HU192196B - Method for producing decreased cocoa-matter bearing respectively cocoa-matterless sweets industrial products of chocolate character - Google Patents

Abstract

Confectionary prods. of the chocolate-type with reduced cocoa content or contg. no cocoa material at all are produced from partly or totally oil-free oil-seed suitable for human consumption by using more than 10 wt.% oil-free oil-seed in the basic mixt., pref. as much oil-free oil-seed as the cocoa powder or fat free cocoa solids proportion in the original chocolate recipe, and in order to replace the oil eliminated from the oil-seed, adjusting the fat content of the basic mixt. with special vegetable fats suitable for making the different shapes of chocolate prods. to 28-43 wt.%.

Description

The present invention relates to a process for the production of chocolate-type confectionery products which, although not wholly or partly, contain the characteristic cocoa ingredients of the chocolate, but which are analogous to the chocolate compositions in their nature (appearance, edibility, enjoyment, nutritional value, technology).

The name chocolate covers several types of chocolate. These

- tablecloths, slices of fine chocolate,

- fortified tablecloths, slices of fine chocolate,

- flavored table, sliced, small, solid chocolates,

- stuffed table, sliced chocolates,

- hollow figurative chocolates,

- dipping and shaping chocolates.

A common feature of the listed chocolates, which is in accordance with international standards, is that chocolate may only be made from cocoa paste, cocoa powder, cocoa butter and sugar, and in the case of milk chocolate, from milk solids, using natural and / or artificial flavoring agents. By changing the ratio of sugar to cocoa (40-55% sugar content, 30-45% fat content), various sweets (bitter, semi-sweet, bitter, sweet) can be made. The dilatation ability of cocoa butter lends to chocolate the basis of molding technology, which is that melted and heat-treated (tempered) chocolate can be poured into a metal or plastic form and then cooled to remove it by tapping it. Cocoa butter also provides, through its unique ability to crystallize, the characteristic texture of chocolates that break at 25 ° C, soft at 30 ° C, but still solid. The milk fat content of milk chocolate makes the product softer, thinner. A similar effect is found in chocolate enriched with oilseeds (rolled oilseeds). This softening effect limits the amount of oilseed that can be used. Generally, 15% of the total fat (cocoa butter + oil or cocoa butter + oil + milk fat) may be oil and / or milk fat. Higher proportions of oil and / or milk fat are already causing formulation problems, and the product has a soft solid, highly melting consistency. In this way, approx. Up to now, 10% of rolled (crushed) seed has been the upper limit of processability.

Similar principles apply to tabular nougat-like products, which differ from chocolate in that cocoa powder is a special vegetable fat (produced by hydrogenation of vegetable oils, which has physical properties such as melting and freezing point, dilatation) rather than cocoa butter. that is, chocolate-like products. Nougat consists of rolled noble oil seeds (almonds, hazelnuts, nuts), cocoa butter, sugar, milk solids.

Nougat-like products made from rolled (shredded) oilseeds (arachis, sunflower seeds, soya, apricot kernels, etc.), special vegetable fats (from hardened and refined vegetable oils or edible fats from vegetable and animal fats), sugar, milk powder. Both nougat and nougat-like products have the disadvantage of having the softening effect of rolled oil seeds in the chocolate product group, although the products are solid at room temperature but cannot be molded by breaking, tabletting, shelling, only by lubrication and extrusion, with the exception of nougat-type products obtained from special vegetable fats and with a maximum of 10% of rolled oilseeds. Thus, the latter can be produced by tabletting and vagina, while the other nougat-like rooms and nougat can not be tabulated or vaginated. Another disadvantage of nougat and nougat-like products over chocolates is that they have a shorter shelf life and quality shelf life.

The more classic natural confectionery products (marzipan, nougat) are, the more valuable they are in terms of quality and nutrition, the more natural raw materials (oil seeds, including cocoa). However, in recent decades, there has been a worldwide increase in the number of confectionery products that have significantly reduced natural raw materials and increased proportion of manipulated raw materials such as white flour, starch, starch derivatives, sugar, edible fat, etc., that they are poor or virtually missing in essential nutrients (vitamins, minerals). Replacement of natural raw materials with manipulated raw materials is justified by the desire to reduce the cost price of confectionery products and thus make these products available to consumers at a lower cost. However, this type of manipulation of raw materials and the consumption of the products thus produced are not, or only to a limited extent, recommended by health education consultants.

The most important natural raw material for chocolate is cocoa beans and the cocoa materials (cocoa mass, cocoa powder, cocoa butter). In many countries, where cocoa beans can be supplied only through imports, it is of great interest to manipulate or reduce cocoa material to produce a product with quality characteristics similar to chocolate.

Hungarian Patent No. 169,105, describes a process for processing cocoa paste which produces a cocoa butter, cocoa powder and cocoa paste of appropriate taste and low cocoa butter content, and is suitable for the production of inferior quality cocoa paste.

The GDR Confectionery Research Institute has developed a procedure for manipulating cocoa mass, which removes bad flavors from inferior quality cocoa mass in a film distiller under vacuum.

The disadvantage of these processes, in addition to their removal from the aromatic substances in the cocoa paste, is that

192.196 does not reduce the amount of cocoa used to make chocolate.

In U.S. Patent No. 4,335,153, the process for making an imitation cocoa powder has an approx. 60-85% of the finely milled, germinated and / or degreased flour is mixed into a mixture of approx. 40-65% carbohydrate, ca. 1-10% crude fiber, approx.

15-30% protein and approx. 2-7% ash, which corresponds to the proportion of these components in the natural cocoa powder. The fat content of the mixture is approx. It is adjusted to 1 to 25% by adding the fat content of the flour, if necessary, to the added fat and adding water, as necessary, to the mixture, and colorings and flavors in such quantities as to double the color and flavor of the natural cocoa powder. The flour used is preferably a mixture of wheat flour, corn flour and soy flour in such proportions that the carbohydrate, fiber, protein and ash content corresponds to that of the natural cocoa powder. The final product of the process is mainly artificially colored and flavored cocoa powder but not chocolate.

U.S. Patent No. 4,356,209 discloses a process for the preparation of a brown cocoa-like food coloring and flavoring agent from defatted wheat germ. According to the description, degreased wheat germ is roasted with or without steam, with or without reducing sugar, to give a brown flavor. It is an object of the present invention to provide a more advantageous use of degreased wheat germ forming mill waste. The disadvantage is that since degreased wheat germ alone does not have a pleasant taste effect, it is not advantageously used as a substitute for chocolate, since only roasted flavor is present in the product, without the added enjoyment of chocolate.

SUMMARY OF THE INVENTION It is an object of the present invention to provide, by reducing or eliminating cocoa material, a chocolate-like composition having essential quality characteristics (appearance, enjoyment, taste, nutritional value) analogous to the essential quality characteristics of chocolate.

The present invention is based on the discovery that a variety of edible oil seeds can be used to produce pleasant, natural flavored, nutrient-rich (vitamins, minerals) products that resemble chocolate, chocolate-coated formulations when the oilseeds are partially after application in the (dry matter) ratio of cocoa powder and non-fat cocoa solids in the chocolates, and replacing the removed oil content and the fat content of the viscosity of the technology with special vegetable fat suitable for tabletting or vagination.

High-nutrient-rich natural raw materials have been used in the confectionery industry to date.

Such confectionery preparations include marzipan, marzipan-type products, nougat, nougat-like products, chocolates and table top nougat-like products, in particular in whole or in pieces, fillings, shell flavorings and rolls.

Thus, the use of various flavoring oil seeds in the field of nutrient-rich natural raw materials for enriching chocolate, nougat and nougat-like products is known. However, the rate of addition is very limited when these oil seeds (peanuts, nuts, peanuts, sunflower seeds, etc.) are crushed due to their high oil content.

Heinrich Fincke, Head of the Institute of Food Chemistry, Cologne, Federal Republic of Germany, in his "Handbook of Cocoa Preparations" [Springer Publisher, Berlin (Heidelberg), New York, 1965], emphasizes that finely chopped oil seeds such as hazelnuts , not only changes the taste of the finished chocolate product, but also, in a certain amount, reduces the melting point of the chocolate and affects the firmness of the chocolate fat (cocoa butter). According to the German Cocoa Regulation, the blending of these concentrates up to 5% of the total product is allowed without any limitation if the finely divided (milled) concentrate is added at the maximum permitted sugar content. Fincke only talks about mixing crushed concentrate and does not deal with the incorporation of crushed concentrate.

In the current practice, nougat-like nougat-like products, for these reasons, contain only 3 to 5% of these crushed kernels (such as the Hungarian-made Favorite, Maci, Afrikana tablecloths). Another example is the diabetic products of the Diósgyőr Chocolate Factory, which may contain only 2-3% roasted peanuts or almonds.

The process according to the invention, on the other hand, also allows the use of oilseed press sections with up to 25-30% oil content in confectionery compositions. In this way, the cocoa material may optionally be replaced, in its extreme form, by an oilseed pressing profile. Thus, the process of the present invention provides a product type that is hitherto unknown, with little or no cocoa material being used. In addition, the chocolate-like products of the present invention can significantly increase the number of confectionery products having a higher proportion of natural raw materials.

The process according to the invention has the following main advantages:

- All oilseeds for human consumption with an oil content of more than 35% may be replaced by chocolates and chocolate-coated preparations, by a partial or complete degreasing process.

The new t3 produced by the process of the invention

The addition of 192,196 products also increases the range and number of confectionery products rich in essential nutrients (vitamins, minerals). The advantageous development of essential nutrients is due to the fact that the amount of vitamins and minerals in the pressed or extracted oilseed is increased compared to the original oilseed, and because the content of the pressed oilseed can be increased in the composition of the product total fat content approx. It does not exceed 30%.

- The softening effect of rolled (crushed) seed masses on the consistency of the product is better than the residual oil content after pressing. For this reason, rolled oilseeds as flavoring and enriching agents have so far been present in up to 10% of the composition of tabletting, vaginating masses, which, within the total fat content, is approx. 15% oil content. In contrast, the oil remaining in the pressed kernel has a total fat content of approx. Up to 30% without formatting difficulties. In this way, the amount of biologically effective essential fatty acids in the products can be increased within the total fat content.

- By-products of partial or total de-oiling, various vegetable oils, valuable cooking oils and industrial oils.

- There are people who, for some reason (allergies, alkaloid sensitivity, etc.), may not consume chocolate. The chocolate-like products of the present invention, which contain no or only a small amount of cocoa material, provide these persons with a new opportunity to consume.

- Roasted cocoa beans, as an oilseed, are not consumable per se because of their unfavorable taste. In contrast, most oilseeds, with or without roast, are widely favored. It will be appreciated that the products of the present invention obtained from these oil seeds will not have any adverse taste in the effect of the added sugar and the inert (tasteless) special vegetable fat.

The process of the present invention makes it possible to produce chocolate-like mixed products which can be made by adding more flavor-less oilseeds to produce a more palatable flavor.

The present invention also provides an example of salt-oil seed formulations with a lower fat content and a salt-flavored product.

All raw materials and auxiliaries authorized for nutritional use can be used in the process, so it is particularly advantageous to be able to incorporate whole or pieces of oilseeds or other fortification materials (e.g., cereal, fruit) into the sample of fortified chocolate and tablecloth products. , thereby further increasing the proportion of natural substances in the composition of the product.

- It is possible, for example, for chocolate coated products, to coat casings and fillings in the confectionery industry with a mass according to the invention.

The compositions of the present invention and the products coated therewith can be made in any of the chocolate, dessert, dip production lines. If continuous measurement and dosing require a liquid oil mass similar to that of cocoa paste, the oilseed cake may be pre-supplemented with special vegetable fat to the level of fat content of the cocoa paste and the viscosity required. Cocoa butter and / or milk fat (butter) may also be used to replace the fat. The greased oil masses thus obtained may be further processed as stand-alone semi-finished products.

The masses produced by the process of the present invention can be used in the form of tablets, sliced, small-sized, porous, hollow-shaped, as well as filled tablets, filled slices, filled figures, desserts, pieces, dragees, coated cakes and semi-finished products.

Preparation of chocolate confectionery compositions with or without cocoa in the process of the present invention, wherein any natural or artificial flavoring agent is added to sugar, preferably lecithin, skimmed or skimmed milk powder, cocoa powder, roasted coffee, saccharimide, salt, spice extract, partially or wholly defatted oilseed oil for human consumption is added to the composition in such a way that the non-fatty oil content of the base mass is more than 10% (w / w) and the proportion of nonfat oilseeds in the base mass is preferably instead of cocoa powder or non-fat cocoa solids in the chocolates and the oil content removed from the oil seeds, preferably with special vegetable fat (cocoa butter substitute fat) suitable for tabletting or shelling the fat content of the pulp is adjusted to 28-43% (w / w), otherwise the process is carried out according to known technology for producing chocolate.

The following examples illustrate the process of the invention.

Example 1

We start with roasted arachis (peanuts, hazelnuts) press (20.0% oil content). In melange, the formula sugar, the arachis press and a special vegetable fat (such as Akofekt STS) are formulated so that the fat content of the base mass is known to be 25-27%. On a five roller roller, the appropriate crushing is carried out and the pulverized base mass is transferred to a mixing and refining vessel. There, the fat content of the base mass is supplemented so that the formed arachis base mass has a fat content of 32-38% (preferably 35%), and for emulsification purposes lecithin and / or monoglyceride is added to the mass 0.1-1.0% (preferably 0.2%). ), the mixture is then stirred at 45-60 ° C for a few (preferably 3) hours.

192 196

The resulting mass is suitable for the manufacture of board, slit, small-format products, porous products, hollow figures, as well as for use in sheathing, dipping, drawing and spraying technologies.

The material requirement for a mass of 100 kg of arachis is preferably as follows:

pressed arachis 30.0 kg 30.0 m / m% sugar 41.8 kg 41.8 m / m% special vegetable fat 28.0 kg 28.0 m / m% lecithin 0.2 kg 0.2 m / m %

The special vegetable fats used in the process are the so-called "vegetable oils". cocoa butter substitute fats (commonly known as cocoa butter substitutes). For example, vegetable fats derived from palm kernel oil, soybean oil, cottonseed oil, rapeseed oil. Where specific vegetable fat is used in the examples, vegetable fat made from any of the raw materials listed may be used.

Artificial and natural flavoring agents can be used to taste. The composition of the product may be used to increase the proportion of natural substances in whole or in pieces oilseeds or fruit derivatives authorized for nutritional purposes.

Example 2

We start with extracted (fat-free) sunflower meal. We also use cocoa powder to add color and to increase the calcium content of skimmed milk powder. The materials were assembled and crushed according to Example 1. The temperature in the blender refinery during the setting of the fat content and the refining operation is 45-60 ° C. The resulting sunflower meal based mass is suitable for the purpose described in Example 1.

Preferably, the mass requirement of 100 kg of extracted sunflower meal based material is as follows: extracted sunflower meal 18.0 kg 18.0 m / m% sugar 38.8 kg 38.8 m / m% special vegetable fat 36.0 kg 36.0 m / m% cocoa powder (16% fat content) or cocoa butter 3.0 kg 3.0 m / m% milk powder (skim) 4.0 kg 4.0 m / m% lecithin 0.2 kg 0.2 m / m%

Artificial and natural flavoring agents may be used to taste.

Example 3

We start with a roasted almond press (oil content: 22.0%). We use roasted coffee for flavoring and milk powders for characterization. The materials were assembled, crushed and refined as in Example 1. The resulting coffee-flavored almond paste can be used for the purposes of Example 1.

The material requirement for a 100 kg coffee-flavored almond-based paste is as follows: roasted almond press 15,0 kg 15,0 m / m% sugar 37,3 kg 37,3 m / m% roasted coffee 2,5 kg 2,5 m / m% milk powder (fat) or milk fat (butter) milk powder (lean) special vegetable fat ⁵ lecithin

10.0 kg

5.0 kg

30.0 kg

0.2 kg

10.0% w / w

5.0% w / w

30.0% w / w

0.2% w / w

Example 4

According to the known technology from walnut press sections (oil content: 18.0%), after pressing the walnut mass is formed. In a mixer, a quantity of special vegetable fat is added to the pressed walnut flour so that the resulting walnut mass has a fat content of 50-55%. This mass is placed in the feed tank of the continuous kneading mixer. The dosages of the materials are adjusted so that the basis mass has a fat content of 27 to 29%.

The crushing and refining was carried out as in Example 1. The resulting walnut stock is suitable for the purposes of Example 1.

The material requirement of the mass of 100 kg of walnut material is preferably as follows:

nut paste (52% fat) 40.0 kg 40.0 m / m% sugar 42.8 kg 42.8 m / m% special vegetable fat 13.5 kg 13.5 m / m% milk powder (skimmed milk) 3.5 kg 3.5 m / m% lecithin 0.2 kg 0.2 m / m%

Artificial and natural flavors may be used to taste.

Example 5

We start with a roasted peanut press (fat content: 17.0%). Milk powders are used for characterization purposes.

The insertion was carried out as in Example 4 and the crushing and refining was carried out as in Example 1. The prepared hazelnut paste is suitable for use as described in Example 1.

The material requirement for a mass of 100 kg hazelnuts is as follows: roasted hazelnut press 18.0 kg

18.0 m / m% 34.8 m / m% 12.0 m / m% 6.0 m / m% 29.0 m / m% 0.2 m / m!

sugar 34.8 kg milk powder (fat) 12.0 kg milk powder (skim) 6.0 kg special vegetable fat 29.0 kg lecithin 0.2 kg

Artificial and natural flavoring agents can be used to taste.

Example 6

We start with roasted peanut press (fat content: 17.0%) and roasted sunflower seed press (fat content: 15.0%). A portion of the g0 sugar is replaced by an artificial sweetener. Injection, crushing and refining were performed as in Example 1. The mixed mass produced is suitable for the purposes of Example 1. Preferably, the mass requirement of 100 kg of mixed stock is as follows:

192 196

roasted peanut press 12.0 kg 12.0 % w / w roasted sunflower seeds compact 16.0 kg 16.0 % w / w sugar 14.8 kg 14.8 % w / w milk powder (greasy) 10.0 kg 10.0 % w / w milk powder (lean) 18.0 kg 18.0 % w / w special vegetable fat 28.8 kg 28.8 % w / w saccharimide (100x) 0.2 kg 0.2 % w / w lecithin 0.2 kg 0.2 % w / w

Artificial and natural flavoring agents may be used to taste.

Example 7

We start from a reduced fat cassava to make a salt-flavored preparation. The filler is skimmed milk powder. Injection, crushing and refining were performed as in Example 1.

The salted caesar paste is suitable for use with ² θ of Example 1.

Preferably, the mass requirement of 100 kg of brine mass is:

extracted kasu groats 39.4 kg 39.4% w / w milk powder (lean) 18.8 kg 18.8% w / w 25 special vegetable fat 40.0 kg 40.0% w / w Cooking 1.6 kg 1.6% w / w füszerkivonat 0.1 kg 0.1% w / w lecithin 0.1 kg 0.1% w / w Flavoring as you like, various ^{30 for} salty taste

spices.

Example 8

Start from roasted arachis press fats (fat content; 16.0%) and prepare arachis paste semi-finished product. Injection, crushing, and refining (fat content adjustment) were performed as in Example 1. The arachis mass is suitable for the preparation of the composition according to the invention and for sale as a semi-finished product.

The material requirement for 100 kg of arachis mass is preferably as follows:

roasted pressed arachis 57.5 kg 57.5 m / m% special vegetable fat 42.5 kg 42.5 m / m%

Claims (8)

CLAIMS 1. A process for the preparation of chocolate confectionery products, whether or not containing cocoa, in which sugar, preferably lecithin, skimmed or skimmed milk powder, cocoa powder, roasted coffee, saccharimide, table salt, spice extract, natural or artificial flavoring additives, characterized in that the raw material is partially or wholly de-oiled for human consumption, with a non-fatty oil content of the base mass exceeding 10% (m / m) and a ratio of ¹ θ of fat to the base mass preferably such as the proportion of cocoa powder and non-fat cocoa solids in the chocolates, as well as the oil content removed from the oil seed, preferably with special vegetable fat (cocoa butter replacement fat) suitable for tabletting The fat content of the pulp is adjusted to 28-43% (w / w). 2. A method according to claim 1, characterized in that the olajmagpréselvényt used as raw material, partially or completely deoiled greater than 35% oil content (per extract) - ²⁵ is prepared from oil seeds - suitable for human consumption. Method according to claim 1 or 2, characterized in that the oil seed to be used is used as starting material by reducing its fat content to 0-30% by a method suitable for human consumption. 4. Process according to any one of claims 1 to 3, characterized in that several different oil seeds are used as starting materials. 5. procedure according to claim ³⁵ ras characterized in that a vegetable fat is produced from palm kernel oil, soybean oil, cottonseed oil, rapeseed oil is preferably specific vegetable fat (cocoa butter substitute fat). 6. A process according to any one of claims 1 to 4, characterized in that a salted product is prepared without the use of sugar or other sweetening agent, using salt or spice. Method according to claim 1, characterized in that cocoa butter and / or milk fat (butter) is used to replace the oil content removed from the oilseed used to adjust the fat content of the base mass. 8. The method of claim 1, wherein the product is natural in composition In order to increase the proportion of substances, whole or pieces of oilseeds or fruit derivatives are added to the base mass, authorized for nutritional purposes.