WO2020221802A1 - Produit de confiserie comprenant une poudre de fibres lipidiques - Google Patents

Produit de confiserie comprenant une poudre de fibres lipidiques Download PDF

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Publication number
WO2020221802A1
WO2020221802A1 PCT/EP2020/061897 EP2020061897W WO2020221802A1 WO 2020221802 A1 WO2020221802 A1 WO 2020221802A1 EP 2020061897 W EP2020061897 W EP 2020061897W WO 2020221802 A1 WO2020221802 A1 WO 2020221802A1
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WO
WIPO (PCT)
Prior art keywords
oil
fat
fibre
lipid
chocolate
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/EP2020/061897
Other languages
English (en)
Inventor
Annabel BOZON
FARRES Isabel FERNANDEZ
Sanyasi GADDIPATI
Youngbin KIM
Stephanie MARTY-TERRADE
Jimmy PERDANA
Laurent Sagalowicz
Volker Schroeder
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Priority to EP20721604.5A priority Critical patent/EP3962284A1/fr
Publication of WO2020221802A1 publication Critical patent/WO2020221802A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

Definitions

  • the invention relates to a manufacturing process for the production of a fat-based confectionery product comprising a lipid-fibre powder.
  • the invention relates to the use of a lipid-fibre powder having between 30 to 80wt% of oil or fat (by weight of total lipid- fibre powder) and 20 to 70wt% of a fruit and/or vegetable fibre (by weight of total lipid-fibre powder), wherein the fibre is characterized by having a rate of hydration between 15 to 500 cP/min and preferably wherein the oil or fat has a solid fat content (SFC) at 20°C below 12 wt%.
  • SFC solid fat content
  • Fats and oils are often added in foods to provide nutrition, taste/aroma, texture, specific processing role, and/or to drive consumers liking. Current trends are toward healthier fats; usually reflected in lower SFA, TFA, and minimally processed (e.g. non-hydrogenated, non- interesterified) fats or oils. Replacing hard fats e.g. with healthier oils is however not trivial. Issues in processing or consumer-related complains may arise.
  • the powdered lipid-fibre has a good flow-ability with flow-ability index (FFC) above 1.8 at 23°C;
  • the powdered lipid-fibre keeps a powdered structure even at high temperature e.g. up to 120°C;
  • step b) Drying the mixture of step a);
  • the fibre is characterized by having a rate of hydration between 15 to 500 cP/min and preferably wherein the oil or fat has a solid fat content (SFC) at 20°C below 12 wt%.
  • SFC solid fat content
  • the present invention pertains to a process for the production of a lipid-fibre powder comprising between 30 to 80wt% of an oil or fat (by weight of total lipid-fibre powder) and 20 to 70wt% of a fibre (by weight of total lipid-fibre powder), the process comprising the steps of:
  • “lipid-fibre powder” has a water activity below 0.50, preferably below 0.40, preferably below 0.35, more preferably below 0.30, more preferably below 0.25, more preferably below 0.20.
  • Sunflower oil has a solid fat content (SFC) at 20°C of 0.
  • Olive oil has a solid fat content (SFC) at 20°C of 0.
  • Palm fat has a solid fat content (SFC) at 20°C between 20 to 65.
  • the solid fat content shows that according to the invention palm fat is excluded as it is solid at a temperature of 25°C, preferably at room temperature of 20°C.
  • the oil or fat is selected from the group consisting of sunflower oil, rapeseed oil, linseed oil, flaxseed oil, cotton seed oil, primrose oil, peanut oil, soy oil, olive oil, insect fat, algal oil, safflower oil, corn oil, rice bran oil, sesame oil, hazelnut oil, avocado oil, almond oil, walnut oil hemp oil, macadamia, other nut oils, cardamom oil, coffee oils, pumpkin seed oil, argan oil, grapeseed oil or a combination thereof.
  • fibre is a water insoluble dietary fibre, preferably a water insoluble vegetable and/or fruit dietary fibre.
  • It is preferably selected from at least one of pea, lentil, fava bean, lupin, chick pea, black bean, potato, carrot, sugar beet, beetroot, pumpkin, kale, psyllium, oat bran, maize bran, rice bran, barley bran, citurs, apple, wheat bran, cocoa, blackcurrant, spent grain, fibres from microorganisms and combinations of these.
  • the cocoa fibre is derived from cocoa husk or cocoa bean shells, optionally roasted.
  • the cocoa fibre may be prepared by known methods and the source is not particularly limited.
  • water is added at a weight ratio of fibre to water between 1 :2.5 and 1 :35, preferably between 1 :3 and 1 :30, preferably between 1 :3.5 and 1 :30, preferably between 1 :3.5 and 1 :25, preferably between 1 :3.5 and 1 :20.
  • Dietary fibre consists of the remnants of the edible plant cell, polysaccharides, lignin, and associated substances resistant to digestion (hydrolysis) by human alimentary enzymes.
  • lipid-fibre As it is shown within the experimental part independently of the mixing sequence of the fibre, oil or fat, and water a powdered lipid-fibre can be obtained after drying.
  • the viscosity of this mixture is higher due to the swelling of the fibre. Therefore adding oil or fat to the fibre-water-suspension needs a longer mixing time or a higher mixing shear rate to obtain a homogenous fibre-lipid-water mixture.
  • the fibre and oil or fat is mixed first and water is added afterwards and further mixed. This process sequence has the advantage that the resulting lipid-fibre-water-suspension ensures a better homogenous mixture in less time or lower mixing shear rate.
  • Flow-ability means flow properties on how easily a powder flows.
  • Flow-ability (ff c ) is quantified as the ratio of consolidation stress to unconfined yield strength a c according to “Schulze, D. (2006). Flow properties of powders and bulk solids. Braunschweig/Wolfenbuttel, Germany: University of Applied Sciences.”
  • flow-ability (ff c ) of the lipid-fibre powder is at least 1.8 at 23°C, preferably between the range of 1.8 to 12 at 23°C, preferably between the range of 1.9 to 10 at 23°C, preferably between the range of 1.9 to 8 at 23°C, preferably between the range of 1.9 to 6 at 23°C.
  • Such fat-based confectionery product can preferably be a chocolate products (as defined herein), more usefully be chocolate or a chocolate compound.
  • compositions of the invention that comprises a cocoa solids content of from 25% to 35% by weight together with a milk ingredient (such as milk powder) may be informally referred to herein as‘milk chocolate’ (which term also encompasses other analogous chocolate products, with similar amounts of cocoa-solids or replacements therefor).
  • milk chocolate which term also encompasses other analogous chocolate products, with similar amounts of cocoa-solids or replacements therefor.
  • compositions of the invention that comprises a cocoa solids content of more than 35% by weight up to 100% (i.e. pure cocoa solids) may be informally referred to herein as‘dark chocolate’ (which term also encompasses other analogous chocolate products, with similar amounts of cocoa-solids or replacements therefor).
  • cocoa butter denotes any product (and/or component thereof if it would be a product) that meets a legal definition of chocolate in any jurisdiction and also include product (and/or component thereof) in which all or part of the cocoa butter (CB) is replaced by cocoa butter equivalents (CBE) and/or cocoa butter replacers (CBR).
  • CBD cocoa butter equivalents
  • CBR cocoa butter replacers
  • cocoa solids which include cocoa liquor/mass, cocoa butter and cocoa powder
  • cocoa solids which include cocoa liquor/mass, cocoa butter and cocoa powder
  • chocolate product denote chocolate, compound and other related materials that comprise cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter replacers (CBR) and/or cocoa butter substitutes (CBS).
  • CBD cocoa butter
  • CBE cocoa butter equivalents
  • CBR cocoa butter replacers
  • CBS cocoa butter substitutes
  • chocolate product includes products that are based on chocolate and/or chocolate analogues, and thus for example may be based on dark, milk or white chocolate.
  • compositions or masses that respectively comprise chocolate product, chocolate and compound as component(s) thereof in whole or part. Depending on their component parts the definitions of such compositions and/or masses may of course overlap.
  • chocolate product confectionery denotes any foodstuff which comprises chocolate product and optionally also other ingredients and thus may refer to foodstuffs such confections, wafers, cakes and/or biscuits whether the chocolate product comprises a choco- coating and/or the bulk of the product.
  • Chocolate product confectionery may comprise chocolate product in any suitable form for example as inclusions, layers, nuggets, pieces and/or drops.
  • the confectionery product may further contain any other suitable inclusions such as crispy inclusions for example cereals (e.g. expanded and/or toasted rice) and/or dried fruit pieces.
  • the chocolate product of the invention may be used to mould a tablet and/or bar, to coat confectionery items and/or to prepare more complex confectionery products.
  • inclusions according to the desired recipe may be added to the chocolate product.
  • the product of the invention will have the same recipe and ingredients as the corresponding composition and/or mass while in other instances, particularly where inclusions are added or for more complex products, the final recipe of the product may differ from that of the composition and/or mass used to prepare it.
  • the chocolate product confectionery product comprises a substantially solid moulded choco-tablet, choco-bar and/or baked product surrounded by substantial amounts of chocolate product.
  • These products are prepared for example by substantially filling a mould with chocolate product and optionally adding inclusions and/or baked product therein to displace chocolate product from the mould (so-called wet shelling processes), if necessary further topping up the mould with chocolate product.
  • the chocolate product forms a substantial or whole part of the product and/or a thick outside layer surrounding the interior baked product (such as a wafer and/or biscuit laminate).
  • Such solid products where a mould is substantially filled with chocolate are to be contrasted with products that comprise moulded thin chocolate shells which present different challenges.
  • a mould is coated with a thin layer of chocolate, the mould being inverted to remove excess chocolate and/or stamped with a cold plunger to define the shell shape and largely empty the mould.
  • the mould is thus coated with a thin layer of chocolate to which further ingredients and fillings may be added to form the interior body of the product.
  • chocolate product confectionery as used herein can readily be replaced by and is equivalent to the term chocolate confectionery as used throughout this application and in practice these two terms when used informally herein are interchangeable. However, where there is a difference in the meaning of these terms in the context given herein, then chocolate confectionery and/or compound confectionery are preferred embodiments of the chocolate product confectionery of the present invention, a preferred embodiment being chocolate confectionery.
  • Preferred chocolate product confectionery may comprise one or more -ingredients, for example selected from the group consisting of: chocolate product(s), compound product(s), chocolate coating(s) and/or compound coating(s).
  • the products may comprise uncoated products such as choco-bar(s) and/or choco-tablet(s) with or without inclusions and/or products coated with chocolate product such as coated biscuits, cakes, wafers and/or other confectionery items. More preferably and/or alternatively any of the aforementioned may comprise one or more cocoa butter replacer(s) (CBR), cocoa-butter equivalent(s) (CBE), cocoa-butter substitute(s) (CBS) and/or any suitable mixture(s) thereof.
  • CBR cocoa butter replacer
  • CBE cocoa-butter equivalent
  • CBS cocoa-butter substitute(s)
  • the cocoa butter (CB) may be replaced by fats from other sources.
  • Such products may generally comprise one or more fat(s) selected from the group consisting of: lauric fat(s) (e.g. cocoa butter substitute (CBS) obtained from the kernel of the fruit of palm trees); non-lauric vegetable fat(s) (e.g. those based on palm or other specialty fats); cocoa butter replacer(s) (CBR); cocoa butter equivalent(s) (CBE) and/or any suitable mixture(s) thereof.
  • Some CBE, CBR and especially CBS may contain primarily saturated fats and very low levels of unsaturated omega three and omega six fatty acids (with health benefits). Thus in one embodiment in chocolate product confectionery of the invention such types of fat are less preferred than CB.
  • One embodiment of the invention provides a multi-layer product optionally comprising a plurality of layers of baked foodstuff (preferably selected from one or more wafer and/or biscuit layers, and/or one or more fillings layers there between with at least one coating layer located around these layers foodstuff, the coating comprising a chocolate product of or prepared according to the invention.
  • a further embodiment of the invention provides a chocolate product confectionery product, further coated with chocolate (or equivalents thereof, such as compound) for example a praline, chocolate shell product and/or chocolate coated wafer or biscuit any of which may or may not be layered.
  • the chocolate coating can be applied or created by any suitable means, such as enrobing or moulding.
  • the coating may comprise a chocolate product of or prepared according to the invention.
  • Another embodiment of the invention provides a chocolate product confectionery product of and/or used in the present invention, that comprises a filling surrounded by an outer layer for example a praline, chocolate shell product.
  • a non-limiting list of those possible baked foodstuffs that may comprise chocolate compositions that comprise chocolate product of and/or used in the present invention are selected from: high fat biscuits, cakes, breads, pastries and/or pies; such as from the group consisting of: ANZAC biscuit, biscotti, flapjack, kurabiye, lebkuchen, leckerli, macroon, bourbon biscuit, butter cookie, digestive biscuit, custard cream, extruded snacks, florentine, garibaldi gingerbread, koulourakia, kourabiedes, Linzer torte, muffin, oreo, Nice biscuit, peanut butter cookie, polvoron, pizzelle, pretzel, croissant, shortbread, cookie, fruit pie (e.g. apple pie, cherry pie), lemon drizzle cake, banana bread, carrot cake, pecan pie, apple strudel, baklava, berliner, bichon au citron and/or similar products.
  • ANZAC biscuit biscotti, flapjack, kurabiye, lebku
  • the fat based confectionery material, preferably chocolate compositions, of the present invention comprises at least 1.0% by weight, preferably at least 2.0% by weight, more preferably at least 4.0% by weight, and even more preferably at least 5.0% lipid-fibre powder by weight of the composition.
  • the preferred maximum amount of cocoa butter present in the fat based confectionery material, preferably chocolate compositions, of the present invention is less than 45.0% by weight, preferably not more than 35.0% by weight, not more than 30.0% by weight, or not more than 25.0% cocoa butter by weight. For example, between 10.0wt% and 45.0wt% of the confectionery material.
  • the fat based confectionery material, preferably chocolate compositions, of the present invention comprises at least 10.0% by weight, preferably at least 13.0% by weight, more preferably at least 15.0% by weight, and even more preferably at least 17.0% cocoa mass by weight of the composition.
  • the present invention provides a composition comprising between 1.0wt% and 40.0wt% lipid powder, between 10.0wt% and 45.0wt% cocoa butter and 10.0 wt% and 35.0wt% cocoa mass.
  • the above percentages equate to 100wt% of the fat-based confectionery product.
  • substantially may refer to a quantity or entity to imply a large amount or proportion thereof. Where it is relevant in the context in which it is used “substantially” can be understood to mean quantitatively (in relation to whatever quantity or entity to which it refers in the context of the description) there comprises an proportion of at least 80%, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, especially at least 98%, for example about 100% of the relevant whole.
  • the powdered oil was prepared with 2 oils: hemp oil and avocado oil and using 2 types of fibre: cocoa fibre and carrot fibre
  • an avocado oil-containing chocolate from the UK and an hazelnut-oil containing filled chocolate from France were purchased and assessed. Both commercially available chocolates displayed substantial bloom despite both being “fresh” (i.e. 2-3 months old maximum). Additionally, the avocado oil-containing chocolate was found to have a very dry and crumbly texture. Accordingly, the present invention affords the incorporation of healthier oils without impacting the texture and bloom properties.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un procédé de fabrication d'une confiserie à base de matière grasse comprenant une poudre de fibres lipidiques.
PCT/EP2020/061897 2019-05-01 2020-04-29 Produit de confiserie comprenant une poudre de fibres lipidiques Ceased WO2020221802A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP20721604.5A EP3962284A1 (fr) 2019-05-01 2020-04-29 Produit de confiserie comprenant une poudre de fibres lipidiques

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP19172111 2019-05-01
EP19172111.7 2019-05-01

Publications (1)

Publication Number Publication Date
WO2020221802A1 true WO2020221802A1 (fr) 2020-11-05

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EP (1) EP3962284A1 (fr)
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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110959739A (zh) * 2019-12-06 2020-04-07 内蒙古蒙牛乳业（集团）股份有限公司 结合层及冷冻饮品
FR3126598A1 (fr) * 2021-09-07 2023-03-10 Biscuit Holding Composition alimentaire texturée par des fibres alimentaires et à base d’huile végétale
DE102022109209A1 (de) 2022-04-14 2023-10-19 Heiko Langer Oralverabreichungsmittel mit Kürbiskernöl
CN117881290A (zh) * 2021-09-27 2024-04-12 卡夫食品瑞士控股有限责任公司 巧克力产品
RU2831180C1 (ru) * 2024-04-09 2024-12-02 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Московский Государственный Университет Технологий И Управления Имени К.Г. Разумовского (Первый Казачий Университет)" Конфета с улучшенным жирнокислотным составом
WO2025008472A1 (fr) * 2023-07-04 2025-01-09 Planter Box Aps Produit alternatif au chocolat et son procédé de préparation
FI20245723A1 (en) * 2024-06-06 2025-12-07 Fazer Ab Oy Karl Confectionery or bakery products and a method for their preparation

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2746479A1 (de) * 1977-10-15 1979-04-19 Bayer Ag Geformte suesswaren
US4948600A (en) * 1988-02-10 1990-08-14 Jacobs Suchard Ag Process for the purification of a material rich in cocoa dietary fiber
US20060246179A1 (en) * 2003-07-15 2006-11-02 Christina Ammann High fibre high calorie liquid or powdered nutritional composition
WO2012089691A1 (fr) * 2010-12-29 2012-07-05 Nestec S.A. Produit de confiserie contenant une poudre d'huile agglomérée

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2746479A1 (de) * 1977-10-15 1979-04-19 Bayer Ag Geformte suesswaren
US4948600A (en) * 1988-02-10 1990-08-14 Jacobs Suchard Ag Process for the purification of a material rich in cocoa dietary fiber
US20060246179A1 (en) * 2003-07-15 2006-11-02 Christina Ammann High fibre high calorie liquid or powdered nutritional composition
WO2012089691A1 (fr) * 2010-12-29 2012-07-05 Nestec S.A. Produit de confiserie contenant une poudre d'huile agglomérée

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
DICKINSON, E.M. E. LESER: "Food Colloids: Self-assembly and Material Science", 2007, ROYAL SOCIETY OF CHEMISTRY
SCHULZE, D.BRAUNSCHWEIGWOLFENBUTTEL: "Flow properties of powders and bulk solids", 2006, UNIVERSITY OF APPLIED SCIENCES
TIM FOSTER ET AL., INSTANT EMULSIONS, pages 413 - 422

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110959739A (zh) * 2019-12-06 2020-04-07 内蒙古蒙牛乳业（集团）股份有限公司 结合层及冷冻饮品
CN110959739B (zh) * 2019-12-06 2023-06-06 内蒙古蒙牛乳业（集团）股份有限公司 结合层及冷冻饮品
FR3126598A1 (fr) * 2021-09-07 2023-03-10 Biscuit Holding Composition alimentaire texturée par des fibres alimentaires et à base d’huile végétale
CN117881290A (zh) * 2021-09-27 2024-04-12 卡夫食品瑞士控股有限责任公司 巧克力产品
DE102022109209A1 (de) 2022-04-14 2023-10-19 Heiko Langer Oralverabreichungsmittel mit Kürbiskernöl
WO2025008472A1 (fr) * 2023-07-04 2025-01-09 Planter Box Aps Produit alternatif au chocolat et son procédé de préparation
RU2831180C1 (ru) * 2024-04-09 2024-12-02 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Московский Государственный Университет Технологий И Управления Имени К.Г. Разумовского (Первый Казачий Университет)" Конфета с улучшенным жирнокислотным составом
RU2831184C1 (ru) * 2024-04-09 2024-12-02 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Московский Государственный Университет Технологий И Управления Имени К.Г. Разумовского (Первый Казачий Университет)" Конфета с улучшенным жирнокислотным составом
FI20245723A1 (en) * 2024-06-06 2025-12-07 Fazer Ab Oy Karl Confectionery or bakery products and a method for their preparation
WO2025253052A1 (fr) 2024-06-06 2025-12-11 Oy Karl Fazer Ab Produits de confiserie ou de boulangerie et leur procédé de préparation

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