WO2002030212A2 - Pate a tartiner au chocolat - Google Patents

Pate a tartiner au chocolat Download PDF

Info

Publication number
WO2002030212A2
WO2002030212A2 PCT/IL2001/000913 IL0100913W WO0230212A2 WO 2002030212 A2 WO2002030212 A2 WO 2002030212A2 IL 0100913 W IL0100913 W IL 0100913W WO 0230212 A2 WO0230212 A2 WO 0230212A2
Authority
WO
WIPO (PCT)
Prior art keywords
spread
mixture
denoting
agent
temperature
Prior art date
Application number
PCT/IL2001/000913
Other languages
English (en)
Other versions
WO2002030212A3 (fr
Inventor
Yoel Benesh
Original Assignee
Olivia Gourmet (1996) Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Olivia Gourmet (1996) Ltd. filed Critical Olivia Gourmet (1996) Ltd.
Priority to AU2001295855A priority Critical patent/AU2001295855A1/en
Publication of WO2002030212A2 publication Critical patent/WO2002030212A2/fr
Publication of WO2002030212A3 publication Critical patent/WO2002030212A3/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

Definitions

  • the present invention is generally in the field of edible spreads, and more particularly concerns low fat, low calorie edible chocolate spreads.
  • Chocolate spreads are typically composed of cocoa butter, cocoa powder, solidified vegetable oil (such as hydrogenized vegetable oil) and sugar.
  • the usual proportion of the ingredients of the spread are about 30% of solidified vegetable oil, about 60% sugar. This proportion makes this product an extremely high calorie product (about 680 per 100 grams) high sugar and a high fat content.
  • the present invention provides a relatively low fat, low sugar sweet spread, having only about 60% of the calories of state of the art chocolate spread and having about half of the fat and sugar contents of state of the art chocolate spread.
  • the present invention concerns a spreadable chocolate which contains chocolate denoting flavor (such as cocoa powder, cocoa paste, cocoa mass and cocoa liquor, oil, sugar and fiber.
  • chocolate denoting flavor such as cocoa powder, cocoa paste, cocoa mass and cocoa liquor, oil, sugar and fiber.
  • the amount of the fiber in the spread should be such which contributes to the consistency of the spread. Typically it is in an amount above 5% w/w.
  • a sweet spread comprising: a flavor denoting agent, 2% to 30 % of vegetable oil 30% to 50% of sugar and 5% to 15%% of fibers.
  • flavor denoting agent refers to the agent which gives the spread its dominant flavor.
  • the flavor denoting agent is cocoa powder, cocoa paste, cocoa mass or cocoa liquor.
  • the agent is carob powder or carob paste
  • the spread is a nut spread
  • the agent may be nut paste such as peanut paste or hazelnut paste.
  • the agent may be soy or milk protein.
  • the flavor denoting agent may also be a combination of two or more flavors denoting agents as mentioned above, for example a combination of cocoa powder and nut paste to give a chocolate-nut flavor spread.
  • the vegetable oil which is fluid may be a single vegetable oil, or a combination of several vegetable oils together.
  • the vegetable oil is selected from the group consisting of olive oil, cocoa oil, corn oil, sesame oil, coconut oil, sunflower seed oil, soybean oil, peanut oil, coconut oil, canola oil and palm oil.
  • the amount of vegetable oil is typically 2% to 30%, preferably 15% to
  • sugar in accordance with the present invention refers to any type of edible, mono, or disaccharide sugar, such as fructose and glucose syrups, fructose-galactose (cane sugar), iso-glucose and honey.
  • the amount of sugar is typically 30% to 50%, preferably 40% to 45% .
  • fiber refers to an edible fibrous carbonaceous substance which resists hydrolysis by human alimentary enzymes but are hydrolyzed and fermented by the gastrointestinal microflora.
  • the amount of fiber is about 8%.
  • the fiber is preferably an edible fiber, and examples of the above is alpha- cellulose, CMC, HPC, HPMG, MC, microcrystalline cellulose.
  • the fiber is inulin.
  • Inulin which is a nutritional fiber, is a natural polymer of fructose found in numerous plants, such as, but not limited to, garlic, salsify, onion and chicory. It includes a chain of fructose units with ( ⁇ 2-l bonds), which ends with a glucose unit.
  • Chicory inulin is commercially available from COSURCA S.A., Belgium, under the name FffiRULINETM, FUBRULINETM, FIBRULINETM, LLHTTM, High- Gel InstantTM, includes long chain inulin and it is therefore gelating only post heating, whereas FUBRULINE TM includes short chain inulin (instant inulin) and it is therefore readily gelating at ambient temperature.
  • the sweet spread in accordance with the present invention may also contain at least one additional substance selected from the group consisting of: emulsifiers, stabilizers, flavors, preservatives, anti-oxidants, colorants, salts (used to enhance flavor), acids used as preservatives and vitamins (in particular vitamims A, D and E).
  • the emulsifer may be selected from among colloids, which when present in low amounts can act as emulsifiers or stabilizers.
  • emulsifiers are lecithin, natural seed weed, natural seed gums, natural plant exudates, natural fruit extracts, animal skin and bone extracts, bio-synthetic gums, starches, fibers and sucrose esters.
  • Examples of natural seed weed extract are carrageenan, alginates, agar, agarose, fucellan, xanthan gum.
  • Examples of natural seed gums are guar gum, locust bean gum, tara gum, tamarind gum, psillium gum.
  • Examples of natural plant exudates are gum arabic, tragacanth, karaya and ghatti.
  • the natural fruit extract is for example low and high methoxyl pectins.
  • the animal skin and bone extract is for example gelatin A and gelatin B and hydrolyzed gelatin.
  • Gum arabic is a natural food additive obtained from certain varieties of acacia. It is tasteless, odorless and it is frequently used in commercial food processing to thicken, emulsify and/or stabilize foods such as candy, ice cream and sweet syrup.
  • Guar gum is a gummy substance obtained from plants of the legume genera. Guar gum is typically used as a thickener and/or stabilizer in commercial food processing.
  • Xanthan gum is produced by fermentation of corn sugar. It is typically used as a thickener, emulsifier and/or stabilizer of foods such as salad dressings.
  • Gum arabic, guar gum, xanthan gum and/or pectin are preferably used in combination in the preferred butterlike composition according to the present invention as emulsion stabilizers. They are therefore used at low concentrations, e.g. below one weight percent.
  • the bio-synthetic gum is for example xanthan, gellan, curdian and pullulan.
  • the starch is for example natural starch, chemically, physically and enzymatically modified starch.
  • the flavor may be for example milk flavor, vanilla flavor, vanillin flavor, and may be a natural or artificial flavor extract.
  • the preservative is selected from the following: potassium sorbate, sodium benzoate, lactic acid, proprionic acid and citric acid.
  • the preservative is preferably a natural anti-oxidant.
  • the acid is selected from the following: citric acid and glucono delta lactone (GDL).
  • GDL glucono delta lactone
  • the salt is sodium chloride.
  • the present invention further concerns a method for preparing sweet spread, comprising at least one flavoring denoting agent as described above, the method comprising the following steps:
  • powdered flavoring denoting agent is cocoa powder. This term is generally meant to denote a flavoring denoting agent in a powdered form which is not high in protein content and thus can be added in step (a) where the temperature is high.
  • the vegetable oil is added when the mixture is at a temperature of 70-80°C.
  • the additional compounds being flavors, anti-oxidants, vitamins, preservatives, acids, salts, colorants, etc. are added when the mixture is cooled to a temperature of about 40-60°C - i.e. at a stage between steps (c) and (e).
  • step (h) the temperature is lowered to about 10-15 °C.
  • the flavor denoting agent is an oily paste, such as nut paste or oily
  • it may be added, together with the liquid oil at the temperature of 50-80°C (in step (d)).
  • a powdered flavor denoting agent(such as cocoa powder) and an oily paste agent such as cocoa paste or nut paste.
  • a powdered agent such as cocoa pate is used.
  • the amount of liquid oil should be decreased in proportion to the amount of added oily paste added.
  • the flavoring denoting agent is carob paste, or soy protein which are high in protein component, they may be added together with the additional compounds (flavors, anti-oxidants, vitamins, etc.) when the spread is cooled to a temperature of 40-60°C, i.e. between step (d) and (e).
  • additional compounds flavors, anti-oxidants, vitamins, etc.
  • Fig. 1 is a flow chart of the method of preparing a spreadable chocolate.
  • Fig. 1 shows one embodiment for producing chocolate flavor spread. Cocoa powder 1, water 2, sugar 3 and sifted fibers and weighted 4 are added to a large container. In the container, the ingredients are mixed, stirred and melted at a temperature of about 98°C for a period of 20 minutes (5) until the sugar and fibers are melted and the cocoa powder is completely dissolved.
  • the resulting mixture is transferred to a preparation container (6).
  • the mixture is stirred and homogenized (7). While continuing stirring and homogenizing emulsifiers are weighted and added to the mixture at a temperature of 95°C.
  • the container is slowly cooled to a temperature of 80° and then vegetable and vitamin E are added (9).
  • the mixture is continuously cooled and at a temperature of about 50° salts, acids, flavors and anti-oxidants are added (10).
  • About 2 mins. after addition of salts and acids the homogenization is ceased while stirring is continued for a period of about 20 mins. (11).
  • the mixture is further cooled to a temperature of about 37° an then is de- airated to exclude air therefrom (12).
  • the mixture is further cooled to a temperature of 10°- 12° and containers of the spread filled (13). If a nut paste or cocoa paste is used, they may be added in step 9. If carob paste or soy or milk proteins are added they may be added in step 10.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne des pâtes à tartiner au chocolat, à faible teneur calorique, faible teneur en matières grasses et faible teneur en sucre. Ces pâtes comprennent un agent aromatisant au chocolat, de l'huile, du sucre et des fibres. La présente invention traite d'un procédé de préparation de pâte à tartiner au chocolat à faible teneur calorique. Ce procédé consiste à mélanger le sucre, les fibres et éventuellement un agent aromatisant au chocolat en poudre, à une température comprise entre 90 et 98 °C jusqu'à ce que le sucre et les fibres soient fondus. Ce procédé consiste ensuite, tout en continuant à mélanger l'ensemble, à ajouter des émulsifiants, à homogénéiser et refroidir le mélange obtenu à une température comprise entre 50 et 80 °C, à ajouter une huile végétale liquide et éventuellement une pâte huileuse d'un agent aromatisant au mélange refroidi. Ce procédé consiste enfin à refroidir le mélange à une température comprise entre 35 et 40 °C, à cesser l'homogénéisation tout en continuant de mélanger, à aérer le mélange et à refroidir le mélange final à une température inférieure à 25 °C.
PCT/IL2001/000913 2000-10-13 2001-09-30 Pate a tartiner au chocolat WO2002030212A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2001295855A AU2001295855A1 (en) 2000-10-13 2001-09-30 Chocolate spread

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IL13902200A IL139022A0 (en) 2000-10-13 2000-10-13 Sweet spread
IL139022 2000-10-13

Publications (2)

Publication Number Publication Date
WO2002030212A2 true WO2002030212A2 (fr) 2002-04-18
WO2002030212A3 WO2002030212A3 (fr) 2002-07-11

Family

ID=11074734

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IL2001/000913 WO2002030212A2 (fr) 2000-10-13 2001-09-30 Pate a tartiner au chocolat

Country Status (3)

Country Link
AU (1) AU2001295855A1 (fr)
IL (1) IL139022A0 (fr)
WO (1) WO2002030212A2 (fr)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007117601A2 (fr) * 2006-04-07 2007-10-18 The Quaker Oats Company Enrobages adhésifs comestibles pour produits alimentaires à plusieurs composants
BE1017198A3 (nl) * 2006-06-29 2008-04-01 Alleman Jean Claude Smeerbaar beleg voor brood of dergelijke.
JP2009505670A (ja) * 2005-08-31 2009-02-12 ネステク ソシエテ アノニム 油中水型エマルションである低脂肪菓子製品
BE1018780A3 (nl) * 2009-06-17 2011-08-02 Vanhoutte Jeffrey Werkwijze voor het vervaardigen van een smeerbare pasta.
GB2478377A (en) * 2010-03-04 2011-09-07 Eger Olive Oil Products Industry Ltd Dr An edible spread formulation and method of production thereof
CN102630863A (zh) * 2012-04-28 2012-08-15 光明乳业股份有限公司 巧克力酱、稳定剂及双层巧克力发酵乳、配方及制备方法
WO2016022082A1 (fr) * 2014-08-06 2016-02-11 Gökaltay Nükhet Hayriye Composition d'aliment nutritif
IT201600101514A1 (it) * 2016-10-10 2018-04-10 Chox S R L Metodo per la produzione di un prodotto alimentare a base di cioccolato
GR1009623B (el) * 2018-09-10 2019-10-23 Μιχαλης Κωνσταντινου Δαμιανακης Προϊον με βαση το μελι, το κακαο, το ελαιολαδο, την παστα ξηρων καρπων και η μεθοδος παρασκευης του

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4948600A (en) * 1988-02-10 1990-08-14 Jacobs Suchard Ag Process for the purification of a material rich in cocoa dietary fiber
US5102680A (en) * 1991-04-16 1992-04-07 General Mills, Inc. Reduced fat ready-to-spread frosting
US5527556A (en) * 1991-10-04 1996-06-18 Raffinerie Tirlemontoise S.A. Compositions having a creamy structure and containing fructan, process for preparing these compositions and their use
US5584937A (en) * 1992-06-18 1996-12-17 Opta Food Ingredients, Inc. Starch-based texturizing agent
WO1997000617A1 (fr) * 1995-06-23 1997-01-09 Fmc Corporation Dispersions alimentaires a teneur reduite en matieres grasses
US5607716A (en) * 1991-05-01 1997-03-04 Hershey Foods Corporation Use of hydrocolloids for formulating and processing of low fat low water activity confectionery products and process
WO1997026296A1 (fr) * 1996-01-16 1997-07-24 Opta Food Ingredients, Inc. Composition a base d'emulsifiant et d'amidon et procedes de fabrication associes
EP0821885A1 (fr) * 1996-07-31 1998-02-04 "Raffinerie Tirlemontoise", société anonyme: Poudres laitières contenant du fructane et/ou du polydextrose, procédé pour leur préparation et leur usage

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4948600A (en) * 1988-02-10 1990-08-14 Jacobs Suchard Ag Process for the purification of a material rich in cocoa dietary fiber
US5102680A (en) * 1991-04-16 1992-04-07 General Mills, Inc. Reduced fat ready-to-spread frosting
US5607716A (en) * 1991-05-01 1997-03-04 Hershey Foods Corporation Use of hydrocolloids for formulating and processing of low fat low water activity confectionery products and process
US5527556A (en) * 1991-10-04 1996-06-18 Raffinerie Tirlemontoise S.A. Compositions having a creamy structure and containing fructan, process for preparing these compositions and their use
US5584937A (en) * 1992-06-18 1996-12-17 Opta Food Ingredients, Inc. Starch-based texturizing agent
WO1997000617A1 (fr) * 1995-06-23 1997-01-09 Fmc Corporation Dispersions alimentaires a teneur reduite en matieres grasses
WO1997026296A1 (fr) * 1996-01-16 1997-07-24 Opta Food Ingredients, Inc. Composition a base d'emulsifiant et d'amidon et procedes de fabrication associes
US5755890A (en) * 1996-01-16 1998-05-26 Opta Food Ingredients, Inc. Starch-emulsifier composition and methods of making
EP0821885A1 (fr) * 1996-07-31 1998-02-04 "Raffinerie Tirlemontoise", société anonyme: Poudres laitières contenant du fructane et/ou du polydextrose, procédé pour leur préparation et leur usage

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012196215A (ja) * 2005-08-31 2012-10-18 Nestec Sa 油中水型エマルションである低脂肪菓子製品
JP2009505670A (ja) * 2005-08-31 2009-02-12 ネステク ソシエテ アノニム 油中水型エマルションである低脂肪菓子製品
JP2009505671A (ja) * 2005-08-31 2009-02-12 ネステク ソシエテ アノニム 低脂肪菓子製品
EP1921924B2 (fr) † 2005-08-31 2018-07-18 Nestec S.A. Produit de confiserie à faible teneur en matière grasse sous la forme d'émulsion d'eau dans l'huile
GB2449599A (en) * 2006-04-07 2008-11-26 Quaker Oats Co Edible adhesive coatings for multi-component food products
GB2449599B (en) * 2006-04-07 2011-08-24 Quaker Oats Co Edible adhesive coatings for multi-component food products
ES2342450B2 (es) * 2006-04-07 2011-11-24 The Quaker Oats Company Recubrimientos adhesivos comestibles para productos alimenticios de multiples componentes.
ES2342450A1 (es) * 2006-04-07 2010-07-06 The Quaker Oats Company Recubrimientos adhesivos comestibles para productos alimenticios de multiples componentes.
WO2007117601A2 (fr) * 2006-04-07 2007-10-18 The Quaker Oats Company Enrobages adhésifs comestibles pour produits alimentaires à plusieurs composants
WO2007117601A3 (fr) * 2006-04-07 2007-12-13 Quaker Oats Co Enrobages adhésifs comestibles pour produits alimentaires à plusieurs composants
BE1017198A3 (nl) * 2006-06-29 2008-04-01 Alleman Jean Claude Smeerbaar beleg voor brood of dergelijke.
BE1018780A3 (nl) * 2009-06-17 2011-08-02 Vanhoutte Jeffrey Werkwijze voor het vervaardigen van een smeerbare pasta.
GB2478377A (en) * 2010-03-04 2011-09-07 Eger Olive Oil Products Industry Ltd Dr An edible spread formulation and method of production thereof
CN102630863A (zh) * 2012-04-28 2012-08-15 光明乳业股份有限公司 巧克力酱、稳定剂及双层巧克力发酵乳、配方及制备方法
WO2016022082A1 (fr) * 2014-08-06 2016-02-11 Gökaltay Nükhet Hayriye Composition d'aliment nutritif
IT201600101514A1 (it) * 2016-10-10 2018-04-10 Chox S R L Metodo per la produzione di un prodotto alimentare a base di cioccolato
WO2018069352A1 (fr) * 2016-10-10 2018-04-19 Chox S.R.L. Procédé de production d'un produit alimentaire à base de chocolat
GR1009623B (el) * 2018-09-10 2019-10-23 Μιχαλης Κωνσταντινου Δαμιανακης Προϊον με βαση το μελι, το κακαο, το ελαιολαδο, την παστα ξηρων καρπων και η μεθοδος παρασκευης του

Also Published As

Publication number Publication date
AU2001295855A1 (en) 2002-04-22
WO2002030212A3 (fr) 2002-07-11
IL139022A0 (en) 2001-11-25

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