CN115379764A

CN115379764A - Method for rendering chocolate heat resistant

Info

Publication number: CN115379764A
Application number: CN202180027484.7A
Authority: CN
Inventors: A·S·维特豪斯; L·J·威廉森
Original assignee: Societe des Produits Nestle SA
Current assignee: Societe des Produits Nestle SA
Priority date: 2020-04-09
Filing date: 2021-04-07
Publication date: 2022-11-22
Also published as: CL2022002702A1; CA3172470A1; MX2022012644A; BR112022020097A2; EP4132285A1; WO2021204888A1; AU2021253630A1

Abstract

The present invention relates to fat-based tropicalizing agent compositions, to a process for the preparation of tropicalizing agent compositions, to a process for making chocolate or a chocolate analogue resistant to heat, and to chocolate or a chocolate analogue containing these tropicalizing agents.

Description

Method for rendering chocolate heat resistant

Technical Field

The present invention relates to a tropicalizing agent composition, to a method of preparing a tropicalizing agent composition, to a method of making chocolate or a chocolate analogue resistant to tropicalization, and to chocolate or a chocolate analogue containing a tropicalizing agent. In particular, the present invention relates to the use of novel combinations of cocoa particles and the methods of the present invention, and to the incorporation of cocoa particles into the tropicalizing agent compositions and products of the present invention.

Background

Conventionally manufactured chocolate consists of sugar, cocoa solids and protein (usually from milk) uniformly dispersed in cocoa butter derived fats and fatty substances. Chocolate analogues contain other vegetable fats to replace partially/totally cocoa butter fat. The continuous fat phase typically also comprises dairy fat.

Cocoa butter typically begins to soften at about 28 ℃, with a consequent loss of mechanical strength of the chocolate. This means that at the high ambient temperatures often encountered in tropical countries, chocolate becomes sticky or even fluffy. It tends to stick to the wrapper and to break apart when the wrapper is removed, leaving a semi-liquid mass that can usually only be eaten with a spoon if it needs to be kept clean. Under these conditions, the coated chocolate product typically loses integrity, its contents typically leak, and the individual units tend to stick together in the package. Chocolate also loses "snap-off properties," which are important (and pleasing) textural characteristics of chocolate that is stored and consumed in cooler conditions.

There have been many attempts to produce heat-resistant chocolate. The process by which a heat-resistant chocolate or chocolate analogue is obtained is generally known to the person skilled in the art as a process for rendering chocolate heat-resistant. The most widely used methods can be divided into two main groups: 1) High melting point fat is blended; and 2) forming a three-dimensional matrix or network of sugar crystals or protein particles that will act as a sponge and hold the fat, thereby maintaining the structure of the product even as the fat melts. Over the last century, many different approaches have been reported.

There are two major disadvantages to using high melting point fats in chocolate. That is, food legislation in many countries limits the use of cocoa butter replacers in chocolate. Secondly, the high melting point fats in chocolate-like products can produce a waxy mouthfeel that is difficult to eat.

Many methods have been described to induce the accumulation of sugar crystals by adding water or polyol to chocolate as initially disclosed in DE 389 127. CH 409603 describes that the direct incorporation of water into the liquid chocolate mass during production results in a rapid increase in viscosity. Therefore, it is not possible to pour the material into a mold or for coating.

EP0189469 describes mixing a liquid polyol with a tempered conventional chocolate mass prior to depositing the chocolate mass into a mould. Polyols that are liquid at ambient temperature (such as glycerol) are preferred, although the patent teaches that higher melting polyols (such as sorbitol) may also be used. The mixture is kept at a slightly elevated temperature (24 ℃ to 35 ℃) for a short period of time during which the viscosity rises. This is said to be the result of a chemical reaction between the fat and the polyol. The time and temperature of the hold period are key parameters to control the viscosity increase-the viscosity must be kept low enough for subsequent molding or overmolding operations.

In the process described in US5,445,843, the polyol (such as glycerol) is encapsulated by emulsifying the polyol with a liquid fat (such as molten cocoa butter) and lecithin as an emulsifier, and then spray cooling the emulsion. Emulsion "capsules" (having an average diameter of 100 microns) were added to the liquid chocolate mass to achieve a polyol content of 0.2 to 5 wt%. The product is reported to remain liquid for several minutes.

The use of emulsification to avoid too rapid incorporation of water into the chocolate mass is described in US4,446,166. Oil-in-water emulsions (typically 50% water, 50% fat) are prepared with cocoa butter using lecithin as an emulsifier. The emulsion is cooled and ground to obtain partially or completely solid particles, which are then added to the chocolate mass at a level comprised between 2% and 10%. Once incorporated into the warmer mass of liquid chocolate, the emulsion particles will melt, releasing water droplets. The disadvantage of this method is the need to ensure a uniform distribution of the emulsion particles before melting. Premature release of water causes a sudden increase in viscosity, which makes the chocolate unsuitable for molding or enrobing.

EP0297054 describes a method for uniformly dispersing water by using an aqueous foam. The foam is stabilized with an edible foaming agent (such as egg white protein) and added to a conventionally prepared chocolate mass after tempering. The foam is added at a level to deliver 0.5% to 2% water, with no significant increase in viscosity reported to provide a treated chocolate that can be used for molding or enrobing. Entrapped gas may be removed from the quiescent liquid product by exposing the quiescent liquid product to reduced pressure. A similar process is described in EP 0407347.

EP0393327 discloses another variant in which the aqueous phase of the water-in-oil emulsion contains a sugar (such as sucrose or glucose) or a polyol (such as sorbitol). Emulsions were prepared with 30% to 60% fat using emulsifiers at levels of 0.1% to 3%. Suitable emulsifiers described are lecithin, glycerol fatty acid esters, polyglycerol polyricinoleate and sucrose fatty acid esters having an HLB of not more than 7. The level of sugar or polyol in the aqueous phase of the emulsion may be between 20% and 60% and the level of water between 15% and 25%. It is reported that the sugar or polyol in the aqueous phase provides a smoother texture to the heat-stable chocolate mass. However, for proper formation of the internal structure, a storage period of about 20 days is required.

A similar process is disclosed in EP0442324 whereby an oil-in-water emulsion is prepared by mixing 30% to 80% of an oil or fat (e.g. cocoa butter) in water containing a small amount of a suitable emulsifier. This emulsion was mixed at a level of about 5% with a conventionally manufactured and tempered chocolate mass, which was then moulded. It is said that it is important to control the temperature to not higher than 90 ° F in order to keep the oil-in-water emulsion stable. The uniformly dispersed water causes an increase in the viscosity of the chocolate mass during solidification of the finished product. However, it is still necessary to store the molded product for several days to establish thermal stability.

US5,486,376 describes the use of water-in-oil microemulsions to introduce finely dispersed water into a chocolate mass. Similarly, US6,159,526 describes the addition of water to chocolate as a water-in-oil emulsion stabilized by sucrose fatty acid esters (HLB < 3). US6,159,526 is concerned primarily with adding water-based flavours to chocolate.

WO 93/06737 describes a method for making gels/pastes by adding water to "Raftiline" (inulin), starch (potato and corn), "Splendid" (pectin) or gum arabic. The paste is then mixed into the molded tempered chocolate.

US5,468,509 describes a process for adding up to 16% water to chocolate. The chocolate is said to be still mouldable. Two mixtures were prepared. (1) Cocoa is coated with cocoa butter in the presence of an emulsifier, and (2) water, sweetener, and milk solids are blended to form an aqueous phase. The two were gently blended and the product was molded.

US5,965,179 aims to avoid the problem of viscosity increase when water is added to chocolate by using an extruder for processing chocolate. Water is added as an aqueous gel with the microcrystalline cellulose. This gel is injected into chocolate using a twin screw extruder to form a viscous product containing 3% to 20% added water.

US2005/0118327 describes the preparation of gel beads comprising 20% -50% sugar or polyol, water, emulsifier and gelling agent (hydrocolloid). The gel beads are formed by: a hot hydrosol (90-95 ℃) was dispersed in liquid fat in a high shear mixer to form an emulsion, then cooled to obtain gelation of the beads. The gel beads dispersed in the fat are blended into a molten chocolate mass. One disadvantage is that the release of the sugar/polyol syrup from the gel beads requires activation. US2005/0118327 teaches activation of gel bead degradation by freezing at a temperature of-5 ℃ to-15 ℃. It is reported that without this cooling, it is necessary to store the product for 10 to 14 days to develop shape retention properties.

In another approach, WO91/19424 describes the preparation of gel beads comprising an alginate or pectate, a divalent metal ion and a sequestering agent for the metal ion. The gel beads are used as fat substitutes.

EP0688506 describes the preparation of gels comprising polyols or polyol/water with gelling agents and alkali or alkaline earth metal salts. The gel was produced by heating to a temperature of 120 ℃ and then freezing in liquid nitrogen before addition to the liquid chocolate. These prior art references have disadvantages such as release of water into the chocolate mass, which occurs early in the process and is not delayed long enough for the material to be used in a typical enrobing process; the dispersion and release of water is not controlled finely enough to avoid the formation of an unpleasant sandy texture in the final product; and/or require activation or inconveniently long storage times in order to adequately form the structures needed to provide stability.

EP0393327 discloses making an emulsion with sugars and emulsifiers and then ripening the chocolate. US5486376 discloses making an emulsion with monoglycerides (50% -65%)/lecithin (0% -10%)/chocolate fat (CBE/CBR/CB) (15% -20%) and water (15% -20%). WO2011010105 relates to the addition of water and propylene glycol to molten chocolate. US4446166 uses a water-in-fat emulsion in which 20% of the fat is in solid form.

Many of the processes are complicated or require additional steps in the production process and/or the use of emulsifiers and/or gelling agents.

The associated need to provide a tropicalizing agent has been addressed in part by the tropicalizing agent and method disclosed in international patent publication WO2013/045523, which delays any significant increase in viscosity, makes the material usable in conventional molding or enrobing processes, and provides suitable texture and stability or integrity in chocolate products.

However, this prior art process shows the disadvantage in terms of the time period required for maturation prior to commercial release of the product, i.e. the product has to be stored under certain conditions to ensure that the tropicalizing agent is able to function effectively. In addition, the product requires the addition of additional fibrous materials, which may further adversely affect the organoleptic properties.

Therefore, it is envisaged that the focus of the present invention is to solve the above technical problems.

Disclosure of Invention

The inventors have developed further improved ways to incorporate a humectant into chocolate or a chocolate analogue to obtain heat-resistant (tropicalized) chocolate or a chocolate analogue which shows an improvement in heat resistance without cooking and without adversely affecting other properties of the chocolate.

According to one aspect of the present invention there is provided a tropicalizing agent composition comprising a fat component, a cocoa solids component and a humectant, wherein the composition comprises between 10 and 60 wt% cocoa solids component, based on the weight of the composition.

In another aspect, the present invention provides a method for preparing a tropicalizing agent composition according to the present invention, the method comprising the steps of: (a) Mixing cocoa solids with the fat component, preferably at a temperature at which the fat component is liquid; (b) optionally cooling the mixture; (c) Optionally adding a humectant to the mixture at elevated temperature; and (d) mixing the components.

In another aspect, the invention encompasses the use of a tropicalizing agent composition according to the invention for improving the heat stability of a chocolate or chocolate-like product.

According to another aspect of the invention there is provided a chocolate or chocolate-like product comprising a tropicalizing agent composition according to the invention.

In another aspect, the invention provides a method for tempering chocolate or a chocolate analogue by combining a chocolate or chocolate analogue mass (optionally a tempered chocolate mass or a non-tempered chocolate analogue mass) with a tempering agent composition according to the invention to increase the structure of the tempered chocolate mass. Preferably, the amount of tropicalizing agent composition is sufficient to increase the shape retention of the tropicalized chocolate mass compared to a non-tropicalized mass.

Detailed Description

Definition of

According to the invention, the terms "chocolate product" and "chocolate analogue product" identify a chocolate-based product or a chocolate analogue-based product (conventionally also referred to as "compound"), respectively. Chocolate products and chocolate analogue products of the invention include, but are not limited to: chocolate products, chocolate analog products (e.g., comprising a cocoa butter substitute, cocoa butter equivalent, or cocoa butter substitute), chocolate coated products, chocolate analog coated products, chocolate coatings for cookies, wafers, or other confectionery products, chocolate analog coatings for cookies, wafers, or other confectionery products, and the like.

The term "chocolate" as used herein means any product (and/or component thereof, if it is a product) which complies with the legal definition of chocolate in any jurisdictions and also includes products (and/or components thereof) in which all or part of the Cocoa Butter (CB) has been replaced by Cocoa Butter Equivalents (CBE) and/or cocoa butter substitute (CBR).

The term "chocolate compound" as used herein means a chocolate-like analogue (except where the context clearly indicates otherwise) characterized by the presence of any amount of cocoa solids (which includes cocoa mass/mass, cocoa butter and cocoa powder), although in some jurisdictions the compound may be legally defined by the presence of a minimum amount of cocoa solids.

As used herein, the term "chocolate product" means chocolate, compounds, and other related materials comprising Cocoa Butter (CB), cocoa Butter Equivalents (CBE), cocoa butter substitutes (CBR), and/or Cocoa Butter Substitutes (CBs). Chocolate products thus include products based on chocolate and/or chocolate analogues and may thus for example be based on dark, milk or white chocolate.

In one embodiment, the chocolate product of the invention comprises at least 5.0 wt%, preferably at least 10.0 wt%, preferably at least 13.0 wt%, more preferably at least 15.0 wt%, for example at least 17.0% or at least 20% cocoa butter (or equivalent as described above) by weight of the confectionery material.

A preferred maximum amount of cocoa butter (or equivalent as described above) present in the chocolate product of the invention is less than 35.0 wt%, preferably not more than 30.0 wt%, more preferably not more than 30.0 wt% and most preferably not more than 25.0 wt% cocoa butter by weight of the chocolate product. For example between 10.0 and 35.0 wt% of the chocolate product.

In one embodiment, depending on the final product, the chocolate product comprises between 0 and 95 wt% cocoa mass by weight of the confectionery product, preferably between 0 and 85 wt%, for example between 45 and 80 wt%, less than 5 wt% or between 8 and 12 wt% cocoa mass by weight of the chocolate product.

Generally, the chocolate product of the invention comprises at least 10.0 wt%, preferably at least 13.0 wt%, more preferably at least 15.0 wt% and even more preferably at least 17.0 wt% cocoa mass by weight of the chocolate product.

A preferred maximum amount of cocoa mass present in the chocolate product of the invention is less than 35.0 wt%, preferably not more than 30.0 wt%, by weight, and most preferably not more than 25.0 wt% cocoa mass. For example between 10.0 and 35.0 wt% of the chocolate product.

If the chocolate product is a white chocolate product, the amount of cocoa mass is less than the above amount, preferably no cocoa mass is present.

In one embodiment of the invention, the chocolate product comprises a milk-based component, preferably selected from the group consisting of: nonfat milk solids, milk powder (optionally full fat, defatted or semi-defatted), and milk fat, and combinations thereof. The milk-based component may comprise between 0 wt.% and 60 wt.%, optionally between 10 wt.% and 50 wt.%, of the chocolate product.

In one embodiment of the invention, the chocolate product preferably comprises sugar in an amount between 10 and 60 wt.% of the chocolate product.

The chocolate product of the invention may comprise:

between 5.0 and 35.0 wt.% cocoa butter,

Between 10 and 35.0 wt.% of cocoa mass,

Between 10 and 60% by weight of sugars,

between 0 wt% and 60 wt% of a milk-based component,

between 1.0% and 20% by weight of a tropicalizing agent composition.

In a preferred embodiment of the invention, the cocoa butter, cocoa mass, sugar and milk-based component mentioned above provide between 75% and 99.9% by weight, preferably 80% to 98% by weight and preferably 90% to 95% by weight of the chocolate product composition.

In a preferred embodiment, any cocoa butter and/or cocoa solids present in the tropicalizing agent composition contribute to the above-mentioned percentage of cocoa butter and cocoa mass, i.e. are not otherwise present.

Chocolate or chocolate-like products may be in the form of molded tablets, molded bars, aerated products or coatings for confectionery products, wafers, biscuits and the like. It may also have inclusions, chocolate layers, chocolate pieces, chocolate tablets, chocolate beans. Chocolate or chocolate-like products may also contain crispy inclusions, for example cereals like puffed or baked rice or dried fruit pieces.

As used herein, the terms "tempering," "tempering process," and variations thereof refer to the methods and processes of the present invention to achieve tempering resistance and shape resistance in chocolate or chocolate-like products.

As used herein, the term "tropicalized product" and variations thereof refer to chocolate and chocolate-like products of the invention that are imparted heat and shape resistance.

As used herein, the term "tropicalizing agent composition" generally refers to a suitable material according to the present invention. In particular, a tropicalizing agent composition refers to a composition that increases stability or structural integrity in a tropicalized food product into which it is incorporated. In a preferred embodiment, the tropicalizing agent composition is not chocolate or a chocolate product.

The D90 value is a common method for describing particle size distribution. D90 is the diameter: 90% of the particles in the sample by mass have a diameter smaller than this value. In the context of the present invention, D90 by mass is equal to D90 by volume. The D90 value can be measured, for example, by a laser scattering particle size analyzer. Preferred methods are given in the examples section.

Description of the preferred embodiments

It will be obvious to the person skilled in the art that all embodiments and preferred embodiments described below also apply, mutatis mutandis, to the different aspects of the invention and may all be combined with each other.

The present invention provides tropicalizer compositions comprising a fat component, a cocoa solids component, and a humectant, wherein the composition comprises between 10% and 60% by weight cocoa solids component, based on the weight of the composition.

In a preferred embodiment, the cocoa solids are present in an amount preferably between 15 and 55 wt%, preferably between 20 and 45 wt%, preferably between 25 and 40 wt% and preferably between 30 and 40 wt% based on the weight of the composition.

In the present invention, the term cocoa solids has the standard meaning in the art, i.e. the components remaining after the cocoa butter fat component has been removed from the cocoa beans. Cocoa liquor is a pure cocoa mass, preferably in solid or semi-solid form, containing both cocoa solids and cocoa butter. In a preferred embodiment, the cocoa mass comprises between 40% and 60% by weight cocoa solids and between 40% and 60% by weight cocoa butter, preferably between 45% and 55% by weight cocoa solids and between 45% and 50% by weight cocoa butter.

In a preferred embodiment of the invention, the humectant is present in an amount of between 2.5 and 40 wt%, preferably between 4.5 and 30 wt%, preferably between 6.5 and 25 wt%, preferably between 8.0 and 20 wt% and preferably between 10 and 18 wt% based on the weight of the composition. The above amounts relate to the total amount of humectant present, i.e., if a mixture of humectants is present, the total combined weight is within the above ranges.

Suitable humectants according to the invention are food grade humectant liquids. Examples of humectants according to the invention include propylene glycol, polyethylene glycol, polyols (such as glycerol) and sugar alcohols (such as sorbitol, xylitol, maltitol, mannitol), sugar solutions (such as fructose, dextrose, galactose) or any mixture thereof.

In some highly preferred embodiments, the humectant is a polyol. The preferred polyol is glycerol. However, other polyols such as sugar alcohols, e.g. sorbitol, xylitol, erythritol, maltitol, mannitol are also envisaged. According to certain embodiments, the polyol is selected from glycerol, sorbitol, xylitol or any mixture thereof. According to other embodiments, the humectant liquid is propylene glycol. According to some embodiments, the humectant is a mixture of a polyhydric alcohol (such as glycerin) together with another humectant liquid (such as another polyhydric alcohol and/or propylene glycol).

In a preferred embodiment, the humectant is a polyol and is present in an amount of between 2.5 and 40 wt% based on the weight of the composition, preferably the humectant comprises glycerin, and the humectant is present in an amount of between 4.5 and 30 wt%.

According to one embodiment of the invention, water and liquid humectant may be used in a mixing ratio. According to one embodiment, the tropicalizer composition comprises water and a humectant liquid in a water to humectant ratio of 1 to 10 to 1 weight/weight, preferably in a water to humectant ratio of 1. According to one embodiment, the tropicalizing agent composition comprises water and polyol in a water to polyol ratio of 1 to 10 weight/weight, preferably in a water to polyol ratio of 1.

In a preferred embodiment of the invention, the fat component is present in an amount of between 20 and 80 wt. -%, preferably between 25 and 75 wt. -%, preferably between 30 and 70 wt. -%, preferably between 35 and 65 wt. -% and preferably between 40 and 60 wt. -%, based on the weight of the composition. The above amounts relate to the total amount of fat present, i.e. if a mixture of fats is present, the total combined weight is within the above ranges.

The liquid fat component may be any vegetable fat or oil suitable for use in edible food products. The fat component should be compatible with the chocolate or chocolate analogue to which it is to be added. Suitable fats include cocoa butter, cocoa Butter Equivalents (CBE), cocoa butter replacers (CBS), vegetable oils, and milk fats, among others. Suitable CBE's and CBS's are generally commercially available. Examples of CBEs include Coberine ^TM (Lodescrookland (Loders Croklaan)) and Illexao ^TM SC70 (ahurkus karlshamn). Examples of CBS include Palkena ^TM Series and Melano ^TM Series (not-to-two Oil (Fuji Oil)).

Preferably, the liquid fat comprises cocoa butter, particularly where the tropicalizing agent or tropicalizing agent composition is to be used in a chocolate product. In a preferred embodiment, the liquid fat is cocoa butter and the tropicalizing agent composition is contained in plain chocolate, rather than a chocolate analogue.

However, the liquid fat may comprise one or more cocoa butter replacers, particularly where the tropicalizing agent or tropicalizing agent composition is to be used in a chocolate analogue. In another embodiment, the liquid fat preferably comprises one or more vegetable fats, such as non-lauric vegetable fats. Where a tropicalizing agent or tropicalizing agent composition is to be used in a chocolate analogue, the vegetable fat is preferably at least one of the same fat or fats as are used to prepare the chocolate analogue mass so as to increase the compatibility and stability of the tropicalized chocolate mass.

In a preferred embodiment of the invention, the fat component is selected from the group consisting of: cocoa butter, cocoa Butter Equivalents (CBE), cocoa butter replacers (CBS), vegetable oils and milk fats or any mixture thereof.

In a preferred embodiment, the liquid fat is cocoa butter. The use of cocoa butter as the liquid fat component of a tropicalizing agent is particularly preferred for the preparation of chocolate products, whereby food legislation in many countries restricts or prohibits the addition of other fats to the chocolate mass. In another preferred embodiment, the liquid fat comprises one or more vegetable fats identical to the fat used to prepare the chocolate analogue mass (e.g. the chocolate compound or compound coated product) in order to increase the compatibility and stability of the tropicalized chocolate analogue mass.

In a preferred embodiment, the tropicalizing agent composition comprises:

between 10% and 60% by weight cocoa solids;

between 20 and 80 wt.% of a fat component; and

between 2.5 and 40 wt% of a humectant.

In a preferred embodiment, the three components mentioned above provide from 75 to 100 wt%, preferably from 80 to 100 wt% and preferably from 90 to 100 wt% of the tropicalizing agent composition.

In a preferred embodiment, the weight ratio of cocoa solids to humectant is between 0.25.

In a preferred embodiment, the weight ratio of cocoa solids to fat component is between 0.4.

In a preferred embodiment, the weight ratio of cocoa solids to humectant is between 0.5.

In a preferred embodiment, the tropicalizing agent composition comprises:

between 10% and 60% by weight cocoa solids;

between 20 and 80 wt.% of a fat component; and

between 2.5 and 40 wt% humectant, the weight ratio of cocoa solids to humectant is between 0.5 and 20.

Advantageously, the tropicalizing agent composition of the present invention may be prepared from the food ingredients described above and does not require the use of any emulsifiers, gelling agents or other additives.

In a preferred embodiment, the tropicalizing agent is in the form of an emulsion, preferably having an emulsion droplet size D90 of between 20 and 100 microns, preferably between 25 and 80 microns, preferably between 30 and 60 microns. As shown in the examples, these ranges provide advantageous characteristics in terms of heat resistance. The methods set forth in the examples can be used to measure this particle size.

The present invention provides a method for preparing a tropicalizing agent composition, the method comprising the steps of: (a) Mixing cocoa solids with the fat component, preferably at a temperature at which the fat component is liquid; (b) optionally cooling the mixture; (c) Optionally adding a humectant to the mixture at an elevated temperature; and (d) mixing the components.

In one embodiment of the method, the temperature of step (a) is greater than 40 degrees celsius, preferably greater than 45 degrees celsius, preferably greater than 50 degrees celsius and preferably greater than 55 degrees celsius. In one embodiment, the temperature is less than 75 degrees celsius, preferably less than 70 degrees celsius and preferably less than 65 degrees celsius. For example, where the fat component is cocoa butter, temperatures of 40 ℃ or above, such as about 50 ℃ may be preferred. In the case of using a fatty component (such as an oil) that is liquid at room temperature, the preparation of the tropicalizing agent can be carried out at room temperature, i.e. without any heating.

In one embodiment, the cooling in step (b) is a temperature between 45 and 65 degrees celsius. In a preferred embodiment, the elevated temperature in step (d) is in the same range as the temperature specified above for step (a).

In one embodiment of the method, the cocoa solids, and at least a portion of the fat component, are added in the form of cocoa mass in step (a). In a preferred embodiment, the portion of fat in the form of cocoa mass is between 25 and 90 wt.%, preferably between 45 and 80 wt.%, relative to the total amount of fat added.

In one embodiment of the process, the cocoa mass has a particle size D90 of between 10 and 40 microns, preferably between 15 and 30 microns. The methods set forth in the examples can be used to measure this particle size.

The emulsion of the humectant component in the fat component can be carried out by simply mixing the components, for example, with stirring in conventional mixing/blending equipment. Optionally, an emulsifier may be added to facilitate emulsion formation. The emulsifier component can be any suitable emulsifier. Preferably, the emulsifier component comprises lecithin, such as soy lecithin. When used, the emulsifier is typically present in the tropicalizing agent composition in an amount of about 0.001 wt% to 2 wt%, preferably about 0.10 wt% to 1 wt%, for example 0.10 wt% to 0.5 wt%, based on the total weight of the tropicalizing agent composition.

Preferably, the prepared tropicalizing agent composition may be kept molten for later addition to the liquid chocolate mass. Alternatively, the tropicalizing agent composition may be allowed to cool and solidify for storage and dispensing, and either remelted for addition to the liquid chocolate, or micronized or flaked for "dry" addition to the liquid chocolate, at which point the fat melts and the particles disperse.

Advantageously, tropicalizing agent compositions are suitable for use in chocolate, whereby food regulations in many countries restrict or prohibit the addition of artificial additives to chocolate.

Advantageously, the tropicalizing agent composition may be added to the chocolate mass (or chocolate analogue mass) without causing any significant increase in the viscosity of the liquid chocolate mass over time, so that the chocolate mass may be processed and moulded in conventional industrial production processes, or used for enrobing, while providing a chocolate product that exhibits improved shape stability at elevated temperatures above room temperature (e.g. at temperatures up to 40 ℃ and even higher). By "significantly increased" is meant that the viscosity increase would prohibit a conventional molding or overmolding process. Preferably, the viscosity increase is less than about 20%, more preferably less than about 10%. Even when exposed to temperatures above the melting point range of the fat composition, the chocolate product feels dry to the touch and does not adhere to or take the shape of its wrapper. Advantageously, the good texture and organoleptic properties of ordinary chocolate are retained.

The tropicalizing agent composition of the present invention may be added to the liquid chocolate before, after or in conjunction with tempering of the chocolate. The increase in viscosity of the chocolate after addition of the agent is delayed to such an extent that: allowing the tempering process (manually or by machine, thermally/mechanically or by adding a crystallization promoter or a pre-crystallized mass of chocolate) without making the chocolate subsequently unmanageable and without blocking the tempering machine and its associated pipes and pumps.

In a preferred embodiment, the addition of the tropicalizing agent composition must be done after conching of the chocolate or chocolate analogue. The combination of continuous temperature and high shear chocolate conching destroys some of the internal structure of the tropicalizing agent composition so that it can no longer provide thermal stability.

The tropicalizer composition of the invention may be added to liquid chocolate or chocolate analogues and dispersed by manual stirring with stirring and/or using standard conventional mixing equipment. Advantageously, the fat-based tropicalizing agent or composition is rapidly dispersed in the liquid chocolate or chocolate analogue to provide a substantially uniform and homogeneous dispersion of the food particles throughout the liquid chocolate mass.

Advantageously, the tempering of chocolate or chocolate analogues according to the invention uses a simple and cost-effective process, is suitable for industrial applications, does not require harsh conditions or expensive machinery. Advantageously, the tropicalizer compositions of the present invention require only a few ingredient components and can be prepared with commercially available food ingredients. Expensive additives are not required.

According to a preferred embodiment of the invention, the humectant may be used in the chocolate or chocolate analogue in an amount of between 0.1 wt% and 5 wt%, preferably between 0.2 wt% and 4.5 wt%, preferably between 0.35 wt% and 3.5 wt%, preferably between 0.40 wt% and 2.5 wt%, preferably between 0.45 wt% and 2.0 wt%, preferably between 0.5 wt% and 1.0 wt%, based on the weight of the final chocolate or chocolate analogue product.

According to a preferred embodiment of the invention, the tropicalizing agent composition may be added in an amount between 1.0 and 20% by weight within chocolate or a chocolate analogue. Preferably, the tropicalizing agent composition is used in an amount between 2.0 and 15 wt%, preferably between 2.5 and 17.5 wt%, preferably between 2.75 and 15.0 wt%, preferably between 3.0 and 12.0 wt% and more preferably between 3.0 and 10 wt%.

In one variation of the process, a dispersion of cocoa solids in one part of the liquid fat component is blended with an emulsion of a humectant component in a second part of the liquid oil component.

The addition of too much tropicalizing agent or composition to the particulate carrier component or the addition of tropicalizing agent or composition containing too high a proportion of water and/or humectant liquid component may tend to cause too rapid an increase in viscosity of the product to be suitable for moulding, coating or both, particularly in the presence of a number of these factors. Adding too little tropicalizing agent or composition may cause a time delay to develop the desired thermal shape stability characteristics, or may even fail to produce the desired thermal stability characteristics.

According to one embodiment, the fat content (e.g., cocoa butter content) of the starting chocolate mass to which the tropicalizing agent composition is to be added is reduced by an amount compared to the desired final fat content, such that the fat content (e.g., cocoa butter) of the tropicalizing agent or composition provides the remaining fat amount to produce a final chocolate product having the desired fat content.

Advantageously, the resulting chocolate product comprising the tropicalizing agent composition of the present invention does not adhere to or take the shape of a wrapper at elevated temperatures (even at temperatures up to 40 ℃), does not result in an adverse appearance or mouthfeel, and does not have an adverse effect on bloom in chocolate or chocolate analogues. Furthermore, the tropicalized chocolate and chocolate analogues have improved shape retention at elevated temperatures (even at temperatures up to 40 ℃) compared to corresponding plain chocolate or chocolate analogue products without tropicalizing agents.

The tropicalizing agent composition of the invention may be added to any type of chocolate, such as white chocolate, milk chocolate, dark chocolate or any medium chocolate, or any type of chocolate analogue such as compound coating. Due to the loading and proximity of the building blocks of the particle network, heat resistance is expected to develop most effectively in a dough containing a high proportion of fine-grained sugar and milk particulate solids and a relatively low fat content.

The tropicalized chocolate and chocolate analogues of the invention may advantageously be used in tropical countries where hot weather results in frequent or rapid melting of chocolate, chocolate analogues. For example, chocolate analogues comprising coatings and coatings that are thin and tend to melt rapidly can be surprisingly and advantageously formed with the tropicalizing agents of the present invention. The tropicalized food product of the present invention remains non-sticky so as to slide smoothly out of the wrapper and avoid leaving the food product on the consumer's fingers during consumption.

As used herein, the term "about" should generally be understood to refer to a number in a range of numerical values. Moreover, unless otherwise indicated, all numerical ranges herein should be understood to include each integer within the range and the end point of the range.

All patent and non-patent references cited in this application are hereby incorporated by reference in their entirety.

The invention will now be described in further detail in the following non-limiting examples.

Examples

Reference example 1：

A reference composition was prepared with the following composition and using a 3-roll refiner and a Lipp mischtechnik GmbH chocolate refiner:

examples

To prepare the tropicalizing agent composition, the cocoa mass is heated to 60 ℃ and cocoa butter is added until liquid and cooled to about 50 ℃. Glycerin warmed to about 50 ℃ was added under high shear (in a hobart planetary mixer) and the mixture was mixed for 3 minutes.

Unless specified, the agents are combined with tempered liquid chocolate.

The chocolate composition was stored for one week at ambient conditions (20 ℃ and 50% humidity).

Heat shock measurement. Placed in the oven at the set temperature for 1 hour. Removed from the oven and hit a flat surface twelve times to cause a loss of shape. The reference object is always present on the tray. The data given is in pixels, giving an increase in area. The larger the plot, the less thermal stability of the resulting mixture

The measurement is turned on. Placed in the oven at the set temperature for 1 hour. When wrapped in a standard foil, visual assessment is performed based on the loss defined by the mass and logo sticking to the wrapper.

And (4) analyzing the particle size. Using a Malvern Mastersizer 3000E, franzahu theory, hydro SM attachment, AAK Akomerd R MCT oil dispersant (RI 1.45). In a wet system, samples were placed in MCT oil and sonicated with an ultrasonic probe for 2 minutes before running in Malvern 3000E (in duplicate).

The mould size is 25mm by 25mm square, the depth is 7mm. The standard square has a pixel area of 26228 for initial testing (examples 1 and 2). Starting from the refining test (including particle size change and shelf life/composition DoE), the camera was adjusted and a new standard was taken at 22000 pixels (all other examples in the patent).

Examples 1 and 2

Mixing the following components by weight: cocoa butter: 1 part; cocoa mass: 4 parts (2 parts cocoa butter, 2 parts cocoa solids); glycerol: 1 part. Thus: using the above method, 17% glycerol, 50% fat, 33% cocoa solids.

This mixture was then added at 6% to a tempered chocolate mass made using the above recipe, wherein the cocoa mass and cocoa butter were reduced so that the only recipe change was the addition of 1% glycerin.

A portion of the reagent was matured in a hot chamber at 45 ℃ for 24 hours and a chocolate product was prepared as above. The same base chocolate was used with reference to example 2, but using a commercially available cocoa butter improver (IIlexao Sal), a previously used tropicalizing agent.

The heat shock test was performed over a range of temperatures, and the pixel measurements are shown below:

thus, the samples containing the cured tropicalizing agent performed slightly better, but there was a significant benefit provided against the added process complexity. Thus, the present invention provides advantages over known processes that require maturation to ensure an acceptable product.

Examples 3 to 5

The following tests were conducted based on the above-mentioned formulation, in which the addition position of the tropicalizing agent of the present invention was changed.

Changing the point of addition of the thermalization resistant mixture greatly affects the thermal stability. The reference and "start of conche" have similar heat stability profiles, indicating that the combination of continuous temperature and high shear conche destroys the integrity of the tropicalizing agent and its subsequent action. The sample at the end of the conche has a similar profile to the tropicalized chocolate to which the reagents are added at tempering.

Examples 6 to 9

The above process is repeated with controlled mixing and shear rates to provide emulsions having different particle sizes. Particle size was measured using the above parameters and chocolate was prepared and tested for heat shock at 37 ℃.

	Emulsion D90/micron	Area of sample
			Reference 1	-	50358
Example 6	38.4	24904
			Practice ofExample 7	39.3	25895
Example 8	44.3	27079
			Example 9	52.1	29365

As can be seen, greater thermal stability will be achieved if the emulsion particle size is smaller.

Example 10

A study was conducted to compare the effect of lecithin amount, glycerol amount and maturation time since molding using a heat shock test at 37 ℃. The wt% are based on the weight of the chocolate composition.

The p-value for the interplay between lecithin and week was 0.576, indicating that the relationship between lecithin and week was independent of the value of lecithin and week (i.e., did not interplay). The p-value of the interaction between lecithin and glycerol was 0.01, indicating that the relationship between lecithin and glycerol was dependent on the values of lecithin and glycerol (i.e., the interaction). The p-value for the interaction between week and glycerol was 0.00, indicating that the relationship between week and glycerol was dependent on the values of week and glycerol (i.e., the interaction).

The above data show that unlike many known methods, the agents of the present invention do not require long-term temperature-controlled maturation to function. The quality of the product does improve with ripening, but is not a necessary feature to obtain the desired product.

Example 11

The composition of example 2 was wrapped in a metallized foil and was found to open easily and not lose logo definition when held at the temperatures set forth in the table above. It was found that reference example 1 melted and became difficult to open.

Claims

1. A tropicalizing agent composition comprising a fat component, a cocoa solids component, and a humectant, wherein the composition comprises between 10 and 60 wt% of the cocoa solids component, based on the weight of the composition.

2. A tropicalizing agent composition according to claim 1, wherein the fat component is present in an amount between 20 and 80 wt% based on the weight of the composition.

3. A tropicalizing agent composition according to claim 1 or 2 wherein the humectant is present in an amount of between 2.5 and 40 wt% based on the weight of the composition.

4. A tropicalizing agent composition according to any one of claims 1 to 3 wherein the weight ratio of cocoa solids to humectant is between 0.25.

5. A tropicalizing agent composition according to any one of claims 1 to 4, wherein the weight ratio of cocoa solids to fat component is between 0.4.

6. Tropicalizing agent composition according to any one of claims 1 to 5, wherein the tropicalizing agent is in the form of an emulsion, preferably having an emulsion droplet size D90 of between 20 and 100 microns.

7. A tropicalizing agent composition according to any one of claims 1 to 6 wherein the fatty component is selected from the group consisting of: cocoa butter, cocoa Butter Equivalents (CBE), cocoa butter replacers (CBS), vegetable oils and milk fats or any mixture thereof.

8. A tropicalizing agent composition according to any one of claims 1 to 7, wherein the wetting agent is selected from the group consisting of: propylene glycol, polyethylene glycol, polyols, sugar alcohols, sugar solutions or any mixture thereof.

9. A process for preparing a tropicalizing agent composition according to any one of claims 1 to 8, the process comprising the steps of: (a) Mixing the cocoa solids with the fat component, preferably at a temperature at which the fat component is liquid; (b) optionally cooling the mixture; (c) Optionally adding the humectant to the mixture at an elevated temperature; and (d) mixing the components.

10. The process for preparing a tropicalizing agent composition according to claim 9, wherein the temperature of step (a) is greater than 40 degrees celsius.

11. The method of claim 9 or 10, wherein the cocoa solids, and a portion of the fat component, are added in step (a) in the form of cocoa liquor.

12. The method of claim 11, wherein the cocoa mass has a particle size D90 of between 10 and 40 microns.

13. Use of a tropicalizing agent composition according to any one of claims 1 to 9 for improving the heat stability of a chocolate or chocolate-like product.

14. A method for tempering chocolate or a chocolate analogue by combining a chocolate or chocolate analogue mass (optionally a tempered chocolate mass or a non-tempered chocolate analogue mass) with a tropicalizing agent composition according to any one of claims 1 to 9.

15. Chocolate or chocolate-like product comprising a tropicalizing agent composition according to any one of claims 1 to 9.

16. The use, method or product according to any one of claims 13 to 15, wherein the humectant is present in an amount of between 0.1 and 5 wt% based on the weight of the final chocolate or chocolate analogue product.