Chocolate product, ingredient, process, and use

Abstract

To provide the use of a composition obtainable from pulp of a plant in the theobroma genus or a pulp extract, as an ingredient in a chocolate product.SOLUTION: A chocolate product includes pulp from a plant in the theobroma genus or a pulp extract from the plant in the theobroma genus: c) the pulp or the pulp extract has been treated to reduce the polysaccharide content; and d) the chocolate product includes between 1.0 wt.% and 65 wt.% of the chocolate product of the pulp or the pulp extract.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to the field of novel chocolate products, novel ingredients for use in such products, and uses of the novel ingredients.

[0002] The invention further relates to fat-based tropicalizing agents' compositions, methods for their preparation, methods for tropicalizing chocolate or its analogues, and chocolate or chocolate analogues containing tropicalizing agents. In particular, the invention relates to the use of enzymes in the methods of the invention and to tropicalizing agents' compositions and their incorporation into the products of the invention. [Background technology]

[0003] It is well known that cocoa plants are harvested to produce cocoa seeds, which are used to provide cocoa liquor, cocoa butter, and cocoa powder, but other parts of the cocoa pod are not utilized.

[0004] Cocoa pods consist of the husk, the pulp, and the cocoa beans. The pulp is an aromatic moist mass that surrounds the pod.

[0005] In the primary processing of cocoa seeds, the pulp is typically removed by fermentation and then hydrolyzed by microorganisms. The hydrolyzed pulp is known in the industry as "sweatings". During fermentation, the pulp provides a substrate for a variety of microorganisms that are essential for the development of chocolate flavour precursors that are later fully developed during the roasting process. Although pulp is necessary for fermentation, there is often more pulp than is needed.

[0006] Excess pulp has been used to make cocoa jelly, alcohol and vinegar, nata, and processed pulp. Through controlled fermentation and distillation, the liquor can be reduced to alcoholic spirits containing over 40% ethanol. The alcohol produced can be further fermented to produce acetic acid.

[0007] Cocoa liqueur has been shown to be a suitable substrate for the production of nata by fermentation, which is a product typically obtained by fermenting coconut water.

[0008] In addition, raw cocoa pulp is used to make smoothies and other so-called "healthy" drinks.

[0009] However, the use of cocoa pulp or extracts thereof in sugar-free confectionery, particularly chocolate products, is unknown and the present invention provides a novel product having advantageous properties.

[0010] Furthermore, traditionally produced chocolate consists of sugars, cocoa solids and proteins (usually from milk) homogeneously distributed in fatty substances derived from fat and cocoa butter. Chocolate analogues contain other vegetable fats as a partial / complete replacement for the cocoa butter fat. In many cases, the continuous fat phase also contains milk fat.

[0011] Cocoa butter typically begins to soften at about 28°C, resulting in the chocolate losing its mechanical strength. This means that at the high ambient temperatures frequently found in tropical countries, the chocolate becomes sticky or even runny. Chocolate in this state tends to stick to packaging and to crumble when such packaging is removed, leaving behind a semi-liquid substance that can often only be eaten with a spoon if cleanliness is desired. Products enrobed with chocolate typically lose the integrity of the enrobing under these conditions, often leaking contents and tending to separate units stick together in the packaging. Chocolate also loses its "snapiness", an important (and potentially enjoyable) textural property associated with chocolate stored and eaten under cool conditions.

[0012] There have been many attempts to produce chocolates that are resistant to heat. Those skilled in the art generally refer to methods to achieve chocolates or chocolate analogs that are heat resistant by methods that impart high temperature resistance to the chocolate. The most widely used approaches can be divided into two main groups: 1) incorporating fats with high melting points, and 2) creating a three-dimensional matrix or network of sugar crystals or protein particles that act as a sponge and hold the fat, i.e., maintain the structure of the product even when the fat melts. Various methods have been reported during the last century.

[0013] The use of high melting point fats in chocolate has two main drawbacks: in many countries food regulations limit the use of cocoa butter substitutes in chocolate, and in addition, high melting point fats in chocolate-like products impart an unpleasant waxy mouthfeel.

[0014] Originally disclosed in German Patent Application Publication No. 389127 (1919), numerous methods have been described to increase sugar crystallization by adding water or polyols to chocolate. Chinese Patent Application Publication No. 409,603 (1962) describes the direct incorporation of water into the liquid chocolate mass during production, which causes a rapid increase in viscosity. As a result, the material cannot be poured into moulds or used for enrobing.

[0015] EP 0688506 describes the preparation of a gel comprising a polyol or polyol / water, a gelling agent and an alkali or alkaline earth metal salt. The gel is produced by heating to a temperature of 120° C. and then freezing in liquid nitrogen before being added to the liquid chocolate. These prior art references have drawbacks such as release of water into the chocolate mass that occurs early in the process and is not delayed long enough for materials used in typical enrobing processes, the dispersion and release of water is not controlled well enough to avoid an unpleasant grainy texture in the final product, and / or activation or inconveniently long storage times are required to fully develop the structure required to provide stability.

[0016] Many of the processes are complex or require additional steps in the manufacturing procedure and / or require the use of emulsifiers and / or gelling agents, the use of such agents resulting in adverse organoleptic properties when the chocolate product is consumed.

[0017] These methods, and many others, employ ingredients that are not "clean label," i.e., the use of polyols, which are not well accepted by consumers.

[0018] The inventors have surprisingly found that the use of the pulp of the present invention or an extract thereof achieves a high temperature resistance effect on chocolate or chocolate analogues, preferably when subjected to the activity of an appropriate enzyme.

[0019] In accordance with the disclosed invention, the compositions of the present invention can be incorporated into liquid chocolate mass and act as high temperature resistance agents, improving the heat resistance of the resulting chocolate without a significant increase in viscosity over normal processing times. Summary of the Invention

[0020] The present invention relates to a chocolate product comprising a composition obtainable from pulp or pulp extract from a plant of the genus Theobroma. The present invention also provides a novel composition obtainable from pulp from the plant genus Theobroma.

[0021] The present invention preferably provides a chocolate product, preferably with no added sugar, comprising a composition obtainable from cocoa pulp or a cocoa pulp extract.

[0022] The present invention provides the use of said composition obtainable from cocoa pulp or cocoa pulp extract as a sugar substitute for use in chocolate products.

[0023] The present invention offers advantageous properties with respect to the reduction or complete elimination of added sugar, with sweetness provided from natural sources and preferably also containing other components that contribute to the chocolate flavor of the cocoa pod.

[0024] Thus, the present invention provides an alternative to added sugars by providing naturally occurring sugars present in cocoa mass, cocoa butter, and / or cocoa powder sources.

[0025] Furthermore, the present invention provides for the use of by-products of the chocolate manufacturing process that would normally be wasted, therefore providing advantages in terms of sustainability.

[0026] Thus, the present invention provides a. treating the cocoa pulp or cocoa pulp extract to reduce the polysaccharide content and / or to adjust the pH; b. drying the product of step a); The composition obtained by the method comprises:

[0027] The present invention also provides a method for producing a composition derived from cocoa pulp or a cocoa pulp extract, comprising the steps of: a. treating the cocoa pulp or cocoa pulp extract to reduce the polysaccharide content and / or treat the cocoa pulp or cocoa pulp extract to adjust the pH; b. drying the product of step a); The present invention provides a method comprising:

[0028] The present invention also provides a method for producing a chocolate product, preferably chocolate, comprising the steps of: a. treating the pulp from a plant of the genus Theobroma, preferably cocoa pulp, or the pulp extract from a plant of the genus Theobroma, preferably cocoa pulp extract, to reduce the polysaccharide content and / or treating the pulp from a plant of the genus Theobroma, preferably cocoa pulp, or the pulp extract from a plant of the genus Theobroma, preferably cocoa pulp extract, to adjust the pH; b. drying the product of step a.; c. combining the product of step b. with at least one other ingredient present in the chocolate product; The present invention provides a method comprising:

[0029] According to one aspect of the present invention there is provided the use of pulp from a plant of the genus Theobroma, preferably cocoa pulp, or a pulp extract from a plant of the genus Theobroma, preferably cocoa pulp extract, as a high temperature resistance imparting agent in a chocolate product.

[0030] In another aspect, the present invention encompasses the use of pre-treated (ie, treatment carried out prior to incorporation into the chocolate product) high temperature resistance agents.

[0031] In yet a further aspect, the invention encompasses a chocolate or chocolate analog comprising a high temperature resistance composition in an amount sufficient to enhance the integrity, heat stability, or shape retention of the chocolate or chocolate analog.

[0032] As used herein, the terms "high temperature resistance imparting", "method of imparting high temperature resistance", and variations thereof refer to the methods and processes of the present invention for achieving heat and shape resistance in chocolate or chocolate-like products.

[0033] As used herein, the term "high temperature resistant product" and variations thereof refer to chocolate and chocolate analog products of the present invention that are heat and shape resistant.

[0034] Advantageously, the high temperature resistance composition of the present invention can be prepared from food ingredients and does not require the use of emulsifiers, gelling agents, or other additives. Advantageously, the high temperature resistance composition is suitable for use in chocolate, since food regulations in many countries limit or prohibit the addition of artificial additives to chocolate.

[0035] Advantageously, the present invention provides chocolate products that exhibit improved shape stability at temperatures above room temperature, for example up to 40° C., and even at higher temperatures.

[0036] The chocolate product is dry to the touch and does not adhere to or conform to its packaging, even when exposed to temperatures above the melting range of the fat composition.

[0037] Advantageously, the good texture and organoleptic properties of normal chocolate, which are absent in typical high temperature resistant chocolates, are retained.

[0038] In addition, as described below, pretreatment of the pulp and / or pulp extract of the present invention provides advantages in terms of processing conditions and organoleptic properties, such as mouthfeel, when producing chocolate products, when compared to simply dried pulp that has not been pretreated.

[0039] Thus, the present invention solves problems associated with heat stability, processing difficulties, and organoleptic properties without the need for additional additives to the chocolate product.

[0040] In particular, the present invention provides compositions, methods and uses as recited in the claims. [Brief description of the drawings]

[0041] [Figure 1] FIG. 13 shows GC-MS data of Example 8. [Diagram 2] FIG. 13 shows GC-MS data of Example 9. [Diagram 3] FIG. 13 shows GC-MS data of Example 10. [Figure 4] FIG. 13 shows bloom development results from Example 20. [Figure 5-1] FIG. 13 shows bloom development results from Example 20. [Figure 5-2] FIG. 13 shows bloom development results from Example 20. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0042] pulp The pulp for use in the present invention may be derived from plants of the genus Theobroma, such as Theobroma angustifolium, Theobroma bicolor (Mocambo), Theobroma cacao, Theobroma canumanense, Theobroma grandiflorum (Cupuaçu), Theobroma mammosum, Theobroma microcarpum, Theobroma obovatum, Theobroma simiarum, Theobroma speciosum, Theobroma stipulatum ... The pulp is preferably obtained from the plant genera Theobroma stipulatum, Theobroma subincanum, and Theobroma sylvestre. Preferably, the pulp is selected from cocoa, cupuaçu, and mocambo, and mixtures thereof, preferably from cocoa.

[0043] The embodiments described below refer to cocoa in the preferred embodiment, but are equally applicable to the pulp of all other plants of the Theobroma genus.

[0044] In the present invention, the term "pulp" relates to the mucilaginous coating of each bean. In the present invention, the term "cocoa pulp" also includes dried cocoa pulp, for example in the form of a powder. However, for example, when the term "dried cocoa pulp" is used, the cocoa pulp is limited to dried cocoa pulp. The source of the cocoa pulp is not particularly limited, all known types of cocoa pods may provide the pulp. However, it is preferred that the sugar content of the cocoa pulp is as high as possible.

[0045] In the present invention, the term "extract" has its usual dictionary meaning, i.e., a portion of the cocoa pulp that contains one or more components of the cocoa pulp, providing an extract in which one or more components of the original cocoa pulp have been removed. In the present invention, the water present in the cocoa pulp is not considered to be an extract, i.e., the cocoa pulp extract is not water. In one embodiment of the present invention, the cocoa pulp extract is in the form of a powder, i.e., the cocoa pulp extract has been dried to remove the water.

[0046] In a preferred embodiment of the invention, the composition obtained from cocoa pulp or a cocoa pulp extract is dried. The residual moisture content is defined below.

[0047] In the embodiments described below, a cocoa pulp extract is defined and the components described are those that are naturally present in the original cocoa pulp, i.e., they are not added.

[0048] In one embodiment, the cocoa pulp extract comprises: a. treating a cocoa pulp or a cocoa pulp extract (which extract is different from the extract prepared by this method) to reduce the polysaccharide content and / or to adjust the pH; b. drying the product of step a.; The composition may be obtained by a method comprising:

[0049] In a preferred embodiment of the present invention, cocoa pulp is treated by the method defined above to provide a composition that is a cocoa pulp extract.Therefore, in the following of the present application, the term "cocoa pulp extract" is used to encompass, but is not limited to, the composition obtained by the method of the present invention.That is, the composition of the present invention may preferably be considered as a cocoa pulp extract.

[0050] In one embodiment, the pulp of the present invention is not fermented.

[0051] In a preferred embodiment, the pulp of the present invention is treated in steps a. and / or b. in the absence of beans from a plant of the genus Theobroma. In a preferred embodiment, the treated pulp is not mixed with beans, preferably whole beans, from a plant of the genus Theobroma. In a preferred embodiment, the treated pulp is not mixed with beans, preferably whole beans, from a plant of the genus Theobroma. In a preferred embodiment, the treated pulp is not mixed with nibs from a plant of the genus Theobroma.

[0052] In a preferred embodiment, the cocoa pulp of the present invention is treated in steps a. and / or b. in the absence of whole cocoa beans and / or cocoa nibs.

[0053] In one embodiment of the present invention, a cocoa pulp extract comprising sugar is provided.

[0054] In one embodiment, sugars include monosaccharides (e.g., fructose, fucose, galactose, glucose and / or rhamnose), disaccharides (e.g., lactose, maltose and / or sucrose) and / or oligosaccharides (e.g., less than 20 sugar units, less than 10 sugar units, or less than 8 sugar units), where sugars are defined as "cocoa sugar." Preferred sugars present in cocoa pulp or cocoa pulp extracts include sucrose, glucose or fructose, and mixtures thereof.

[0055] In one embodiment, the sugars of the cocoa pulp extract include sugars selected from the group consisting of glucose, sucrose, and fructose, and combinations thereof, such sugars being defined herein as "cocoa sugars." Cocoa sugars can vary in content and nature based on the type of cocoa pod.

[0056] In one embodiment of the invention, the cocoa pulp extract or dried cocoa pulp contains from 20.0% to 100% by weight of cocoa sugar, based on the total weight of the extract or pulp, more preferably from 30.0% to 99.75% by weight, more preferably from 30.0% to 99.50% by weight, more preferably from 30.0% to 99.25% by weight, more preferably from 40.0% to 95.0% by weight.

[0057] In an embodiment of the invention, for example, the cocoa pulp extract or dried cocoa pulp contains from 50.0% to 95.0% by weight, more preferably from 60.0% to 95.0% by weight, more preferably from 65.0% to 90.0% by weight, more preferably from 65.0% to 85.0% by weight, more preferably from 65.0% to 80.0% by weight of cocoa sugar, based on the total weight of the extract or pulp.

[0058] In one embodiment, the cocoa sugars in the cocoa pulp extract or dried cocoa pulp contain a significant amount of sucrose, preferably a majority sucrose, hi one embodiment, the sucrose content of the sugar component is greater than 35.0% by weight, more preferably greater than 40.0% by weight, more preferably greater than 45.0% by weight, more preferably greater than 50.0% by weight, more preferably greater than 55.0% by weight, more preferably greater than 60.0% by weight, based on the weight of the sugar component (i.e. the total sugar content).

[0059] In one embodiment the cocoa sugar component is less than 90.0% by weight of the sugar component sucrose, preferably less than 85.0%, more preferably less than 80.0%, more preferably less than 75.0%.

[0060] In the above embodiments, the cocoa sugar comprises glucose, fructose or a mixture of glucose and fructose, preferably the sum of glucose, fructose and sucrose is more than 95.0% by weight of the cocoa sugar component, more preferably more than 97.5%, more preferably more than 98.5%, more preferably more than 99.0%, more preferably equal to 100%.

[0061] In an alternative embodiment, the cocoa sugars in the cocoa pulp extract or dried cocoa pulp contain significant amounts of glucose and fructose, preferably predominantly glucose and fructose. In one embodiment, the glucose and fructose content of the sugar component is greater than 45.0% by weight, more preferably greater than 50.0% by weight, more preferably greater than 55.0% by weight, based on the weight of the sugar component. For example, greater than 65.0% by weight, greater than 75.0% by weight, greater than 80.0% by weight, or greater than 85.0% by weight.

[0062] In one embodiment, the cocoa sugar component consists of 100% by weight of glucose and fructose or contains less than 99.0% by weight, preferably less than 95.0% by weight of glucose and fructose, for example less than 92.0% by weight, less than 90.0% by weight, less than 87.0% by weight, less than 85.0% by weight or less than 75.0% by weight.

[0063] In one embodiment, the cocoa sugar component comprises from 45.0% to 100% by weight, preferably from 55.0% to 100% by weight, preferably from 60.0% to 100% or from 80.0% to 99.0% by weight of a combination of glucose and fructose, based on the weight of the sugar component.

[0064] In one embodiment, the fructose content of the sugar component is greater than 15.0 wt.%, more preferably greater than 20.0 wt.%, more preferably greater than 25.0 wt.%, more preferably greater than 30.0 wt.%, greater than 35.0 wt.%, greater than 40.0 wt.%, based on the weight of the sugar component (i.e. the total sugar content).

[0065] In one embodiment the cocoa sugar component comprises less than 75.0% by weight of the sugar component fructose, preferably less than 70.0% by weight, more preferably less than 65.0% by weight, more preferably less than 60.0% by weight.

[0066] In one embodiment, the cocoa sugar component contains between 20.0% and 75.0% by weight, preferably between 30.0% and 60.0% by weight of fructose.

[0067] In one embodiment, the glucose content of the sugar component is greater than 15.0 wt.%, more preferably greater than 20.0 wt.%, more preferably greater than 25.0 wt.%, more preferably greater than 30.0 wt.%, greater than 35.0 wt.%, or greater than 40.0 wt.%, based on the weight of the sugar component (i.e., the total sugar content).

[0068] In one embodiment the cocoa sugar component comprises less than 75.0% by weight of the sugar component glucose, preferably less than 70.0% by weight, more preferably less than 65.0% by weight, more preferably less than 60.0% by weight.

[0069] In one embodiment, the cocoa sugar component comprises between 20.0% and 75.0% by weight of glucose, preferably between 30.0% and 60.0% by weight.

[0070] In the above embodiment, the remainder of the cocoa sugars comprises sucrose, preferably the remainder of the sugars comprises sucrose, lactose, maltose, galactose, or combinations thereof.

[0071] In preferred embodiments, the sugar component of the cocoa pulp or cocoa pulp extract comprises from 0.10% to 50.0% by weight, or from 5.0% to 50.0% by weight of sucrose, the sugar component constitutes from 20.0% to 100% by weight of the cocoa pulp or cocoa pulp extract, and preferably the cocoa pulp or cocoa pulp extract is dried.

[0072] In a preferred embodiment, the sugar component of the cocoa pulp or cocoa pulp extract comprises 45.0% to 100.0% by weight, or 45.0% to 99.0% by weight of fructose and glucose, the sugar component constitutes 20.0% to 100% by weight of the cocoa pulp or cocoa pulp extract, and preferably the cocoa pulp or cocoa pulp extract is dried.

[0073] In a preferred embodiment, the sugar content is obtained using HPAEC-PAD (High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection). A preferred analytical method is defined in the Examples section.

[0074] In one embodiment of the invention, the cocoa pulp extract comprises further ingredients selected from the list comprising fibre, hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides, methylxanthines and antioxidants (other than those included in the other ingredients listed), which in a preferred embodiment are inherent components of the cocoa pulp and are not added separately.

[0075] In one embodiment of the invention, the cocoa pulp extract comprises components selected from the list consisting of phenolic acids, catechin, epicatechin, and proanthocyanidins.

[0076] In one embodiment of the invention, the cocoa pulp extract contains pectin, hi one embodiment, the cocoa pulp is treated, as described below, to preferably partially or essentially all pectin, and optionally, preferably partially, to remove other polysaccharides.

[0077] In one embodiment of the invention, the cocoa pulp extract comprises lignin.

[0078] In one embodiment of the invention, the cocoa pulp extract comprises cellulose or hemicellulose, and combinations thereof. In one embodiment, the cocoa pulp is treated, as described below, to preferably remove partially or essentially all of the cellulose or hemicellulose, and combinations thereof, and optionally, and preferably partially, remove other polysaccharides.

[0079] In one embodiment of the invention, the cocoa pulp extract comprises an ingredient selected from the list consisting of caffeine, theobromine, and theophylline.

[0080] In one embodiment of the invention, the cocoa pulp extract comprises an acid selected from the group consisting of citric acid, malic acid, tartaric acid and ascorbic acid, and combinations thereof.

[0081] In one embodiment of the invention, the fiber comprises dietary fiber.

[0082] In a preferred embodiment, the dietary fiber includes insoluble dietary fiber and soluble dietary fiber.

[0083] In a preferred embodiment, the insoluble dietary fiber comprises cellulose, hemicellulose, or a combination thereof, In a preferred embodiment, the soluble dietary fiber comprises pectin.

[0084] In a preferred embodiment, the average degree of polymerization of the dietary fiber, preferably the insoluble and soluble components combined, is greater than 12, preferably greater than 20, preferably greater than 30, preferably greater than 40. In one embodiment, the average degree of polymerization of the dietary fiber is less than 100, preferably less than 75. For example, 40-75. In one embodiment, the average degree of polymerization is obtained using SEC-MALS (size exclusion chromatography-multi-angle light scattering detector). For example, the sample is partially dissolved in DMSO.

[0085] In one embodiment, the dried pulp or pulp extract comprises from 0.0% to 80.0%, 0.25% to 70.0%, 0.5% to 70.0%, 0.75% to 60.0%, more preferably 5.0% to 60.0% dietary fiber by weight, based on the total weight of the extract or pulp.

[0086] In one embodiment, the above percentages relate to dried pulp or pulp extract that has not been pretreated by the method of the invention. In a preferred embodiment, the amount of dietary fiber in the dried pulp or pulp extract consists of less dietary fiber due to a treatment to reduce the polysaccharide content, preferably a treatment with cellulase and / or pectinase. As described below, the reduction in the amount of polysaccharides by the treatment of the invention breaks down larger polysaccharides into smaller polysaccharides, oligosaccharides (preferably 3-8 or 3-10 sugars), and / or disaccharides / monosaccharides.

[0087] Thus, in one embodiment of the invention, the dried pulp or pulp extract comprises less than 30.0% by weight, preferably less than 20.0% by weight, preferably less than 15.0% by weight, or preferably less than 10.0% by weight, less than 5.0% by weight, or less than 2.5% by weight, based on the weight of the dried pulp or pulp extract, for example 0.0% to 20.0% by weight dietary fiber, or 0.25% to 10.0% by weight dietary fiber, or 0.25% to 5.0% by weight dietary fiber.

[0088] In one embodiment, the total dietary fiber and its fractions in the dried pulp or dried pulp extract are measured by the Rapid Integrated Total Dietary Fiber method, an enzymatic gravimetric method described in the Journal of AOAC International, Volume 102, Number 1, January-February 2019, pp. 196-207(12).

[0089] In one embodiment of the invention, the cocoa pulp extract comprises a fiber component and an acid component, the fiber component being at least 30% less by weight than the sugar component in the pulp extract.

[0090] Thus, in one embodiment of the invention, the dried pulp or pulp extract comprises 20.0% to 100% by weight of sugars consisting of monosaccharides, disaccharides and / or oligosaccharides, 0.0% to 80.0% by weight of dietary fiber, 0.0% to 10% of an acid component, and 0.0% to 10% of water (all percentages by weight of the dried pulp or extract). In a preferred embodiment, the dietary fiber component is less than 20% by weight, preferably less than 5.0% by weight.

[0091] In one embodiment, the chocolate product of the present invention includes a product that includes additional ingredients derived from cocoa pods, such as cocoa powder or cocoa husk fiber (soluble and insoluble dietary fiber). In one embodiment, the additional ingredients are provided as a carrier for the cocoa pulp or cocoa pulp extract. In one embodiment, the additional ingredients are combined with the cocoa pulp or cocoa pulp extract prior to the preparation of the composition of the present invention.

[0092] In one embodiment of the invention, the cocoa pulp extract, dried cocoa pulp extract or dried cocoa pulp contains less than 10.0% by weight of water, preferably less than 8.0%, more preferably less than 5.0%, more preferably less than 2.0%, more preferably less than 1.0%. It is noted that in one embodiment complete dehydration may not be achieved and thus the moisture content is optionally greater than 0.1%, greater than 0.5% or greater than 1.0%.

[0093] In one embodiment of the present invention, the chocolate product comprises from 0.1% to 5% by weight, preferably from 0.5% to 4.5% by weight, more preferably from 0.75% to 3.5% by weight, more preferably from 1.0% to 3.0% and most preferably from 1.5% to 2.75% of water based on the weight of the chocolate product.

[0094] In a preferred embodiment, said water content can be measured using Karl Fischer analysis, for example by the method specified in the examples.

[0095] In one embodiment of the invention, the cocoa pulp extract is prepared by a process comprising removing the cocoa pulp from the cocoa pods, heat treating, optionally concentrating, and drying the cocoa pulp.

[0096] In one embodiment, the cocoa pulp is removed from the cocoa pods, for example by the process of EP 0442421 (Nestle SA). An alternative means of removing the cocoa pulp from the cocoa pods in one embodiment of the invention is the use of a commercially available pulper, preferably equipped with brushes.

[0097] In the above embodiment, the heat treatment step involves treatment at high temperature (typically 120°C-160°C) for a very short period of time (typically 200 seconds or less, and sometimes typically more than 50 seconds) to inactivate any microbial contaminants and make the raw material safe for human consumption. Alternatively, different temperatures, e.g. 80°C-100°C, and different times, e.g. 10-25 seconds, may be used. The heat treatment step is not particularly limited, provided that pasteurization occurs without degradation of the product.

[0098] In one embodiment, drying is preferably carried out using spray drying, vacuum drying, drum drying, oven drying, foam drying, tray drying, fluidized bed drying, crystallization drying (preferably using sugar seeds) or vacuum freeze drying (lyophilization).

[0099] In one embodiment, drying is performed at above 45° C., preferably above 50° C., preferably above 55° C., and above 60° C. In one embodiment, drying is performed below 125° C., preferably below 100° C., preferably below 90° C., preferably below 85° C. or below 80° C. In a preferred embodiment, drying is performed at between 45° C. and 100° C., more preferably between 45° C. and 85° C.

[0100] In one embodiment, drying is carried out for more than 1 hour, preferably more than 5 hours, preferably more than 10 hours, more than 15 hours or more than 20 hours. In one embodiment, drying is carried out for less than 72 hours, preferably less than 60 hours, preferably less than 50 hours or less than 40 hours.

[0101] In a preferred embodiment, drying is carried out at 45° C. to 125° C. and for 1 hour to 72 hours. Preferably, the above ranges relate to oven drying, optionally with or without vacuum.

[0102] In one embodiment, the drying step is carried out as soon as possible after the cocoa pulp has been separated from the other components of the cocoa pods.

[0103] In a preferred embodiment, the cocoa pulp and / or cocoa pulp extract is in the form of a powder, preferably a dried powder. In one embodiment, the powder has a particle size d50 (preferably the diameter below which 50% of the particle population in a sample has a diameter), preferably in the range of 20 to 1000 micrometers, preferably 200 to 800 micrometers or 20 to 150 micrometers. For example, 100 to 1000 micrometers, 25 to 100 micrometers or 35 to 200 micrometers. The particle size d50 is measured using laser diffraction, preferably using a Malvern Mastersizer 2000, Method Scirocco 2000 drying attachment, Fraunhofer diffraction theory.

[0104] Alternatively, particle size is measured by mesh, for example, having a particle size of less than 18 mesh (1000 micrometers), less than 20 mesh (841 micrometers), less than 40 mesh (420 micrometers), less than 100 mesh (149 micrometers), and less than 140 mesh (105 micrometers), greater than 625 mesh (20 micrometers), 550 mesh (25 micrometers), greater than 140 mesh (105 micrometers), or greater than 70 mesh (210 micrometers).

[0105] The powder can be obtained from the dried cocoa pulp or dried cocoa pulp extract using standard refining methods, such as milling, ball milling, jet milling, 2, 3 or 5 roll refiners, hi one embodiment, the powder may be further refined in the chocolate product manufacturing process, such as the conching process to prepare chocolate.

[0106] Although it is preferred to process the cocoa pulp while it is fresh, in one embodiment, once the cocoa pulp is removed it may be frozen to ensure freshness until further processing. This freezing may be done with standard equipment known in the art for freezing vegetables and fruits. If freezing is used at any point in the method of the invention, the cocoa pulp or cocoa pulp extract is preferably subsequently thawed prior to incorporation into the product of the invention.

[0107] In one embodiment, the cocoa pulp or cocoa pulp extract is treated to reduce the polysaccharide content to provide the composition of the present invention.

[0108] The term polysaccharide refers to the dictionary definition of such a polymer, i.e., a carbohydrate consisting of many molecules linked together, preferably the polysaccharide has more than 8 saccharide units, more than 10 units, or more than 20 units, and optionally less than 1000 units, or less than 750 units.

[0109] The term includes, for example, both hetero- and homopolysaccharides, linear and non-linear.

[0110] In a preferred embodiment, reduction of the polysaccharide content refers to the degradation of the original polysaccharides, e.g. into smaller polysaccharides, oligomers and / or di- / monosaccharides, such as pectin, cellulose, etc. This degradation leads to a change in the molecular weight distribution of the polysaccharides, i.e. the molecular weight of the polysaccharides is reduced by the degradation of larger polysaccharides into smaller compounds.

[0111] Without wishing to be bound by theory, the reduction in polysaccharide content, preferably pectin and / or cellulose, reduces any gelling and / or "jamming" effect that occurs when eating the products of the present invention.

[0112] In one embodiment, the cocoa pulp or cocoa pulp extract is treated to modify, preferably reduce, the viscosity.

[0113] In one embodiment, the viscosity is reduced by more than 20%, preferably more than 40%, more preferably more than 60%, more preferably more than 80%, more preferably more than 90% with respect to the viscosity of the untreated sample. In one embodiment, the viscosity is reduced by less than 98%, less than 95%, less than 75% or less than 70%. In one embodiment of the present invention, the viscosity is reduced by 20% to 98%, i.e. the viscosity of the treated sample is reduced compared to the viscosity of the untreated sample (the greater the reduction, the higher the %). The method of measuring the viscosity is shown in the examples. As this is a relative value, the method used is not particularly important. However, preferably, the viscosity is a dynamic viscosity measured in centipoise. A preferred specific method for measuring the viscosity is shown in the examples using a Rapid Visco Analyzer.

[0114] Treatment with enzymes improves the mouthfeel of chocolate products, preferably chocolates containing the compositions of the present invention.

[0115] In one embodiment, the cocoa pulp or cocoa pulp extract is hydrolyzed to reduce the polysaccharide content.

[0116] In one embodiment, treatment of the cocoa pulp or cocoa pulp extract may increase the monosaccharide and / or disaccharide and / or oligosaccharide content.

[0117] In one embodiment, the process for producing the cocoa pulp extract comprises treating the cocoa pulp or cocoa pulp extract with an enzyme. In one embodiment, the enzyme treatment reduces the viscosity of the cocoa pulp or cocoa pulp extract. Aspects of the invention provide advantages with respect to processing the composition into products and / or remove undesirable organoleptic properties that may result from using overly viscous raw materials.

[0118] In one embodiment, the treatment to reduce the polysaccharide content and / or modify the viscosity can be carried out mechanically or physically, for example by centrifugation, preferably in a decanting centrifuge, which can be used to remove the polysaccharides present in the pulp.

[0119] In one embodiment, the temperature of the enzyme treatment is 20°C to 75°C, for example, 30°C to 65°C, 55°C to 75°C, or 30°C to 55°C.

[0120] In one embodiment, the amount of enzyme used is from 10 mg / L to 250 mg / L of cocoa pulp or cocoa pulp extract, preferably from 25 mg / L to 200 mg / L, preferably from 50 mg / L to 150 mg / L.

[0121] In one embodiment, the amount of enzyme used is from 1.0 g / L to 200 g / L of cocoa pulp or cocoa pulp extract, preferably from 2.0 g / L to 100 g / L, preferably from 5.0 g / L to 50 g / L.

[0122] In one embodiment, the amount of enzyme used is from 0.05 mL / kg to 200 mL / kg, 0.1 mL / kg to 200 mL / kg, 1.0 mL / kg to 200 mL / kg, preferably from 2.0 mL / kg to 100 mL / kg, preferably from 5.0 mL / kg to 50 mL / kg, more preferably from 5.0 mL / kg to 20 mL / kg, or from 0.1 mL / kg to 10 mL / kg of cocoa pulp or cocoa pulp extract.

[0123] In one embodiment, the amount of enzyme used is between 0.10% and 20%, preferably between 0.20% and 10%, more preferably between 0.5% and 5.0% by weight of the cocoa pulp or cocoa pulp extract.

[0124] The above amounts relate to all enzymes present, i.e. the total amount of enzyme used on the cocoa pulp or cocoa pulp extract.

[0125] In one embodiment, said percentage is between 10% and 75% based on the solids content of the cocoa pulp or cocoa pulp extract, preferably between 10% and 20% based on the total solids content of the cocoa pulp.

[0126] In one embodiment, the enzymatic treatment process is carried out for 10 minutes to 20 hours, 10 minutes to 10 hours, 10 minutes to 8 hours, 10 minutes to 6 hours, 15 minutes to 4 hours, 15 minutes to 2 hours, or 30 minutes to 2 hours.

[0127] In one embodiment, the treated cocoa pulp or cocoa pulp extract is stored and the suspended particles allowed to settle, preferably at a temperature of from 2.0° C. to 10.0° C., preferably for a period of from 12 hours to 72 hours (e.g., from 3.0° C. to 5.0° C. for 24 hours to 60 hours). In one embodiment, the treated cocoa pulp or cocoa pulp extract is then filtered using filtration techniques known in the art of fruit pulp processing to obtain a refined product.

[0128] In one embodiment, the cocoa pulp or cocoa pulp extract is treated to remove or degrade pectin and / or cellulose, preferably by treatment with enzymes.

[0129] In one embodiment, the cocoa pulp or cocoa pulp extract is treated with a pectinase, such as EC 4.2.2.10 (CAS 9033-35-6), EC 3.2.1.15 (CAS 9032-75-1), EC 3.1.1.11 (CAS 9025-98-3), EC 4.2.2.9 or EC 4.2.2.2 (CAS 9015-75-2), and mixtures thereof.

[0130] In further embodiments, enzymes other than pectinases may be used, or mixtures of enzymes may be used, In one embodiment, the enzymes used may be selected from the group including lignin modifying enzymes and carbohydrases (e.g., arabanases / arabinanases, cellulases, β-glucanases, hemicellulases and xylanases) and mixtures thereof.

[0131] In one embodiment, the cocoa pulp or cocoa pulp extract is treated with a cellulase, such as EC 3.2.1.4, EC 3.2.1.91 or EC 3.2.1.21, or EC 3.2.1.99 and mixtures thereof.

[0132] Pectinases are classified according to whether 1) pectin, pectic acid, or oligo-galacturonic acid are substrates, 2) they are random-cleaving (endo, liquefying or depolymerizing enzymes) or terminal-cleaving (exo or saccharifying enzymes), and 3) they act by hydrolysis or trans-elimination. In a preferred embodiment, the enzyme used is selected from the group consisting of pectinesterase, polymethylgalacturonase (exo or endo), polygalacturonase (exo or endo), polymethylgalacturonate lyase (exo or endo), polygalacturonate lyase (exo or endo), and protopectinase (e.g., endo-1.5-α-L-arabinase) and mixtures thereof.

[0133] In one embodiment, the enzymes are added to the cocoa pulp or cocoa pulp extract either before or after any drying and / or concentration steps, hi one embodiment, the enzymes are added after the processing steps where any enzymes originally present in the cocoa pulp have been inactivated.

[0134] In one embodiment, the enzyme selection and reaction conditions can be optimized for the substrate being processed. For example, it is known that certain pectinases operate optimally at acidic pH, while others operate optimally at alkaline pH (see, e.g., Table 2, Pectinases: Enzymes for fruit processing industry, International Food Research Journal 21(2):447-453 (2014), incorporated by reference).

[0135] In one embodiment, the amount of pectinase used is from 10 mg / L to 250 mg / L of cocoa pulp or cocoa pulp extract, preferably from 25 mg / L to 200 mg / L, preferably from 50 mg / L to 150 mg / L.

[0136] In one embodiment, the amount of pectinase used is from 1.0 g / L to 200 g / L of cocoa pulp or cocoa pulp extract, preferably from 2.0 g / L to 100 g / L, preferably from 5.0 g / L to 50 g / L.

[0137] In one embodiment, the amount of pectinase used is 0.05 mL / kg to 200 mL / kg, 0.1 mL / kg to 200 mL / kg, 1.0 mL / kg to 200 mL / kg, preferably 2.0 mL / kg to 100 mL / kg, preferably 5.0 mL / kg to 50 mL / kg, more preferably 5.0 mL / kg to 20 mL / kg, or 0.1 mL / kg to 10 mL / kg of cocoa pulp or cocoa pulp extract.

[0138] In one embodiment, the amount of pectinase used is from 0.10% to 20%, preferably from 0.20% to 10%, more preferably from 0.5% to 5.0% by weight of the cocoa pulp or cocoa pulp extract.

[0139] The above amounts relate to all pectinases present, i.e., when using a mixture of enzymes, the total amount of pectinases used on the cocoa pulp or cocoa pulp extract.

[0140] In one embodiment, the pectinase has an activity of between 0.50 U and 1.50 U per gram of pulp, such as between 0.75 U and 1.25 U per gram of pulp.

[0141] Where appropriate, the enzyme may have an activity of from 1000 PGNU / mL to 30000 PGNU / mL, from 2000 PGNU / mL to 10000 PGNU / mL, for example from 3000 PGNU / mL to 8500 PGNU / mL.

[0142] Where appropriate, the enzyme may have an activity of between 50 PTF and 500 PTF, for example between 60 PTF and 400 PTF.

[0143] Where appropriate, the enzyme may have a polygalacturonase activity of from 2000 to 20000 micromoles / min / g, for example from 3000 to 12000 micromoles / min / g.

[0144] The activity of the various pectinases that can be used in the present invention is defined by the listed known standards. Polygalacturonase unit (PGNU) is defined as the amount of enzyme that produces 1 mg of sodium salt of galacturonic acid under standard conditions (acetate buffer, pH 4.5, 40° C., 10 min reaction time, 540 nm) and is given per mL of substrate, or the amount of enzyme required to release 1 micromole of galacturonic acid from polygalacturonic acid per minute at pH 4.5, 40° C. in acetate buffer and given per mL or g of enzyme (preferably the latter method is used). Correspondingly, pectinesterase unit (PEU) activity is the amount of enzyme that consumes 1 microequivalent of sodium hydroxide per minute under standard conditions (30° C., pH 4.5). A pectin lyase unit (PLU) is the amount of enzyme that catalyzes the cleavage of bound endo-α-1-4 galacturonosidyl (C6 methyl ester) to form 1 micromole of delta-4,5 unsaturated products in 1 minute under the conditions described above, but at 45° C. and pH 5.5. PTF unit activity corresponds to the enzyme activity that results in an increase in extraction of 0.01 after 1 minute at 235 nm in a 0.5% pectin solution at pH 5.8 and 30° C.

[0145] In one embodiment of the invention, the enzyme used in the treatment process of the invention is, for example, selected from the group consisting of Ultrazym® AFP-L (e.g. Novo Nordisk Ferment Ltd), Rohament® PL, Rohapect® TPL or PTF (AB ENZYMES), Novozyme® 33095, Pectinex® Ultra AFP, UF, Ultra Colour or Ultra Clear (Novozymes A / S), Neopectinase PL1® (Novozymes A / S), Pectin lyase 1A (Nzytech), Depol 793 (Biocatalyst), Rapidase® Fibre (DSM) and mixtures thereof.

[0146] In one embodiment, the cocoa pulp or cocoa pulp extract may be treated with an enzyme other than pectinase, or a mixture of pectin and another enzyme, which may have activity on other polysaccharides present in the cocoa pulp (e.g., glucan, cellulose, hemicellulose, arabinan, and / or β-1,4-xylan).

[0147] In one embodiment, the amount of cellulase used is from 0.05 mL / kg to 200 mL / kg, 0.10 mL / kg to 150 mL / kg, preferably from 0.1.0 mL / kg to 100 mL / kg, preferably from 5.0 mL / kg to 50 mL / kg, more preferably from 5.0 mL / kg to 20 mL / kg, or from 0.1 mL / kg to 10 mL / kg of cocoa pulp or cocoa pulp extract.

[0148] In one embodiment, the amount of enzyme used is between 0.10% and 20%, preferably between 0.20% and 10%, more preferably between 0.5% and 5.0% by weight of the cocoa pulp or cocoa pulp extract.

[0149] The above amounts relate to all cellulases present, i.e., when using a mixture of enzymes, the total amount of cellulases used on the cocoa pulp or cocoa pulp extract.

[0150] In one embodiment, said percentage is between 10% and 75% based on the solids content of the cocoa pulp or cocoa pulp extract, preferably between 10% and 20% based on the total solids content of the cocoa pulp.

[0151] The activities of various cellulases that can be used in the present invention are defined by the listed known standards. One cellulase unit (U) is defined as the amount of enzyme that releases 1.25 micromoles of glucose equivalent per minute at pH 4.6 and 40°C. One cellulolytic unit (ACU) is determined based on the reduction in viscosity of a guar gum solution. In a preferred embodiment, the activity is 400-3000 micromoles / min / g, for example, 500-2500 micromoles / min / g.

[0152] In one embodiment of the invention, the enzyme used in the treatment process of the invention is selected from the group consisting of, for example, Cellulase 13L (Biocatalysts), Cellulase CE-3, Cellulase FG Concentrate (Enzyme Development Corporation), Cellulosin GMY, and mixtures thereof.

[0153] In one embodiment, the enzymatic treatment may be carried out using at least 2 carbohydrases, optionally at least 3 carbohydrases, optionally at least 4 carbohydrases, and optionally less than 20 carbohydrases, or less than 10 carbohydrases.

[0154] In one embodiment, a mixture of enzymes is used with an activity of more than 60 FBGU, optionally more than 75 FBGU. Optionally, the activity is less than 180 FBGU, optionally less than 150 FBGU, and optionally less than 125 FBGU. For example, between 60 FBGU and 180 FBGU. One fungal β-glucanase unit (FBGU) is the amount of enzyme that will hydrolyze fungal β-glucan to reducing sugars equivalent to 1 μmole of glucose per minute at 30° C. and pH 5.0.

[0155] In one embodiment, the cocoa pulp or cocoa pulp extract is treated with the mixture of enzymes for a period of from 1 hour to 7 hours, preferably from 2 hours to 5 hours.

[0156] In one embodiment, cocoa pulp or cocoa pulp extract is treated with Viscozyme L (Novozymes A / S), a multi-enzyme complex containing a broad range of carbohydrases including arabanases, cellulases, β-glucanases, hemicellulases, and xylanases.

[0157] In one embodiment, the enzymes used in the treatment may be inactivated, preferably prior to any drying of the cocoa pulp and / or cocoa pulp extract, by any suitable process, for example a treatment at 80-110°C, preferably for 2-10 minutes, for example 5 minutes.

[0158] In one embodiment, the cocoa pulp or cocoa pulp extract is treated to increase the pH, for example, by treating the cocoa pulp with an alkaline salt or base. The nature of the compound is not particularly limited, but is preferably a food-grade compound. In a preferred embodiment, the cocoa pulp is treated with a compound such as mono / di / trisodium / potassium / calcium phosphate, mono / diammonium phosphate, sodium hydroxide, calcium hydroxide, potassium hydroxide, sodium carbonate, calcium carbonate, or potassium carbonate, and mixtures thereof, to increase the pH.

[0159] In one embodiment, the alkali salt or base is mixed with the cocoa pulp or cocoa pulp extract in an amount of more than 0.10%, preferably more than 0.15%, preferably more than 0.20% by weight of the cocoa pulp or cocoa pulp extract, in one embodiment, the alkali salt or base is mixed with the cocoa pulp or cocoa pulp extract in an amount of less than 1.25%, preferably less than 1.0%, preferably less than 0.90%, for example between 0.10% and 1.25%, between 0.20% and 0.90%, or between 0.25% and 0.85% by weight of the cocoa pulp or cocoa pulp extract.

[0160] In one embodiment, as described above, the pH of the cocoa pulp is increased to be greater than the range of 2.75 to 4.0, optionally greater than 3.3 to 4.0 or 3.0 to 3.7 (all measured at 20° C.), for example the pH is increased to greater than 4.5, greater than 5.0, greater than 5.5 or greater than 6.0. For example, the pH is increased but is below 8.0, below 7.5 or below 7.0 or below 6.5 or below 6.0.

[0161] In a preferred embodiment, the agent for increasing pH is added to the pulp as an aqueous solution or slurry. In a preferred embodiment, the concentration of the agent in water is 5g / 100mL to 50g / 100mL, preferably 10g / 100mL to 30g / 100mL. Preferably, adding the agent as an aqueous solution or slurry does not result in undesirable gelling that can increase the viscosity of the pulp when high concentrations of the agent are added.

[0162] In one embodiment, the enzyme treatment is performed after the treatment to increase the pH, hi an alternative embodiment, the enzyme treatment is performed before the pH treatment.

[0163] In one embodiment, the enzyme treatment is carried out when the pH of the pulp is between 3.3 and 6.0, preferably between 4.25 and 5.0.

[0164] In an alternative embodiment, the pH treatment is carried out using dialysis (ion exchange), for example using the method disclosed in European Patent No. 0049497 (Nestle SA).

[0165] In one embodiment, the method includes treating the cocoa pulp to maximize the sugar content of the extract. In one embodiment, the treatment is to consume disaccharides, trisaccharides, oligosaccharides and / or polysaccharides to increase the amount of monosaccharides, or to consume polysaccharides to increase the trisaccharide and / or oligosaccharide content. In one embodiment, the treatment may be an enzymatic treatment.

[0166] One embodiment of the present invention comprises the following steps: unpulping of the cocoa pods, pasteurization (e.g. heat treatment) of the pulp, optionally enzymatic treatment, and / or optionally alkalization treatment and drying (preferably by freeze-drying, vacuum drying, or spray drying). In a preferred embodiment, a method is provided which comprises unpulping of the cocoa pods, pasteurization (e.g. heat treatment) of the pulp, optionally enzymatic treatment, and / or alkalization treatment and drying (preferably by freeze-drying, vacuum drying, or spray drying). The pasteurization step may be at any suitable point in the process, for example after the enzymatic treatment.

[0167] One embodiment of the present invention comprises the following steps: unpulping, optional freezing, optional thawing, enzyme treatment, optional pasteurization, alkalization and drying.

[0168] One embodiment of the present invention includes the following steps: unpulping, freezing, thawing, enzyme treatment, pasteurization, alkalizing and drying.

[0169] One embodiment of the present invention comprises the following steps: unpulping, optional freezing, optional thawing, alkalizing, enzyme treatment, pasteurization and drying.

[0170] One embodiment of the present invention comprises the following steps: unpulping, freezing, thawing, alkalizing, enzyme treatment, pasteurization and drying.

[0171] In the above embodiment, the alkalinization step involves adjustment of the pH and can occur before or after, preferably after, the enzyme treatment.

[0172] The present invention offers advantageous properties with respect to the reduction or complete elimination of added sugar, the sweetness comes from natural sources, and also contains other components that contribute to the chocolate flavor of the cocoa pod.

[0173] With regard to added sugars, in one embodiment, the term "added sugars" refers to processed sugars, including refined sugars, such as white sugar or brown sugar, with standard nutritional provisions. Preferably, the present invention relates to a chocolate product with no added sugars, as listed in Regulation (EC) No 1924 / 2006, the product does not contain added mono- or disaccharides or other foods used for sweetening properties other than the sugars naturally present in the ingredient.

[0174] The present invention therefore provides an alternative to added sugars by providing naturally occurring sugars present in the cocoa mass, cocoa butter and / or cocoa powder sources. Thus, the present invention provides a chocolate product containing natural sugars and no added sugars.

[0175] As noted above, the present invention offers advantageous properties with respect to thermal stability.

[0176] In a preferred embodiment, these properties are provided without the need for additional gelling agents, emulsifiers and / or humectants that are typically used to improve heat stability, and preferably the chocolate product of the present invention is substantially free, preferably free of such additives. In a preferred embodiment, the chocolate product of the present invention is substantially free, preferably free of humectants, preferably food grade humectant liquids. Exemplary humectants include polyols such as propylene glycol, polyethylene glycol, glycerol, and sugar alcohols such as sorbitol, xylitol, maltitol, mannitol, or any mixture thereof. According to a specific exclusion, the humectant is a polyol. According to some exclusions, the humectant is glycerol. According to another exclusion, the humectant is propylene glycol. However, other polyols, such as sugar alcohols, are envisaged.

[0177] The high temperature resistant chocolates and chocolate analogues of the present invention can be advantageously used in tropical countries where hot weather causes frequent or rapid melting of chocolates and chocolate analogues. For example, chocolate analogues including thin, fast melting coatings and encasements can be surprisingly advantageously formed using the high temperature resistant agents of the present invention. The high temperature resistant food products of the present invention slide smoothly out of the packaging and remain non-sticky so that no food remains on the consumer's fingers during consumption.

[0178] In a preferred embodiment, the thermal stability property is demonstrated by thermal shock and mechanical shock tests as shown in the examples of the present invention, for example, SRI (Shape Retention Index=(l1×w1) / (l2×w2), where l1 and w1 are the length and width of the bar before heating, and l2 and w2 are the length and width dimensions of the smallest rectangular area that completely contains the sample after thermal shock and mechanical shock tests).

[0179] Within the scope of the present invention, an SRI greater than 0.65, preferably greater than 0.70, preferably greater than 0.75, exhibits desirable thermal stability properties. SRI cannot exceed 1, i.e., l1 and w1 cannot be greater than l2 and w2.

[0180] Furthermore, the present invention exhibits improved heat stability properties by delaying the onset of bloom. Chocolate bloom is one of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by the transformation of fat crystals in the chocolate, and sugar bloom, caused by the formation of crystals when moisture acts on sugar. Fat and sugar blooms spoil the appearance of chocolate and limit its shelf life. Although "bloomed" chocolate is safe to eat (as it is a shelf-stable food due to its sugar content), it has an unappetizing appearance and surface texture.

[0181] In a preferred embodiment, it has been found that the onset of bloom can be further delayed by increasing the content of pulp or pulp extract.Thus, in a preferred embodiment, the chocolate product, preferably chocolate, comprises 15% to 65% by weight of the chocolate product, preferably chocolate, of pulp (preferably dried) or pulp extract (preferably dried), preferably 20% to 60%, more preferably 22.5% to 50%, more preferably 25% to 45%, for example 25% to 40% or 30% to 40%.

[0182] Without wishing to be bound by theory, it is believed that the treatment of the present invention results in a distribution of sugars that provides advantages over the use of untreated pulp and pulp extracts, providing heat stability and bloom properties, as well as advantages over untreated pulp in manufacturing, organoleptic properties, and preferably mouthfeel over untreated pulp.

[0183] Chocolate products Typical Products of the Invention The present invention provides novel chocolate products comprising the materials of the present invention.

[0184] In one embodiment, the composition of the present invention may be usefully a chocolate product (as defined herein), more usefully a chocolate or a chocolate compound. Regardless of any other legal provisions that may be used, a composition of the present invention comprising a cocoa solids content of 25% to 35% by weight, together with a dairy component (such as milk powder), may be informally abbreviated herein as "milk chocolate" (this term also includes other similar chocolate products with the same amount of cocoa solids or substitutes). Regardless of any other legal provisions that may be used, a composition of the present invention comprising a cocoa solids content of more than 35% by weight, up to 100% (i.e. pure cocoa solids), may be informally abbreviated herein as "dark chocolate" (this term also includes other similar chocolate products with the same amount of cocoa solids or substitutes).

[0185] The term "chocolate" as used herein means any product (and / or ingredients thereof, if it is a product) that meets the legal definition of chocolate in any jurisdiction and also includes products (and / or ingredients thereof) in which all or part of the cocoa butter (CB) is replaced with cocoa butter equivalents (CBE) and / or cocoa butter substitutes (CBR).

[0186] Although in some jurisdictions a compound may be legally defined by the presence of a minimum amount of cocoa solids, as used herein (unless the context clearly indicates otherwise), the term "chocolate compound" means a chocolate-like analog characterized by the presence of any amount of cocoa solids (including cocoa liquor / mass, cocoa butter and cocoa powder).

[0187] As used herein, the term "chocolate product" refers to chocolate, cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter substitutes (CBR) and / or cocoa butter substitutes (CBS) containing compounds and other related ingredients. Chocolate products therefore include products based on chocolate and / or chocolate analogues and thus can be based on, for example, dark chocolate, milk chocolate or white chocolate.

[0188] It will be understood that, unless the context clearly indicates otherwise, in the present invention, any one chocolate product may be substituted for any other chocolate product, and neither the term chocolate nor the term compound should be considered to limit the scope of the present invention to a particular type of chocolate product. Preferred chocolate products comprise chocolate and / or compound, more preferred chocolate products comprise chocolate, and most preferred chocolate products comprise chocolate as legally defined in the major jurisdictions (such as Brazil, the EU and / or the US).

[0189] As used herein, the term "chocolate coating" (also referred to as "chocolate shell") refers to a coating made from any chocolate product. The terms "chocolate coating" and "compound coating" can be similarly defined by analogy. Similarly, the terms "chocolate composition (or mass)", "chocolate composition (or mass)" and "compound composition (or mass)" refer to a composition (or mass) that includes, in whole or in part, a chocolate product, chocolate and a compound as its component(s), respectively. Depending on those components, the definitions of such compositions and / or masses may of course overlap.

[0190] As used herein, the term "chocolate product confectionery" means any food product comprising a chocolate product and optionally other ingredients, and may therefore refer to food products such as confectionery, wafers, cakes and / or biscuits, regardless of whether the chocolate product is the chocolate coating and / or the majority of the product. The chocolate product confectionery may comprise the chocolate product in any suitable form, such as, for example, inclusions, layers, chunks, pieces and / or drops. The confectionery product may further contain any other suitable inclusions, such as, for example, crispy inclusions, such as cereals (e.g. germinated rice and / or toasted rice) and / or dried fruit pieces.

[0191] The chocolate product of the present invention can be used for forming tablets and / or bars, for coating confectionery articles, and / or for preparing more complex confectionery products. Optionally, ingredients may be added to the chocolate product according to a desired recipe before the chocolate product is used to prepare the confectionery product. As will be clear to those skilled in the art, in some cases, the product of the present invention has the same recipe and ingredients as the corresponding composition and / or mass, but in other cases, especially when ingredients are added or the product is more complex, the final recipe of the product may differ from the recipe of the composition and / or mass used to prepare it.

[0192] In a highly preferred embodiment of the present invention, the chocolate product confectionery product comprises a substantially solid molded chocolate tablet, chocolate bar, and / or baked product covered with a substantial amount of chocolate product. These products are prepared, for example, by substantially filling a mould with chocolate product, optionally adding inclusions and / or baked products therein, removing the chocolate product from the mould (so-called wet shelling process), and, if necessary, by pouring more chocolate product into the mould. In such highly preferred products of the present invention, the chocolate product forms a substantial part of the product or the entire part of the product, and / or a thick outer layer surrounding the baked product therein (such as wafers and / or biscuit laminates). Such solid products, in which the mould is substantially filled with chocolate, should be contrasted with products comprising a moulded thin chocolate shell, which presents a different challenge. To prepare a thinly coated chocolate shell, the mould is coated with a thin layer of chocolate, which is then inverted to remove excess chocolate and / or stamped with a cold plunger to define the shell shape, leaving the mould almost empty. In this way the mould is coated with a thin layer of chocolate to which further ingredients or fillings can be added to form the inner body of the product.

[0193] Unless the context clearly indicates otherwise herein, the term chocolate product confectionery as used herein may be readily substituted by and is equivalent to the term chocolate confectionery as used throughout this application, and in fact, those skilled in the art will understand that the two terms are interchangeable when used informally herein. However, where there is a difference in the meaning of these terms in the context given herein, therefore chocolate confectionery and / or compound confectionery are preferred embodiments of the chocolate product confectionery of the present invention, with the preferred embodiment being chocolate confectionery.

[0194] A preferred chocolate product confectionery may, for example, comprise one or more ingredients selected from the group consisting of chocolate product(s), compound product(s), chocolate coating(s), and / or compound coating(s). The products may comprise uncoated products such as chocolate bar(s) and / or chocolate tablet(s) with or without inclusions, and / or products coated with chocolate products such as coated biscuits, cakes, wafers, and / or other confectionery articles. More preferably and / or alternatively, any of the above may comprise one or more cocoa butter substitute(s) (CBR), cocoa butter equivalent(s) (CBE), cocoa butter substitute(s) (CBS), and / or any suitable mixture thereof.

[0195] In chocolate product confectionery, cocoa butter (CB) may be replaced with fats from other sources. Such products may generally comprise one or more fat(s) selected from the group consisting of lauric fat(s) (e.g. cocoa butter substitutes (CBS) derived from the kernel of the fruit of the palm tree); non-lauric vegetable fat(s) (e.g. based on palm or other special fats); cocoa butter substitute(s) (CBR); cocoa butter equivalent(s) (CBE) and / or any suitable mixture(s) thereof. Some CBEs, CBRs and especially CBS may contain mainly saturated fats and very low levels of unsaturated omega-3 and omega-6 fatty acids (which have health benefits). Thus, in one embodiment, in the chocolate product confectionery of the present invention, such types of fats are less preferred than CB.

[0196] An embodiment of the present invention optionally provides a multi-layer product comprising one or more filling layers present between multiple layers of baked food products (preferably selected from one or more wafer and / or multiple biscuit layers) and / or at least one coating layer arranged around said food layers, the coating comprising the chocolate product of the present invention or prepared according to the present invention.

[0197] Further embodiments of the present invention provide a chocolate product confectionery product further coated with chocolate (or its equivalent such as a compound), such as a praline, a chocolate shell product and / or a chocolate coated wafer or biscuit, any of which may or may not be layered. The chocolate coating may be applied or created by any suitable means such as enrobing or moulding. The coating may comprise a chocolate product of the present invention or prepared according to the present invention.

[0198] Another embodiment of the present invention provides a chocolate product confectionery product of and / or for use in the present invention, which comprises a filling covered by an outer layer, such as, for example, a praline, a chocolate shell product, etc.

[0199] In another preferred embodiment of the present invention, the food product comprises a multi-layer coated chocolate product comprising multiple layers of wafers, chocolate products, biscuits and / or baked goods, at least one layer or coating being the chocolate product of the present invention (e.g. chocolate) and sandwiched between fillings. Most preferably, the multi-layer product comprises a confectionery product (e.g. as described herein) of a chocolate product selected from sandwich biscuit(s), cookie(s), wafer(s), muffin(s), extruded snack(s) and / or praline(s). One example of such a product is a multi-layer laminate of baked wafer and / or biscuit layers sandwiched with fillings and coated with chocolate.

[0200] The baked goods used in the present invention may be sweet or savory. Preferred baked goods may include baked grain foodstuffs, the term including baked foods containing cereals and / or legumes. Baked cereal products are more preferred, most preferably baked wheat foods such as wafers and / or biscuits. Wafers may be flat or shaped (e.g. into cones or baskets for ice cream) and biscuits may have a variety of shapes, but preferred wafers and / or biscuits are flat so that they can be usefully laminated with the confectionery fillings (and optionally fruit-based fillings) of the present invention. More preferred wafers are non-savory wafers, e.g. wafers with a sweet or plain flavor.

[0201] A non-limiting list of these possible baked goods, which may comprise the chocolate product of the present invention and / or the chocolate composition used in the present invention, are selected from full fat biscuits, cakes, breads, pastries and / or pies, for example selected from the group consisting of: ANZAC biscuits, biscotti, flapjacks, kurabiye, lebkuchen, leckerli, macaroons, bourbon biscuits, butter cookies, digestive biscuits, custard creams, extruded snacks. , florentin, garibaldi, gingerbread, koulourakia, kourabiedes, linzer torte, muffins, oreos, nice biscuits, peanut butter cookies, polvoron, pizzelle, pretzels, croissants, shortbread, cookies, fruit pies (e.g., apple pie, cherry pie), lemon drizzle cake, banana bread, carrot cake, pecan pie, apple strudel, baklava, berlina, bichon au citron, and / or similar products.

[0202] Preferably, the chocolate product of the present invention and / or the chocolate product prepared according to the present invention may be suitable for use (as a whole or part of an ingredient) as one or more coatings and / or fillings.

[0203] The coating and / or filling may comprise multiple phases, for example one or more solid and / or liquid phases, such as a fat, and / or an aqueous liquid phase such as an emulsion, dispersion, cream and / or foam, and / or a gaseous phase.

[0204] In general therefore, a further aspect of the invention includes a chocolate product as described herein.

[0205] A still further aspect of the present invention broadly includes the use of a chocolate product of the present invention or a chocolate product prepared according to the present invention as a chocolate confectionery product and / or as a filling and / or as a coating for the food products of the present invention described herein.

[0206] Specific Products of the Invention In one embodiment of the invention, the presence of cocoa pulp and / or cocoa pulp extract provides a chocolate product that is distinct from previously known chocolate products.

[0207] In a preferred embodiment the present invention provides a composition comprising pentanol acetate, preferably 2-pentanol acetate, preferably the present invention provides a chocolate product comprising pentanol acetate, preferably 2-pentanol acetate, most preferably the present invention provides a chocolate product comprising pentanol acetate, preferably 2-pentanol acetate.

[0208] In a preferred embodiment, the present invention provides a composition comprising heptanol acetate, preferably 2-heptanol acetate, preferably the present invention provides a chocolate product comprising heptanol acetate, preferably 2-heptanol acetate, most preferably a chocolate product comprising heptanol acetate, preferably 2-heptanol acetate.

[0209] In a preferred embodiment, the total amount of pentanol acetate and heptanol acetate relative to the amount of furfural present in the chocolate product, preferably in the chocolate, is present in a ratio of more than 0.75:1.0, preferably more than 1.50:1, for example, preferably more than 2.00:1.0, more than 3.00:1.0, more than 5.00:1.0, or more than 6.50:1.0. In a preferred embodiment, the total amount of pentanol acetate and heptanol acetate relative to the amount of linalool present in the chocolate product, preferably in the chocolate, is present in a ratio of less than 10.0:1.0 or less than 9.0:1.0, for example, a ratio of 0.75:1.0 to 10.0:1.0.

[0210] In a preferred embodiment, the total amount of pentanol acetate and heptanol acetate relative to the amount of linalool present in the chocolate product, preferably in the chocolate, is present in a ratio of more than 1.20:1.0, preferably more than 1.40:1.0, for example, preferably more than 2.00:1.0, more than 3.00:1.0, more than 5.00:1.0, or more than 6.50:1.0. In a preferred embodiment, the total amount of pentanol acetate and heptanol acetate relative to the amount of linalool present in the chocolate product, preferably in the chocolate, is present in a ratio of less than 12.0:1.0 or less than 10.0:1.0, for example, a ratio of 1.20:1.0 to 12.0:1.0.

[0211] The above results are preferably obtained using GC-MS (Gas Chromatography Mass Spectroscopy), preferably using the GC-MS protocol set out in the examples herein. The above results can be obtained from the peak areas of the respective peaks when measured according to the standards mentioned in the examples.

[0212] In a preferred embodiment, the amount of pentanol acetate is present in the chocolate product, preferably in the chocolate, in an amount such that the peak area ratio relative to a standard as defined below is greater than 0.05:1.0, preferably greater than 0.10:1.0, preferably greater than 0.20:1.0, such as greater than 0.25:1.0, greater than 0.50:1.0, or greater than 1.0:1.0.

[0213] In a preferred embodiment, the amount of pentanol acetate is present in the chocolate product, preferably in the chocolate, in an amount such that the peak area ratio relative to a standard as defined below is less than 2.00:1.0, preferably less than 1.75:1.0, preferably less than 1.50:1.0, such as less than 0.75:1.0, less than 0.30:1.0, or less than 0.25:1.0. The above preferred embodiments have a peak area ratio of 0.05:1.0 to 2.00:1.0.

[0214] In a preferred embodiment, the amount of heptanol acetate is present in the chocolate product, preferably in the chocolate, in an amount such that the peak area ratio relative to a standard as defined below is greater than 0.03:1.0, preferably greater than 0.05:1.0, preferably greater than 0.10:1.0, such as greater than 0.15:1.0, greater than 0.20:1.0, or greater than 0.40:1.0.

[0215] In a preferred embodiment, the amount of pentanol acetate is present in the chocolate product, preferably in the chocolate, in an amount such that the peak area ratio relative to a standard as defined below is less than 1.00:1.0, preferably less than 0.85:1.0, preferably less than 0.75:1.0, such as less than 0.65:1.0, less than 0.60:1.0, or less than 0.50:1.0. The above preferred embodiments have a peak area ratio of 0.03:1.0 to 1.00:1.0.

[0216] In one embodiment of the invention the chocolate product, preferably chocolate, comprises between 5% and 65% cocoa pulp (preferably dried) or cocoa pulp extract (preferably dried) by weight of the chocolate product, preferably chocolate, preferably between 10% and 65%, more preferably between 15% and 60%, more preferably between 20% and 60%, for example between 20% and 55%, 20% and 40%, 34% and 58% or 37% and 50%.

[0217] In one embodiment of the invention there is provided a composition comprising cocoa pulp or a cocoa pulp extract and cocoa mass, preferably where some (preferably all) of the sugars in the composition are provided by the cocoa pulp or cocoa pulp extract.

[0218] In one embodiment of the invention, the cocoa pulp or cocoa pulp extract is dispersed throughout the chocolate product, preferably in powder form. In a preferred embodiment, the cocoa pulp or cocoa pulp extract is dispersed within the continuous fat phase of the chocolate product, preferably together with the cocoa butter phase. In a preferred embodiment, the cocoa pulp or cocoa pulp extract is a dry powder dispersed in the cocoa butter matrix of the chocolate product.

[0219] In one embodiment of the invention, the cocoa pulp, or cocoa pulp extract, may be in the form of an inclusion, preferably having a size of 0.5 to 15.0 mm, for example 1.0 to 10.0 mm. In one embodiment, the particle size is measured with a ruler on 10 or more, preferably 10, sample pieces, the longest diameter of which is evaluated with the naked eye, and the average is taken.

[0220] In a preferred embodiment, the inclusions are dispersed within the continuous fat phase of the chocolate product, preferably together with the cocoa butter phase.

[0221] Alternatively, the powder and / or inclusions may be present in the filling of the chocolate product.

[0222] In one embodiment of the invention, cocoa pulp or a cocoa pulp extract is the main source of sugars in the chocolate product, preferably chocolate, and preferably cocoa sugars constitute more than 60% by weight of the sugars in the chocolate product, preferably chocolate, preferably more than 75%, more preferably more than 80%, more preferably more than 85%, more preferably more than 90%, more preferably more than 95%, more preferably 100%.

[0223] In one embodiment of the present invention, a composition is provided comprising a cocoa pulp extract and a cocoa mass with no added sugar.

[0224] In one embodiment the chocolate product comprises between 0% and 95% cocoa mass, preferably between 0% and 85% cocoa mass by weight of the chocolate product, for example between 45% and 80%, less than 5% or between 8% and 12% cocoa mass by weight of the chocolate product, depending on the final product.

[0225] In one embodiment the chocolate product comprises between 0% and 35%, preferably between 0% and 30% cocoa butter by weight of the chocolate product, for example between 6% and 15%, less than 5% or between 20% and 35% cocoa butter by weight of the chocolate product, depending on the final product. In one embodiment the addition of cocoa butter is independent of that present in the cocoa mass.

[0226] In one embodiment of the invention, the chocolate product is selected from the group consisting of milk chocolate, dark chocolate, and white chocolate.

[0227] In the present invention, the cocoa mass consists essentially of cocoa solids and cocoa butter.

[0228] In one embodiment, the cocoa mass is preferably solid or semi-solid cocoa liquor at ambient temperature (e.g., 20° C.). In one embodiment, the cocoa liquor may be steam treated. In one embodiment, the cocoa mass may be Arriba cocoa mass.

[0229] In one embodiment, the composition consists essentially of cocoa mass and cocoa pulp extract, or consists essentially of cocoa mass and dried cocoa pulp.

[0230] In the present invention, the term "consisting essentially of" means at least 95.0% by weight, more preferably at least 97.5% by weight, more preferably at least 98.0% by weight, and more preferably at least 99.0% by weight, preferably up to 100.0% by weight.

[0231] In one embodiment, the present invention provides a chocolate comprising cocoa mass and a cocoa pulp extract.

[0232] In one embodiment, the composition further comprises at least one ingredient selected from the group consisting of flavorings, dairy-based ingredients, emulsifiers, cocoa butter, and additional sugars, preferably at least one ingredient selected from the group consisting of dairy-based ingredients, emulsifiers, and cocoa butter.

[0233] In one embodiment, the composition further comprises at least one ingredient selected from the group consisting of a dairy-based ingredient, an emulsifier, and cocoa butter, preferably at least one ingredient selected from the group consisting of a dairy-based ingredient, an emulsifier, and cocoa butter.

[0234] In one embodiment, if cocoa butter is used in addition to the cocoa mass, the additional cocoa butter is used in an amount of less than 20% by weight of the chocolate product composition, preferably less than 15% by weight and preferably more than 2.5% by weight, preferably more than 5.0% by weight, for example from 2.5% to 20% by weight.

[0235] In one embodiment of the invention, the dairy-based ingredient is selected from the group consisting of non-fat milk solids, milk powder (optionally full cream, skimmed or semi-skimmed) and milk fat. In one embodiment, the dairy product may be spray dried according to standard parameters for the production of these known products.

[0236] In one embodiment, the emulsifier is selected from the group consisting of lecithin, polyglycerol polyricinoleate and ammonium phosphatide. In one embodiment, the amount of emulsifier may be 0.05-1.0%, preferably 0.1-0.5% by weight of the composition. Alternatively, the emulsifier may be absent.

[0237] In one embodiment, the flavoring may be any that is typically used in the manufacture of chocolate, such as a vanilla base / vanilla extract (e.g., vanillin) or a hazelnut base / hazelnut extract (e.g., hazelnut paste or hazelnut oil).

[0238] In one embodiment, the composition includes an inclusion. The inclusion may be any commonly used in the art, such as fruit-based inclusion, nut-based inclusion, grain-based inclusion, and yogurt-based inclusion. The inclusion may be in a commonly used form, such as chips, flakes, and the like. The inclusion may be present in an amount of 2.5% to 25% based on the weight of the chocolate product.

[0239] In one embodiment, the invention relates to a white chocolate composition, for example a composition comprising 10% to 65% by weight of cocoa pulp (preferably dried) or a cocoa pulp extract (preferably dried) and 20% to 60% by weight of milk powder (optionally a mixture of whole milk powder and skimmed milk powder).

[0240] Specific, non-limiting chocolate recipes are described herein. In all embodiments below, percentages refer to % by weight of the total chocolate product.

[0241] In one embodiment, the chocolate product composition comprises the following ingredients: 45-80% cocoa mass 10-55% of the cocoa pulp extract of the present invention 0-5% cocoa butter 0.0-0.5% lecithin

[0242] In one embodiment, the chocolate product composition comprises the following ingredients: 8-12% cocoa mass 34-58% of the cocoa pulp extract of the present invention 18-25% cocoa butter 3.5-6.5% milk fat 15-30% milk powder 0.3-0.5% lecithin

[0243] In one embodiment, the chocolate product composition comprises the following ingredients: 37-50% of the cocoa pulp extract of the present invention 18-24% nonfat milk solids 4-7% milk fat 22-35% (optionally deodorized) cocoa butter 20-40% milk powder 0.2-0.5% lecithin

[0244] In one embodiment of the present invention, the chocolate product is prepared by a method comprising conventional fermentation and roasting processes of cocoa beans as is well known in the art.

[0245] In one embodiment, the Theobroma pods are unfermented, partially fermented, or fully fermented. In one embodiment, the above terms may be defined as follows: Fermentation usually occurs for 2-6 days, depending on the type, source, and which flavors are to be added. Unfermented means that no intentional fermentation occurs, and partially fermented means that fermentation is less than 2 days.

[0246] In an alternative embodiment, the chocolate product of the present invention is not roasted. By not roasted, it is meant that the composition is produced by a non-roasting process, and the cocoa solid components of the composition (cocoa beans, nibs, etc.) are not subjected to high temperatures (e.g., 140°C or higher, or 120°C or higher) for an extended period of time (e.g., 30 minutes or more). Without wishing to be bound by any mechanism, it is believed that in a non-roasting process, the conditions are either not hot enough (preferably less than 120°C, more preferably less than 110°C, even more preferably less than 100°C, most preferably less than 90°C, such as less than 80°C) and / or are of sufficiently short duration (preferably less than 30 minutes, more preferably less than 20 minutes, even more preferably less than 10 minutes, most preferably less than 5 minutes, such as less than 4 minutes), so that undesirable chemical reactions such as the Maillard reaction do not develop extensively and therefore do not produce significant amounts of flavor active compounds that may impart a strong roasted note to the composition. Roasting processes or steps are distinct from treatments such as flash heating, in which raw materials such as cocoa beans and / or nibs are treated at high temperatures (typically 120°C to 160°C) for very short periods of time (typically 200 seconds or less) to inactivate microbial contaminants and render the ingredients safe for human consumption. Such antimicrobial and / or demicrobial treatments and / or steps are still considered to be within the scope of non-roasting processes.

[0247] Thus, the present invention provides a chocolate product from one source, namely the cocoa pod.

[0248] Thus, the present invention provides a method for preparing a chocolate product, wherein the ingredients of the chocolate product are combined with preferably dried cocoa pulp, or a cocoa pulp extract.

[0249] In a preferred embodiment, the present invention also provides a method for producing a chocolate product comprising the steps of: a. treating the cocoa pulp or cocoa pulp extract to reduce the polysaccharide content and / or treat the cocoa pulp or cocoa pulp extract to adjust the pH; b. drying the product of step a.; and c. combining the product of step b. with at least one other ingredient present in a chocolate product.

[0250] In a preferred embodiment, the method described above relates to the preparation of a chocolate product, preferably chocolate, wherein the at least one other ingredient is cocoa mass.

[0251] In one embodiment of the present invention, there is provided a method for producing a chocolate product in which all ingredients are derived from cocoa pods, i.e. the chocolate product consists essentially of ingredients derived from cocoa pods.

[0252] In one embodiment of the present invention, in making a chocolate product, the dried cocoa pulp or cocoa pulp extract is combined with other ingredients at the point where added sugars are normally introduced.

[0253] In one embodiment of the present invention, there is provided a method for preparing a chocolate product comprising combining cocoa mass with cocoa pulp or a cocoa pulp extract, in one embodiment, the combining may be carried out by any equipment conventionally used to combine sugar and cocoa mass as conventionally used in the manufacture of chocolate.

[0254] In one embodiment, the chocolate composition of the present invention can be refined using applicable known equipment. In a preferred embodiment, the chocolate is refined to ensure a grainy texture. For example, refining can be carried out to achieve a particle size (D90 measured by Malvern Mastersizer 3000) of less than 50 micrometers, preferably between 15 micrometers and 35 micrometers.

[0255] In one embodiment, the chocolate is prepared using a conventional conching process. In a preferred embodiment, the temperature in the conching step does not exceed 60°C, preferably does not exceed 57.5°C, preferably does not exceed 56°C. By controlling the temperature during this step, caramelization of the pulp is avoided and the texture of the final product is not grainy. In a preferred embodiment, the temperature is above 30°C, preferably above 35°C, above 40°C or above 45°C.

[0256] In one embodiment, the conching is carried out for a period of more than 1.5 hours, preferably 2 hours or more, preferably 2.5 hours or more, In one embodiment, the conching is carried out for a period of less than 8 hours, preferably less than 6 hours.

[0257] In one embodiment, the conching is carried out at a temperature between 30° C. and 60° C. for a period of between 1.5 hours and 8 hours.

[0258] In one embodiment, the conching speed is between 200 rpm and 2000 rpm, preferably between 400 rpm and 1600 rpm.

[0259] In a preferred embodiment, the cocoa pulp and / or cocoa pulp extract is not caramelized, i.e. the processing steps used to make the compositions of the invention do not result in caramelization.

[0260] In one embodiment, the conching speed and / or temperature may vary throughout the conching process within the ranges stated above.

[0261] Unless otherwise defined, all technical and scientific terms used herein have the same meaning and should be presented as commonly understood by one of ordinary skill in the art to which this disclosure pertains.

[0262] Unless the context clearly indicates otherwise, as used herein, plural forms of the terms herein should be construed to include the singular and, where the singular is used, the plural should also be included.

[0263] In all of the ranges set forth above, the endpoints are included within the stated ranges, and in addition, the endpoints of the broadest ranges in an embodiment may be combined with the endpoints of the narrower ranges.

[0264] It will be understood that for any amounts described herein, the total amount as a percentage may not exceed 100% (allowing for rounding errors). For example, the sum of the components (or portion(s) thereof) contained in the compositions of the present invention, when stated as a weight (or other) percentage of the composition (or the same portion(s) thereof), may total 100%, allowing for rounding errors. However, when a list of components is non-exclusive, the sum of the percentages for each of such components may be less than 100%, allowing for some percentage with respect to any additional component amount(s) that may not be explicitly stated herein.

[0265] As used herein, the term "substantially" may refer to an amount or entity that means a large amount or a large proportion. In this context, in the context in which "substantially" is used, "substantially" means an amount (relative to either the amount or entity referred to in the described context) and can be understood as an amount that constitutes at least 80% of the total amount of the subject, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, particularly at least 98%, e.g., about 100%. The similar term "substantially free" can similarly indicate that the amount or entity referred to constitutes 20% or less of the total amount of the subject, preferably 15% or less, more preferably 10% or less, particularly preferably 5% or less, particularly 2% or less, e.g., about 0%. Preferably, where appropriate (e.g., in the amount of raw material), such percentages are by weight.

[0266] Unless otherwise specified, percentages listed are by weight.

[0267] The invention will now be further described with reference to non-limiting examples. EXAMPLES

[0268] The following compositions within the scope of the present invention were prepared.

[0269] [Table 1]

[0270] [Table 2]

[0271] Preparation of cocoa pulp powders of Examples 1 to 4 Cocoa pods of species PH16, Salobrinho, and CCN51 were washed under running water. They were then immersed in chlorinated water containing 200 mg / L of free chlorine for 10 minutes. They were then washed by spraying with chlorinated water containing 5 mg / L of free chlorine.

[0272] The fruit was manually split using a stainless steel knife and the pulp seeds were then separated from the bark.

[0273] Pulping was carried out in a commercial fruit pulper using a brush system. The pulp was collected directly into 40 x 50 cm polypropylene plastic bags and sealed under vacuum. After packing, the pulp was frozen and stored in a Cold Lab ultra-low temperature freezer at -80 °C.

[0274] Freeze drying of cocoa pulp was carried out on a Lio Top machine in two batches for 96 hours, with eight trays in each batch, 2.5-3.0 kg / tray.

[0275] After the freeze-drying process was completed, the trays containing the dewatered pulp were removed from the apparatus. The freeze-dried pulp was removed from the trays and placed into roll bags, which were then vacuum sealed to obtain freeze-dried cocoa pulp powder.

[0276] Preparation of the Chocolate Composition Example 1 The cocoa pulp powder produced above was brought to room temperature and mixed with cocoa liquor using a standard kitchen food processor (Crypto mill mixer).

[0277] A Buhler SDY 200 3-cylinder refiner was used to reduce particle size to 23 micrometers (measured by hand using a micrometer). The spacing of the cylinders was controlled by setting the refiner pressure (gauge readings-right 0.7, 7; left 0.4, 6.4; right exit 0, 11.8 and left exit 0.8, 7.8).

[0278] The refined composition was then subjected to conching in an Elkolino ELK-0005-V machine set to the following parameters: before starting the conching process, 100 g of cocoa butter is added to the conch and processed at 45° C. for 10 minutes at 500 rpm, then the temperature and rotation are changed to 56° C., time 220 minutes and 1200 rpm, 500 g of cocoa butter is added and the temperature is changed to 45° C., time 60 minutes and 1500 rpm.

[0279] The chocolate was then tempered by hand on a marble table at 29.8°C.

[0280] Example 2 This example was prepared according to the process described in Example 1, but using varying amounts of cocoa pulp powder as shown in Table 1.

[0281] Example 3 This example was prepared according to the process described in Example 2, except that a refining step was performed to obtain a particle size of 41 micrometers, and strawberry pieces were added in a specified amount.

[0282] Example 4 A white chocolate was prepared in contrast to the dark chocolate described above. Milk powder, cocoa pulp powder, natural vanilla, and a portion of the cocoa butter (64% of the total cocoa butter in the final product) were combined using a food processor for cooking. The composition was refined to obtain a particle size of 32 micrometers. The remaining cocoa butter and refined mass were added to a laboratory Lipp conche and processed at a temperature of 45-50°C for 2 hours to obtain the final product.

[0283] The chocolate composition was found to have a fruity, floral taste that was distinct from chocolate compositions that did not use cocoa pulp as a sugar substitute.

[0284] Preparation of cocoa pulp powder in Examples 5 and 6 Cocoa pods of species PH16, Salobrinho, and CCN51 were washed under running water. They were then immersed in chlorinated water containing 200 mg / L of free chlorine for 10 minutes. They were then washed by spraying with chlorinated water containing 5 mg / L of free chlorine.

[0285] The fruit was manually split using a stainless steel knife and the pulp seeds were then separated from the bark.

[0286] Pulping was carried out in a commercial fruit pulper using a brush system. The pulp was collected directly into 40 x 50 cm polypropylene plastic bags and sealed under vacuum. After packing, the pulp was frozen and stored at -18°C.

[0287] Example 5 First, the pulp was thawed. Then, for the enzyme treatment, a batch of 3.0 kg pulp was placed in a jacketed reactor, the temperature was raised to 42.5° C. using a thermostatic bath, and when the temperature was reached, the enzyme (Pectinex® Ultra Clear, Novozymes) was added under the following conditions: Concentration: 1mL enzyme / 100g pulp Temperature: 42.5℃ Reaction time: 60 minutes Rotation 100 rpm

[0288] Immediately after the enzyme treatment, heat treatment was performed at 90° C. for 5 min and cooled at 20° C. The cooled material was frozen for further lyophilization processing.

[0289] Example 6 At the end of the 60 minute enzyme reaction described in Example 5, a sample was taken and sufficient calcium hydroxide was added to the pulp to adjust the pH to about 5.0. The following conditions were used: To each 3 kg of pulp, 12.9 g of Ca(OH)2 was added (0.43%).

[0290] Mixing was carried out with a mixer for about 15 minutes at a speed of 200 rpm, after which pasteurization was carried out at 90°C for 5 minutes and cooled to 20°C.

[0291] The cooled material was frozen and lyophilized.

[0292] Freeze drying of cocoa pulp was carried out on a Lio Top machine in two batches for 96 hours, with eight trays in each batch, 2.5-3.0 kg / tray.

[0293] After the freeze-drying process was completed, the trays containing the dewatered pulp were removed from the apparatus. The freeze-dried pulp was removed from the trays and placed into roll bags, which were then vacuum sealed to obtain freeze-dried cocoa pulp powder.

[0294] test Prior to freeze-drying, the pH of the native pulp, enzyme-treated pulp and double-treated pulp was found to be 3.52±0.32, 3.36±0.02 and 4.77±0.05, respectively, at 20°C, based on the average of duplicate measurements.

[0295] Viscosity measurements were made at 30° C. for 60 seconds using a Brookfields RVDV III rheometer with rotation and based on the average of duplicate measurements.

[0296] Apparent viscosity (100 rpm) Apparent viscosity (250 rpm), 611.5±2.12 and 322.5±3.53 for native pulp, 400.0±14.14 and 162.5±10.60 for enzyme-treated pulp, and 392.5±12.43 and 158±11.32 for pH-adjusted enzyme-treated pulp (all results reported in centipoise).

[0297] It can thus be seen that the treatment of the present invention results in a reduction in viscosity.

[0298] Example 7 The compositions prepared in Examples 5 and 6 were processed into chocolate compositions using the process defined above for Example 1, except that the pulp composition comprised 33% by weight of the final product, 53% by weight of the cocoa mass and 14% by weight of the cocoa butter, and the conching temperature was 50°C.

[0299] Informal taste tests with a small panel demonstrated that pre-treatment of the pulp provided chocolate with faster melting and shorter aftertaste in-mouth characteristics compared to non-pre-treated pulp.

[0300] Example 8 500 mg samples of PH16 and Salobrinho cocoa pulp from the above preparations were evaluated using GC-MS. The protocol was as follows:

[0301] Preparation of standards: 100 (±1) mg of methyl valerate was weighed into a 10 mL volumetric flask. The flask was topped up to 10 mL with methanol to obtain a stock solution with a concentration of 10 g / L. The solution was stored in a freezer at approximately -30°C until use. To prepare the standard solution, 50 μL of the stock solution was pipetted into a 100 mL volumetric flask containing approximately 30 mL of water. The flask was then topped up to 100 mL with water and the mixture was homogenized. The standard solution was added directly to the samples before analysis. Standard solutions were freshly prepared for different tests.

[0302] 500 (± 5) mg of powdered cocoa pulp was accurately weighed into a 20 mL headspace vial. Then, 4 mL of purified water and 50 μL of standard solution were added. The vial was sealed, the mixture was homogenized, and volatile components were extracted from the sample using solid phase microextraction (SPME). The samples were analyzed in duplicate by gas chromatography-mass spectrometry (GC-MS). SPME was performed automatically using a CTC CombiPAL (CTC Analytics, Zwingen, Switzerland). The samples were incubated at 60 °C and 300 rpm for 30 min. The volatiles were then absorbed onto a divinylbenzene / carboxene / polydimethylsiloxane (DVB / CAR / PDMS) coated fiber (50 / 30 μm, stable flexibility / SS, 1 cm, Supelco, Bellefonte, USA) at 60 °C and 300 rpm for 30 min. The odorants were then released into the GC-MS inlet at 240° C. for 10 min, degassed and split after 2 min, and the fiber was reused without any additional conditioning for the next extraction.

[0303] Samples were analyzed using an Agilent 6890N gas chromatograph (Agilent, Stockport, UK) and an Agilent 5973 Network MSD (Agilent, Stockport, UK). Gas chromatographic separation was performed on a BP-20 column (60 m × 0.25 mm internal diameter; film thickness 0.25 μm; SGE Analytical Science, Milton Keynes, UK). Samples were injected in splitless mode using an inlet temperature of 240 °C. Helium was used as the carrier gas (flow rate = 1.5 mL / min). The mass spectrometer was operated in electron impact (EI) mode, scanning from m / z 30 to 300, using an electron energy of 70 eV. GC-MS transfer line, ion source, and quadrupole temperatures were 280 °C, 230 °C, and 150 °C, respectively. The oven program started with an isothermal step at 40 °C for 5 min, ramped to 240 °C at 5 °C / min. The oven was then held at 240°C for 10 minutes.

[0304] GC-MS data files were converted to MassHunter compatible files using MassHunter GC / MS Translator® B.07.00 (Agilent, Waldbronn, Germany). These files were then imported into MassHunter Unknown Analysis® B.06.00 (Agilent, Waldbronn, Germany). Analysis was performed using an asymmetric range of 0.3 amu to the left and 0.7 amu to the right. Identification was achieved by comparison of the spectra of analyzed peaks with the commercially available NIST mass spectral library. Positive hits were manually corrected. Peak areas of target analytes were extracted using m / z values ​​by MassHunter Quantitative Analysis® software B.06.00 (Agilent, Waldbronn, Germany). For each analyte, the area ratio (peak area (analyte) / peak area (internal standard)) was calculated and the results were averaged for the replicates (four replicates).

[0305] [Table 3]

[0306] The results are shown in Figure 1.

[0307] Example 9 Cocoa mass blends were prepared using cocoa mass from Côte d'Ivoire in a 60 / 40 weight ratio with 1. sucrose, 2. Salobrinho, and 3. PH16.

[0308] The results are shown in Figure 2.

[0309] Example 10a The cocoa pulp samples of Examples 5 and 6 were tested as described above and the results are shown in FIG.

[0310] Example 10b The composition of Example 7 and a reference sample containing 33% sucrose were analyzed using the procedure described above to obtain peak area ratios.

[0311] [Table 4]

[0312] Example 11 Cocoa pulp from various cocoa plants was obtained, frozen at -20°C and then thawed before pH adjustment and / or enzymatic treatment. The initial pH of the pulp was 3.0.

[0313] pH adjustment 1.4g Ca(OH)2 in 500g pulp → pH 4 2.0g Ca(OH)2 to 500g pulp → pH 4.5 500g pulp + 3.0g Ca(OH)2 → pH 5

[0314] Enzyme treatment: Pulp 500g + Ca(OH)2 (2.0g) + Depol™ 5mL → pH 4.5, 2h, 43℃ Pulp 500g + Ca(OH)2 (3.5g) + Depol™ 5mL → pH>6, 2h, 43℃

[0315] The enzyme was added at 500 cm 2 It was inactivated by treatment at 100°C for 1 hour in a stove with a drying surface (25 x 20 cm tray) and dried at 80°C in a stove.

[0316] [Table 5]

[0317] Viscosity was measured using a Bostwick consistometer and the distance traveled in cm was recorded after a fixed time of 30 seconds. Measurements were taken when the sample was cooled to ambient temperature (20.0° C.).

[0318] Thus, the present invention provides a material that can be more easily processed during food production, preferably during the production of chocolate-based confectioneries, due to the reduced viscosity.

[0319] Chocolate compositions made using the pre-treated cocoa pulp were easier to manufacture because the enzyme treatment resulted in ingredients that were easier to handle and process into chocolate products.

[0320] Example 12 The cocoa pulp powders from the above preparations and from Examples 5 and 6 were evaluated using HPAEC-PAD to measure sugar content using the following procedure.

[0321] Samples are dissolved in deionized water at the above pH at room temperature, heated at 70°C for 27 min, centrifuged at a lower temperature, and diluted aliquots are prepared. Aliquots are filtered using a 0.2 micrometer syringe, sugars are separated using an anion exchange polystyrene-divinylbenzene column with aqueous sodium hydroxide as eluent, and eluted carbohydrates are detected using PAD.

[0322] [Table 6]

[0323] The types of cocoa tested in Examples 5 and 6 differ from those in Preparation Example 1. Furthermore, the total sugar content relates to sugars measured without including any oligosaccharides that may be present, for example.

[0324] Furthermore, the frozen pulp obtained from Ricaeli was dried and evaluated as follows.

[0325] Total sugars in cocoa pulp samples were measured by high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Sugars were extracted from the samples with warm water and injected into the HPAEC-PAD system. Neutral sugars, which are weak acids, are partially ionized at high pH and can be separated by anion exchange chromatography on a base-stable polymer column (CarboPac PA20). Sugars are detected by measuring the current generated by the oxidation of the sugars at the surface of a gold electrode.

[0326] Total dietary fiber and its fractions in cocoa pulp samples are measured by the Rapid Integrated Total Dietary Fiber method, an enzymatic gravimetric method described in the Journal of AOAC International, Volume 102, Number 1, January-February 2019, pp. 196-207(12).

[0327] The protein content was determined by the Kjeldahl method, which consists of a sulfuric acid digestion that breaks down the organic compounds and liberates the nitrogen as ammonium sulfate. This is followed by distillation in the presence of sodium hydroxide to convert the ammonium to ammonia. The ammonia content, and therefore the nitrogen content, is determined by titration. The amount of nitrogen is converted to protein by multiplying it by a conversion factor of 6.25.

[0328] The lignin content in cocoa pulp was determined by AACC International Method 32-25.01.

[0329] Raw cocoa pulp is composed mainly of mono- and disaccharides (79% by weight dry matter), and dietary fiber constitutes 6.5% of the pulp tested. High molecular weight soluble dietary fiber is the major component of the dietary fiber fraction in raw cocoa pulp, followed by insoluble fiber. These results indicate that cocoa pulp fiber does not contain significant amounts of oligosaccharides, considering that the average degree of polymerization (DP) of soluble dietary fiber-high molecular weight is more than 12 monosaccharide units (Okhuma et al., 2000. J AOAC Int. Volume 83 Number 4, Pages 1013-1019). In addition, a sample of freeze-dried powder containing insoluble fiber and soluble dietary fiber-high molecular weight was analyzed by SEC-MALS. For this analysis, the sample was partially dissolved in DMSO and showed an average molecular weight of 9.5 kDa, which translates to a DP of 50-60.

[0330] [Table 7]

[0331] Example 13 30 g of cocoa pulp from the same source as used in Example 11 was introduced into a Rapid Visco-Analyser (RVA) aluminum cup and stabilized at 40°C for 5 minutes with stirring at 50 rpm. Then, depending on the enzyme form, 150 μL of liquid enzyme or 150 mg of enzyme powder were added. The stirring was increased to 960 rpm for 8 seconds, returned to 50 rpm and the temperature was maintained at 40°C. The temperature was maintained at 40°C for a further 45 minutes and then increased to 90°C to inactivate the enzyme for 10 minutes. The average viscosity was calculated by averaging the values ​​obtained for each run time between 41 and 49 minutes. The reduction in viscosity was calculated based on the decrease in viscosity compared to the untreated sample and expressed as a percentage.

[0332] Polygalacturonase activity was measured at 40°C to hydrolyze polygalacturonic acid (Megazyme P-PGAT) at 5.0 g / mL in 100 mM acetate buffer at pH 4.5. Samples were taken exactly after 2, 4, 6, 8, 10 and 12 minutes and kinetic curves were generated. The enzyme reaction was stopped by immediate addition of DNS reagent solution (1% 3,3-dinitrosalicylic acid + 1.6% NaOH + 40% potassium sodium tartrate tetrahydrate) to develop the released reducing ends and the samples were boiled for 10 minutes. Finally, the absorbance was read at 540 nm. A calibration curve was generated using galacturonic acid as a standard.

[0333] Enzyme assay: Modified endocellulase CellG5 kit procedure from Megazyme. Cellulase activity was measured at 37°C in 100 mM acetate buffer pH 4.5 containing 1 g / L bovine serum albumin. The enzyme reaction was stopped exactly after 2, 4, 6, 8, 10 and 12 minutes to generate a kinetic curve, and 2% TRIS buffer (pH 10.0) was added. Finally, the absorbance was read at 405 nm. A calibration curve was generated using p-nitrophenol as a standard. An average of three readings was taken.

[0334] [Table 8]

[0335] Example 14 The following tests were carried out: 100g pouches of frozen cocoa pulp were purchased from Ricaeli. The baseline pulp viscosity was 9.5cm as measured using the Bostwich Consistometer as above. 800g pulp was used at pH 4.5 and treated with Pectinex® Ultra SP-L.

[0336] [Table 9]

[0337] Chocolates were made from the above samples using the same process as in Examples 1 and 11. Tasting by a small informal panel showed that pre-treatment of the pulp provided chocolate with faster melting and shorter aftertaste in-mouth properties compared to non-pre-treated pulp.

[0338] Examples 15 to 19 and Reference Examples E1 to E8 A reference composition E1 was prepared with the following composition:

[0339] [Table 10]

[0340] At 55°C, 100g of dried citrus fiber powder was dispersed in 300g of melted cocoa butter substitute (palm kernel oil) and 7.5g of lecithin using the liquidizer jug ​​attachment of a Kenwood Multi-Pro food processor at maximum speed for 2 minutes.

[0341] While maintaining maximum speed, 200 g of glycerol warmed to 55° C. was slowly added in small increments to the fiber dispersion. A homogenous mixture was produced for all four components, and the glycerol was evenly distributed throughout the dispersion of fiber particles. The total mixing time during the glycerol addition was 30 minutes.

[0342] The mixture was cooled and allowed to solidify at ambient temperature.

[0343] A reference composition E2 was prepared with the following composition:

[0344] [Table 11]

[0345] At 55°C, 100g of dried citrus fiber powder was dispersed in 300g of melted cocoa butter substitute (palm kernel oil) and 7.5g of lecithin using the liquidizer jug ​​attachment of a Kenwood Multi-Pro food processor at maximum speed for 2 minutes.

[0346] While maintaining high speed, slowly add 200 g of water heated to 55° C. to the fiber dispersion in small increments. A homogenous mixture was made for all four ingredients, and the water was evenly distributed throughout the fiber particle dispersion. The total mixing time during water addition was 30 minutes.

[0347] The mixture was cooled and allowed to solidify at ambient temperature.

[0348] A reference composition E3 was prepared with the following composition:

[0349] [Table 12]

[0350] At 55°C, 100g of dried citrus fiber powder was dispersed in 300g of melted cocoa butter substitute (palm kernel oil) and 7.5g of lecithin using the liquidizer jug ​​attachment of a Kenwood Multi-Pro food processor at maximum speed for 2 minutes.

[0351] While maintaining maximum speed, 200 g of glycerol warmed to 55° C. was slowly added in small increments to the fiber dispersion. A homogenous mixture was produced for all four components, and the water was evenly distributed throughout the dispersion of fiber particles. The total mixing time during water addition was 30 minutes.

[0352] The mixture was cooled and allowed to solidify at ambient temperature.

[0353] A reference composition E4 was prepared with the following composition:

[0354] [Table 13]

[0355] Using the liquidizer jug ​​attachment of a Kenwood Multi-Pro food processor at 55°C, 100g of dry wheat fibre flour was dispersed into 300g of melted cocoa butter substitute (palm kernel oil) and 7.5g of lecithin at maximum speed for 2 minutes.

[0356] While maintaining maximum speed, 200 g of glycerol warmed to 55° C. was slowly added in small increments to the fiber dispersion. A homogenous mixture was produced for all four components, and the water was evenly distributed throughout the dispersion of fiber particles. The total mixing time during water addition was 30 minutes.

[0357] The mixture was cooled and allowed to solidify at ambient temperature.

[0358] Chocolate mass samples were prepared by mixing E1, E2, E3 and E4 with liquid compound [sugar (44.5%), palm kernel oil (27.23%), skimmed milk powder (22%), cocoa powder (6%), lecithin (0.23%)] in a ratio of example composition:compound = 6:94 w / w. Samples were mixed thoroughly for 20 minutes using an overhead mixer fitted with a w-type paddle set at 100 RPM.

[0359] Samples of the different prepared chocolate analogue masses were molded into bars, stored at 22° C. and analyzed after 22 days.

[0360] A "slam test" (mechanical shear) was performed and the change in volume was measured as SRI [Shape Retention Index = (l1 x w1) / (l2 x w2), where l1 and w1 are the length and width of the bar before heating, and l2 and w2 are the length and width dimensions of the smallest rectangular area that completely contains the sample after the thermal and mechanical shock tests].

[0361] The results obtained are reported below: For the samples tested, the perfect SRI was 1, and only for the compounds that melted significantly the sample SRI was below 0.5.

[0362] The techniques applied to evaluate the shape and dimensional stability of chocolate subjected to high temperatures are: (i) Forming samples of liquid chocolate into bars of standard size by pouring into moulds of identical size and allowing to cool and solidify. (ii) Demolding the chocolate bar and measuring the dimensions (length x width) of the solid chocolate bar before heating. (iii) Store the chocolate bars at ambient conditions for a maximum of 22 days. (iv) The chocolate bars are heated to 40°C on a horizontal metal tray for a sufficient time to completely melt the fat matrix (1 hour heating in these tests). (v) The sample is then subjected to a mechanical impact in the form of repeated vertical downward impacts by tapping on a table. The chocolate is then allowed to cool and resolidify, and the dimensions of the smallest rectangular area which completely encompasses the extent of the heat-treated sample chocolate product are measured. (vi) Calculating the shape retention index SRI (l1 x w1) / (l2 x w2), where l1 and w1 are the length and width of the bar before heating and l2 and w2 are the length and width dimensions of the smallest rectangular area that completely contains the sample after the thermal shock test and the mechanical shock test. Includes.

[0363] Sample Identifier Shape Retention Index (SRI) Comparative Example E1 incorporated bar 0.54 Comparative Example E2 incorporated bar 0.70 Comparative Example E3 incorporated bar 0.74 Comparative Example E4 incorporated bar 0.72

[0364] To demonstrate the impact of the present invention, the following composition was prepared and chocolate made by the process described above. The enzyme and pH treatments from Example 14 were repeated at 45°C for 2 hours and with the necessary pH treatment modifications. The treated pulp was oven dried until the moisture content was less than 5% by weight.

[0365] A reference using standard commercial chocolate and samples made using dried apple fibre and cocoa fibre were also tested.

[0366] The moisture content of the dried pulp and chocolate products was tested using an Orion 2 Turbo Karl Fischer method with methanol:formamide 2:1 for the dried pulp and an Orion AF8 Karl Fischer method with methanol:hexane 2:1 for the chocolate.

[0367] [Table 14]

[0368] The results clearly show the impact of known methods of imparting high temperature resistance, but indicate the need for the addition of humectants / water and additional substrate.

[0369] However, the present invention provides superior or equivalent properties with respect to heat stability without the need for added humectants.

[0370] Example 20 Figure 4 shows the results of bloom occurrence in heat shocked chocolates from example E15b against reference example E8b. As can be seen by visual inspection, the present invention leads to a significant reduction in bloom occurrence compared to the commercial reference sample.

[0371] In addition, further studies were conducted to evaluate bloom based on Examples 15-19a after 18 days and Examples 15-19b after 22 days, and it was found that by increasing the amount of dried and treated cocoa pulp, the onset of bloom was further delayed (Figure 5).

[0372] Thus, as well as providing heat stability, the compositions used in the present invention result in improved bloom development in heat shocked chocolates, a benefit which is believed to extend to chocolates that have not been heat shocked, as heat shock potentially accelerates the development of bloom.

[0373] Embodiments of the present invention are defined in the following numbered paragraphs:

[0374] 1. A confectionery product comprising pulp derived from a plant of the genus Theobroma, preferably cocoa pulp or a pulp extract derived from a plant of the genus Theobroma, preferably cocoa pulp extract. 2. The confectionery product according to item 1, wherein the confectionery product is a chocolate product, preferably chocolate. 3. A confectionery product according to item 1 or 2, wherein the pulp or pulp extract provides a source of sugar to the confectionery product, the pulp or pulp extract being the predominant source of sugar in the confectionery product. 4. The confectionery product according to any one of items 1 to 3, wherein the confectionery product is a chocolate product comprising a pulp extract, a dried pulp, or a dried pulp extract. 5. The confectionery product according to any one of items 1 to 4, wherein the pulp extract comprises an ingredient selected from the group consisting of sugars, fibers, hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides, and methylxanthines, and combinations thereof. 6. The confectionery product according to item 5, wherein the pulp extract comprises cocoa sugar, preferably the cocoa sugar is selected from the group consisting of sucrose, fructose and glucose, and combinations thereof. 7. The confectionery product according to item 6, wherein the pulp extract comprises 20% to 95% by weight of pulp sugar, based on the total weight of the extract, and preferably 60% to 95% by weight of cocoa sugar, based on the total weight of the extract. 8. A confectionery product according to any of items 1 to 7, wherein between 10% and 65% by weight, preferably between 20% and 60% by weight, of the confectionery product is pulp or an extract of a pulp extract. 9. The confectionery product according to any of items 1 to 8, wherein the confectionery product comprises cocoa mass, preferably the confectionery product comprises 45% to 80% or 8% to 12% cocoa mass by weight of the confectionery product, optionally the confectionery product consists essentially of cocoa mass and pulp extract or cocoa mass and dried pulp. 10. A method for producing a chocolate product in which all of the ingredients are derived from cocoa pods. 11.a. treating the pulp from a plant of the genus Theobroma, preferably cocoa pulp, or a pulp extract from a plant of the genus Theobroma, preferably cocoa pulp extract, to reduce the polysaccharide content and / or treating the pulp from a plant of the genus Theobroma, preferably cocoa pulp, or a pulp extract from a plant of the genus Theobroma, preferably cocoa pulp extract, to adjust the pH; b. drying the product of step a.; A composition obtainable by the method comprising: 12. The composition according to claim 11, wherein the treating step a. comprises treatment with an enzyme to reduce the polysaccharide content. 13. The composition according to item 11 or 12, wherein the treatment step a. comprises reducing the pectin content and / or the cellulose content in the pulp or pulp extract. 14. The composition according to item 13, wherein the treating step a. comprises treatment with pectinase and / or cellulase. 15. The composition according to any of items 12 to 14, wherein the treatment step a. comprises treatment with two or more enzymes. 16. The composition according to any of items 12 to 15, wherein in the treatment step a., an enzyme other than pectinase or a mixture of pectinase and another enzyme is used, preferably the other enzyme having activity on other polysaccharides, preferably cellulose, hemicellulose, arabinan, and / or β-1,4-xylan. 17. The composition according to any one of items 12 to 16, wherein the enzyme treatment is carried out at 20°C to 75°C for 10 minutes to 20 hours. 18. The composition according to any of the preceding claims, wherein the cocoa pulp or the cocoa pulp is treated to increase the pH to above pH 3.0, preferably which treatment may be carried out before or after any treatment to reduce the polysaccharide content in step a. 19. The composition according to any of items 1 to 18, wherein the drying step b. reduces the water content until the water in the resulting composition is less than 10.0% by weight. 20. A method for producing a composition derived from pulp derived from a plant of the genus Theobroma, preferably from cocoa pulp, or from an extract of pulp derived from a plant of the genus Theobroma, preferably from a cocoa pulp extract, the method comprising the processing step defined in any of Items 11 to 19. 21. A food product, preferably a confectionery product, comprising a composition according to any of items 11 to 20, preferably the confectionery product is a chocolate product, preferably chocolate, preferably wherein 5% to 65% by weight of the food product, preferably the confectionery product, is the composition according to any of items 11 to 20. 22. The food according to item 21, which is a confectionery product consisting essentially of cocoa mass and the composition according to any one of items 11 to 19. twenty three. i. treating a pulp from a plant of the genus Theobroma, preferably cocoa pulp, with a pectinase and / or cellulase treatment to reduce the polysaccharide content; ii. treating the product of step i. to adjust the pH to 4.0-7.0; iii. drying the product of step ii. to a moisture content of less than 10%; 21. The method according to item 20, comprising: 24. Use of a composition according to any of items 11 to 19 as a sugar replacement composition for replacing sugar in a food product, preferably in a confectionery product. 25. Confectionery products containing cocoa pulp or cocoa pulp extracts. 26. Confectionery product according to item 25, wherein the confectionery product is a chocolate product, preferably chocolate. 27. A confectionery product according to item 25 or 26, wherein the pulp or pulp extract provides a source of sugar to the confectionery product, the pulp or pulp extract being the predominant source of sugar in the confectionery product. 28. The confectionery product according to any one of items 25 to 27, wherein the confectionery product is a chocolate product comprising a pulp extract, a dried pulp, or a dried pulp extract. 29. A confectionery product according to any of items 25 to 28, wherein the pulp extract comprises an ingredient selected from the group consisting of sugars, fibers, hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides, and methylxanthines, and combinations thereof. 30. The confectionery product according to item 29, wherein the pulp extract comprises cocoa sugar, preferably the cocoa sugar is selected from the group consisting of sucrose, fructose and glucose, and combinations thereof. 31. The confectionery product according to item 30, wherein the pulp extract comprises 20% to 95% by weight of pulp sugar, based on the total weight of the extract, and preferably 60% to 95% by weight of cocoa sugar, based on the total weight of the extract. 32. Confectionery product according to any of items 25 to 31, wherein between 10% and 65% by weight, preferably between 20% and 60% by weight, of the confectionery product is pulp or an extract of a pulp extract. 33. The confectionery product according to any of items 25 to 8, wherein the confectionery product comprises cocoa mass, preferably the confectionery product comprises between 45% and 80% or between 32% and 12% of cocoa mass by weight of the confectionery product, optionally the confectionery product consists essentially of cocoa mass and pulp extract or cocoa mass and dried pulp. 34. A method for producing a chocolate product in which all of the ingredients are derived from cocoa pods. 35. a. treating the cocoa pulp or cocoa pulp extract to reduce the polysaccharide content and / or treat the cocoa pulp or cocoa pulp extract to adjust the pH; b. drying the product of step a.; A composition obtainable by the method comprising: 36. The composition according to item 35, wherein the treating step a. comprises treatment with an enzyme to reduce the polysaccharide content. 37. The composition according to item 35 or 36, wherein the treatment step a. comprises reducing the pectin content and / or the cellulose content in the pulp or pulp extract. 38. The composition according to item 37, wherein the treating step a. comprises treatment with pectinase and / or cellulase. 39. The composition according to any of items 36 to 38, wherein the treatment step a. comprises treatment with two or more enzymes. 40. The composition according to any of items 36 to 39, wherein in the treatment step a., an enzyme other than pectinase or a mixture of pectinase and another enzyme is used, preferably the other enzyme having activity against other polysaccharides, preferably cellulose, hemicellulose, arabinan, and / or β-1,4-xylan. 41. The composition according to any of items 36 to 40, wherein the enzyme treatment is carried out at 20°C to 75°C for 10 minutes to 20 hours. 42. The composition according to any of items 25 to 41, wherein the cocoa pulp or the cocoa pulp is treated to increase the pH to above pH 3.0, preferably this treatment may be carried out before or after any treatment to reduce the polysaccharide content in step a. 43. The composition according to any of items 25 to 42, wherein the drying step b. reduces the water content until the water in the resulting composition is less than 10.0% by weight. 44. A method for producing a composition derived from cocoa pulp or a cocoa pulp extract, comprising a processing step as defined in any of items 35 to 43. 45. A confectionery product as defined in any of items 25 to 33, comprising a composition as defined in any of items 35 to 44. 46. i. subjecting the cocoa pulp to a treatment, including treatment with pectinase and / or cellulase, to reduce the polysaccharide content; ii. treating the product of step i. to adjust the pH to 4.0-7.0; iii. drying the product of step ii. to a moisture content of less than 10%; 45. The method according to item 44, comprising: 47. Use of a composition according to any of items 35 to 43 as a sugar replacement composition for replacing sugar in a food product, preferably in a confectionery product.

[0375] Other embodiments of the invention are defined in the following numbered paragraphs: 1. A chocolate product comprising pulp derived from a plant of the genus Theobroma or a pulp extract derived from a plant of the genus Theobroma, a. the pulp or pulp extract has been treated to reduce its polysaccharide content; and b. the chocolate product comprises 1.0% to 65% by weight of the chocolate product of the pulp or an extract of the pulp extract; Chocolate products. 2. 2. The chocolate product according to claim 1, wherein the pulp or pulp extract is cocoa pulp or cocoa pulp extract. 3. 3. The chocolate product according to claim 1 or 2, wherein the pulp or pulp extract is preferably dried until it contains less than 10.0% water by weight based on the weight of the dried pulp or pulp extract. 4. 4. The chocolate product according to any one of items 1 to 3, wherein the pulp or the pulp extract is in the form of a powder, preferably a powder having a d50 of 20 to 1000 micrometers. 5. 5. The chocolate product according to claim 3 or 4, wherein the dried pulp or dried cocoa pulp extract comprises sugar, preferably the cocoa sugar is selected from the group comprising sucrose, fructose and glucose, and combinations thereof. 6. 6. The chocolate product according to item 5, wherein the dried pulp or dried pulp extract contains 20% by weight to 95% by weight of sugar based on the total weight of the dried pulp or dried pulp extract, preferably contains 40% by weight to 95% by weight of sugar based on the total weight of the dried pulp or dried pulp extract. 7. 7. The chocolate product according to any one of items 1 to 6, wherein the pulp or pulp extract contains 0.25% to 30.0% by weight of dietary fiber based on the weight of the pulp or pulp extract. 8. 8. The chocolate product according to any one of the preceding claims, wherein the pulp or the pulp extract is dispersed within a continuous fat phase of the chocolate product. 9. The chocolate product according to any one of items 1 to 8, wherein the chocolate product comprises cocoa mass, preferably the chocolate product comprises 45% to 80% or 8% to 12% cocoa mass by weight of the chocolate product, and optionally the chocolate product essentially consists of cocoa mass and the pulp extract or cocoa mass and dried pulp. 10. 1. A method for preparing a chocolate product and / or for imparting high temperature resistance to a chocolate product, comprising the steps of: a. treating a pulp derived from a Theobroma plant or a pulp extract derived from a Theobroma plant to reduce the polysaccharide content; b. Optionally, treating the pulp or the pulp extract of the Theobroma plant to adjust the pH before or after step a; c. drying the product of step a, or, if present, the product of step b; d. mixing the product of step c with other ingredients in a chocolate product; A method comprising: 11. 11. The method of claim 10, wherein the treating step a. comprises treatment with an enzyme to reduce the polysaccharide content. 12. 12. The method according to claim 10 or 11, wherein the treatment step a. comprises reducing the pectin content and / or the cellulose content in the pulp or pulp extract. 13. Item 13. The method according to item 12, wherein the treating step a. comprises treatment with pectinase and / or cellulase. 14. 14. The method according to any one of items 11 to 13, wherein the enzyme treatment is carried out at 20° C. to 75° C. for 10 minutes to 20 hours. 15. 15. The method according to any one of items 10 to 14, wherein in step b, the pulp or pulp extract is treated to increase the pH to greater than pH 3.0. 16. 16. The method according to any one of items 10 to 15, wherein the drying step c reduces the water content until the water in the resulting composition is less than 10.0% by weight. 17. i. subjecting the cocoa pulp to a treatment, including treatment with pectinase and / or cellulase, to reduce the polysaccharide content; ii. treating the product of step i. to adjust the pH to 4.0-7.0; iii. drying the product of step ii. to a moisture content of less than 10%; 11. The method according to item 10, comprising: 18. Use of the composition prepared by steps a. to c. according to any one of items 10 to 17 for improving the thermal stability of a chocolate product and / or delaying the occurrence of bloom in a chocolate product.

Claims

1. A chocolate product comprising pulp derived from a plant of the genus Theobroma or a pulp extract derived from a plant of the genus Theobroma, a. the pulp or pulp extract has been treated with pectinase and / or cellulase, and the pulp or pulp extract has been dried until the water content is less than 10.0% by weight, based on the weight of the pulp or pulp extract after drying; and b. the chocolate product comprises between 1.0% and 65% of the pulp or pulp extract by weight of the chocolate product; A chocolate product having improved heat stability and / or delayed blooming.

2. A chocolate product as described in claim 1, wherein the pulp or pulp extract is cocoa pulp or cocoa pulp extract.

3. A chocolate product as described in claim 1 or 2, wherein the pulp or the pulp extract is in the form of a powder having a d50 of 20 to 1000 micrometers.

4. A chocolate product described in any one of claims 1 to 3, wherein the pulp or the pulp extract contains a sugar component.

5. A chocolate product described in any one of claims 1 to 4, wherein the pulp or pulp extract contains 5.0% to 30.0% dietary fiber by weight of the pulp or pulp extract.

6. A chocolate product described in any one of claims 1 to 5, wherein the pulp or the pulp extract is dispersed within a continuous fat phase of the chocolate product.

7. A chocolate product described in any one of claims 1 to 6, wherein the chocolate product contains 45% to 80% by weight or 8% to 12% by weight of cocoa mass.

8. A chocolate product described in any one of claims 1 to 7, wherein the chocolate product contains 8% to 12% cocoa mass by weight of the chocolate product and 0% to 35% cocoa butter by weight of the chocolate product.

9. A method for imparting high temperature resistance to a chocolate product, comprising: a. treating pulp derived from a plant of the genus Theobroma or a pulp extract derived from a plant of the genus Theobroma to reduce the polysaccharide content; b. Optionally, treating the pulp derived from a plant of the genus Theobroma or a pulp extract derived from a plant of the genus Theobroma to adjust the pH before or after step a; c. drying the product of step a, or the product of step b, if present; d. mixing the product of step c with other ingredients in a chocolate product; Including, wherein step c reduces the moisture content until the water content in the resulting composition is less than 10.0% by weight, and wherein the treating in step a comprises treatment with pectinase and / or cellulase.

10. A method for preparing a chocolate product having improved heat stability and / or delayed bloom, comprising the steps of: a. treating pulp derived from a plant of the genus Theobroma or a pulp extract derived from a plant of the genus Theobroma to reduce the polysaccharide content; b. Optionally, treating the pulp derived from a plant of the genus Theobroma or a pulp extract derived from a plant of the genus Theobroma to adjust the pH before or after step a; c. drying the product of step a, or the product of step b, if present; d. mixing the product of step c with other ingredients in a chocolate product; Including, wherein step c reduces the moisture content until the water content in the resulting composition is less than 10.0% by weight, and wherein the treating in step a comprises treatment with pectinase and / or cellulase.

11. A method as described in claim 9 or 10, wherein step d is a step of mixing the product of step c so as to disperse it within the continuous fat phase of the chocolate product.

12. A method according to any one of claims 9 to 11, wherein the product of step c mixed in step d is in the form of a powder having a d50 of 20 to 1000 micrometers.

13. A method according to any one of claims 9 to 12, wherein the drying is oven drying.

14. A method described in any one of claims 9 to 13, wherein in step b, the pulp or the pulp extract is treated to increase the pH to above pH 3.

0.

15. A method described in any one of claims 9 to 14, wherein in step b, the pulp or the pulp extract is treated to adjust the pH to 4.0 to 7.

0.

16. A method described in any one of claims 9 to 15, wherein the pulp or pulp extract is cocoa pulp or cocoa pulp extract.

17. Use of a composition prepared by steps a to c described in any one of claims 9 to 16 for improving the thermal stability of a chocolate product and / or delaying the occurrence of bloom in a chocolate product.

18. A composition for improving the thermal stability of chocolate products and / or delaying the onset of bloom in chocolate products, comprising pulp derived from a plant of the genus Theobroma or an extract of pulp derived from a plant of the genus Theobroma, A composition wherein the pulp or pulp extract has been treated with pectinase and / or cellulase, and the pulp or pulp extract has been dried until the water content is less than 10.0% by weight, based on the weight of the pulp or pulp extract after drying.

19. The composition described in claim 18, wherein the pulp or pulp extract is cocoa pulp or cocoa pulp extract.

20. A composition described in claim 18 or 19, wherein the pulp or the pulp extract is in the form of a powder having a d50 of 20 to 1000 micrometers.

21. A composition described in any one of claims 18 to 20, wherein the pulp or the pulp extract contains a sugar component.

22. A composition described in any one of claims 18 to 21, wherein the pulp or pulp extract contains 5.0% to 30.0% dietary fiber by weight of the pulp or pulp extract.

23. A composition described in any one of claims 18 to 22, wherein the pulp or the pulp extract is dispersed within the continuous fat phase of the chocolate product.

24. A composition described in any one of claims 18 to 23, wherein the chocolate product contains 45% to 80% or 8% to 12% cocoa mass by weight of the chocolate product.

25. A composition described in any one of claims 18 to 24, wherein the chocolate product contains 8% to 12% cocoa mass by weight of the chocolate product and 0% to 35% cocoa butter by weight of the chocolate product.

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