WO2019102426A1 - Produit de confiserie fonctionnel - Google Patents

Produit de confiserie fonctionnel Download PDF

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Publication number
WO2019102426A1
WO2019102426A1 PCT/IB2018/059294 IB2018059294W WO2019102426A1 WO 2019102426 A1 WO2019102426 A1 WO 2019102426A1 IB 2018059294 W IB2018059294 W IB 2018059294W WO 2019102426 A1 WO2019102426 A1 WO 2019102426A1
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WO
WIPO (PCT)
Prior art keywords
confectionery product
chocolate
drink
fluid
edible
Prior art date
Application number
PCT/IB2018/059294
Other languages
English (en)
Inventor
Valentina Barri
Original Assignee
Valentina Barri
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 Valentina Barri filed Critical Valentina Barri
Publication of WO2019102426A1 publication Critical patent/WO2019102426A1/fr

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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
    • A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G1/426—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
    • 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
    • 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
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
    • A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches

Definitions

  • the present invention in general relates to the food industry field, in particular to the functional food product industry.
  • the invention relates to a functional confectionery product
  • Another administration route is the liquid one, in the form of extracts, infusions, syrups, herbal teas and decoctions. These are usually made with leaves of aromatic or medicinal plants, seeds, roots, dried or fresh fruit, that have known functionalities.
  • the preparation of such a drink may require very long infusion times to ensure the desired effectiveness.
  • the flavor of the plant, and therefore of the drink does not always meet with the taste of the consumer.
  • the long preparation times in addition to the need to remove the plant material from the drink at the end of the infusion step make these drinks little suitable for being prepared and consumed in work environments, such as for example at the office. These factors may constitute a considerable deterrent for the frequent, regular and/prolonged use over time of this type of drink.
  • aqueous form of administration is not suitable for carrying lipophilic active ingredients, as seen above.
  • the technical problem at the basis of the present invention therefore is that of making available a food supplement in a form which is both pleasant from an organoleptic viewpoint and that is quick and easy to prepare and take.
  • a further technical problem at the basis of the present invention is that of making available such food supplement that is versatile, that is to say that lends itself to being made with different compositions that can be modulated according to the desired by biofunctionalities .
  • a further technical problem at the basis of the present invention is that of making available such food supplement that is also an effective vehicle for the absorption of the lipophilic active ingredients, such as for example vitamin A, vitamin D, vitamin E, vitamin K, as well as other lipophilic active ingredients that can be extracted from plant materials.
  • the lipophilic active ingredients such as for example vitamin A, vitamin D, vitamin E, vitamin K, as well as other lipophilic active ingredients that can be extracted from plant materials.
  • a further technical problem at the basis of the present invention is that of making available such food supplement that is also an effective source of antioxidants, in particular of polyphenols.
  • a confectionery product comprising a solid edible shell having a closed cavity within, the shell comprising chocolate; and a functional component housed in the aforesaid cavity, said functional component comprising one or more active ingredients.
  • the active ingredients deriving from the functional component are to be intended as a substance having a beneficial and/or therapeutic effect on the human organism.
  • cocoate here means a composition comprising cocoa and/or cocoa butter, which are commercially also called dry cocoa solids and/or cocoa butter solids.
  • the term is not necessarily limited by any legal definition.
  • the edible shell is of a shape chosen from spherical, spheroid, cubic, and parallelepiped, preferably spherical or spheroid.
  • the edible shell comprises two half- shells, more preferably sealed to each other.
  • the shell preferably is edible in its entirety.
  • the edible shell is adapted to completely melt in a fluid at a temperature equal to or greater than 10°C, more preferably equal to or greater than 20°C, even more preferably equal to or greater than 25°C, even more preferably equal to or greater than 30°C, even more preferably equal to or greater than 45°C, most preferably equal to or greater than
  • the edible shell comprises, in weight percent based on the total weight of the shell, at least 50%, more preferably at least 70%, even more preferably at least 95% of chocolate.
  • the shell consists of chocolate .
  • the chocolate comprises, in weight percent based on the total weight of the chocolate, at least 30%, more preferably at least 40%, even more preferably at least 55%, even more preferably at least 70%, most preferably at least 85% of cocoa.
  • the chocolate comprises, in weight percent based on the total weight of the chocolate, less than 100%, more preferably less than 95%, most preferably less than 90% of cocoa.
  • the chocolate may be dark chocolate (cocoa content equal to or greater than 45%), extra dark chocolate (cocoa content equal to or greater than 70%), milk chocolate, or white chocolate, preferably the chocolate is dark chocolate or extra dark chocolate.
  • the chocolate may be made according to conventional methods in the field.
  • the melting point of the edible shell is comprised between 30 and 45°C, more preferably comprised between 30 and 40°C, even more preferably comprised between 30 and 35°C.
  • the shell has a weight comprised between 4 and 60 g, more preferably comprised between 5 and 55 g, even more preferably comprised between 6 and 50 g .
  • the shell has a weight of at least 20 g, more preferably of at least 30 g, even more preferably of at least 40 g.
  • the shell has the greatest dimension comprised between 10 and 80 mm, more preferably comprised between 20 and 70 mm, even more preferably comprised between 30 and 60 mm.
  • the shell has the greatest dimension of at least 40 mm, more preferably of at least 50 mm, even more preferably of at least 60 mm.
  • the shell is in the shape of a sphere and the aforesaid greatest dimension is the diameter of the shell.
  • the aforesaid diameter and greatest dimension are intended as measured with respect to the outer surface of the shell.
  • the diameter and dimension measurements are therefore independent of the thickness of the shell .
  • the shell has a thickness comprised between 1 and 10 mm, more preferably comprised between 1.5 and 8 mm, even more preferably comprised between 2 and 6 mm.
  • the thickness is substantially uniform.
  • the surface of the shell does not have points of substantially different thickness, that is to say differences in thickness greater than 10%.
  • the volume occupied by the confectionery product is comprised between 0.5 cm 3 and 270 cm 3 , more preferably comprised between 4 cm 3 and 180 cm 3 , even more preferably comprised between 14 cm 3 and 115 cm 3 .
  • the volume occupied by the confectionery product is at least 35 cm 3 , more preferably at least 65 cm 3 , even more preferably at least 115 cm 3 .
  • the shell employs a time comprised between 15 seconds and 15 minutes, more preferably comprised between 30 seconds and 10 minutes, even more preferably comprised between 45 seconds and 5 minutes, to completely melt when immerged in water at a temperature of 100°C, in the absence of stirring.
  • the confectionery product is a functional confectionery product, more preferably a food supplement.
  • the confectionery product constitutes a dosage unit.
  • the confectionery product has an antioxidant content, in weight percent based on the total weight of the confectionery product, of at least 0.4%, more preferably of at least 0.6%, even more preferably of at least 0.9%, most preferably comprised between 2 and 4%.
  • Antioxidants are intended as chemical substances that slow down or prevent the oxidation of other substances .
  • the antioxidant content is intended to be measured by means of the Folin-Ciocalteu spectrophotometric method (Singleton V.L. & Rossi A. (1965) Colorimetry of total phenolics with phospitomolybolic-phosphotungstic acid reagents, American Journal of Enology and Viticulture, 16, 144-158) using gallic acid for the calibration curve, combined with HPLC and gas chromatography (GC-mass) analysis.
  • the Folin-Ciocalteu method indeed allows to quantify the total content of total antioxidants while the HPLC and gas chromatography (GC-mass) analysis allows to identify and characterize the antioxidant chemical compounds contained in the extract.
  • the antioxidants comprise the antioxidants deriving from the shell, more in particular from the chocolate, and the antioxidants deriving from the functional component.
  • the antioxidants deriving from the shell are polyphenols, more preferably flavonoids, even more preferably gallic acid, protocatechins , epicatechins , catechins, most preferably catechins .
  • the antioxidants deriving from the functional component are chosen in the group consisting of polyphenols, vitamin C, vitamin E (tocopherols and tocotrienols ) , glutathione, lipoic acid, coenzyme Q10, carotenoids, and combinations thereof.
  • the confectionery product has an ORAC value of at least 20/g, more preferably of at least 500/g, most preferably of at least 2000/g.
  • the confectionery product has an ORAC value of less than 5000/g.
  • the ORAC value (Oxygen Radical Absorbance Capacity) is a measurement of the capacity of a substance to absorb the oxygen radicals, and therefore it is an index of the antioxidant power of a substance.
  • the value may be measured by means of an in vitro test on a substance according to the method described in Prior et al . (2005) (Prior, R.L., Wu, X., Schaich, K. (2005) Standardized methods for the determination of antioxidant capacity and phenolics in food and dietary supplements, Journal of Agricultural and Food
  • the device Infinite® 200 PRO may be used in combination with an ORAC measuring kit available on the market (OxiSelectTM ORAC ActivityAssay - Cell Biolabs Inc.), using the method of the supplier (OxiSelectTM ORAC Activity Assay. Kit Instructions STA-345, Cell Biolabs Inc.) .
  • the standard curve may be generated by diluting Trolox from 50-3.1 mM in PBS.
  • the following table shows the mixtures of reagents that can be used in 96 well plates and 384 well plates.
  • the plates are covered with a film and incubated for 30 minutes at 37°C.
  • the instrument may be used with the following parameters .
  • the aforesaid functional component is in a form chosen from powder, granules, tablets, capsules, liquid, and a combination thereof, more preferably in a combination of a capsule, a tablet and a powder.
  • the aforesaid functional component is in the form of a combination of capsule and tablet; or in the form of a combination of tablet and powder; or in the form of a combination of powder and capsule.
  • the capsules comprise soft capsules, hard capsules and a combination thereof.
  • the capsules contain one or more between a liquid, a powder and granules.
  • the liquid may comprise an oil and/or an aqueous solution .
  • granules means granules and/or microgranules. Granules having the greatest dimension less than one millimeter are considered microgranules.
  • the functional component comprises at least one lipophilic active ingredient.
  • the functional component comprises the combination of at least one lipophilic active ingredient and at least one hydrophilic active ingredient .
  • the functional component housed in the cavity is present in a quantity comprised between 0.2 and 15 g, more preferably comprised between 0.3 and 10 g, most preferably comprised between 0.5 and 5 g.
  • the functional component housed in the cavity is present in a quantity of at least 1 g, more preferably of at least 1.1 g, most preferably of at least 1.2 g.
  • the weight ratio between the shell and the functional component is comprised between 3 and 60, more preferably comprised between 4 and 55, even more preferably comprised between 5 and 50, most preferably comprised between 6 and 20.
  • the functional component occupies a volume comprised between 0.05 cm 3 and 250 cm 3 , more preferably comprised between 0.4 cm 3 and 165 cm 3 , even more preferably comprised between 1 cm 3 and 100 cm 3 .
  • the functional component occupies a volume of at least 15 cm 3 , more preferably of at least 30 cm 3 , even more preferably of at least 50 cm 3 .
  • the functional component occupies a volume equal to or less than 90%, more preferably from 20 to 80%, even more preferably from 30 to 70%, even more preferably from 35 to 60%, most preferably from 40 to 50%, of the volume occupied by the cavity of the confectionery product.
  • the functional component occupies at least 10% of the volume occupied by the cavity of the confectionery product.
  • the functional component comprises one or more active ingredients chosen from vitamins, mineral salts, probiotics, amino acids, peptides, aminopolysaccharides and antioxidants.
  • the vitamins comprise one or more between vitamin A, B complex vitamins, vitamin C, vitamin D, vitamin E, vitamin K, vitamin PP, folic acid .
  • the vitamins may be synthetic or of natural source, for example obtained by extraction or by means of fermentation.
  • the B complex vitamins comprise one or more between the vitamins Bl, B2, B5, B6, B9 and B12.
  • the mineral salts comprise one or more between calcium, iron, magnesium, potassium, sodium, chlorine, zinc, phosphorus and selenium.
  • the amino acids comprise one or more between cysteine, methionine, proline, tryptophan, serine, glutamine, tyrosine, glutamic acid and arginine .
  • the peptides comprise one or more between glutathione, collagen peptides, and isolated peptides from whey.
  • the aminopolysaccharides comprise one or more between glucosamine, chitin and chitosan.
  • the vitamins, mineral salts, amino acids, proteins and combinations thereof are present in the confectionery product in a quantity equal to or less than the daily recommended dose.
  • the probiotics are chosen between strains of Lactobacillus spp . , for example
  • Lactobacillus acidophilus Lactobacillus bulgaricus, Lactobacillus fermentum
  • Bifidobacterium spp. for example Bifidobacterium bifidum, Bifidobacterium lactis
  • Coccus spp. for example Enterococcus faecalis, Lactococcus cremoris, Streptococcus thermophilus
  • Bacillus spp. for example Bacillus coagulans, Bacillus licheniformis
  • yeasts for example Saccharomyces and mixtures thereof.
  • the probiotics are in the lyophilized form.
  • the probiotics are present in a concentration comprised between 1 x 10 5 and 1 x 10 12 cfu/g, more preferably comprised between 1 x 10 7 and 1 x 10 11 cfu/g, most preferably comprised between 1 x 10 8 and 1 x 10 10 cfu/g of functional component.
  • the active ingredients are present in the confectionery product in a quantity that is effective in having a beneficial effect on the human organism.
  • the functional component comprises plant material, more preferably one or more vegetable extracts.
  • the extract comprises rough material deriving from plant material.
  • the plant material is chosen between one or more between plants, fungi and/or algae.
  • the plant material is a product of fermentation.
  • the plant material comprises plants or parts of plants, more preferably chosen between fruits, leaves, seeds, roots, rhizomes, tubers, bark, bulbs, berries, thalli, twigs, shoots and mixtures thereof.
  • the plants are chosen between fruit, vegetable, flowers, trees, spices, roots, herbs, in particular aromatic herbs, and mixtures thereof.
  • the fruit is chosen in the group consisting of elderberry, kiwi, pineapple, bearberry, papaya, chestnut, watermelon, citrus fruits (lemons, oranges, grapefruit, tangerines, clementines, satsumas, lime) , plum, coconut, melon, squash, amla, acai, strawberry, juniper, Goji berry, coffee, dog rose, caraway, acerola, apple, mango, blackberries, white mulberries, elmleaf blackberries, banana, apricot, cherries, morello cherries, peach, pomegranate, pear, raspberry, avocado, papaya, mangosteen, guava, acai, noni, soursop, Tagetes erecta L.
  • the vegetable is chosen in the group consisting of garlic, celery, mushroom, beetroot, cabbage, pepper, chicory, cucumber, courgette, artichoke, carrot, fennel, African bean, bean, pea, tomato, aubergine, spinach, artichoke, lettuce, squash and mixtures thereof, more preferably artichoke, tomato, aubergine, coffee, pepper.
  • the flowers are chosen in the group consisting of Papaver rhoesas, Matricaria chamomilla , Passiflora incarnata, Tilia cordata Mill., Tillia Europaea L., Verbascum L, orange ( Citrus sinensis) , hibiscus (Hibiscus L.), elderberry (Sambucus L.), Lavandula spica, Desmodium, Calendula, Ononis spinosa, dandelion ( Taraxacum officinalis) , Saphora japonica, Escholzia californica, Nigella damascena, Crataegus oxyacantha (hawthorn), Viola L., Plantago major, Adhatoda vasica, Hedera helix, great mullein, Althea officinalis, Griffonia simplicifolia, Uncaria tormentosa, magnolia, iris, cornflower ( Cy
  • the trees are chosen between Saphora japonica, Commiphora mirra, Boswellia serrata, Camellia sinensis (green tea and black tea) , Aspalathus linearis (red tea) , Juniperus L (juniper) , Crataegus californica, Eucalyptus globulus, Pinus L., Bixa orellana (from which annatto is obtained), Tilia tormentosa, Salix alba, Citrus aurantium, Serenoa repens, and Fraxinus excelsior.
  • Boswellia and Commiphora are a source of resins.
  • ash Fraxinus
  • Saphora japonica is used for its flowers.
  • the spices and roots preferably are chosen in the group consisting of cinnamon, turmeric, black pepper, ginger, black cumin, sesame, vanilla, saffron, annatto, dill, anise, cardamom, coriander, liquorice, tamarind, Altheae officinalis L., Angelica sinensis, Astragalus membranus, Beta vulgaris, Gentiana lutea L., Hydratis canadensis L., Nardostachys jatamansi, Panax ginseng, Raphanus astivus L. var. niger, Taraxacum officinale, Syzygium aromaticum (cloves), maca, and mixtures thereof, more preferably turmeric, and/or cinnamon.
  • the herbs are chosen in the group consisting of Valeriana officinalis, Cynodon dactylon L., Echinacea purpurea (L.) Moench, Epilobium parviflorum Schreb., Humulus lupulus L., Huperzia serrata, Hypericum perforatum, Leonurus cardiac L., Passiflora edulis Sims, Salvia officinalis L., Solidago virgaurea L., Terrestris, St.
  • Ashwagandha Withania somnifera
  • Solidago virgaurea goldenrod
  • rustyback rustyback
  • puzzlegrass Edquisetum arvense
  • Aloe vera Alchemilla
  • the fungi are Ganoderma lucidum.
  • the algae are chosen between the two algae.
  • the algae are chosen between the two algae.
  • Chlorella Haematococcus pluvialis, Laminaria japonica Kombu Seaweed), Laminaria japonica J.E. Areschoug, Undaria pinnatifida Harvey (Wakame Algae) , Spirulina and mixtures thereof, more preferably Chlorella,
  • the functional component comprises animal material, or material of animal origin, more preferably chosen between gelatine, casein, carnitine, lactose, whey, fish oil and mixtures thereof.
  • the functional component also comprises one or more food additives, additional ingredients or combinations thereof, more preferably chosen between maltodextrins , starches, cocoa, thickening agents, sugars, lecithins, milk powder, flavors, stabilizers, acidity regulators.
  • additional ingredients or combinations thereof more preferably chosen between maltodextrins , starches, cocoa, thickening agents, sugars, lecithins, milk powder, flavors, stabilizers, acidity regulators.
  • the confectionery product has one or more functional properties chosen from antioxidant, anti-inflammatory, eyesight improving, well-being of the intestine, well-being of the heart, well-being of the respiratory tract, natural immune defense improving, well-being of the osteo-articular system, against insomnia and other sleep-related conditions, mental well-being, mood improving, well-being of the urogenital area, well-being of the skin, physical performance improving, general health improving, preferably eyesight improving, well-being of the heart, well-being of the osteo-articular system, against insomnia and other sleep-related conditions, general health improving and/or mood disorders.
  • functional properties chosen from antioxidant, anti-inflammatory, eyesight improving, well-being of the intestine, well-being of the heart, well-being of the respiratory tract, natural immune defense improving, well-being of the osteo-articular system, against insomnia and other sleep-related conditions, mental well-being, mood improving, well-being of the urogenital area, well-being of the skin, physical performance improving, general health improving, preferably eyesight improving, well-
  • the functional component may comprise elderberry extract, known for its increased content of polyphenols, in a quantity sufficient to have such effect (for example 1 g) .
  • the edible shell for example weighing 25 g, will be completely made of dark chocolate having a cocoa content equal to or greater than 70% and it too having a high content of polyphenols, equal to about 0.4 g.
  • Active ingredients and sources of antioxidant active ingredients with the effect of eyesight improving are: vitamin A; vitamin C; vitamin E; glutathione; lipoic acid; vegetable extracts containing polyphenols, for example flavonoids, in particular anthocyanidin; green tea; black tea; rooibos (red tea) ; grape vine; cinnamon; turmeric; thyme; oregano; sage; rosemary; beetroot; grape; berries (blueberry, blackberry, raspberries, strawberries); pomegranate; morello cherry; cabbage; spinach; grapefruit; orange; plum; avocado; black grape; pepper; carrot; kiwi; apple; peach; banana; pear; melon; apricots; tomatoes; cucumbers; mangosteen; guava; acai; Goji; Maqui; noni; astaxanthin; zeastaxanthin; fucoxanthin.
  • polyphenols for example flavonoids, in particular anthocyanidin
  • green tea black tea
  • probiotics for example, has the effect of preserving a healthy intestinal functionality, and therefore the wellbeing of the intestine, and they allow protecting the intestinal mucosa against bacteria, thus protecting the functioning of the intestine and directly strengthening the immune system.
  • vegetable extracts that serve a function of regulating the intestine (constipation, intestinal gases), such as for example, ginger, beetroot, squash, scutch grass, Escholzia californica, juniper.
  • the following have the effect of protecting the heart circulatory system, and therefore the wellbeing of the heart (in addition to the antioxidants listed above) : ginger, hawthorn, Omega-3-rich extracts, annatto, algae extracts such as Haemoatococcus pluvialis (high in astaxanthin, fucoxanthin, zeastaxanthin) Leonurus cardiaca, Allium sativum, and Capsicum frutescens.
  • the following for example have a functionality on the wellbeing of the respiratory tract: extract of thyme, eucalyptus, violet, ginger, Plantago major,.
  • Echinacea Echinacea, probiotic lactic ferments, turmeric, soursop, amla, griffonia, maca, Corylus avellana, chlorella, spirulina, uncaria, fermented papaya.
  • turmeric Camomilla matricaria , Crataegus californica , Lactuca sativa, Lavandula spica, Humulus lupulus, Melissa officinalis, Papaver rhoeas, Passlflora , Salix alba r Lilia tomentosa , Valeriana officinalis, Verbena odorosa , Citrus aurantium r Escholzia californica , Centella asiatica, Ganoderma lucidum, St. John's wort, Magnolia, Camellia sinensis, Ashwagandha (Withania somnifera) , Iris, Hops, Passiflora, Hawthorn, Peppermint, and Cornflower.
  • vitamin A improves appearance and wellbeing of the skin: vitamin A, coenzyme Q10, vitamin C, vitamin E, glutathione, lipoic acid, Omega-3, B complex vitamins, mineral salts such as selenium, calcium, zinc, chamomile, Aloe vera, Alchemilla, Calendula, and glycosaminoglycans .
  • Active components such as amino acids, vitamins and mineral salts improve physical performance because they provide the right nutritional contribution required during the physical performance while the antioxidant extracts listed above allow decreasing the effect of the oxidative stress.
  • the present invention also relates to the use of the confectionery product of the present invention for the preparation of a chocolate-flavored fluid food preparation, more preferably a drink, even more preferably a hot drink.
  • the food preparation is intended as a ready-to- serve food, preferably a drink or a yoghurt or a creamy dessert, more preferably a drink.
  • the present invention also relates to the confectionery product of the present invention for use in the prevention and/or treatment of one or more conditions chosen between cellular aging, inflammations, eyesight defects, intestinal disorders, cardiac pathologies, respiratory tract pathologies, lowering of the natural immune defenses, pathologies of the osteo-articular apparatus, insomnia and other sleep-related conditions, mental disorders, mood disorders, pathologies of the urogenital area, skin conditions, and deterioration of physical performances, more preferably eyesight defects, cardiac pathologies, pathologies of the osteo-articular apparatus, insomnia and other sleep-related conditions and/or mood disorders .
  • Such use preferably comprises administering the chocolate-flavored fluid food preparation, more preferably a drink, obtained from the confectionery product of the present invention, to individuals who have one or more of the above-listed conditions.
  • Such use preferably comprises administering a chocolate-flavored fluid food preparation, more preferably a drink, that contains an effective dose of at least one active ingredient for the prevention and/or the treatment of the aforesaid conditions.
  • the confectionery product preferably comprises an effective dose of at least one active ingredient for the prevention and/or the treatment of the aforesaid conditions .
  • the present invention also relates to a method for the preparation of a chocolate-flavored fluid food preparation, more preferably a drink, comprising the step of putting into contact the confectionery product of the invention and an edible fluid having a temperature suitable to melt the confectionery product thus obtaining a mixture of the fluid and the confectionery product.
  • the edible fluid preferably has a temperature equal to or greater than 10°C, more preferably equal to or greater than 20°C, even more preferably equal to or greater than 25°C, even more preferably equal to or greater than 30°C, even more preferably equal to or greater than 45°C, most preferably equal to or greater than 60°C.
  • the edible fluid preferably has a temperature equal to or less than 120°C, more preferably equal to or less than 100°C, even more preferably equal to or less than 90°C.
  • the edible fluid is an edible liquid, more preferably a drink, even more preferably chosen between water, milk and fruit juice, most preferably water .
  • the method preferably comprises stirring the edible fluid in contact with the confectionery product of the invention.
  • the method is carried out through a device for the preparation of a chocolate-flavored fluid food preparation, preferably a drink, from the confectionery product according to the present invention.
  • the device preferably comprises:
  • - heating means configured to heat said edible fluid
  • a mixing chamber configured to receive said confectionery product and said edible fluid coming from said inlet line and heated by said heating means and apt to melt said confectionery product in said edible fluid to obtain a mixture of said edible fluid and said confectionery product;
  • dispensing means configured to dispense said mixture into a container.
  • Said mixing chamber preferably is equipped with stirring/homogenizing means, for example rotor/stators or blade stirrers capable of homogenizing the product prior to dispensing.
  • stirring/homogenizing means for example rotor/stators or blade stirrers capable of homogenizing the product prior to dispensing.
  • the mixing chamber is extractable. This contrivance allows facilitating the separate cleaning thereof.
  • the shape of the mixing chamber is oval or spherical, more preferably oval.
  • the mixing chamber preferably has a smooth surface .
  • the smooth surface allows facilitating the emptying of the mixing chamber, thus avoiding residues. Such contrivance also allows facilitating the cleaning of the mixing chamber.
  • the present invention also relates to the aforesaid device.
  • the present invention also relates to the use of the aforesaid device for the preparation of a chocolate-flavored fluid food preparation, more preferably a drink, from the confectionery product of the present invention.
  • the use preferably comprises introducing the confectionery product into the mixing chamber and starting the feeding of the edible fluid into the aforesaid chamber, more preferably by means of a dedicated button, and the arrangement of a vessel at the dispenser.
  • the use preferably comprises selecting the temperature and the volume of the edible fluid that enters the mixing chamber.
  • the use preferably comprises selecting a vapor dispenser, more preferably by means of a dedicated button .
  • the present invention also relates to the chocolate-flavored fluid food preparation, preferably a drink, obtainable from the confectionery product of the present invention.
  • the present invention also relates to the chocolate-flavored fluid food preparation, preferably a drink, obtainable according to the method of the present invention.
  • the confectionery product is produced according to methods known in the field.
  • the association of the shell comprising chocolate and the functional component allows making a supplement that is easy to use and that has pleasant organoleptic qualities.
  • the composition of the product may also be modulated based on the particular functional properties to be given to the supplement.
  • the bio-functional profile of the supplement may in fact be varied according to need by modifying the composition and quantity of the functional component (for example, by the selection of the nature of the vegetable extracts) as well as the composition and the weight of the shell, in particular of the chocolate. Thanks to the nature of the confectionery product, in particular the shape thereof and the dimensions thereof, it is possible to provide the product with a high content of active ingredients, in certain cases greater than the one that would be possible to contain in a traditional capsule or tablet.
  • the functional component is added in the form of tablet and/or capsule containing powder or granules
  • a particularly high dose of functional component, and therefore of active ingredients in the confectionery product. This not only because an extract or an active ingredient in such a form occupies a smaller volume with respect to a liquid - the content of active ingredients being equal - but because the fact of enclosing the material in capsules and tablets allows an increased (and more efficient) filling of the shell with respect to a loose material.
  • a combination into the shell, for example of capsules (containing for example powder, granules, an oil or an aqueous solution) and tablets, or of capsules containing a lipophilic active ingredient (for example in oil) and a capsule containing a hydrophilic active ingredient (for example in powder form), thus allowing a combination to be made which would not otherwise be possible in a single tablet or capsule.
  • capsules containing for example powder, granules, an oil or an aqueous solution
  • a lipophilic active ingredient for example in oil
  • a capsule containing a hydrophilic active ingredient for example in powder form
  • the administration of a supplement according to the present invention allows not only to administer higher doses of active ingredients but also to include more rough vegetable extracts in the confectionery product with respect to the ones of the known art.
  • More rough extracts in fact have the quality of comprising parts of the extracted material which may provide a contribution at the functional level (for example, thanks to the presence of emulsifiers naturally present in a plant, which may amplify the functionality of the active ingredient with which they are naturally associated) .
  • These parts are usually excluded from the products of the known art in the form of tablets and capsules to be swallowed in an attempt to obtain as pure an extract as possible in order to optimize the volume available.
  • the inclusion of plant material usually excluded allows to decrease the process waste, an advantage that is reflected also in the process costs.
  • the presence of antioxidants - in particular polyphenols - in the chocolate of the shell may also play a synergetic or complementary role with the active ingredients of the functional component, for example in the case where the latter is anthocyanin-rich, for example from the blueberry, because the lipids present in the chocolate increase the absorption of the anthocyanins .
  • the polyphenols of the chocolate complete the spectrum of antioxidants of the anthocyanins.
  • the lipophilic active ingredients For the absorption of the lipophilic active ingredients, it is usually recommended in the known art to take the same in association with a meal, preferably having a high fat content. Naturally, this creates a restriction both in terms of the schedule for taking the active ingredient and in terms of the meal to be eaten.
  • the presence of the chocolate in the shell of the product of the present invention allows the user to be released both from the concomitance of a meal and from a particular schedule, as it is sufficient to take only the confectionery product itself, at any time.
  • the confectionery product of the present invention increases the absorption of the lipid (and lipophilic) active ingredients.
  • the Applicant believes that this occurs thanks to the high lipid content of the chocolate, and, if present, thanks to its content of lecithin, a known emulsifier.
  • Such active ingredients are in fact involved in the normal absorption mechanism of the lipids that occurs through the formation of micellar systems via the action of the bile acids, thus allowing the efficient absorption thereof within the cells .
  • the chocolate of the edible shell therefore represents not only an organoleptic component with respect to the confectionery product of the invention, but contributes to improving the absorption of the lipophilic/lipid active ingredients.
  • the confectionery product of the invention is convenient to use because it is sufficient to have available a container full of for example, hot water in which to immerse the confectionery product.
  • the confectionery product melts in the water (even at temperatures of 10°C) with the aid of a spoon for stirring, thus releasing the active ingredients and giving rise to a chocolate-flavored fluid food preparation, in particular a very pleasant cocoa drink.
  • This product lends itself to being consumed at home, but also at the office, using only one container, such as a cup, and a tea-spoon.
  • the preparation of the drink is in fact quick and simple and does not require soiling utensils or surfaces other than a container and a tea-spoon.
  • the time for preparing the drink by immersion in boiling water can vary according to the dimensions of the confectionery product or the thickness of the shell.
  • a spherical product having diameter of 40 mm and a thickness of the shell of 2.5 mm takes about 3 minutes to completely melt in the absence of stirring, and about 30 seconds to completely melt with stirring (with the tea-spoon) .
  • the expert in the field may modulate the features of the confectionery product (composition of the chocolate, dimensions of the product, weight or thickness of the shell, etc.) to obtain the desired melting features.
  • the confectionery product of the present invention particularly lends itself to being used in association with the specific device herein described.
  • the association of the confectionery product and of the specific device allows obtaining a functional chocolate-flavoured edible fluid preparation, in particular a drink, in a practical and quick manner.
  • the association of the present invention has the peculiarity of being more ecological because it does not generate waste, in particular waste plastic, metal or paper material, the food product of the invention being completely edible.
  • the device does not require to have a box for collecting waste.
  • the device can therefore be more compact with respect to the conventional ones.
  • the device is more convenient to use because there is no need for the user to periodically throw away waste because none are generated.
  • the device of the invention particularly lends itself not only to being used within the domestic environment but also in work environments, such as for example at the office .
  • the preparation time is very quick also in the case of the use of the device, for example variable between 45 seconds and 3 minutes for a spherical confectionery product having diameter of 55 mm and a thickness of 5 mm, using water heated to a temperature of 100°C.
  • Figure 1 shows a block diagram of the operation of a device for the preparation of a chocolate-flavored fluid food preparation according to the invention.
  • Figure 2 shows a front schematic view of the device of Figure 1.
  • Figure 3 is a photograph that shows two-half- shells of the confectionery product according to the invention .
  • Figure 4 is a photograph that shows a shell obtained from the sealing of the two half-shells of Figure 3.
  • Figure 5 shows photographs of different embodiments of the confectionery product according to the invention.
  • Figure 5a shows two half-shells of the confectionery product in the embodiment in which the functional component is a tablet.
  • Figure 5b shows two half-shells of the confectionery product in the embodiment in which the functional component is a capsule containing oil.
  • Figure 5c shows two half-shells of the confectionery product in the embodiment in which the functional component is a combination of a tablet and a capsule containing oil.
  • Figure 5d shows two half shells of the confectionery product in the embodiment in which the functional component is a combination of a tablet, a capsule containing oil and a powder.
  • the device 1 comprises:
  • - heating means 7 configured to heat the edible fluid
  • a mixing chamber 5 configured to receive the confectionery product and the edible fluid coming from the inlet line 3 and heated by the heating means 7, and adapted to melt the confectionery product in the edible fluid to obtain a mixture of the edible fluid and the confectionery product; - dispensing means 9 configured to dispense such mixture into a container 11, that can be used by the user .
  • the device 1 advantageously comprises an access opening to the mixing chamber 5 that allows the introduction of the confectionery product into the mixing chamber 5 itself.
  • the mixing chamber 5 advantageously comprises stirring/homogenizing means 13 adapted to promote the obtention of the aforesaid mixture.
  • stirring/homogenizing means 13 may comprise for example, a blade stirrer or a rotor/stator system.
  • the mixing chamber 5 may be extractable. This contrivance allows facilitating the separate cleaning thereof.
  • the mixing chamber 5 may comprise means for breaking and/or perforating the confectionery product, such as a pair of opposed puncheons 17, in order to facilitate the breakdown and melting thereof in the edible fluid.
  • the device 1 advantageously comprises a tank 15 connected to the inlet line 3, from which tank 15 the edible fluid is taken.
  • the heating means 7 advantageously may comprise a temperature probe 19 adapted to sense the temperature of the edible fluid that was heated.
  • the heating means 7 may be located in any point on the inlet line, before the mixing chamber.
  • the device 1 may comprise a pump 21 configured to ensure the flow of the edible fluid along the inlet line 3.
  • a flow meter 23 adapted to sense the flow of the edible fluid along the line itself may be provided on the inlet line 3.
  • the device 1 advantageously comprises a control module 25 configured to control the activation and the operation of the heating means 7 and/or the pump 21.
  • Such control module 25 advantageously is connected to the temperature probe 19 and to the flow meter 23 so that the heating means 7 and pump 21 may be activated as a function of the temperature and the flow, that is the quantity, of the edible fluid to be introduced into the mixing chamber 5.
  • the device 1 advantageously comprises a three-way valve 27 adapted to convey the edible fluid towards a dispensing spout 29.
  • the edible fluid may in fact be deviated towards the dispensing spout 29 to cause steam to come out, steam used to emulsify for example milk or other edible fluid.
  • the control module 25 advantageously is configured so that the power of the pump 21 is dependent on the flow of the edible fluid, within given conditions. For example, if the flow is low, the power of the pump 21 is reduced, whereas if the flow is high, the power of the pump 21 is greater.
  • the heating means 7 advantageously are adapted to heat the edible fluid to a temperature lower than 120°C, preferably lower than 100°C, and even more preferably lower than 90°C, depending on the type of preparation to be obtained (for example, a drink) .
  • the dispensing means 9 comprise a nozzle adapted to dose the volume of mixture that is dispensed into the container 11. Such volume may advantageously be comprised between 5 ml and 1 1.
  • a second three-way valve 33 adapted to convey the excess mixture to a collection tank 35 of the discharge liquids advantageously may be provided on the dispensing line 31 of the mixture.
  • Such collection tank 35 advantageously also serves to collect the hot water used for cleaning the hydraulic circuit of the device 1, as explained below, for example at regular intervals.
  • control means 37 such as buttons or knobs.
  • a dispensing volume comprised between 5 and 20 ml may be selected if the mixture is to be dispensed into a yogurt cup, while a dispensing volume comprised between 200 and 500 ml may be selected if the mixture is a drink.
  • buttons for selecting the dispensing temperature of the mixture .
  • a further button may be provided for starting the cleaning cycle of the device 1.
  • Another further button may instead be provided for starting the dispensing of water vapor from the dispensing means 29, for example for the preparation of a hot chocolate, or for heating the milk previously poured into the container 11.
  • the mixing chamber 5 has such a shape as to contain the confectionery product, in all the shapes and dimensions thereof, and such as to allow the complete cleaning of the chamber itself.
  • Such mixing chamber 5 advantageously has a spherical shape, such as not to have edges and other parts which would be complicated to clean.
  • the device 1 may in fact comprise a control module 39 dedicated to cleaning the device 1 itself.
  • the device 1 advantageously is configured to receive, for example in the mixing chamber 5, a sanitizing and/or descaling element adapted to eliminate the fat residues resulting from the functional confectionery product and/or limestone residues .
  • a dark chocolate with 80% cocoa was prepared according to methods known in the field.
  • the composition of the chocolate was: 44.8% cocoa butter, 34.5% cocoa powder, 20.7% agave syrup.
  • the chocolate was poured into two semi-spherical molds according to known techniques in the field, to form two half-shells having diameter equal to 4 cm, a thickness equal to 2.5 mm and a weight equal to 8 g. See Figures 3 and 4.
  • elderberry extract powder (equal to 2 ml) obtained by spray drying technology was accommodated as functional component in one of the half-shells.
  • the half-shell thus filled was melted together with the empty half-shell according to techniques known in the field .
  • the confectionery product thus obtained had a polyphenol content deriving from the chocolate equal to 0.07 g (calculated based on composition food tables available in the literature) and a polyphenol content deriving from the elderberry extract equal to 0.265 g (measured by means of the Folin-Ciocalteu spectrophotometric method (Singleton V.L. & Rossi A.
  • the hot drink thus obtained had a good chocolate and elderberry flavour and had a homogeneous texture.
  • Example 1 The confectionery product of Example 1 was placed in a cup and 20 ml of water at 90°C were poured into the cup. The composition was mixed with a tea-spoon up to the complete melting of the chocolate, which occurred after about 1 minute.
  • the hot drink thus obtained had a good intense chocolate and elderberry taste and had a thick and homogeneous texture.
  • Example 1 The confectionery product in Example 1 was placed in a cup and 20 ml of water at 90°C were poured into the cup. The composition was mixed with a tea-spoon up to the complete melting of the chocolate, which occurred after about 1 minute. The contents of the cup where then cooled to 25°C.
  • Diameter of the shell 55 mm
  • Thickness of the shell 5 mm
  • the product thus obtained was introduced into the mixing chamber of the device and a cup was positioned at the dispensing point.
  • a volume of 100 ml of water and a temperature of 90°C were then selected by pressing the specific buttons of the device of the invention.
  • Example 5 A confectionery product as described in Example 5 was prepared and a device as described in the present patent application was also made available.
  • the product thus obtained was introduced into the mixing chamber of the device and a cup containing 90 ml of hot milk (approximately 90°C), previously heated by means of the spout 18 of the device, was positioned at the dispensing point.
  • the drink (100 ml) thus obtained had a good intense chocolate and elderberry flavour and had a thick and homogeneous texture.
  • Example 5 A confectionery product as described in Example 5 was prepared and a device as described in the present patent application was also made available.
  • the product thus obtained was introduced into the mixing chamber of the device and a cup containing 90 ml of yogurt was positioned at the dispensing point.
  • a volume of 10 ml of water and a temperature of 40°C were then selected by pressing the specific buttons of the device.
  • the yogurt was then mixed with a tea-spoon.
  • the product thus obtained was introduced into the mixing chamber of the device and a cup containing 90 ml of orange fruit juice was positioned at the dispensing point .
  • a volume of 10 ml of water and a temperature of 40°C were then selected by pressing the specific buttons of the device.
  • the drink thus obtained had a good intense chocolate, orange and elderberry flavour and had a thick and homogeneous texture.
  • Example 5 Further confectionery products as described in Example 5 were prepared, with the difference that the method was adapted to obtain products with the features indicated in Table 1.
  • the confectionery product in Example 1 was prepared, with the difference that the two half-shells had a diameter equal to 70 mm, a thickness equal to 5 mm and a weight equal to 50 g.
  • the product was arranged in a cup and 100 ml of water at 90 °C were poured into the cup.
  • the composition was mixed with a tea-spoon up to the complete melting of the chocolate, which occurred after about 2 minutes.
  • the hot drink thus obtained had a good chocolate and elderberry flavour and had a homogeneous texture.

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  • Inorganic Chemistry (AREA)
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Abstract

L'invention concerne un produit de confiserie, comprenant une coque comestible solide ayant une cavité fermée à l'intérieur, la coque comprenant du chocolat ; et un élément fonctionnel logé dans ladite cavité, l'élément fonctionnel comprenant un ou plusieurs principes actifs. L'invention concerne également un procédé pour la préparation d'une préparation alimentaire fluide aromatisée au chocolat, de préférence une boisson, comprenant l'étape consistant à mettre en contact ledit produit de confiserie et un fluide comestible ayant une température appropriée pour faire fondre le produit de confiserie, obtenant ainsi un mélange du fluide et du produit de confiserie.
PCT/IB2018/059294 2017-11-27 2018-11-26 Produit de confiserie fonctionnel WO2019102426A1 (fr)

Applications Claiming Priority (2)

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IT201700135735 2017-11-27
IT102017000135735 2017-11-27

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WO2019102426A1 true WO2019102426A1 (fr) 2019-05-31

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102019128770A1 (de) * 2019-10-24 2021-04-29 10 X Innovation GmbH & Co. KG Element zur Getränkezubereitung und Verfahren zur Zubereitung eines Heißgetränks
US20220305065A1 (en) * 2021-03-25 2022-09-29 Baban, Nasrollahi, Stoddard Holdings LLC Health-promoting beverages
BE1029490B1 (nl) * 2021-10-26 2023-01-12 Frank DECOCK Voedingsproduct voor het smelten en/of oplossen in een vloeistof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20060134294A1 (en) * 2004-12-09 2006-06-22 Pro-Health, Inc. Product and method for oral administration of nutraceuticals
US20100055251A1 (en) * 2008-08-26 2010-03-04 Preventive Healthcare, Llc Fat soluble food bar
WO2011107259A1 (fr) * 2010-03-05 2011-09-09 Ophthalmopharma Ag Chocolat nutraceutique ou produit composé à base de chocolat
US20170056338A1 (en) * 2015-08-31 2017-03-02 Herbert PARDELL Chocolate with antioxidants

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20060134294A1 (en) * 2004-12-09 2006-06-22 Pro-Health, Inc. Product and method for oral administration of nutraceuticals
US20100055251A1 (en) * 2008-08-26 2010-03-04 Preventive Healthcare, Llc Fat soluble food bar
WO2011107259A1 (fr) * 2010-03-05 2011-09-09 Ophthalmopharma Ag Chocolat nutraceutique ou produit composé à base de chocolat
US20170056338A1 (en) * 2015-08-31 2017-03-02 Herbert PARDELL Chocolate with antioxidants

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102019128770A1 (de) * 2019-10-24 2021-04-29 10 X Innovation GmbH & Co. KG Element zur Getränkezubereitung und Verfahren zur Zubereitung eines Heißgetränks
US20220305065A1 (en) * 2021-03-25 2022-09-29 Baban, Nasrollahi, Stoddard Holdings LLC Health-promoting beverages
BE1029490B1 (nl) * 2021-10-26 2023-01-12 Frank DECOCK Voedingsproduct voor het smelten en/of oplossen in een vloeistof
WO2023073015A1 (fr) 2021-10-26 2023-05-04 Frank DECOCK Produit alimentaire flottant pour la fusion et/ou la dissolution dans un liquide

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