WO2011069644A2 - Produit en chocolat - Google Patents

Produit en chocolat Download PDF

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Publication number
WO2011069644A2
WO2011069644A2 PCT/EP2010/007448 EP2010007448W WO2011069644A2 WO 2011069644 A2 WO2011069644 A2 WO 2011069644A2 EP 2010007448 W EP2010007448 W EP 2010007448W WO 2011069644 A2 WO2011069644 A2 WO 2011069644A2
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WO
WIPO (PCT)
Prior art keywords
weight
core
food product
carbohydrate
mixture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2010/007448
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German (de)
English (en)
Other versions
WO2011069644A3 (fr
Inventor
Stephanie Von Niessen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FUNFOODS KS
Original Assignee
FUNFOODS KS
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Filing date
Publication date
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=42979517&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2011069644(A2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by FUNFOODS KS filed Critical FUNFOODS KS
Priority to EP10790899.8A priority Critical patent/EP2509439B2/fr
Priority to AU2010330379A priority patent/AU2010330379A1/en
Priority to US13/514,451 priority patent/US20120244258A1/en
Publication of WO2011069644A2 publication Critical patent/WO2011069644A2/fr
Publication of WO2011069644A3 publication Critical patent/WO2011069644A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing or decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered, laminated, coated or filled
    • A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a food product and a process for its preparation.
  • Foods that are not only intended to cover the energy and nutrient needs of a body, but also to fulfill other functions, are known.
  • these foods also include chocolate bars or energy bars, which also provide the consumers with an invigorating taste and an invigorating effect.
  • DE 199 40 747 A1 discloses chocolate goods in the form of bars, pralines or filled chocolates which have a chocolate shell and a biscuit-like inlay, wherein a caffeine-containing mixture is integrated in the biscuit-like insert. This product is intended to serve the mental and psychological enhancement of performance.
  • WO 03/079818 A1 discloses food compositions which have carbohydrates, fats and proteins, these products also having caffeine for increasing the mental receptiveness of a consumer.
  • US 2008/0050472 A1 and BE 101 657 3 A6 disclose food supplements and foods which may contain caffeine and / or taurine. The references disclose the use of such stimulants, especially in energy drinks, but also in gels or bars.
  • US 2007/0172542 A1 discloses food bars containing stimulants, e.g. As green tea extracts, ginseng, taurine, caffeine and / or synephrine in an amount up to 0.16% by weight.
  • the stimulants used in these bars must be at least partially provided with a preferably fatty coating in order to leave the ready-to-consume product with no unpleasant, bitter taste resulting from the stimulants.
  • the composition of the bar has to have a creamy, chewing-facilitating structure.
  • the present invention is based on the technical problem of providing a food product which overcomes the aforementioned disadvantages, in particular in the simplest and least cost-effective form of providing an organoleptic, in particular taste and visually attractive, food product which does not have any taste perceived as detrimental by the consumer, e.g. B. due to the stimulants used, and the consumer has stimulating effect and beyond, in particular, also improved in terms of technology, in particular shows a good storage stability.
  • the present invention solves the underlying technical problem by providing a food product according to the main claim.
  • the present invention solves the underlying technical problem by providing a food product comprising a shell containing a fat and carbohydrate mixture and a core at least partially enveloped by the shell, the core having a gelatinous consistency and a content ( each total weight of Component based on total weight of the core) of a) a protein component of 0.5 to 10% by weight, b) a present in the form of a crystalline and a non-crystalline carbohydrate phase carbohydrate component of 65 to 82% by weight and c) water of 10 to 30% by weight.
  • the food product in the core is 0.2 to 8.0% by weight, in particular 0.3 to 6.0% by weight, preferably 0.35 to 4.0% by weight, of a caffeine-containing stimulant component, ie a stimulant or a stimulant mixture, in particular the stimulant caffeine.
  • the caffeine-containing component can be present in a particularly preferred embodiment in the form of caffeine, guarana, coffee extract or kola nut powder.
  • 0.3 to 6.0% by weight, preferably 0.35 to 4.0% by weight, of caffeine is used as the stimulant component.
  • the caffeine-containing stimulant component additionally comprises at least one non-caffeine-based stimulant selected from the group consisting of taurine and theobromine.
  • a caffeine-containing stimulant component in the form of a stimulant mixture of caffeine and taurine or caffeine and theobromine is used.
  • the stimulant is guarana.
  • the guarana can be used in liquid or powder form.
  • the stimulant is synthetic caffeine.
  • the stimulant is coffee extract.
  • the stimulant is kola nut powder.
  • the crystalline carbohydrate phase sucrose and glucose preferably consists of these.
  • the crystalline carbohydrate phase comprises sucrose and isomaltulose, preferably consisting of these.
  • the crystalline carbohydrate phase comprises glucose, and isomaltulose, preferably consists of these.
  • the crystalline carbohydrate phase comprises sucrose, glucose and isomaltulose, preferably consisting of these.
  • the non-crystalline carbohydrate phase is formed from glucose syrup and optionally water, preferably consists of these or these.
  • the invention provides that the carbohydrate component comprises from 60 to 90% by weight, preferably from 70 to 80% by weight, in particular from 75 to 80% by weight, of crystalline carbohydrate phase (weight of the crystalline phase based on the weight of the dry substance ( TS) of the carbohydrate component).
  • the weight percentage of sucrose in the crystalline carbohydrate phase is from 40 to 45, in particular 41 to 44 (weight of the sugar based on Total weight core).
  • the percentage by weight of glucose in the crystalline carbohydrate phase is from 6 to 9, in particular from 5 to 8 (weight of the sugar based on the total weight of the core).
  • 0 to 5, in particular 1 to 5% by weight sucrose fraction of the crystalline carbohydrate phase is replaced by preferably the same amount of isomaltulose.
  • the weight% fraction (weight of sucrose based on total weight of the crystalline carbohydrate phase) of the sucrose in the crystalline carbohydrate phase is from 75 to 92% by weight, in particular from 78 to 88% by weight.
  • the weight% fraction (weight isomaltulose based on the total weight of the crystalline carbohydrate phase) of the isomaltulose in the crystalline carbohydrate phase is from 0 to 10% by weight, in particular 1 to 9% by weight, preferably 2 to 8% by weight.
  • the weight percent (weight of crystalline glucose based on total weight of the crystalline carbohydrate phase) of the glucose in the crystalline carbohydrate phase is from 5 to 25% by weight, preferably 8 to 18% by weight.
  • the non-crystalline carbohydrate phase may be in the form of a syrup, in particular aqueous syrup, and is included in this embodiment. form water in addition to the amount mentioned in feature c) in the core.
  • the non-crystalline carbohydrate phase used according to the invention has a dry matter content of 60 to 90% by weight, preferably 65 to 85% by weight, in particular 70 to 85% by weight.
  • the core according to the invention has a dry matter content of 70 to 90% by weight, in particular 75 to 90% by weight, in particular 75 to 85% by weight.
  • the present invention solves the underlying problem by providing a food product comprising a shell containing one, preferably consisting of, a fat and carbohydrate mixture, and a core at least partially enveloped by the shell, wherein the core is in gelatinous consistency and a content (in each case based on the total weight of the core) of a) a protein component of 0.5 to 10% by weight, in particular 3 to 9% by weight, in particular 1 to 5% by weight, is preferred
  • such a food product wherein the fat and carbohydrate mixture is a cocoa mixture.
  • the invention solves the underlying technical problem preferably by providing in particular a food product comprising a shell containing one, preferably consisting of a cocoa mixture, and a shell at least partially enveloped core, wherein the core is in gelatinous consistency and a content (in each case based on the total weight of the core) of components a) to d), namely a content of a) a protein component of 0.5 to 10% by weight, in particular 3 to 9% by weight, in particular 1 to 5% by weight %, preferably 2 to 4% by weight, preferably 3 to 4% by weight, b) a carbohydrate component of 40 to 82% by weight, in particular 50 to 82% by weight, in particular 50 to 70% by weight, preferably 65 to 82 % by weight, c) water of 10 to 50% by weight, in particular of 10 to 40% by weight, of 10 to 35% by weight, preferably of 10 to
  • the invention surprisingly and advantageously provides a teaching according to which an organoleptic, in particular palatable and visually, attractive food product, in particular a confectionery, is provided, which has high storage stability.
  • This food product is characterized in an embodiment of the present invention by a consumer stimulating effect.
  • the preferred stimulant component is the stimulant guarana.
  • the present invention provides the advantage that, in spite of the high guarana concentration preferred according to the invention, from 0.20 to 8.0% by weight, in particular from 0.3 to 6.0% by weight, preferably 0, 35 to 4.0% by weight, the food product according to the invention tastes surprisingly well and has no or only a very slight bitter taste.
  • a particularly advantageous gelatinous consistency core composition which is wrapped by a fat and carbohydrate-containing mixture, in particular a cocoa mixture, preferably solid, coat produced an organoleptically extremely appealing product, advantageously , unlike for example In stimulating drinks, even in active exercise situations can be consumed easily and has a high storage stability even under changing environmental conditions.
  • the present with a, preferably made of chocolate, sheath, present in gelatinous consistency provides in this very combination with the, preferably cocoa-containing, preferably solid, wrapping a particularly attractive sensation.
  • the present teaching therefore provides a consumption product which distinguishes itself by its particular qualitative and quantitative composition, which addresses the consumer in a particularly advantageous manner with respect to organo-leptics and optics by virtue of its special combination of the rheology of its core and the consistency of its coating.
  • the present teaching in a preferred embodiment, provides an invigorating function not only by virtue of the particular qualitative composition, optionally enhanced by the presence of taurine and caffeine, but also by an attractive organoleptics supported by the particular rheology of the product.
  • the stimulant mixture preferably used according to the invention preferably has the components taurine and caffeine alone.
  • the stimulant mixture used according to the invention essentially comprises taurine and caffeine.
  • the stimulant mixture used according to the invention consists essentially of taurine and caffeine.
  • the ratio (by weight) of taurine to caffeine in the food product, in the core and / or in the stimulant mixture is preferably> 1, in particular> 5, preferably 8 to 14, preferably 12 to 13, in particular 12.5.
  • a mixture of taurine and caffeine is used which contains 12.5 parts by weight of taurine and 1 part of caffeine, ie a ratio of 12.5.
  • the proportion of taurine and caffeine based on the total weight of the food product is 0.2 to 5.5% by weight, preferably 0.3 to 4.0% by weight, preferably 0.35 to 5.0% by weight -%, in particular 0.35 to 3.0% by weight (in each case based on the total weight of the core and the shell).
  • At least one additive may preferably be one or more substances selected from the group consisting of alcohol, encapsulated effervescent powder, effervescent powder, milk powder, yoghurt powder, flavorings, minerals, trace elements, fruit pieces, colorants, food-compatible acids such as citric acid, preservatives, vitamins , Fillers, gelling agents, emulsifiers and swelling agents.
  • the additive may be alcohol, preferably a potable alcohol, in particular ethanol.
  • the additive may be an effervescent powder present in capsules or granules.
  • the additional component e) in the core in an amount of 0.01, preferably 0.1 to 44, preferably from 0.1 to 30, preferably 0.1 to 20, preferably 0.1 to 10% by weight, preferably 1 to 6% by weight (in each case based on the total weight of the core).
  • components a) to c), or in a further embodiment components a) to d), are the sole constituents of the core.
  • the present invention relates to a food product comprising a shell containing a cocoa mixture and a core at least partially enveloped by the shell, wherein the core is in gelatinous consistency and a content (in each case based on the total weight of the core) a) a protein component of 2 to 4% by weight, b) a carbohydrate component of 65 to 82% by weight, c) water of 10 to 30% by weight and, in an optional embodiment, d) a stimulant mixture of taurine and caffeine of 0.35 to 4% by weight.
  • no further components, in particular no additives and / or fillings, are present in the core.
  • an additional component e) is present in the core, preferably in an amount of 1 to 6% by weight.
  • solid or liquid fillings may be present in the core.
  • a carbohydrate is understood as meaning in particular a mono-, di-, oligo- or polysaccharide or a sugar alcohol, in particular a polyol.
  • the term "carbohydrate” is understood as meaning a sugar, in particular a mono- or disaccharide, preferably sucrose, glucose or fructose.
  • organoleptic is understood to mean one or more properties of a food product which act on the sensory organs of a consumer, in particular the taste, appearance, color or odor of the food product.
  • a food product is understood to mean a product which serves the purpose of human or animal, preferably human nutrition and enjoyment, preferably through intake through the mouth.
  • foods are in particular foods or luxury foods, preferably confectionery.
  • the foodstuffs or semi-luxury foods are in solid form, in particular in solid and spatially defined form, and therefore do not constitute drinks, powders, pastes or creams.
  • a solid and spatially defined Form understood a form according to which the spatially defined form having food product with expert and proper handling no longer changes its defined shape until consumption.
  • the foodstuffs in particular food or semi-luxury foods, are in the form of panels, bars, bars, slices and preferably bars, in particular energy bars, sports bars, chocolate bars or fitness bars.
  • caffeine is understood as meaning 1-, 3-, 7-trimethylxanthine, if appropriate also methylthymidine, tein or guaranine.
  • taurine is understood as meaning 2-aminoethanesulfonic acid (C 2 H 7 NO 3 S).
  • a core in gel-like consistency is preferably understood to mean that the core is present as a gel.
  • a gel is defined as a finely divided system of at least one solid and one liquid phase and is preferably a colloid.
  • a core in gelatinous consistency is a viscoelastic core.
  • the amount of the storage modulus of the core in gelatinous consistency is greater than that of the loss modulus, that is, its elastic property outweighs its viscous property.
  • the memory module is understood to mean the stored voltage and the loss modulus the voltage which is dissipated.
  • a gel-like consistency is preferably understood to mean a cut-resistant consistency.
  • a gel-like consistency is preferably a consistency which has predominantly elastic, preferably elastic, behavior.
  • a core according to the invention is preferably not creamy.
  • a core in gel form becomes in particular a core with a compressive strength of 50 to 4000 N / m 2 , in particular 100 to 3500 N / m 2 , preferably 500 to 3000 N / m 2 , in particular 1000 to 2500 N / m 2 , preferably 2000 to 2500 N / m 2 , in particular 2300 to 2400 N / m 2 .
  • the mass of the core according to the invention preferably has an increased strength. The preferred increased strength of the gel results in a simultaneous stabilization of the shell and a better sensory bite.
  • a composition, a product or a product component is defined by its composition, in particular quantitatively in the form of relative weight or quantity information for one or more of its constituents, it is understood that the total amount or weight of the relevant constituents of the composition, of the product or of the product component to 100% by weight, based on the composition, the product or the referenced component thereof.
  • the invention provides that the stimulant component, in particular the stimulant mixture, in particular the stimulant mixture of taurine and caffeine, is present in the nucleus alone.
  • the stimulant component, in particular the stimulant mixture is not present in the, preferably cocoa-containing, shell.
  • the core is in gelatinous consistency and that only this core is enveloped by the sheath provided according to the invention, in particular no further elements are present within the sheath or the core, in particular no liquid components, in particular no filling or the like is present in the food product according to the invention.
  • the core represents a single coherent mass, in particular not compartmentalized or otherwise present as sectioned. Accordingly, in a particularly preferred embodiment of the present invention, the outer casing closing the food product comprises a single uncompacted core.
  • the protein component a) may be a protein or at least one protein, for example two, three or more proteins.
  • the food product is a food product in which the protein component, in particular the protein, is gelatin.
  • the protein component, in particular the protein is a whey protein, in particular a highly gelling whey protein.
  • at least one protein, for example two, three, four or more different proteins are present in the core as protein component.
  • Guidance form is the gelatin used porcine gelatin, especially bone or Schwartgelatine.
  • the gelatin used is bovine gelatin.
  • gelatin having a bloom value of preferably 150 to 300 bloom, in particular 170 to 290 bloom, in particular 200 to 280 bloom and in particular 220 to 260 bloom is used.
  • the present invention relates to a food product of the type mentioned, wherein the carbohydrate component b) may be a carbohydrate or at least one carbohydrate, for example two, three or more carbohydrates. In a preferred embodiment, two different carbohydrates are used in the core.
  • the present invention relates to a food product wherein the carbohydrate component is in the form of a crystalline and a non-crystalline carbohydrate phase.
  • the present invention relates to a named food product, wherein the crystalline carbohydrate phase is crystalline sucrose, crystalline glucose or both.
  • the non-crystalline carbohydrate phase is in particular a carbohydrate syrup, in particular glucose syrup, invert sugar syrup, high fructose com syrup (HFCS) or a mixture of two or three of these syrups.
  • the crystalline carbohydrate phase is formed from crystalline sucrose and crystalline glucose.
  • the non-crystalline carbohydrate phase is formed from glucose syrup.
  • the carbohydrate component b) is made up of a crystalline carbohydrate phase of crystalline sucrose and crystalline glucose and a non-crystalline carbohydrate phase of glucose syrup, the two phases preferably being mixed together.
  • the core has an aw value (water activity) of 0.6 to 0.9, preferably 0.65 to 0.85, in particular 0.70 to 0.75.
  • the core has a pH of from 1.5 to 6.0, preferably from 2.0 to 5.0, in particular from 2.8 to 3.5.
  • the food product is a product whose core is fat-free.
  • the food product has a proportion of 20 to 40% by weight, preferably 25 to 35% by weight, preferably 33% by weight of sheath and 60 to 80% by weight, preferably 65 to 75% by weight, preferably 67 Weight% core (in each case based on the total weight of the product).
  • the food product has a proportion of 50 to 95% by weight sheath, in particular 40 to 70% by weight sheath, to 50 to 5% by weight core, in particular 60 to 30% by weight core, ( in each case the total weight of the core or jacket, based on the total weight of the product).
  • the food product has a proportion of 50 to 70% by weight, preferably 60 to 70% by weight sheath and 50 to 30% by weight core, preferably 40 to 30% by weight core (in each case the total core weight or sheath based on the total weight of the core product).
  • the food product according to the invention is characterized by a ratio of diameter of the gel, ie core, to shell thickness of (1, 5 to 3): 1.
  • the core of the food product is at least partially, preferably completely, enveloped by a casing containing one, preferably consisting of, a fat and carbohydrate mixture, in particular a cocoa mixture.
  • the jacket is solid, in particular bite resistant.
  • a fat and carbohydrate mixture in the context of the present invention is a mixture of fat and carbohydrates, in particular mono- and / or disaccharides, which serves to form a solid coating of food, and optionally additives, e.g. B. flavorings, but may also be present without them.
  • the fat and carbohydrate mixture is understood to mean a fat glaze, ie in a preferred embodiment a mixture of fats and carbohydrates, in particular mono- or disaccharides, which is suitable for coating food products and in cocoa-containing or non-cocoa form may be present.
  • a non-cocoa-containing fat glaze the cocoa component present in the cocoa-containing fat glaze is replaced by vegetable fats.
  • cocoa mixture is understood in particular as meaning chocolate and cocoa-containing fatty glazes.
  • Cocoa-containing fats are, in the context of the present invention, compositions which, in addition to carbohydrates, have a cocoa-containing component and fat but do not contain cocoa butter.
  • the cocoa mixture contained in or forming the shell is chocolate.
  • cocoa-containing composition which contains cocoa in the form of cocoa butter or in the form of cocoa butter and cocoa mass, if appropriate also in the form of cocoa powder, fat, carbohydrates and optionally proteins
  • a “cavour” is understood to mean a chocolate to be used in particular for glazing, which is generally provided with a higher fat content.
  • chocolates in particular also white chocolates, ie chocolates containing as cocoa-containing component only cocoa butter, but not cocoa mass or cocoa powder, as well as milk chocolates which contain milk components in addition to the cocoa-containing component and carbohydrates, and bitter chocolates, which in addition to the cocoa-containing component and carbohydrate component usually have no milk components, understood.
  • the food product in the core, in the shell or in both, in particular in the cocoa mixture has at least one flavoring agent.
  • a flavoring agent is also understood to mean a spice.
  • the at least one flavoring is a fruit flavor, for example, cherry flavor, chili, thyme, pepper or cinnamon.
  • the flavoring agent can also be an alcohol, in particular drinking alcohol.
  • at least one dye is present in the core, in the shell or in both.
  • the jacket is transparent and the core is colored, in particular black, white, yellow, red, green or blue.
  • the jacket is not transparent, for example black, white, brown or dark brown, and the core is transparent or colored, z. B. black, white, yellow, red, green or blue.
  • both the jacket and the core are transparent.
  • the jacket may be black and the core may be white or vice versa.
  • the present invention relates to an aforementioned food product, wherein this in the core 11 to 50% by volume, preferably 15 to 50% by volume, in particular 15 to 45% by volume, preferably 11 to 40% by volume, in particular 15 to 35% by volume, in particular 18 to 30% by volume, preferably 19 to 25% by volume, in particular 20% by volume of gas (volume% of gas in relation to the total volume of the core).
  • the gas in the form of a gas mixture for. B. of air, especially purified air, or nitrogen present.
  • the present invention therefore provides a food product which is characterized by a defined and deliberately introduced content of a gas reducing the specific gravity of the core and thus foams the core.
  • the embodiment particularly preferred according to the invention leads to a particularly preferred attractive organoleptic of the food product, brings about a particularly advantageous rheology and viscosity of the core and, moreover, also advantageously influences the color of the core ,
  • the preferred embodiment according to the invention according to which a specific gas content in the core is provided Change color effect, in particular contribute to a brighter visual appearance.
  • the gas is introduced continuously or batchwise into the gel forming the core during the production process of the core, in particular before its gelling.
  • the food product according to the invention therefore has a defined gas content, in particular air content, which was caused by a gas, in particular air entrainment, process step in the context of the production process.
  • the invention also relates to food products which have been prepared without the aid of an additional gas, in particular air entry step and accordingly have no additional gas input and thus no additionally introduced, defined gas content in the core.
  • the gas content in such food products of the present invention is 0 to 10% by volume in the core.
  • the density of the core which is characterized by defined additional gas input, that is to say a defined increased gas content, of 0.8 to 1, 15 g / ml, in particular 0.9 to 1, 15 g / ml, in particular 1, 0 to 1, 1 g / ml.
  • the density of the core without additional gas input of 1, 2 to 1, 4 g / ml, in particular 1, 25 to 1, 35 g / ml.
  • a gas bubble size distribution in particular air bubble size distribution, with a d 50 value of 50 to 300 ⁇ m, preferably 100 to 200 ⁇ m, in particular 150 to 180 ⁇ m, preferably 170 ⁇ m.
  • the d50 value is understood to be the gas bubble diameter, in which 50% of the volume of the gas phase in the core is represented by gas bubbles which have a diameter above the d50 value and wherein 50% of the volume of the gas phase in the core are represented by gas bubbles having a diameter below the indicated d50 value.
  • the diameter of the gas bubbles, in particular air bubbles in the increased gas content core from 1 to 800 ⁇ , preferably 5 to 600 pm, in particular 5 to 400 pm.
  • the gas, in particular air bubble size distribution is determined by optical evaluation via microscope images.
  • the gas content in the core is determined by density determination.
  • the present invention also relates to a process for the preparation of a food product, comprising a casing containing a fat and carbohydrate mixture, preferably a cocoa mixture, and a core of gelatinous consistency at least partially enveloped by the casing, in particular for the production of an aforementioned food product according to the invention
  • Process comprising the following process steps, preferably in the order given: x) providing a preformed shell of a fat and carbohydrate mixture, in particular a cocoa mixture, y) providing a liquid composition, preferably heated or heated liquid composition, with a Content (weight of the components indicated in each case based on the total weight of the liquid composition) of a) a protein component of 0.5 to 10% by weight, in particular 3 to 9% by weight, in particular 1 to 5% by weight, preferably 2 to 4% by weight, preferably 2 to 3% by weight, b) a carbohydrate component of 40 to 82% by weight, in particular 50 to 70% by weight, preferably 65 to 82% by weight, c) water
  • the additional component e) is present in the liquid composition.
  • the method accordingly provides the aforementioned steps x), y) and z), wherein in step y) the components a), b) and c) in the form of a liquid mixture, in particular a heated liquid mixture , to be provided.
  • the liquid mixture of components a), b) and c) provided in process step y), and optionally also d), with gas, in particular a gas mixture, preferably air or nitrogen, is acted upon, in particular so that a gas entry, in particular defined gas input, takes place and the resulting liquid composition has a gas content that is significantly above a method not performing this Guteintrags Republic.
  • gas in particular a gas mixture, preferably air or nitrogen
  • This gas introduction step which is preferred according to the invention can take place within the scope of process step y) or immediately thereafter.
  • the gas introduction step is carried out continuously or discontinuously.
  • the gas introduction step is carried out by introducing gas, for example by means of a rotor, a rotor / stator, a nozzle or a nozzle system, or by impact, for example by means of impeller, rotor or a stirrer.
  • the present invention provides a method according to which gas is introduced into the liquid composition provided according to process step y), in particular in a defined amount, in particular such that a gas content of 1 to 50 in the core of the obtained food product % By volume, preferably 5 to 50% by volume, in particular 5 to 45% by volume, preferably 10 to 40% by volume, in particular 15 to 35% by volume, in particular 18 to 30% by volume, preferably 19 to 25% by volume, in particular 20% by volume of gas (in each case Volume% gas in relation to the total volume of the core).
  • step z) it is provided in a preferred embodiment, in particular, to close the jacket only after cooling of the filled, liquid composition. During the cooling process, the liquid consistency of the core is controlled to a gelatinous consistency.
  • step y) is carried out by the protein component in water in a step y1) under heating, preferably at a temperature of 50 to 110 ° C, in particular 50 to 60 ° C, preferably 60 ° C, dissolved, in a simultaneous or successive step y2) the carbohydrate component, optionally present additives and the optional stimulant mixture, preferably at a temperature of 60 to 110 ° C, in particular 75 to 95 ° C, in particular 90 ° C, with heating and water addition mixed and in a step y3) the protein component-containing solution according to y1) with the in step y2) obtained, preferably stimulant-containing, mixed solution and, optionally, then cooled, preferably to a temperature of 20 to 40 ° C, in particular 30 to 35 ° C, preferably 32 ° C.
  • step y1) the protein component, preferably Gelatin, first with water at a temperature of 5 to 30 ° C, preferably 10 to 25 ° C, in particular 20 ° C, mixed, preferably for a mixing and swelling time of 10 to 90 minutes, preferably 15 to 60 minutes, preferably 20 minutes.
  • the water-mixed protein component is heated to 50 to 110 ° C, preferably 55 to 80 ° C, preferably 60 ° C, preferably for a period of 1 to 60 minutes, preferably 3 to 30 minutes, preferably 5 minutes at this temperature is maintained.
  • the mixed and heated, preferably stimulant-containing, solution according to step y2) is subsequently held for a period of 1 to 120 minutes, preferably 10 to 120 minutes, or is preferably used directly in the process.
  • the protein component-containing solution according to step y1) and the, preferably stimulants-containing, solution according to step y2) in a preferred embodiment for a period of 5 to 60 minutes, preferably 10 to 50 minutes, in particular 10 minutes mixed together.
  • the liquid core composition produced according to the invention in step z) at a temperature of 20 to 40 ° C, preferably 22 to 38 ° C, in particular 32 ° C in the shell of fat and carbohydrate-containing material , in particular cocoa-containing material is introduced.
  • a cooling phase and optionally, particularly preferably, a rest phase may be provided.
  • the cooling phase is carried out at a temperature of 15 to 25 ° C, preferably 20 ° C.
  • the subsequent rest phase is carried out for a period of 1 to 10 hours, preferably 2 to 6 hours, in particular for 300 minutes.
  • a freezing and subsequent resting phase may also be carried out instead of the cooling and subsequent resting phase.
  • a freezing phase at temperatures of -15 to 0 ° C, preferably -10 to -3 ° C, in particular -4 ° C is performed.
  • the subsequent resting phase can be carried out for a period of 1 to 60 minutes, preferably 1 to 30 minutes, in particular 1 minute.
  • the filled preformed shell is closed, for example with chocolate or fat glaze.
  • the closing lid or bottom is poured at a temperature of 34 to 60 ° C, preferably 35 to 50 ° C, in particular 38 ° C.
  • this also relates to a food product, preferably a bar, for.
  • a food product preferably a bar, for.
  • energy bars bars with invigorating filling or children's bars, in particular the above-defined Caribbean- tion and type, this being preferably producible, in particular produced, according to one of the methods of the present invention.
  • the figure shows graphically in the form of a Spiderweb evaluation diagram the result of a tasting experiment of a bar with invigorating filling.
  • Stimulant mixture (caffeine, taurine)
  • the divided water phase is used right at the beginning in Formulation Example 2 to disperse the guarana. After uniform distribution of the guarana, the gelatin is added to swell. Then heat up to a temperature in the range of 58 to 62 ° C.
  • Sugar mass
  • Example 3 Preparation process for the core on the basis of the formulation according to Example 1 (percentage data based on total formulation):
  • the gelatin may be distributed with water with the aid of a stirrer, allowed to swell for 18 to 24 minutes and then heated to a temperature in the range of 58 to 62 ° C.
  • the other contents of the core are mixed, dissolved with stirring and heated. Subsequently, the heated to a temperature in the range 58 to 62 ° C gelatin solution is added and filled after cooling to a temperature in the range 29 to 32 ° C.
  • the chocolate coat is made from commercial Cosmetic, optionally with added flavor, or made from chocolate.
  • a plastic mold was partially poured with the chocolate and a hollow body (shell for the filling) formed, then the chocolate was filled after cooling with the energy bar filling, above.
  • the filling had a temperature of between 29 and 34 ° C.
  • the filled hollow body mold was stored for 1 to 4 hours in a cold room at a temperature of 3 to 7 ° C.
  • the bars produced had the following proportions by weight:
  • Theological measurements were carried out on the gel-like cores of the energy bars produced.
  • (Testing device oscillation rheometer AR 2000, plate / plate system, measuring gap 3300 pm, torque 1000 pNm, frequency range 0.1 to 10 Hz, d 5 cm).
  • the results show that in the low frequency range of the is significantly greater than the loss modulus at 0.1 Hz, 2000 Pa for the storage modulus and 550 Pa for the loss modulus.
  • the produced energy bars were characterized by an attractive organoleptic, a stimulating effect and a good durability.
  • the manufactured products were not sticky, did not draw threads, did not leak out, and are attractively biting.
  • the purpose of the present sensory analysis is to determine the intrinsic product properties (appearance, smell, taste and taste) Texture).
  • the statistical evaluation of the feature properties was carried out by mean values and standard deviations
  • the results were graphically displayed as plygone ("spiderweb") All references and definitions contained in the standard (in particular other DIN standards) Standards) were complied with and taken into account.
  • the standard specifies a method for analyzing the severity (intensity) of product-relevant feature properties.
  • the characteristics eg color, smell, taste, consistency
  • the intensity of each feature is determined on the basis of a given intensity scale.
  • Examiners can only be persons who have received specific training in accordance with the ISO standards (ISO standards 8586.1-1993, 8586.2-2008 and 11035-1994) and who possess extensive knowledge of the linguistic naming of feature properties in order to obtain a comprehensible description of the product Create product.
  • ISO standards 8586.1-1993, 8586.2-2008 and 11035-1994 ISO standards 8586.1-1993, 8586.2-2008 and 11035-1994
  • feature properties unambiguously describe the product, ie all relevant terms were listed in a collection and evaluated according to their validity.
  • the final number of terms that document the characteristic properties of the product has been determined on 6 characteristics: crisp bite of the outer coat, bitter taste impression, intense green color of the filling, sweetness , Acidity and smooth gel consistency of the filling.
  • the sensory examination was performed with interval scales (structured line).
  • the unstructured line has a length of 10 cm.
  • the beginning and the end (so-called anchor points) of the line are described by the positive or negative feature properties (eg, from rough to very smooth).
  • the auditors transfer the perceived intensities of the terms (features) to the scales.
  • Each examiner marks his test result (individual perception) at the corresponding the point between both anchor points directly on the line.
  • the evaluation is carried out as arithmetic mean value determination with standard deviation.
  • Test task Please mark the characteristic of the test pattern with a vertical line on the intensity scales.
  • the product of the invention is characterized by a very good bite behavior, a beneficial high sweetness, a pleasant acidity and a smooth felt filling, while at the same time only a small degree of bitterness occurred.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Pediatric Medicine (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne un produit alimentaire ainsi qu'un procédé pour sa fabrication.
PCT/EP2010/007448 2009-12-08 2010-12-08 Produit en chocolat Ceased WO2011069644A2 (fr)

Priority Applications (3)

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EP10790899.8A EP2509439B2 (fr) 2009-12-08 2010-12-08 Produit en chocolat
AU2010330379A AU2010330379A1 (en) 2009-12-08 2010-12-08 Chocolate product
US13/514,451 US20120244258A1 (en) 2009-12-08 2010-12-08 Confectionery product containing active ingredients

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DE102009057261.9 2009-12-08

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DE202010009729U1 (de) † 2009-12-08 2010-10-14 Funfoods K.S. Schokoladeprodukt
EP2712505A1 (fr) * 2012-09-28 2014-04-02 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Fondant avec une phase non-cristalline, comprenant de l'isomaltulose et du saccharose
JP2017536818A (ja) * 2014-11-03 2017-12-14 エイエイケイ、アクチボラグ （ピーユービーエル）Ａａｋ Ａｂ （Ｐｕｂｌ） フィルドチョコレート製品のブルームを防止、抑制または軽減する方法
CA3201664A1 (fr) * 2021-01-08 2022-07-14 Aristodimos LAZIDIS Composition de confiserie
CN118510398A (zh) * 2022-01-10 2024-08-16 雀巢产品有限公司 甜食组合物
CH720771A1 (de) * 2023-05-09 2024-11-15 Nutriworld Gmbh Konfektmasse umfassend einen kakaobestandteil und taurin

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DE19940747A1 (de) 1999-08-27 2001-03-01 Innogram Ag Binningen Schokoladenware und Verfahren zum Herstellen einer Extrudat-Einlage
WO2003079818A1 (fr) 2002-03-22 2003-10-02 Galactogen Products Limited Barre favorisant la vivacite intellectuelle
BE1016573A6 (nl) 2005-03-25 2007-02-06 Mertens Christophe Jean J Eetwaar.
US20070172542A1 (en) 2005-07-18 2007-07-26 Next Proteins, Inc. Stimulant-containing nutrition bar product and method of manufacture
US20080050472A1 (en) 2005-08-12 2008-02-28 Marvin Heuer Supplemental dietary composition including caffeine, taurine and antioxidant

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EP0788746A4 (fr) † 1995-09-05 2000-03-08 Yasui Confectionery Co Ltd Gomme et son procede de preparation
GB0506108D0 (en) * 2005-03-24 2005-05-04 Mars Inc Edible foamed composition
US7875303B2 (en) * 2006-03-31 2011-01-25 Kraft Foods Global Brands Llc Protein system and food products including same
GB0725202D0 (en) † 2007-12-24 2008-01-30 Cadbury Schweppes Plc Beverage capsules
DE202010009729U1 (de) † 2009-12-08 2010-10-14 Funfoods K.S. Schokoladeprodukt

Patent Citations (5)

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Publication number Priority date Publication date Assignee Title
DE19940747A1 (de) 1999-08-27 2001-03-01 Innogram Ag Binningen Schokoladenware und Verfahren zum Herstellen einer Extrudat-Einlage
WO2003079818A1 (fr) 2002-03-22 2003-10-02 Galactogen Products Limited Barre favorisant la vivacite intellectuelle
BE1016573A6 (nl) 2005-03-25 2007-02-06 Mertens Christophe Jean J Eetwaar.
US20070172542A1 (en) 2005-07-18 2007-07-26 Next Proteins, Inc. Stimulant-containing nutrition bar product and method of manufacture
US20080050472A1 (en) 2005-08-12 2008-02-28 Marvin Heuer Supplemental dietary composition including caffeine, taurine and antioxidant

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DE202010009729U1 (de) 2010-10-14
EP2509439A2 (fr) 2012-10-17
AU2010330379A1 (en) 2012-08-02
WO2011069644A3 (fr) 2011-12-01
EP2509439B1 (fr) 2013-10-23
EP2509439B2 (fr) 2017-06-21
US20120244258A1 (en) 2012-09-27

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