Patent Publication Number: US-2004052909-A1

Title: Food product which includes an air-tight case of edible material with a moist filling

Description:
DESCRIPTION  
       [0001] The present invention relates to a food product which includes an edible case containing a moist filling, this preferably being yoghurt based.  
       [0002] The invention relates to the problem involved in providing a filled food product in which the filling has a high level of water activity (A w ), in particular above 0.90 and preferably above 0.94 and in which the aforesaid values of A w  are maintained during lengthy periods in which the product is stored.  
       [0003] This problem is particularly relevant with regard to a yoghurt-based filling, which contains live milk ferments, since it is generally considered imperative to preserve a high level of water activity in order to keep the milk ferments alive.  
       [0004] WO95/22906 deals with the problem of providing a food product with a dairy-based, in particular yoghurt-based filling, which contains live milk ferments, which is perceived by the consumer as a fresh product, thanks to its organoleptic qualities, but is categorised by food standards as a “chilled” product, which can be stored for a few weeks, preferably from 4 to 6 weeks, at a temperature of between 4 and 6° C.  
       [0005] In this context, this document describes products such as baked goods of a sandwich-type structure or products such as chocolate bars, either of which include a filling based on a fermented milk product, containing live milk ferments with a water activity of between 0.75 and 0.86, which can stabilize, on contact with the baked item or the chocolate casing, at values of around 0.75 to 0.81 and which also have a relatively high fat content (15-35% by weight) in order to provide a water-in-oil emulsion.  
       [0006] The aforesaid document specifically requires that a filling with a relatively low initial water activity level be used and, to this end, uses additives which limit water activity and a method for producing the filling which involves an inversion step, whereby an oil-in-water emulsion is converted into a water-in-oil emulsion.  
       [0007] Considering the need to incorporate appropriate edible fats and sugars into the filling (10-40% by weight) acting to depress water activity, the yoghurt content is generally limited to values of around 25 to 50% by weight.  
       [0008] The document WO98/18337 also deals with the problem of providing a solid food item which includes a filling based on fermented or unfermented dairy products which is sufficiently stable and has preservation characteristics such as those described above.  
       [0009] In this case, a food product is proposed which includes a filling, which is at least partially coated in a protective layer, constituted by an oil-in-water emulsion, based on fermented or unfermented dairy products and including vegetable fat and—for their emulsifying properties—esters of fatty acids and saccharose, in which the filling mass is whipped so as to increase by over 30% by volume and has between 60 and 85% of dry extract by weight.  
       [0010] The use of sugars to lower the water activity of the filling leads to a reduction in the value of water activity to between 0.65 and 0.9%.  
       [0011] WO00/70960 describes a food product which includes a solid block of chocolate in contact with a moist mass with a free local water content of between 45% and 88%, with the chocolate having a fat content of between 43% and 80%, containing less than 18% of dried and defatted cocoa, less than 17% of skimmed milk powder and at least 13% of sugars.  
       [0012] EP 0 166 446 A and DE 21 12 467 describe processes for obtaining food products comprising an edible shell containing a hydrated or alcoholic liquid, wherein the shell reduces or the evaporation of water and/or alcohol.  
       [0013] The application of the described preparation processes to products with a hydrated filling having a high water activity (e.g. &gt;0.94) can reduce the evaporation from the inside to the outside; however, it does not assure an impermeability which is steady and such to maintain the A w  to a high and constant value during a six weeks storage period at 0-4° C. In the specific case of a hydrated filling consisting of yoghurt with alive and viable milk ferments, it is of fundamental importance and it constitutes a binding requirement to ensure that the A w  is maintained at a constant high value in order to maintain the viability of said ferments.  
       [0014] The subject of the present invention is a food product which includes an edible casing containing a moist filling, characterised in that the said casing is hermetic and includes at least one continuous layer, preferably at least two continuous layers, of water-repellent edible material over its entire inner surface, and in which the water activity of the said filling is greater than 0.9 and preferably of a value of between 0.94 and 0.99%.  
       [0015] One embodiment of the invention relates to a food product in which the filling is either yoghurt or a yoghurt-based compound containing alive and viable milk ferments and in which the alive and viable milk ferments content is maintained at a value of the order of 10 6  or preferably of over 10 7  per gram of product for storage periods of the order of at least two weeks and preferably of from four to six weeks at a storage temperature of between 0 and 4° C.  
       [0016] Further characteristics of the food product of the invention are defined in the claims which follow. 
     
    
    
     [0017] In the appended drawings, provided by way of non-limitative example:  
     [0018]FIG. 1 is a perspective view of a bar-type food product according to the invention; and  
     [0019]FIG. 2 is a section through the plane II-II of FIG. 1. 
    
    
     [0020] In the embodiment illustrated in the drawings, the bar-type food product includes an airtight casing  2 , formed by a moulded shell  4 , hermetically closed by a flat lid  6 .  
     [0021] The shell  4  and the lid  6  are made of a mouldable food product, this term being intended to describe any material which can be moulded or shaped, either in a liquid or viscous state, by pouring it into a mould, for example and then draining it, into a shell of the type shown in FIG. 1 and then stabilized in this shape, typically by cooling it.  
     [0022] Typically the material used is chocolate, a term which must not be interpreted here as exclusively limited to confections which are allowed to be called chocolate under the legislation on food products in certain countries.  
     [0023] The term chocolate—here used to indicate a mouldable material—should thus be seen to include any product or substance having Theological characteristics similar or substantially equivalent to those of chocolate.  
     [0024] By way of example, the chocolate constituting the shell could include:  
     [0025] a minimum fat content of 25% by weight  
     [0026] from 20 to 65% of sugars by weight  
     [0027] from 0 to 40% of dry milk substances  
     [0028] from 0 to 50% of cocoa paste.  
     [0029] The shell  4  can be produced by the known method of pouring the chocolate into a mould and subsequently draining and cooling it, possibly repeating this process at least once in order to achieve a shell of the desired thickness. The thickness of the wall of the shell  4  is of a few millimetres (1-3 mm for example) but must be strong enough to contain a filling  8 , the characteristics of which will be described later.  
     [0030] The filling  8  is insulated from the shell  4  and the lid  6  by an impermeable layer, generally indicated  6 , of an edible hydrophobic and/or water repellent material.  
     [0031] This material is preferably an edible fat, which forms a barrier to liquids and crystallizes to form a flexible coating (polymorphic fat). In particular, this material is preferably an edible fat with a melting point of between 34 and 38° C. Commercially produced fat preparations can be used such as, for example, cocoa butter, Shea butter fractions, illipé, Sal oil or mixtures thereof, provided these are substantially without hydrosoluble components, and in particular sugar free.  
     [0032] The impermeable coating  16  is preferably made up of a plurality of layers—generally two to four—applied in sequence. It is preferable to apply several layers in sequence since this improves the barrier effect between the outer casing  2  and the filling  8  by covering imperfections in the first layer which occur inevitably as a result of bubbles, cracks or to uneven distribution of the material; in addition, it is preferable to build up the required thickness of the impermeable coating, typically of around 0.2-1 mm, in several layers since the viscous nature of the typical fatty mixtures used makes it difficult to achieve the required thickness in one layer.  
     [0033] In order to ensure that the coating  16  bonds to the material constituting the casing  2 , it is preferable to use a first layer  14 , in contact with the shell  4  and  14   a  in contact with the lid  6 , of cocoa butter; subsequent layers  12 ,  12   a  and  10 ,  10   a  can be made up of cocoa butter or, preferably of one of the other fats mentioned above or a combination of any of those with cocoa butter.  
     [0034] The characteristics of the impermeable coating  16  are such that, when it comes into direct contact with a filling having a water activity value of 0.91 or more there is no transfer of moisture between the two such as could reduce the water activity value to below 0.91 or preferably below 0.94.  
     [0035] The filling can be composed of any edible substance having a water activity value of over 0.90, preferably of between 0.94 and 0.99 and having a liquid, creamy or paste-like consistency. The preferred filling is based on milk and derivatives thereof, whether fermented or not, such as UHT milk, pasteurised milk (having an extended life) or yoghurt, but non-fizzy beverages could be included, in particular infusions.  
     [0036] The filling  8  is preferably a yoghurt-based confection which includes alive and viable milk ferments (lactic acid bacteria), preferably in a concentration of over ten millions per gram of product, preferably with a yoghurt content of over 70% and more preferably of over 80%, the remaining percentage being made up essentially of sugars, possibly sweeteners, flavouring and possibly additional ingredients such as fruit.  
     [0037] The yoghurt component is made according to conventional methods, using either full fat or skimmed milk (65-99.99% by weight with reference to the total quantity of yoghurt), which has been pasteurised or undergone UHT sterilization and then fermented by the addition of milk bacteria such as  Lactobacillus bulgaricus, Streptococcus thermophilus  or possibly selected cultures of probiotic micro-organisms, such as  Lactobacillus acidophilus.    
     [0038] The yoghurt mixture can also contain additional milk protein, up to about 8% by weight or cream, up to 10% by weight.  
     [0039] Prebiotic ingredients such as fructo-oligosaccharides, in particular soluble inulin fibres, can also be included in the yoghurt; the said prebiotic ingredients being suitable to encourage the development of probiotic microorganisms.  
     [0040] The total fat content of the yoghurt is preferably not over 10% and preferably under 5% by weight, while the pH value is generally of between 3.7 and 5.  
     [0041] The total quantity of sugars and sweeteners in the filling, and especially in the yoghurt, is generally not over 20% by weight. It is preferable to use sugars such as saccharose, glucose, fructose or lactose, either singly or as mixtures (such as honey and grape sugars). Polyalcohols, sorbitol, or glycerine and high-performance sweeteners can also be included.  
     [0042] The yoghurt compound is generally free of thickeners.  
     [0043] Any additional ingredients (which have already been biologically stabilized) are added to the yoghurt mixture under biologically controlled conditions so as to avoid any contamination (filtered air).  
     [0044] It is preferable for the yoghurt mixture to have a relatively high degree of viscosity, preferably over 3,000 cPs (Brookfield viscosimeter, model RVTD, impeller  5  at 6° C.), In order to achieve this, without resorting to thickening agents, the required value of viscosity can be produced by selecting ferments specifically intended to give high viscosity, which are generally available in the trade.  
     [0045] As stated earlier, once the sugars have been added, the yoghurt-based filling mixture has a value A w  which is still greater than 0.9 and preferably between 0.94 and 0.99, with values of between 0.95 and 0.98 being the optimum choice.  
     [0046] A characteristic of the food product of the invention is constituted by the fact that the aforesaid water activity is maintained at the values specified above in the finished product when it is kept at a temperature of between 0 and 4° C. for a period of around four to six weeks; if the filling is yoghurt, the product maintains a concentration of live and viable milk ferments of over ten million per gram of product.  
     [0047] A food product of the type shown in the drawings can be produced by a method which involves a first step of forming the shell, indicated  4 , by pouring the mouldable material into a shaped mould, then draining it and cooling it, this operation possibly being followed by a second similar moulding step in order to build up the desired thickness.  
     [0048] The impermeable coating  16 , which without discontinuities covers the shell  4 , is applied to the surface of the shell in a step involving moulding, draining and cooling and repeated for each intended layer (for example the three layers  14 ,  12 ,  10 ). The fat mixture is preferably poured at around 33-34° C. and cooled to around 23-24° C.  
     [0049] The filling  8  is then poured into the coated cavity of the shell  4 , preferably until it is substantially full. The following steps include spraying the fat material constituting the impermeable coating onto the surface of the filling. The fat mixture is applied by spraying, preferably at around 33-34° C. and is then cooled, preferably to around 27-28°.  
     [0050] This spray application is repeated, always after cooling the preceding layer, for as many sealing layers as are required ( 14   a ,  12   a ,  10   a , for example). The closing lid  6  is then formed by casting the mouldable material (chocolate)—twice if necessary—onto the coating of fat.  
     [0051] It is clear that the scope of the invention also includes food products formed by two half-shells of mouldable material, each of which has a layer impermeable to liquids achieved by the moulding, draining and cooling steps described above, and each containing a filling mass, coupled together around their openings and then hermetically sealed.