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Frozen confectionery products

A technology for frozen desserts and products, applied in the fields of frozen desserts, food science, cocoa, etc., can solve the problems of low psychoactive substances and no significant effect on emotional state.

Inactive Publication Date: 2009-11-18
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the levels of psychoactive substances in chocolate are usually too low to have a significant effect on mood states

Method used

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  • Frozen confectionery products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: Removal of theobromine and caffeine from cocoa powder

[0030] Cocoa powder with reduced levels of theobromine and caffeine was prepared as follows.

[0031] First, the fat content was determined by removing the fat from standard cocoa powder (typically containing 15% fat) by gasoline extraction. This is because the measurement of theobromine and caffeine by HPLC must be based on completely defatted cocoa powder. Petrol extraction does not remove theobromine or caffeine. The amounts of theobromine and caffeine in the defatted cocoa powder were determined by HPLC analysis to be 22 mg / g and 1.5 mg / g, respectively.

[0032] Another sample from the same cocoa batch was then subjected to Soxhlet extraction with ethanol to remove theobromine and caffeine. A 500ml round bottom flask was filled with approximately 250-300ml of ethanol (96% analytical grade, BDH) and placed in a thermostatic mantle heater in a fume hood. A Soxhlet extractor (Quickfit EX5 / 55 34 / 35) ...

Embodiment 2

[0038] White chocolate suitable for coating ice cream was prepared according to the recipe shown in Table 1. Heat the chocolate to about 45°C.

[0039] Table 1

[0040] Element

[0041] Theobromine, defatted cocoa powder (prepared in Example 1) was mixed into the molten chocolate at two ratios (2% and 10%) to produce two different brown chocolates. Composition and GABA / theobromine / caffeine content are given in Table 2.

[0042] Table 2

[0043] Composition (wt%)

[0044] Coated ice cream stick products were produced using each of these chocolates as follows. Ice cream (-18°C) was supported on a stick and dipped into molten chocolate (45°C) to form a coating. In each case the ratio of coating to ice cream was 12.5 g coating to 34.5 g ice cream. Product A contains 6.1 mg of theobromine and 44 mg of GABA in 47 g of product. Product B contains 1.2 mg of theobromine and 48 mg of GABA in 47 g of product. These amounts are expressed in Table 3 as weight pe...

Embodiment 3

[0049] To further reduce the theobromine and caffeine content of the cocoa powder, the hot extraction described in Example 1 was carried out for two additional seven hour cycles for a total extraction time of 21 hours. The amounts of caffeine and theobromine were determined as described above. Theobromine content was determined to be 0.9mg / g (i.e. less than 3% of the original starting level for standard cocoa powder) and the caffeine content was 0.039mg / g (i.e. less than 4% of the original starting level for standard cocoa powder) .

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PUM

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Abstract

A frozen confection product that has a relaxatory effect when consumed is provided, the product comprising a frozen composition and a chocolate composition or a chocolate analogue composition which comprises non-fat cocoa solids. The product comprises at least 0.01 wt% -aminobutyric acid (GABA) and at most 0.05 wt% theobromine.

Description

technical field [0001] The present invention relates to frozen confectionary products, in particular to frozen confectionery products having a relaxing effect when consumed. Background technique [0002] Chocolate and chocolate products are believed to enhance mood. Part of the reason may be that the pleasant taste may help make the eater feel good. In addition, chocolate contains psychopharmacologically active substances when consumed in adequate amounts (Smit et al., Psychopharmacology, 2004, 176, pp. 412-419). These substances include theobromine, caffeine, and gamma-aminobutyric acid (GABA). Theobromine and caffeine are generally considered stimulants. [0003] What would be attractive to many eaters would be to eat chocolate to boost their mood rather than, for example, taking prescription drugs. However, the levels of psychoactive substances in chocolate are usually too low to have a significant effect on mood state. Typically, cocoa mass includes about 1 wt% theo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32
CPCA23G9/32A23G1/32A23G9/48A61P25/20
Inventor M·J·贝里A·霍德尔R·B·G·尼科尔M·W·普莱桑茨K·P·维利科夫
Owner UNILEVER NV
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