EP1879467A1 - Procede de fabrication d une poudre de chocolat a teneur reduite en matiere grasse - Google Patents

Procede de fabrication d une poudre de chocolat a teneur reduite en matiere grasse

Info

Publication number
EP1879467A1
EP1879467A1 EP06726949A EP06726949A EP1879467A1 EP 1879467 A1 EP1879467 A1 EP 1879467A1 EP 06726949 A EP06726949 A EP 06726949A EP 06726949 A EP06726949 A EP 06726949A EP 1879467 A1 EP1879467 A1 EP 1879467A1
Authority
EP
European Patent Office
Prior art keywords
chocolate
fat
powder
cocoa
composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
EP06726949A
Other languages
German (de)
English (en)
Inventor
Albert Zumbe
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP1879467A1 publication Critical patent/EP1879467A1/fr
Ceased legal-status Critical Current

Links

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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
    • A23G1/047—Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
    • 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
    • A23G2200/08—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 cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
    • 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
    • A23G2220/00—Products with special structure

Definitions

  • This invention relates to a process for the manufacture of reduced fat chocolate powder. .
  • cocoa containing products for example desserts, cakes, sauces and beverages taste of cocoa yet the product name is often refers to a chocolate dessert, cake, sauces or beverage respectively.
  • These products often contain cocoa powder. More often than not these products contain no authentic chocolate at all, and by this it is meant that there is an absence of characteristic chocolate taste and flavour.
  • the cocoa tasting products may well contain cocoa and other chocolate making ingredients ( principally sugar and /or milk solids) but the chocolate ingredients will not have been through intimate mixing, kneading and conching to generate authentic chocolate flavour components and in addition to eliminate undesired cocoa volatile components.
  • Cocoa powder is an available commodity, as is traditional chocolate powder but this, is a simple dry mix of cocoa powder and sugar ( otherwise known as sweetened cocoa and "chocolate powder" or but authentic chocolate powder is generally not available.
  • Chocolate which if it is a quality product will have been adequately conched for a number of hours at raised temperatures and will usually contain 25 wt % fat or more.
  • This chocolate when cooled down and if necessary tempered (that is if tempering is necessary due to the presence of cocoa butter in the recipe ) and moulded or deposited as droplets and allowed to soldify.
  • This chocolate can be milled (although cryogenic milling would be necessary) or it can be re melted and spray crystallised into a cryogenic chamber to form a powder.
  • This chocolate powder with 25 wt % of fat is unstable in warm conditions as the fat component will begin to melt the powder will clump or will form a solid mass. This is not a' very stable or convenient product to use for the applications mentioned above.
  • Such chocolate powder has to be permanently kept cool ( at iess.fhan 20 C but preferable less than 15 C ) and stored in rigid containers to avoid compacting ( whereby the chocolate powder would be crushed into a block and the free fat component would simply fuse together. Anything with less- fat would be more stable, for example 22 wt % and preferably less than 15 wt % • with the less the more stable the product to compacting during transport in bags. Iti&also advisable not to expose the powder to the open humid air as the sugar can adsorb humidity and cause bridging thus creating hard balls or blocks, of powder.
  • Another way of introducing authentic chocolate flavour is to add appreciable amounts of natural chocolate extract or natural chocolate flavour to a non conched mixture of chocolate making ingredients or simply to sweetened cocoa powder.
  • the manufacture of chocolate flavour is described in the United Kingdom patent application no. 0400981.9 GB and 0400980.9 GB but these ingredients are not readily available and are probably too expensive to use in appreciable amounts in a mass market relatively low cost product such as chocolate powder.
  • a powerful flavour coming from the non conched cocoa ingredient for example if this is cocoa, anything less than 5 wt % would not be sufficient to not drown the delicate chocolate flavour profile.
  • the higher fat chocolate composition will normally contain sugar ( sucrose) as the nutritive carbohydrate sweetener.
  • sucrose may be partially or wholly replaced by one or more other nutritive sweeteners such as dextrose, glucose solids, fructose, lactose, maltose or isomalose.
  • the nutritive carbohydrate sweetener may be partially or wholly replaced by one or more sugar substitutes such as sugar alcohols (e.g.
  • lactitol maltitol, isomalt, xylitol, mannitol, sorbitol, polydextrose, inulin, polyfructose, microcrystalline cellulose, cocoa shell or cocoa fibre) and intense intense sweeteners (e.g. aspartame, acesulfame-K, cyclamates, saccharin, sucralose, neohesperidin, dihydrochalone., alitame, steva sweeteners, glycrrhizizin, thaumatin).
  • intense intense sweeteners e.g. aspartame, acesulfame-K, cyclamates, saccharin, sucralose, neohesperidin, dihydrochalone., alitame, steva sweeteners, glycrrhizizin, thaumatin).
  • cocoa butter may be wholly or partially substituted with butterfat or vegetable fat including cocoa butter equivalents.
  • These alternative fats may be present in the higher fat composition, or the lower fat composition in for example in crumb.
  • Cocoa butter equivalents are fats with a composition similar to cocoa butter, chemically and physically which are made from non lauric fats and which are for example permitted in chocolate in amounts up to 5 wt %. Such fats are compatible for mixing with cocoa butter without causing fat bloom
  • the present invention also extends to cocoa and or milk fat substitution by partly or wholly non metabolisable fat.
  • the higher chocolate composition can have at least one emulsifier as ingredient.
  • the amount of the emulsifier will be increased to compensate if the lower fat chocolate making ingredient is comprised of cocoa solids.
  • elmulsifier can be left out altogether as the choice will depend largely on the end use of the chocolate powder.
  • Chocolate powder manufactured in accordance with the present invention may include further flavourings traditionally associated with chocolate, such as vanilla, cocoa extract and chocolate extract.
  • Other edible substances that may be present in the chocolate composition include those allowed under the European Parliament and Council Directive the Council Directive 2000/36/EC of 23 r June 2000 relating to cocoa and chocolate products for human consumption.
  • Low fat cocoa and skimmed milk are particularly useful chocolate making ingredients to be mixed with the higher fat chocolate composition.
  • the low fat cocoa is made solvent extract using food grade solvents (for example hexane and iso-hexane where permitted, super critical carbon dioxide, butane and propane) .
  • the lower fat chocolate making ingredients can alternatively be chocolate chips extracted with these very same solvents.
  • the higher fat chocolate composition may be plain chocolate, milk chocolate or white chocolate or chocolate compound. Equally chocolate flake or vermicelli may be used provided it is made from conched chocolate.
  • the chocolate composition will normally comprise of non fat cocoa solids, fat nutritive carbohydrates sweetener and emulsif ⁇ er.
  • the chocolate composition will normally comprise of non fat cocoa solids, fat, milk solids, nutritive carbohydrate sweetener and emulsif ⁇ er.
  • the chocolate composition will normally comprise milk solids, fat, nutritive carbohydrate sweetener and emulsif ⁇ er.
  • the milk components may be whole milk powder and or processed or part processed milk powder such as skimmed milk powder, whey powder, milk protein concentrate, lactose, " modified milk powder, yoghurt powder but preferably skimmed milk powder and or whole milk powder.
  • the chocolate chips of desired composition are mixed with the low fat chocolate making ingredient or ingredients and then milled to the required particle size specification in a hammer, pin or vane mill with a classifier.
  • the chocolate chips and the low fat ingredient or ingredients can be milled separately and mixed together after milling.
  • the low fat chocolate making ingredients may be converted to a crumb using standard procedures in the art. In the case where the low fat chocolate making ingredient contains the appropriate ingredients, this may involve heating so as to promote the Maillard reaction.
  • the crumb can be white crumb which is made from milk and sugar without the use of cocoa solids or cocoa liquor.
  • the crumb may be kibbled or pre-milled to enable better mixing with the chocolate chips.
  • crumb will contain 6-8 wt % fat but can contain upto about 16.5 wt % fat.
  • a chocolate extract or chocolate flavouring powder format is added to the pre- mix prior to milling or to the final milled chocolate powder.
  • liquid or powder chocolate flavour is added to the higher fat chocolate composition prior at the end of conching whilst still liquid just prior to moulding , drop depositing or spray crystallising into a cryogenic chamber.
  • cocoa derivatives can be added in a similar fashion and these include natural or synthetic theobromine, or cocoa polyphenol concentrates or polyphenol concentrates of other origins for example grape, olive or tea preferably green tea.
  • This chocolate powder here in described is suitable as a binder or filler in reduced or low fat and or low carbohydrate chocolate, confectionery or cereal bars. It is also suitable for sintered reduced or low fat chocolate and/or low carbohydrate bar in which the powder is place in a mould optionally treated with steam and heated so that the nutritive or non nutritive bulk sweetener begins to melt and the mass creates a solid block which is then cooled and de-moulded.
  • the cocoa used can optionally be non fermented or lightly fermented cocoa beans that have been lightly roasted prior to grinding the de-shelled beans kibbled and finely grinding in a ball mill to produced the cocoa liquor used for manufacture of chocolate and/or for cocoa liquor additionally transformed to press cake using a hydraulic press.
  • Conched tempered plain chocolate chips of 1 cm diameter with a 26 wt % total fat with a recipe of cocoa mass of 49.75 wt %, sugar of 49.74 wt %, of soya lecithin of 0.55 wt % and 0.1 wt % of natural vanilla was mixed in a cold water jacketed Z blade mixer with kibbled cocoa press cake of 10/12 fat wt % in a ratio of 1 : 1.
  • the mixure was pre-cooled with liquid nitrogen and reduced. " to the required particle size in a cryogenic classifier mill. The median size was 8.0 micro meters and 90% of the particles ( D. sub. 90 ) were below 24.5 micro meters, and the total fat content of the chocolate powder of 18 wt %.
  • Conched tempered plain chocolate chips of 1 cm diameter a sin example 1 were mixed in a cold water jacketed Z blade mixer with kibbled low fat cocoa of 0.5 wt % fat in a ratio of 1 :1.
  • the low fat cocoa powder is made by super critical carbon dioxide solvent fat extraction of kibbled press cake of 10/12 fat wt %.
  • the mixture was pre-cooled with liquid nitrogen and reduced to the required particle size in a cryogenic classifier mill.
  • the chocolate powder had a median size was 7.0 micro meters and 90% of the particles ( D. sub. 90 ) were below 22.0 micro meters, and a total fat of 13.25 wt %.
  • Conched tempered milk chocolate chips of 1 cm diameter (of a recipe containing cocoa butter, cocoa solids, sugar and full fat milk powder ) with a total fat content of 28 wt % is mixed with kibbled crumb ( of a recipe with sugar, skimmed milk, reduced fat cocoa powder 10/12 wt % and a remaining 1 wt % moisture with 2 wt % total fat was mixed in a cold water jacketed Z blade mixture in a ratio 1:1.
  • the mixture was then pre-cooled with liquid nitrogen and milled in a cryogenic classifier mill to the required particle size.
  • the median particle size was 8 micro meters and 90 % of the particle size ( D. sub. 90 ) with 23.8 micro meters, and a total fat content of the milk chocolate powder was 15 wt %.
  • Conched tempered milk chocolate with a diameter of 1 cm as in example 4 was pre-cooled with liquid nitrogen and milled in a cryogenic classifier mill to the .-required particle size with median 8.7 micro meters and 90 % of the particles size ( D. sub 90 ) of less than 24.0 micro meters diameter and kept in a cool place at less than 5 C.
  • the milk chocolate crumb ( of a recipe with sugar, reduced fat chocolate powder of 10/12 wt % fat, skimmed milk and a residual 1 wt % moisture) with 2 % wt % fat was kibbled and milled in a classifier mill to the required particle size with a median particle size of 8.3 micro meters and 90 % of the particle size ( D. sub 90 ) of less than 22.4 micro meters in diameter.
  • the two powders were mixed in a jacketed water jacketed Z blade mixer at a ratio of 1:1 and the total residual fat content was 14 wt %.
  • Conched tempered plain chocolate chips of 1 cm diameter as in example 1 was cooled down with liquid nitrogen and milled in a cryogenic classifier mill to the required particle with a median particle size of 7.7 micro meter size and 90 % of the particle size ( D. sub. 90 ) of less than 24.0 micro meters diameter and kept in cool place at less than 5 C.
  • To this was mixed low fat cocoa powder with a total fat content of 1 wt % with a median particle size of 8. 2 micro meters and 90% of the particle size ( D. sub. 90 ) of less than 21.8 micro meters in a cold water jacketed Z blade mixer at a ratio of 1 : 1.
  • the low fat cocoa powder was made by super critical carbon dioxide solvent extraction of kibbled press cake of 10/12 wt %.
  • the total fat content of the mixture was 13 wt %.
  • the plain chocolate chips accounted for 30% of the total mix and the rest was kibbled low fat press cake in which the fat has been removed by super critical carbon dioxide fat extraction.
  • the cocoa cake was made from non or lightly fermented cocoa beans which have been lightly roasted to produce a cocoa liquor with an enhanced cocoa polyphenol and/or fiavenoid content.
  • the mixture was pre cooled with liquid nitrogen and milled in a cryogenic classifier mill to produce chocolate powder enriched in cocoa polyphenols and fiavenoids, a median particle size of 8.2 micro meters and with 90 % of the particle size ( D. sub 90 ) of less than 23.7 micrometers in diameter.
  • Spray crystallised plain chocolate powder with 26 wt % total fat is mixed with a low fat chocolate powder with 2 wt % total fat in a cold water jacketed Z blade mixer in a ratio of 1: 1 to produce a chocolate powder with 13.5 wt % total fat.
  • Reduced fat chocolate powder as in claim 6 above was poured into a metal mould and heated up to 165 C for ten minutes and then allowed to cooled down to less then 20 C. The sintered block was then de-moulded by simply tapping the mould.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

L’invention concerne une composition de chocolat présentant une teneur en matière grasse inférieure à 16 % en masse de matière grasse totale. Cette composition de chocolat est fabriquée en mélangeant (i) un chocolat d’une composition de chocolat plus riche en matière grasse dont la saveur a été développée par un conchage, avec (ii) un ingrédient de chocolat ou un chocolat avec une teneur moins élevée en matière grasse que le chocolat conché, ayant une teneur en matière grasse plus élevée, afin de produire une composition de chocolat avec une teneur en matière grasse réduite. Le mélange est vaporisé pour obtenir une taille de particule requise.
EP06726949A 2005-05-09 2006-04-28 Procede de fabrication d une poudre de chocolat a teneur reduite en matiere grasse Ceased EP1879467A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0509363A GB0509363D0 (en) 2005-05-09 2005-05-09 Process for the manufacture of reduced fat chocolate
PCT/GB2006/001569 WO2006120380A1 (fr) 2005-05-09 2006-04-28 Procede de fabrication d’une poudre de chocolat a teneur reduite en matiere grasse

Publications (1)

Publication Number Publication Date
EP1879467A1 true EP1879467A1 (fr) 2008-01-23

Family

ID=34685249

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06726949A Ceased EP1879467A1 (fr) 2005-05-09 2006-04-28 Procede de fabrication d une poudre de chocolat a teneur reduite en matiere grasse

Country Status (3)

Country Link
EP (1) EP1879467A1 (fr)
GB (1) GB0509363D0 (fr)
WO (1) WO2006120380A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2452972A (en) * 2007-09-21 2009-03-25 Albert Zumbe Chocolate incorporating cryogenically milled cocoa beans
GB0921005D0 (en) 2009-12-01 2010-01-13 Zumbe Albert Process for the manufacture of tempered cocoa butter powder and other powder which contain cocoa butter
EP2740369A1 (fr) * 2012-12-07 2014-06-11 Loders Croklaan B.V. Procédé de préparation d'un produit ou ingrédient de confiserie
EP3582625A1 (fr) * 2017-02-14 2019-12-25 Chocoladefabriken Lindt & Sprüngli GmbH Impression de chocolat par dépôt de liant

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9424855D0 (en) * 1994-12-09 1995-02-08 Cadbury Schweppes Plc Process for manufacture of reduced fat chocolate
GB0014570D0 (en) * 2000-06-14 2000-08-09 Nestle Sa Milk chocolate containing water
GB0110751D0 (en) * 2001-05-02 2001-06-27 Zumbe Albert Process for granulation of reduced fat chocolate powder

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2006120380A1 *

Also Published As

Publication number Publication date
WO2006120380A1 (fr) 2006-11-16
GB0509363D0 (en) 2005-06-15

Similar Documents

Publication Publication Date Title
CN102595920B (zh) 耐温性巧克力组合物及方法
US5468509A (en) Process for producing water-containing milk chocolate
US5244690A (en) Process for the production of chocolate
US5989619A (en) Process for manufacture of reduced fat chocolate
EP0788744B1 (fr) Lait délactosé et lait en poudre délactosé, produits alimentaires les contenant et procédé de préparation
JPH11289986A (ja) チョコレ―トクラムの製造方法
US6221422B1 (en) Process for preparing chocolate
US20040146625A1 (en) Process for granulation of reduced fat chocolate powder
EP2750513A1 (fr) Composition de cacao, procédé et produit
EP1879467A1 (fr) Procede de fabrication d une poudre de chocolat a teneur reduite en matiere grasse
US20240081363A1 (en) Chocolate making units for preparing personalized chocolate, and methods of using such units
WO1994021827A1 (fr) Agent edulcorant, son procede de production et son application
US8790737B2 (en) Chocolate with agglomerate structure and the method for preparing thereof
CN110381744B (zh) 加入了抹茶的巧克力
US20220232849A1 (en) Reduced sugar chocolate and method of making the same
JPH02219543A (ja) 飲料用の固型チョコレート
ES2255456A1 (es) "extracto de aroma de chocolate".
CA2921022C (fr) Produit de confiserie au chocolat stable a la chaleur et methode de fabrication associee
KR100411181B1 (ko) 타정기를 이용한 음용 및 섭취용 초콜릿 정제와 그 제조방법
JPH0391443A (ja) チョコレート類の製造法
WO2004068962A1 (fr) Procede de production de chocolat
JP2004329189A (ja) コ−ヒ−・茶類チョコレ−ト

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20071031

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI SK TR

DAX Request for extension of the european patent (deleted)
17Q First examination report despatched

Effective date: 20080610

APBK Appeal reference recorded

Free format text: ORIGINAL CODE: EPIDOSNREFNE

APBN Date of receipt of notice of appeal recorded

Free format text: ORIGINAL CODE: EPIDOSNNOA2E

APBR Date of receipt of statement of grounds of appeal recorded

Free format text: ORIGINAL CODE: EPIDOSNNOA3E

APAF Appeal reference modified

Free format text: ORIGINAL CODE: EPIDOSCREFNE

REG Reference to a national code

Ref country code: DE

Ref legal event code: R003

APBT Appeal procedure closed

Free format text: ORIGINAL CODE: EPIDOSNNOA9E

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION HAS BEEN REFUSED

18R Application refused

Effective date: 20110913