Shelf stable confection
AssigneeGeneral Mills, Inc.
InventorsMichelle Egger, Jeffrey F Enz, Ally M Rindt, Phillippe A Vandeweghe
Life of this patent
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Abstract
A food product made with simple ingredients, including fruit paste and cocoa butter-based particles, is disclosed. The food product is shelf stable and provides an eating experience resembling a chocolate truffle. Methods of making a food product are also described.
Claims18
A food product, comprising discrete cocoa butter-based particles in an amount of from 25% to 40% by weight of the food product, wherein the discrete cocoa butter-based particles are embedded in a matrix that includes a fruit paste having a water activity of less than 0.73, a nut butter, and cocoa powder, wherein the matrix comprises:
- fruit paste in an amount of 30% to 55% by weight of the food product;
- nut butter in an amount of 14% to 35% by weight of the food product;
- and
- cocoa powder in an amount of 7% to 15% by weight of the food product;
- wherein the discrete cocoa butter-based particles have a size range wherein at least 90% pass through a sieve with 1.41 mm openings and are retained on a sieve with 0.105 mm openings, wherein the food product provides a truffle-eating experience which includes a smooth, dry or creamy sensation upon initial bite-down followed by a quick-melting sensation in the mouth upon chewing.
A food product, comprising discrete cocoa butter-based particles having a size of −14+140 embedded in a matrix that includes a fruit paste, a fat, and sufficient solids to prevent significant oil migration out of the food product, the food product consisting essentially of:
- a. the matrix, wherein the matrix consists essentially of the fruit paste, a nut butter, and cocoa powder,
- b. the discrete cocoa butter-based particles having the size of −14+140 embedded in the matrix, and
- c. a dry coating on at least a portion of the surface of the food product.
A method of making a food product comprising:
- a. combining matrix ingredients and cocoa butter-based particles to form a food composition, and
- b. forming the food composition into pieces to produce the food product, the food product comprising discrete cocoa butter-based particles in an amount of from 25% to 40% by weight of the food product embedded in a matrix that includes a fruit paste having a water activity of less than 0.73, a nut butter, and cocoa powder, wherein the matrix comprises:
- fruit paste in an amount of 30% to 55% by weight of the food product;
- nut butter in an amount of 14% to 35% by weight of the food product;
- and
- cocoa powder in an amount of 7% to 15% by weight of the food product;
- wherein the discrete cocoa butter-based particles have a size range wherein at least 90% pass through a sieve with 1.41 mm openings and are retained on a sieve with 0.105 mm openings, wherein the food product provides a truffle-eating experience which includes a smooth, dry or creamy sensation upon initial bite-down followed by a quick-melting sensation in the mouth upon chewing.
Dependencies are inferred from the claim text.