FILLING COMPOSITIONS FOR FOOD PRODUCTS AND FOOD PRODUCTS CONTAINING THE COMPOSITIONS

Abstract

A comestible non-baked food filling composition comprises a pulse flour and not more than 50% by weight fat, the composition being ambient-stable, having a water activity of not more than 0.6, and having a specific gravity of not more than 1.05. Food products comprising said filling compositions including food products (1) comprising a portion of filling (2) in combination with at least one cooked comestible outer portion (3, 4) that has a water content of not more than 11% by weight based on the total weight of the said outer portion, wherein the comestible outer portion is selected from biscuit, cooked snack dough and granola. The compositions when alone or within the said food products have good organoleptic properties.

Claims

1-29. (canceled)

30. A comestible non-baked food filling composition, the filling composition comprising: at least 35% by weight pulse flour; not more than 50% by weight fat; wherein the composition is ambient-stable, has a water activity of not more than 0.6, and a specific gravity of not more than 1.05.

31. A composition according to claim 30, wherein the proportion of the energy value (in kcal/100 g or kJ/100 g) of the composition attributable to protein present in the composition is at least 5%, preferably at least 12%.

32. A composition according to claim 30, wherein the composition comprises dietary fibre in an amount of at least 3 g per 100 g, preferably at least 6 g per 100 g.

33. A composition according to claim 30, wherein the pulse flour comprises one or more flours selected from flours of chick pea, dry beans, faba beans, dry peas and lentils, preferably chick pea flour.

34. A composition according to claim 30, wherein the composition further comprises one or more ingredients derived from sesame seeds selected from the group consisting of sesame oil, sesame seed flour and tahini.

35. A composition according to claim 33, wherein the composition has a specific gravity of from 0.65 to 1.0.

36. A composition according to claim 30, which is gluten-free.

37. A composition according to claim 30, which is lactose-free.

38. A food product comprising at least one cooked comestible outer portion comprising a water content of not more than 11%, preferably not more than 8%, optionally not more than 6%, by weight based on the total weight of the said outer portion, and a filling composition comprising at least 35% by weight pulse flour, preferably chick pea flour, and not more than 50% by weight fat, the composition being ambient-stable, and having a water activity of not more than 0.6, and a specific gravity of not more than 1.05, and wherein the comestible outer portion is selected from biscuit, cooked snack dough and granola, preferably wherein the filling composition comprises a chick pea flour.

39. A food product according to claim 38, wherein said at least one comestible outer portion comprises at least two opposed biscuits, or at least two opposed snack pieces selected from baked, expanded, extruded or fried snack pieces, and said filling composition is embraced between the opposed biscuits or snack pieces.

40. A food product according to claim 38, wherein said at least one cooked comestible outer portion comprises an edible outer biscuit or snack product portion comprises a hollow envelope portion defining a void region within said envelope portion, said filling composition being located in said void region.

41. A food product according to claim 38, wherein the food product comprises at least 20% by weight of the said filling composition.

42. A food product according to claim 38, wherein at least 12% of the calorific value of the food product is attributable to protein.

43. A food product according to claim 38, wherein the filling composition comprises a chick pea flour.

44. A food product according to claim 38, wherein the at least one outer portion is a biscuit, a cookie or a baked snack product outer portion.

45. A food product according to claim 38, wherein the at least one outer portion is an expanded or extruded snack product outer portion.

46. A food product according to claim 38, wherein the composition is as defined in claim 30.

47. A food product according to claim 38, which is gluten-free.

48. A food product according to claim 38, which is lactose-free.

49. A comestible food filling composition comprising: i) at least 35% by weight of one or more particulate material selected from particulates of dry beans, dry peas, chick peas and lentils, and ii) not more than 50% by weight fat; wherein the composition is ambient-stable, has a water activity of not more than 0.6, and a specific gravity of not more than 1.05.

50. A comestible food filling composition according to claim 49, wherein said one or more particulate material comprises one or more flours selected from faba bean flour, yellow pea flour, chick pea flour and lentil flour.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0061] FIG. 1 is a side view of an exemplary sandwich product according to an aspect of the invention comprising a filling comprising a flour derived from one or more pulses;

[0062] FIG. 2 is a section through a filled snack product according to an aspect of the invention;

[0063] FIG. 3 is a flow diagram showing a method of making a filling composition according to the invention; and

[0064] FIG. 4 is a flow diagram showing a process for the manufacture of a food product according to the invention containing a filling composition.

[0065] FIG. 1 shows a first exemplary food product according to an aspect of the invention. The food product comprises a sandwich product 1 in which a layer of filling 2 is embraced between two comestible outer portions 3, 4 which may be, for example, parallel opposed planar biscuits (for example cookies). In an exemplary embodiment the filling layer 2 is a filling composition comprising at least 35% by weight pulse flour and not more than 50% by weight fat, wherein the composition is ambient-stable, has a water activity of not more than 0.6, and a specific gravity of not more than 1.05. In certain exemplary products as shown in FIG. 1, the filling 2 may comprise one or more flours selected from faba bean flour, pea flour, chick pea flour and lentil flour, the flour or flours advantageously being present in an amount of at least 35% by weight based on the total filling weight, and the filling 2 further comprising not more than 50% by weight fat.

[0066] With reference to FIG. 2, a food product 5 according to another exemplary embodiment comprises a body 6 of filling composition enclosed within a cooked comestible outer portion in the form of an envelope portion 7. Envelope portion 7 provides an outer housing or casing and defines a void region within which said filling composition is provided. The envelope outer portion 7 is preferably an edible outer biscuit or snack product portion. The filling composition body 6 may comprise any filling according to the invention, for example one of those described above with reference to FIG. 1.

[0067] The comestible outer portions 3, 4 of FIG. 1 and the envelope portion 7 of FIG. 2 each have a water content of not more than 11% by weight or less, as that helps to avoid any detrimental influence on the ambient-stability of the filling composition, and thus helps to maintain the ambient-stability of the food product itself when stored at ambient temperatures (e.g. 20 to 25 C.) in airtight packaging such as that typically used in packs of biscuits and snack products sold in grocery retail outlets such as shops or supermarkets.

[0068] Referring to FIG. 3, in a method for the manufacture of a filling composition according to the invention, a first method step 8 comprises mixing at least 35% by weight pulse flour and not more than 50% by weight fat to obtain a mixture. The mixture so obtained is then subjected to an aeration treatment step 9 in which air is introduced into the mixture, for example by continuing mixing under conditions suitable to incorporate sufficient air to obtain a structurally stable aerated filling composition having a specific gravity of not more than 1.05. The compositions are ambient-stable, having a water activity of not more than 0.6, and may optionally be incorporated in a food product in an incorporation step 10 before or after any optional further processing steps.

[0069] With reference to FIG. 4, in a method for manufacturing a food product according to the invention, in a first step 11 there is provided a filling composition according to the invention, for example a filling composition obtained according to the method of FIG. 3. In a preparation step 12 there are prepared comestible outer portions having a water content of not more than 11% by weight based on the total weight of the outer portion. At least one of the outer portions is then brought into juxtaposition with a portion of filling composition in a juxtaposing step 13 to provide a food product which may optionally be subjected to further processing steps. For example, the food product is optionally subjected to a packaging step 14 in which the food product is packaged in an airtight pack or other container such as those conventionally used in packaging of biscuits and snack products for commercial sale. Said juxtaposing step 13 may comprise introducing a portion of filling into a void enclosed within an envelope portion, such as envelope portion 7 shown in FIG. 2. Additionally or alternatively, juxtaposing step 13 may comprise bringing a plurality of outer portions into juxtaposition with a portion of filling, for example bringing two planar outer portions such as those indicated by reference numerals 3, 4 in FIG. 1 into juxtaposition with a layer of filling to form a sandwich product as described with reference to FIG. 1. It will be appreciated, however, that the structures and configurations shown in FIGS. 1 and 2 are merely examples and a wide variety of different arrangements of outer portions and filling are possible without departing from the invention.

[0070] It will in general be desirable that the filling compositions of the invention contain no added sugar, and if added sugar is included it will usually be present in an amount not exceeding 10% by weight, especially not exceeding 5% by weight of the total weight of the filling.

[0071] Whilst the present invention has been described and illustrated with reference to particular embodiments, it will be appreciated by those of ordinary skill in the art that the invention lends itself to many different variations not specifically illustrated herein. By way of example only, certain illustrative Examples will now be described.

EXAMPLES

[0072] Materials

[0073] Fine chick pea flour used in the Examples herein was a heat treated chick pea flour commercially available from Codrico Rotterdam BV as Fresh Hummus Powder (a powder of precooked chick pea suitable for preparation of hummus), and had a particle size distribution, as determined by laser diffraction, as follows: [0074] d10=8.3 m [0075] d50=73.3 m [0076] d90=328.2 m

[0077] Coarse chick pea flour used in the Examples herein was heat-treated chick pea flour available commercially from Limagrain and had a particle size distribution, as determined by laser diffraction, as follows: [0078] d10=24 m [0079] d25=61 m [0080] d50=170 m [0081] d75=243 m [0082] d90=304 m

[0083] In the particle size distributions above, the particle sizes were determined by laser diffraction as hereinafter described and each value dn indicates the volume of particles with a particle size (as determined by laser diffraction) not more than n m.

[0084] Sesame seed flour was obtained as partially defatted sesame seed flour commercially available from Dipasa Europe.

[0085] Pea protein powder was as commercially available from Roquette Freres SA (France).

[0086] Coarse lentil flour, yellow pea flour and faba bean protein flour were obtained as commercially available under the trade mark PulsePlus from AGT Food and Ingredients (Canada).

[0087] Methods

[0088] Method for Making Filling Composition

[0089] Plasticised palm oil is heated to 80 C. at which it is liquid. Where present, the sesame seed flour is stirred into the oil. The minor ingredients (flavourings, salt, citric acid) are added and stirred gently into the mixture. The pulse flour and, if present, starch are added and stirred into the mixture. Mixing is continued in a high speed mixer with a cold water jacket in order to obtain optimised aeration. Achievement of the desired degree of aeration may be checked by determining the specific gravity as described below. Alternatively, if desired, a scrape-surface heat exchanger may be used. The resultant aerated structures are structurally stable.

[0090] Method for Measuring Degree of Aeration and Specific Gravity

[0091] Specific gravities of compositions herein were measured at room temperature (20 C.) using the steps 1 to 3 below:

[0092] 1. Measure the weight (X) of water in a 140 mL container. Ensure water is level with the top of the container.

[0093] 2. Measure the weight (Y) of filling composition in the same container as step 1Overfill and scrape the top off with a knife so that the top surface is level with the top of the container.

[0094] 3. Calculate SG1 with the following equation:

Y/X=SG1.

[0095] In the Examples below the value SG1 for all filling compositions was found to be 1.2.

[0096] Where aeration values of a filling composition are stated herein, those are determined by first measuring the specific gravity of the unaerated composition, that is, the filling composition made by the method described above, with the exception of the final high speed mixing step. Following determination of the specific gravity of the unaerated filling composition by the steps 1 to 3 above a degree of aeration is determined for the aerated filling composition using the steps 4 to 7 below:

[0097] 4. Aeration is effected by high speed mixing with a cold water jacket as described in the above-described method for making the filling.

[0098] 5. The weight (Z) of aerated composition is measured in the same container as step 1Overfill and scrape the top off with a knife so that the top surface is level with the top of the container.

[0099] 6. The specific gravity SG2 of the aerated composition is calculated with the following equation:

Z/X=SG2

[0100] 7. The degree of aeration is calculated with the following equation:

% aeration (ie % air by volume)=((SG1-SG2)/SG1)100

[0101] Method for Measuring Particle Size Distribution

[0102] Particle size distributions of pulse flours as referred to herein may be determined using a Laser Diffraction Particle Size Analyzer. The determination of the particle size distribution using Laser Diffraction Analyzers is a routine technique widely known and practised, with calculation of distributions being performed by the Analyzer software. Particle size distributions herein were determined using as Analyzer a Beckman Coulter LS 200 Coulter Optical Module with Dry Powder Module (DPM) which is in use connected to computer and printer method (Coulter LS Series Product Manual, October 2011, Beckman Coulter, Inc.).

[0103] Method for Determining Water Activity

[0104] Water activities (Aw) stated herein are as measurable using the chilled-mirror dewpoint technique with an AquaLab water 25 activity meter. The Aqualab meter has a standard sample pot and requires a standard sample size. The sample is placed in the sample pot which is immediately lidded and allowed to cool to below 25 C. before insertion into the measuring equipment. The measuring equipment then starts the 30 measurement cycle which is automatically controlled by the equipment. A stainless steel mirror within the AquaLab water activity meter is repeatedly cooled and heated while dew forms and is driven off. Each time dew forms on the mirror the instrument measures the Aw and temperature of the sample. When Aw values of consecutive readings are less than 0.001 apart the measurement process is completed, the end value being taken to one decimal place.

[0105] Method for Determining Water Content of Certain Food Material

[0106] Any suitable method may be used to determine water content where water content is to be determined for a comestible outer portion to be used in combination with a filling. For example, the following methods are appropriate:

[0107] Water content for biscuits and low moisture snacks are suitably determined in accordance with International Standard method ISO 712-2009 [ISO 712-2009Cereals and cereal productsDetermination of moisture content (Determination of moisture content of low moisture homogeneous foods. In the case of foodstuffs biscuits (with no high fat inclusions), crisped rice heating/drying is carried out in an oven at 131 C. for 90 min. Modification of the heating/drying conditions may be appropriate in the case of certain products but will not materially affect the measured value. For example, in the case of, cereal bars a gentler heating regime is used in heating/drying at 70 C. in a vacuum oven for 5 hours, whilst for extruded snacks the heating/drying step may be at 103 C. for 4 hours.

Examples 1 to 6

[0108] Using the method above, a number of filling compositions were made. Examples 1 to 3 used coarse chick pea flour whilst fine chick pea flour was used in Examples 4 to 6. Other ingredients were as shown in Table 1 below, which also indicates the values of water activity, total energy (kcal/100 g and kJ/100 g), protein content (in terms of g/100 g and % of energy in kcal or kJ obtainable from protein content), and fibre content (g/100 g). Specific gravity was measured before (SG1) and after (SG2) the high speed mixing step. The water activity of the final composition was measured.

TABLE-US-00002 TABLE 1 Examples 1 to 6 Example: 1 2 3 4 5 6 Coarse chickpea flour 46.4% 21.5% 41.0% Fine chickpea flour 46.4% 21.5% 41.0% Palm fat 39.6% 43.1% 46.7% 39.6% 43.1% 46.7% Sesame seed flour 12.0% 7.8% 12.0% 7.8% Wheat starch 10.6% 10.6% Salt 0.8% 0.8% 0.7% 0.8% 0.8% 0.7% Citric acid 0.2% 0.2% 0.2% 0.2% 0.2% 0.2% Garlic 0.5% 0.4% 0.4% 0.5% 0.4% 0.4% Cumin ground 0.5% 0.4% 0.4% 0.5% 0.4% 0.4% Pea proteins 25.8% 25.8% Total 100% 100% 100% 100% 100% 100% Energy (kJ/100 g) 2394 2458 2374 2486 2500 2465 (kcal/100 g) 591 599 585 603 604 597 Protein g/100 g 15.3 31.6 8.4 17.2 32.5 10.3 Carbohydrate g/100 g 30.5 14.5 39.2 34.2 16.2 42.9 Fat g/100 g 43.7 45.3 42.3 43.6 45.2 42.2 Fibre g/100 g 7.4 3.5 7.0 2.6 1.3 2.1 Moisture % 5.9 4.1 7.1 5.2 3.8 6.4 Protein (% energy/kcal) 10.6% 21.6% 5.9% 11.7% 22.0% 7.0% Aeration 27.8% 33.3% 27.7% 29.8% 29.8% 30.8% SG2 0.87 0.80 0.87 0.84 0.84 0.83 Water activity 0.4 0.4 0.5 0.4 0.4 0.5 pH 5.8 5.9 6 5.7 5.8 5.6

[0109] As may be seen from the data at the bottom of Table 1 the filling compositions of Examples 1 and 3 are high in fibre (more than 6 g per 100 g), whilst Example 2 also provides a useful source of fibre, with more than 3 g per 100 g composition. The filling compositions of Examples 2 and 5 are high in protein, with more than 20% of the energy value of the composition being provided by protein. Examples 1 and 4 also provide more than 10% of the energy value of the composition in protein. The creams of Examples 4 to 6 were, on eating, found to be smoother than those of Examples 1 to 3.

[0110] When used as a filling for a biscuit or snack product, the creams of Examples 1 to 6 have a flavour reminiscent of hummus, and are advantageous in providing fibre content, as well as contributing usefully to protein content.

[0111] The filling of Example 2 is particularly advantageous, providing both a useful source of fibre of 3.5 g per 100 g and high protein content with 21.6% of the energy value being in the form of protein, as well as having a low water activity of 0.4.

Examples 7 to 9

[0112] Three further filling compositions were made as described in Examples 1 to 6 except that the chick pea flour was replaced by coarse lentil flour, yellow pea flour or faba bean flour. Other ingredients were as shown in Table 2 below, which also indicates the values of water activity, total energy (kcal/100 g and kJ/100 g), protein content (in terms of g/100 g and % of energy in kcal or kJ obtainable from protein content), and fibre content (g/100 g). Specific gravity was measured before (SG1) and after (SG2) the high speed mixing step. The water activity of the final composition was measured.

TABLE-US-00003 TABLE 2 Examples 7 to 9 Example: 7 8 9 Coarse lentil flour 49.5% 33.0% Yellow pea flour 49.5% Faba bean protein flour 16.5% Palm fat 31.6% 31.6% 31.6% Wheat starch 17.9% 17.9% 17.9% Salt 1.1% 1.1% 1.1% Total 100% 100% 100% Energy (kJ/100 g) 2060 2190 2090 (kcal/100 g) 495 526 502 Protein g/100 g 12.4 12.3 17.6 Carbohydrate g/100 g 36.3 43.7 31.7 Fat g/100 g 30.8 32.7 31.6 Fibre g/100 g 11.3 3.8 10.1 Moisture % 7.7 5.7 6.7 Protein (% energy/kcal) 10.3% 9.6% 14.4% Aeration 18.0% 21.8% 11.8% SG2 0.99 0.92 1.04 Water activity 0.5 0.4 0.5

[0113] The filling compositions of Examples 7 to 9 provided a useful source of dietary fibre, with Examples 7 and 9 in particular being high in fibre. The filling compositions of these Examples also contained protein, with Example 9 in particular providing a useful source of protein providing 14.4% of the total calorific value of the composition.

[0114] The filling compositions of Examples 1 to 9 were ambient-stable showing no detectable deterioration in texture or flavour after 12 weeks, with measurements of peroxide values and anisidine values in the compositions over a period of 100 days supporting the finding that there had been no detectable flavour deterioration.

Examples 10 and 11

[0115] Two further filling compositions were made using coarse chick pea flour as pulse flour in the method described above except that after mixing the mixture was subjected to aeration using a large scale commercial aeration apparatus. The resultant filling compositions had specific gravities of 0.69 and 0.71, representing aeration of over 40% as compared with the unaerated mixtures. The filling composition of Example 11 provided a useful source of fibre (4.5 g per 100 g composition) and also included 9.9 g/100 g protein content. The fibre and protein contents of Example 10 were similar. The water activity was under 0.6. The compositions of Examples 10 and 11 were perceived in sensory evaluation to be smooth-textured, in spite of the coarseness of the pulse flour used. They had a flavour reminiscent of hummus.

TABLE-US-00004 TABLE 3 Examples 10 and 11 Example: 10 11 Coarse chickpea flour 41.0% 41.0% Palm fat 46.7% 35.0% Whey powder 10.6% Wheat starch 11.4% 12.5% Salt 0.7% 0.7% Citric acid 0.2% 0.2% Total 100% 100% Aeration 42.7% 40.5% SG2 0.69 0.71

[0116] In some preferred food products, a filling according to an embodiment of the invention may be used as a filling with a biscuit or snack outer, the filling contributing usefully to the fibre and/or protein content of the resultant biscuit or snack product.

Example 12

[0117] A filling composition was made using the following ingredients in the method described above:

TABLE-US-00005 Filling composition % Fat 35 Chick pea flour 45 starch 18.4 salt 1 seasonings 0.6 total 100

[0118] The filling composition had a water activity of less than 0.6 and a specific gravity of about 0.85.

[0119] Biscuits were made using the following ingredients:

TABLE-US-00006 Biscuit % water 22 bran 5 raising agents 2.5 Fat 7 flour 55 pea protein 7 other minor ingredients 1.5 total 100

[0120] The dry ingredients were mixed, with the water then being incorporated to form a dough, which was formed into individual pieces and baked to obtain biscuits. The biscuits had a moisture content of 2.6% by weight based on the total biscuit weight.

[0121] Portions of filling were each used to form a filling layer between respective pairs of biscuits to form sandwich biscuits. The relative amounts of filling and biscuits were so arranged that each sandwich biscuit comprised by weight 30% filling and 70% biscuit. The finished sandwich biscuits had a moisture content of 3.9% by weight based on the total weight.

[0122] The resulting sandwich biscuit contained about 14% by weight protein (corresponding to 12% of the total energy in kcal or kJ) and about 6 g/100 g dietary fibre, thus being high in fibre and a beneficial source of protein. The sandwich biscuit was storage-stable, retaining taste and texture for at least 27 weeks.

[0123] Where in the foregoing description, integers or elements are mentioned which have known, obvious or foreseeable equivalents, then such equivalents are herein incorporated as if individually set forth. Reference should be made to the claims for determining the true scope of the present invention, which should be construed so as to encompass any such equivalents. It will also be appreciated by the reader that integers or features of the invention that are described as preferable, advantageous, convenient or the like are optional and do not limit the scope of the independent claims. Moreover, it is to be understood that such optional integers or features, whilst of possible benefit in some embodiments of the invention, may not be desirable, and may therefore be absent, in other embodiments.