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Chocolate flavor manipulation

A chocolate, flavor technology, applied in cocoa, food science, applications, etc., can solve problems such as significant differences

Inactive Publication Date: 2005-07-06
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, it is well known that besides merely enhanced chocolate flavors or distinct dominant flavors, there are a large number of different consumer-recognizable chocolate-related flavor profiles that vary considerably around the world according to consumer preferences.

Method used

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Examples

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preparation example Construction

[0033] The preparation of cocoa shell gum extracts can be accomplished using standard methods for extracting gums.

[0034] The hydrolysis of cocoa shell gum extract can be achieved by chemical degradation and / or enzymatic degradation. The following enzymes and chemicals are preferably employed: acetic acid, hydrochloric acid, pectinases (such as polygalacturonase, rhamnoglucoside, pectinase, arabinase, galactanase )) in combination with esterases such as rhamnogalactoacetylesterase or in combination with exoglycosidases such as β-galactosidase, arabinofuranosidase and fucosidase. These enzyme mixtures can be found in commercial enzyme preparations obtained by fermentation of microorganisms in suitable complex media.

[0035] Any suitable reaction medium for the preparation of flavors may be employed including aqueous solutions, ethanol, propylene glycol, glycerol or fat based media such as anhydrous milk fat, cocoa butter, cocoa mass, complex fats, lipase hydrolyzed milk fat...

Embodiment 1

[0051] The flavor reaction is carried out in a three-neck stirred reactor with a round bottom and a temperature control device. Anhydrous milk fat (80 g) was melted and heated to 125°C in a reactor. When the temperature of the milk fat rises to 125° C., the flavor precursors rhamnose 50 mM and proline 50 mM are directly added to the reactor together with the milk fat, or the flavor precursors are added separately. Rhamnose and proline were reacted in milk fat at 125°C under reflux for 60 minutes. The reacted material was cooled to room temperature and stored at 4°C or room temperature. Flavoring was added to the mass at 0.5%.

[0052] Add to the compound:

[0053] 1 gram of reactive flavor was added to 199 grams of fully molten compound mass, they were mixed thoroughly by hand, and cast into 20 gram sticks. After cooling, the sticks were unmoulded and allowed to equilibrate to room temperature for at least 4 hours. Samples were equilibrated at 15°C for at least 1-30 days ...

Embodiment 2

[0059] The flavor reaction was carried out according to Example 1, except that 1.5% alkaline water was added together with rhamnose and proline (Stock solution: 4 drops of 50% NaOH in 20 ml of water). This approach facilitates reactions at alkaline pH conditions and enhances the solubility of the precursors. As described in Example 1, 0.5% fat-based flavors were added to chocolate to produce characteristics such as caramel, biscuit and cookie. The caramel flavor is strongest after 30 minutes of reaction.

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Abstract

A method of controlling the flavor of the same chocolate mass, the method comprising adding to the chocolate mass an effective amount of a non-cocoa / dairy flavoring agent, wherein said flavoring agent provides any of the following characteristics: roasted, sweet, bitter , Crumby, Caramel, Fruity, Floral, Biscuit, Baked, Bready, Cereal, Malty, Astringent or Praline.

Description

field of invention [0001] The present invention relates to a method for controlling the flavor of chocolate independent of the method, recipe and raw materials used in the preparation of the chocolate. Background of the invention [0002] The manufacture of chocolate is described in "Industrial Chocolate Manufacture and Use", edited by S. T. Beckett, 3rd edition, 1999, Blackwell Science, the contents of which are incorporated by reference. [0003] Chocolate is usually prepared by mixing sugar and cocoa butter with cocoa mass or nibs, followed by fine grinding, conching and tempering. Cream chocolate is prepared in a similar way, except milk is added. A traditional method (dry method) of preparing creamy chocolate is by mixing milk powder with cocoa mass or nibs, sugar and cocoa butter, followed by fine grinding, conching and tempering. Another traditional method (the wet method) of preparing creamy chocolate employs the steps of concentrating and drying liquid milk or mil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/30A23G1/00A23G1/21A23L27/21A23L27/28
CPCA23G1/0006A23G1/30A23L27/215A23L27/28
Inventor C·E·汉森C·布德韦格S·考克哈尔M·A·朱利莱特J-C·斯帕多内P·尼古拉斯R·雷德格韦尔E·阿姆斯特朗D·西韦特
Owner SOC DES PROD NESTLE SA
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