Confectionery mass comprising a cocoa component and taurine

Abstract

A confectionery mass, in particular a solid confectionery mass or a confectionery mass in the form of a bar, comprises a cocoa component and taurine.

Description

[0001] TITLE

[0002] CONFECTIONERY MASS COMPRISING A COCOA COMPONENT AND TAURINE

[0003] TECHNICAL FIELD

[0004] The present invention relates to a confectionery mass according to claim 1 and to a process for producing such a confectionery mass according to claim 14.

[0005] STATE OF THE ART

[0006] Foods that not only meet the nutritional needs of a body but also fulfill other functions with regard to mental and / or physical fitness are well known.

[0007] These foods include liquid foods such as energy drinks containing caffeine and taurine, which provide an invigorating effect.

[0008] PRESENTATION OF THE INVENTION

[0009] It is an object of the present invention to provide a confectionery mass of the type mentioned above. In particular, it is an object of the present invention to provide a confectionery mass that appeals to consumers with regard to mental fitness and / or physical fitness.

[0010] This object is achieved by a confectionery mass according to claim 1. Thus, a confectionery mass is specified which comprises a cocoa component and taurine.

[0011] Taurine is also known as 2-aminoethanesulfonic acid. Taurine is said to have an invigorating effect, which may appeal to consumers with regard to their mental and / or physical fitness.

[0012] Preferably, the confectionery mass is free of caffeine.

[0013] Preferably, the taurine is in powder form, in particular as a crystalline powder, at least at the time of its addition to the confectionery mass.

[0014] This means that the taurine is preferably added to the confectionery mass in powder form, especially as a crystalline powder.

[0015] Alternatively, the taurine can be present in dissolved form, i.e., added to the confectionery mass in dissolved form. The taurine is preferably dissolved in at least one flavor concentrate. This means that at least one flavor concentrate comprising taurine dissolved therein is preferably added to the confectionery mass. As explained below, the flavor concentrate is preferably a natural flavor concentrate and / or a fruit concentrate. For example, the flavor concentrate can be natural apricot, orange, or fig flavor concentrate. However, other flavor concentrates are also conceivable. Unless otherwise stated, statements regarding taurine in powder form apply analogously to taurine in dissolved form, and vice versa.

[0016] Taurine is preferably used in its original chemical form.

[0017] This means that taurine with the chemical formula C2H7NO3S or the molecular formula NH2-CH2-CH2-SO3H is preferably used.

[0018] The taurine is preferably commercially available taurine and / or synthetically produced taurine.

[0019] After the taurine in powder form has been added to the confectionery mass, the taurine is preferably present in dissolved form. The taurine is therefore preferably soluble in the confectionery mass. To this end, it is preferred that the confectionery mass at least partially contains at least one aqueous component, and that the taurine is added to this aqueous component and then dissolved therein. As explained in more detail below, this aqueous component is preferably a fruit mass. If the taurine is added in dissolved form, the taurine is naturally also present in dissolved form in the confectionery mass. In this case, too, it is preferred that the confectionery mass contains the aqueous component.

[0020] The taurine is preferably free from a binding agent. In particular, the taurine is preferably free from a binding agent that is free from reduced sugars. The taurine is particularly preferably free from a binding agent such as maltitol syrup, sucrose syrup, or a mixture thereof.

[0021] An amount of taurine is preferably at least 0.1 wt.%, in particular at least 0.25 wt.% and particularly preferably at least 0.4 wt.% with respect to a total weight of the confectionery mass.

[0022] For example, the amount of taurine can be 0.4% by weight based on the total weight of the confectionery mass. If the total weight of the confectionery mass is 50 grams, for example, the taurine is present in an amount of 200 milligrams. For a correspondingly higher weight of the confectionery mass, the amount of taurine is preferably higher. If the total weight of the confectionery mass is 60 grams, for example, the taurine is preferably 240 milligrams.

[0023] The confectionery mass preferably further comprises at least one vitamin, preferably at least one B vitamin, and in particular vitamin B3 and / or vitamin B6. This vitamin or vitamins preferably serve to reduce the tiredness and / or fatigue of the consumer of the confectionery mass.

[0024] Vitamin B3 is also known as nicotinic acid, niacin or pyridine-3-carboxylic acid.

[0025] Vitamin B6 can be pyridoxine and / or pyridoxal and / or pyridoxamine and / or their phosphorylated derivatives.

[0026] Preferably, vitamin B3 and / or vitamin B6 is in powder form, at least at the time of its addition to the confectionery mass.

[0027] Vitamin B3 and / or vitamin B6 is preferably used in its original chemical form.

[0028] Preferably, vitamin B3 and / or vitamin B6 are commercially available vitamin B3 or vitamin B6 and / or synthetically produced vitamin B3 or vitamin B6.

[0029] The amount of vitamin B3 is preferably, and in particular at least at the time of its addition to the confectionery mass, at least 0.002 wt.%, more preferably at least 0.004 wt.%, and especially preferably at least 0.008 wt.%, based on the total weight of the confectionery mass. For example, if the total weight of the confectionery mass is 50 grams, the amount of vitamin B3 is preferably at least 1 milligram, more preferably at least 2 milligrams, and even more preferably at least 4 milligrams.

[0030] The amount of vitamin B6 is preferably, and in particular at least at the time of its addition to the confectionery mass, at least 0.0005 wt.%, more preferably at least 0.001 wt.%, and especially preferably at least 0.002 wt.%, based on the total weight of the confectionery mass. For example, if the total weight of the confectionery mass is 50 grams, the amount of vitamin B6 is preferably at least 0.25 milligrams, more preferably at least 0.5 milligrams, and even more preferably at least 1 milligram.

[0031] The confectionery mass preferably contains taurine, vitamin B3 and vitamin B6.

[0032] An amount of taurine is preferably at least 80 wt%, more preferably at least 90 wt% and particularly preferably at least 95 wt% such as 97 wt% with respect to a total weight of taurine, vitamin B3 and vitamin B6.

[0033] An amount of vitamin B3 is preferably at least 1 wt%, more preferably at least 1.5 wt% and particularly preferably at least 1.75 wt% such as 1.95 wt% with respect to a total weight of taurine, vitamin B3 and vitamin B6.

[0034] The amount of vitamin B6 is preferably at least 0.25 wt.%, more preferably at least 0.3 wt.%, and especially preferably at least 0.4 wt.%, such as 0.49 wt.%, based on the total weight of taurine, vitamin B3, and vitamin B6. Preferably, the confectionery mass further comprises at least one fruit mass.

[0035] The taurine can be present at least in the fruit pulp or exclusively in the fruit pulp.

[0036] If the taurine is present exclusively in the fruit mass, the other components of the confectionery mass, such as the cocoa component, are free of taurine.

[0037] If the taurine is present at least in the fruit pulp, the other components such as the cocoa component can also contain taurine.

[0038] Vitamin B3 and / or vitamin B6 can be present at least in the fruit mass or exclusively in the fruit mass. If vitamin B3 and / or vitamin B6 is present exclusively in the fruit mass, the other components of the confectionery mass, such as the cocoa component, are free of vitamin B3 or vitamin B6. If vitamin B3 and / or vitamin B6 is present at least in the fruit mass, the other components, such as the cocoa component, may also contain vitamin B3 or vitamin B6.

[0039] As explained in more detail below, the taurine is preferably first added to the fruit mass, and then the fruit mass comprising the taurine is added to the cocoa component. Furthermore, it is preferred that the fruit mass and the cocoa component be blended together. Thus, in the confectionery mass comprising the blended cocoa component and fruit mass, the taurine is preferably present both in the cocoa component and in the fruit mass. If the confectionery mass comprises vitamin B3 and / or vitamin B6, these are preferably also first added to the fruit mass, so that these, too, are ultimately preferably present in both the cocoa component and the fruit mass.

[0040] Preferably, in addition to taurine, the fruit mass preferably comprises or consists of dried and / or pureed and / or candied fruits and / or fruit pieces and preferably also of at least one flavor concentrate.

[0041] Preferably, the fruits are either pureed or in the form of fruit pieces. The fruit pieces can be dusted with a flour, such as rice flour, before being added. Preferred fruits are figs, apricots, oranges, lemons, and other fruits such as grapefruit, etc.

[0042] Particularly preferably, the fruit mass comprises or consists - preferably in addition to the taurine and / or at least one flavor concentrate - of pureed, dried and optionally candied fruits and / or fruit pieces and optionally at least one flour.

[0043] The flavor concentrate is preferably a natural flavor concentrate and / or a fruit concentrate. For example, the flavor concentrate can be natural apricot, orange, or fig flavor concentrate. However, other flavor concentrates are also conceivable. The flavor concentrate can contain the taurine dissolved therein. This means, as mentioned at the beginning, that the taurine can be dissolved in the flavor concentrate, and then the flavor concentrate, together with the taurine dissolved therein, is added to the confectionery mass. It is equally conceivable, however, for the taurine to be added to the confectionery mass in powder form, with the flavor concentrate also being added to the confectionery mass.

[0044] An amount of the fruit mass is at least 10 wt.%, preferably at least 15 wt.% with respect to a total weight of the confectionery mass.

[0045] The stated quantities of fruit mass refer to the components of the fruit mass, i.e. preferably to the quantity of dried and / or pureed fruits such as figs, apricots, oranges, lemons and other types of fruit, and possibly also at least one flavor concentrate.

[0046] The fruit mass may further comprise at least one antioxidant and / or acidifier. The antioxidant and / or acidifier is preferably citric acid.

[0047] The cocoa component preferably comprises or consists of at least one of the components selected from the group:

[0048] - at least one type of sugar, in particular sugar and preferably refined sugar,

[0049] - at least one fat, in particular a vegetable fat and preferably cocoa butter and / or coconut fat, - cocoa mass,

[0050] - at least one milk product, in particular at least one milk powder, preferably whole milk powder and / or skimmed milk powder,

[0051] - at least one emulsifier, in particular lecithin and preferably soy lecithin,

[0052] - at least one protein-containing component, in particular an egg product.

[0053] This means that the cocoa component preferably comprises or consists of at least one type of sugar and / or at least one fat and / or cocoa mass and / or at least one milk product and / or at least one emulsifier and / or at least one protein-containing component.

[0054] A preferred type of sugar is sugar. Sugar can be a monosaccharide such as glucose, fructose, or galactose. However, sugar can also be a complex sugar, particularly a disaccharide. Preferred disaccharides are glucose and fructose, such as sucrose, lactose, or maltose. Sucrose is particularly preferred, especially a refined form of sucrose such as table sugar.

[0055] A preferred fat is a vegetable fat, preferably cocoa butter and / or coconut fat.

[0056] A preferred cocoa mass is obtained by grinding cocoa bean nibs, as is commonly known in chocolate production. A preferred cocoa mass comprises or consists of cocoa butter and cocoa solids.

[0057] Preferably, the confectionery mass comprises at least 10 wt.% cocoa mass, more preferably at least 20 wt.% cocoa mass and particularly preferably at least 25 wt.% cocoa mass based on the total weight of the confectionery mass.

[0058] A preferred dairy product is milk powder, preferably whole milk powder and / or skimmed milk powder.

[0059] A preferred emulsifier is lecithin, preferably soy lecithin.

[0060] The at least one protein-containing component is preferably an egg product, in particular a dried egg product and / or a chicken egg component and particularly preferably dried egg white.

[0061] Preferably, the confectionery mass is free from nut components and / or stone fruit components such as almonds.

[0062] Particularly preferred is the type of sugar, especially a refined form of sucrose such as rolled household sugar.

[0063] An amount of the cocoa ingredient is preferably at least 70% by weight, more preferably at least 80% by weight, based on a total weight of the confectionery mass.

[0064] Preferably, at least some components of the confectionery mass, in particular the cocoa component and the taurine, and preferably the fruit mass, are blended together. In particular, it is preferred to blend the fruit mass with the cocoa component so that all components of the fruit mass, such as vitamin B3 and / or vitamin B6, if present, are blended with the cocoa component.

[0065] The confectionery mass may further comprise at least one baked good, for example a biscuit or cookie. The at least one baked good is preferably in the form of pieces.

[0066] The confectionery mass is preferably solid at room temperature and / or in the form of a bar.

[0067] The confectionery mass is particularly preferably in the form of a bar, which is solid at room temperature.

[0068] The confectionery mass preferably further comprises at least one coating mass. The coating mass preferably encloses the cocoa component at least partially, and particularly preferably completely. The coating mass particularly preferably encloses all other components of the confectionery mass, such as the cocoa component and the fruit mass, and, if present, the at least one baked good.

[0069] Particularly preferably, the confectionery mass is a bar which is solid at room temperature and which comprises a fruit mass comprising taurine mixed with the cocoa component and optionally at least one baked good, which in turn are coated with the coating mass.

[0070] The coating mass is preferably a chocolate mass, for example a milk chocolate mass.

[0071] In a further aspect, a method for producing a confectionery mass as described above is provided. The method comprises the steps of i) providing a cocoa ingredient, and ii) providing taurine.

[0072] All statements concerning the confectionery mass preferably apply analogously to the process for producing the confectionery mass and vice versa.

[0073] The taurine is preferably provided in the fruit mass, and the fruit mass comprising the taurine is preferably subsequently added to the cocoa component and, in particular, mixed with it. The at least one baked good can also be mixed with the fruit mass and the cocoa component.

[0074] This means that preferably the fruit mass is prepared and then the taurine and optionally other components such as vitamin B3 and / or B6 are added to the fruit mass.

[0075] It is then further preferred to add the fruit mass comprising the taurine and optionally other components to the cocoa component.

Claims

PATENT CLAIMS 1. Confectionery mass comprising: - a cocoa ingredient; and - Taurine.

2. Confectionery mass according to claim 1, wherein the taurine is preferably present in powder form, in particular as a crystalline powder, at least at the time of its addition to the confectionery mass, or wherein the taurine is present in dissolved form, in particular dissolved in at least one flavor concentrate.

3. Confectionery mass according to one of the preceding claims, wherein the taurine is free from a binding agent, in particular free from a binding agent which is free from reduced sugars such as maltitol syrup, a sucrose syrup or a mixture thereof.

4. Confectionery mass according to one of the preceding claims, wherein an amount of taurine is at least 0.1 wt.%, in particular at least 0.25 wt.% and particularly preferably at least 0.4 wt.% with respect to a total weight of the confectionery mass.

5. Confectionery mass according to one of the preceding claims, further comprising vitamin B3, wherein the vitamin B3 is preferably in powder form at least at the time of its addition to the confectionery mass, and / or further comprising vitamin B6, wherein the vitamin B6 is preferably in powder form at least at the time of its addition to the confectionery mass.

6. Confectionery mass according to one of the preceding claims, wherein the confectionery mass further comprises at least one fruit mass.

7. Confectionery mass according to claim 6, wherein the taurine is present at least in the fruit mass or exclusively in the fruit mass, and wherein preferably the vitamin B3 and / or vitamin B6 is present at least in the fruit mass or exclusively in the fruit mass.

8. Confectionery mass according to claim 6 or 7, wherein the fruit mass comprises or consists of dried and / or pureed and / or candied fruits and / or fruit pieces such as figs, apricots, oranges, lemons and other types of fruit such as grapefruit, and preferably further comprises at least one flavor concentrate.

9. Confectionery mass according to one of claims 6 to 8, wherein an amount of the fruit mass is at least 10 wt.%, preferably at least 15 wt.% with respect to a total weight of the confectionery mass.

10. Confectionery mass according to one of the preceding claims, wherein the cocoa component is at least one of the components selected from the group: - at least one type of sugar, in particular sugar and preferably refined sugar, - at least one fat, in particular a vegetable fat and preferably cocoa butter and / or coconut fat, - cocoa mass, - at least one milk product, in particular at least one milk powder, preferably whole milk powder and / or skimmed milk powder, - at least one emulsifier, in particular lecithin and preferably soy lecithin, - comprises or consists of at least one protein-containing component, in particular an egg product.

11. Confectionery mass according to one of the preceding claims, wherein an amount of the cocoa component is at least 70 wt.%, preferably at least 80 wt.% with respect to a total weight of the confectionery mass.

12. Confectionery mass according to one of the preceding claims, wherein the cocoa component and the taurine and preferably the fruit mass are mixed together, and / or wherein the confectionery mass further comprises at least one baked good, preferably in the form of pieces.

13. Confectionery mass according to one of the preceding claims, wherein the confectionery mass is solid at room temperature and / or is in the form of a bar, and / or wherein the confectionery mass further comprises at least one coating mass, wherein the coating mass contains the cocoa component at least partially and preferably completely encloses.

14. A process for producing a confectionery mass according to any one of the preceding claims, comprising the steps of: - Providing a cocoa ingredient; and - Providing taurine.

15. The method of claim 14, wherein the taurine is provided in the fruit mass, and the fruit mass comprising the taurine is subsequently added to the cocoa ingredient.

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