WO2007063563A1 - Aliment a base de cacao et de fruits deshydrates - Google Patents

Aliment a base de cacao et de fruits deshydrates Download PDF

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Publication number
WO2007063563A1
WO2007063563A1 PCT/IT2005/000709 IT2005000709W WO2007063563A1 WO 2007063563 A1 WO2007063563 A1 WO 2007063563A1 IT 2005000709 W IT2005000709 W IT 2005000709W WO 2007063563 A1 WO2007063563 A1 WO 2007063563A1
Authority
WO
WIPO (PCT)
Prior art keywords
fruit
cocoa
dehydrated
foodstuff
dehydrated fruit
Prior art date
Application number
PCT/IT2005/000709
Other languages
English (en)
Inventor
Cecilia Tessieri
Original Assignee
Amedei S.R.L.
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 Amedei S.R.L. filed Critical Amedei S.R.L.
Priority to EP05849746A priority Critical patent/EP1845798A1/fr
Priority to PCT/IT2005/000709 priority patent/WO2007063563A1/fr
Publication of WO2007063563A1 publication Critical patent/WO2007063563A1/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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • 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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts

Definitions

  • the present invention relates to a foodstuff based on cocoa and dehydrated fruit, in particular cocoa and/or derivatives thereof and dehydrated fruit.
  • the present invention relates to a process for preparing a foodstuff based on cocoa and/or derivatives thereof and dehydrated fruit.
  • the foodstuff being the object of the present invention has particular features in terms of functional and sensory aspects. More specifically, the present invention concerns a chocolate type obtained from cocoa and derivatives thereof with dehydrated fruit, of different nature, to give a foodstuff with particular features, very palatable and containing a series of nutritional elements of the greatest importance for human health.
  • cocoa it is intended a cocoa mass known as a fundamental raw material for producing, through a known technology, all cocoa derivatives such as cocoa powder or cocoa butter, for example.
  • dehydrated fruit it is intended fruit obtained from a known dehydration process. Excluded from the definition of dehydrated fruit is dried fruit, powdered fruit and freeze-dried fruit or fruit flavours.
  • cocoa is obtained from the fruit seeds or beans of the Theobroma Cacao tree of tropical origin .
  • the fruits ' After the fruits ' have been collected, they are cut up and the beans contained therein are separated from the pulp.
  • the beans are conveyed to the different subsequent conversion steps.
  • the cocoa beans are submitted to a fermentation process during which formation of the aromatic precursors typical of cocoa and chocolate obtained therefrom takes place, as well as formation of other substances of importance for human health.
  • cocoa is submitted first to drying processes and then to roasting, for the purpose of terminating the fermentation process and developing the typical aromatic components.
  • cocoa beans Following roasting, the cocoa beans are husked, the husk being eliminated and destined to uses different from eating as food, and the cotyledons are submitted to grinding operations, during which the globular cells containing cocoa butter, a vegetable fat naturally- contained in the beans, are broken; as a result, the fat contained therein is released and following heat generated by grinding, a fluid mass is obtained which is called cocoa mass or cocoa liquor.
  • the cocoa mass represents the fundamental raw material for producing all cocoa derivatives, from cocoa power and cocoa butter obtained from mechanical squashing or pressing of the refined cocoa mass, to chocolate in all its variants, obtained from mixing and subsequent processing of the cocoa mass to which other ingredients such as sugar, powdered milk, hazelnut paste, dried- fruit seeds are added.
  • Processing for obtaining chocolate involves a series of steps such as mixing of the ingredients, grinding of same until a particle size not distinguishable by the human palate is obtained, and a deep mixing and aeration step, called "conching" step.
  • the chocolate formulation is completed by addition of residual components such as cocoa butter, that is necessary for obtaining suitable flowability features for subsequent workings, and technological adjuvants such as soy lecithin.
  • the assembly of the above features stimulates production of serotonin that is the human hormone responsible for the states of good mood.
  • a good foodstuff based on cocoa and/or derivatives thereof has the following beneficial effects on the human organism:
  • vitamin C some water-soluble vitamin complexes such as vitamin C that is known as a powerful antioxidant
  • composition formed of a cocoa mass (alone or admixed with other ingredients typical of chocolate, such as sugar and milk) and fruit enables a product to be obtained that is characterised by an important assembly of positive functional features for the human body welfare, together with organoleptic characteristics that make - it a very palatable food for people of all ages, starting from children to adults and to elders, where the protective functional features performed by the compounds contained therein are of particular interest.
  • the process for preparing a foodstuff based on cocoa and/or derivatives thereof and fruit has a series of drawbacks resulting from the different nature of the two components.
  • some drawbacks are connected with the fact that working/processing of the two components together is incompatible.
  • Chocolate can be represented as a lipidic-base system also containing a series of water-soluble substances, such as fibres and sugars. Said substances are dispersed in a fat phase.
  • Fruit on the contrary, can be represented as a water- base system, characterised by a fibrous structure internally enclosing a great amount of water and water- soluble substances, in an aqueous phase.
  • the water amount is included between 75 and 95% by weight, per 100 grams of fruit; for example the water amount is included between 80 and " 90% by weight per 100 grams of fruit.
  • the aqueous and lipidic phases are not mi ⁇ scible, and industrially a separation between the aqueous phase and the lipidic fat phase occurs;
  • the aqueous portion present in the fruit has a tendency to only solubilize the water-soluble substances present in the chocolate giving rise to a gelatinous texture that cannot be submitted to further working steps.
  • the gelatinous texture is impossible to manage for producing a chocolate having a well determined shape and attractive aspect
  • chocolate-based articles are prepared by mixing dried products, mainly of a fat or oily base, such as seeds of dried fruit (almonds, walnuts, hazelnuts, acajous, coconuts, raisins and others) in the form of whole seeds, seeds cut into pieces, flakes, powder or paste.
  • the dried fruit is substantially added to give a particular flavour and taste to the finished product, more than for its functional activities.
  • it is mainly a carrier of oils, fats and sugars.
  • compositions of fruit-flavoured chocolate are also compositions of fruit-flavoured chocolate, but in these products the fruit amount truly- present is minimum because often extracts and or flavouring compounds are used.
  • extracts or fruit-based/ fruit-flavoured preparations are used to prepare fillings, mostly with a fat or sugar base, in which case interesting aspects from an organoleptic point of view are introduced, that however do not contain the important nutritional elements typical of fruit.
  • the Applicant has found it useful to utilise dehydrated fruit, i.e. fruit obtained by a particular dehydration technology that is known by itself and therefore is not part of the present invention.
  • dehydrated fruit In the context of the present invention by “dehydrated” fruit it is intended fresh fruit submitted to a dehydration process. In the definition of “dehydrated fruit” it is therefore to be excluded dried fruit, powdered fruit and freeze-dried fruit or fruit flavours.
  • the dehydrated fruit being the object of the present invention contains a water amount included between 1 and 10% by weight for 100 grams of dehydrated fruit; preferably from 2.5 to 7.5% by weight; for example in the range of 4 to 6% by weight.
  • the dehydrated fruit is used cut into pieces because the characteristics of the fresh fruit are better preserved.
  • the dehydrated fruit is characterised by an aspect, taste and composition in terms of functional substances that are substantially very similar to those of the product in the form of fresh fruit, with the only important difference in the content of residual water, so that the important organoleptic and functional features necessary for obtaining the described composition can be preserved.
  • the foodstuff based on cocoa and/or derivatives thereof and dehydrated fruit keeps the characteristics typical of the fruit unchanged and, at the same time, has such a preservability that distribution and storage of the product is allowed.
  • the process for preparing the foodstuff based on cocoa and/or derivatives thereof and dehydrated fruit contemplates a first step in which chocolate is prepared following the traditional procedure.
  • Chocolate prepared by said known procedure is inserted into a container equipped with mixing and heating means.
  • Chocolate is maintained in the form of a fluid product by continuous mixing through use of stirring means and to a temperature higher than 35 0 C through the heating means . Subsequently, the fluid product is submitted to a heat treatment referred to in this particular field as "tempering" .
  • the fat phase contained in chocolate is partly solidified to obtain, during the subsequent cooling, a crystalline texture steady in time and capable of giving the product the features of brightness and compactness characterising it.
  • a mixture of dehydrated fruit is added to chocolate being processed, after the tempering step.
  • a mixture of dehydrated fruit is added to chocolate being processed, before the tempering step.
  • chocolate is joined to the dehydrated and stabilised fresh fruit and submitted to a tempering step by the aid of heating and stirring means .
  • the dehydrated-fruit mixture is added to a temperature included between 20 and 6O 0 C, preferably in the range of 35 to 5O 0 C.
  • the dehydrated-fruit mixture is added in an amount included between 1 and 40% by weight, with respect to the finished ' foodstuff weight; preferably in an amount from 5 to 30%; more preferably from 10 to 20%.
  • the thus obtained mixture comprising chocolate and/or derivatives thereof and dehydrated fruit is then laid, by means of suitable known measuring means, into moulds usually of polycarbonate having pits of the desired shape and volume .
  • the filled moulds are submitted to a progressive cooling causing the correct solidification of the fat contained in the composition so that a preparation of solid shape is obtained that will be then packaged into suitable materials for protection from contamination by the surrounding environment and for enabling said composition to be handled and managed through normal networks for foodstuff distribution to consumers .
  • Some important steps in working this product are storage of the fruit in an environment devoid of light and to a controlled temperature and humidity, and heating of the fruit and chocolate in a tank under stirring for a period of time necessary to promote exchange of the aromatic parts of the two ingredients.
  • Active ingredients essential oil, citric acid, malic acid, sugars, anthocyanins, vitamin B, vitamin C, tannins (leaves) .
  • Active ingredients mucilage, triterpene alcohols (rhizome), sugars, anthocyanins, vitamin C, vitamin A, vitamin B, tannins.
  • Active ingredients carotene, vitamin C, potassium. Properties: it has antioxidant properties, protects the membranes and tissues of the organism, strengthens the immune defence against respiratory infections, assists in transport and absorption of iron in the blood with limitation of anaemias, is a restorer of mineral salts. e) Peach Active ingredients: carotene, vitamin C, potassium.
  • the foodstuff based on cocoa and/or derivatives thereof and dehydrated fruit appears in the form of a solid compact bar of chocolate.
  • the dehydrated fruit is distributed internally of the bar of chocolate and, by virtue of the process utilised in the present invention, said fruit keeps its starting form of fruit cut into pieces and it is not required to be covered or coated.
  • the dehydrated fruit contained in the bar of chocolate when in contact with the saliva present in the user's mouth is reconstituted and takes the consistency of the fresh fruit, ensuring a nutritional value typical of the fresh fruit.

Landscapes

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

Abstract

La présente invention concerne un aliment à base de cacao et de fruits déshydratés, en particulier de cacao et/ou de dérivés de cacao et de fruits déshydratés. La présente invention concerne de plus un procédé de préparation d'un aliment à base de cacao et/ou de dérivés de celui-ci et de fruits déshydratés. L'aliment qui fait l'objet de l'invention présente des caractéristiques particulières en termes fonctionnels et gustatifs. En particulier, la présente invention concerne un chocolat obtenu à partir de cacao et de produits dérivés du cacao, avec des fruits déshydratés de différentes natures, pour obtenir un aliment qui présente des caractéristiques particulières, très savoureux, et qui apporte une série d'éléments nutritifs d'importance fondamentale pour la santé humaine.
PCT/IT2005/000709 2005-12-02 2005-12-02 Aliment a base de cacao et de fruits deshydrates WO2007063563A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP05849746A EP1845798A1 (fr) 2005-12-02 2005-12-02 Aliment a base de cacao et de fruits deshydrates
PCT/IT2005/000709 WO2007063563A1 (fr) 2005-12-02 2005-12-02 Aliment a base de cacao et de fruits deshydrates

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IT2005/000709 WO2007063563A1 (fr) 2005-12-02 2005-12-02 Aliment a base de cacao et de fruits deshydrates

Publications (1)

Publication Number Publication Date
WO2007063563A1 true WO2007063563A1 (fr) 2007-06-07

Family

ID=36498947

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IT2005/000709 WO2007063563A1 (fr) 2005-12-02 2005-12-02 Aliment a base de cacao et de fruits deshydrates

Country Status (2)

Country Link
EP (1) EP1845798A1 (fr)
WO (1) WO2007063563A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8597692B2 (en) 2007-04-26 2013-12-03 Barry Callebaut Ag Cocoa extract and use thereof
US8603547B2 (en) 2007-04-26 2013-12-10 Barry Callebaut Ag Use of cocoa extract
US8709503B2 (en) 2007-04-26 2014-04-29 Barry Callebaut Ag Use of cocoa extract
EP3837988A1 (fr) 2019-12-20 2021-06-23 Albertus Bernardus Eskes Qualité de fève de cacao améliorée par une technologie de fermentation améliorée

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2082313A (en) * 1935-07-11 1937-06-01 Todd John William Process for manufacturing articles of food or confectionery
US3705814A (en) * 1970-08-20 1972-12-12 Us Army Directly edible,compacted and dehydrated fruit bar
JPS5688754A (en) * 1979-12-20 1981-07-18 Morinaga & Co Ltd Chocolate containing no sweetener
US4289790A (en) * 1980-02-25 1981-09-15 General Foods France S.A. Sizzling and crunchy chocolate candy
US4307126A (en) * 1979-12-11 1981-12-22 Morinaga & Company, Limited Method of producing fruit-containing chocolate
US4837042A (en) * 1983-12-20 1989-06-06 Agro-Industria Innovacios Vallalat Fruit-containing chocolate products and process of their preparation
US4888187A (en) * 1988-07-06 1989-12-19 Nabisco Brands, Inc. Fruit-containing confectionery bar
EP0704164A2 (fr) * 1994-09-08 1996-04-03 Fuji Oil Co., Ltd. Composition contenant des bactéries lactique
WO2001078519A1 (fr) * 2000-04-14 2001-10-25 Societe Des Produits Nestle S.A. Produit de confiserie de type de coquillage
JP2004081060A (ja) * 2002-08-26 2004-03-18 Uha Mikakuto Co Ltd チョコレート菓子

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2082313A (en) * 1935-07-11 1937-06-01 Todd John William Process for manufacturing articles of food or confectionery
US3705814A (en) * 1970-08-20 1972-12-12 Us Army Directly edible,compacted and dehydrated fruit bar
US4307126A (en) * 1979-12-11 1981-12-22 Morinaga & Company, Limited Method of producing fruit-containing chocolate
JPS5688754A (en) * 1979-12-20 1981-07-18 Morinaga & Co Ltd Chocolate containing no sweetener
US4289790A (en) * 1980-02-25 1981-09-15 General Foods France S.A. Sizzling and crunchy chocolate candy
US4837042A (en) * 1983-12-20 1989-06-06 Agro-Industria Innovacios Vallalat Fruit-containing chocolate products and process of their preparation
US4888187A (en) * 1988-07-06 1989-12-19 Nabisco Brands, Inc. Fruit-containing confectionery bar
EP0704164A2 (fr) * 1994-09-08 1996-04-03 Fuji Oil Co., Ltd. Composition contenant des bactéries lactique
WO2001078519A1 (fr) * 2000-04-14 2001-10-25 Societe Des Produits Nestle S.A. Produit de confiserie de type de coquillage
JP2004081060A (ja) * 2002-08-26 2004-03-18 Uha Mikakuto Co Ltd チョコレート菓子

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 005, no. 156 (C - 074) 6 October 1981 (1981-10-06) *
PATENT ABSTRACTS OF JAPAN vol. 2003, no. 12 5 December 2003 (2003-12-05) *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8597692B2 (en) 2007-04-26 2013-12-03 Barry Callebaut Ag Cocoa extract and use thereof
US8603547B2 (en) 2007-04-26 2013-12-10 Barry Callebaut Ag Use of cocoa extract
US8709503B2 (en) 2007-04-26 2014-04-29 Barry Callebaut Ag Use of cocoa extract
EP3837988A1 (fr) 2019-12-20 2021-06-23 Albertus Bernardus Eskes Qualité de fève de cacao améliorée par une technologie de fermentation améliorée
WO2021123181A1 (fr) 2019-12-20 2021-06-24 Albertus Bernardus Eskes Amélioration de la qualité des fèves de cacao par une technologie de fermentation améliorée

Also Published As

Publication number Publication date
EP1845798A1 (fr) 2007-10-24

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