MXPA98006915A

MXPA98006915A - Ca treatment

Info

Publication number: MXPA98006915A
Application number: MXPA/A/1998/006915A
Authority: MX
Inventors: Vareille Philippe; Idriss Faycal
Original assignee: Societe Des Produits Nestle Sa
Priority date: 1996-03-11
Filing date: 1998-08-26
Publication date: 1999-02-24

Abstract

Process for preparing fragments of caramelized cocoa beans, in which a mixture comprising less, fragments of cocoa beans, sugar and water and / or milk is prepared, that hot mix is treated, in order to obtain fragments of grains of caramelized cocoa, the caramelized pieces of cocoa beans are tempered, and then heat treated. The present invention also has as its object, fragments of caramelized cocoa beans and their use in the food field.

Description

COCOA TREATMENT DESCRIPTION The present invention has as its object the fragments of caramelized cocoa beans, a process for preparing such caramelized cocoa fragments and a method of using those caramelized cocoa bean fragments in the food field. Especially by spraying, it is known to coat almonds with a mixture containing sugar. In this way, DE 2239928 shows a garapiñado that is not sticky. The document describes the coating of almonds by spraying a syrup containing cinnamon, cocoa, vanilla and vanilla sugar and then flushing with the aid of a preparation containing mostly gum arabic, so as to avoid sticking between yes. To date, there is no known method b for preparing caramelized cocoa beans fragments. However, it would be useful to be able to use fragments of caramelized cocoa beans in the food field, especially incorporating them in food products, in order to give these products a pronounced cacao flavor. The object of the present invention is to respond to that need. For this purpose, the subject of the present invention is a method for preparing caramelized cocoa bean fragments, in which: a mixture is prepared comprising at least fragments of cocoa beans, sugar and water and / or milk; - this hot mix is treated, in order to obtain fragments of caramelized cocoa beans; - caramelized cocoa beans fragments are tempered; and then - they are treated thermally. Therefore, a mixture comprising at least fragments of cocoa beans, sugar and water and / or milk is prepared. (J Fragments of cocoa beans can come from roasted cocoa beans or not and then ground or not.) Cocoa beans can be crushed into fragments of 1 to 10 mm, for example.

Sugar can be sucrose or an invert sugar, such as glucose or fructose, and can be in crystalline form or in the form of syrup, for example. The mixture comprises, in particular, water and / or milk so as to allow solubilization of the sugar in the mixture. The milk can be fresh milk, milk powder or concentrated milk, for example. Next in the description, the indicated temperature values represent "the average temperature of the mixture" or "the average temperatures of the cocoa bean fragments". Preferably, a mixture is prepared comprising at least 38% to 72% of cocoa grain fragments, 18% to 40% sugar and 10% to 22% water and / or 5 milk. The mixture can be hot treated at 90 ° C to 120 ° C, for 15 to 35 minutes, in order to obtain caramelized cocoa bean fragments, for example. In the course of this step, a part of the water and / or of the milk is removed and the sugar, caramelizing at the same time, adheres to the cocoa bean fragments. The fragments of caramelized cocoa beans can be tempered from 75 ° C to 100 ° C for 1 to 5 minutes, in order to prepare the crystallization of the sugar, for example. During this stage, the excess of water and / or milk evaporates. The caramelized cocoa beans fragments can then be treated thermally from 110 ° C to 150 ° C for 1 to 10 minutes, in order to finalize the face elización of the sugar on the surface of the fragments of cocoa beans, for example. Finally, the fragments of caramelized cocoa beans can be cooled to room temperature after thermal treatment, for example. It is possible above all to cool them on a grate provided with a cooling system by means of blowing or suction of filtered air. The present invention also relates to fragments of caramelized cocoa beans that are coated with 10% to 80% sugar. These caramelized cocoa fragments can be obtained through the implementation of this procedure. In addition, the present invention relates to ia The use of these fragments of caramelized cocoa beans in the manufacture of a food product in which at least 1% of caramelized cocoa fragments are incorporated in the course of their preparation. It can be used above all to make cookies, chocolate bars or creamy ice creams in waffle, in bulk or in sticks. The present invention is described in more detail in the non-limiting examples below. In those 5 examples, the percentages are given by weight, unless otherwise indicated.

EXAMPLE 1: In a turbine, a mixture is prepared that includes _Q 24 kilos of fragments of roasted cocoa beans, 16 kilos of sugar and 8 liters of water. Heat this mixture at 110 ° C for 25 minutes, stirring at the same time, in order to obtain a relatively homogeneous caramelization of the sugar J_LJ the surface of the cocoa bean fragments. Stirring is carried out at 20 revolutions per minute. Then, the fragments of caramelized cocoa beans are tempered at 100 ° C for 2 minutes. Then, they are treated thermally at 140 ° C for 3 2 minutes. Finally, the fragments of caramelized cocoa beans are cooled to room temperature. To do this, they are poured, outside the turbine, on a grate provided with a cooling system by means of suction of filtered air.

Then, the fragments of caramelized cocoa beans prepared in this way are stored in cartons, until they are used. t > EXAMPLE 2: The caramelized cocoa bean fragments as obtained in example 1 are used to make a cream ice cream. To do this, they are dissolved in 494 grams at 65 ° C, and 92.3 grams of skimmed milk powder, 150 grams of sucrose, 26.2 grams of glucose syrup and 5 grams of emulsifier. Add 4 grams of vanilla and 228.5 grams of cream to 35% fat. j_5 This preparation is homogenized in a Rannie homogenizer, marketed by Kinder Maschinen AG, Postfach 297, CH-8021 Zürich, in two successive steps, the first at 140 bars and the second at 40 bars. The homogenized preparation is pasteurized at 83 ° C 2u for 30 seconds in a plate heat exchanger. It is cooled to 4 ° C and left to stand for 12 hours at this temperature before frosting in a freezer of the type HOYER MF50 marketed by APV TECHNOLOGY, Axel Kiers Vej 28-30 DK-9270 Aarhus-Hojbjerg.

Then 10% of caramelized cocoa beans fragments are added to the ice cream that is obtained in that way. This cream ice cream is then hardened in a pulsed air cooling cell 5 and stored at -35 ° C. After tempering it at -18 ° C, this cream ice cream presents a creamy texture and a vanilla flavor to which a pronounced cacao flavor is mixed, due to the presence of caramelized cocoa fragments.

EXAMPLE 3: Caramelized cocoa beans fragments are used as obtained in example 1, to make a chocolate tablet. To do this, squeeze the shell and then turn over to eliminate excess chocolate. The shell may be composed of 10% cocoa mass, 26% milk powder, 41.5% sugar, 22.3% butter 2 (j cocoa, 0.19% emulsifier and 0.1% vanilla flavor, for example). The shell is turned over in this way, in a cold chamber at 8 ° C for 5 minutes in order to slightly harden the chocolate in the shell of the tablet, 25 Then when the cold chamber comes out, the shell is turned over and heat with infrared rays for 3 seconds.Then, the filler cream is deposited from injection nozzles, to which was incorporated: .0% caramelized cocoa beans fragments.The filling cream can be composed of 40% 'of toasted hazelnuts, 40% sugar, 8% cocoa mass, 7.5% cocoa butter, 4.2% milk powder, 0.26% emulsifier and 0.04% vanilla flavor., for example . Light strips are given to the whole, so as to distribute the cream filling to the bottom of the shell. The whole is left in the cold room for 4 5 minutes at 4 ° C. At the exit of the cold chamber, the heel is cast, so as to cover the entire surface of the tablet. The heel may be composed of 10% cocoa mass, 26% milk powder, 41.5% sugar, 22.3% Ü cocoa butter, 0.19% emulsifier and 0.01% vanilla flavor, for example. The filled chocolate tablet prepared in this way is placed in a cold chamber at 0 ° C for 15 minutes before demolding it. 5 In this way, a chocolate tablet with a melting texture and pronounced cocoa flavor is obtained.

EXAMPLE 4: Caramelized cocoa bean fragments as obtained in Example 1 are used to make polvorones. To do this, 800 grams of butter and 400 grams of icing sugar are mixed. (j) 150 grams of egg and 1200 grams of flour are added to this preparation, the pasta prepared in this way is kneaded, then 350 grams of caramelized cocoa bean fragments are mixed into this paste. and cut into 6 mm thick, 6 cm diameter sticks, the rods prepared in this way are baked in the oven at 200 ° C for 10 minutes, obtaining in this way some flavor polvorones (j of biscuit to which A pronounced cacao flavor is mixed, due to the fact of the incorporation of caramelized cocoa fragments.

Claims

R E I V I N D I C A C I O N S 1. - Procedure for preparing caramelized cocoa bean fragments, in which: - a mixture comprising at least fragments of cocoa beans, sugar and water and / or milk is prepared; - this hot mix is treated, in order to obtain fragments of caramelized cocoa beans; - the fragments of caramelized cocoa beans are tempered; and then - they are treated thermally.
2. Method according to claim 1, in which a mixture is prepared comprising at least 38% to 72% of cocoa grain fragments, 18% to 40% sugar and 10% to 22% water and / or milk.
3. Process according to claim 1, wherein the mixture can be hot treated at 90 ° C to 120 ° C, for 15 to 35 minutes, in order to obtain caramelized cocoa bean fragments.
4. Method according to claim 1, in which the fragments of caramelized cocoa beans can be tempered from 75 ° C to 100 ° C for 1 to 6 minutes.
5. The process according to claim 1, wherein the fragments of caramelized cocoa beans can be treated thermally from 110 ° C to 150 ° C for 1 to 10 minutes.
6. Process according to claim 1, in which the fragments of caramelized cocoa beans are cooled to room temperature, after having been heat treated.
7. - Fragments of caramelized cocoa beans that can be obtained by putting into operation the process according to any of claims 1 to 6.
8. Fragments of caramelized cocoa beans according to claim 7, characterized in that they are coated with 10% at 80% sugar
9. Use of fragments of cocoa beans according to claim 7 to manufacture a food product.
10. Use according to claim 9 in which at least 1% of caramelized cocoa fragments are incorporated into the food product in the course of its manufacture.