• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:

    公开号:BE1020640A3
    申请号:E201200618
    申请日:2012-09-17
    公开日:2014-02-04
    发明作者:
    申请人:Cavalier Nv；
    IPC主号:
    专利说明:

    A FILLED COMPOSITION FOR A CHOCOLATE PRODUCT.
    FIELD OF THE INVENTION
    The invention relates to a fiber-enriched filling composition for a chocolate product and to a chocolate product comprising such a filling composition.
    BACKGROUND OF THE INVENTION
    In the context of increasing pressure to reduce obesity and diabetes, manufacturers of candy products are attempting to lower the sucrose content in their products.
    An example of the prior art is, for example, WO2007059644, in which chocolate compositions are described in which at least 30% by weight of the sucrose in ordinary chocolate has been replaced by a combination of dietary fibers such as dextrin, inulin and fructooligosaccharide.
    Another example is WO2006015880, which describes a sugar substitute composition comprising a bulk fiber composition and a high strength sweetener composition.
    With regard to fillings for chocolate products, since there is a huge variety of such fillings on the market, it is a major challenge to reduce the sucrose content of this variety of fillings, while at the same time reducing the sweetness, organoleptic requirements such as mouthfeel, taste and odor , texture, body, processability (laminating, extruding, depositing, forming, etc.), hygroscopic properties, brittleness, granularity, viscosity, fat flower stability, shelf life, melting behavior, laxative effect, digestibility, etc. to be at least comparable in or to improve in comparison with conventional sucrose fillings.
    It has now surprisingly been found that the fill compositions of the present invention formulated with steviol glucoside or steviol glycoside provide similar or improved properties as compared to conventional sucrose-based fillings.
    Moreover, the effectiveness of active water-regulating compounds such as glycerol for regulating the active water content in low-fat fillings in the presence of steviol glucoside or steviol glycoside has been determined. This is necessary because specifications such as fat flower stability, shelf life and melting behavior are important product properties of chocolate and fillings that, among other things, are influenced by the active water content and must be regulated.
    The above is particularly important and useful for multi-layer fillings.
    Moreover, it has been found that for praline type filling compositions, the total fiber content present in the praline type filling composition is most effectively processed by at least partial incorporation of fibers present in a chocolate composition.
    SUMMARY OF THE INVENTION
    The present invention relates to a fiber-enriched filling composition for a chocolate product, comprising: a. A steviol glucoside or steviol glycoside b. fat c. fibers d. a polyol.
    Furthermore, the present invention relates to a chocolate product comprising such a filling composition.
    DETAILED DESCRIPTION
    In a first embodiment, the present invention provides a fiber-enriched filling composition for a chocolate product, comprising: a. A steviol glucoside or steviol glycoside b. fat c. fibers d. a polyol.
    The polyol can be selected from erythritol, arabitol, xylitol, sorbitol, glycerol, mannitol, lactitol, maltitol, maltitol syrup, mallitol, isomalt, hydrogenated starch hydrolyzate or combinations thereof.
    In an embodiment of the present invention, the polyol comprises glycerol. By using an appropriate amount of glycerol, the active water content in low-fat fillings can be regulated.
    In an embodiment according to the present invention, a fiber-enriched filling is provided in which the fibers comprise dietary fibers, such as, for example, inulin and / or fructooligosaccharide and / or dextrin.
    In a specific embodiment of the present invention, the fibers comprise polydextrose and the polyol comprises erythritol and glycerol.
    In low-fat fillings, polydextrose can be used in large quantities since it is more digestible and has less laxative and flatullogeneic effects compared to fructo-oligosaccharide. However, the amount of polydextrose is limited with regard to viscosity. Therefore, fructooligosaccharide and / or erythritol and / or glycerol can be added.
    Preferably, the filling comprises an amount of 30-50% by weight of polydextrose, an amount of 10-20% by weight of erythritol and an amount of 4-8% by weight of glycerol.
    Also preferably the filling comprises an amount of 50-70% by weight of polydextrose, an amount of 8-12% by weight of erythritol, an amount of 8-12% by weight of glycerol and an amount of 10-20% by weight of water.
    A filling composition according to the present invention comprises 0.01-1% by weight of steviol glucoside or steviol glycoside, 1-60% by weight of fat and 0.1-10% by weight of inulin and / or 0.1-20% by weight of fructooligosaccharide . Preferably, it comprises 0.01-0.2% by weight of steviol glucoside or steviol glycoside, 5-50% by weight of fat and 0.1-4% by weight of inulin and / or 10-20% by weight of fructooligosaccharide.
    In a preferred embodiment, the filling composition comprises 0.01-0.05% by weight of steviol glucoside or steviol glycoside, 5-10% by weight of fat, 0.5-3% by weight of inulin and 10-20% by weight of fructooligosaccharide.
    In another preferred embodiment, the filling composition comprises 0.04-0.08% by weight of steviol glucoside or steviol glycoside, 15-60% by weight of fat, 2-4% by weight of inulin and 2-4% by weight of fructooligosaccharide.
    In an embodiment of the fiber-enriched fill of the present invention, the ratio between the amount of inulin and the amount of fructooligosaccharide is 0.8 and 1.2.
    In an embodiment of the fiber-enriched filling according to the present invention, the ratio between the amount of dextrin and the amount of inulin and / or fructooligosaccharide is between 0.8 and 1.2.
    The filling composition may further comprise additional fibers selected from gums, hemicellulose, inulin, lignin, mucilago, oligofructose, pectin, psyllium, resistant maltodextrin or combinations thereof.
    The filling composition may further comprise solid milk selected from whole milk, full-cream milk powder, skimmed milk, skimmed milk powder, condensed whole milk, condensed skim milk, cream, buttermilk, buttermilk powder, whey protein isolate, whey protein concentrate, whey protein hydrolyzate, whey powder, evaporated milk, soy milk, soy protein isolate, soy protein concentrate, soy protein hydrolyzate, tofu, lactose-free milk, milk substitutes or combinations thereof.
    In the filling composition of the present invention, the fat is selected from cocoa butter, chocolate butter, olive oil, soybean oil, sunflower oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, peanut oil, sesame oil, palm oil, coconut oil, butterfat, butter, sour cream butter and derivatives thereof.
    The filling composition may further comprise an emulsifier selected from egg yolk, lecithin, glycerol, mono- and diglycerides, polysorbate 80, polysorbates, soy lecithin, propylene glycol monostearate, glyceryl monostearate or combinations thereof.
    The filling composition may further comprise one or more vitamins, minerals, electrolytes, trace elements, oils, health supplements, prebiotics, probiotics, kefir, phytonutrients, botanicals, nutraceuticals, herbs, amino acids, acidifiers, buffers, salts and combinations thereof.
    The filling composition may further comprise energy-related food ingredients selected from at least one of caffeine, taurine, guarana, B vitamins, ginseng, ginkgo biloba, L-carnitine, sugars, antioxidants or combinations thereof.
    The filling composition may further include fruit selected from banana, peach, apricot, lemon, raspberry, strawberry, wild berry, mango, passion fruit, guava, pomegranate, orange, blood orange, pear, lime, mandarin, calamansi, pineapple, papaya, lychee, kiwi, coconut, rhubarb, pumpkin, plum, cantaloupe, green apple, fig, wild strawberry, red currant, cherry, blueberry, cranberry, black currant, black cherry, watermelon, apple, carrot, grape, lemongrass, red grapefruit, black currant and combinations thereof or bean, cocoa, nut mixtures and pastes, coffee, fruit puree, fruit juices, fruit pulp, vegetables, spices, caramel, spirits, liqueur, natural and artificial flavors, extracts and combinations thereof.
    Moreover, in an embodiment according to the present invention, a chocolate product is provided which comprises a filling composition according to any of the preceding claims. Such a chocolate product can be any product (tablet, bar, snack, praline, toffee, pastry, cake, etc.) that comprises a chocolate composition and is suitable for containing a filling.
    EXAMPLE 1: praline type filling, comprising: hazelnut paste 25-35% cocoa butter 10-15% vegetable fat 5-15% cocoa paste 5-15% dextrin 4-8% erythritol 4-8% inulin 2-4% fructooligosaccharide 2-4 % steviol glycoside 0.04-0.08% milk powder, whey powder, soy lecithin EXAMPLE 2:
    Low-fat filling, comprising: polydextrose 30-50% erythritol 10-20% fructo-oligosaccharide 10-20% vegetable fat 5-10% glycerol% 4-8% dextrin 1 -6% inulin 0.5-3% steviol glycoside 0.01 -0.05% milk powder, whey powder, soy lecithin EXAMPLE 3:
    Multi-layer filling comprising a praline type layer and a fruit gel type layer, the latter comprising: polydextrose 50-70% fruit powder 5-15% water 10-20% erythritol 8-12% glycerol 8-12% steviol glycoside 0.01-0.05 % EXAMPLE 4:
    Dark mousse / truffle type filling, comprising: concentrated butter 30-50% cocoa paste 15-20% erythritol 15-20% dextrin 5-10% glycerol 3-7% fructo-oligosaccharide 2-5% inulin 2-5% cocoa butter 2- 5% steviol glycoside 0.02-0.06% EXAMPLE 5:
    Milk mousse / truffle type filling, comprising: concentrated butter 30-50% erythritol 15-20% cocoa butter 5-15% cocoa paste 2-8% glycerol 3-7% dextrin 2-6% inulin 1-3% fructo-oligosaccharide 1 -3% steviol glycoside 0.02-0.06% milk powder, whey powder, soy lecithin EXAMPLE 6:
    White mousse / truffle type filling, comprising: concentrated butter 30-50% erythritol 15-20% cocoa butter 5-15% glycerol 3-7% dextrin 2-6% inulin 1-3% fructo-oligosaccharide 1 -3% steviol glycoside 0.02 -0.06% milk powder, whey powder, soy lecithin EXAMPLE 7:
    Dark ganache type filling, comprising: cocoa paste 20-30% cream 40% fat 15-20% glycerol 5-15% erythritol 5-15% dextrin 5-15% sorbitol 5-10% concentrated butter 2-8% fructo-oligosaccharide 2- 7% inulin 2-7% cocoa butter 2-7% steviol glycoside 0.03-0.07% soy lecithin EXAMPLE 8:
    Milk ganache type filling, comprising: cream 40% fat 20-25% cocoa butter 10-14% glycerol 10-14% erythritol 8-12% cocoa paste 5-10% sorbitol 5-10% concentrated butter 3-7% dextrin 4-6% inulin 1-3% fructo-oligosaccharide 1-3% steviol glycoside 0.03-0.07% milk powder, whey powder, soy lecithin
    权利要求:
    Claims (15)
    [1]
    A fiber-enriched filling composition for a chocolate product, comprising: a. A steviol glucoside or steviol glycoside b. fat c. fibers d. a polyol.
    [2]
    A fill composition according to claim 1, wherein the polyol is selected from erythritol, arabitol, xylitol, sorbitol, glycerol, mannitol, lactitol, maltitol, maltitol syrup, mallitol, isomalt, hydrogenated starch hydrolyzate or combinations thereof.
    [3]
    The filling composition of claim 2, wherein the polyol comprises glycerol.
    [4]
    A fiber-enriched filling according to any one of the preceding claims, wherein the fibers comprise dietary fibers.
    [5]
    The fiber-enriched filling of claim 5, wherein the dietary fiber comprises inulin and / or fructooligosaccharide.
    [6]
    A filling composition according to any one of the preceding claims, wherein the fibers comprise polydextrose and wherein the polyol comprises erythritol and glycerol.
    [7]
    A fill composition according to claim 6, comprising an amount of 30-50% by weight of polydextrose, an amount of 10-20% by weight of erythritol and an amount of 4-8% by weight of glycerol.
    [8]
    A fill composition according to claim 6, comprising an amount of 50-70% by weight of polydextrose, an amount of 8-12% by weight of erythritol, an amount of 8-12% by weight of glycerol and an amount of 10-20% by weight water.
    [9]
    A filling composition according to any one of the preceding claims, comprising 0.01-1% by weight of steviol glucoside or steviol glycoside, 1-60% by weight of fat and 0.1-10% by weight of inulin and / or 0.1-20% by weight. % fructooligosaccharide.
    [10]
    The filling composition according to claim 9, comprising 0.01-0.2% by weight of steviol glucoside or steviol glycoside, 5-50% by weight of fat and 0.1-4% by weight of inulin and / or 10-20% by weight of fructo oligosaccharide.
    [11]
    The filling composition according to claim 9, comprising 0.01-0.05% by weight of steviol glucoside or steviol glycoside, 5-10% by weight of fat, 0.5-3% by weight of inulin and 10-20% by weight of fructooligosaccharide.
    [12]
    A fill composition according to claim 9, comprising 0.04-0.08% by weight of steviol glucoside or steviol glycoside, 15-60% by weight of fat, 2-4% by weight of inulin and 2-4% by weight of fructooligosaccharide.
    [13]
    The fiber-enriched filling of any one of the preceding claims, wherein the ratio between the amount of inulin and the amount of fructooligosaccharide is between 0.8 and 1.2.
    [14]
    A fiber-enriched filling according to any one of the preceding claims, wherein the dietary fiber comprises dextrin and inulin and / or fructooligosaccharide and wherein the ratio between the amount of dextrin and the amount of inulin and / or fructooligosaccharide is between 0.8 and 1 Is 2.
    [15]
    A chocolate product comprising a filling composition according to any one of the preceding claims.
    类似技术:
    公开号 | 公开日 | 专利标题
    BE1020640A3|2014-02-04|A FILLED COMPOSITION FOR A CHOCOLATE PRODUCT.
    EP2166868B1|2015-02-25|Reduced fat chocolate
    EP2599390A1|2013-06-05|A fiber enriched filling composition for a chocolate product
    AU2009356538B2|2014-08-21|Low carbohydrate, high protein, fiber enriched gelato formulation and method of manufacture
    US8734873B2|2014-05-27|Food bar with reduced hardness
    US20110313055A1|2011-12-22|Health characteristic chewy or gummy candy confection
    EP1676486A1|2006-07-05|Frozen confection and process for manufacture such
    CA2942266C|2018-01-23|Protein based frozen dessert and methods of making the same
    MXPA05013531A|2006-06-22|Frozen confection and process for manufacture of frozen confection.
    JP2014209925A|2014-11-13|Fiber-rich gelato composition with low carbohydrate content and high protein content, and manufacturing method thereof
    JP2008301814A|2008-12-18|Frozen dessert mix containing chocolate
    US20090238941A1|2009-09-24|Prebiotic chocolate and method for producing the same
    US20080175974A1|2008-07-24|Isomaltulose as an Aftertaste-Shortening Agent
    GB2575549A|2020-01-15|Chocolate composition
    BE1025081B1|2018-10-23|Easily digestible chocolate product
    CA2724112C|2014-07-29|Low carbohydrate, high protein, fiber enriched gelato formulation and method of manufacture
    JP2014100150A|2014-06-05|Fiber-rich gelato composition with low carbohydrate content and high protein content, and manufacturing method thereof
    RU2332852C1|2008-09-10|Candy filling
    EP2931055B1|2019-02-06|Cocoa-containing food composition
    WO2021242997A1|2021-12-02|Fat-based compositions
    AU2020326629A1|2022-02-24|Novel preparation of fat-based confections
    WO2021026103A1|2021-02-11|Novel preparation of fat-based confections
    US20190059414A1|2019-02-28|Emulsion and process for making same
    同族专利:
    公开号 | 公开日
    JP2014533522A|2014-12-15|
    CN104039163A|2014-09-10|
    DK2717710T3|2018-09-03|
    US20140363539A1|2014-12-11|
    RU2677249C2|2019-01-16|
    EP2717710A1|2014-04-16|
    IN2014KN01077A|2015-10-09|
    RU2014122085A|2016-02-10|
    ES2684510T3|2018-10-03|
    JP2018064574A|2018-04-26|
    EP2717710B1|2018-05-23|
    WO2013079716A1|2013-06-06|
    BR112014013076A2|2017-06-13|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US3464830A|1966-11-03|1969-09-02|Gen Mills Inc|Storage stable,ready-to-spread frostings|
    US4401681A|1981-09-22|1983-08-30|Campbell Soup Company|Two-phase food products with reduced inter-phase moisture transfer|
    JP2818883B2|1989-01-11|1998-10-30|ミヨシ油脂株式会社|Filling composition|
    JPH04148659A|1990-10-09|1992-05-21|Dainippon Ink & Chem Inc|Sweetener and sweet food|
    JPH0686475B2|1991-03-14|1994-11-02|北海道糖業株式会社|Novel steviol glycoside and method for producing the same|
    DE69118211T2|1991-08-07|1996-10-02|Raffinerie Tirlemontoise Sa|LOW-CALORIE CHOCOLATE COMPOSITION|
    GB9323483D0|1993-11-13|1994-01-05|Cerestar Holding Bv|Edible composition and a process for its preparation|
    CA2262266C|1998-03-17|2005-12-27|Kraft Foods, Inc.|Reduced calorie coated confections|
    US20090104331A1|2005-05-26|2009-04-23|Silver Barnard S|Inulin powders and compositions thereof|
    US6773744B1|2000-11-06|2004-08-10|Hershey Foods Corporation|Confectionary products, low fat chocolate and chocolate-like products and methods for making them|
    US6830766B2|2002-03-08|2004-12-14|Mccabe David J.|High protein foodstuff|
    US20040086615A1|2002-11-04|2004-05-06|Cargill, Inc. & Cerestar Holding Bv|Reduced calorie confectionery compositions|
    US20040228957A1|2003-05-14|2004-11-18|James Carl Schmidt|Protein enhanced low carbohydrate snack food|
    US7022356B2|2003-05-14|2006-04-04|Rcd Holdings, Inc.|Protein enhanced low carbohydrate snack food|
    US8105642B2|2003-07-15|2012-01-31|General Mills Ip Holdings Ii, Llc|Soft dried marshmallow and method of preparation|
    US20050058759A1|2003-09-15|2005-03-17|Schmidt James Carl|Protein enhanced low carbohydrate snack food|
    US20060286248A1|2003-10-02|2006-12-21|Anfinsen Jon R|Reduced-carbohydrate and nutritionally-enhanced frozen desserts and other food products|
    RU2275029C2|2004-05-17|2006-04-27|Научно-консультационный Центр|Composition of wafer-based food product |
    EP1629730A1|2004-08-12|2006-03-01|First-to-Market N.V.|Functional sugar replacement|
    US20070082104A1|2004-08-12|2007-04-12|Sophie De Baets|Functional sugar replacement|
    US20060093720A1|2004-10-28|2006-05-04|Ed Tatz|Pumpable, semi-solid low calorie sugar substitute compositions|
    US8298600B2|2005-10-11|2012-10-30|Purecircle Sdn Bhd|Process for manufacturing a sweetener and use thereof|
    US8318232B2|2005-10-11|2012-11-27|Purecircle Sdn Bhd|Sweetner and use|
    GB0524128D0|2005-11-28|2006-01-04|Barry Callebaut Ag|Compositions|
    EP1817964A1|2006-02-13|2007-08-15|Sweetwell NV|Functional sugar replacement|
    US8263168B2|2006-06-27|2012-09-11|Mars, Incorporated|Indulgent edible composition|
    EP1949796A1|2007-01-25|2008-07-30|Nestec S.A.|Mousse|
    JP2009124999A|2007-11-22|2009-06-11|Asahi Kasei Chemicals Corp|Whipped cream|
    RU2596190C9|2009-10-15|2016-10-20|ПЬЮСЁРКЛ ЭсДиЭн БиЭйчДи|Rebaudioside d of high purity and use thereof|
    US8512790B2|2009-10-15|2013-08-20|Purecircle Sdn Bhd|High-purity rebaudioside D and low-calorie chocolate containing the same|
    EP2509434A4|2009-12-07|2015-06-24|Leonardo Carella|Low carbohydrate, high protein, fiber enriched gelato formulation and method of manufacture|
    ES2547088T3|2010-03-05|2015-10-01|Ophthalmopharma Ag|Chocolate nutraceutical product or chocolate derivative|
    CN101816318B|2010-05-15|2012-09-26|无锡市灵山食品有限公司|High-fiber biscuits processed from fresh bean dregs and processing method thereof|
    EP2599390A1|2011-12-03|2013-06-05|Cavalier N.V./S.A.|A fiber enriched filling composition for a chocolate product|DK3160266T3|2014-04-14|2021-04-19|Zùsto Nv|SUGAR SUBSTANCE COMPOSITION|
    PE20171025A1|2014-12-19|2017-07-17|Nestec Sa|METHODS TO REDUCE TOTAL AND SATURATED FATS IN FILLINGS OF CONFECTIONERY PRODUCTS|
    RU2603927C1|2015-08-13|2016-12-10|Общество с ограниченной ответственностью "Лайтхаус Оушен"|Method for production of chocolate mass for chocolate production with low energy value|
    RU2600691C1|2015-08-13|2016-10-27|Общество с ограниченной ответственностью "Лайтхаус Оушен"|Chocolate mass for producing chocolate with low energy value |
    JP6815112B2|2016-07-14|2021-01-20|森永製菓株式会社|Manufacturing method of baked composite confectionery and baked composite confectionery|
    CN106359784A|2016-08-30|2017-02-01|东台纳盛特生物科技有限公司|Sugar-free chocolate utilizing stevia as sweetener and preparation method thereof|
    KR20200027478A|2017-05-30|2020-03-12|더 프린스톤 그룹 인크 - 씨40917|Food and manufacturing methods|
    CN107668298A|2017-10-23|2018-02-09|无限极（中国）有限公司|Chocolate 3d printing material and preparation method thereof|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    EP11009575.9A|EP2599390A1|2011-12-03|2011-12-03|A fiber enriched filling composition for a chocolate product|
    EP11009575|2011-12-03|
    EP12150072|2012-01-03|
    EP12150072|2012-01-03|
    [返回顶部]