阅读说明：本技术 巧克力产品、成分、方法和用途 (Chocolate products, ingredients, methods and uses ) 是由 D·费斯特林 B·库舍尔 J·B·维埃拉 于 2019-02-01 设计创作，主要内容包括：本发明提供了能够从可可属植物的果肉或所述果肉的提取物获得的组合物作为巧克力产品中的成分的用途。(The present invention provides the use of a composition obtainable from the pulp of a plant of the genus theobroma or an extract of said pulp as an ingredient in a chocolate product.)

1. A chocolate product comprising pulp from Theobroma or an extract from pulp from Theobroma, wherein

a. The pulp or pulp extract has been treated to reduce the polysaccharide content; and

b. the chocolate product comprises between 1.0% and 65% by weight of the chocolate product of the pulp or the pulp extract.

2. The chocolate product of claim 1, wherein the pulp or pulp extract is cocoa pulp or cocoa pulp extract.

3. Chocolate product according to claim 1 or 2, wherein the pulp or pulp extract is dried, preferably to less than 10.0 wt% water based on the weight of the dried pulp or pulp extract.

4. Chocolate product according to any of claims 1 to 3 wherein the pulp or pulp extract is in the form of a powder, preferably a powder with a d50 between 20 and 1000 microns.

5. Chocolate product according to any of claims 3 to 4, wherein the dried pulp or dried pulp extract comprises sugar, preferably the cocoa sugar is selected from sucrose, fructose and glucose and combinations thereof.

6. Chocolate product according to claim 5, wherein the dried pulp or dried pulp extract comprises between 20 and 95 wt.% of sugar based on the total weight of the dried pulp or dried pulp extract, and preferably between 40 and 95 wt.% of sugar based on the total weight of the dried pulp or dried pulp extract.

7. Chocolate product according to any one of claims 1 to 6, wherein the pulp or pulp extract comprises between 0.25 and 30.0 wt% of dietary fibre based on pulp or pulp extract.

8. Chocolate product according to any one of claims 1 to 7 wherein the pulp or the pulp extract is dispersed within the continuous fat phase of the chocolate product.

9. The chocolate product of any one of claims 1 to 8, wherein the chocolate product comprises cocoa mass, preferably wherein the chocolate product comprises between 45 and 80% or between 8 and 12% by weight of the chocolate product of cocoa mass, and optionally wherein the chocolate product consists essentially of cocoa mass and the pulp extract or cocoa mass and dried pulp.

10. A method for preparing a chocolate product and/or for tempering a chocolate product, the method comprising the steps of:

a. treating pulp from the genus theobroma, or an extract from pulp from the genus theobroma, to reduce the polysaccharide content;

b. optionally treating pulp from the theobroma plant, or an extract from pulp from the theobroma plant, before or after step a, to adjust the pH;

c. drying the product of step a or step b, if step b is present;

d. mixing the product of step c with the other ingredients in the chocolate product.

11. The method of claim 10, wherein the treating step a.

12. The method of claim 10 or 11, wherein processing step a.

13. The method of claim 12, wherein the treating step a.

14. The method according to any one of claims 11 to 13, wherein the enzyme treatment is carried out at 20 ℃ to 75 ℃ for 10 minutes to 20 hours.

15. The method of any one of claims 10 to 14 wherein the pulp or pulp extract is treated to increase the pH to greater than pH 3.0 in step b.

16. The method of any one of claims 10 to 15, wherein the drying step c reduces the water content in the resulting composition to less than 10.0% by weight water.

17. The method of claim 10, comprising the steps of:

i. treating cocoa pulp to reduce the polysaccharide content, comprising treating with pectinase and/or cellulase,

treating the product of step i. to adjust the pH to between 4.0 and 7.0; and

drying the product of step ii to a water content of less than 10%.

18. Use of a composition as prepared in steps a.to c. of any one of claims 10 to 17 to improve the heat stability of a chocolate product and/or delay the onset of bloom in a chocolate product.

Background

While it is well known to harvest cocoa plants to produce cocoa seeds for providing cocoa liquor, cocoa butter and cocoa powder, other portions of the cocoa pods are not utilized.

The cocoa pod consists of a shell, a pulp and cocoa beans. The pulp is a fragrant, moist body that surrounds the pods.

In the initial processing of cocoa seeds, the pulp is typically removed by fermentation and hydrolyzed by microorganisms. The hydrolyzed pulp is known in the industry as "fermentation broth". During fermentation, the pulp provides a substrate for various microorganisms that are critical for the formation of chocolate flavour precursors that are later fully manifested during the baking process. Although pulp is necessary for fermentation, more pulp is generally produced than is necessary.

Excess pulp has been used to produce cocoa jelly, alcohol and vinegar, coconut and processed pulp. Through controlled fermentation and distillation, the fermentation liquor can be made into spirit containing more than 40% of ethanol. The alcohol produced may be further fermented to produce acetic acid.

Cocoa fermentation broths have proven to be suitable substrates for fermentation to produce coconut, a product typically obtained from the fermentation of coconut water.

In addition, raw cocoa pulp has been used to produce smoothies and other so-called "healthy" drinks.

However, as far as is known, there is no case where cocoa pulp or an extract thereof is used in sugar-free confectionery (particularly chocolate products), and the present invention provides a novel product having advantageous properties.

In addition, conventionally manufactured chocolate consists of sugar, cocoa solids and proteins (usually from milk) uniformly dispersed in cocoa butter derived fats and fatty substances. Chocolate analogues contain other vegetable fats to replace partially/totally cocoa butter fat. The continuous fat phase typically also comprises dairy fat.

Cocoa butter typically begins to soften at about 28 ℃, with a consequent loss of mechanical strength of the chocolate. This means that at the high ambient temperatures often encountered in tropical countries, chocolate becomes sticky or even soft. It tends to stick to the wrapper and to break apart when the wrapper is removed, leaving a semi-liquid mass that can usually only be eaten with a spoon if it needs to be kept clean. Under these conditions, the coated chocolate product typically loses integrity, its contents typically leak, and the individual units tend to stick together in the package. Chocolate also loses "snap-off properties," which are important (and pleasing) textural characteristics of chocolate that is stored and consumed in cooler conditions.

There have been many attempts to produce heat-resistant chocolate. The process by which a heat-resistant chocolate or chocolate analogue is obtained is generally known to the person skilled in the art as a process for rendering chocolate heat-resistant. The most widely used methods can be divided into two main groups: 1) high melting point fat is blended; and 2) forming a three-dimensional matrix or network of sugar crystals or protein particles that will act as a sponge and hold the fat, thereby maintaining the structure of the product even as the fat melts. Over the last century, many different approaches have been reported.

There are two major disadvantages to using high melting point fats in chocolate. That is, food legislation in many countries limits the use of cocoa butter replacers in chocolate. In addition, high melting point fats in chocolate-like products can produce a waxy mouth feel that is difficult to eat.

Many methods have been described to cause the accumulation of sugar crystals by adding water or polyols to chocolate, as originally disclosed in DE 389127 (1919). CH 409,603 (1962) describes that the direct incorporation of water into the liquid chocolate mass during production results in a rapid increase in viscosity. Therefore, it is not possible to pour the material into a mold or for coating.

EP0688506 describes the preparation of a gel comprising a polyol or polyol/water with a gelling agent and an alkali or alkaline earth metal salt. The gel was produced by heating to a temperature of 120 ℃ and then freezing in liquid nitrogen before addition to the liquid chocolate. These prior art references have disadvantages such as release of water into the chocolate mass, which occurs early in the process and is not delayed long enough for the material to be used in a typical enrobing process; the dispersion and release of water is not controlled finely enough to avoid the formation of an unpleasant sandy texture in the final product; and/or require activation or inconveniently long storage times in order to adequately form the structures needed to provide stability.

Many of the processes are complicated or require additional steps in the manufacturing process and/or the use of emulsifiers and/or gelling agents. The use of such agents can lead to undesirable organoleptic properties when eating chocolate products.

These and many others employ non "clean label" ingredients, i.e., polyols that are not popular with consumers.

The inventors have now surprisingly found that the use of the pulp or extract thereof of the present invention achieves a tropism effect on chocolate or chocolate analogues, preferably when subjected to the action of a suitable enzyme.

In accordance with the disclosed invention, the composition of the invention can be incorporated into a liquid chocolate mass and act as a tropicalizing agent, thereby improving the heat resistance of the resulting chocolate without any significant viscosity increase during normal processing times.

Disclosure of Invention

The present invention relates to a chocolate product comprising a composition obtainable from pulp or an extract of pulp from a plant of the genus theobroma. The present invention also provides novel compositions obtainable from pulp from plants of the genus theobroma.

The present invention preferably provides a chocolate product, preferably without added sugar, comprising a composition obtainable from cocoa pulp or an extract of cocoa pulp.

The present invention provides the use of said composition obtainable from cocoa pulp or an extract of cocoa pulp as a sugar substitute for use in chocolate products.

The present invention provides advantageous properties in terms of reduced or complete removal of added sugar, wherein sweetness is provided by a natural source that preferably also contains other components in the cocoa pods that add to the flavor of chocolate.

Thus, the present invention provides an alternative to added sugar by providing naturally occurring sugar present in the source of cocoa mass, cocoa butter and/or cocoa powder.

In addition, the invention provides for the use of by-products of chocolate manufacturing processes that are typically discarded. Thus, the present invention provides advantages in sustainability.

Accordingly, the present invention provides a composition obtained by a process comprising:

a. treating cocoa pulp or an extract of cocoa pulp to reduce the polysaccharide content, and/or treating cocoa pulp or an extract of cocoa pulp to adjust the pH,

b. drying the product of step a).

The invention also provides a method for producing a composition derived from cocoa pulp or an extract of cocoa pulp, the method comprising:

a. treating cocoa pulp or an extract of cocoa pulp to reduce the polysaccharide content, and/or treating cocoa pulp or an extract of cocoa pulp to adjust the pH,

b. drying the product of step a).

The present invention also provides a process for producing a chocolate product, preferably chocolate, comprising the steps of:

a. treating pulp from a plant of the genus Theobroma, preferably cocoa pulp, or an extract from pulp from a plant of the genus Theobroma, preferably cocoa pulp, to reduce the polysaccharide content, and/or treating pulp from a plant of the genus Theobroma, preferably cocoa pulp, or an extract from pulp from a plant of the genus Theobroma, preferably cocoa pulp, to adjust the pH,

b. drying the product of step a. and

c. mixing the product of step b with at least one other ingredient present in the chocolate product.

According to one aspect of the present invention, there is provided the use of a pulp from a plant of the genus theobroma, preferably cocoa pulp, or an extract from a pulp of a plant of the genus theobroma (preferably cocoa pulp), as a tropicalizing agent in a chocolate product.

In another aspect, the invention encompasses the use of pretreated (i.e. treated prior to incorporation into a chocolate product) pulp as a tropicalizing agent.

In yet another aspect, the invention encompasses a chocolate or chocolate analog comprising a tropicalizing agent composition in an amount sufficient to increase the integrity, heat stability or shape retention of the chocolate or chocolate analog.

As used herein, the terms "thermalization resistant," "thermalization resistant method," and variations thereof refer to the methods and processes of the present invention to achieve heat and shape resistance in chocolate or chocolate-like products.

As used herein, the term "tropicalized product" and variations thereof refer to chocolate and chocolate-like products of the invention that are imparted heat and shape resistance.

Advantageously, the tropicalizing agent compositions of the present invention can be prepared from food ingredients and do not require the use of any emulsifiers, gelling agents or other additives. Advantageously, the tropicalizer composition is suitable for use in chocolate, whereby food regulations in many countries restrict or prohibit the addition of artificial additives to chocolate.

Advantageously, the present invention provides chocolate products having improved shape stability at elevated temperatures above room temperature, for example at temperatures up to 40 ℃, even at higher temperatures.

Even when exposed to temperatures above the melting point range of the fat composition, the chocolate product feels dry to the touch and does not adhere to or take the shape of its wrapper.

Advantageously, the good texture and organoleptic properties of conventional chocolate are retained, which is not generally the case for tropicalized chocolate.

In addition, as described below, the pretreatment of the pulp and/or pulp extract of the present invention provides advantages in terms of processing conditions and organoleptic properties (e.g., mouthfeel) in the manufacture of chocolate products as compared to merely dried pulp without pretreatment.

Thus, the present invention solves the problems associated with heat stability, processing difficulties and sensory attributes without the need to add additional additives to the chocolate product.

In particular, the present invention provides compositions, methods and uses described in the claims.

Drawings

Figures 1 to 3 show the GC-MS data for examples 8 to 10.

Fig. 4 and 5 show the results of the development of blooming of example 20.

Detailed Description

Pulp of fruit

The pulp used in the present invention is derived fromOne or more plants of the genus Theobroma. The plant genus includes Theobroma angustifolia (Theobroma angustifolium), Theobroma bicolor (Mocambo), Theobroma cacao (Theobroma canum), Theobroma canescens (Theobroma caneanense), Theobroma grandiflora (Theobroma cupuacens)) Milk cocoa (Theobroma), cacao (Theobroma microcarpum), cacao (Theobroma obovata), cacao (Theobroma sicoloides), cacao (Theobroma speciosum), cacao (Theobroma stipulatum), cacao (Theobroma subbinanum), and cacao (Theobroma sylvestre). Preferably, the pulp is selected from cocoa, cubebasu and mocambo and mixtures thereof, preferably cocoa.

The embodiments described below are mentioned in relation to the preferred embodiments but are equally applicable to pulp from all other plants of the genus theobroma.

In the present invention, the term "pulp" relates to the mucilaginous coating around each bean. In the present invention, the term "cocoa pulp" also encompasses dried cocoa pulp, e.g. in powder form. However, for example, where the term "dried cocoa pulp" is used, the cocoa pulp is limited to dried cocoa pulp. The source of cocoa pulp is not particularly limited and all known varieties of cocoa pods can provide the pulp. However, it is preferred that the sugar content in the cocoa pulp is as high as possible.

In the present invention, the term "extract" has the ordinary dictionary meaning, i.e., a portion of cocoa pulp comprising one or more components of cocoa pulp from which one or more components of the original cocoa pulp have been removed to provide an extract. In the present invention, any water present in the cocoa pulp is not considered an extract, i.e., the cocoa pulp extract is not water. In one embodiment of the invention, the cocoa pulp extract is in the form of a powder, i.e., the cocoa pulp extract has been dried to remove water.

In a preferred embodiment of the invention, the composition obtained from cocoa pulp or cocoa pulp extract is dried. The residual moisture content is defined below.

In the embodiments described below, the cocoa pulp extract is defined and the components described are of course present in the original cocoa pulp, i.e. not added.

In one embodiment, the cocoa pulp extract may be a composition obtainable by a process comprising:

a. treating cocoa pulp or an extract of cocoa pulp, which is different from the extract prepared by the process, to reduce the polysaccharide content, and/or treating cocoa pulp or an extract of cocoa pulp to adjust the pH,

b. drying the product of step a).

In a preferred embodiment of the invention, the cocoa pulp is treated by the method defined above to provide the composition as a cocoa pulp extract. Thus, in the present application, the following term "cocoa pulp extract" is used to cover, but not be limited to, the composition obtained from the process of the invention, i.e. the composition of the invention may preferably be considered as cocoa pulp extract.

In one embodiment, the pulp of the present invention is unfermented.

In a preferred embodiment, the pulp of the invention is treated in step a. In a preferred embodiment, the treated pulp is not mixed with beans (preferably whole beans) from the genus theobroma. In a preferred embodiment, the treated pulp is not mixed with beans (preferably whole beans) from the genus theobroma. In a preferred embodiment, the treated pulp is not mixed with nibs from the genus theobroma.

In a preferred embodiment, the cocoa pulp of the invention is treated in steps a.

In one embodiment of the invention, an extract of cocoa pulp comprising sugar is provided.

In one embodiment, sugars include monosaccharides (e.g., fructose, fucose, galactose, glucose, and/or rhamnose), disaccharides (e.g., lactose, maltose, and/or sucrose), and/or oligosaccharides (e.g., less than 20, less than 10, or less than 8 saccharide units), and are defined herein as "cocoa sugars. Preferred sugars present in the cocoa pulp or cocoa pulp extract include sucrose, glucose or fructose and mixtures thereof.

In one embodiment, the cocoa pulp extract sugars comprise sugars selected from glucose, sucrose and fructose and combinations thereof, and are defined herein as "cocoa sugars". The amount and nature of cocoa sugar may vary depending on the variety of cocoa pods.

In one embodiment of the invention, the cocoa pulp extract or dried cocoa pulp comprises between 20.0 and 100 wt% cocoa sugar, more preferably between 30.0 and 99.75 wt%, more preferably between 30.0 and 99.50 wt%, more preferably between 30.0 and 99.25 wt%, and more preferably between 40.0 and 95.0 wt%, based on the total weight of the extract or pulp.

In an embodiment of the invention, the cocoa pulp extract or dried cocoa pulp comprises between 50.0 and 95.0 wt% cocoa sugar, more preferably between 60.0 and 95.0 wt%, more preferably between 65.0 and 90.0 wt%, more preferably between 65.0 and 85.0 wt%, and more preferably between 65.0 and 80.0 wt%, for example based on the total weight of the extract or pulp.

In one embodiment, the cocoa sugar in the cocoa pulp extract or dried cocoa pulp comprises a significant amount of sucrose, preferably a majority of sucrose. In one embodiment, the sucrose content of the sugar component is greater than 35.0 wt.%, more preferably greater than 40.0 wt.%, more preferably greater than 45.0 wt.%, more preferably greater than 50.0 wt.%, more preferably greater than 55.0 wt.%, and more preferably greater than 60.0 wt.%, based on the weight of the sugar component (i.e., the total sugar content).

In one embodiment, the cocoa component comprises less than 90.0% by weight sucrose, preferably less than 85.0% by weight, more preferably less than 80.0% by weight, more preferably less than 75.0% by weight of the sugar component.

In the above embodiments, the cocoa sugar comprises glucose, fructose, or a mixture of glucose and fructose, preferably the sum of glucose, fructose and sucrose equals 95.0 wt% or more, more preferably 97.5 wt% or more, more preferably 98.5 wt% or more, more preferably 99.0 wt% or more, and more preferably 100% of the cocoa sugar component.

In an alternative embodiment, the cocoa sugar in the cocoa pulp extract or dried cocoa pulp comprises significant amounts of glucose and fructose, preferably a majority of glucose and fructose. In one embodiment, the glucose and fructose content of the saccharide component is greater than 45.0 wt.%, more preferably greater than 50.0 wt.%, and more preferably greater than 55.0 wt.%, based on the weight of the saccharide component. For example, greater than 65.0 wt.%, greater than 75.0 wt.%, greater than 80.0 wt.%, or greater than 85.0 wt.%.

In one embodiment, the cocoa sugar component consists of 100% by weight glucose and fructose, or comprises less than 99.0% by weight glucose and fructose, preferably less than 95.0% by weight. For example, less than 92.0 wt%, less than 90.0 wt%, less than 87.0 wt%, less than 85.0 wt%, or less than 75.0 wt%.

In one embodiment, the cocoa component comprises between 45.0% and 100% of a combination of glucose and fructose, preferably between 55.0% and 100%, and preferably between 60.0% and 100%, or between 80.0% and 99.0%, by weight of the sugar component.

In one embodiment, the fructose content of the saccharide component is greater than 15.0 wt.%, more preferably greater than 20.0 wt.%, more preferably greater than 25.0 wt.%, more preferably greater than 30.0 wt.%, more preferably greater than 35.0 wt.%, and greater than 40.0 wt.%, based on the weight of the saccharide component (i.e., total saccharide content).

In one embodiment, the cocoa sugar component comprises less than 75.0% by weight fructose, preferably less than 70.0% by weight, more preferably less than 65.0% by weight, more preferably less than 60.0% by weight of the sugar component.

In one embodiment, the cocoa sugar component comprises between 20.0 and 75.0% by weight fructose, preferably between 30.0 and 60.0% by weight.

In one embodiment, the glucose content of the saccharide component is greater than 15.0 wt.%, more preferably greater than 20.0 wt.%, more preferably greater than 25.0 wt.%, more preferably greater than 30.0 wt.%, more preferably greater than 35.0 wt.%, and greater than 40.0 wt.%, based on the weight of the saccharide component (i.e., the total saccharide content).

In one embodiment, the cocoa sugar component comprises less than 75.0% glucose by weight of the sugar component, preferably less than 70.0%, more preferably less than 65.0%, more preferably less than 60.0%.

In one embodiment, the cocoa sugar component comprises between 20.0 and 75.0 wt.% glucose, preferably between 30.0 and 60.0 wt.%.

In the above embodiments, the remainder of the cocoa sugar comprises sucrose, preferably the remainder of the sugar comprises sucrose, lactose, maltose, galactose, or a combination thereof.

In a preferred embodiment, the sugar component of the cocoa pulp or cocoa pulp extract comprises between 0.10% and 50.0% or between 5.0% and 50.0% by weight sucrose and the sugar component comprises between 20.0% and 100% by weight of the cocoa pulp or cocoa pulp extract, preferably the cocoa pulp or cocoa pulp extract is dried.

In a preferred embodiment, the sugar component of the cocoa pulp or cocoa pulp extract comprises between 45.0% and 100.0% or between 45.0% and 99.0% by weight fructose and glucose and the sugar component comprises between 20.0% and 100% by weight of the cocoa pulp or cocoa pulp extract, preferably the cocoa pulp or cocoa pulp extract is dried.

In a preferred embodiment, the above sugar content is obtained using HPAEC-PAD (high performance anion exchange chromatography with pulsed amperometric detection). Preferred analytical methods are defined in the examples section.

In one embodiment of the invention, the cocoa pulp extract comprises additional components (in addition to those components encompassed by the other components listed) selected from the group consisting of fibers, hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides, methylxanthines, and antioxidants. In a preferred embodiment, these are intrinsic components of the cocoa pulp and are not added separately.

In one embodiment of the invention, the cocoa pulp extract comprises a component selected from the group consisting of phenolic acids, catechins, epicatechins, and proanthocyanidins.

In one embodiment of the invention, the cocoa pulp extract comprises pectin. In one embodiment, as discussed below, the cocoa pulp is treated to remove, preferably partially or substantially all, the pectin, and optionally, preferably partially remove other polysaccharides.

In one embodiment of the invention, the cocoa pulp extract comprises lignin.

In one embodiment of the invention, the cocoa pulp extract comprises cellulose or hemicellulose and combinations thereof. In one embodiment, as discussed below, the cocoa pulp is treated to remove, preferably partially or substantially completely remove cellulose or hemicellulose and combinations thereof, and optionally, preferably partially remove other polysaccharides.

In one embodiment of the invention, the cocoa pulp extract comprises a component selected from caffeine, theobromine and theophylline.

In one embodiment of the invention, the cocoa pulp extract comprises an acid selected from citric acid, malic acid, tartaric acid and ascorbic acid and combinations thereof.

In one embodiment of the invention, the fiber comprises dietary fiber.

In a preferred embodiment, the dietary fiber comprises both insoluble and soluble dietary fiber.

In a preferred embodiment, the insoluble dietary fiber comprises cellulose, hemicellulose, or a combination thereof. In a preferred embodiment, the soluble dietary fiber comprises pectin.

In a preferred embodiment, the dietary fibre (preferably including both insoluble and soluble components) has an average degree of polymerisation of greater than 12, preferably greater than 20, preferably greater than 30, preferably greater than 40. In one embodiment, the dietary fiber has an average degree of polymerization of less than 100, preferably less than 75. For example between 40 and 75. In one embodiment, the average degree of polymerization is obtained using SEC-MALS (size exclusion chromatography-multi-angle light scattering), e.g., a sample is partially dissolved in DMSO.

In one embodiment, the dried pulp or pulp extract comprises between 0.0 wt% and 80.0 wt%, between 0.25 wt% and 70.0 wt%, between 0.5 wt% and 70.0 wt%, between 0.75 wt% and 60.0 wt%, and more preferably between 5.0 wt% and 60.0 wt% dietary fiber, based on the total weight of the extract or pulp.

In one embodiment, the above percentages relate to dried pulp or pulp extract that has not been pre-treated by the method of the present invention. In a preferred embodiment, the amount of dietary fiber in the dried pulp or pulp extract comprises a lower amount of dietary fiber due to a treatment that reduces the polysaccharide content, preferably a treatment with cellulase and/or pectinase. As described below, the reduction in the amount of polysaccharide by the treatment of the present invention breaks down the larger polysaccharide into smaller polysaccharides, oligosaccharides (preferably 3-8 sugars or 3-10 sugars) and/or disaccharides/monosaccharides.

Thus, in one embodiment of the invention, the dried pulp or pulp extract comprises less than 30.0 wt% dietary fiber, based on the weight of the dried pulp or pulp extract; preferably less than 20.0 wt%, preferably less than 15.0 wt%, or preferably less than 10.0 wt%, less than 5.0 wt%, or less than 2.5 wt%. For example between 0.0 and 20.0 wt% dietary fibre, or between 0.25 and 10.0 wt% dietary fibre, or between 0.25 and 5.0 wt% dietary fibre.

In one embodiment, the total dietary fiber and fractions thereof in the dried pulp or dried pulp extract are measured by an enzymatic gravimetric method rapid integration of total dietary fiber method as described in Journal of AOAC International, Volume102, Number 1, January-February2019, pp.196-207(12) (International Association of analytical chemists, Vol.102, No. 1, 2019, months 1 to 2, pp.196-207 (12)).

In one embodiment of the invention, the cocoa pulp extract comprises a fiber component and an acid component, wherein the amount of the fiber component of the pulp extract is 30% or more by weight lower than the sugar component.

Thus, in one embodiment of the invention, the dried pulp or pulp extract comprises (all% by weight of the dried pulp or extract) between 20.0% and 100% by weight of sugars consisting of mono-, di-and/or oligosaccharides; between 0.0 wt% and 80.0 wt% dietary fiber; between 0.0 and 10 wt% of an acid component, and between 0.0 and 10 wt% of water. In a preferred embodiment, the dietary fibre component is less than 20 wt%, preferably less than 5.0 wt%.

In one embodiment, the chocolate product of the invention comprises additional components derived from cocoa pods, for example, the product comprises cocoa powder or cocoa shell fibers (soluble and insoluble dietary fibers). In one embodiment, additional components are provided as carriers for the cocoa pulp or cocoa pulp extract. In one embodiment, the additional components are mixed with the cocoa pulp or cocoa pulp extract prior to preparing the composition of the invention.

In one embodiment of the invention, the cocoa pulp extract, dried cocoa pulp extract or dried cocoa pulp comprises less than 10.0 wt.% water, preferably less than 8.0 wt.%, more preferably less than 5.0 wt.%, more preferably less than 2.0 wt.%, and more preferably less than 1.0 wt.%. In one embodiment, it should be noted that complete dehydration may not be achieved, and thus, the water content is optionally greater than 0.1%, greater than 0.5%, or greater than 1.0%.

In one embodiment of the invention, the chocolate product comprises between 0.1 and 5 wt.% water, preferably between 0.5 and 4.5 wt.%, more preferably between 0.75 and 3.5 wt.%, and more preferably between 1.0 and 3.0 wt.% water, and most preferably between 1.5 and 2.75 wt.%, based on the weight of the chocolate product.

In a preferred embodiment, the above water content may be measured using Karl Fischer analysis, for example by the method specified in the examples.

In one embodiment of the invention, the cocoa pulp extract is prepared by a process comprising removing cocoa pulp from cocoa pods, heat treating, optionally concentrating, and drying the cocoa pulp.

In one embodiment, cocoa pulp is removed from cocoa pods, for example by EP0442421 (Nestle SA). In one embodiment of the invention, an alternative method of removing cocoa pulp from cocoa pods is to use a commercially available fleshing machine, preferably equipped with brushes.

In the above embodiments, the heat treatment step involves treatment at elevated temperatures (typically 120 ℃ to 160 ℃) for very short periods (typically no more than 200 seconds, and optionally typically no more than 50 seconds) to inactivate any microbial contaminants, thereby rendering the ingredients safe for human consumption. Alternatively, different temperatures (e.g., 80 ℃ to 100 ℃) and different times (e.g., 10 to 25 seconds) may be used. The heat treatment step is not particularly limited as long as pasteurization is performed without degradation of the product.

In one embodiment, the drying is preferably performed using spray drying, vacuum drying, drum drying, oven drying, foam drying, tray drying, fluidized bed drying, crystallization drying (preferably using seed crystals of sugar) or freeze drying (lyophilization).

In one embodiment, the drying is carried out at greater than 45 ℃, preferably greater than 50 ℃, preferably greater than 55 ℃ and greater than 60 ℃. In one embodiment, the drying is performed at less than 125 ℃, preferably less than 100 ℃, preferably less than 90 ℃, and preferably less than 85 ℃ or less than 80 ℃. In a preferred embodiment, the drying is carried out between 45 ℃ and 100 ℃, and more preferably between 45 ℃ and 85 ℃.

In one embodiment, the drying is carried out for more than 1 hour, preferably more than 5 hours, preferably more than 10 hours, more than 15 hours or more than 20 hours. In one embodiment, the drying is performed for less than 72 hours, preferably less than 60 hours, preferably less than 50 hours or less than 40 hours.

In a preferred embodiment, the drying is carried out between 45 ℃ and 125 ℃ for between 1 hour and 72 hours. Preferably, the above ranges relate to oven drying, optionally with or without vacuum.

In one embodiment, the drying step should be performed as soon as possible after the cocoa pulp is separated from the other components on the cocoa pods.

In a preferred embodiment, the cocoa pulp and/or cocoa pulp extract is in the form of a powder, preferably a dry powder. In one embodiment, the particle size d50 (preferably the diameter, where 50% by mass of the particles in the sample have a diameter below this value) of the powder is preferably in the range of 20 to 1000 microns, preferably in the range of 200 to 800 microns or 20 to 150 microns. For example, 100 to 1000 microns, 25 to 100 microns or 35 to 200 microns. Particle size d50 is preferably measured by laser diffraction using a Malvern laser particle sizer (Malvern Mastersizer)2000, Scirocco 2000 dry attachment, Fraunhofer scattering theory.

Alternatively, particle size is measured by mesh number, e.g., particle size less than 18 mesh (1000 microns), less than 20 mesh (841 microns), less than 40 mesh (420 microns), less than 100 mesh (149 microns), and less than 140 mesh (105 microns), and preferably greater than 625 mesh (20 microns), greater than 550 mesh (25 microns), 140 mesh (105 microns), or greater than 70 mesh (210 microns).

The powder can be obtained from the dried cocoa pulp or dried cocoa pulp extract using standard refining methods (e.g., milling, ball milling, jet milling, 2-roll, 3-roll, or 5-roll refiners). In one embodiment, the powder may be subjected to further refinement during the production process of the chocolate product, for example during a conching process to prepare chocolate.

Although it is preferred to process the cocoa pulp when fresh, in one embodiment, once depulped, the cocoa pulp can be frozen to ensure freshness prior to subsequent processing. The freezing may be performed by standard equipment known in the art for freezing vegetables and fruits. If freezing is used at any time in the process of the invention, the cocoa pulp or cocoa pulp extract is then preferably thawed prior to incorporation into the product of the invention.

In one embodiment, cocoa pulp or cocoa pulp extract is treated to reduce the polysaccharide content to obtain the composition of the invention.

The term polysaccharide relates to a dictionary definition of such polymers, i.e. carbohydrates consisting of molecules bonded together, preferably polysaccharides having more than 8 sugar units, more than 10 units or more than 20 units, and optionally less than 1000 units or less than 750 units.

The term encompasses, for example, linear and non-linear heteropolysaccharides and homopolysaccharides.

In a preferred embodiment, the reduction of polysaccharide content means the degradation of the original polysaccharide, e.g. the degradation of pectin, cellulose etc. into smaller polysaccharides, oligomers and/or di-/mono-saccharides. This degradation results in a change in the molecular weight distribution of the polysaccharide, i.e., the molecular weight of the polysaccharide decreases as larger polysaccharides are broken down into smaller complexes.

Without being bound by theory, a reduction in the amount of polysaccharide (preferably pectin and/or cellulose) results in a reduction in any gelling and/or "blocking" effect caused by consumption of the product of the invention.

In one embodiment, the cocoa pulp or cocoa pulp extract is treated to alter the viscosity, preferably to reduce the viscosity.

In one embodiment, the viscosity is reduced by more than 20%, preferably more than 40%, more preferably more than 60%, more preferably more than 80%, and more preferably more than 90% relative to the viscosity of the untreated sample. In one embodiment, the viscosity reduction is less than 98%, less than 95%, less than 75%, or less than 70%. In one embodiment of the invention, the viscosity is reduced by between 20% and 98%, i.e. the viscosity of the treated sample is reduced compared to the untreated sample, a higher percentage being associated with a larger reduction. The method of measuring viscosity is given in the examples. Since this is a relative value, the method used is not particularly important. Preferably, however, the viscosity is a dynamic viscosity measured in centipoise. A preferred specific method of measuring viscosity using a rapid visco-analyzer is presented in the examples.

Treatment with an enzyme may result in an improved mouthfeel of a chocolate product, preferably chocolate, comprising the composition of the invention.

In one embodiment, the cocoa pulp or cocoa pulp extract is hydrolyzed to reduce the polysaccharide content.

In one embodiment, the treatment of cocoa pulp or cocoa pulp extract can increase the monosaccharide and/or disaccharide and/or oligosaccharide content.

In one embodiment, the cocoa pulp extract production method comprises treating cocoa pulp or cocoa pulp extract with an enzyme. In one embodiment, the treatment with the enzyme reduces the viscosity of the cocoa pulp or cocoa pulp extract. This aspect of the invention provides advantages in processing the composition into a product and/or removes any potentially undesirable organoleptic properties by using overly viscous raw materials.

In one embodiment, the treatment to reduce the polysaccharide content and/or to change the viscosity may be performed mechanically or physically, for example by centrifugation, preferably in a decanter centrifuge. This treatment can be used to remove the polysaccharides present in the pulp.

In one embodiment, the temperature of the enzymatic treatment is between 20 ℃ and 75 ℃, such as between 30 ℃ and 65 ℃, between 55 ℃ and 75 ℃, or between 30 ℃ and 55 ℃.

In one embodiment, the amount of enzyme used is between 10mg/L and 250mg/L cocoa pulp or cocoa pulp extract, preferably between 25mg/L and 200mg/L, preferably between 50mg/L and 150 mg/L.

In one embodiment, the amount of enzyme used is between 1.0g/L and 200g/L of cocoa pulp or cocoa pulp extract, preferably between 2.0g/L and 100g/L, preferably between 5.0g/L and 50 g/L.

In one embodiment, the amount of enzyme used is between 0.05ml/kg and 200ml/kg cocoa pulp or cocoa pulp extract, between 0.1ml/kg and 200ml/kg, between 1.0ml/kg and 200ml/kg, preferably between 2.0ml/kg and 100ml/kg, preferably between 5.0ml/kg and 50ml/kg, and more preferably between 5.0ml/kg and 20ml/kg or 0.1ml/kg and 10 ml/kg.

In one embodiment, the amount of enzyme used is between 0.10% and 20%, preferably between 0.20% and 10%, more preferably between 0.5% and 5.0% by weight of the cocoa pulp or cocoa pulp extract.

The above amounts relate to all enzymes present, i.e. the total amount of enzyme used relative to the cocoa pulp or cocoa pulp extract.

In one embodiment, the above ratio is based on between 10% and 75% solids content of the cocoa pulp or cocoa pulp extract, preferably between 10% and 20% total solids content of the cocoa pulp.

In one embodiment, the treatment with the enzyme is performed for between 10 minutes and 20 hours, between 10 minutes and 10 hours, between 10 minutes and 8 hours, between 10 minutes and 6 hours, between 15 minutes and 4 hours, between 15 minutes and 2 hours, or between 30 minutes and 2 hours.

In one embodiment, the treated cocoa pulp or cocoa pulp extract is stored and the suspended particles are allowed to settle, preferably this is done at a temperature between 2.0 ℃ and 10.0 ℃, preferably for a time period between 12 hours and 72 hours (e.g., between 24 hours and 60 hours between 3.0 ℃ and 5.0 ℃). In one embodiment, the treated cocoa pulp or cocoa pulp extract is then filtered using filtration techniques known in the art of pulp processing to provide a purified product.

In one embodiment, the cocoa pulp or cocoa pulp extract is preferably treated by treatment with enzymes to remove or degrade pectin and/or cellulose.

In one embodiment, cocoa pulp or cocoa pulp extract is treated with a pectinase, such as EC 4.2.2.10(CAS 9033-35-6), EC 3.2.1.15(CAS 9032-75-1), EC 3.1.1.11(CAS 9025-98-3), EC 4.2.2.9 or EC 4.2.2.2(CAS 9015-75-2), and mixtures thereof.

In further embodiments, enzymes other than pectinase may be used, or a mixture of enzymes may be used. In one embodiment, the enzyme used may be selected from lignin modifying enzymes and carbohydrases (e.g., arabinanase/arabinanase, cellulase, beta-glucanase, hemicellulase and xylanase) and mixtures thereof.

In one embodiment, the cocoa pulp or cocoa pulp extract is treated with a cellulase, for example, EC 3.2.1.4, EC 3.2.1.91 or EC 3.2.1.21, or EC 3.2.1.99 and mixtures thereof.

Pectinases are classified according to the following: 1) pectin, pectic acid or oligo-D-galacturonate as substrate; 2) random lyases (endo, liquefying or depolymerizing enzymes) or terminal lyases (exo-or saccharifying enzymes) and 3) whether they act by hydrolysis or elimination in trans. In a preferred embodiment, the enzyme used is selected from the group consisting of pectinesterase, polymethylgalacturonase (exo-or endo), polygalacturonase (exo-or endo), polymethylgalacturonase (exo-or endo), polygalacturonate lyase (exo-or endo) and protopectinase (e.g., endo-1.5-alpha-L-arabinanase) and mixtures thereof.

In one embodiment, the enzyme is added to the cocoa pulp or cocoa pulp extract before or after any drying step and/or concentration step. In one embodiment, the addition of the enzyme is performed after a process step in which any intrinsic enzymes in the cocoa pulp have been inactivated.

In one embodiment, enzyme selection and reaction conditions may be optimized for the substrate to be treated. For example, it is well known that certain Pectinases are optimized at acidic pH, while others are optimized at basic pH (see, for example, Table 2, Pectinases: Enzymes for free processing industry, International food research Journal 21(2): 447-.

In one embodiment, the amount of pectinase used is between 10mg/L and 250mg/L cocoa pulp or cocoa pulp extract, preferably between 25mg/L and 200mg/L, preferably between 50mg/L and 150 mg/L.

In one embodiment, the amount of pectinase used is between 1.0g/L and 200g/L cocoa pulp or cocoa pulp extract, preferably between 2.0g/L and 100g/L, preferably between 5.0g/L and 50 g/L.

In one embodiment, the amount of pectinase used is between 0.05ml/kg and 200ml/kg cocoa pulp or cocoa pulp extract, between 0.1ml/kg and 200ml/kg, between 1.0ml/kg and 200ml/kg, preferably between 2.0ml/kg and 100ml/kg, preferably between 5.0ml/kg and 50ml/kg, and more preferably between 5.0ml/kg and 20ml/kg or 0.1ml/kg and 10 ml/kg.

In one embodiment, the amount of pectinase used is between 0.10 and 20% by weight of cocoa pulp or cocoa pulp extract, preferably between 0.20 and 10%, more preferably between 0.5 and 5.0%.

The above amounts relate to all pectinases present, i.e. the total amount of pectinase used relative to the cocoa pulp or cocoa pulp extract if a mixture of enzymes is used.

In one embodiment, the pectinase activity is between 0.50U and 1.50U per gram of pulp, e.g. between 0.75U and 1.25U per gram of pulp.

Where appropriate, the activity of the enzyme may be between 1000PGNU/ml and 30000PGNU/ml, between 2000PGNU/ml and 10000PGNU/ml, for example between 3000PGNU/ml and 8500 PGNU/ml.

Where appropriate, the activity of the enzyme may be between 50PTF and 500PTF, for example between 60PTF and 400 PTF.

Where appropriate, the polygalacturonase activity of the enzyme may be between 2000 and 20000 micromoles/min/g, for example between 3000 and 12000 micromoles/min/g.

The activity of the various pectinases which can be used in the invention is defined by the stated known standard. The polygalacturonase unit (PGNU) is defined as the amount of enzyme that will yield 1mg of sodium galacturonate salt under standard conditions (acetate buffer, pH4.5, 40 ℃, 10 min reaction time, 540nm) and is given per ml of substrate, or as the amount of enzyme required to release one micromole of galacturonate per minute from polygalacturonic acid in acetate buffer (pH4.5, 40 ℃) and is given per ml or per gram of enzyme (the latter method is preferably used). Accordingly, Pectin Esterase Unit (PEU) activity is the amount of enzyme that consumes 1 micro equivalent of sodium hydroxide per minute under standard conditions (30 ℃, pH 4.5). The Pectin Lyase Unit (PLU) is the amount of enzyme that catalyzes the cleavage of the bound endo-alpha-1-4 galacturonic acid glycoside (C6 methyl ester) according to the above conditions, but at 45 ℃ and pH 5.5, resulting in the formation of 1 micromole of delta-4, 5 unsaturated product in one minute. The PTF unit activity corresponds to the enzyme activity, which in 0.5% pectin solution, after 1 minute at 235nm at pH 5.8 and 30 ℃ results in an increase of the extraction yield of 0.01.

In one embodiment of the invention, the enzyme used in the treatment process of the invention is selected, for example, from

AFP-L (e.g., available from Novo Nordisk Ferent Ltd.) and,

PL、TPL or PTF (AB Enzymes, Enbinase Producers, Inc.),

33095、

ultra AFP, UF, Ultra Colour or Ultra Clear (Novozymes A/S), Neonectinase

(Novozymes A/S)), pectin lyase 1A (nzytech), Depol 793 (Biocatalyst)), (Novozymes A/S), pectin lyase 1A (nzytech), and pectin lyase A (Biocatalyst)), (Novozymes A/S), pectin lyase (Depol-A), pectin lyase (pectin) and pectin lyase (pectin) from Novozymes (Novozymes A/S,Fibre (DSM corporation (DSM)), and mixtures thereof.

In one embodiment, the cocoa pulp or cocoa pulp extract may be treated with an enzyme other than pectinase or a mixture of pectinase and another enzyme. Other enzymes may be active on other polysaccharides present in the cocoa pulp (e.g., on glucan, cellulose, hemicellulose, arabinan and/or β -1, 4-xylan).

In one embodiment, the amount of cellulase used is between 0.05ml/kg and 200ml/kg cocoa pulp or cocoa pulp extract, between 0.10ml/kg and 150ml/kg, preferably between 0.1.0ml/kg and 100ml/kg, preferably between 5.0ml/kg and 50ml/kg, and more preferably between 5.0ml/kg and 20ml/kg or between 0.1ml/kg and 10 ml/kg.

In one embodiment, the amount of enzyme used is between 0.10% and 20%, preferably between 0.20% and 10%, more preferably between 0.5% and 5.0% by weight of the cocoa pulp or cocoa pulp extract.

The above amounts relate to all cellulase present, i.e. the total amount of cellulase used relative to the cocoa pulp or cocoa pulp extract if a mixture of enzymes is used.

In one embodiment, the above ratio is based on between 10% and 75% solids content of the cocoa pulp or cocoa pulp extract, preferably between 10% and 20% total solids content of the cocoa pulp.

The activity of the various cellulases which can be used in the present invention is defined by the known standards described. One cellulase unit (U) is defined as the amount of enzyme that releases 1.25 micromole glucose equivalents per minute at pH 4.6 and 40 ℃. One broken cellulose unit (ACU) is determined based on the viscosity reduction of the guar solution. In a preferred embodiment, the activity is between 400 and 3000 micromoles/min/g, for example between 500 and 2500 micromoles/min/g.

In one embodiment of the invention, the Enzyme used in the treatment method of the invention is selected from, for example, cellulase 13L (Biocatalysts), cellulase CE-3, cellulase concentrate FG (Enzyme Development Corporation), Cellulosin GMY and mixtures thereof.

In one embodiment, the enzymatic treatment may be performed using at least two carbohydrases.

Optionally at least three carbohydrases, optionally at least four carbohydrases and optionally less than 20 carbohydrases or less than 10 carbohydrases.

In one embodiment, the mixture of enzymes is used with an activity greater than 60FBGU, optionally greater than 75 FBGU. Optionally, the activity is less than 180FBGU, optionally less than 150FBGU, and optionally less than 125 FBGU. For example, between 60FBGU and 180 FBGU. One fungal beta-glucanase unit (FBGU) is the amount of enzyme that hydrolyses fungal beta-glucans to reducing sugars corresponding to 1. mu. mol glucose per minute at 30 ℃ and pH 5.0.

In one embodiment, the cocoa pulp or cocoa pulp extract is treated with the mixture of enzymes for between 1 and 7 hours, preferably between 2 and 5 hours.

In one embodiment, cocoa pulp or cocoa pulp extract is treated with Viscozyme L (Novozymes A/S), which is a multi-enzyme complex containing a wide range of carbohydrases including arabinanase, cellulase, beta-glucanase, hemicellulase and xylanase.

In one embodiment, preferably, the enzymes used in the treatment may be inactivated prior to any drying of the cocoa pulp and/or cocoa pulp extract. Any suitable method may be used for this inactivation, e.g. treatment at 80-110 ℃ for a time period of preferably between 2 and 10 minutes, e.g. 5 minutes.

In one embodiment, the cocoa pulp or cocoa pulp extract is treated to increase the pH, for example by treating the cocoa pulp with an alkaline salt or base. The nature of the complex is not particularly limited, but preferably is a food grade complex. In a preferred embodiment, cocoa pulp is treated with a compound such as mono/di/tri-sodium/potassium/calcium phosphate, mono/di-ammonium phosphate, sodium hydroxide, calcium hydroxide, potassium hydroxide, sodium carbonate, calcium carbonate, or potassium carbonate and mixtures thereof to increase the pH.

In one embodiment, the alkaline salt or base is mixed with the cocoa pulp or cocoa pulp extract in an amount greater than 0.10%, preferably greater than 0.15%, and preferably greater than 0.20% by weight of the cocoa pulp or cocoa pulp extract. In one embodiment, the alkaline salt or base is mixed with the cocoa pulp or cocoa pulp extract in an amount of less than 1.25 wt%, preferably less than 1.0 wt%, and preferably less than 0.90 wt%, for example between 0.10 wt% and 1.25 wt%, between 0.20 wt% and 0.90 wt%, or between 0.25 wt% and 0.85 wt% of the cocoa pulp or cocoa pulp extract.

In one embodiment, as described above, the pH of the cocoa pulp is increased to a range of above 2.75-4.0, optionally above 3.3-4.0 or 3.0-3.7 (all measured at 20 ℃), for example the pH is increased to above 4.5, above 5.0, above 5.5, or above 6.0. For example, the pH is increased but not increased to greater than 8.0, not greater than 7.5, or not greater than 7.0, or not greater than 6.5, or not greater than 6.0.

In a preferred embodiment, the agent that increases the pH is added to the pulp as an aqueous solution or slurry. In a preferred embodiment, the concentration of the agent in water is between 5g/100ml and 50g/100ml, preferably between 10g/100ml and 30g/100 ml. Preferably, by adding the agent in the form of an aqueous solution or slurry, undesirable gelling does not occur when higher concentrations of the agent are added, which may increase the viscosity of the pulp.

In one embodiment, the treatment to increase the pH is followed by an enzymatic treatment. In an alternative embodiment, the enzyme treatment is performed before the pH treatment.

In one embodiment, the enzymatic treatment is performed when the pH of the pulp is between 3.3 and 6.0, preferably between 4.25 and 5.0.

In an alternative embodiment, the pH treatment is performed using dialysis (ion exchange). For example, the method disclosed in EP0049497 (Nestle SA) is used.

In one embodiment, the method comprises treating cocoa pulp to maximize the sugar content of the extract. In one embodiment, the treatment increases the amount of monomeric sugars at the expense of dimeric, trimeric, oligomeric and/or polymeric sugars, or increases the trimeric and/or oligomeric content at the expense of polymeric sugars. In one embodiment, the treatment may be enzymatic.

An embodiment of the present invention comprises the steps of: cocoa pods are depulped, and the pulp is pasteurized (e.g., heat treated), optionally enzymatically treated and/or optionally alkalinized and dried (preferably by freeze drying, vacuum drying or spray drying). In a preferred embodiment, a method is provided comprising: cocoa pods are depulped, the pulp is pasteurized (e.g., heat treated), enzymatically treated and/or alkalinized and dried (preferably by freeze drying, vacuum drying or spray drying). The pasteurisation step may be at any suitable point in the process, for example also possibly after enzymatic treatment.

An embodiment of the present invention comprises the steps of: depulping, optionally freezing, optionally thawing, enzymatic treatment, optionally pasteurising, alkalising and drying.

An embodiment of the present invention comprises the steps of: depulping, freezing, thawing, enzyme treatment, pasteurization, alkalization and drying.

An embodiment of the present invention comprises the steps of: depulping, optionally freezing, optionally thawing, basifying, enzymatic treatment, pasteurising and drying.

An embodiment of the present invention comprises the steps of: depulping, freezing, thawing, alkalinizing, enzyme treatment, pasteurization and drying.

In the above embodiments, the basification step involves pH adjustment and may occur before or after the enzymatic treatment, preferably after.

The present invention provides advantageous properties in terms of reduced or complete removal of added sugar, wherein sweetness is provided by a natural source that also contains other components in the cocoa pods that add to the flavor of chocolate.

With respect to added sugar, in one embodiment, the term "added sugar" refers to refined sugar that encompasses processed sugar, such as white sugar or brown sugar, which has its standard nutritional definition. Preferably, as described in the regulations (EC) No 1924/2006, the present invention relates to chocolate products wherein these chocolate products are free of added sugar and the product does not contain any added mono-or disaccharides or any other food for their sweetening properties other than the sugar naturally occurring inherently in the ingredients.

Thus, the present invention provides an alternative to added sugar by providing naturally occurring sugar present in the source of cocoa mass, cocoa butter and/or cocoa powder. Thus, the present invention provides a non-sugar added chocolate product comprising natural sugar.

As mentioned above, the present invention provides advantageous properties in terms of thermal stability.

In a preferred embodiment, these characteristics are provided without the need for additional gelling agents, emulsifiers and/or humectants typically used to provide improved heat stability, preferably the chocolate products of the invention are substantially free of, preferably free of, such additives. In a preferred embodiment, the chocolate product of the invention is substantially free, preferably free, of humectants, preferably food grade humectant liquid. Exemplary humectants include propylene glycol, polyethylene glycol, polyols such as glycerol, and sugar alcohols such as sorbitol, xylitol, maltitol, mannitol, or any mixture thereof. According to particular exclusion, the humectant liquid is a polyhydric alcohol. According to some exclusions, the humectant liquid is glycerin. According to another exclusion, the humectant liquid is propylene glycol. However, other polyols, such as sugar alcohols, are contemplated.

The tropicalized chocolate and chocolate analogues of the invention may advantageously be used in tropical countries where hot weather results in frequent or rapid melting of chocolate, chocolate analogues. For example, chocolate analogues comprising coatings and coatings which are thin and tend to melt rapidly can be surprisingly and advantageously formed with the tropicalizing agents of the present invention. The tropicalized food product of the present invention remains non-sticky to slide smoothly out of the wrapper and to avoid leaving the food product on the consumer's fingers during consumption.

In a preferred embodiment, the thermal stability characteristics are demonstrated by thermal and mechanical shock testing as shown in the examples of the present invention. For example, as shown in SRI (shape retention index ═ (l1 × w1)/(l2 × w2), where l1 and w1 are the length and width of the bar before heating, and l2 and w2 are the length and width dimensions of the smallest rectangular region that completely contains the sample that was subjected to thermal and mechanical shock testing).

Within the scope of the present invention, SRI greater than 0.65, preferably greater than 0.70, and preferably greater than 0.75, exhibits desirable thermal stability characteristics. The SRI cannot exceed 1, i.e. l1 and w1 are never larger than l2 and w 2.

In addition, the present invention shows improved thermal stability characteristics due to delayed bloom development. Chocolate bloom is any of two types of whitish coating that may appear on the surface of chocolate: fat bloom, caused by changes in fat crystals in chocolate; and sugar bloom, caused by crystals formed by the action of moisture on sugar. Fat and sugar bloom can spoil the appearance of chocolate and limit its shelf life. The "frosted" chocolate is still safe to eat (it is a less perishable food due to the high sugar content), but the appearance and surface texture causes poor appetite.

In a preferred embodiment, it has been found that by increasing the pulp or pulp extract content, the onset of bloom can be further delayed. Thus, in a preferred embodiment, the chocolate product (preferably chocolate) comprises between 15 and 65 wt% of pulp (preferably dry) or pulp extract (preferably dry) of the chocolate product (preferably chocolate), preferably between 20 and 60 wt%, more preferably between 22.5 and 50 wt%, more preferably between 25 and 45 wt%, for example between 25 and 40 wt% or 30 and 40 wt%.

Without wishing to be bound by theory, it is believed that the treatment of the present invention provides a sugar profile that provides advantages over the use of untreated pulp and pulp extract, which provides heat stability and bloom characteristics, and also provides advantages over untreated pulp in terms of manufacturing and sensory characteristics, preferably mouthfeel, over untreated pulp.

Chocolate product

General products of the invention

The present invention provides a novel chocolate product comprising the material of the present invention.

In one embodiment, the composition of the invention may usefully be a chocolate product (as defined herein), more usefully a chocolate or chocolate compound. Regardless of any other legal definition that may be used, the compositions of the present invention comprising a cocoa solids content of 25 to 35% by weight and a milk-based ingredient (such as milk powder) may be informally referred to herein as "milk-based chocolate" (this term also encompasses other similar chocolate products having similar amounts of cocoa solids or substitutes therefor). Regardless of any other legal definition that may be used, compositions of the invention comprising a cocoa solids content of greater than 35% by weight (up to 100% (i.e., pure cocoa solids)) may be informally referred to herein as "dark chocolate" (which term also encompasses other similar chocolate products having similar amounts of cocoa solids or alternatives thereof).

The term "chocolate" as used herein denotes any product (and/or component thereof, if it is a product) that complies with the legal definition of chocolate in any jurisdictions, and also includes products (and/or components thereof) in which all or part of the Cocoa Butter (CB) has been replaced by Cocoa Butter Equivalents (CBE) and/or Cocoa Butter Replacers (CBR).

The term "chocolate compound" as used herein means a chocolate-like analogue (except where the context clearly indicates otherwise) characterized by the presence of any amount of cocoa solids (which includes cocoa mass/mass, cocoa butter and cocoa powder), although in some jurisdictions the compound may be legally defined by the presence of a minimum amount of cocoa solids.

As used herein, the term "chocolate product" means chocolate, compounds, and other related materials comprising Cocoa Butter (CB), Cocoa Butter Equivalents (CBE), cocoa butter substitutes (CBR), and/or Cocoa Butter Substitutes (CBs). Chocolate products thus include products based on chocolate and/or chocolate analogues and may thus for example be based on dark, milk or white chocolate.

Unless the context clearly indicates otherwise, it is also to be understood that any one chocolate product may be used in place of any other chocolate product in the present invention, and neither the term chocolate or compound should be taken as limiting the scope of the invention to a particular type of chocolate product. Preferred chocolate products comprise chocolate and/or compounds, more preferred chocolate products comprise chocolate, and most preferred chocolate products comprise chocolate legally defined in major jurisdictions such as brazil, the european union and/or the united states.

The term "chocolate coating" (also referred to as "chocolate shell") as used herein means a coating made of any chocolate product. The terms "chocolate coating" and "compound coating" may be similarly defined by analogy. Similarly, the terms "chocolate composition (or dough)", "chocolate composition (or dough)" and "compound composition (or dough)" refer to compositions (or dough) comprising chocolate products, chocolate and compounds as all or part of their components, respectively. Such compositions and/or dough definitions may of course overlap, depending on their component parts.

The term "chocolate product confection" as used herein denotes any foodstuff comprising a chocolate product and optionally also other ingredients, and may thus refer to foodstuffs such as confections, wafers, cakes and/or biscuits, whether the chocolate product constitutes a chocolate coating and/or the body of the product. The chocolate product confectionery may comprise the chocolate product in any suitable form, such as inclusions, layers, pieces, tablets and/or sugar spheres. The confectionery product may also comprise any other suitable inclusions such as crispy inclusions, for example cereals (such as puffed and/or roasted rice) and/or dried fruit pieces.

The chocolate products of the invention may be used to mould into tablets and/or bars to coat confectionery products and/or to make more complex confectionery products. Optionally, the inclusions according to the desired recipe may be added to the chocolate product before they are used to prepare the chocolate product confectionery product. As will be apparent to the skilled person, in some cases the product of the invention will have the same formulation and ingredients as the corresponding composition and/or dough, while in other cases, in particular upon addition of the inclusions or for more complex products, the final formulation of the product may differ from the formulation of the composition and/or dough used to prepare it.

In a very preferred embodiment of the invention, the chocolate product confectionery product comprises a substantially solid moulded chocolate tablet, chocolate bar and/or baked product surrounded by a mass of chocolate product. These products are prepared, for example, by: the mould is substantially filled with the chocolate product and optionally inclusions and/or baked product are added thereto to transfer the chocolate product from the mould (a so-called wet shelling process), if necessary further filling the mould with the chocolate product. For such highly preferred products of the invention, the chocolate product forms a substantial part or an entire part of the product and/or a thick outer layer (such as a wafer and/or biscuit laminate) surrounding the inner baked product. Such solid products in which the mould is substantially filled with chocolate are different compared to products comprising moulded thin chocolate shells, which present different challenges. To prepare a thin coated chocolate shell, the mould is coated with a layer of chocolate, inverted to remove excess chocolate and/or stamped with a cold plunger to define the shell shape and largely empty the mould. Thus, the mould is coated with a thin layer of chocolate to which additional ingredients and filling can be added to form the inner body of the product.

Unless the context herein clearly indicates otherwise, the skilled person will also well understand that the term chocolate product confection as used herein can be easily replaced by and equated with the term chocolate confection as used throughout this application, and that these two terms are interchangeable in practice when used informally herein. However, where the meaning of these terms differs in the context given herein, a chocolate confection and/or composite confection is a preferred embodiment of the chocolate product confection of the present invention, the preferred embodiment being a chocolate confection.

Preferred chocolate product confections may comprise one or more ingredients, for example selected from chocolate products, compound products, chocolate coatings and/or compound coatings. The products may include uncoated products such as chocolate bars and/or chocolate tablets with or without inclusions, and/or products coated with chocolate products such as coated biscuits, cakes, wafers and/or other confectionery products. More preferably and/or alternatively, any of the foregoing may comprise one or more cocoa butter substitutes (CBR), Cocoa Butter Equivalents (CBE), Cocoa Butter Substitutes (CBS) and/or any suitable mixtures thereof.

In chocolate product confections, Cocoa Butter (CB) may be replaced by fats from other sources. Such products may typically comprise one or more fats selected from: lauric fats (e.g., cocoa butter replacers (CBS) obtained from palm kernels); non-lauric vegetable fats (e.g., vegetable fats based on palm or other specialty fats); cocoa butter substitute (CBR); cocoa Butter Equivalents (CBE) and/or any suitable mixtures thereof. Some CBEs, CBR and especially CBS may contain mainly saturated fats and very low levels of unsaturated omega 3 and omega 6 fatty acids (with health benefits). Thus in one embodiment, this type of fat is less preferred than CB in the chocolate product confection of the present invention.

An embodiment of the invention provides a multi-layered product optionally comprising a plurality of layers of baked foodstuff, preferably selected from one or more wafer and/or biscuit layers, and/or with one or more filling layers therebetween and at least one coating layer located around the layers of foodstuff, the coating comprising a chocolate product according to or prepared according to the invention.

Another embodiment of the invention provides a chocolate product confectionery product further coated with chocolate (or an equivalent thereof, such as a compound), for example pralines, chocolate shell products and/or chocolate coated wafers or biscuits, any of which may or may not be delaminated. The chocolate coating may be applied or formed by any suitable method, such as enrobing or moulding. The coating may comprise a chocolate product according to the invention or prepared according to the invention.

Another embodiment of the invention provides a chocolate product confectionery product of and/or for use in the invention comprising a filling, such as a praline, chocolate shell product, surrounded by an outer layer.

In another preferred embodiment of the invention, the foodstuff comprises a multilayer coated chocolate product comprising a plurality of layers of wafer, chocolate product, biscuit and/or baked foodstuff sandwiching a filling, wherein at least one layer or coating is a chocolate product (e.g. chocolate) of the invention. Most preferably, the multi-layered product comprises a chocolate product confectionery product selected from a sandwich biscuit, a cookie, a wafer, a muffin, a puffed snack and/or a praline (e.g. as described herein). An example of such a product is a multi-layer laminate of baked wafers and/or biscuit layers sandwiched with filling and coated with chocolate.

The baked foodstuff used in the present invention may be sweet or salty. Preferred baked foodstuffs may include baked grain foodstuffs, the term of which includes foodstuffs comprising grains and/or legumes. Baked cereal foodstuffs are more preferred, most preferably baked wheat foodstuffs, such as wafers and/or biscuits. The wafers may be flat or shaped (e.g. into a roll or basket of ice cream) and the biscuits may have many different shapes, but preferably the wafers and/or biscuits are flat so that they may be usefully laminated with the confectionery filling (and optionally fruit-based filling) of the invention. More preferred wafers are non-salty wafers, e.g. having a sweet or raw flavour.

A non-limiting list of those possible baked foodstuffs that may comprise the chocolate composition comprising the chocolate product of and/or used in the present invention is selected from: high fat biscuits, cakes, breads, pastries and/or pies; such as selected from: ANZAC biscuit, Italian cracker, pancake, Turkish sweet cookie (kurabiye), pepper honey cookie, ginger juice cookie (leckerli), macarons, chocolate sandwich biscuit, butter cookie, digestive biscuit, cassda sauce, puffed snack, Florence tile shortbread (florentine), currant jam gingerbread (gairbaldi ginerbread), Greek eastern Easter torsional cookie (koulokia), Greek traditional butter cookie (kourabiedes), Linz cake, muffin, orlistat, custard, peanut butter cookies, almond cakes (polvor Lolo n), pani egg crackers (pizzelle), spiced salt crackers, croissants, shortcakes, cookies, fruit pies (e.g., apple pies, cherry pies), lemon cream pound cakes (lemon biscuit), banana bread, radish cakes, walnut pies, apple rolls, nut donuts, berlin donuts (berliner), french holeless donuts (bichon aucitron), and/or the like.

Preferably, the chocolate product of the invention or prepared according to the invention may be suitable for use as one or more coatings and/or fillings (in whole or in part as a component).

The coating and/or filling may comprise multiple phases, for example one or more solid and/or fluid phases, such as a fat and/or aqueous liquid phase and/or a gas phase, such as an emulsifier, dispersion, cream and/or foam.

Accordingly, further aspects of the invention broadly include a chocolate product as described herein.

A further aspect of the invention broadly comprises the use of a chocolate product of the invention or prepared according to the invention as a chocolate product confectionery product of the invention as described herein and/or as a filling and/or coating for a foodstuff.

Specific products of the invention

In one embodiment of the invention, the presence of cocoa pulp and/or cocoa pulp extract provides a chocolate product that is distinguished from previously known chocolate products.

In a preferred embodiment the invention provides a composition comprising pentanol acetate, preferably 2-pentanol acetate, preferably the invention provides a chocolate product comprising pentanol acetate, preferably 2-pentanol acetate, most preferably a chocolate product comprising pentanol acetate, preferably 2-pentanol acetate.

In a preferred embodiment, the present invention provides a composition comprising heptanol acetate, preferably 2-heptanol acetate, preferably the present invention provides a chocolate product comprising heptanol acetate, preferably 2-heptanol acetate, most preferably a chocolate product comprising heptanol acetate, preferably 2-heptanol acetate.

In a preferred embodiment, the combined amount of pentanol acetate and heptanol acetate and the amount of furfural present in the chocolate product (preferably chocolate) is present in a ratio of more than 0.75:1.0, preferably more than 1.50:1.0, such as preferably more than 2.00:1.0, more than 3.00:1.0, more than 5.00:1.0 or more than 6.50: 1.0. In a preferred embodiment, the combined amount of pentanol acetate and heptanol acetate and the amount of linalool present in the chocolate product, preferably chocolate, is present in a ratio of less than 10.0:1.0 or less than 9.0:1.0, for example between 0.75:1.0 and 10.0: 1.0.

In a preferred embodiment, the combined amount of pentanol acetate and heptanol acetate and the amount of linalool present in the chocolate product (preferably chocolate) is present in a ratio of more than 1.20:1.0, preferably more than 1.40:1.0, such as preferably more than 2.00:1.0, more than 3.00:1.0, more than 5.00:1.0 or more than 6.50: 1.0. In a preferred embodiment, the combined amount of pentanol acetate and heptanol acetate and the amount of linalool present in the chocolate product, preferably chocolate, is present in a ratio of less than 12.0:1.0 or less than 10.0:1.0, for example between 1.20:1.0 and 12.0: 1.0.

The above results are preferably obtained using GC-MS (gas chromatography-mass spectrometry), preferably the GC-MS protocol set out in the examples of the present description. The above results can be obtained from peak areas of the respective peaks when measured according to the standards mentioned in the examples.

In a preferred embodiment, the pentanol acetate is present in the chocolate product, preferably chocolate, in an amount such that the peak area ratio with respect to the standard defined below is larger than 0.05:1.0, preferably larger than 0.10:1.0, preferably larger than 0.20:1.0, such as larger than 0.25:1.0, larger than 0.50:1.0 or larger than 1.0: 1.0.

In a preferred embodiment, the pentanol acetate is present in the chocolate product, preferably chocolate, in an amount such that the peak area ratio with respect to the standard defined below is less than 2.00:1.0, preferably less than 1.75:1.0, preferably less than 1.50:1.0, such as less than 0.75:1.0, less than 0.30:1.0 or less than 0.25: 1.0. The above preferred embodiment has a peak area ratio of 0.05:1.0 to 2.00: 1.0.

In a preferred embodiment, heptanol acetate is present in the chocolate product, preferably chocolate, in an amount such that the peak area ratio with respect to the standard defined below is greater than 0.03:1.0, preferably greater than 0.05:1.0, preferably greater than 0.10:1.0, such as greater than 0.15:1.0, greater than 0.20:1.0 or greater than 0.40: 1.0.

In a preferred embodiment, the pentanol acetate is present in the chocolate product, preferably chocolate, in an amount such that the peak area ratio with respect to the standard defined below is less than 1.00:1.0, preferably less than 0.85:1.0, preferably less than 0.75:1.0, such as less than 0.65:1.0, less than 0.60:1.0 or less than 0.50: 1.0. The above preferred embodiment has a peak area ratio of 0.03:1.0 to 1.00: 1.0.

In one embodiment of the invention, the chocolate product (preferably chocolate) comprises between 5 and 65 wt% cocoa pulp (preferably dry) or pulpable extract (preferably dry) of the chocolate product (preferably chocolate), preferably between 10 and 65 wt%, more preferably between 15 and 60 wt%, more preferably between 20 and 60 wt%, for example between 20 and 55 wt%, 20 and 40 wt%, 34 to 58 wt%, or 37 to 50 wt%.

In one embodiment of the invention, a composition comprising cocoa pulp or cocoa pulp extract and cocoa mass is provided, preferably wherein a portion (preferably all) of the sugar in the composition is provided by the cocoa pulp or cocoa pulp extract.

In one embodiment of the invention, the cocoa pulp or extract of cocoa pulp, preferably in powder form, is dispersed throughout the chocolate product. In a preferred embodiment, the cocoa pulp or extract of cocoa pulp is dispersed within the continuous fat phase of the chocolate product, preferably together with the cocoa butter phase. In a preferred embodiment, the cocoa pulp or extract of cocoa pulp is a dry powder dispersed in a cocoa butter matrix in the chocolate product.

In one embodiment of the invention, the cocoa pulp or extract of cocoa pulp may be in the form of inclusions, preferably of a size of 0.5-15.0mm, for example 1.0-10.0 mm. In one embodiment, the particle size of 10 or more sample pieces (preferably 10) can be measured with a ruler and averaged, with the longest diameter being assessed by eye.

In a preferred embodiment, the inclusions are dispersed within the continuous fat phase of the chocolate product, preferably together with the cocoa butter phase.

Alternatively, the powder and/or inclusions may be present in the filling of the chocolate product.

In one embodiment of the invention, the extract of cocoa pulp or cocoa pulp is the main source of sugar in the chocolate product (preferably chocolate), preferably the cocoa sugar comprises more than 60 wt.%, preferably more than 75 wt.%, more preferably more than 80 wt.%, more preferably more than 85 wt.%, more preferably more than 90 wt.%, more preferably more than 95 wt.% and more preferably 100 wt.% of the sugar in the chocolate product (preferably chocolate).

In one embodiment of the invention, a composition is provided that comprises a cocoa pulp extract and a cocoa mass without added sugar.

In one embodiment, the chocolate product comprises between 0 and 95 wt% of cocoa mass, preferably between 0 and 85 wt%, for example between 45 and 80 wt%, less than 5 wt%, or between 8 and 12 wt% of cocoa mass, based on the final product, of the chocolate product.

In one embodiment, the chocolate product comprises between 0 and 35 wt.% cocoa butter, preferably between 0 and 30 wt.%, for example between 6 and 15 wt.%, less than 5 wt.%, or between 20 and 35 wt.% cocoa butter, based on the final product, of the chocolate product. In one embodiment, the addition of cocoa butter is independent of any cocoa butter present in the cocoa mass.

In one embodiment of the invention, the chocolate product is selected from milk chocolate, dark chocolate and white chocolate.

In the present invention, the cocoa mass consists essentially of cocoa solids and cocoa butter.

In one embodiment, the cocoa mass is a cocoa mass, preferably solid or semi-solid at ambient temperature (e.g., 20 ℃). In one embodiment, the cocoa mass can be steamed. In one embodiment, the cocoa mass may be an Aliba (Arriba) cocoa mass.

In one embodiment, the composition consists essentially of cocoa mass and cocoa pulp extract, or consists essentially of cocoa mass and dried cocoa pulp.

In the present invention, the term "consisting essentially of … …" means at least 95.0 wt.%, more preferably at least 97.5 wt.%, more preferably at least 98.0 wt.%, and more preferably at least 99.0 wt.%, preferably up to and including 100.0 wt.%.

In one embodiment, the invention provides a chocolate consisting of a cocoa mass and a cocoa pulp extract.

In one embodiment, the composition further comprises at least one component selected from the group consisting of a flavoring agent, a milk-based component, an emulsifier, cocoa butter and an additional sugar, preferably at least one component selected from the group consisting of a milk-based component, an emulsifier and cocoa butter.

In one embodiment, the composition further comprises at least one component selected from the group consisting of a milk-based component, an emulsifier, and cocoa butter, preferably at least one component selected from the group consisting of a milk-based component, an emulsifier, and cocoa butter.

In one embodiment, if cocoa butter is used in addition to the cocoa mass, the additional cocoa butter is used in an amount of less than 20 wt%, preferably less than 15 wt%, and preferably more than 2.5 wt%, preferably more than 5.0 wt%, for example between 2.5 wt% and 20 wt% of the chocolate product composition.

In one embodiment of the invention, the milk-based component is selected from the group consisting of nonfat milk solids, milk powder (optionally full fat, defatted or semi-defatted), and milk fat. In one embodiment, the dairy product may be spray dried within the standard parameters for producing these known products.

In one embodiment, the emulsifier is selected from lecithin, polyglycerol polyricinoleate and phosphoramidate. In one embodiment, the amount of emulsifier may be between 0.05 and 1.0% by weight of the composition, preferably between 0.1 and 0.5% by weight. Alternatively, the emulsifier may not be present.

In one embodiment, the flavoring agent may be any flavoring agent commonly used in chocolate manufacture, such as vanilla base/extract (e.g., vanillin) or hazelnut base/extract (e.g., hazelnut butter or oil).

In one embodiment, the composition includes inclusions. The inclusions may be any inclusions commonly used in the art, such as fruit-based inclusions, nut-based inclusions, cereal-based inclusions, and yogurt-based inclusions. The inclusions may take the form of those commonly used, such as chips, flakes, and the like. The inclusions may be present in an amount of from 2.5% to 25% by weight of the chocolate product.

In one embodiment, the invention relates to a white chocolate composition, for example a composition comprising between 10 and 65 wt% cocoa pulp (preferably dry) or cocoa pulp extract (preferably dry) and between 20 and 60 wt% milk powder (optionally a mixture of whole and skimmed milk powder).

Specific non-limiting chocolate formulations are now described. In all of the following embodiments, the percentages relate to weight% of the total chocolate product.

In one embodiment, the chocolate product composition comprises:

45-80% cocoa mass

10-55% cocoa pulp extract of the invention

0-5% of cocoa butter

0.0-0.5% lecithin

In one embodiment, the chocolate product composition comprises:

8-12% cocoa mass

34-58% cocoa pulp extract of the invention

18-25% cocoa butter

3.5-6.5% butter fat

15-30% milk powder

0.3-0.5 lecithin

In one embodiment, the chocolate product composition comprises:

37-50% cocoa pulp extract of the invention

18-24% non-fat milk solids

4-7% butter fat

22-35% (optionally de-odorized) cocoa butter

20-40% milk powder

0.2-0.5 lecithin

In one embodiment of the invention, the chocolate product is prepared by a process comprising fermentation and roasting of conventional cocoa beans as is well known in the art.

In one embodiment, the cocoa pods are unfermented, under-fermented, or fermented. In one embodiment, the above terms may be defined as follows. Fermentation is usually carried out between 2 and 6 days, depending on the variety, source and flavour to be achieved. Unfermented means that no intentional fermentation is performed and insufficient fermentation is less than 2 days of fermentation.

In an alternative embodiment, the chocolate product of the invention is non-baked. Non-roasting refers to the preparation of a composition by a non-roasting process in which its cocoa solids components (such as cocoa beans, nibs, etc.) are not subjected to high temperatures (e.g., 140 ℃ or greater, or 120 ℃ or greater) for long periods of time (e.g., 30 minutes or greater). Without wishing to be bound by any mechanism, it is believed that during the non-baking process, the conditions are any of a temperature not high enough (preferably less than 120 ℃, more preferably less than or equal to 110 ℃, even more preferably less than or equal to 100 ℃, most preferably less than or equal to 90 ℃, e.g. less than or equal to 80 ℃) and/or a duration short enough (preferably less than 30 minutes, more preferably less than 20 minutes, even more preferably less than 10 minutes, most preferably less than 5 minutes, e.g. less than 4 minutes) so that no undesired chemical reactions such as maillard reactions are allowed to occur to any significant extent and therefore no significant amounts of flavour active compounds are produced which might otherwise impart a strong baking flavour to the composition. The roasting process or step is distinguished from processes such as flash heat, in which raw ingredients such as cocoa beans and/or nibs can be treated at high temperatures (typically 120 ℃ to 160 ℃) for short periods (typically no more than 200 seconds) to inactivate any microbial contaminants, thereby rendering the ingredients safe for human consumption. Such antimicrobial and/or sterilization treatments and/or steps are still considered to be within the scope of the non-baking process.

Thus, the present invention provides a chocolate product from one source (i.e., cocoa pods).

Accordingly, the present invention provides a process for preparing a chocolate product, wherein the ingredients of the chocolate product are mixed with cocoa pulp (preferably dry) or cocoa pulp extract.

In a preferred embodiment, the present invention also provides a process for producing a chocolate product, the process comprising the steps of:

a. treating cocoa pulp or an extract of cocoa pulp to reduce the polysaccharide content, and/or treating cocoa pulp or an extract of cocoa pulp to adjust the pH,

b. drying the product of step a. and

c. mixing the product of step b with at least one other ingredient present in the chocolate product.

In a preferred embodiment, the above process involves the preparation of a chocolate product, preferably chocolate, and at least one other ingredient is a cocoa mass.

In one embodiment of the invention, a process for producing a chocolate product is provided wherein all the ingredients are formed from cocoa pods, i.e. the chocolate product consists essentially of ingredients derived from cocoa pods.

In one embodiment of the invention, the dried cocoa pulp or cocoa pulp extract is mixed with other ingredients at the point where the added sugar is typically introduced during the production of the chocolate product.

In one embodiment of the invention, a process for preparing a chocolate product is provided, the process comprising the step of mixing a cocoa mass and cocoa pulp or cocoa pulp extract. In one embodiment, the mixing of the cocoa pulp or cocoa pulp extract can be accomplished by any device conventionally used to mix sugar with cocoa mass, such as any device used in conventional chocolate production.

In one embodiment, the chocolate composition of the invention may be refined using known equipment where applicable. In a preferred embodiment, the chocolate is refined to ensure a non-grainy texture. For example, refining may be performed to achieve a particle size (D90 measured by malvern laser particle sizer 3000) of less than 50 microns, preferably between 15 and 35 microns.

In one embodiment, a traditional conching process is used to prepare chocolate. In a preferred embodiment, the temperature in the refining step does not exceed 60 ℃, preferably does not exceed 57.5 ℃ and preferably does not exceed 56 ℃. By controlling the temperature during this step, caramelization of the pulp is avoided and the texture of the final product is not grainy. In a preferred embodiment, the temperature is greater than 30 ℃, preferably greater than 35 ℃, or greater than 40 ℃, or greater than 45 ℃.

In one embodiment, refining is carried out for a period greater than 1.5 hours, preferably greater than or equal to 2 hours, preferably greater than or equal to 2.5 hours. In one embodiment, refining is carried out for a period of less than 8 hours, preferably less than 6 hours.

In one embodiment, refining is performed at a temperature between 30 ℃ and 60 ℃ for a period between 1.5 hours and 8 hours.

In one embodiment, the refining speed is between 200rpm and 2000rpm, preferably between 400rpm and 1600 rpm.

In a preferred embodiment, the cocoa pulp and/or cocoa pulp extract is not caramelized, e.g., the process steps used to produce the compositions of the invention do not result in caramelization.

In one embodiment, the refining speed and/or temperature may vary within the above ranges during the refining step.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

The plural forms of terms as used herein are to be construed to include the singular form and vice versa, unless the context clearly indicates otherwise.

In all ranges defined above, the endpoints are included in the scope of the recited ranges. Additionally, the endpoints of the broadest range and the endpoints of the narrower ranges in the embodiments are combinable.

It should be understood that the sum of any quantities expressed as percentages herein cannot (allow for rounding errors) exceed 100%. For example, when expressed as a weight (or other) percentage of a composition (or the same portion thereof), the sum of all components comprised by the composition (or portion thereof) of the present invention can amount to 100%, allowing for rounding errors. However, where the list of components is non-exhaustive, the sum of each percentage of these components may be less than 100% to allow for a percentage of the additional amount of any additional components not explicitly described herein.

As used herein, the term "substantially" may refer to a quantity or entity representing a substantial or majority portion. "substantially" when related in the context of its use may be understood to mean quantitatively (with respect to any number or entity to which it relates in the context of the specification) that includes a proportion of at least 80%, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, particularly at least 98%, for example about 100% of the relevant whole. Similarly, the term "substantially free" may similarly mean that the quantity or entity to which it relates comprises no more than 20%, preferably no more than 15%, more preferably no more than 10%, most preferably no more than 5%, especially no more than 2%, for example about 0%, of the relevant whole. Preferably, such percentages are by weight, where applicable (e.g., in the case of amounts of ingredients).

All percentages listed are by weight unless otherwise indicated.

The invention will be further described with reference to specific, non-limiting examples.