Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
  • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
  • A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products

Definitions

• the present invention relates to a process for the preparation of chocolate crumb.
• the manufacture of chocolate crumb includes several steps of evaporation, heating and vacuum drying of milk solids, sugar and cocoa liquor to obtain a stable crumb powder.
• the resulting chocolate crumb is used as an intermediary product in the manufacture of chocolate.
• Chocolate production using chocolate crumb involves mixing crumb with cocoa butter followed by refining, conching and tempering.
• Chocolate crumb generally forms a large proportion of the ingredients (around 70%) in finished milk chocolate.
• Chocolate crumb flavour develops from flavour precursors in Maillard reactions during preparation of the crumb powder. This reaction gives the chocolate crumb a taste and colour which is desired for confectionary products. Lactose reacts in Maillard reactions with free amino acids/peptides and with milk protein-bound lysine residues. It is recognized that the lactose come from the milk, whereas the amino acids and peptides come from cocoa liquor and milk. There is a low level of free amino acids in standard crumb ingredients. This low amount of free amino acids in the reaction mixture and the consumption of these free amino acids during crumb processing is a limiting factor during the generation of crumb powders with strong flavour intensity
• US 5, 676,993 discloses a process for producing cocoa flavour by roasting a combination of amino acids and reducing sugars and treating the cocoa nibs (soaking) and unroasted liquor with the amino acid/sugar mixture.
• US 3,900,578 and US 4,346,121 disclose a process for the manufacturing of crumb products by preparing a first raw material flow containing liquid milk and one or more flows which contain, sugar raw materials, dry protein raw materials, amino acids, fats or emulsifiers.
• This document discloses that the lactose present in the milk products can be partly or completely hydrolysed so that lactose is transferred to corresponding amounts of glucose and galactose since the presence of these sugars is advantageous for the desired Maillard reaction. This teaching is limited to the use of hydrolysed lactose.
• an object of the present invention is to manipulate the raw materials used in crumb processing or to use other raw materials to increase the consumption of amine flavour precursors in chocolate crumb processing and to result in an alteration of flavour intensity and profile in the resultant crumb.
• a process for the production of a chocolate crumb comprising mixing and heating from about 15 to about 70% by weight of milk solids, with about 10 to about 75% by weight of sugar and about 0.1 to about 10% by weight of milk or vegetable protein hydrolysates, the percentages being based on the weight of the mixture.
• This process involves the use of milk and vegetable protein hydrolysates to generate a pool of free amino acids and peptides for Maillard reactions in chocolate flavour reactions.
• lactose Normally there is a large excess of lactose which is not significantly reduced during crumb processing, however, when free amino acid/peptide consumption is increased by the addition of milk or vegetable protein with a high degree of hydrolysis (DH), a greater consumption of lactose is also observed.
• DH degree of hydrolysis
• the process may further comprise the addition of cocoa solids.
• cocoa solids Preferably, the ratio of protein hydrolysates to cocoa solids to sugar to milk solids is 1:2:3:9.
• the milk or vegetable protein hydrolysates may be prepared from milk powder, casein, whey, soy, wheat, cotton, peanut, rice or pea protein. Preferably from about 2 to about 7% by weight of milk or vegetable protein hydrolysates may be used.
• the milk powder is skimmed milk powder or caramelised milk powder.
• flavour-neutral starting materials include soy isolates and casein.
• casein and soy hydrolysates are used with different degree of hydrolysis (DH) up to a 50-fold increase in free amino acid consumption can be achieved.
• DH degree of hydrolysis
• protein hydrolysates may also be used such as milk powder, whey, wheat, cotton, peanut, rice or pea protein hydrolysates.
• protein hydrolysates can be used in combination with caramelised milk powders.
• a chocolate crumb having enhanced flavour characteristics obtainable by the process according to the present invention.
• the chocolate crumb comprises from 1:1.5 to 1:3 milk solids to sugar and from 0 to about 25% by weight, preferably from about 10 to about 15% by weight, of mixture of cocoa solids.
• a process for the preparation of chocolate which comprises processing chocolate crumb together with other chocolate ingredients to form chocolate wherein the chocolate crumb is prepared by the process according to the present invention.
• the milk solids may comprise for example, whole milk powder, whey proteins or low fat milk solids.
• the low fat milk solids preferably contain less than 5% by weight of fats, more preferably less than 2% by weight of fats and is most preferably skimmed milk powder, or ingredients thereof or recombined solids.
• the amount of milk may be from about 20 to about 70% and preferably from about 30 to about 65% by weight based on the total weight of the mixture.
• the sugar used is preferably in the form of a dry powder which may be crystalline or in the form of a slurry.
• the sugar used may be, for example, sucrose, glucose, dextrose, lactose, maltose, maltose syrup, malt extract, fructose, invert sugar, corn syrup solids, rhamnose, fucose or sugar replacers such as polyols eg soribtol, mannitol, xylitol, maltitol, lactitol, polydextrose, etc or mixtures thereof.
• the sugar used is sucrose alone, but if desired, one or more other sugars may be used together with sucrose in an amount up to 25% by weight based on the total weight of the sugar. If desired a low calorie sweetening agent may be used as part of the sugar.
• the amount of sugar may be from about 10 to about 75% and preferably from about 20 to about 60% by weight based on the total weight of the mixture.
• the cocoa solids When the process is carried out in the absence of cocoa solids, a white crumb is obtained.
• the cocoa solids may be in the form of cocoa liquor, cocoa powder, cocoa butter or cocoa butter alternatives which are vegetable fats such as cocoa butter equivalents or substitutes.
• the amount of cocoa solids used in the process of the present invention may be from about 3 to about 20% by weight based on the total weight of the mixture, preferably from about 5 to about 15% by weight based on the total weight of the mixture.
• the amount of water used in the process of the present invention is preferably from 1.5 to 8% by weight based on the total weight of the mixture.
• Consumption of flavour precursors and subsequent flavour changes can be increased by using high degree of hydrolysis hydrolysates and/or by increasing the reaction time.
• the invention is not limited to the above recipes and processes, but covers also the use of protein hydrolysates in crumb processing under other conditions such as different temperature, different moisture content, different fat content, different pH and different processing equipment (e.g. shear force, extrusion).
• Protein hydrolysates based on milk powder, casein, whey, soy, wheat, cotton, peanut, rice and pea protein were prepared by standard techniques using Flavourzyme 1000 L (fungal protease/peptidase mixture from Novo Nordisk, Denmark. Hydrolysis was performed at 50°C using 1% enzyme by weight of protein content)
• a first set of hydrolysates were produced by 3, 6 and 24 h of incubation, resulting hydrolysates with varying degrees of hydrolysis (DH), in the range of approximately 24-56% DH.
• Primary amino groups were determihed by fluorescence using standard fluorescamine derivatization method.
• Degree of hydrolysis was defined as the ratio between the primary amino groups for the sample and the total amino groups following 6N HC1 hydrolysis.
• Free amino groups were determined by standard HPLC method using PITC derivatization.
• Table 1 shows the results obtained for various different protein hydrolysates. Hydrolysates based on casein and soy protein were then prepared using short hydrolysis times, of 30 min, 1 and 2 hours, to produce a set of samples with medium degree of hydrolysis (20-30%).
• Table 2 shows the results obtained using soy and caesin protein hydrolysates.
• the strongly hydrolysed protein samples (24 h) of table 1 contained up to 50% free amino acids compared to total free amino groups. Substantial amounts of free hydrophobic amino acids were liberated, showing that these hydrolysates can be used as a rich source of chocolate amine flavour precursors, for example the 24 hour casein hydrolysate contains 18% Leu, 6% He, 8% Phe, 8% Nal.
• a reference cocoa reaction flavour (E2) was prepared by reacting 0.8% Leu, 1.45% Phe, 0.8% Nal, 1.5% Fructose, 1.5% water (4 drops of ⁇ aOH in 20ml water) and 90% propylene glycol at 125°C for 60 min under reflux.
• Reaction flavours prepared with protein hydrolysates by replacing the amino acids with 1% lyophilised hydrolysate. Tasting was performed on a 0.1% solution in 1% sucrose. The reaction flavours produced with protein hydrolysates were tasted and compared against reference E2.
• Protein hydrolysates resulted in similar sensory scores as compared to hydrophobic amino acids (reference E2 of Table 3), for key attributes such as cocoa and chocolate as well as other predominant attributes in the E2 reference.
• the protein hydrolysates produced a richer and more complex flavour profile than the hydrophobic amino acids alone.
• Other attributes might be recognised using protein hydrolysates such as cotton, peanut, wheat and rice hydrolysates.
• Lowest level of other attributes were found in the hydrolysates of casein, whey, skimmed milk protein, soy and pea protein.
• flavour neutral protein substrates or a purified protein material Sensory evaluation was carried out by a panel of six persons and a scale from 1 (low) to 10 (high) was defined for attributes such as cocoa, milk, malt, biscuit, caramel, sweet and bitter.
• Chocolate crumb was prepared using the following ingredients, 130.8 g of skimmed milk powder, 43.6g sucrose and 25.5g of cocoa liquor. The cocoa liquor was melted at 50 °C. The sugar and the skimmed milk powder were added and the incubation mix was mixed in a Winkworth Z-blade mixer at 100 rpm to 90 °C. Water (5%) was added dropwise during 2 min, and the reaction of the ingredients to form the typical crumb flavour was performed for 15 min at 90 °C. After reaction, the crumb powder was removed from the mixer and let cool to room temperature. Moisture was analysed with a halogen moisture analyser working on the thermo-gravimetric principle.
• a white model chocolate was prepared to evaluate flavour changes introduced by the crumb powder.
• the white chocolate was prepared by standard chocolate processing methods according to the following general formula and procedure.
• Deodorized cocoa butter was used to have a minimum of flavour in the resultant chocolate.
• the general formula of the recipe comprised crystal sugar (46.4%), cocoa butter (34.6%), skimmed milk powder (18.9%) and soya lecithin (0.2%).
• the crumb powders were incorporated at a 10% level into 90 % of the white chocolate base.
• the mixture was refined on a 3 roll refiner (roll temp of 25 °C).
• the mass was treated in an Electrolux mixer for 1 hour at 50 °C.
• the mass was tempered on a marble desk and moulded.
• a panel of 6 persons tasted the white chocolate samples, using a scale from 1 (low) to 10 (high) for the attributes cocoa, milk, malt, biscuit, caramel, sweet and bitter.
• the white model chocolate without crumb addition was given the following scores (in parentheses): cocoa (0), milk (5), malt (0), biscuit/baked (0), caramel (0), burnt (0), sweet (5), bitter (0), carton (0) and butter (3). Incorporation of the crumb prepared in accordance with preparative example 2 resulted in slight increase in caramel and cocoa note (Table 5).
• Chocolate crumb was prepared by replacing 10% of the skimmed milk powder of preparative example 2 with casein hydrolysates with different degrees of hydrolysis from 28% to 56.9%, see table 4. Sensory evaluation of the resultant crumb was then undertaken.
• casein hydrolysates resulted in increased malt flavour attribute in crumb. This increase was most pronounced in the hydrolysate with highest DH (56%), with an increase in aroma intensity from 3.0 in the reference crumb to 5.8 in two replicate crumb samples.
• the casein hydrolysates obtained by shorter hydrolysis resulted in lower enhancement of the malt flavour attribute. Thus, only a major increase in the free amino acid pool results in strong malt flavour enhancement. No increase in malt flavour was obtained in a control sample prepared with non-hydrolysed casein. Cocoa and caramel notes were enhanced in some of the crumb samples, and an increase in bitter and cheesy notes were detected in several of the samples produced with casein hydrolysates.
• Chocolate crumb was prepared by replacing approximately 10% of the skimmed milk protein used in preparative example 2 with soy hydrolysates. Soy hydrolysates (30 min, 1 h and 2 h) resulted in only minor modification of flavour profiles, whereas crumb prepared from the 24 h hydrolysate showed increased malt flavour as well as other flavours such as acid, spicy, rancid and cheesy.
• casein and soy hydrolysates showed the lowest off-flavour intensity and the strongest enhancement of malt flavour.
• the use of protein hydrolysates in crumb reactions strongly increases the consumption of amine flavour precursors.
• DH degree of hydrolysis
• Figure 1 increasing crumb reaction time
• up to a 50-fold increase in free amino acid consumption can be achieved.
• increasing reaction time may also alter the flavour profile of the resultant crumb.
• Crumb samples were prepared in accordance with preparative example 2 using caramelised milk powder (Milchkaramelpulver FK 30 from Felix Koch Offenbach, Germany), which strongly increased the caramel note from 2 to 7. Crumb prepared using both casein hydrolysate and caramelised milk powder resulted in a further enhanced malt note of the resultant crumb.
• caramelised milk powder Malchkaramelpulver FK 30 from Felix Koch Offenbach, Germany

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• Life Sciences & Earth Sciences (AREA)
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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Inorganic Chemistry (AREA)
• Biotechnology (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Confectionery (AREA)
• Dairy Products (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
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• 2000
  • 2000-11-01 GB GBGB0026717.9A patent/GB0026717D0/en not_active Ceased
• 2001
  • 2001-10-19 CA CA002425400A patent/CA2425400A1/en not_active Abandoned
  • 2001-10-19 CN CNA018183719A patent/CN1473008A/zh active Pending
  • 2001-10-19 AU AU2002220659A patent/AU2002220659A1/en not_active Abandoned
  • 2001-10-19 JP JP2002547320A patent/JP2004514453A/ja not_active Withdrawn
  • 2001-10-19 BR BR0115104-5A patent/BR0115104A/pt not_active Application Discontinuation
  • 2001-10-19 WO PCT/EP2001/012343 patent/WO2002045520A1/en not_active Application Discontinuation
  • 2001-10-19 MX MXPA03003694A patent/MXPA03003694A/es unknown
  • 2001-10-19 RU RU2003116135/13A patent/RU2003116135A/ru not_active Application Discontinuation
  • 2001-10-19 EP EP01999287A patent/EP1333727A1/en not_active Withdrawn
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• 2003
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