Thereof

Cross-Reference To Related Applications

[0001] This application claims the benefit of China Patent Application No.

202110667470.3, filed 16 June 2021, and U.S. Provisional Patent Application No. 63/213,930, filed 23 June 2021, both of which are hereby incorporated by reference in their entirety.

Technical Field

[0002] The present disclosure relates to the technical field of food formula, and in particular to a viscous composition, a food composition, and preparation method and use thereof.

Background Art

[0003] Most protein-containing food in the market, such as meal bar, protein bar, cereal bar, energy bar and chocolate, is made of syrup and protein powder, where syrup is often used as a binder for protein food. In addition, water will be added to the food, and when the protein touches the water, the protein will produce a viscous property, and such will, together with the binder, work as an adhesive agent. However, protein powder is easy to absorb both of the water in the syrup and the added water, which makes the protein food bad mouthfeel such as adhesive, coarse, prone to sticking to the teeth, not crispy, and even tasted hard. Such a protein food is very easy to make consumers feel greasy and sticky to the teeth. Mouthfeel is the common problem that limit its sales volume.

[0004] To address the above unfavorable tastes, the protein bar may be provided with crispy and smooth mouthfeel by homogenizing solid substances in the protein food to make the particle size of the solid substance much finer and evener. However, such an industrial production is usually associated with a high cost. Moreover, during mixing, due to excessively fine particle size of the product per se, the product is usually associated with a problem of being too viscous and dense.

[0005] On the other hand, adding oil is very important for protein bar or the like, and adding oil not only improves crispy or aromatic mouthfeel for the product, but also extends the shelf life of the product, in particular for the protein product. However, too much oil and fat will make the protein product taste greasy, and lead to fat accumulation in the human body. Furthermore, a high fat content on the label of the product will also reduce consumer’s desire to purchase.

[0006] Furthermore, most protein food was using the milk protein or soy protein as the source of protein. This makes the source of protein and the function of the product often monotonous.

[0007] Therefore, there is an urgent need for a viscous composition and protein food thereof, which is associated with advantages such as a crispy mouthfeel, low calories, balanced nutrition, abundant protein sources, remarkable effects, and reduced cost.

Summary

[0008] In view of the above, the present disclosure provides a viscous composition, food composition, and preparation method and use thereof.

[0009] In a first aspect, the present disclosure provides a viscous composition comprising:

(A) an oil of less than about 38% by weight (dwb), based on dry weight of the viscous composition (dwb); and

(B) a solid substance evenly dispersed in the oil.

Further or alternatively, the present disclosure provides a viscous composition comprising:

(A) an oil; and (B) a solid substance evenly dispersed in the oil; wherein weight ratio of the oil to the solid substance is in a range of about 1:1.5 to 1:4.0.

[0010] Preferably, the solid substance comprises an edible protein, wherein an average particle size of the solid substance in the viscous composition is in a range of about 25pm-500pm.

[0011] Preferably, the viscous composition does not contain additionally added water, and thus keeping the water in the viscous composition at a low range. For example, the viscous composition comprises water in an amount of no greater than about 5%, optionally no greater than about 3%, optionally no greater than about 2%, optionally no greater than about 1%, optionally no greater than about 2%, optionally no greater than about 1%, optionally no greater than about 0.5%, or optionally no greater than about 0.1% of the total weight of the viscous composition. Preferably, the viscous composition does not contain water.

[0012] Preferably, the viscous composition is an edible viscous composition.

[0013] Preferably, the amount of the oil is less than or equal to about 32% based on dry weight of the viscous composition (dwb), preferably less than or equal to about 30% by weight (dwb), or more preferably less than or equal to about 28% by weight (dwb).

[0014] Preferably, the amount of the oil is about 25%-37% based on dry weight of the viscous composition (dwb), preferably about 27%-35% by weight (dwb), more preferably about 28%-32% by weight (dwb), or most preferably about 28%-30% by weight (dwb).

[0015] Preferably, an average particle size of the solid substance in the viscous composition is greater than or equal to about 40pm, more preferably greater than or equal to about 50pm, more preferably greater than or equal to about 60pm, more preferably greater than or equal to about 70pm. or most preferably greater than or equal to about 75 pm.

[0016] Preferably, an average particle size of the solid substance in the viscous composition is less than or equal to about 400pm, more preferably less than or equal to about 300pm, even more preferably less than or equal to about 200pm, or most preferably less than or equal to about 150pm.

[0017] Preferably, an average particle size of the solid substance in the viscous composition is in a range of about 40pm-400pm, preferably about 50pm-300pm, more preferably from about 70pm-200pm, or most preferably from about 75pm-150pm.

[0018] Preferably, viscosity of the viscous composition at about 30°C-60°C is less than or equal to about 20 Pa s, preferably less than or equal to about 15 Pa s, or more preferably less than or equal to about 10 Pa s.

[0019] Preferably, the edible protein comprises at least one of a plant protein and an animal protein; and preferably, the edible protein is a plant protein.

[0020] Preferably, the plant protein comprises at least one of a cereal protein, a legume protein, a potato protein and a nut protein.

[0021] Preferably, the legume protein comprises at least one of a pea protein, a soy protein, a black bean protein, an adzuki bean protein and a broad bean protein; and preferably, the plant protein is a pea protein.

[0022] Preferably, the amount of the edible protein is about 0%-50% based on dry weight of the viscous composition (dwb), or more preferably about 20%-40% by weight (dwb).

[0023] Preferably, the solid substance further comprises a cocoa powder and/or a sweetener, and the sweetener is optionally at least one of sugar and sugar alcohol.

[0024] Preferably, the solid substance further comprises a salty agent (i.e., salter), and the salty agent is optionally at least one of table salt, flavor salt, nutrient salt and potassium chloride. [0025] Preferably, the viscous composition further comprises an emulsifier, and the emulsifier is optionally at least one of an ester emulsifier and a phospholipid emulsifier. Preferably, the viscous composition optionally further comprises a flavor, a coloring agent and/or an organic acid; and the organic acid is optionally a citric acid.

[0026] Preferably, the amount of the solid substance is about 20%-80% based on dry weight of the viscous composition (dwb), preferably about 50%-75% by weight (dwb), or most preferably about 65%-72% by weight (dwb).

[0027] In a second aspect, the present disclosure provides a food composition, comprising: any viscous composition according to the first aspect; and a substance to be adhered to and/or on the viscous composition.

[0028] Preferably, the substance to be adhered comprises at least one of an edible puffed substance, an edible fried substance, an edible freeze-drying substance, an edible powder, an edible particle, and an edible cereal substance.

[0029] Preferably, the substance to be adhered comprises at least one of an edible puffed protein, an edible fried protein, an edible freeze-drying protein, an edible protein powder, an edible protein particle, a cereal puffed particle, a nut, a freeze-drying vegetable, and a freeze-drying fruit.

[0030] Preferably, the viscous composition is about 10%-70% based on dry weight of the food composition (dwb); preferably about 20%-50% by weight (dwb); more preferably about 30%-45% by weight (dwb); or most preferably about 30%-40% by weight (dwb).

[0031] Preferably, content of the oil is about 20% or less based on dry weight of the food composition (dwb), preferably about 17% or less by weight (dwb), more preferably about 14% or less by weight (dwb), more preferably about 11% or less by weight (dwb), or most preferably about 10% or less by weight (dwb). [0032] Preferably, the food composition is a meal bar, a protein bar, a cereal bar, an energy bar, or a chocolate product.

[0033] In a third aspect, the present disclosure provides a method for preparing the viscous composition comprising: mixing and grinding the oil and the solid substance, until an average particle size of the solid substance in the viscous composition is in a range of about 25pm-500pm.

[0034] Preferably, the grinding is performed at a temperature of about 20°C-

80°C, preferably about 30°C-70°C, more preferably about 40°C-60°C, or most preferably at about 50°C

[0035] In a fourth aspect, the present disclosure provides a viscous composition prepared by the method for preparing the viscous composition.

[0036] In a fifth aspect, the present disclosure provides a method for preparing a food composition, comprising: contacting a substance to be adhered with the viscous composition, and adhering the substance to be adhered to and/or on the viscous composition to obtain the food.

[0037] Preferably, the method comprises: mixing the viscous composition in the form of a heated and melted slurry with the substance to be adhered, and then cooling and molding to obtain the food composition.

[0038] Preferably, the method comprises adding an emulsifier, wherein the emulsifier may be at least one of an ester emulsifier and a phospholipid emulsifier.

[0039] Preferably, the food composition is a meal bar, a protein bar, a cereal bar, an energy bar, or a chocolate product.

[0040] In a sixth aspect, the present disclosure provides a food prepared by the method for preparing food. Brief Description of Drawings

[0041] In order to explain the technical solutions of the present disclosure more clearly, figures/photos associated with the present disclosure will be briefly explained below. It should be noted that the following figures/photos only illustratively depict examples of the present disclosure, and the size and proportion in the figures/photos do not directly correspond to the actual proportion of the product. The following figures/photos only show a few examples of the present disclosure, and shall not be considered to limit the scope.

Fig. 1 is a picture of an appearance of the protein bar provided by Example 10 of the present disclosure;

Fig. 2 is a picture of an appearance of the protein bar provided by Example 11 of the present disclosure;

Fig. 3 is a picture of an appearance of the protein bar provided by Example 13 of the present disclosure;

Fig. 4 is a picture of an appearance of the protein bar provided by Example 14 of the present disclosure; and

Fig. 5 is a picture of an appearance of the protein bar provided by Example 15 of the present disclosure, wherein the figures (a) in Figs. 1 to 5 are pictorial views of a surface of the protein bar, respectively, and figures (b) are longitudinal sectional views of the protein bar, respectively.

Detailed Description

[0042] In order to better explain the present disclosure and facilitate the understanding of the technical solutions of the present disclosure, the present disclosure will be further described in detail below. However, the following examples are only simple examples of the present disclosure, and do not represent or limit the scope of the claims of the present disclosure. The scope of the present disclosure shall be determined by the claims. It should be noted that features in different embodiments of the present disclosure can be combined with each other if there is no conflict.

Definition:

[0043] As used herein, the wording “about” or “approximately” refers to 10% of fluctuations above and below the number. For example, when the recited temperature is about 100°C, it means that the actual temperature is any temperatures between 90°C- 110°C.

[0044] As used herein, the term “based on dry weight of...”, or dwb for short, means the calculated weight of the anhydrous solids remained after the moisture is removed. For example, the term “based on dry weight of the viscous composition” means that the weight of the viscous composition is calculated after the moisture is removed.

[0045] As used herein, the term “viscous and dense” refers to a state in which a liquid is not easy to flow due to its large viscosity and concentration. For example, if the viscous composition herein is too viscous and dense to adhere to the substance to be adhered and/or to be evenly mixed with the substance to be adhered, then the substance to be adhered can’t be evenly distributed in the viscous composition and/or on the surface thereof.

[0046] As used herein, the term “viscous composition” refers to a composition having adhesiveness which can adhere to the substance to be adhered. In some documents, the viscous composition is also called “binder”, “adhesive agent” or “binding agent”.

[0047] As used herein, terms “adhesiveness”, “adhesive property”, “viscosity” and “viscous property” refer to intermolecular bonding performance at the interface between the viscous composition and the substance to be adhered, and may be used interchangeably herein.

[0048] As used herein, the term “solid substance” refers to the solid ingredients in the composition at a temperature greater than or equal to about 50°C, and generally refers to the general term for the solid ingredients other than liquid substances such as oil.

[0049] As used herein, the term “synergistic” refers to an effect generated between two or more molecules, compounds, substances, factors, or compositions that is greater than or different from the sum of their respective effects.

[0050] As used herein, the term “an edible puffed substance” refers to a product obtained by swelling the raw material by directly heating and pressurizing it and then suddenly depressurizing it.

[0051] As used herein, the term “meal bar” refers to a food that can replace or take the place of a meal, or can be eaten together with a meal as a nutritional supplement to the meal.

[0052] As used herein, the term “chocolate” does not necessarily refer to a product containing cocoa additives. The chocolate in the present disclosure can be used interchangeably with the “viscous composition”, and generally refer to a composition having adhesiveness which can adhere to the substance to be adhered.

[0053] As used herein, the term “hard mouthfeel” refers to a force sensed and required for biting off the viscous composition evenly when the food is placed between the front teeth.

[0054] As used herein, the term “sticky to the teeth” refers to the degree of sticky degree felt by the molars when the viscous composition is placed between the molars for chewing.

[0055] The present disclosure provides a viscous composition and preparation method and use thereof. The viscous composition can provide a food with crispy, aromatic, and non-greasy mouthfeel, and the viscous composition has the beneficial effects such as reduced calories, protein-related functions, and reduced costs. The viscous composition has a very high market potential and value.

I. Viscous composition

The present disclosure provides a viscous composition, comprising:

(A) an oil of less than about 38% by weight, based on dry weight of the viscous composition (dwb); and

(B) a solid substance evenly dispersed in the oil.

[0056] It is believed, not bound by any theory, that in the present disclosure, replacing syrup in the existing conventional technology with oil as an adhesive can also work to adhere to a substance to be adhered such as proteins. Moreover, because oil does not contain water, it prevents an unfavorable mouthfeel of the viscous composition such as adhesive, coarse, sticky to the teeth and not crispy, which would be attributed to the substance to be adhered, such as the proteins, absorbing the water from other binders such as from syrup.

[0057] Moreover, in the present disclosure, the amount of oil added is kept in a low range, which not only maintains better adhesiveness of the viscous composition, but also make the food taste non-greasy, non-sticky and not hard, and crispy. In particular, a low oil and fat property is provided to the food composition, which meet the needs of consumers in pursuit of healthy foods.

[0058] Preferably, based on the dry weight of the viscous composition (dwb), the content of oil may be for example less than about 38%, less than about 37%, less than about 36%, less than about 35%, less than about 34%, less than about 33%, less than about 32%, less than about 31%, less than about 30%, less than about 29%, or even less than about 28% by weight (dwb).

[0059] Alternatively or additionally, the present disclosure provides a viscous composition comprising: (A) an oil; and

(B) a solid substance evenly dispersed in the oil; wherein weight ratio of the oil to the solid substance is in a range of about 1:1.5 to 1:4.0.

[0060] It is believed, not bound by any theory, that in the present disclosure, the weight percentage of oil is low with respect to the weight percentage of solid substance, that is, the amount of oil added is low. With such proportion of oil being added, while better adhesiveness of the viscous composition is maintained, and in the meanwhile the food is associated with a non-greasy and crispy mouthfeel as well as a healthy, low-oil and low-fat effect.

Preferably, the weight ratio of the oil to the solid substance may be about 1 : 1.6-1 :4.0, 1 : 1.7-1 :4.0. 1:1.8-1:40, 1:1.9-1:4.0, 1: 2.0-1 :4.0. 1:2.2-1:4.0, 1:2.4-1:4.0, 1 :2 6-1 :4.0. 1:2.8-1:4.0, 1 :3.0- 1 :4.0. 1:3.2- 1:4.0, 1 :3.4-l :4.0. 1 :3.6- 1 :4.0. 1:1.6-1:3 8, 1:1.6-1:3 6, 1:1.6-1:3.4, 1:1.6-1: 3.2, 1 : 1.6- 1 :3.0. 1:1.6-1:2 8, 1 : 1.6- 1 :2.6. 1 : 1.6- 1 :2.5. 1 : 1.6-1 :2.4. 1 : 1.6-1 :2.2 or 1 : 1.6- 1 :2.0. wherein, the weight ratio of the oil to the solid substance is, for example, about 1:1.5, 1:1.6, 1:1.7, 1:1.8, 1:1.9, 1:2.0, 1:2.1, 1:2.2, 1:2.3, 1: 2.4, 1:2.5, 1:2.6, 1:2.7, 1:2.8, 1:2.9, 1:3.0, 1:3.1, 1:3.2, 1:3.3, 1:3.4, 1:3.5, 1:3.6, 1:3.7, 1:3.8, 1:3.9, or 1:4.0.

[0061] Preferably, the viscous composition is an edible viscous composition.

[0062] Preferably, the amount of the oil is about 25%-37% based on dry weight of the viscous composition (dwb), preferably about 27%-35% by weight (dwb), more preferably about 28%-32% by weight (dwb), or most preferably about 28%-30% by weight (dwb).

[0063] Preferably, the present disclosure does not add water to the viscous composition, and thus keep the water content minimum. For example, the water content in the viscous composition is no greater than about 5%, no greater than about 4%, no greater than about 3%, no greater than about 2%, no greater than about 1%, no greater than about 0.5%, no greater than about 0.2%, no greater than about 0.1%, or no greater than about 0.05%, of the total weight of the viscous composition. Preferably, the viscous composition can even optionally comprise no water, namely, the water content being 0%.

[0064] It is believed, not bound by any theory, that because the present disclosure uses oil to replace syrup, it prevents the water contained in the syrup from being introduced. In addition, because there is no additional water added to the viscous composition, so a viscous composition comprising no water or minimal amount of water is formed. The materials used for producing the viscous composition may naturally contain trace amount of water, but since the present disclosure does not add any water, the total water content is substantially kept within 5% of the weight of the viscous composition. As a result, the water has minimal or even negligible impact to the mouthfeel or other effects of the product. Because there is no additional water added, it can completely prevent unfavorable tastes of the food where the food tastes hard, coarse, and sticky to the teeth because the protein absorbs water, making breakthrough in terms of the viscosity that is improved by mixing protein with water to generate adhesiveness in the conventional preparation of food. Preferably, adding oil without adding water provides the viscous composition with the adhesiveness while providing the viscous composition with crispy, smooth and delicate, and non-sticky mouthfeel.

[0065] Preferably, the solid substance comprises an edible protein, wherein an average particle size of the solid substance in the viscous composition is in a range of about 25pm-500pm. The average particle size is measured at a temperature greater than or equal to about 40°C or above.

[0066] It is believed, not bound by any theory, that the solid substance with an average particle size of about 25pm-500pm can be obtained from a solid substance having an undefined particle size and then it was prepared into a solid substance with an average particle size of about 25 pm-500pm through processing such as pulverizing, grinding or homogenizing; or it can be directly obtained from the solid substance having an average particle size of about 25pm-500pm. [0067] It is believed, not bound by any theory, that the solid substance in the viscous composition is not ground into fine particles for the pursuit of an exquisite taste. Instead, larger particles with an average particle size in the range of about 25-500pm were chosen. The reason for choosing a particle granularity with a larger average particle size is to avoid the viscous composition from being too viscous and dense due to excessive small particle sizes, which may result in a significant reduction in effective mixing between the viscous composition and the substance to be adhered. In the range of about 25pm-500pm, and added with oil, the viscous composition would have a better adhesive property, and the viscous composition can better adhere to the substance to be adhered, and is not too viscous and dense, and thus the viscous composition and the substance to be adhered can be mixed in a fast and effective manner. Moreover, an adequate increase of the average particle size of the viscous composition can further reduce the amount of oil, which can effectively reduce the production cost and make the final product healthier and more delicious.

[0068] The average particle size of the solid substance in the viscous composition is, for example, about 30pm, about 40pm, about 50pm, about 60pm, about 70pm, about 80pm, about 90pm, about 100pm, about 110pm, about 120pm, about 130pm, about 150pm, about 180pm, about 200pm, about 240pm, about 280pm, about 320pm, about 360pm, about 400pm, about 450pm, or about 500pm.

[0069] Preferably, an average particle size of the solid substance in the viscous composition is greater than or equal to about 40pm, more preferably greater than or equal to about 50pm, more preferably greater than or equal to about 60pm, more preferably greater than or equal to about 70pm, or most preferably greater than or equal to about 75 pm.

[0070] Preferably, an average particle size of the solid substance in the viscous composition is less than or equal to 400pm, more preferably less than or equal to 300pm, more preferably less than or equal to 200pm, or most preferably less than or equal to 150pm. [0071] Preferably, an average particle size of the solid substance in the viscous composition is in a range of about 30pm-400pm, preferably about 40pm-350pm, more preferably about 50pm-300pm, still more preferably about 60pm-250pm, even more preferably about 70pm-200pm, most preferably about 75pm-150pm.

[0072] The average particle size of the solid substance in the viscous composition may be, for example, about 60pm, about 62pm, about 64pm, about 65pm, about 66pm, about 68pm, about 70pm, about 72pm, about 74pm, about 75pm, about 76pm, about 78pm, about 80pm, about 82pm, about 84pm, 85pm, about 86pm, about 88pm, about 90pm, about 92pm, about 94pm, about 95pm, about 96pm, about 98pm, about 100pm, about 105pm, about 110pm, about 115pm, about 120pm, about 125pm, about 130pm, about 135pm, about 140pm, about 145pm, or about 150pm.

[0073] Preferably, viscosity of the viscous composition at a temperature of about 30°C-60°C is less than or equal to about 20Pa s, preferably less than or equal to about 15Pa s, or more preferably less than or equal to about lOPa s.

[0074] It is believed, not bound by any theory, that the viscous composition can maintain a stable viscosity within the above range at a temperature within a range of about 30°C-60°C. Moreover, with the viscosity controlled within the above range, the fluidity of the mixture of the viscous composition and the substance to be adhered can be ensured, and the viscous composition and the substance to be adhered can be mixed effectively and quickly without being viscous and dense. Furthermore, the viscous composition can bring about effectively adhesive performance, and can quickly adhere to the substance to be adhered.

[0075] The viscosity of the viscous composition at about 35°C-60°C, about

35°C -55°C, about 40°C-55°C, about 45°C-55°C or about 40°C -60°C or less, for example, about 30°C, about 34°C, about 35°C, or about 38°C, about 40°C, about 44°C, about 45°C, about 48°C, about 50°C, about 54°C, about 55°C, about 58°C, or about 60°C or less, may be controlled to be less than or equal to about 20Pa s, less than or equal to about 15Pa s, less than or equal to about 12Pa s, or less than or equal to about lOPa s. In some cases, the viscosity may be about 3-15Pa s, 3-12Pa s, 3-10Pa s, 4-15Pa s, 4- 12Pa s, 4-10Pa s, etc. For example, the viscosity may be about 3Pa s, 4Pa s, 5Pa s, 6Pa s, 7Pa s, 8Pa s, 9Pa s, lOPa s, llPa s, 12Pa s, 13Pa s, 14Pa s, or 15Pa s.

[0076] Preferably, the oil may be one or more of olive oil, linseed oil, rapeseed oil, camellia oil, hydrogenated palm kernel oil, sesame oil, grape seed oil, soybean oil, peanut oil, hemp oil, com oil, com germ oil, sunflower oil, walnut oil, peony seed oil, palm kernel oil, coconut oil, cotonseed oil, safflower seed oil, rice bran oil, castor oil, cocoa buter, and refined palm kernel stearin.

[0077] Preferably, the edible protein comprises at least one of a plant protein and an animal protein. Optionally, the edible protein is a plant protein.

[0078] Preferably, the plant protein comprises one or more of a cereal protein, a legume protein, a potato protein and a nut protein.

[0079] Preferably, the legume protein comprises one or more of a pea protein, a soy protein, a black bean protein, an adzuki bean protein and a broad bean protein. Optionally, the plant protein is a pea protein.

[0080] It is believed, not bound by any theory, that the above different proteins can not only enrich sources of the food, but also improve the nutritional functions of the food. It is believed, not bound by any theory, that pea protein is rich in lysine, which is much higher than most other plant proteins. Pea protein has good amino acid profiles and no allergens, and is a natural and clean label ingredient.

[0081] Preferably, the amount of the edible protein is about 0%-50% based on dry weight of the viscous composition (dwb), or more preferably about 20%-40% by weight (dwb).

[0082] Based on the dry weight of the viscous composition, the amount of edible protein is about 1-50%, about 5-50%, about 5-45%, about 5-40%, about 10%- 40%, about 15-40%, about 20-45%, about 20-35%, or about 20-30%, such as about 1%, about 3%, about 5%, about 7%, about 9%, about 10%, about 12%, about 14%, about 16%, about 18%, about 20%, about 22%, about 24%, about 26%, about 28%, about 30%, about 32%, about 34%, about 36%, about 38%, or about 40%.

[0083] Preferably, the solid substance further comprises a sweetener, and the sweetener is optionally at least one of sugar and sugar alcohol.

[0084] Preferably, the solid substance further comprises a cocoa powder. It should be noted that “chocolate” in the present disclosure only refers to a viscous composition, and its ingredients do not necessarily contain cocoa powder.

[0085] It is believed, not bound by any theory, that commercially available protein bars or chocolate bars usually use syrup as a viscous composition, and the syrup contains water, which often makes the product viscous, hard or sticky to the teeth because the protein tends to absorb water. In the present disclosure, the prepared chocolate (i.e., the viscous composition) is used instead of syrup as an adhesive ingredient for preparing a food composition, which not only solves the above unfavorable taste issues, but also provides a food with mouthfeel which is crispier and smoother.

[0086] In addition, in the prior art, in case that a chocolate product was prepared, in order to have a silky mouthfeel, the average particle size of the solid substance was often ground to be less than 25pm. However, in the present disclosure, it was found that when the chocolate (i.e., the viscous composition) had a solid substance with a particle size less than 25pm, the chocolate itself tended to be too viscous and dense, resulting in a poor fluidity and difficulty in mixing evenly with the substance to be adhered. If water was added to dilute and increase the fluidity, unfavorable tastes such as sticky to the teeth and hard mouthfeel would occur because the protein absorbs water. Therefore, even mixing and adhering can only be achieved by increasing the amount of oil added while reducing the viscosity during the mixing process, and thus improving the fluidity of the mixture of the chocolate and the substance to be adhered. But obviously, excessive addition of oil does not meet the requirements for low-oil and low-fat healthy foods. [0087] In this regard, it has been surprisingly discovered by the present disclosure that by appropriately increasing the average particle size of the solid substance in the chocolate (i.e., the viscous composition), that is, by controlling the average particle size to be no less than 25pm, for example, within the range of about 25pm-500pm, the fluidity of the viscous composition can be effectively improved, and the viscous and dense property can be effectively reduced, so that the viscous composition can be quickly and effectively mixed with the substance to be adhered. This dispenses the need to increase the amount of oil added to increase the fluidity, but can reduce the amount of oil added by appropriately increasing the average particle size of the solid substance in chocolate, so that effective mixing with the substance to be adhered can be achieved. It should be noted that, with the average particle size of the solid substance in chocolate (i.e., the viscous composition) controlled within the range of about 25pm-500pm, the adhesive property to the substance to be adhered, and mouthfeel such as crispness and non-stickiness and aromatic mouthfeel of the chocolate (i.e., the viscous composition) will not be affected, and the aromatic and thick chocolate mouthfeel or chocolate-similar mouthfeel will not be affected, and the chocolate (i.e., the viscous composition) can also be melt quickly in mouth. Furthermore, in order to prepare a viscous composition that is healthy, low-fat and low-oil, with the average particle size of solid substance effectively controlled, the present disclosure has made a breakthrough in adding a controlled amount of oil as a solvent for solid substance, so as to replace syrup and work as a binder in the food. This brings about better mouthfeel, and provides healthy and nutritional quality with low amount of oil and fat. Moreover, production cost is reduced to this end.

[0088] Further, based on the dry weight of the viscous composition, the cocoa powder is optionally about 0%-45% by weight (dwb), preferably about 10%-30% by weight (dwb), or more preferably about 15%-25% by weight (dwb).

[0089] Based on the dry weight of the viscous composition, the cocoa powder is for example about 5%, about 7%, about 10%, about 12%, about 15%, about 17%, about 20%, About 22%, about 24%, about 25%, about 26%, about 28%, about 30%, about 35%, about 40%, or about 45% by weight (dwb).

[0090] Further, the sugar is optionally one or more of glucose, fructose, sucrose, maltose, starch sugar, lactose, stevia, isomaltulose, lactulose, raffmose, oligosaccharide, fructooligosaccharide, lactulose oligosaccharides, lactose oligosaccharides, isomalt oligosaccharides, saccharin, acesulfame, aspartame, sucralose, stevia, Momordica grosvenori extract, and thaumatin.

[0091] Further, the sugar alcohol is optionally one or more of erythritol, xylitol, sorbitol, mannitol, maltitol, isomalt, and lactitol.

[0092] It should be noted that, sugar and/or sugar alcohol are optionally added only for flavoring. Sugar and/or sugar alcohol may not be added, or may be appropriately added according to the consumers’ need.

[0093] Further, based on the dry weight of the viscous composition, the sweetener is optionally about 0%-60% by weight (dwb), preferably about 10%-50% by weight (dwb), or more preferably about 30%-45% by weight (dwb).

[0094] Based on the dry weight of the viscous composition, the sweetener is for example about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, or about 45% by weight (dwb).

[0095] Preferably, the solid substance further comprises a salty agent (salter), and the salty agent is optionally one or more of table salt, flavor salt, nutrient salt and potassium chloride.

[0096] It should be noted that the salty agent is optionally added only for flavoring. The salty agent may not be added, or may be appropriately added according to the consumers’ need.

[0097] Further, based on the dry weight of the viscous composition, the salty agent is optionally about 0%-10% by weight (dwb), preferably about 0%-8% by weight (dwb), or more preferably about 0%-5% by weight (dwb). [0098] Based on the dry weight of the viscous composition, the salty agent is for example about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, or about 10% by weight (dwb).

[0099] Preferably, the solid substance further comprises a milk powder. The milk powder includes one of whole milk powder, skimmed milk powder, and partially skimmed milk powder.

[0100] Further, based on the dry weight of the viscous composition, the milk powder is optionally about l%-20% by weight (dwb).

[0101] Preferably, the viscous composition further comprises an emulsifier, and the emulsifier is optionally at least one of an ester emulsifier and a phospholipid emulsifier.

[0102] It is believed, not bound by any theory, that the emulsifier is added mainly for forming a stable emulsion for the mixed liquid of ingredients of the oil and the solid substance, and plays a supplementary role in assisting the fluidity of the viscous composition.

[0103] Further, the ester emulsifier is optionally one or more of poly glycerol ricinoleate (PGPR), diacetyl tartrate monoglyceride, sucrose fatty ester, distilled monoglyceride, glycerol monostearate, sorbitan monostearate and polysorbate 80.

[0104] Further, the phospholipid emulsifier is optionally at least one of soybean phospholipid, lecithin, and soybean cephalin.

[0105] Further, based on the dry weight of the viscous composition, the emulsifier is optionally about 0%-5.0% by weight (dwb), or more preferably about 0%- 2.0% by weight (dwb).

[0106] Based on the dry weight of the viscous composition, the emulsifier is for example about 0.5%, about 1.0%, about 1.5%, about 2.0%, about 2.5%, about 3.0%, about 3.5%, about 4.0%, about 4.5%, or about 5.0% by weight (dwb). [0107] Preferably, the viscous composition optionally further comprises a flavor, a coloring agent and/or an organic acid; and the organic acid is optionally a citric acid.

[0108] Further, the flavor is optionally one or more of citrus flavor, fruit flavor, mint flavor, bean flavor, spicy flavor, milk flavor, meat flavor, nut flavor, and vegetable flavor.

[0109] Further, based on the dry weight of the viscous composition, the flavor is optionally about 0%-1.0% by weight (dwb), or preferably about 0%-0.5% by weight (dwb).

[0110] Based on the dry weight of the viscous composition, the flavor is for example about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, or about 1.0% by weight (dwb).

[0111] Further, the coloring agent is optionally one or more of natural beta carotene, beet red, curcumin, red pigment, chrysanthemum yellow extract, black bean red, com yellow, and amaranth aluminum lake.

[0112] Further, based on the dry weight of the viscous composition, the coloring agent is optionally about 0%-1.0% by weight (dwb), or preferably about 0%- 0.5% by weight (dwb).

[0113] Based on the dry weight of the viscous composition, the coloring agent is for example about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, or about 1.0% by weight (dwb).

[0114] Further, the organic acid is optionally one or more of malic acid, citric acid, tartaric acid, lactic acid, fumaric acid, succinic acid, acetic acid, gluconic acid, phytic acid, itaconic acid, and a-ketoglutarate.

[0115] Further, based on the dry weight of the viscous composition, the organic acid is optionally about 0%-5.0% by weight (dwb), or more preferably about 0%-2.5% by weight (dwb). [0116] Based on the dry weight of the viscous composition, the organic acid is for example about 0.2%, about 0.4%, about 0.6%, about 0.8%, about 1.0%, about 1.2%, about 1.4%, about 1.6%, about 1.8%, about 2.0%, about 2.2%, about 2.4%, about2.6%, about 2.8%, about 3.0%, about 3.2%, about 3.4%, about 3.6%, about 3.8%, about 4.0 %, about 4.2%, about 4.4%, about 4.6%, about 4.8%, or about 5.0% by weight (dwb).

[0117] Preferably, based on dry weight of the viscous composition, the amount of the solid substance is about 20%-80%, preferably about 50%-75% by weight (dwb), or more preferably about 65%-72% by weight (dwb).

[0118] The amount of the solid substance is for example about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 67%, about 69%, about 70%, about 72%, about 74%, about 75%, about 76%, about 78%, or about 80% by weight (dwb).

II. Food composition

The present disclosure provides a food composition, comprising: the viscous composition; and a substance to be adhered to and/or on the viscous composition.

[0119] Preferably, the substance to be adhered comprises one or more of an edible puffed substance, an edible fried substance, an edible freeze-drying substance, an edible powder, an edible particle, and an edible cereal substance.

[0120] Preferably, the substance to be adhered comprises one or more of an edible puffed protein, an edible fried protein, an edible freeze-drying protein, an edible protein powder, an edible protein particle, a cereal puffed particle, a nut, a freeze-drying vegetable, and a freeze-drying fruit.

[0121] Further, the edible puffed protein, the edible fried protein, the edible freeze-drying protein, the edible protein powder, and the edible protein particle may be optionally and independently selected from the groups consisting of at least one of cereal protein, legume protein, potato protein, nut protein, and animal protein. [0122] Further, the legume protein optionally comprises but not limited to one or more of a pea protein, a soy protein, a black bean protein, an adzuki bean protein and a broad bean protein; and preferably, the plant protein is a pea protein.

[0123] Further, the edible puffed substance optionally includes but is not limited to one or more of bean puffed substance, cereal puffed substance, fruit puffed substance, vegetable puffed substance, potato puffed substance, and meat puffed substance.

[0124] Further, the freeze-drying fruit is optionally selected from the group consisting of at least one of strawberry, blueberry, cranberry, raspberry, green plum, prune, blackberry, grape, apple, banana, durian, citrus, pineapple, cherry, peach, apricot, begonia, date, olive, mango, lychee, coconut, avocado, wolfberry, and a combination thereof.

[0125] It is believed, not bound by any theory, that the added substance to be adhered can enhance the nutritional performance of the food on the one hand, and can improve the crispy or aromatic mouthfeel of the food, bringing about variety and rich tastes to foods on the other hand.

[0126] Preferably, the viscous composition is about 10%-70% by weight based on dry weight of the food composition (dwb); preferably about 20%-50% by weight (dwb); more preferably about 30%-45% by weight (dwb); or most preferably about 30%-40% by weight (dwb).

[0127] The viscous composition is for example about 10%, about 15%, about

20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, or about 70 % by weight (dwb).

[0128] Preferably, the food composition does not add any water. Namely, the total water content in the food composition is no greater than about 5% of the total weight of the food composition, optionally no greater than about 4%, optionally no greater than about 3%, optionally no greater than about 2%, optionally no greater than about 1%, optionally no greater than about 0.5%, optionally no greater than about 0.2%, or optionally no greater than about 0.1% or 0.05%. Preferably, the food composition optionally does not contain water, namely, the water content being 0% by weight.

[0129] It is believed, not bound by any theory, that considering that the food composition is mainly composed of a viscous composition and a substance to be adhered, appropriate reduction in the amount of the viscous composition added (such as in the range of about 20%-50% based on the dry weight of the food) will appropriately reduce the content of oil in the food composition. However, it should be noted that the proportion of the viscous composition to the substance to be adhered could be substantively changed according to the need of the consumers, and the adhesiveness of the viscous composition herein can meet various needs of consumers. In addition, the food composition prepared from the present disclosure does not involve addition of water, and thus further improve the mouthfeel of the food composition such as crispiness, smoothness, non-stickiness and aroma. The food composition may contain trace amount of water because the materials for preparing the viscous composition and the substance to be adhered, such as powders, may inherently contain trace amount of water, and/or because the food composition tends to absorb water from the air during its production. However, the present disclosure will keep the total water content in the food composition to be no greater than 5% of the weight of the food composition, and thus have minimal or even negligible impact to the mouthfeel or other effects of the product.

[0130] Preferably, content of the oil is about 20% or less based on dry weight of the food composition (dwb), preferably about 17% or less by weight (dwb), more preferably about 14% or less by weight (dwb), more preferably about 11% or less by weight (dwb), or most preferably about 10% or less by weight (dwb).

[0131] Based on the dry weight of the viscous composition, the content of the oil is for example about 20%, about 19%, about 18%, about 17%, about 16%, about 15%, about 14%, about 13%, about 12%, about 11%, about 10%, about 9%, about 8%, about 7%, about 6%, or about 5% by weight (dwb). [0132] It is believed, not bound by any theory, that due to a relatively low amount of oil added to the viscous composition, the oil content of the whole food composition is kept in a low range in the food composition obtained by mixing with the substance to be adhered, which meet the health needs of consumers for low-fat and low- oil food.

[0133] Preferably, the food composition may be prepared into a meal bar, a protein bar, a cereal bar, an energy bar, or a chocolate product.

[0134] It is believed, not bound by any theory, that the viscous composition of the present disclosure can be applied to different types of foods in the food field, and can meet different needs of consumer such as being used as meals, snack foods, nutritional supplements, crude fiber supplements, protein supplements and energy supplements.

III. Method for preparing a viscous composition

[0135] The present disclosure provides a method for preparing a viscous composition comprising: mixing and grinding the oil and the solid substance, until an average particle size of the solid substance in the viscous composition is in a range of about 25pm-500pm.

[0136] Preferably, the grinding is performed at a temperature of about 20°C-80°C, preferably about 30°C-70°C, more preferably about 40°C-60°C, or more preferably at about 50°C

[0137] The grinding temperature is about 20°C, about 25°C, about 30°C, about 35°C, about 40°C, about 45°C, about 50°C, about 55°C, about 60°C, about 65°C, about 70°C, about 75°C, or about 80°C.

[0138] It is believed, not bound by any theory, that grinding under the above range of temperature helps to melt the blocks into liquid at room temperature or under heating, and thus facilitates the grinding. By grinding the viscous composition and controlling the average particle size of the solid substance in the range of about 25pm-500pm and adding with a low content of oil, the viscous composition has beher adhesive property, and the viscous composition can better adhere to the substance to be adhered, and is not too viscous and dense when adhering to the substance to be adhered, so that the viscous composition and the substance to be adhered can be mixed into a product in fast and effective manner.

[0139] The present disclosure provides a viscous composition prepared by the aforementioned method for preparing the viscous composition.

IV. Method for preparing food

[0140] The present disclosure provides a method for preparing a food composition, comprising: contacting a substance to be adhered with the viscous composition, and adhering the substance to be adhered to and/or on the viscous composition to obtain the food composition.

[0141] It is believed, not bound by any theory, that since the viscous composition of the present disclosure has better adhesive property, that is, capable of adhering to the substance to be adhered, and the viscous composition of the present disclosure has better fluidity and is not too viscous and dense, the substance to be adhered can be easily adhered to the surface of the viscous composition as needed, or the substance to be adhered can be adhered to the viscous composition by mixing effectively and quickly.

[0142] Preferably, the method comprises: mixing the viscous composition in the form of a heated and melted slurry with the substance to be adhered, and then cooling and molding to obtain the food composition.

[0143] Preferably, the heating temperature of the viscous composition is about

35°C-60°C, or preferably about 40°C-55°C.

[0144] Preferably, the heating temperature of the viscous composition is for example about 35°C, about 40°C, about 45°C, about 50°C, about 55°C, about 60°C, or about 65°C. [0145] Preferably, the method comprises adding an emulsifier, and the emulsifier may be at least one of an ester emulsifier and a phospholipid emulsifier.

[0146] Preferably, the food composition may be prepared into a meal bar, a protein bar, a cereal bar, an energy bar, or a chocolate product.

[0147] The present disclosu re provides a food composition prepared by the aforementioned method for preparing the food composition.

Examples

Example 1. Preparing a viscous composition

[0148] Based on the dry weight of the viscous composition, 28% of refined palm kernel stearin, 41.3% of sucrose, and 30% of pea protein were placed in a grinder, respectively, where sucrose and pea protein had non-uniform particle size before mixing and grinding, and it is not necessary to ensure they have uniform particle size by screening before grinding. Pea protein was commercially purchased from Cargill.

[0149] The above mixture was ground at 50°C until the solid substance in the viscous composition had an average particle size of 75pm. Then 0.2% of PGPR and 0.5% of lecithin based on the dry weight of the viscous composition were added to the above mixture at a constant temperature of 50°C, and were mixed to obtain a viscous composition ready for use. It was measured by experiments that the viscosity of the viscous composition can reach 5.39Pa s at 50°C.

[0150] In the example, pea protein was chosen as the only source of protein in the protein bar. Pea protein not only meets the health need of consumers for low-fat, but also can regulate energy metabolism, promote protein synthesis, and enhance immunity because pea protein is rich in lysine, which is much higher than other plant proteins.

Example 2. Preparing a viscous composition [0151] The viscous composition was prepared by the method and conditions of

Example 1. The only difference is that grinding was performed at 50°C until the solid substance in the viscous composition had an average particle size of 40pm. It was measured by experiments that the viscosity of the viscous composition can reach 7.18Pa s at 50°C.

Example 3 Preparing a viscous composition

[0152] The viscous composition was prepared by the method and conditions of

Example 1. The only difference is that grinding was performed at 50°C until the solid substance in the viscous composition had an average particle size of 25 pm. It was measured by experiments that the viscosity of the viscous composition can reach 12.12Pa s at 50°C.

Example 4 Preparing a viscous composition

[0153] Based on the dry weight of the viscous composition, 35% of refined palm kernel stearin, 36.3% of sucrose, and 30% of pea protein were placed in a grinder, respectively, where sucrose and pea protein had non-uniform particle size before being mixed and ground, and it is not necessary to ensure they have uniform particle size by screening before grinding. Pea protein was commercially purchased from Cargill.

[0154] The above mixture was ground at 50°C until the solid substance in the viscous composition had an average particle size of 25pm. Then 0.2% of PGPR and 0.5% of lecithin based on the dry weight of the viscous composition were added to the above mixture at a constant temperature of 50°C, and were mixed to obtain a viscous composition ready for use. It was measured by experiments that the viscosity of the viscous composition can reach 5.3Pa s at 50°C.

Example 5 Preparing a viscous composition

[0155] The viscous composition was prepared by the method and conditions of

Example 1. The only difference is that erythritol is used in lieu of sucrose. It was measured by experiments that the viscosity of the viscous composition can reach 3.81Pa s at 50°C.

[0156] In the example, erythritol can further reduce the viscosity of the viscous composition in a synergistic manner with controlling the oil and the particle size of the solid substance.

Example 6 Preparing a viscous composition

[0157] Based on the dry weight of the viscous composition, 28% of refined palm kernel stearin, 40.8% of erythritol, 30% of pea protein, 0.2% of milk-flavor flavor, and 0.2% of red coloring agent were placed in a grinder, respectively, where erythritol and pea protein had non-uniform particle size before mixing and grinding, and it is not necessary to ensure they have uniform particle size by screening before grinding.

[0158] The above mixture was ground at 50°C until the solid substance in the viscous composition had an average particle size of 80pm. Then 0.2% of PGPR, 0.5% of lecithin and 0.5% citric acid based on the dry weight of the viscous composition were added to the above mixture at a constant temperature of 50°C, and were mixed to obtain a viscous composition ready for use. It was measured by experiments that the viscosity of the viscous composition can reach 4.1Pa s at 50°C.

Example 7 Preparing a viscous composition

[0159] Based on the dry weight of the viscous composition, 28% of hydrogenated palm kernel oil, 15% of cocoa powder, 10% of pea protein, 5% of buckwheat protein, 5 % of quinoa protein, 5 % of oat protein, and 31.3 % of maltitol were placed in a grinder, respectively, where buckwheat protein, quinoa protein, oat protein, maltitol, pea protein, and cocoa powder had non-uniform particle size before mixing and grinding, and it is not necessary to ensure they have uniform particle size by screening before grinding.

[0160] The above mixture was ground at 55°C until the solid substance in the viscous composition had an average particle size of 85pm. Then 0.2% of PGPR and 0.5% of lecithin based on the dry weight of the viscous composition were added to the above mixture at a constant temperature of 50°C, and were mixed to obtain a viscous composi tion ready for use. It was measured by experiments that the viscosity of the viscous composition can reach 6.2Pa s at 50°C.

Example 8 Preparing a viscous composition

[0161] Based on the dry weight of the viscous composition, 28% of cocoa butter,

20% of isomalt, 15% of whole milk powder, 17% of adzuki bean protein, and 10.3% of black bean protein and 10% of cocoa powder were placed in a grinder, respectively, where isomalt, whole milk powder, adzuki bean protein, black bean protein and cocoa powder had non-uniform particle size before mixing and grinding, and it is not necessary to ensure they have uniform particle size by screening before grinding.

[0162] The above mixture was ground at 50°C until the solid substance in the viscous composition had an average particle size of lOOpm. Then 0.2% of PGPR and 0.5% soy lecithin based on the dry weight of the viscous composition were added to the above mixture at a constant temperature of 50°C, and were mixed to obtain a viscous composition ready for use. It was measured by experiments that the viscosity of the viscous composition can reach 6.5Pa s at 50°C

Example 9 Preparing a viscous composition

[0163] Based on the dry weight of the viscous composition, 30% of hydrogenated palm kernel oil, 29.4% of maltitol powder, 20% of whole milk powder, and 20% of pea protein powder were placed in a grinder, respectively, where maltitol, pea protein, and whole milk powder had non-uniform particle size before mixing and grinding, and it is not necessary to ensure they have uniform particle size by screening before grinding.

[0164] The above mixture was ground at 50°C until the solid substance in the viscous composition had an average particle size of 90pm; then 0.2% of PGPR and 0.4% soy lecithin based on the dry weight of the viscous composition were added to the above mixture at a constant temperature of 50°C, and were mixed to obtain a viscous composition ready for use. It was measured by experiments that the viscosity of the viscous composition can reach 6.1Pa s at 50°C

[0165] It should be noted that the viscous composition prepared in Examples 1 -

9 can be sold as a product after being cooled and demolded, and the viscous composition can be applied in the food field, or directly used in the preparation of the food in the following Examples 10-20.

Example 10 Preparing a protein bar

[0166] The viscous composition prepared in Example 1 was heated and melted at 50°C. Based on the dry weight of the protein bar, 50% of the viscous composition and 50% of the substance to be adhered, i.e., puffed pea protein (commercially purchased from “Cargill”), were mixed, and then the mixture was poured into a mold and was demolded after cooling.

[0167] The viscous composition and the substance to be adhered, i.e., puffed pea protein were mixed, cooled and molded into a finished product as shown in Fig.l. The above shows that the viscous composition has excellent fluidity, and can be mixed with the puffed pea protein efficiently, quickly and evenly.

[0168] Referring to Fig. 1, it can be seen that the puffed pea protein is evenly distributed on the surface of the protein bar. It was tasted under a testing and the score showed that the protein bar is very crispy, not hard, and is not sticky to the teeth at all. Moreover, the oil content of the final product is 14%, and the product is not tasted greasy. This showed that appropriate increase of the average particle size of the solid substance in the viscous composition can significantly reduce the amount of oil added while improving the taste of the protein bar.

Example 11 Preparing a protein bar

[0169] The viscous composition prepared in Example 2 was heated and melted at 50°C. Based on the dry weight of the protein bar, 50% of the viscous composition and 50% of the substance to be adhered, i.e., puffed pea protein, were mixed, and then the mixture was poured into a mold and was demolded after cooling.

[0170] The viscous composition and the substance to be adhered, i.e., puffed pea protein were mixed, cooled and molded into a finished product as shown in Fig. 2. The above shows that the viscous composition has great fluidity and can be mixed with the puffed pea protein quickly and evenly.

[0171] Referring to Fig. 2, it can be seen that the puffed pea protein is substantially evenly distributed on the surface of the protein bar. It was tasted under a testing and the score showed that the protein bar is crispy, essentially not hard, and is substantially not sticky to the teeth. Moreover, the oil content of the final product is 14%, and the product is not tasted greasy. This showed that appropriate increase of the average particle size of the solid substance in the viscous composition can improve the taste of the protein bar and reduce the amount of oil added.

Example 12 Preparing a protein bar

[0172] The viscous composition prepared in Example 3 was heated and melted at 50°C. Based on the dry weight of the protein bar, 50% of the viscous composition and 50% of the substance to be adhered, i.e., puffed pea protein, were mixed, and then the mixture was poured into a mold and was demolded after cooling.

[0173] In this case, because the viscous composition was viscous and dense, it was difficult to mix the viscous composition with the substance to be adhered, i.e., with the puffed pea protein, and it took a long time for mixing.

Example 13 Preparing a protein bar

[0174] The viscous composition prepared in Example 1 was heated and melted at 50°C. Based on the dry weight of the protein bar, 40% of the viscous composition and 60% of the substance to be adhered, i.e., puffed pea protein, were mixed, and then the mixture was poured into a mold and was demolded after cooling. [0175] The viscous composition and the substance to be adhered, i.e., puffed pea protein, were mixed, cooled and molded into a finished product as shown in Fig. 3. As can be seen, as the proportion of the puffed pea protein increases, the viscous composition still has great fluidity and can be mixed with the puffed pea protein quickly and evenly.

[0176] As shown in Fig. 3, it can be seen that the puffed pea protein is evenly and more densely distributed on the surface of the protein bar. It was tasted under a testing and the score showed that the protein bar maintains a very crispy mouthfeel of the viscous composition, and is even more crispy as the amount of the puffed substance increases, and not hard and not sticky to the teeth at all. Moreover, the oil content of the final product is 11.2%, and the product is not tasted greasy. This showed that an appropriate increase of the average particle size of the solid substance in the viscous composition can reduce the amount of oil added and have the capacity to adhere to more substance to be adhered, while improving the taste of the protein bar.

Example 14 Preparing a protein bar

[0177] The viscous composition prepared in Example 4 was heated and melted at 50°C. Based on the dry weight of the protein bar, 40% of the viscous composition and 60% of the substance to be adhered, i.e., puffed pea protein were mixed, and then the mixture was poured into a mold and was demolded after cooling.

[0178] The viscous composition and the substance to be adhered, i.e., puffed pea protein were mixed, cooled and molded into a finished product as shown in Fig. 4. As can be seen, as the proportion of the puffed pea protein further increases, the fluidity of the viscous composition can be improved by adequately increasing the amount of oil added to the viscous composition, so as to allow more puffed pea proteins to be mixed evenly. Moreover, an adequate increase of the amount of oil added to the viscous composition allow the viscous composition with an average particle size as low as 25pm to have sufficient fluidity, and this allows the product to have more varieties. [0179] Referring to Fig. 4, it can be seen that the puffed pea protein is substantially evenly distributed on the surface of the protein bar. It was tasted under the testing and the score showed that the protein bar is crispy, and not sticky to the teeth. Moreover, the oil content of the final product is 14%, and the product is not tasted greasy.

Example 15 Preparing a protein bar

[0180] The viscous composition prepared in Example 5 was heated and melted at 50°C. Based on the dry weight of the protein bar, 30% of the viscous composition and 70% of the substance to be adhered, i.e., puffed pea protein were mixed, and then the mixture was poured into a mold and was demolded after cooling.

[0181] The viscous composition and the substance to be adhered, i.e., puffed pea protein were mixed, cooled and molded into a finished product as shown in Fig. 5. As the proportion of the puffed pea protein further increases, that is, based on the dry weight of the protein bar, the proportion of the puffed pea protein is increased to 70% by weight (dwb), the viscous composition can still be quickly and evenly mixed with the puffed pea protein, maintaining better fluidity.

[0182] Referring to Fig. 5, it can be seen that the puffed pea protein is evenly and more densely distributed on the surface of the protein bar. It was tasted under a testing and the score showed that the protein bar is crispier, and not sticky to the teeth. Moreover, the oil content of the final product is 8.4%, and the product is not tasted greasy. Moreover, in the example, sugar alcohol is used in lieu of the sugar, which meets the health need of consumers for low-sugar or sugar-free food.

Example 16 Preparing a protein bar

[0183] The viscous composition prepared in Example 6 was heated and melted at 55°C. Based on the dry weight of the protein bar, 40% of the viscous composition and 30% of the puffed pea protein, 10% of puffed quinoa, 10% of freeze-drying strawberries, 5% of drying blueberries, and 5% of drying cranberries were mixed, and then the mixture was poured into a mold and was demolded after cooling. [0184] The viscous composition and the substance to be adhered, i.e., puffed pea protein were mixed, cooled and molded. The protein bar is quite crispy, aromatic, and is not sticky at all, and the protein bar can be melted quickly in mouth.

Example 17 Preparing a cereal bar product

[0185] The viscous composition prepared in Example 7 was heated and melted at 45°C. Based on the dry weight of the cereal bar, 50% of the viscous composition and 10% of the puffed pea protein, 10% of broad bean protein puffed substance, 10% of oat puffed particles, 10% of rye puffed particles, 5% of puffed com, and 5% of freeze- drying mango were mixed, and then the mixture was poured into a mold and was demolded after cooling.

[0186] The viscous composition and the substance to be adhered, i.e., puffed pea protein were mixed, cooled and molded. The protein bar is quite crispy, with a strong grain-aromatic and not sticky at all.

Example 18 Preparing a chocolate product

[0187] The viscous composition prepared in Example 8 was heated and melted at 55°C. Based on the dry weight of the food, 65% of the viscous composition and 10% of the puffed pea protein, 10% of puffed broad bean protein, 10% of puffed sweet potato protein, 5% of freeze-drying pineapple particles, 5% of freeze-drying apple particles, and 5% of freeze-drying banana particles were mixed, and then the mixture was poured into a mold and was demolded after cooling.

[0188] The viscous composition and the substance to be adhered, i.e., puffed pea protein were mixed, cooled and molded. The protein bar is quite crispy, having chocolate and fruit aroma, and is not sticky at all. The protein bar can be melted quickly in mouth.

Example 19 Preparing a chocolate product [0189] The viscous composition prepared in Example 9 was heated and melted at 55°C. Based on the dry weight of the food, 65% of the viscous composition and 5% of the puffed pea protein, 5% of puffed mung bean protein, 5% of puffed almond protein, 5% of freeze-drying blueberries, 5% of freeze-drying carrots, 5% of oats puffed particles, and 5% of black rice puffed particles were mixed, and then the mixture was poured into a mold and was demolded after cooling.

[0190] The viscous composition and the substance to be adhered, i.e., puffed pea protein were mixed, cooled and molded. The protein bar is quite crispy, not hard and not sticky at all. Moreover, the meal bar contains cereal puffed substance, vegetable puffed substance, and fruit puffed substance at the same time, and is rich in nutrition.

Example 20 Preparing a protein chocolate bar product

[0191] Based on the dry weight of the viscous composition, 28% of oil, 25% of cocoa powder, 16.3% of sucrose, and 30% of pea protein were directly mixed, where sucrose, cocoa powder and pea protein were ground products with an average particle of 75 pm.

[0192] The above mixture was mixed at 50°C, and then based on the dry weight of the viscous composition, 0.2% of PGPR and 0.5% of lecithin were added to the above mixture immediately, and they were quickly mixed at the remaining temperature of the grinding to obtain a viscous composition ready for use. It was measured by experiments that the viscosity of the viscous composition can reach 5.7Pa s at 50°C

[0193] The viscous composition was kept in a form of slurry at 50°C. Based on the dry weight of the protein bar, 50% of the viscous composition and 50% of the substance to be adhered, i.e., puffed pea protein (commercially purchased from “Cargill”) were mixed, and then the mixture was poured into a mold and was demolded after cooling.

[0194] The viscous composition and the substance to be adhered, i.e., puffed pea protein were mixed, cooled and molded. The protein bar is crispy, not hard, and not sticky, having a cocoa aroma. [0195] Experimental example 1 Test of viscosity and sensory feel of the viscous composition

[0196] Experimental method for testing viscosity: the viscous compositions prepared by the above Examples 1-9 were kept at 50°C for 3 hours, and the viscosity was tested with BROOKFIELD, and the test was carried out at 50°C. The table below only shows comparative analyses of Examples 1-5 and the corresponding Examples 10- 15.

[0197] Method for testing sensory feel: the products prepared by Examples 10- 15 were chosen for testing sensory feel. The evaluation team was made of 50 persons for sensory feel evaluation aged 20-30, including 25 males and 25 females. The evaluation team shall be properly trained with respect to the purpose of the sensory feel evaluation experiment, the standards and requirements for sensory feel evaluation. Samples were randomly numbered, and members of the sensory feel evaluation team would score the samples objectively and independently. The evaluation on each sample was carried out with a certain period of time interval during which the members rinsed their mouth with water, and they were not communicated and discussed. The sensory feel evaluation scores in the table below are the average rounded scores of the scores made by the members for evaluation.

Experimental results:

Table 1 Evaluation on viscosity of products

Table 2 Sensory feel and evaluation on the products

Criteria for scoring:

1. Whether the puffed pea protein is evenly distributed in the protein bar and on the surface of the protein bar: completely evenly distributed: 5 points; evenly distributed: 4 points; substantially evenly distributed: 3 points; unevenly distributed, with blocked puffed substance: 2 points; and unable to mix viscous puffed substance: 0 points.

2. Whether it tastes crispy or not: very crispy: 5 points; generally crispy, and about 1-10% of hardness: 4 points; substantially crispy, and about 11-20% of hardness: 3 points; barely crispy, and about 21-30% of hardness: 2 points; not crispy, and about 31- 40% of hardness; and sticky, and more than about 41% of hardness: 0 points.

3. Whether it tastes sticky or not: not sticky at all: 5 points; about 1-10% stickiness: 4 points; about 11-20% stickiness: 3 points; about 21-30% stickiness: 2 points; about 31-40% stickiness: 1 point; and about 41% stickiness: 0 points. 4. Whether it tastes aromatic or not and whether the viscous composition is dense or not: very aromatic, and very dense, with about 100% of the viscous composition melted quickly in mouth: 5 points; substantially aromatic, and dense, with about 90%-99% of the viscous composition melted quickly in mouth: 4 points; substantially aromatic, generally dense, with about 80-89% of the viscous composition melted quickly in mouth: 3 points; barely aromatic, and dense, with about 70-79% of the viscous composition melted quickly in mouth: 2 points; substantially not aromatic, and substantially not dense, with about 60-69% of the viscous composition melted quickly in mouth: 1 point; and not aromatic, and not dense, with about 0-59% of the viscous composition melted quickly in mouth: 0 point.

5. Whether it tastes crispy or not after being stored for 180 days: still completely crispy, and about 0-5% of hardness: 5 points; completely crispy, and about 6-10% of hardness: 4 points; crispy, and about 11-15% of hardness: 3 points; crispy, and about 16-20% of hardness: 2 points; crispy, and about 21-30% of hardness: 1 point; and barely crispy, and about 31-40% of hardness: 0 points.

6. Whether it tastes aromatic or not after being stored for 180 days: almost 100% aromatic, 0% of peculiar smell: 5 points; 90-99% aromatic, 1-10% of peculiar smell: 4 points; 80-89% aromatic, 11-20% of peculiar smell: 3 points; 70-79% aromatic, 21-30% of peculiar smell: 2 points; 60-69% aromatic, 31-40% of peculiar smell: 1 point; and aromatic <60%, peculiar smell>40%: 0 points.

[0198] In connection with Tables 1 and 2, it can be seen that, with the same ingredients and contents of the viscous composition and the substance to be adhered in Examples 10-12, different particle sizes of the viscous composition affect the viscosity of the viscous composition significantly, directly affecting the performance of the viscous composition binding to the substance to be adhered.

[0199] As can be seen from the comparison between Example 13 (and Example

1) and Example 14 (and Example 4), by increasing an average particle size of the viscous composition, Example 13 and Example 1 can, while reducing further the amount of oil added (an amount of 28% of oil added, based on the dry weight of the viscous composition), maintain a better viscosity (it should be noted that the better viscosity here is a viscosity with respect to the case where the viscous composition is too viscous and dense to adhere to the substance to be adhered and/or to be mixed evenly with the substance to be adhered to, so as to allow it to be evenly distributed in the viscous composition and/or on the surface of the viscous composition) and improve certain degree of fluidity for better adhering to the substance to be adhered, so that the substance to be adhered is evenly distributed in the viscous composition and on the surface of the viscous composition, and the product as a whole is remarkably crispy, not hard at all, and not sticky at all. As compared with Example 12 (Example 3), Example 13 (and Example 1) has surprisingly obtained dense and aromatic mouthfeel by adequately increasing the average particle size of the viscous composition.

[0200] As can be seen from the comparison between Example 13 (and Example

1) and Example 15 (and Example 5), with the same amount of oil added and the same average particle size of the viscous composition, Example 15 (and Example 5) may further adequately reduce the viscosity of the viscous composition by adding erythritol to the viscous composition (it should be noted that the appropriate reduction in the viscosity here is a viscosity with respect to the case where the viscous composition is too viscous and dense to adhere to the substance to be adhered and/or to be mixed evenly with the substance to be adhered to, so as to allow it to be evenly distributed in the viscous composition and/or on the surface of the viscous composition), which indicates that erythritol can further adequately reduce the viscosity of the viscous composition synergistic with controlling the particle size of the viscous composition and the oil added. Compared with the protein bar in Example 13, the viscous composition in Example 15 adheres to significantly higher amount of the substance to be adhered, i.e., puffed pea protein, indicating that the viscous composition in Example 15 has an enhanced capability to adhere to the substance to be adhered.

[0201] In the present disclosure, the replacement of syrup with oil as a binder and the appropriate increase of the average particle size of the viscous composition not only reduces the amount of oil added, but also controls the viscosity of the composition substantially within the range of < about 12 Pa s.

Industrial practical applicability

[0202] The present disclosure provides a viscous composition, food composition, and preparation method and use thereof. The viscous composition is applied to food, and the viscous composition not only makes the food crispy, but also allows the food tasted neither sticky nor hard. Moreover, the viscous composition provides the food with rich and comprehensive nutrition. More particularly, with reduced amount of oil added, the viscous composition has extremely high market potentials, application prospects and values.