A sweet food composition and its preparation method

Abstract

This invention relates to a confectionery composition and its preparation method. Specifically, the invention provides a confectionery composition comprising a chocolate syrup and chitosan and / or its derivatives, wherein the chocolate syrup contains fats, cocoa components, and emulsifiers, and optionally sweeteners and optional dairy products; wherein, based on 100 parts by weight of the total chocolate syrup, the chitosan and / or its derivatives comprise 0.5 to 10.0 parts by weight, and the water content of the chitosan and / or its derivatives is ≤10%.

Description

Technical Field

[0001] This invention relates to a confectionery composition and its preparation method. Background Technology

[0002] As people's demand for health increases, high-cocoa-content pure chocolate is becoming increasingly popular among consumers. However, because pure chocolate contains symmetrical triglycerides, it requires a specific tempering process to stabilize its crystallization in the βV form. Therefore, it needs to be equipped with corresponding tempering equipment and production lines.

[0003] Simplifying the tempering process for pure cocoa butter chocolate is of high economic value in this context, and some research in related fields has involved non-tempering techniques. For example, CN107613780A specifies the content of lauric acid triglycerides MMM, L2M, and LM2, and applies this to chocolate formulations containing a portion of cocoa butter, enabling the production of non-tempering chocolate. However, in its example, the cocoa butter content in the chocolate is less than 20% of the total fat content, making it unsuitable for chocolate formulations containing large amounts of cocoa butter or cocoa liquor. WO2017 / 179455 discloses an oil composition, which is a medium-melting-point product obtained by two-step fractionation after mixing two transesterified oils, and further specifies the S3 and S2U components in the triglyceride composition. Its preparation process is complex, and this oil composition preferably accounts for 60-100% of the fat content in the chocolate formulation in its claims, still not serving as a non-tempering solution for pure cocoa butter chocolate derived from whole cocoa butter and / or cocoa butter-like fats. Jay Chen et al. used modified phospholipids for tempering pure chocolate, but the molds used were small and thin. The crystallization process after pouring required 1 hour at 5°C, followed by 4 days at 20°C to stabilize the crystals. This would sacrifice production efficiency for large-scale industrial chocolate production, and there are currently no industrially available modified phospholipids; they remain in the research stage. Using seed crystals to simplify the tempering process also has related products and patents, such as Barry Callebaut's Mycryo seed crystals, but they are expensive and difficult to industrialize. StOSt disclosed in WO2016 / 200327 and BOB disclosed in WO2020 / 031539 are both seed crystals with specific crystal forms of symmetrical triglycerides as their main component. However, these seed crystals often require complex processes such as enzymatic synthesis, separation and purification, and multi-step extraction to obtain, and their preservation is easily affected by temperature; if melting occurs, they can no longer serve their tempering function. Furthermore, once the chocolate treated with seed crystals has completely melted, the seed crystals lose their original function. However, in actual production, repeated heating and use are involved. Therefore, a technology that can both function as a seed crystal and remain usable in a repeatedly melted state is particularly important for actual production.

[0004] Regarding chitosan, CN113995038A discloses a high-calorie nut chocolate and its preparation method, in which chitosan is used in the nut filling, not in the chocolate sauce. WO2007 / 112077 describes the application of a film-forming agent and solvent combination to coat the chocolate surface to improve abrasion resistance; chitosan is listed as an alternative film-forming agent, but it is not used in the chocolate itself. CN111000017A discloses a flavored dark chocolate and its preparation method, in which 1-4% chitosan is included, but it is added during the pre-preparation of chocolate raw materials, and its purpose is to remove free fatty acids formed during enzymatic transesterification.

[0005] In summary, there is an urgent need in this field for an economical chocolate that is not easily affected by temperature conditions and that eliminates the need for a tempering process, as well as a method for its preparation. Summary of the Invention

[0006] The present invention aims to provide a chocolate composition and a method for preparing the same. The application of this composition and the corresponding method is not easily affected by temperature and moisture, and can simplify the tempering process of symmetrical fat-based chocolate. The sensory and physical properties of the obtained product are comparable to those of traditional tempered products.

[0007] The present invention first provides a confectionery composition comprising a chocolate syrup and chitosan and / or its derivatives, wherein the chocolate syrup contains fats, cocoa components, sweeteners, emulsifiers, and optionally dairy products; wherein, based on 100 parts by weight of the total chocolate syrup, the chitosan and / or its derivatives comprise 0.5 to 10.0 parts by weight, and the water content of the chitosan and / or its derivatives is ≤10%.

[0008] In some embodiments, the confectionery composition herein contains 0.5 to 5.0 parts by weight or 5.0 to 10.0 parts by weight, for example 1.0 to 2.0 parts by weight or 2.0 to 5.0 parts by weight, based on 100 parts by weight of the total chocolate syrup.

[0009] In some embodiments, the water content of chitosan and / or its derivatives is 0.01–10%, and can be ≤8.5%, ≤7.0%, ≤6.0%, ≤5.0%, for example 0.01–8.5%, 0.1–7.0%, 0.1–6.0%, 0.1–5.0%, 5.0–7.0%, 2.0–8.5%, 0.1–2.0%, or even less than 0.1%.

[0010] In some embodiments, the chitosan and / or its derivatives in the confectionery compositions herein are selected from one or more of chitosan oligosaccharides, carboxymethyl chitosan, chitosan hydrochloride, and chitosan quaternary ammonium salts, preferably carboxymethyl chitosan and / or chitosan oligosaccharides.

[0011] In some embodiments, the degree of deacetylation of the chitosan is above 80%, preferably 80-95%; preferably, the relative molecular mass of the chitosan is 2 × 10⁻⁶. 5 ~5×10 5 Da.

[0012] In one or more embodiments, the molecular weight of the chitosan oligosaccharide is ≤2×10⁻⁶. 3 Da.

[0013] In one or more embodiments, the fat is cocoa butter ester (CBE), cocoa butter (CB), or a mixture of cocoa butter ester and cocoa butter.

[0014] In some embodiments, the weight of the fat is 30 to 40 parts by weight, preferably 35 to 38 parts by weight, based on 100 parts by weight of the total chocolate syrup.

[0015] In one or more embodiments, based on 100 parts by weight of the total chocolate syrup, the content of cocoa butter-like substance is ≤40 parts by weight, preferably ≤20 parts by weight or ≤5 parts by weight, and the remaining fat is cocoa butter.

[0016] In some implementations, the cocoa component is selected from one or more of cocoa powder, cocoa butter, and cocoa liquor.

[0017] In some embodiments, the mass of cocoa components (such as cocoa powder) can be 12.0 to 16.0 parts by mass, preferably 12.5 to 15.5 parts by mass or 12.5 to 14.5 parts by mass, based on 100 parts by mass of the total chocolate syrup.

[0018] In some embodiments, the emulsifier is selected from one or more of phospholipids, sucrose fatty acid esters, glycerol fatty acid esters, polyglycerol fatty acid esters, sorbitan fatty acid esters, and polyglycerol ricinoleate.

[0019] In some embodiments, the confectionery composition of the present invention contains 0.1 to 1.5 parts by weight of emulsifier, based on 100 parts by weight of total chocolate syrup.

[0020] In some implementations, the emulsifier is 0.1 to 1.5 parts by weight per 100 parts by weight of the total chocolate syrup.

[0021] In some embodiments, the chocolate syrup may optionally include dairy products and / or sweeteners.

[0022] In some embodiments, the dairy product is selected from one or more of the following: milk, concentrated milk, skim milk, condensed milk, light condensed milk, whole milk powder, skim milk powder, buttermilk, buttermilk powder, whey, whey powder, casein, sodium caseinate, and whey protein.

[0023] In some embodiments, the amount of dairy product added is 5 to 20 parts by weight per 100 parts by weight of the total chocolate syrup. In some embodiments, the chocolate syrup of the confectionery composition of the present invention contains skim milk powder or whole milk powder. In some embodiments, the confectionery composition of the present invention contains 9 to 12 parts by weight of skim milk powder per 100 parts by weight of the total chocolate syrup.

[0024] In some embodiments, the sweetener is selected from one or more of sucrose, lactose, glucose, fructose, maltose, starch sugar, and artificial sweeteners. Preferably, sucrose includes one or more of white granulated sugar, brown sugar, fine white sugar, rock sugar, and yellow rock sugar. Preferably, artificial sweeteners include natural sweeteners and synthetic sweeteners, including but not limited to stevia, licorice, disodium glycyrrhizate, tripotassium glycyrrhizate, trisodium glycyrrhizate, saccharin, sodium saccharin, sodium cyclohexylsulfamate, asparagine methyl ester alitane, aspartame, sucralose, allulose, inulin, fructooligosaccharides, mogrosides, maltitol, isomaltitol, isomaltulose, lactitol, steviol glycosides, sorbitol, xylitol, lactitol, mannitol, and erythritol. Preferably, the sweetener is in the form of powder, block, tablet, capsule, or syrup. In some embodiments, the amount of sweetener added in the confectionery composition herein is 35 to 50 parts by weight, based on 100 parts by weight of chocolate syrup.

[0025] In some embodiments, the confectionery composition of the present invention comprises a chocolate syrup and chitosan and / or its derivatives, said chocolate syrup comprising fats, cocoa components, emulsifiers, dairy products, and sweeteners. In these embodiments, based on 100 parts by weight of the chocolate syrup, the fats comprise 35.0 to 40.0 parts by weight, the cocoa components (such as cocoa powder) comprise 12.0 to 16.0 parts by weight, the sweetener comprises 38.0 to 46.0 parts by weight, the dairy product comprises 9.0 to 12.0 parts by weight, the emulsifier comprises 0.5 to 1.0 parts by weight, and the chitosan and / or its derivatives comprise 0.5 to 10 parts by weight.

[0026] In some embodiments, based on 100 parts by weight of chocolate syrup, the amount of fat is 35.0 to 38.0 parts by weight, the amount of cocoa ingredients (such as cocoa powder) is 12.5 to 15.5 parts by weight, the amount of sweetener is 38.0 to 40.0 parts by weight, the amount of dairy products is 9.0 to 12.0 parts by weight, the amount of emulsifier is 0.5 to 0.6 parts by weight, and the amount of chitosan and / or its derivatives is 0.5 to 10 parts by weight.

[0027] A second aspect of the present invention provides a chocolate article containing, or prepared from, a confectionery composition as described in any embodiment of the first aspect herein.

[0028] In some embodiments, the chocolate product is chocolate sauce, chocolate bars, or chocolate coating.

[0029] In some embodiments, the chocolate product is pure chocolate or cocoa butter-like chocolate.

[0030] In one or more embodiments, the pure chocolate includes pure dark chocolate, pure milk chocolate, and pure white chocolate.

[0031] The third aspect of the present invention provides a method for preparing chocolate products without a tempering step, comprising the following steps: (1) completely melting and mixing chocolate syrup, (2) cooling the chocolate syrup, (3) adding chitosan and / or its derivatives and mixing them evenly, and (4) casting into a mold and cooling to crystallize, thereby obtaining the chocolate product.

[0032] In some implementations, the order of steps (2) and (3) can be interchanged, i.e., the method of the present invention includes the following steps: (a) completely melting and mixing the chocolate syrup, (b) adding chitosan and / or its derivatives and mixing them evenly, (c) cooling the chocolate syrup containing chitosan and / or its derivatives, and (d) molding and cooling to crystallize, thereby obtaining the chocolate product.

[0033] In one or more embodiments, the temperature for cooling the chocolate syrup is 25–32°C. In one or more embodiments, the chocolate syrup in step (2) or step (c) is cooled to 25–32°C.

[0034] In one or more embodiments, prior to sprue casting, the material is heated to eliminate historical crystallization, and then cooled before sprue casting.

[0035] In one or more embodiments, the material is heated to 45–52°C to eliminate historical crystallization, and then cooled to 25–32°C, such as 25–30°C, for slab casting.

[0036] In one or more embodiments, the method further includes the step of preparing a chocolate syrup.

[0037] In some embodiments, the chocolate syrup is the chocolate syrup described in any embodiment of the first aspect of this document.

[0038] A third aspect of the present invention also provides a method for reducing the temperature sensitivity of chocolate products, improving the uniformity of chocolate products, and / or improving the ease of handling of chocolate products. The method includes the following steps: preparing a chocolate syrup using chitosan and / or its derivatives with a water content of less than or equal to 10%, controlling the temperature of the chocolate syrup at 25-32°C, and cooling to obtain the chocolate product; wherein, based on 100 parts by weight of the total weight of raw materials other than chitosan and / or its derivatives in the chocolate product, the mass of chitosan and / or its derivatives is 0.5-10 parts by weight.

[0039] The fourth aspect of the present invention provides chocolate products prepared by the method as described in any embodiment of the third aspect herein.

[0040] The fifth aspect of this document provides a food product containing a sweet composition as described in any embodiment of the first aspect of this document, or containing a chocolate product as described in any embodiment of the second or fourth aspect of this document.

[0041] The sixth aspect of the present invention provides the use of chitosan and / or its derivatives in the preparation of chocolate products, wherein the preparation does not include a tempering step.

[0042] In one or more embodiments, the chitosan and / or its derivatives, and the chocolate products, are as described in any of the embodiments herein.

[0043] In one or more embodiments, the preparation involves adding the chitosan and / or its derivatives to a chocolate syrup.

[0044] In one or more embodiments, in the preparation, the mass of chitosan and / or its derivatives is 0.5 to 10.0 parts by mass based on 100 parts by mass of the total chocolate syrup, and the water content of chitosan and / or its derivatives is ≤10%. Attached Figure Description

[0045] Figure 1 Examples 1, 5, and 6 are presented as the apparent state and texture characterization after 30 days of storage at room temperature. Columns (A), (B), and (C) show the results for Examples 1, 5, and 6, respectively. The top row shows the apparent state of the chocolate, and the bottom row shows the texture characterization.

[0046] Figure 2 The apparent state and texture characterization of Comparative Examples 1 to 6 after 30 days of storage at room temperature are shown. In the figures, (A) to (G) are the results of Comparative Examples 1, 2, 3, 4, 6, 7 and 8, respectively. The left column shows the apparent state of the chocolate, and the right column shows the texture characterization. Detailed Implementation

[0047] To enable those skilled in the art to understand the features and effects of the present invention, the terms and expressions used in the specification and claims are explained and defined in general below. Unless otherwise specified, all technical and scientific terms used herein have the ordinary meaning understood by those skilled in the art regarding the present invention, and in case of conflict, the definitions in this specification shall prevail.

[0048] The theories or mechanisms described and disclosed herein, whether right or wrong, should not in any way limit the scope of the invention, that is, the contents of the invention can be implemented without being limited by any particular theory or mechanism.

[0049] In this document, the terms “contains,” “includes,” “containing,” and similar terms encompass the meanings of “basically composed of” and “composed of.” For example, when this document discloses “A contains B and C,” “A is basically composed of B and C” and “A is composed of B and C” should be considered as having been disclosed in this document.

[0050] In this document, all features defined by numerical ranges or percentage ranges, such as numerical values, quantities, contents, and concentrations, are for the sake of brevity and convenience only. Accordingly, descriptions of numerical ranges or percentage ranges should be considered as covering and specifically disclosing all possible sub-ranges and individual numerical values ​​(including integers and fractions) within those ranges.

[0051] Unless otherwise specified, percentages refer to mass percentages and proportions refer to mass ratios in this article.

[0052] In this article, the sum of the percentages of all components in the composition is 100%.

[0053] In this article, low temperature sensitivity means that the composition (such as chocolate) can be repeatedly melted and solidified, and high ease of operation means that the composition is less affected by environmental factors such as temperature, and the process of temperature adjustment can be omitted.

[0054] In this document, when describing embodiments or examples, it should be understood that it is not intended to limit the invention to those embodiments or examples. Rather, all alternatives, modifications, and equivalents of the methods and materials described herein are covered within the scope defined by the claims.

[0055] For the sake of brevity, not all possible combinations of the technical features in each implementation scheme or embodiment are described herein. Therefore, as long as there is no contradiction in the combination of these technical features, the technical features in each implementation scheme or embodiment can be combined arbitrarily, and all possible combinations should be considered within the scope of this specification.

[0056] Conventional chocolate production requires tempering, involving cooling followed by heating. This demands high precision in temperature control for industrial production, and the rates of heating and cooling are also critical, necessitating expensive and sophisticated tempering equipment. The inventors discovered that adding chitosan to the chocolate formula not only eliminates the tempering process but also allows for repeated handling at high temperatures, resulting in better surface and cross-sectional properties, lower temperature sensitivity, better uniformity, and improved workability. Furthermore, the inventors found that the moisture content of chitosan affects chocolate quality. Because chitosan is hygroscopic, moisture reduces its effectiveness. In preliminary experiments, high moisture content (e.g., greater than 10%) in chitosan, even in low amounts, resulted in dark spots in the chocolate. Only by using a specific amount of chitosan could the desired effect be achieved. This led to the completion of this invention.

[0057] Chitosan and / or its derivatives

[0058] Chitosan, chemically known as polyglucosamine (1-4)-2-amino-BD glucose, is obtained from chitin through deacetylation. The degree of deacetylation (DD) is the proportion of glucosamine units without acetyl groups to the total number of glucosamine units. Generally, chitosan with a degree of deacetylation of 55-70%, 70-85%, 85-95%, and 95-100% is referred to as low-degree-of-deacetylation chitosan, medium-degree-of-deacetylation chitosan, high-degree-of-deacetylation chitosan, and ultra-high-degree-of-deacetylation chitosan, respectively. This invention preferably uses chitosan with a degree of deacetylation of 80% or higher, 85% or higher, 90% or higher, or 93% or higher, such as 80-95%. Commercially available chitosan can be used to implement this invention.

[0059] In some embodiments, the degree of deacetylation of the chitosan described herein is 80–95%, and the relative molecular mass is 2 × 10⁻⁶. 5 ~5×10 5 Da.

[0060] Chitosan derivatives can be products of chitosan degradation, acylation, esterification, carboxylation, hydroxylation, alkylation, or quaternization, such as chitosan oligosaccharides, carboxymethyl chitosan, chitosan hydrochloride (water-soluble chitosan), and chitosan quaternary ammonium salts (hydroxypropyltrimethylammonium chloride chitosan). In this document, chitosan oligosaccharides, also called chitosan oligosaccharides or low-molecular-weight chitosan, are oligosaccharide products with a degree of polymerization between 2 and 20 and a molecular weight ≤3200 Da obtained from the degradation of chitosan. Chitosan oligosaccharides can be small-molecule oligosaccharides with amino groups obtained from the degradation of chitosan derived from shrimp and crab shells. Commercially available chitosan oligosaccharides can be used to implement this invention. In some embodiments, the molecular weight of the chitosan oligosaccharides used herein is ≤2000 Da.

[0061] In some embodiments, the chitosan and / or its derivatives herein comprise one or more of chitosan, carboxymethyl chitosan, and chitosan oligosaccharides. In some embodiments, the degree of substitution of the carboxymethyl chitosan is ≥80%. In some embodiments, the relative molecular mass of the chitosan oligosaccharide is ≤2×10⁻⁶. 3 In some embodiments, the degree of substitution of the carboxymethyl chitosan is ≥80%.

[0062] Sweet food composition and its preparation method

[0063] This article provides a confectionery composition containing chocolate syrup and chitosan and / or its derivatives; wherein, based on 100 parts by weight of the total chocolate syrup, the chitosan and / or its derivatives are 0.5 to 10.0 parts by weight, and the water content of the chitosan and / or its derivatives is ≤10%.

[0064] In some embodiments, the confectionery composition herein contains, based on 100 parts by weight of total chocolate syrup, 0.5 to 10 parts by weight, 0.5 to 5.0 parts by weight, or 5.0 to 10.0 parts by weight, for example, 1.0 to 2.0 parts by weight or 2.0 to 5.0 parts by weight.

[0065] In some embodiments, the water content of chitosan and / or its derivatives is 0.01–10%, and can be ≤8.5%, ≤7.0%, ≤6.0%, ≤5.0%, for example 0.01–8.5%, 0.1–7.0%, 0.1–6.0%, 0.1–5.0%, 5.0–7.0%, 2.0–8.5%, 0.1–2.0%, or even less than 0.1%.

[0066] This invention does not impose any particular limitation on the type of chitosan and / or its derivatives; various commercially available chitosans and chitosan oligosaccharides are acceptable. The physicochemical properties of chitosan and / or its derivatives are as described above. In an exemplary embodiment, in the confectionery composition herein, chitosan and / or its derivatives are selected from one or more of chitosan oligosaccharides, carboxymethyl chitosan, chitosan hydrochloride, and chitosan quaternary ammonium salts, preferably carboxymethyl chitosan and / or chitosan oligosaccharides.

[0067] In this article, chocolate syrup can refer to syrups used in the preparation of various types of chocolate well known in the art, particularly syrups used in the preparation of chocolates that require tempering during the process. Such chocolates include chocolates with high cocoa content or chocolates using cocoa butter substitutes. Specifically, such chocolates include, but are not limited to, dark chocolate, milk chocolate, and white chocolate, as well as fat substitute chocolates with a high content of cocoa butter substitutes (e.g., around 40%). Therefore, chocolate syrup can be any chocolate syrup using cocoa products, or any syrup used in fat substitute chocolates containing a large amount of cocoa butter substitutes.

[0068] More specifically, chocolate syrup generally contains fats and oils, and may also contain cocoa and / or emulsifiers. It should be understood that the "chocolate syrup" of this application generally does not contain ingredients such as diced fruit or nuts.

[0069] The fats in the chocolate syrup can be any of the fats commonly used in chocolate preparation, primarily cocoa butter and various cocoa butter substitutes. Cocoa butter substitutes are commonly used as a cocoa butter substitute in confectionery compositions such as chocolate or confectionery products. The appropriate fat can be selected depending on the type of chocolate being prepared. For example, the fat in the chocolate formulation can be entirely cocoa butter substitutes, or a mixture of cocoa butter substitutes and cocoa butter. In some embodiments, the cocoa butter substitute content, based on the total weight of the chocolate syrup, is no more than 40 wt%, preferably no more than 20%, more preferably no more than 5%, with the remainder being cocoa butter. Typically, the fat content in the chocolate syrup can be 24–65 wt%, such as 30–45% or 35–38%. In some embodiments, the fats in the confectionery compositions of the present invention are cocoa butter (CB) and / or cocoa butter substitutes (CBE) in any combination as required by the formulation design. Typically, based on 100 parts by weight of the total weight of the chocolate syrup, the fat content can be 30–40 parts by weight, preferably 35–38 parts by weight.

[0070] Cocoa components include, but are not limited to, any one or any combination of cocoa powder, cocoa butter, and cocoa liquor. The cocoa components and their contents can be arbitrarily combined and adjusted according to the needs of the formulation design. Cocoa powder is a commonly used cocoa component in confectionery compositions such as chocolate. Typically, based on 100 parts by weight of the total chocolate liquor, the mass of cocoa components (such as cocoa powder) can be 12.0–16.0 parts by weight, preferably 12.5–15.5 parts by weight or 12.5–14.5 parts by weight.

[0071] The emulsifier can be any emulsifier known in the art for preparing chocolate, including but not limited to one or more of phospholipids (such as lecithin), sucrose fatty acid esters, glycerol fatty acid esters, polyglycerol fatty acid esters, sorbitan fatty acid esters, and polyglycerol ricinoleate. Typically, the confectionery composition of the present invention contains 0.1 to 1.5 parts by weight of emulsifier per 100 parts by weight of the total chocolate syrup. In some embodiments, the confectionery composition of the present invention contains 0.5 to 1.0 parts by weight of phospholipids per 100 parts by weight of the total chocolate syrup.

[0072] In the confectionery compositions described herein, the chocolate syrup may optionally also include dairy products and / or sweeteners.

[0073] Dairy products include, but are not limited to, milk derived from fresh cream, condensed milk, skim milk, condensed milk, lightly condensed milk, whole milk powder, skim milk powder, buttermilk, buttermilk powder, whey, whey powder, casein, sodium caseinate, whey protein, etc. One or more of these can be used alone or in combination. Typically, the amount of dairy product added is 5 to 20 parts by weight per 100 parts by weight of the total chocolate syrup. In some embodiments, the chocolate syrup of the confectionery composition of the present invention contains skim milk powder. In some embodiments, the confectionery composition of the present invention contains 9 to 12 parts by weight of skim milk powder per 100 parts by weight of the total chocolate syrup.

[0074] Sweeteners can be any commonly used edible substances in the art that can provide sweetness, including but not limited to one or more of sucrose, lactose, glucose, fructose, maltose, starch sugar, and artificial sweeteners. Sucrose includes one or more of white granulated sugar, brown sugar, powdered sugar, rock sugar, and yellow rock sugar. Artificial sweeteners include natural sweeteners and artificial sweeteners, including but not limited to stevia, licorice, disodium glycyrrhizate, tripotassium glycyrrhizate, trisodium glycyrrhizate, saccharin, sodium saccharin, sodium cyclohexylsulfamate, asparagine methyl ester, alitane, aspartame, sucralose, allulose, inulin, fructooligosaccharides, mogrosides, maltitol, isomaltitol, isomaltulose, lactitol, steviol glycosides, sorbitol, xylitol, lactitol, mannitol, and erythritol. The form of the sweetener in this invention is not limited and can be powder, block, tablet, capsule, syrup, etc. The amount of sweetener added can be adjusted according to the actual sweetness requirements of the product. In an exemplary embodiment, the amount of sweetener added in the confectionery composition herein is 35 to 50 parts by weight of chocolate syrup per 100 parts by weight.

[0075] In some embodiments, the confectionery composition of the present invention comprises a chocolate syrup and chitosan and / or its derivatives, said chocolate syrup comprising fats, cocoa components, emulsifiers, dairy products, and sweeteners. In these embodiments, based on 100 parts by weight of the chocolate syrup, the fats comprise 35.0 to 40.0 parts by weight, the cocoa components (such as cocoa powder) comprise 12.0 to 16.0 parts by weight, the sweetener comprises 38.0 to 46.0 parts by weight, the dairy product comprises 9.0 to 12.0 parts by weight, the emulsifier comprises 0.5 to 1.0 parts by weight, and the chitosan and / or its derivatives comprise 0.5 to 10 parts by weight.

[0076] In some embodiments, based on 100 parts by weight of chocolate syrup, the amount of fat is 35.0 to 38.0 parts by weight, the amount of cocoa ingredients (such as cocoa powder) is 12.5 to 15.5 parts by weight, the amount of sweetener is 38.0 to 40.0 parts by weight, the amount of dairy products is 9.0 to 12.0 parts by weight, the amount of emulsifier is 0.5 to 0.6 parts by weight, and the amount of chitosan and / or its derivatives is 0.5 to 10 parts by weight.

[0077] Chocolate syrup can be prepared using conventional methods, including premixing powders, mixing the premixed powders with a portion of the fats, grinding, and refining. Specifically, the appropriate amount of powders can be weighed according to the formula, premixed evenly, and then a portion of the fats required for chocolate preparation can be mixed evenly with the powders.

[0078] This document also provides a method for preparing a confectionery composition as described in any embodiment herein, comprising the following steps: after obtaining a chocolate syrup, mixing chitosan and / or its derivatives with the chocolate syrup to prepare the chocolate syrup containing chitosan and / or its derivatives as described herein. The chocolate syrup containing chitosan and / or its derivatives can be cooled, poured into a mold, and then cooled and demolded to obtain the confectionery composition (chocolate) of this application without performing a tempering step. Typically, the chocolate syrup containing chitosan and / or its derivatives can be cooled to 25–32°C (e.g., 25–30°C) before pouring into a mold. In some embodiments, the method herein includes the following steps: after obtaining a chocolate syrup, first cooling the chocolate syrup to 25–32°C, then adding chitosan and / or its derivatives to prepare the chocolate syrup containing chitosan and / or its derivatives as described herein. In some embodiments, the chocolate syrup containing chitosan and / or its derivatives is cooled and then melted at a certain temperature (e.g., 45–52°C) to eliminate historical crystallization, and then cooled to 25–32°C for slab casting. The cooling and demolding temperature is a commonly used refrigeration temperature in the art, typically 4–10°C.

[0079] The present invention also provides a method for reducing the temperature sensitivity of chocolate products, improving the uniformity of chocolate products, and / or improving the ease of handling of chocolate products. The method includes the following steps: preparing a chocolate syrup using chitosan and / or its derivatives with a water content of less than or equal to 10%; wherein, based on 100 parts by weight of the total weight of raw materials other than chitosan and / or its derivatives in the chocolate product, the mass of chitosan and / or its derivatives is 0.5 to 10 parts by weight, for example, 0.5 to 5.0 parts by weight, 1.0 to 5.0 parts by weight, 1.0 to 10.0 parts by weight, 1.5 to 10.0 parts by weight, 2.0 to 10.0 parts by weight, 2.0 to 5.0 parts by weight, or 1.5 to 2.0 parts by weight.

[0080] Chocolate products

[0081] The confectionery composition of the present invention can be used to prepare chocolate products. Therefore, in some embodiments, this application provides a chocolate syrup containing chitosan and / or its derivatives, comprising chocolate syrup and chitosan and / or its derivatives; wherein the water content of chitosan and / or its derivatives is less than or equal to 10%, for example less than or equal to 8.5%, less than or equal to 2%, or even less than or equal to 0.1%, and the mass of chitosan and / or its derivatives is 0.5 to 10 parts by weight based on the total weight of the chocolate syrup.

[0082] In some embodiments, the present invention also provides a chocolate product containing, or prepared from, a chocolate paste containing chitosan and / or its derivatives as described in any embodiment herein.

[0083] In this article, chocolate products include, but are not limited to, dark chocolate, milk chocolate, white chocolate, dark chocolate with fat substitutes, milk chocolate with fat substitutes, and white chocolate with fat substitutes, as well as various forms of chocolate products including, but not limited to, chocolate sauce, chocolate chips, chocolate bars, chocolate bars, and chocolate coatings. The chocolate products described in this article are not limited to chocolates conforming to GB9678.2-2014, but also include foods that use cocoa butter, cocoa butter substitutes, or even some cocoa butter substitutes as essential ingredients, and, as needed, add sugar, milk powder, and cocoa products in any proportion as raw materials.

[0084] In some embodiments, the present invention also provides chocolate products prepared by the method described in any embodiment herein.

[0085] In some embodiments, this application also provides a food product containing the chocolate product described in this application. The food product may be a chocolate bar, a combination of chocolate with baked goods, nuts, or other types of products.

[0086] In some embodiments, the present invention also provides the use of chitosan and / or its derivatives in reducing the temperature sensitivity of confectionery compositions, improving the homogeneity of confectionery compositions, and / or improving the workability of confectionery compositions, wherein the water content of the chitosan and / or its derivatives is less than or equal to 10%. In some embodiments, the confectionery composition is a chocolate product.

[0087] In some embodiments, this application also provides the use of chitosan and / or its derivatives in the preparation of chocolate products, wherein the preparation does not include a tempering step. Preferably, the chitosan and / or its derivatives are as described in any embodiment herein. Preferably, in the preparation, the chitosan and / or its derivatives are used in the amounts described in any embodiment herein. Preferably, the chocolate product is the chocolate product described in any embodiment herein.

[0088] The present invention has the following beneficial effects:

[0089] When applied to the above-mentioned chocolates, fat substitute chocolates and their products, this invention can greatly simplify the complicated process and reduce the large investment in equipment compared to the traditional tempering process. Compared with existing seed technology and commercial seed crystals, it is a low-priced commercial product, and its storage and operation are less affected by temperature, and its properties are relatively stable. The technology of this invention is suitable for scenarios of repeated melting and use. Therefore, the solution provided has the advantages of convenient operation, economical investment and elimination of tempering process.

[0090] The present invention will be further described below by way of specific embodiments. It should be understood that these embodiments are merely illustrative and are not intended to limit the scope of the invention. Unless otherwise stated, the methods and reagents used in the embodiments are conventional methods and reagents in the art.

[0091] Detection methods

[0092] Texture characterization: The hardness of the chocolate was tested using a TA.XT2 texture analyzer. The test conditions were: speed before test 5 mm / s, speed during test 2 mm / s, speed after test 2 mm / s, puncture thickness 4 mm, and trigger force 1.0 g.

[0093] 1. Evaluation Criteria

[0094] The appearance and cross-sectional condition of chocolates placed at room temperature (approximately 20°C) for 30 days after demolding were observed and scored according to the dimensions in the table below.

[0095] In terms of the appearance of chocolate, gloss, smoothness, and whiteness are denoted as A1, A2, and A3, respectively. In terms of the cross-section of chocolate, uniformity and color difference are denoted as B1 and B2, respectively. The overall score of the chocolate is calculated using the following formula, abbreviated as E. The higher the score, the better the claimed effect:

[0096] E=40%*(40%*A1+30%*A2+30%*A3)+60%*(65%*B1+35%*B2)

[0097] Table 1. Evaluation and Scoring Criteria for the Appearance of Chocolate

[0098]

[0099] Table 2. Evaluation and Scoring Criteria for Chocolate Cross-Sections

[0100]

[0101]

[0102] 2. The processing procedures for the additives in each embodiment and comparative example are shown in the table below.

[0103] Table 3. Processing procedures for additives

[0104] Additives Processing Moisture content Chitosan 1 Store in a sealed container. Take a sample upon first opening. No further treatment is required. 7.6％ Chitosan 2 60℃ oven for 4 hours 2.0％ Chitosan 3 105℃ oven for 2 hours ＜0.1％ Chitosan 4 The sample was stored in a sealed container and was taken from the container multiple times after being opened. No treatment was performed. 11.2％ Chitosan 5 Exposed to an environment of 26–30°C and 65–85% (RH) without treatment. 18.8％ Chitosan oligosaccharide First sample sealed and stored without processing. 8.5％ Carboxymethyl chitosan First sample sealed and stored without processing. 7.7％ Finished chocolate Completely melted 0.6％ Mikoyou No processing ＜0.1％ corn starch No processing 5.2％ pullulan No processing 7.8％

[0105] Note: (1) Chitosan 1 to 5 are products with different water contents obtained by different treatments of the same initial chitosan. Chitosan 4 was still sealed and stored after each sampling. The degree of deacetylation of this initial chitosan was 80-95%, and the relative molecular mass was 2×10. 5 ~5×10 5 Da; (2) The relative molecular mass of chitosan oligosaccharide is ≤2×10 3 Da; (3) The degree of substitution of carboxymethyl chitosan is ≥80%; (4) "Finished chocolate" is the finished chocolate prepared in Example 3; "Mickey" is sourced from Barry Callebaut.

[0106] Examples 1-7

[0107] 1. Preparation: Prepare the chocolate paste according to Table 4. After the paste has completely melted in a 50°C oven, add the additives to the chocolate paste and mix well. Transfer the mixture to a temperature-controlled pot and adjust the temperature of the chocolate paste to 30°C.

[0108] 2. Pour the obtained chocolate paste into the mold and then place it at 5°C to crystallize and solidify;

[0109] 3. Cooling and demolding: Demold the chocolate after the bottom of the mold has completely shrunk to obtain the finished product.

[0110] Example 8

[0111] 1. Preparation of the paste: Prepare the chocolate paste according to Table 4. After the paste is completely melted in a 50°C oven, place the finished chocolate obtained in Example 3 in a microwave oven and melt it completely. Then cool it down to 35°C, add it to the chocolate paste and mix well. Transfer it to a temperature-controlled pot and adjust the temperature of the chocolate paste to 32°C.

[0112] 2. Casting: Pour the chocolate paste, which is controlled at about 30°C, into the mold, and then place it at 8°C to crystallize and solidify.

[0113] 3. Cooling and demolding: Demold the chocolate after the bottom of the mold has completely shrunk to obtain the finished product.

[0114] Example 8-1

[0115] 1. Pulping: The chocolate syrup finally obtained in step 1 of Example 8 was placed at room temperature to cool and crystallize naturally, then placed in a 50°C oven to melt and completely eliminate historical crystallization, and then its temperature was lowered to 32°C;

[0116] 2. Pour the obtained chocolate paste into the mold and then place it at 8°C to crystallize and solidify;

[0117] 3. Cooling and demolding: Demold the chocolate after the bottom of the mold has completely shrunk to obtain the finished product.

[0118] Table 4. Chocolate Recipes for Examples (Parts by Weight)

[0119]

[0120]

[0121] *: "Finished chocolate" refers to the stable chocolate obtained after demolding prepared in Example 3. Based on 100 parts by weight of the total chocolate syrup, the amount of finished chocolate added in Example 8 is such that the chitosan content in the final chocolate obtained in Example 8 is 0.5 parts by weight (the chitosan is chitosan 2); "Additives" refers to ingredients added in addition to 100 parts by weight of the chocolate syrup.

[0122] Comparative Example 1

[0123] 1. Preparation: Prepare the chocolate paste according to Table 5. After the paste has completely melted in a 50°C oven, transfer it to a temperature-controlled pot and adjust the temperature of the chocolate paste to 30°C.

[0124] 2. Pour the obtained chocolate paste into the mold and then place it at 8°C to crystallize and solidify;

[0125] 3. Cooling and demolding: Demold the chocolate after the bottom of the mold has completely shrunk to obtain the finished product.

[0126] Comparative Example 2

[0127] 1. Preparation of the chocolate paste: Prepare the chocolate paste according to Table 5. After the paste has completely melted in the 50°C oven, transfer it to the temperature control pot and adjust the temperature of the chocolate paste. First, lower the temperature by 28°C, and then raise it to 30°C.

[0128] 2. Pour the obtained chocolate paste into the mold and then place it at 10°C to crystallize and solidify;

[0129] 3. Cooling and demolding: Demold the chocolate after the bottom of the mold has completely shrunk to obtain the finished product.

[0130] Comparative Examples 3-4

[0131] 1. Preparation: Prepare the chocolate paste according to Table 5. After the paste has completely melted in a 50°C oven, add the additives to the chocolate paste and mix well. Transfer the mixture to a temperature-controlled pot and adjust the temperature of the chocolate paste to 32°C.

[0132] 2. Pour the obtained chocolate paste into the mold and then place it at 8°C to crystallize and solidify;

[0133] 3. Cooling and demolding: Demold the chocolate after the bottom of the mold has completely shrunk to obtain the finished product.

[0134] Comparative Example 5

[0135] 1. Preparation: Prepare the chocolate paste according to Table 5. After the paste is completely melted in a 50°C oven, transfer it to a temperature-controlled pot and adjust the temperature of the chocolate paste to 30°C. Add the additives to the chocolate paste and mix well.

[0136] 2. Pour the obtained chocolate paste into the mold and then place it at 10°C to crystallize and solidify;

[0137] 3. Cooling and demolding: Demold the chocolate after the bottom of the mold has completely shrunk to obtain the finished product.

[0138] Comparative Example 5-1

[0139] 1. Making the paste: Place the chocolate paste obtained in step 1 of Comparative Example 5 to cool and crystallize naturally at room temperature, then place it in a 50°C oven to melt and completely eliminate the historical crystallization, and then lower its temperature to 30°C.

[0140] 2. Pour the obtained chocolate paste into the mold and then place it at 10°C to crystallize and solidify;

[0141] 3. Cooling and demolding: Demold the chocolate after the bottom of the mold has completely shrunk to obtain the finished product.

[0142] Comparative Example 6

[0143] 1. Preparation: Prepare chocolate paste according to Table 5. After the paste is completely melted in a 50°C oven, transfer it to a temperature-controlled pot and adjust the temperature of the chocolate paste to 30°C. First, add water and stir evenly, then add chitosan 3 and stir evenly again, and control the paste temperature at 30°C.

[0144] 2. Pour the obtained chocolate paste into the mold and then place it at 8°C to crystallize and solidify;

[0145] 3. Cooling and demolding: Demold the chocolate after the bottom of the mold has completely shrunk to obtain the finished product.

[0146] Table 5 Comparative Chocolate Recipes (Parts by Weight)

[0147]

[0148]

[0149] The appearance of the chocolates prepared in each example was observed. During the shelf life (30 days), the chocolates exhibited a glossy appearance, a smooth surface, and no spots. The appearance and texture of Examples 1, 5, and 6 after 30 days of storage at room temperature are as follows: Figure 1 As shown in the image, the different curves represent multiple texture test results for the same sample. The fluctuations within the same curve represent the real-time changes in sample hardness when the probe of the texture analyzer contacts the sample. Greater fluctuations indicate poorer uniformity of chocolate texture. The results of observing and scoring the appearance morphology of the chocolates prepared in the comparative examples and embodiments within the planned time period are shown in the table below:

[0150] Table 6. Scoring results of the examples after 30 days of storage

[0151]

[0152] Table 7. Comparative scoring results after 30 days of storage

[0153]

[0154] As can be seen from the above scoring results, compared with traditional tempering (Comparative Example 2) and adding Micoo seed crystals (Comparative Example 5), the overall scores of the embodiments are close to or slightly lower than those of the comparative examples, and some embodiments even have higher overall scores than the aforementioned comparative examples. This indicates that the above embodiments can achieve similar or even better results than traditional tempering or adding Micoo seed crystals. Comparing the results of Embodiment 8-1 and Comparative Example 5-1, it can be found that the embodiment containing chitosan can be repeatedly operated at high temperatures, has lower temperature sensitivity, and better operability. However, Micoo seed crystals are extremely susceptible to temperature effects. Once exposed to high temperatures (e.g., above 35°C), they lose their original seed crystal function. Compared with chocolate tempering methods, they also have the advantage of being less affected by operating temperature. In summary, the embodiments can be used to simplify the chocolate tempering process, and compared with existing seed crystal (Micoo or tempered pure chocolate) tempering methods, their operable temperature range is wider.

[0155] The apparent state and textural characterization results of some samples in the above embodiments and comparative examples after 30 days of storage at room temperature are as follows: Figure 1 and Figure 2As shown, the chocolate surfaces of Examples 1, 5, 6, and Comparative Example 2 are smooth and highly flat, with no blooming or other deterioration. Comparative Examples 1, 3, 4, and 6 show varying degrees of deterioration in terms of smoothness, flatness, and patches. Texture testing reveals that the texture maps of Examples 1, 5, and 6 are generally continuous, indicating relatively uniform crystallization and arrangement. However, Comparative Examples 1, 2, 3, 4, and 6 show varying degrees of fluctuation at different depths, indicating poor structural uniformity and the potential presence of larger particles, resulting in poor overall texture uniformity. Since chocolate requires a smooth texture, uniformity affects the taste. Comparative Example 2, being a conventional tempered product, while appearing to be bloom-free, exhibits poor uniformity.

Claims

1. A confectionery composition comprising a chocolate syrup and chitosan and / or its derivatives, the chocolate syrup comprising fats, cocoa components, emulsifiers, optional dairy products, and optional sweeteners; wherein, Based on 100 parts by weight of total chocolate syrup, the mass of chitosan and / or its derivatives is 0.5 to 10.0 parts by weight, and the water content of chitosan and / or its derivatives is ≤10%.

2. The confectionery composition according to claim 1, characterized in that: The chitosan and / or its derivatives include one or more of chitosan, carboxymethyl chitosan and chitosan oligosaccharides; The degree of deacetylation of the chitosan is above 80%, preferably 80-95%; preferably, the relative molecular mass of the chitosan is 2 × 10⁻⁶. 5 ~5×10 5 Da; The molecular weight of the chitosan oligosaccharide is ≤2×10⁻⁶. 3 Da; The degree of substitution of the carboxymethyl chitosan is ≥80%.

3. The confectionery composition according to claim 1, characterized in that: The fat is cocoa butter-like substance, cocoa butter, or a mixture of cocoa butter-like substance and cocoa butter; preferably, based on 100 parts by weight of the total chocolate syrup, the content of cocoa butter-like substance is ≤40 parts by weight, more preferably ≤20 parts by weight or ≤5 parts by weight, and the remaining fat is cocoa butter; preferably, based on 100 parts by weight of the total chocolate syrup, the fat content is 30 to 40 parts by weight, more preferably 35 to 38 parts by weight. The cocoa component is selected from one or more of cocoa powder, cocoa butter, and cocoa liquor; preferably, based on 100 parts by weight of the total chocolate syrup, the mass of the cocoa component is 12.0 to 16.0 parts by weight, more preferably 12.5 to 15.5 parts by weight or 12.5 to 14.5 parts by weight. The emulsifier is selected from one or more of phospholipids, sucrose fatty acid esters, glycerol fatty acid esters, polyglycerol fatty acid esters, sorbitan fatty acid esters, and polyglycerol ricinoleate; preferably, the emulsifier is 0.1 to 1.5 parts by weight based on 100 parts by weight of the total chocolate paste. The dairy product is selected from one or more of the following: milk, concentrated milk, skim milk, condensed milk, light condensed milk, whole milk powder, skim milk powder, buttermilk, buttermilk powder, whey, whey powder, casein, sodium caseinate, and whey protein, which are derived from fresh cream; preferably, the dairy product is skim milk powder or whole milk powder; preferably, the amount of dairy product added is 5 to 20 parts by weight, based on 100 parts by weight of the total weight of the chocolate syrup. The sweetener is selected from any one or more of sucrose, lactose, glucose, fructose, maltose, starch sugar, and artificial sweeteners; preferably, sucrose includes one or more of white granulated sugar, brown sugar, fine white sugar, rock sugar, and yellow rock sugar; preferably, artificial sweeteners include natural sweeteners and synthetic sweeteners, selected from one or more of stevia, licorice, disodium glycyrrhizate, tripotassium glycyrrhizate, trisodium glycyrrhizate, saccharin, sodium saccharin, sodium cyclohexylsulfamate, asparagine methyl ester alitane, aspartame, sucralose, allulose, inulin, fructooligosaccharides, mogrosides, maltitol, isomaltitol, isomaltulose, lactitol, steviol glycosides, sorbitol, xylitol, lactitol, mannitol, and erythritol; preferably, the amount of sweetener added is 35-50 parts by weight per 100 parts by weight of chocolate syrup.

4. A chocolate product, characterized in that, The chocolate product contains the sweet food composition of any one of claims 1 to 3, or is prepared from the sweet food composition of any one of claims 1 to 3; preferably, the chocolate product is chocolate sauce, chocolate bars, or chocolate coating; preferably, the chocolate product is pure chocolate or cocoa butter-like chocolate; preferably, the pure chocolate includes pure dark chocolate, pure milk chocolate, and pure white chocolate.

5. A method for preparing chocolate products that does not require a tempering step, comprising the following steps: (1) Melt the chocolate mixture completely and mix well. (2) Cool the chocolate mixture. (3) Add chitosan and / or its derivatives, mix well, and (4) Molding, cooling and crystallization are performed to obtain the chocolate product; or, (a) Melt the chocolate mixture completely and mix well. (b) Add chitosan and / or its derivatives, and mix thoroughly. (c) Cooling the chocolate syrup containing chitosan and / or its derivatives, and (d) Molding, cooling, and crystallization to obtain the chocolate product; Preferably, based on 100 parts by weight of the total chocolate syrup, the mass of chitosan and / or its derivatives is 0.5 to 10.0 parts by weight, and the water content of chitosan and / or its derivatives is ≤10%. Preferably, the chocolate paste in step (2) or step (c) is cooled to 25-32°C; optionally, before pouring into the mold, it is heated to eliminate historical crystallization and then cooled before pouring into the mold. Preferably, the mixture is heated to 45–52°C to eliminate historical crystallization, and then cooled to 25–32°C for casting.

6. The method as described in claim 5, characterized in that, The chocolate syrup is the chocolate syrup in the confectionery composition according to any one of claims 1 to 3.

7. A method for reducing the temperature sensitivity of chocolate products, improving the uniformity of chocolate products, and / or improving the ease of handling of chocolate products, the method comprising the following steps: The chocolate syrup is prepared using chitosan and / or its derivatives with a water content of less than or equal to 10%, and the temperature of the chocolate syrup is controlled at 25-32°C. The chocolate product is then obtained by cooling. The total weight of raw materials other than chitosan and / or its derivatives in the chocolate product is 100 parts by weight, and the mass of chitosan and / or its derivatives is 0.5-10 parts by weight.

8. Chocolate products prepared by any one of claims 5 to 7.

9. A food product comprising the sweet composition of any one of claims 1 to 3, or comprising the chocolate product of claim 4 or 8.

10. The application of chitosan and / or its derivatives in the preparation of chocolate products, wherein, The preparation process does not include a temperature control step; Preferably, the chitosan and / or its derivatives are as described in claim 2; Preferably, the chocolate product is the chocolate product according to claim 4 or 8; Preferably, in the preparation, the chitosan and / or its derivatives are added to the chocolate syrup; In one or more embodiments, in the preparation, the mass of chitosan and / or its derivatives is 0.5 to 10.0 parts by mass based on 100 parts by mass of the total chocolate syrup, and the water content of chitosan and / or its derivatives is ≤10%.

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