MXPA99008606A - Essence composition / natural cocoa flavoring and preparation method - Google Patents

Abstract

The present invention relates to flavor and aroma compositions of natural cocoa by passing a naturally scented gas, preferably cocoa beans, through one or more condensers to remove water and practically all the acetic acid present. The flavor gas can then be placed in a cryogenic manifold in which liquid nitrogen is sprayed directly into the aroma gas stream to quickly condense the frozen scent suspended in a stream of nitrogen gas, while reducing the gas shrinkage to a minimum. cooled with the collector walls. The suspension of frozen aroma particles in nitrogen gas is passed through a porous tubular filter, to remove the frozen particles of aroma that are collected on the upper surface of the tubular filter, with the nitrogen gas passing through the porous filter and being expelled from the collector. The recovered aroma particles are suitable for incorporation into various food products where a natural cocoa or chocolate flavor, including cocoa products, soluble cake cake mixes, confectionery products, and the like

Description

COMPOSITION OF ES ENC IA / SABORI Z NTE OF NATURAL COCOA AND PREPARATION METHOD FIELD OF THE INVENTION This invention relates to an essence / flavor composition of natural cocoa useful in food products and to the method for recovering same from cocoa beans. More particularly, the invention relates to the low temperature condensation and to the recovery of the volatile aroma constituents of gases that are released during the processing of the cocoa.

BACKGROUND OF THE INVENTION Gases containing volatile constituents of essence are released during one or more stages of beverage processing such as coffee, tea and cocoa. These volatile essence gases can be recovered and used in a variety of food products. U.S. Patent Nos. 5,030,473, 5,182,926, 5,222,364, and US 5,323,623, each describe cryogenic methods for recovering essence gases, and especially coffee, tea and cocoa.

There are also several methods of collecting cocoa essence gases. For example, DD 265,073 and 265,074 disclose a process for recovering a cocoa butter essence concentrate from the steam of the cocoa deodorization. The steam is condensed by water or a cold surface, and the essence compounds are extracted with a lipid or a mixture of lipid with solvent. The extract is then concentrated to produce a cocoa essence concentrate.

Japanese Patent Document No. 6, 133, 726A reports a method for recovering a flavoring ingredient in solid food products, through the use of carbon dioxide in liquid or supercritical state. Japanese Patent Document No. 61,108,351A reports a method for collecting mixtures of cocoa nibs and peels, roasting them at less than 200 ° C in a vapor gas stream, and condensing the vaporized flavor component below 5 ° C. .

Japanese Patent No. 1,112,965A discloses a method of extracting cocoa flavoring using supercritical carbon dioxide, combined with an aqueous solution of ethanol.

German Patent Document No. DE 2 055, 030A describes the extraction of a cocoa essence from cocoa powder or compressed bar using a non-polar organic solvent and then dissolving the essence production components of the waste using solvents polar organic US Pat. No. 3,418,134 discloses a method for flavoring food concentrates by the use of activated charcoal to recover volatiles during the preparation of coffee, tea or cocoa concentrates. It is described that the absorbed volatiles are then extracted by a solvent with a very low boiling point.

The document of the United States Patent No. 5,389,394 describes a process for producing cocoa extract, which involves the extraction of cocoa with water and the separation of the aqueous extract and the extracted cocoa.

Many of the production methods of cocoa essence and cocoa extract require the use of several solvents, particularly organic solvents. Organic solvents often undesirably affect the taste or the essence of cocoa extracts. In many cases, it can be difficult to ensure that the final product does not contain any residual amounts of these solvents. In addition, the use of these solvents in these processes can decrease or eliminate desirable components of cocoa in the final product. Thus, it is desirable to isolate cocoa extracts substantially free of organic solvents having desirable flavor and flavor characteristics, as well as obtain methods of recovering such extracts from cocoa beans.

DESCRIPTION OF THE INVENTION The invention relates to a process for recovering an essence / flavor composition by cooling a gas containing essence which includes water and an organic acid to condense a portion of the water and substantially all of the organic acid, removing all of the condensed water and organic acid from the gas to produce a gas that contains essence which is 'substantially free of organic acid, and recovering the gas containing essence as the composition. In a preferred embodiment, the process further includes injecting liquid nitrogen into the gas containing essence at a temperature sufficient to condense particles frozen from the gas containing essence and volatilize liquid nitrogen, thereby forming a suspension of particles frozen in nitrogen gas, and recovering the frozen particles In one embodiment, the gas containing essence is cooled to a temperature of less than about -80 ° C by spraying liquid nitrogen into the gas containing essence. In a preferred embodiment, the gas is cooled to a temperature from about -100 ° C to -160 ° C. In another embodiment, a sufficient amount of nitrogen gas is injected into the gas containing essence to keep the essence frozen in the form of particles. In yet another embodiment, the gas containing essence is passed through a plurality of filtration zones in series wherein each of the subsequent filtration zones is cooler than the preceding filtration zone for fractionating the condensed frozen particles. In a preferred embodiment, the essence-containing gas is an essence gas which is released during the processing of the cocoa.

The invention also relates to an essence / flavor composition prepared by the above process. More specifically, the invention relates to a cocoa essence composition and a cocoa flavoring composition prepared by cooling the cocoa-containing gas which includes water and an organic acid to condense a portion of the water and substantially all of the organic acid, removing the condensed water and the organic acid from the gas to produce a gas containing cocoa essence which is substantially free of organic acid, and recovering the gas containing cocoa essence as the cocoa essence / flavoring composition.

In one embodiment, the frozen particles include at least one aldehyde or an ester that is substantially free of acetic acid. In a preferred embodiment, the at least one aldheido includes at least one propanal, 2-methylpropanal, butanal, 3-methylbutanal, 2-methylbutanal, pentanal, hexanal, and benzaldehyde. In another preferred embodiment, the at least one ester includes at least one methylacetate, ethylacetate, 2-methylpropylacetate, butylacetate, 2-pentylacetate, ethyl 3-methylbutyrate, 3-methyl-1-burylacetate, and 2-methyl-1-butylacetate. .

The invention also relates to a cocoa essence / flavor composition that includes frozen cocoa particles that have been condensed from a cocoa-containing gas and that is substantially free of acetic acid. In a preferred embodiment, the composition of cocoa essence / flavor includes "water in an amount low enough to inhibit the separation of the composition of a vehicle from oil or fat and to inhibit microbiological growth, and at least one aldehyde or ester in an amount sufficient to impart a flavor or cocoa or chocolate aroma, wherein the composition is substantially free of acetic acid.

In one embodiment, the water includes 80 to 90 percent by weight of the composition. In another embodiment, the composition includes an aldehyde of at least one propanal, 2-methylpropanal, butanal, 3-methylbutanal, 2-methylbutanal, pentanal, hexanal, and benzaldehyde. In another embodiment, the composition includes an ester of at least one methylacetate, ethylacetate, 2-methylpropylacetate, butylacetate, 2-pentylacetate, ethyl 3-methylbutyrate, 3-methyl-1-burylacetate, and 2-methyl-1-butylacetate. In a preferred embodiment, the aldehydes present are 2-methylpropanal, 3-methylbutanal and 2-methylbutanal. In a more preferred embodiment, the aldehydes are present in an amount of at least about 75 percent by weight of the composition.

The invention also relates to an edible which contains an effective amount of flavor of one of the essence / flavoring compositions described above.

DESCRIPTION OF THE DRAWINGS The invention can be better understood by reference to the accompanying drawings, which are in no way intended to limit the invention.

Figure 1 is a schematic diagram of the entire essence frost recovery unit, including the condensers, as described in one of the embodiments of the present invention; Y Figure 2 is a cross-sectional view of an essence frost recovery unit according to one of the embodiments of the present invention.

DESCRIPTION OF THE INVENTION It has been determined that the cocoa essence contains undesirable components, mainly acetic acid, which must be removed before the preparation of the essence or flavor compositions for use in food products. The present invention is directed to the recovery of cocoa essence gases, which is released during the processing of cocoa. More particularly, the cocoa essence gases during the conventional processes of grinding cocoa tips. The terms "cocoa essence" and "cocoa essence gases" are used interchangeably here. Typically the resulting cocoa essence composition is mostly water vapor and the organic aromatic constituents characteristic of cocoa, including various aldehydes, esters and acetic acid. It is also believed, without being limited by theory, that the essence / flavor compositions of the present invention modify the taste, the aroma, and preferably both, the flavor and the flavor, when added to a final product such as an edible. .

Although other conventional methods for removing moisture are adequate, the amount of moisture in the essence gas is preferably reduced by passing the gas that is released through a condenser where it is cooled to a temperature between about -35 ° C to 20 ° C, preferably 25 ° C to 10 ° C, with water and / or glycol to remove substantial amounts of water from the gas stream. Acetic acid is an undesirable component of the cocoa essence which is also removed by the condensers. A stream of inert gas, such as nitrogen dioxide or carbon, can be used to vent the essence gas that is released from the cocoa and transport it throughout the essence recovery operation. The essence gas stream is normally maintained under a pressure sufficient to move the gas through the recovery operation, typically about 0.1 to 10 psig, preferably about 0.5 to 5 psig, taking into account the pressure drop across the filtering units used. Alternatively, the essence gases can be removed from the essence generating equipment and brought through the essence recovery operation by means of a vacuum cleaner. The use of a vacuum to move the essence gases eliminates the need for a vent gas thereby increasing the concentration of the aromatic constituents in the gas stream and increasing the efficiency to condense the aromatic constituents.

The advantages of the present invention include, for example: 1. The recovery of desirable volatile flavor and flavor compounds that are normally lost during the processing of cocoa beans and chocolate; 2. - The preparation and removal of unwanted organic components, such as acetic acid, for example by condensation; 3. - The collected cocoa essence gas improves the aroma and flavor of the products to which it is added; 4. - Desirable substances in the cocoa essence gas are not normally found in significant quantities, that is, present only in low concentrations, in commercially available cocoa and chocolate flavorings; 5. The cocoa essence has a composition that contains the desirable substances that is similar to the composition of the cocoa liquor; 6. - The cocoa essence gas is natural.

According to the present invention, the cocoa essence gas is transported by means of suitable conduits to a condenser, or a plurality of condensers, each of which is cooled to less than about 10 ° C, preferably to less than 5 ° C. ° C by circulation of cold water and / or glycol, to remove moisture from water and acetic acid and minimize the presence of these two components in the final product. The removal of substantially all of the acetic acid results in a gas containing substantially acetic acid-free essence, which undesirably affects the flavor / essence of the compositions herein. The term "substantially free of acetic acid", as used herein, means that the amount of acetic acid is below that which detrimentally affects the cocoa flavor, i.e., below a quantity in which it is detected. flavor. Preferably, with reference to 3-methylbutanal which is typically present in the compositions of the invention, the acetic acid is present in less than about 7 parts percent, preferably less than about 3 parts percent, and more preferably less than about 1 part. percent parts, of 3-methylbutanal in the composition. The essence gas also typically contains small amounts of cocoa butter, which includes stearic, palmitic and oleic acids. It is also desirable to reduce or eliminate the presence of these acids from the frozen essence compositions, preferably such that the compositions are substantially free of cocoa butter and the acids present therein. "Substantially free of cocoa butter", as used herein, means that the amount of cocoa butter, or the acidic components in it, is below that which detrimentally affects the cocoa flavor, i.e., below a amount in which the taste is detected.

The cocoa essence gas is transported to a cryogenic collector where liquid nitrogen is sprayed into the essence gas stream to quickly cool the gas to a temperature at which the finely divided frozen particles of essence are condensed, with the particles frozen of essence suspended in nitrogen gas produced by evaporation of the liquid nitrogen with which the essence gas comes into contact. Preferably, the amount of liquid nitrogen sprayed in the essence gas stream is controlled by the use of valve means suitable for cooling the gas to a temperature of less than about -80 ° C, preferably between about -100 ° C and - 160 ° C, keeping the collector at similar cryogenic temperature levels. Such a temperature facilitates the rapid concentration of the aromatic constituents of the gas stream and keeps the frozen essence well below the boiling point of the more volatile components and below the point of sublimation of the carbon dioxide, while ensuring that substantially all of the Liquid nitrogen sprayed in the gas stream will evaporate.

The essence gas and liquid nitrogen are introduced into the cryogenic collector in a manner that facilitates rapid, substantially uniform cooling of the gas while minimizing or avoiding contact between the cold gas and collector walls. For example, the stream of essence gas can be introduced into the cryogenic collector by means of an inlet pipe which discharges the essence gas in the center of the collector. In one embodiment, a plurality of liquid nitrogen spray nozzles are mounted in the manifold adjacent to the discharge of the inlet pipe, and are oriented in such a way that their spray patterns converge at the midpoint of the gas discharge of the liquid. essence and induce the flow of the essence gas towards the central portion of the collector. According to another embodiment, the liquid nitrogen spray nozzle is coaxially mounted within the essence gas inlet pipe adjacent to the discharge end of the pipe where liquid nitrogen was sprayed into the essence gas in the inlet pipe for produce a suspension of frozen essence particles condensed in nitrogen gas that is taken to the collector.

The suspension of essence particles in nitrogen gas is directed through one or more porous filters mounted in the cryogenic collector to remove substantially all finely divided frozen particles from the nitrogen gas. Preferably, the porous filters comprise cylindrical porous tubes, closed at the bottom and having an open upper end, with the gaseous phase of the suspension passing through the walls of the tubular filter from the outer surface or upstream towards the inner surface or downstream of the filter and being discharged through the open upper end. Advantageously, a VENTURI nozzle is secured on the open upper end, with the nitrogen gas being evacuated through the nozzle.

The cylindrical porous filters that can be used with the present invention preferably have a pore size distribution such that substantially all of the frozen essence particles are removed from the nitrogen gas suspension passing through the filter, with the filters being thermally compatible. with the cryogenic conditions maintained in the collector. In addition, porous filters have sufficient strength and durability to withstand cyclic pressure increases during reverse flow cleaning cycles. Filters made with porous ceramic or porous metal such as porous stainless steel, agglomerated woven wire mesh, and the like are suitable for use in the present invention. The cylindrical filters made of porous stainless steel PSS®, Grade H, sold by Pall Porous Metal Filters Corporation, of Cortland, New York, which has an absolute graduation of approximately 5 microns, have been found to be effective in removing more than 95 % of the frozen particles of essence of the gas suspension.

The size and number of the filters mounted in the collector depends to a great extent on the flow rate of the essence gas that is being processed in the cryogenic collector, and can be determined quickly by means of routine experimentation. For example, a single stainless steel porous cylindrical filter with a diameter of 6.1 cm and a length of 50.8 cm having approximately 900 cm2 of filtration area and an average pore size of 20 microns is effective in removing substantially all of the frozen particles from a Cocoa essence gas stream having a flow rate of approximately 200 SCFH.

The gaseous phase of the suspension is forced through the pores of the cylindrical porous filter while maintaining a sufficient pressure differential across the filter walls, either by introducing the essence gas into the collector under pressure or by keeping the collector under light vacuum. . The gas phase passes through the porous walls into the cylindrical filter and is evacuated from the cryogenic collector through the open upper end of the filter. This gaseous phase, which has a temperature of approximately -140 ° C, can be released into the atmosphere. Preferably, the gas phase is vented in an isolated chamber which surrounds the cryogenic collector. Releasing the nitrogen gas discharge stream in this manner is effective to keep the temperature of the cryogenic collector sufficiently low (i.e., about -115 ° C) to keep the frozen particles of essence in condensed form.

During filtration, the frozen particles of essence, which are removed from the nitrogen gas suspension through the filter, accumulate and tend to form a filter crust on the outer walls of the cylindrical filter. The accumulation of the crust of frozen particles of essence is dislodged and removed from the filter by periodically directing a pulse of gas, preferably nitrogen gas, at the open top end of the cylindrical filter, at a pressure appreciably greater than on the outer wall of the filter. The pulses are approximately 0.1 to 1 seconds long, with the pulses being repeated with a time interval in the range of approximately 1 to 3 minutes. Typically, nitrogen gas at a pressure of about 90 psig is used even when other pressures may be used depending on the specific design of the filter.

The frozen particles of cocoa essence dislodged from the filters fall into the bottom of the cryogenic collector and are removed either periodically or in a continuous manner. For example, conventional means such as a rotary valve, a conveyor screw, and an endless belt, and the like can be provided at the bottom of the manifold for the removal of the frozen essence particles dislodged from the manifold in a continuous manner. Alternatively, an insulated container can be detachably secured to the bottom of the collector below the filters, with the frozen particles dislodged falling into the container, which is periodically removed for the recovery of the frozen essence particles.

In the essence of recovered frozen cocoa, more than approximately 75% of the upper space was composed of two compounds: 2-methylpropanal (isobutyraldehyde), 3-methylbutanal (isovaleraldehyde) and 2-methylbutanal, that is, the entire essence of cocoa in the frozen particles of essence was greater than about 75 percent weight 2-methylpropanal, 3-methylbutanal, and 2-methylbutanal. Other compounds in the upper space were mainly alcohols and esters corresponding to these aldehydes. The less volatile compounds in the frozen cocoa essence include acetic acid, isobutyric acid, isovaleric acid, 3-hydroxy-2-butanone, 1,3-butanediol, 2,3-butanediol, 2-pentanol, isoamyl acetate. These components are present in the chocolate, and even though each may not have a cocoa flavor, together they are believed (without being limited by theory) that they contribute to the general cocoa flavor and flavor of the present compositions. The aldehydes typically present in significant amounts in the compositions of the present invention include isobutyraldehyde, isovaleraldehyde, and 2-methylbutanal. These aldehydes and their corresponding esters are recognized as good indicators of the essence of frozen cocoa. The recovered frozen cocoa essence contains approximately the same proportion of volatile ingredients present in the untreated cocoa liquor, with the exception of being substantially free of acetic acid.

The recovered frozen cocoa essence provides a unique and natural cocoa flavoring and flavor composition substantially free of acetic acid suitable for addition to various food products. The compositions advantageously contain most or all of the same volatile components that are present in the original cocoa liquor itself. Some of the applications for the improvement of the flavor are in drinks (e.g., cocoa mixes), culinary food products (e.g., cookie dough or cake mixes), and confectionery food products (e.g., chocolate compounds and bitumens).

Figure 1 of the drawings is a schematic diagram of the frozen cocoa essence recovery unit. The cocoa essence gas flows from the mill 60 to a series of condensers 55, 58. Each condenser 55, 58 is cooled to less than about 10 ° C, preferably below about 7 ° C by means of cold water and / or an alcohol such as glycol. The cocoa essence gas stream is then directed to a manifold 50 by first passing through an insufflator 53. Liquid nitrogen from a supply tank 70 is directed towards a manifold 50, also known as a frozen essence recovery unit. The collector 50 recovers the frozen essence for use in the compositions of the invention by passing nitrogen gas 65 through a valve 68 actuated by time in the collector 50. The process evacuation is ventilated through a ventilation line 73 connected to the collector 50 Figure 2 shows a portion of the frozen essence recovery unit, or collector 50 of the present invention, which includes a cryogenic collector 10, mounted centrally inside a cylindrical chamber 11 insulated by means of support clamps 12. The cryogenic manifold 10 comprises a cylindrical frame 1 closed at the top by a wall 15 and having a funnel-shaped bottom section 16 with a hole 17 through which the condensed frozen essence can be withdrawn. The insulated container 18 is detachably secured to the bottom section 16 by suitable fastening means 19, such as a three-grip adjuster. The container 18 is adapted to be periodically removed through a door (not shown) at the base of the chamber 11. Porous tubular filters 20, of a suitable cryogenic material, for example, porous stainless steel, are mounted within the manifold 10. adjacent to the upper wall 15 thereof. The filters 20 are closed at the end of the bottom such as by means of a welded end cap 28 and have an open upper end, with; a Venturi nozzle 21 which is secured on the open upper end of each tubular filter 20. Each of the Venturi nozzles 21 extends through a suitable opening in the upper wall 15 of the manifold 10 for evacuating the gases inside a tubular filter 20 out of the cryogenic manifold 10 into the cylindrical chamber 11 from which the gas is downloaded through line 27 of download. An inlet tube 22, which carries the essence gas that is released during the processing of cocoa beans, communicates with the interior of the manifold 10 through an opening 23 in the upper portion of the frame 14. The tube 22 of The inlet is disposed normal toward the side wall of the frame 14 at a slight downward angle in such a manner as to direct the flow of the essence gas discharged from the tube 22 towards the vertical midline of the frame 14 away from the side walls. Liquid nitrogen from the supply tank 25 is carried on the line 24 to the manifold 10 with the liquid nitrogen being sprayed from the nozzles 26 mounted on the manifold 10 adjacent to the discharge end of the inlet tube 22. The spray nozzles 26 are oriented in such a way that their spray patterns are directed away from the side walls of the frame 14, towards the center of the essence gas stream discharged through the opening 23. A suitable vent valve 28 is provided on line 24 to control the temperature within the cryogenic manifold 10 by increasing or decreasing the flow of liquid nitrogen to the spray nozzles 26.

The pressurized nitrogen gas is brought in line 30 to a pulsating tank 31, with a periodic counter pulse of nitrogen gas which is introduced inside the tubular filters 20 through pulse lines 32 which extend, coaxially within each one of the Venturi nozzles 21 mounted on the tubular filters 20. Any of the pulse generating means commonly used to generate pressurized gas pulses to counter-discharge can be used in the present invention.

Operation, the apparatus shown in Figure 2 is used to produce cocoa gas mainly from carbon dioxide together with small amounts of water vapor and cocoa essence constituent. The cocoa essence gas from the condensers 55, 58 is carried in the tube 22. The essence gas which is typically under a pressure between about 0.1 psig to 10 psig, preferably about 0.5 to 5 psig, is discharged into the cylindrical frame 14 in a downstream direction towards the center of the frame and away from the side walls thereof. Liquid nitrogen is sprayed into the essence gas stream through the nozzles 26 mounted within the case 14 equidistantly around the discharge tube 22 with the liquid nitrogen mist being directed towards the center of the collector such that the stream of essence gas discharged from tube 22 is rapidly and uniformly cooled to condense the essence gas as finely divided frozen particles suspended in a stream of nitrogen gas, while avoiding or minimizing the contact of the cooled essence gas stream with the walls side of the frame 14. The supply of liquid nitrogen to the nozzles 26 is adjusted to maintain the temperature in the manifold 10 below about -80 ° C, preferably between about -140 ° C to -150 ° C, to maintain the particles of essence frozen at a temperature below the boiling point of the most volatile constituents while being That substantially all liquid nitrogen is volatilized. Three tubular rigid metallic porous filters 20 are mounted on the manifold 10 adjacent their upper wall, with each of the filters having a Venturi nozzle 21 attached to the upper end of the filter. Each of the nozzles 21 extends through the upper wall of the manifold 10. The filters are made of porous stainless steel having a removal rate of 5 microns with the tubular filters having a length of approximately 50 cm and a diameter of approximately 6 cm. The nitrogen gas phase of the suspension is forced through the pores of the filter tubes while maintaining a pressure differential of approximately 25 to 50 cm of water through the walls of the filters, while the frozen essence particles are deposited on the outer surface of the filters. The nitrogen gas that is still at the temperature described here passes through the walls of the porous filters into the filters, through the Venturi nozzles at the top of each filter, and is ventilated from the manifold 10 to the interior of the isolation chamber 11 surrounding the frame 14 from where it is evacuated into the atmosphere through the evacuation line 27. In this way the temperature inside the chamber is maintained at approximately -120 ° C or below.

The tubular filters are counter-pulsed approximately every 60 seconds for a period of approximately 0.3 seconds with nitrogen gas at a pressure of approximately 90 psig to dislodge the frozen essence particles that are collected on the outside of the filters, with the frozen particles being collected in the container. The frozen essence particles are periodically removed from the container to be incorporated into liquid coffee extract or soluble coffee particles to increase the aroma and flavor of roasted and ground coffee.

In an alternative mode of operation, the recovery of essence gas can be carried out in a manner to effect the fractionation of the aromatic constituents of the gas. That is, the essence carrying stream is passed through a number of cryogenic collectors, such as the one shown in Figure 1, in series, with each subsequent collector being operated at a lower temperature than the previous one. In this way a series of aromatic constituents having successively lower freezing points are condensed from the essence gas stream and recovered. Each of the series of cryogenic collectors is provided with temperature control means for maintaining the temperature in each collector within a predetermined range. Suitable temperature control means include, for example, a temperature controller associated with each manifold for determining the temperature within the manifold and comparing it with a reference temperature. The temperature controller is also associated with and controls a vent valve of the liquid nitrogen supply tank to the manifold. If the temperature in the collector is below the preset level, the vent valve opens wider to allow more nitrogen gas to escape. This gas leak reduces the pressure inside the liquid nitrogen supply tank, thus reducing the pressure drop through the spray nozzle in the manifold. By reducing the pressure drop along the nozzle, the flow of liquid nitrogen is reduced and the temperature inside the collector rises. Similarly, if the temperature inside the collector is too high, the vent valve is closed, which increases the flow of liquid nitrogen to the spray nozzle, thus reducing the temperature inside the collector.

This precise temperature control within the collectors allows a number of collectors to be connected in series and operated at successively lower temperatures, thus effecting the fractionation of the aromatic constituents of the essence gas.

EXAMPLES The invention can be further defined with reference to the following examples which describe in detail the preparation of the compounds and the compositions used in the methods of the present invention, as well as their utility. The examples are representative and should not be constructed to limit the scope of the invention.

Example 1: Analysis of frozen essence particles prepared according to the invention.

The frozen essence particles prepared according to the invention were analyzed by GC / MS clearance and removal. Ghana liqueur is high quality natural cocoa liquor. The frozen essence particles were suspended in a vehicle of either a lauric mixture of fat or glycerol and compared with cocoa powder, and other commercial cocoa flavors. fifteen twenty ? or Area count normalized to 3 -methylbutanal twenty The essence composition of the invention provides an increased perception of cocoa flavor as well as reinforces the chocolate flavor. Individual results vary with the used vehicle and the type of product and the tasting test temperature.

Examples 2 to 5: Use of frozen cocoa essence in cover compounds.

A portion of frozen cocoa essence prepared according to the invention was mixed with 10 parts of lauric fat mixture to make a "flavored fat". Separately, a refined mixture of skimmed milk powder, sugar, cocoa powder and the same lauric fat blend was prepared as a chocolate substitute. 1.7 grams of flavored fat was added to a batch of 300 grams of refined mixture which was then prepared. Two additional batches were prepared with 0.1 grams and 3.0 grams of fat flavored by 300 grams of refined mixture. The three samples were evaluated for their flavor and found to be significant in flavor impact and very pleasant in chocolate flavor and aroma.

Example 6: Use of frozen cocoa essence in powder beverage mixes.

The frozen essence harvested according to the invention was added to a cocoa powder in a ratio of 1:10. The flavored cocoa powder was added to Quik powder and hot cocoa mixture in a ratio of 1: 100. Both products showed an increased release of cocoa flavor.

Example 7: Use of frozen cocoa essence in ice cream covers A vegetable oil (hydrogenated soybean) was used as a vehicle in a ratio of 1:10 with the essence composition. The flavored oil was added to a standard chocolate coating. Samples made with 1% and 0.5% flavored oil showed an improved cocoa flavor with an additional fruity / sweet note. A peer comparison test has been carried out to evaluate the addition of 1% flavor in two different ice cream covers. In both cases, the flavor sample was recognized as having more chocolate flavor than the control.

These examples illustrate the successful uses of frozen cocoa essence in various foods and beverages and as a substitute for cocoa or chocolate flavorings. It should be recognized and understood that the invention will not be limited to the exact configuration as illustrated and described herein. For example, it should be apparent that a variety of convenient modifications can be made to the description of the detailed description of the invention. Consequently, the opportune modifications readily obtainable by someone with ordinary skill in the art of the description set forth herein are considered to be within the spirit and scope of the present claims.

Claims (20)

1. - Process for recovering an essence / flavor composition, comprising: cooling a gas containing essence including water and an organic acid to condense a portion of the water and substantially all of the organic acid; remove the condensed organic water and acid from the gas to produce a gas containing essence which is substantially free of organic acid; and recovering the gas containing essence as the essence / flavoring composition.

2. Process according to claim 1, further comprising: injecting liquid nitrogen into the gas containing essence at a temperature sufficient to condense the frozen particles of the gas containing essence and volatilize the liquid nitrogen thereby forming a suspension of particles frozen in nitrogen gas; and recovering the frozen particles as the essence / flavoring composition.

3. Process according to claim 1, wherein the gas containing essence is cooled to a temperature of less than about -80 ° C by spraying liquid nitrogen in the gas containing essence.

4. - Process according to claim 3, wherein the gas is cooled to a temperature of less than about -: 00 ° C to -160 ° C.

5. - Process according to claim 2, wherein a sufficient amount of nitrogen gas is injected into the gas containing essence to keep the essence frozen in the form of particles.

6. Process according to claim 2, wherein the gas containing essence is passed through a plurality of filtration zones in series, wherein each subsequent filtration zone in colder than the previous filtration zone to fractionate the condensed frozen particles. .

7. Process according to claim 2, wherein the gas containing essence is an essence gas which is released during the processing of cocoa.

8. - Essence / flavor composition prepared according to the process of claim 1.

9. Cocoa essence / cocoa flavoring composition prepared by a process comprising: cooling a gas containing cocoa essence which includes water and a organic acid to condense a portion of the water and substantially all of the organic acid; removing the condensed water and organic acid from the gas to produce a cocoa essence gas which is substantially free of organic acid; and recovered the gas containing cocoa essence as the essence / flavor composition of cocoa.

10. The composition according to claim 9, wherein the frozen particles contain at least one aldehyde or an ester and which is substantially free of acetic acid.

11. The composition according to claim 10, wherein the at least one aldehyde comprises at least one of propanal, 2-methylpropanal, butanal, 3-methylbutanal, 2-methylbutanal, pentanal, hexanal, and benzaldehyde.

12. Composition according to claim 11, wherein the at least one ester comprises at least one of methylacetate, ethylacetate, 2-methylpropylacetate, butylacetate, 2-pentylacetate, ethyl 3-methylbutyrate, 3-methyl-1-butylacetate, and 2-methyl-l-butylacetate.

13. - Cocoa essence / flavoring composition comprising frozen cocoa particles which have been condensed from a gas containing cocoa essence and which is substantially free of acetic acid.

14. - Cocoa essence / flavor composition according to claim 13, comprising: water in an amount sufficient to inhibit the separation of the composition of an oil or fat vehicle and to inhibit microbiological growth; and at least one aldehyde or ester in an amount sufficient to impart a chocolate flavor or flavor, wherein the composition is substantially free of acetic acid.

15. Composition according to claim 14, wherein the water comprises approximately 80 to 90 percent weight of the composition.

16. Composition according to claim 14, wherein the composition includes an aldehyde comprising at least one of propanal, 2-methylpropanal, butanal, 3-methylbutanal, 2-methylbutanal, pentanal, hexanal, and benzaldehyde.

17. Composition according to claim 14, wherein the composition includes an ester comprising at least one of metylacetate, ethylacetate, 2-methylpropylacetate, butylacetate, 2-pentylacetate, ethyl 3-methylbutyrate, 3-methyl-1-butylacetate. , and 2-methyl-l-butylacetate.

18. The composition according to claim 14, wherein the aldehyde comprises 2-methylpropanal, 3-methylbutanal, and 2-methylbutanal.

19. The composition according to claim 18, wherein the aldehydes are present in an amount of at least about 75 percent by weight of the composition.

20. - Edible that contains an effective amount of flavoring of the essence / flavor composition of claim 8 of the present. 21- Edible containing an effective amount of flavoring of the cocoa essence / flavor composition of claim 9 of the present. 22. Edible that contains an effective amount of flavoring of the cocoa essence / flavoring composition of claim 14 of the present.