阅读说明：本技术 包含涂层组合物的冷冻糖食以及用于制备该涂层组合物的方法 (Frozen confection comprising a coating composition and method for preparing the coating composition ) 是由 M·艾比 S·帕鲁里 G·E·纳波利塔诺 S·N·钱德拉塞克拉恩 于 2019-11-14 设计创作，主要内容包括：本发明涉及一种用于涂覆冷冻糖食的组合物,所述组合物包含具有涂层组合物的涂层,以重量％表示(基于所述涂层的总重量计),所述涂层组合物包含40重量％至60重量％、优选43重量％至60重量％、更优选45重量％至50重量％的涂层中的总脂肪,30重量％至50重量％的磨碎的全坚果,所述磨碎的全坚果具有低于80微米、优选10微米至73微米的粒度,并且其中基于总脂肪计,涂层组合物中的总脂肪包含40重量％至60重量％的液体脂肪和60重量％至40重量％的硬化脂肪。本发明还涉及用于制备涂层组合物的方法。(The present invention relates to a composition for coating a frozen confection comprising a coating having a coating composition comprising, in weight% (based on the total weight of the coating), from 40 to 60 wt.%, preferably from 43 to 60 wt.%, more preferably from 45 to 50 wt.% of the total fat in the coating, from 30 to 50 wt.% of ground whole nuts having a particle size below 80 microns, preferably from 10 to 73 microns, and wherein the total fat in the coating composition comprises, based on the total fat, from 40 to 60 wt.% of liquid fat and from 60 to 40 wt.% of hardened fat. The invention also relates to a process for preparing the coating composition.)

1. A frozen confection comprising a coating with a coating composition comprising, expressed in weight% (based on the total weight of the coating), the coating composition

From 40 to 60 wt.%, preferably from 43 to 60 wt.%, more preferably from 45 to 50 wt.% of the total fat in the coating,

from 30% to 50% by weight of ground whole nuts having a particle size of less than 80 microns, preferably from 10 microns to 73 microns, and

wherein the total fat in the coating composition comprises 40 to 60 wt.% of liquid fat and 60 to 40 wt.% of hardened fat, based on the total fat.

2. The frozen confection of claim 1, wherein the ground whole nuts provide 23 to 61 wt.% of the total fat in the coating composition, and

77% to 39% by weight of total fat not derived from the ground whole nuts together with the fat from ground nuts provide the total fat in the coating composition.

3. A frozen confection according to claim 1 or 2, wherein the total fat in the coating composition comprises 45 to 55 wt.% liquid fat and 55 to 45 wt.% hardened fat, based on the total fat.

4. A frozen confection according to any one of the preceding claims, wherein the ground whole nuts provide from 14 to 23 wt% nut oil based on total coating weight.

5. A frozen confection according to any one of the preceding claims, wherein the coating composition comprises from 14 to 45 wt% non-fat solids not from the nuts and from 15 to 26 wt% non-fat solids from the nuts, based on the total coating weight.

6. A frozen confection according to any one of the preceding claims, wherein the fat not originating from the ground nuts comprises 16 to 0 wt.% liquid oil and 30 to 20 wt.% hardened fat based on the total coating weight.

7. A frozen confection according to any one of the preceding claims, wherein in addition to the fat from the ground whole nuts, the fat in the coating composition is combined with dairy fat, palm oil, coconut oil, palm mid-fraction, palm kernel oil, cocoa butter, or combinations thereof.

8. A frozen confection according to any preceding claim wherein the coating composition has a plastic viscosity of from 100 to 700 centipoise (cps) (mPas) at 40 ℃ before the coating composition is a frozen coating composition.

9. A frozen confection according to any one of the preceding claims, wherein the coating composition has a solid fat content of 30 to 50% at 0 ℃.

10. A frozen confection according to any one of the preceding claims, wherein the coating composition comprises a structuring agent in an amount of between about 0.2% and 3% by weight of the coating composition.

11. A frozen confection according to any one of the preceding claims, wherein the hardened fat in the coating composition comprises a fat selected from the group consisting of: milk fat, palm oil intermediate fraction, palm kernel oil, coconut oil, cocoa butter, or combinations thereof.

12. A frozen confection according to any one of the preceding claims, wherein the liquid oil in the coating composition is selected from: rapeseed oil (canola oil), sunflower oil, safflower oil, soybean oil, corn oil, algae oil, palm olein, peanut oil, olive oil, tree nut or culinary nut oil, moringa oil, seed oil, avocado oil, or combinations thereof.

13. A frozen confection according to any one of the preceding claims, wherein the non-fat solids in the coating composition not from the nuts are selected from: sugar, salt, cocoa, fiber, milk solids non-fat, and one or more flavors.

14. A frozen confection according to any of the preceding claims, wherein the coating composition comprises from 0.1 to 2 wt% of emulsifier selected from PGPR, monoglycerides, sunflower lecithin and soybean lecithin or combinations thereof, based on the weight of the coating composition.

15. A frozen confection according to any one of the preceding claims, wherein the non-fat solids in the coating composition comprise from 5 to 45 wt.% sugar.

16. A frozen confection according to any one of the preceding claims, wherein the ground whole nuts are selected from peanuts, almonds, brazil nuts, cashews, hazelnuts, pecans, walnuts, macadamia nuts, pistachios, chestnuts, other culinary nuts and mixtures thereof.

17. A process for preparing a coating composition according to any one of the preceding claims, wherein the process comprises the steps of:

the provision of a fully ground nut is provided,

providing the non-fat solid, the hardened fat and the liquid oil,

the hardened fat is melted down and the hardened fat is melted,

mixing the non-fat solids with at least a portion of the melted hardened fat, and

obtaining a mixture of fat, oil and non-fat solids, obtaining a paste,

the mixture of fat, oil and non-fat solids is refined by grinding to reduce the particle size, preferably to a particle size below 80 microns, preferably below 40 to 15 microns

Adding the remaining fat and oil to the refined mixture, and

optionally an emulsifier is added to the refining mixture and/or the mixture with fat and oil.

Technical Field

The present invention relates to a composition for coating frozen confections, in particular to a composition for nut based coating. The invention also relates to a process for preparing the coating composition.

Background

Coated frozen confections are highly appreciated by consumers. The texture and nutritional profile of the coating are drivers of consumer preference.

Traditional ice cream coatings are chocolate-based and use hard fats such as cocoa butter to achieve the desired viscosity, setting and texture functions. The chocolate-based coating can be decorated with nut pieces in the form of inclusions to provide flavor and a crispy texture. These types of coatings typically have high levels of Saturated Fatty Acids (SFA).

Nut-based coatings are present in confectionery products but only use the nut pulp and not the oil. This is because the oil is too soft and has a very low melting point. Applying nut-based coatings for use in confectionery products to frozen confections presents a number of difficulties due to the soft product surface. For example, curing of the coating requires a long setting time. Furthermore, it has been difficult to package the product without affecting the appearance of the coating.

Peanut butter is a well-known spread or the like for bread and the like. Peanut butter comprises ground nuts and hydrogenated oil to provide stability to the spread.

In frozen confections, there is a need for coatings that have a soft feel or texture upon frozen consumption. Furthermore, the coating requires standard coating/dipping equipment that can be used in the production of industrial ice cream. The coating also needs to be sufficiently set before the product can be packaged.

There is also a need for healthy fat coatings with low levels of saturated fatty acids.

There is a need to overcome at least some of the above problems and to provide frozen confectionery coatings having desirable rheological properties in the form of solidification properties while maintaining the desirable organoleptic properties of "ganna".

Object of the Invention

It is therefore an object of the present invention to provide a nut based coating for frozen confectionery products, in particular a nut based coating having a soft texture.

It is a second object of the present invention to provide a coating composition for frozen confectionery that is compatible in processing characteristics.

Disclosure of Invention

According to a first aspect, the present invention relates to a frozen confection comprising a coating having a coating composition comprising, in weight% (based on the total weight of the coating), the coating composition

From 40 to 60 wt.%, preferably from 43 to 60 wt.%, more preferably from 45 to 50 wt.% of the total fat in the coating,

from 30% to 50% by weight of ground whole nuts having a particle size of less than 80 microns, preferably from 10 microns to 73 microns, and

wherein the total fat in the coating composition comprises 40 to 60 wt.% of liquid fat and 60 to 40 wt.% of hardened fat, based on the total fat.

The present invention avoids the problems associated with nut-based coatings that are too hard or do not properly set on frozen confections, and provides a fat-based coating that can be pre-manufactured and stored for use as desired.

It has been found that the coating has a good texture due to the mixture of solid and liquid materials in the coating composition.

The coating obtained with the composition according to the invention has a soft feel and taste similar to peanut butter, optionally with a crispy/grainy or creamy texture. Sensory panel found that the peanut butter of the present invention was significantly softer and chewy compared to standard composite coatings used in frozen desserts having a crispy and crunchy texture.

According to a second aspect, the present invention relates to a process for preparing a coating composition which can be applied on frozen confectionery using standard equipment, set within an acceptable time to a sufficient extent for handling and packaging in a standard industrial line. The process for preparing a coating composition as described above and in the claims comprises the steps of:

providing a ground whole nut, wherein the ground whole nut,

providing the non-fat solid, the hardened fat and a liquid oil,

the hardened fat is melted down and the hardened fat is melted,

mixing the non-fat solids with at least a portion of the melted hardened fat, and

obtaining a mixture of fat, oil and non-fat solids, obtaining a paste,

the mixture of fat, oil and non-fat solids is refined by grinding to reduce the particle size, preferably to a particle size below 80 microns, preferably below 40 to 15 microns

Adding the remaining fat and oil to the refined mixture, and

optionally an emulsifier is added to the refining mixture and/or the mixture with fat and oil.

In another aspect, the present invention relates to such a coating composition.

The invention also relates to a frozen confection comprising a coating having a coating composition comprising, in weight% (based on the total weight of the coating)

From 40 to 60 wt.%, preferably from 43 to 60 wt.%, more preferably from 45 to 50 wt.% of the total fat in the coating,

from 30 to 50% by weight of ground whole nuts having a particle size of less than 80 microns, preferably from 10 to 73 microns, and providing from 23 to 61% by weight of total fat in the coating composition, and

77% to 39% by weight total fat not derived from ground whole nuts which together with fat from ground nuts provide total fat in the coating composition, and

wherein the total fat in the coating composition comprises 45 to 55 wt.% of liquid fat and 55 to 45 wt.% of hardened fat, based on the total fat.

Drawings

Figure 1 shows the solid fat content (%) of a fat-based coating composition according to the invention at temperatures between-40 ℃ and 40 ℃ compared to other coatings.

Fig. 2(a) and 2(b) show the texture distribution over time in a single penetration test at-22 ℃ and its peak hardness value (force, g) for the fat-based coating according to the invention compared to other coatings, respectively.

Fig. 3(a) and 3(b) show the texture distribution over time in a single penetration test at-22 ℃ and its peak hardness value (force, g) for a fat-based coating according to the invention compared to a coating containing non-solidified nuts, respectively.

Figure 4 is a picture of a frozen confection according to the present invention.

Detailed Description

In a preferred embodiment of the invention, the frozen confection comprises a coating composition comprising ground whole nuts providing 23 wt.% to 61 wt.% of the total fat in the coating composition, and

77% to 39% by weight of total fat not derived from said ground whole nuts together with said fat from said ground nuts provide said total fat in said coating composition.

Advantageously, in the frozen confection according to the invention, the total fat in the coating composition comprises from 45 to 55 wt.% of liquid fat and from 55 to 45 wt.% of hardened fat, based on total fat.

Without being bound by theory, it is believed that between 30% and 50% by weight of the coating of ground whole nuts (e.g., peanuts) provides the necessary liquid oil to achieve the desired ganache-type coating texture. On the other hand, 77% to 39% by weight of fat (based on total fat) not derived from ground nuts (preferably including milk fat, palm oil and fractions thereof, emulsifiers, and in some cases, structured high melting point fats) is necessary to provide structure to the coating. Maintaining its integrity and acting as a solid phase to retain a high proportion of liquid oil from the ground nuts would provide suitable functionality for processing, handling and packaging of the finished product. It has been found that liquid fat and solid fat compositions outside the mentioned range do not provide the desired textural attributes and/or negatively affect the set time of the coating.

In a preferred embodiment of the present invention, the frozen confection comprises a coating having a coating composition comprising, expressed in weight% (based on the total weight of the coating)

From 40 to 60 wt.%, preferably from 43 to 60 wt.%, more preferably from 45 to 50 wt.% of the total fat in the coating,

from 30 to 50% by weight of ground whole nuts having a particle size of less than 80 microns, preferably from 10 to 73 microns, and providing from 23 to 61% by weight of total fat in the coating composition, and

77% to 39% by weight total fat not derived from ground whole nuts which together with fat from ground nuts provide total fat in the coating composition, and

wherein the total fat in the coating composition comprises 40 to 60 wt.% of liquid fat and 60 to 40 wt.% of hardened fat, based on the total fat.

The coating composition described above may be peanut based.

Typically, coatings formulated to be soft (such as coatings with soybean oil) will be too soft and will not set fast enough in a standard industrial bottling/dipping line, resulting in smearing and uneven/drop-like coverage of the surface. Furthermore, the coating composition may not adhere sufficiently to the surface of the frozen product. Typically, the blend of oils used in conventional coatings is formulated to achieve a solid fat index of about 70 at 0 ℃ to be a good coating, and the coating will be hard and brittle, and not have the desired soft texture.

The present invention provides a coating composition comprising a fat blend having a vegetable fat, preferably palm, with a high content of liquid oil, preferably peanut oil. In addition, the blend may optionally include milk fat, which provides textural benefits due to its wide range of melt fractions. Preferably, a seed or structuring agent is used to assist in the crystallization of the material. It is added in an amount sufficient to provide strength and faster crystallization kinetics for the coating. Examples of seed crystals or structurants are palm stearin or wax. Anhydrous milk fat brings a wider range of melting points and enhances the texture of the coating. The addition of ground whole nuts to the mixture can aid in the setting of the coating composition.

The coating composition may comprise a structurant selected from palm stearin, hydrogenated oil, wax or a combination thereof.

Preferably, the ground whole nuts provide between 14% and 23% by weight nut oil, based on total coating weight. This also corresponds to 1 to 2% by weight of naturally occurring saturated fats. In a preferred embodiment of the present invention, the ground whole nuts are peanuts.

In a preferred embodiment of the present invention, the coating composition comprises from 14 to 45 wt.% non-nut derived non-fat solids and from 15 to 26 wt.% non-fat solids derived from nuts, based on the total coating weight. This provides a coating that is a desirable nut taste in flavor while being process friendly under standard conditions.

It has been found that when the total fat in the coating composition comprises from 40 to 60 wt.% of liquid fat and from 60 to 40 wt.% of hardened fat, based on total fat, a coating is provided which shows good organoleptic and processing properties. Preferred coating compositions having these characteristics comprise from 45 wt.% to 55 wt.% of liquid fat and from 55 wt.% to 45 wt.% of hardened fat.

In a particularly preferred embodiment of the coating composition, the total fat in the coating composition comprises 50% liquid oil and 50% hardened fat.

Advantageously, in the coating composition, the fat not derived from ground nuts comprises 16 to 0 wt% liquid oil and 30 to 20 wt% hardened fat, based on the total coating weight. This provides the desired ratio of liquid fat to hardened fat.

In a preferred embodiment of the coating composition, the coating composition comprises ground nuts in combination with palm oil or coconut oil or a combination thereof.

In one embodiment of the invention, the coating composition is free of hydrogenated oil.

If a structuring agent is used, it is preferably present in an amount between about 0.2% and 3% by weight of the coating. The structurant may be, for example, beeswax, berry wax, carnauba wax and plant derived waxes, for example candelilla wax, berry wax and sunflower wax, or combinations thereof. The structuring agent may also be a high melting point emulsifier or a fully hydrogenated vegetable oil.

Other structuring agents are monoacylglycerols, diacylglycerols, monoacylglycerols, sorbitan fatty acid esters, behenic acid, or combinations thereof. However, these structurants are not preferred for all natural products.

It is preferable to maintain the coating material at 32 to 46 ℃ to maintain an optimum viscosity for adjusting the pick-up weight (pick-up weight) and to enable the formation of a uniform and smooth coating on the finished product. The coating according to the invention generally sets well enough to be wrapped in about 15 to 60 seconds, preferably about 15 to 30 seconds.

In the context of the present invention, the term "milling" means reduction to a fine particle size by milling, grinding, crushing, hammering and crushing.

In the context of the present invention, "whole nuts" or "whole nuts" (including "peanuts") are seeds or seeds of their respective tree and plant families, with no pulp or hull and with or without epidermis and/or embryo/heart.

Preferably, the ground whole nuts are selected from culinary nuts such as peanuts, almonds, brazil nuts, cashews, hazelnuts, pecans, walnuts, macadamia nuts, pistachios, chestnuts, and mixtures thereof.

Examples of typical oil contents in nuts are given in the following table:

nut	Total fat weight%	SFA
			Almond	53	4
Black walnut	59	3
			Brazil nut	67	25
Cashew nuts	46	9
			Hazelnut	61	4
Macadamia nut	76	12
			Peanut	49	6
Pistachio nuts	46	6

The nut-based coating composition according to the invention comprises 40 to 60 wt.% fat. This fat content range is preferred as it helps to achieve a suitable viscosity and preferred thickness of the coating in the frozen confection, for example 0.4mm to 4mm thick.

The coating composition according to the invention comprises from 50 to 60% by weight of non-fat solids. The non-fat solids are preferably selected from sugar, salt, cocoa, fibre, milk solids non-fat and one or more flavours. The non-fat solids provide structure, flavor and color to the coating.

The coating composition may optionally comprise 10 wt% to 20 wt% milk solids-not-fat.

The coating composition may comprise 5 to 45 wt.% of the sugar.

In the context of the present invention, fat or fat phase includes fat from nuts, vegetable oil, emulsifier, optional structurant and milk fraction. The fat in these components is calculated into the amount of fat in the composition, unless otherwise indicated.

In the context of the present invention ganna is a term that describes a rich creamy topping made with chocolate and thick cream. It can be used in the center of muffins, as a coating on cakes, or it can be whipped for use as a filling and/or icing. Traditionally gannawei is prepared by heating milk fat and adding a small amount of chocolate. The mixture was then stirred until it became smooth.

The frozen confection may be in the form of a portion, a cube, a bon, a tablet, a stick or a bar. It may be extruded or molded. The frozen confection may be provided with a stick for holding the product.

In a preferred embodiment of the invention, the hardened fat comprises, in addition to the optional milk fat, a fat selected from the group consisting of: palm oil, palm mid-fraction, palm kernel oil, cocoa butter, coconut oil, or combinations thereof.

In a preferred embodiment of the invention, the liquid oil is selected from: rapeseed oil (canola oil), sunflower oil, safflower oil, soybean oil, corn oil, algae oil, palm olein, peanut oil, olive oil, tree nut or culinary nut oil, moringa oil, seed oil, avocado oil, or combinations thereof. In the case of peanut-based coatings, it is preferred that the oil be peanut oil.

In a preferred embodiment of the invention, the coating composition has a Solid Fat Content (SFC) at 0 ℃ of 30% to 50%. In order to maintain a soft texture while still being able to set quickly, a solid fat content of between 30% and 50% at 0 ℃ is preferred. Above 50%, the coating becomes brittle and breaks or fractures. Below 30%, the coating does not set. The present invention provides advantageous effects.

In a preferred embodiment of the invention, the coating composition comprises 40% to 60% fat, 15% to 30% non-fat nut pieces, and some flavorings such as salt and sugar to flavor. )

In a preferred embodiment of the invention, the coating composition comprises from 10 to 20 wt.% milk solids-not-fat.

It has been found that the coating composition has a preferred plastic viscosity of from 100 centipoise to 700 centipoise (cps) (mPas) at 40 ℃. Below this value, the coating will be too thin and the pickup weight will be lower. In the case of thin coatings, the desired textural attributes will be lost.

Above this indicated plastic viscosity range, "pinholes" or uneven coating may occur on the product to be coated.

It has been found that the melting point of the coating is important for the coating to set well, however at the same time it should not be too wax-like when consumed. Preferably, the coating composition has a melting point of 32 ℃ to 36 ℃. Below this temperature it will not set and have run-off problems, the coating will feel greasy, while above this temperature it will have waxy sensory properties. When the melting point is above 36 ℃, a waxy texture appears.

The fat-based coating composition may comprise from 0.1 wt% to 2 wt% of an emulsifier. Preferably, the emulsifier is selected from, but not limited to, PGPR (polyglycerol polyricinoleate), monoglycerides, sunflower lecithin and soybean lecithin or combinations thereof, based on the weight of the coating composition.

Emulsifiers may be used to further adjust the viscosity of the coating. If so, the preferred emulsifiers are soy lecithin and/or sunflower lecithin/canola oil lecithin, as they are considered to be cleaner labels.

PGPR can be used to affect yield value and, if desired, thickness. PGPR is not used in some cases because it is not considered a clean label.

The fat blend used in the composition according to the invention has a saturated fat level lower than 40%, which corresponds to an SFA in the coating of 16% to 22%.

The invention also relates to a process for preparing the coating composition according to the invention. Embodiments of the coating composition are described above. The method comprises the following steps: providing fully ground nuts, providing non-fat solids, hardened fat and liquid oil, melting the hardened fat, mixing the non-fat solids with the at least partially melted hardened fat, and obtaining a mixture of fat, oil and non-fat solids, thereby obtaining a paste, refining the mixture of fat, oil and non-fat solids by grinding to reduce the particle size, preferably to a particle size below 80 microns, preferably below 40 microns to 15 microns, adding the remaining fat and oil to the refined mixture, and optionally adding an emulsifier to the refined mixture and/or the mixture with fat and oil.

In an alternative process of the invention, the non-fat solids may be pre-milled in a separate process step (e.g. by using an air classifying mill). The preliminary grinding step may then replace, completely or partially, the reduction of the particle size by refining the mixture of fat and non-fat solids by grinding.

In the context of the present invention, particle size may be determined using a Malvern particle sizer, wherein Medium Chain Triglyceride (MCT) oil is used as the dispersant. The particle size was analyzed at a ratio of less than 10%, 50%, 90% and calculated using Malvern software based on mie theory. In the context of the present application, the particle size is a value at 90%. The equipment that can be used is a chocolate particle size analyzer: malvern Mastersizer Micro with particle size ranging from 0.3 μm to 300 μm.

The invention also relates to a frozen confection at least partially coated with the composition of the invention. Preferably, the frozen confection according to the present invention may have a coating thickness of 0.4mm to 4 mm.

The present invention also relates to a process for preparing a frozen confection, the process comprising: there is provided a coating composition as described herein, and a method of making using the invention as described herein.

In addition to coatings, frozen confections according to the present invention may also include ice cream, water ices, frozen yoghurts, frozen desserts, and the like. In a particularly preferred embodiment, the frozen confection comprises a jelly or jam, such as a fruit jelly or jam. This provides a popular flavor combination known from baking or filling with peanut butter and jelly or jam. In an even more preferred embodiment of the frozen confection it comprises a coating according to the invention, a jelly or jam and ice cream.

Examples

Example 1

Sample preparation:

coating samples were prepared by mixing dry ingredients, oil and emulsifier to obtain 5kg batches. After mixing, the composition was ground in a mill (Royal Duyvis Wiener I-W-S; 8mm steel balls) at 45 ℃. When milling was complete, the flavor was added to the composition and the mixture was stirred at 150rpm for 30 minutes.

Samples having the following formulations were prepared.

Soft, non-setting coatings
			％
Candy	41.000
		Soybean oil	37.250
Plant fat palm (stearin)	1.350
		Cocoa powder	20.000
Lecithin	0.400

Is brittle and quickly solidifies
			％
Candy	31.000
		Coconut oil	50.000
Canola oil	7.500
		Cocoa powder	11.000
Lecithin	0.500

Soft peanut butter coating
			％
Grinding peanut	30.80
		Palm oil	25.40
Candy	25.00
		Defatted milk powder	14.60
Anhydrous milk fat	2.80
		Fully hydrogenated vegetable oils	0.70
Salt (salt)	0.40
		Lecithin	0.30

The Solid Fat Content (SFC) of the samples was measured on a DSC2500(TA instruments) apparatus using a Tzero air tight pan with the following cycle: equilibrating at 20 deg.C, increasing to 80 deg.C in 10 deg.C/min, maintaining isothermal for 5 min, increasing to-40 deg.C in 10 deg.C/min, maintaining isothermal for 5 min, and increasing to 80 deg.C in 10 deg.C/min. SFC calculated based on thermogram of second melting cycle. For reference, assume the SFC of the sample is 100% at-40 ℃ and 0% at 80 ℃, and calculate the running integral.

FIG. 1 shows the change in SFC% with temperature. As seen herein, the SFC characteristics of the crispy coating are significantly different from the soft, non-setting coating, however, the SFC characteristics of the soft peanut butter coating according to the present invention fall in between. This indicates that the coating according to the invention has a stronger matrix at frozen food temperatures than the non-setting coating and has less solids than the conventional fast setting coating. The present invention of the coating solidifies rapidly in the range of-20 ℃ to 0 ℃, which makes application to frozen confections technically feasible. At 0 ℃, the coating composition according to the invention has a brittle and non-setting SFC in-between the coatings, which is shown to be ideally soft but structurally sound. Furthermore, when warmed to ambient temperature at the time of consumption, the intermediate solid fat level maintains the coating intact while providing a smoother mouthfeel.

Texture was measured using a ta.xt.plus texture distribution analyzer (Stable Micro Systems, UK). The samples were completely melted to erase the crystal memory and then frozen at-22 ℃ for 8 hours in 3 oz plastic sample cups. Immediately prior to the measurement, the sample was removed from the freezer and a single penetration test was performed on a texture profile analyzer with a 5mm diameter stainless steel probe at 1mm/s from a distance of 15 mm. The trigger force is set to 8 g.

Figure 2(a) shows the change in texture distribution over the test time. In fig. 2(a), the force (g) is plotted against time (in seconds), and the stiffness or peak force value is shown in fig. 2 (b).

As can be seen in this figure, the conventional quick setting crispy coating can withstand higher forces before breaking, while the soft peanut butter and non-setting coating do not break. In addition, the hardness of the soft peanut butter coating according to the invention is about one-third of that of a conventional crispy coating, but is significantly harder than typical soft, non-setting coatings.

Example 2

Example 2 a peanut butter coating according to the invention was used and the analytical data were compared with another nut butter coating that was not used as a coating on frozen confections. The coatings were prepared as indicated in example 1.

Soft peanut butter coating
			％
Grinding peanut	30.80
		Palm oil	25.40
Candy	25.00
		Defatted milk powder	14.60
Anhydrous milk fat	2.80
		Fully hydrogenated vegetable oils	0.70
Salt (salt)	0.40
		Lecithin	0.30

Non-setting peanut butter coating
			％
Grinding peanut	31.07
		Soybean oil	24.9
Candy	25.69
		Defatted milk powder	14.80
Anhydrous milk fat	2.76
		Fully hydrogenated vegetable oils	0
Salt (salt)	0.46
		Lecithin	0.32

Figure 3(a) shows the change in texture distribution over time in a single penetration test at-22 ℃. Fig. 3(b) shows the peak hardness value (force, g) of a fat-based coating according to the invention compared to a coating containing non-solidified nuts.

It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present subject matter and without diminishing its intended advantages. Accordingly, such changes and modifications are intended to be covered by the appended claims.