WO2011067551A1 - Procédé pour fabriquer de la poudre de beurre de cacao tempérée et autres produits en poudre contenant du beurre de cacao - Google Patents

Procédé pour fabriquer de la poudre de beurre de cacao tempérée et autres produits en poudre contenant du beurre de cacao Download PDF

Info

Publication number
WO2011067551A1
WO2011067551A1 PCT/GB2010/002144 GB2010002144W WO2011067551A1 WO 2011067551 A1 WO2011067551 A1 WO 2011067551A1 GB 2010002144 W GB2010002144 W GB 2010002144W WO 2011067551 A1 WO2011067551 A1 WO 2011067551A1
Authority
WO
WIPO (PCT)
Prior art keywords
cocoa butter
tempered
cryogenic
powder
chocolate
Prior art date
Application number
PCT/GB2010/002144
Other languages
English (en)
Inventor
Albert Zumbe
Original Assignee
Albert Zumbe
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 Albert Zumbe filed Critical Albert Zumbe
Publication of WO2011067551A1 publication Critical patent/WO2011067551A1/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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0026—Mixing; Roller milling for preparing chocolate
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/0009—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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/0009—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
    • A23G1/0016—Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of 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

Definitions

  • This invention relates to the process of the cryogenic milling of tempered cocoa butter and cocoa butter containing compositions that retain their tempered properties.
  • Cocoa butter powder, cocoa liquor powder and full fat chocolate powder already exist and are manufactured using various technologies. They all involve processes that generate heat or involve heating the chocolate to above the melting point of the cocoa butter , which will de-temper the cocoa butter. Upon uncontrolled cooling the cocoa butter crystals may not form in the required crystalline format thus causing the powder to be more unstable than properly tempered powder.
  • cocoa butter powder or cocoa butter powder compositions are not stored properly at the correct temperature and relative humidity the powder particles will clump much more easily to form a solid mass. Tempered powder will be more resilient; retain better free flow properties and void of clumps.
  • Properly tempered cocoa butter powder and cocoa butter containing powder compositions such as cocoa liquor and chocolate can be used as a "seed" to temper liquid chocolate mass.
  • cocoa butter powder compositions of less than 15% total fat content because at this level the powder composition is pretty stable against clumping and then compacting into a solid mass upon storage and can be stored at higher temperatures for prolonged periods of up to 20 C without any surface fat melting and bridging to create a solid block.
  • cocoa powder with 12% fat which is essentially non tempered, is extremely resistant to compacting into a solid mass.
  • Cocoa powder with 22% fat also essentially non tempered, is not so resilient and has to be handled more carefully, stored at cooler temperatures and avoiding even short exposures of warm temperature .
  • Cocoa butter melts at 17-36C depending on the crystalline format and there are considered to be six crystalline formats. The most stable form is Type 5 and this is the required format for tempered cocoa butter. The other formats 1-4 melt more easily and indeed the melting point of Type 1 is 17C. Type 5 melts at 34C and Type 6 at 36C.
  • Chocolate powder compositions can be made up in water or milk for chocolate beverages or chocolate cake mixes.
  • Cocoa liquor powder and chocolate powders are convenient for use in industry as they do not needed further processing for their addition and mixing into other food mixtures; for example into milk powder or liquid milk, for the manufacture of chocolate flavoured ice cream, for chocolate flour mixes for the manufacture of cakes or biscuits, chocolate sugar confectionery and/or for chocolate syrups. Free flowing powders free of clumped matter is much easier to handle.
  • This invention also covers ideal storage conditions of the cocoa butter powder and cocoa butter compositions so that they retain their free flowing properties and are more resilient to clumping.
  • cocoa butter, cocoa liquor and chocolate are those recognised by the CODEX standards and the European Union regulations. It also includes milk and white chocolate compositions with 15% cocoa butter or more total fat.
  • a technology that has been described in patent application literature has been to heat solid cocoa butter, solid cocoa liquor or a solid chocolate composition to form a pump able liquid mass and spray it thorough nozzle into a cryogenic chamber. Whilst the liquid mass is clearly de-tempered it is my understanding that the thermal cryogenic shock of the droplets in the cryogenic chamber puts the cocoa butter into the Type 5 crystalline format. There are a number of these industrial installations that make use of this technology.
  • a limitation of the spray crystalline technology is that lower fat compositions, for example chocolate compositions of less that about 25% total fat are very viscous and difficult or impossible to pump up from the holding tank to and through the nozzle head.
  • cryogenic milling which as a technology has been available for years to stop solid materials at room temperature from melting during the conventional milling process. It has not been reported to date as being be used for cocoa butter, cocoa liquor or full fat chocolate compositions above 18% total fat. For cocoa butter and cocoa butter compositions no attention has been given to the necessity of using tempered material in the Type 5 crystalline format and the necessity to maintain a predominant amount of this crystalline format though out the milling process in order to create a more stable powder with good free flowing properties.
  • Cocoa butter containers powders which of course have a much higher surface area that the equivalent weight of solid pieces or chips, which are higher for example above about 18% total fat are particularly susceptible to fat bloom if the process and storage temperatures are not ideal, and also to sugar bloom if the moisture levels are too high. It is well known that storage of tempered chocolate above 20C will start to de-temper and cause fat blooming. Exposure of these chocolate powders to excessive moisture will provoke sugar bloom causing re crystallisation of the sugar in the chocolate. Excessive pressure caused by large unit quantities of powder or sacks stacked upon one another will cause compacting and should be avoided. Light and air is also known to cause oxidation of the fat and modify the organoleptic quality of the product. Non fat cocoa containing compositions for example cocoa liquor and plain chocolate will be more resistant to oxidation they contain high levels of cocoa polyphenols.
  • the substrate material was tempered cocoa liquor drops of 1 cm diameter that that were formed by depositing on a flat belt, passed though a traditional chocolate cooling tunnel and stored at 15C for 2 weeks prior to pre- cooling the cocoa liquor drops with liquid nitrogen.
  • the substrate material was tempered cocoa butter drops of 1 cm diameter that were formed by depositing on a flat belt, passed through a traditional chocolate cooling tunnel and stored at 15C for 1 week. The drops were pre-cooled with liquid nitrogen.
  • cocoa butter As per examples 1-3 although 1 kg of cocoa butter , cocoa liquor and/or
  • chocolate compositions were melted to a temperature of 45 C, stirred gently and then covered with a cryogenic liquid for example liquid nitrogen so that the substrate material is subject to a tremendous thermal shock and virtually
  • the solid materials are then mechanically broken into small pieces and pulverised in a kitchen blender to form a powder.
  • the substrate material whilst broken up into pieces or during blending was controlled so that it never reached a temperature above 5C ( bearing in mind that some heat can be generated by the friction of the blender whilst in operation for prolonged periods).
  • This powder was allowed to settle to 15C ( room temperature at the time) with a maximum 70% relative humidity. The powder was free flowing and void of clumps.
  • Tempered plain chocolate drops were pre-cooled with liquid nitrogen to minus 30 C.
  • the feeding of the drops was controlled by use of a funnel and rpm- controlled airlock. Grinding of the of the cooled chocolate drops was performed within a Hosokawa Classifier mill type ACM 10, with the grinding disk at 5800 rpm and classifier at 2000 rpm. During grinding liquid nitrogen was injected into the air feed of the mill. Both a cyclone and filter were used to separate the gas from the powder product. The feed capacity was 50 kg/h. This was also performed with tempered milk chocolate drops , tempered white chocolate drops .tempered cocoa liquor drops and cocoa butter drops. The powder was allowed to settle to 15C with a controlled humidity environment of maximum 70% relative humidity.
  • Tempered plain chocolate drops were introduced into the mill as in example 1 and without cryogenic treatment.
  • the temperature of the chocolate was 15C.
  • the process conditions of the classifier mill were also identical as in example 1 and during grinding liquid nitrogen wad injected into the air feed of the mill.
  • 40 kg of plain chocolate was fed into the mill with 20 kg dry ice ( carbon dioxide pellets at minus 78C) with a combined mix temperature of about minus 65C.
  • the feeding of the mix was controlled by funnel and a rpm air lock. Grinding was performed with a Hosokawa classifier mill type ACMIO with the grinding disc at 6500 rpm and the classifier set at 300 rpm. During grinding nitrogen was injected into the air feed of the mill. The cyclone and filter were used to separate the gas from the powder product. The feed capacity was 25 kg/h. The powder was free flowing and void of clumps.
  • Example 8 Chocolate powders, cocoa liquor powder or cocoa butter powder as made in the above examples was stored in 10 kg sealed polythene lined bags in a rigid cardboard box, at 12-20C for prolonged periods of over 18 months. The powders remained free flowing and void of clumps. The packaging had added food grade humidifying sachets to ensure the powders did not pick up extra moisture.

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 du beurre de cacao ou une composition contenant du cacao comprenant de la pâte de cacao ou du chocolat qui est tempéré(e) puis cryogéniquement broyé(e) pour former une poudre tempérée qui, si elle est correctement stockée, va conserver ses propriétés de fluidité et ne va pas s'agglomérer ni subir de blanchiment gras.
PCT/GB2010/002144 2009-12-01 2010-11-22 Procédé pour fabriquer de la poudre de beurre de cacao tempérée et autres produits en poudre contenant du beurre de cacao WO2011067551A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0921005.5 2009-12-01
GB0921005A GB0921005D0 (en) 2009-12-01 2009-12-01 Process for the manufacture of tempered cocoa butter powder and other powder which contain cocoa butter

Publications (1)

Publication Number Publication Date
WO2011067551A1 true WO2011067551A1 (fr) 2011-06-09

Family

ID=41572955

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2010/002144 WO2011067551A1 (fr) 2009-12-01 2010-11-22 Procédé pour fabriquer de la poudre de beurre de cacao tempérée et autres produits en poudre contenant du beurre de cacao

Country Status (2)

Country Link
GB (1) GB0921005D0 (fr)
WO (1) WO2011067551A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104019632A (zh) * 2014-06-11 2014-09-03 上海东睿化学有限公司 一种使冷冻粉末快速升温的方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0294974A2 (fr) * 1987-05-29 1988-12-14 Fuji Oil Company, Limited Accélérateur de conditionnement thermique et son utilisation
WO1996019923A1 (fr) * 1994-12-23 1996-07-04 Cadbury Schweppes Plc Procede pour fabriquer du chocolat a teneur reduite en matieres grasses
WO2006120380A1 (fr) 2005-05-09 2006-11-16 Albert Zumbe Procede de fabrication d’une poudre de chocolat a teneur reduite en matiere grasse
WO2008109637A1 (fr) * 2007-03-06 2008-09-12 Archer-Daniels-Midland Company Procédé et appareil de production de produits à base de cacao

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0294974A2 (fr) * 1987-05-29 1988-12-14 Fuji Oil Company, Limited Accélérateur de conditionnement thermique et son utilisation
WO1996019923A1 (fr) * 1994-12-23 1996-07-04 Cadbury Schweppes Plc Procede pour fabriquer du chocolat a teneur reduite en matieres grasses
WO2006120380A1 (fr) 2005-05-09 2006-11-16 Albert Zumbe Procede de fabrication d’une poudre de chocolat a teneur reduite en matiere grasse
WO2008109637A1 (fr) * 2007-03-06 2008-09-12 Archer-Daniels-Midland Company Procédé et appareil de production de produits à base de cacao

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
HACHIYA I ET AL: "SEEDING EFFECTS ON SOLIDIFICATION BEHAVIOR OF COCOA BUTTER AND DARK CHOCOLATE. I. KINETICS OF SOLIDIFICATION", JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY, SPRINGER, BERLIN, DE, vol. 66, no. 12, 1 December 1989 (1989-12-01), pages 1757 - 1762, XP002061519, ISSN: 0003-021X, DOI: DOI:10.1007/BF02660743 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104019632A (zh) * 2014-06-11 2014-09-03 上海东睿化学有限公司 一种使冷冻粉末快速升温的方法

Also Published As

Publication number Publication date
GB0921005D0 (en) 2010-01-13

Similar Documents

Publication Publication Date Title
EP2227094B1 (fr) Procede et produit pour la production des produits de chocolat
CA2472465C (fr) Methode permettant de reduire l'agglomeration des aliments granulaires
CN101731410A (zh) 含普鲁兰多糖的巧克力及其制品的生产工艺
CN103717758B (zh) 由糖液制备固态物的方法和固态物
US20200154727A1 (en) Methods for preparing biomaterials in the absence of atmospheric oxygen
WO2011067551A1 (fr) Procédé pour fabriquer de la poudre de beurre de cacao tempérée et autres produits en poudre contenant du beurre de cacao
US3958031A (en) Process for the production of fat containing food
CA3024356C (fr) Procede de preparation de melanges comprenant de la vanilline et de l'ethylvanilline
JP3812047B2 (ja) エリスリトール結晶及びその製造方法
JP4404802B2 (ja) 油脂固形食品製造装置
JP2022128880A (ja) ココア調製用顆粒状組成物の製造方法
CN110959726A (zh) 一种巧克力及其制备工艺
JPH09235243A (ja) エリスリトール結晶及びその製造方法
EP2724621A1 (fr) Procédé pour la fabrication de liqueur de café, barres de café fabriquées à partir de liqueur de café et formulation de barres solides à base de café, composite et comestibles
JP6189402B2 (ja) 顆粒状ココア
US20210198169A1 (en) Method for producing menthol particles stabilized against caking, and storage-stable menthol particles and use thereof
RU2613491C1 (ru) Способ получения сыпучего кристаллического медового продукта
JP2607587B2 (ja) 食品添加物およびその製造方法
CN117617337A (zh) 一种即食巧克力基重组冻干食品及其制备方法
CN113518773A (zh) 制备固体剂型的1,2-烷二醇的方法
JPH0520077B2 (fr)
JPH11156174A (ja) パウダー状乳化剤組成物及びその製造方法
MXPA00009135A (en) Manufacture of granola and snack-food products
JP2004049155A (ja) 低吸湿性を確保した油分の多い製菓用粉末材料の製造法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 10803378

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 10803378

Country of ref document: EP

Kind code of ref document: A1