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Process for making a cocoa product

A product and baking technology, applied in food preparation, cocoa, food science, etc., can solve the problems of time-consuming and energy-consuming

Inactive Publication Date: 2012-04-11
CARGILL INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods are time and energy consuming

Method used

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  • Process for making a cocoa product
  • Process for making a cocoa product
  • Process for making a cocoa product

Examples

Experimental program
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preparation example Construction

[0049] Another aspect of the present invention provides a process for the preparation of a roasted cocoa product by adding an enzyme mixture of at least one protease and at least one carbohydrase to a roasted cocoa product in the presence of water, and treating the roasted cocoa product at a time and temperature sufficient to increase reducing sugars and amino acids. This result was also very surprising, since the roasting step itself is one that is usually used to improve the color of cocoa products. However, it has been found that the methods disclosed in the present invention can be used to further improve even baked color. In one embodiment, the roasted cocoa product mixed with the enzyme mixture is treated in the presence of water at a temperature between 40°C and 70°C for about 15 minutes to 5 hours. Proteases that are part of the enzyme mixture may be selected from endopeptidases, exopeptidases, aminopeptidases, metalloproteases, and carboxypeptidases. Carbohydrases t...

Embodiment

[0053] The table below shows the results of providing a 10 kg sample of cocoa product by adding an enzyme mixture of at least one protease and at least one carbohydrase to the cocoa product in the presence of water for a time and temperature sufficient to allow enzymatic activity , specifically, increasing the amount of reducing sugars from sugars and amino acids from proteins to perform Maillard reactions. Surprisingly, in some samples, no pH adjustment was required at any point during the process for any of the enzymatically treated cocoa product samples, and the pH remained relatively consistent throughout the process. Furthermore, the results show that the final product is darker in color, as indicated by an L value of less than 19, compared to the non-enzymatically treated product (which typically has an L value of about 21). The temperature of the treatment is between about 50°C and 55°C. After the cocoa product is enzymatically treated, it is dried with steam at a temp...

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Abstract

Processes for treating cocoa products enzymatically to improve color are disclosed. Aspects of the disclosure are particularly directed to such treatment without changing the pH of the cocoa product.

Description

[0001] Cross References to Related Applications [0002] This application claims priority to U.S. Provisional Patent Application Serial No. 61 / 159,292, filed March 11, 2009, and entitled "PROCESS FOR MAKING A COCOA PRODUCT," which is hereby It is incorporated herein by reference in its entirety. technical field [0003] The present invention relates to a method of enzymatically treating cocoa products to improve color. In certain aspects, the invention relates to such processing without the need to adjust the pH of the cocoa product. Background technique [0004] Cocoa products with darker colors have a wide range of applications in the cocoa and chocolate industry. For example, reddish, tan, or black cocoa powder is added to various products such as dairy products, cooking ingredients, baked products, and confectionery. Examples of such products include icings, compounds, fillings in confectionery and chocolate preparations, chocolate, chocolate bars, sugar bars, biscuit...

Claims

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Application Information

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IPC IPC(8): A23G1/02A23G1/32A23L9/10
CPCA23L1/034A23G1/42A23G1/32A23G1/02A23L1/0153A23L5/25A23L29/06
Inventor M-O·A·波尔泰拉
Owner CARGILL INC