Foodstuff products, ingredients, processes and uses

A product, confectionary technology, applied in the fields of application, food science, cocoa, etc., can solve the problem of other parts of cocoa pods not being used

Pending Publication Date: 2020-01-17
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] While the cocoa plant is well known to be harvested to produce the cocoa seeds used to provide cocoa liquor, cocoa butter and cocoa powder, other parts of the cocoa pod are not utilized

Method used

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  • Foodstuff products, ingredients, processes and uses
  • Foodstuff products, ingredients, processes and uses
  • Foodstuff products, ingredients, processes and uses

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0275] The cocoa pulp powder produced above was brought to room temperature and mixed with cocoa mass using a standard kitchen food processor (Crypto grinder blender).

[0276] Particle size was reduced to 23 microns (manually measured using a micrometer) using a Buhler SDY 200 3-drum refiner. The roller spacing is controlled by setting the pressure on the refiner (gauge readings - right 0.7, 7; left 0.4, 6.4; right outlet 0, 11.8 and left outlet 0.8, 7.8).

[0277] The refined composition is then subjected to refining in an Elkolino ELK-0005-V unit with the following parameters: 100 g of cocoa butter are added to the refiner at 45° C. for 10 minutes at 500 rpm before starting the refining step. Process, and then change temperature and rotation to 56°C, time 220 minutes, 1200 rpm. Add 500 g of cocoa butter and change the temperature to 45°C for 60 minutes at 1500 rpm.

[0278] The chocolate was then hand tempered at 29.8°C on a marble top bench.

Embodiment 2

[0280] This example was prepared according to the method outlined in Example 1, but the amount of cocoa pulp powder was modified as indicated in Table 1.

Embodiment 3

[0282] This example was prepared according to the method outlined in Example 2, but with a refining step to provide a particle size of 41 microns, and strawberry slices were added in the specified amount.

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PUM

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Abstract

The present invention provides the use of a composition obtainable from cocoa pulp or an extract of cocoa pulp, as an ingredient in a confectionery product.

Description

[0001] The present invention relates to the field of novel foodstuffs, preferably chocolate products, novel ingredients used in said products and uses of novel ingredients. Background technique [0002] While it is well known that the cocoa plant can be harvested to produce the cocoa seeds used to provide cocoa liquor, cocoa butter and cocoa powder, other parts of the cocoa pod are not utilized. [0003] Cocoa pods consist of the shell, pulp, and cocoa beans. The pulp is the aromatic moist body that surrounds the pods. [0004] In the initial processing of cocoa seeds, the pulp is usually removed by fermentation and hydrolyzed by microorganisms. The hydrolyzed pulp is known in the industry as "juice". During fermentation, the pulp provides a substrate for various microorganisms that are essential for the development of chocolate flavor precursors that are fully expressed later in the roasting process. While pulp is necessary for fermentation, more pulp is usually produced t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32A23G1/48
CPCA23G1/32A23G1/48A23G1/02A23V2002/00A23G1/40
Inventor J·B·维埃拉B·库舍尔D·费斯特林
Owner SOC DES PROD NESTLE SA
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