RU2781065C1 - Method for obtaining chocolate with antioxidants - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry. The method for producing chocolate involves sending Criollo and/or Trinitario cocoa beans for fermentation by placing cocoa beans with pulp in boxes no later than 6-8 hours after separation of the pulp from the skin of the fetus, during the first day the temperature is maintained at a level of not more than 30°C, the second and third days the temperature is maintained at a level of not more than 40°C, the fourth and fifth days the temperature is maintained at 45°C, on the sixth day natural centralized drying is carried out. Fermented cocoa beans are roasted in a hot air stream at a temperature of 115°C until their moisture content is reduced to 2%, abruptly cooled to 35°C and crushed while separating the husk to obtain cocoa nibs. Then grinding of cocoa nibs is carried out on melangeurs with a low-temperature regime at a temperature of 40°C for 48 hours to obtain cocoa liquor. The resulting cocoa liquor is mixed with coconut sugar at the ratio: cocoa liquor - 85-100 wt.%; coconut sugar - 0-15 wt.%. The resulting mixture is crushed on roller plants to a particle size of 35 mcm without additional heating to obtain a pre-crushed chocolate mass. Crushed astaxanthin obtained from the green microalgae Haematococcus pluvialis is added to the mass in the ratio of pre-crushed chocolate mass - 5 g: astaxanthin - 3.5 mg. The resulting mass is sent for conching in a melanger at a temperature of 45°C for 24 hours. Then the chocolate mass is tempered by lowering the temperature to 32°C. After that, the chocolate mass is molded into molds and cooled to a temperature of 4°C.

EFFECT: invention makes it possible to obtain chocolate with a high content of antioxidants in the form of premicelles, which increases their bioavailability.

1 cl, 3 tbl, 4 ex

Description

FIELD OF TECHNOLOGY TO WHICH THE INVENTION RELATES

The invention relates to the food industry, namely to the technology of obtaining chocolate with antioxidants.

PRIOR ART

From the prior art, a recipe for chocolate obtained from cocoa liquor and sugar is known (JEFF TALBOT "Technology of glazed products and products with fillings", St. Petersburg: Profession, 2011 - 496 p. (p. 63, table 3.9, coll. "Dark chocolate for tiles").

The technology of processing cocoa beans from the moment of collection and fermentation to processing into semi-finished cocoa with subsequent production of chocolate is widely known (A.V. ZUBCHENKO "Technology of confectionery production", VGTA, Voronezh, 1999 (Textbooks and teaching aids for students of higher educational institutions) , 432 pp. (p. 14-97)).

However, these sources do not mention the benefits of natural substances - catechins contained in cocoa beans, and possible ways to preserve them.

Catechins are natural substances found in plants, especially tea plants, vines, and cocoa beans. Catechins are colorless crystals with an astringent taste, readily soluble in water, methanol and ethanol, stained green with an alcoholic solution of ferric chloride. Catechins belong to the flavone group. The catechin molecule contains two asymmetric carbon atoms; for each catechin, 4 optically active isomers and 2 racemates are known. The catechins can be separated and extracted with wet diethyl ether or a mixture of ethyl acetate and carbon tetrachloride. Catechins are obtained from plant materials, synthesis is possible. They are biologically highly active substances, they regulate the permeability of blood capillaries and increase the elasticity of their walls, contribute to better assimilation of ascorbic acid by organisms.

Cocoa contains monomeric primary polyphenols (isomers of (-) epicatechin and (+) epicatechin), as well as oligomeric and polymeric flavonols. The most abundant flavonol found in cocoa is epicatechin. It is rapidly absorbed and is detected in the blood plasma within 30 minutes after ingestion. After 2-3 hours, the level of epicatechin reaches its maximum value and shows a stable positive correlation with the amount of chocolate eaten. Experimental data have shown that monomeric ((–)epicatechin and (+)epicatechin) and dimeric flavonols reduce NF-jB activation, thus leading to a decrease in oxidative stress and IL2 synthesis. There is also strong evidence that cocoa flavonols protect LDL from oxidation.

Thus, the consumption of cocoa and cocoa-containing products has a beneficial effect on health due to the vasodilating, antioxidant and anti-inflammatory effects of these compounds.

The problem remains that scientific evidence supporting the beneficial effects of cocoa epicatechins refers to large amounts, equivalent to at least 80–100 g of dark chocolate, daily. Thus, it is necessary to preserve as much as possible the original catechins of the cocoa beans during processing, which will allow the consumption of a small amount of chocolate while obtaining a significant beneficial effect of cocoa epicatechins.

In the prior art, various methods are known for preserving the original catechins during the processing of cocoa beans and other semi-finished chocolate products.

For example, US Pat. No. 6,737,088 B1, May 18, 2004, discloses a method for processing cocoa beans that retains the beneficial flavonoid compounds from the cocoa beans in the final cocoa bean food product. This method avoids the significant loss of polyphenols that occurs during normal cocoa processing by removing a significant amount of said polyphenols prior to fermentation and/or roasting and then adding back some of these polyphenols.

In the patent EA 16229 B1, 03/30/2012, the preservation and/or increase in the antioxidant activity of the dark chocolate mass is achieved due to the selected modes of chocolate mass conching.

From the publication “Clinical studies of Esthechoc “beauty chocolate” obtained by Astacelle technology, J.: “Les novelles esthetiques”, 2/2018, the Astacelle technology is known to increase the bioavailability of carotenoids and epicatechins by incorporating astaxanthin, obtained from the green microalgae Haematococcus pluvialis, into chocolate mass. The technology uses the fact that astaxanthin is not subjected to enzymatic cleavage in the gastrointestinal tract, due to which the substances included in the micelles of astaxanthin (Astacelles) are protected from oxidation by gastric juice or from modification by intestinal enzymes.

Astaxanthin is a carotenoid, a red, fat-soluble pigment extracted from the algae Hematococcus pluvalius. Being a powerful antioxidant, astaxanthin protects the cell membranes of all organs. Unlike beta-carotene, vitamin C, and other antioxidants that reside either inside or outside the bilipid membrane, astaxanthin molecules have the unique ability to reside both inside and outside the bilipid membrane. This provides additional comprehensive protection of cells. Astaxanthin is approved for use as a food additive on the territory of the countries of the Customs Union as a raw material for the production of biologically active food supplements. Used in the cosmetics industry, also used as an ingredient in sports nutrition and food fortification.

From US patent 10849336 B2, 12/01/2020, a method for producing chocolate containing astaxanthin in an amount of 0.1 to 1 mg per 1 g of chocolate is known, chosen by the applicant as the closest analogue.

However, if the amount of natural catechins is greatly reduced during the processing of cocoa beans and chocolate semi-finished products, the use of Astacelle technology will be ineffective.

DISCLOSURE OF THE INVENTION

Thus, the technical problem to be solved by the present invention is the development of a technology for the production of chocolate with a high content of natural antioxidants from cocoa - catechins and their optimal bioavailability for the human body.

The technical result consists in creating a technology that ensures the preservation of natural catechins from cocoa beans during processing, followed by their conclusion in astaxanthin premicelles.

The task is achieved by the fact that the method of obtaining chocolate involves the direction of cocoa beans of the Criollo and / or Trinitario variety for fermentation by laying cocoa beans with pulp in boxes no later than 6-8 hours after separation of the pulp from the skin of the fetus, during the first day the temperature is maintained at a level of not more than 30 ° C, the second and third days the temperature is maintained at a level of not more than 40 ° C, the fourth and fifth days the temperature is maintained at 45 ° C, on the sixth day natural centralized drying is carried out, fermented cocoa beans are roasted in a hot stream air at a temperature of 115 ° C until their moisture content is reduced to 2%, abruptly cooled to 35 ° C and crushed while separating the husk to obtain cocoa nibs, after which the cocoa nibs are crushed on melangers with a low temperature mode at a temperature of 40 ° C for 48 hours to obtain cocoa liquor, the resulting cocoa liquor is mixed with coconut sugar at the ratio: cocoa liquor - 85-10 0 wt.%; coconut sugar - 0-15 wt.%, the resulting mixture is crushed on roller plants to a particle size of 35 μm without additional heating to obtain a pre-crushed chocolate mass, to which is added crushed astaxanthin obtained from the green microalgae Haematococcus pluvialis, in the ratio of pre-crushed chocolate mass - 5 g: astaxanthin - 3.5 mg, the resulting mass is sent for conching in a melangeur at a temperature of 45 ° C for 24 hours, then the chocolate mass is tempered, when the temperature is lowered to 32 ° C, the chocolate mass is molded into molds and cooled to a temperature 4°C.

Used cocoa beans of the highest grade varieties Criollo and / or Trinitario are characterized by the following parameters. Growing regions: Ceylon, Java, northern coast of South America, Caracas, Ecuador. The length of cocoa beans is 28–30 mm, the weight of one cocoa bean is at least 2.5 g. Cocoa beans are large, sorted, round in shape, red-brown husk, taste and aroma are pronounced. Cocoa beans of the highest grade have flavoring properties that do not require the addition of additional ingredients in the form of flavors.

The chemical composition of commodity cocoa beans:

Core 85-89%

Husk 10–14%

Embryo up to 1%

Fats 48-54%

Humidity 4-6%

Starch up to 15%

Proteins 11-15%

Sugar about 12% (mainly glucose)

Fiber up to 21%

Organic acids 12% (mainly acetic, formic acids)

Caffeine up to 0.5%

The use of these cocoa beans with specified fermentation and drying protocols on the plantation by the farmer at specified temperature intervals makes it possible to obtain the chemical composition of seeds with unique flavor precursors and a high content of catechins.

When roasting cocoa beans, due to mechanical removal of moisture, acidity decreases from 13 to 11% (volatile and partially bound acids), the content of tannins decreases from 6 to 5%, moisture content from 6 to 2%. An inversion of sucrose occurs, a melanoidin formation reaction occurs, as a result of which the cocoa beans acquire a certain taste and aroma, become brittle, and the cocoa shell (husk) begins to separate.

The lower the humidity, the better the cocoa beans are crushed into cocoa nibs, which further allows you to get more cocoa butter from cocoa liquor. But humidity should not be lower than 2%. Due to the increased hygroscopicity, cocoa beans are not stored, but immediately sent for processing.

A gentle method of frying in a fluidized bed of hot air is used to fix the isolated precursors at the time of fermentation and form the final aromatic compounds such as aspartic acid at the rate of 27 mg per 100 grams, glycine 5 mg/100, lysine 23 mg per 100 grams.

Breeze ovens are used as roasting equipment. The temperature regime in the Breeze ovens is used to obtain the temperature of the cocoa bean product in increments of 7-8°C, namely: air temperature 115°C, cocoa bean temperature 108-107°C. The method is not applicable if fermentation protocols have been violated. Methods of frying on the equipment "BRIZ" are selected to disclose the precursors obtained during fermentation.

After roasting, the cocoa beans are rapidly cooled to a temperature of 35°C.

In the process of grinding roasted cocoa beans into cocoa nibs, followed by the production of cocoa liquor, low-temperature conditions are chosen. The core of the cocoa bean has a cellular structure containing cocoa butter, in the process of grinding the cell walls are destroyed, heat from friction melts cocoa butter, the size of non-fat particles decreases and the mixture gradually becomes fluid and viscous in cocoa nibs. Grinding on low-temperature melangeurs does not destroy the beneficial properties of fermented, roasted cocoa beans, but preserves their functionality.

Grinding takes place in a mill with millstones (melanger), the degree of grinding and additional evaporation of acids occurs simultaneously, which improves the properties of cocoa liquor. In general, grinding occurs within 48 hours.

Next, prepare the chocolate mass as follows. Coconut sugar is added to cocoa liquor with grinding the mass to 35 microns without additional heating. The choice of a chocolate recipe based only on cocoa liquor and coconut sugar in the indicated proportions ensures the maximum content of catechins in a portion of the product and consumer organoleptic properties of the product. The addition of cocoa butter to the recipe of the chocolate mass is not required, since the resulting cocoa liquor provides all the necessary rheological properties of the mass necessary for molding. In addition, the standard technology for extracting cocoa butter leads to the destruction of polyphenols due to high pressure, and the inclusion of such a component in the formulation of this chocolate is undesirable.

At the final stage, crushed astaxanthin is added to the chocolate mass in the proportion of 3.5 mg per 5 grams, followed by transferring the chocolate mass to a mill with a heat jacket, where additional slow conching takes place at a temperature of 45°C.

When tempering chocolate, cocoa butter crystallizes when the temperature drops to 32 ° C and epicatechin is simultaneously enclosed in astacanthine micelles. After that, the chocolate mass is sent for molding into molds and cooled to 4°C.

Thus, in the process of fermentation, roasting and grinding on melangeurs, the required chemical composition of flavoring precursors in the composition of chocolate is achieved by choosing the specified operating parameters (temperature, time, degree of grinding, final moisture content). It has been experimentally established that the specified parameters of the processes of fermentation, roasting and grinding on melangers provide the maximum release and increased content of isoflavanols such as epicatechins in the finished product in comparison with known products obtained by standard known stages of fermentation, roasting and grinding of cocoa nibs in cocoa liquor.

Then, when tempered, epicatechins and astaxanthin bind into premicelles, which ensures maximum absorption into the lymphatic system and minimizes their metabolism in the liver, as well as splitting in the gastrointestinal tract. The described astaxanthin crystallization technology enhances the bioavailability of carotenoids and epicatechins by creating premicelles that act as "bodyguards" and facilitate the incorporation of substances into mixed lipid micelles in the gastrointestinal tract. Co-crystallization of cocoa epicatechins in astaxanthin micelles during the tempering process produces protected epicatechin crystals at high concentrations not present in conventional chocolate. As a result of using the proposed technology, the delivery of substances in an unchanged form to the site of absorption in the intestine increases. Chocolate is able not only to effectively inhibit markers of inflammation and oxidative stress, but also to improve the age-related change in oxygenation of peripheral tissues, including the skin.

The clinical efficacy of chocolate was more pronounced compared with the use of the same amounts of individual components included in its composition.

EXAMPLES.

Example 1

Cocoa beans of the Criollo variety are sent for fermentation by laying cocoa beans with pulp in boxes 8 hours after separation of the pulp from the skin of the fetus. During the first day, the temperature is maintained at a level of not more than 30°C, the second and third days the temperature is maintained at a level of not more than 40°C. The fourth and fifth days the temperature is maintained at 45°C, on the sixth day natural centralized drying is carried out. Fermented cocoa beans are roasted in a hot air stream at a temperature of 115°C until their moisture content is reduced to 2%, abruptly cooled to 35°C and crushed while separating the husk to obtain cocoa nibs. After grinding of cocoa nibs is carried out on melangeurs with a low-temperature regime at a temperature of 40°C for 48 hours to obtain cocoa liquor. The resulting cocoa mass is mixed with coconut sugar in the following proportions: cocoa mass - 85 wt.%; coconut sugar - 15 wt.%. The resulting mixture is crushed on roller plants to a particle size of 35 μm without additional heating to obtain a pre-crushed chocolate mass. Crushed astaxanthin obtained from the green microalgae Haematococcus pluvialis is added to the mass in the ratio of pre-crushed chocolate mass 5 g: astaxanthin 3.5 mg. The resulting mass is conched in a melangeur at a temperature of 45°C for 24 hours, then the chocolate mass is tempered, when the temperature drops to 32°C, cocoa butter crystallizes and epicatechin is simultaneously enclosed in astaxanthin micelles. Then the chocolate mass is cast into molds and cooled to a temperature of 4°C, followed by packaging.

Example 2

Trinitario cocoa beans are sent for fermentation by placing cocoa beans with pulp in boxes 4 hours after separation of the pulp from the skin of the fruit. Next, the operations are repeated according to example 1, at the stage of mixing cocoa liquor and coconut sugar, cocoa liquor is taken in an amount of 90 wt.%; coconut sugar - 10 wt.%.

Example 3

Cocoa beans of the Criollo and Trinitario varieties, taken in a mass ratio of 1: 1, are sent for fermentation by placing cocoa beans with pulp in boxes 6 hours after the separation of the pulp from the skin of the fetus. Next, the operations are repeated according to example 1, at the stage of mixing cocoa liquor and coconut sugar, cocoa liquor is taken in the amount of 88 wt.%; coconut sugar - 12 wt.%.

Example 4

Cocoa beans of the Criollo variety are sent for fermentation by laying cocoa beans with pulp in boxes 7 hours after separation of the pulp from the skin of the fetus. During the first day, the temperature is maintained at a level of not more than 30°C, the second and third days the temperature is maintained at a level of not more than 40°C. The fourth and fifth days the temperature is maintained at 45°C on the sixth day, natural centralized drying is carried out. Fermented cocoa beans are roasted in a hot air stream at a temperature of 115°C until their moisture content is reduced to 2%, abruptly cooled to 35°C and crushed while separating the husk to obtain cocoa nibs. After grinding of cocoa nibs is carried out on melangeurs with a low-temperature regime at a temperature of 40°C for 48 hours to obtain cocoa liquor. Use 100 wt.% cocoa liquor. Next, grinding is carried out on roller installations to a particle size of 35 μm without additional heating to obtain a pre-crushed chocolate mass. Crushed astaxanthin obtained from the green microalgae Haematococcus pluvialis is added to the mass in the ratio of pre-crushed chocolate mass 5 g: astaxanthin 3.5 mg. The resulting mass is conched in a melangeur at a temperature of 45°C for 24 hours, then the chocolate mass is tempered, when the temperature drops to 32°C, cocoa butter crystallizes and epicatechin is simultaneously enclosed in astaxanthin micelles. Then the chocolate mass is cast into molds and cooled to a temperature of 4°C, followed by packaging.

The resulting chocolate according to examples 1-4 is characterized by organoleptic properties and physico-chemical characteristics shown in table 1.

Table 1

Name of indicator Suggested method Taste and smell Intense chocolate aroma, pleasant aftertaste, no sugary, sour or bitter aftertaste Consistency Solid Appearance The front surface is smooth and shiny Structure Homogeneous The content of antioxidants according to HPLC, mg per 5 g of the product Astaxanthin, mg 3.5 Epicatechins, mcg/g 216

When tasting the resulting chocolate, it was found that the chocolate bars do not contain traces of graying, the surface of the bars is smooth and shiny. Chocolate has a dense texture, bites easily and does not have unpleasant aftertastes when chewed. The energy value (calorie content) of chocolate was 560 kcal. per 100 g. Glycemic index - from 22 to 36 units.

Confirmation of the development of technology for the production of chocolate with a high content of natural antioxidants from cocoa catechins was obtained in the course of a comparative analysis of chocolate obtained according to the closest analogue of US 10849336 B2, 01.12.2020, and chocolate obtained according to the claimed technology. The content of catechin and epicatechin in chocolate (Table 2)

Table 2.

Indicators In cocoa beans Criollo/Trinitario variety
fermented The closest analogue Declared chocolate Catechin total, mcg/g 1200 214 280 Epicatechin, mcg/g 2800 179 216

Thus, from the foregoing, including from the presented table, it follows that the developed method for producing chocolate made it possible to obtain chocolate with a high content of natural antioxidants from cocoa - catechins.

Confirmation of the effectiveness and bioavailability of catechins and epicatechins when using chocolate was obtained in the course of the study. All patients participated in the study voluntarily by signing a voluntary informed consent form. Volunteers were divided into two groups: the experimental group took chocolate obtained according to the claimed technology, and the control group took chocolate, according to the closest analogue of US 10849336 B2, 12/01/2020. For 21 days, volunteers (experimental and control groups) consumed chocolate 5 g per day. The dynamics of the total concentration of epicatechin in the serum of patients, obtained in the course of a cross-sectional study obtained before taking chocolate and 21 days after eating 5 g of chocolate during each day. Measurements were taken 1 hour after the last serving of chocolate (Table 3).

Table 3

Indicators The closest analogue Declared chocolate serum epicatechin concentrations, mcg/ml:
before admission
after 21 days 0
0.7 0
0.79

Thus, after taking chocolate obtained by the claimed method, the total concentration of epicatechin in the blood serum increased, compared to the closest analogue.

The finished product meets all safety requirements, has biological value, has high organoleptic characteristics, structural-mechanical and physico-chemical parameters of chocolate quality comply with the requirements of regulatory documents.

Claims (1)

A method for producing chocolate, characterized in that cocoa beans of the Criollo and / or Trinitario variety are sent for fermentation by placing cocoa beans with pulp in boxes no later than 6-8 hours after the separation of the pulp from the skin of the fetus, during the first day the temperature is maintained at not more than 30 ° C, the second and third days the temperature is maintained at a level of not more than 40 ° C, the fourth and fifth days the temperature is maintained at 45 ° C, on the sixth day natural centralized drying is carried out, the fermented cocoa beans are roasted in a hot air stream at at a temperature of 115°C until their moisture content is reduced to 2%, abrupt cooling to 35°C and crushing while separating the husk to obtain cocoa nibs, after which cocoa nibs are crushed on melangers with a low temperature regime at a temperature of 40°C for 48 hours to obtain cocoa liquor, the resulting cocoa liquor is mixed with coconut sugar at the ratio: cocoa liquor - 85-100 wt.%; coconut sugar - 0-15 wt.%, the resulting mixture is crushed on roller plants to a particle size of 35 μm without additional heating to obtain a pre-crushed chocolate mass, to which is added crushed astaxanthin obtained from the green microalgae Haematococcus pluvialis, in the ratio of pre-crushed chocolate mass - 5 g: astaxanthin - 3.5 mg, the resulting mass is sent for conching in a melanger at a temperature of 45 ° C for 24 hours, then the chocolate mass is tempered by lowering the temperature to 32 ° C, the chocolate mass is molded into molds and cooled to a temperature of 4 °C.