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
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/34—Cocoa substitutes
• • 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
• • 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 or extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
  • A23L7/1975—Cooking or roasting
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• This disclosure relates to a cocoa replacer and to a method of making such a replacer.
• Cocoa is a desirable flavour in many comestible products.
• cocoa beans are a commodity whose price varies considerably, and in times of shortage, it can become relatively expensive, which cost has to passed on to the consumer. It is therefore desirable that a flavour material that can at least partially replace genuine cocoa can be found.
• a flavour material that can at least partially replace genuine cocoa can be found.
• Such materials are already well known. Examples of suitable materials that can at least partially
• a 20 method of providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley comprising the steps of
• step (a) comprising from 12-22% of the total weight of roasted wheat, roasted and/or malted barley and water
• step (c) comprising from 25-40% of the water in step (a).
• cocoa replacer with reduced off-taste, preparable by the method as hereinabove described.
• Cocoa replacers based on roasted wheat, malted and/or roasted barley and carob powder (hereinafter “the raw materials") are well-known and readily- available items of commerce, and any such material can be used in the process.
• evaporation vessel that is, a vessel that permit evaporations.
• This is typically an open vessel or a closed vessel under vacuum. Both are well known to the art.
• the water used is ordinary tap water.
• the quantity of water used is from 12-22% of the total weight of roasted wheat, roasted and/or malted barley and water. In a particular embodiment, it is from 14-18%, more particularly from 15- 10 17%.
• the water is initially heated to at least 65°C.
• the temperature can be up to 95°C, and in a particular embodiment it is in the region of 90°C. It is maintained at this temperature during and after the addition of the raw materials. It is natural that the
• step (d) it is also possible to add at this point at least one further flavour ingredient, to give a desired flavour, in addition to the 5 cocoa flavour.
• the desired flavours include chocolate, cocoa, vanilla, nuts and umami.
• the skilled flavourist can regulate the nature and proportion of such ingredients to create the nature and extent of the additional flavour.
• Such flavours are well known to and widely used by the art, and typical specific (and non-limiting) examples include pyrazines, phenyl ethyl esters, phenyl ethyl alcohols, phenyl ethyl aldehydes, pentanal, isopentanal and
• the resulting cocoa replacer has an agreeably dark colour and can be used to replace real cocoa at a proportion of up to 70% but particularly between 5 and 50%, more particularly from 15-50% by weight. It is possible to work outside these ranges, and in some circumstances it is even appropriate, but in general the benefits of such proportions are considerably reduced.
• the resulting modified cocoa tastes the same as full-strength cocoa powder. It has desired astringency and bitterness, and is substantially lacking in the undesirable off-notes of commercially-available cocoa replacers. It can be used in any application in which cocoa is normally used, for example, beverages, baking, dairy and confectionery. The disclosure is further described with reference to the following non-limiting example.
• tap water is heated to 90°C in an open, jacketed vessel.
• a chocolate milk drink was prepared as follows: Recipe- Reference with 2% Brown Cocoa powder
• the drinks were sampled by a tasting panel of 10 expert testers, plus a sensory test with 60 panellists. The testers noted no difference in colour and all found the taste of the two drinks to be substantially identical.
• a breakfast cereal was prepared according to the following recipe: Recipe cereals- Reference with 5% Brown Cocoa powder
• the same cereal was prepared, with the exception that the cocoa powder was replaced by the same proportion of a blend of cocoa powder and the product of Example 1, in which the product of Example 1 was present to the extent of 50% of the mixture.
• the cereals were sampled by a tasting panel of 10 expert testers. The testers noted no difference in colour and all found the taste of the two batches of cereal to be substantially identical.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Inorganic Chemistry (AREA)
• Botany (AREA)
• Confectionery (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Grain Derivatives (AREA)

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Publications (1)

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Citations (5)

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• 2012
  • 2012-04-04 GB GBGB1206035.6A patent/GB201206035D0/en not_active Ceased
• 2013
  • 2013-04-04 CN CN201380018711.5A patent/CN104334028B/zh active Active
  • 2013-04-04 JP JP2015503879A patent/JP6211056B2/ja active Active
  • 2013-04-04 WO PCT/EP2013/057109 patent/WO2013150101A1/en not_active Ceased
  • 2013-04-04 SG SG11201406057WA patent/SG11201406057WA/en unknown
  • 2013-04-04 US US14/390,531 patent/US20150093493A1/en not_active Abandoned
  • 2013-04-04 KR KR1020147027872A patent/KR102005461B1/ko active Active
  • 2013-04-04 EP EP13713918.4A patent/EP2833731A1/en not_active Withdrawn
  • 2013-04-04 BR BR112014024712A patent/BR112014024712B1/pt active IP Right Grant

Patent Citations (5)

Non-Patent Citations (1)

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