• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention relates to a cocoa alkalization method comprising the steps of a) mixing cocoa with water and an alkalizing agent; b) microwave the mixture from step a) to perform its alkalization; and c) grind the mixture obtained in step b). A cocoa product obtained by said method is also disclosed. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2741647A1
    申请号:ES201930746
    申请日:2019-08-19
    公开日:2020-02-11
    发明作者:Baviera José Manuel Barat；Esteve Edgar Perez；Garcia Damián Valverde
    申请人:Universidad Politecnica de Valencia；
    IPC主号:
    专利说明:

    [0001]
    [0002] COCOA ALKALINIZATION METHOD AND COCOA PRODUCT OBTAINED
    [0003]
    [0004] Field of the Invention
    [0005] The present invention relates to the field of production of cocoa products, and more specifically to an improved method of alkalization of cocoa.
    [0006]
    [0007] Background of the invention
    [0008] The cocoa powder, product obtained from the cocoa bean ( Theobroma cacao) after removing the fat and grinding to a very fine particle size, is a raw material of great importance in the food industry. Among its applications is the preparation of cookies, cakes and other bakery and pastry products, where cocoa powder provides the flavor and aroma; the manufacture of chocolate drinks; the production of chocolates, toppings and chocolates; as well as the aromatization of ice cream, glazes and drinks.
    [0009] In addition to its sensory properties, natural cocoa powder stands out for a large number of functional components that are increasingly associated with cardiovascular health benefits. These healthy properties are mainly conferred to the antioxidant polyphenols present in cocoa which are related to a large number of beneficial health effects. Cocoa is rich in antioxidant compounds such as polyphenols, of which flavonoids are the major components, including proanthocyanidins (58-65%), catechins (29-38%) and anthocyanidins (1.7-4% ). These polyphenols are similar to those that can be found in products such as wine, tea or certain vegetables, and contribute to the formation of flavor precursors in cocoa and chocolate.
    [0010] Among the functional properties associated with the consumption of cocoa polyphenols is its antioxidant capacity, being able to inhibit lipid peroxidation and avoid the presence of free radicals, which damage the body at the cellular level. This damage caused by free radicals can increase the risk of the development of cancer, cardiovascular diseases and other degenerative diseases. On the other hand, recent research links the consumption of cocoa polyphenols with the decrease in blood pressure, analgesic effects, antithrombotic, anti-inflammatory, immune, antimicrobial and vasodilator. Cocoa polyphenols have also been shown to have antimutagenic activity, in addition to reducing levels of 8-hydroxy-20-deoxyguanosine, a biomarker of oxidative DNA damage.
    [0011] The cocoa powder production process is complex. This begins with the collection of the cocoa pod or ear and the extraction of the 30-40 seeds it contains. The seeds are fermented in order to develop the precursors of cocoa aroma, and reduce acidity and astringency.
    [0012] Subsequently, the fermented seeds are subjected to drying whose objective is to reduce their moisture content, for which temperatures between 120 and 150 ° C are used depending on the product.
    [0013] After drying, the seeds are husked by a physical process that gives rise to cocoa chips (also known as "n / bs"). These are subjected to a roasting process at high temperatures (120-150 ° C) that contributes, in addition to reducing the microbial load, to the formation of aromas, flavors and colors typical of cocoa products.
    [0014] The process continues with the grinding and refining of the cocoa chips giving rise to a mixture of lean and fatty components in liquid form known as cocoa liquor, which after a pressing process gives rise to two products: cocoa butter that is It is used as vegetable fat and cocoa cake that is used to make cocoa products. Subsequently, the cocoa cake is milled to a very fine particle size, which gives rise to the natural cocoa powder.
    [0015] In different parts of this process, the raw material (shavings, liquor, cake or cocoa powder) can undergo a treatment with an alkali (NaOH, K 2 CO 3 ...) at a high temperature known as alkalinization. This process aims to improve its technological and sensory qualities.
    [0016] During alkalization, cocoa neutralizes its pH by reducing its acidity, reducing its astringency due to the polymerization of flavonoids, increasing its solubility and developing aromas and flavors. On the other hand, it develops colors that range from a soft light brown to a darker brown with reddish tones due to the reaction between cocoa and alkali pigments in the presence of oxygen. Depending on the degree of alkalization, different cocoa powders can be obtained: natural cocoa (not alkalized), mild alkaline, medium alkaline and strongly alkalized cocoa. Natural cocoa has a soft brown color and an acid, somewhat astringent taste. Slightly alkalized cocoa has a darker color and a higher pH due to the alkalization process. By eliminating acidity and astringency, the soft chocolate flavors are enhanced. Finally, strongly alkalized cocoa have a very dark color and a more intense flavor.
    [0017] The process conditions can vary considerably between different producers and / or products. However, the main process variables are usually the type and amount of alkali used (usually potassium carbonate between 1.5 and 6%), the amount of water added to dissolve the alkali (15-40%), the reaction time (from 1 h to 24 h) and temperature (from 60-150 ° C). The amounts of the components added (specifically alkali and water) are given in% by weight with respect to the weight of treated cocoa. The alkalization is carried out in pressurized reactors, stirred by blades. After the alkalization treatment, the water added to the sample is removed by a drying process. Finally, a milling operation must be carried out to transform the raw material into powder, even when starting from dust, since during the treatment the different particles are added forming compact and very hard spheres.
    [0018] This alkalinization treatment in traditional pressurized reactors has several limiting aspects. First, the addition of water to the raw material that must be eliminated in the final product. Indeed, the alkalization process requires the addition of a large amount of water (usually between 20-30%) to cocoa. After the alkalization operation, this water must be removed by hot air drying, so that the final product reaches a humidity below 5%. Above this value, microbial proliferations and enzymatic reactions occur. The drying operation involves a great energy cost and therefore economic.
    [0019] Another limiting aspect is that the heating of the particle (shavings, cake or powder) is superficial. During alkalization, water, heat and alkali act primarily on the surface of the particle being treated, producing a temperature gradient from the outside to the inside of the particle. The larger the particle, the less the added water penetrates (dragging the alkali) and the less the particle heats up. Therefore, less effective is the treatment.
    [0020] On the other hand, the alkalization of dust causes the appearance of very hard and compact spheres, which implies the use of a lot of energy to grind. An option to improve the penetration of alkali, water and heat, to increase the efficiency of the alkalization process, is to alkalize powder (previously ground cake). During the alkalization of cocoa powder an aggregation of the dust particles occurs, generating spheres of about 0.5 cm in diameter, which are very hard. These spheres must be ground to obtain the commercial product again: powder. Due to its hardness, the amount of energy used in the milling operation is very high. In addition, it is sometimes not possible to achieve distributions of particle sizes similar to those of natural (non-alkalized) cocoa.
    [0021] Finally, alkalinization causes losses of vitamins, amino acids and polyphenols. During the alkalization numerous and complicated chemical reactions take place that intervene in the development of flavor and color and that can lead to an alteration of the nutritional and functional profile of cocoa powders. On the one hand, proteins can react with sugars through Maillard reactions. On the other, alkalinization favors the loss of antioxidant capacity due to the oxidation of polyphenols and their subsequent polymerization, which results in the formation of insoluble quinones.
    [0022] The percentage of losses depends a lot on the type of sample analyzed. There is no correlation between the type of raw material and / or process variables and their influence on the nutritional and functional profile of the samples. All the interventions carried out in the industry to minimize the impact of the secondary processing variables on the raw material are based on the empirical approach.
    [0023]
    [0024] Summary of the invention
    [0025] According to a first aspect, the present invention aims to provide a cocoa alkalinization method that solves at least one of the prior art drawbacks mentioned above.
    [0026] Specifically, the present invention discloses, according to a first aspect, a method of alkalization of cocoa, comprising the steps of:
    [0027] a) mix cocoa with water and an alkalizing agent;
    [0028] b) microwave the mixture from step a) to perform its alkalization and drying;
    [0029] c) grind the mixture obtained in step b).
    [0030] The cocoa product obtained at the end of step c) of the method according to the present invention preferably has a moisture content of less than 5%. For this, according to a preferred embodiment, the method comprises the additional step of drying the alkalized mixture obtained in step b) until a moisture content equal to or less than 5% is obtained, when the mixture at the end of step b) has a moisture content greater than 5%.
    [0031] According to a second aspect, the present invention discloses a product of cocoa obtained by an alkalinization method according to the first aspect of the present invention. Said cocoa product comprises an amount of polyphenols and / or an antioxidant capacity at least equal to that of cocoa used as raw material for said process.
    [0032]
    [0033] Brief description of the drawings
    [0034] The present invention will be better understood with reference to the following drawings illustrating preferred embodiments of the present invention, provided by way of example, and which should not be construed as limiting the invention in any way:
    [0035] Figure 1 is a graph that shows the maximum exposure time that can be given to a cocoa cake until burnt aromas begin to appear depending on the power of the equipment, the percentage of water and the application or not of pressure. The power is indicated as a percentage of power, 100% corresponding to 800 W. The samples are indicated as "NP" (without pressure, open container) and "WP" (with pressure, closed container), followed by the percentage of water added.
    [0036] Figure 2 is a graph showing the humidity of the raw material (control) and of the alkalized product after applying a 5-minute treatment at 720 W to samples containing 0, 1, 3 and 6% potassium carbonate dissolved in a 30% water
    [0037] Figure 3 is a graph showing the humidity reduction achieved by a 5 minute microwave treatment at 720 W to samples containing 0, 1, 3 and 6% potassium carbonate dissolved in 30% water.
    [0038] Figure 4 shows the evolution of humidity according to the microwave power and the duration of the treatment.
    [0039] Figure 5 shows the total polyphenol content of the raw material (control) and of samples treated with 0, 1.3 and 6% sodium hydroxide in 30% water for 5 minutes at a power of 720 W.
    [0040] Figure 6 shows the antioxidant capacity of the raw material (control) and of samples treated with 0, 1, 3 and 6% sodium hydroxide in 30% water for 5 minutes at a power of 720 W.
    [0041] Figure 7 shows comparative graphs of the total polyphenol content and antioxidant capacity between commercial (_C) and microwave treated (_MO) samples of cocoa subjected to different alkalinization levels: N (natural, pH 5-6), AS (alkaline mild, pH 6.0-7.2), AM (medium alkaline, pH 7.2-7.6) and AF (strong alkaline, pH> 7.6). Samples treated by a method according to the present invention shown in these graphs they were subjected to microwave alkalization for 4 minutes, at 90% power in a system with pressure. N_MO = cocoa 20% water; AS_MO = cocoa 20% water 1% K 2 CO 3 ; AM_MO = cocoa 10% water 3.5% K 2 CO 3 ; AF_MO1 = cocoa 20% of water 3.5% of K 2 CO 3 ; AF_MO2 = cocoa 20% water 6% K 2 CO 3 . The commercial samples used as reference were the following: N_C1 = N55 (Macao); N_C2 = N11N (De Zaan); N_C3 = SN (De Zaan); N_C4 = N11D (De Zaan); AS_C1 = S7 (De Zaan; AS_C2 = L68 (Macao); AS_C3 = D11DQ; AM_C1 = M75 (Macao); AM_C2 = S75 (De Zaan); AM_C3 = D11MR (De Zaan); AF_C1 = S81 (Macao); AF_C2 = S82 (Macao); AF_C3 = S83 (Macao).
    [0042]
    [0043] Detailed description of preferred embodiments
    [0044] According to a preferred embodiment, the present invention relates to a rapid method of cocoa alkalinization that provides a product of sensory characteristics equivalent to the traditional but drier, not compacted and, above all, that does not decrease or even increase the polyphenol content and the antioxidant capacity with respect to the starting cocoa.
    [0045] The cocoa alkalinization method according to the preferred embodiment of the present invention comprises four steps:
    [0046]
    [0047] a) Mix cocoa with water and an alkalizing agent.
    [0048] It is performed at the appropriate proportions to achieve the desired pH and degree of darkening. Depending on the degree of alkalization that is desired, the proportion of water ranges from 10 to 30% and alkali from 1% to 8%, the percentages being by weight with respect to the weight of cocoa to be treated. For example: to get a medium reddish alkaline cocoa it will be necessary to mix cocoa: water: alkali in a 100: 30: 3.5 ratio; to get a cocoa with the same pH but of a more brown color it will be necessary to mix cocoa: water: alkali in a 100: 20: 3.5 ratio. The types of alkalis used will also depend on the characteristics of the final product (sodium hydroxide, potassium hydroxide, calcium hydroxide, ammonium hydroxide and magnesium hydroxide; sodium bicarbonate, potassium bicarbonate and ammonium bicarbonate; sodium carbonate, potassium carbonate and ammonium carbonate).
    [0049] According to a preferred embodiment, mixing is performed in two stages. First, a solution of the alkali is prepared at the desired concentration. Secondly, the alkali solution is gradually added to the powder while an orbital mixing movement is applied to oxygenate the product.
    [0050] Mixing is done by mechanical energy in open containers (allow the entry of oxygen) or tightly closed (do not allow the entry of oxygen, but manage to raise the pressure of the system once the microwaves are applied).
    [0051]
    [0052] b) Microwave the mixture from step a) to perform its alkalization and drying.
    [0053] Microwave treatment can be carried out discontinuously (the product contained in the mixing container is placed inside a sealed chamber where microwaves are applied for a certain time) or continuous (the product enters a application chamber of microwaves through a conduit or conveyor belt and microwaves are applied during the residence time in the chamber). The duration and potency of the treatment will depend on the degree of alkalization that is desired. In general, the time range ranges from 0.5 to 10 minutes and the power ranges from 80 to 1800 W. For example, to achieve a reddish color it will be necessary to apply a power of 800 W for 4 minutes on a cocoa mixture with NaOH (6%) and water (30%).
    [0054] Figure 1 shows the time that the microwave treatment can be applied to the powder without burning, which depends on the added percentage of water, the power applied and the use of a sealed container or not. For example, as can be seen in Figure 1, in the case of applying a water content of 30%, the cocoa mass can be heated to 800 W (100% power) in an open container (NP 30%) only for 4 minutes, while the time will be increased to 5 minutes if a sealed container (WP 30%) is used. By reducing the power to 600 W (80% power), the time is increased up to 6 minutes (open container, NP 30%) and up to 7 minutes (closed container WP 30%).
    [0055] After the microwave treatment, the cocoa could have a humidity between 0-35%, as more or less water than the one contained by the cocoa has evaporated at the beginning of the treatment (original (that is, cocoa before the treatment) added in the component mixing stage). That is, step b) of the method according to the present invention simultaneously performs, as indicated above, the alkalization and drying of the mixture of cocoa, water and alkalizing agent.
    [0056] The humidity that the product possesses at the end of the alkalization process depends on several factors, among which the amount of water used, the use of a closed or open system, the alkali content, the potency and the time of treatment.
    [0057] Figure 2 shows the humidity of samples of cocoa alkalized in microwaves using 30% water, and 5 minutes of treatment at a power of 720 W, varying the percentage of potassium carbonate between 0-6%, and for both An open and closed system. As can be seen, alkalized cocoa in an open system loses much more water than alkalized in a closed system. On the other hand, the more alkali is used in the process, the lower the humidity of the final product after the alkalization operation.
    [0058] From this data, you can calculate the percentage of moisture that the sample loses during microwave treatment, which for this test ranges between 62 and 82% (see Figure 3).
    [0059] Through a surface-response test using as fixed variables the percentage of water (30%) and the amount of alkali (6%) (figure 4), the treatment time and the power to be applied to the product were studied so that a total drying was achieved. Through the study it was possible to determine that the conditions that manage to dry the product to a humidity below 5% are more than 80% potency and a time exceeding 6 minutes. As can be seen in Figure 1, under these conditions the product is not burned.
    [0060] Therefore, it has been concluded that the microwave application manages to eliminate between 60 and 100% the moisture content of the sample without burning it.
    [0061]
    [0062] Optional drying stage.
    [0063] In cases where the microwave treatment fails to eliminate moisture below 5% (percentage considered by the cocoa industry as a safe limit to prevent microbial proliferation), the method according to the preferred embodiment of the present invention comprises furthermore, the optional step of drying the alkalized mixture obtained in step b) until said moisture content of 5% or less is obtained. This drying step is preferably carried out by a subsequent hot air drying treatment.
    [0064]
    [0065] c) Grind the mixture obtained in stage b) (or after the optional drying stage)
    [0066] The grinding of the product obtained is preferably carried out by means of a knife mill or a sorting mill until the desired particle size is achieved.
    [0067]
    [0068] As indicated above, the present invention also relates to a cocoa product obtained by an alkalinization method such as described above. Said alkalized cocoa powder product by microwave application has superior characteristics to those of commercial products.
    [0069] As for the components of the CIE-Lab color space (L, C * and h), microwave treatment allows products similar to commercial products to be obtained, in the 4 product categories: natural (N, pH 5-6), alkaline mild (AS, pH 6.0-7.2), medium alkaline (AM, pH 7.2-7.6) and strong alkaline (AF, pH> 7.6). The results are shown in the following table.
    [0070]
    [0071] Table 1. Color and pH coordinates of the samples obtained in an experiment working at different treatment conditions depending on the degree of alkalization and usual range in commercial samples.
    [0072]
    [0073] Sample L * C * h pH
    [0074]
    [0075] N_ref 20-22 18-21 48-51 5-6
    [0076] AS_ref 17-20 18-21 46-50 6-7.2
    [0077]
    [0078] AM_ref 16-22 17-21 41-48 7.2-7.6
    [0079] AF-ref 8-13 6-13 31-42> 7.6 Natural (N), mild alkaline (AS), medium alkaline (AM) and strong alkaline (AF). REF: reference range determined by the measurement of these parameters in 5 commercial samples chosen at random.
    [0080]
    [0081] At the sensory level, using a tasting panel formed by expert tasters it has been determined that samples treated by microwaves have a similar profile to processed cocoa in traditional reactors.
    [0082] Particularly interesting and unexpectedly, microwave-produced cocoa beans by the method according to the present invention have an antioxidant capacity and a total polyphenol content significantly higher than those of the commercial product and even higher than those of the original cocoa itself (see Figures 5 , 6 and 7). The latter makes microwave alkalization a process not only faster, but more respectful of the raw material being treated with respect to the conventional method.
    [0083] Without wishing to limit itself to any particular theory, it is believed that this increase in total polyphenol content and antioxidant capacity in the cocoa product according to the present invention is due to the release of non-extractable polyphenols. In fact, the polyphenols in the raw material (the starting cocoa) can be free or forming complexes with other compounds (proteins, fiber, other phenols ...). These polyphenols are called non-extractable polyphenols. It seems that, after the microwave alkalization treatment, these polyphenols are released from the compound that has them retained, and become bioavailable to exert the antioxidant function.
    [0084] Therefore, as can be seen from the above description, the cocoa alkalization method and the cocoa product according to the preferred embodiments of the present invention have several advantages over the prior art.
    [0085] In the first place, the microwave treatment method (4-7 minutes) is much faster than the conventional method (20-80 minutes), which obviously results in a lowering of the procedure and a greater production capacity.
    [0086] On the other hand, unlike usual steam heating, microwave heating causes uniform heating throughout the particle (not just on the surface), resulting in a homogeneous product in terms of color and other properties.
    [0087] In microwave powder alkalinization, due to the low treatment time, particle agglomerations do not occur, which give rise to compact hard spheres. Since these caked spheres are not generated, the amount of energy applied to grind the product is much smaller, also affecting the lowering of the procedure. In addition, the particle size that is achieved is much smaller and the distribution of particle sizes is more homogeneous.
    [0088] Depending on the potency and the treatment time, a reduction of the humidity in the microwave itself is greater than 70-90%, which reduces the drying time (or even eliminates the drying stage) before grinding the cake or Cocoa powder. This reduction in humidity during alkalization itself means that the overall process is accelerated and that the process costs are reduced.
    [0089] The content of bioavailable polyphenols in the samples is increased, which increases the functional value of these cocoa compared to those alkalinized by conventional techniques. The total polyphenol content in the microwave-treated samples increases at least 40%.
    [0090] The increase in in vitro antioxidant capacity of microwave-treated cocoa is superior to that of commercial samples.
    [0091] The energy cost of the process decreases dramatically as the time of the alkalization process is shortened, the energy needed to dry the product and the energy needed to grind the product. By reducing the energy cost, the overall cost of the operation is reduced.
    [0092] Although the present invention has been described with reference to preferred embodiments thereof, the person skilled in the art will understand that modifications and variations can be applied to said embodiments without thereby departing from the scope of protection conferred by the following claims.
    权利要求:
    Claims (10)
    [1]
    1. Cocoa alkalization method, which includes the steps of:
    a) mix cocoa with water and an alkalizing agent;
    b) microwave the mixture from step a) to perform its alkalization and drying;
    c) grind the mixture obtained in step b).
    [2]
    2. Method according to the preceding claim, characterized in that in step a) 10 to 30% of water and 1 to 8% of alkalizing agent are used, the percentages being by weight with respect to the weight of the cocoa.
    [3]
    3. Method according to claim 2, characterized in that the alkalizing agent is selected from the group consisting of sodium hydroxide, potassium hydroxide, calcium hydroxide, ammonium hydroxide, magnesium hydroxide, sodium carbonate, potassium carbonate and ammonium carbonate.
    [4]
    4. Method according to any of the preceding claims, characterized in that step a) comprises preparing a solution of alkalizing agent in water and then gradually adding the solution of alkalizing agent to cocoa.
    [5]
    5. Method according to any of the preceding claims, characterized in that step a) is performed with orbital mixing.
    [6]
    Method according to any of the preceding claims, characterized in that step b) is carried out by means of a continuous or discontinuous microwave application.
    [7]
    7. Method according to any of the preceding claims, characterized in that step b) lasts from 0.5 to 10 minutes.
    [8]
    Method according to any of the preceding claims, characterized in that it further comprises a step of drying the alkalized mixture obtained in step b) until a moisture content equal to or less than 5% is obtained, when the mixture at the end of stage b ) has a moisture content greater than 5%.
    [9]
    9. Method according to claim 8, characterized in that the drying step is carried out by hot air.
    [10]
    10. Cocoa product obtained by an alkalinization method according to any one of claims 1 to 9, characterized in that it comprises an amount of polyphenols and / or an antioxidant capacity at least equal to that of cocoa used as raw material for said process.
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    同族专利:
    公开号 | 公开日
    ES2741647B2|2020-07-01|
    WO2021032899A1|2021-02-25|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US4784866A|1985-11-07|1988-11-15|Nestec S. A.|Process of alkalization of cocoa in aqueous phase|
    US20150118372A1|2013-10-28|2015-04-30|James F. Albus|Process for treating cocoa cake|
    法律状态:
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    优先权:
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    ES201930746A|ES2741647B2|2019-08-19|2019-08-19|METHOD OF ALKALINIZATION OF COCOA AND COCOA PRODUCT OBTAINED THROUGH SUCH METHOD|ES201930746A| ES2741647B2|2019-08-19|2019-08-19|METHOD OF ALKALINIZATION OF COCOA AND COCOA PRODUCT OBTAINED THROUGH SUCH METHOD|
    PCT/ES2020/070511| WO2021032899A1|2019-08-19|2020-08-12|Method for alkalising cocoa and cocoa product obtained using said method|
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