WO2020016692A1

WO2020016692A1 - Granulated food composition and method for manufacturing same

Info

Publication number: WO2020016692A1
Application number: PCT/IB2019/055691
Authority: WO
Inventors: Pedro Felipe FERIA CÁCERES; Juan Camilo MAZO RIVAS; Conrado MORA VELÁSQUEZ; Paola Andrea PENAGOS
Original assignee: Compañía Nacional De Chocolates S.A.S.
Priority date: 2018-07-16
Filing date: 2019-07-03
Publication date: 2020-01-23
Also published as: CO2018007488A1

Abstract

The present invention corresponds to a method for manufacturing a granulated food composition, comprising mixing and heating raw materials to obtain a homogeneous mixture, adjusting the degrees Brix of the homogeneous mixture, then drying the homogeneous mixture to obtain a cake and, finally, grinding the cake to obtain a granulated food composition. The invention also relates to granulated food composition comprising cocoa liquor, an emulsifier and, optionally, dairy product solids.

Description

GRANULATED FOOD COMPOSITION AND METHOD OF

MANUFACTURING

FIELD OF THE INVENTION

The present invention is related to methods for the realization of cocoa-based foods. Specifically, the present invention relates to manufacturing methods and food compositions based on cocoa. DESCRIPTION OF THE STATE OF THE TECHNIQUE

The prior art discloses methods and compounds related to the realization of granulated food compositions for the preparation of beverages such as those disclosed in EP1068807A1, EP2393376B1 and US7867544B2.

EP1068807A1 discloses a process for producing a powdered malt beverage comprising the following steps: wet mixing liquid ingredients and a first portion of dry ingredients of the malt beverage to obtain a wet mixture with a moisture content of 20% or less; vacuum dry the wet mixture to obtain a dry cake; crush the dried cake until a base powder is obtained; and finally dry mix the base powder with a second portion of the dry ingredients of the malt beverage to obtain a malt powder drink.

Particularly, EP1068807A1 mentions that the dry and liquid ingredients are mixed until a homogeneous mixture is obtained, then the mixture is transferred to a vacuum dryer until a cake is obtained at pressures between 2 kPa and 5 kPa. Cake drying temperatures are between l20 ° C and l60 ° C, said cake is cooled before leaving the dryer. Finally, the particle size is reduced according to the needs.

However, as for the final product disclosed in EP1068807A1, this refers to a malt powder drink that is obtained from the mixture of a base powder and a second portion of the dry ingredients, wherein the base powder is between about 30% to about 70% of the dry weight of all ingredients and the second portion of the dry ingredients is between about 15% to about 25% of the dry weight of all the ingredients. Specifically, the base powder is obtained from the disclosed process and contains solid ingredients such as cocoa, milk and malt powder, sugars and liquid ingredients such as fats, oils and malt extracts. On the other hand, the second portion of the dry ingredients contains mostly cocoa solids and powdered milk. However, although EP1068807A1 indicates the properties of the product when it is dried, it does not disclose the process conditions that prevent the final product from gaining moisture or agglomerating.

For its part, document EP2393376B1 discloses a process for preparing chocolate powder or crumb that comprises (a) providing a mixture of sugar and milk having a total solids present in a range between 81% and 88% of the mixture; (b) add cocoa dough / liquor to the mixture; (c) subjecting the mixture to effective conditions to obtain the crystallization of the sugars in the mixture; and (d) dry the mixture under low pressure to form the chocolate crumb. Optionally, the resulting chocolate crumb is cooled to a temperature around 30 ° C for about 120 minutes.

Finally, US7867544B2 discloses a method for producing sugar-free chocolate crumb comprising (a) mixing an amorphous liquid sweetener composition with a dry composition of a solid-state milk substitute and a composition for making chocolate to obtain a rudimentary mixture of chocolate; (b) heat the mixture to a temperature of at least 60 ° C; and (c) vacuum drying the mixture, such that the sugar-free sweetener composition mixed with the milk substitute remains amorphous in the sugar-free chocolate crumb. Additionally, document US7867544B2 discloses a final product which contains 68% maltitol, about 9% sodium caseinate and about 21% cocoa liquor. However, the residence times of the methods disclosed in EP 2,393,376 and US 7,867,544 are prolonged which decreases the efficiency of the process and allows the energy consumption of the process to increase. On the other hand, although the state of the art discloses methods and processes of drying a food mixture, they do not indicate how to dry the mixture without the mixed ingredients retaining all their properties.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 illustrates an example of the method of the present invention.

BRIEF DESCRIPTION OF THE INVENTION

The present invention corresponds to a method for manufacturing a granulated food composition comprising mixing and heating raw materials until a homogeneous mixture is obtained, adjusting the Brix degrees of the homogeneous mixture, subsequently drying the homogeneous mixture until obtaining a cake and, finally, crushing. the cake until obtaining a granulated food composition.

Additionally, the invention also relates to a granulated food composition obtained comprising cocoa liquor, dairy solids and an emulsifying agent.

DETAILED DESCRIPTION

The present invention corresponds to a method for making a granulated food composition comprising the following steps:

mix and heat raw materials until a homogeneous mixture is obtained;

adjust the Brix degrees of the homogeneous mixture mentioned above; dry the homogeneous mixture until a cake is obtained; Y

crush said cake until obtaining a granulated food composition. The raw materials of the present invention refer to at least one lipid phase and at least one emulsifying agent. Where, optionally it can also include at least one dairy solid.

The milk solid is understood as the solid (for example, the particulate solids) that remain after all the water has been removed from the liquid milk. For purposes of the present invention, one or more milk solids are available depending on the desired characteristics of the product. Wherein, milk solids are selected from the group consisting of whole milk powder, skim milk powder, whey powder, whey permeate, whey protein isolate, calcium caseinate, lactose or equivalent elements known by a person moderately versed in the matter or mixtures of the above.

For its part, for the purposes of the present invention the lipid phase corresponds to cocoa liquor or a mixture of cocoa or cocoa solids suspended in cocoa butter.

Finally, the emulsifier (also known as emulsifier, emulsifier or food additive) is a type of surfactant that has a structure with affinity to lipids and another with affinity for water. For purposes of the present invention, the emulsifier is selected from the group consisting of soy lecithin, sunflower lecithin, oat lecithin, PGPR (polyglycerol esters of interesterified ricinoleic acid), polysorbates (E 432 Polysorbate 20, E 433 Polysorbate 80, E 434 Polysorbate 40, E 435 Polysorbate 60, E 436 Polysorbate 65, E 444 Sucrose acetate isobutyrate) or mixtures thereof. Additionally, the emulsifier can be E-442, ammonium phosphatides, YN emulsifier, YN ammonium phosphatides, synthetic lecithin, YN lecithin, E-430 Polyoxyethylene stearate (8), E-431 Polyoxyethylene stearate (40), E-432 Polyoxyethylene monolaurate (20) sorbitan, polysorbate 20, E-433 Polyoxyethylene monoleate (20) sorbitan, polysorbate 80, E-434 Polyoxyethylene monopalmitate (20) sorbitan, polysorbate 40, E-435 Polyoxyethylene monostearate (20) polysorbate 60, E-436 Polyoxyethylene triestearate (20) sorbitan, polysorbate 65, E-470 Calcium, potassium and sodium salts of fatty acids, E-471 Mono and diglycerides of fatty acids, E-472 to Acetic esters of mono and diglycerides of fatty acids, E-472 b Lactic esters of mono and diglycerides of fatty acids, E-472 c Citric esters of mono and diglycerides of fatty acids, E-472 d Tartaric esters of mono and diglycerides of fatty acids, E-472 and Monoacetyltartaric and diacetyltartaric esters of mono and diglycerides of fatty acids, E-472 f Mixed acetic and tartaric esters of mono and diglycerides of fatty acids, E-473 Sucroesters, esters of sucrose and fatty acids, E-474 Sucroglycerides, E-475 Polyglyceride esters of unpolymerized food fatty acids, E-476 Polyglycerol polyhydricinoleate, E-477 Propylene glycol esters of fatty acids, E-478 Mixed esters of lactic acid and acids fatty acids with glycerol and propylene glycol, E-479 Soybean oil oxidized by heat and reacted with mono and diglycerides of dietary fatty acids, E-480 Stearyl-2-lactic acid, E-481 Sodium stearoyl 2 lactylate, E-482 Stearoyl 2 calcium lactylate, E-483 Stearoyl tartrate, 491 Sorbitan monostearate (Span 60), 492 Sorbitan triestearate (Span 65), 493 Sorbitan monolaurate (Span 20 ), 4945 Sorbitan Monooleate (Span 80), 495 Sorbitan Monopalmitate (Span 40), H-4511 Calcium Caseinate and H-4512 Sodium Caseinate, among others.

Likewise, sugar substitutes, polyols, fiber sources, natural sweeteners, artificial sweeteners, equivalent flavorings or others known by a person moderately versed in the matter or mixtures of the above can optionally be added to the raw materials. Among the sugar substitutes are but are not limited to maltodextrin, alulose, equivalent replacements known to a person moderately versed in the matter or mixture of the above. Likewise, polyols include but are not limited to maltitol, sorbitol, erythritol, equivalent polyols known to a person moderately versed in the matter or mixtures of the above.

Fiber sources include but are not limited to polydextrose, inulin, fructooligosaccharides (FOS), soluble corn fiber, equivalent fiber sources known to a person moderately versed in the matter or mixtures of the above. Among the natural sweeteners are but are not limited to glycosides of steviol, thaumatine, monkfrut (fruits of the monk), sugar cane, panela, sweeteners Natural equivalents known to a person moderately versed in the matter or mixture of the above. Artificial sweeteners include, but are not limited to assulfame K, aspartame, sucralose, tagatose, equivalent sweeteners known to a person moderately versed in the matter or mixtures of the above.

Method for making a food composition

mix and heat raw materials until a homogeneous mixture is obtained;

adjust between a minimum value of 60 and a maximum of 90 degrees Brix of the homogeneous mixture mentioned above;

dry the homogeneous mixture until a cake is obtained; Y

crush said cake until obtaining a granulated food composition.

Initially, milk solids or milk solids are optionally mixed with sugar, sugar substitutes, natural sweeteners or artificial sweeteners in water or only sugar, sugar replacers, natural sweeteners or artificial sweeteners in water. The aforementioned raw materials are mixed so that lumps are not formed and to ensure high homogeneity. That is, a homogeneous mixture should remain. Preferably said mixture should be without the presence of sugar crystals.

Optionally, the mixture of dairy solids; or the mixture of dairy solids optionally mixed with sugar, sugar substitutes, natural sweeteners or artificial sweeteners in water; or only sugar, sugar substitutes, natural sweeteners or artificial sweeteners, is carried out in a mill, in blender-type mixers or industrial blenders, which allow destroying lumps of raw materials and sugar crystals. The mixing of milk solids or milk solids optionally mixed with sugar, sugar substitutes, natural sweeteners or artificial sweeteners, can be carried out in any equipment known to a person moderately versed in the field. For example, the mixing can be carried out in a mill that is selected from the group consisting of roller mills, truncated tooth mills, disc mills, bar mill, cone type mills, colloid mills, shear elements in configurations of one and two thyme or equivalent equipment known to a person moderately versed in the field.

Preferably, the mixing is carried out with stirring to avoid lumping. Said stirring begins at a minimum stirring frequency, and when all the ingredients are dosed into the mixture, the stirring frequency increases to a maximum value. Where the minimum stirring frequency is from 25 Hz to 56 Hz, and the maximum stirring frequency is between 63 Hz and 83 Hz. On the other hand, stirring of the mixture must be carried out at a frequency comprised in the ranges from 56 Hz to 83 Hz, from 54 Hz to 68 Hz, from 66 Hz to 81 Hz, from 55 Hz to 57 Hz, from 59 Hz to 61 Hz, from 63 Hz to 65 Hz, from 67 Hz to 69 Hz, from 71 Hz to 73 Hz, from 75 Hz to 77 Hz, from 55 Hz to 58 Hz, from 61 Hz to 64 Hz, from 67 Hz to 70 Hz, from 73 Hz to 76 Hz, from 79 Hz to 82 Hz, from 25 Hz to 30 Hz, from 35 Hz to 40 Hz, from 45 Hz to 50 Hz, from 55 Hz to 60 Hz, from 25 Hz to 60 Hz, from 30 Hz to 60 Hz, from 30 Hz to 65 Hz.

One of the technical effects that the frequency of agitation of the mixture is within the ranges mentioned above, is to increase the dispersibility and increase the degree of final homogeneity of the mixture. For the understanding of the present invention, dispersibility is understood as the ability of an element, a substance or a food to disperse, separate or spread from what used to be bound.

Subsequently, once guaranteed that the mixture of dairy solids; or dairy solids optionally mixed with sugar, sugar substitutes, sweeteners natural or artificial sweeteners in water; or only the sugar, sugar substitutes, natural sweeteners or artificial sweeteners, is completely homogeneous, the emulsifying agent is added and finally, the lipid phase is added and all these elements are mixed until a homogeneous mixture is obtained.

Preferably, when all the ingredients are added or dosed to the mixture, agitation of the mixture is increased in intervals between 3 Hz and 8 Hz, preferably from 5 Hz to 60 Hz. This allows to gradually destroy the lumps that the mixture initially has. Optionally, stirring of the mixture starts with a speed of 30 Hz.

The mixture of dairy solids; or dairy solids optionally mixed with sugar, sugar substitutes, natural sweeteners or artificial sweeteners in water; or only sugar, sugar substitutes, natural sweeteners or artificial sweeteners, should be mixed at a temperature ranging from 40 ° C and 83 ° C, from 40 ° C to 43 ° C, from 45 ° C to 70 ° C, from 46 ° C to 49 ° C, from 52 ° C to 55 ° C, from 58 ° C to 6l ° C, from 64 ° C to 67 ° C, from 43 ° C to 46 ° C, from 49 ° C to 52 ° C, from 55 ° C to 58 ° C, from 6 ° C to 64 ° C, from 67 ° C to 70 ° C, from 50 ° C to 82 ° C, from 45 ° C to 70 ° C, from 7 ° C to 80 ° C, from 50 ° C to 65 ° C, from 66 ° C to 83 ° C, from 50 ° C to 52 ° C, from 54 ° C to 56 ° C, from 58 ° C to 60 ° C, from 62 ° C to 64 ° C, from 66 ° C to 68 ° C, from 55 ° C to 58 ° C, from 6 ° C to 64 ° C, from 67 ° C to 70 ° C , from 73 ° C to 76 ° C or from 79 ° C to 82 ° C.

Optionally, the temperature of the mixture of dairy solids; or dairy solids optionally mixed with sugar, sugar substitutes, natural sweeteners or artificial sweeteners in water; or only sugar, sugar substitutes, natural sweeteners or artificial sweeteners, is a minimum of 40 ° C.

Once the mixture of the ingredients is homogeneous, the Brix degrees of the same are measured. These Brix degrees must be found in a range from 60 Brix degrees to 90 Brix degrees, 60 Brix degrees to 62 Brix degrees, from 65 Brix degrees to

85 degrees Brix, from 60 degrees Brix to 85 degrees Brix, from 60 degrees Brix to

80 degrees Brix, from 60 degrees Brix to 87 degrees Brix, from 73 degrees Brix to

86 degrees Brix, from 64 degrees Brix to 66 degrees Brix, from 68 degrees Brix to

70 degrees Brix, from 72 degrees Brix to 74 degrees Brix, from 76 degrees Brix to

78 degrees Brix, from 80 degrees Brix to 82 degrees Brix, from 60 degrees Brix to

63 degrees Brix, from 66 degrees Brix to 69 degrees Brix, from 72 degrees Brix to

75 degrees Brix, from 78 degrees Brix to 81 degrees Brix, from 84 degrees Brix to

87 degrees Brix, from 65 degrees Brix to 67 degrees Brix, from 69 degrees Brix to

71 degrees Brix, from 73 degrees Brix to 75 degrees Brix, from 77 degrees Brix to

79 degrees Brix, from 81 degrees Brix to 83 degrees Brix, from 85 degrees Brix to

87 degrees Brix.

Before preparing the mixture, that is, before mixing the ingredients that are to be used, a mass balance is performed, which allows to know the amount of water necessary to dose the mixture and thus avoid exceeding the value of the Brix degrees desired After mixing the ingredients, samples of the mixture are taken to measure the Brix grades of the mixture. When the Brix grades of the mixture do not reach the values of the desired Brix grades, these can also be adjusted by adding or removing water from the mixture, increasing the agitation power or frequency of the device, or frequency or agitation power mix. Preferably, the Brix grades of the mixture should not be less than 60 Brix degrees.

One of the technical effects of knowing the Brix grades of the mixture is to know the amount of water that should be added or removed to the mixture, or if, on the contrary, no change should be made in the amount of water that It has the mixture.

Once the Brix grades of the homogeneous mixture are corroborated, the homogeneous mixture is transferred to a drying container where it is dried until a cake is obtained. For purposes of the present invention, cake is understood as the mixture after passing through a drying process. Said drying is done by reducing the temperature of the mixture gradually homogeneous from a maximum temperature of l50 ° C to a minimum temperature of 20 ° C.

Optionally, to properly dry the homogeneous mixture, said mixture should preferably have a thickness in a range between lcm to 4cm, between 2cm to 4cm, between lcm to 3cm or between 3cm to 4cm. Otherwise the mixture may burn or remain with an unwanted moisture percentage.

One of the technical effects of drying the mixture by heating it from a maximum temperature to a minimum temperature as indicated above, is to prevent fat Bloom in the mixture. Additionally, other of the technical effects of drying the mixture by heating it from a maximum temperature to a minimum temperature is to prevent lumps from forming in the mixture, that the mixture forms a non-cut elastic structure, and prevents the mixture from drying out so homogeneous

For the understanding of the present invention, it will be understood as a non-cuttable elastic structure, when the mixture after drying is left with a structure that does not allow it to be cut or crushed, but is deformed when external forces act on the mixture.

These ranges of the maximum temperature and minimum drying temperature are optionally in a range from l40 ° C to 32 ° C, from l40 ° C to 30 ° C, from l40 ° C to 28 ° C, from l40 ° C to 27 ° C, from l40 ° C to 25 ° C, from l40 ° C to 22 ° C, from l40 ° C to 20 ° C, from l50 ° C to 32 ° C, from l50 ° C to 30 ° C, from l50 ° C to 28 ° C, from l50 ° C to 27 ° C, from l50 ° C to 25 ° C, from l50 ° C to 22 ° C, from l50 ° C to 20 ° C, from l38 ° C to 32 ° C, from l38 ° C to 30 ° C, from l38 ° C to 28 ° C, from l38 ° C to 27 ° C, from l38 ° C to 25 ° C, from l38 ° C to 22 ° C, from l38 ° C to 20 ° C, from l45 ° C to 32 ° C, from l45 ° C to 30 ° C, from l45 ° C to 28 ° C, from l45 ° C to 27 ° C, from l45 ° C to 25 ° C, from l45 ° C to 22 ° C, from l45 ° C to 20 ° C, from l35 ° C to 32 ° C, from l35 ° C to 30 ° C, from l35 ° C to 28 ° C, from l35 ° C to 27 ° C, from l35 ° C to 25 ° C, from l35 ° C up to 22 ° C, from l35 ° C to 20 ° C, from l30 ° C to 32 ° C, from l30 ° C to 30 ° C, from l30 ° C to 28 ° C, from l30 ° C to 27 ° C, from l30 ° C to 25 ° C, from l30 ° C to 22 ° C or from l30 ° C to 20 ° C,

Subsequently, and selecting the temperature range in which the mixture will be dried, the inside of the container where the drying stage is performed is arranged at a pressure from -99 MPa to -98 MPa, from -98 MPa to -97 MPa, from -97 MPa to -96 MPa, from -96 MPa to -95 MPa, from -95 MPa to -94 MPa, from -94 MPa to -93 MPa, from -93 MPa to -92 MPa, from -92 MPa to -91 MPa, from -91 MPa to -90 MPa, from -90 MPa to -89 MPa, from -89 MPa to -88 MPa, from -88 MPa to -87 MPa, from -87 MPa to -86 MPa , from -86 MPa to -85 MPa, from -85 MPa to -84 MPa, from-99 MPa to -97 MPa, from -95 MPa to -93 MPa, from -91 MPa to -89 MPa, from -87 MPa up to -85 MPa, from -83 MPa to -81 MPa, from -77 MPa to -75 MPa, from -73 MPa to -71 MPa, from -69 MPa to -67 MPa, from -65 MPa to -63 MPa, from -99 MPa to -70, from -99 MPa to -80 MPa, from -85 MPa to -70 MPa, from -95 MPa to -85 MPa, d from -99 MPa to -80 MPa or from -99 MPa to -85 MPa.

One of the technical effects that the container where drying is carried out is at one of the pressures mentioned above, is to increase or decrease the size and / or the amount of bubbles that are produced inside the cake produced by air inside of it. The above allows the cake to have a smaller amount of pores, unlike if the drying is not carried out with a negative or vacuum pressure. Another of the technical effects that the container where drying takes place is at the pressure mentioned above, is to allow more moisture content to be removed from the cake.

Drying of the homogeneous mixture can also be carried out in at least one phase or in several phases. An example of the above is to heat the homogeneous mixture in a phase one, where a drying container is at a temperature in a temperature range between l40 ° C and 80 ° C, then the homogeneous mixture passes through a second phase wherein the temperature of the drying container is in a temperature range between 80 ° C and 40 ° C and finally, the homogeneous mixture passes through a third phase where the container is at a temperature in the range of 40 ° C to 25 ° C. Preferably the pressure in each of the drying phases is the same.

The temperature ranges of the drying phase one of the homogeneous mixture are from l40 ° C to 25 ° C, l50 ° C to l00 ° C, from l45 ° C to l00 ° C, from l40 ° C to l00 ° C , from l38 ° C to l00 ° C, from l35 ° C to l00 ° C or from l30 ° C to l00 ° C. On the other hand, the temperature of the drying phase two of the homogeneous mixture is in the ranges from 100 ° C to 95 ° C, from 100 ° C to 90 ° C, from 100 ° C to 85 ° C, from 100 ° C to 80 ° C, from 100 ° C to 75 ° C, from 100 ° C to 70 ° C, from 100 ° C to 65 ° C, from 100 ° C to 60 ° C, from 100 ° C to 55 ° C or from 100 ° C to 50 ° C. Finally, the temperature ranges of phase three drying of the homogeneous mixture are from 50 ° C to 40 ° C, from 50 ° C to 45 ° C, from 50 ° C to 38 ° C, from 50 ° C up to 37 ° C, from 50 ° C to 35 ° C, from 50 ° C to 32 ° C, from 50 ° C to 30 ° C, from 50 ° C to 28 ° C or from 50 ° C to 25 ° C.

Optionally, the total drying time lasts for a period of time ranging from 20 min to 45 min, from 22 min to 43 min, from 24 min to 41 min, from 26 min to 39 min, from 28 min to 37 min , from 30 min to 35 min, from 25 min to 27 min, from 27 min to 29 min, from 31 min to 33 min, from 33 min to 35 min, from 35 min to 37 min, from 37 min to 39 min, from 39 min to 41 min, from 41 min to 43 min, from 43 min to 45 min.

Drying the homogeneous mixture in different phases, reducing the temperature gradually as indicated above allows the internal structure of the cake, the melting point and the sensory properties such as taste or smell, not to be altered. Optionally, the container or reactor where drying is performed is preheated before introducing the cake. The above prevents some kind of thermal impact that affects the sensory and / or organoleptic properties of the cake such as color, aroma or flavor. The cake after drying preferably has a humidity in the range from 0.5% to 1%, from 1.5% to 2%, from 2.5% to 3%, from 3.5% to 4% , from 4.5% to 5%, from 5.5% to 6%, from 0.5% to 6%, from 0.5% to 3%, from 3.3% to 6%, from 0.5 % up to 4%, from 4% up to 6%. One of the technical effects of having a cake with a moisture like those mentioned above, is to allow the cake to be completely crushed without lumps.

Once the cake is dry, it is crushed to obtain a granulated food composition. For the understanding of the present invention, it will be understood by grinding to grinding, splitting or shredding the cake, until it is reduced into particulate material. Wherein, said particle size is in the ranges from 2 mm to 20 mm, from 2 mm to 10 mm, from 1 mm to 3, from 2 mm to 7 mm, from 9 mm to 20 mm, from 13 mm to 17 mm, from 15 mm to 19 mm, from 2 mm and 4 mm, from 6 mm to 8 mm, from 10 mm to 12 mm, from 14 mm to 16 mm, from 18 mm to 20 mm. A previous one allows to improve the dissolution time of the cake in substances in liquid state. Referring to FIG. 1 shows an example the steps of the method of the present invention described above.

Preferably, the process stage corresponding to the crushing or grinding of the cake is carried out at a relative humidity of less than or equal to 50%, at a temperature of maximum 25 ° C. One of the technical effects of the above, is to prevent the crushed cake from gaining moisture and that it agglutinates. Another of the technical effects of grinding at a maximum temperature of 25 ° C is to prevent the shear stress produced by crushing from increasing the temperature of the mixture to a temperature greater than 30 ° C, which prevents the butter from Cocoa reaches its melting point and, in turn, prevents the mixture from clumping.

When the cake is crushed, it passes through a sieve to obtain an average particle size. The mesh size according to the US Sieve Series is selected from the group consisting of mesh 1, mesh 3, mesh 4, mesh 5, mesh 6, mesh 7, mesh 8, mesh 10 to mesh 30, mesh 35, mesh 40, mesh 45 , 50 mesh, 60 mesh, 70 mesh, 80 mesh, mesh 90, 100 mesh, 120 mesh, 140 mesh, 170 mesh, 200 mesh, 230 mesh, equivalent mesh types known to a person moderately versed in the subject or combination of the above.

After performing the method comprised in each of the previously described steps, a granulated food composition is obtained.

Food composition

Having said the foregoing, the present invention also includes a granulated food composition which comprises at least one lipid phase, at least one milk solid and at least one emulsifying agent, as described above.

The percentage of the lipid phase can be in a range between 20% and 60%, between 25% and 55%, between 30% and 50%, between 35% and 45%, between 40% and 40%, between 20% and 60%, between 22% and 58%, between 24% and 56%, between 26% and 54%, between 28% and 52%, of the total mix.

On the other hand, the percentage of milk solids can be in a range between 10% and 60%, between 15% and 55%, between 20% and 50%, between 25% and 45%, between 30% and 40 %, between 20% and 60%, between 22% and 58%, between 24% and 56%, between 26% and 54%, between 28% and 52%, between 10% and 48%, between 12% and 46% , between 14% and 44%, between 16% and 42%, between 18% and 40% of the total mixture.

On the other hand, the percentage of the emulsifying agent is in a range between 0.1% and 5%, between 0.3% and 4.8%, between 0.5% and 4.6%, between 0, 7% and 4.4%, between 0.9% and 4.2%, between 1.1% and 4%, between 1.3% and 3.8%, between 1.5% and 3.6%, between 1.7% and 3.4%, between 1.9% and 3.2%, between 3, 1% and 2%, of the total mixture.

The percentage of sugar, sugar substitutes, natural sweeteners or artificial sweeteners or the combination of these may be in a range between 10% and 70%, between 10% and 80%, between 15% and 75%, between 15% and 65%, between 20% and 60%, between 25% and 55%, between 30% and 50%, between 35% and 45%, between 20% and 70%, between 20% and 80%, between 22% and 68%, between 24% and 66 %, between 26% and 64%, between 28% and 62%, between 30% and 60%, between 32% and 58%, between 34% and 56%, between 36% and 54%, between 38% and 52% , between 40% and 50%, between 42% and 48%. Additionally, the lipid phase may be in the following ratios with respect to dairy solids: 2: 1, 3: 4, 5: 2, 3: 5, 3: 1, 5: 1.

Additionally, the granulated food composition may contain sugar substitutes, fiber sources, polyols, natural sweeteners, artificial sweeteners or a combination of the foregoing. Where sugar substitutes, fiber sources, polyols, natural sweeteners, artificial sweeteners are selected from the groups of ingredients mentioned above.

The present invention additionally also relates to a granulated food composition comprising cocoa liquor between 30% and 40%, whey between 10% and 20%, skimmed milk powder between 2% and 10%, sugar between 25% and 60%, and an emulsifying agent between 0.1% and 1%. Where the cocoa liquor comprises dry cocoa extract between 20% and 40%, cocoa butter between 11% and 25%, and lean dry cocoa extract between 8% and 20%.

On the other hand, the granulated food composition optionally comprises dry cocoa extract between 20% and 40%, cocoa butter between 11% and 25%, and lean dry cocoa extract between 8% and 20%.

The granulated food composition obtained by means of the method of the present invention has a density in a range from 0.3 g / mL to 1.6 g / mL, 0.3 g / mL to 1.7 g / mL, 1 , 05 g / mL to 1.3 g / mL, 1.32 g / mL to 1.4 g / mL, 0.32 g / mL to 0.4 g / mL, 0.48 g / mL to 0, 56 g / mL, 0.64 g / mL to 0.72 g / mL, 0.8 g / mL to 0.88 g / mL, 0.96 g / mL to 1.04 g / mL, 1.04 g / mL to 1.12 g / mL, 1.2 g / mL to 1.28 g / mL, 1.36 g / mL to 1.44 g / mL, 1.52 g / mL to 1.6 g / mL, from 0.44 g / mL to 0.1 g / mL, from 0.52 g / mL to 0.1 g / mL, from 0.55 g / mL to 0.1 g / mL, from 0 , 58 g / mL to 0.1 g / mL, from 0.3 g / mL to 0.44 g / mL, from 0.3 g / mL to 0.52 g / mL, from 0.3 g / mL up to 0.55 g / mL, from 0.3 g / mL to 0.58 g / mL, from 0.44 g / mL to 1.6 g / mL, from 0.44 g / mL to 0.55 g / mL, from 0.55 g / mL to 0.58 g / mL, from 0.3 g / mL to 1.4 g / mL, from 0.5 g / mL to 1.2 g / mL, from 0.7 g / mL to 1 g / mL, from 0.9 g / mL to 0.8 g / mL, from 1.1 g / mL to 0.6 g / mL, from 1.3 g / mL to 0.4 g / mL, from 0.3 g / mL to 1.4 g / mL, from 0.4 g / mL to 1.3 g / mL, from 0.5 g / mL to 1.2 g / mL, from 0.6 g / mL to 1.1 g / mL, from 0, 7 g / mL to 1 g / mL, from 0.8 g / mL to 0.9 g / mL, from 0.9 g / mL to 0.8 g / mL, from 1 g / mL to 0.7 g / mL, from 1.1 g / mL to 0.6 g / mL, from 1.2 g / mL to 0.5 g / mL.

On the other hand, and optionally, the granulated food composition has a humidity ranging from 2.3% to 96%, from 2.5% to 3.3%, from 2.3% to 3%, from 2, 5% to 3%, from 2.7% to 3.34%, from 2.5% to 2.55%, from 2.6% to 2.65%, from 2.7% to 2.75%, from 2.8% to 2.85%, from 2.9% to 2.95%, from 2.96% to 3%, from 3.05% to 3, 1%, from 3, 15% to 3, 2%, from 3.25% to 3.3%.

Additionally, the granulated food composition has a pH in a range from 5 pH to 6 pH, from 5.2 pH to 5.7 pH, from 5.8 pH to 6.3 pH, from 5.4 pH to 5.45 pH, from 5.5 pH to 5.55 pH, from 5.6 pH to 5.65 pH, from 5.7 pH to 5.75 pH, from 5.8 pH to 5.85 pH5, from 85 pH to 5.9 pH, from 5.95 pH to 6 pH, from 6.05 pH to 6.1 pH, from 6.15 pH to 6.2 pH.

For its part, the granulated food composition has a percentage of fat in a range from 25% to 40%, from 30% to 42%, from 24% to 30%, from 25% to 26%, from 28% to 30 %, from 27% to 28%, from 29% to 30%, from 31% to 32%, from 33% to 34%, from 34% to 35%, from 36% to 37%, from 38% to 39% , from 40% to 41%.

The aforementioned conditions on density, humidity, pH and fat, allow the granulated food composition to have a solubility of less than 30 seconds, 20 seconds or 10 seconds in a fluid, at a temperature between 20 ° C and 70 ° C. It should be understood that the present invention is not limited to the modalities described and illustrated, since as will be evident to a person versed in art, there are possible variations and modifications that do not depart from the spirit of the invention, which is only found defined by the claims.

EXAMPLES

Example 1

A method was made to manufacture a granulated food composition, whose raw materials were: cocoa liquor, sugar, soy lecithin and dairy solids, where the milk solids were skimmed milk powder and whey powder. The ratio of raw materials was 30% cocoa liquor, 49.8% sugar, 14% whey powder, 6.0% skim milk powder and 0.2% soy lecithin as an emulsifying agent.

Initially, 124.5 kg of sugar and 50 kg of milk solids were dissolved in a colloid mill with 40 kg of water at a temperature of 60 ° C. Said mixture was recirculated until there was no lump formation and until the sugar crystals dissolved completely until a mixture of the milk solids with the sugar was obtained.

Subsequently, lecithin was added to the mixture of dairy solids with sugar until a homogeneous mixture was obtained. Then, the cocoa liquor previously heated to 50 ° C was gradually added to the mixture at 60Hz stirring for 15 minutes. During the entire mixing process, the raw material mixture was kept at a constant temperature of 60 ° C. Then, a sample was taken and the Brix grades were measured where a mixture with 78 Brix grades was obtained.

Subsequently, the mixture was transferred to a drying container to dry the mixture in three phases. Said container was pre-heated for 1 hour without mixing at l30 ° C. In phase one the mixture was at a temperature l35 ° C, in phase two at 90 ° C and in phase three at 35 ° C. In each of these drying phases, the drying container It was at a vacuum pressure of -95MPa. The residence of the mixture inside the drying container was 32 minutes. From the above a cake was obtained which was subsequently crushed. Said crushed cake passed through a sieve to obtain a product with an average particle size of 2mm. Finally, the crushed cake had a humidity of 2.5% with a density of 0.44g / mL.

Example 2

A method was made to manufacture a granulated food composition, the raw materials of which were: cocoa liquor, maltodextrin, allulose, sucralose and soy lecithin. The ratio of raw materials was 35% cocoa liquor, 54% maltodextrin, 10% allulose, 0.5% sucralose and 0.5% soy lecithin as an emulsifying agent.

Initially, sugar substitutes were dissolved, such as maltodextrin, allulose and sucralose in a colloid mill with 20% water at a temperature of 60 ° C. Said mixture was recirculated in the colloid mill until there was no lump formation.

Subsequently, soy lecithin was added to the mixture with the sugar substitutes until a homogeneous mixture was obtained. Then, the cocoa liquor previously heated to 50 ° C was gradually added to the mixture, at 60Hz stirring for 15 minutes to increase the homogeneity of the mixture. During the whole mixture of raw materials they were kept at a constant temperature of 60 ° C. Then, a sample was taken and the Brix grades were measured where a mixture with 76 Brix degrees was obtained.

Finally, the mixture was transferred to a drying container to dry the mixture in 3 phases. Said container was pre-heated for 1 hour without mixing at l30 ° C. In phase 1 the mixture was at a temperature l38 ° C, in phase 2 at 80 ° C and in phase 3 at 32 ° C. In each of these drying phases, the drying container was at a vacuum pressure of -99MPa. The residence of the mixture inside the drying container was 32 minutes. From the above a cake was obtained which was crushed later. Said crushed cake passed through a sieve to obtain a product with an average particle size of 2mm. Finally, the crushed cake had a humidity of 2.3% with a density of 0.52g / mL.

Example 3

A method was made to manufacture a granulated food composition, whose raw materials were: cocoa liquor, sugar, soy lecithin and dairy solids, where the milk solids were skimmed milk powder and whey powder. The ratio of raw materials was 30% cocoa liquor, 50% maltodextrin, 10% whey, 9% sorbitol, 0.5% sucralose and 0.5% soy lecithin as an emulsifying agent.

Initially, sugar substitutes were dissolved such as maltodextrin and sucralose with whey in a colloid mill with 20% water at a temperature of 60 ° C. Said mixture was recirculated in the colloid mill until there was no lump formation.

Subsequently, soy lecithin was added to the mixture of sugar substitutes such as maltodextrin and sucralose with whey until a homogeneous mixture was obtained. Then, the cocoa liquor previously heated to 50 ° C was gradually added to the mixture, at 60Hz stirring for 15 minutes to increase the homogeneity of the mixture. During the whole mixture of raw materials they were kept at a constant temperature of 60 ° C. A sample was then taken and the Brix grades were measured from it where a mixture with 75 Brix grades was obtained.

Finally, the mixture was transferred to a drying container to dry the mixture in three phases. Said container was pre-heated for 1 hour without mixing at l30 ° C. In phase one the mixture was at a temperature l40 ° C, in phase two at 80 ° C and in phase three at 30 ° C. In each of these drying phases, the drying container was at a vacuum pressure of -99MPa. The residence of the mixture inside the container Drying was 32 minutes. From the above a cake was obtained which was subsequently crushed. Said crushed cake passed through a sieve to obtain a product with an average particle size of 2mm. Finally, the crushed cake had a humidity of 2.96% with a density of 0.55g / mL.

Example 4

A method was made to manufacture a granulated food composition, whose raw materials were: cocoa liquor, soy lecithin, sugar, maltodextrin and dairy solid, where the dairy solid was whey permeate. The ratio of raw materials was 30% cocoa liquor, 9.5% maltodextrin, 50% sugar, 10% whey permeate and 0.5% soy lecithin as an emulsifying agent.

Initially, sugar and maltodextrin were dissolved with whey permeate in a colloid mill with 20% water at a temperature of 60 ° C. Said mixture was recirculated in the colloid mill until there was no lump formation.

Subsequently, soy lecithin was added to the mixture of sugar, maltodextrin and whey permeate until a homogeneous mixture was obtained. Then, the cocoa liquor previously heated to 50 ° C was gradually added to the mixture, at 60Hz stirring for 15 minutes to increase the homogeneity of the mixture. During the whole mixture of raw materials they were kept at a constant temperature of 60 ° C. Then, a sample was taken and the Brix grades were measured where a mixture with 75 Brix grades was obtained.

Finally, the mixture was transferred to a drying container to dry the mixture in three phases. Said container was pre-heated for 1 hour without mixing at l30 ° C. In phase one the mixture was at a temperature l40 ° C, in phase two at 80 ° C and in phase three at 30 ° C. In each of these drying phases, the drying container was at a vacuum pressure of -99MPa. The residence of the mixture inside the drying container was 32 minutes. From the above a cake was obtained which was subsequently crushed. Said crushed cake passed through a sieve to obtain a product with an average particle size of 2mm. Finally, the crushed cake had a humidity of 2.6% with a density of 0.58g / mL.

Example 5

A method was made to manufacture a granulated food composition, whose raw materials were: cocoa liquor, sugar, soy lecithin and dairy solids, where the milk solids were skimmed milk powder and whey powder. The ratio of raw materials was 50% cocoa liquor, 29.5% sugar, 10% whey powder, 10% skim milk powder and 0.5% soy lecithin as an emulsifying agent.

Initially, the sugar and milk solids were dissolved in a colloid mill with water at a temperature of 60 ° C. Said mixture is recirculated until there was no lump formation and until the sugar crystals dissolved completely until a mixture of the milk solids with the sugar was obtained.

Subsequently, lecithin was added to the mixture of dairy solids with sugar until a homogeneous mixture was obtained. Then, the cocoa liquor previously heated to 50 ° C was gradually added to the mixture at 70Hz stirring for 18 minutes. During the entire mixing process, the raw material mixture was kept at a constant temperature of 60 ° C.

Subsequently, the mixture is transferred to a drying container to dry the mixture in three phases. Said container was preheated for 1 hour without mixing at 20 ° C. In phase one the mixture was at a temperature l38 ° C, in phase two at 80 ° C and in phase three at 30 ° C. In each of these drying phases, the drying container was at a vacuum pressure of -90MPa. The residence of the mixture inside the drying container was 35 minutes. From the above a cake was obtained which was subsequently crushed. Said crushed cake passed through a 10 mesh screen according to the US Sieve Series to obtain a product with an average particle size of 3mm. Example 6

25g of granulated food product resulting from Example 1 was taken and dissolved in a container with 200mL of hot milk at 70 ° C. Said granulated food product had a grain particle size of 2mm to 5mm and had a grain / powder ratio of 65% grain and 35% dust. Said granulated food product went to the bottom of the glass with milk in less than 10 seconds and did not require excessive mechanical effort to dilute it completely.

Claims

1. A method for making a granulated food composition comprising:

(a) mix and heat raw materials until a homogeneous mixture is obtained;

(b) adjust between 60 and 90 degrees Brix of the homogeneous mixture of stage (a);

(c) drying the homogeneous mixture of step (b) until a cake is obtained; Y

(d) crush the cake from step (c) to obtain a granulated food composition.

2. The method according to Claim 1 wherein the mixture of step (a) is heated to a temperature between 45 ° C and 70 ° C.

3. The method according to Claim 1 wherein the Brix grades of step (b) are adjusted by adding water to the homogeneous mixture.

4. The method according to Claim 1 wherein the cake of step (c) is crushed to obtain a particle size between 2mm and 10mm.

5. The method according to Claim 1 wherein the drying of step (c) is carried out by gradually reducing the temperature of the cake from 40 ° C to 25 ° C.

6. The method according to claim 5 wherein the drying process of the homogeneous mixture of step (c) is carried out at a pressure between -99MPa and -85MPa.

7. The method according to Claim 5 wherein the drying has a drying time between 20min and 45min.

8. The method according to Claim 1 wherein the raw materials of step (a) comprise a dairy solid, a lipid phase and an emulsifying agent.

9. The method according to Claim 8 wherein the lipid phase is cocoa liquor.

10. The method according to Claim 8 wherein the emulsifying agent is selected from the group consisting of soy lecithin, sunflower lecithin, oat lecithin, PGPR (polystyrene esters of intersterified ricinoleic acid), ammonium phosphatides, synthetic lecithin, polysorbates or combination of the above.

11. The method according to Claim 8 wherein the milk solids are selected from the group consisting of whole milk powder, skim milk powder, whey, whey permeate, whey protein isolate, calcium caseinate, lactose or combination of the above.

12. The method according to Claim 8 which additionally comprises sugar, sugar substitutes, fiber sources, polyols, natural sweeteners, artificial sweeteners or combination of the foregoing.

13. The method according to Claim 12 wherein the sugar substitutes are selected from the group consisting of maltodextrin, alulose or combination of the foregoing.

14. The method according to Claim 12 wherein the polyols are selected from the group consisting of maltitol, sorbitol, erythritol or combination of the foregoing.

15. The method according to Claim 12 wherein the fiber sources are selected from the group consisting of polydextrose, inulin, Fructooligosaccharides (FOS), soluble corn fiber or combination of the foregoing.

16. The method according to Claim 12 wherein the natural sweeteners are selected from the group consisting of steviol, thaumatin, monkfruit glycosides or mixtures thereof.

17. The method according to Claim 12 wherein the artificial sweeteners are selected from the group consisting of steviol glycosides, assulfame K, aspartame, sucralose, tagatose or mixtures thereof.

18. A granulated food composition comprising a lipid phase, a milk solid and an emulsifying agent.

19. The composition according to Claim 18 comprising cocoa liquor between 30% and 50%, dairy solids between 10% and 48%, and an emulsifying agent between 0.1% and 2.0%.

20. The composition according to Claim 19 wherein the milk solids are selected from the group consisting of whole milk powder, skim milk powder, whey, whey permeate, whey protein isolate, calcium caseinate, lactose , equivalent mixtures known to a person moderately versed in the matter or mixtures of the foregoing.

21. The composition according to Claim 19 comprising dry cocoa extract, cocoa butter and lean dry cocoa extract.

22. The composition according to Claim 19 wherein the emulsifying agent is selected from soy lecithin, sunflower lecithin, oat lecithin, PGPR (polystylic esters of intersterified ricinoleic acid), polysorbates or combination of the foregoing.

23. The composition according to Claim 19 wherein the density is between 0.32 g / mL and 0.40 g / mL, humidity between 3% and 5%, pH between 5.9 and 6.2, and Fat between 26% and 28%.

24. The composition according to Claim 23 wherein the solubility is less than 30 seconds at temperatures between 20 ° C and 70 ° C.

25. The composition according to Claim 18 which additionally comprises sugar substitutes, fiber sources, polyols, natural sweeteners, artificial sweeteners or a combination of the foregoing.

26. The composition according to Claim 25 wherein the sugar substitutes are selected from the group consisting of allyl maltodextrin or combination of the foregoing.

27. The composition according to Claim 25 wherein the polyols are selected from the group consisting of maltitol, sorbitol, erythritol or combination of the foregoing.

28. The composition according to Claim 25 wherein the fiber sources are selected from the group consisting of polydextrose, inulin, Fructooligosaccharides (FOS), soluble corn fiber or combination of the foregoing.

29. The composition according to Claim 25 wherein the natural sweeteners are selected from the group consisting of steviol, thaumatine, monkfruit glycosides or combination of the foregoing.

30. The composition according to Claim 25 wherein the artificial sweeteners are selected from the group consisting of steviol glycosides, assulfame K, aspartame, sucralose, tagatose, erythritol, maltitol, sorbitol, mannitol or combination of the foregoing.

31. A composition comprising cocoa liquor between 30% and 40%, whey between 10% and 20%, skimmed milk powder between 2% and 10%, sugar between 25% and 60%, and an emulsifying agent between 0.1% and 1%.

32. The composition according to Claim 31 wherein the cocoa liquor comprises dry cocoa extract between 20% and 40%, cocoa butter between 11% and 25%, and lean dry cocoa extract between 8% and 20%.