Patent Application
20220095642
This application is a PCT international patent application of and claims the priority of U.S. provisional patent application, Ser. No. 62/795,272 filed on Jan. 22. 2019, and incorporates the subject matter thereof in its entirety.
Low calorie sweeteners are increasingly being considered as sugar substitutes in food products. For example, allulose (D-allulose, D-psicose) is a monosaccharide sugar that may provide about 70% of the sweetness of sucrose with only about 5% of the calories (about 0.2 cal/g). There is, however, considerable room for improvement to provide a reduced calorie chocolate filling composition that is suitable for use in a reduced calorie confectionery product such as a truffle.
Embodiments generally relate to a tilling composition. More particularly, embodiments relate to a reduced calorie chocolate filing composition, a reduced calorie confectionery product including the reduced calorie chocolate filling composition, and/or methods of making thereof.
Embodiments include a reduced calorie filling composition. The reduced calorie filling composition may include a chocolate component in an amount from about 30% to about 70% by weight of the reduced calorie filling composition. The reduced calorie filling composition may include an aqueous component. The aqueous component may include water in an amount from about 9% to about 20% by weight of the reduced calorie filling composition, a sweetener component (e.g., a syrup including a low calorie sweetener) in an amount from about 5% to about 30% by weight of the reduced calorie filling composition, optionally a water soluble bulk component (e.g., a low calorie soluble fiber) or a fiber syrup in an amount from about 0% to about 30% by weight of the reduced calorie filling composition, and preferably a humectant component (e.g., a humectant) in an amount from about 2% to about 10% by weight of the reduced calorie tilling composition.
Embodiments include a reduced calorie confectionery product. The reduced calorie confectionery product may include a reduced calorie coating composition disposed on a reduced calorie filling composition. The reduced calorie confectionery product may be in the form of a truffle.
Embodiments include a method of preparing a reduced calorie filling composition including mixing a chocolate component and, an aqueous component to form the reduced calorie filling composition. Embodiments further include joining a reduced calorie coating composition with the reduced calorie filling composition to form a reduced calorie confectionery product. Embodiments further include forming the reduced calorie coating composition.
The various advantages of the embodiments will become apparent to one skilled in the art by reading the following specification and appended claims, and by referencing the following drawings, in which:
Turning now to
A reduced calorie filling composition 12 may further include a sweetener component having a substance that sweetens (e.g., a natural sweetener, an artificial sweetener, etc.). The sweetener component may include, for example, sugar, invert sugars, sucrose, corn syrup, sorbitol, glucose, fructose, dextrose, galactose, xylose, agave nectar, stevia, sucralose, honey, molasses, allulose, erythritol, xylitol, sorbitol, maltitol, aspartame, acesulfame potassium, saccharin, alitame, tagatose, and so on. In addition, the sweetener component may be present in a crystalline form, an amorphous form, and/or a syrup form. Notably, the sweetener component may include a reduced calorie sweetener (e.g., a low/zero calorie sweetener). Such sweeteners include, for example, tagatose (1.5 cal/g,), sugar alcohols (e.g., erythritol (0.24 cal/g), maltitol (2.0 cal/g), lactitol (2.0 cal/g), isomalt (2.0 cal/g etc.), and so on.
Preferably, the sweetener component includes allulose or allulose syrup based on its relatively pleasant taste, relatively high stability in water, water activity (NO reduction property, and stabilization property. Moreover, commercially available allulose syrup (e.g., 70% solids) is relatively stable and relatively easy to handle. Crystalline allulose, however, may also be relatively easy to handle and/or process. For example, crystalline allulose may be dissolved in a solvent (e.g., water) and/or an aqueous solution for use in a filling composition. A saturated allulose solution might, however, be avoided to minimize precipitation (e.g., crystal formation) during storage. In one example, allulose may be in amount less than about 77% by weight, preferably about 70% by weight, relative to the total weight of an allulose syrup (e.g., 72° F). Thus, for example, allulose may be present in an amount of about 7.0% by weight when allulose syrup (70%) is used in an amount of about 10% by weight relative to the total weight of a reduced calorie filling composition.
A reduced calorie filling composition 12 may further include an aqueous component (e.g., an aqueous solution). The aqueous component may include water that is mixed with an ingredient (e.g., a sweetener, a flavoring agent such as coffee, tea, juice, alcohol, etc.) before being mixed with a chocolate component to form a reduced calorie filling composition. In one example, water is from a water-based beverage. Water that is added to form the aqueous component may be determined based on water content of other components/ingredients in the aqueous component. In one example, additional water might be omitted when allulose syrup (70%) is used in an amount of about 30% by weight relative to the total weight of a reduced calorie filling composition 12 to provide about 9% of water which when mixed with a chocolate component having less than about 1% water provides from about 9% to about 10% total water content. Moreover, water from the aqueous component is safe for human consumption potable water). For example, potable water may come from surface sources and/or ground sources and be treated to levels that that meet state and federal standards for consumption. In one example, the National Primary Drinking Water Regulations (NPDWR) from the United States Environmental Protection Agency provide legally enforceable standards and treatment techniques applicable to public water systems.
Notably, the composition of the aqueous component is important to calorie content, micro-stability, texture stability, and/or sensory properties of a filling composition. For example, the aqueous component may be present in an amount not less than about 22% by weight, more preferably not less than about 25% by weight, relative to the total weight of a reduced calorie filling composition 12 to provide a suitable consistency for filling deposition and/or consumption. In one example, an aqueous component in an amount of about 28.3% by weight relative the total weight of a reduced calorie filling composition 12 is mixed with a chocolate component (e.g., incited chocolate) in an amount of about 71.7% by weight relative to the total weight of the reduced calorie filling composition 12 to provide a creamy texture in a form that is easy to deposit. The addition of potable water, however, increases the Aw and affects stability and/or shelf life of a confectionery product. Water from the aqueous component may therefore be present in an amount less than about 20% by weight, preferable less than about 17% by weight, relative to the total weight of a reduced calorie filling composition 12 to achieve an Aw less than about 0.72, preferably less than about 0.65, which is suitable to ensure micro-stability of a finished reduced calorie confectionery product, In one example, added potable water may be present in an amount of about 13% by weight relative to the total weight of a reduced calorie filling composition 12 to provide total water content of about 16.5% by weight relative to the total weight of the reduced calorie filling composition 12 when about 3.5% of water content is from another component water from syrup, water from chocolate, etc.).
A reduced calorie filling composition 12 may further include a humectant component. For example, the aqueous component may be a mixture of a sweetener, added potable water, and a humectant that operates to stabilize a filling composition (e.g., reduces Aw, improves softness, etc) andior to lengthen the shelf life of a reduced calorie filling composition 12 (e.g., moisture control and sugar crystallization control). The humectant component may include, for example, a non-ionic polyol such as glycerin, sorbitol, etc. A humectant may be present in an amount from about 2% by weight to about 10% by weight relative to the total weight of a reduced calorie filling composition 12 when total water content is present in an amount of about 9% by weight to about 20% by weight relative to the total weight of the reduced calorie filling composition. In one example, glycerin is present in an amount of about 5% by weight relative to the total weight of a reduced calorie filling composition 12 when added potable water is present in an amount of about 13% by weight relative to the total weight of the reduced calorie filling composition 12 and/or when total water content is present in an amount of about 16.5% by weight relative to the total weight of the reduced calorie filling composition 12 for an Aw of less than about 0.72.
A reduced calorie filling composition 12 may further include additional components such as, for example, a binder, an emulsifier, a flavor, a fiber, a protein, a fruit piece, etc. For example, low calorie soluble fibers or fiber syrups may be used in combination with allulose or other low calorie sugar solutions and/or syrups such as inulin powder, syrup, polydextrose powder, polydextrose syrup, corn fiber, corn fiber syrup, and so on. In one example, soluble fibers such as polydextrose (1.0 cal/g) and/or insoluble fibers such as cocoa powders (2.2 cal/g) might be used. Flavors may be derived from an extract such as from an almond extract, an orange extract, a lemon extract, a raspberry extract, a hazelnut extract, a vanilla extract, coffee extract, tea extract, and so on.
In the illustrated example of
In one example, a reduced calorie coating composition 14 may include cocoa liquor and cocoa butter as a chocolate component. For a milk chocolate shell, however, other milk solids may be utilized such as milk powders, lactose free. milk powders, milk fat, etc. In addition, confectionery fats other than cocoa butter (e.g., CBE, CBS, CBR) might be used for a lower cost (e.g., non-SOI chocolate). A reduced calorie coating composition 14 may further include sweeteners such as sugars (e.g. sucrose and lactose). Moreover, a reduced calorie coating composition 14 may include soluble fibers that are useful as low calorie bulk agents and that provide a good textured and tasteful chocolate. For example, a reduced calorie coating composition 14 may include corn fibers (e.g., resistant maltodextrin) and/or chicory root fiber (e.g., Inulin). Other low-calorie dry ingredients might also be used in a coating composition including, for example, low calorie sweeteners such as allulose and tagatose, sugar alcohols such as erythritol, maltitol, lactitol, isomalt, other soluble fibers such as polydextrose, insoluble fibers such as cocoa powders, and so on.
A reduced calorie coating composition 14 may include lecithin and PGPR to reduce viscosity and to achieve suitable theology for the manufacture of a shell. Other emulsifiers with similar functions may be used such as ammonium phosphatides (ITN), oat lecithin, and so on. A reduced calorie coating composition 14 may also include milk fat (e.g., anhydrous milk fat) to impart a rich creamy flavor while maintaining firmness. In addition, a reduced calorie coating composition 14 may include vanillin as a flavor. Alternatively or additionally, other flavors may be used such as artificial flavors (e.g., ethyl vanillin, etc.), natural flavors (e.g., vanilla, etc.), oil-based flavors (e.g., mint, cherry, strawberry, hazelnut, cinnamon, orange, etc.), etc. Moreover, a combination of low-calorie sweeteners and protein powders might be used to achieve a higher protein shell. For example, a combination with whey protein, soy protein, pea protein, etc., might be used to achieve a higher protein shell.
In illustrated
The aqueous component may then be mixed with melted chocolate in a batch mixer (e.g., a Hobart mixer) until a uniform mixture is achieved. A continuous mixer may also be used to mix chocolate and the aqueous component. In the illustrated example, step 24 mixes the aqueous component from step 20 or the aqueous component from step 22 with a chocolate component melted chocolate) at an elevated temperature, for example from about 90° F. to about 120° F., preferable from about 93° F. to about 97′F. Notably, a pre-made chocolate material and/or a pre-made chocolate-like material may be mixed with an aqueous component. In addition, an ingredient of a chocolate component (e.g., an ingredient used in chocolate making, with or without pre-milling for smaller particles) may be mixed directly with an aqueous component. Step 26 then optionally cools the filling composition (e.g., may be omitted if for example no warm water or boiling water is used to dissolve dry ingredients) at a lower temperature, for example from about 80° F. to about 88° F., preferable from 85° F. to 88° F. Step 24 and/or step 26, therefore, produce a relatively smooth and uniform reduced calorie filling composition 12 ready to deposit into shells).
In illustrated
In illustrated
Step 32 performs a first refining step to provide ingredients with an average particle size from about 30 μm to about 150 μm, preferably from about 35 μm to about 50 μm, and step 34 performs a second refining step to provide ingredients with an average particle size from about 15 μm to about 40 μm, preferably from about 20 μm to about 25 μm. Step 36 then conches the refined mixture at an elevated temperature, such as about 131°F, for a period of time, such as from about 2 hr to about 5 hr. Notably, more fat may be added at step 36. For example, 26.9% of fat in the reduced calorie coating composition 14 may be present at step 36. Step 38 then produces a final mixture that forms the reduced calorie coating composition 14 by mixing the coached mixture with the reminder of the total fat, emulsifiers, and flavors. For example, cocoa butter auditor anhydrous milk fat may be added to provide an additional 3.9% of fat together with lecithin, PGPR, and vanillin to produce the reduced calorie coating composition 14.
Step 40 produces a final reduced calorie confectionery product. The final reduced calorie confectionery product may be in the form of a reduced calorie truffle with a reduced calorie chocolate outer shell and a reduced calorie chocolate ganache core. Step 40 may, for example, apply traditional process for making truffles such as shell making (e.g., wet shell mold, cold stamp, etc.), center depositing, center cooling, chocolate backing, final cooling, demoulding, wrapping, and/or packaging.
In illustrated
While independent steps and/or a particular order has been shown for illustration purposes, it should be understood that one or more of the steps of the method 16 may be combined, omitted, bypassed, re-arranged, and/or flow in any order. Moreover, any or all steps of the method 16 may be manually implemented (e.g., with human intervention, etc.).
Filling Composition: Example 1
Table 1 illustrates a first example filling composition according to an embodiment. The filling composition was manufactured based on one or more aspects of the method 16 (
Filling Composition: Example 2
Table 2 illustrates a second example filling composition according to an embodiment. The filling composition was manufactured based on one or more aspects of the method 16 (
Coating Composition: Example
Table 3 illustrates an example coating composition according to an embodiment. The coating composition was manufactured based on one or more aspects of the method 16. ((
Confectionery Product: Example 1
Table 4 illustrates a first example finished confectionery product according to an embodiment. The confectionery product is in the form of a truffle that is prepared from an embodiment of the first filling composition (Example 1) and an embodiment of the example coating composition, already-discussed. The confectionery product vas manufactured using one or more aspects of the method 16 (
The fat content of the coating composition was about 30.8%. Using low-calorie ingredients at different levels, a coating composition with a calorie density lower than 3 cal/g at about 29.7% fat content can also be achieved.
Confectionery Product: Example 2
Table 5 illustrates a second example finished confectionery product according to an embodiment. The confectionery product is in the form of a truffle that is prepared from an embodiment of the second example filling composition (Example 2) and an embodiment of the example coating composition, already discussed. The confectionery product was manufactured using one or more aspects of the method 16 (
It should be understood that percentages discussed herein with regard to a component relates to a weight by weight 4w/w) basis for illustrative purposes, which is the proportion of a particular substance within a mixture as measured by weight (and/or mass). It should also be understood that the indefinite articles “a” or “an” carry the meaning of “one or more” or “at least one”. As used in this application, a list of items joined by the terms “one or more of”, “at least one of” can mean any combination of the listed terms. For example, the phrases “one or more of A, B and C” and “one or more of A, B or C” can mean A; B; C; A and B; A and C; B and C; or A, B and C. Similarly, a list of terms joined by the term “and so on” or “etc.” can mean the list is not an exhaustive list and may be any combination of the listed terms. For example, the phrase “A, B, C, and so on” can mean A; B; C; A and B; A and C; B and C; or A. B and C.
Those skilled in the art will appreciate from the foregoing description that the broad techniques of the embodiments may he implemented in a variety of forms. Therefore, while the embodiments have been described in connection with particular examples thereof, the true scope of the embodiments should not be so limited since other modifications will become apparent to the skilled practitioner upon a study of the drawings and the specification described above and/or as follows.
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/US2020/014489 | 1/21/2020 | WO | 00 |
| Number | Date | Country | |
|---|---|---|---|
| 62795272 | Jan 2019 | US |
