RU2799944C2 - Food products, ingredients, methods and applications - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed chocolate product contains cocoa pulp or cocoa pulp extract. The specified cocoa pulp or cocoa pulp extract contains dietary fibre, from 20 to 95 wt.% cocoa sugar based on the total weight of cocoa pulp or cocoa pulp extract, and cocoa sugar is composed of monosaccharides, disaccharides and/or oligosaccharides. Said cocoa pulp or cocoa pulp extract comprises from 10 to 65% by weight of the chocolate product. Moreover, the cocoa pulp or cocoa pulp extract is treated with the enzyme pectinase and/or cellulase at a temperature in the range from 20 to 75°C for a period of 10 minutes to 20 hours.

EFFECT: reduction or complete elimination of the addition of refined sugar to ensure the sweetness of the product and improves the taste and aroma properties of the chocolate product.

9 cl, 3 dwg, 7 tbl, 14 ex

Description

The present invention relates to the field of new food products, preferably chocolate products, new ingredients for use in said products, and applications of the new ingredients.

Prerequisites for the creation of the invention

Although it is well known that the cocoa plant is harvested to produce cocoa seeds, which are used to produce cocoa liquor, cocoa butter and cocoa powder, other parts of the cocoa pod are not used.

The cocoa pod consists of the skin, pulp and cocoa beans. The pulp is the aromatic, moist substance that surrounds the beans.

During the initial processing of cocoa seeds, the pulp is usually removed by fermentation and hydrolysis by microorganisms. The hydrolyzed pulp is known in the industry as "resting". During fermentation, the pulp provides a substrate for various micro-organisms that are necessary to produce chocolate flavor precursors that are fully developed later during the roasting process. Although pulp is essential for fermentation, there is often more pulp than required.

Excess pulp was used to produce cocoa gel, alcohol and vinegar, nata and processed pulp. Through controlled fermentation and distillation, it is possible to obtain an alcoholic essence containing more than 40% ethanol from the holding. The resulting alcohol can be further fermented to produce acetic acid.

Cocoa storage has been shown to be a suitable substrate for fermentation to produce nata, a product typically obtained from the fermentation of coconut milk.

In addition, raw cocoa pulp is used to make smoothies and other so-called "healthy" drinks.

However, the use of cocoa pulp or its extract in sugar-free confectionery products, in particular chocolate products, is unknown, and the present invention provides a new product with advantageous properties.

Brief description of the invention

The present invention relates to food products containing a composition obtained from the pulp or pulp extract of a plant of the genus theobroma. The present invention also provides novel compositions derived from the pulp of a plant of the genus theobroma.

The present invention preferably provides a confectionery product, preferably without added sugar, which contains a composition derived from cocoa pulp or cocoa pulp extract.

The present invention provides the use of said composition derived from cocoa pulp or cocoa pulp extract as a sugar substitute, preferably in food and beverage compositions, preferably for use in confectionery, more preferably for use in chocolate products.

The present invention provides advantageous properties in terms of reducing or eliminating added sugar, with sweetness provided by a natural source that preferably also contains other components of the cocoa bean that affect the flavor properties of chocolate.

Accordingly, the present invention proposes an alternative to the addition of sugars by providing natural sugars that are present in the source - cocoa mass, cocoa butter and/or cocoa powder.

In addition, the present invention proposes the use of a by-product of the chocolate manufacturing process, which is usually discarded. Thus, the present invention provides advantages in terms of reasonable use of resources.

Thus, the present invention provides a composition obtainable by a method comprising:

a. treating cocoa pulp or cocoa pulp extract to reduce polysaccharide content and/or treating cocoa pulp or cocoa pulp extract to adjust pH;

b. drying the product of step a.

The present invention also provides a method for preparing a composition from cocoa pulp or cocoa pulp extract, which includes:

a. treating cocoa pulp or cocoa pulp extract to reduce polysaccharide content and/or treating cocoa pulp or cocoa pulp extract to adjust pH;

b. drying the product of step a.

The present invention also provides a process for producing a food product, preferably a confectionery food product, comprising the steps of:

a. treating the theobroma pulp, preferably cocoa pulp, or the theobroma pulp extract, preferably cocoa pulp, to reduce the polysaccharide content and/or treating theobroma pulp, preferably cocoa softness, or theobroma pulp extract, preferably cocoa pulp, to adjust the pH;

b. drying the product of step a; And

c. combining the product of step b. with at least one other ingredient present in a food product, preferably a confectionery food product.

Description of figures

In FIG. 1-3 are gas chromatography-mass spectrometry (GC-MS) data for Examples 8-10.

Detailed description

pulp

The pulp for use in the present invention is obtained from a plant or plants from the genus Theobroma. This genus of plants includes the species Theobroma angustifolium, Theobroma bicolor (mocambo), Theobroma cacao, Theobroma canumanense, Theobroma grandiflorum Theobroma mammosum, Theobroma microcarpum, Theobroma obovatum, Theobroma simiarum, Theobroma speciosum, Theobroma stipulatum Theobroma subincanum and Theobroma sylvestre. The pulp is preferably selected from cocoa, cupuacu, mocambo and mixtures thereof, preferably cocoa.

The embodiments described below are mentioned in connection with the preferred embodiment of cocoa, but apply equally to the pulp from all other plants of the genus Theobroma.

In the present invention, the term "pulp" refers to the gum-like coating around each bean. In the present invention, the term "cacao pulp" also includes dried cocoa pulp, for example in the form of a powder. However, when using the term "dried cocoa pulp", cocoa pulp is limited to dried cocoa pulp. The source of the cocoa pulp is not particularly limited, and the pulp can be produced by all known varieties of cocoa pods. However, it is preferable to use cocoa pulp with the highest possible sugar content.

In the present invention, the term "extract" has the usual dictionary meaning, i.e. a portion of cocoa pulp containing one or more cocoa pulp components, wherein one or more components of the original cocoa pulp are removed when extract is obtained. In the present invention, any water present in the cocoa pulp is not considered an extract, i. cocoa pulp extract is not water. In an embodiment of the present invention, the cocoa pulp extract is a powder, i. the cocoa pulp extract is dried to remove water.

In a preferred embodiment of the present invention, the composition obtained from cocoa pulp or cocoa pulp extract is dried. The residual moisture content is defined below.

In the embodiments described below, cocoa pulp extracts are defined and the components described are, of course, present in the original cocoa pulp, i. are not addable.

In an embodiment, the cocoa pulp extract may be a composition prepared by a process comprising:

a. processing cocoa pulp or cocoa pulp extract (this extract is different from the extract obtained in this method) to reduce the content of polysaccharides and/or processing cocoa pulp or cocoa pulp extract to adjust pH;

b. drying the product of step a.

In a preferred embodiment of the present invention, cocoa pulp is treated in the manner described above to obtain a cocoa pulp extract composition. Accordingly, in this application, the term "cocoa pulp extract" means, without limitation, the composition obtained in accordance with the method of the invention, i. the composition of the invention may preferably be considered as cocoa pulp extract.

In an embodiment, the pulp of the present invention is non-fermented.

In a preferred embodiment, the pulp of the present invention is processed in steps a. and/or b. without any grains obtained from plants of the genus theobroma. In a preferred embodiment, the processed pulp is not mixed with the beans, preferably the whole beans of the theobroma genus. In a preferred embodiment, the processed pulp is not mixed with the beans, preferably the whole beans of the theobroma genus. In a preferred embodiment, the treated pulp is not mixed with the crushed beans of the theobroma genus.

In a preferred embodiment, the cocoa pulp of the present invention is processed in steps a. and/or b. without whole cocoa beans and/or crushed cocoa beans.

In an embodiment of the present invention, a cocoa pulp extract is provided which contains sugar.

In an embodiment, the sugar is monosaccharides (e.g. fructose, fucose, galactose, glucose and/or rhamnose), disaccharides (e.g. lactose, maltose and/or sucrose) and/or oligosaccharides (e.g. less than 20, less than 10 or less than 8 saccharide units) and is defined herein as "cocoa sugar". Preferred sugars present in cocoa pulp or cocoa pulp extract include sucrose, glucose or fructose, as well as mixtures thereof.

In an embodiment, the cocoa pulp extract sugar is a sugar selected from the group consisting of glucose, sucrose, fructose, and combinations thereof, and is referred to herein as "cocoa sugar". The content and nature of cocoa sugar can vary depending on the type of cocoa bean.

In an embodiment of the present invention, the cocoa pulp extract or dried cocoa pulp contains from 20.0 wt.% to 100 wt.% cocoa sugar, based on the total weight of the extract or pulp, more preferably from 30.0 wt.% to 99.75 wt.%, more preferably from 30.0 wt.% to 99.50 wt.%, more preferably from 30.0 wt.% to 9 9.25 wt.% and more preferably from 40.0 wt.% to 95.0 wt.%.

In embodiments of the present invention, for example, cocoa pulp extract or dried cocoa pulp contains from 50.0 wt.% to 95.0 wt.% cocoa sugar based on the total weight of the extract or pulp, more preferably from 60.0 wt.% to 95.0 wt.%, more preferably from 65.0 wt.% to 90.0 wt.%, more preferably from 65.0 wt.% to 85.0 wt.%, more preferably from 65.0 wt.% to 80.0 wt.%.

In an embodiment, the cocoa sugar in the cocoa pulp extract or dried cocoa pulp contains a significant amount of sucrose, preferably mostly sucrose. In an embodiment, the content of sucrose in the sugar component is more than 35.0 wt.% based on the weight of the sugar component (i.e., based on total sugar content), more preferably more than 40.0 wt.%, more preferably more than 45.0 wt.%, more preferably more than 50.0 wt.%, more preferably more than 55.0 wt.%, and more preferably more than 60.0 wt.%.

In an embodiment, the cocoa sugar component contains less than 90.0 wt.% sucrose based on the weight of the sugar component, preferably less than 85.0 wt.%, more preferably less than 80.0 wt.%, more preferably less than 75.0 wt.%.

In the embodiments described above, the cocoa sugar contains glucose, fructose, or a mixture of glucose and fructose, and preferably the sum of glucose, fructose and sucrose constitutes more than 95.0 wt.% of the cocoa sugar component, more preferably more than 97.5 wt.%, more preferably more than 98.5 wt.%, more preferably more than 99.0 wt.% and more preferably 100 wt.%.

In an alternative embodiment, the cocoa sugar in the cocoa pulp extract or dried cocoa pulp contains a significant amount of glucose and fructose, preferably mostly glucose and fructose. In an embodiment, the glucose and fructose content of the sugar component is greater than 45.0 wt% of the sugar component, more preferably greater than 50.0 wt%, and more preferably greater than 55.0 wt%. For example, more than 65.0%, more than 75.0%, more than 80.0%, or more than 85.0%.

In an embodiment, the cocoa sugar component is 100 wt% or less than 99.0 wt% glucose and fructose, preferably less than 95.0 wt%. For example, less than 92.0%, less than 90.0%, less than 87.0%, less than 85.0%, or less than 75.0%.

In an embodiment, the cocoa sugar component contains from 45.0% to 100% of the combination of glucose and fructose by weight of the sugar component, preferably from 55.0% to 100% and preferably from 60.0% to 100% or from 80.0% to 99.0%.

In an embodiment, the fructose content of the sugar component is greater than 15.0% by weight. sugar component (i.e., based on total sugar), more preferably more than 20.0 wt.%, more preferably more than 25.0 wt.%, more preferably more than 30.0 wt.%, more preferably more than 35.0 wt.% and more than 40.0 wt.%.

In an embodiment, the cocoa sugar component contains less than 75.0 wt% fructose of the sugar component, preferably less than 70.0 wt%, more preferably less than 65.0 wt%, more preferably less than 60.0 wt%.

In an embodiment, the cocoa sugar component contains from 20.0 wt.% to 75.0 wt.% fructose, preferably from 30.0 wt.% to 60.0 wt.%.

In an embodiment, the glucose content of the sugar component is greater than 15.0 wt. % of the sugar component (i.e., based on total sugar), more preferably greater than 20.0 wt. %, more preferably greater than 25.0 wt. %, more preferably greater than 30.0 wt. %, more preferably greater than 35.0 wt.

In an embodiment, the cocoa sugar component contains less than 75.0 wt.% glucose based on the weight of the sugar component, preferably less than 70.0 wt.%, more preferably less than 65.0 wt.%, more preferably less than 60.0 wt.%.

In an embodiment, the cocoa sugar component contains from 20.0 wt.% to 75.0 wt.% glucose, preferably from 30.0 wt.% to 60.0 wt.%.

In the above embodiments, the remainder of the cocoa sugar contains sucrose, preferably the remainder of the sugar contains sucrose, lactose, maltose, galactose, or combinations thereof.

In a preferred embodiment, the sugar component of cocoa pulp or cocoa pulp extract contains from 0.10 wt.% to 50.0 wt.% or from 5.0 wt.% to 50.0 wt.% sucrose, and the sugar component is from 20.0 wt.% to 100 wt.% cocoa pulp or cocoa pulp extract, preferably cocoa pulp or pulp extract as ao dried.

In a preferred embodiment, the sugar component of the cocoa pulp or cocoa pulp extract contains from 45.0 wt.% to 100.0 wt.% or from 45.0 wt.% to 99.0 wt.% fructose and glucose, and the sugar component is from 20.0 wt.% to 100 wt.% cocoa pulp or cocoa pulp extract, preferably cocoa pulp or extract dry cocoa pulp.

In a preferred embodiment, said sugar content is determined by HPAEC-PAD (High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection). The preferred analysis method is described in the examples section.

In an embodiment of the present invention, the cocoa pulp extract contains additional components selected from the list containing fibers, hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides, methylxanthines and antioxidants (except for those that cover the other components listed). In a preferred embodiment, they are integral components of the cocoa pulp and are not added separately.

In an embodiment of the present invention, the cocoa pulp extract contains components selected from the list consisting of phenolic acids, catechin, epicatechin and proanthocyanidins.

In an embodiment of the present invention, the cocoa pulp extract contains pectin. In an embodiment, as described below, the cocoa pulp is treated to preferably partially or substantially completely remove pectin and optionally preferably partially remove other polysaccharides.

In an embodiment of the present invention, the cocoa pulp extract contains lignin.

In an embodiment of the present invention, the cocoa pulp extract contains cellulose, or hemicellulose, and a combination thereof. In an embodiment as described below, the cocoa pulp is treated to preferably partially or substantially completely remove cellulose or hemicellulose, or a combination thereof, and optionally preferably partially remove other polysaccharides.

In an embodiment of the present invention, the cocoa pulp extract contains components selected from the list containing caffeine, theobromine and theophylline.

In an embodiment of the present invention, the cocoa pulp extract contains an acid selected from the group consisting of citric acid, malic acid, tartaric acid and ascorbic acid, and combinations thereof.

In an embodiment of the present invention, the fibers are dietary fibers.

In an embodiment of the present invention, the cocoa pulp extract contains a fiber component and an acid component, wherein the amount of the fiber component is less than the sugar component by 30% or more by weight of the pulp extract.

In an embodiment, the confectionery products of the present invention contain additional components derived from the cocoa pod, for example, the products contain cocoa powder or cocoa shell fibers (soluble and insoluble dietary fiber). In an embodiment, additional components are provided as a carrier for cocoa pulp or cocoa pulp extract. In an embodiment, prior to preparing the compositions of the invention, the additional components are combined with cocoa pulp or cocoa pulp extract.

In an embodiment of the present invention, the cocoa pulp extract, dried cocoa pulp extract or dried cocoa pulp contains less than 10.0 wt.% water, preferably less than 8.0 wt.%, more preferably less than 5.0 wt.%, more preferably less than 2.0 wt.% and more preferably less than 1.0 wt.%. In an embodiment, it is noted that complete dehydration is potentially not achievable, thus the water content is optionally greater than 0.1 wt%, greater than 0.5 wt%, or greater than 1.0 wt%.

In an embodiment of the present invention, the cocoa pulp extract is prepared by a process which includes extracting the cocoa pulp from the cocoa pod, heat treating, optionally concentrating, and drying the cocoa pulp.

In an embodiment, the cocoa pulp is extracted from the cocoa pod, for example by the method EP0442421 (Nestle SA). An alternative method for extracting cocoa pulp from cocoa pods in an embodiment of the present invention is to use a commercially available ripper, preferably equipped with brushes.

In the embodiment described above, the heat treatment step refers to processing at high temperatures (typically 120°C to 160°C) for a very short period of time (typically no more than 200 seconds, and optionally, typically more than 50 seconds) to deactivate any microbial contaminants so that the ingredient is safe for human consumption. In an alternative embodiment, other temperatures may be used, such as 80°C to 100°C, and other times, such as 10 to 25 seconds. The heat treatment step is not particularly limited as long as the pasteurization takes place without degradation of the product.

In an embodiment, drying is preferably performed using spray drying, vacuum drying, tumble drying, oven drying, foam drying, tray drying, fluid bed drying, crystallization drying (preferably using a sugar seed crystal), or freeze drying (lyophilization).

In an embodiment, drying occurs at a temperature above 45°C, preferably above 50°C, preferably above 55°C and above 60°C. In an embodiment, drying occurs at a temperature of less than 125°C, preferably less than 100°C, preferably less than 90°C and preferably less than 85°C or less than 80°C. In a preferred embodiment, drying occurs in the range from 45°C to 100°C and more preferably from 45°C to 85°C.

In an embodiment, drying is carried out for more than 1 hour, preferably more than 5 hours, preferably more than 10 hours, more than 15 hours, or more than 20 hours. In an embodiment, drying is carried out for less than 72 hours, preferably less than 60 hours, preferably less than 50 hours, or less than 40 hours.

In a preferred embodiment, drying occurs in the range from 45°C to 125°C and from 1 hour to 72 hours. The above ranges refer to oven drying, optionally with or without vacuum.

In an embodiment, the drying step is performed as soon as possible after separation of the cocoa pulp from the other components of the cocoa pod.

In a preferred embodiment, the cocoa pulp and/or cocoa pulp extract is used in the form of a powder, preferably a dried powder. In an embodiment, the powder has a particle size of d50 (preferably a diameter such that 50% of the particle mass in the sample has a diameter less than this value), preferably in the range of 20 to 1000 µm, preferably 200 to 800 µm or 20 to 150 µm. For example, 100 to 1000 µm, 25 to 100 µm, or 35 to 200 µm. The particle size d50 is preferably determined by laser diffraction using a Malvern Mastersizer 2000, by the Scirocco 2000 dry attachment method according to Fraunhofer scattering theory.

In an alternative embodiment, particle size is measured in mesh, e.g. particles are less than 18 mesh (1000 µm), less than 20 mesh (841 µm), less than 40 mesh (420 µm), less than 100 mesh (149 µm), and less than 140 mesh (105 µm), and preferably more than 625 mesh (20 µm), more than 550 mesh (25 µm), more than 140 mesh (105 µm), or more than 70 mesh (210 µm). ).

The powder can be obtained from dried cocoa pulp or dried cocoa pulp extract using standard milling methods such as milling, ball milling, jet milling, 2, 3 or 5 roll milling. In an embodiment, the powder may be subjected to further refining during the food production process, such as during the conching process for making chocolate.

While it is preferable to process the cocoa pulp fresh, in an embodiment, after extraction, the cocoa pulp may be frozen prior to further processing to ensure freshness. Such freezing can be carried out using standard equipment for freezing vegetable and fruit material known in the art. When freezing is used at any point in the process of the present invention, the cocoa pulp or cocoa pulp extract is preferably first thawed prior to incorporation into the product of the invention.

In an embodiment, the cocoa pulp or cocoa pulp extract is treated to reduce the content of polysaccharides to obtain a composition of the present invention.

The term "polysaccharide" refers to the dictionary definition of such polymers, i.e. a carbohydrate consisting of a number of molecules linked together, preferably polysaccharides having more than 8 saccharide units, more than 10 units, or more than 20 units, and optionally less than 1000 units or less than 750 units.

The term encompasses, for example, both hetero- and homopolysaccharides, both linear and non-linear.

In a preferred embodiment, reducing the content of polysaccharides means splitting the original polysaccharides, such as splitting pectin, cellulose, etc., into smaller polysaccharides, oligomers and/or di-/monosaccharides. Such cleavage leads to a change in the distribution of the molecular weight of polysaccharides, i.e. the molecular weight of polysaccharides decreases due to the breakdown of larger polysaccharides into smaller compounds.

Without wishing to be bound by theory, a reduction in the content of polysaccharides, preferably pectin and/or cellulose, results in a reduction in the gelling and/or "blocking" effects of the products of the present invention.

In an embodiment, the cocoa pulp or cocoa pulp extract is treated to modify the viscosity, preferably to reduce the viscosity.

In an embodiment, the viscosity is reduced by more than 20%, preferably by more than 40%, more preferably by more than 60%, more preferably by more than 80%, and more preferably by more than 90%, relative to the viscosity of the untreated sample. In an embodiment, the viscosity is reduced by less than 98%, less than 95%, less than 75%, or less than 70%. In an embodiment of the invention, the viscosity is reduced by 20% to 98%, i. e. the viscosity of the treated sample is reduced compared to the viscosity of the untreated sample by a higher percentage associated with a greater decrease. The viscosity measurement method is given in the examples. Since this is a relative value, the method used is not particularly important. However, the viscosity is preferably a dynamic viscosity measured in centipoise. The preferred specific method for measuring viscosity is presented in the examples using the Rapid Viscosity Analyzer.

Enzyme treatment can lead to an improvement in the taste sensation of a food product, preferably a chocolate product, containing the composition of the present invention.

In an embodiment, the cocoa pulp or cocoa pulp extract is hydrolysed to reduce the polysaccharide content.

In an embodiment, the treatment of cocoa pulp or cocoa pulp extract may increase the content of mono- and/or di- and/or oligosaccharides.

In an embodiment, the process for producing cocoa pulp extract comprises treating the cocoa pulp or cocoa pulp extract with an enzyme. In an embodiment, the enzyme treatment reduces the viscosity of the cocoa pulp or cocoa pulp extract. This aspect of the invention provides advantages in terms of processing the composition into products, preferably confectionery, and/or removing any possible undesirable organoleptic properties due to the use of too viscous raw material.

In an embodiment, the treatment to reduce the content of polysaccharides and/or change the viscosity can be carried out mechanically or physically, for example by centrifugation, preferably in a decanter centrifuge. This treatment can be used to remove polysaccharides present in the pulp.

In an embodiment, the temperature during the enzymatic treatment is 20°C to 75°C, such as 30°C to 65°C, 55°C to 75°C, or 30°C to 55°C.

In an embodiment, the amount of enzyme used is 10 mg/l to 250 mg/l cocoa pulp or cocoa pulp extract, preferably 25 mg/l to 200 mg/l, preferably 50 mg/l to 150 mg/l.

In an embodiment, the amount of enzyme used is from 1.0 g/l to 200 g/l of cocoa pulp or cocoa pulp extract, preferably from 2.0 g/l to 100 g/l, preferably from 5.0 g/l to 50 g/l.

In an embodiment, the amount of enzyme used is 0.05 ml/kg to 200 ml/kg of cocoa extract or cocoa extract, 0.1 ml/kg to 200 ml/kg, 1.0 ml/kg to 200 ml/kg, preferably 2.0 ml/kg to 100 ml/kg and more preferably 5.0 ml/kg to 50 ml/kg, preferably 5.0 ml/kg to 20 ml /kg or from 0.1 ml/kg to 10 ml/kg.

In an embodiment, the amount of enzyme used is 0.10% to 20% by weight of cocoa pulp or cocoa pulp extract, preferably 0.20% to 10%, more preferably 0.5% to 5.0%.

The above amounts refer to all enzymes present, ie. to the total amount of enzymes in relation to the cocoa pulp or cocoa pulp extract.

In an embodiment, the above ratios are based on solids content of cocoa pulp or cocoa pulp extract from 10% to 75%, preferably for cocoa pulp with a total solids content of from 10% to 20%.

In an embodiment, the enzyme treatment method is carried out for 10 minutes to 20 hours, 10 minutes to 10 hours, 10 minutes to 8 hours, 10 minutes to 6 hours, 15 minutes to 4 hours, 15 minutes to 2 hours, or 30 minutes to 2 hours.

In an embodiment, the processed cocoa pulp or cocoa pulp extract is stored and the suspended particles settle preferably at a temperature of 2.0°C to 10.0°C and preferably over a period of 12 hours to 72 hours (e.g., at a temperature of 3.0°C to 5.0°C for 24 hours to 60 hours). In an embodiment, the processed cocoa pulp or cocoa pulp extract is then filtered using filtration techniques known in the fruit pulp processing art to obtain a purified product.

In an embodiment, the cocoa pulp or cocoa pulp extract is treated to remove or break down pectin and/or cellulose, preferably by enzyme treatment.

In an embodiment, the cocoa extract or cocoa pulp extract is treated with pectinase, e.g. CAS 9015-75-2) or mixtures thereof.

In a further embodiment, enzymes other than pectinase may be used, or mixtures of enzymes may be used. In an embodiment, the enzymes used may be selected from the group consisting of lignin-modifying enzymes and carbohydrases (eg, arabanase/arabinase, cellulase, beta-glucanase, hemicellulase, and xylanase) or mixtures thereof.

In an embodiment, the cocoa pulp or cocoa pulp extract is treated with cellulase, for example EC 3.2.1.4, EC 3.2.1.91, or EC 3.2.1.21, or EC 3.2.1.99, and mixtures thereof.

Pectinases are classified in relation to: 1) pectin, pectic acid or oligo-D-galacturonate, which is a substrate; 2) whether the cleavage is random (endo-, liquefying, or depolymerizing enzymes) or terminal (exo- or saccharifying enzymes); and 3) whether the action is by hydrolysis or trans-elimination. In a preferred embodiment, the enzyme used is selected from the group consisting of pectinesterases, polymethylgalacturonases (exo- or endo), polygalacturonases (exo- or endo), polymethylgalacturonate lyases (exo- or endo), polygalacturonate lyases (exo- or endo) and protopectinases (e.g., endo-1.5-alpha-L-arabinanase) and mixtures thereof.

In an embodiment, the enzyme is added to the cocoa pulp or cocoa pulp extract either before or after any drying step and/or concentration step. In an embodiment, the addition of the enzyme occurs after a process step in which all of the cocoa pulp's own enzymes are inactivated.

In an embodiment, the choice of enzyme and reaction conditions may be optimized for the substrate to be treated. For example, certain pectinases are well known to work optimally at acidic pH and others at alkaline pH (e.g., see Table 2, Pectinases: Enzymes for fruit processing industry, International Food Research Journal 21(2): 447–453 (2014), incorporated herein by reference).

In an embodiment, the amount of pectinase used is 10 mg/L to 250 mg/L cocoa pulp or cocoa pulp extract, preferably 25 mg/L to 200 mg/L, preferably 50 mg/L to 150 mg/L.

In an embodiment, the amount of pectinase used is from 1.0 g/l to 200 g/l of cocoa pulp or cocoa pulp extract, preferably from 2.0 g/l to 100 g/l, preferably from 5.0 g/l to 50 g/l.

In an embodiment, the amount of pectinase used is 0.05 ml/kg to 200 ml/kg of cocoa extract or cocoa extract, 0.1 ml/kg to 200 ml/kg, 1.0 ml/kg to 200 ml/kg, preferably 2.0 ml/kg to 100 ml/kg, and more preferably 5.0 ml/kg to 50 ml/kg, and more preferably 5.0 ml/kg up to 20 ml/kg or from 0.1 ml/kg to 10 ml/kg.

In an embodiment, the amount of pectinase used is 0.10% to 20% by weight of cocoa pulp or cocoa pulp extract, preferably 0.20% to 10%, more preferably 0.5% to 5.0%.

The above amounts refer to all pectinases present, ie. when using a mixture of enzymes - to the total amount of pectinase used in relation to cocoa pulp or cocoa pulp extract.

In an embodiment, the pectinase has an activity of 0.50 U to 1.50 U per gram of pulp, such as 0.75 U to 1.25 U per gram of pulp.

If necessary, the enzymes can have activities from 1000 PGNU/ml to 30,000 PGNU/ml, from 2000 PGNU/ml to 10,000 PGNU/ml, for example from 3000 PGNU/ml to 8500 PGNU/ml.

If necessary, the enzymes may have activities from 50 PTF to 500 PTF, for example from 60 PTF to 400 PTF.

If desired, the enzymes may have a polygalacturonase activity in the range of 2000 to 20,000 micromol/min/g, for example 3000 to 12,000 micromol/min/g.

The activities of various pectinases that can be used in the present invention are determined using these known standards. The polygalacturonase unit (PGNU) is defined as the amount of enzyme that produces 1 mg of sodium galacturonic acid under standard conditions (acetate buffer, pH 4.5, 40°C, 10 min reaction time, 540 nm) per ml of substrate, or as the amount of enzyme required to release one micromol of galacturonic acid from polygalacturonic acid per minute in acetate buffer, pH 4 ,5, 40°C, and is given in ml or g of enzyme (preferably the latter method is used). Accordingly, the pectinesterase unit (PEU) of activity is the amount of enzyme that consumes 1 microequivalent of sodium hydroxide per minute under standard conditions (30°C, pH 4.5). The pectin lyase unit (PLU) is the amount of enzyme that catalyzes the cleavage of bound endo-alpha-1,4-galacturonosidyl (C6-methyl ester) to form one micromole of delta-4,5-unsaturated product in one minute according to the above conditions, but at 45°C and pH 5.5. The PTF unit of activity corresponds to an enzymatic activity that results in an extraction increase of 0.01 after 1 minute at pH 5.8 and 30° C. at 235 nm in a 0.5% pectin solution.

In an embodiment of the invention, the enzyme used in the processing method of the present invention is selected, for example, from the group consisting of Ultrazym® AFP-L (for example, from Novo Nordisk Ferment Ltd), Rohament® PL, Rohapect® TPL or PTF (AB Enzymes), Novozyme® 33095, Pectinex® Ultra AFP, UF, Ultra Color or Ultra Clear (Novozymes A/S), Neopectinase PL1® (Novozymes A/S), pectin lyase 1A (nzytech), Depol 793 (Biocatalyst), Rapidase® Fiber (DSM) and mixtures thereof.

In an embodiment, the cocoa pulp or cocoa pulp extract can be treated with enzymes other than pectinases, or a mixture of pectinase with another enzyme. Other enzymes may have activity on other polysaccharides (eg glucans, cellulose, hemicellulose, arabinans and/or beta-1,4-xylan) present in the cocoa pulp.

In an embodiment, the amount of cellulase used is from 0.05 ml/kg to 200 ml/kg of cocoa pulp or cocoa pulp extract, from 0.10 ml/kg to 150 ml/kg, preferably from 1.0 ml/kg to 100 ml/kg, preferably from 5.0 ml/kg to 50 ml/kg, and more preferably from 5.0 ml/kg to 20 ml/kg, or from 0, 1 ml/kg to 10 ml/kg.

In an embodiment, the amount of enzyme used is 0.10% to 20% by weight of cocoa pulp or cocoa pulp extract, preferably 0.20% to 10%, more preferably 0.5% to 5.0%.

The above amounts refer to all cellulases present, ie. when using a mixture of enzymes, to the total amount of cellulase used in relation to cocoa pulp or cocoa pulp extract.

In an embodiment, the above ratios are based on solids content of cocoa pulp or cocoa pulp extract from 10% to 75%, preferably for cocoa pulp with a total solids content of from 10% to 20%.

The activities of various cellulases that can be used in the present invention are determined using these known standards. One cellulase unit (U) is defined as the amount of enzyme that causes the release of 1.25 micromoles of glucose equivalents per minute at pH 4.6 and 40°C. One cellulolytic unit (ACU) is determined based on the reduction in viscosity of the guar gum solution. In a preferred embodiment, the activity is from 400 to 3000 micromoles/min/g, for example from 500 to 2500 micromoles/min/g.

In an embodiment of the invention, the enzyme used in the processing method of the present invention is selected from the group consisting of, for example, Cellulase 13L (Biocatalysts), Cellulase CE-3, Cellulase FG conc. (Enzyme Development Corporation), Cellulosin GMY and mixtures thereof.

In an embodiment, the enzymatic treatment can be carried out using at least two carbohydrases, optionally at least three carbohydrases, optionally at least four carbohydrases, and optionally less than 20 carbohydrases or less than 10 carbohydrases.

In an embodiment, a mixture of enzymes with an activity greater than 60 FBGU, optionally greater than 75 FBGU is used. Optionally, the activity is less than 180 FBGU, optionally less than 150 FBGU, and optionally less than 125 FBGU. For example, from 60 FBGU to 180 FBGU. One fungal beta-glucanase unit (FBGU) is the amount of enzyme that hydrolyzes fungal beta-glucan to reducing sugars corresponding to 1 µmol/L glucose per minute at pH 5.0 and 30°C.

In an embodiment, the cocoa pulp or cocoa pulp extract is treated with the enzyme mixture for a period of 1 hour to 7 hours, preferably 2 hours to 5 hours.

In an embodiment, cocoa pulp or cocoa pulp extract is treated with Viscozyme L (Novozymes A/S), which is a multi-enzyme complex containing a wide range of carbohydrases including arabanase, cellulase, beta-glucanase, hemicellulase and xylanase.

In an embodiment, the enzymes used in the processing may be deactivated, preferably prior to any drying of the cocoa pulp and/or cocoa pulp extract. For such deactivation, any suitable method can be used, such as treatment at 80-110°C for a period of time, preferably from 2 minutes to 10 minutes, such as 5 minutes.

In an embodiment, the cocoa pulp or cocoa pulp extract is treated to increase the pH, for example the cocoa pulp is treated with an alkaline salt or base. The nature of such a compound is not particularly limited, but preferably the compound is edible. In a preferred embodiment, the cocoa pulp is treated with a compound such as mono-/di-/tri-sodium-/potassium-/calcium phosphates, mono-/di-ammonium phosphate, sodium hydroxide, calcium hydroxide, potassium hydroxide, sodium carbonate, calcium carbonate or potassium carbonate and mixtures thereof, to increase the pH.

In an embodiment, an alkali salt or base is mixed with cocoa pulp or cocoa pulp extract in an amount of more than 0.10 wt.% cocoa pulp or cocoa pulp extract, preferably more than 0.15 wt.%, preferably more than 0.20 wt.%. In an embodiment, the alkali salt or base is combined with cocoa pulp or cocoa pulp extract in an amount of less than 1.25 wt.% cocoa pulp or cocoa pulp extract, preferably less than 1.0 wt.%, preferably less than 0.90 wt.%, for example from 0.10 wt.% to 1.25 wt.%, from 0.20 wt. wt.% up to 0.85 wt.%.

In an embodiment, as mentioned above, the pH of the cocoa pulp is raised to a value greater than the range 2.75-4.0, optionally greater than 3.3-4.0 or 3.0-3.7 (all measurements at 20°C), e.g. the pH is raised to greater than 4.5, greater than 5.0, greater than 5.5, or greater than 6.0. For example, the pH value is increased, but to a value of no more than 8.0, no more than 7.5, or no more than 7.0, or no more than 6.5, or no more than 6.0.

In a preferred embodiment, the pH increasing agent is added to the pulp as an aqueous solution or suspension. In a preferred embodiment, the concentration of the agent in water is from 5 g/100 ml to 50 g/100 ml, preferably from 10 g/100 ml to 30 g/100 ml. Preferably, when the agent is added in the form of an aqueous solution or suspension, undesirable gelation does not occur, which can increase the viscosity of the pulp when adding higher concentrations of the agent.

In an embodiment, the enzymatic treatment is performed after the pH increase treatment. In an alternative embodiment, the enzymatic treatment is performed prior to the pH adjustment treatment.

In an embodiment, the enzymatic treatment is performed when the pulp pH is between 3.3 and 6.0, preferably between 4.25 and 5.0.

In an alternative embodiment, the pH adjustment treatment is performed using dialysis (ion exchange). For example, using the processes described in publication EP0049497 (Nestle SA).

In an embodiment, the method includes treating the cocoa pulp to maximize the sugar content of the extract. In an embodiment, this treatment should increase the amount of monomeric saccharides at the expense of dimeric, trimeric, oligomeric and/or polymeric saccharides, or increase the content of trimers and/or oligomers at the expense of polymeric saccharides. In an embodiment, such treatment may be enzymatic.

An embodiment of the present invention includes the following steps: extraction of pulp from cocoa pods, pasteurization of the pulp (e.g. heat treatment), optional enzymatic treatment and/or optional alkalization treatment and drying (preferably freeze drying, vacuum drying or spray drying). In a preferred embodiment, a process is provided comprising: extraction of pulp from cocoa pods, pasteurization of the pulp (e.g. heat treatment), enzymatic treatment and/or alkalization treatment and drying (preferably freeze drying, vacuum drying or spray drying). The pasteurization step can be performed at any suitable point in the process, for example it can also be performed after the enzymatic treatment.

An embodiment of the present invention includes the following steps: extraction of pulp from cocoa pods, optional freezing, optional thawing, enzymatic treatment, optional pasteurization, alkalization and drying.

An embodiment of the present invention includes the following steps: extraction of pulp from cocoa pods, freezing, thawing, enzymatic treatment, pasteurization, alkalization and drying.

An embodiment of the present invention includes the following steps: extraction of pulp from cocoa pods, optional freezing, optional thawing, alkalization, enzymatic treatment, pasteurization and drying.

An embodiment of the present invention includes the following steps: extraction of pulp from cocoa pods, freezing, thawing, alkalization, enzymatic treatment, pasteurization and drying.

In the embodiments described above, the alkalinization step refers to pH adjustment and may occur before or after the enzymatic treatment, preferably after.

The present invention provides advantageous properties in terms of reducing or eliminating added sugar, with sweetness provided by a natural source that also contains other components of the cocoa bean that contribute to the flavor properties of chocolate.

With regard to added sugar, in an embodiment, the term "added sugar" refers to refined sugar, and this includes processed sugars, such as white or brown sugars, which have standard nutrient definitions. As stated in Regulation (EC) No 1924/2006, the present invention preferably relates to foodstuffs without added sugar and the product does not contain any added mono- or disaccharides or any other foodstuff used for its sweetening properties and other than the sugars naturally present in the ingredients.

Accordingly, the present invention proposes an alternative to the addition of sugars by providing natural sugars that are present in the source - cocoa mass, cocoa butter and/or cocoa powder. Thus, the present invention provides a sugar-free confectionery product containing natural sugar.

Food product, confectionery and chocolate product

General Invention Products

The present invention provides new food products containing the materials of the present invention. However, the preferred food products are confectionery products, preferably chocolate products.

Other foods include a culinary product, a dairy product (such as yogurt), formula, or ice cream. In baked goods, ice cream and toppings, the material of the present invention (preferably in the form of a powder described below) can be used as a flavoring additive, preferably it can be combined with cocoa powder to form a sweetened cocoa powder.

In an embodiment, the compositions of the invention may suitably be chocolate products (as defined herein), and more suitably they may be chocolate or a chocolate compound product. Regardless of any other applicable legal definitions that may be used, compositions of the invention having a cocoa cake content in the range of 25 to 35 wt.% together with a dairy ingredient (such as milk powder) may be informally referred to herein as "milk chocolate" (this term also covers other similar chocolate products with similar amounts of cocoa cake or its substitutes). Regardless of any other legal definitions that may be used, compositions of the invention having a cocoa cake content of more than 35 wt.% (up to 100% (i.e. pure cocoa cake)) may be informally referred to herein as "dark chocolate" (this term also covers other similar chocolate products with similar amounts of cocoa cake or its substitutes).

The term "chocolate" in the context of this document means any product (and/or component thereof, if it would be a product) that meets the legal definition of chocolate in any jurisdiction, and also includes a product (and/or component thereof) in which all or part of the cocoa butter (CB) has been replaced by cocoa butter equivalents (CBE) and/or cocoa butter substitutes (CBR).

The term "chocolate compound product" in the context of this document (unless the context clearly indicates otherwise) means chocolate-like analogues characterized by the presence of cocoa cake (which includes cocoa liquor/cocoa mass, cocoa butter and cocoa powder) in any amount, although in some jurisdictions a compound product may be legally defined as containing a minimum amount of cocoa cake.

The term "chocolate product" as used herein means chocolate, compound product and other related materials that contain cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter substitutes (CBR) and/or cocoa butter substitutes (CBS). Thus, a chocolate product includes products based on chocolate and/or based on analogues of chocolate, and therefore, for example, it can be based on dark, milk or white chocolate.

Unless the context clearly indicates otherwise, it will also be understood that in the present invention, any one chocolate product can be used to replace any other chocolate product, and neither the term "chocolate" nor the term "composite product" should be construed as limiting the scope of the invention to a particular type of chocolate product. Preferred chocolate product contains chocolate and/or composite product, more preferred chocolate product contains chocolate, most preferred chocolate product contains chocolate that is legally defined in the main jurisdiction (such as Brazil, the European Union and/or the USA).

The term "chocolate-containing coating" in the context of this document (also referred to as "chocolate-containing shell") means coatings derived from any chocolate product. The terms "chocolate coating" and "composite product coating" can be defined in a similar way. Similarly, the terms "chocolate-containing composition (or mass)", "chocolate composition (or mass)" and "composite composition (or mass)" refer to compositions (or masses) which, respectively, wholly or partly contain a chocolate product, chocolate, and composite product as their component(s). Depending on their constituents, the definitions of such compositions and/or masses may, of course, overlap.

The term "chocolate-containing confection" as used herein refers to any food product that contains a chocolate product and optionally other ingredients as well, and can therefore refer to food products such as candies, wafers, cakes and/or cookies in which the chocolate product contains a chocolate coating and/or body of product. The chocolate-containing confection may contain the chocolate product in any suitable form, such as inclusions, layers, nuggets, chunks, and/or drops. The confectionery product may further comprise any other suitable inclusions such as crunchy inclusions such as cereals (eg puffed and/or fried rice) and/or dried fruit pieces.

The chocolate product of the invention can be used to form a slab and/or bar to cover confectionery and/or to make more complex confectionery. Prior to its use in the preparation of chocolate-containing confectionery, inclusions may optionally be added to the chocolate product in accordance with the desired formulation. As will be apparent to one of skill in the art, in some cases the product of the invention will have the same formulation and the same ingredients as the corresponding composition and/or mass, while in other cases, especially when inclusions are added or for more complex products, the final formulation of the product may differ from that of the composition and/or mass used to prepare it.

In one highly preferred embodiment of the invention, the chocolate-containing confection contains a substantially solid molded chocolate bar, chocolate bar and/or baked product surrounded by substantial amounts of chocolate product. These products are, for example, prepared by essentially filling a mold with a chocolate product and optionally adding inclusions and/or baked product to such a mold to push the chocolate product out of the mold (so-called wet coating processes) with additional coating of the mold with chocolate product if necessary. For such highly preferred products of the invention, the chocolate product constitutes a significant portion or all of the product and/or the thick outer layer surrounding the inner baked product (eg multi-layered wafers and/or biscuits). Such solid products, where the mold is substantially filled with chocolate, must be distinguished from products that contain molded thin chocolate shells, where a variety of problems arise. To prepare a shell with a thin chocolate coating, the mold is inverted to remove excess chocolate and/or stamped with a cold plunger to form the shell and essentially release the mold. Thus, the mold is covered with a thin layer of chocolate, to which additional ingredients and fillers can be added to form the interior of the product.

Unless the context of this document clearly indicates otherwise, it will also be well understood by one skilled in the art that the term "chocolate-containing confectionery" as used herein can be easily replaced and is equivalent to the term "chocolate confectionery" as used in this application, and in practice the two terms are used interchangeably herein at random. However, while there are differences in the meaning of these terms in the context given herein, the chocolate confection and/or composite confection are preferred embodiments of the chocolate-containing confection of the present invention, with the preferred embodiment being a chocolate confection.

A preferred chocolate-containing confectionery product may contain one or more ingredients which are, for example, selected from the group consisting of chocolate product(s), composite product(s), chocolate coating(s) and/or composite coating(s). Products may include uncoated products, such as chocolate bar(s) and/or chocolate bar(s), with or without inclusions, and/or products coated with a chocolate product, such as cookies, cakes, wafers, and/or other coated confectionery products. In a more preferred or alternative embodiment, any of the aforementioned products may contain one or more cocoa butter substitutes (CBR), cocoa butter equivalents (CBE), cocoa butter substitutes (CBS) and/or any suitable mixture(s) thereof.

In a chocolate-containing confection, cocoa butter (CB) can be replaced with fats from other sources. Such products may typically contain one or more fats selected from the group consisting of lauric fat(s) (eg cocoa butter substitute (CBS) derived from palm kernels); non-lauric (s) vegetable (s) fat (s) (for example, based on palm or other special fats); cocoa butter substitute(s) (CBR); cocoa butter equivalent(s) (CBE) and/or any suitable blend(s) thereof. Some CBEs, CBRs, and especially CBSs may contain predominantly saturated fats and very low levels of unsaturated omega-three and omega-six fatty acids (with health benefits). Thus, in one embodiment, in the chocolate-containing confection of the invention, these types of fat are less preferred than CB.

In one embodiment of the invention, a multilayer product is provided, optionally comprising a plurality of baked food product layers (preferably selected from one or more wafers and/or cookie layers), and/or one or more filler layers in between, with at least one coating layer located around these food product layers, the coating comprising a chocolate product of the invention or obtained in accordance with the invention.

A further embodiment of the invention contemplates a chocolate-containing confection further coated with chocolate (or equivalents such as a compound product), such as a praline, a chocolate-coated product, and/or a chocolate-coated wafer, or a biscuit, any of which may or may not be multi-layered. The chocolate coating may be applied or created by any suitable means such as enrobing or molding. The coating may contain the chocolate product of the invention or obtained in accordance with the invention.

Another embodiment of the invention provides a chocolate-containing confection of the present invention and/or used in the present invention, which contains a filler surrounded by an outer layer, such as praline, a chocolate-coated product.

In another preferred embodiment of the invention, the food product comprises a coated multi-layer chocolate product comprising a plurality of layers of wafer, chocolate material, cookie and/or baked food product with a filling in between, wherein at least one layer or coating is a chocolate product (e.g. chocolate) of the invention. The multi-layered product most preferably comprises a chocolate-containing confectionery product (for example, as described herein) selected from two-layer cookies, shortbread(s), wafer(s), cake(s), compressed breakfast cereal(s), and/or pralines. An example of such a product is stacked baking wafer layers and/or biscuit layers, padded with filler(s) and coated with chocolate.

The baked foods used in the invention may be sweet or spicy. Preferred baked foods may include baked cereal foods, the term including foods that contain cereals and/or legumes. More preferred are baked cereal foods, most preferred are baked wheat foods such as wafer(s) and/or biscuits. The wafer(s) may be flat or may have a specific shape (e.g., ice cream cone or basket) and the biscuits may have many different shapes, although the preferred wafer(s) and/or biscuit(s) are(are) flat to allow it(them) to be layered together with the confectionery filling of the invention (and optionally the fruit filling). More preferred wafers are non-spicy wafers, eg sweet or neutral tasting.

A non-limiting list of these possible baked food products that may contain chocolate compositions containing the chocolate product of the present invention and/or used in the present invention are selected from: high-fat cookies, cakes, breads, pastries and/or pies; for example, from the group consisting of: ANZAC biscuits, biscotto, cereal bars, kurabier, Nuremberg gingerbread, Basel gingerbread, macaroons, bourbon biscuits, butter biscuits, diet biscuits, custard biscuits, pressed snacks, Florentine cookies with almonds, cherries and chocolate, garibaldi gingerbread, koulour Cubes, Courabiedes, Linz Cake, Muffins, Oreo Cookies, Nice Cookies, Peanut Butter Cookies, Polvoron, Pizzelle, Pretzel, Croissant, Biscuit, Shortbread, Fruit Cake (e.g. Apple Pie, Cherry Pie), Lemon Glaze Cake, Banana Bread, Carrot Cake, Pecan Pie, Apple Strudel, Smell you, Berlin donut, lemon puff and/or similar products.

The chocolate product of the invention or obtained in accordance with the invention may preferably be suitable for use as one or more coatings and/or fillers (in whole or in part as a component).

The coating and/or filler may comprise a plurality of phases, for example one or more solid and/or fluid phases such as fatty and/or aqueous liquid phases and/or gaseous phases such as emulsions, dispersions, creams and/or foams.

Thus, in a broad sense, a further aspect of the invention includes a food product containing the chocolate product described herein.

Another additional aspect of the invention generally includes the use of a chocolate product of the invention or obtained in accordance with the invention as a chocolate-containing confectionery and/or filler and/or coating for one or another food product of the invention, as described herein.

Specific Invention Products

In an embodiment of the present invention, cocoa pulp and/or cocoa pulp extract can provide a food product that differs from products, in particular confectionery products, preferably chocolate products.

In a preferred embodiment, the present invention provides a composition that contains pentanol acetate, preferably 2-pentanol acetate, preferably the present invention provides a confectionery product containing pentanol acetate, preferably 2-pentanol acetate, and most preferably a chocolate product that contains pentanol acetate, preferably 2-pentanol acetate.

In a preferred embodiment, the present invention provides a composition that contains heptanol acetate, preferably 2-heptanol acetate, preferably, the present invention provides a confectionery product containing heptanol acetate, preferably 2-heptanol acetate, and most preferably a chocolate product that contains heptanol acetate, preferably 2-heptanol acetate.

In a preferred embodiment, the ratio of the total amount of pentanol acetate and heptanol acetate to the amount of furfural present in the confection, preferably chocolate, is greater than 0.75:1.0, preferably greater than 1.50:1.0, for example, preferably greater than 2.00:1.0, greater than 3.00:1.0, greater than 5.00:1.0, or greater than 6.50: 1.0. In a preferred embodiment, the total ratio of pentanol acetate and heptanol acetate to linalool present in the confection, preferably chocolate, is less than 10.0:1.0 or less than 9.0:1.0, such as 0.75:1.0 to 10.0:1.0.

In a preferred embodiment, the ratio of the total amount of pentanol acetate and heptanol acetate to the amount of linalool present in the confection, preferably chocolate, is more than 1.20:1.0, preferably more than 1.40:1.0, for example, preferably more than 2.00:1.0, more than 3.00:1.0, more than 5.00:1.0, or more than 6.50: 1.0. In a preferred embodiment, the total ratio of pentanol acetate and heptanol acetate to linalool present in the chocolate product, preferably chocolate, is less than 12.0:1.0 or less than 10.0:1.0, for example from 1.20:1.0 to 12.0:1.0.

The above results are preferably obtained using GC-MS (Gas Chromatography Mass Spectrometry), preferably the GC-MS protocol set forth in the examples of this disclosure. The above results can be obtained from the areas of the respective peaks when measured according to the standard mentioned in the examples.

In a preferred embodiment, pentanol acetate is present in the confection, preferably chocolate, in such an amount that the ratio of peak area to standard defined below is greater than 0.05:1.0, preferably greater than 0.10:1.0, preferably greater than 0.20:1.0, such as greater than 0.25:1.0, greater than 0.50:1.0, or greater than 1.0:1.0.

In the preferred embodiment, penthanolacetate is present in the confectionery product, preferably chocolate, in such an amount that the ratio of the peak area to the standard determined below is less than 2.00: 1.0, more preferably less than 1.75: 1.0, more preferably less than 1.50: 1.0, for example, less than 0.75: 1.0, less than 0.30: 1.0 or less than 0.25: 1.0.25: 1.0. A preferred embodiment of the above has a peak area ratio of 0.05:1.0 to 2.00:1.0.

In a preferred embodiment, heptanol acetate is present in the confection, preferably chocolate, in such an amount that the ratio of peak area to standard defined below is greater than 0.03:1.0, preferably greater than 0.05:1.0, preferably greater than 0.10:1.0, such as greater than 0.15:1.0, greater than 0.20:1.0, or greater than 0.40:1.0.

In a preferred embodiment, pentanol acetate is present in the confection, preferably chocolate, in such an amount that the ratio of peak area to standard defined below is less than 1.00:1.0, preferably less than 0.85:1.0, preferably less than 0.75:1.0, such as less than 0.65:1.0, less than 0.60:1.0, or less than 0.50:1.0. A preferred embodiment of the above has a peak area ratio of 0.03:1.0 to 1.00:1.0.

In an embodiment of the present invention, the food product, preferably the confectionery, contains from 5 wt.% to 65 wt.% of the food, preferably the confectionery, cocoa pulp (preferably in the dried state) or cocoa pulp extract (preferably in the dried state), preferably from 10% to 65%, more preferably from 15% to 60%, more preferably from 20% to 60%, for example from 20% to 55 %, 20% to 40%, 34% to 58% or 37% to 50%.

In an embodiment of the present invention, a composition is provided which comprises cocoa pulp or cocoa pulp extract and cocoa mass, wherein preferably some (and preferably all) of the sugar in the composition is provided by cocoa pulp, cocoa pulp extract.

In an embodiment of the present invention, cocoa pulp or cocoa pulp extract, preferably in powder form, is dispersed throughout the confection. In a preferred embodiment, the cocoa pulp or cocoa pulp extract is dispersed in the continuous fat phase of the confection, preferably dispersed in the cocoa butter phase. In a preferred embodiment, the cocoa pulp or cocoa pulp extract is a dried powder dispersed in a cocoa butter matrix in a confectionery product.

In an embodiment of the present invention, the cocoa pulp or cocoa pulp extract may be in the form of inclusions, preferably with a size of 0.5-15.0 mm, for example 1.0-10.0 mm. In an embodiment, this particle size can be measured using a ruler for 10 or more samples, preferably 10, and averaged over the largest diameter determined by eye.

In a preferred embodiment, the inclusions may be dispersed in the continuous fat phase of the confection, preferably dispersed in the cocoa butter phase.

In an alternative embodiment, the powder and/or inclusions may be present in the confectionery product, preferably in the chocolate product.

In an embodiment of the present invention, cocoa pulp or cocoa pulp extract is the main source of sugar in a food product, preferably a confectionery product, preferably cocoa sugar makes up more than 60% by weight of the sugar in a food product, preferably a confectionery product, preferably more than 75%, more preferably more than 80%, more preferably more than 85%, more preferably more than 90%, more preferably more than 95% and more preferably 100%.

In an embodiment of the present invention, a composition is provided that contains cocoa pulp extract and cocoa mass with no added sugar.

In an embodiment, the confection contains from 0 wt.% to 95 wt.% cocoa mass, based on the weight of the confectionery product, depending on the final product, preferably from 0 wt.% to 85 wt.%, for example, from 45 wt.% to 80 wt.%, less than 5 wt.%, or from 8 wt.% to 12 wt.% cocoa mass, based on the weight of the confectionery product.

In an embodiment, the confectionery product contains from 0 wt.% to 35 wt.% cocoa butter, based on the weight of the confectionery product, depending on the final product, preferably from 0 wt.% to 30 wt.%, for example, from 6 wt.% to 15 wt.%, less than 5 wt.%, or from 20 wt.% to 35 wt.% cocoa butter, based on the weight of the confectionery. In an embodiment, the addition of cocoa butter is independent of its presence in the cocoa mass.

In an embodiment of the present invention, the chocolate product is selected from the group consisting of milk chocolate, dark chocolate and white chocolate.

In the present invention, the cocoa mass essentially consists of cocoa cake and cocoa butter.

In an embodiment, the cocoa mass is cocoa liquor, preferably in a solid or semi-solid state at ambient temperature (eg, 20°C). In an embodiment, the cocoa liquor may be steamed. In an embodiment, the cocoa mass may be Arriba cocoa mass.

In an embodiment, the composition essentially consists of cocoa mass and cocoa pulp extract, or essentially consists of cocoa mass and dried cocoa pulp.

In the present invention, the term "essentially consists of" means at least 95.0 wt.%, more preferably at least 97.5 wt.%, more preferably at least 98.0 wt.% and more preferably at least 99.0 wt.%, preferably up to and including 100.0 wt.%.

In an embodiment, the present invention provides a chocolate consisting of cocoa mass and cocoa pulp extract.

In an embodiment, the composition further comprises at least one component selected from the group consisting of a flavoring agent, a milk-based component, an emulsifier, cocoa butter and additional sugar, preferably at least one component selected from the group consisting of a milk-based component, an emulsifier and cocoa butter.

In an embodiment, the composition further comprises at least one component selected from the group consisting of a milk component, an emulsifier and cocoa butter, preferably at least one component selected from the group consisting of a milk component, an emulsifier and cocoa butter.

In an embodiment, when used in addition to the cocoa mass of cocoa butter, the additional cocoa butter is used in an amount of less than 20 wt.% of the composition of the chocolate product, preferably less than 15 wt.% and preferably more than 2.5 wt.%, preferably more than 5.0 wt.%, for example from 2.5 wt.% to 20 wt.%.

In an embodiment of the present invention, the milk-based component is selected from the group consisting of fat-free milk solids, milk powder (optionally full fat, skimmed or semi-skimmed) and milkfat. In an embodiment, dairy products may be spray dried under standard production conditions for these known products.

In an embodiment, the emulsifier is selected from the group consisting of lecithin, polyglycerol polyricinoleate, and ammonium phosphatide. In an embodiment, the amount of emulsifier may be from 0.05 to 1.0 wt.% of the composition, preferably from 0.1 wt.% to 0.5 wt.%. In an alternative embodiment, the emulsifier may be absent.

In an embodiment, the flavor may be any flavor commonly used in the manufacture of chocolate, such as vanilla/extract based (eg vanillin) or hazelnut/extract based (eg hazelnut paste or oil).

In an embodiment, the composition contains inclusions. The inclusions can be any of the inclusions commonly used in the art, such as fruit-based inclusions, nut-based inclusions, cereal-based inclusions, and yogurt-based inclusions. The inclusions may be in any conventional form, such as crumbs, flakes, and the like. Inclusions may be present in an amount of from 2.5 wt.% to 25 wt.% based on the weight of the chocolate product.

In an embodiment, the present invention relates to a white chocolate composition, for example a composition containing from 10 to 65 wt.% cocoa pulp (preferably dried) or cocoa pulp extract (preferably dried) and from 20% to 60% milk powder (optionally mixtures of whole and skimmed milk powder).

This document describes specific, non-limiting chocolate recipes. In all embodiments below, the percentage is wt.% of the total weight of the chocolate product.

In an embodiment, the chocolate product composition contains:

45-80 wt.% cocoa mass;

10-55% by weight cocoa pulp extract of the present invention;

0-5 wt.% cocoa butter;

0.0–0.5 wt.% lecithin.

In an embodiment, the chocolate product composition contains:

8-12 wt.% cocoa mass;

34-58% by weight cocoa pulp extract of the present invention;

18-25 wt.% cocoa butter;

3.5-6.5 wt.% milk fat;

15–30 wt.% dry milk;

0.3–0.5 lecithin.

In an embodiment, the chocolate product composition contains:

37-50% by weight cocoa pulp extract of the present invention;

18–24 wt% skimmed milk solids

4-7 wt.% milk fat;

22-35 (optionally deodorized) cocoa butter

20–40 wt.% dry milk;

0.2–0.5 lecithin.

In an embodiment of the present invention, chocolate products are prepared by methods involving conventional fermentation and roasting processes of cocoa beans well known in the art.

In an embodiment, the pods of plants of the genus theobroma are unfermented, lightly fermented, or fermented. In an embodiment, the above terms may be defined as follows. Fermentation is usually carried out for 2-6 days depending on the variety, origin and the desired flavor and aroma. No fermentation means no intentional fermentation and weak fermentation means less than 2 days of fermentation.

In an alternative embodiment, the chocolate products of the invention are unroasted. "Non-roasted" means that the composition is obtained without roasting, and the cocoa solids (such as, for example, cocoa beans or crushed cocoa beans, etc.) are not exposed to a high temperature (for example, 140°C or higher or 120°C or higher) for a long time (for example, 30 minutes or more). Without being limited by any mechanism, it is considered that in a process without frying under conditions of either insufficiently high temperature (preferably less than 120°C, more preferably less than or equal to 110°C, even more preferably less than or equal to 100°C, most preferably less than or equal to 90°C, for example less than or equal to 80°C), and/or a sufficiently short duration (preferably less than 30 minutes, more preferably less than 20 minutes, even more preferably less than 10 minutes, most preferably less than 5 minutes, eg less than 4 minutes) a significant degree of undesired chemical reactions, such as the Maillard reaction, is prevented from occurring, and therefore no significant amount of aromatics is formed that could introduce strong roast notes into the composition. The roasting process or step should be distinguished from processing, such as flash heating, in which the original ingredients, such as cocoa beans and/or crushed cocoa beans, can be processed at high temperatures (typically 120° to 160°C) for a very short period of time (typically no more than 200 seconds) to deactivate any microbial contaminants to ensure safe human consumption of the ingredient. Such antimicrobial and/or antibacterial treatment methods and/or steps are also considered to be part of the non-roasting process.

Thus, the present invention provides a chocolate product from a single source, ie. from cocoa pods.

Accordingly, the present invention provides a process for making a confectionery product, wherein the confectionery ingredients are combined with cocoa pulp, preferably in a dried state, or cocoa pulp extract.

In a preferred embodiment, the present invention also provides a process for making a confectionery food product, comprising the steps of:

a. treating cocoa pulp or cocoa pulp extract to reduce polysaccharide content and/or treating cocoa pulp or cocoa pulp extract to adjust pH;

b. drying the product of step a; And

c. combining the product of step b. with at least one other ingredient present in the confectionery food product.

In a preferred embodiment, the above method relates to the preparation of a chocolate product, preferably chocolate, and at least one other ingredient is cocoa mass.

In an embodiment of the present invention, there is provided a method for producing a chocolate product in which all ingredients are derived from a cocoa pod, i.e. the chocolate product essentially consists of ingredients derived from the cocoa pod.

In an embodiment of the present invention, in the manufacture of a chocolate product, the dried cocoa pulp or cocoa pulp extract is mixed with the other ingredients at the point at which the added sugar is normally added.

In an embodiment of the present invention, a method for preparing a chocolate product is provided, comprising the steps of mixing cocoa mass and cocoa pulp or cocoa pulp extract. In an embodiment, the combination with cocoa pulp or cocoa pulp extract can be carried out by any device traditionally used for mixing sugar with cocoa mass in traditional chocolate production.

In an embodiment, the chocolate composition of the present invention can be refined, if necessary, using known equipment. In a preferred embodiment, the chocolate is refined to provide a non-grainy texture. For example, refining can be carried out to obtain a particle size (D90, measured with a Malvern Mastersizer 3000) of less than 50 microns, preferably between 15 microns and 35 microns.

In an embodiment, the traditional conching method is used to make chocolate. In a preferred embodiment, the temperature during the conching step does not exceed 60°C, preferably does not exceed 57.5°C, and preferably does not exceed 56°C. Controlling the temperature at this stage will prevent caramelization of the pulp and graininess in the texture of the final product. In a preferred embodiment, the temperature is over 30°C, preferably over 35°C, or over 40°C, or over 45°C.

In an embodiment, the conching is carried out for a period of more than 1.5 hours, preferably equal to 2 hours or more preferably equal to 2.5 hours or more. In an embodiment, conching is carried out for a period of time less than 8 hours, preferably less than 6 hours.

In an embodiment, the conching is carried out for a period of 1.5 hours to 8 hours at a temperature of 30°C to 60°C.

In an embodiment, the conching speed is from 200 rpm to 2000 rpm, preferably from 400 rpm to 1600 rpm.

In a preferred embodiment, the cocoa pulp and/or cocoa pulp extract is not caramelized, eg the process steps used to prepare the composition of the invention do not result in caramelization.

In an embodiment, the speed and/or temperature of conching may vary during the conching step within the above ranges.

All technical and scientific terms used herein, unless otherwise defined, have and should have the same meaning as is commonly understood by one of ordinary skill in the art to which the present invention pertains.

Unless otherwise indicated in the text, the plural forms of terms in this document are to be understood as including the singular form and vice versa.

In all ranges above, the extreme points of the ranges are included in the range area as they were recorded. Furthermore, it is possible to combine the extremes of the widest ranges in the embodiment and the extremes of the narrower ranges.

It should be understood that the total amount of any amounts expressed herein as percentages cannot (taking into account rounding errors) exceed 100%. For example, the sum of all components that are included in the composition of the invention (or part (s)) may, in mass (or other) percentage of the composition (or similar part (s) thereof), add up to 100%, subject to rounding errors. However, when the list of components is not exhaustive, the sum of the percentage of each of such components may be less than 100% to provide a certain percentage for additional (s) amount (s) of any additional (s) component (s), which may not be explicitly described herein.

As used herein, the term "substantially" may refer to a quantity or object, meaning a large number or proportion thereof. Where applicable in the context in which the term "substantially" is used, it can be understood in quantitative terms (in relation to any value or entity to which it refers in the context of the description), this implies a proportion of at least 80%, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, especially preferably at least 98%, for example about 100% of the corresponding whole. By analogy, the term "substantially free" can likewise mean that the amount or object to which it refers contains no more than 20%, preferably no more than 15%, more preferably no more than 10%, even more preferably no more than 5%, and most preferably no more than 2%, such as about 0% of the corresponding whole. If necessary (for example, when indicating quantities of an ingredient), such percentages are preferably by weight.

Unless otherwise noted, all percentages listed herein are in wt%.

The present invention is further described with reference to specific non-limiting examples.

Examples

Were obtained the following compositions included in the scope of the invention.

Table 1

Example 1 Example 2 Example 3 Example 4 Ingredient Dark chocolate, 36 wt.% pulp Dark chocolate, 20 wt.% pulp Dark chocolate, 20 wt% pulp + strawberry pieces White chocolate, 25 wt.% pulp Cacao butter 10.90 6.00 5.82 32.92 Whole milk powder - - - 31.93 Skimmed milk powder - - - 9.98 grated cocoa 52.68 73.97 71.75 - cocoa pulp powder 36.42 20.03 19.43 24.94 natural vanilla - - - 0.03 Lecithin - - - 0.20 Pieces of strawberries - - 3.00 - In total 100.00 100.00 100.00 100.00 Mixing, kg Example 1 Example 4 Cacao butter 1.67 Whole milk powder 2.55 Skimmed milk powder 0.80 grated cocoa 2.90 cocoa pulp powder 2.00 2.00 natural vanilla 0.0021 Conching / kg Example 1 Example 4 Cacao butter 0.60 0.96 Refined mass 4.91 7.02 Lecithin 0.02

Preparation of Cocoa Pulp Powder for Examples 1-4

Cocoa pods of varieties PH16, Salobrinho and CCN51 were washed in running water. Then they were immersed in chlorinated water containing 200 mg/l free chlorine for 10 minutes. They were then washed with chlorinated water containing 5 mg/l free chlorine by spraying.

The fruits were chopped by hand using stainless steel knives. Then the seeds in the pulp were separated from the rind.

De-pulping was performed on a commercial fruit chopper using a brush system. The pulp was harvested directly into 40 x 50 cm polypropylene plastic bags, which were vacuum sealed. After packaging, the pulp was frozen and stored in a Cold Lab freezer at -80°C.

Freeze-drying of cocoa pulp was carried out on Lio Top equipment for 96 hours in two batches. In each batch, 2.5-3.0 kg per tray were placed on each of 8 trays.

After the lyophilization process was completed, the trays with dehydrated pulp were removed from the equipment. Freeze-dried pulp was removed from the trays and placed in roll bags, which were then sealed under vacuum to obtain freeze-dried cocoa pulp powder.

Preparation of chocolate compositions

Example 1

The cocoa pulp powder prepared as above was brought to room temperature and mixed with the cocoa liquor using a standard food processor (Crypto blender).

A 3-cylinder Buhler SDY 200 refiner was used to reduce the particle size to 23 µm (measured manually with a micrometer). The space in the cylinder was controlled by setting the pressure on the mill (sensor readings - right 0.7, 7; left 0.4, 6.4; right outlet 0.11.8 and left outlet 0.8, 7.8).

Then the refined composition was subjected to conching in the device Elkolino ELK-0005-V with the following parameters. Before starting the conching step, add 100 g of cocoa butter to the conche machine, process at 45°C, 10 minutes, 500 rpm, and then change the temperature and rotation speed to 56°C, time 220 minutes, 1200 rpm. Add 500 g cocoa butter and change the temperature to 45°C, 60 minutes, 1500 rpm.

The chocolate was then manually tempered at 29.8° C. on a marble-lined table.

Example 2

This example was prepared in accordance with the process described for example 1, but with the amount of cocoa pulp powder changed, as shown in table 1.

Example 3

This example was prepared in accordance with the process described for the second example, but at the stage of refining the particles were provided with a particle size of 41 μm and strawberry pieces were added in the indicated amount.

Example 4

White chocolate was prepared instead of the above dark chocolates.

Milk powder, cocoa pulp powder, natural vanilla and a portion of cocoa butter (64% of the total cocoa butter in the final product) were combined using a food processor. The composition was refined to obtain a particle size of 32 μm. The remaining cocoa butter and refined mass were added to a Lipp laboratory conche machine and processed for 2 hours at 45–50°C to obtain the final product.

Chocolate compositions have been found to have a fruity, floral flavor that distinguishes them from chocolate compositions that do not use cocoa pulp as a sugar substitute.

Preparation of cocoa pulp powder for Examples 5-6

Cocoa pods of varieties PH16, Salobrinho and CCN51 were washed in running water. Then they were immersed in chlorinated water containing 200 mg/l free chlorine for 10 minutes. They were then washed with chlorinated water containing 5 mg/l free chlorine by spraying.

The fruits were chopped by hand using stainless steel knives. Then the seeds in the pulp were separated from the rind.

De-pulping was performed on a commercial fruit chopper using a brush system. The pulp was harvested directly into 40 x 50 cm polypropylene plastic bags, which were vacuum sealed. After packaging, the pulp was frozen and stored at -18°C.

Example 5

First, the pulp was thawed. Then, for the enzymatic treatment, a batch of 3.0 kg of pulp was placed in a jacketed reactor and the temperature was raised to 42.5°C using a thermostatic bath, and when this temperature was reached, the enzyme (Pectinex® Ultra Clear, Novozymes) was added under the following conditions:

• concentration: 1 ml of enzyme / 100 g of pulp;

• temperature: 42.5°C;

• reaction time: 60 minutes;

• rotation 100 rpm.

Shortly after the enzymatic treatment, heat treatment was carried out at 90°C for 5 minutes and cooled at 20°C. The cooled material was frozen for further lyophilization processing.

Example 6

After 60 minutes of the enzymatic reaction described in Example 5, a sample was taken and enough calcium hydroxide was added to the pulp to bring the pH to about 5.0. The following conditions were used:

addition of 12.9 g Ca(OH)2 for every 3 kg of pulp (0.43%);

mixing with a mixer at 200 rpm for about 15 minutes; and then pasteurized at 90°C for 5 minutes and cooled to 20°C.

The cooled material was frozen and sent for lyophilization.

Freeze-drying of cocoa pulp was carried out on Lio Top equipment for 96 hours in two batches. In each batch, 2.5-3.0 kg per tray were placed on each of 8 trays.

After the lyophilization process was completed, the trays with dehydrated pulp were removed from the equipment. Freeze-dried pulp was removed from the trays and placed in roll bags, which were then sealed under vacuum to obtain freeze-dried cocoa pulp powder.

Tests

Before freeze-drying, the pH values of natural pulp, enzymatically treated pulp, and dual-treated pulp were found to be 3.52 ± 0.32, 3.36 ± 0.02, and 4.77 ± 0.05 at 20°C, respectively, for the average of two sets of measurements.

Viscosity measurements were taken from the average of two sets of measurements using a Brookfields RVDV III rheometer at 30° C. for 60 seconds of rotation.

Effective viscosity (100 rpm) and effective viscosity (250 rpm) for natural pulp, 611.5 ± 2.12 and 322.5 ± 3.53, enzymatically treated pulp 400.0 ± 14.14 and 162.5 ± 10.60, and enzymatically treated pulp with pH adjustment 392.5 ± 12.43 and 158 ± 11.32 (all results are in centipoise).

Accordingly, it can be seen that the treatment of the present invention provides a reduction in viscosity.

Example 7

The compositions obtained in examples 5 and 6 were processed into chocolate compositions using the process described previously for example 1, except that the pulp composition was included in the amount of 33 wt.% of the final product, cocoa mass was 53%, and cocoa butter was 14%, and the conching temperature was 50°C.

According to informal tasting by a small panel, pre-treatment of the pulp produced chocolate with faster melting and shorter residence time in the mouth compared to pulp without pre-treatment.

Example 8

Cocoa pulp samples of varieties PH16 and Salobrinho from the above prepared sample were evaluated using GC-MS on 500 mg of samples. The following protocol was used.

Preparation of the standard

Weighed 100 (±1) mg of methyl valerate into a 10 ml volumetric flask. The flasks were topped up to 10 ml with methanol to give stock solutions with concentrations of 10 g/l. Prior to use, the solutions were stored in a freezer at approximately -30°C. To prepare the working solutions, 50 µl of the stock solution was pipetted into a 100 ml volumetric flask containing approximately 30 ml of water. The flask was then topped up to 100 ml with water and the mixture was homogenized. Before analysis, the working solution was added directly to the sample. For various tests, a freshly prepared working solution was used.

500 (±5) mg of cocoa pulp powder were accurately weighed in a 20 ml headspace vial. After that, 4 ml of purified water and 50 µl of the working solution were added. The vial was sealed, the mixture was homogenized and the volatiles were extracted from the sample using solid phase microextraction (SPME). Samples were analyzed in duplicate by gas chromatography with mass spectrometry (GC-MS). SPME was performed automatically using a CTC CombiPAL instrument (CTC Analytics, Zwingen, Switzerland). The sample was incubated for 30 min at 60°C and 300 rpm. Thereafter, the volatiles were absorbed onto a divinylbenzene/carboxene/polydimethylsiloxane (DVB/CAR/PDMS) coated fiber (50/30 µm, tensile strength/SS, 1 cm, Supelco, Bellefonte River, PA, USA) for 30 min at 60°C and 300 rpm. The odorants were then desorbed into the GC/MS inlet for 10 minutes at 240° C., feeding into the separator after 2 minutes. The fiber was reused without additional conditioning in the next extraction.

Samples were analyzed using an Agilent 6890 N gas chromatograph (Agilent, Stockport, UK) and an Agilent 5973 Network MSD (Agilent, Stockport, UK). Gas chromatographic separation was performed on a BP-20 column (60 m x 0.25 mm id.; film thickness 0.25 μm; SGE Analytical Science, Milton Keynes, UK). The sample was injected in split-free mode at an inlet temperature of 240°C. Helium was used as carrier gas (flow = 1.5 ml/min). The mass spectrometer operated in scanning mode from m/z 30 to 300 in electron bombardment (EI) mode using an electron energy of 70 eV. The temperatures for the GC-MS transfer line, ion source, and quadrupole were 280°C, 230°C, and 150°C, respectively. The furnace program started with an isothermal stage at 40°C for 5 min and then rose to 240°C at a rate of 5°C/min. The oven was then held at 240°C for 10 minutes.

GC/MS data files were converted to MassHunter compatible files using a MassHunter GC/MS Translator® B.07.00 converter (Agilent, Waldbronn, Germany). These files were then imported into MassHunter Unknown Analysis® B.06.00 (Agilent, Waldbronn, Germany). Deconvolution was performed using an asymmetric window of 0.3 amu on the left and 0.7 amu on the left. on right. Identification was obtained by comparing the spectra of the deconvoluted peak with the commercial NIST mass spectrum library. Positive matches were reviewed manually. Peak areas for target analytes were obtained using m/z values using MassHunter Quantitative Analysis® B.06.00 software (Agilent, Waldbronn, Germany). For each analyte, the area ratio (peak area (analyte)/peak area (internal standard)) was calculated and averaged over replicates (4 replicates).

Compound m/z Holding time [min] methyl valerate (internal standard) 74 11.93 furfural 95 23.27 2-pentanol acetate 87 11.62 2-heptanol acetate 87 17.74 linalool 93 25.43

The results are shown in FIG. 1.

Example 9

Mixes of cocoa masses in a mass ratio of 60/40 for 1. Sucrose, 2. Salobrinho and 3. PH16 were prepared using cocoa mass from Côte d'Ivoire.

The results are shown in FIG. 2.

Example 10a

The cocoa pulp samples from Examples 5 and 6 were tested as described above and the results are shown in FIG. 3.

Example 10b

The compositions of Example 7 and the 33% sucrose reference sample were analyzed using the above procedures to obtain peak area ratios.

2-pentanol acetate 2-heptanol acetate furfural linalool Reference dark chocolate, 33% sucrose 0.03736 0.02803 0.10095 0.05617 Standard off 0.00122 0.0005 0.00241 0.0017 Dark chocolate 33% example 5 0.2536 0.56072 0.32442 0.10858 Standard off 0.00238 0.02602 0.01496 0.00781 Dark chocolate 33% example 6 0.28118 0.48668 0.13354 0.10877 Standard off 0.00418 0.01844 0.00556 0.00371

Example 11

Cocoa pulp was obtained from various cocoa plants, frozen at -20°C, and then thawed and carried out pH correction and/or enzymatic treatment. The initial pulp pH was 3.0.

pH regulation

1.4 g Ca(OH) ₂ per 500 g pulp → pH 4

2.0 g Ca(OH) ₂ per 500 g pulp → pH 4.5

3.0 g Ca(OH) ₂ per 500 g pulp → pH 5

Enzymatic processing

500 g pulp + (2.0 g) Ca(OH) ₂ + 5 ml Depol™ → pH 4.5, 2 h, 43°C

500 g pulp + (3.5 g) Ca(OH) ₂ + 5 ml Depol™ → pH > 6, 2 h, 43°C

Enzymes were inactivated by treatment for 1 hour at 100° C. in an oven and dried at 80° C. in an oven with a drying surface of 500 cm ² (tray 25 x 20 cm).

Sample Viscosity/cm Weight/g, before and after drying at 80°C Before 1 hour 9 o'clock No enzyme, pH 3 (natural) 4.9 cm 50 g 8.4 g 8.3 g Without enzyme, pH 4.5 4.7 cm 50 g 9.4 g 8.3 g Without enzyme, pH 5 4.4 cm 50 g 11.2 g 9.3 g Without enzyme, pH > 6 0.5 cm 50 g 11.8 g 9.6 g + ^DepolTM 793L, pH 4.5 5.0 cm 220 g 117.5 g 57.6 g + ^DepolTM 793L, pH > 6 0.5 cm 400 g 171.2 g 75.8 g

Viscosity was measured with a Bostwick consistometer, the time was fixed at 30 s and then the travel distance in cm was recorded. Measurements were made while the sample was cooled to ambient temperature (20.0° C.).

Accordingly, the present invention provides materials that can be more easily processed during food production, preferably during the production of chocolate-based confections, by reducing viscosity.

Chocolate compositions made using pre-treated cocoa pulp were easier to manufacture due to the enzymatic treatment providing an ingredient that is more convenient to use and process into chocolate products.

Example 12

The cocoa pulp powders from the preparation example described above and Examples 5 and 6 were evaluated by HPAEC-PAD for sugar content using the following procedure.

Samples are dissolved in deionized water at a pH higher than at room temperature, heated at 70°C for 27 minutes, cooled, centrifuged and a diluted aliquot is prepared. An aliquot is filtered through a syringe with a 0.2 μm filter, and the sugars are separated using a polystyrene-divinylbenzene anion exchange column with aqueous sodium hydroxide solution as eluent, and the eluted carbohydrates are detected using PAD.

Sahara Preparation example 1 / PH16 Preparation example 1 / Salobrino Example 5 Example 6 DISACCHARIDES Lactose (g/100 g) Footprints Footprints Footprints Footprints Maltose (g/100 g) Footprints Footprints Footprints 0.38 Sucrose (g/100 g) 14.75 28.19 3.91 2.26 MONOSACCHARIDES C6-TYPE Fructose (g/100 g) 30.51 24.78 34.28 34.48 Fucose (g/100 g) Footprints Footprints Footprints Footprints Galactose (g/100 g) Footprints Footprints Footprints Footprints Glucose (g/100 g) 28.94 23.12 33.24 33.47 Rhamnose (g/100 g) Footprints Footprints Footprints Footprints Total sugar content (g/100 g) 74.2 76.09 71.43 70.59

The cocoa varieties tested in Examples 5 and 6 differ from those described in the present Formulation Example 1. In addition, total sugars refer to measured sugars, eg, do not include oligosaccharides potentially present.

Example 13

30 g of cocoa pulp from the same source as in Example 11 was introduced into the aluminum pan of a Rapid Viscosity Analyzer, RVA, and stabilized for 5 minutes at 40° C. with agitation at 50 rpm. Then 150 μl of liquid enzyme or 150 mg of powdered enzyme was added, depending on the form of the enzyme. The stirring speed was increased to 960 rpm for 8 seconds and returned to 50 rpm, the temperature remained at 40°C. The temperature was maintained at 40°C for another 45 min, after which it was increased to 90°C to inactivate the enzyme for 10 min. The average viscosity was calculated as the average of the values obtained in the time interval from 41 to 49 minutes for each run. Viscosity reduction was calculated from the loss of viscosity compared to the untreated sample and expressed as a percentage.

Polygalacturonase activity was measured at 40° C. by hydrolyzing polygalacturonic acid (Megazyme P-PGAT) at a concentration of 5.0 g/ml in 100 mM acetate buffer pH 4.5. Samples were taken at exactly 2, 4, 6, 8, 10 and 12 minutes to plot kinetic curves. To stop the enzymatic reaction and stain the released reducing ends, the DNS reagent solution (1% 3,3-dinitrosalicylic acid + 1.6% NaOH + 40% K Na tartrate tetrahydrate) was immediately added, the samples were boiled for 10 minutes. Finally, absorbance was measured at 540 nm. Galacturonic acid was used as a standard for constructing a calibration curve.

Enzyme Assay: Modified procedure with Megazyme's CellG5 endo-cellulase kit. Cellulase activity was measured at 37° C. in 100 mM acetate buffer pH 4.5 containing 1 g/l bovine serum albumin. The enzymatic reaction was stopped at exactly 2, 4, 6, 8, 10 and 12 minutes to plot kinetic curves by adding 2% TRIS buffer, pH 10.0. Finally, absorbance was read at 405 nm. p-nitrophenol was used as a standard for constructing a calibration curve. The average of 3 readings was used.

Enzyme Viscosity reduction / % Activity / PGN micromol/min/g Activity / Cellulase / µmol/min/g Cellulosin GMY (Ueda) 96.3 2500 Cellulase FG conc. 93.9 2380 Rapidase® Fiber (DSM) 73.3 2599 Pectinex® Ultra Clear (Novozyme) 72.7 10347 Rohapect® B1L (AB Enzymes) 72.4 333 Pectinex® UF(Novozyme) 71.7 3573 Pectinex® Ultra Color (Novozyme) 71.6 9609 Klerzyme 150 (DSM) 69.9 4342 Pectinex® Ultra SP-L (Novozyme) 69.8 3596 Cellulosin HC (Ueda) 68.6 514 Hemicellulase conc. (Sigma) 61.3 142 Maxinvert L10000 (DSM) 4.79 0 0 Aromase® (Amano Enzyme Europe) 1.23 41 5

Example 14

The following studies have been carried out. 100 g bags of frozen cocoa pulp were purchased from Ricaeli. The viscosity of the reference pulp was 9.5 cm as measured with the Bostwick Consistometer described above. Used 800 g of pulp with a pH of 4.5, which was processed using Pectinex® Ultra SP-L.

Enzyme load / vol.% (ml) Enzymatic treatment time / hour Temperature / degrees Celsius Ca(OH) ₂ 20 w/v % - g / 100 ml / ml Viscosity / cm Viscosity reduction / % 0.5 0.75 thirty 5 12 28 0.5 3.25 thirty 5 13 38.9 0.5 5.25 thirty 5 13.5 42

The above samples were processed into chocolate using the same process as in Example 1 and Example 11. Based on tasting by a small informal panel, pre-treatment of the pulp produced chocolate with faster melting and less residence time in the mouth compared to pulp without pre-treatment.

Embodiments of the present invention are defined in the following numbered paragraphs.

1. A confectionery containing the pulp of the genus theobroma, preferably cocoa pulp, or an extract of the pulp of the genus theobroma, preferably cocoa pulp.

2. A confection according to claim 1, which is a chocolate product, preferably chocolate.

3. A confectionery product according to claim 1 or 2, wherein the pulp or pulp extract provides a source of sugar in the confectionery product, wherein the pulp or pulp extract is the main source of sugar in the confectionery product.

4. Confectionery according to any one of paragraphs. 1-3, which is a chocolate product that contains pulp extract, dried pulp, or dried pulp extract.

5. Confectionery according to any one of paragraphs. 1-4, in which the pulp extract contains components selected from the group consisting of sugars, fibers, hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides, methylxanthines, and combinations thereof.

6. The confectionery product of claim 5, wherein the pulp extract contains cocoa sugar, preferably the cocoa sugar is selected from the group consisting of sucrose, fructose, glucose, and combinations thereof.

7. The confectionery product according to claim 6, wherein the pulp extract contains from 20 wt.% to 95 wt.% pulp sugar, based on the total weight of the extract, preferably contains from 60 wt.% to 95 wt.% cocoa sugar, based on the total weight of the extract.

8. Confectionery according to any one of paragraphs. 1-7, in which from 10 wt.% to 65 wt.% of the confectionery product is the pulp or pulp extract, preferably from 20% to 60%.

9. Confectionery according to any one of paragraphs. 1-8, which contains cocoa mass, while preferably the confectionery product contains from 45 wt.% to 80 wt.% or from 8 wt.% to 12 wt.% of the cocoa mass of the confectionery product, and optionally the confectionery product essentially consists of cocoa mass and pulp extract or cocoa mass and dried pulp.

10. A process for producing a chocolate product wherein all ingredients are derived from a cocoa pod.

11. Composition obtained by a method including:

a. treating the theobroma plant pulp, preferably cocoa pulp, or the theobroma plant pulp extract, preferably cocoa pulp, to reduce the polysaccharide content and/or treating theobroma plant pulp, preferably cocoa pulp, or theobroma plant pulp extract, preferably cocoa pulp, to adjust the pH;

b. drying the product of step a.

12. The composition according to claim 11, wherein step a. treatments include treatment with an enzyme to reduce the content of polysaccharides.

13. Composition according to claim 11 or 12, wherein step a. treatments include reducing the pectin and/or cellulose content of the pulp or pulp extract.

14. The composition according to claim 13, wherein step a. treatments include treatment with pectinase and/or cellulase.

15. The composition according to any one of paragraphs. 12–14, with stage a. processing includes treatment with more than one enzyme.

16. The composition according to any one of paragraphs. 12–15, with stage a. processing occurs with enzymes other than pectinases, or a mixture of pectinase with another enzyme, and preferably other enzymes have activity against other polysaccharides, preferably cellulose, hemicellulose, arabinans and/or beta-1,4-xylan.

17. The composition according to any one of paragraphs. 12-16, wherein the enzymatic treatment is carried out in the range of 20°C to 75°C for a period of 10 minutes to 20 hours.

18. Composition according to any one of paragraphs. 1-17, wherein the cocoa pulp or cocoa pulp extract is treated to raise the pH to above pH 3.0, preferably before or after any polysaccharide reduction treatment in step a.

19. The composition according to any one of paragraphs. 1-18, with step b. drying reduces the water content to less than 10.0 wt.% water in the resulting composition.

20. A method for preparing a composition obtained from the pulp of a plant of the genus theobroma, preferably cocoa pulp, or from an extract of the pulp of a plant of the genus theobroma, preferably cocoa pulp, which includes the steps of the method defined in any of paragraphs. 11–19.

21. A food product, preferably a confectionery product, containing a composition according to any one of paragraphs. 11-20, and preferably the confectionery product is a chocolate product, preferably chocolate, and preferably from 5 wt.% to 65 wt.% of the food product, preferably the confectionery product, is a composition according to any one of paragraphs. 11–20.

22. The food product according to claim 21, which is a confectionery product, and the confectionery product essentially consists of cocoa mass and a composition according to any one of paragraphs. 11–19.

23. The method according to p. 20, including the steps:

i. treating the pulp of the theobroma genus, preferably cocoa pulp, to reduce the content of polysaccharides, including treatment with pectinase and/or cellulase;

ii. product processing stage i. to adjust the pH to a value in the range from 4.0 to 7.0; And

iii. drying the product of step ii. up to a water content of less than 10%.

24. The use of a composition according to any one of paragraphs. 11-19 as a sugar replacement composition for replacing sugar in a food product, preferably in a confectionery product.

Claims (13)

1. Chocolate product containing cocoa pulp or cocoa pulp extract, in which cocoa pulp or cocoa pulp extract contains alimentary fiber, from 20 to 95 wt.% cocoa sugar, based on the total weight of the cocoa pulp or cocoa pulp extract, and wherein the cocoa sugar is monosaccharides, disaccharides and/or oligosaccharides, moreover, the cocoa pulp or cocoa pulp extract is from 10 to 65 wt.% of the chocolate product, moreover, the cocoa pulp or cocoa pulp extract is treated with an enzyme, and the treatment with the enzyme includes treatment with pectinase and/or cellulase at a temperature in the range from 20 to 75°C for a period of 10 minutes to 20 hours. 2. The chocolate product according to claim 1, which is chocolate. 3. The chocolate product of claim 1 or 2, wherein the cocoa pulp or cocoa pulp extract provides the sugar source in the chocolate product, wherein the cocoa pulp or cocoa pulp extract is the main sugar source in the chocolate product. 4. Chocolate product according to any one of paragraphs. 1-3 which contains cocoa pulp extract, dried cocoa pulp or dried cocoa pulp extract. 5. Chocolate product according to any one of paragraphs. 1-4, wherein the cocoa pulp extract contains components selected from the group consisting of hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides, methylxanthines, and combinations thereof. 6. Chocolate product according to any one of paragraphs. 1-5, in which the cocoa pulp extract contains cocoa sugar, and preferably cocoa sugar is selected from the group consisting of sucrose, fructose, glucose, and combinations thereof. 7. Chocolate product according to any one of paragraphs. 1-6, in which the cocoa pulp or cocoa pulp extract contains from 60 to 95 wt.% cocoa sugar, based on the total weight of the cocoa pulp or cocoa pulp extract. 8. Chocolate product according to any one of paragraphs. 1-7, in which the cocoa pulp or cocoa pulp extract is from 20 to 60 wt.% of the chocolate product. 9. Chocolate product according to any one of paragraphs. 1-8, which contains cocoa mass, while preferably the chocolate product contains from 45 to 80 wt.% or from 8 to 12 wt.% of the cocoa mass of the chocolate product, and optionally the chocolate product consists of cocoa mass and cocoa pulp extract or cocoa mass and dried cocoa pulp.

Images