LOWER CALORIE BAKED PRODUCTS

Abstract

The present invention relates to baked products having an energy content of no more than 1670 KJ per 100 g, the product comprising: 1.0 to 20 g per 100 g total dietary fibre; at least 16 g per 100 g total fat; 0.05 to 4.00 g per 100 g of one or more caloric sugars; 5 to 33 g per 100 g of one or more sugar alcohols; no more than 12 g per 100 g of one or more carbohydrates having an energy content of below 0.5 kcal/gram; and 0.1 to 16 wt. % of total moisture by weight of the baked product; wherein a combined total theoretical heat of solution of the one or more sugar alcohols and/or the one or more carbohydrates having energy content below 0.5 kcal/gram is not lower than 6 j/g.

Claims

1. A baked product having an energy content of no more than 1670 KJ per 100 g, the product comprising: 1.0 to 20 g per 100 g total dietary fibre; at least 16 g per 100 g total fat; 0.05 to 4.00 g per 100 g of one or more caloric sugars; 5 to 33 g per 100 g of one or more sugar alcohols; no more than 12 g per 100 g of one or more carbohydrates having an energy content of below 0.5 kcal/gram; and 0.1 to 16 wt. % of total moisture by weight of the baked product; wherein a combined total theoretical heat of solution of the one or more sugar alcohols and/or the one or more carbohydrates having energy content below 0.5 kcal/gram is not lower than 6 j/g.

2. A baked product according to claim 1, wherein the one or more sugar alcohols are selected from the group consisting of erythritol, maltitol, mannitol, sorbitol, xylitol, arabitol, sorbitol, glycerol, hydrogenated starch hydrosylates (HSH), isomalt, lactitol, and combinations thereof.

3. A baked product according to claim 1, wherein the one or more carbohydrates having an energy content of below 0.5 kcal/g are selected from the group consisting of erythritol and allulose and combinations thereof.

4. A baked product according to claim 1, wherein the total fat in the baked product is provided by one or more ingredients selected from the group consisting of canola oil, palm oil, high oleic canola oil, olive oil, ground nut (peanut) oil, almond oil, avocado oil, coffee oil, milk fat, cocoa butter or fraction or equivalents of cocoa butter, polyglycerol esters, glycerophospholipids, mono- and di-glycerides, sucrose monoesters, sorbitan esters, polyethoxylated glycols, agar, albumin, casein, glyceryl monostearate, gums, soaps, Irish moss, egg yolk, lecithin, fats from finely milled nuts and seeds in the form of nut and seed butter or paste, e.g., hazelnut paste, peanut butter, cashew butter, almond butter, sunflower seed butter, sesame seed paste (tahini), pumpkin seed butter, etc., and combinations thereof.

5. A baked product according to claim 1, wherein the caloric sugar is selected from the group consisting of glucose, fructose, galactose, sucrose, lactose, maltose, isomaltose, isomaltulose, trehalose, trehalulose and sugar hydrates (such as dextrose monohydrate, for example), and combinations thereof.

6. A baked product according to claim 1, wherein the total dietary fibre is provided by an ingredient selected from the group consisting of polydextrose, inulin, fructo-oligosaccharides, mannotriose, monotetraose, soy bean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotertaose, arabinoxylan-oligosaccharides, arabinotriose, arabinotetraose, milk oligosaccharides, 2-fucosyl lactose, lacto-n-neotetraose, glucan (i.e. glucose containing) oligosaccharides, isomalto-oligosaccharides, (soluble fibre fraction), celo-oligosaccharides (or cellodextrins), resistant dextrins (e.g, soluble corn fibre, soluble wheat fibre, soluble tpioca fibre), nigero-oligosaccharides, nigertriose, nigerotetraose, kojitriose, kojitetraose, dextrans, beta glucans, lichenan, isolichenan, brans, celluloses, hemicelluloses, lignins, resistant starches, flours, insoluble chicory root fibre, isolate plant fibres, cocoa powder, pecan shell fibre, maple fibre, cocoa pod husk fibre, agave pina fibre, and combinations thereof.

7. A baked product according to claim 1, wherein the baked product comprises one or more materials selected from the group comprising a biscuit, cookie, cake, doughnut, cracker, wafer, pretzel, cereal, pastry, tart, biscotti, short breads, or muffin.

8. A baked product according to claim 1, wherein the baked product comprises a confectionery component and a baked component.

9. A baked product according to claim 8, wherein the confectionery component is present in an amount of 20 to 50 g per 100 g of the baked product and the baked component is present in an amount of 50 to 80 g per 100 g of the baked product.

10. A baked product according claim 8, wherein the confectionery component comprises one or more sugar alcohols in an amount of from 10-80 g per 100 g of the confectionery component; and/or wherein the baked component comprises one or more sugar alcohols in an amount of from 1 to 40 g per 100 g of the baked component.

11. A baked product according to claim 8, wherein the confectionery component comprises one or more carbohydrates having an energy content of below 0.5 kcal/g in an amount of from 1 to 40 g per 100 g of the confectionery component; and/or wherein the baked component comprises one or more carbohydrates having an energy content of below 0.5 kcal/g in an amount of from 1 to 40 g per 100 g of the baked component.

12. A baked product according to claim 8, wherein the confectionery component has a theoretical heat of solution of less than 6 J/g.

13. A baked product according to claim 8, wherein the confectionery component comprises total fat in an amount of 10-40 g per 100 g of the confectionery components; and/or wherein the baked component comprises total fat in an amount of 0-30 g per 100 g.

14. A baked product according to claim 8, wherein the confectionery component comprises caloric sugars in an amount of less than 1 g per 100 g of the confectionery component; and/or wherein the baked component comprises caloric sugars in an amount of less than 1 g per 100 g of the baked component.

15. A baked product according to claim 8, wherein the confectionery component comprises total dietary fibre in an amount of form 1 to 30 g per 100 g of the confectionery component; and/or wherein the baked component may comprise total dietary fibre in an amount of from 1 to 20 g per 100 g of the baked component.

16. A baked product according to claim 8, wherein the confectionery component is one or more materials selected from the group comprising a cream, chocolate, hard candy, jelly candy, chewy candy, toffee, fudge, marshmallow, mousse, gel, fondant, jam, fudge, and combinations thereof.

17. A baked product according to claim 8, wherein the baked component is one or more materials selected from the group comprising a biscuit, cookie, cake, doughnut, cracker, wafer, pretzel, cereal, pastry, tart, biscotti, short breads, muffins, and combinations thereof.

18. A baked product according to claim 8, wherein the baked product comprises a baked component filled with a confectionery component.

19. A baked product according to claim 8, wherein the baked product comprises a confectionery component partially or fully surrounded by a confectionery component

20. A baked product according to claim 8, wherein the baked product comprises a baked component enrobed or coated with a confectionery component.

21. A baked product according to claim 8, wherein the baked product comprises a layer of a confectionery component and a layer of a baked component, optionally wherein the layer of baked component and confectionery component are alternating layers.

22. A baked product according to claim 8, wherein the baked product comprises a baked component and a plurality of confectionery components, optionally wherein the plurality of confectionery components are distributed throughout the baked component.

23. A method for preparing a baked product according to claim 1, the method comprising the steps of providing a baked component and providing a confectionery component and depositing the confectionery component into or onto the baked product.

24. A method according to claim 23, wherein the method comprises the step of depositing a layer of the confectionery component onto a layer of the baked component.

25. A method according to claim 23, wherein the method comprises the steps of providing a first baked component, a second baked component, and a confectionery component; depositing the confectionery component onto the first baked component; and depositing the second baked component onto the confectionery component.

26. A method according to claim 23, wherein the method comprises the step of providing a baked component and a confectionery component; and coating the baked component with the confectionery component.

27. A method according to claim 23, wherein the method comprises filling a baked component with a confectionery component.

28. A packaged baked product according to claim 1.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0115] In order that the invention may be more clearly understood one or more embodiments thereof will now be described, by way of example:

Example 1

[0116] A baked product in the form of a sandwich cookie was produced containing the ingredients shown in Table 1 below. The baked product comprised a cream confectionery component and a biscuit baked component. The cream confectionery component was in the form of a layer sandwiched between two layers of a biscuit baked component.

[0117] To prepare the biscuit component, soluble corn fibre and baking soda were dissolved in water and the resulting solution was mixed with maltitol, salt and low-fat cocoa powder in a stand mixer (Hobart) with a paddle attachment. The ingredients were mixed at a setting of 1 for 2 minutes, followed by mixing at a setting of 2 for 1 minute. Next, oil and lecithin were heated in a microwave for 1 minute and then added into the mixer and mixed at a setting of 2 for 1.5 minutes. Flour was then added to the mixer and the resulting mixture was mixed at a setting of 1 for 1.5 minute, followed by mixing at a setting of 2 for 3.5 minutes.

[0118] The resultant dough was consolidated into a mass and tightly wrapped in a piece of plastic wrap (Saran wrap) and stored at ambient temperature for 30 minutes. After the 30 minutes, the dough, which now had a water activity of 0.77 was unwrapped and placed between two sheets of wax paper to create a sheeted dough with a thickness of 2 mm. The sheeted dough was then cut into squares and baked at 350 F. (177 C.) in a convection (Combi) oven for 18 minutes.

[0119] The cream confectionery component was prepared by adding the ingredients in the confectionery component column of Table 1 into a plastic jar and mixing for 45 seconds at 2500 rpm in a speed mixer (FlackTek).

[0120] The cream confectionery component was then sandwiched between two layers of square cut dough to form a sandwich cookie. The resultant baked product comprised a confectionery component in an amount of 29.1 g per 100 g of the baked product and a baked component in an amount of 70.9 g per 100 g of the baked product.

[0121] The resultant sandwich cookie had a sweet taste and indulgent mouthfeel, whilst possessing less than 1670 KJ per 100 g, no laxative effect, no undesirable flatulence and bloating and a low level of cooling. The product nutrition of the sandwich cookie is shown in Table 1 and 2 below.

TABLE-US-00001 TABLE 1 Ingredient nutritional profile and product nutritional information for Example 1. Confectionery Baked Baked Product nutrition/ component/ component/ product/ 100 g H soln Ingredient 100 g 100 g 100 g cals fat sugars TDF J/g Maltitol 8.3 23.42 19.1 45.8 1.05 fat, Palm - 31.0 9.0 81.2 9.0 STHF (Bunge Loders Croklaan) Canola oil 12.60 9.0 80.8 9.0 Erythritol 28.1 8.2 3.51 water 16.00 11.4 moisture (16.00) (11.4) bakeoff flour 51.00 36.3 123.5 0.5 0.2 1.0 Defatted 8.00 5.7 13.7 0.1 0.0 2.1 cocoa powder (Bensdorp) corn 6.5 1.9 6.6 starch (Melojel) salt 0.50 0.36 Sodium 0.60 0.43 Bicarb Lecithin 0.38 0.27 1.9 0.1 0.0 Flavor 0.0033 0.00 0.0 soluble 26.0 3.0 9.7 21.4 0.2 7.8 corn fiber (Promitor 85) Total 29.1 70.9 100 375.2 18.8 0.4 10.9 4.6

TABLE-US-00002 TABLE 2 Baked product nutritional information for Example 1. per 100 g product Discrete confectionery 29.1 g component Energy 1568.1 kJ Fat 18.8 g Sugars 0.4 g Fiber (TDF) 10.9 g Sugar alcohols 27.3 g Carbs with energy content below 8.2 g 0.5 kcal/g (erythritol, allulose, etc.) Heat of solution of sugar 4.6 J/g alcohols + Carbs with energy content below 0.5 kcal/g (erythritol, allulose, etc.)

Example 2

[0122] A baked product in the form of a sandwich cookie was produced containing the ingredients shown in Table 3 below. The baked product comprised a cream confectionery component and a biscuit baked component. The cream confectionery component was in the form of a layer sandwich between two layers of biscuit baked component.

[0123] To prepare the biscuit component, water was heated in a microwave for 1 minute and then soluble corn fibre, baking soda, ammonium bicarbonate and potassium bicarbonate were dissolved in the water and the resulting solution was mixed with maltitol, wheat starch, low sodium alkalised cocoa powder and salt in a stand mixer (Hobart) with a paddle attachment. The ingredients were mixed at a setting of 1 for 1 minute, followed by mixing at a setting of 2 for 2 minutes. Next, oil and lecithin were heated in a microwave for 1 minute and then added into the mixer and mixed at a setting of 2 for 1 minute. Wheat Flour was then added to the mixer and the resulting mixture was mixed at a setting of 1 for 1.5 minute, followed by mixing at a setting of 2 for 3.5 minutes.

[0124] The mixing bowl was covered in a piece of plastic wrap (Saran wrap) and stored at ambient temperature for 30 minutes. After the 30 minutes, the dough, which now had a water activity of 0.76 was unwrapped and placed between two sheets of wax paper to create a sheeted dough with a thickness of 2 mm. The sheeted dough was then cut into circles and baked at 350 F. (177 C.) in a convection (Combi) oven for 21 minutes.

[0125] The cream confectionery component was prepared by adding the ingredients in the confectionery component column of Table 3 into a plastic jar and mixing for 45 seconds at 2500 rpm in a speed mixer (FlackTek).

[0126] The cream confectionery component was then sandwiched between two layers of circle cut dough to form a sandwich cookie. The resultant baked product comprised a confectionery component in an amount of 29.1 g per 100 g of the baked product and a baked component in an amount of 70.9 g per 100 g of the baked product.

[0127] The resultant sandwich cookie had a sweet taste and indulgent mouthfeel, whilst possessing less than 1670 KJ per 100 g, no laxative effect, no undesirable flatulence and bloating and a low level of cooling. The product nutrition of the sandwich cookie is shown in Table 3 and 4 below.

TABLE-US-00003 TABLE 3 Ingredient nutritional profile and product nutritional information for Example 2. Confectionery Baked Baked component/ component/ product/ Product nutrition/100 g H soln Ingredient 100 g 100 g 100 g cals fat sugars TDF J//g Maltitol 8.3 23.1 18.8 45.2 1.03 fat, Palm - 31.0 9.0 81.2 9.0 STHF (Bunge Loders Croklaan) Canola oil 14.1 10.0 90.0 10.0 Erythritol 28.1 8.2 3.51 water 12.8 9.0 moisture (16.3) (11.5) bakeoff flour 51.9 36.8 125.1 0.5 0.18 1.0 Native 6.5 3.4 4.3 15.2 0.0 0.0 wheat starch (Aytex P) low sodium 6.4 4.6 9.2 0.5 0.21 1.3 Alkalized cocoa powder salt 0.41 0.29 Ammonium 0.28 0.20 1.1 0.2 0.00 Bicarb Sodium 0.25 0.17 Bicarb Potassium 0.37 0.27 Bicarb Lecithin 0.05 0.34 0.26 1.8 0.1 0.01 Flavor 0.05 0.05 0.05 0.0 (Vanillin) soluble corn 26.0 2.8 9.6 21.1 0.18 7.7 fiber (Promitor 85) Total 29.1 70.9 100 389.9 20.3 0.58 10.1 4.5

TABLE-US-00004 TABLE 4 Baked product nutritional information for Example 2. per 100 g product Discrete confectionery 29.1 g component Energy 1629.9 kJ Fat 20.3 g Sugars 0.6 g Fiber (TDF) 10.1 g Sugar alcohols 27.0 Carbs with energy content 8.2 g below 0.5 kcal/g (erythritol, allulose, etc.) Heat of solution of sugar 4.5 J/g alcohols + Carbs with energy content below 0.5 kcal/g (erythritol, allulose, etc.)

Example 3

[0128] A baked product in the form of a chocolate biscuit was produced containing the ingredients shown in Table 5 below. The baked product comprised a chocolate confectionery component and a biscuit baked component. The baked component was coated with the chocolate confectionery component.

[0129] To prepare the biscuit component, soluble corn fibre and baking soda were dissolved in water and the resulting solution was mixed with maltitol, salt and low fat cocoa powder in a stand mixer (Hobart) with a paddle attachment. The ingredients were mixed at a setting of 1 for 2 minutes, followed by mixing at a setting of 2 for 1 minute. Next, oil and lecithin were heated in a microwave for 1 minute and then added into the mixer and mixed at a setting of 2 for 1.5 minutes. Flour was then added to the mixer and the resulting mixture was mixed at a setting of 1 for 1.5 minute, followed by mixing at a setting of 2 for 3.5 minutes.

[0130] The resultant dough was consolidated into a mass and tightly wrapped in a piece of plastic wrap (Saran wrap) and stored at ambient temperature for 30 minutes. After the 30 minutes, the dough, which now had a water activity of 0.77 was unwrapped and placed between two sheets of wax paper to create a sheeted dough with a thickness of 2 mm. The sheeted dough was then cut into squares and baked at 350 F. (177 C.) in a convection (Combi) oven for 18 minutes to produce a biscuit baked component.

[0131] The chocolate confectionery component was prepared by melting pre-refined cocoa-liquor in a heat jacketed kitchen aid bowl at 55 C. and mixed on setting 4 for 15 minutes. Maltitol and Erythritol were then added to the bowl and mixed for 20 minutes on setting 4. Soluble corn fibre and defatted cocoa powder were then added and mixed on setting 4 for 30 minutes. The Heat jacket was then increased to 65 C. and the mass was mixed for 30 minutes (conching). A third of the mass was then removed and left to cool at ambient temperature (this was used to seed the chocolate). The remaining molten chocolate mass was mixed for an additional 1.5 hours. The heat jacket was then cooled to 55 C. and the emulsifiers polyglycerol polyricinoleate (PGPR) and soy lecithin were mixed in at a setting of 4 for 10 minutes. The mixing bowl was then placed into a cold jacket and mixed on setting 4 until the chocolate mass had reached 29 C. Once cooled the seeding chocolate was added and mixed until the mass appeared dull (i.e., lost sheen). The mixing bowl was then transferred to a jacket preheated to 35 C. Once the chocolate mass was at 35 C. it was ready to add to the cooled biscuits.

[0132] 26% by weight of the chocolate mass was then placed on a parchment paper and the biscuit baked component was pressed down until the chocolate fully covered the top of the biscuit. The chocolate topped biscuits were left to cool overnight before the parchment paper was removed.

[0133] The resultant baked product comprised a confectionery component in an amount of 26 g per 100 g of the baked product and a baked component in an amount of 74 g per 100 g of the baked product.

[0134] The resultant chocolate coated biscuit had a sweet taste and indulgent mouthfeel, whilst possessing less than 1670 KJ per 100 g, no laxative effect, no undesirable flatulence and bloating and a low level of cooling. The product nutrition of the chocolate coated chocolate biscuit is shown in Table 5 and 6 below.

TABLE-US-00005 TABLE 5 Ingredient nutritional profile and product nutritional information for Example 3. Confectionery Baked Baked component/ component/ product/ Product nutrition/100 g H soln Ingredient 100 g 100 g 100 g cals fat sugars TDF J/g Maltitol 34.6 23.42 26.3 63.2 1.45 fat, Palm - STHF (Bunge Loders Croklaan) Canola oil 12.60 9.3 83.9 9.3 Erythritol 7.3 1.9 0.82 water 16.00 11.8 moisture (16.00) (11.8) bakeoff flour 51.00 37.7 128.3 0.5 0.2 1.0 Defatted 3.1 8.00 6.7 16.2 0.1 0.0 2.5 cocoa powder (Bensdorp) corn starch (Melojel) salt 0.50 0.4 Sodium 0.60 0.4 Bicarb Lecithin 0.8 0.38 0.5 3.5 0.4 0.0 Flavor 0.0033 0.0 0.0 Cocoa Liquor 47.3 12.3 62.7 6.6 0.0 2.3 (Barry Callebaut) PGPR 0.38 0.1 0.9 0.1 soluble corn 6.5 3.0 3.9 8.6 0.1 3.2 fiber (Promitor 85) Total 26.0 74.0 100 367.3 16.9 0.4 9.0 2.3

TABLE-US-00006 TABLE 6 Baked product nutritional information for Example 3. per 100 g product Discrete confectionery component 26.0 g Energy 1535.4 kJ Fat 16.9 g Sugars 0.4 g Fiber (TDF) 9.0 g Sugar alcohols 28.2 g Carbs with energy content below 0.5 1.9 g kcal/g (erythritol, allulose, etc.) Heat of solution of sugar alcohols + 2.3 J/g Carbs with energy content below 0.5 kcal/g (erythritol, allulose, etc.)

[0135] The one or more embodiments are described above by way of example only. Many variations are possible without departing from the scope of protection afforded by the appended claims.

Example 4

[0136] A baked product in the form of a sandwich cookie was produced containing the ingredients shown in Table 7 below. The baked product comprised a chocolate cream confectionery component and a biscuit baked component. The cream confectionery component was in the form of a layer sandwich between two layers of biscuit baked component.

[0137] To prepare the biscuit component, oat bran powder, maltitol, salt, vanillin (flavor), whole milk powder, canola oil and lecithin were mixed in a stand mixer (Kitchenaid KSMC505) with a paddle attachment at a setting of 2 for 1 min, followed by mixing at 5 for 1 minute. The resultant suspension achieved a creamy, shortening-like appearance. Next, flour, soluble com fibre and leavening agents (ammonium bicarbonate, potassium bicarbonate and sodium hydroxide) were added into the bowl, followed by mixing at 1 for 3 minutes. Finally, water was added, followed by mixing at 1 for another 1 minute.

[0138] The resultant soft dough was consolidated into a mass and tightly wrapped in a piece of plastic wrap (Saran wrap) and stored in a refrigerator at 2.78 C. (37 F.) for 30 minutes. After lay time, the dough achieved a water activity of 0.77 and a had compressive force (texture) of 1078 g upon 15 mm penetration with a ball probe using a TAXT texture analyzer (LFRA method).

[0139] The dough was unwrapped and placed between two sheets of wax paper to create a sheeted dough with a thickness of 2 mm. The sheeted dough was then cut into circles using a fluted cutter and baked at 350 F. (177 C.) in a large rotary oven for 23 minutes. The resultant biscuit had a post-bake moisture content of 2%.

[0140] The cream confectionery component was prepared by adding the ingredients in the confectionery component column of Table 7 into a plastic jar and mixing for 45 seconds at 2500 rpm in a speed mixer (FlackTek).

[0141] The cream confectionery component was then sandwiched between two layers of circle cut dough to form a sandwich cookie. The resultant baked product comprised a confectionery component in an amount of 34.7 g per 100 g of the baked product and a baked component in an amount of 65.3 g per 100 g of the baked product.

[0142] The resultant sandwich cookie had a sweet taste and indulgent mouthfeel, whilst possessing less than 1670 KJ per 100 g, no laxative effect, no undesirable flatulence and bloating and a low level of cooling. The product nutrition of the sandwich cookie is shown in Table 7 and 8 below.

TABLE-US-00007 TABLE 7 Ingredient nutritional profile and product nutritional information for Example 4. Confectionery Baked Baked component/ component/ product/ Product nutrition/100 g H soln Ingredient 100 g 100 g 100 g cals fat sugars TDF J/g Maltitol 6.5 19.80 15.2 36.4 0.84 fat, Palm - 23.1 8.0 72.2 8.0 STHF (Bunge Loders Croklaan) Canola oil 4.2 9.40 7.6 68.4 7.6 Erythritol 21.9 7.6 3.26 water 23.30 15.2 moisture (130.70) (20.0) 1 2 bakeoff flour 70.40 46.0 156.3 0.6 0.2 1.0 Defatted cocoa 13.1 4.5 11.0 0.0 0.0 2.5 powder (Bensdorp) Native wheat 3.7 1.3 4.5 0.0 starch (Aytex PI Oat Bran 4.0 2.6 9.3 0.2 0.0 powder (Grain millers) salt 0.49 0.3 Ammonium 0.57 0.4 Bicarbonate Potassium 0.35 0.2 Bicarbonate Sodium 0.01 0.0 Hydroxide Liquid (10% dilution) Lecithin 0.3 0.44 0.4 2.8 0.3 0.0 Flavor 0.01 0.0 0.0 Whole milk 0.1 0.60 0.4 2.2 0.2 0.0 2.3 powder High Amylose 7.00 2.4 7.0 0.0 0.0 wheat flour, refined (Healthsense) soluble corn 20.3 1.5 8.0 17.6 0.2 3.2 fiber (Promitor@ 85) Total 34.7 65.3 100 387.7 17.0 0.5 10.7 4.1

TABLE-US-00008 TABLE 8 Baked product nutritional information for Example 4. per 100 g product Discrete confectionery component 26.0 g Energy 1620.5 kJ Fat 17 g Sugars 0.5 g Fiber (TDF) 10.7 g Sugar alcohols 22.8 g Carbs with energy content below 0.5 7.6 g kcal/g (erythritol, allulose, etc.) Heat of solution of sugar alcohols + 4.1 J/g Carbs with energy content below 0.5 kcal/g (erythritol, allulose, etc.)

Example 5

[0143] A baked product in the form of a vanilla biscuit was produced containing the ingredients shown in Table 9 below. The baked product comprised a chocolate confectionery component and a biscuit baked component. The baked component was coated with the chocolate confectionery component.

[0144] To prepare the biscuit component, soluble com fibre, potassium bicarbonate and baking soda were dissolved in water and the resulting solution was mixed with maltitol, salt, oat fiber and vanillin (flavor) in a stand mixer (Hobart) with a paddle attachment. The ingredients were mixed at a setting of 1 for 2 minutes, followed by mixing at a setting of 2 for 1 minute. Next, oil and lecithin were heated in a microwave for 1 minute and then added into the mixer and mixed at a setting of 2 for 1.5 minutes. Flour was then added to the mixer and the resulting mixture was mixed at a setting of 1 for 1.5 minute, followed by mixing at a setting of 2 for 3.5 minutes.

[0145] The resultant dough was consolidated into a mass and tightly wrapped in a piece of plastic wrap (Saran wrap) and stored at ambient temperature for 30 minutes. After the 30 minutes, the dough, which now had a water activity of 0.757 was unwrapped and placed between two sheets of wax paper to create a sheeted dough with a thickness of 2 mm. The sheeted dough was then cut into squares and baked at 350 F. (177 C.) in a large rotary oven for 18 minutes to produce a biscuit baked component.

[0146] The chocolate confectionery component was prepared by melting cocoa butter and pre-refined cocoa-liquor in a heat jacketed kitchen aid bowl at 55 C. and mixed on setting 4 for 15 minutes. Maltitol and Erythritol were then added to the bowl and mixed for 20 minutes on setting 4. Soluble corn fibre and defatted cocoa powder were then added and mixed on setting 4 for 30 minutes. The Heat jacket was then increased to 65 C. and the mass was mixed for 30 minutes (conching). A third of the mass was then removed and left to cool at ambient temperature (this was used to seed the chocolate). The remaining molten chocolate mass was mixed for an additional 1.5 hours. The heat jacket was then cooled to 55 C. and the emulsifiers polyglycerol polyricinoleate (PGPR) and soy lecithin were mixed in at a setting of 4 for 10 minutes. The mixing bowl was then placed into a cold jacket and mixed on setting 4 until the chocolate mass had reached 29 C. Once cooled the seeding chocolate was added and mixed until the mass appeared dull (i.e., lost sheen). The mixing bowl was then transferred to a jacket preheated to 35 C. Once the chocolate mass was at 35 C. it was ready to add to the cooled biscuits.

[0147] 32% by weight of the chocolate mass was then placed on a parchment paper and the biscuit baked component was pressed down until the chocolate fully covered the top of the biscuit. The chocolate topped biscuits were left to cool overnight before the parchment paper was removed.

[0148] The resultant baked product comprised a confectionery component in an amount of 32 g per 100 g of the baked product and a baked component in an amount of 68 g per 100 g of the baked product.

[0149] The resultant chocolate coated biscuit had a sweet taste and indulgent mouthfeel, whilst possessing less than 1670 KJ per 100 g, no laxative effect, no undesirable flatulence and bloating and a low level of cooling. The product nutrition of the chocolate coated biscuit is shown in Table 9 and 10 below.

TABLE-US-00009 TABLE 9 Ingredient nutritional profile and product nutritional information for Example 5. Confectionery Baked Baked component/ component/ product/ Product nutrition/100 g H soln Ingredient 100 g 100 g 100 g cals fat sugars TDF J/g Maltitol 40.0 23.50 28.8 69.1 1.58 fat, Palm - STHF (Bunge Loders Croklaan) Canola oil 12.70 8.6 77.7 8.6 Erythritol 6.0 1.9 0.82 water 14.10 9.6 moisture (14.10) (9.6) bakeoff four 54.20 36.9 125.3 0.5 0.2 1.0 Oat fibre 5.00 3.4 6.8 0.0 3.0 powder (JRS HF401-30) Cocoa butter 8.0 2.6 23.0 2.6 (Barry Callebaut) Defatted cocoa 2.5 0.8 1.9 0.0 0.0 0.3 powder (Benadorp) salt 0.40 0.3 Potassium 0.45 0.3 Bicarbonate Sodium 0.30 0.2 Bicarbonate Lecithin 1.0 0.38 0.6 4.2 0.4 0.0 Flavor 0.05 0.0 0.0 Cocoa liquor 32.0 10.2 52.2 5.5 0.0 1.9 (Barry Callebaut) PGPR 0.50 0.2 1.4 0.2 soluble corn 10.0 3.0 5.2 11.5 0.1 4.2 fiber (Promitor 85) Total 32.0 68.0 100 373.2 17.8 0.3 10.5 2.4

TABLE-US-00010 TABLE 10 Baked product nutritional information for Example 5. per 100 g product Discrete confectionery component 26.0 g Energy 1560.0 kJ Fat 17.8 g Sugars 0.3 g Fiber (TDF) 10.5 g Sugar alcohols 30.7 g Carbs with energy content below 0.5 1.9 g kcal/g (erythritol, allulose, etc.) Heat of solution of sugar alcohols + 2.4 J/g Carbs with energy content below 0.5 kcal/g (erythritol, allulose, etc.)

Example 6

[0150] A baked product in the form of a rotary molded chocolate biscuit was produced containing the ingredients shown in Table 11 below. The baked product comprised a chocolate confectionery component and a biscuit baked component. The baked component was coated with the chocolate confectionery component.

[0151] The biscuit was prepared by first dissolving maltitol and soluble corn fiber with water (preheated to 47.8 C. (118 F.)) in a Triumph horizontal dough mixer for 2 minutes at 20 rpm (stage 1). Next, canola oil was preheated in a microwave for 1 minute and added into the mixer, along with lecithin, cocoa, wheat starch, salt, ammonium bicarbonate, potassium bicarbonate and baking soda and mixed for 5 minutes at 40 rpm, resulting in a black, oily slurry. Finally, flour was added to the mixer and mixed for 4 minutes at 40 rpm. The resultant dough was collected in a large bucket, which was then covered with plastic wrap (Saran wrap) and stored at ambient temperature for 30 minutes after which it achieved a water activity of 0.73 and compressive force of 1112 g upon 15 mm penetration with a ball probe on a TAXT texture analyzer (LFRA method).

[0152] The dough was passed through a rotary molder, which converted it into circular discs with engravings on the surface. These were collected onto a belt (stainless steel mesh), and passed through an oven with 5 temperature zones. Process conditions, including rotary molder settings, oven belt speed and oven zone temperatures were optimized until the target moisture bakeoff [(dough weight-biscuit weight)100/dough weight] of 16.3% and biscuit moisture of 2.5% was achieved.

[0153] The chocolate component was prepared in identical fashion to Example 5.

[0154] 29% by weight of the chocolate mass was then placed on a parchment paper and the biscuit baked component was pressed down until the chocolate fully covered the top of the biscuit. The chocolate topped biscuits were left to cool overnight before the parchment paper was removed.

[0155] The resultant baked product comprised a confectionery component in an amount of 29 g per 100 g of the baked product and a baked component in an amount of 71 g per 100 g of the baked product.

[0156] The resultant chocolate coated biscuit had a sweet taste and indulgent mouthfeel, whilst possessing less than 1670 KJ per 100 g, no laxative effect, no undesirable flatulence and bloating and a low level of cooling. The product nutrition of the chocolate coated biscuit is shown in Table 11 and 12 below.

TABLE-US-00011 TABLE 11 Ingredient nutritional profile and product nutritional information for Example 6. Confectionery Baked Baked component/ component/ product/ Product nutrition/100 g H soln Ingredient 100 g 100 g 100 g cals fat sugars TDF J/g Maltitol 40.0 23.10 28.0 67.2 1.54 fat, Palm - STHF (Bunge Loders Croklaan) Canola oil 14.10 10 90.1 10.0 Erythritol 6.0 1.7 0.75 water 12.80 9.1 moisture (16.30) (11.6) bakeoff four 51.90 36.8 125.3 0.5 0.2 1.0 Native wheat 3.4 2.4 8.5 0.0 0.0 starch (Aytex P) Cocoa butter 8.0 2.3 20.9 2.3 (Barry Callebaut) Defatted cocoa 2.5 0.7 1.7 0.0 0.0 0.3 powder (Bensdorp) salt 0.41 0.3 Potassium 0.37 0.3 Bicarbonate Sodium 0.25 0.2 Bicarbonate Ammonium 0.28 0.2 Bicarbonate Lecithin 1.0 0.34 0.5 3.8 0.4 0.0 Flavor 0.05 0.0 0.0 Cocoa liquor 32.0 9.3 47.3 5.0 0.0 1.7 (Barry Callebaut) PGPR 0.50 0.1 1.3 0.1 soluble corn 10.0 2.5 4.7 10.3 0.1 3.8 fiber (Promitor@ 85) Total 29.0 71.0 100 385.7 18.9 0.5 8.1 2.3

TABLE-US-00012 TABLE 12 Baked product nutritional information for Example 6. per 100 g product Discrete confectionery component 26.0 g Energy 1612.1 kJ Fat 18.9 g Sugars 0.5 g Fiber (TDF) 8.1 g Sugar alcohols 29.7 g Carbs with energy content below 0.5 1.7 g kcal/g (erythritol, allulose, etc.) Heat of solution of sugar alcohols + 2.3 J/g Carbs with energy content below 0.5 kcal/g (erythritol, allulose, etc.)