GB2574629A - Method for the preparation of Compositions for the manfacture of chocolate - Google Patents
Method for the preparation of Compositions for the manfacture of chocolate Download PDFInfo
- Publication number
- GB2574629A GB2574629A GB1809677.6A GB201809677A GB2574629A GB 2574629 A GB2574629 A GB 2574629A GB 201809677 A GB201809677 A GB 201809677A GB 2574629 A GB2574629 A GB 2574629A
- Authority
- GB
- United Kingdom
- Prior art keywords
- cocoa
- mass
- chocolate
- mixture
- melted
- 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.)
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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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
Abstract
A composition for the manufacture of chocolate comprising cocoa mass, cocoa butter, and 0.01 to 4.99 wt % lactulose, 0.05 to 15.00 wt % tagatose, 0.02 to 1.00 wt % stevia and 0.38 to 1.00 wt % lecithin. The chocolate composition may include additional quantities of cocoa powder, dried milk, milk fat and salt. The use of the combination of lactulose, tagatose and stevia provides a composition which creates a low calorie chocolate product with superior taste and mouthfeel.
Description
METHOD FOR THE PREPARATION OF COMPOSITIONS FOR THE MANUFACTURE OF CHOCOLATE
The disclosed invention relates to the food industry. In particular it relates to 5 the method for the manufacture of chocolate. The invention may be implemented at confectioneries.
BACKGROUND OF THE INVENTION
As it is known from the state of the art, Patent RU2600604 (Cl) to io Tarasenko describes a composition for the manufacture of chocolate comprising cocoa mass, cocoa butter, lecithin, sugar powder, a functional filler. In addition the composition comprises stevioside as sweetener, CO2-meal of coffee mixed with cocoa mass in a 1:3 ratio and a mixture of pumpkin seed powder and cloves in a 20:1 ratio as a functional filler with the following ratios of components in the 5 mixture, % wt:
cocoa mass 24-30, cocoa butter 15-18, the mixture of pumpkin seed powder and cloves 18-20, lecithin 0,35-0,4, CO2-meal of coffee 8-10, sugar powder 25-
31,1, stevioside 0,03-0,-5.
A drawback of this solution is a presence of sugar and low gustatory 20 qualities.
As is known, Document RU2187940 (Eldarkhanov) describes a method for the production of chocolate. According to this method sugar powder, cocoa mass, cocoa butter, flavor and aromatic additives are mixed for 4-6 minutes in order to obtain a mass with homogeneous consistence. The chocolate mass is fed into a 25 five-roll mill for crushing. After milling the mass is subjected to couching and then tempering. The tempering is carried out in a cyclic manner, by continuous steps in two stages: at the first stage the mass is cooled down to a temperature 3236 °C and during the second stage the mass is crystallized at 28-30 °C. Excess quantity of the chocolate mass is returned to the tank via the crystallizer. The
09 18 tempered mass is fed to a filling head from which it is dosed into preheated forms made of polycarbonate. The forms are preheated by infrared radiators to a temperature that equals the temperature of the chocolate mass or is higher by 1-2 °C. After filling the forms are fed to a vibroconveyer and then into a cooling 5 cabinet where they are cooled at 10-14 °C for 15-25 minutes. Then the chocolate is removed from the forms and packed. This procedure ensures the improvement of the chocolate's quality indices, the production of products with smoother and brighter surfaces and the decreased quantity of rejected products and production waste.
io A drawback of this solution that affects the tastiness of chocolate is an insufficient level of tempering.
The above shows the availability of various methods for the production of chocolate. The known methods are aimed at improvement of appearance of final products or introduction of additives for increasing their usefulness. Therefore 5 there is a need for developing such a method of the fabrication of chocolate whose sequence of steps and conditions will be sufficient for producing chocolate with high gustatory qualities.
SUMMARY OF THE INVENTION
The disclosed invention relates to the food industry in particular to the confectionery industry and may used for the manufacture of dark and/or milk chocolate.
Chocolate, similar to other sweeties, increases a content of sugar in blood and its excessive consumption may lead to an increase in body weight. This fact 25 is important for consideration by those who have problems of excess weight, diabetes and belong to their risk groups, sportsmen, people who lead a healthy mode of life.
The present invention has an object to develop a method for the manufacture of such a chocolate that principally differs from products available in the market
09 18 in that it ensures not only the safety of each of its component but increases immunity, accelerates metabolism, purifies from toxins and has a preventive / implicitly medical effect in cases of some diseases such as an increased content of glucose in blood, obesity, hypertension, gastrointestinal diseases and others 5 due to reproduction of pathogenic microflora.
The specified object is implemented by a method of the preparation of a composition for the manufacture of chocolate that includes stages during which: cocoa butter is melted at 45-50 °C; cocoa powder, lactulose, stevia and tagatose are screened and mixed at 30-37 °C until a dry homogenous mixture is formed; io cocoa mass is melted at 45-55 °C; cocoa butter and cocoa mass are mixed in a ball mill whose casing is at 40-50 °C for 3-5 minutes; the dry mixture is added. The process of crushing is continued by a method after Reutov until a chocolate mass with a level of fragmentation of no less than 97 % is obtained. Then the produced chocolate mass is transferred to a conche for couching the mixture at an 5 ambient temperature of 50-60 °C for at least 8 hours and then the further tempering of the outgoing mixture is carried out.
Another embodiment of the method of the preparation of the composition for the manufacture of chocolate includes stages during which: cocoa butter is melted at 45-50 °C; milk fat is melted at 40-45 °C; cocoa powder, dried milk, 20 lactulose, stevia and tagatose are screened and mixed at 30-37 °C until a dry homogenous mixture is formed; cocoa mass is melted at 45-55 °C; cocoa butter, cocoa mass and milk fat are mixed in a ball mill whose casing is at 40-50 °C for 3-5 minutes; the dry mixture is added. The process of crushing is continued by a method after Reutov until a chocolate mass with a level of fragmentation of no 25 less than 97 % is obtained. Then the produced chocolate mass is transferred to a conche for conching the mixture at an ambient temperature of 50-60 °C for at least 8 hours and then the further tempering of the outgoing mixture is carried out.
09 18
According to a further embodiment the process of crushing is carried out in a melangeur or ball mill or roll mill in each of the above embodiments.
A technical result of the disclosed method is improvement of chocolate gustatory qualities, preservation of useful properties of chocolate components, 5 safety of each consumed component for people, provision of taste and organoleptic characteristics at a high level, manifestation of general preventive and health-giving effects.
DETAILED DESCRIPTION OF THE INVENTION io According to one of the embodiments at first cocoa butter is melted at a temperature of 45-50 °C. This temperature range has been chosen in order to preserve the properties of cocoa butter and prevent the formation of trans fats. At higher temperatures cocoa butter begins to loose its useful properties due to decomposition or transformation of fats and onset of reactions between natural 5 impurities. At lower temperatures cocoa butter melts non-unifonnly and as a result small lumps are formed that induce structural irregularities in the composition.
Dry substances are crushed in a melangeur, a ball or roll mill. Pre-crushed components may be used in the disclosed method therefore this stage is not 20 mandatory. An important factor is to crash the dry substances to a certain level of grade or use the dry substances of a certain grade. A screening process is predominantly carried out with the use of a sieve with meshes of up to 2 mm (for cocoa), 1 mm (for dried milk), 3 mm (for lactulose, tagatose and stevia extract) in diameter.
During screening and further mixing of cocoa powder, lactulose, stevia and tagatose until a homogenous dry mixture is produced the prepared dry mixture is enriched with oxygen. Such enrichment results in a higher level of manifestation of the gustatory qualities of every screened component during further treatment of the dry mixture. The screening process is predominantly carried out with the
09 18 use of a sieve with meshes of up to 2 mm (for cocoa), 1 mm (for dried milk), 3 mm (for lactulose, tagatose and stevia extract) in diameter. From this description it will be clear for any expert that an increase in the sieve grade will result in increased inhomogeneity of the dry mixture. Such an increase will have adverse 5 effects on equipment during the mixing phase and lead to more intensive wear and tear of tools. This additional screening prevents penetration of any foreign particles into the dry mixture. The mixing step is carried out at a temperature of 30 to 37 °C. In that way the life time of mixing equipment can be extended as no thermal expansion of the equipment components will occur.
io Then cocoa mass is melted at 45-55 °C. The same temperature range has been chosen as the range for melting cocoa butter.
Then cocoa butter and cocoa mass are mixed in the ball mill with the casing at 40-50 °C for 3-5 minutes. Thus the homogeneous consistence can be obtained.
Then the dry mixture is added and the process of crushing is continued by a 5 method after Reutov until a chocolate mass with a level of fragmentation of no less than 97 % is obtained. After that the produced chocolate mass is pumped to the conche for conching the mixture at an ambient temperature of 50-60 °C for at least 8 hours. As a variant of embodiment of the method a chocolate mass that has been prepared earlier can be fed into the conche. Then the further tempering 20 of the outgoing mixture is carried out.
According to another embodiment at first cocoa butter is melted at a temperature of 45 to 50 °C. This temperature range has been chosen in order to preserve the properties of cocoa butter and prevent the formation of trans fats. At higher temperatures cocoa butter begins to loose its useful properties due to 25 decomposition or transformation of fats and onset of reactions between natural impurities. At lower temperatures cocoa butter melts non-unifonnly and as a result small lumps are formed that induce structural irregularities in the composition.
09 18
Dry substances are crushed in a melangeur, a ball or roll mill. Pre-crushed components may be used in the disclosed method therefore this stage is not mandatory. An important factor is to crash the dry substances to a certain level of grade or use the dry substances of a certain grade. A screening process is 5 predominantly carried out with the use of a sieve with meshes of up to 2 mm (for cocoa), 1 mm (for dried milk), 3 mm (for lactulose, tagatose and stevia extract) in diameter.
During screening and further mixing of cocoa powder, lactulose, stevia and tagatose until a homogenous dry mixture is produced the prepared dry mixture is io enriched with oxygen. Such enrichment results in a higher level of manifestation of the gustatory qualities of every screened component during further treatment of the dry mixture. The screening process is predominantly carried out with the use of a sieve with meshes of up to 2 mm (for cocoa), 1 mm (for dried milk), 3 mm (for lactulose, tagatose and stevia extract) in diameter. From this description 5 it will be clear for any expert that an increase in the sieve grade will result in increased inhomogeneity of the dry mixture. Such an increase will have adverse effects on equipment during the mixing phase and lead to more intensive wear and tear of tools. This additional screening prevents penetration of any foreign particles into the dry mixture. The mixing step is carried out at a temperature of 20 30 - 37 °C. In that way the life time of mixing equipment can be extended as no thermal expansion of the equipment components will occur.
Then cocoa mass is melted at 45-55 °C. The same temperature range has been chosen as the range for melting cocoa butter.
Then cocoa butter, cocoa mass and milk fat are mixed in the ball mill with 25 the casing at 40-50 °C for 3-5 minutes. In that way, as it has been stated above, the homogeneous consistence can be obtained.
Then the dry mixture is added and the process of crushing is continued by a method after Reutov until a chocolate mass with a level of fragmentation of no less than 97 % is obtained. After that the produced chocolate mass is pumped to
09 18 the conche for conching the mixture at an ambient temperature of 50-60 °C for at least 8 hours. As a variant of embodiment of the method a chocolate mass that has been prepared earlier can be fed into the conche. Then the further tempering of the outgoing mixture is carried out.
EXAMPLES
Example 1.
Cocoa butter is melted at a temperature of 47 °C. Cocoa powder, lactulose, stevia and tagatose are screened and mixed at a temperature of 35 °C until a io homogenous dry mixture is produced. Cocoa mass is melted at a temperature of 50 °C. Cocoa butter and cocoa mass are mixed in the ball mill with the casing at 48 °C for 4 minutes. Then the dry mixture is added and the process of crushing is continued by a method after Reutov until a chocolate mass with a level of fragmentation of no less than 97 % is obtained. After that the produced chocolate 5 mass is pumped to the conche for conching the mixture at an ambient temperature of 54 °C for 9 hours. The further tempering of the outgoing mixture is carried out.
Example 2.
Cocoa butter is melted at a temperature of 45 °C. Cocoa powder, lactulose, 20 stevia and tagatose are screened and mixed at a temperature of 30 °C until a homogenous dry mixture is produced. Cocoa mass is melted at a temperature of 55 °C. Cocoa butter and cocoa mass are mixed in the ball mill with the casing at 48 °C for 3 minutes. Then the dry mixture is added and the process of crushing is continued by a method after Reutov until a chocolate mass with a level of 25 fragmentation of no less than 97 % is obtained. After that the produced chocolate mass is pumped to the conche for conching the mixture at an ambient temperature of 60 °C for 10 hours. The further tempering of the outgoing mixture is carried out.
09 18
Example 3.
Cocoa butter is melted at a temperature of 50 °C. Cocoa powder, lactulose, stevia and tagatose are screened and mixed at a temperature of 37 °C until a homogenous dry mixture is produced. Cocoa mass is melted at a temperature of 55 °C. Cocoa butter and cocoa mass are mixed in the ball mill with the casing at 50 °C for 5 minutes. Then the dry mixture is added and the process of crushing is continued by a method after Reutov until a chocolate mass with a level of fragmentation of no less than 98,2 % is obtained. After that the produced io chocolate mass is pumped to the conche for conching the mixture at an ambient temperature of 60 °C for 8 hours. The further tempering of the outgoing mixture is carried out.
Example 4.
Cocoa butter is melted at a temperature of 45 °C. Milk fat is melted at a temperature of 45 °C. Cocoa powder, dried milk, lactulose, stevia and tagatose are screened and mixed at a temperature of 37 °C until a homogenous dry mixture is produced. Cocoa mass is melted at a temperature of 55 °C. Cocoa butter, cocoa mass and milk fat are mixed in the ball mill with the casing at 40 °C 20 for 5 minutes. Then the dry mixture is added and the process of crushing is continued by a method after Reutov until a chocolate mass with a level of fragmentation of no less than 97 % is obtained. After that the produced chocolate mass is pumped to the conche for conching the mixture at an ambient temperature of 60 °C for at least 8 hours. The further tempering of the outgoing mixture is 25 carried out.
Example 5.
Cocoa butter is melted at a temperature of 48 °C. Milk fat is melted at a temperature of 43 °C. Cocoa powder, dried milk, lactulose, stevia and tagatose
09 18 are screened and mixed at a temperature of 34 °C until a homogenous dry mixture is produced. Cocoa mass is melted at a temperature of 50 °C. Cocoa butter, cocoa mass and milk fat are mixed in the ball mill with the casing at 48 °C for 4 minutes. Then the dry mixture is added and the process of crushing is 5 continued by a method after Reutov until a chocolate mass with a level of fragmentation of no less than 97,5 % is obtained. After that the produced chocolate mass is pumped to the conche for couching the mixture at an ambient temperature of 55 °C for at least 9 hours. The further tempering of the outgoing mixture is carried out.
io
Example 6.
Cocoa butter is melted at a temperature of 50 °C. Milk fat is melted at a temperature of 45 °C. Cocoa powder, dried milk, lactulose, stevia and tagatose are screened and mixed at a temperature of 37 °C until a homogenous dry 5 mixture is produced. Cocoa mass is melted at a temperature of 55 °C. Cocoa butter, cocoa mass and milk fat are mixed in the ball mill with the casing at 50 °C for 3 minutes. Then the dry mixture is added and the process of crushing is continued by a method after Reutov until a chocolate mass with a level of fragmentation of 98 % is obtained. After that the produced chocolate mass is 20 pumped to the conche for couching the mixture at an ambient temperature of 50 °C for at least 9,5 hours. The further tempering of the outgoing mixture is carried out.
Example 7.
Cocoa butter is melted at a temperature of 45 °C. Cocoa powder, lactulose, stevia and tagatose are screened and mixed at a temperature of 30 °C until a homogenous dry mixture is produced. Cocoa mass is melted at a temperature of 55 °C. Cocoa butter and cocoa mass are mixed in the ball mill with the casing at °C for 3 minutes. Then the dry mixture is added and the process of crushing is continued by a method after Reutov until a chocolate mass with a level of fragmentation of at least 97 % is obtained. After that the produced chocolate mass is pumped for further tempering of the outgoing mixture.
Example 8.
Cocoa butter is melted at a temperature of 48 °C. Milk fat is melted at a temperature of 43 °C. Cocoa powder, dried milk, lactulose, stevia and tagatose are screened and mixed at a temperature of 34 °C until a homogenous dry mixture is produced. Cocoa mass is melted at a temperature of 50 °C. Cocoa io butter, cocoa mass and milk fat are mixed in the ball mill with the casing at 48 °C for 4 minutes. Then the dry mixture is added and the process of crushing is continued by a method after Reutov until a chocolate mass with a level of fragmentation of at least 97,5 % is obtained. After that the produced chocolate mass is pumped for further tempering of the outgoing mixture.
In such a manner the task of this invention is solved and the claimed technical result is achieved.
Claims (6)
1. A method for the preparation of a composition for the manufacture of
5 chocolate according to which cocoa butter is melted at 45-50 °C, cocoa powder, lactulose, stevia and tagatose are screened and mixed at 30-37 °C until a homogenous dry mixture is produced, cocoa mass is melted at 45-55 °C, cocoa butter and cocoa mass are mixed in a ball mill with the casing at 40-50 °C for 3-5 minutes, the dry mixture is added and the process of crushing is continued by a io method after Reutov until a chocolate mass with a level of fragmentation of at least 97 % is obtained, and the further tempering of the outgoing mixture is carried out.
2. Method according to claim 1 wherein a crushing process is carried out in 5 a melangeur, ball mill or roll mill.
3. Method according to any one of the above claims wherein before tempering the produced chocolate mass is pumped to a conche for couching the mixture at an ambient temperature of 50-60 °C for at least 8 hours.
4. A method for the preparation of a composition for the manufacture of chocolate according to which cocoa butter is melted at 45-50 °C, milk fat is melted at 40-45 °C, cocoa powder, dried milk, lactulose, stevia and tagatose are screened and mixed at 30-37 °C until a homogenous dry mixture is produced,
25 cocoa mass is melted at 45-55 °C, cocoa butter, cocoa mass and milk fat are mixed in a ball mill with the casing at 40-50 °C for 3-5 minutes, the dry mixture is added and the process of crushing is continued by a method after Reutov until a chocolate mass with a level of fragmentation of at least 97 % is obtained, and the further tempering of the outgoing mixture is carried out.
5. Method according to claim 4 wherein a crushing process is carried out in 5 a melangeur, ball mill or roll mill.
6. Method according to any one of claims 4-5 wherein before tempering the produced chocolate mass is pumped to a conche for conching the mixture at an ambient temperature of 50-60 °C for at least 8 hours.
07 09 18
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1809677.6A GB2574629A (en) | 2018-06-13 | 2018-06-13 | Method for the preparation of Compositions for the manfacture of chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1809677.6A GB2574629A (en) | 2018-06-13 | 2018-06-13 | Method for the preparation of Compositions for the manfacture of chocolate |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB201809677D0 GB201809677D0 (en) | 2018-08-01 |
| GB2574629A true GB2574629A (en) | 2019-12-18 |
| GB2574629A8 GB2574629A8 (en) | 2020-01-22 |
Family
ID=63042381
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1809677.6A Withdrawn GB2574629A (en) | 2018-06-13 | 2018-06-13 | Method for the preparation of Compositions for the manfacture of chocolate |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2574629A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060008576A1 (en) * | 2004-07-12 | 2006-01-12 | Buck Allan W | Food compositions and related methods |
| US20110091637A1 (en) * | 2009-10-15 | 2011-04-21 | Purecircle Sdn Bhd | High-Purity Rebaudioside D And Low-Calorie Chocolate Containing The Same |
| WO2015014969A1 (en) * | 2013-07-31 | 2015-02-05 | Dsm Ip Assets B.V. | Steviol glycosides |
| KR20150069270A (en) * | 2013-12-13 | 2015-06-23 | 주식회사 밥스누 | Preparation Method of Sugar Free Courverture |
| CN106359784A (en) * | 2016-08-30 | 2017-02-01 | 东台纳盛特生物科技有限公司 | Sugar-free chocolate utilizing stevia as sweetener and preparation method thereof |
| US20170119033A1 (en) * | 2016-04-25 | 2017-05-04 | Senomyx, Inc. | Method of improving stability of sweet enhancer and composition containing stabilized sweet enhancer |
| WO2018001703A1 (en) * | 2016-06-30 | 2018-01-04 | Firmenich Sa | Flavored food and beverage products |
-
2018
- 2018-06-13 GB GB1809677.6A patent/GB2574629A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060008576A1 (en) * | 2004-07-12 | 2006-01-12 | Buck Allan W | Food compositions and related methods |
| US20110091637A1 (en) * | 2009-10-15 | 2011-04-21 | Purecircle Sdn Bhd | High-Purity Rebaudioside D And Low-Calorie Chocolate Containing The Same |
| WO2015014969A1 (en) * | 2013-07-31 | 2015-02-05 | Dsm Ip Assets B.V. | Steviol glycosides |
| KR20150069270A (en) * | 2013-12-13 | 2015-06-23 | 주식회사 밥스누 | Preparation Method of Sugar Free Courverture |
| US20170119033A1 (en) * | 2016-04-25 | 2017-05-04 | Senomyx, Inc. | Method of improving stability of sweet enhancer and composition containing stabilized sweet enhancer |
| WO2018001703A1 (en) * | 2016-06-30 | 2018-01-04 | Firmenich Sa | Flavored food and beverage products |
| CN106359784A (en) * | 2016-08-30 | 2017-02-01 | 东台纳盛特生物科技有限公司 | Sugar-free chocolate utilizing stevia as sweetener and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| GB201809677D0 (en) | 2018-08-01 |
| GB2574629A8 (en) | 2020-01-22 |
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| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |