BRPI1003335A2 - low-caffeine and theobromine chocolate formulation, lactose-free, sugar-free, gluten-free and fiber-free - Google Patents

Abstract

CHOCOLATE FORMULATION WITH LOW CAFFEINE AND THEOBROMINE, LACTOSE-FREE, SUGAR-FREE, GLUTEN-FREE AND FIBER-CONTENT refers to the formulation of a specially balanced blend of cocoa and carob to obtain low-level chocolate. caffeine and theobromine, lactose-free, sugar-free, fiber-free and gluten-free in composition, with a pleasant taste similar to conventional chocolate, with consistency, odor, vitamins, natural source of iron and flavonoids from cocoa at the same time. with the beneficial properties of fiber rich carob, a natural source of iron and potassium, rich in calcium and vitamin A and part of the B complex, meeting the needs of lactose intolerant people who cannot consume sugar and celiac Also people who do not want to consume lactose chocolate and sugar in its composition, bringing advantages of not leaving bitter residual in the mouth It has a sweetness very similar to conventional chocolate and can be consumed by diabetics, naturists and other special consumers with dietary restrictions.

Description

"CHOCOLATE FORMULATION WITH LOW CAFFEINE AND THEOBROMINE, LACTOSE-FREE, SUGAR-FREE, GLUTEN-FREE AND FIBER

The present invention relates to a specially balanced blend formulation with cocoa and locust bean to obtain low caffeine and theobromine chocolate, lactose-free, sugar-free, fiber-free and gluten-free in its composition. Pleasant taste similar to conventional chocolate, with consistency, odor, vitamins, natural source of iron and flavonoids derived from cocoa, while having the beneficial properties of carob, high in fiber, natural source of iron and potassium, rich in calcium. and with vitamin A and part of the B complex, meeting the needs of lactose intolerant people who cannot consume sugar and celiac and also people who do not want to consume lactose chocolate and sugar in its composition, bringing advantages of not leaving bitter residual in the mouth, with sweetness very similar to conventional chocolate and can be consumed by diabetics, naturist and other special consumers with dietary restrictions.

As is well known by the technical means involved in the manufacture of cocoa butter-based foods, currently in conventional chocolate formulations, cocoa butter, associated with sugar, cow's milk and without fiber-supplying ingredients is used, and in the formulations of Dietary chocolate uses natural or artificial sweeteners to replace sugar. Searching the Brazilian Bank of

patents, we find the following patent applications:

1) Brazilian Patent Cl0101049-2 E2 of the same inventor of the present patent discloses formulas for the industrialization of locust bean as alternative chocolate consisting of the following composition:

(a) processing into bars for different uses: carob powder equivalent to cocoa butter; powdered milk

and / or whey and / or soy milk powder; maltodextrin; soy lecithin; natural vanilla flavor and / or chocolate flavor; dietary sweeteners and / or dried fruits and / or organic sugar and / or dehydrated glucose syrup.

(b) powdered beverage mixtures (alternative to chocolate powder such as nescau, toddy, etc.):

carob; milk powder and / or whey and / or soy milk powder; maltodextrin; soy lecithin; natural vanilla flavor and / or chocolate flavor.

The formulation disclosed in the state of the art has limitations and disadvantages when they are dietetic they do not meet the needs of lactose and celiac intolerant consumers and when they are alternative chocolate they do not have sensory characteristics similar to cocoa-based chocolates.

With the advent of new technologies for the production of lactose-free ingredients, it has become possible to conduct technical research in search of a balanced and optimized formulation to obtain low sugar and caffeine and theobromine chocolate and at the same time without sugar, without lactose. , gluten free and fibery.

"CHOCOLATE FORMULATION

LOW CONTENT OF CAFFEINE AND THEOBROMINE, LACTOSE FREE, SUGAR FREE, GLUTEN FREE AND FIBER ", object of the present patent was developed to overcome the disadvantages, drawbacks and limitations of existing formulations as it is a blend specially formulated with cocoa. and carob properly balanced to obtain chocolate with low caffeine content and 05 theobromine, lactose-free, sugar-free, fiber-free and gluten-free in its composition, with a pleasant taste and similar to conventional chocolate, with consistency, odor, vitamins, source iron and flavonoids derived from cocoa, at the same time as the beneficial properties of fiber-rich carob, a natural source of iron and potassium, rich in calcium and vitamin A and part of the B complex, meeting the needs of people with lactose intolerance, who can not consume sugar and celiac and also people who do not want to consume lactose chocolate and sugar. car in its composition, bringing benefits not leave residual bitter in the mouth, with sweetness very similar to conventional chocolate and can be consumed by diabetics, naturists and other special consumers with dietary restrictions.

After incessant and costly research and practical tests, optimized and balanced mixtures were obtained from the following premises and technical characteristics: a) Research on ideal carob contents;

(b) research on ideal cocoa butter content as a single cocoa-based ingredient; and

(c) research into ideal levels for mixing cocoa butter and cocoa liquor as a cocoa-based ingredient.

The tests of these researches that

determined the operating limits of the ingredients, in synthesis were as follows: a) Tests of determination of the ideal contents

of carob:

TRY 1

35% Cocoa Butter 05 3% Carob

0% Cocoa Liquor 14% Maltodextrin 42% Maltitol 6% Polydextrose

Pasta not attractive to the tasters. Without

I like carob and without any renewal.

TRY 2

35% Cocoa Butter 5% Carob

0% Cocoa Liquor

15% Maltodextrin 40% Maltitol 5% Polydextrose

Taste-approved, soft, mild carob and cocoa-like dough, good shape, conventional chocolate look and balance between cocoa and carob.

TRY 3

30% Cocoa Butter 30% Carob 0%) Cocoa Liquor

5% Maltodextrin 30% Maltitol 5% Polydextrose

Mass failed by the tasters. Astringent flavor, hard, difficult to format. Strong carob flavor and no cocoa flavor. 05 TRY 4

30% Cocoa Butter 25% Carob 0% Cocoa Liquor 10% Maltodextrin 30% Maltitol

5% Polydextrose

Taste approved by the tasters, good format and acceptable and good taste of carob, the flavor of cocoa now appearing.

b) Tests for determination of ideal levels

of cocoa butter as the sole ingredient in cocoa base.

TRY 5

18% Cocoa Butter 22% Carob 0% Cocoa Liquor

15% Maltodextrin 40% Maltitol 5% Polydextrose

Mass that is disapproved by the tasters, difficult to shape, hard, without balance between the two fruits and without attractiveness.

TRY 6 20% Cocoa Butter 20% Carob 0% Cocoa Liquor 10% Maltodextrin 05 35% Maltitol

5% Polydextrose

Taste approved pasta, good balance between the two fruits, easy formatting and mild flavor.

TRY 7

50% Cocoa Butter

20% Carob 0% Cocoa Liquor 5% Maltodextrin 20% Maltitol 5% Polydextrose

Mass disapproved by the tasters, undesirable taste of cocoa butter, greasy product and expensive formula.

TRY 8

45% Cocoa Butter 20% Carob

0% Cocoa Liquor 5% Maltodextrin 25% Maltitol 5% Polydextrose

Taste approved pasta, good

flavor balance between the two fruits, liquid and tasty pasta.

(c) research into ideal levels for mixing cocoa butter and cocoa liquor as a cocoa-based ingredient.

TRY 9

30% Cocoa Butter 20% Carob 05 3% Cocoa Liquor

15% Maltodextrin 27% Maltitol 5% Polydextrose

Mass tasted by the tasters, weak cocoa flavor, unbalanced predominating carob flavor.

TRY 10

30% Cocoa Butter 20% Carob 5% Cocoa Liquor 10% Maltodextrin

30% Maltitol 5% Polydextrose

Taste approved by the tasters, mild cocoa flavor, with a predominance of carob flavor, but there is a balance of flavor between the two fruits (cocoa and carob).

TRY 11

30% Cocoa Butter 20% Carob 30% Cocoa Liquor 0% Maltodextrin

15% Maltitol 5% Polydextrose Pasta not approved by the tasters, strong cocoa flavor, bitter, dark mass, without balance between the fruits and attacking the carob.

TRY 12

05 30% Cocoa Butter

25% Cocoa Liquor 20% Carob Powder 0% Maltodextrin 20% Maltitol 5% Polydextrose

Taste approved mass, free from astringency; Balanced flavor between cocoa and carob, forming a very smooth combination of the combination of the two fruits. Good liquidity, aroma, mild chocolate flavor with low caffeine and theobromine content. The preferred formulation of the invention

contains:

% Cocoa butter; % Cacao Liquor; % Carob; 30% Maltitol;

% Maltodextrin; % Polydextrose;

sucralose sweetener in quantity within the limits of the legislation; and aromas qsp to give desired flavor.

The formulation range that works for the purposes of the present invention has the following composition: at 45% Cocoa butter; 25% Cocoa Liquor; 25% Carob; 40% Maltitol; 05 to 15% Maltodextrin;

15% Polydextrose; sucralose sweetener in quantity within the limits of the legislation; and

qsp aromas to give desired flavor. The process of making chocolate from

Chocolate with low caffeine and theobromine content, no lactose, no sugar, no gluten and fiber is similar to conventional processes.

The preferred chocolate formula of the present invention has the following average nutritional characteristics (in 100 g of product):

Energy Value 498 kcal = 2092 kJ Carbohydrates 54 g of which: - Sugars (glucose, sucrose, fructose) 2.6 g - Polyols 30 g - Starch 2.4 g - Other carbohydrates (lactose) 19 g Proteins 1.6 g Fats Totals 35 g Saturated Fat 21g Trans Fat Og Food Fiber 6.9 g Sodium 1.6 mg

Claims (1)

1. "CHOCOLATE FORMULATION WITH LOW CAFFEINE AND THEOBROMINE, LACTOSE-FREE, SUGAR-FREE, GLUTEN-FREE AND FIBER-FREE", composed of an optimized formulation with: -20 to 45% Cocoa butter; -5 to 25% Cocoa Liquor; -5 to 25% Carob; -20 to 40% Maltitol; -0 to 15% Maltodextrin; and -5 to 15% Polydextrose