EA042448B1 - CHOCOLATE AND SIMILAR PRODUCTS CONTAINING HONEY POWDER AND METHOD FOR OBTAINING THESE PRODUCTS - Google Patents

Description

Technical field

The invention relates to chocolate and similar products containing honey powder, and to a method for producing these products.

The invention relates to chocolate, cocoline, praline and similar products that do not contain refined sugar (sucrose), which instead of refined sugar contain honey powder as a sweetening component, obtained by partial or complete absorption by honey in the sticky liquid phase of milk and/or milk powder , and/or whey, and/or dry whey, and/or cocoa powder, and methods for producing these products.

Prior Art

Chocolate is defined as a product containing cocoa products with sugar and/or sweetener and, if necessary, the addition of other food components, with the exception of animal fats other than milk fat and milk and/or dairy products, as well as additives allowed by the regulatory requirements of the Food Turkish Code, and obtained in accordance with established general rules and procedures. It is classified as dark chocolate, milk chocolate, white chocolate, chocolate product and praline depending on the ingredients and their proportions.

The production of chocolate mainly involves blending (pre-mixing), thinning (grinding), conching (kneading) and tempering. The dry raw materials in the desired chocolate formulation are mixed and finely ground until they are powdered. The mixture, which becomes a powder, is conched with cocoa butter to form a liquid chocolate mixture. As a result of the tempering of the chocolate mixture by the method of controlled cooling and heating, liquid chocolate is obtained. Said liquid chocolate is poured into molds or applied by glazing to the desired product and cooled to produce the desired chocolate product.

Various components in solid or liquid form are used in products such as chocolate, filling, confectionery, depending on the moisture content of the final product and processing conditions. The moisture content of the components used is very important in terms of quality, shelf life and rheological properties of the final product. Components with a high moisture content adversely affect the rheological and taste properties of both the mixture or paste and the final product. For this reason, the use of water and food components with a high moisture content is avoided in the production of chocolate and chocolate products. The reasons for this are as follows: in the final chocolate product, the presence of water reduces the heat resistance by lowering the melting point of the chocolate and disturbs its melting behavior in the mouth, i.e. the crystalline structure and rheological properties (viscosity, yield strength), if the chocolate contains water, this leads to the fact that sucrose dissolves and crystallizes on the surface, creating a sugary bloom on the chocolate, and adversely affects the physical properties of the chocolate (color, hardness, etc.) as well as the fullness of its flavor.

In melted chocolate, the moisture content is usually around 0.5-1.5%. Moisture above this amount causes a layer of syrup to form on the sugar particles and increases the friction between them. As a result, aggregation occurs and viscosity increases.

The moisture content of the raw materials used in the production of chocolate varies from 0.5% to 3%. Although there is a slight decrease in the amount of moisture due to the raw material during conching, the introduction of raw material with a high moisture content adversely affects the process of conching, loading, shaping and enrobing.

In order to prevent an increase in viscosity and reduce the moisture content of the mixture, during the conching process, an additional amount of cocoa butter or its equivalent can be added to the allowable amount, but in this case, due to a change in the product formulation, the quality characteristics of the product change significantly, the cost increases, and the energy (caloric) value of the product.

For these reasons, ingredients with a high water content, such as honey, which may contain water in the range of 10-22%, cannot be used in chocolate and similar products. Accordingly, instead of using 100% honey in chocolate products, the current method uses dried honey powder, which is prepared with raw materials such as maltodextrin, starch, gum arabic, gelatin, silicon dioxide, etc., which are not included in the real chocolate ingredients. However, these honey powders used in the present method have some drawbacks. Substances such as maltodextrin and gum arabic, which are used as desiccants, cause agglomeration. The disadvantage of said maltodextrin is that it tastes like starch. This can adversely affect the physical properties (colour, hardness, etc.) and the overall flavor of the final product. In addition, the presence of maltodextrin, starch, etc. as carriers in certain products, such as chocolate, etc., changes the quality of the product, the melting behavior of the chocolate in the mouth, in other words, its crystal structure. Also, it is not in line with the Chocolate Communiqué.

A review of the literature on the subject in the current state of the art has revealed the following patent

- 1 042448 application.

In an international patent application titled Chocolate composition and manufacturing procedure with publication number WO0156397 (A1), the invention relates to a sugar-free (natural flavor) chocolate composition and a process for making the same. The chocolate composition described in this patent has the following percentages of the components of the mixture: milk powder (39-40%), honey (38-40%), coffee, mint or caramel flavor (0.2%), natural color or cocoa ( 7.8%), natural fat (15-12%). The product is obtained through a 3-step procedure. The benefits of this chocolate composition are described as follows: it is a 100% natural, high-energy product, rich in vitamins and mineral salts, containing no sugar or other chemical sweeteners.

However, as mentioned earlier, if honey containing water is used in said patent, this also leads to a deterioration in the physical and taste properties of the chocolate. Natural oils and natural colorants as starting materials are more compatible with cocolin (a chocolate product) that is made using vegetable oil and colorants, rather than the types of chocolate defined in the Chocolate Communiqué that are made with cocoa butter.

In the Chinese patent application titled Fruit-flavored chocolate with publication number CN105076621 (A), the invention discloses fruit-flavored chocolate, which consists of the following raw materials in parts by weight: cocoa liquor 30-40 parts, cocoa butter 10-15 parts, honey - 5-10 parts, black sesame seed powder - 2-4 parts, wild jujube fruits - 5-10 parts, jasmine flowers - 2-4 parts, Henry steudner tubers - 2-4 parts and dry apple seeds - 20-25 parts. However, due to the use of water in honey, the total water content of chocolate increases. Increasing the amount of water in the chocolate again negatively affects the rheological and taste characteristics.

In the Chinese patent application titled Castanea-mollisima-bakery chocolate cake - shaped honey with publication number CN104397517 (A), the proportion of honey in the composition ranges from 39.3% to 43.9%. However, this product does not conform to the types of chocolate described in the Chocolate Communiqué. This product is a dessert type chocolate.

As a result, due to the aforementioned shortcomings and the inconsistency of existing solutions, improvement in the art was required.

Purpose of the invention

The invention relates to a method for producing chocolate products and similar products containing honey powder, and for such products, the above requirements are met, all disadvantages are eliminated and some additional advantages are introduced.

The main purpose of the present invention is to provide chocolate, cocoline, pralines and similar products that do not contain refined sugar (sucrose), which, as a sweetening component, instead of refined sugar, contain honey powder obtained by soaking honey in the sticky liquid phase of milk and / or milk powder , and/or whey, and/or dry whey, and/or cocoa powder, and the presentation of a method for obtaining these products.

Another object of the present invention is to develop chocolate and similar products with novel aroma and flavor profiles by using conventionally produced types of honey as a sweetener which have a disintegrating aroma in chocolate and similar products.

Another object of the present invention is to prevent both the physical and taste characteristics of chocolate from being adversely affected if it contains water due to the characteristics of chocolate obtained with honey powder when used as milk and/or milk powder components, and /or whey and/or dry whey and/or cocoa powder.

Another object of the present invention is the development of a new generation of milk, white and dark chocolate products that are partially or fully flavored with honey powder.

Another object of the present invention is that the final product should be free of starch taste since the honey powder used does not contain maltodextrin.

Another object of the present invention is to provide a new generation of chocolate products with improved nutritional properties due to both the sweetening properties of honey powder and the retention of many nutritional properties such as the presence of vitamins and minerals.

In order to achieve the above objects, the present invention provides a sugar-free chocolate product, which is classified as dark chocolate, milk chocolate, white chocolate, cocoline or praline, for offering in the food industry, containing honey powder as a sweetening component, obtained by drying honey in sticky liquid phase by absorption into at least one product selected from milk, milk powder, whey, whey powder, cocoa powder; and consisting of at least one product selected from cocoa butter, cocoa liquor, cocoa powder, milk powder, and does not contain refined sugar.

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To achieve the above objects, the present invention provides a method for producing sweet foods, which includes the following steps:

a) mixing the following raw materials:

products selected from cocoa butter, cocoa liquor, cocoa powder, milk powder and an emulsifier, and honey powder obtained by drying honey by soaking into at least one product selected from milk, milk powder, whey, whey powder and cocoa powder, as a sweetener, until the mixture is homogeneous,

b) thinning the homogeneous mixture first in a two-chamber drum and then in a five-chamber drum until a particle size of 10 to 50 µm, preferably 15-40 µm, is reached,

c) conching the chocolate mixture which, after the liquefaction step, has been reduced to powder,

d) the process of tempering polymorphic cocoa butter in chocolate in order to avoid the formation of unstable crystals that cause undesirable blooming,

e) pouring into molds/enrobing tempered chocolate,

f) cooling chocolate poured into molds or applied by enrobing.

The structural and characteristic features and all the advantages of the present invention set forth in the drawings below and in the detailed description made with reference to these figures will be clearly understood, therefore, their evaluation should be made in view of these figures and detailed explanation.

Detailed description of the invention

In this detailed description, chocolate and similar products containing honey powder, as well as the components and parameters preferred in the method of obtaining these products, are explained only for a better understanding of the subject and without limiting effects.

In one embodiment of the present invention, the use of chocolate, cocoline (chocolate product), praline and similar products with honey powder is contemplated. The present invention relates to the partial or complete use of honey powder, which is mentioned in patent TR2017/14061 and has a maximum moisture value of 3%, in the production of chocolate, cocoline (chocolate product), praline and similar products as a substitute for refined sugar for sweetening.

The method for producing sugar-free chocolate according to the present invention flavored with honey powder mentioned in patent TR2017/14061 includes:

mixing cocoa butter and/or liquor and/or cocoa powder and/or milk powder and/or emulsifier and honey powder as raw materials until the mixture is homogeneous, thinning (refining) the homogeneous mixture first in a two-chamber drum, and then in a five-chamber drum until a particle size of 10 to 50 microns, preferably 15-40 microns, conching the chocolate mixture, which after the stage of liquefaction (refining) was turned into powder, the process of tempering polymorphic cocoa butter in chocolate during avoiding the formation of unstable crystals which cause undesirable fat bloom, pouring into molds/enrobing tempered chocolate, cooling the chocolate poured into molds or applied by enrobing, which are process steps.

In one embodiment of the present invention, the honey powder flavored chocolate can be prepared as milk chocolate containing honey powder, white chocolate with honey powder, and dark chocolate with honey powder, according to the ingredients and usage rates in the formulation.

In the table below. 1 shows the raw materials used in the formulation of milk chocolate containing honey powder and their usage rates.

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Table 1

Recipe for milk chocolate containing honey powder

raw material Amount available by weight in standard chocolate (%) Amount available by weight in chocolate with honey powder (%) Honey powder (preferably 50% honey solids and 50% milk solids and/or milk powder and/or whey and/or whey powder and/or cocoa powder) 0 5-60 grated cocoa 5-25 5-25 Cacao butter 15-40 15-40 Emulsifier 0.1-2 0.1-2

Honey powder used in the production of milk chocolate containing honey powder, the formulation of which is listed in Table. 1 is a honey powder obtained by soaking honey in the sticky liquid phase of milk and/or milk powder and/or whey and/or whey powder and/or cocoa powder containing preferably 50% honey solids and 50 % dry matter of milk and/or milk powder and/or whey and/or whey powder and/or cocoa powder.

In one embodiment of the present invention, milk chocolate containing honey powder may contain up to 35% by weight of cocoa powder in addition to the recipe shown in table. 1.

In one embodiment of the present invention, milk chocolate containing honey powder may contain up to 35% by weight of milk powder in addition to the recipe shown in table. 1.

Milk chocolate containing honey powder obtained in accordance with the recipe shown in table. 1 can be classified as chocolate that does not contain refined sugar (sucrose) or does not contain sugar. If alternative products are required, then refined sugar (sucrose) can be added to the recipe described above in a maximum amount of 50% by weight.

In the table below. 2 shows the raw materials used in the formulation of white chocolate containing honey powder and their usage rates.

table 2

Recipe for white chocolate containing honey powder

raw material Amount available by weight in standard chocolate (%) Amount available by weight in chocolate with honey powder (%) Honey powder (preferably 50% honey solids and 50% milk solids and/or milk powder and/or whey and/or whey powder) 0 5-70 Cacao butter 15-40 15-40 Emulsifier 0.1-2 0.1-2

Honey powder used in the production of white chocolate containing honey powder, the formulation of which is listed in Table. 2 is a honey powder obtained by soaking honey in the sticky liquid phase of milk and/or milk powder and/or whey and/or whey powder, preferably containing 50% honey solids and 50% milk solids, and/ or milk powder and/or whey and/or whey powder.

In one embodiment of the present invention, white chocolate containing honey powder may contain up to 40% by weight of milk powder in addition to the recipe shown in table.

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2.

White chocolate containing honey powder, obtained in accordance with the recipe shown in table. 2 can be classified as chocolate that does not contain refined sugar (sucrose) or does not contain sugar. If alternative products are required, then refined sugar (sucrose) can be added to the recipe described above in a maximum amount of 50% by weight.

In the table below. 3 shows the raw materials used in the formulation of dark chocolate containing honey powder and their usage rates.

Table 3

Recipe for dark chocolate containing honey powder

raw material Amount available by weight in standard chocolate (%) Amount available by weight in chocolate with honey powder (%) honey powder (preferably 50% dry matter honey and 50% dry matter cocoa powder) 0 5-80 grated cocoa 10-50 10-50 Cacao butter 5-30 5-30 Emulsifier 0.1-2 0.1-2

Honey powder used in the production of dark chocolate containing honey powder, the formulation of which is listed in Table. 3 is a honey powder obtained by soaking honey in the sticky liquid phase of cocoa powder, preferably containing 50% honey solids and 50% cocoa solids.

In one embodiment of the present invention, dark chocolate containing honey powder may contain up to 35% by weight of cocoa powder in addition to the recipe shown in table. 3.

Bitter chocolate containing honey powder obtained in accordance with the recipe shown in table. 3 can be classified as chocolate that does not contain refined sugar (sucrose) or does not contain sugar. If alternative products are required, then refined sugar (sucrose) can be added to the recipe described above in a maximum amount of 50% by weight.

One of the most important advantages of chocolate, cocoline (chocolate product), praline and similar products according to the present invention is the absence of the need for crystalline sugar or sweetener in their structure. With honey powder, which can be added to any type of food product for sweetening, the need for crystalline sugar is greatly reduced, and chocolate, cocoline (chocolate product), praline and similar products can be obtained that are healthier and have a longer shelf life. . However, according to preference, crystalline sugar can be added to the mixture in a maximum amount of 50% by weight.

The present invention provides a sweet food product for offering in the food industry, such as milk chocolate, white chocolate, dark chocolate, chocolate product, praline containing honey powder as a sweetening component, obtained by soaking honey in the sticky liquid phase of milk, and/or milk powder and/or whey and/or whey powder and/or cocoa powder; consisting of chocolate obtained from cocoa butter and/or cocoa liquor and/or cocoa powder and/or milk powder and/or an emulsifier.

The present invention provides a method for producing sweet food products, comprising the steps of the method described below.

A) Mixing honey powder obtained from the following raw materials: milk and/or milk powder and/or whey and/or whey powder and/or cocoa powder with cocoa butter and/or cocoa liquor and/or or cocoa powder and/or milk powder and/or emulsifier until the mixture is homogeneous.

According to the type of chocolate containing honey powder to be produced, an appropriate recipe is selected. The raw materials contained in the recipe are weighed according to the amount of the specified substance.

After the dry raw materials of honey powder obtained from honey and milk and/or milk powder and/or whey powder and/or cocoa powder and solids obtained from cocoa powder and/or milk powder, according to the selected recipe is subjected to pre-mixing for 5 ± 2 minutes at 40 ± 5 ° C, 1/3 of the amount of cocoa butter according to the recipe and 1/2 of the amount of emulsifier are mixed and kneaded to obtain a homogeneous thick massecuite. As

- 5 042448 emulsifiers, lecithin, polyricinoleate esters of polyglycerol, etc. can be used.

If cocoa liquor is preferred in the recipe used, it should be added during mixing.

B) Liquefaction (refining) of the homogeneous mixture first in a two-chamber drum and then in a five-chamber drum until a particle size of 10 to 50 µm, preferably 15-40 µm, is reached.

The homogeneous mixture obtained in the previous step is first ground and then liquefied in a two-chamber drum and then in a five-chamber drum. The grinding rollers crush the cocoa fibrous material and milk solids. The particle size in the mixture is reduced to 10-50 µm, preferably to 15-40 µm. The surfaces of the ground particles are wetted with cocoa butter or with the mixture of solids mentioned in the previous step.

C) Validation of the chocolate mixture, which after the stage of liquefaction (refining) has been turned into powder.

During checkout, which is the next step after the refining process, the chocolate mixture, the solid particles of which are compressed on all sides, is further mixed, whipped and aerated. Through intensive stirring during conching, the aroma and taste of the chocolate is improved and its fluidity is increased. The chocolate obtained from the conching step is homogeneous, the chocolate has an enriched taste and reaches the consistency of melting in the mouth. Again, as a result of conching, residues from the fermentation of the cocoa bean products, such as acids, aldehydes and ketones, are volatilized, and after further improvement in the form of oxidation of polyphenols, the sharpness of the aroma is reduced. Caramelization and Maillard reactions, which give the product a special taste during the production of chocolate, proceed to an optimal level. Another goal of the conching process is to reduce moisture, prevent phase separation, and control viscosity and yield strength properties.

After the mixing and refining steps, the chocolate mixture, which has been reduced to powder, is fed into large heated intensive mixers called conches and the remaining 2/3 of the amount of cocoa butter used in the selected recipe is added to the mixture. Upon receipt of chocolate containing honey powder, the conching process is carried out for 4-72 hours in the temperature range of 45-85°C, depending on the type and quality of chocolate containing honey powder. The temperature is preferably 65±10°C for milk chocolate containing honey powder, 50±5°C for white chocolate containing honey powder, and 65±5°C for dark chocolate containing honey powder. The viscosity during the conching process is 10000±3000 cps at 40±5°C and the particle size is 15-40 µm.

At this stage, the remaining 1/2 of the amount of lubricating emulsifier according to the recipe is added, and the conching process continues for another 0.5-2 hours. To avoid undesirable stability changes in chocolate, the amount of emulsifier added should be carefully controlled. The viscosity and yield strength of chocolate is controlled by emulsifiers. Thanks to the emulsifier, the viscosity of the chocolate is controlled, making it suitable for pouring into moulds. If aroma is preferred in alternative products, the addition of aromas can be controlled at this stage.

D) The process of tempering polymorphic cocoa butter in chocolate to avoid the formation of unstable crystals that cause unwanted fat bloom.

Tempering is an important step in the process to prevent the formation of highly soluble, unstable cocoa butter crystals and to ensure the formation of stable crystal nuclei. To avoid the formation of unstable crystals in chocolate by polymorphic cocoa butter, which cause unwanted fat bloom, chocolate should be tempered and carefully controlled. The formation of a matte gray surface, called fat bloom, occurs as a result of poor or uncontrolled tempering.

The chocolate mixture standardized in the previous process step is cooled from 45-85°C to 27-29°C under controlled conditions and then heated again to 30-32°C under controlled conditions.

Both cooling and heating should be carried out with constant stirring. Thus, in a viscous chocolate solution, unstable b-crystals melt, while their corresponding stable b-crystals remain, which leads to crystallization only in the subsequent cooling stage.

E) Pouring/enrobing tempered chocolate.

The chocolate, which has completed the formation of crystals in the previous stage of the process, is first poured into molds of the desired size and shape or applied by enrobing, pouring onto another desired product.

F) Cooling chocolate poured into molds or applied by enrobing.

Chocolate poured into molds or applied by glazing to another product is cooled in cooling tunnels at a temperature of 10-18°C for 10-60 minutes. Chocolate that has cooled and solidified is packaged and stored using the preferred packaging method.

Claims (9)

vanity. Packaging is carried out using paper, aluminium, plastic-based materials or combinations thereof that are not harmful to health and retain the properties of chocolate products, cocoline (chocolate product), pralines and similar products. After packaging, chocolate bars or glazed chocolate products are stored in an odorless environment at a humidity set at 14-22°C. When consuming any kind of food sweetened with honey powder, it is equivalent in terms of energy to eating sugar, but much more healthy food is consumed. The most important advantage of the present invention is to provide healthier and more nutritious foods by sweetening them with honey powder. Chocolate, cocoline (chocolate product), praline and similar products according to the present invention, which contain honey powder and which are obtained according to the present invention, have better qualities than existing chocolate products and other diabetic/dietary chocolate products. Thus, chocolate, which people of all ages in society enjoy eating, becomes healthier. By using honey powder instead of refined sugar in chocolate, cocolin (chocolate product), praline and similar products, low moisture foods can be obtained so that the shelf life of the products is extended and they are much easier to store. In addition, consumers who are convinced that products become more natural and healthy when using natural ingredients can be offered a healthier and more nutritious form of chocolate, praline and similar products sweetened with honey powder, instead of chocolate, cocoline, praline or similar products sweetened with refined sugar. CLAIM 1. A sugar-free chocolate product that is classified as dark chocolate, milk chocolate, white chocolate, cocoline or praline and contains various combinations of cocoa butter, cocoa liquor, cocoa powder, milk powder and an emulsifier, characterized in that it additionally contains honey powder obtained by drying honey by soaking in at least one product selected from milk, milk powder, whey, whey powder and cocoa powder as a sweetening component and does not contain refined sugar. 2. A product according to claim 1, characterized in that said emulsifier is lecithin or polyglycerol polyricinoleate esters. 3. Product according to claim 1, characterized in that said milk chocolate contains: 5-60% by weight honey powder, 5-25% by weight cocoa liquor, 15-40% by weight cocoa butter, 0.1-2% by weight emulsifier. 4. Product according to claim 3, characterized in that said milk chocolate contains a maximum of 35% by weight of cocoa powder. 5. Product according to claim 3, characterized in that said milk chocolate contains a maximum of 35% by weight of milk powder. 6. Product according to claim 1, characterized in that said white chocolate contains: 5-70% by weight honey powder, 15-40% by weight cocoa butter, 0.1-2% by weight emulsifier. 7. Product according to claim 6, characterized in that said white chocolate contains a maximum of 40% by weight of milk powder. 8. Product according to claim 1, characterized in that said dark chocolate contains: 5-80% by weight of honey powder, 10-50% by weight of grated cocoa, 5-30% by weight cocoa butter, 0.1-2% by weight emulsifier. 9. Product according to claim 8, characterized in that said dark chocolate contains a maximum of 35% by weight of cocoa powder. ^gj) Eurasian Patent Organization, EAPO Russia, 109012, Moscow, Maly Cherkassky per., 2