NON-BLOOM COMESTIBLE PRODUCT

Abstract

The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, the comestible product comprising one or more sources of cocoa butter or cocoa butter equivalent, and the continuous bakery portion comprising sorbitan tristearate.

Claims

1. A comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, the comestible product comprising one or more sources of cocoa butter or cocoa butter equivalent, and the continuous bakery portion comprising sorbitan tri stearate.

2. A comestible product according to claim 1, wherein the comestible product is a soft cake, a cookie or a biscuit.

3. A comestible product according to claim 1, wherein the continuous bakery portion comprises: a source of cocoa butter or cocoa butter equivalent; and/or cocoa powder or defatted cocoa powder.

4. A comestible product according to claim 1, wherein the continuous bakery portion has a surface having a colour such that the presence of any fat bloom thereon would be readily discernable.

5. A comestible product according to claim 1, wherein the one or more discrete inclusions comprises a source of cocoa butter or cocoa butter equivalent.

6. A comestible product according to claim 1, wherein the sorbitan tristearate is present in an amount of up to 3 wt % of the continuous bakery portion.

7. A comestible product according to claim 1, wherein the a saturated fat content of the comestible product is less than or equal to 49 wt % by weight of the total fatty acids in the continuous bakery portion of the product.

8. A comestible product according to claim 1, wherein the continuous bakery portion has less than 32 wt % fat.

9. A comestible product according to claim 1, the product further comprising a filling and/or a partial coating.

10. A method of producing a comestible product, the method comprising: (i) preparing a dough, (ii) optionally adding one or more discrete inclusions to the dough, and (iii) baking the dough to form one or more comestible products, wherein the comestible product comprises one or more sources of cocoa butter or cocoa butter equivalent, the one or more sources of cocoa butter or cocoa butter equivalent being present in the dough and/or the one or more discrete inclusions, and wherein the dough comprises sorbitan tristearate.

11. The method of claim 10, wherein the one or more discrete inclusions are selected from chocolate chips, chocolate compound chips, nuts, dried fruit, honeycomb, pretzel, and candy pieces, or two or more thereof.

12. The method of claim 10, wherein the baked comestible products are allowed to cool passively after baking and are packed when the product temperature reach between 24 and 30? C.

13. The method of claim 10, wherein the dough comprises a source of fat, and wherein the source of fat has an SFC of less than 5% at 25? C.

14. The method of claim 10, wherein the method is for the production of a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, the comestible product comprising one or more sources of cocoa butter or cocoa butter equivalent, and the continuous bakery portion comprising sorbitan tristearate.

15. Use of sorbitan tristearate in a continuous bakery portion of a comestible product comprising a source of cocoa butter or cocoa butter equivalent, to prevent fat bloom.

16. A comestible product according to claim 1, wherein the sorbitan tristearate is present in an amount of from 0.2 to 1.0 wt % of the continuous bakery portion.

17. A comestible product according to claim 3, wherein the continuous bakery portion comprises alkalized defatted cocoa powder.

18. A comestible product according to claim 5, wherein the source of cocoa butter or cocoa butter equivalent comprises chocolate and/or chocolate compounds.

19. A comestible product according to claim 1, wherein a saturated fat content of the comestible product is less than or equal to 30 wt % by weight of the total fatty acids in the continuous bakery portion of the product.

20. A comestible product according to claim 1, wherein the continuous bakery portion has less than 16 wt % fat.

Description

FIGURES

[0099] The present disclosure will be described in relation to the following non-limiting figures, in which:

[0100] FIG. 1 shows the structure of STS.

[0101] FIG. 2 shows the results of a test of the effect of cocoa butter content in rapeseed oil on blooming. The x axis shows the weight of CB (g) for 100g of rapeseed.

[0102] FIG. 3A shows the results of a test of including palm oil in rapeseed oil on CB blooming.

[0103] FIG. 3B shows the results of a test of including palm oil in rapeseed oil on CB blooming. The image was taken after 26 weeks of storage.

[0104] FIG. 4 shows the results of a test of including sorbitan tristearate in rapeseed oil on blooming of CB. The image was taken after 21 weeks of storage.

[0105] FIG. 5A shows a control biscuit without STS in the dough according to Example 4 showing bloom on the surface.

[0106] FIG. 5B shows a control brownie without STS in the dough showing fat bloom on a cut side according to Example 5 (picture taken after 8 weeks of storage at 25? C.).

EXAMPLES

[0107] The present disclosure will be described in relation to the following non-limiting examples.

[0108] The relative stability of the fat phase was investigated assuming different levels of cocoa butter mixing and different conditioning (either stored directly at 20? C. or first chilled at 5? C. for 2 hours). This approach assesses the critical amount of cocoa butter required for recrystallisation in the dough fat (rapeseed) and the impact of other stabilisers without the need to wait several months for the exchange of fats between dough and the source of cocoa butter or cocoa butter equivalent.

[0109] All the model systems exclude the interaction of sugar/starch/flour/dough structure and focus on the recrystallisation of the cocoa butter influenced by cocoa butter concentration compared to the concentration of the other fats and oils, emulsifier/surfactant interactions, and stabilisation by a crystal network. Although in a real baked product there will be some interaction between the fat and the flour, sugar and other ingredients, it is known in the art that fat only models provide a good reflection of the behaviour of the fat phase. The models used therefore provide strong evidence of the effectiveness of the components investigated.

[0110] The composition of the model fat blends is given in the Table 1 below:

TABLE-US-00001 Fat component % A B C D E F G Rapeseed 85.42 82.83 80.39 78.10 67.21 78.10 73.21 Lecithin 2.08 2.02 1.96 1.90 1.64 1.90 1.79 Cocoa butter 12.50 15.15 17.65 20.00 14.75 17.14 16.07 Palm 16.39 STS 2.86 8.93 Grams of CB per 14.6 18.3 22.0 25.6 21.9 21.9 21.9 100 g of rapeseed

Example 1

[0111] The objective of the first test was to understand the critical level of cocoa butter (CB) required in the dough's fat phase for fat bloom to develop. CB could be incorporated into the dough directly or by migration or the mechanical mixing of the cocoa powder (CP) and/or chocolate chips (CC).

[0112] The effect of cocoa butter concentration on blooming was modelled using the fat compositions A-D in Table 1. The fat compositions were heated to 65? C. to ensure all components were fully melted and mixed. A 10 g sample of each composition was added to separate Petri dishes and chilled at 5? C. for two hours before being stored at 20? C. A second 10 g sample of each composition was added to separate Petri dishes and directly stored at 20? C. All the samples were stored at ambient conditions for 21 weeks.

[0113] As shown in FIG. 2, bloom occurred in the non-pre-chilled samples of compositions B, C and D which is clearly shown by the non-uniform formation of crystal structures. The pre-chilled sample of composition A had formed a stable, uniform structure and due to the low concentration of crystallising fat the overall appearance may look inhomogeneous, but on closer inspection it can be concluded that the product structure is not the same as a bloomed sample. The pre-chilled samples of compositions B, C and D all formed a uniform stable crystal structure.

[0114] Ambient cooling clearly shows the relationship between CB concentration and the likelihood of recrystallisation. The critical concentration required for fat bloom at 20? C. is approximately 18.3g of CB/100g of rapeseed.

[0115] Pre-chilling the fat phase has shown to create a more uniform crystal structure for all but the lowest level tested where there is insufficient crystalline fat to form a continuous network (explained above). This uniform crystal structure is not expected to translate into fat bloom in finished product.

[0116] To test the effectiveness of ingredient changes for preventing fat bloom, 22 wt % of cocoa butter was added in examples 2 and 3.

Example 2

[0117] The objective of the second test was to understand whether changing the fat phase in a cookie from 100% rapeseed to an 80/20 rapeseed/palm oil mix could prevent the development of fat bloom.

[0118] The effect of palm oil as a crystal stabiliser was investigated using composition E given in table 1 and the method of example 1.

[0119] As shown in FIG. 3A, the non-pre-chilled sample showed bloom clusters after 21 weeks while the pre-chilled sample formed a stable, uniform structure (FIG. 3B showing the same trials and results, with a picture taken after 26 weeks). It is noted that the bloom clusters were already visible at 4 weeks for the non-pre-chilled sample.

[0120] The blending of palm oil with rapeseed is able to mitigate the development of fat bloom only if the palm containing product is pre-chilled. If this fat blend is left to cool in ambient conditions fat bloom will develop.

Example 3

[0121] The objective of the third test was to understand whether the addition of sorbitan tristearate (STS) could prevent the development of fat bloom.

[0122] The effect of STS as a crystal stabiliser was investigated using compositions F and G given in table 1 and the method of example 1.

[0123] As shown in FIG. 4, none of the fours sample showed fat bloom clusters after 21 weeks of storage.

[0124] In all conditions tested the STS was able to inhibit crystal growth. The independence from conditioning i.e. chilled or ambient provides a flexible solution that may be suited to process variability.

[0125] When the fat phase of composition F and G makes 10.7% of a biscuit (including CB from cocoa powder), then the STS concentration in the biscuit is 0.3 and 1% (rounded) respectively, as indicated in FIG. 4.

Example 4

[0126] The effectiveness of the invention has been demonstrated in a dry biscuit formulation. The formula tested is given below;

TABLE-US-00002 Ingredient Wt % in Dough Refined soft wheat flour 31.4 Wheat bran and germ 3.0 Whole grain spelt flour 0.95 Whole grain rye flour 3.2 Whole grain barley flour 5.7 Whole grain oat flakes 7.9 Sugars 16.9 Rapeseed oil 8.04 Added Water 6.4 Cocoa Powder (11% fat) 3.0 Chocolate Drop (26% fat) 11.3 Sorbitan Tristearate 0.4 Flavouring powder 0.27 Emulsifier 0.33 Salt 0.25 Leavening Agent 0.80 Vitamin and mineral blend 0.16 TOTAL 100 Relative wt % after baking Between 86.6 and 87.7

[0127] The ingredients of the dough were mixed together in a vertical mixer until the dough had a homogenous consistency.

[0128] The STS (STS 2007 Powder, Palsgaard) was added directly as a powder, without pre-melting. The dough was then rested for 15 minutes maximum.

[0129] Throughout these processes the dough temperature was maintained at, or below 24? C. After resting, the dough is fed into the hopper of the rotary moulder for forming the biscuits. The dough was fed so that the moulding and grooved cylinders of the rotary moulder are nearly visible. The speed differential of the moulding and grooved cylinder is kept below 10%.

[0130] The biscuits were then glazed with a glazing that comprises (in weight percentage of the final biscuit): [0131] sodium hydroxide less than 0.1 wt % [0132] skimmed milk powder less than 0.3 wt % [0133] water less than 2.0 wt %.

[0134] After glazing the biscuits were conveyed to the oven for baking for about 7 min. During baking the temperature of the dough remained under 160 ? C. At the end of baking the water content was between 1 and 2 wt %.

[0135] When the biscuits are taken out from the oven, they are allowed to cool down on open belts until the temperature of the biscuits is below 40? C.

[0136] Samples were stored at temperature range of 15 to 20? C. and in a controlled climatic room at 16? C. Samples containing STS exhibited no signs of bloom for the 33 weeks of observations. Moreover, samples stored at 25? C. exhibited no signs of bloom for 33 weeks of observations.

[0137] Samples made to the same method, without STS (instead having 0.4% more rapeseed oil) showed signs of bloom after 5 weeks when stored at temperature range of 15 to 20? C. The onset of bloom was more rapid at storage temperatures of 16? C., with bloom observed on the dough portion after 4 weeks and shown in FIG. 5A.

Example 5

Brownie

[0138] Soft cakes of a brownie type were made based on a variant of example 1 of EP2384630.

[0139] The Brownie comprises a filling layer (and chocolate pieces) at the center of a Brownie dough. After baking, the filling makes a continuum with the brownie dough and brings the appearance and texture of a freshly baked brownie, having a softer/moister and stickier center.

[0140] The present example 5 describes a Brownie according to the present invention (with STS in the dough) and a control Brownie (without STS in the dough). Both have the same filling and chocolate pieces, as described below. Both also have the same process.

[0141] Preparation of Brownie Dough

[0142] The dough for the first and second layers of dough material was prepared from the material in the following recipe (amounts in wt %):

TABLE-US-00003 Control Invention (comparative) (with STS) Wheat flour 12.05 12.05 Sugar 25.00 25.00 Whole eggs 18.00 18.00 Fat blend (27% rapeseed/73% palmolein) 21.00 20.00 Sorbitan Tristearate (STS) powder, 0.00 1.00 Palsgaard ref. 2007 Powder Water 2.70 2.70 Glycerin 1.50 1.50 Liquid dark chocolate 17.00 17.00 Cocoa powder 2.00 2.00 Baking powder 0.20 0.20 Flavor 0.40 0.40 Salt 0.10 0.10 Xanthane 0.05 0.05 Total 100.00 100.00

[0143] Palsgaard STS used for examples 4 and 5 is a fine powder, having D10=14 ?m, D50=100 ?m and D90 about 300 ?m (as measured by laser granulometry). The dough was prepared in a conventional manner with the following steps: [0144] 1. in a dough mixer, blend and dissolve the sugar and flavor in the eggs, water and glycerin; [0145] 2. Premix all powders (including STS for the invention) together, then add into the dough mixer; [0146] 3. Add the fat blend and mix well; [0147] 4. Add the liquid chocolate (premelted at 45? C.) and mix until homogeneous.

[0148] Dough temperature was 24? C. at the end of mixing. The dough had a water activity Aw of 0.83.

[0149] Preparation of Filling Material (Brownie Type)

[0150] The filling material was a commercially available, bake stable chocolate filling having the following composition, as provided by the supplier (amounts in wt %):

TABLE-US-00004 Sugars 82 (dextrose, glucose syrup, sucrose and invert sugar) Skimmed milk powder 4 Cocoa powder 6 Starch 2 Water 5 Gelling agent (to adjust viscosity) Acidifying agent (as needed) Total 100.0

[0151] The chocolate filling had a water activity Aw of 0.77.

[0152] Deposition of Dough/Filling Layers and Baking/Packaging

[0153] The process is illustrated by FIG. 1 of EP2384630.

[0154] A sheet of baking paper of appropriate dimensions was placed on a baking tray. A first layer of the dough material was extruded via a sheet extrusion die and directly deposited at a thickness of 5 mm on the baking paper. Subsequently, a layer of the filling material was extruded with a second sheet extrusion die and directly deposited at a thickness of 1 mm on the first layer of the dough material.

[0155] Dark chocolate drops (26% fat; contains 0.95% STS) were dispersed in an amount of 5 wt %, based on the total weight of the soft cake before baking (including the second dough layer coming after), on the layer of filling material.

[0156] Finally, a second layer of the dough material was extruded via a third sheet extrusion die and directly deposited at a thickness of 5 mm on the layer of the filling material and chocolate drops.

[0157] In a variation of the above deposition process, the layers of the dough material were produced by rolling between cylinders, followed by deposition.

[0158] A forced convection oven was pre-heated to 200? C. The tray with the deposited arrangement of dough layers and filling layer was placed in the oven, the temperature of the oven reduced to 175? C. and the dough and filling baked for about 19 minutes.

[0159] Then, after active cooling with fans reducing the inside temperature to 85? C., the brownies sheets were cut into pieces of 12?12 cm, then cooled at 20 to 25? C. (inside temperature) in a cooling tunnel and finally individually hermetically packed (in a U-shaped cardboard package with a bottom and two opposite sidesprotecting against breakage) and flowpacked and stored for 3 days at 18? C.

[0160] Both control and invention recipe behave the same at processing and look similar at the packaging stage.

[0161] Storage

[0162] Then, some products were stored at 18? C. and others at 25? C. (both isothermal +/?1? C.). After storage for three weeks at 18? C., the soft cake had a water activity of 0.76.

[0163] Sensory Evaluation

[0164] The two brownies obtained in this example resemble freshly baked brownies in visual appearance, taste and texture. In particular, the inner layer of filling material is not perceived as a separate layer, but appears as an inner part of a single dough layer, simulating a higher moisture content and a slightly unbaked quality, which remains after storage for up to 6 months.

[0165] After 8 weeks of storage at 25? C., the control has fat bloom (appearing as white dots, believed to be cocoa butter) on the cut side of the brownie, but no fat bloom on the top: see FIG. 5B. It looks unacceptable for the consumer. The fact that there is no bloom on top may come from a protection by the typical Brownie crust.

[0166] On the contrary, after 8 weeks of storage, the Brownie according to the invention (with STS) has no significant fat bloom (neither at 18? C. nor 25? C., neither on sides nor top) and is suitable for consumers (unlike the control).

[0167] The foregoing detailed description has been provided by way of explanation and illustration, and is not intended to limit the scope of the appended claims. Many variations in the presently preferred embodiments illustrated herein will be apparent to one of ordinary skill in the art, and remain within the scope of the appended claims and their equivalents.