Reduced sugar chocolate and method of making the same
A chocolate and confectionery technology, applied in cocoa, food science, food ingredients, etc., can solve high-cost flavor/texture issues
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Embodiment 1
[0065] Example 1: Low Bitterness and Low Flavor Sugar Free Chocolate
[0066] Raw cocoa beans are winnowed into kernels and shells. Shells are discarded. Similar to the method of US4755391, the raw nibs are subjected to a series of extractions which remove the chocolate flavor and bitterness from the raw nibs. First, the raw granules were subjected to an extraction step with water at about 55°C. The raw granules were then subjected to an extraction step with water at about 95°C. These two extraction steps are enough to remove most of the theobromine and caffeine, as well as all sugars and some amino acids (which are precursors to the development of the chocolate flavor during the cocoa roasting step). The resulting raw cocoa nibs are dried, roasted and ground into sugar-free chocolate with low bitterness and chocolate flavor. Several low-flavor, low-bitterness sugar-free chocolate samples were prepared for testing.
[0067] Descriptive panel sensory testing was used to me...
Embodiment 2
[0071] Example 2: 20% Low Sugar SOI Milk Chocolate with American Style (Intense Chocolate Flavor)
[0072] An exemplary 20% low sugar SOI milk chocolate was prepared using highly alkalized sugar free chocolate. figure 2 A method of making highly alkalized sugar-free chocolate is shown. Next, additional ingredients and sweetener ingredients are added as follows. First, mix the sugar and highly alkalizing sugar-free chocolate. Then, on a chocolate roller mill, the sugar is ground with highly alkalized sugar-free chocolate. Next, add deionized water and a small amount of high-potency sweetener (HPS) to the mixture while mixing. Within 10 minutes, lecithin was added and the treated sugar-HPS / alkalized chocolate / lecithin mixture was mixed continuously until the water was removed, resulting in a paste labeled "processed sugar with co-crystallized HPS" shape. Next, whole milk powder with lactase is prepared by treating the milk powder with an enzyme (lactase). Then, the follow...
Embodiment 3
[0078] Example 3: 30% Low Sugar SOI Milk Chocolate with European Flavor
[0079] An exemplary 30% reduced sugar milk chocolate composition was prepared using highly alkalized sugar-free chocolate and highly alkalized cocoa powder, both in a similar figure 2 and 4 prepared by the method shown in . Additional ingredients and sweetener ingredients were added as follows. Sucrose with highly alkalized unsweetened chocolate, highly alkalized cocoa powder, skim milk treated with lactase and flavoring / additional flavoring (sweetness enhancer, bitterness suppressor and / or additive vanillin) Blend and grind to create a highly alkalized sugar-free chocolate mixture. A highly alkalized chocolate mixture is confisted, then confused with the addition of cocoa butter, anhydrous milk fat and lecithin. According to the recipe listed in Table 3, 30% by weight of added sugar in a typical milk chocolate (and about 16.5% by weight of the total composition) was replaced by highly alkalized sug...
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