How to make dark brown natural cocoa

Abstract

To disclose natural, dark brown cocoa products, disclose processes for producing such natural, dark brown cocoa products, and disclose foods including such cocoa products.SOLUTION: In each of various embodiments, the present invention helps fulfill these needs and discloses processes for producing "natural" cocoa products that have the color of alkalized cocoa products. Cocoa products produced by such methods are also disclosed.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims priority to U.S. Provisional Patent Application No. 61 / 839,100, filed June 25, 2013, the entire contents of which are incorporated by reference herein.

[0002] Technical Field Methods for producing natural cocoa products are disclosed. Natural cocoa products, including but not limited to cocoa liquor, cocoa powder, and food products containing such cocoa products are disclosed. [Background technology]

[0003] 2. Background of the Invention Cocoa bean processing includes fermenting the harvested beans, drying the beans, dehulling the beans to produce nibs, sterilizing the nibs, roasting the nibs, crushing the nibs into cocoa liquor, and optionally pressing the cocoa liquor to obtain cocoa butter and cocoa powder.

[0004] Traditionally, natural cocoa products are light brown in color and have a pH in the range of 5.1 to 6.0. Typical L values ​​for 10 g of natural cocoa in 30 g of water are greater than 20, and a and b values ​​greater than 8.5, as measured by a Hunterlab colorimeter.

[0005] In the alkalinization process, a certain amount of some alkali is added to give the cocoa product a darker, redder color. Alkalization is a process that alkalizes the cocoa product under a certain amount of steam, at a certain temperature, and optionally under pressure, for a certain period of time. Alkalization occurs in the presence of hydroxides or carbonates of sodium, potassium, ammonium, or magnesium, such as, but not limited to, potassium (K 2 CO 3Alkalization occurs in the presence of ethanol. The alkalinization process changes the flavor, color, and solubility of the cocoa powder in water.

[0006] Current commercial demands on cocoa manufacturers are to produce cocoa products with a wide range of colors, flavors, or both. Although manufacturers understand that manipulation of processing conditions such as temperature, moisture content, processing duration, and pH will affect the color and flavor of the cocoa powder produced, there is still no general consensus on how to produce cocoa products with consistently desirable color, flavor, or both.

[0007] Although alkalization can be used to produce darker and / or redder cocoa products, the presence of the alkalizing agent also impacts the labelling of such cocoa products. Such alkalized cocoa products are often labelled as "processed with alkali". Thus, the presence of the alkalizing agent means that such cocoa products cannot be considered "natural" and while consumers are seeking "all natural" products, most natural cocoa products are light brown in colour. Summary of the Invention [Problem to be solved by the invention]

[0008] As a result, there is a growing need for cocoa products that have the color of alkalized cocoa products, but which are nevertheless considered "natural". [Means for solving the problem]

[0009] Summary of the Invention In various embodiments, the present invention helps to meet this need by disclosing methods for producing "natural" cocoa products having the color of an alkalized cocoa product. Also disclosed are cocoa products produced by such methods.

[0010] In one embodiment, a method for producing a dark brown natural cocoa product includes the steps of combining cocoa cake with water to produce a mixture, subjecting the mixture to high pressure, and drying the mixture. The dark brown natural cocoa product is not alkalized.

[0011] In a further embodiment, the natural cocoa product has an L value of from about 10 to about 15, an a value of from about 4 to about 6.2, a b value of from about 3.5 to about 6.0, and a pH of less than about 6. [Brief description of the drawings]

[0012] [Figure 1] 1 is a graph showing the L value of dark brown natural cocoa of various embodiments of the present invention in a compound coating. [Diagram 2] 1 is a graph showing the a-values ​​of dark brown natural cocoa of various embodiments of the present invention in a compound coating. [Diagram 3] 1 is a graph showing the b value of dark brown natural cocoa of various embodiments of the present invention in a compound coating. [Figure 4] 1 is a radar chart showing taste evaluations of compound coatings made with dark brown natural cocoa according to various embodiments of the present invention. [Diagram 5] 1 is a radar chart showing taste ratings of cakes made with dark brown natural cocoa according to various embodiments of the present invention. [Figure 6] 1 is a radar chart showing taste evaluations of puddings made with dark brown natural cocoa according to various embodiments of the present invention. [Figure 7] 1 is a radar chart showing taste evaluations of ice cream made with dark brown natural cocoa according to various embodiments of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] Detailed Description of the Invention In one embodiment, a dark natural cocoa is produced. The dark natural cocoa can be dark brown in color. The cocoa can be a cocoa cake or a cocoa powder.

[0014] In a further embodiment, the method of producing a concentrated natural cocoa includes mixing the cocoa cake with water to produce a mixture, subjecting the mixture to high pressure, and / or drying the mixture. The moisture content of the mixture can be from about 26% to about 35%. The water can also be heated to a temperature of less than about 125°C, from about 85°C to 120°C, or from about 190°F to about 250°F.

[0015] In another embodiment, the mixture of cocoa cake and water can be subjected to a pressure, for example, from about 5 to about 25 psi. The mixture can be allowed to react at this pressure for a period of time from about 30 minutes to about 200 minutes. The mixture can also be dried, for example, under atmospheric or reduced pressure. The cocoa cake can also be ground to a cocoa powder, which can have a fineness of at least 98% passing through a 200 mesh screen.

[0016] In some embodiments, the cocoa cake may be of West African origin, and in other embodiments, of other origins.

[0017] In yet additional embodiments, the nibs, shelled beans, or a combination thereof are sterilized.

[0018] In a further embodiment, the cocoa nibs, shelled beans or a combination thereof can be ground to produce cocoa liquor. The cocoa liquor can be separated into cocoa butter and cocoa press cake or the cocoa liquor can be defatted. The cocoa press cake can be further ground into cocoa powder.

[0019] In another embodiment, the natural cocoa products of the invention can have a deep color, meaning the cocoa products have an L value of less than about 15.0, 14.0, 13.0, 12.0, 11.0, 10.0, 9.0, 8.0, 7.0, 6.0, 5.0, 4.0 or less (including intermediate values). The L value can be from about 10 to about 15. The a value can be from about 4 to about 6.2. The b value can be from about 3.5 to about 6.5. The calculated C value can be from about 5 to about 10. The calculated H value can be from about 42 to about 49.

[0020] In yet other embodiments, the natural cocoa products of the invention have a pH of less than about 6, from about 3 to about 6, from about 4.5 to about 6, or from about 5 to about 6.

[0021] In one embodiment, the starting material for the process described herein can be shelled cocoa beans, which means any suitable cocoa bean fraction / product from which the shell has been substantially removed, broken and / or blown off. Non-limiting examples of shelled cocoa beans include, but are not limited to, nibs, kernels and cotyledons. Shelled cocoa beans typically contain only a small amount of contaminating shell within commercially acceptable tolerances, since the shelling process is not 100% complete.

[0022] In an additional embodiment, the cocoa beans used to make the natural cocoa products of the invention are fully fermented. In a further embodiment, the cocoa beans used to make the natural cocoa products of the invention are underfermented or unfermented.

[0023] In one embodiment, the natural cocoa products produced herein are suitable for many commercial purposes, including, but not limited to, food products, such as, but not limited to, chocolate, dark chocolate, milk chocolate, semisweet chocolate, baking chocolate, candy, pralines, truffles, candy bars, flavored syrups, confectionery coatings, compound coatings, fillings, beverages, dairy products, milk, ice cream, beverage mixes, smoothies, soy milk, cakes, cheesecakes, cookies, pies, diet bars, meal replacement solid foods and beverages, energy bars, chocolate chips, yogurt, yogurt drinks, puddings, mousses, moles, reduced bitter chocolates, chocolates with fillings such as yogurt and / or cheesecakes.

[0024] Many objective methods are known for measuring the color of cocoa products. In one method, the Hunter color system or CIE 1976 (CIELAB) and similar systems, color can be described in terms of three parameters: lightness (L) - the light or dark appearance of the color, the lower the L value, the darker the cocoa powder will appear; chroma (C) - the intensity of the color to distinguish between a vivid or dull color, the higher the C value, the more vivid the powder; and hue (H), which means the color in everyday terms, such as red, yellow or blue. For cocoa powder, a low H value indicates red and a high H value indicates brown.

[0025] The CIE 1976 color system has the L coordinate, * " coordinates and "b * We describe color in terms of the "L" coordinate. The L coordinate corresponds to the value of lightness, and the a * coordinates and b * From the coordinates, the saturation and hue can be calculated as follows: * ={(a *2 +b *2 ) square root}, H = inverse tangent (b * / a * ).

[0026] Spectral colors are caused by light sources and reflective surfaces. For good reproducible color measurements, the light source is standardized. There are two basic approaches to measuring color: visual or instrumental. Humans naturally tend to trust only "their own eyes". For this reason, color is still often judged visually. To be able to do this in a reproducible way, several standard conditions need to be met: the light source, such as but not limited to a CIE standard light source; the position of the sample relative to the light source, preferably at a 45° angle to each other; the background of the sample, uniform and preferably gray; the distance between the eye and the sample and the position of the eye relative to the sample; and the size of the sample.

[0027] In practice, for visual color measurements, a color cabinet is used with a standard light source. For instrumental color readings, a colorimeter and a spectrophotometer are used. In the examples herein, instrumental color measurements were performed using a Hunterlab colorimeter, measuring 10 g of natural cocoa in 30 g of water. Unless otherwise indicated, all references herein to color values ​​described in the examples and color values ​​L, a, and b are readings using a Hunterlab colorimeter. The color parameters described herein are L, a, and b readings, and C and H values ​​were calculated. The color values ​​listed herein are approximate, in the sense that color measurements may vary from spectrophotometer to spectrophotometer, typically within a range of + / -0.5 for L, a, b, C, and H values. Thus, the values ​​stated for L, C, and H are intended to include the inherent variation between such spectrophotometers.

[0028] The following examples illustrate various non-limiting embodiments of the compositions within the disclosure and are not intended to limit the invention unless otherwise described or claimed herein. EXAMPLES

[0029] Example 1 The non-alkalized cocoa cake was treated with water at levels between 27% and 35%, at pressure levels between 5 psi and 22 psi, and for treatment times of about 30 minutes. The treatments were carried out in industrial scale reactors typically used for the alkalization of cakes. The conditions of the various tests are shown in Table 1.

[0030] [Table 1]

[0031] After processing, the treated cocoa cake was dried under vacuum and ground to a fine powder. The fine powder was analyzed for: pH (in a 10% aqueous solution), color in water (using a Hunterlab with a 25% water slurry of the powder), color in milk (visually with a 4% milk solution of the powder), fineness (wetness determined as the percent passing through a 75 μm screen), and flavor in hot water (using 4% powder, 5% sugar and hot water). The pH, color and fineness are shown in Table 2. Table 3 shows the range of pH and color values ​​for typical cocoa powders.

[0032] [Table 2]

[0033] [Table 3]

[0034] The color values ​​in Table 2 show the strong color development of the water-treated cocoa cake. Tests 1 and 2 show L values ​​between those of a typical alkalized red cocoa and a typical alkalized dark brown cocoa, while Test 3 has an L value between those of an alkalized red cocoa and a moderately alkalized brown cocoa. The lower C values ​​correspond to a less bright and grayish hue. The H values ​​did not change significantly during the water treatment, indicating that the powder remained brown and did not show the red hue that is typical of alkalized cocoa powders. Overall, the color values ​​show that the natural dark cocoa of the present invention is truly dark brown compared to conventional natural cocoa. The color observed in the milk supports the results of the measured cocoa values.

[0035] The flavor of dark natural cocoa is significantly different from regular natural cocoa and alkalized cocoa. Typical natural cocoa is acidic, astringent, bitter, and may have some fruity notes and some additional origin-specific notes. In typical alkalized cocoa, the acidic notes of natural cocoa are replaced by an increasing alkaline impact, resulting in a stronger overall cocoa impact and less astringency. The degree of alkalization determines the intensity of these notes.

[0036] The dark natural cocoa of the present invention has a pleasant cocoa impact and exhibits slight spicy notes, slight sour notes and very slight astringent notes. Test 2 had some roasted notes and Test 1 had a slightly stronger roasted note. The natural dark cocoa of the present invention differs from the flavor of conventional natural cocoa products or alkalized cocoa products. The color of the natural dark cocoa of the present invention is also on the darker side of the overall color spectrum and can be mixed with conventional natural cocoa in a ratio of, for example, 1 to 2, to create a color impact similar to that of moderately alkalized cocoa while still having the flavor of natural cocoa.

[0037] Example 2 A compound coating was prepared using the dark natural cocoa product of Example 1. A white base and a cocoa base were prepared using the formulations in Table 4.

[0038] [Table 4]

[0039] The cocoa powders used were commercially available natural cocoa (N), commercially available red cocoa (R), commercially available black cocoa (B), cocoa from test 1, test 2, and test 3 of Example 1. The white base and cocoa base were mixed to make products with cocoa contents ranging from 1% to 15%. The L value of each product was evaluated and is shown in Figure 1.

[0040] FIG. 1 shows the color intensity of the dark natural cocoa compound coating compared to coatings prepared with commercial natural cocoa (N), commercial red cocoa (R) and commercial black cocoa (B). The L value of the compound coating containing Test 3 cocoa is between that of the coatings made with natural (N) and red (R) cocoa. 75-85% of the Test 3 cocoa is needed to achieve the same L value as the coating containing natural (N) cocoa. The L value of the Test 2 cocoa in the coating is lower compared to the L value of the red (R) cocoa in the coating, and 60-80% of the Test 2 cocoa is needed to achieve the same L value as the natural (N) cocoa in the coating. The coating containing cocoa from Test 1 was the darkest coating made with the dark naturalized cocoa of Example 1, requiring 50%-70% of the cocoa from Test 1 to achieve the same L value as the natural (N) cocoa in the coating.

[0041] The a and b measurements were also taken for the compound coatings made in this example and are shown in Figures 2 and 3, respectively. The a values ​​for the coatings with dark natural cocoa in Test 1, Test 2 and Test 3 are lower than the a values ​​for the coatings with red (R) cocoa and the coatings with natural (N) cocoa. The b values ​​for the coatings with cocoa in Test 3 are similar to the coatings with red (R) cocoa and lower than the b values ​​for the coatings with natural (N) cocoa. The b values ​​for the coatings with dark natural cocoa in Test 1 and Test 2 are lower than the b values ​​for the coatings with red (R) cocoa.

[0042] The calculated C and H values ​​show that the coatings with dark natural cocoa from Test 1 and Test 2 are fairly similar in brightness and hue, while the cocoa-containing coating from Test 3 is slightly grayer than the cocoa-containing coatings from Test 1 and Test 2. The three coatings with dark natural cocoa from Example 1 are dark brown in color with no development of the red hue typically seen with alkalized cocoa.

[0043] The data in this example show that a lower amount of the dark natural cocoa of the present invention is required to achieve a certain L value in a compound coating compared to commercially available natural (N) cocoa, which may be advantageous since cost savings may be realized by using less cocoa in producing food products that include such cocoa products.

[0044] Example 3 The flavor of compound coatings made with the dark natural cocoa of Example 1 was compared to a commercial cocoa as a reference. The following blends were used: Reference, containing 10% commercial natural cocoa and 5% commercial red cocoa, Test 1, containing 10% commercial natural cocoa and 5% Test 1 cocoa, Test 2, containing 10% commercial natural cocoa and 5% Test 2 cocoa, and Test 3, containing 10% commercial natural cocoa and 5% Test 3 cocoa. Three tests were tested against the reference.

[0045] A group of 17 experienced panelists were asked to use a scale ranging from -6 to +6 for descriptors typical of compound coatings. The average ratings were calculated and the results are presented in the radar chart in Figure 4.

[0046] The admixtures with cocoa from test 2 and those with cocoa from test 3 scored very similarly, except for the sour / acidic impact, which was very similar to the reference coating with the reference cocoa. The admixtures with cocoa from test 1 were less sweet and had a higher impact of cocoa / chocolate, sour / acidic and roasted notes.

[0047] Example 4 The blends of Example 3 with dark natural cocoa from Test 1, Test 2 and Test 3, the reference natural cocoa powder (Ref) and the reference natural cocoa powder mixed with red cocoa (Red) and the all red cocoa were also tested in a chocolate-flavored cake. The cake was made using a conventional recipe and had 5.4% cocoa. The blends evaluated contained 2 / 3 (3.6% of the recipe) of the reference natural cocoa or the reference natural cocoa blended with the dark natural cocoa from Example 1, or 5.4% red cocoa.

[0048] All cakes evaluated in this example had similar baking performance, height and shape. The only exception was the cake made with the reference natural cocoa, which had a lower height. The cake containing cocoa from Test 1 was the darkest in color, with a stronger brown than reddish hue compared to the reference blend. The cakes containing cocoa from Test 2 and the cakes containing cocoa from Test 3 were similar in color, intensity and a stronger brown than one of the reference cocoas, and a slightly lighter and stronger brown than the other reference cocoa.

[0049] The flavor of these cakes was evaluated by a group of seven experienced tasters. The radar chart of the taste evaluation results is shown in Figure 5. The cake with Ref blended cocoa (3.6% standard natural cocoa and 1.8% standard red cocoa) was more sour and had some bitter and earthy notes that were absent in the Red blend. The cake with cocoa from Test 1 was more sour and had bitter, burnt and woody notes that were absent in the Ref sample. The cake with cocoa from Test 2 had a stronger chocolate aroma compared to the Ref sample, and also had spicy, woody, burnt and fruity notes. The cake with cocoa from Test 3 had a stronger chocolate aroma but was otherwise similar to the Ref sample.

[0050] The cocoa from Trial 1 was also used in cookies and compared to cookies made with the medium / red alkalized cocoa. The cookies made with the cocoa from Trial 1 had a strong brown color compared to the alkalized powder.

[0051] Example 5 The sample blends of cocoa evaluated in the compound coating of Example 3 (Test 1, Test 2, Test 3 and Ref) were also evaluated in puddings and compared to lightly alkalized cocoa (LA). The following pudding recipe was used: 1 package of JELL-O blended vanilla instant pudding, 3 cups of 2% milk, and 25 grams of cocoa (2.7% by weight). As seen in the previous examples, the cocoa of Test 1 had a darker and stronger brown color than the Ref blend in the pudding. The cocoa of Test 2 had a darker and stronger brown color than the Ref blend in the pudding. The puddings made with the cocoa of Test 1 and the puddings made with the cocoa of Test 2 were noticeably darker and stronger brown than the pudding made with the lightly alkalized cocoa.

[0052] A flavour evaluation was also carried out on the puddings and the results are presented in the radar chart of Figure 6. Consistent with the previous examples, the cocoa from test 1 in the puddings was more sour and had less chocolate and milky notes compared to the Ref cocoa. The pudding containing the cocoa from test 2 was sweeter and had less cocoa / chocolate, milky and roasted notes compared to the pudding containing the Ref cocoa. The pudding containing the cocoa from test 3 was less sweet and had more chocolate and milky notes compared to the pudding containing the Ref cocoa.

[0053] Example 6 The natural dark cocoa of Example 1 was also evaluated in Greek yoghurt. CHOBANI brand Greek yoghurt was mixed with a blend of the reference cocoa, cocoa from Test 1 and cocoa from Test 2 at concentrations of 3% and 5% cocoa. In two samples, 4% and 6% sugar was also added to counteract the bitterness. The five samples evaluated included: 3% reference cocoa; 1.5% reference cocoa and 1.5% Test 1 cocoa; 1.5% reference cocoa and 1.5% Test 2 cocoa; 2% reference cocoa, 1% Test 1 cocoa and 4% sugar; and 2.6% reference cocoa, 1.3% Test 1 cocoa and 6% sugar. From the evaluation of the various samples, the last sample, 2.6% reference cocoa, 1.3% Test 1 cocoa and 6% sugar, was the favorite due to its color and refreshing chocolate flavor.

[0054] Example 7 Five samples of cocoa were prepared: commercial natural cocoa (Sample 1), a blend of 2 / 3 commercial natural cocoa and 1 / 3 reference red cocoa (Ref), a blend of 2 / 3 commercial natural cocoa and 1 / 3 Test 2 natural dark cocoa (Sample 2), and a blend of 2 / 3 commercial natural cocoa and 1 / 3 Test 1 natural dark cocoa (Sample 3). The ice cream was prepared using the following formula: 315 ml half and half, 315 ml heavy whipping cream, 115 grams sugar, 0.5 teaspoon vanilla extract, and 15 grams of the cocoa sample. The ingredients were mixed, scraped, and frozen in an ice cream maker for approximately 30-40 minutes.

[0055] The ice creams made with cocoa from trial 1 and trial 2 were thicker than the ice creams made with the reference mix, with the cream containing cocoa from trial 1 being the thickest. The colour of the ice creams made with cocoa from trial 1 and trial 2 was similar to the ice creams made with lightly alkalised cocoa.

[0056] A sensory evaluation by a panel of 14 experienced tasters was carried out on the ice creams prepared in this example. The radar chart of the evaluation results is shown in Figure 7. The ice cream made with natural cocoa (sample 1) was the most sour, the ice cream made with cocoa from test 2 (sample 2) had prominent maple, caramel and / or spice notes, and the ice cream made with cocoa from test 1 (sample 3) had a slightly lower chocolate / cocoa impact compared to the other ice creams.

[0057] The present disclosure has been described with reference to some exemplary embodiments, compositions and their uses. However, those skilled in the art can recognize that various substitutions, modifications or combinations of any of the exemplary embodiments can be made without departing from the spirit and scope of the present disclosure. Therefore, the present disclosure is not limited by the description of the exemplary embodiments, but by the claims attached at the time of the first application.

Claims

1. 1. A method for producing a dark brown natural cocoa powder, comprising: mixing the cocoa cake with water to produce a mixture; heating the mixture under elevated pressure of 34 kPa (5 psi) to 172 kPa (25 psi) to a temperature of at least 85° C. and less than 125° C.; drying the mixture to produce a dried cocoa cake; and grinding the dried cocoa cake into a dark brown natural cocoa powder; Including, The method for producing the dark brown natural cocoa powder does not include alkalizing, The method wherein said cocoa cake is prepared from deshelled cocoa beans.

2. The method of claim 1, wherein the moisture content of the mixture is between 27% and 35%.

3. 2. The method of claim 1, wherein the pressure is between 34 kPa (5 psi) and 152 kPa (22 psi).

4. 10. The method of claim 1, wherein the mixture is subjected to said pressure for a period of time between 20 minutes and 40 minutes.

5. The method of claim 1, wherein the mixture is at a temperature of from 85°C to 120°C.

6. grinding cocoa nibs, shelled cocoa beans or a combination thereof to produce cocoa liquor; and pressing the cocoa liquor to produce cocoa butter and the cocoa cake. The method of claim 1 further comprising:

7. 7. The method of claim 6, further comprising roasting the cocoa nibs, the shelled cocoa beans, or a combination thereof.

8. 10. The method of claim 1, further comprising the step of mixing the dark brown natural cocoa powder with a second cocoa powder.

9. The natural cocoa powder is L value of 10 to 15, a value between 4 and 6.2; a b-value between 3.5 and 6.0, and pH less than 6 The method according to any one of claims 1 to 8, comprising:

10. 10. The method of claim 9, wherein the pH is greater than or equal to 4.5 and less than 6.

11. 11. The method of claim 9 or 10, wherein the natural cocoa powder has a calculated C value of between 5 and 10.

12. 11. The method of claim 9 or 10, wherein the natural cocoa powder has a calculated H value of 42 to 49.

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