CN1301133A - 可可多酚含量提高的食品和生产所述食品的方法 - Google Patents
可可多酚含量提高的食品和生产所述食品的方法 Download PDFInfo
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- CN1301133A CN1301133A CN99805840A CN99805840A CN1301133A CN 1301133 A CN1301133 A CN 1301133A CN 99805840 A CN99805840 A CN 99805840A CN 99805840 A CN99805840 A CN 99805840A CN 1301133 A CN1301133 A CN 1301133A
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- Prior art keywords
- cocoa
- chocolate
- polyphenol
- component
- mixture
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Links
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Abstract
本发明提供多酚、特别是可可多酚浓度保持的食品,包括糖果和巧克力。本发明的方法避免了多酚的显著和有害的损失,所述多酚的损失是在通过在分批配料过程中控制组分处理以提供含原料中存在的显著量可可多酚的制品进行常规生产以配制成品期间发生的。另外,也可以控制和改进碾磨/精制和巧克力精炼步骤,以提供可可多酚浓度相对于起始组分的可可多酚浓度保持的糖食。含可可多酚的组分可以是可可提取物、巧克力浆、部分脱脂的可可固体和/或合成多酚。
Description
发明背景
发明领域
本发明涉及可可多酚含量保持或提高的食品和生产所述食品的方法。用本发明方法制备的食品包括其中可可多酚浓度保持的食用食品、糖食制品和鉴定标准和非鉴定标准的巧克力制品等。
相关的背景技术
多酚化合物是得自植物材料的生物活性物质,与得自这些植物材料的制品的感官和营养品质密切相关。术语“可可多酚”包括多酚制品,包括从可可豆中提取的原花色素、更特别是矢车菊苷配质及其衍生物。更具体地讲,术语“可可多酚”包括式An(其中n为1)的单体或式An(其中n为2-18和更高的整数)的寡聚体及其盐、衍生物和氧化产物,其中A具有下式:
R为3-(α)-OH、3-(β)-OH、3-(α)-O-糖类、3-(β)-O-糖类、3-(α)-O-C(O)-R’或3-(β)-O-C(O)-R’;
在4、6或8位发生相邻单体间的连接;
在4位与一单体的键具有α或β立体化学;
X、Y和Z选自A、氢、和糖部分,前提是:关于至少一个末端单体,相邻单体的连接位于4位,并且可选地Y=Z=氢;且
其中所述糖部分为单糖或双糖部分,可以可选地用一个酚部分取代,并且R’可以是可选地用至少一个羟基取代的芳基或杂芳基部分。
最好是,所述糖部分衍生自葡萄糖、半乳糖、木糖、鼠李糖和阿拉伯糖。所述糖部分和R、X、Y和Z的任何或全部可以可选地于任何位置用一个酚部分通过酯键取代。所述酚部分选自咖啡酸、肉桂酸、香豆酸、阿魏酸、没食子酸、羟基苯甲酸和芥子酸。
许多植物多酚具有抗氧化剂活性并对诱变和致癌作用具有抑制效应。最近已经表明,可可多酚提取物,特别是矢车菊苷配质具有显著的生物效用。特别是,WO97/36497公开了这些提取物也用来减少牙周病、动脉粥样硬化和高血压,抑制LDL氧化和DNA拓扑异构酶Ⅱ,调节环加氧酶、脂氧化酶、一氧化氮或NO合酶、细胞凋亡、血小板聚集,并具有抗炎、抗龈炎和抗牙周炎活性。而且,WO97/36497(于1997年12月24日公开)公开了寡聚体5-12具有由可可分离的多酚化合物的最高抗癌活性。因此,消耗可可制品中这些较高的寡聚体可以提供显著的健康益处。因此,可能尤其需要具有高浓度可可多酚、尤其是高浓度可可多酚寡聚体5-12的食品如糖食和含可可制品(可可粉、巧克力浆或其提取物)。
一般可以在实验室规模,通过将可可豆减小为粉末,将所述粉末脱脂并从所述脱脂粉中提取和纯化所述活性化合物,制备所述可可多酚提取物或从其中进一步分离的化合物。一般通过将可可豆和可可果肉冷冻干燥,对所述冷冻干燥的可可豆进行果肉分离和去壳,并磨碎去壳可可豆或可可仁,制备所述粉末。已经通过溶剂提取技术完成活性化合物的提取,并且已经通过如公开于Romanczyk等的美国专利第5,554,645号的凝胶渗透色谱、制备型高效液相色谱(HPLC)技术或通过这类方法的组合,纯化了所述提取物。
与发酵的可可相比,发酵不足和未发酵的可可原料含有大量的可可多酚。发酵和干燥导致可可豆中的复合物改变,最明显的是形成严生可可特征香味和颜色所需的组分。然而,相对于发酵不足或未发酵可可豆中的多酚化合物的浓度而言,发酵也显著降低发酵可可豆中多酚化合物的浓度。传统的可可豆加工包括诸如焙烤可可豆或将可可豆脱脂的步骤,也降低可可粉或由此产生的巧克力浆中的可可多酚浓度。此外,这些过程对较高寡聚的多酚(寡聚体5-12)浓度的降低比对较低寡聚体(2-4)或单体浓度的降低更快速。因此,非常需要开发不仅具有的生物活性显著高于较低寡聚体、而且看来对加工条件比较低寡聚体更敏感的较高寡聚体的保持或保留方法。
因此,非常需要开发加工技术以制备在准备上货架的成品中将保持可可粉、巧克力浆或其提取物的可可多酚浓度的食品和糖食,特别是含可可糖食。
发明概述
本发明人认识到,巧克力的可可多酚浓度在生产期间降低。根据用来制备巧克力的可可粉或巧克力浆的可可多酚浓度计算,最终的巧克力中多酚的浓度降低约20%-60%。确定的是,在分批配料阶段期间-即将用来制备巧克力的组分最初混合期间以及在碾磨或精炼后,发生可可多酚浓度的降低。常规加工技术不提供充分保持可可原料的可可多酚浓度、特别是可可矢车菊苷配质寡聚体5-12浓度的食品,尤其是含巧克力的糖食。
本发明涉及新的多酚浓度保持或提高的食品及其生产方法。在一个优选实施方案中,本发明提供生产多酚(优选可可多酚、更优选可可多酚寡聚体)浓度保持的糖食制品的方法,所述糖食制品包括鉴定标准巧克力制品和非鉴定标准巧克力制品。本发明的方法包括:
(a)将所述制品的至少一种组分与至少一种多酚保持的预处理组分混合,形成混合料,
(b)将混合料与至少一种含可可多酚的组分混合,和
(c)形成所述含多酚制品,其中所述制品含有的多酚比不用按照步骤(a)的预处理方法制备的制品多至少约10%(重量)。
本发明的方法避免了常规生产期间发生的多酚的显著和有害的损失。本发明提供由含多酚的组分制备的新食品,所述含多酚的组分可以是可可组分、可可材料(可可豆、可可浆或可可粉等)的提取物,或可以是其合成衍生物,或可以是合成的多酚化合物或多酚化合物或其衍生物的混合物。以特定的顺序将组分混合,提供了具有原料中存在的、在成品中保留的有效量(significant amount)可可多酚浓度的制品。另外,也可以控制和改进碾磨/精炼和巧克力精炼生产步骤,以提供可可多酚浓度保持的本发明糖食。因此,本发明涉及获得相对于原料的可可多酚浓度保持的食品和糖食的方法。本发明避免了常规生产期间发生的可可多酚的显著和有害的损失。
附图简述
图1(a)-(d)说明在可可豆发酵期间切割的半个可可豆表面的变化。图1(a)描述未发酵可可豆的切割可可豆;图1(b)-(d)描述发酵的可可豆,而图1(d)描述了完全发酵的可可豆。
发明详述
现在已经确定,食品中多酚、特别是较高寡聚的(5-12)多酚的保留取决于分批配料期间组分的加入顺序。已知多酚与蛋白、生物碱、金属阳离子和糖类络合。尽管不愿受限于理论,但相信本发明的方法防止或减少其中所用的含多酚组分和含蛋白和/或含糖类组分之间的不利的相互作用。本发明的方法提供最终准备上货架的、用来制备所述食品的含多酚组分中存在的可可多酚浓度保持的食品。更优选的是,本发明的方法提供最终准备上货架的、可可多酚寡聚体5-12的浓度保持的糖食制品。本发明的所得制品中可可多酚五聚体(多酚寡聚体5)的浓度用作本发明方法中可可多酚保持有效性的指标。
制备按照本发明的食品的方法包括:
(a)将所述制品的至少一种组分与至少一种多酚保持预处理组分混合,形成混合料,
(b)将混合料与至少一种含可可多酚的组分混合,和
(c)形成所述含多酚食品,其中所述制品含有的多酚比不用按照步骤(a)的预处理方法制备的制品多至少约10%(重量)。
在该方法中的任何时间点均可以加入所制食品中所需的其它组分。
本文所用的术语“食品”包括任何食用制品,包括食品、糖食和食物增补剂,特别是含可可的食品、糖食和食物增补剂。糖食是指任何加糖的食品,特别是糖食、巧克力、糖衣等。
术语“可可多酚”包括用于生产糖食制品、巧克力糖食和巧克力制品的可可豆或可可组分中、可可豆提取物或含矢车菊苷配质的可可组分中存在的矢车菊苷配质及其合成的衍生物,也包括合成的可可多酚化合物或多酚化合物的合成混合物及其衍生物。术语“可可组分”是指得自无壳可可仁的含可可固体的材料,包括巧克力浆和部分脱脂或完全脱脂的可可固体(例如可可饼或可可粉)、碱化可可粉或碱化巧克力浆等。
术语“巧克力浆”是指通过磨碎可可仁形成的暗褐色的流体“浆”。流动性是由于加工期间细胞壁破裂并释放可可脂,产生磨碎的可可固体颗粒悬浮于可可脂中的悬浮液。优选的巧克力浆包括得自发酵不足的可可豆的巧克力浆,因为所述可可豆的可可多酚含量较高。
不用可可豆或可可仁焙烤步骤,而通过将可可豆直接加工为可可固体,可以获得部分脱脂的可可多酚(CP)含量高、包括可可矢车菊苷配质含量高的可可固体。该方法保留了所述可可多酚,因为省略了传统焙烤步骤。该方法基本上包括以下步骤:(a)将可可豆加热至刚刚足以将含水量降低至约3%(重量)并使可可壳松散的豆内部温度;(b)从可可壳中风选可可仁;(c)螺杆压榨可可仁;和(d)回收含有包括可可矢车菊苷配质在内的可可多酚的可可脂和部分脱脂的可可固体。
可选的是,在加热步骤之前,例如在空气流化床密度分离器中洗净可可豆。所述风选也可以在空气流化床密度分离器中进行。通常用红外加热装置将可可豆最好加热至约100℃至约110℃的豆内部温度,更优选低于约105℃,时间为约3-4分钟。
如果需要,可以将可可固体碱化和/或碾磨为可可粉。
可以通过向诸如热水瓶的保温容器中填充可可豆(约80-100粒可可豆),测量豆内部温度。然后适当地将保温容器密封,以保持其中的样品的温度。将温度计插入填充可可豆的保温容器中,温度计的温度与热水瓶中可可豆平衡。温度读数为所述可可豆的IBT温度。IBT也可以被认为是所述可可豆的平衡整体温度。
根据可可豆的颜色,可以将可可豆分为4个类别:主要为褐色(完全发酵)、紫色/褐色、紫色和石板色(未发酵)。最好由可可多酚含量高于发酵豆的发酵不足的可可豆制备可可固体。发酵不足的可可豆包括石板色可可豆、紫色可可豆、石板色和紫色可可豆的混合物、紫色和褐色可可豆的混合物或石板色、紫色和褐色可可豆的混合物。所述可可豆更优选石板色和/或紫色可可豆。
可以从部分脱脂的可可固体通过溶剂提取包括可可矢车菊苷配质在内的可可多酚。在所述提取物中鉴定的可可矢车菊苷配质寡聚体包括二聚体至九聚体。
部分脱脂的可可固体和/或可可多酚提取物可以可选地与载体或稀释剂一起用于治疗组合物中。所述治疗组合物可用作抗肿瘤组合物、抗氧化剂、抗微生物剂、一氧化氮(NO)或NO合酶调制剂、环加氧酶调制剂、脂氧化酶调制剂和体内葡萄糖调制剂。
如上文所讨论,当由发酵不足的可可豆-即发酵因数不高于275的可可豆或其混合物制备焙烤可可仁、巧克力浆和部分脱脂可可固体或脱脂可可固体时,其可可多酚(CP)含量、包括可可矢车菊苷配质含量高。
“发酵因数”采用表征可可豆发酵的分级系统测定。指定石板色为1,紫色为2,紫色/褐色为3,而褐色为4。将各个类别的可可豆的百分比乘以加权数值。因此,100%褐色可可豆样品的“发酵因数”为100×4或400,而100%紫色可可豆样品的“发酵因数”为100×2或200。50%石板色可可豆和50%紫色可可豆的样品的发酵因数为150[(50×1)+(50×2)]。
高CP的巧克力浆和/或高CP的可可固体可以通过以下步骤制备:(a)将选定的可可豆(发酵因数不高于275)焙烤至95-160℃的豆内部温度;(b)从焙烤可可豆中风选可可仁;(c)将可可仁碾磨为巧克力浆;和(d)可选地从巧克力浆中回收可可脂和部分脱脂的可可固体。或者,巧克力浆和/或可可固体可以通过以下步骤制备:(a)将选定的可可豆(发酵因数不高于275)加热至95-135℃的豆内部温度,以将含水量降至约3%(重量),并使可可壳松散离开可可仁;(b)从可可壳风选可可仁;(c)将可可仁焙烤至95-160℃的豆内部温度;(d)将焙烤可可仁碾磨为巧克力浆;和(e)可选地从巧克力浆中回收可可脂和部分脱脂的可可固体。可以通过以上方法制备每克脱脂可可固体含有至少50,000μg总可可矢车菊苷配质和/或至少5,000μg可可矢车菊苷配质五聚体的巧克力浆和部分脱脂的可可固体。
通过溶剂提取从发酵不足可可豆或可可仁中制备的部分脱脂可可固体或脱脂可可固体,可以制备含有包括可可矢车菊苷配质在内的可可多酚的提取物。
采用高CP焙烤可可仁、高CP巧克力浆和/或高CP部分脱脂可可固体或脱脂可可固体,可以制备高CP食品。所述食品包括宠物食品、可可干混合料、布丁、糖浆、曲奇饼、加香料的调味汁、米粉混合料(rice mix)和米糕。所述食品最好是糖食,例如深色巧克力或牛奶巧克力。所述提取物也可以用来制备可可多酚含量高的食品。
可以给予哺乳动物含可可矢车菊苷配质或上述高CP可可组分的组合物,可以改善哺乳动物的健康状况。在这些组合物中,所述可可矢车菊苷配质寡聚体的总量至少1μg或更高,且每日给予所述组合物60天以上。
R为3-(α)-OH、3-(β)-OH、3-(α)-O-糖类、3-(β)-O-糖类;
在4、6或8位发生相邻单体之间的连接;
在4位与一单体的键具有α或β立体化学;
X、Y和Z选自A、氢、和糖部分,前提是:就至少一个末端单体而论,相邻单体的连接位于4位,并且可选地Y=Z=氢。
其中所述糖部分衍生自单糖或双糖。
可可多酚的合成衍生物包括以上依据结构An的化合物,其中R可以是3-(α)-O-糖类、3-(β)-O-糖类、3-(α)-O-C(O)-R’或3-(β)-O-C(O)-R’,其中所述糖部分可以衍生自选自葡萄糖、半乳糖、木糖、鼠李糖和阿拉伯糖的单糖或双糖;R、X、Y和Z中的任一个或全部的糖部分可以可选地于任何位置用酚部分通过酯键取代;所述酚部分可以选自咖啡酸、肉桂酸、香豆酸、阿魏酸、没食子酸、羟基苯甲酸和芥子酸;而R’为可选地用至少一个羟基取代的芳基或杂芳基部分。R’的取代的芳基或杂芳基部分可优选含有相当于咖啡酸、肉桂酸、香豆酸、阿魏酸、没食子酸、羟基苯甲酸和芥子酸取代的酚部分的取代形式。
所述可可多酚寡聚体可以通过以下步骤制备:
(a)用保护基保护第一和第二多酚单体的每个酚羟基,以产生第一和第二保护的多酚单体;
d为1-4的整数;
v为2-6的整数;
R为保护基;且
R’为H或OH;
(c)将第二保护的多酚单体与所述官能化保护的多酚单体偶合,产生为多酚寡聚体的保护的多酚二聚体;
(d)可选地重复官能化和偶合步骤,以形成具有n个单体单位的多酚寡聚体,其中n为3-18的整数;最好为5-12;和
(e)去除酚羟基的保护基。
优选的保护的多酚单体为溴化保护的表儿茶素或溴化保护的儿茶素,更优选8-溴-表儿茶素或8-溴-儿茶素。
在以上方法中,保护的多酚单体的4位可以在二醇(例如当y为2时,为乙二醇)存在下用醌氧化剂氧化官能化。
以上方法还可以包括一个步骤:通过于至少一个单体单位的3位将多酚寡聚体酯化,产生酯化多酚寡聚体,而形成多酚寡聚体的衍生物。所述酯基可以选自-OC(O)-芳基、-OC(O)-取代的芳基、-OC(O)-苯乙烯基和OC(O)-取代的苯乙烯基,其中取代的芳基或取代的苯乙烯基含有至少一个选自以下的取代基:卤代、羟基、硝基、氰基、氨基、巯基、亚甲二氧基、二卤代亚甲二氧基、C1-C6烷基、C1-C6烷氧基、C1-C6卤代烷基、C1-C6卤代烷氧基、C3-C8环烷基和C3-C8环烷氧基。最好是将至少一个单体单位的3位转化为衍生自选自以下的酸的衍生基团:咖啡酸、肉桂酸、香豆酸、阿魏酸、没食子酸、羟基苯甲酸和芥子酸。
以上方法还可以包括一个步骤:通过于至少一个单体单位的3位将多酚寡聚体糖基化,产生糖基化多酚寡聚体,而形成多酚寡聚体的衍生物。优选至少一个单体单位在3-位转化为选自-O-糖苷或-O-取代的糖苷的衍生物,其中所述取代的糖苷被-C(O)-芳基、-C(O)-取代的芳基、-C(O)-苯乙烯基或-C(O)-取代的苯乙烯基。取代的芳基或取代的苯乙烯基可含有选自以下的取代基:卤代、羟基、硝基、氰基、氨基、巯基、亚甲二氧基、二卤代亚甲二氧基、C1-C6烷基、C1-C6烷氧基、C1-C6卤代烷基、C1-C6卤代烷氧基、C3-C8环烷基和C3-C8环烷氧基。最好是所述糖苷选自葡萄糖、半乳糖、木糖、鼠李糖和阿拉伯糖。
本发明的食品可以含有可可多酚单体、寡聚体2-18或其衍生物中的一种或多种。本发明的食品最好含有可可多酚寡聚体2-18或其衍生物的混合物;更优选所述食品可可多酚寡聚体5-12或其衍生物的混合物。
本文所用的术语“寡聚体”是指以上所示的结构式的任何化合物,其中n为2-18,最好是其中n为5-12。当n为2时,所述寡聚体称为“二聚体”;当n为3时,所述寡聚体称为“三聚体”;当n为4时,所述寡聚体称为“四聚体”;当n为5时,所述寡聚体称为“五聚体”;相同的叙述可以为n至多包括18和更高的寡聚体,使得当n为18时,所述寡聚体称为“十八聚体”
“预处理组分”是可以用于食品、糖食制品和/或巧克力制品中、用以保持和/或保留其中所用的任何含可可多酚组分的可可多酚浓度的任何组分。所述预处理组分最好是可以用于食品、尤其是糖食制品和/或巧克力制品中、用以保持和/或保留任何含寡聚体5-12的任何组分的可可多酚寡聚体浓度的任何组分。所述预处理组分证明具有一种活性,防止可可多酚与用于制备这类制品所用的任一其它组分或装置反应、络合、分解或不利相互作用,或与在所述制品制备期间因所述其它组分产生的或由所述其它组分产生的任何多酚反应性物质反应、络合、分解或不利相互作用。在这些食品制备期间因所述其它组分产生的或由所述其它组分产生的反应性物质的实例是自由基反应性中间体种类。所述预处理组分可以用来防止形成多酚反应性物质,或防止与多酚反应性物质相互作用,由此保持制品中含可可多酚组分的可可多酚浓度。可以用于本发明食品中的典型的预处理组分包括水、脂肪、乳化剂、可可组分、抗氧化剂化合物、调味剂、其它含多酚组分等。
本文所用的术语“脂肪”是指通常用于食品、尤其是糖食制品和巧克力制品中的甘油三酯。可用于本发明的脂肪包括天然存在的脂肪和油,诸如可可脂、榨出的(pressed)可可脂、压榨(expeller)可可脂、溶剂提取的可可脂、精炼可可脂、乳脂(milk fat)、无水乳脂、分馏乳脂、乳脂替代物(replacer)、乳脂(butterfat)、分馏乳脂和其它植物油以及这些脂肪的改性形式,包括可可脂相当物(CBE)、可可脂代用品(CBS)、可可脂替代物(CBR)、抗霜斑剂(antiblooming agent)(诸如山俞酰油酰山俞酸酯(BOB)、较低热量的脂肪和/或合成改性脂肪,包括较低热量的脂肪和无热量脂肪代用品。热量较低的脂肪是具有典型脂肪的所有特性、但热量低于典型脂肪的脂肪。无热量脂肪代用品例如蔗糖聚酯同样具有所有典型脂肪的特性,但在摄入后不吸收,因此不被代谢。
适合用作本发明中的预处理组分的脂肪必须不表现出促进可可多酚反应、分解或不利相互作用的活性。高度不饱和的脂肪被认为不适用作预处理组分,因为这些脂肪可能在加工期间产生各种自由基。因此不饱和水平相对高的脂肪和脂肪酸诸如亚油酸和亚麻酸被认为不适合用作多酚保持预处理组分。得自例如高油酸(high oleic)向日葵油或高油酸花生油的不饱和水平相对低的遗传修饰种子油或改性种子油的可可脂和脂肪,是尤其优选的多酚保持预处理组分。
“全脂”巧克力的总脂肪含量高于全脂巧克力重量的25%(重量),通常约25%至约35%(重量)。“脂肪较少的”巧克力的总脂肪含量低于脂肪较低的巧克力重量的的25%、优选低于23%(重量)。
加入的第二乳化剂的量为足以为巧克力提供所需流变学的量,该量取决于特定的最终用途,即挂糖衣、挤压或模制。该决定被认为在本领域技术人员的技术范围内。
乳化剂也可以用作本发明食品中的组分。众所周知,乳化剂在悬浮液流变学中起关键作用,用于整个食品生产中,尤其是糖食和巧克力生产中,以增强固体悬浮液的流变学(即降低粘度和/或屈服值(yieldvalue))。大豆卵磷脂是最古老和最广泛食用的乳化剂之一。在巧克力中,卵磷脂以成品巧克力重量的约0.3-0.7%(重量)的最适浓度使用时,表现出显著的粘度降低效应。
可用于本发明的典型的乳化剂可以是本领域常用的任何乳化剂,包括得自植物来源诸如大豆、红花、玉米等的卵磷脂、分级分离的卵磷脂、甘油一酯和甘油二酯、甘油一酯和甘油二酯的二乙酰酒石酸酯(也称为DATEM)、食用油脂或食用油的甘油一酯和甘油二酯的磷酸一钠衍生物、山梨聚糖单硬脂酸酯、聚氧乙烯山梨聚糖单硬脂酸酯、羟基化卵磷脂、甘油或丙二醇的乳酰化脂肪酸酯、脂肪酸的多甘油酯、脂肪和脂肪酸的丙二醇一酯和二酯,尤其是美国食品和药品管理局规定的软糖食类许可的任何乳化剂。选择用于制备本发明食品的乳化剂在本领域技术人员的技术范围内。另外,可以使用的其它乳化剂包括聚甘油聚蓖麻油酸酯(PGPR)、磷脂酸铵盐(例如YN)、蔗糖酯、燕麦提取物等等、以及发现在巧克力或相似的脂肪/固体系统中合适的任何乳化剂或其组合。
已经鉴定了乳化剂的选定组合以提供本发明的糖食,特别是脂肪较少的、流变学相对于用常规乳化剂制备的糖食改进的糖食。
在本发明中特别有用的乳化剂是卵磷脂、分级分离的卵磷脂(由Lucas Meyers出售,Decatur,Illinois)、蔗糖多芥酸酯(polyerucate)(由日本Mitsubishi Kasei Corporation出售的ER-290)、蔗糖多硬脂酸酯(由日本Mitsubishi Kasei Corporation出售)、磷脂铵(ammonium phosphatide)(由Palsgaard出售的YN,Juledsminde,丹麦)、单衍生物磷酸单甘油二酸酯/甘油一酯和甘油二酯的二乙酰酒石酸酯(PMD/DATEM)或分级分离的卵磷脂与蔗糖多芥酸酯和/或聚甘油聚蓖麻油酸酯的组合(PGPR-Quest International,Hoffman Estates,Illinois以Betrflow出售的ADMUL Wol)。
最好是,聚甘油聚蓖麻油酸酯、蔗糖多芥酸酯和大豆卵磷脂的乳化剂组合使本发明巧克力的流变学显著改善。使用这些优选的乳化剂组分提供了粘度和屈服值提高的本发明的巧克力。
当制备脂肪较少的巧克力时,使用乳化剂组合,即一种基本乳化剂和一种第二乳化剂。基本乳化剂的加入量低于1.0%(重量),如目前美国食品和药品局鉴别标准(Standards of dentity)限定的。所述脂肪较少的巧克力中存在的基本乳化剂的量为所述巧克力总重量的约0.1%至约0.9%,优选约0.2%至约0.8%,更优选约0.4%至约0.6%(重量)。可以在加入基本乳化剂之前,将所述脂肪和含固体巧克力组分的混合物进行巧克力精炼。
蔗糖多芥酸酯可以用作或者基本乳化剂和/或第二乳化剂。当用作第二乳化剂时,蔗糖多芥酸酯的存在量为脂肪较少的巧克力总重量的约0.4%至约0.6%(重量)。蔗糖多芥酸酯特别有用,因为它甚至以高于1.0%(重量)的浓度使用时,也降低塑性粘度和屈服值。蔗糖多芥酸酯的存在量可以低于脂肪较少的巧克力总重量的约1.0%,例如约0.1%至约0.9%,优选约0.2%至约0.6%,更优选约0.4%至约0.5%(重量)。
聚甘油聚蓖麻油酸酯(PGPT-Quest Int’l的Admul WOL)可用作第二乳化剂。聚甘油聚蓖麻油酸酯是内酯化蓖麻油脂肪酸的部分聚甘油酯,已经证明它在改进高粘度巧克力的屈服值方面非常有用。PGPR的存在量可以为低脂肪巧克力总重量的约0.05%至约0.5%,优选约0.2%至约0.35%(重量)。
使用非常少量的PGPR提供显著的益处。PGPR(0.5%(重量))与卵磷脂(0.5%(重量))的组合将屈服值降至零。当第二乳化剂为聚甘油聚蓖麻油酸酯时,其存在量为脂肪较少的巧克力总重量的约0.2%至约0.35%(重量)。
当有20%总脂肪时,PGPR的浓度可以低至0.05%(重量)。当所述脂肪较少的巧克力含有23%(重量)以下的的总脂肪时,与基本乳化剂组合的PGPR可以为约0.05%至约0.5%(重量)。与基本乳化剂组合的PGPR的存在量可优选为脂肪较少的巧克力总重量的约0.2%至约0.35%(重量)。
利用三组分乳化剂组合,可以进一步改进脂肪较少的巧克力的流变学。与含卵磷脂的脂肪较少的巧克力相比,蔗糖多芥酸酯(0.2%(重量))和PGPR(0.2%(重量))的加入,将含0.6%(重量)卵磷脂的脂肪较少的巧克力的屈服值降低70%以上,将塑性粘性降低45%以上。
优选的乳化剂组合包括卵磷脂-蔗糖多芥酸酯、卵磷脂-聚甘油聚蓖麻油酸酯、蔗糖多芥酸酯-聚甘油聚蓖麻油酸酯和卵磷酯-蔗糖多芥酸酯-聚甘油聚蓖麻油酸酯的组合。使用这些优选的乳化剂组合提供总脂肪含量低于23%(重量)、粘度值低于100泊且屈服值低于150达因/cm2的脂肪较少的巧克力。
本文所用的术语“抗氧化剂化合物”是指防止氧化并用作还原剂或电子给体/受体的化合物。依据其作用模式,抗氧化剂可以分为自由基终止剂、金属离子螯合剂或与氧反应的氧清除剂。合适的抗氧化剂化合物类别包括鞣质(包括缩合鞣质和可水解鞣质)、醌类、多羟基化合物、磷脂、母育酚化合物或其衍生物。抗氧化剂也可以包括还原剂,包括诸如有机酸如抗坏血酸、氯化亚锡和生育酚(维生素E)的多样化物质。一种防腐剂二氧化硫也可以用作抗氧化剂。硫代二丙酸二月桂基酯和硫代二丙酸由于与氢过氧化物反应可以用作预防性抗氧化剂。
本文所用的术语“调味剂”是指用于食品和糖食、特别是巧克力中以赋予所需味道和香味的调味化合物。适合用作预处理组分的调味剂是表现出下述活性的调味化合物或组合物:防止可可多酚与制备这些制品所用的任一其它组分反应、络合、分解或不利相互作用,或防止与在这些制品制备期间由所述其它组分产生的或因所述其它组分产生的任何多酚反应性物质反应、络合、分解或不利相互作用。适合用作预处理组分的典型的调味剂包括香兰素、香料以及天然表达的含有flavanoid和酚基香味素的柑檬油或香辛料油,例如可以用作自由基终止剂并因此防止可可多酚与生产期间产生的任何类型自由基反应的丁香酚。
美国食品中使用的巧克力须符合美国食品和药品管理局根据联邦食品、药品和化妆品法建立的鉴别标准,该标准宣布了允许将糖食标为“巧克力”的糖食的必需组分及其比例。在美国消费的最受欢迎的巧克力或巧克力糖果是甜巧克力或牛奶巧克力形式。巧克力基本上是一种含有包括可可固体在内的固体组分悬浮于脂肪中的混合物。牛奶巧克力是含有奶粉、乳脂、巧克力浆、营养性糖类甜味剂、可可脂的糖食,并可以包括多种其它组分,诸如乳化剂、调味剂和其它添加剂。crumb巧克力是一种类型的牛奶巧克力,含有相同的组分,但湿牛奶和糖类甜味剂组分预先混合,然后于较高温度下共同干燥,形成milk crumb,然后将其用来制备牛奶巧克力。甜巧克力含有较高量的巧克力浆,但奶粉量低于牛奶巧克力。半甜巧克力需要至少35%(重量)的巧克力浆,在其它方面与甜巧克力所定义的相似。深色巧克力一般仅含有巧克力浆、营养性糖类甜味剂和可可脂,根据定义或者为甜巧克力或为半甜巧克力。酪乳巧克力和脱脂乳巧克力不同于牛奶巧克力,因为乳脂分别来自各种形式的甜性酪乳和脱脂乳。脱脂乳需要将乳脂的总量限制在牛奶巧克力最低值以下。混合乳制品巧克力不同于牛奶巧克力,因其奶粉包括牛奶巧克力、酪乳巧克力或脱脂乳巧克力所列的任何一种或所有的奶粉。白巧克力不同于牛奶巧克力,因其不含脱脂可可固体。非标准化巧克力是含有标准化巧克力具体范围以外的组合物的巧克力。当部分或全部取代特定组分时,诸如当组分可可脂被植物油或脂肪取代时,巧克力分类为“非标准化”巧克力。在美国FDA巧克力鉴别标准之外的巧克力配方的任何添加或删除,将禁止使用术语“巧克力”来描述所述糖食。然而,本文所用的术语“巧克力”是指任何鉴别标准巧克力或非鉴别标准巧克力。
脂肪较少的巧克力包含脂肪的含固体巧克力组分和基本乳化剂与至少一种其它乳化剂的组合。通过将所述脂肪和巧克力组分混合,将基本乳化剂加入混合物中,然后加入至少一种其它乳化剂,制备所述巧克力。当所述乳化剂组合包含两种以上乳化剂时,第三乳化剂通常在第二乳化剂之后加入。在基本乳化剂之后加入的任何乳化剂可以以任何顺序加入。所述乳化剂组合的使用有助于分散所述脂肪。所得的糖食具有全脂糖食的结构。脂肪较少的巧克力适用于挂糖衣、挤压或模制操作。所述巧克力的屈服值低于250达因/cm2,优选低于180达因/cm2,更优选低于140达因/cm2,其粘度低于150泊,优选低于100泊,更优选低于75泊。
巧克力可以采用固体小块巧克力,诸如排或新颖的形状,当巧克力与也可以作为组分掺入与巧克力混合的其它更复杂的糖食中,并且一般作为其它食品的涂层,所述其它食品诸如焦糖、花生酱、牛轧糖、水果块、坚果仁、薄脆饼(wafer)、冰淇淋等。这些食品的特征为在正常大气条件下于65°-85°F(18-29℃)下在微生物学上耐贮存。
术语“糖类”是指营养性糖类甜味剂,其可用于本发明的甜味强度不同,可以是本领域常用的任何糖类甜味剂,包括但不限于蔗糖(例如得自甘蔗或甜菜)、葡萄糖、果糖、乳糖、麦芽糖、葡萄糖糖浆干粉、玉米糖浆干粉、转化糖、水解乳糖、蜂蜜、槭糖、红糖、糖蜜等。
本发明的食品可以另外含有其它组分,诸如奶粉、可可固体(可可粉)、糖代用品、天然和人工调味剂(例如香料、咖啡、盐、褐色果仁(brownnut-meat)等以及它们的混合物)、蛋白质等。
糖代用品可以用来部分取代营养性糖类甜味剂,尤其是在热量较少的糖食和巧克力生产中。本文所用的术语“糖代用品”包括高效甜味剂、糖醇(多元醇)和填充剂或其组合。高效甜味剂包括天冬甜素、环己基氨基磺酸钙、糖精、acesulfame、新桔皮苷、二氯半乳蔗糖、天门冬酰丙氨酸酯、stevia甜味剂、甘草甜素、非洲竹芋甜素等以及它们的混合物。优选的高效甜味剂包括天冬甜素、环己基氨基磺酸钙、糖精和acesulfame-K。糖醇的实例可以是本领域常用的任何糖醇,包括山梨醇、甘露醇、木糖醇、麦芽糖醇、异麦芽糖醇、乳糖醇等。本发明的食品也可以含有通常结合高效甜味剂使用的填充剂。本文定义的术语“填充剂”可以是本领域常用的任何填充剂,包括聚葡萄糖、纤维素及其衍生物、麦芽糖糊精、阿拉伯树胶等。
术语“发酵因数”是一批可可豆发酵水平的数字定量(a numericalquantification of)。发酵因数的范围为100(发酵不足/未发酵)-400(完全发酵)。为了评估发酵程度,通常将可可豆进行标准切割试验,以按工业级标准评估质量。将豆瓣(bean halves)取出置于板上,肉眼检查颜色以及在豆发酵、干燥和/或贮藏期间可能产生的缺陷。根据可可豆的颜色和外观,可以将可可豆分为4个发酵类别:(a)完全发酵的,例如主要为褐色;(b)部分发酵的,例如紫色/褐色;(c)紫色(发酵不足);以及(d)石板色(发酵非常不足和/或未发酵的豆)。紫色/褐色豆包括在暴露的表面显示无论是弥漫的还是作为斑点的任何蓝色、紫色或紫罗兰色的所有豆。紫色豆应该包括在整个暴露表面上显示全蓝色、紫色或紫罗兰色的所有豆。这也应该包括与颜色无关的石板色、但主要不是石板色(其中本文中的主要是指多于一半)的任何豆。
采用鉴定可可豆发酵的分级系统,确定“发酵因数”。发酵不足/未发酵的石板色定为1,紫色定为2,紫色/褐色定为3,而褐色定为4。将每一类别中的豆的百分比乘以加权数值。因此,100%褐色豆样品的“发酵因数”将为100×4或400,而100%紫色豆样品的发酵因数为100×2或200。50%石板色豆和50%紫色豆样品的发酵因数将为150[(50×1)+(50×2)]。可用于得自Trinitario和Forastero型的可可豆的切割试验,可以用于或不用于得自Criollo型的可可豆,例如可能遇到的豆颜色变化范围为从完全紫色至浅棕黄色。因此,基于颜色的切割试验不能用于缺乏产生紫色的花色素苷色素的特定可可基因型,诸如Catango(或Catongo)型,其豆色为浅棕黄色。其它例外包括得自其它可可树属(Theobroma)种、Herrania种以及它们的种间杂种和种内杂种的“可可豆”。来自这些种的豆颜色为“棕黄色”。关于这些类型的豆,可以采用改进的标准切割试验确定发酵水平。采用该改进试验,检查豆(豆瓣)表面在发酵期间形成的线、裂纹或裂缝的程度,而不是其颜色的变化。
图1(a)-(d)描述了可可豆发酵期间,在切割的豆瓣表面变化。可从图1(a)-(d)中看出,由于豆发酵,线/裂纹数和它们跨过切割豆瓣整个表面延伸的程度增加。图1(a)描绘了未发酵可可豆切割的豆瓣,其表面相当光滑。图1(b)-(d)描绘了发酵的可可豆,图1(d)图示完全发酵的可可豆。随着所述豆的发酵,其表面产生了小的分支样线或裂纹。该改进试验也可以用来估计发酵因数,其中相当于图1(a)的可可豆定为100,图1(b)定为200,图1(c)定为300,而图1(d)定为400。尽管上述类别的定义为总体原则,但按照这些类别进行评估完全在精通巧克力和可可加工的普通技术人员的技术范围内(参见Wood等,Cocoa,第4版,(1985),该文献(特别是第511-513页)通过引用结合到本文中)。数值指数1-4或100-400为本发明所用的定性术语,反映可可豆的相对发酵,并因此与可可豆中可可多酚的相对浓度有关。1或100的值反映出具有最高相对浓度可可多酚的未发酵可可豆,亦即在可可豆中由可可植株产生的可可多酚的总量或接近总量。4或400的值反映出具有相对最低浓度可可多酚的全发酵的可可豆,亦即在发酵、焙烤、碱化或其它加工步骤期间没有反应、分解或其它转化的可可多酚的剩余量。采用Romanczyk等在美国专利第5,554,645号中描述的高效液相色谱(HPLC)技术,可以测定任何可可豆样品或可可组分的实际可可多酚浓度。
术语“有效量(significant amount)”是指维持指定组分或组合物或制品的基本特性的量。
术语“中等品可可豆(fair average quality cocoa bean)”是指已经与浆性物质分离和干燥并且相对无霉菌和污染的可可豆。这类豆为商品,并构成生产过程中下一步(例如红外加热、焙烤、压榨等)的原料。该术语包括已经遗传修饰或生产的这样的任何豆。
术语“未加工的新鲜收获的可可豆”是指从可可豆荚新鲜收获的、并且除与可可果肉分离外尚未经过加工的种子或豆。该术语包括已经遗传修饰或生产的任何这种豆。
本发明的一个优选实施方案为提供保持可可多酚浓度的糖食制品的方法,包括:
(a)将糖类组分与至少一种预处理组分混合,形成糖食混合料,
(b)将糖食混合料与至少一种含可可多酚的组分混合,和
(c)形成所述含多酚糖食制品,其中所述制品含有的多酚比不用按照步骤(a)的预处理步骤制备的制品多至少约10%(重量)。
本发明的另一个实施方案为制备保持可可多酚浓度的巧克力制品的方法;该方法包括:
(a)将选自牛奶组分和糖类组分的至少一种组分与至少一种预处理组分混合,形成糖食混合料,
(b)将糖食混合料与至少一种含可可多酚的组分混合,
(c)将混合的组分进行巧克力精炼,和
(d)形成所述含多酚巧克力制品,其中所述制品含有的多酚比不用按照步骤(a)的预处理步骤制备的制品多至少约10%(重量)。
在本发明的另一个实施方案中,可以采用分开的碾磨或分开的精炼方法,制备保持可可多酚(特别是可可多酚寡聚体5-12)浓度的糖食制品、特别是巧克力制品,该方法包括:
(a)将选自牛奶组分和糖类组分的至少一种组分与至少一种预处理组分混合,形成糖食混合料,
(b)将糖食制品混合料碾磨或精炼,
(c)将碾磨的糖食混合料与至少一种含可可多酚且颗粒大小不大于糖食制品或巧克力制品中所需颗粒大小的组分混合,
(d)将混合的组分进行巧克力精炼,和
(e)形成所述含多酚的糖食或巧克力制品,其中所述制品含有的多酚比不用按照步骤(a)的预处理步骤制备的制品多至少约10%(重量)。
在本发明的再一个实施方案中,可以采用分开的巧克力精炼方法,制备具有强烈巧克力风味且保持可可多酚(特别是可可多酚寡聚体5-12)浓度的巧克力,该方法包括:
(a)将选自牛奶组分和糖类组分的至少一种组分与至少一种预处理组分混合,形成糖食混合料,
(b)将糖食混合料进行巧克力精炼,
(c)将至少一种含可可多酚组分与巧克力精炼的糖食混合料混合,
(d)将所得混合物进行精炼,然后进行巧克力精炼,和
(e)形成所述含多酚巧克力制品,其中所述制品含有的多酚比不用按照步骤(a)的预处理步骤制备的制品多至少约10%(重量)。
提供具有强烈巧克力风味且保持可可多酚(特别是可可多酚寡聚体5-12)浓度的巧克力的另一分开的巧克力精炼方法实施方案,包括:
(a)将选自牛奶组分和糖类组分的至少一种组分与至少一种预处理组分混合,形成糖食混合料,
(b)将糖食混合料于约60℃至约90℃的温度下进行巧克力精炼,
(c)将巧克力精炼的糖食混合料冷却至约35℃至约50℃的温度,
(d)将至少一种含可可多酚组分与冷却的巧克力精炼的糖食混合料混合,
(e)将所得混合物进行精炼,然后进行巧克力精炼,和
(f)形成所述含多酚巧克力制品,其中所述制品含有的多酚比不用按照步骤(a)的预处理步骤制备的制品多至少约10%(重量)。
用本发明方法制备的含多酚食品含有的可可多酚优选比不用按照步骤(a)的预处理步骤制备的含多酚食品多约15%(重量);本发明的食品含有的可可多酚更优选比不用按照步骤(a)的预处理步骤制备的食品多约20%(重量)。10%、15%和20%的比较性多酚保持值是指实验样品中所述多酚的保持浓度与对照样品中所述多酚的保持浓度之间的差值。以百分比表示的样品中的多酚保持浓度是相对于100%保持的理论样品中多酚浓度的所述样品中的多酚浓度。通过分析诸如可可多酚五聚体的单一寡聚体作为保留提高的指标,可以测定在本发明食品中保留或保持的可可多酚的增加的浓度。使用多酚五聚体作为分析标准也有效指示本发明食品中保留或保持的方法敏感性多酚寡聚体5-12的浓度。
本发明的食品含有至少一种含糖类组分或一种含蛋白组分或其混合物。按照本发明的方法,首先将至少一种这些组分与至少一种预处理组分混合。如果食品中既存在含糖类组分也存在含蛋白组分,则在与含多酚组分混合之前,最好将两种组分与至少一种预处理组分混合。在与至少一种预处理组分混合之前,可选地将所述含糖类组分、含蛋白组分或其混合物碾磨或精炼。或者,在混合后,碾磨或精炼含糖类组分和/或含蛋白组分与预处理组分的混合物。
可选的是,所述含蛋白组分可以是牛奶组分。按照本发明的方法,制备可可多酚浓度保持的牛奶巧克力的方法包括将牛奶组分和糖类组分一起与至少一种预处理组分混合。本文所用的牛奶组分包括食品生产、特别是糖食或巧克力生产中常用的任何基于牛奶的组分。典型牛奶组分包括液态奶、牛乳蛋白质(酪蛋白、乳清蛋白)、炼乳、甜炼乳、淡炼乳、milk crumb、奶粉、复制牛奶、麦芽乳、麦乳精粉、酸乳粉等。
在本发明的每种上述方法中,所述预处理组分最好选自脂肪、乳化剂、可可组分、抗氧化剂化合物、调味剂和它们的混合物。预处理脂肪组分可以选自上文描述的任何脂肪,但最好是可可脂。预处理乳化剂组分可以选自上文描述的任何乳化剂,但最好是卵磷脂、分级分离的卵磷脂或其混合物。预处理可可组分可以是上文描述的任何可可组分,但最好得自发酵因数不低于300的可可豆。预处理抗氧化剂和调味剂组分可以是任何上述的抗氧化剂和调味剂组分。
在本发明的每种上述方法中,所述预处理组分优选为脂肪和至少一种乳化剂的混合物。所述预处理组分更优选为卵磷脂和可可脂的混合物。
在本发明的每种上述方法中,所述含多酚组分可以选自包含矢车菊苷配质的可可组分、包含矢车菊苷配质的可可豆提取物或可可组分、含矢车菊苷配质的可可豆提取物或可可组分的合成衍生物、合成的可可多酚化合物和合成的可可多酚化合物的合成衍生物。所述含多酚可可组分最好为得自无壳可可仁的含可可固体的材料,包括巧克力浆以及部分脱脂或全脱脂可可固体(例如可可油饼或可可粉)等。最好是,所述含多酚可可组分得自发酵因数低于300的可可豆;所述可可组分优选得自发酵因数低于275的可可豆,更优选得自发酵因数低于250的可可豆,更优选得自发酵因数低于225的可可豆,甚至更优选得自发酵因数低于200的可可豆,更优选得自发酵因数低于150的可可豆,最优选得自发酵因数低于125的可可豆。
本发明的一个优选实施方案是提供可可多酚浓度保持的深色巧克力的方法,包括:
(a)将糖类营养性甜味剂与卵磷脂和可可脂混合,形成糖食混合料,
(b)将糖食混合料与得自发酵因数低于300的可可豆的巧克力浆混合,和
(c)形成所述含多酚深色巧克力,其中所述巧克力含有的多酚比不用按照步骤(a)的预处理步骤制备的深色巧克力多至少约10%(重量)。
本发明的一个优选实施方案是提供可可多酚浓度保持的牛奶巧克力的方法,包括:
(a)将碾磨或精炼的糖类营养性甜味剂和碾磨或精炼的奶粉与卵磷脂和可可脂混合,形成糖食混合料,
(b)将糖食混合料与得自发酵因数低于300的可可豆的巧克力浆混合,和
(c)形成所述含多酚牛奶巧克力,其中所述巧克力含有的多酚比不用按照步骤(a)的预处理步骤制备的牛奶巧克力多至少约10%(重量)。
在一个优选实施方案中,使用至少两种可可多酚浓度不同的可可组分制备本发明的食品和糖食制品。例如,得自发酵因数不低于300的发酵可可豆(其可可多酚浓度低,但巧克力风味/香味浓)的第一可可组分可以或者用作预处理组分,或者结合其它预处理组分使用。得自发酵因数低于300的发酵不足可可豆(其可可多酚浓度较高,但巧克力风味/香味较低)的第二可可组分可以用作所述含多酚可可组分。使用这样的可可组分掺混料使得可以生产风味/香味特征强以及可可多酚浓度提高的巧克力。
在另一个本发明实施方案中,所述含可可多酚组分可以是巧克力浆和可可粉的组合物,其中所述巧克力浆和可可粉得自发酵因数低于300的可可豆。所述巧克力浆和可可粉优选得自发酵因数低于275的可可豆,更优选得自发酵因数低于250的可可豆,更优选得自发酵因数低于225的可可豆,甚至更优选得自发酵因数低于200的可可豆,更优选得自发酵因数低于150的可可豆,最优选得自发酵因数低于125的可可豆。
另外,上述每种方法可以进一步包括加入第二乳化剂的步骤,所述第二乳化剂可以在巧克力精炼期间或之后加入。所述第二乳化剂可以选自任何上述乳化剂。所述第二乳化剂最好可以是卵磷脂、蔗糖多芥酸酯、磷脂铵、聚甘油聚蓖麻油酸酯、磷酸化甘油一酯和甘油二酯/甘油一酯的二乙酰酒石酸(PMD/DATEM)、分级分离的卵磷脂或它们的混合物。
因此,本发明的可可多酚浓度高的新型巧克力可以按照任何上述方法制备,其中所述方法还包括将所述糖食混合料与巧克力浆和可可粉混合的步骤。所述新型巧克力可以这样的方法制备,所述方法包括:
(ⅰ)将糖类组分或糖类组分和牛奶组分与预处理组分混合,所述预处理组分包含卵磷脂和可选的选自脂肪、可可组分、抗氧化剂化合物和调味剂的至少一种组分,
(ⅱ)使用巧克力浆和可可粉的组合物作为所述含多酚组分,和
(ⅲ)或者在巧克力精炼期间或其之后加入第二乳化剂,和
(ⅳ)形成所述含多酚巧克力,其中所述巧克力含有的可可多酚比不用按照步骤(ⅰ)的预处理方法制备的含多酚巧克力多至少约10%(重量)。
本发明的另一实施方案涉及得自含可可多酚组分的可可多酚浓度提高的食品及其制备方法。优选的含可可多酚组分可以选自包含矢车菊苷配质的可可豆提取物或可可组分、合成衍生物、合成的可可多酚化合物和合成的可可多酚化合物的合成衍生物。在加工期间所述多酚组分可以与其它制品组分混合,但最好在加工结束时或接近加工结束时与其它组分混合,或在加工后加至制品中(例如喷雾到所述制品上)。
用本发明方法制备的含多酚食品含有的可可多酚优选比不用按照步骤(a)的预处理步骤制备的含多酚制品多约15%(重量);本发明的食品含有的可可多酚更优选比不用步骤(a)制备的食品多约20%(重量)。可以用单一寡聚体(诸如五聚体)作为保留提高的指标,测定本文定义的可可多酚浓度的百分比提高。
可以用任一上述方法制备含可可多酚、特别是可可多酚浓度提高的新型食品。所述新型制品不同于常规制品,因为(1)本发明的制品含有的可可多酚的浓度相对于相当的常规制品(即巧克力、巧克力风味糖食等)的浓度提高和/或(2)与不含可可多酚的相当的制品(即米糕、无巧克力风味/香味的食用食品等)相反,本发明制品含有可可多酚。
本发明的一个实施方案涉及含可可多酚组分的食品。所述制品最好是每克制品含至少1μg可可多酚,优选至少2μg,更优选至少5μg,最优选每克制品至少10μg可可多酚。按照一个优选实施方案,所述制品每克制品含至少25μg可可多酚,优选至少50μg,更优选至少100μg,最优选每克制品至少150μg可可多酚。
本发明的另一个实施方案涉及一种巧克力,所述巧克力每克巧克力含有至少3,600μg可可多酚,优选每克巧克力含至少4,000μg、最好至少4,500μg、更优选至少5,000μg、最优选至少5,500μg可可多酚。按照一个优选实施方案,所述巧克力每克巧克力含有至少6,000μg可可多酚,优选每克巧克力含有至少6,500μg、更优选至少7,000μg、最优选至少8,000μg可可多酚。
本发明的另一实施方案涉及一种巧克力,所述巧克力每克巧克力至少含有100μg可可多酚五聚体,优选所述巧克力每克巧克力至少含有150μg,优选所述巧克力每克巧克力至少含有200μg,优选所述巧克力每克巧克力至少含有250μg,优选所述巧克力每克巧克力至少含有300μg、更优选至少325μg、最优选至少350μg可可多酚五聚体。按照一个优选实施方案,所述巧克力每克巧克力含有至少375μg可可多酚五聚体,优选至少400μg、更优选至少425μg、最优选至少450μg可可多酚五聚体。
本发明的再一个实施方案涉及含牛奶固体的一种牛奶巧克力,所述巧克力每克巧克力含有至少1,000μg可可多酚,优选至少1,250μg、更优选至少1,500μg、最优选至少2,000μg可可多酚。按照一个优选实施方案,所述牛奶巧克力每克巧克力含有至少2,500μg可可多酚,优选至少3,000μg、更优选至少4,000μg、最优选至少5,000μg可可多酚。
本发明的另一实施方案涉及含牛奶固体的一种牛奶巧克力,所述巧克力每克巧克力至少含有85μg可可多酚五聚体,优选至少90μg、更优选至少100μg、最优选至少125μg可可多酚五聚体。按照一个优选施方案,所述牛奶巧克力每克巧克力含有至少150μg可可多酚五聚体,优选每克巧克力至少175μg、更优选至少200μg、最优选至少250μg可可多酚五聚体。
以下实施例用作描述本发明的某些优选实施方案,但不是暗示限制本发明。在以下实施例3-9中,“脂肪”可以是可可脂或可可脂和乳脂(milk fat)的混合物。所述乳脂可以以提供具有优选硬度和薄脆饼的成品巧克力所需的浓度使用。在以下实施例3-9中,“CP巧克力浆”和“CP可可粉”分别为得自的发酵因数低于300的可可豆的含可可多酚的巧克力浆和含可可多酚的可可粉。
实施例1
由可可豆获得可可多酚可可固体的方法
采用11”×56”的谷物预净化机(由Carter Day International制造,Minneapolis,MN,USA),预净化初始含水量大约7-8%(重量)的市售可可豆。在6.5小时期间,预净化大约600袋可可豆(39,000kg)。将可可豆送入入口装料斗,其流速由一个强制进料辊调节。将可可豆送到旋转式线网除谷皮粗转筛外。将可可豆通过线网转筛,随后通过吸气室,在此轻污垢、尘埃和线被吸出产物流。没有通过除谷皮粗转筛的可可豆被运送到筛除粗料流中。该筛除粗料流由大块可可豆、小棍、石头等组成。产生的筛除粗料的量大约为150kg,或为原材料的0.38%。产生的预净化产物重约38,850kg,并进入可可豆净化步骤。
然后,采用Camas International SV4-5空气流化床密度分离器(AFBDS,由Camas International制造,Pocotello,ID,USA),进一步净化来自谷物预净化机的预净化可可豆产物。在约6.5小时内,约38,850kg可可豆产物被送入AFBDS中。该设备基本上除去可可豆中的所有重的杂质,诸如石头、金属、玻璃等等,也除去较轻的不可用的材料,诸如霉菌和污染的可可豆,产生净化可可豆产物,它基本上仅含有可用的可可豆。产生的除去的重杂质重约50kg,轻的不可用材料重约151kg。在上述预净化和净化步骤后,总共获得约38,649kg净化豆(净化后得率为99.1%)。
然后,净化可可豆通过红外加热装置。所用的装置为Micro Red 20电红外振动超微粉碎机(由Micronizing Company(U.K.)Limited,U.K.制造)。该超微粉碎机的运行速率约为1,701公斤/小时。超微粉碎机的振动床中可可豆的深度为约2英寸或大约2-3个豆的深度。超微粉碎机的表面温度设定在约165℃,由此产生约135℃的豆内部温度(IBT),时间为1-1.5分钟。该处理使得壳快速干燥,并与可可仁分离。由于基本上所有送入超微粉碎机的可可豆都是完整的豆,并且基本上无豆或壳的小碎块,因此在红外加热步骤期间,没有观察到火花或火。在送入超微粉碎机之前通过振动筛分离的碎块在风选步骤之前,再引入产物流中。
超微粉碎机之后的豆的含水量约为3.9%(重量)。将从超微粉碎机出来的IBT约135℃的豆立即在3分钟内冷却至约90℃的温度,以最大限度地减少额外的水分损失。加热步骤后可得到的总可可豆约为36,137kg。
然后,采用Jupiter Mitra Seita风选机(由Jupiter Mitra Seita制造,Jakarta,印度尼西亚),对可可豆进行风选。风选步骤使豆裂开,以将壳松开,并从可可仁分离较轻的壳,而同时最大限度地减少伴随壳筛除粗料流的可可仁损失量。风选机的进料速率约为1,591kg/小时。产生的产物包括约31,861kg可用的可可仁和4,276kg筛除粗料壳。得自原材料的可用可可仁的总得率约为81.7%。
采用Dupps 10-6压榨器(由Dupps Company制造,Germantown,Ohio,USA)压榨产生的可可仁。将约1,402kg/小时的稳定、一致的可可仁进料送入双螺杆压榨器中,以提取可可脂。压榨产生含有约10%可可固体的约16,198kg可可脂和含有约10%可可脂的约15,663kg可可固体。
采用sharpless P3000倾析式离心机(由Jenkins CentrifugeRebuilders制造,N.Kansas City,MO,USA),进一步加工可可脂。离心将可可脂中的固体含量降至约1-2%固体,提供约13,606kg可可脂和含有约40-45%可可脂的2,592kg可可固体。采用板框(plate and frame)滤器(由Jupiter Mitra Seita制造),进一步加工含有1-2%固体的可可脂,除去可可脂中剩余的固体,提供约13,271kg透明可可脂和含有40-45%可可脂的约335kg可可固体。
离心和压滤机除去的可可固体含有约40-45%的脂肪,并在间歇式液压机中压榨,产生10%脂肪的可可油饼。该材料产生约1,186kg透明可可脂和1,742kg可可固体。
进料可可豆的总的透明可可脂的产量为14,456kg或37.1%。由进料可可豆生产的总可可固体为17,405kg或44.6%。
采用Romanczyk等在美国专利第5,554,645号中描述的高效液相色谱(HPLC)技术,可以进行可可豆以及由其产生的含可可制品的实际可可多酚含量的分析。按照以上引用的方法分析按照上述方法由未发酵可可豆(发酵因数为100)生产的可可粉样品,表明含有以下多酚浓度:总多酚浓度为32,743μg多酚/克可可粉,单体浓度为9,433μg/g,二聚体浓度为5,929μg/g,三聚体浓度为5,356μg/g,四聚体浓度为4,027μg/g,五聚体浓度为3,168μg/g,六聚体浓度为2,131μg/g,七聚体浓度为1,304μg/g,八聚体浓度为739μg/g,九聚体浓度为439μg/g。
实施例2
含可可多酚的巧克力浆的生产
原始含水量为7.4%(重量)、发酵因数水平为233(31%石板色、29%紫色、22%紫褐色和17%褐色)的中等品(FAQ)可可豆,选作原料。然后,将所述可可豆通过红外加热装置。所用装置为红外振动超微粉碎机(由Micronizer Company(UK)Limited,U.K.制造)。改变可可豆通过红外加热器的进料速率和红外加热器的床角度,以控制可可豆接受的热处理量。可可豆在红外加热器中的时间(滞留时间)由床角度和进料速率决定。用来制备本实施例材料的时间列于以下表1中。在超微粉碎机出口,测量豆的IBT,这些数值也示于表1中。
将于不同IBT下收集离开红外加热器的1kg红外加热豆样品,打碎为较小的碎块。进行这一步有助于将可可仁与壳分离。用来除去壳的设备的实验室装置(piece)为英国John Gordon Co.LTD制造的Limiprimita可可破碎机。打碎的豆接着通过实验室规模的风选系统,采用英国John Gordon Co.LTD制造的Catador CC-1。
接着采用英国Pascall Engineering Co.LTD制造的Melange将可可仁碾磨为粗巧克力浆。该装置使可可仁压碎并碾磨为巧克力浆。Melange中巧克力浆的正常工作温度约为50℃。采用其它类型的碾磨机诸如Carle&Montanari碾磨机,在较大的生产规模上进行将可可仁加工为粗巧克力浆的相同过程。可可仁在Melange中碾磨1小时。测定样品相对于红外加热温度的可可多酚含量。这些数值概括于下表1中。
表1
IBT℃ | 在超微粉碎机中的滞留时间,秒 | 成品巧克力浆中的水分% | 脱脂巧克力浆中的五聚体μg/g | 脱脂巧克力浆中的总多酚μg/g |
107 | 42 | 3.9 | 3,098 | 39,690 |
126 | 82 | 1.87 | 1,487 | 28,815 |
148 | 156 | 1.15 | 695 | 23,937 |
实施例3
对照样品
采用10 lb.Sigma叶片式搅拌机(由Teledyne Read Co.,York,Pennsylvania制造)用标准巧克力分批法将以下组分混合在一起。组分 浓度%(重量)蔗糖 40%巧克力浆 7%CP巧克力浆 49%脂肪 3.5%卵磷脂 0.5%
按巧克力浆和CP巧克力浆、蔗糖、可可脂和香料的顺序,将所述组分加入10 lb.Sigma叶片式搅拌器(由Teledyne Read Co.,York,Pennsylvania制造)中。于约35℃至约90℃下混合所得的该批组分直至均匀。按照实施例2制备的CP巧克力浆用来制备每克CP巧克力浆含有1150μg多酚五聚体的所述巧克力样品。将混合物精炼至20微米的测微计颗粒大小,然后进行巧克力精炼和标准化(调节粘度和/或脂肪含量,以获得具有所需特性的巧克力)。在混合后或标准化后,用Romanczyk等在美国专利第5,554,645号中描述的高效液相色谱(HPLC)分析样品的可可多酚浓度。
实施例4
用实施例3的相同配方和组分制备试验巧克力。将卵磷脂和脂肪混合,用10 lb.Sigma叶片式搅拌器混合至均匀。将所得的脂肪/卵磷脂混合物加至第二个10 lb.Sigma搅拌器中的颗粒状蔗糖中。于约35℃至约90℃下将蔗糖、脂肪和卵磷脂混合至均匀。加入其余组分,包括可可多酚浓度高的巧克力浆,将其混合至均匀。将所得混合物精炼至约20微米的测微计颗粒大小,然后进行巧克力精炼、标准化并按实施例3分析可可多酚浓度。
表2列出了按照实施例3(对照)和实施例4(试验)所述方法制备一组巧克力的比较结果。用来制备这些巧克力的巧克力浆每克巧克力浆含有1150μg多酚五聚体。假定多酚浓度100%保持,则所述巧克力应该每克巧克力含有570μg多酚五聚体。在最初分批混合后直接测定试验样品的五聚体浓度。
表2样品 五聚体 保持提高的%(μg)对照-1 361试验-1 418 73.3% 10%对照-2 360试验-2 472 82.8% 19.6%对照-3 313试验-3 385 67.5% 12.6%
与对照样品相比,每种试验样品显示提高多酚浓度至少约10%(重量)。
实施例5
采用与实施例3和实施例4的相同组分并以大致相似的方式,制备对照巧克力和试验巧克力,只是将卵磷脂的浓度增至0.75%(重量)。在标准化后(成品巧克力),测定这些巧克力的五聚体浓度。按照以上试验方法制备的巧克力样品每克巧克力含有545.5μg五聚体(五聚体保留95.7%),而按照对照方法制备的巧克力每克巧克力含有439.5μg五聚体(五聚体保留77.1%)。因此,按照本发明方法制备的试验巧克力保留的可可多酚五聚体比对照巧克力多18.6%(重量)。
实施例6
采用以下提出的浓度范围内的组分,按照实施例3和实施例4中所述方法制备对照和试验深色巧克力。本领域技术人员不用过多试验,即可容易地进行用来制备巧克力的合适组分和给定范围内组分量的选择。
组分 浓度范围%(重量)蔗糖 35-55%CP浆 30-65%脂肪 1-35%卵磷脂 0.25%
用来制备这些实施例中的巧克力的巧克力浆每克巧克力浆含有7819μg总矢车菊苷配质,含有1300μg五聚体。总矢车菊苷配质含量代表所述巧克力浆的总可可多酚含量。假定多酚浓度100%保持,则所述巧克力应该每克巧克力含有615μg多酚五聚体。按照实施例4的方法制备的试验深色巧克力每克巧克力含有502μg五聚体(保留81.6%)和7091μg总矢车菊苷配质(保留90.6%)。按照实施例3的方法制备的对照深色巧克力每克巧克力含有421μg五聚体(保留68.5%)和6292μg总矢车菊苷配质(保留80.5%)。因此,与对照巧克力样品相比,用本发明方法制备的试验巧克力样品保留的可可多酚五聚体多13.1%(重量),而保留的总矢车菊苷配质多10.2%(重量)。
实施例7采用以下一般配方,按照以下所述方法制备深色巧克力:组分 浓度范围%(重量)蔗糖 35-55%巧克力浆 15-30%CP浆 10-20%脂肪 0-15%卵磷脂 0.1-1.0%
在Buhler调浆机(由Buhler Refiner Co.,Minneapolis,Minnesota销售)中混合并搅拌卵磷脂和脂肪至均匀。将所得的脂肪/卵磷脂混合物加入PVW2000型和PVW3000型Petzholdt巧克力精炼机(由J.S.Petzholdt Inh.H.Pilz制造,Frankfurt,德国)中的蔗糖中,并于约35℃至约90℃混合至均匀。将其余的组分包括巧克力浆和CP浆加入卵磷脂/脂肪混合物中,并混合至均匀。将所得的混合物精炼至约20微米的测微计颗粒大小,然后进行巧克力精炼、标准化并按实施例3分析可可多酚浓度。
用于该实施例中的混合巧克力浆可以提供总矢车菊苷配质浓度为2933μg/克巧克力以及五聚体浓度为1300μg/克巧克力的深色巧克力。按照以上方法制备两种深色巧克力样品,测得其分别含有158μg五聚体和2845μg总矢车菊苷配质以及140μg五聚体和2866μg总矢车菊苷配质。
实施例8采用以下一般配方,按照以下所述的方法制备深色巧克力:组分 浓度范围%(重量)蔗糖 15-35%CP浆 40-75%CP可可粉 1-10%脂肪 1-10%香兰素 0.01-0.05%卵磷脂 0.1-1.0%
用10 lb.Sigma叶片式搅拌器混合卵磷脂和脂肪并搅拌至均匀。将所得的脂肪混合物加入第二个10 lb.Sigma叶片式搅拌器中的颗粒状蔗糖中。于约35℃至约90℃将蔗糖、脂肪和卵磷脂混合至均匀。加入其余的组分包括CP浆和CP可可粉并混合至均匀。将所得的混合物精炼至约20微米的测微计颗粒大小,然后进行巧克力精炼、标准化并按实施例3分析可可多酚浓度。用于制备该实施例中的巧克力的巧克力浆每克巧克力浆含有总共1000μg五聚体,所述可可粉每克可可粉含有1700μg五聚体。假定多酚浓度100%保持,则按照以上配方制备的巧克力应该每克巧克力含有768μg多酚五聚体。这种深色巧克力每克巧克力含有732μg五聚体,因此保留95%(重量)以上的存在于用来制备所述巧克力的含多酚五聚体组分中的所需多酚五聚体。
实施例9采用以下一般配方,按照以下所述的方法制备牛奶巧克力:组分 浓度范围%(重量)蔗糖 35-55%牛奶组分 12-25%CP浆 10-20%脂肪 15-25%乳化剂 0.1-1.0%
将至少21%的所述脂肪和至少30%的所述乳化剂混合并搅拌至均匀,将所得的脂肪混合物加入蔗糖和牛奶组分中并将其混合。将CP浆加入该混合物并混合至均匀。将所得的混合物精炼、巧克力精炼、通过加入其余脂肪和乳化剂标准化并按实施例3分析可可多酚浓度。假定多酚浓度100%保持,则用来制备这种巧克力的巧克力浆应该提供每克巧克力含有120μg五聚体的牛奶巧克力。按照以上方法制备的牛奶巧克力每克巧克力含有115μg五聚体,因此保留95%(重量)以上的存在于用来制备所述巧克力的含多酚五聚体组分中的所需多酚五聚体。
对于本领域技术人员而言显而易见的其它变化和改进属于本发明的范围和技术。本发明仅受以下权利要求书提出的内容限制。
Claims (31)
1.含有以下组分的食品的改进制备方法:(ⅰ)至少一种糖类组分,至少一种牛奶组分或其混合物,和(ⅱ)至少一种巧克力组分,它选自巧克力浆、部分脱脂可可固体、脱脂可可固体和它们的混合物,所述巧克力组分含有包括可可矢车菊苷配质寡聚体在内的可可多酚,所述改进包括以下步骤:
(a)将所述糖类组分和/或牛奶组分与选自脂肪、乳化剂、抗氧化剂、调味剂或它们的混合物的至少一种保护性组分混合,形成第一混合物;
(b)将所述第一混合物与所述巧克力组分混合,形成第二混合物;和
(c)将所述第二混合物成型为所述食品。
2.权利要求1的方法,它还包括在与所述预处理组分混合之前减小所述糖类组分和/或所述牛奶组分的颗粒大小的步骤。
3.权利要求1的方法,它还包括在将所述巧克力组分和所述第一混合物混合之前减小所述巧克力组分的颗粒大小的步骤。
4.权利要求1的方法,它还包括在所述食品成型之前减小所述第二混合物混合的颗粒大小的步骤。
5.权利要求1的方法,其中所述脂肪为由发酵因数不低于300的可可豆制备的可可脂或含可可脂的巧克力浆。
6.权利要求1的方法,其中所述乳化剂选自卵磷脂、分级分离的卵磷脂、羟化卵磷脂、甘油一酯和甘油二酯、山梨聚糖单硬脂酸酯、聚氧化乙烯山梨聚糖单硬脂酸酯、甘油的乳酰化脂肪酸酯、丙二醇的乳酰化脂肪酸酯、脂肪酸的多甘油酯、脂肪的丙二醇一酯和二酯、脂肪酸的丙二醇一酯和二酯、聚甘油聚蓖麻油酸酯、磷脂酸铵盐、蔗糖酯、燕麦提取物和它们的混合物。
7.权利要求1的方法,其中所述抗氧化剂选自鞣质、醌类、多羟基化合物、磷脂、母育酚化合物及其衍生物。
8.权利要求1的方法,其中所述调味剂为香兰素、香料、天然表达的柑檬油或天然表达的香辛料油。
9.权利要求1的方法,所述预处理组分为所述脂肪和所述乳化剂的混合物。
10.权利要求9的方法,其中所述脂肪为由发酵因数不低于300的可可豆制备的可可脂或含可可脂的可可浆,并且其中所述乳化剂为卵磷脂。
11.权利要求1的方法,其中所述巧克力组分由发酵因数低于300的可可豆制备。
12.权利要求1的方法,它还包括巧克力精炼步骤。
13.权利要求12的方法,它还包括在巧克力精炼步骤期间或之后加入第二乳化剂的步骤。
14.权利要求13的方法,其中所述第二乳化剂选自卵磷脂、蔗糖多芥酸酯、磷脂铵、聚甘油聚蓖麻油酸酯、磷酸化甘油一酯和甘油二酯、甘油一酯的二乙酰酒石酸酯和分级分离的卵磷脂。
15.权利要求1的方法,其中有至少一种牛奶组分,所述方法还包括将所述第一混合物进行巧克力精炼、可选地将所述巧克力组分进行巧克力精炼和可选地将所述第二混合物进行巧克力精炼的步骤。
16.权利要求15的方法,其中将所述巧克力组分进行巧克力精炼。
17.权利要求1的方法,其中所述巧克力组分与以下物质联合使用:(ⅰ)含可可矢车菊苷配质的可可提取物,(ⅱ)合成可可矢车菊苷配质,(ⅲ)所述合成可可矢车菊苷配质的衍生物,或(ⅳ)它们的混合物。
18.权利要求11的方法,其中所述巧克力组分由发酵因数低于300的可可豆制备,并与由发酵因数不低于300的可可豆制备的巧克力组分联合使用。
19.权利要求11的方法,其中所述巧克力组分由发酵因数低于300的可可豆制备,并与选自巧克力浆、部分脱脂可可固体、脱脂可可固体和它们的混合物的碱化巧克力组分联合使用。
20.权利要求1的方法,其中所述食品为食物增补剂。
21.权利要求1的方法,其中所述食品为糖食。
22.权利要求21的方法,其中糖食为深色巧克力糖食。
23.权利要求21的方法,其中糖食为牛奶巧克力糖食。
24.权利要求21的方法,其中糖食为脂肪较少的巧克力糖食。
25.权利要求1的食品,所述食品含有的可可矢车菊苷配质五聚体比用不包括步骤(a)的方法制备的食品多至少约10%(重量),并且其中所述可可矢车菊苷配质寡聚物的量基于所述食品中脱脂可可固体。
26.权利要求25的食品,其中所述可可矢车菊苷配质五聚体含量比用不包括步骤(a)的方法制备的食品多至少15%(重量)。
27.权利要求26的食品,其中所述可可矢车菊苷配质五聚体含量比用不包括步骤(a)的方法制备的食品多至少20%(重量)。
28.改进的巧克力制品,其基本组成为:(ⅰ)至少一种糖类组分和/或至少一种牛奶组分,和(ⅱ)至少一种巧克力组分,它选自巧克力浆、部分脱脂或脱脂可可固体和它们的混合物,所述可可组分含有包括可可矢车菊苷配质寡聚体在内的可可多酚,所述改进包括加入由发酵因数低于300的可可豆制备的巧克力组分。
29.权利要求28的巧克力制品,其中所述食品为深色巧克力、牛奶巧克力或脂肪较少的巧克力糖食。
30.权利要求28的制品,所述制品用权利要求1的方法制备:
(a)将所述糖类组分和/或牛奶组分与选自脂肪、乳化剂、抗氧化剂、调味剂或它们的混合物的至少一种保护性组分混合,形成第一混合物;
(b)将所述第一混合物与所述巧克力组分混合,形成第二混合物,和
(c)将所述第二混合物成型为所述食品。
31.一种深色巧克力,当所述巧克力的脱脂可可固体含量低于(1ess than t0 30%)30%时,所述深色巧克力每克脱脂可可固体含有至少约1570μg可可矢车菊苷配质五聚体。
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- 1999-03-12 DE DE69941328T patent/DE69941328D1/de not_active Expired - Lifetime
- 1999-03-12 EP EP09005072A patent/EP2090177A1/en not_active Withdrawn
- 1999-03-12 AT AT99912456T patent/ATE440499T1/de not_active IP Right Cessation
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- 1999-03-12 CN CN99805840A patent/CN1111357C/zh not_active Expired - Fee Related
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CN101925306B (zh) * | 2008-01-22 | 2014-02-19 | 百乐嘉利宝股份公司 | 组合物 |
CN107616483A (zh) * | 2010-03-05 | 2018-01-23 | 马斯公司 | 具有可可提取物的可口的饮料及组合物 |
CN103501626A (zh) * | 2011-04-27 | 2014-01-08 | 吉百利英国有限公司 | 耐温巧克力 |
CN103501626B (zh) * | 2011-04-27 | 2016-08-17 | 吉百利英国有限公司 | 耐温巧克力 |
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CN105188394B (zh) * | 2013-03-15 | 2023-05-09 | Wm.雷格利 Jr.公司 | 硬质滚抛包衣和包括该硬质滚抛包衣的糖食 |
CN103564345A (zh) * | 2013-11-19 | 2014-02-12 | 绿雪生物工程(深圳)有限公司 | 一种半发酵型酸性牛奶布丁及其制备方法 |
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CN107635406A (zh) * | 2015-06-02 | 2018-01-26 | 不二制油集团控股株式会社 | 类巧克力食品的制造法 |
CN114206122A (zh) * | 2019-08-02 | 2022-03-18 | 马斯公司 | 喷雾干燥的可可果肉 |
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US20010007693A1 (en) | 2001-07-12 |
CA2323207A1 (en) | 1999-09-16 |
BR9908720A (pt) | 2002-01-08 |
WO1999045788A8 (en) | 2000-02-24 |
RU2005134948A (ru) | 2007-05-20 |
EP1061812B1 (en) | 2009-08-26 |
CA2323207C (en) | 2011-08-02 |
ATE440499T1 (de) | 2009-09-15 |
US20020136819A1 (en) | 2002-09-26 |
PL345704A1 (en) | 2002-01-02 |
US6312753B1 (en) | 2001-11-06 |
US6194020B1 (en) | 2001-02-27 |
US6399139B2 (en) | 2002-06-04 |
WO1999045788A1 (en) | 1999-09-16 |
RU2271115C2 (ru) | 2006-03-10 |
EP1061812A1 (en) | 2000-12-27 |
CN1111357C (zh) | 2003-06-18 |
EP1061812A4 (en) | 2002-05-29 |
EP2090177A1 (en) | 2009-08-19 |
DE69941328D1 (de) | 2009-10-08 |
US6582747B2 (en) | 2003-06-24 |
JP2002505860A (ja) | 2002-02-26 |
AU3082799A (en) | 1999-09-27 |
BR9908720B1 (pt) | 2010-11-16 |
RU2411742C2 (ru) | 2011-02-20 |
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