초록 ▼

A confectionery composition comprises cocoa-based material, fat, glucose and sucrose. The composition comprises glucose in an amount of between 10% and 85% by weight based on the weight of the composition, has a weight ratio of glucose to sucrose of at least 0.5, preferably between 1.2 and 3.5, and

A confectionery composition comprises cocoa-based material, fat, glucose and sucrose. The composition comprises glucose in an amount of between 10% and 85% by weight based on the weight of the composition, has a weight ratio of glucose to sucrose of at least 0.5, preferably between 1.2 and 3.5, and has a weight ratio of glucose to fat of at least 0.5, preferably between 0.9 and 4. The composition has a density of less than 0.2 g/cm3, preferably between 0.03 and 0.15 g/cm3.

대표청구항 ▼

1. A confectionery composition having a crunchy mouthfeel and texture comprising cocoa-based material, less than 30% by weight fat, glucose and sucrose, wherein i. the glucose is present in an amount of between 10% and 85% by weight based on the weight of the composition;ii. the weight ratio of gluc

1. A confectionery composition having a crunchy mouthfeel and texture comprising cocoa-based material, less than 30% by weight fat, glucose and sucrose, wherein i. the glucose is present in an amount of between 10% and 85% by weight based on the weight of the composition;ii. the weight ratio of glucose to sucrose is 0.5 to 3.5, and is selected to provide said crunchy mouthfeel and texture;iii. the weight ratio of glucose to fat is between 0.9 and 4; andiv. the density is between 0.03 and 0.1 g/cm3, and wherein the glucose is from glucose syrup, and the cocoa-based material is chocolate. 2. The composition of claim 1, wherein the glucose content is between 20% and 60% by weight. 3. The composition of claim 1, wherein the fat content is between 10% to 25% by weight. 4. The composition of claim 1, wherein the fat is selected from cocoa butter, cocoa butter equivalent, cocoa butter substitutes, cocoa butter replacers, palm oil, palm oil fractions, palm kernel oil, palm kernel oil fractions or mixtures thereof. 5. The composition of claim 1 which additionally comprises dairy solids which dairy solids are selected from milk powder, full cream milk powder, buttermilk powder, skimmed milk powder, whey powder, whey products, yoghurt powder or mixtures thereof. 6. The composition of claim 1 comprising nut, cereals, fruit, cream or mixtures thereof. 7. The composition of claim 1 comprising an emulsifier selected from lecithin, fractionated lecithin and ammonium phosphatide. 8. The composition of claim 1 comprising less than 2% by weight of water. 9. Composition claim 1 wherein the cocoa-based material is selected from chocolate, cocoa liquor, cocoa mass, cocoa powder, extracts or flavors derived from cocoa beans and mixtures thereof. 10. The composition of claim 1, wherein the ratio of glucose to sucrose is between 1.2 to 3.5. 11. A process for preparing a low-density crunchy confectionery product according to claim 1 comprising the steps of: i. melting and mixing chocolate and glucose syrup at a temperature above 45° C.;ii. under stirring, adding warm water to between 5% and 40% by weight of the product mixture;iii. depositing the mixture;iv. drying or baking the deposited mixture under vacuum conditions; andv. cooling with a maximum relative humidity of 60%. 12. The process of claim 11, wherein the melting temperature i) is between 50° C. and 60° C. 13. The process of claim 11, wherein the added water is between 10% and 20% by weight. 14. The process of claim 11, wherein the deposition step comprises moulding, shaping, extruding or positioning or a combination thereof. 15. The process of claim 11, wherein the drying/baking temperature is between 85° C. and 95° C. 16. The process of claim 11, wherein the vacuum condition is between 30 and 60 mbar. 17. The process of claim 11, wherein the moisture content of dried/baked final composition is less than 2% by weight after drying/baking. 18. The process of claim 17, wherein the moisture content of dried/baked final composition is between 1.0% and 1.4% by weight after drying/baking. 19. The process of claim 11 wherein the cocoa-based material is selected from chocolate, cocoa liquor, cocoa mass, cocoa powder, extracts or flavors derived from cocoa beans and mixtures thereof.