Confectionery composition comprising bran-like material

Patent metadata

Field	Value
Publication number	US-2019174792-A1
Application number	US-201716089482-A
Country	US
Kind code	A1
Filing date	Mar 31, 2017
Priority date	Apr 1, 2016
Publication date	Jun 13, 2019
Grant date	—

Abstract

There is described an confectionery composition comprising edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D 90,3 less than or equal to 350 microns, and D 50,3 less than or equal to 50 microns, and optionally D 10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a S mean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g and optionally a low degree of roasted flavour notes as defined herein. The bran-like material used in the confectionery compositions may added as a bulk ingredient to replace sugar and/or to provide confectionery fillings and/or coatings having improved hiding ability when used as layers in multilayer confectionery products.

First claim

1 . A confectionery composition comprising from 0.5% to 30% by weight based on the total weight of the composition of an edible, processable, microbially released, flavor acceptable bran-like material, comprising the following parameters:
(i) the bran like material has a mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) the bran like material has a volume particle size distribution (Vol. PSD) having the parameters:
D 90,3 less than or equal to 350 microns, and
D 50,3 less than or equal to 50 microns, and
(iii) the bran like material has a mean particle sphericity as measured by a S mean of greater than or equal to 0.75; (iv) where processable denotes the bran-like material has an oil holding capacity (OHC) of from 0.7 to 1.5; where (v) where microbially released denotes that the bran-like material satisfies the criteria that Samonella is not detected in a 25 g sample of the edible material; and (vi) where flavor acceptable denotes that the bran-like material has: a lipase activity (LA) of less than or equal to 2 U/g; and a peroxidase activity (PA) of less than or equal to 2 U/g and wherein the confectionery composition denotes a composition suitable for preparing a confectionery product and/or sugar confections.

2 . A confectionery composition as claimed in claim 1 where the confectionery composition is selected from a fat based confectionery composition.

3 . (canceled)

4 . A confectionery composition as claimed in claim 1 , where the bran-like material is selected from the group consisting of bran from whole grain cereals; material from outer shells or layers of edible nuts and/or gymnosperm seeds, material from internal shells from drupe and/or internal shells from drupaceous fruits.

5 . (canceled)

6 . A confectionery composition as claimed in claim 1 , where the particles of bran-like material have:
(i) a Vol. MPS of from 10 to 80 microns.

7 - 8 . (canceled)

9 . A confectionery composition as claimed in claim 1 , where the particles of bran-like material have:
(ii) a Vol. PSD characterized by:
D 90,3 less than or equal to 250 microns, and
D 50,3 less than or equal to 30 microns, and
D 10,3 less than or equal to 10 microns.

10 - 11 . (canceled)

12 . A confectionery composition as claimed in claim 1 , the particles of bran-like material have:
(iii) a particle sphericity characterized by a S mean of from 0.8 to 1.

13 - 14 . (canceled)

15 . A confectionery composition as claimed in claim 1 , where the processable bran-like material has an OHC of from 0.8 to 1.4

16 - 17 . (canceled)

18 . A confectionery composition as claimed in claim 1 , where the microbially released bran-like material has a complete absence of any of the specified organisms described in feature (v).

19 . A confectionery composition as claimed in claim 1 , where the flavor acceptable bran-like material has an LA and/or PA≤1.5 U/g.

20 - 21 . (canceled)

22 . A confectionery composition as claimed in claim 1 , where the bran-like material has a moisture content of less than 5 parts by weight of moisture based on 100 parts by weight being the total amount of the bran-like material.

23 . A confectionery composition as claimed in claim 1 , comprising from 2% to 25% by weight based on the total weight of the composition of the bran-like material.

24 . (canceled)

25 . A method of obtaining a confectionery composition comprising from 0.5% to 30% by weight based on the total weight of the composition of an edible, processable, microbially released, flavor acceptable bran-like material, comprising the following parameters (i) the bran like material has a mean particle size by volume (Vol. MPS) of from 5 to 100 microns, (ii) the bran like material has a volume particle size distribution (Vol. PSD) having the parameters D 90,3 less than or equal to 350 microns, and D 50,3 less than or equal to 50 microns, and (iii) the bran like material has a mean particle sphericity as measured by a S mean of greater than or equal to 0.75, (iv) where processable denotes the bran-like material has an oil holding capacity (OHC) of from 0.7 to 1.5; where (v) where microbially released denotes that the bran-like material satisfies the criteria that Samonella is not detected in a 25 g sample of the edible material, and (vi) where flavor acceptable denotes that the bran-like material has:
a lipase activity (LA) of less than or equal to 2 U/g, a peroxidase activity (PA) of less than or equal to 2 U/g and wherein the confectionery composition denotes a composition suitable for preparing a confectionery product and/or sugar confections, the method comprising the steps of: (a) providing a precursor bran-like material which has an unacceptable microbial load thereon that does not satisfy the criteria set out in feature (v); (b) treating the precursor material from step (a) so that after treatment the resultant material is both microbially released and flavor acceptable; (c) milling the material from step (a) and/or (b) to obtain microbially released, processable particles of material comprising bran-like material having all the properties (i) to (vi); and (d) incorporating the material from step (c) in a confectionery composition.

26 . A method as claimed in claim 25 where the treatment step (b) comprises the step(s) of thermally heating and/or microwaving the precursor material.

27 . A method as claimed in either claim 25 where the treatment step (b) comprises heating the precursor material at a temperature from 95 to 160° C. for a temperature from 1 to 10 minutes and/or microwaving the precursor at a power from 100 W to 990 W for a period from 1 to 10 minutes.

28 - 32 . (canceled)

33 . A method as claimed in claim 25 , where the treatment step (b) reduces the moisture content of the material by at least 50% by weight of the total moisture in the material before treatment step (b).

34 - 48 . (canceled)

Assignees

• Nestec Sa

Inventors

• Abu-Hardan Madian Othman
• Bonarius Gijsbert Adriaan
• Clement Patrick
• Marion Sophie
• Clark Benedict Timothy
• Jones Stuart David Hamer

Classifications

• A23P20/20

  Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers · CPC title

• A23G2200/14

  containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils · CPC title

• A23G3/48

  containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G3/42) · CPC title

• A23V2200/132

  Sugar replacer · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title