The invention relates to a resilient food product being cured on a support member and having a resilient texture at a serving temperature of at least 40°C and to a method for the preparation thereof.

In the art, food products being cured on a support member are well-known, in particular lollipops and ice creams. Lollipops are served at ambient temperature and have a solid texture. Ice creams are intended to be served at a temperature of below 0°C; above the said temperature the ice cream melts to a shapeless mass. Food products on a support member, such as a stick, with a serving temperature of above the freezing point of water are rare and are limited to serving temperatures of below 10°C. WO2010/049903 describes a yoghurt-based food product having a gelatinous consistency at the serving temperature. The food product is however held on a support member with a supporting base, indicating that the food product is not stable enough for self-carriage on a stick.

Decocookie, “How to make Sakura Jelly Pop Candy [1 Minute Cooking]” March 2017, Youtube [online video] discloses a process for making a Sakura jelly pop. The video shows first an agar sugar water solution is cured in a container and when cured a stick is inserted into the cured jelly. The jelly pop of Decocookie has the disadvantage that the holder is inserted after curing. In addition, the jelly pop is not heated prior to serving.

A ready to eat food product being cured on a support member, such as a stick, and having a resilient texture at a serving temperature of at least 40°C is not known in the art.

The invention now for the first time provides such a food product and provides a ready to eat food product on a support member, comprising a cured edible mass having a resilient texture and being shape stable at a serving temperature of at least 40°C, the support member comprising a core terminal section embedded into said edible mass and an opposed terminal section protruding out of said edible mass, so as to define a gripping handle for the consumer, wherein said edible mass comprises 0.1 - 10 wt.% of a food grade gelling agent, capable of providing a shape stable cured gel at the serving temperature.

Curing means in this respect that the food product is prepared by an intermediate food mass of indefinite and unstable shape, involving the transition from said indefinite and unstable shape to a form stable shape. The shape of a product is indefinite and unstable, when it has not a specific shape on its own; the shape is then merely defined by the container or support carrying the product.

The term ‘serving temperature’ is the temperature of the food product when it is provided to the consumer to be consumed. The food product is intended to be consumed at this temperature. The food product has the advantage that it can be consumed “hot”. The food product therefore provides an improvement over food products of the prior art, as the present food product can be consumed on the go, while hot. The food product can be flavoured to taste of coffee, tea, hot chocolate, Gluhwein or any other hot beverage. The subject matter claimed herein therefore provides a sustainable alternative to a take away hot beverages that are often consumed in throw away cups.

The term ‘resilient’ herein means that the cured product has a resilient, i.e., foamy or soft texture.

The ready to eat product is shape stable at the serving temperature, meaning that the shape is retained at the serving temperature, without the need for the food product to be confined or held in a container, but in contrast, to be directly available for oral contact of the consumer in the said shape.

The ready to eat product is preferably cured on the support member, that is preferably stick-shaped. The term ‘being cured on the support member’ intends to mean that the final shape is obtained while the support member is in embedded in the said edible mass.

The food grade gelling agent is preferably capable of providing a stable gel at a serving temperature of up to at least 50°C, more preferably of at least 60°C, even more preferably of at least 70°C, and most preferably of at least 80°C.

Gelling agents that have the above capabilities are known in the art. E.g JP2008- 118988 describes a food grade gelling agent capable of providing shape stable food products at high temperatures, comprising a mixture of fibrous cellulose, xanthan gum and a third component chosen from glucomannan, galactomannan, alginate and gellan gum. US10,806, 167 describes a heat stable gelatinous food comprising deacetylated gellan gum. Other suitable gelling agents are e.g. described in JP2014-018129, describing a mixture of mannan and modified starch as gelling agent. Preferably, the food grade gelling agent comprises a gelling agent selected from the group consisting of xanthan gum, glucomannan, galactomannan, alginate and gellan gum. The ready to eat product of any of the preceding claims, wherein the food grade gelling agent comprises a hydrocolloid, preferably at least 2 hydrocolloids. More preferably, the food grade gelling agent comprises a hydrocolloid selected from the group consisting of agar, locust bean gum, gellan gum F, and kappa carrageenan or a combination of two or more thereof. More preferably, the food grade gelling agent comprises a hydrocolloid selected from the group consisting of agar, locust bean gum, gellan gum F, xanthan gum, glucomannan and kappa carrageenan or a combination of two or more thereof. Preferably the hydrocolloid comprises agar. It has been found that the gelling agent agar provides for optimal texture and shape stability to the envisaged food products.

In certain preferred embodiments, the hydrocolloid comprises agar and a further gelling agent selected from gellan gum, locust bean gum and xanthan gum. It has unexpectedly been found that the combination of agar and/or gellan gum, locust bean gum and xanthan gum provides improves the adhesion of the edible food mass to the support member, preventing detachment of the edible food mass from the support member when the food product is served the serving temperature of 40°C or above.

Preferably, the agar is chosen from the group consisting of Pieroclasia agar, Gelidium agar, Gracilaria agar, Gelideila agar, or a combination of two or more thereof, most preferably Gracilaria agar.

Preferably the food product comprises a first hydrocolloid and at least a second hydrocolloid, wherein the first hydrocolloid is agar and the at least second hydrocolloid is selected from the group consisting of locust bean gum, gellan gum F, xanthan gum, glucomannan, kappa carrageenan and combinations thereof.

Preferably, the hydrocolloid comprises agar, wherein 100% by weight of hydrocolloid is agar, more preferably the hydrocolloid comprises 0.1-99 wt.%, agar and 0.1-99 wt.% of a hydrocolloid selected from the group consisting of locust bean gum, gellan gum F, xanthan gum, glucomannan and kappa carrageenan, preferably, 0.1-75 wt.% agar and 25-99 wt.% of a hydrocolloid selected from the group consisting of locust bean gum, gellan gum F, xanthan gum, glucomannan and kappa carrageenan, even more preferably 25-99 wt.% agar and 0.1-75 wt.% of a hydrocolloid selected from the group consisting of locust bean gum, gellan gum F, xanthan gum, glucomannan and kappa carrageenan. In a preferred embodiment, the hydrocolloid comprises an agar selected from the group of Gelidium and Pterocladia, and locust bean gum. Preferably, the agar : locust bean gum ratio is in the range of 4: 1 to 10:1 , preferably 5:1 to 9: 1.

Preferably, the agar to hydrocolloid ratio is in the range of 4:1 to 10:1 , preferably 5:1 to 9:1 , wherein the hydrocolloid is selected from the group consisting of locust bean gum, gellan gum F, xanthan gum, glucomannan and kappa carrageenan.

In an attractive embodiment, the support member comprises an intermediate section adjacent said core section defining a supporting base for said edible mass. Such supporting base is advantageous to fix the food product to the support member. Such a support base is e.g. described in greater detail in WO2010/049903, in particular in figures 3 and 4 thereof, therein indicated by reference number 12.

The edible mass of the ready to eat food product of the invention preferably comprises 0.2 to 8 wt.%, more preferably, 0.3 to 6 wt.% gelling agent, and most preferably 0.4 to 4 wt.% gelling agent, based on total weight of the edible mass.

Preferably, the edible mass has a melting point (gelation hysteresis) temperature in the range of 50°C to 97.5°C, more preferably 60°C to 95°C even more preferably 70°C to 92.5°C, even more preferably 75°C to 90°C.

The edible mass of the ready to eat food product of the invention preferably comprises a flavour, a sweetener and a carrier liquid chosen from cream, milk and water. Any food grade flavour can be envisaged, such as chocolate flavour, cacao, fruit flavour etc. Common sugar sucrose can be used as sweetener, as well as other sugars such as glucose, fructose or galactose, lactose, maltose, or known alternatives such as artificial sweeteners, or polyols.

Preferably, the edible mass comprises a source of protein selected from dairy protein, soya protein, coconut protein, nut protein, preferably the edible mass comprises a source of protein selected from dairy protein and soya protein.

Preferably, the edible mass of the present invention is meant to describe a gel having a ratio of elastic modulus G' to viscous modulus G" of higher than 1 , i.e. the elastic modulus G' is higher than the viscous modulus G" (see for example "Das Rheologie Handbuch, Thomas Mezger, Curt R. Vincentz-Verlag, Hannover, 2000"). The elasticity is preferably higher than the viscosity. The preferred rheology parameters G' and G" generally can be achieved in an aqueous environment when sufficient suitable hydrocolloid is used in the formulation. For the present invention, a too hard product is not preferred, as this may be too brittle and may detach from the stick while being eaten.

In the present invention, preferably, the edible mass has a G' of between 30 and 50000 Pa. Preferably, G' is lower than 50000 Pa, more preferably lower than 10000 Pa, even more preferably lower than 5000 Pa, even more preferably lower than 2000 Pa, even more preferably lower than 1000 Pa, even more preferably lower than 500 Pa. G' is preferably higher than 30, more preferably higher that 50 Pa, even more preferably higher than 80 Pa.

The absolute value of the viscous modulus G" is preferably higher than 1 , more preferably higher than 5, even more preferably, higher than 10 Pa.

Preferably, the ratio of the elastic modulus G' to the viscous modulus G" is higher than 1 and lower than 1000. The ratio of G’G" is preferably higher than 2, more preferably it is higher than 3. Preferably, this ratio is lower than 1000, more preferred lower than 200, even more preferably, lower than 100, most preferably lower than 50.

The above given values are measured under the following circumstances:

- a maturation time of at least 8 h at 4C° and a pressure of 1 atm,

- measurement temperature of 20 °C,

- an oscillatory frequency of 1 Hz and

- a strain in the linear viscoelastic region (e.g. 0.1 - 0.5%) as defined by a strain sweep test.

This set of parameters refers to a standard oscillatory test conducted with a standard state of the art low deformation rheometer as commercially available from e.g. Bohlin or TA Instruments. To provide a pleasant eating experience, the edible mass is preferably not too hard. Preferably, the hardness of the gelled food concentrate is higher than 10 g, more preferably higher than 15 g, even more preferably higher than 20 g, most preferably higher than 30 g; and is lower than 1500 g, more preferably lower than 500 g, even more preferably lower than 200 g, most preferably lower than 100 g. It is preferably of between 30 and 200g, preferably of between 30 and 100 g. The hardness or gel strength is measured by a texture analysis, using the following method:

A texture analyser from Microstable Sytems, model TA XT2 with 5 kg load cell is used. A plunger is applied with the following characteristics: diameter: 0.5 inches, means 12.7 mm, height 35 mm, plane surface, sharp edges, plastics material. After preparation, samples are stored at 4°C to allow quick gelling, within 24 hours. Measurements are done within 1 week after preparation and the product has to be at 20°C at least 24 hours before measurement. The TA-parameters are: Pre speed 1 mm/s, Test speed 0.5 mm/s, Re speed 10 mm/s, Distance 15 mm, Trigger Auto, Force 0.5 g, Recording is stopped at target. The measured result taken from the recorded graph is the force at 10 mm penetration depth, expressed in grams. The present invention relates to a gelled food concentrate and preferably shows the preferred elasticity (C) and viscosity (G") moduli and characteristics as described above.

After being cured, the edible mass is preferably not pourable at ambient temperature.

The edible mass will usually have a smooth surface appearance. When removed from its mould, the gelled food concentrate is preferably shape-stable, i.e. it can support its own weight and hold its shape, under gravity at 20 °C. This should be understood that after removal from the mould a small deformation in shape under gravity at 20 °C is allowed. The shape is held preferably when the consumer takes the edible mass out of the packaging for consumption. The edible mass preferably does not flow. The edible mass in the form of a gel can preferably deform (easily) under application of sufficient pressure. The deformation preferably is predominantly elastic deformation. The person skilled in the art can analyse elastic deformation for example by using a rheometer (analysis of shear deformation) or a texture analyser (analysis of longitudinal deformation). By choosing the amount of the gelling agents in the gelling system the desired rheology can be obtained by a person skilled in the art.

The food mass is preferably based on cream, milk or water. The gelling agent confers the shape stability at the serving temperature.

The invention also provides a method for the manufacture of a ready to eat food product as descried above, comprising the steps of: a. mixing the ingredients; b. heating the ingredients to a flowable mass and allowing the gelling agent to dissolve; c. placing the flowable mass of step b. in a mould to provide a moulded mass; d. inserting the support member in the moulded mass of step c. such, that the core terminal section is embedded in the moulded mass and the gripping handle protrudes from the moulded mass; e. allowing the moulded mass to cure to provide a cured food product; f. releasing the cured food product of step e. from the mould to provide the ready to eat food product.

The ingredients are mixed and heated. These steps a. and b. can take place simultaneously, or some ingredients can be mixed together first, followed by heating and admixing of additional ingredients. Mixing results in a flowable mass. The term ‘flowable mass’ intends to mean any mass without a fixed form, but with a defined volume, e.g., a kneadable mass, a high or low viscous mass or a liquid.

After being placed in a mould, the support member is inserted in the mould such that the gripping handle is embedded in the moulded mass, while the gripping member protrudes from the moulded mass. Usually, the support member is inserted vertically from above I the moulded mass, as e.g. shown in figure 5 of WO2010/049903. However, other orientations are also possible. It is e.g. also possible for the mould to comprise a support member before the flowable mass is placed in the mould. In such an arrangement, the support member can protrude, with the core terminal section thereof into e.g., the bottom of the mould. It is to be noted that the support member can be designed as a linear or curved stick. The portion that is embedded in the moulded food mass is defined as the core terminal section, whereas the opposed portion of the stick that protrudes from the moulded food mass will serve as gripping handle for the consumer.

In step e., the moulded mass is allowed to cure. As indicated above, curing means in this respect the transition from an indefinite shape to a stable shape, which shape is retained after being removed from the mould and at the serving temperature, without the need for the food product to be confined.

After curing, the cured food product is released from the mould. This can e.g. be achieved b by simply pulling the cured food product out of the mould, optionally combined with heating the mould it is also possible to use a multiple part mould that can be disassembled after the food product has been cured.

In a particular embodiment, the heating of step b. is performed at the boiling temperature of the mass. This allows optimal mixture and dissolution of the ingredients. However, temperatures below the boiling point will often be sufficient as well.

Preferably, curing takes place above 0°C. Step e. is preferably performed at 0 - 20°C, more preferably at 4 - 8°C. The method preferably comprises a further comprising the step of packaging the released product of step f., in order to improve the shelf life of the food product and to offer the product for sale. Multiple food products can be packaged in a single package such as a plastic bag, but can also be packaged individually, e.g. as shown in figure 2 of WO2010/049903.

After being released from the mould, the food product can be kept at storage conditions, such as deep frozen at -20°C , or at refrigerating temperature of 4-8°C. If the food is to be consumed, the product is preferably heated to the serving temperature, e.g. in a microwave oven, or in a bain-marie. Accordingly, there is provided a method for the preparation of a ready to eat food product as defined herein, comprising the step of heating the product to the serving temperature.

The invention will now be further explained by way of the following examples.

Example 1

Hot chocolate stick

Ingredients:

225 g 72% cocoa solids chocolate, in pieces (Swiss Noir, Swiss, The Netherlands)

45 g Caster sugar (Fijne Kristal Suiker, Van Gils, The Netherlands)

3 g agar-agar powder (Agar Agar, Jacob Hooy & Co. BV, The Netherlands)

500 ml double cream (Albert Heijn, The Netherlands)

Preparation:

Chocolate was put in a glass a bowl. Set aside.

In another bowl, the sugar and agar-agar were combined. Set aside.

In a saucepan, the cream was brought to boil. The sugar mixture was added, beating constantly. Continued cooking over medium heat for 2 to 3 minutes, stirring to dissolve the agar-agar. Poured over the chocolate and allowed to melt for 1 minute without stirring. With a whisk, the chocolate was stirred until melted and the mixture was smooth.

Sample 1.1 The mixture was poured into 6 compartments of a plastic ice cube tray and a cake pop stick added and held in place. Each compartment held about 20 g of mixture.

Sample 1.2

4 plastic lolly moulds of 50 ml_ each were used, and the stick/holder was inserted after the mixture was poured in the moulds.

Sample 1.3

2 x 50 mL glasses were used as moulds and a cake pop stick added.

Sample 1.4

4 silicon lolly moulds of 40 mL each were used, and the stick/holder was inserted after the mixture was poured in the moulds.

The samples were refrigerated for about 8 hours or until the mixture was cured/set, which was observed by visual inspection.

The lolly mould was run under a stream of running hot water to loosen the cured jelly, the cured jelly was then placed in a microwave at 800W for 5 - 10 seconds.

The ice cube mould was placed in a bain-marie (water at ca 70°C) to loosen the jelly. The jelly cube was loosened by running a sharp knife around the cube, removed, and placed in a bowl in a microwave (AEG. Germany) at 800W for 5 - 10 seconds. The edible mass was shape stable after heating, approx. 80°C

All samples resulted in a ready-to-consume soft jelly warm chocolate products that were shape stable at the serving temperature, about 50°C

Figure 1 shows a silicon lolly mould after filling with Sample 1.4 for horizontal curing;

Figure 2 shows a plastic lolly mould after filling with Sample 1.4 for vertical curing, wherein the support member comprises a supporting base for the edible mass, covering the edible mass;

Figure 3 shows the product after curing Sample 1.4 of figure 1. Figure 4 shows the product of figure 2 after heating.

Example 2

Hot coffee stick

Sample 2.1

Soft stick

Ingredients:

100 ml_ water and 40 ml_ coffee 16 g ground coffee beans (100% Arabica) used to make 40 ml_ coffee using a DeLonghi ECAM23.460.S

15 g Sugar (10 wt.%) (Fijne Kristal Suiker, Van Gils, The Netherlands)

2 g agar agar (1.3 wt.%) (Agar Agar, Jacob Hooy & Co. BV, The Netherlands)

Sample 2.2

As sample 2.1 , but with 4.2 g agar agar.

The samples were prepared and cured in an ice cube mould as described in example 1. After curing the food product was put in the microwave oven for 5 seconds, resulting in hot food and shape stable products on a stick with an attractive cappuccino taste.

Example 3

Sample 3.1 250 ml_ water

Rooibos flavouring (1 Pickwick Rooibos teabag)

Cinnamon stick

1.5 g agar agar (Jacob Hooy & Co. BV, The Netherlands)

20 g honey (Albert Heijn, The Netherlands)

The water was heated to 100 °C , honey added with stirring to dissolve. The Rooibos teabag and cinnamon stick were added and left to infuse for 5 minutes to provide a rooibos infusion. The infusion was drained and the filtered infusion heated to 100°C and the agar added with stirring. The mixture was heated for 2 to 3 minutes with stirring. The mixture was then poured into silicon lolly moulds (40 ml_). A stick was inserted in each filled mould and the mixtures left to cool. The samples were refrigerated for about 8 hours or until the mixture was cured/set, which was observed by visual inspection.

The samples (now a cured jelly) were removed from the mould and the cured jelly was then placed in a microwave at 800W for 5 - 10 seconds. All samples resulted in a ready-to-consume soft jelly warm chocolate products that were shape stable at the serving temperature, about 50°C.

Figure 5 shows the silicon lolly mould after filling with Sample 3.

Example 4

Ingredients:

225 g 72% cocoa solids chocolate, in pieces (Swiss Noir, Swiss, The Netherlands)

45 g caster sugar (Fijne Kristal Zuiker, Van Gils, The Netherlands)

5 g agar-agar powder (Agar Agar, Jacob Hoou & Co. BV, The Netherlands)

500 ml double cream (Albert Heijn, The Netherlands)

Example 4 was prepared as per Example 1. The edible mass was cured in silicon moulds as per Sample 1.4. All samples resulted in a ready-to-consume soft jelly warm chocolate products that were shape stable at the serving temperature, about 50°C

Example 5

Ingredients:

225 g 72% cocoa solids chocolate, in pieces [Swiss Noir, Swiss, The Netherlands]

45 g caster sugar [Fijne Kristal Zuiker, Van Gils, The Netherlands]

4,5 g agar-agar (Gelidium) powder [Algamar, Spain]

0,5 g locust bean gum (Buxtrade, Germany) 500 ml double cream [Albert Heijn, The Netherlands

Example 5 was prepared as per Example 1. The edible mass was cured in silicon moulds as per Sample 1.4. All samples resulted in a ready-to-consume soft jelly warm chocolate products that were shape stable at the serving temperature, about 50°C.

Example 6

Ingredients

112 g 72% cocao solids chocolate, in pieces

32g caster sugar

0.5 g agar agar (Algamar, Spain)

0.5 g locust bean gum (Buxtrade, Germany)

0.5 g xanthan gum (Special Ingredients Ltd, UK)

250 ml cream

The cream was heated to near boiling while stirring. Sugar was added. Heated with stirring for 1 minutes. Agar, locust bean gum and xanthan gum added with stirring, heated with stirring for 2 minutes. Poured into moulds and stick inserted into moulds.

After 60 minutes at room temperature, a solid mass had formed. The samples were removed from the mould and the solid mass on the support member was then placed in a microwave at 800Wfor 5 - 10 seconds. All samples resulted in a ready-to-consume soft jelly warm chocolate products that were shape stable at the serving temperature, about 50°C.

Example 7

200 g milk 29 g sugar

2 g gellan gum (low acyl, Special Ingredients Ltd, UK) 114 g chocolate pieces The Milk, sugar and gellan gum were heated to boiling with stirring. Chocolate added. Stirred. Poured out into moulds, set and served as per experiment 7.

Example 8

2 g rooibos tea brewed in 200g water 20 g sugar

2 g gellan gum (low acyl; Special Ingredients Ltd, UK)

A rooibos water infusion was prepared by adding the rooibos tea leaves to boiling water. The sugar added and the mixture heated to 65°C. Gellan gum added with blending and heated for 2 min with blending.

Poured out into moulds, set and served as per experiment 7.

Example 9

An in use stability study was done to determine how stabile the product is when heated to serving temperature. A panel of 5 testers evaluated the food products for stability and texture. Stability was defined as:

• +++- no detachment of edible mass from support member after heating and while edible mass is being consumed: lifetime >10 minutes

• + no detachment of edible mass from support member after heating and while edible mass is being consumed: lifetime < 5 minutes

• - unstable on heating - detachment of stick from edible mass after heating

Texture was either rated as i) foamy and firm or ii) foamy and soft Comparative example A food product according to Decocookie, “How to make Sakura Jelly Pop Candy [1 Minute Cooking]” March 2017, Youtube [online video] was prepared. First an agar sugar water solution was prepared and cured in a container. When the stick was inserted into the cured jelly, the jelly factured.