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Crumb chocolate flavor compositions

A composition, technology of chocolate, applied in the direction of food science, cocoa, confectionary industry, etc.

Pending Publication Date: 2018-08-31
WM WRIGLEY JR CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the drying step for the production of chocolate crumb powder is an unnecessary and expensive step given the constant supply of fresh milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0184] Example 1: Identification of major odor active compounds

[0185] This example identifies specific odor active compounds of milk chocolate by AEDA and SHO techniques.

[0186] Preparation of aroma isolates

[0187] Chocolate samples were deep-frozen with liquid nitrogen, ground to a fine powder with a laboratory grinder, and extracted sequentially with diethyl ether (DEE) for the times listed in the table below while stirring in the dark at room temperature. After the precipitate had settled, the supernatant was decanted and fresh DEE was added to the sediment. Stirring was started in the dark for the time indicated in the table below. In some cases, more than one decantation and continued extraction were performed. The supernatants from each sample were pooled for further evaluation.

[0188] Table 9. Volatile Compounds Extracted According to Analytical Method

[0189]

[0190] **: By HRGC-MS, TD-HRGC-ITD-MS, GCxGC-TOF-MS

[0191] Volatile compounds were separ...

Embodiment 2

[0232] Embodiment 2: Quantification of odorants

[0233] Quantification of the highly volatile compounds methylpropanal, 2-methylbutyraldehyde and 3-methylbutyraldehyde, 2,3-butanedione and Methyl mercaptan (see Example 1). deuterated and 13 C labeled internal standard and corresponding retention index. The data are summarized in Table 12.

[0234] Table 12. Concentrations of highly volatile compounds determined in DMGC and CGC

[0235]

[0236] CGC had higher concentrations in three of the five highly volatile compounds tested. Compared to DMGC, CGC has almost twice the amount of methyl mercaptan, almost three times the amount of methapropanal, and almost four times the amount of 2-methylbutyraldehyde. As for the other two highly volatile compounds, CGC and DMGC had comparable levels of 2,3-butanedione, while 3-methylbutyraldehyde was the highest for DMGC.

[0237] When comparing the purely quantitative data from CGC, clear differences in the concentrations of 2,3-bu...

Embodiment 3

[0244] Example 3: Odor activity

[0245] Odor activity value (OAV) is a measure of the importance of a particular compound to the overall odor of a sample (eg chocolate). It is calculated as the ratio between the concentration of an individual substance in a sample and the threshold concentration (odor threshold, the minimum concentration that can be detected by the human nose) of that substance or:

[0246]

[0247] Therefore, odorants with an OAV greater than 1 generally contribute to the aroma of the corresponding food.

[0248] Determination of odor thresholds in model aroma matrices. Since crumb chocolate consists of about 30% fat, odor thresholding was performed in unflavored sunflower oil according to Czerny et al., European food research and technology 1993, 196(5), 417-422. Literature-based odor thresholds were used only if they were performed under the same conditions. Based on the determined odor threshold and quantitative experiments, the odor activity values...

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Abstract

The presently disclosed subject matter is directed to chocolate compositions containing dry milk chocolate and extraneous flavor compositions that impart a crumb chocolate flavor to a fat-based confectionery. The extraneous flavor compositions of the present disclosure can comprise (a) a highly volatile compound, (b) a lactone compound, and (c) a caramelic composition.

Description

[0001] Cross References to Related Applications [0002] This application claims priority to US Provisional Application No. 62 / 261,800, filed December 1, 2015, the entire contents of which are incorporated herein by reference. 1. Technical field [0003] The subject matter of the present disclosure relates to a chip chocolate flavor system for chocolate-based flavor compositions for use in fat-based confectionery and methods for making such compositions. 2. Background technology [0004] Milk chocolate has historically been made with milk powder and condensed milk, which was used to reduce the moisture content and improve the durability and quality of the milk chocolate. Since then, the development of different manufacturing processes has led to regional variations in milk chocolate flavor. For example, processes developed in the United Kingdom and the United States lead to its characteristic taste of milk chocolate. These techniques emerged in the early 20th century to c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32A23G3/32
CPCA23G3/32A23G1/32A23L27/203A23L27/2022A23L27/2052A23V2002/00
Inventor 克里斯蒂娜·弗里克彼得·希伯勒约翰·P·穆纳福约翰·迪德兹巴利斯
Owner WM WRIGLEY JR CO
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