FOOD SUBSTANCE PRODUCTS, INGREDIENTS, PROCESSES AND USES

专利摘要:
the present invention provides the use of a composition obtainable from the pulp of a plant of the theobroma genus, preferably cocoa pulp, or a pulp extract of a plant of the genus theobroma, preferably cocoa pulp, as an ingredient in a food substance, preferably a confectionery product.
公开号:BR112019016085A2
申请号:R112019016085-0
申请日:2018-12-13
公开日:2020-03-31
发明作者:Batista Vieira Josélio；Kuschel Beatrice；Festring Daniel
申请人:Société des Produits Nestlé S.A.；
IPC主号:

专利说明:

Descriptive Report of the Invention Patent for FOOD SUBSTANCE PRODUCTS, INGREDIENTS, PROCESSES AND USES.
[001] The present invention relates to the field of food substances, preferably chocolate products, ingredients for use in said products and uses of the ingredients.
BACKGROUND [002] While it is well known that the cocoa plant is collected to produce cocoa beans that are used to provide cocoa liquor, cocoa butter and cocoa powder, other portions of the cocoa pod are not used.
[003] The cocoa pod consists of a shell, pulp and cocoa beans. The pulp is an aromatic and moist body that surrounds the capsules.
[004] In the initial processing of the cocoa bean, the pulp is typically removed by fermentation and is hydrolyzed by microorganisms. Hydrolyzed pulp is known in the industry as sweat. During fermentation, the pulp provides the substrate for various microorganisms, which are essential for the development of chocolate flavor precursors, which are fully expressed later, during the roasting process. Although pulp is needed for fermentation, more pulp often occurs than is necessary.
[005] The excess pulp has been used to produce cocoa gelatin, alcohol and vinegar, cream and processed pulp. Through controlled fermentation and distillation, sweats can be transformed into an alcoholic alcohol that contains more than 40% ethanol. The alcohol produced can be further fermented to produce acetic acid.
[006] Cocoa sweats proved to be a suitable substrate
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2/64 for fermentation to produce cream, a product normally obtained from the fermentation of coconut water.
[007] Additionally, raw cocoa pulp has been used to produce vitamins and other so-called health drinks.
[008] However, there is no known use of cocoa pulp or an extract thereof in sugar-free confectionery products, particularly chocolate products, and the present invention provides an innovative product with advantageous properties.
SUMMARY OF THE INVENTION [009] The present invention relates to food substances that comprise a composition obtainable from the pulp or an extract of the plant pulp of the genus theobroma. The present invention also provides new compositions obtainable from the pulp of the plant of the genus theobroma.
[0010] The present invention preferably provides a confectionery product, preferably without added sugar, which comprises a composition obtainable from cocoa pulp or a cocoa pulp extract.
[0011] The present invention provides the use of said composition obtainable from cocoa pulp or a cocoa pulp extract as a sugar substitute, preferably in food and beverage compositions, preferably for use in confectionery products , most preferably for use in chocolate products. [0012] The present invention provides advantageous properties in relation to a reduction, or total removal, of added sugar, with the sweetness being supplied from a natural source which preferably also contains other components of the cocoa pod that contribute to the taste of chocolate.
[0013] Consequently, the present invention provides an alternative to sugars added by supplying sugars
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3/64 naturally occurring which are present in the source of cocoa mass, cocoa butter and / or cocoa powder.
[0014] Additionally, the present invention provides the use of a product from the chocolate making process that is typically discarded. Therefore, the present invention provides advantages over sustainability.
[0015] Therefore, the present invention provides a composition that is obtained by means of a process comprising:
The. treating cocoa pulp or a cocoa pulp extract to reduce the polysaccharide content and / or treating cocoa pulp or a cocoa pulp extract to adjust the pH,
B. dry the product from step a).
[0016] The present invention also provides a process for producing a composition derived from cocoa pulp or a cocoa pulp extract comprising:
The. treating cocoa pulp or a cocoa pulp extract to reduce the polysaccharide content and / or treating cocoa pulp or a cocoa pulp extract to adjust the pH,
B. dry the product from step a).
[0017] The present invention also provides a process for the production of a food substance, preferably a confectionery food product, which comprises the steps of:
The. treat the pulp of a plant of the genus theobroma, preferably cocoa pulp, or a pulp extract of a plant of the genus theobroma, preferably cocoa pulp, to reduce the polysaccharide content and / or treat the pulp of a plant of the genus theobroma, preferably cocoa pulp, or a pulp extract from a plant of the genus theobroma, preferably cocoa pulp to adjust the pH,
B. dry the product from step a., and
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ç. combine the product from step b. with at least one other ingredient present in the food substance, preferably the confectionery food substance.
DESCRIPTION OF FIGURES [0018] Figures 1 to 3 show GC MS data for examples 8 to 10
DETAILED DESCRIPTION
Pulp [0019] The pulp for use in the present invention is obtained from a plant or plants of the genus Theobroma. The plant genus comprises Theobroma angustifolium, Theobroma bicolor (mocambo), Theobroma cacao, Theobroma canumanense, Theobroma grandiflorum (cupuaçu), Theobroma mammosum, Theobroma microcarpum, Theobroma obovatum, Theobroma simiarum, Theobromama, Theobromama, The pulp is preferably selected from cocoa, cupuaca and mocambo and mixtures thereof, preferably cocoa.
[0020] The modalities described below are mentioned in relation to the preferred cocoa modality, but they are equally applicable to the pulp of all other plants of the Theobroma genus.
[0021] In the present invention, the term pulp refers to the mucilage-like coating around each grain. In the present invention, the term cocoa pulp also encompasses dried cocoa pulp, for example, in the form of a powder. However, where the term dry cocoa pulp, for example, is used, cocoa pulp is limited to dry cocoa pulp. The origin of the cocoa pulp is not particularly limited and all known varieties of cocoa pod can supply the pulp. However, it is preferable that the sugar content of the cocoa pulp is as high as possible.
[0022] In the present invention, the term extract has the meaning
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5/64 normal dictionary, that is, a portion of cocoa pulp comprising one or more components of cocoa pulp in which one or more components of the original cocoa pulp have been removed to provide the extract. In the present invention, any water present in the cocoa pulp is not considered to be the extract, that is, the cocoa pulp extract is not water. In one embodiment of the present invention, the cocoa pulp extract is in the form of a powder, that is, the cocoa pulp extract has been dried to remove water.
[0023] It is a preferred embodiment of the present invention that the composition obtained from cocoa pulp or cocoa pulp extract is dried. The remaining moisture content is defined below.
[0024] In the modalities described below, cocoa pulp extracts are defined and the components described are naturally present in the original cocoa pulp, that is, they are not added.
[0025] In one embodiment, the cocoa pulp extract can be a composition that is obtained through a process that comprises:
The. treat cocoa pulp or a cocoa pulp extract (this extract is different from the extract prepared by this process) to reduce the polysaccharide content and / or treat cocoa pulp or a cocoa pulp extract to adjust the pH,
B. dry the product from step a).
[0026] In a preferred embodiment of the present invention, the cocoa pulp is treated by the process defined above to provide a composition that is a cocoa pulp extract. Consequently, in the present application below, the term cocoa pulp extract is used to cover, but is not limited to, the composition obtained from the process of the invention, that is, the composition of the invention can preferably be considered as an extract of cocoa pulp.
[0027] In one embodiment, the pulp of the present invention is not fermented.
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6/64 [0028] In a preferred embodiment, the pulp of the present invention is treated in steps a. and / or b. in the absence of any grains from plants of the genus theobroma. In a preferred embodiment, the treated pulp is not mixed with grains, preferably whole grains, from plants of the theobroma genus. In a preferred embodiment, the treated pulp is not mixed with grains, preferably whole grains, from plants of the theobroma genus. In a preferred embodiment, the treated pulp is not mixed with bran from plants of the genus theobroma.
[0029] In a preferred embodiment, the cocoa pulp of the present invention is treated in steps a. and / or b. in the absence of whole cocoa beans and / or cocoa bran.
[0030] In an embodiment of the present invention, a cocoa pulp extract comprising sugar is provided.
[0031] In one embodiment, sugar comprises monosaccharides (for example, fructose, fucose, galactose, glucose and / or rhamnose), disaccharides (for example, lactose, maltose and / or sucrose) and / or oligosaccharides (for example, less than 20, less than 10 or less than 8 units of saccharide) and is defined herein as cocoa sugar. Preferred sugars present in cocoa pulp or cocoa pulp extract include sucrose, glucose or fructose and mixtures thereof.
[0032] In one embodiment, the cocoa pulp extract sugar comprises sugars selected from the group consisting of glucose, sucrose and fructose and combinations thereof, and is defined here as cocoa sugar. Cocoa sugar can vary in terms of content and nature, based on the variety of the cocoa pod.
[0033] In one embodiment of the present invention, the cocoa pulp extract or dry cocoa pulp comprises between 20.0% and 100% by weight of cocoa sugar based on the total weight of the extract or pulp, with
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7/64 more preferably between 30.0% and 99.75%, more preferably between 30.0% and 99.50% and, more preferably, between 30.0% and 99.25% and, most preferably , between 40.0% and 95.0%.
[0034] In embodiments of the present invention, for example, the cocoa pulp extract or dry cocoa pulp contains between 50.0% and 95.0% by weight of cocoa sugar based on the total weight of the extract or pulp, more preferably between 60.0% and 95.0%, more preferably between 65.0% and 90.0%, more preferably between 65.0% and 85.0%, most preferably between 65, 0% and 80.0%.
[0035] In one embodiment, the cocoa sugar in the cocoa pulp extract or dry cocoa pulp comprises a significant amount of sucrose, preferably a majority of sucrose. In one embodiment, the sucrose content of the sugar component is greater than 35.0% by weight, based on the weight of the sugar component (that is, the total sugar content), more preferably, greater than 40.0 %, with more preference greater than 45.0%, with more preference greater than 50.0% with more preference, greater than 55.0% and, more preferably, greater than 60.0%.
[0036] In one embodiment, the cocoa sugar component comprises less than 90.0%, by weight, of the sucrose sugar component, preferably less than 85.0%, more preferably less than 80.0% and , more preferably, less than 75.0%.
[0037] In the above modalities, cocoa sugar comprises glucose, fructose or a mixture of glucose and fructose, preferably the sum of glucose, fructose and sucrose is equivalent to more than 95.0% by weight of the cocoa sugar component , more preferably, greater than 97.5%, more preferably greater than 98.5%, more preferably greater than 99.0% and most preferably 100%.
[0038] In an alternative embodiment, the cocoa sugar in the cocoa pulp extract or dry cocoa pulp comprises a
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8/64 significant amount of glucose and fructose, preferably a majority of glucose and fructose. In one embodiment, the glucose and fructose content of the sugar component is greater than 45.0% by weight, based on the weight of the sugar component, more preferably, greater than 50.0% and, more preferably, greater than 55.0%. For example, greater than 65.0%, greater than 75.0%, greater than 80.0%, or greater than 85.0%.
[0039] In one embodiment, the component of cocoa sugar consists of 100%, or comprises less than 99.0%, by weight, of glucose and fructose, preferably less than 95.0%. For example, less than 92.0%, less than 90.0%, less than 87.0%, less than 85.0%, or less than 75.0%.
[0040] In one embodiment, the cocoa sugar component comprises between 45.0% and 100% of a combination of glucose and fructose based on the weight of the sugar component, preferably between 55.0% and 100% and, preferably between 60.0% and 100% or between 80.0% and 99.0%.
[0041] In one embodiment, the fructose content of the sugar component is greater than 15.0%, by weight, based on the weight of the sugar component (that is, the total sugar content), more preferably, greater than 20.0%, with more preference greater than 25.0%, with more preference greater than 30.0% more than 35.0%, and greater than 40.0%.
[0042] In one embodiment, the cocoa sugar component comprises less than 75.0% by weight of the fructose sugar component, preferably less than 70.0%, more preferably less than 65.0%, with more preferably less than 60.0%.
[0043] In one embodiment, the component of cocoa sugar comprises between 20.0% and 75.0%, by weight of fructose, preferably between 30.0% and 60.0%.
[0044] In one embodiment, the glucose content of the
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9/64 sugar is greater than 15.0% by weight, based on the weight of the sugar component (that is, the total sugar content), with more preference, greater than 20.0%, with more preference greater than 25.0%, with more preference greater than 30.0% more than 35.0%, and greater than 40.0%.
[0045] In one embodiment, the cocoa sugar component comprises less than 75.0% by weight of the glucose sugar component, preferably less than 70.0%, more preferably less than 65.0%, with more preferably less than 60.0%.
[0046] In one embodiment, the component of cocoa sugar comprises between 20.0% and 75.0%, by weight of glucose, preferably between 30.0% and 60.0%.
[0047] In the above embodiments, the remainder of the cocoa sugar comprises sucrose, preferably the remainder of the sugar comprises sucrose, lactose, maltose, galactose or combinations thereof.
[0048] In a preferred embodiment, the sugar component of the cocoa pulp or cocoa pulp extract comprises between 0.10% and 50.0% or between 5.0% and 50.0% by weight of sucrose and the The sugar component constitutes between 20.0% and 100% by weight of the cocoa pulp or cocoa pulp extract, preferably the cocoa pulp or the cocoa pulp extract is dried.
[0049] In a preferred embodiment, the sugar component of cocoa pulp or cocoa pulp extract comprises between 45.0% and 100.0% or between 45.0% and 99.0%, by weight of fructose and glucose and the sugar component constitutes between 20.0% and 100% by weight of the cocoa pulp or cocoa pulp extract, preferably the cocoa pulp or the cocoa pulp extract is dried.
[0050] In a preferred embodiment, the above sugar levels are obtained using the HPAEC-PAD block ((High-Performance AnionExchange Chromatography with Pulsed Amperometric Detection) High Performance Anion Exchange Chromatography with Detection by
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Pulsed Amperometry). A preferred method of analysis is defined in the examples section.
[0051] In one embodiment of the present invention, the cocoa pulp extract comprises additional components selected from the list comprising fibers, hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides, methylxanthines and antioxidants (other than those covered by the other components mentioned) ). In a preferred embodiment, these are intrinsic components of the cocoa pulp and are not added separately.
[0052] In one embodiment of the present invention, the cocoa pulp extract comprises components selected from the list consisting of phenolic acids, catechin, epicatechin and proanthocyanidins.
[0053] In one embodiment of the present invention, the cocoa pulp extract comprises pectin. In one embodiment, as discussed below, the cocoa pulp is treated to remove, preferably partially or essentially all, pectin and, optionally, to preferably partially remove other polysaccharides.
[0054] In one embodiment of the present invention, the cocoa pulp extract comprises lignin.
[0055] In one embodiment of the present invention, the cocoa pulp extract comprises cellulose or hemicellulose and a combination thereof. In one embodiment, as discussed below, the cocoa pulp is treated to remove, preferably partially or essentially all, cellulose or hemicellulose and a combination thereof and, optionally, to preferably partially remove other polysaccharides.
[0056] In one embodiment of the present invention, the cocoa pulp extract comprises components selected from the list consisting of caffeine, theobromine and theophylline.
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[0057] In one embodiment of the present invention, the cocoa pulp extract comprises an acid selected from the group consisting of citric acid, malic acid, tartaric acid and ascorbic acid and combinations thereof.
[0058] In an embodiment of the present invention, the fiber comprises dietary fiber.
[0059] In one embodiment of the present invention, the cocoa pulp extract comprises a fiber component and an acid component, the amount of fiber component being less than the sugar component by 30%, by weight, or more of the pulp extract.
[0060] In one embodiment, the confectionery products of the present invention comprise additional components derived from the cocoa pod, for example, the products comprise cocoa powder or cocoa pod fiber (soluble and insoluble dietary fiber). In one embodiment, the additional components are provided as a vehicle for the cocoa pulp or cocoa pulp extract. In one embodiment, the additional components are combined with the cocoa pulp or the cocoa pulp extract before preparing the compositions of the invention.
[0061] In one embodiment of the present invention, the cocoa pulp extract, a dry cocoa pulp extract or the dry cocoa pulp comprise less than 10.0% by weight of water, preferably less than 8, 0%, more preferably less than 5.0%, more preferably less than 2.0% and more preferably less than 1.0%. In one embodiment, it is observed that total dehydration is not potentially achievable, therefore, the water content is optionally greater than 0.1%, greater than 0.5% or greater than 1.0%.
[0062] In an embodiment of the present invention, the cocoa pulp extract is prepared by means of a process comprising
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12/64 remove the cocoa pulp from the cocoa pod, heat treatment, optionally concentrate and dry the cocoa pulp.
[0063] In one embodiment, the cocoa pulp is removed from the cocoa pod, for example, by the process of EP0442421 (Nestle SA). An alternative means of removing cocoa pulp from cocoa pods in an embodiment of the present invention is the use of a commercially available pulp processor, preferably equipped with brushes.
[0064] In the above modality, the heat treatment step refers to the treatment at high temperatures (typically 120 ° C to 160 ° C) for a very short period (typically not more than 200 seconds and optionally typically more than 50 seconds) to disable any microbial contaminants to make the ingredient safe for human consumption. Alternatively, different temperatures can be used, for example, 80 ° C to 100 ° C, and different times, for example, 10 to 25 seconds. The heat treatment step is not particularly limited, as long as pasteurization takes place without degradation of the product.
[0065] In one embodiment, drying is preferably carried out using spray drying, vacuum drying, drum drying, oven drying, foam drying, tray drying, fluid bed drying, drying by crystallization (preferably using a sugar seed crystal) or freeze drying (lyophilization).
[0066] In one embodiment, drying occurs at a temperature above 45 ° C, preferably above 50 ° C, preferably above 55 ° C and above 60 ° C. In one embodiment, drying occurs at less than 125 ° C, preferably less than 100 ° C, preferably less than 90 ° C, and preferably less than 85 ° C or less than 80 ° C. In a preferred embodiment, drying occurs between 45 ° C and 100 ° C and more preferably between 45 ° C and 85 ° C.
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13/64 [0067] In one embodiment, drying occurs for more than 1 hour, preferably more than 5 hours, preferably more than 10 hours, more than 15 hours or more than 20 hours. In one embodiment, drying takes place for less than 72 hours, preferably less than 60 hours, preferably less than 50 hours or less than 40 hours.
[0068] In a preferred mode, drying occurs between 45 ° C and 125 ° C and between 1 hour and 72 hours. Preferably, the above bands refer to oven drying, optionally with or without vacuum.
[0069] In one embodiment, the drying step occurs as early as possible after the cocoa pulp has been isolated from other components in the cocoa pod.
[0070] In a preferred embodiment, the cocoa pulp and / or the cocoa pulp extract is in the form of a powder, preferably a dry powder. In one embodiment, the powder has a particle size, d50 (preferably, diameter where 50% of the mass of the particles in the sample has a diameter below that value), preferably in the range of 20 to 1,000 microns, preferably 200 to 800 microns or 20 to 150 microns. For example, 100 to 1,000 microns, 25 to 100 microns, or 35 to 200 microns. Preferably, laser diffraction is used to measure the particle size, d50, with the use of a Malvern Mastersizer 2000, Method Scirocco 2000, dry accessory, Fraunhofer dispersion theory.
[0071] Alternatively, the particle size is measured per mesh, for example, it has a particle size less than 18 mesh (1,000 microns), less than 20 mesh (841 microns), less than 40 mesh (420 microns), less than 100 mesh (149 microns) and less than 140 mesh (105 microns) and preferably greater than 625 mesh (20 microns), greater than 550 mesh (25 microns), 140 mesh (105 microns) or greater than 70 mesh (210 microns).
[0072] The powder can be obtained from dry cocoa pulp or
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14/64 dry cocoa pulp extract using standard refining methods, for example milling, ball milling, jet milling, 2, 3 or 5 cylinder refiners. In one embodiment, the powder can be subjected to further refining in the production process for a food substance, for example, during the doughing process to prepare chocolate.
[0073] Although it is preferable to process the cocoa pulp when fresh, in one mode, once the pulp has been extracted, the cocoa pulp can be frozen to ensure freshness before the subsequent treatment. Such freezing can be accomplished by standard equipment for freezing the matter of vegetables and fruits known in the art. If freezing is used at any point in the process of the present invention, the cocoa pulp or cocoa pulp extract is preferably subsequently thawed prior to incorporation into the product of the invention.
[0074] In one embodiment, the cocoa pulp or cocoa pulp extract is treated to reduce the polysaccharide content to obtain a composition of the present invention.
[0075] The term polysaccharide refers to the dictionary definition of such polymers, that is, a carbohydrate that consists of several molecules linked together, preferably polysaccharides that have more than 8 units of saccharide, more than 10 units, or more than 20 units and optionally less than 1,000 units or less than 750 units.
[0076] The term covers both hetero and homopolysaccharides, linear and non-linear, for example.
[0077] In a preferred embodiment, the reduction in the polysaccharide content means a degradation of the original polysaccharides, for example, degradation of pectin, cellulose, etc., into smaller polysaccharides, oligomers and / or di / monosaccharides. This degradation leads to
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15/64 a change in the molecular weight distribution of the polysaccharides, that is, the molecular weight of the polysaccharides is reduced due to the dividing of the larger polysaccharides into smaller compounds.
[0078] Without adhering to the theory, the reduction in the content of polysaccharide, preferably pectin and / or cellulose, leads to a reduction in any gelling and / or entanglement effects caused by eating the products of the present invention.
[0079] In one embodiment, the cocoa pulp or cocoa pulp extract is treated to modify the viscosity, preferably to lower the viscosity.
[0080] In one embodiment, the viscosity is reduced by more than 20%, preferably more than 40%, more preferably, more than 60%, more preferably, more than 80%, and more preferably, more than 90%. In one embodiment, the viscosity is reduced by less than 98%, less than 95%, less than 75% or less than 70%. In one embodiment of the invention, the viscosity is reduced between 20% and 98%, that is, the viscosity of the treated sample is between 20% and 98% compared to that of the untreated sample. A method of measuring viscosity is determined in the examples. Since this is a relative value, the method used is not particularly important. Preferably, however, viscosity is the dynamic viscosity measured in centipoises. A specific preferred method for measuring viscosity is present in the examples using a Rapid Viscosity Analyzer.
[0081] Treatment with an enzyme can lead to an improved mouthfeel in food substance products, preferably chocolate products, containing the composition of the present invention.
[0082] In one embodiment, the cocoa pulp or cocoa pulp extract is hydrolyzed to reduce the polysaccharide content.
[0083] In one embodiment, the treatment of cocoa pulp or cocoa pulp extract can increase the content of mono and / or di and / or
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16/64 oligosaccharide.
[0084] In one embodiment, the process of producing cocoa pulp extract comprises the treatment of cocoa pulp or cocoa pulp extract with an enzyme. In one embodiment, treatment with an enzyme reduces the viscosity of the cocoa pulp or cocoa pulp extract. This aspect of the invention provides advantages over processing the composition into products, preferably confectionery, and / or removes any unwanted organoleptic properties possible from the use of an excessively viscous raw material.
[0085] In one embodiment, the treatment to reduce the polysaccharide content and / or to modify the viscosity can be done mechanically or physically, for example, by centrifugation, preferably in a settling centrifuge. This treatment can be used to remove polysaccharides present in the pulp.
[0086] In one embodiment, the temperature for treating enzymes is between 20 ° C and 75 ° C, for example, between 30 ° C and 65 ° C, between 55 ° C and 75 ° C or between 30 ° C and 55 ° C.
[0087] In one embodiment, the amount of enzyme used is between 10 mg / l and 250 mg / l of cocoa pulp or cocoa pulp extract, preferably between 25 mg / l and 200 mg / l, preferably between 50 mg / l and 150 mg / l.
[0088] In one embodiment, the amount of enzyme used is between 1.0 g / l and 200 g / l of the cocoa pulp or cocoa pulp extract, preferably between 2.0 g / l and 100 g / l, of preferably between 5.0 g / l and 50 g / l.
[0089] In one embodiment, the amount of enzyme used is between 0.05 ml / kg and 200 ml / kg of cocoa pulp or cocoa pulp extract, between 0.1 ml / kg and 200 ml / kg, between 1.0 ml / kg and 200 ml / kg, preferably between 2.0 ml / kg and 100 ml / kg, preferably 5.0 ml / kg and 50
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17/64 ml / kg, and more preferably between 5.0 ml / kg and 20 ml / kg or 0.1 ml / kg and 10 ml / kg.
[0090] In one embodiment, the amount of enzyme used is between 0.10% and 20% of the weight of the cocoa pulp or cocoa pulp extract, preferably between 0.20% and 10%, more preferably between 0 , 5% and 5.0%.
[0091] The above amounts refer to all enzymes present, that is, the total amount of enzyme used in relation to the cocoa pulp or the cocoa pulp extract.
[0092] In one embodiment, the above reasons are based on a solids content of cocoa pulp or cocoa pulp extract between 10% and 75%, preferably for cocoa pulp between 10% and 20% of total content of solids.
[0093] In one embodiment, the process of treatment with an enzyme is carried out for between 10 minutes and 20 hours, between 10 minutes and 10 hours, 10 minutes and 8 hours, between 10 minutes and 6 hours, between 15 minutes and 4 hours , between 15 minutes and 2 hours or between 30 minutes and 2 hours.
[0094] In one embodiment, the treated cocoa pulp or cocoa pulp extract is stored and the suspended particles settle, preferably, this occurs at a temperature between 2.0 ° C and 10.0 ° C and, preferably, for a period of time between 12 hours and 72 hours (for example, between 3.0 ° C and 5.0 ° C for between 24 hours and 60 hours). In one embodiment, the treated cocoa pulp or cocoa pulp extract is subsequently filtered using known filtration techniques in the field of fruit pulp processing to provide a purified product.
[0095] In one embodiment, the cocoa pulp or cocoa pulp extract is treated to remove or degrade pectin and / or cellulose, preferably by treatment with an enzyme.
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18/64 [0096] In one embodiment, the cocoa pulp or cocoa pulp extract is treated with a pectinase, for example EC 4.2.2.10 (CAS 9033-35-6), EC 3.2.1.15 (CAS 9032-75 -1), EC 3.1.1.11 (CAS 9025-98-
3), EC 4.2.2.9 or EC 4.2.2.2 (CAS 9015-75-2) and mixtures thereof. [0097] In another embodiment, enzymes other than pectinase may be used, or mixtures of enzymes. In one embodiment, the enzymes used can be selected from the group comprising lignin-modifying enzymes and carbohydrases (for example, arabanase / arabinanase, cellulase, beta glucanase, hemicellulase and xylanase) and mixtures thereof.
[0098] In one embodiment, the cocoa pulp or cocoa pulp extract is treated with a cellulase, for example, EC 3.2.1.4, EC 3.2.1.91 or EC 3.2.1.21, or EC 3.2.1.99 and mixtures thereof .
[0099] Pectinases are classified in relation to: 1) pectin, pectic acid or oligo-D-galacturonate is the substrate; 2) it is the random divage (endo -, liquefying or depolymerizing enzymes) or in relation to the extremity (exo - or saccharifying enzymes) and 3) they act by hydrolysis or trans elimination. In a preferred embodiment, the enzyme used is selected from the group consisting of pectin esterases, polymethylgalactoturonases (exo - or endo), polygalacturonases (exo - or endo), polymethylgalactoturonate lyases (exo - or endo), polygalacturonate liases and protopectins , endo-1.5-alpha-L-arabinase) and mixtures thereof.
[00100] In one embodiment, an enzyme is added to the cocoa pulp or to the cocoa pulp extract, either before or after any drying step and / or concentration step. In one embodiment, the addition of the enzyme is subsequent to a step in a process in which any innate enzymes in the cocoa pulp have been inactivated.
[00101] In one modality, the conditions of selection and reaction of
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19/64 enzyme can be optimized for the substrate to be treated. For example, it is well known that certain pectinases operate at their optimum level at acidic pH and others at alkaline pH (for example, see Table 2, Pectinases: Enzymes for the fruit processing industry, International Food Research Journal 21 (2 ): 447-453 (2014), which is incorporated by reference.
[00102] In one embodiment, the amount of pectinase used is between 10 mg / l and 250 mg / l of the cocoa pulp or cocoa pulp extract, preferably between 25 mg / l and 200 mg / l, preferably between 50 mg / l and 150 mg / l.
[00103] In one embodiment, the amount of pectinase used is between 1.0 g / l and 200 g / l of the cocoa pulp or cocoa pulp extract, preferably between 2.0 g / l and 100 g / l , preferably between 5.0 g / l and 50 g / l.
[00104] In one embodiment, the amount of pectinase used is between 0.05 ml / kg and 200 ml / kg of cocoa pulp or cocoa pulp extract, between 0.1 ml / kg and 200 ml / kg, between 1.0 ml / kg and 200 ml / kg, preferably between 2.0 ml / kg and 100 ml / kg, preferably between 5.0 ml / kg and 50 ml / kg and more preferably between 5.0 ml / kg and 20 ml / kg or 0.1 ml / kg and 10 ml / kg.
[00105] In one embodiment, the amount of pectinase used is between 0.10% and 20% of the weight of the cocoa pulp or cocoa pulp extract, preferably between 0.20% and 10%, more preferably between 0 , 5% and 5.0%.
[00106] The above amounts refer to all pectinases present, that is, if a mixture of enzymes is used, the total amount of pectinase used in relation to the cocoa pulp or the cocoa pulp extract.
[00107] In one embodiment, pectinase has an activity between 0.50 U and 1.50 U per gram of pulp, for example, between 0.75 U and 1.25 U per
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20/64 gram of pulp.
[00108] Where appropriate, enzymes can have an activity between 1,000 PGNU / ml and 30,000 PGNU / ml, between 2,000 PGNU / ml and 10,000 PGNU / ml, for example, between 3,000 PGNU / ml and 8,500 PGNU / ml.
[00109] Where appropriate, enzymes may have an activity between 50 PTF and 500 PTF, for example, between 60 PTF and 400 PTF.
[00110] Where appropriate, enzymes may have a polygalacturonase activity between 2,000 and 20,000 micromol / min / g, for example, between 3,000 and 12,000 micromol / min / g.
[00111] The activities of the various pectinases that can be used in the present invention are defined by said known standards. The polygalacturonase unit (PGNU) is defined as the amount of enzyme that will produce 1 mg of sodium salt of galacturonic acid under standard conditions (acetate buffer, pH 4.5, 40 ° C, 10 minutes reaction time, 540 nm ) and is given per ml of substrate or the amount of enzyme required to release a micromol of galacturonic acid from polygalacturonic acid per minute in acetate buffer, pH 4.5, 40 ° C and is given per ml or g of enzyme (from preferably, the latter method is used). Correspondingly, the activity of the pectinesterase unit (PEU) is that amount of enzyme that consumes 1 micro-equivalent of sodium hydroxide per minute under standard conditions (30 ° C, pH 4.5). The unit of pectin lyase (PLU) is the amount of enzyme that catalyzes the division of the endo alpha endo 1,4galactoturonosidyl (C6 methyl ester) forming a micromol of delta unsaturated product 4, 5 in one minute, according to the conditions above, but at 45 ° C and pH 5.5. The activity of the PTF unit corresponds to an enzymatic activity, which leads to an increase in the extraction of 0.01 after 1 minute, at pH 5.8 and 30 ° C at 235 nm in a 0.5% pectin solution.
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21/64 [00112] In one embodiment of the invention, the enzyme used in a treatment process of the present invention is selected from the group consisting of Ultrazym®AFP-L (for example, from Novo Nordisk Ferment Ltd), Rohament® PL, Rohapect® TPL or PTF (AB Enzymes), Novozyme® 33095, Pectinex® Ultra AFP, UF, Ultra Color or Ultra Clear (Novozymes A / S), Neopectinase PL1® (Novozymes A / S), pectin lyase 1A (Nzytech), Depol 793 (Biocatalyst), Rapidase® Fiber (DSM) and mixtures thereof, for example.
[00113] In one embodiment, the cocoa pulp or cocoa pulp extract can be treated with enzymes other than pectinases or a mixture of a pectinase with another enzyme. The other enzymes may have activity against other polysaccharides (for example, in glucans, cellulose, hemicellulose, arabinans and / or beta 1,4-xylan) present in the cocoa pulp.
[00114] In one embodiment, the amount of cellulase used is between 0.05 ml / kg and 200 ml / kg of cocoa pulp or cocoa pulp extract, between 0.10 ml / kg and 150 ml / kg, of preferably between 0.10 ml / kg and 100 ml / kg, preferably between 5.0 ml / kg and 50 ml / kg and, more preferably between 5.0 ml / kg and 20 ml / kg, or between 0 , 1 ml / kg and 10 ml / kg.
[00115] In one embodiment, the amount of enzyme used is between 0.10% and 20% of the weight of the cocoa pulp or cocoa pulp extract, preferably between 0.20% and 10%, more preferably between 0 , 5% and 5.0%.
[00116] The above amounts refer to all cellulases present, that is, if a mixture of enzymes is used, the total amount of cellulase used in relation to the cocoa pulp or cocoa pulp extract.
[00117] In one embodiment, the above reasons are based on a solids content of cocoa pulp or cocoa pulp extract between 10% and 75%, preferably for cocoa pulp between 10% and 20% of total content
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22/64 solids.
[00118] The activity of the various cellulases that can be used in the present invention is defined by the known known standards. A cellulase unit (U) is defined as the amount of enzyme that causes the release of 1.25 micromol of glucose equivalents per minute at pH 4.6 and 40 ° C. A cellulolytic unit (ACU) is determined on the basis of reducing the viscosity of a guar gum solution. In a preferred embodiment, the activity is between 400 and 3,000 micromol / min / g, for example, between 500 and 2,500 micromol / min / g.
[00119] In one embodiment of the invention, the enzyme used in a treatment process of the present invention is selected from the group consisting of Cellulase 13 L (Biocatalysts), Cellulase CE, Cellulase FG cone. (Enzyme Development Corporation), Cellulosin GMY and mixtures thereof, for example.
[00120] In one embodiment, the enzymatic treatment can be performed using at least two carbohydrates, optionally at least three carbohydrates, optionally at least four carbohydrates and optionally less than 20 carbohydrates or less than 10 carbohydrates.
[00121] In one embodiment, a mixture of enzymes is used with an activity greater than 60 FBGU, optionally greater than 75 FBGU. Optionally, the activity is less than 180 FBGU, optionally less than 150 FBGU, and optionally less than 125 FBGU. For example, between 60 FBGU and 180 FBGU. One unit of fungal beta glucanase (FBGU) is the amount of enzyme that hydrolyzes fungal beta glucan to reduce sugars that correspond to 1 μιτιοΙ glucose per minute at pH 5.0 at 30 ° C.
[00122] In one embodiment, the cocoa pulp or cocoa pulp extract is treated with the enzyme mixture between 1 hour and 7 hours, preferably between 2 hours and 5 hours.
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23/64 [00123] In one embodiment, the cocoa pulp or cocoa pulp extract is treated with Viscozyme I (Novozymes A / S), which is a multi-enzyme complex containing a wide range of carbohydrates including arabanase, cellulase, beta glucanase, hemicellulase and xylanase.
[00124] In one embodiment, the enzymes used in the treatment can be deactivated, preferably before any drying of the cocoa pulp and / or the cocoa pulp extract. Any suitable process can be used for this deactivation, for example, treatment at 80 to 110 ° C for a period of time preferably between 2 minutes and 10 minutes, for example, 5 minutes.
[00125] In one embodiment, the cocoa pulp or cocoa pulp extract is treated to increase the pH, for example, the cocoa pulp is treated with a salt or alkaline base. The nature of the compound is not particularly limited, but it is preferably a food-grade compound. In a preferred embodiment, the cocoa pulp is treated with a compound such as mono- / di- / tri-sodium- / potassium- / calcium phosphates, mono / di-ammonium phosphate, sodium hydroxide, calcium hydroxide, potassium hydroxide, carbonate sodium, calcium carbonate or potassium carbonate and mixtures thereof to increase the pH. [00126] In one embodiment, the salt or alkaline base is combined with the cocoa pulp or cocoa pulp extract in an amount greater than 0.10%, by weight, of the cocoa pulp or cocoa pulp extract, of preferably greater than 0.15% by weight and preferably greater than 0.20% by weight. In one embodiment, the salt or alkaline base is combined with the cocoa pulp or cocoa pulp extract in an amount less than 1.25% by weight of the cocoa pulp or cocoa pulp extract, preferably less than 1 , 0% by weight, preferably less than 0.90% by weight, for example, between 0.10% by weight, and 1.25% by weight, between 0.20% by weight and 0.90% by weight or between 0.25% by weight and 0.85% by weight.
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24/64 [00127] In one embodiment, as mentioned above, the pH of the cocoa pulp is increased to be greater than the 2.75 to 4.0 range, optionally greater than 3.3 to 4.0 or 3, 0 to 3.7 (all measured at 20 ° C), for example, the pH is increased to be greater than 4.5, greater than 5.0, greater than 5.5 or greater than 6.0. For example, the pH is increased, but it is not increased to be greater than 8.0, not greater than 7.5, or not greater than 7.0, or not greater than 6.5.
[00128] In a preferred embodiment, the pH-increasing agent is added as an aqueous solution or aqueous paste to the pulp. In a preferred embodiment, the concentration of the agent in water is between 5 g / 100 ml and 50 g / 100 ml, preferably between 10 g / 100 ml and 30 g / 100 ml. Preferably, by adding the agent as an aqueous solution or slurry, unwanted gelation does not occur, which can increase the viscosity of the pulp.
[00129] In one embodiment, the enzymatic treatment is performed after the treatment to increase the pH. In an alternative embodiment, enzymatic treatment is carried out before treatment with pH.
[00130] In one embodiment, the enzymatic treatment is performed when the pH of the pulp is between 3.3 and 6.0, preferably between 4.25 and 5.0. [00131] In an alternative modality, the treatment with pH is performed with the use of dialysis (ion exchange). For example, using the processes presented in document EP0049497 (Nestle SA).
[00132] In one embodiment, the process comprises the treatment of cocoa pulp to maximize the sugar content of the extract. In one embodiment, this treatment is to increase the amount of monomeric saccharides at the expense of dimeric, trimeric, oligomeric and / or polymeric saccharides, or to increase the trimeric and / or oligomeric content at the expense of polymeric saccharides. In one embodiment, this treatment can be enzymatic.
[00133] One embodiment of the present invention comprises the
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25/64 following steps: extraction of pulp from cocoa pods, pasteurization of the pulp (eg heat treatment), optionally enzymatic treatment and / or optional alkaline treatment and drying (preferably by freeze drying, vacuum drying or drying spray). In a preferred embodiment, a process is provided which comprises: extraction of pulp from cocoa pods, pasteurization of the pulp (for example, heat treatment), enzymatic treatment and / or alkalinizing treatment and drying (preferably by freeze drying, drying at vacuum or spray drying). The pasteurization step can be any suitable point in the process, for example, it can also be after the enzymatic treatment.
[00134] An embodiment of the present invention comprises the following steps: pulp extraction, optional freezing, optional defrosting, enzymatic treatment, optional pasteurization, alkalinization and drying.
[00135] One embodiment of the present invention comprises the following steps: pulp extraction, freezing, thawing, enzymatic treatment, pasteurization, alkalinization and drying.
[00136] An embodiment of the present invention comprises the following steps: pulp extraction, optional freezing, optional defrosting, alkalinization, enzymatic treatment, pasteurization and drying.
[00137] An embodiment of the present invention comprises the following steps: pulp extraction, freezing, thawing, alkalinization, enzymatic treatment, pasteurization and drying.
[00138] In the above modalities, the alkalinization step refers to the pH adjustment and can occur before or after the enzymatic treatment, preferably after.
[00139] The present invention provides advantageous properties in
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26/64 relation to a reduction, or total removal, of added sugar, with sweetness being supplied from a natural source, which also contains other components of the cocoa pod that contribute to the taste of chocolate.
[00140] Regarding added sugar, in one modality, the term added sugar refers to refined sugar, which includes processed sugars, for example, white or brown sugars, which have their standard nutritional definitions. Preferably, as mentioned in Regulation (EC) No 1924/2006, the present invention relates to food substances in which sugars have not been added and the product does not contain any added mono or disaccharides or any other food used for its sweetening properties, in addition to sugars that are inherently present naturally in the ingredients.
[00141] Consequently, the present invention provides an alternative to sugars added by supplying naturally occurring sugars that are present in the cocoa mass source, cocoa butter and / or cocoa powder. Accordingly, the present invention provides an unsweetened sugar confectionery product containing natural sugar.
Food substance, confectionery and chocolate
General products of the invention [00142] The present invention provides new food substances comprising the materials of the present invention. However, the preferred food substances are confectionery products, preferably chocolate products.
[00143] Other food substances include a culinary product, a dairy product (for example, a yogurt), a nutritional formula or an ice cream. For baking, ice cream and topping applications, the material of the present invention (preferably in the form of
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27/64 of a powder described below) can be used as a flavoring, preferably it can be combined with cocoa powder to form a sweetened cocoa powder.
[00144] In one embodiment, the compositions of the invention may be usable in chocolate products (as defined here), more useful being chocolate or a chocolate compound. Regardless of any other legal definitions that may be used, compositions of the invention that comprise a cocoa solids content of 25% to 35% by weight, together with a milk ingredient (such as powdered milk) can be informally called in the the present invention of 'milk chocolate' (the term of which also encompasses other similar chocolate products, with similar amounts of cocoa solids or substitutions thereof). Regardless of any other legal definitions that may be used, compositions of the invention that comprise a cocoa solids content of more than 35% by weight (up to 100% (i.e., pure cocoa solids) can be informally referred to in the present invention. 'dark chocolate' (the term also includes other similar chocolate products, with similar amounts of cocoa solids or substitutions thereof).
[00145] The term chocolate, as used here, denotes any product (and / or component of it if it were a product) that meets a legal definition of chocolate in any jurisdiction and also includes a product (and / or a component of same) in which all or part of cocoa butter (MC) is replaced by cocoa butter equivalents (EMC) and / or cocoa butter replacers (CBR).
[00146] The terms chocolate compound or compound, as used here (unless the context clearly indicates otherwise), denote analogues similar to chocolate characterized by the presence of
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28/64 cocoa solids (which include cocoa liquor / mass, cocoa butter and cocoa powder) in any amount; nevertheless, in some jurisdictions, the compound can be legally defined by the presence of a minimum amount of cocoa solids.
[00147] The term chocolate product, as used in the present invention, denotes chocolate, compound and other related materials comprising cocoa butter (MC), cocoa butter equivalents (EMC), cocoa butter replenishers (CBR, de cocoa butter replacers) and / or cocoa butter substitutes (CBS, de cocoa butter substitutes). Thus, the chocolate product includes products that are based on chocolate and / or based on chocolate analogs, and thus, for example, can be based on dark, milk or white chocolate.
[00148] Unless the context clearly indicates otherwise, it will also be understood that, in the present invention, any chocolate product can be used to replace any other chocolate product, and neither the term chocolate nor compound should be considered as limiting the scope of the invention for a specific type of chocolate product. A preferred chocolate product comprises chocolate and / or compound, more preferably, the chocolate product comprises chocolate as legally defined in a major jurisdiction (such as Brazil, USA and / or European Union).
[00149] The term chocolate coating, as used here, (also referring to a chocolate wrap) denotes coatings produced from any chocolate product. The terms chocolate coating and compound coating can be similarly defined by analogy. Similarly, the terms composition (or mass) of chocolate products, composition (or mass) of chocolate and composition (or mass) of compound denote compositions (or masses) that comprise, respectively, product
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29/64 chocolate, chocolate and compound as a component (or components) of them in whole or in part. Depending on their component parts, the definitions of such compositions and / or masses can certainly overlap.
[00150] The term confectionery made of chocolate material, as used here, denotes any food substance that comprises chocolate product and optionally also other ingredients, and, therefore, can refer to food substances such as confectionery and wafers, regardless of possibility of the chocolate material comprising a chocolate coating and / or the mass of the product. The chocolate product confectionery can comprise chocolate product in any suitable form, for example, as inclusions, layers, pieces, pieces and / or drops. The confectionery product may also contain any other suitable inclusions, such as crunchy inclusions, for example, cereals (for example, expanded and / or toasted rice) and / or pieces of dried fruit. [00151] The chocolate product of the invention can be used to shape a tablet and / or a bar, cover confectionery items and / or prepare more complex confectionery products. Optionally, before use in the preparation of a chocolate confectionery product, inclusions, according to the desired recipe, can be added to the chocolate product. As will be evident to a person skilled in the art, in some cases the product of the invention will have the same recipe and ingredients as the composition and / or the corresponding dough, while in other cases, particularly when inclusions are added or for more complex products, the final recipe of the product may differ from that of the composition and / or dough used to prepare it.
[00152] In a highly preferred embodiment of the invention, the chocolate product confectionery comprises a tablet
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30/64 substantially solid molded chocolate material, bar of chocolate material and / or baked product surrounded by substantial amounts of chocolate product. These products are prepared, for example, by substantially filling a mold with chocolate product and, optionally, adding inclusions and / or baked product inside it to displace the chocolate product from the mold (so called wrapping processes to if necessary, still complete the mold with the chocolate product. For highly preferred products of the invention, the chocolate product forms a substantial or total part of the product and / or a thick outer layer that surrounds the inner baked product (such as a wafer-type cookie and / or a cookie laminate). Such solid products in which a mold is substantially filled with chocolate must be contrasted with products that comprise thin molded chocolate wraps that present different challenges. To prepare a thin-coated chocolate wrap, a mold is coated with a thin layer of chocolate, the mold being inverted to remove excess chocolate and / or stamped with a cold plunger to define the shape of the wrap and, in largely empty the mold. The mold is thus coated with a thin layer of chocolate to which additional ingredients and fillings can be added to form the inner body of the product.
[00153] Unless the context clearly indicates otherwise, it will also be well understood by one skilled in the art that the term chocolate product confectionery, as used in the present invention, can be readily substituted and is equivalent to the term product chocolate. chocolate confectionery, as used throughout this application, and in practice, these two terms, when used in the present invention, are informally interchangeable. However, when there is a difference in the meaning of these terms within the
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The context presented here, then, chocolate confectionery product and / or compound confectionery product are preferred embodiments of the chocolate product confectionery product of the present invention, with a preferred embodiment being the chocolate confectionery product.
[00154] The chocolate product confectionery product may comprise one or more ingredients, for example, selected from the group consisting of: chocolate product (or products), compound product (or products), coating (or coatings) of chocolate and / or coating (or coatings) of compost. Products may comprise uncoated products such as a bar (or bars) of chocolate material and / or tablet (or tablets) of chocolate material with or without inclusions and / or products coated with chocolate product such as cookies, cakes, wafers and / or other coated confectionery items. More preferably and / or alternatively, any of the above may comprise one or more of a cocoa butter (CBR) repository (or repositories), cocoa butter equivalent (or equivalents), cocoa butter substitutes ( CBS) and / or any suitable mixture (or mixtures) thereof.
[00155] In the chocolate product confectionery, cocoa butter (MC) can be replaced by fats from other sources. Such products can generally comprise one or more fats selected from the group consisting of: lauric fat (for example, cocoa butter substitutes (CBS) obtained from the palm fruit core); non-lauric vegetable fat (for example, those based on palm oil or other special fats); cocoa butter replenishers (CBR); equivalent (s) of cocoa butter (EMC) and / or any suitable mixture thereof. Some EMC, CBR and especially CBS may contain mainly saturated fats and very low levels of acids
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32/64 fatty omega three and omega six unsaturated (with health benefits). Thus, in one embodiment of the chocolate product confectionery product, these types of fat are less preferred than MC.
[00156] One embodiment of the invention provides a multilayer product that optionally comprises a plurality of layers of baked food substance (preferably selected from one or more layers of wafer and / or biscuit between them, with at least one coating layer) located around these layers of food substance, the coating comprising a chocolate product or prepared according to the invention.
[00157] A further embodiment of the invention provides a chocolate material confectionery, additionally coated with chocolate (or equivalents thereof, as a compound), for example, a praline, a chocolate and / or wafer wrap product or chocolate-coated cookie, either of which may or may not be layered. The chocolate coating can be applied or created by any suitable means, such as coating or shaping. The coating may comprise a chocolate product or be prepared according to the invention.
[00158] Another embodiment of the invention provides a chocolate product confectionery and / or used in the present invention which comprises a filling surrounded by an outer layer, for example, a praline or chocolate wrap product.
[00159] In another preferred embodiment of the invention, the food substance comprises a chocolate product coated with multiple layers comprising a plurality of layers of wafer, chocolate product, biscuit and / or baked foodstuff, with filling interspersed between them. , with at least one layer
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33/64 or coating being a chocolate product (e.g. chocolate) of the invention. With the utmost preference, the multi-layer product comprises a chocolate material confectionery product (for example, as described here) selected from sandwich type cookies (or cookies), cookies, wafer (or wafers) , muffin (or muffins) (round and sweet cookies), extruded snack (or snacks) and / or praline (or praline). An example of this type of product is a multilayer laminate of baked wafer and / or biscuit layers interspersed with filling (s) and coated with chocolate.
[00160] The baked foodstuffs used in the invention can be sweet or savory. Preferred baked food products may comprise baked grain products, which term includes food products comprising cereals and / or legumes. More preferred are baked food products, with the most preference, baked wheat food products, such as wafer (s) and / or biscuit (s). The wafers can be flat or shaped (for example, in a cone or ice cream cup) and the cookies can have many different shapes, although preferred wafers and / or cookies are flat, so that they can be profitably rolled. together with a confectionery filling of the invention (and, optionally, a fruit-based filling). The most preferred wafer cookies are non-salted wafers, for example, they have a sweet or neutral flavor.
[00161] A non-limiting list of these possible baked food substances that may comprise chocolate product compositions comprising chocolate product from and / or used in the present invention is selected from: high-fat cookies, cakes, breads, pastas for fruit pie and / or tarts; as the group consisting of: ANZAC biscuit, biscotti, oat biscuit
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34/64 (flapjack), Turkish biscuit (kurabiye), honey bread (lebkuchen), honey biscuits (leckerli), almond biscuit (macaroon), bourbon biscuit, butters, digestive biscuits, biscuit with vanilla filling (custard) cream), florentine, gingerbread garibaldi, greek buttery biscuit (koulourakia), greek biscuit (kourabiedes), Linzer pie, oreo biscuit, Nice biscuit, peanut butter cookie, polvorón buttery biscuit, pizzelle biscuit, pretzel, croissant, biscuit buttery, cookie, fruit tart (eg apple tart, cherry tart), lemon cake with lemon sauce, banana bread, carrot ball, pecan pie, apple strudel, baklava , Berlin dream, baked pastry bichon au citron and / or similar recipes.
[00162] Preferably, the micro-aerated chocolate product from or prepared according to the invention may be suitable for use as (in whole or in part) as a component of one or more coatings and / or fillings.
[00163] The coating and / or filling may comprise a plurality of phases, for example, one or more fluid and / or solid phases, such as liquid phases of water and / or fat, and / or gas phases such as emulsions, dispersions, creams and / or foams.
[00164] Therefore, broadly, an additional aspect of the invention comprises a food substance comprising chocolate product and / or chocolate product composition, as described herein.
[00165] Yet a further aspect of the invention largely comprises the use of a chocolate product from or prepared according to the invention in the form of a chocolate product confectionery and / or in the form of a filling and / or coating for a food substance of the invention, as described in the present invention.
Specific Products of the Invention
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35/64 [00166] In one embodiment of the present invention, the presence of the cocoa pulp and / or the cocoa pulp extract produces a food product that differs from products, specifically confectionery products, preferably products of chocolate.
[00167] In a preferred embodiment, the present invention features a composition comprising pentanol acetate, preferably 2-pentanol acetate, preferably the present invention provides a confectionery product comprising pentanol acetate, preferably 2- pentanol and, most preferably, a chocolate product comprising pentanol acetate, preferably 2-pentanol acetate.
[00168] In a preferred embodiment, the present invention features a composition comprising heptanol acetate, preferably 2-heptanol acetate, preferably the present invention provides a confectionery product comprising heptanol acetate, preferably 2- heptanol and, most preferably, a chocolate product comprising heptanol acetate, preferably 2-heptanol acetate.
[00169] In a preferred embodiment, the combined amount of pentanol acetate and heptanol acetate for the amount of furfuraldehyde present in the confectionery product, preferably chocolate, is present in a ratio greater than 0.75: 1.0, from preferably greater than 1.50: 1.0, for example, preferably greater than 2.00: 1.0, greater than 3.00: 1.0, greater than 5.00: 1.0 or greater than 6, 50: 1.0. In a preferred embodiment, the combined amount of pentanol acetate and heptanol acetate for the amount of linalool present in the confectionery product, preferably chocolate, is present in a ratio of less than 10.0: 1.0 or less than 9 , 0: 1.0, for example, between 0.75: 1.0 and 10.0: 1.0.
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36/64 [00170] In a preferred embodiment, the combined amount of pentanol acetate and heptanol acetate for the amount of linalool present in the confectionery product, preferably chocolate, is present in a ratio greater than 1.20: 1, 0, preferably greater than 1.40: 1.0, for example, preferably greater than 2.00: 1.0, greater than 3.00: 1.0, greater than 5.00: 1.0 or greater that 6.50: 1.0. In a preferred embodiment, the combined amount of pentanol acetate and heptanol acetate for the amount of linalool present in the confectionery product, preferably chocolate, is present in a ratio less than 12.0: 1.0 or less than 10, 0: 1.0, for example, between 1.20: 1.0 12.0: 1.0 e.
[00171] The above results are preferably obtained using GC MS (gas chromatography mass spectrometry), preferably the GC MS protocol presented in the examples in this specification. The above results can be obtained from peak areas of the respective peaks when measured according to the standard mentioned in the examples.
[00172] In a preferred embodiment, the amount of pentanol acetate is present in the confectionery product, preferably chocolate, in an amount such that the peak area ratio to the standard defined below is greater than 0.05: 1 , 0, preferably greater than 0.10: 1.0, preferably greater than 0.20: 1.0, for example, greater than 0.25: 1.0, greater than 0.50: 1.0 or greater than 1.0: 1.0. [00173] In a preferred embodiment, the amount of pentanol acetate is present in the confectionery product, preferably chocolate, in an amount such that the peak area ratio to the standard defined below is less than 2.00: 1 , 0, preferably less than 1.75: 1.0, preferably less than 1.50: 1.0, for example, less than 0.75: 1.0, less than 0.30: 1.0 or less than 0.25: 1.0. A preferred embodiment of the above has a peak area ratio of 0.05: 1.0 to 2.00: 1.0.
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37/64 [00174] In a preferred embodiment, the amount of heptanol acetate is present in the confectionery product, preferably chocolate, in an amount such that the peak area ratio to the standard defined below is greater than 0, 03: 1.0, preferably greater than 0.05: 1.0, preferably greater than 0.10: 1.0, for example, greater than 0.15: 1.0, greater than 0.20: 1 , 0 or greater than 0.40: 1.0. [00175] In a preferred embodiment, the amount of pentanol acetate is present in the confectionery product, preferably chocolate, in an amount such that the peak area ratio to the standard defined below is less than 1.00: 1 , 0, preferably less than 0.85: 1.0, preferably less than 0.75: 1.0, for example, less than 0.65: 1.0, less than 0.60: 1.0 or less than 0. 50: 1.0 A preferred embodiment of the above has a peak area ratio of 0.03: 1.0 to 1.00: 1.0.
[00176] In one embodiment of the present invention, the food substance, preferably confectionery product, comprises between 5% and 65%, by weight of the food substance, preferably confectionery product, cocoa pulp (preferably dry) or cocoa pulp extract (preferably dry), preferably between 10% and 65%, more preferably between 15% and 60%, more preferably between 20% and 60%, for example, 20% and 55%, 20% and 40%, 34% to 58%, or 37% to 50%.
[00177] In one embodiment of the present invention, a composition is provided which comprises cocoa pulp or an extract of cocoa pulp and cocoa mass, preferably, with a portion (preferably all) of sugar in the composition being provided by cocoa pulp extract from cocoa pulp.
[00178] In one embodiment of the present invention, the cocoa pulp or cocoa pulp extract, preferably in the form of a powder, is dispersed throughout the confectionery product. In a
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38/64 preferred embodiment, the cocoa pulp or the cocoa pulp extract is or the cocoa pulp extract is dispersed in a continuous fatty phase of the confectionery product, preferably it is dispersed with the cocoa butter phase. In a preferred embodiment, cocoa pulp or cocoa pulp extract is a dry powder that is dispersed in a cocoa butter matrix in the confectionery product.
[00179] In one embodiment of the present invention, the cocoa pulp or cocoa pulp extract can be in the form of inclusions, preferably in size from 0.5 to 15.0 mm, for example, 1.0 to 10.0 mm. In one embodiment, this particle size can be measured with a ruler for 10 or more sample pieces, preferably 10, and the average determined, with the longest diameter evaluated by the eye.
[00180] In a preferred embodiment, the inclusions can be dispersed in a continuous fatty phase of the confectionery product, preferably they are dispersed with the cocoa butter phase.
[00181] Alternatively, the powder and / or inclusions may be present in a filling of a confectionery product, preferably in a filling of a chocolate product.
[00182] In one embodiment of the present invention, cocoa pulp or cocoa pulp extract is the main source of sugar in the food substance, preferably a confectionery product, preferably cocoa sugar constitutes more than 60% by weight of the sugar in the food substance, preferably confectionery, preferably more than 75%, more preferably more than 80%, more preferably more than 85%, more preferably more than 90%, with more preferably more than 95% and more preferably 100%.
[00183] In one embodiment of the present invention, a composition is provided which comprises a cocoa pulp extract and
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39/64 cocoa, without added sugar.
[00184] In one embodiment, the confectionery product comprises between 0% and 95%, by weight of the confectionery product, of cocoa mass dependent on the final product, preferably between 0% and 85%, for example, between 45% and 80%, less than 5% or between 8% and 12%, by weight of the cocoa mass confectionery product.
[00185] In one embodiment, the confectionery product comprises between 0% and 35%, by weight of the cocoa butter confectionery dependent on the final product, preferably between 0% and 30%, for example, between 6% and 15%, less than 5% or between 20% and 35%, by weight of cocoa butter confectionery. In one embodiment, the addition of cocoa butter is independent of any present in the cocoa mass.
[00186] In one embodiment of the present invention, the chocolate product is selected from the group consisting of milk chocolate, dark chocolate and white chocolate.
[00187] In the present invention, the cocoa mass consists essentially of cocoa solids and cocoa butter.
[00188] In one embodiment, the cocoa mass is cocoa liquor, preferably in solid or semi-solid form at room temperature (for example, 20 ° C). In one embodiment, the cocoa liquor can be treated with steam. In one embodiment, the cocoa mass may be the Arriba cocoa mass.
[00189] In one embodiment, the composition consists essentially of cocoa mass and cocoa pulp extract or consists essentially of cocoa mass and dry cocoa pulp.
[00190] In this invention, the term essentially consists of at least 95.0% by weight, more preferably at least 97.5% by weight, more preferably at least 98.0% by weight and most preferably at least 99 , 0% by weight, preferably up to and including
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100.0% by weight.
[00191] In one embodiment, the present invention provides a chocolate consisting of cocoa mass and cocoa pulp extract. [00192] In one embodiment, the composition additionally comprises at least one component selected from the group consisting of a flavoring, milk-based component, an emulsifier, cocoa butter and an additional sugar, preferably at least one component selected from the group consisting of a milk-based component, an emulsifier and cocoa butter.
[00193] In one embodiment, the composition additionally comprises at least one component selected from the group consisting of a milk-based component, an emulsifier and cocoa butter, preferably at least one component selected from the group consisting of an a-component. milk-based, an emulsifier and cocoa butter.
[00194] In one embodiment, if cocoa butter is used in addition to the cocoa mass, the additional cocoa butter is used in an amount less than 20% by weight of the chocolate product composition, preferably less than 15% by weight, preferably greater than 2.5% by weight, preferably greater than 5.0% by weight, for example, between 2.5% and 20%.
[00195] In one embodiment of the present invention, the milk-based component is selected from the group consisting of non-greasy milk solids, powdered milk (optionally whole, skimmed or semi-skimmed cream) and milk fat. In one embodiment, dairy products can be spray dried within standard parameters for the production of these known products.
[00196] In one embodiment, the emulsifier is selected from the group consisting of lecithin, polyglycerol polyricinoleate and phosphatide from
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41/64 ammonium. In one embodiment, the amount of emulsifier can be between 0.05 and 1.0%, by weight of the composition, preferably between 0.1% and 0.5%. Alternatively, an emulsifier may not be present [00197] In one embodiment, the flavoring agent can be any that is typically used in the manufacture of chocolate, for example, vanilla-based (for example, vanillin) or vanilla-based hazelnut (for example, hazelnut paste or oil).
[00198] In one embodiment, the composition comprises inclusions. The inclusions can be any that are commonly used in the art, for example, fruit-based inclusions, chestnut-based inclusions, cereal-based inclusions and yogurt-based inclusions, for example. Inclusions can take the form of commonly used ones, for example, chips, flakes, etc. Inclusions can be present in an amount of 2.5% to 25% based on the weight of the chocolate product.
[00199] In one embodiment, the present invention relates to a composition of white chocolate, for example, a composition comprising between 10% and 65% by weight of cocoa pulp (preferably dry) or pulp extract cocoa (preferably dry), and between 20% and 60% powdered milk (optionally a mixture of whole and skimmed milk powder).
[00200] Specific and non-limiting chocolate recipes are now described. In all of the modalities below, the percentages refer to%, by weight, of the total chocolate product.
[00201] In one embodiment, the composition of a chocolate product comprises:
to 80% cocoa mass to 55% cocoa pulp extract of the present invention 0 to 5% cocoa butter 0.0 to 0.5% lecithin
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42/64 [00202] In one embodiment, the composition of a chocolate product comprises:
to 12% cocoa mass to 58% cocoa pulp extract of the present invention, to 25% cocoa butter
3.5 to 6.5% fat from milk at 30% powdered milk
0.3 to 0.5 lecithin [00203] In one embodiment, the chocolate product composition comprises:
at 50% of the cocoa pulp extract of the present invention, at 24% non-greasy milk solids at 7% milk fat at 35% cocoa butter optionally deodorized at 40% milk powder
0.2 to 0.5 lecithin [00204] In one embodiment of the present invention, chocolate products are prepared by processes that include traditional processes of fermentation and roasting of cocoa beans which are well known in the art.
[00205] In one embodiment, theobroma capsules are unfermented, subfermented or fermented. In one embodiment, the above terms can be defined as set out below. Fermentation is usually carried out between 2 and 6 days, depending on the variety, origin and what flavor must be released. Unfermented means that intentional fermentation does not occur and, under fermentation, is less than 2 days of fermentation.
[00206] In an alternative modality, the chocolate products of
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43/64 invention are not roasted. Unroasted means that the composition is produced by a non-roasting process in which the cocoa's solid components (such as cocoa beans, bran and the like) are not subject to a high temperature (140 ° C or higher, or 120 ° C or higher, for example) for a long time (for example, 30 minutes or more). Without sticking to any mechanism, it is believed that in a non-roasting process the conditions are not high enough in temperature (preferably less than or equal to 120 ° C, more preferably less than or equal to 110 ° C, with still more preferably less than or equal to 100 ° C, most preferably less than or equal to 90 ° C, for example less than or equal to 80 ° C) and / or for a sufficiently short duration (preferably less than 30 minutes, more preferably less than 20 minutes, with even more preference less than 10 minutes, with maximum preference less than 5 minutes, for example, less than 4 minutes), so that unwanted chemical reactions like the Maillard reaction cannot develop in a great way and, thus, significant amounts of active flavor compounds are not generated, which could otherwise convey strong roasting notes to the composition. A roasting process or step must be distinguished from treatments such as instant heating in which raw ingredients such as cocoa beans and / or bran can be treated at high temperatures (typically 120 ° to 160 ° C) for a very short period (typically not more than 200 seconds) to disable any microbial contaminants to make the ingredient safe for human consumption. These treatments and / or microbicidal and / or bacterizing steps are still considered within the scope of a non-roasting process.
[00207] The present invention thus provides a chocolate product from a source, i.e., cocoa pods.
[00208] Consequently, the present invention provides a
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44/64 process for preparing a confectionery product where the ingredients of the confectionery product are combined with cocoa pulp, preferably dry, or cocoa pulp extract.
[00209] In a preferred embodiment, the present invention also provides a process for the production of a confectionery food substance, which comprises the steps of:
The. treating cocoa pulp or a cocoa pulp extract to reduce the polysaccharide content and / or treating cocoa pulp or a cocoa pulp extract to adjust the pH,
B. dry the product from step a., and
ç. combine the product from step b. with at least one other ingredient present in the confectionery food substance.
[00210] In a preferred embodiment, the above process refers to the preparation of a chocolate product, preferably chocolate, and at least one other ingredient is a cocoa mass.
[00211] In one embodiment of the present invention, a process is provided for the production of a chocolate product in which all the ingredients are from a cocoa pod, that is, the chocolate product consists essentially of ingredients derived from a cocoa pod. cocoa.
[00212] In an embodiment of the present invention, in the production of a chocolate product, the dried cocoa pulp or cocoa pulp extract is combined with the other ingredients at the point where the added sugar is normally introduced.
[00213] In one embodiment of the present invention, a process is provided for preparing a chocolate product comprising the steps of combining a cocoa mass and a cocoa pulp or a cocoa pulp extract. In one embodiment, the combination of cocoa pulp or cocoa pulp extract can be made by any device traditionally used to combine sugar with a
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45/64 cocoa mass, as used in traditional chocolate production. [00214] In one embodiment, the chocolate composition of the present invention can be refined using equipment known to be applicable. In a preferred embodiment, the chocolate is refined to ensure a non-grainy texture. For example, refining can be performed to obtain a particle size (D90 measured by a Malvern Mastersizer 3000) less than 50 microns, preferably between 15 microns and 35 microns.
[00215] In one embodiment, the traditional clamping process is used to prepare the chocolate. In a preferred embodiment, the temperature in the clamping step does not exceed 60 ° C, preferably does not exceed 57.5 ° C and, preferably, does not exceed 56 ° C. By controlling the temperature during this stage, the caramelization of the pulp is avoided and the texture of the final product is not grainy. In a preferred embodiment, the temperature is greater than 30 ° C, preferably greater than 35 ° C or greater than 40 ° C or greater than 45 ° C.
[00216] In one embodiment, the shelling is performed for a period greater than 1.5 hours, preferably greater than or equal to 2 hours, preferably greater than or equal to 2.5 hours. In one embodiment, shelling is performed for less than 8 hours, preferably less than 6 hours.
[00217] In one embodiment, the shelling is performed for a period between 1.5 hours and 8 hours at a temperature between 30 ° C and 60 ° C.
[00218] In one embodiment, the shell speed is between 200 rpm and 2,000 rpm, preferably between 400 rpm and 1,600 rpm. [00219] In a preferred embodiment, the cocoa pulp and / or the cocoa pulp extract is not caramelized, for example, the processing steps used to produce the composition of the invention do not lead to caramelization.
[00220] In one mode, the speed and / or temperature of
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46/64 conchagem may vary throughout the conchagem stage within the ranges above.
[00221] Unless otherwise stated, all technical and scientific terms used in this document have the same meaning by which they are commonly understood by those versed in the technique to which the invention belongs.
[00222] Unless the context clearly indicates otherwise, as used here, the plural forms of the terms should be considered to include the singular form, and vice versa.
[00223] In all ranges defined above, the endpoints are included within the scope of the range as written. In addition, the end points of the widest bands in one mode and the end points of the narrowest bands can be combined.
[00224] It will be understood that the total sum of any quantities expressed here as percentages cannot (considering rounding errors) exceed 100%. For example, the sum of all components that comprise the composition of the invention (or part (or parts) of it) can, when expressed as a percentage by weight (or other percentage) of the composition (or the same parts of it), total 100%, allowing rounding errors. However, when the list of components is not exhaustive, the sum of the percentage for each of those components may be less than 100% to allow a certain percentage for an additional quantity (or additional quantities) that may not be explicitly described here. [00225] The term substantially, as used here, can refer to a quantity or entity that implies a large quantity or proportion of it. When relevant in the context in which the term is used substantially, it can be understood as meaning quantitatively (in relation to any
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47/64 quantity or entity to which it refers in the context of the description) as comprising a proportion of at least 80%, preferably at least 85%, more preferably, at least 90%, with the most preference, at least 95%, especially at least 98%, for example, about 100% of the relevant total. By analogy, the term substantially exempt may similarly denote that the quantity or entity to which it refers comprises no more than 20%, preferably no more than 15%, more preferably, no more than 10%, with maximum preference, not more than 5%, especially not more than 2%, for example, about 0% of the relevant total. Preferably, when appropriate (for example, in amounts of ingredient) such percentages are by weight.
[00226] Unless otherwise specified, the percentages mentioned are by weight.
[00227] The present invention is further described with reference to specific non-limiting examples.
Examples [00228] The following compositions within the scope of the invention have been prepared:
Example 1 Example 2 Example 3 Example 4 Ingredient Dark chocolate 36% by weight of pulp Dark chocolate with 20% by weight of pulp Dark chocolate 20% by weight of pulp + pieces of strawberry White chocolate with 25% by weight of pulp Cocoa butter 10.90 6.00 5.82 32.92 Whole milk powder - - - 31.93 Skim powdered milk - - - 9.98 Cocoa liqueur 52.68 73.97 71.75 - Powdered cocoa pulp 36.42 20.03 19.43 24.94 Natural vanilla - - - 0.03 Lecithin - - - 0.20
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Pieces of strawberry - - 3.00 - Total 100.00 100.00 100.00 100.00
Table 1
Mixture / kg Example 1 Example 4 Cocoa butter1.67 Whole milk powder2.55 Skim powdered milk0.80 Cocoa liqueur 2.90Powdered cocoa pulp 2.00 2.00 Natural vanilla0.0021
Shell / kg Example 1 Example 4 Cocoa butter 0.60 0.96 Refined mass 4.91 7.02 Lecithin0.02 Preparation of powdered cocoa pulp for exemp the 1 to 4
[00229] Cocoa pods of PH16, Salobrinho and CCN51 varieties were washed under running water. They were then immersed in chlorinated water containing 200 mg / l of free chlorine for 10 minutes. They were then washed with chlorinated water containing 5 mg / l of free chlorine by spraying.
[00230] The fruits were broken manually with the help of stainless steel knives. Then, the pulp seeds were separated from the skin.
[00231] The pulp preparation was carried out in a commercially available fruit pulp processor using a brush system. The pulp was collected directly in 40 x 50 cm polypropylene plastic bags, which were vacuum sealed. After packaging, the pulps were frozen and stored in a Cold Lab deep freezer at -80 ° C.
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49/64 [00232] The freeze drying of the cocoa pulp was carried out in Lio Top equipment for 96 hours in two batches. In each batch, 8 trays were placed with 2.5 to 3.0 kg / tray.
[00233] After the lyophilization process is complete, the trays with dehydrated pulp were removed from the equipment. The lyophilized pulp was removed from the trays and placed in rolled bags, which were then vacuum sealed, providing freeze-dried powdered cocoa pulp.
Preparation of chocolate compositions
Example 1 [00234] The powdered cocoa pulp produced above was brought to room temperature and mixed with cocoa liquor with the use of a standard kitchen food processor (a Crypto mill mixer).
[00235] A Buhler SDY 200 3 cylinder refiner was used to reduce the particle size to 23 microns (measured manually using a micrometer). The cylinder spacing was controlled by the definition of pressures in the refiner (gauge readings - right 0.7, 7; left 0.4, 6.4; right outlet 0, 11.8 and left outlet 0.8, 7.8 ).
[00236] The refined composition was then shelled in an Elkolino Elk-0005-V device with the following parameters: Before starting the shelling step, add 100 g of cocoa butter to the shell, process at 45 ° C, time 10 minutes, 500 revolutions / minute and then change the temperature and rotation to 56 ° C, time 220 minutes, 1,200 revolutions / minute. Add 500 g of cocoa butter and change the temperature to 45 ° C, 60 minutes,
1,500 revolutions / minute.
[00237] The chocolate was then manually tempered at 29.8 ° C on a table with a marble lid.
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Example 2 [00238] This example was prepared according to the procedure described for Example 1, but with the amount of cocoa powder powder modified as shown in Table 1.
Example 3 [00239] This example was prepared according to the defined process, for example, two, but the refining step provided a particle size of 41 microns and pieces of strawberry were added in the specified amount.
Example 4 [00240] A white chocolate was prepared in contrast to the bitter chocolates above.
[00241] Milk powders, powdered cocoa pulp, natural vanilla and a portion of cocoa butter (64% of the total cocoa butter in the final product) were combined with the use of a kitchen food processor. The composition was refined to provide a particle size of 32 microns. The remaining cocoa butter and the refined dough were added to a laboratory Lipp shell and processed for 2 hours at a temperature between 45 to 50 ° C to provide the final product.
[00242] Chocolate compositions were found to have a fruity and floral flavor that distinguishes them from chocolate compositions that did not use cocoa pulp as a sugar substitute. Preparation of powdered cocoa pulp for examples 5 to 6 [00243] Cocoa pods of varieties PH16, Salobrinho and CCN51 were washed under running water. They were then immersed in chlorinated water containing 200 mg / l of free chlorine for 10 minutes. They were then washed with chlorinated water containing 5 mg / l of free chlorine by spraying.
[00244] The fruits were broken manually with the help of
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51/64 stainless steel knives. Then, the pulp seeds were separated from the skin.
[00245] The pulp preparation was carried out in a commercially available fruit pulp processor using a brush system. The pulp was collected directly in 40 x 50 cm polypropylene plastic bags, which were vacuum sealed. After packaging, the pulps were frozen and stored at -18 ° C. Example 5 [00246] The pulps were initially thawed. Then, for the enzymatic treatment, batches of 3.0 kg of pulp were placed in a jacketed reactor and the temperature was raised to 42.5 ° C with the aid of a thermostatic bath, when the temperature was reached, the enzyme (Pectinex ®Ultra Clear, Novozymes) was added under the following conditions:
• Concentration 1 ml of enzyme / 100 g of pulp • Temperature: 42.5 ° C • Reaction time 60 minutes • Rotation 100 rpm [00247] Shortly after the enzymatic treatment, the heat treatment was carried out at 90 ° C for 5 minutes and cooling to 20 ° C. The cooled material was frozen for further lyophilization treatment.
Example 6 [00248] At the end of the 60 minutes of enzymatic reaction described in Example 5, a sample was taken and sufficient calcium hydroxide was added to the pulp to adjust the pH to approximately 5.0. The following conditions were used:
12.9 g of Ca (OH) 2 were added for every 3 kg of pulp (0.43%);
[00249] The mixing was carried out with the mixer at a
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52/64 speed of 200 rpm for about 15 minutes; and pasteurization was then carried out at 90 ° C for 5 minutes and cooled to 20 ° C. [00250] The cooled material was frozen and taken for lyophilization.
[00251] The lyophilization of the cocoa pulp was carried out in Lio Top equipment for 96 hours in two batches. In each batch, 8 trays were placed with 2.5 to 3.0 kg / tray.
[00252] After the lyophilization process is complete, the trays with dehydrated pulp were removed from the equipment. The lyophilized pulp was removed from the trays and placed in rolled bags, which were then vacuum sealed, providing freeze-dried powdered cocoa pulp.
Test [00253] Before lyophilization, the pH of the natural pulp, the enzymatically treated pulp and the split pulp was found to be 3.52 ± 0.32, 3.36 ± 0.02 and 4.77 ± 0, 05 to 20 ° C, respectively, based on the average of two sets of measurements.
[00254] Viscosity measurements were taken based on the average of two sets of measurements using a Brookfields RVDV III rheometer at 30 ° C with rotation for 60 s.
[00255] Apparent viscosity (100 rpm), Apparent viscosity (250 rpm) for natural pulp, 611.5 ± 2.12 and 322.5 ± 3.53, enzymatically treated pulp 400.0 ± 14.14 and 162.5 ± 10.60 and pulp enzymatically treated with pH adjustment 392.5 ± 12.43 and 158 ± 11.32 (all results are reported in centipoise).
[00256] Consequently, it can be seen that the treatment of the present invention provides a reduction in viscosity.
Example 7 [00257] The compositions prepared in Examples 5 and 6 were processed into chocolate compositions using the process previously defined for Example 1, with the exception that the
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53/64 pulp composition was included at 33% by weight of the final product, cocoa mass at 53% and cocoa butter at 14% and the shell temperature was 50 ° C.
[00258] After informal tasting by a small panel, the pretreatment of the pulp provided a chocolate with faster melting and shorter residence time in the mouth properties, compared to the untreated pulp.
Example 8 [00259] The cocoa pulp samples PH16 and Salobrinho from the preparation sample above were evaluated using GC MS with 500 mg samples. The protocol was as follows:
[00260] Preparation of the standard:
[00261] 100 (± 1) mg of methyl valerate was weighed in a 10 ml volumetric flask. The vials were dropped to 10 ml with methanol to obtain stock solutions of concentrations of 10 g / l. Until use, the solutions were stored in a freezer at approximately -30 ° C. To prepare the working solutions, 50 μΙ of the stock solution was pipetted into a 100 ml volumetric flask containing approx. 30 ml of water. Then, the flask was covered to 100 ml with water and the mixture was homogenized. The working solution was added directly to the sample before analysis. The working solution was prepared for different tests.
[00262] 500 (± 5) mg of powdered cocoa pulp was weighed precisely in a 20 ml free space jar. Then, 4 ml of purified water and 50 μΙ of the working solution were added. The flask was sealed, the mixture was homogenized and the volatile components were extracted from the sample using solid phase microextraction (SPME). The samples were analyzed in duplicate by means of gas chromatography mass spectrometry (GC MS). The SPME was performed automatically using a CTC Combi PAL (CTC Analytics,
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Zwingen, Switzerland). The sample was incubated for 30 minutes at 60 ° C and 300 rpm. Subsequently, the volatiles were absorbed into a fiber coated with divinyl benzene / carboxen / polydimethyl siloxane (DVB / CAR / PDMS) (50/30 pm, flexible / stable SS, 1 cm, Supelco, Bellefonte, USA) for 30 minutes at 60 ° C and 300 rpm. The flavorings were then desorbed at the entrance of GC MS for 10 minutes at 240 ° C, ventilating to divide after 2 minutes. The fiber was reused without any additional conditioning for the next extraction.
[00263] The samples were analyzed using an Agilent 6890 N-gas chromatograph (Agilent, Stockport, UK) and an Agilent 5973 Network MSD (Agilent, Stockport, UK). The gas chromatographic separation was performed on a BP 60 column (0.25 m x mm
i.d .; the film thickness 0.25 pm; SGE Analytical Science, Milton Keynes, UK). The sample was injected in a non-rupture mode using an inlet temperature of 240 ° C. Helium was used as the carrier gas (flow = 1.5 ml / min). The mass spectrometer was operated in scanning mode from m / z 30 to 300 in electron impact mode (El) using an electron energy of 70 eV. The GC MS transfer line, the ion source and the quadrupole temperatures were 280 ° C, 230 ° C and 150 ° C, respectively. The oven program started with an isothermal step at 40 ° C for 5 minutes and was increased to 240 ° C at 5 ° C / min. The oven was then maintained at 240 ° C for 10 minutes.
[00264] The GC MS data files have been converted into MassHunter compatible files using the MassHunter GC / MS Translator® B.07.00 (Agilent, Waldbronn, Germany). These files were then imported into MassHunter Unknown Analysis® B.06.00 (Agilent, Waldbronn, Germany). Deconvolution was performed using an asymmetric window of 0.3 amu on the left and 0.7 amu on the right. The identification was obtained by comparison
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55/64 of the spectra for the peak devolved with NIST Mass Spectral Library, commercially available. Positive hits were reviewed manually. The peak areas of the target analytes were extracted using m / z values using the MassHunter Quantitative Analysis® B.06.00 software (Agilent, Waldbronn, Germany). For each analyte, the area ratio (peak area (analyte) / peak area (internal standard)) was calculated and the mean determined based on the repetitions (4 repetitions).
Compound IííOÍBÍBhIIIí Fraction time (mmgtos) methyl valerate (internal standard) 74 11.93 furfural 95 23.27 2-pentanol acetate 87 11.62 2-heptanol acetate 87 17.74 linalool 93 25.43
00265] The results are shown in Figure 1.
Example 9 [00266] Mixtures of cocoa mass in a weight ratio of 60/40 to 1. Sucrose, 2. Salobrinho and 3. PH16 were prepared with a cocoa mass from Côte d'Ivoire.
[00267] The results are shown in Figure 2.
Example 10a [00268] The cocoa pulp samples from Examples 5 and 6 were tested as described above and the results are shown in Figure
3.
Example 10b [00269] The compositions of Example 7 and a reference sample with 33% sucrose were analyzed using the above procedures to obtain peak area ratios.
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2 pentanol acetate 2heptanol acetate furfural linalool Reference dark chocolate, 33% sucrose 0.03736 0.02803 0.10000 0.05617 Standard deviation 0.00122 0.0005 0.00241 0.0017 Dark chocolate 33% Example 5 0.2536 0.56072 0.32442 0.10858 Standard deviation 0.00238 0.02602 0.01496 0.00781 Dark chocolate 33% Example 6 0.28118 0.48668 0.13334 0.10877 Standard deviation 0.00418 0.01844 0.00556 0.00371
Example 11 [00270] Cocoa pulp from a variety of cocoa plants was obtained and frozen at -20 ° C and then thawed before being subjected to pH adjustment and / or enzymatic treatment. The initial pH of the pulp was 3.0.
[00271] Adjustment of pH [00272] 1.4 g of Ca (OH) 2 500 g of pulp pH4 [00273] 2.0 g of Ca (OH) 2 500 g of pulp -> pH4.5 [00274] 3 , 0 g of Ca (OH) 2 500 g of pH5 pulp [00275] Enzymatic treatment:
[00276] 500 g of pulp + (2.0 g) Ca (OH) 2 + 5 ml of Depol ™ ^ pH
4.5, 2 h, 43 ° C [00277] 500 g of pulp + (3.5 g) Ca (OH) 2 + 5 ml of Depol ™ ^ pH>
6, 2 h, 43 ° C [00278] The enzymes were inactivated by treatment for 1 hour at 100 ° C on a stove and dried at 80 ° C on a stove, with 500 cm ² of drying surface (a tray of 25 x 20 cm).
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Sample Viscosity / cm Mass / g, pre and after drying at 80 ° C Pre 1 hour 9 hours Enzyme free, pH 3 (natural) 4.9 cm, 50 g 8.4 g 8.3 g Without enzyme, pH 4.5 4.7 cm 50 g 9.4 g 8.3 g Without enzyme, pH 5 4.4 cm 50 g 11.2 g 9.3 g Without enzyme, pH> 6 0.5 cm 50 g 11.8 g 9.6 g + Depol ™ 793 1, pH 4.5 5.0 cm 220 g 117.5 g 57.6 g + Depol ™ 793 1, pH> 6 0.5 cm 400 g 171.2g 75.8 g
00279] Viscosity was measured with the use of a Bostwick consistometer, fixed time at 30 seconds and, then, record the displacement distance in cm. Measurement made when the sample was cooled to room temperature (20.0 ° C).
[00280] Consequently, the present invention provides materials that are capable of being more easily processed during the manufacture of food substance, preferably during the manufacture of chocolate-based confectionery products, due to the reduction in viscosity.
[00281] Chocolate compositions produced using pre-treated cocoa pulps were easier to produce due to the enzymatic treatment providing an ingredient that was easier to handle and process in chocolate products.
Example 12 [00282] The cocoa pulp powders from the preparation example above and from Examples 5 and 6 were evaluated using the HPAEC-PAD to determine the sugar content using the procedure below: [00283] The samples are dissolved in deionized water at a pH above room temperature, heated to 70 ° C for 27 minutes, cooled and centrifuged and a diluted aliquot is prepared. The rate
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58/64 is filtered using a 0.2 micron syringe and the sugars are separated using an anion exchange polystyrene column of polystyrene with aqueous sodium hydroxide as the eluent and the eluted carbohydrates are detected using of PAD.
Sugars Reference example 1 (PH16): Preparation Example 1 / Salobrino Example 5 Example 6 DISSACARIDES Lactose (g / 100 g) trace trace trace trace Maltose (g / 100 g) trace trace trace 0.38 Sucrose (g / 100 g) 14.75 28.19 3.91 2.26 MONOSACARIDES BODIES OF C6 Fructose (g / 100 g) 30.51 24.78 34.28 34.48 Fucose (g / 100 g) trace trace trace trace Galactose (g / 100 g) trace trace trace trace Glucose (g / 100 g) 28.94 23.12 33.24 33.47 Ramnose (g / 100 g) trace trace trace trace TOTAL SUGAR (g / 100 g) 74.2 76.09 71.43 70.59
00284] The cocoa varieties tested in Examples 5 and 6 are different from those in Preparation Example 1. In addition, the total sugar content refers to the measured sugars - for example, it does not include any oligosaccharides that may be present.
Example 13 [00285] 30 g of cocoa pulp from the same source as used in
Example 11 were introduced into an aluminum Rapid Viscosity Analyzer (RVA) and stabilized for 5 minutes at 40 ° C with agitation at 50 rpm. Then, 150 μΙ of liquid enzyme or 150 mg of enzyme powder was added depending on the form of the enzyme. The agitation was increased to 960 rpm for 8 s and returned to 50 rpm, the temperature remained at 40 ° C. The temperature was maintained at 40 ° C for an additional 45 minutes before increasing to 90 ° C to inactivate the
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59/64 enzyme for 10 minutes. The average viscosity was the calculation of the average of the values obtained between 41 and 49 minutes of each passage. Viscosity reduction was calculated based on viscosity loss versus untreated sample and was expressed as a percentage.
[00286] Polygalacturonase activity was measured at 40 ° C, hydrolyzing polygalacturonic acid (Megazyme P-PGAT) to 5.0 g / ml in 100 mM acetate buffer, pH 4.5. The samples were taken after exactly 2, 4, 6, 8, 10 and 12 minutes to establish kinetic curves. The DNS reagent solution (1% 3.3 dinitrosalicylic acid + 1.6% NaOH + 40% K Na tartrate tetrahydrate) was immediately added to stop the enzymatic reaction and color the reducing reductions, boiling the samples for 10 minutes . Finally, the absorbance was read at 540 nm. Galacturonic acid was used as a standard to establish the calibration curve.
[00287] Enzyme assay: Megazyme modified CellG5 endocellulase kit procedure. Cellulase activity was measured at 37 ° C in 100 mM acetate buffer pH 4.5 containing 1 g / l of bovine serum albumin. The enzymatic reaction was stopped after exactly 2, 4, 6, 8, 10 and 12 minutes to establish kinetic curves, adding 2% TRIS buffer pH 10.0. Finally, the absorbance was read at 405 nm. Pnitrophenol was used as a standard to establish the calibration curve. An average of 3 readings was taken.
Enzyme Viscosity reduction /% Activity / PNG / micromol / min / g Activity / Cellulase / micromol / min / g Cellulosin GMY (Ueda) 96.32,500 Cellulase FG conc 93.92,380 Rapidase® Fiber (DSM) 73.3 2,599Pectinex®Ultra Clear (Novozyme) 72.7 10,347
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Rohapect® B1L (AB Enzymes) 72.4333 Pectinex® UF (Novozyme) 71.7 3,573Pectinex® Ultra Color (Novozyme) 71.6 9,609Klerzyme 150 (DSM) 69.9 4,342Pectinex®Ultra SP-L (Novozyme) 69.8 3,596Cellulosin HC (Ueda) 68.6514 Hemicellulase conc (Sigma) 61.3142 Maxinvert L10000 (DSM) 4.79 0 0 Aromase® (Amano Enzyme Europa) 1.23 41 5
Example 14 [00288] The following studies were carried out. Bags of 100 g of frozen cocoa pulp were purchased from Ricaeli. The viscosity of the reference pulp was 9.5 cm, as measured using the Bostwich consistometer described above. 800 g of pulp at pH 4.5 were used.
Enzyme charge /% by volume (ml) Enzyme treatment time / hour Temperature/ ° C 20% Ca (OH) ₂ w / vg / 100 ml / ml Viscosity / cm Viscosity reduction /% 0.5 0.75 30 5 12 33 0.5 3.25 30 5 13 44 0.5 5.25 30 5 13.5 50
00289] The above samples were transformed into chocolate using the same process as Example 1 and Example 11. After tasting by a small informal panel, the pre-treatment of the pulp provided a chocolate with faster melting and shorter residence time in the mouth properties, compared to the untreated pulp.
[00290] The modalities of the present invention are defined in the following numbered clauses:
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1. A confectionery product comprising pulp from a plant of the theobroma genus, preferably cocoa pulp, or a pulp extract from a plant of the genus theobroma, preferably cocoa pulp.
2. The confectionery product of clause 1, wherein the confectionery product is a chocolate product, preferably chocolate.
3. The confectionery product of clauses 1 or 2, where the pulp or pulp extract provides a source of sugar for the confectionery product, with pulp or pulp extract being the main source of sugar in the confectionery product .
4. The confectionery product of any one of clauses 1 to 3, wherein the confectionery product is a chocolate product comprising pulp extract, dry pulp or dry pulp extract.
5. The confectionery product of any one of clauses 1 to 4, in which the pulp extract comprises components selected from the group consisting of sugars, fibers, hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides and methylxanthines and combinations of themselves.
6. The confectionery product of clause 5, in which the pulp extract comprises cocoa sugar, preferably cocoa sugar is selected from the group consisting of sucrose, fructose and glucose and combinations thereof.
7. The confectionery product of clause 6, in which the pulp extract comprises between 20% and 95% by weight of pulp sugar, based on the total weight of the extract preferably comprises between 60% and 95% by weight of cocoa sugar based on the total weight of the extract.
8. The confectionery product of any one of clauses 1 to 7, where 10% and 65%, by weight, of the confectionery product is pulp or pulp extract extract, preferably between 20% and 60%.
9. The confectionery product of any one of clauses 1 to 8, in
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10. Process for producing a chocolate product characterized by the fact that all the ingredients are from a cocoa pod.
11. Composition characterized by the fact that it can be obtained through a process that comprises:
The. treating the pulp of a plant of the genus theobroma, preferably cocoa pulp, or a pulp extract of a plant of the genus theobroma, preferably cocoa pulp, to reduce the polysaccharide content and / or treating pulp of a plant of the genus theobroma , preferably cocoa pulp, or a pulp extract from a plant of theobroma genus, preferably cocoa pulp, to adjust the pH,
B. dry the product from step a.
12. The composition of clause 11, where the treatment step a. it comprises treatment with an enzyme to reduce the polysaccharide content.
13. The composition of clauses 11 or 12, where the treatment step a. it comprises the reduction of the pectin and / or cellulose content in the pulp or pulp extract.
14. The composition of clause 13, where the treatment step a. comprises treatment with a pectinase and / or a cellulase.
15. The composition of any of clauses 12 to 14, in which the treatment step a. comprises treatment with more than one enzyme.
16. The composition of any of clauses 12 to 15, in which the treatment step a. is with enzymes other than pectinases
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17. The composition of any one of clauses 12 to 16, in which the enzymatic treatment is carried out between 20 ° C and 75 ° C for between 10 minutes and 20 hours.
18. The composition of any one of clauses 1 to 17, in which the cocoa pulp or cocoa pulp is treated to increase the pH to be greater than pH 3.0, preferably the treatment can take place before or after any treatment to reduce the polysaccharide content in step a.
19. The composition of any of clauses 1 to 18, wherein the drying step b. reduces the water content to less than 10.0% by weight of water in the obtained composition.
20. A process for producing a pulp-derived composition of a plant of the genus theobroma, preferably cocoa pulp, or a pulp extract of a plant of the genus theobroma, preferably cocoa pulp, which comprises the process steps as defined in any of clauses 11 to 19.
21. A food substance, preferably a confectionery product, comprising the composition of any one of clauses 11 to 20, wherein, preferably, the confectionery product is a chocolate product, preferably chocolate and preferably, in that between 5% and 65% by weight of the food substance, preferably a confectionery product, is a composition of any one of clauses 11 to 20.
22. The food substance of clause 21, which is a confectionery product, where the confectionery product essentially consists of cocoa mass and the composition of any of clauses 11 to 19.
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23. The clause 20 process that comprises the steps of:
i. treating the pulp of a plant of the genus theobroma, preferably cocoa pulp, to reduce the polysaccharide content that comprises treatment with a pectinase and / or cellulase, ii. treating the product from step i. to adjust the pH to between 4.0 and 7.0, and iii. dry the product from step ii to a water content of less than 10%.
24. The use of the composition of any of clauses 11 to 19 as a sugar substitution composition to replace sugar in a food product, preferably in a confectionery product.

权利要求:
Claims (15)
[1]
1 Composition, characterized by the fact that it can be obtained through a process that comprises:
The. treat the pulp of a plant of the genus theobroma, preferably cocoa pulp, or a pulp extract of a plant of the genus theobroma, preferably cocoa pulp, to reduce the polysaccharide content and / or treat the pulp of a plant of theobroma genus, preferably cocoa pulp, or a pulp extract from a plant of theobroma genus, preferably cocoa pulp to adjust the pH,
B. dry the product from step a.
[2]
2. Composition according to claim 1, characterized by the fact that the treatment step a. it comprises treatment with an enzyme to reduce the polysaccharide content.
[3]
3. Composition according to claim 1 or 2, characterized by the fact that the treatment step a. it comprises the reduction of the pectin content and / or the cellulose content in the pulp or in the pulp extract.
[4]
4. Composition, according to claim 3, characterized by the fact that the treatment step a. comprises treatment with a pectinase and / or cellulase.
[5]
Composition according to any one of claims 2 to 4, characterized by the fact that the treatment step a. comprises treatment with more than one enzyme.
[6]
Composition according to any one of claims 2 to 5, characterized by the fact that the treatment step a. it is with enzymes other than pectinases or a mixture of a pectinase with another enzyme, preferably the other enzymes have activity against other polysaccharides, preferably cellulose, hemicellulose, arabinans and / or beta-1,4-xylan.
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[7]
Composition according to any one of claims 2 to 6, characterized by the fact that the enzymatic treatment is carried out between 20 ° C and 75 ° C for between 10 minutes and 20 hours.
[8]
8. Composition according to any one of claims 1 to 7, characterized in that the cocoa pulp or cocoa pulp is treated to increase the pH to be greater than pH 3.0, preferably the treatment can take place before or after any treatment to reduce the polysaccharide content in step a.
[9]
Composition according to any one of claims 1 to 8, characterized in that the drying step b. reduces the water content to less than 10.0% by weight of water in the obtained composition.
[10]
10. Process for producing a composition derived from the pulp of a plant of the genus theobroma, preferably cocoa pulp, or a pulp extract from a plant of the genus theobroma, preferably cocoa pulp, characterized by the fact that it comprises the process steps as defined in any one of claims 1 to 9.
[11]
11. Food substance, characterized by the fact that it comprises the composition, as defined in any one of claims 1 to 10, preferably in an amount between 5% and 65%, by weight, of the food substance.
[12]
12. Food substance according to claim 11, which is a confectionery product, wherein the confectionery product is characterized by the fact that it essentially consists of cocoa mass and composition, as defined in any one of claims 1 to 9.
[13]
13. Process, according to claim 10, characterized by the fact that it comprises the steps of:
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i. treating the pulp of a plant of the theobroma genus, preferably cocoa pulp, to reduce the polysaccharide content that comprises treatment with a pectinase and / or cellulase, ii. treating the product from step i. to adjust the pH to between 4.0 and 7.0, and iii. dry the product from step ii to a water content of less than 10%.
[14]
14. Use of the composition, as defined in any of claims 1 to 9, characterized by the fact that it is used as a sugar substitution composition to replace sugar in a food product, preferably in a confectionery product.
[15]
15. Food substance according to claim 11, characterized by the fact that the food substance is selected from the group consisting of a dairy product (for example, a yogurt), a nutritional formula; an ice-cream; or baking, ice cream and topping applications.

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法律状态:
2021-10-13| B350| Update of information on the portal [chapter 15.35 patent gazette]|

优先权:

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EP17207266|2017-12-14|

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