Sweet food product made from dry fruit

Abstract

The present invention relates to a sweet food product made from dry fruit having the same physicochemical properties as chocolate and comprising: between 25 and 45% by weight of dry fruit representing a total fat contribution coming from said dry fruit representing, at most, 25% by weight relative to the total weight of said food product; between 25 and 45% by weight of saccharose or another anhydrous sweetening material; between 20 and 40% by weight of cocoa butter or any other vegetable fat, solid at ambient temperature, used as a partial or total substitute for the cocoa butter; optionally, an emulsifier at a content of less than or equal to 1%; said sweet food product having a particle size of less than or equal to 50 m, and the method for preparing same.

Claims

1. A sweetened food product based on dry fruit consisting of: between 25 and 45% by weight of dry fruit with a total fat content originating from said dry fruit representing not more than 25% by weight relative to the total weight of said food product; between 25 and 45% by weight of saccharose or another anhydrous sweetening material; between 20 and 40% by weight of cocoa butter or any other vegetable fat that is solid at ambient temperature used as a partial or total substitute for cocoa butter; and optionally, an emulsifier with a content of less than or equal to 1%, said sweetened food product having a size grading less than or equal to 50 m, wherein the dry fruit is selected from the group consisting of seeds and shell fruits, the seeds and shell fruits are chosen from among almonds, hazelnuts, walnuts, cashew nuts, pecan nuts, pine nuts, pistachio nuts, sesame seeds, pumpkin seeds, sunflower seeds, poppy seeds, brazil nuts, macadamia nuts, Queensland nuts, Nangail nuts, chestnuts, peanuts, alone or mixed, and said product is solid at ambient temperature.

2. The sweetened food product according to claim 1, wherein a size grading is between 15 and 25 m.

3. The sweetened food product according to claim 1, wherein the dry fruit has a fat content less than or equal to 65%.

4. The sweetened food product according to claim 1, wherein the emulsifier is lecithin.

5. A manufacturing method producing the sweetened food product according to claim 1, including the following steps: (a) mix and knead said sugar or other sweetening material, said dry fruit, said cocoa butter or cocoa butter substitute and said emulsifier; (b) grind said mix obtained in step (a); (c) mix at a temperature higher than or equal to 40 C. for at least two hours; (d) optionally, tempering.

6. The method according to claim 5, wherein the grinding step (b) and the mixing with heating step (c) are carried out at the same time.

7. The sweetened food product according to claim 2, wherein the dry fruit has a fat content less than or equal to 65%.

Description

EXAMPLE 1

Preparation of a Food Product According to the Invention

(1) This example describes preparation of a product according to the invention.

(2) The recipe used is a recipe created from the following three ingredients: crystallized white sugar almond powder containing not more than 45% by weight of fatty material relative to the total weight of almonds deodorized cocoa butter.

(3) Each of these ingredients is added in the following proportions:

(4) TABLE-US-00001 % by weight relative to the Ingredient total weight Almond powder 26% White sugar 40% Deodorized cocoa butter 34%

(5) In this example, the product is used on a conventional chocolate manufacturing line of the Kneading/Pregrinding/Grinding/Mixing type.

(6) The main steps in preparation of this product are described below:

(7) TABLE-US-00002 Mix raw materials/Kneading Pre-grinding/Grinding Mix Tempering Molding Packaging

(8) Tempering is applied to the product at the following temperatures so that it can be molded:

(9) T tank: 50 C.

(10) T low: 26 C.

(11) T outlet: 28 C.

EXAMPLE 2

Rheological Characterization of a Food Product According to the Invention

(12) This second example is aimed at describing the method for characterizing the rheology on a product obtained using the invention, that in this specific case will be a formulated product based on whole hazelnuts and that has the following formula and is prepared using the method described in example 1:

(13) Product Formulation:

(14) TABLE-US-00003 % of each ingredient Whole hazelnuts 27% White sugar 39% Deodorized cocoa butter 34%
Principle:

(15) The rheological behavior is monitored using a ROTOVISCO 1 rotary rheometer at imposed speed.

(16) Equipment:

(17) ROTOVISCO RV1 measurement instrument from Thermo Fischer;

(18) Thermostat-controlled bath at 40 C.;

(19) REHOWIN application and measurement processing softwareCASSON model;

(20) DIN Z 20 (rotor) coaxial geometry systems

(21) Results:

(22) Flow limit: 12 Pa+/1

(23) Viscosity: 2 Pa.Math.s+/0.2

(24) These values correspond to the rheological properties of coating chocolates; the results in example 2 thus show that the product according to the invention has exactly the same physical flow properties as chocolate.

EXAMPLE 3

Preparation of a Food Product According to the Invention

(25) This example is intended to describe preparation of a product according to the invention.

(26) The recipe used is a recipe formulated from the following three ingredients: Brown sugar; Dehydrated apple cubes, comprising not more than 5% by weight of water relative to the total weight of apple cubes and Deodorized cocoa butter;

(27) in the following proportions:

(28) TABLE-US-00004 % by weight of the total Ingredient weight Dehydrated apple cubes 24% Brown sugar 42% Deodorized cocoa butter 34%

(29) In this example, the product is used on a universal type chocolate manufacturing line.

(30) Tempering is applied to the product at the following temperatures so that it can be molded:

(31) T tank: 50 C.

(32) T low: 26 C.

(33) T outlet: 28 C.