugar and oat flour or oat powder. In another embodiment of the present invention, the aqueous mixture of sugar and oat-based material is a mixture of sugar and fermented oat base. In a further embodiment of the present invention, the aqueous mixture of sugar and oat-based material is a mixture of sugar and enzymatically treated oat base. In one embodiment, the aqueous mixture of sugar and cereal-based material, in particular oat-based material, includes added sugar and sugar produced by the action of enzymes in the enzymatically treated oat base.

[0086] In one embodiment of the present invention, the method includes the step of adding vegetable fat to a grain-based crumb to obtain a slurry, wet grinding the slurry, and using it as a pumpable raw material in the manufacture of confectionery products, preferably chocolate or chocolate filling.

[0087] In a preferred embodiment, the method according to the present invention also includes the step of using the obtained grain-based crumb in the manufacture of non-dairy confectionery and bakery products, in particular chocolate. In a further preferred embodiment, the method according to the present invention also includes the step of using the obtained oat-based crumb in the manufacture of non-dairy confectionery and bakery products, in particular chocolate or chocolate-type products. Typically, the bakery products include sweet bakery products.

[0088] A further object of the present invention is a non-dairy crumb comprising a roasted mixture of sugar and a grain-based material, preferably together with vegetable fat and optionally together with cocoa ingredients such as cocoa mass, cocoa powder, cocoa butter, or any combination thereof, wherein the crumb has a moisture content of 0.5 to 5% by weight, usually 1 to 5% by weight, preferably 1 to 4% by weight, and more preferably 1 to 3% by weight, and the grain flavor of the grain-based material is reduced compared to an unroasted grain-based material.

[0089] In a preferred embodiment, the reduction of cereal flavor in the crumb of the present invention includes a reduction in cereal sensory attributes such as nutty / cereal and raw cereal / fatty / oily. Preferably, the reduction of cereal flavor includes a reduction in the concentrations of the aromatic compounds 1-pentanol, 1-hexanol, 2-methylbutyric acid, and o-guaiacol. In one preferred embodiment, the crumb comprises, or is, a roasted mixture of sucrose, or sucrose and fructose, with an oat-based material, preferably together with cocoa butter. In one embodiment, the crumb optionally comprises, or is, a roasted mixture of sucrose, with oat flour or oat powder, preferably together with cocoa butter.

[0090] A further embodiment of the present invention is a grain-based clam, which includes or essentially consists of the following (percentages are given by weight): 10-30%, preferably 10-28.5%, of grain-based dry material base 25-71%, preferably 25.5-70.5% sugar 6-60%, preferably 6-58% water 0-4%, preferably 0-4.4%, of vegetable oils and fats 0-20%, preferably 0-18.5%, of cocoa mass / powder.

[0091] The crumbs of the present invention can be used in the manufacture of a variety of foods, preferably confectionery products, sweet baked goods, and sweet bakery products. Such confectionery or foods include, but are not limited to, chocolate-type products, fillings for biscuit-type products, filled chocolate products such as chocolate pralines, chocolate tablets, chocolate-coated inclusions, chocolate-coated or filled puffed cereals, and cereal bars with or coated in chocolate.

[0092] Examples of sweet baked products that may contain the crumb of the present invention include, but are not limited to, filled or unfilled biscuit-type products or cakes, croissants and tarts, fillings for such products, chocolate-coated cakes and chocolate-coated bars.

[0093] In further embodiments, the crumbs of the present invention are found to be used in a variety of other foods, such as beverages, spreads, and snack products (either sweet or salty snacks). One embodiment of the present invention is a ready-to-use, vegan, oat-cocoa crumb that can be mixed with water and thus replaces instant cocoa powder in the preparation of cocoa beverages.

[0094] In general, the crumb of the present invention can be incorporated into food applications where powdered milk is commonly used. It can be used, for example, as a dried milk substitute in bakeries and home bakeries, and has the added advantage of good shelf life.

[0095] As described above, the method according to the present invention for reducing the grain flavor of a grain-based product comprises the steps of preparing grain-based crumb according to the process of the present invention and using the grain-based crumb as a raw material in the manufacture of a grain-based product. Typically, the method according to the present invention reduces the cereal sensory attributes such as nutty / grainy and raw grainy / fatty / oily. In preferred embodiments, the reduction of grain flavor includes a reduction in the concentrations of the aromatic compounds 1-pentanol, 1-hexanol, 2-methylbutyric acid, and o-guaiacol. In a further preferred embodiment, the method for reducing the grain flavor of a grain-based product increases the caramel-like flavor of the grain-based product.

[0096] It should be understood that the embodiments of the invention disclosed herein are not limited to any specific structure, process step, or material disclosed herein, but extend to equivalents as recognized by those ordinarily skilled in the art in the relevant field. It should also be understood that the terms used herein are used solely for the purpose of describing specific embodiments and are not intended to limit them.

[0097] Throughout this specification, any reference to one or an embodiment means that any particular feature, structure, or characteristic described in relation to the embodiment is included in at least one embodiment of the present invention. Therefore, the appearance of the phrase "in one embodiment" or "in one embodiment" in various places throughout this specification does not necessarily all refer to the same embodiment. Furthermore, when numerical values ​​are referred to using terms such as approximately or substantially, the exact numerical values ​​are also disclosed.

[0098] Where used herein, multiple items, structural elements, components, and / or materials may be shown in common lists for convenience. However, these lists should be interpreted as if each member of the list were individually identified as a distinct and unique member. Thus, individual members of such lists should not be interpreted as de facto equivalents of any other member of the same list based solely on their presentation in a common group without the contrary instruction. Furthermore, various embodiments and examples of the Invention may be referred herein along with alternatives of their various components. It is understood that such embodiments, examples, and alternatives should be considered as distinct and autonomous expressions of the Invention, rather than being interpreted as de facto equivalents of one another.

[0099] Furthermore, the described features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. The following description provides numerous specific details, such as examples of length, width, and shape, to provide a complete understanding of embodiments of the invention. However, those skilled in the art will recognize that the invention can be carried out without one or more specific details, or using other methods, components, materials, etc. In other examples, well-known structures, materials, or operations are not shown or described in detail to avoid obscuring aspects of the invention. [Examples]

[0100] [Example 1] Preparation of oat-based crumb Oatmeal-based crumb was prepared using oatmeal flour as the starting material according to the method of the present invention. The raw materials for the oatmeal-based crumb are shown in Table 1.

[0101] [Table 1]

[0102] First, water and sugar were added to a suitable crumb cooker, such as a heated mixing and kneading reactor equipped with means for mixing, steam heating, and optionally vacuum evaporation, and mixed for 5 minutes at a temperature of 75°C. Oat flour was added, and mixing was continued for 30 minutes at a steam / water jacket temperature of 130°C (roasting step). Optionally, other ingredients such as cocoa mass could be added at this stage, i.e., before or during roasting. At the end of roasting, the product temperature was approximately 107°C.

[0103] Next, cocoa butter was added to the liquid mixture. Cocoa mass could also be added at this stage if desired. The mixture was vacuumed for 15 minutes while stirring. The vacuum pressure was -998 mbar, and the crumb temperature at the end of vacuuming was 60-80°C. During the vacuuming process, the phase change from liquid to powder began within the first few minutes. Evaporation continued until the desired moisture content was reached, which in this case took 15 minutes.

[0104] After vacuum treatment, the resulting crumb had a water activity value of 0.35–0.50. This crumb was cooled and ground to obtain oat-based chocolate crumb with a moisture content of 1.0–3.0% (analytical method: Karl Fischer (KF) titration).

[0105] The process described above can be modified by using different raw materials, process time, temperature, and pH values, and by adjusting the number of reactants in the Maillard reaction, according to the desired output, particularly the flavor profile of the chocolate crumb.

[0106] In particular, the following quantities of ingredients for grain-based clams were tested. Note that quantities may be less or more than these. Percentages are expressed in weight. Grain-based dry ingredients: 10-28.5% Sugar 25.5~70.5% Water 6~58% Vegetable oil 0~4.4% Cocoa mass / powder 0-18.5% Nuts, almonds coconut

[0107] Furthermore, various processing parameters were tested using different grains as starting materials, for example, with roasting temperatures of 90-130°C, roasting times of 30-120 minutes, vacuum processing times of 15-45 minutes, and a final moisture content of 1.4-2.8%. Processing parameters can be optimized to meet the expected flavor profile of grain-based clams.

[0108] [Example 2] Oat chocolate made from oat-based crumbs The oat-based crumb from Example 1 was used to produce oat chocolate. The ingredients of the oat crumb chocolate are shown in Table 2.

[0109] [Table 2]

[0110] It should be understood that the quantities of the above-mentioned ingredients may vary depending on the desired flavor and nutritional profile.

[0111] In this example, the chocolate was refined using a three-roll refiner and conched using conventional methods. Other refining and conching methods, such as refining conches and ball milling, can also be used.

[0112] All ingredients except for lecithin and a portion of the cocoa butter were mixed and heated to 50-55°C, then pre-ground in a 3-roll refiner at a pressure of approximately 6 bar. The cocoa butter was then added, and the mixture was finely ground in a 3-roll refiner at a pressure of approximately 14 bar. This mixture was then conched using conventional methods at approximately 55°C for 8-12 hours. Next, the lecithin and the remaining cocoa butter were added while mixing. The resulting mixture was allowed to stand for 24 hours.

[0113] Oat crumb chocolate from a 3-roll refining process had a fat content of 35.21% (NIR: Near Infrared spectroscopy), Casson plastic viscosity of 2.335 Pas, Casson yield value of 3.243 Pa, constant speed (16.2 rpm) of 3930 mPas (all measured with a Haake VT550 viscometer), particle size of 27.8 μm (Malvern D0.9), and moisture content of 1.4% (NIR).

[0114] [Comparative Example] For comparison, oat chocolate was produced using unprocessed oat flour, with the same recipe and process as described above for oat crumb chocolate. Therefore, the roasting process was omitted, but the refining and conching processes were the same.

[0115] Basic oat flour chocolate from the roll refining process had a fat content of 37.06% (NIR), Casson plastic viscosity of 1.35 Pas, Casson yield value of 2.048 Pa, constant speed (16.2 rpm) of 2324 mPas (all three measured with a Haake VT550 viscometer), particle size of 28.401 μm (Malvern D0.9), and moisture content of 1.54% (NIR).

[0116] It was possible to produce chocolate from both oat-based crumb and basic oat flour. However, there were significant differences in flavor characteristics and the structure of the chocolate.

[0117] Basic oat flour chocolate had a strong grainy taste that was released after the chocolate began to melt. The oat flour flavor was overwhelming in terms of flavor profile and aftertaste. It was close to the dark chocolate type. The melting profile / ability was quick and slightly powdery. With longer storage, a bitter aftertaste was found, which appeared to be due to oxidation products of the fats.

[0118] The oat crumb chocolate was creamier and had a strong caramel flavor profile. It had a more "milk chocolate"-like flavor, and the flavor profile was consistent. Furthermore, the crumbing process improved the structure, resulting in a creamier texture and a longer-lasting melt profile. The long-lasting mouthfeel was also explained in the analysis. The oat crumb chocolate had a mild grain flavor, but it was not as overwhelming as the basic oat flour chocolate version. The aftertaste was good and caramel-like. No off-flavors were detected after a one-year storage period. The overall aroma intensity was stronger in the crumb chocolate, which was attributed to Maillard reaction components from the crumb roasting process.

[0119] [Example 3] Preparation of rye-based crumb Grain-based crumbs were prepared starting with whole grain rye flour. Whole grain rye flour was chosen because its high fiber content seemed to present the greatest challenge. It was important to see how this would affect the crumb roasting process, as well as the chocolate manufacturing process. The fiber content of the rye flour was 20%, while that of the oat flour was 8%. The raw materials for the rye chocolate crumbs are shown in Table 3.

[0120] [Table 3]

[0121] Water and sugar were added to a suitable clam cooker equipped with mixing, homogenization, steam heating, and vacuuming capabilities, and mixed for 5 minutes at a temperature of 70-90°C. Note that some of the sugar dissolves in the water. Rye flour and ground malt grains were then added. The roasting step was carried out in an open cooker with a steam pressure of 2 bar for 30-40 minutes with stirring. The final temperature of the product was 95°C.

[0122] Next, heating was stopped, and cocoa mass was added to the liquid mixture while stirring. The resulting mixture was vacuumed for 10-15 minutes without heating or cooling. The vacuum pressure was approximately -900 mbar, and the crumb temperature at the end of the vacuum treatment was approximately 70-80°C. During the vacuum treatment, a phase change from liquid to powder occurred. After the vacuum treatment, the resulting rye crumb was ground. The final crumb had a moisture content of 2.0% (KF).

[0123] It was found that it is quite possible to obtain rye-based crumb by processing rye flour. The obtained rye crumb had the desired properties and could be purified and manufactured into chocolate tablets, as shown in the following examples.

[0124] [Example 4] Rye chocolate made from rye-based crumb The rye base crumb from Example 3 was used to produce rye chocolate. The ingredients of the rye chocolate are shown in Table 4.

[0125] [Table 4]

[0126] All ingredients except for lecithin and a portion of the cocoa butter were mixed and heated to 50-55°C, then pre-ground in a three-roll refiner. The cocoa butter was then added and the mixture was finely ground. This mixture was conched at approximately 55°C for 8-12 hours using conventional methods. Next, the lecithin and the remaining cocoa butter were added while mixing. The resulting mixture was allowed to stand for 24 hours. Finally, the resulting mixture was tempered and used as desired.

[0127] The resulting rye chocolate had a fat content of 33.7% (near-infrared spectroscopy (NIR)), Casson plastic viscosity of 4.562 Pas, Casson yield value of 1.065 Pas, constant speed (16.2 rpm) of 5823 mPas (all three measured with a Haake VT550 viscometer), particle size (Malvern D0.9) of 33.7 μm, and moisture content of 0.37% (KF).

[0128] The resulting rye crumb-based chocolate had a mild, malty, toasted rye bread flavor combined with a typical chocolate taste. Due to its high fiber content, the structure was slightly shorter. However, this chocolate was the same as regular chocolate and could be used in chocolate tablets and other products.

[0129] [Example 5] Fermented oat-based crumb and chocolate made with it The aim was to further develop the grain-based flavor by fermenting the grain ingredients before preparing the clam. The fermented oat-based ingredients are shown in Table 5.

[0130] [Table 5]

[0131] First, boiling water (100°C) was poured over a mixture of oat flour and granulated sugar, and the mixture was held at that temperature for approximately 15 minutes. The pH of the mixture was approximately 6.5. The resulting oat-based mixture was cooled to 44°C, and the starter was added.

[0132] An oat-based mixture was fermented at 41°C for 16.5 hours. After fermentation, the mixture had a pudding-like structure and a pH of 4.1.

[0133] Preparation of crumbs

[0134] The fermented oat base and granulated sugar were added to the crumb cooker. A small amount of extra oat flour was added to increase the dryness. Roasting was carried out for 30 minutes at a pH of 5.0 and a steam pressure of 2-3 bar.

[0135] After roasting, the cocoa mass was added to the liquid mixture. Due to the significant evaporation of moisture during roasting, a small amount of water was also added. The mixture was vacuum-treated for 15 minutes to obtain a powdered mixture (crumb). The phase transition from liquid to powder began within the first few minutes of vacuum treatment. After vacuum treatment, the crumb was ground into a fine powder. The final crumb had a moisture content of 1.5-2% (KF).

[0136] Fermented oat crumb had a milder grain flavor profile than oat crumb made from an oat base without fermentation. A stronger caramel-like flavor was observed compared to unfermented oat crumb, likely due to a higher content of reactive components from the fermentation process.

[0137] Table 6 shows the raw materials for fermented oat crumb and chocolate prepared from fermented oat crumb. The preparation of the chocolate will be described later.

[0138] [Table 6]

[0139] Chocolate preparation

[0140] Fermented oat-based crumb was used in chocolate production using a roll refining process and conventional conching. The production followed the procedure described in Example 2.

[0141] Chocolate made from fermented oat-based crumb had a fat content of 34% (NIR), Casson plastic viscosity of 4.066 Pas, Casson yield value of 2.622 Pas, constant speed (16.2 rpm) of 5958 mPas (all three measured with a Haake VT550 viscometer), particle size (Malvern D0.9) of 27.8 μm, and moisture content of 0.32% (KF).

[0142] [Example 6] Enzymatic treatment (glucoamylase and endoamylase) in the production of oat-based crumb. In this experiment, enzymes were used to reduce the viscosity of oat-based starch during the heating process. The objective was also to increase the levels of reducing sugars to obtain components that are more reactive in the Maillard reaction.

[0143] The enzymes used were endo-amylase, which hydrolyzes the (1,4)-α-D-glucosidic bonds of starch polysaccharides, and L-glucoamylase, which hydrolyzes the (1,4)- and (1,6)-α-D-glucosidic bonds at the non-reducing ends of polysaccharides.

[0144] A 20% aqueous solution of oat flour was prepared. The dry matter content of this mixture was 17.52%. The temperature of the mixture was 60°C when 0.20% of endo-amylase, based on the weight of the oat flour, was added. After about 15 minutes, 0.30% of L-glucoamylase, based on the weight of the oat flour, was added. Approximately 1.5 hours after the addition of endo-amylase, the mixture was centrifuged to obtain an enzyme-treated oat base (similar to oat milk). A test without centrifugation was also performed.

[0145] The production of oat crumb from the enzyme-treated oat base followed essentially the procedure shown in Example 1, except that no additional water was needed in the first step, and the sugar and enzyme-treated oat base were added to the crumb cooker. This mixture was roasted for 75 minutes under a vapor pressure of 1-2 bar and finished at a temperature of 97.5°C. The enzyme treatment increases the reactive components for the Maillard reaction, making the reaction proceed more easily, so it is possible to apply a lower temperature compared to the process of the present invention which starts from oat flour. The raw materials for the oat crumb prepared from the enzyme-treated oat base are shown in Table 7.

[0146] [Table 7]

[0147] After roasting, cocoa mass was added, and the syrupy mixture was vacuum-treated at a pressure of -800 to -950 mbar for 30 minutes. The resulting crumb was ground into a fine powder and used in the production of chocolate.

[0148] Chocolate preparation

[0149] Crumb prepared from an enzyme-treated oat base was used in the production of chocolate using a roll refining process and conventional conching. The production was carried out according to the procedure described in Example 2.

[0150] [Table 8]

[0151] All ingredients except for lecithin and a portion of the cocoa butter were mixed, heated to 50-55°C, and pre-ground in a three-roll refiner. The cocoa butter was then added, and the mixture was finely ground. This mixture was subjected to conventional conching at approximately 55°C for 8-12 hours. Next, the lecithin and the remaining cocoa butter were added while mixing. The resulting mixture was allowed to stand for 24 hours. Finally, the resulting mixture was tempered.

[0152] The chocolate obtained by centrifuging an enzyme-treated oat base had a fat content of 33.7% (NIR), a Casson plastic viscosity of 2.532 Pa, a Casson yield value of 3.237 Pa, a constant speed (16.2 rpm) of 4161 mPas, a particle size (Malvern D0.9) of 28.7 μm, and a moisture content of 0.53% (KF).

[0153] Chocolate obtained from an enzyme-treated oat base without centrifugation had a fat content of 32.1% (NIR), a Casson plastic viscosity of 3.064 Pa, a Casson yield value of 3.735 Pa, a constant speed (16.2 rpm) of 5003 mPas, and a particle size (Malvern D0.9) of 34.4 μm.

[0154] result

[0155] Both the crumb process starting with an enzyme-treated oat base and the subsequent chocolate manufacturing process were successful. In the crumb process, endoamylase reduced viscosity during the heating process. L-glucoamylase increased glucose levels from the oat base. Oat crumbs could also be produced from "fresh oat milk" obtained by centrifuging the enzyme-treated oat base. Enzyme-treated bases that were not centrifuged also functioned well. However, in all cases, the roasting time of the crumbs was longer due to the higher moisture content compared to the crumb process in Example 1, which used oat flour as the starting material.

[0156] As can be understood, the process can be optimized by increasing the dry matter content of the oat base, thereby shortening the clam cooking process. Furthermore, if a strong flavor is not desired, enzyme levels can be optimized and glucose levels can be reduced. Flavor characteristics can be adjusted by increasing the amount of reducing sugars.

[0157] It was found that removing the insoluble portion by centrifugation improved the rheological properties. Chocolate prepared from centrifuged samples showed lower Casson viscosity even with smaller particle sizes. Both the Casson plastic viscosity and Casson yield value were typical for molded chocolate.

[0158] [Example 7] Enzyme treatment (β-glucanase) in the production of grain-based crumbs. The β-glucanase enzyme was used to reduce the potential stickiness of oat-based crumbs caused by β-glucans naturally present in oats. The goal was to improve the mouthfeel and melting properties of oat-based vegan chocolate.

[0159] The enzyme used was cellulose and β-glucanase with xylanase activity. The β-glucanase activity was 12,500 U / g, and the enzyme dosage was 0.12% based on the amount of oat flour. The amounts of the raw materials are shown in Table 9 below.

[0160] [Table 9]

[0161] First, water (90%) and sugar were added to the reactor and heated. The enzyme was mixed with water (10%) and added to the sugar slurry. After this, oat flour was added. The reaction time was set to 120 minutes using the parameters mentioned above, so that the mass temperature (60-65°C) was optimal for the enzymatic reaction.

[0162] Next, the reaction was slowly stopped by initiating the roasting phase. The mixture was roasted in a clam cooker at a stirring speed of 50 rpm for 60 minutes, with water circulation at 115°C, and a mass temperature of 104°C at the end of roasting.

[0163] After roasting, cocoa butter was added and vacuum processing was initiated. The vacuum processing time was 30 minutes, the stirring speed was 60 rpm, and the water circulation temperature was 50°C. The crumb was ground into a fine powder and used in the production of chocolate.

[0164] Chocolate preparation

[0165] Crumb prepared from β-glucanase-treated oat base was used in chocolate production. In short, dry conching was initiated in a heated mixing reactor. Chocolate crumb, cocoa mass, and a portion of cocoa butter were added to the reactor. The temperature was 50-60°C, and the conching time was 60-120 minutes.

[0166] [Table 10]

[0167] After conching, vanilla, lecithin, and the remaining cocoa butter were added. The conched mass was removed from the reactor. Purification was started in a ball mill. The mass was circulated until the desired particle size was reached. Finally, the chocolate was tempered and molded into chocolate tablets.

[0168] The obtained chocolate had a fat content of 36.5% (calculated value), a Casson plastic viscosity of 1.787 Pa, a Casson yield value of 6.683 Pa, and a constant speed (16.2 rpm) of 3985 mPas (all measured with a Haake VT550 viscometer), with a particle size of 20 μm.

[0169] Treating an oat base with β-glucanase allowed for an influence on the structure of the chocolate. The chocolate was sensory-analyzed and compared to basic oat crumb chocolate that had not been enzymatically treated (Example 1). The mouthfeel of the chocolate changed with β-glucanase treatment. Meltability increased, while stickiness and a fatty mouthfeel decreased. However, these sensory characteristics can have both positive and negative effects depending on the intended use.

[0170] [Example 8] Grain-based chocolate crumb filling We prepared an oat-based chocolate crumb and used it for non-dairy fillings such as pralines and biscuits.

[0171] The preparation of oat-based chocolate crumbs followed the procedure described in Example 1. The resulting oat chocolate crumbs and other filling ingredients, particularly soft filling fats such as palm-based fats, and optional flavors and nutrients, were subjected to a compound purification and conching process in a ball mill. The compound purification and conching process (purification conche) was continued for 10 hours at a temperature of 55–60°C. The purification and conching time may be further adjusted depending on the desired rheological parameters, flavor, and particle size. The resulting chocolate crumb fillings typically had a particle size of 23–30 μm and a fat content of 35–36%. This was successfully tested as a praline and biscuit filling.

[0172] [Example 9] Sensory analysis of chocolate samples Two chocolate samples were subjected to external sensory analysis. Chocolate A contained unprocessed oat flour, and chocolate B contained oat-based crumb prepared by the method of the present invention, starting from a fermented oat base. The preparation and recipe of the chocolate mass were identical, and the amount of oat-based material was also equivalent. The amount of cocoa was intermediate between that of regular milk chocolate and dark chocolate with a 40% cocoa content.

[0173] A descriptive sensory evaluation was conducted by a panel of five sensory experts. Aroma impressions of the anterior nasal pathway (perception of odors from the nasal cavity), aroma impressions of the posterior nasal pathway (perception of odors from the oral cavity), and taste / mouthfeel attributes were evaluated on a scale of 0 to 5. The results are shown in Figure 1A (anterior nasal pathway), Figure 1B (posterior nasal pathway), and Figure 1C (taste / mouthfeel).

[0174] The olfactory impression of chocolate A in the anterior nasal pathway was perceived as slightly milkier compared to chocolate B, and as shown in Figure 1A, chocolate B had the aroma of dark chocolate / cocoa and caramel.

[0175] As shown in Figure 1B, the olfactory impression of chocolate A via the posterior nasal pathway had a very weak dark chocolate / cocoa impression, but a distinct nutty / almond aroma. Chocolate B, similar to the impression via the anterior nasal pathway, had more dark chocolate / cocoa and caramel aromas.

[0176] The distinct nutty / almond aroma in chocolate A correlates with roasted grains. In chocolate B, this aroma is significantly weaker, indicating that the manufacturing method of the present invention makes it possible to reduce the characteristic cereal taste of oats.

[0177] The attributes of taste (sweetness / bitterness / sourness) and mouthfeel (brittleness, meltability, and stickiness) are shown in Figure 1C. Both chocolates tasted equally sweet, with chocolate B appearing more bitter. Chocolate B exhibited longer meltability and mouthfeel on the palate. Overall, chocolate B was rated higher in strength.

[0178] [Example 10] Aroma analysis by GC-O, quantification of selected aroma compounds by gas chromatography-mass spectrometry (GC-MS), and statistical evaluation and correlation of sensory data and analytical data. Gas chromatography-olfractometry (GC-O) analysis was performed on the MeOH / water extract of the sample. Compounds were separated on the GC column, with some eluting into the sniffing port and others into the detector. In the sniffing port, the active aromatic compounds could be evaluated by smell. From the detection results, strong odor compounds contributing to the profile were picked out and separated into identified aromatic compounds and unknown aromatic compounds. The identified aromatic compounds are compounds normally present in chocolate. The unknown aromatic compounds are compounds present in chocolate but have not yet been identified. The reason for their unidentification is that the external analytical service had not yet been informed of the raw material base of the sample.

[0179] Both chocolate samples exhibited relatively high levels of the aforementioned "unknown" aromatic compound. Chocolate B had a stronger unknown olfactory impression compared to Chocolate B. Based on sensory attributes, the availability of reference compounds, and MS signals, 26 more potent aromatic compounds were selected for quantification.

[0180] The amounts of 26 selected aromatic compounds in two chocolates were compared. Chocolate A was selected as the baseline (index 1.00). Figure 2 shows a comparison of the analytical and sensory data of the two chocolates. The components were classified into four groups: creamy / milky, chocolate, dark chocolate, and caramel.

[0181] The correlation between analytical and sensory data indicates that chocolate B is stronger in almost all of the monitored aromatic compounds. This result supports the previous sensory evaluation: the process of the present invention enhances aromatic compounds typical of the Maillard reaction. Furthermore, this process reduces the cereal flavor typically present in grain-based chocolates.

[0182] [Example 11] Analysis of chocolate samples (DoE experiment) A DoE experiment was conducted to produce a non-dairy grain-based crumb using the method of the present invention. This crumb was used in the production of vegan chocolate. A reference chocolate was prepared using the same chocolate recipe, but without processing the grain ingredients according to the method of the present invention. The aroma and sensory profiles of the chocolate samples were analyzed.

[0183] Oats were used as the raw material, and crumb was prepared by changing the processing parameters as follows. - Roasting time: 30-90 minutes - Heating temperature 100~140℃ - Mixing 30~100rpm - Water volume 8-15% - Additional parameters: pH and fermentation effect (acidic / alkaline), enzyme treatment

[0184] Sensory analysis

[0185] Descriptive sensory analysis was conducted by a panel of sensory experts. First, a list of descriptive traits was created. The intensity of different sensory attributes was rated on a scale of 0 to 5 on different days and at different times of day.

[0186] Figure 3 shows the principal component analysis of sensory attributes and processing parameters. The sensory analysis showed that different samples could be grouped into approximately three distinct clusters. -Cluster 1: Reference - High attributes of raw grains and nuts; DoE1 and DoE2 - Lower attributes of raw grains and nuts Cluster 2: DoEs 3, 5, 6, and 8 is more balanced, with lower levels of attributes like raw grains. -Cluster 3:DoE7: An outstanding wine with a strong caramel-like, roasted aroma, giving the impression of being full-bodied.

[0187] Based on sensory analysis, the method of the present invention significantly affected the sensory profiles of various chocolate samples, reducing cereal-like and nutty / almond-like / cereal attributes, and consequently reducing the cereal flavor compared to the reference. Representative examples (reference, DoE 1, DoE 3, DoE 7) were selected from different clusters and further analyzed.

[0188] Analysis of aromatic compounds

[0189] The sample for aroma analysis was prepared as follows: 30 g of chocolate sample and 60 g of warm water were mixed to prepare a chocolate slurry. The chocolate slurry was introduced into a Soxhlet using 100 mL of methanol (MeOH) at 60°C and 150 mbar for 6 hours. The MeOH phase was collected and extracted with dichloromethane (DCM). The DCM phase was centrifuged at 13000 rpm at 0°C for 15 minutes to obtain a clear DCM phase. It was then dried with 10 g of Na2SO4. 1 mL of dilute sample for analysis was removed, and the remaining sample was concentrated to approximately 4 mL. The selected aroma compounds were quantified by the standard addition method.

[0190] Aromatic compounds known to be drivers of the sensory attributes in chocolate and cereal were selected for analysis based on the literature and included 3-methyl-1-butanol, 1-pentanol, 1-hexanol, hexanal, 1-octen-3-ol, nonanal, decanal, trans,trans-2,6-nonadienal, trans-2,cis-6-nonadienal, trans,trans-2,4-nonadienal, trans,trans-2,4-decadienal, and 2,4,6-nonadienal. Aromatic compounds that significantly enhance the sensory attributes of cereal at high concentrations typically include 3-methylbutyrate, 2-methylbutyrate, hexanoic acid, 1-hexanol, 1-pentanol, 1-octen-3-ol, and o-guaiacol, particularly 2-methylbutyrate, 1-pentanol, 1-hexanol, and o-guaiacol.

[0191] Figure 4 shows the principal component analysis of cereal functional attributes versus aromatic compounds that affect cereal attributes versus processing parameters. Figure 4 also shows the effect of several optional additional treatments (Treatment 1 - Fermentation (acidic conditions); Treatment 2 - Alkaline conditions; Treatment 3 - Enzymatic treatment (amylase)) on the flavor profile.

[0192] Figure 5 shows the principal component analysis based on both sensory and analytical data.

[0193] These results indicate that the method of the present invention is effective in reducing the level of cereal flavor in cereal-based products, including cereal-based crumb prepared by the method of the present invention. In particular, the method of the present invention effectively reduces cereal sensory attributes such as nutty / cereal and raw cereal / fatty / oily. Typically, this can be seen as a reduction in the concentration of aromatic compounds such as 3-methylbutyrate, 2-methylbutyrate, hexanoic acid, 1-pentanol, and o-guaiacol, especially 2-methylbutyrate, 1-pentanol, and o-guaiacol.

[0194] At the same time, the method of the present invention can increase the concentration of aromatic compounds that have a negative correlation with the above-mentioned cereal functional attributes. Therefore, the method of the present invention can increase the concentration of aromatic compounds such as 2,3-pentanedione, maltol, nonanal, trans,trans-2,6-nonadienal, trans-2,cis-6-nonadienal, trans,trans-2,4-decadienal, and especially nonanal. Some of the latter compounds to which furaneol is added are also positive drivers for caramel attributes. Therefore, it is also possible to increase caramel-like flavor while simultaneously reducing cereal flavor.

[0195] Depending on the intended use of the grain-based crumb, and therefore the desired output, it is possible to obtain the desired flavor level and flavor characteristics by adjusting the usage conditions and reactants, such as the applied temperature, amount of reducing sugars, different raw materials, processing time, and pH value.

[0196] The examples described above illustrate the principles of the present invention in one or more specific applications, but it will be apparent to those skilled in the art that numerous modifications can be made in terms of form, application, and details of implementation without demonstrating inventive ability and without departing from the principles and concepts of the present invention. Accordingly, the present invention is not intended to be limited except by the claims set forth below.

[0197] The verbs “to comprise” and “to include” are used in this book as open limitations that neither exclude nor require the existence of features not cited. Features described in dependent claims can be freely combined with each other unless otherwise explicitly stated. Furthermore, throughout this book, please understand that the use of “a” or “an,” i.e., the singular form, does not exclude the plural. [Industrial applicability]

[0198] At least some embodiments of the present invention find industrial applicability in the food industry, particularly in the manufacture of confectionery products, sweet baked goods, beverages, spreads, and snack products. The methods of the present invention also find use in the manufacture of any grain-based product where reduction of grain flavor is desired.

Claims

1. A method for preparing a non-dairy grain-based crumb, a) A step of supplying a mixture of sugar and a grain-based material into an aqueous medium to obtain an aqueous mixture of the sugar and the grain-based material; b) Roasting the aqueous mixture of the sugar and the grain-based material; c) After roasting and before evaporation, add and mix cocoa mass, cocoa powder, cocoa butter, or a mixture of different cocoa components to the aqueous mixture of the sugar and grain-based material; d) After roasting and before evaporation, optionally add and mix vegetable fat into the aqueous mixture of the sugar and grain-based material; e) The step of vacuum evaporating the roasted mixture to obtain a grain-based crumb; and f) The step of optionally crushing the grain base crumb into pieces of a desired size, Includes, A method in which the grain-based material is a grain flour or grain flour selected from oat flour, oat flour, rye flour, and rye flour.

2. The method according to claim 1, wherein the grain-based material is an oat-based material selected from oat flour and oat meal, and the oat-based material is optionally fermented, enzymatically treated, concentrated, or malted.

3. The method according to claim 1, wherein the grain-based material is a rye-based material selected from rye flour and rye powder.

4. The method according to any one of claims 1 to 3, wherein step a) includes adding sugar to the aqueous medium or supplying sugar to the aqueous medium by the action of an enzyme.

5. The method according to any one of claims 1 to 4, wherein step (b) is to roast the aqueous mixture of the sugar and the grain-based material for a roasting time at a roasting temperature sufficient to cause a Maillard reaction between the protein and the reducing sugar in the aqueous mixture during roasting.

6. The method according to any one of claims 1 to 5, wherein the dry matter content of the aqueous mixture during roasting is 40 to 98%.

7. The method according to any one of claims 1 to 6, wherein step (b) is to roast the aqueous mixture of the sugar and the grain-based material for a roasting time of 20 to 120 minutes.

8. The method according to any one of claims 1 to 6, wherein step (b) is to roast the aqueous mixture of the sugar and the grain-based material for a roasting time of 30 to 60 minutes.

9. The method according to any one of claims 1 to 8, comprising the step of adding and mixing a vegetable fat to the aqueous mixture of the sugar and the grain-based material.

10. The method according to claim 9, wherein the vegetable fat is selected from cocoa butter, cocoa butter equivalents, and vegetable filler fats.

11. The method according to claim 10, wherein the vegetable filler fat is derived from nuts, coconut, or almonds.

12. The method according to claim 10, wherein the vegetable fat filler is in the form of milk, paste, powder, flakes or fragments.

13. The method according to claim 9, wherein the vegetable fat is cocoa butter.

14. The method according to any one of claims 1 to 13, comprising the step of adding other plant-based raw materials to the mixture.

15. The method according to any one of claims 1 to 14, wherein the obtained grain-based crumb has a final moisture content of 0.5 to 5% by weight.

16. The method according to any one of claims 1 to 15, wherein the obtained grain-based crumb has a final moisture content of 1 to 4% by weight.

17. The method according to any one of claims 1 to 16, wherein at least one enzyme is added to the mixture of step (a).

18. The method according to any one of claims 1 to 17, further comprising the step of adding vegetable fat to the grain-based crumb to obtain a slurry, wet grinding the slurry, and using it as a pumpable raw material in the manufacture of confectionery products.

19. a) A step of supplying an aqueous mixture of sugar and an oat-based material selected from oat flour and oatmeal; b) Roasting the aqueous mixture of sugar and oat-based material at a temperature of 90 to 140°C for at least 10 to 30 minutes to obtain a roasted liquid mixture; c) After roasting and before evaporation, add and mix cocoa powder, cocoa mass, cocoa butter or any combination thereof, and optionally vegetable fat to the aqueous mixture of sugar and oat-based material; d) The step of vacuum evaporating the roasted liquid mixture to obtain a phase change of the roasted mixture from liquid to powder form; and e) The evaporated powder is optionally ground to obtain oat-based crumbs of a desired size. The method according to claim 2 for preparing oat-based crumb, comprising:

20. a) A step of supplying a mixture of sugar and an oat-based material selected from oat flour and oat powder into water to obtain an aqueous mixture of sugar and oat-based material; b) Roasting the aqueous mixture of sugar and oat-based material at a temperature of 90 to 140°C for at least 10 to 30 minutes to obtain a roasted liquid mixture; c) Adding and mixing cocoa mass, cocoa powder, or both to the mixture after roasting and before evaporation; d) Adding cocoa butter after roasting and before evaporation; e) Vacuum evaporating the roasted liquid mixture to obtain a phase change of the roasted mixture from liquid to powder form; f) The evaporated powder is optionally ground to obtain oat-based crumbs of the desired size. The method according to claim 1 for preparing oat-based crumb, comprising:

21. The method according to any one of claims 1 to 20, wherein the clam is vegan clam.

22. The method according to any one of claims 1 to 21, further comprising the step of using the obtained grain-based crumb in the manufacture of non-dairy confectionery and bakery products.

23. Characterized by being obtained by the method of any one of claims 1 to 22, comprising a roasted mixture of the sugar and the grain base material together with the cocoa ingredient, wherein the grain base material is a grain flour or grain flour selected from oat flour, oat flour, rye flour and rye flour, and the cocoa ingredient is a non-dairy crumb selected from cocoa mass, cocoa powder, cocoa butter and any combination thereof, The non-dairy crumb is characterized in that it has a moisture content of 0.5 to 5% by weight, wherein the grain flavor of the grain-based material is reduced compared to an unroasted grain-based material.

24. The non-dairy crumb according to claim 23, wherein the reduction of grain flavor includes a reduction in cereal sensory attributes such as nutty / grainy and raw grainy / fatty / oily.

25. The non-dairy crumb according to claim 23 or 24, wherein the reduction of grain flavor includes a reduction in the concentrations of the aromatic compounds 1-pentanol, 1-hexanol, 2-methylbutanoic acid, and o-guaiacol.

26. The non-dairy crumb according to claim 23, comprising, together with cocoa butter, a roasted mixture of sucrose or sucrose / fructose and an oat-based material.

27. 10-30% by weight of dry grain-based material, 25-71% by weight of sugar, 6-60% by weight of water, 0-4% by weight of vegetable oils and, 0-20% by weight of cocoa mass / powder, A non-dairy crumb according to claim 23, comprising:

28. A non-dairy food comprising the crumb described in any one of claims 23 to 27, wherein the food is selected from the group consisting of confectionery products, sweet baked products, beverages, spreads and snack products.

29. The non-dairy food product according to claim 28, wherein the non-dairy food product is a confectionery product or sweet bakery product selected from the group consisting of chocolate-type products, filled chocolate-type products, chocolate tablets, chocolate-coated fillings, chocolate-coated bars, biscuit-type products, fillings for biscuit-type products, chocolate-coated cakes, chocolate-coated inclusions, chocolate-coated or filled puffed cereals, cereal bars having inclusions or coated with chocolate, and filled sweet bakery products such as croissants and tarts.

30. Use of crumb according to any one of claims 23 to 27 in the manufacture of food.

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