Chocolate products, ingredients, processes, and uses

Abstract

The present invention provides the use of a composition obtainable from the pulp of a plant of the genus Theobroma or an extract of said pulp as an ingredient in a chocolate product. [Selected Figure] Figure 1

Description

Technical Field

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

[0002] Furthermore, the present invention relates to tropicalizing agents’ compositions which are fat-based, methods for their preparation, methods for tropicalizing chocolate or its analogues, and chocolate or chocolate analogues containing tropicalizing agents. In particular, it relates to the use of enzymes in the methods of the present invention and their incorporation into tropicalizing agents’ compositions and the products of the present invention.

Background Art

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

[0004] The cacao pod consists of an outer skin, pulp, and cacao beans. The pulp is an aromatic, moist mass that surrounds the pod.

[0005] In the primary processing of cacao seeds, the pulp is typically removed by fermentation and hydrolyzed by microorganisms. The hydrolyzed pulp is known in the industry as “sweatings”. During fermentation, the pulp provides a substrate for various microorganisms, which is essential for the generation of precursors of chocolate flavor, and the precursors are fully developed later in the roasting process. Fermentation requires pulp, but in many cases, there is more pulp than necessary.

[0006] The remaining pulp has been used to produce cocoa jelly, alcohol and vinegar, nata, and processed pulp. By controlled fermentation and distillation, the liquefied product can be made into an alcoholic spirit containing more than 40% ethanol. The alcohol produced can be further fermented to produce acetic acid.

[0007] Cocoa liquefied product has been shown to be a suitable substrate for producing nata by fermentation, and this nata is generally a product obtained by fermenting coconut water.

[0008] In addition, raw cocoa pulp has been used to produce smoothies and other so-called "health" beverages.

[0009] However, the use of cocoa pulp or its extract in sugar-free confectionery, particularly chocolate products, is not known, and the present invention provides a novel product with advantageous properties.

[0010] Furthermore, conventionally produced chocolate consists of sugar, cocoa solids, and proteins (usually from milk), which are homogeneously dispersed in the fat substances derived from fat and cocoa butter. Chocolate analogues contain other vegetable fats as a partial / total replacement for 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, as a result of which the mechanical strength of the chocolate is lost. This means that at the high ambient temperatures frequently encountered in tropical countries, the chocolate becomes sticky or even runny. Chocolate in such a state adheres to the packaging material and often breaks apart when the packaging material is removed, leaving behind a semi-liquid substance. Such a substance often has to be eaten with a spoon if cleanliness is desired. Products enrobed in chocolate typically lose the integrity of the enrobing under these conditions and often tend to leak their contents and stick together within the packaging to form a single mass. Chocolate also loses its "snap", an important (and enjoyable) textural property associated with chocolate eaten under cool conditions.

[0012] There have been numerous attempts to produce heat-resistant chocolate. Those skilled in the art generally refer to methods for achieving heat-resistant chocolate or chocolate analogues by ways of imparting high-temperature resistance to chocolate. The most widely used approaches can be mainly divided into two groups: 1) incorporating high-melting-point fats, 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. Over the course of this century, various methods have been reported.

[0013] The use of high-melting-point fats in chocolate has two main drawbacks. Namely, in many countries, food regulations restrict the use of cocoa butter substitutes in chocolate. Further, the high-melting-point fats in chocolate-like products give an undesirable waxy mouthfeel.

[0014] Originally, as disclosed in German Patent Application Publication No. 389127 (1919), many methods of increasing sugar crystals by adding water or polyols to chocolate have been described. Chinese Patent Application Publication No. 409,603 (1962) describes that when water is directly incorporated into liquid chocolate mass during production, the viscosity increases rapidly. As a result, it is impossible to pour the material into a mold or use it for enrobing.

[0015] European Patent No. 0688506 describes the preparation of a gel containing 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, and is then added to liquid chocolate. These prior art references have drawbacks such as the release of water into the chocolate mass, and those drawbacks occur early in the process and are not delayed long enough for the materials used in a typical enrobing process, and the dispersion and release of water are not well enough controlled to avoid an unpleasant gritty texture in the final product, and / or an activation or inconveniently long storage time is required to sufficiently form the structure needed 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 results in adverse sensory stimulation characteristics when the chocolate product is consumed.

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

[0018] The inventor has surprisingly found that by using the pulp or its extract of the present invention, preferably when subjected to the activity of a suitable enzyme, an effect of imparting high temperature resistance to chocolate or a chocolate analog can be achieved.

[0019] According to the disclosed invention, the composition of the present invention can be incorporated into liquid chocolate masses and can act as a high-temperature resistance-imparting agent that improves 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 a pulp or pulp extract derived from a plant of the genus Theobroma. The present invention also provides a novel composition obtainable from a pulp derived from a plant of the genus Theobroma.

[0021] The present invention preferably provides a chocolate product comprising a composition obtainable from cacao pulp or a cacao pulp extract, preferably without added sugar.

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

[0023] The present invention provides advantageous properties with respect to the reduction or complete removal of added sugars, with the sweetness provided from a natural source and preferably also containing other components that contribute to the flavor of cacao pod chocolate.

[0024] Accordingly, the present invention provides an alternative to added sugars by providing the naturally occurring sugars present in the source of cacao mass, cacao butter, and / or cacao powder.

[0025] Furthermore, the present invention provides the use of a by-product that would normally be discarded in the chocolate manufacturing process. Accordingly, the present invention provides an advantage with respect to sustainability.

[0026] Accordingly, the present invention a. Treating the cocoa pulp or cocoa pulp extract to reduce the polysaccharide content and / or treating the cocoa pulp or cocoa pulp extract to adjust the pH; b. Drying the product of step a); A composition obtained by the method comprising is provided.

[0027] The present invention also relates to a method for producing a composition derived from cocoa pulp or cocoa pulp extract, comprising: a. Treating the cocoa pulp or cocoa pulp extract to reduce the polysaccharide content and / or treating the cocoa pulp or cocoa pulp extract to adjust the pH; b. Drying the product of step a); A method comprising is provided.

[0028] The present invention also relates to a method for producing a chocolate product, preferably chocolate, comprising: a. Treating the pulp derived from a plant of the genus Theobroma, preferably cocoa pulp, or the pulp extract derived from a plant of the genus Theobroma, preferably cocoa pulp extract, to reduce the polysaccharide content and / or treating the pulp derived from a plant of the genus Theobroma, preferably cocoa pulp, or the pulp extract derived 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 component present in the chocolate product; A method comprising is provided.

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

[0030] In another aspect, the present invention encompasses the use of a pre-treated (i.e., treated prior to incorporation into the chocolate product) high-temperature resistance imparting agent.

[0031] In a still further aspect, the present invention encompasses a chocolate or chocolate analogue comprising a high-temperature resistance imparting agent composition in an amount sufficient to enhance the integrity, thermal stability, or shape retention of the chocolate or chocolate analogue.

[0032] As used herein, the terms "imparting high-temperature resistance", "method for 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 resistance imparting product" and variations thereof refer to the chocolate and chocolate analogue products of the present invention having heat and shape resistance.

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

[0035] Advantageously, the present invention provides a chocolate product that exhibits improved shape stability at temperatures higher than room temperature, for example, at temperatures of 40 °C or lower, and even at higher temperatures.

[0036] The chocolate product does not adhere to its packaging material or deform to fit the packaging material even when in contact and when exposed to temperatures exceeding the melting range of the fat composition and even when dried.

[0037] Advantageously, the good texture and sensory stimulation characteristics that are not present in chocolates with general high-temperature resistance but are present in normal chocolates are retained.

[0038] In addition, as described below, the pretreatment of the pulp and / or pulp extract of the present invention provides advantages with respect to processing conditions and sensory stimulation characteristics, such as mouthfeel, when producing chocolate products, compared to simply dried pulp without pretreatment.

[0039] Therefore, the present invention solves problems related to thermal stability, processability, and sensory stimulation characteristics without the need for additional additives to chocolate products.

[0040] Specifically, the present invention provides the compositions, methods, and uses described in the claims.

Brief Description of the Drawings

[0041]

Figure 1

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Figure 5-1

Figure 5-2

Modes for Carrying Out the Invention

[0042] Pulp The pulp for use in the present invention is obtained from a plant genus including Theobroma plants, Theobroma angustifolium, Theobroma bicolor (mocambo), Theobroma cacao, Theobroma canumanense, Theobroma grandiflorum (cupuassu), Theobroma mammosum, Theobroma microcarpum, Theobroma obovatum, Theobroma simiarum, Theobroma speciosum, Theobroma stipulatum, Theobroma subincanum, and Theobroma sylvestre. Preferably, the pulp is selected from cacao, cupuassu, and mocambo, and mixtures thereof, preferably from cacao.

[0043] The embodiments described below refer to the preferred embodiment of cacao, 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 "cacao pulp" also includes, for example, dried cacao pulp in the form of a powder. However, for example, when the term "dried cacao pulp" is used, the cacao pulp is limited to the dried cacao pulp. The source of the cacao pulp is not particularly limited, and all known types of cacao pods can provide the pulp. However, it is preferable that the sugar content of the cacao pulp is as high as possible.

[0045] In the present invention, the term "extract" has the meaning in a general dictionary, that is, it is a part of the cocoa pulp containing one or more components of the cocoa pulp, and provides an extract from 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 construed as an extract, that is, 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, that is, the cocoa pulp extract is dried to remove water.

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

[0047] In the embodiments described below, the cocoa pulp extract is defined, and the components described are, of course, those present in the original cocoa pulp, that is, not those added.

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

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

[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 step a. and / or b. in the absence of beans derived from plants of the genus Theobroma. In a preferred embodiment, the treated pulp is not mixed with beans derived from plants of the genus Theobroma, preferably whole beans. In a preferred embodiment, the treated pulp is not mixed with beans derived from plants of the genus Theobroma, preferably whole beans. In a preferred embodiment, the treated pulp is not mixed with nibs derived from plants of the genus Theobroma.

[0052] In a preferred embodiment, the cocoa pulp of the present invention is treated in step 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 containing sugar is provided.

[0054] In one embodiment, the sugar includes 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 the sugar is defined as "cocoa sugar". Preferred sugars present in the cocoa pulp or cocoa pulp extract include sucrose, glucose, or fructose, and mixtures thereof.

[0055] In one embodiment, the sugar of the cocoa pulp extract includes a sugar selected from the group consisting of glucose, sucrose, and fructose, and combinations thereof, where such sugar is defined as "cocoa sugar". The content and properties of cocoa sugar can vary based on the type of cocoa pod.

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

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

[0058] In one embodiment, the cacao sugar in the cocoa pulp extract or dried cocoa pulp contains a significant amount of sucrose, and preferably most of it is sucrose. In one embodiment, the sucrose content of the sugar component is more than 35.0 wt%, more preferably more than 40.0 wt%, more preferably more than 45.0 wt%, more preferably more than 50.0 wt%, more preferably more than 55.0 wt%, more preferably more than 60.0 wt% based on the weight of the sugar component (i.e., the total sugar content).

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

[0060] In the above embodiment, the cacao sugar contains glucose, fructose, or a mixture of glucose and fructose, and preferably the total of glucose, fructose, and sucrose is more than 95.0 wt%, more preferably more than 97.5 wt%, more preferably more than 98.5 wt%, more preferably more than 99.0 wt%, more preferably equal to 100 wt% of the cacao sugar component.

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

[0062] In one embodiment, the cacao 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, it is 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 cacao sugar component contains a combination of glucose and fructose in an amount of 45.0% to 100% by weight, preferably 55.0% to 100% by weight, preferably 60.0% to 100% by weight, or 80.0% to 99.0% by weight, based on the weight of the sugar component.

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

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

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

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

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

[0069] In one embodiment, the cacao sugar component contains 20.0% to 75.0% by weight, preferably 30.0% to 60.0% by weight of glucose.

[0070] In the above embodiment, the remainder of the cacao sugar contains sucrose, and preferably the remainder of the sugar contains sucrose, lactose, maltose, galactose, or a combination thereof.

[0071] In a preferred embodiment, the sugar component of the cacao pulp or cacao pulp extract contains 0.10% to 50.0% by weight, or 5.0% to 50.0% by weight of sucrose, and the sugar component constitutes 20.0% to 100% by weight of the cacao pulp or cacao pulp extract, and preferably the cacao pulp or cacao pulp extract is dried.

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

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

[0074] In one embodiment of the present invention, the cocoa pulp extract contains additional components selected from the list consisting of fiber, hydrocolloid, protein, acid, polyphenol, phenolic polymer, polysaccharide, methylxanthine, and antioxidant (other than those included in the other components listed). In a preferred embodiment, these are inherent components of the cocoa pulp and are not added separately.

[0075] In one embodiment of the present invention, the cocoa pulp extract contains components selected from the list consisting of phenolic acid, catechin, epicatechin, and proanthocyanidin.

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

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

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

[0079] In one embodiment of the present invention, the cocoa pulp extract contains a component selected from the list consisting of caffeine, theobromine, and theophylline.

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

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

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

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

[0084] In a preferred embodiment, the average degree of polymerization of the dietary fiber, preferably the combined insoluble and soluble components, 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, it is 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 contains 0.0 wt% - 80.0 wt%, 0.25 wt% - 70.0 wt%, 0.5 wt% - 70.0 wt%, 0.75 wt% - 60.0 wt%, more preferably 5.0 wt% - 60.0 wt% of dietary fiber based on the total weight of the extract or pulp.

[0086] In one embodiment, the above ratio relates to dried pulp or pulp extract that has not been pretreated by the method of the present invention. In a preferred embodiment, the amount of dietary fiber in the dried pulp or pulp extract consists of a smaller amount of dietary fiber due to a treatment for reducing 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 present invention decomposes larger polysaccharides into smaller polysaccharides, oligosaccharides (preferably 3-8 saccharides or 3-10 saccharides), and / or disaccharides / monosaccharides.

[0087] Accordingly, in one embodiment of the present invention, the dried pulp or pulp extract contains 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 of dietary fiber, based on the weight of the dried pulp or pulp extract. For example, it is 0.0% to 20.0% by weight of dietary fiber, or 0.25% to 10.0% by weight of dietary fiber, or 0.25% to 5.0% by weight of 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, which is an enzymatic gravimetric method described in Journal of AOAC International, Volume 102, Number 1, January-February 2019, pp. 196-207(12).

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

[0090] Accordingly, in one embodiment of the present invention, the dried pulp or pulp extract comprises sugars consisting of 20.0% to 100% by weight 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 are based on the 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 products containing additional components derived from cacao pods, such as cacao powder or cacao husk fiber (soluble dietary fiber and insoluble dietary fiber). In one embodiment, the additional component is provided as a carrier for the cacao pulp or cacao pulp extract. In one embodiment, the additional component is combined with the cacao pulp or cacao pulp extract prior to the preparation of the composition of the present invention.

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

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

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

[0095] In one embodiment of the present invention, the cocoa pulp extract is prepared by a method comprising the steps of removing cocoa pulp from the cocoa pod, heat-treating, optionally concentrating, and drying the cocoa pulp.

[0096] In one embodiment, the cocoa pulp is removed from the cocoa pod, for example, by the process of European Patent No. 0442421 (Nestle SA). Alternative means for removing cocoa pulp from the cocoa pod in one embodiment of the present invention is preferably the use of a commercially available pulper equipped with a brush.

[0097] In the above embodiment, the heat treatment step relates to treatment at a very high temperature (typically 120°C to 160°C) for a very short period (typically 200 seconds or less, and in some cases typically more than 50 seconds), inactivating any microbial contaminants and making the raw material safe for human consumption. Alternatively, different temperatures, for example, 80°C to 100°C, and different times, for example 10 to 25 seconds, may be used. The heat treatment step is not particularly limited as long as pasteurization occurs without decomposition of the product.

[0098] In one embodiment, the 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 seed crystals) or vacuum freeze drying (lyophilization).

[0099] In one embodiment, the drying is carried out at a temperature above 45°C, preferably above 50°C, preferably above 55°C, and above 60°C. In one embodiment, the drying is carried out at a temperature below 125°C, preferably below 100°C, preferably below 90°C, preferably below 85°C or below 80°C. In a preferred embodiment, the drying is carried out at 45°C to 100°C, more preferably 45°C to 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 for 1 hour to 72 hours. Preferably, the above range is related 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 is isolated from the other components of the cocoa pod.

[0103] In a preferred embodiment, the cocoa pulp and / or the 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 such that 50% of the particle population in the sample has a diameter below that value), 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. Preferably, the particle size d50 is measured using laser diffraction, using a Malvern Mastersizer 2000, Method Scirocco 2000 drying attachment, and Fraunhofer diffraction theory.

[0104] Alternatively, the 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), more than 625 mesh (20 micrometers), more than 550 mesh (25 micrometers), 140 mesh (105 micrometers) or more than 70 mesh (210 micrometers).

[0105] The powder can be obtained from dried cocoa pulp or a dried cocoa pulp extract using standard refining methods such as milling, ball milling, jet milling, or using a 2, 3, or 5 roll refiner. In one embodiment, the powder may be further refined in the manufacturing process of a chocolate product, such as a coating process for preparing chocolate.

[0106] It is preferred to process the cocoa pulp while it is fresh. However, in one embodiment, at the time the cocoa pulp is removed, it may be frozen to ensure freshness until subsequent processing. This freezing may be performed by standard equipment known in the art for freezing vegetables and fruits. If freezing is used at any point in the method of the present invention, the cocoa pulp or cocoa pulp extract is preferably subsequently thawed before being incorporated into the product of the present invention.

[0107] In one embodiment, the cocoa pulp or cocoa pulp extract is processed to reduce the polysaccharide content to obtain 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 a number of molecules bonded to each other. Preferably, the polysaccharide has more than 8 sugar units, more than 10 units, or more than 20 units, and optionally less than 1000 units, or less than 750 units.

[0109] This term includes, for example, both heteropolysaccharides and homopolysaccharides, both linear and non-linear.

[0110] In a preferred embodiment, the reduction of the polysaccharide content means the degradation of the original polysaccharide, for example, the degradation into smaller polysaccharides, oligomers, and / or disaccharides / monosaccharides such as pectin, cellulose, etc. This degradation results in a change in the molecular weight distribution of the polysaccharide, i.e., the molecular weight of the polysaccharide is reduced by the degradation of larger polysaccharides into smaller compounds.

[0111] Although not bound by theory, any gelling and / or "jamming" effects that occur when consuming the products of the present invention are reduced by reducing the polysaccharide content, preferably pectin and / or cellulose.

[0112] In one embodiment, the cocoa pulp or cocoa pulp extract is treated to change the viscosity, preferably to 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% relative 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% - 98%, that is, the viscosity of the treated sample is reduced compared to the viscosity of the untreated sample (the higher the reduction degree, the higher the %). The method for measuring the viscosity is shown in the examples. Since this is a relative value, the method used is not particularly important. However, preferably, the viscosity is the dynamic viscosity measured in centipoise. A preferred specific method for measuring the viscosity is shown in the example using a Rapid Visco Analyzer.

[0114] Treatment with enzymes improves the mouthfeel of chocolate products, preferably chocolate 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 can 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, treatment with the enzyme reduces the viscosity of the cocoa pulp or cocoa pulp extract. Aspects of the present invention provide advantages with respect to processing the composition into a product and / or removing undesirable sensory stimulating properties that may arise from using overly viscous raw materials.

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

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

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

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

[0122] In one embodiment, the amount of enzyme used is from 0.05 mL / kg to 200 mL / kg, from 0.1 mL / kg to 200 mL / kg, from 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 the cocoa pulp or cocoa pulp extract.

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

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

[0125] In one embodiment, the above ratio is 10% to 75% based on the solid content of the cocoa pulp or cocoa pulp extract, preferably 10% to 20% based on the total solid content of the cocoa pulp.

[0126] In one embodiment, the treatment process with the enzyme 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 settle, preferably at a temperature of 2.0°C to 10.0°C, preferably for a period of 12 hours to 72 hours (e.g., 24 hours to 60 hours at 3.0°C to 5.0°C). In one embodiment, the treated cocoa pulp or cocoa pulp extract is then filtered using filtration techniques known in the field of fruit pulp processing to obtain a purified product.

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

[0129] In one embodiment, the cocoa pulp or cocoa pulp extract is treated with pectinases 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 a further embodiment, enzymes other than pectinase may be used, or a mixture of enzymes may be used. In one embodiment, the enzyme used may be selected from the group consisting of lignin-modifying enzymes and carbohydrases (e.g., arabinase / arabinanase, cellulase, β-glucanase, hemicellulase, and xylanase), and mixtures thereof.

[0131] In one embodiment, the cocoa pulp or cocoa pulp extract is treated with cellulase, such as EC3.2.1.4, EC3.2.1.91, or EC3.2.1.21, or EC3.2.1.99, and mixtures thereof.

[0132] Pectinases are classified in terms of whether 1) pectin, pectic acid, or oligo-galacturonic acid is the substrate, 2) they are of the random cleavage type (endo-type, liquefying or depolymerizing enzymes) or the terminal cleavage type (exo-type 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 pectin esterase, 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 enzyme is added to the cocoa pulp or cocoa pulp extract either before or after any drying step and / or concentration step. In one embodiment, the addition of the enzyme is carried out after a processing step in which all of the enzymes originally present in the cocoa pulp have been inactivated.

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

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

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

[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 0.10% to 20%, preferably 0.20% to 10%, more preferably 0.5% to 5.0% of the weight of cocoa pulp or cocoa pulp extract.

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

[0140] In one embodiment, the pectinase has an activity of 0.50 U to 1.50 U per gram of pulp, for example, 0.75 U to 1.25 U per gram of pulp.

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

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

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

[0144] The activities of various pectinases that can be used in the present invention are defined by the listed known standards. The polygalacturonase unit (PGNU) is defined as the amount of enzyme that produces 1 mg of sodium galacturonate under standard conditions (acetic acid buffer, pH 4.5, 40 °C, reaction time of 10 minutes, 540 nm), given per 1 mL of substrate, or as the amount of enzyme required to release 1 micromole of galacturonic acid per minute from polygalacturonic acid in acetic acid buffer at pH 4.5 and 40 °C, given per 1 mL or 1 g of enzyme (preferably, the latter method is used). Correspondingly, the pectin esterase 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). The pectin lyase unit (PLU) is the amount of enzyme that catalyzes the cleavage of the linked end-α-1-4 galacturonosidyl (C6 methyl ester) to form 1 micromole of delta-4,5 unsaturated product in 1 minute under the above conditions but at 45 °C and pH 5.5. The PTF unit activity corresponds to the enzyme activity, which 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 present invention, the enzyme used in the processing process of the present invention is selected from the group consisting of, for example, 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 other enzymes other than pectinase, or a mixture of pectin and another enzyme. The other enzyme may have activity against 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 0.05 mL / kg to 200 mL / kg, 0.10 mL / kg to 150 mL / kg, preferably 0.1.0 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 the cocoa pulp or cocoa pulp extract.

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

[0149] The above amount relates to all cellulases present, i.e., when using a mixture of enzymes, to the total amount of cellulase used with respect to the cocoa pulp or cocoa pulp extract.

[0150] In one embodiment, the above ratio is 10% - 75% based on the solids content of the cocoa pulp or cocoa pulp extract, preferably 10% - 20% based on the total solids content of the cocoa pulp.

[0151] The activity of the various cellulases that can be used in the present invention is defined by the listed known standards. One unit of 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 unit of cellulolytic unit (ACU) is determined based on the reduction of the 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 present invention, the enzyme used in the treatment process of the present 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 two carbohydrases, optionally at least three carbohydrases, optionally at least four carbohydrases, and optionally less than 20 carbohydrases, or less than 10 carbohydrases.

[0154] In one embodiment, the enzyme mixture is used with an activity greater than 60 FBGU, optionally greater than 75 FBGU. Optionally, the activity is less than 180 FBGU, optionally less than 150 FBGU, and optionally less than 125 FBGU. For example, it is 60 FBGU to 180 FBGU. One unit of fungal β-glucanase unit (FBGU) is the amount of enzyme that hydrolyzes fungal β-glucan to reducing sugar equivalent to 1 μmol 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 enzyme mixture for 1 hour to 7 hours, preferably 2 hours to 5 hours.

[0156] In one embodiment, the cocoa pulp or cocoa pulp extract is treated with Viscozyme L (Novozymes A / S), a multi-enzyme complex containing a wide range of carbohydrases including arabinase, cellulase, β-glucanase, hemicellulase, and xylanase.

[0157] In one embodiment, the enzyme used in the treatment may preferably be inactivated before any drying of the cocoa pulp and / or cocoa pulp extract. For this inactivation, any suitable process can be used, for example, treatment at 80 to 110 °C, preferably for 2 minutes to 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, the cocoa pulp is treated with an alkali salt or base. The nature of the compound is not particularly limited, but preferably it is a food-grade compound. In a preferred embodiment, the cocoa pulp is treated with compounds such as mono / di / tri-sodium / 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 greater than 0.10% by weight, preferably greater than 0.15% by weight, preferably greater than 0.20% by weight of the cocoa pulp or cocoa pulp extract. In one embodiment, the alkali salt or base is less than 1.25% by weight, preferably less than 1.0% by weight, preferably less than 0.90% by weight, for example, 0.10% to 1.25% by weight, 0.20% to 0.90% by weight or 0.25% to 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 higher than the range exceeding 2.75 - 4.0, optionally 3.3 - 4.0 or 3.0 - 3.7 (all measured at 20°C), for example, the pH increases to above 4.5, above 5.0, above 5.5 or above 6.0. For example, although the pH is increasing, it is 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less or 6.0 or less.

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

[0162] In one embodiment, the enzymatic treatment is carried out after the treatment for increasing the pH. In an alternative embodiment, the enzymatic treatment is carried out before the pH treatment.

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

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

[0165] In one embodiment, the method includes the treatment of cocoa pulp to maximize the sugar content of the extract. In one embodiment, the treatment is for consuming disaccharides, trisaccharides, oligosaccharides and / or polysaccharides to increase the amount of monosaccharides, or for consuming 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 includes the following steps: depulping of cocoa pods, pasteurization of the pulp (e.g., heat treatment), optionally enzymatic treatment, and / or optionally alkalization treatment and drying (preferably freeze-drying, vacuum drying, or spray drying). In a preferred embodiment, a method is provided that includes depulping of cocoa pods, pasteurization of the pulp (e.g., heat treatment), 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 during the process, for example, after the enzymatic treatment.

[0167] One embodiment of the present invention includes the following steps: depulping, optional freezing, optional thawing, enzymatic treatment, optional pasteurization, alkalization, and drying.

[0168] One embodiment of the present invention includes the following steps: depulping, freezing, thawing, enzymatic treatment, pasteurization, alkalization, and drying.

[0169] One embodiment of the present invention includes the following steps: depulping, optional freezing, optional thawing, alkalization, enzymatic treatment, pasteurization, and drying.

[0170] One embodiment of the present invention includes the following steps: depulping, freezing, thawing, alkalization, enzymatic treatment, pasteurization, and drying.

[0171] In the above embodiments, the alkalization step is related to the adjustment of pH and can occur before or after, preferably after, the enzymatic treatment.

[0172] The present invention provides advantageous properties with respect to the reduction or complete removal of added sugars, the sweetness being derived from natural resources and containing other ingredients that contribute to the chocolate flavor of the cocoa pod.

[0173] With respect to added sugars, in one embodiment, the term "added sugar" refers to refined sugars, such as white sugar or brown sugar, having standard nutritional regulations, which are processed sugars. Preferably, as listed in Regulation (EC) No 1924 / 2006, the present invention relates to chocolate products to which no sugar has been added, and the products do not contain added monosaccharides or disaccharides, or other foods used for sweetening properties other than sugars that are naturally present in the ingredients.

[0174] Accordingly, the present invention provides an alternative to added sugars by providing the naturally occurring sugars present in the source of cocoa mass, cocoa butter, and / or cocoa powder. Accordingly, the present invention provides a chocolate product that contains natural sugars and to which no sugar has been added.

[0175] As described above, the present invention provides 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 normally used to improve thermal stability, and preferably the chocolate products of the present invention are substantially free of such additives, and preferably do not contain such additives. In a preferred embodiment, the chocolate products of the present invention are substantially free of, and preferably do not contain, a humectant, preferably a food-grade humectant solution. Exemplary humectants include polyols such as propylene glycol, polyethylene glycol, glycerol, and sugar alcohols such as sorbitol, xylitol, maltitol, mannitol, or any mixture thereof. By specific exclusion, the humectant solution is a polyol. By some exclusions, the humectant solution is glycerol. By another exclusion, the humectant solution is propylene glycol. However, other polyols such as sugar alcohols are contemplated.

[0177] The high-temperature resistant chocolate and chocolate analogs of the present invention can be advantageously used in tropical countries where melting of chocolate and chocolate analogs occurs frequently or rapidly due to hot climate. For example, chocolate analogs including thin and rapidly melting coatings and coverings can be surprisingly and advantageously formed using the high-temperature resistant agent of the present invention. The high-temperature resistant food of the present invention remains non-sticky so that it can smoothly slide out of the package and no food remains on the consumer's finger during consumption.

[0178] In a preferred embodiment, the thermal stability characteristics are demonstrated by thermal shock tests and mechanical shock tests as shown in the examples of the present invention. For example, it is shown by 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 completely enclosing the sample after the thermal shock test and the mechanical shock test).

[0179] Within the scope of the present invention, an SRI greater than 0.65, preferably greater than 0.70, preferably greater than 0.75 indicates desirable thermal stability characteristics. The SRI cannot exceed 1, that is, l1 and w1 cannot be greater than l2 and w2.

[0180] Furthermore, the present invention exhibits improved thermal stability characteristics by delaying the occurrence of bloom. The bloom of chocolate can be either of two whitish coatings that can appear on the surface of chocolate: fat bloom caused by changes in the fat crystals of chocolate, and sugar bloom caused by the formation of crystals when moisture acts on sugar. Fat bloom and sugar bloom impair the appearance of chocolate and limit its shelf life. "Bloomed" chocolate is safe to eat (as it is a preserved food due to its sugar content), but has an unappetizing appearance and surface texture.

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

[0182] Without wishing to be bound by theory, it is believed that the process of the present invention results in a distribution of saccharides that provides advantages compared to the use of untreated pulp and pulp extract. This provides thermal stability and bloom characteristics, as well as advantages over untreated pulp in manufacturing, sensory stimulating properties, preferably a mouthfeel that is superior to untreated pulp.

[0183] Chocolate product General product of the present invention The present invention provides a novel chocolate product comprising the materials of the present invention.

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

[0185] As used herein, the term "chocolate" means any product (and / or, if it is a product, its ingredients) that complies with the legal regulations for chocolate in any jurisdiction, and also includes products (and / or their ingredients) in which all or part of the cocoa butter (CB) is replaced with cocoa butter equivalents (CBE) and / or cocoa butter replacers (CBR).

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

[0187] As used herein, the term "chocolate product" means a compound and other related materials including chocolate, cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter replacers (CBR), and / or cocoa butter substitutes (CBS). Thus, chocolate products include products based on chocolate and / or chocolate analogues, and can thus be based on, for example, dark chocolate, milk chocolate, or white chocolate.

[0188] Unless the context clearly indicates otherwise, in the present invention, any one chocolate product can be used in place of any other chocolate product, and it will be understood that neither the term "chocolate" nor the term "compound" should be construed as limiting the scope of the present invention to specific types of chocolate products. Preferred chocolate products include chocolate and / or compounds, more preferred chocolate products include chocolate, and most preferred chocolate products include chocolate as legally defined in major jurisdictions (such as Brazil, the EU, and / or the United States).

[0189] As used herein, the term "chocolate coating" (also referred to as "chocolate shell") means 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 product composition (or mass)" and "compound composition (or mass)" mean a composition (or mass) that contains, in whole or in part, a chocolate product, chocolate and compound as its component(s), respectively. Depending on their 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 that contains a chocolate product and optionally other ingredients, and thus can refer to foods such as confections, wafers, cakes and / or biscuits, regardless of whether the chocolate product occupies the chocolate coating and / or a majority of the product. The chocolate product confectionery may include, for example, any suitable form of chocolate product such as inclusions, layers, masses, pieces and / or drops. The confectionery product can further contain any other suitable inclusions such as crispy inclusions, for example cereals (such as germinated rice and / or toasted rice) and / or dried fruit pieces.

[0191] The chocolate products 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, before being used in the preparation of chocolate product confectionery products, inclusions may be added to the chocolate product according to a desired recipe. As will be apparent to those skilled in the art, in some cases, the products of the present invention have the same recipe and raw materials as the corresponding compositions and / or masses, but in other cases, especially when inclusions are added or in the case of more complex products, 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 includes a substantially solid formed chocolate tablet, chocolate bar, and / or a baked product covered with a substantial amount of chocolate product. These products are prepared, for example, by substantially filling a mold with a chocolate product, optionally adding inclusions and / or a baked product therein, and removing the chocolate product from the mold (so-called wet shelling process), and, if necessary, further preparing by adding additional chocolate product to the mold. In such highly preferred products of the present invention, the chocolate product forms a substantial part or the entire part of the product, and / or a thick outer layer surrounding a baked product (such as wafers and / or biscuit laminates) inside. Such solid products in which the forming mold is substantially filled with chocolate should be contrasted with products including a formed thin chocolate shell presenting different challenges. To prepare a thinly coated chocolate shell, the forming mold is coated with a thin layer of chocolate, which forming mold is inverted to remove excess chocolate and / or stamped with a cold plunger to define the shell shape, and the forming mold becomes almost empty. In this way, the forming mold can be coated with a thin layer of chocolate and additional raw materials or fillings can be added to this coating to form the internal body of the product.

[0193] Unless the context clearly indicates otherwise herein, the term chocolate product confectionery as used herein can be readily replaced by the term chocolate confectionery as used throughout this application, is equivalent to such term, and it will be understood by those skilled in the art that these two terms are interchangeable when actually used informally herein. However, if there is a difference in the meaning of these terms in the context given herein, thus chocolate confectionery and / or compound confectionery are preferred embodiments of the chocolate product confectionery of the present invention, and the preferred embodiment is a chocolate confectionery.

[0194] Preferred chocolate product confections may include one or more ingredients selected from the group consisting of, for example, chocolate product(s), compound product(s), chocolate coating(s), and / or compound coating(s). The product may include 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 items. More preferably, and / or alternatively, any of the above may include one or more cocoa butter replacements (CBRs), cocoa butter equivalents (CBEs), cocoa butter substitutes (CBSs), and / or any suitable mixture thereof.

[0195] In chocolate product confections, cocoa butter (CB) may be replaced with fats from other sources. Such products may generally include one or more fats selected from the group consisting of lauric acid fats (e.g., cocoa butter substitutes (CBSs) obtained from the kernels of palm fruits); non-lauric acid vegetable fats (e.g., those based on palm or other specialty fats); cocoa butter replacements (CBRs); cocoa butter equivalents (CBEs); and / or any suitable mixture(s) thereof. Some CBEs, CBRs, particularly CBSs, 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 confections of the present invention, fats of such types are less preferred than CB.

[0196] One embodiment of the present invention provides an optionally multilayered product, the multilayered product including one or more filling layers present between a plurality of layers of baked food (preferably selected from one or more wafers and / or a plurality of biscuit layers) and / or at least one coating layer disposed around these food layers, the coating including or being prepared according to the chocolate product of the present invention.

[0197] A further embodiment of the present invention provides a chocolate product confectionery product further coated with chocolate (or its equivalent such as a compound), for example, 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 can be applied or created by any suitable means such as enrobing or molding. The coating may include a chocolate product of the present invention or prepared according to the present invention.

[0198] Another embodiment of the present invention provides a confectionery product of the chocolate product of the present invention and / or used in the present invention, which includes 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 includes a multilayer coated chocolate product including a plurality of layers of wafers, chocolate products, biscuits and / or baked foods with at least one layer or coating being the chocolate product (for example, chocolate) of the present invention and the filling sandwiched therebetween. Most preferably, the multilayered product includes a confectionery product of a chocolate product (for example, as described herein) selected from sandwich biscuits (plural), cookies (plural), wafers (plural), muffins (plural), extruded snacks (plural) and / or pralines (plural). An example of such a product is a multilayer laminate of baked wafers and / or biscuit layers filled and coated with chocolate.

[0200] The baked products used in the present invention may be sweet or spicy. Preferred baked products can include baked grain foods, which term includes baked foods containing cereals and / or legumes. Baked cereal products are more preferred, and most preferably baked wheat foods such as wafers and / or biscuits. The wafers may be flat or shaped (e.g., into cones for ice cream or baskets), and the biscuits may have various shapes, but the 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-spicy wafers, e.g., wafers having a sweet or plain flavor.

[0201] A non-limiting list of these possible baked foods that can include the chocolate products of the present invention and / or can include the chocolate compositions used in the present invention is selected from high-fat biscuits, cakes, breads, pastries and / or pies, e.g., selected from the group consisting of: ANZAC biscuits, biscotti, flapjacks, kurabiye, rapecouhen, leckerli, macroon, bourbon biscuits, butter cookies, digestive biscuits, custard creams, extruded snacks, florentines, galibaldis, gingerbreads, koulourakia, kourabiedes, linzer tortes, muffins, oreos, nice biscuits, peanut butter cookies, porbolones, pizzels, pretzels, croissants, shortbreads, cookies, fruit pies (e.g., apple pie, cherry pie), lemon drizzle cake, banana bread, carrot cake, pecan pie, apple strudel, baklava, berlines, 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 one or more coatings and / or fillings (either in whole or in part of the ingredients).

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

[0204] Accordingly, generally, a further aspect of the present invention comprises the chocolate products described herein.

[0205] A still further aspect of the present invention broadly encompasses the use of the chocolate product of the present invention or the chocolate product prepared according to the present invention as a chocolate product 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 present invention In one embodiment of the present invention, the presence of cocoa pulp and / or cocoa pulp extract results in a chocolate product that is distinct from conventionally known chocolate products.

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

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

[0210] In a preferred embodiment, in the chocolate product, preferably in the chocolate, the total amount of pentanol acetate and heptanol acetate relative to the amount of linalool present is 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, in the chocolate product, preferably in the chocolate, the total amount of pentanol acetate and heptanol acetate relative to the amount of linalool present is less than 12.0:1.0 or less than 10.0:1.0, for example, in 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 spectrometry), preferably the GC-MS protocol set in the examples of this specification. 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 to the standard defined below is greater than 0.05:1.0, preferably greater than 0.10:1.0, preferably greater than 0.20:1.0, for example 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 to the standard defined below is less than 2.00:1.0, preferably less than 1.75:1.0, preferably less than 1.50:1.0, for example less than 0.75:1.0, less than 0.30:1.0, or less than 0.25:1.0. The above preferred embodiment has 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 to the standard defined below is greater than 0.03:1.0, preferably greater than 0.05:1.0, preferably greater than 0.10:1.0, for example 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 to the standard defined below is less than 1.00:1.0, preferably less than 0.85:1.0, preferably less than 0.75:1.0, for example less than 0.65:1.0, less than 0.60:1.0, or less than 0.50:1.0. The above preferred embodiment has a peak area ratio of 0.03:1.0 to 1.00:1.0.

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

[0217] In one embodiment of the present invention, a composition comprising cacao pulp or cacao pulp extract and cacao mass is provided, preferably, some (preferably all) of the sugar in the composition is provided by the cacao pulp or cacao pulp extract.

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

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

[0220] In a preferred embodiment, the inclusions are dispersed in 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 present invention, the cocoa pulp or cocoa pulp extract is the main source of sugar in the chocolate product, preferably chocolate, and preferably, the cocoa sugar constitutes more than 60% by weight, 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 more than 100% of the sugar in the chocolate product, preferably chocolate.

[0223] In one embodiment of the present invention, a composition comprising a cocoa pulp extract and cocoa mass without adding sugar is provided.

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

[0225] In one embodiment, the chocolate product contains 0% to 35% by weight, preferably 0% to 30% by weight, of cocoa butter in the chocolate product, for example 6% to 15% by weight, less than 5% or 20% to 35% by weight of cocoa butter in 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 present 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 only 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 ali baba cocoa mass.

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

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

[0233] In one embodiment, the composition further comprises at least one component selected from the group consisting of milk-based components, emulsifiers, and cocoa butter, preferably at least one component selected from the group consisting of milk-based components, emulsifiers, and cocoa butter.

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

[0235] In one embodiment of the present invention, the milk-based component is selected from the group consisting of non-fat milk solids, milk powder (optionally whole cream, skimmed or semi-skimmed) and milk fat. In one embodiment, the dairy product can be spray dried according to standard parameters for the manufacture 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 can be 0.05 to 1.0% by weight, preferably 0.1 to 0.5% by weight of the composition. Alternatively, the emulsifier may be absent.

[0237] In one embodiment, the flavoring agent can be any typically used in the manufacture of chocolate, for example, vanilla-based / vanilla extract (e.g., vanillin) or hazelnut-based / hazelnut extract (e.g., hazelnut paste or hazelnut oil).

[0238] In one embodiment, the composition includes inclusions. The inclusions can be any commonly used in the art, for example, fruit-based inclusions, nut-based inclusions, cereal-based inclusions and yogurt-based inclusions. The inclusions can take commonly used forms, such as chips, flakes, etc. The inclusions can be present in an amount of 2.5% to 25% based on the weight of the chocolate product.

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

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

[0241] In one embodiment, the chocolate product composition comprises the following components. 45 - 80% cocoa mass 10 - 55% 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 components. 8 - 12% cocoa mass 34 - 58% 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 components. 37 - 50% cocoa pulp extract of the present invention 18 - 24% non-fat 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 including the conventional fermentation and roasting processes of cocoa beans well-known in the art.

[0245] In one embodiment, the cacao pods of Theobroma are unfermented, incompletely fermented, or completely fermented. In one embodiment, the above terms can be defined as follows. Fermentation is usually carried out for 2 to 6 days depending on the type, source, and which flavor is to be imparted. Unfermented means that no intentional fermentation occurs, and incompletely fermented means that the fermentation is less than 2 days.

[0246] In an alternative embodiment, the chocolate product of the present invention is not roasted. Not roasted means that the composition is produced by a non-roasting process, and the cocoa solid components (such as cocoa beans, nibs, etc.) of the composition are not subjected to high temperature (e.g., 140 °C or higher, or 120 °C or higher) for a long time (e.g., 30 minutes or more). Although not desired to be bound by any mechanism, in a non-roasting process, the conditions are either that the temperature is insufficiently high (preferably less than 120 °C, more preferably less than 110 °C, even more preferably less than 100 °C, most preferably less than 90 °C, e.g., 80 °C or lower) and / or the duration is sufficiently short (preferably less than 30 minutes, more preferably less than 20 minutes, even more preferably less than 10 minutes, most preferably less than 5 minutes, e.g., less than 4 minutes). Therefore, undesirable chemical reactions such as the Maillard reaction do not occur extensively, and thus it is considered that a significant amount of flavor-active compounds that can impart a strong roasting note to the composition are not generated. The roasting process or step is distinguished from processes such as flash heating that can treat raw materials such as cocoa beans and / or nibs at a high temperature (typically 120 °C to 160 °C) for a very short period (typically 200 seconds or less) to inactivate microbial contaminants and make the components safe for human consumption. Such antibacterial and / or de-bacterization processes and / or steps are still considered to be within the scope of the non-roasting process.

[0247] Therefore, the present invention provides a chocolate product from one source, namely cacao pods.

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

[0249] In a preferred embodiment, the present invention also provides a method for manufacturing a chocolate product, comprising: a. treating the cocoa pulp or cocoa pulp extract to reduce the polysaccharide content and / or treating the cocoa pulp or 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 component present in the chocolate product.

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

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

[0252] In one embodiment of the present invention, in the manufacture of a chocolate product, the dried cocoa pulp or cocoa pulp extract is combined with other components at the time when added sugar is normally introduced.

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

[0254] In one embodiment, the chocolate composition of the present invention can be purified using applicable known apparatuses. In a preferred embodiment, the chocolate is purified to ensure a texture without graininess. For example, purification is 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, 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, and preferably does not exceed 56°C. By controlling the temperature during this step, caramelization of the pulp is avoided and the final product has no grainy texture. 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, conching is carried out over a period of more than 1.5 hours, preferably 2 hours or more, preferably 2.5 hours or more. In one embodiment, conching is carried out over a period of less than 8 hours, preferably less than 6 hours.

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

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

[0259] In a preferred embodiment, the cocoa pulp and / or cocoa pulp extract is not caramelized. For example, the processing steps used to produce the composition of the present invention do not result in caramelization.

[0260] In one embodiment, the conching speed and / or temperature can vary over the conching step within the above ranges.

[0261] Unless otherwise specified, all technical and scientific terms used in this specification shall have the same meaning as commonly understood by those skilled in the art to which this disclosure pertains and shall be presented accordingly.

[0262] Unless the context clearly indicates otherwise, when used in this specification, the plural forms of the terms in this specification shall be construed to include the singular forms, and the singular forms when used shall also be construed to include the plural forms.

[0263] In all of the ranges defined above, the endpoints are included within the described ranges. Additionally, the endpoints of the broadest range in one embodiment may be combined with the endpoints of a narrower range.

[0264] It should be understood that for any quantity described in this specification, the total amount as a percentage cannot exceed 100% (while allowing for rounding errors). For example, when the total of the components (or parts thereof) included in the composition of the present invention is described as a weight (or other) percentage of the composition (or the same parts thereof), it can be made a total of 100% while allowing for rounding errors. However, when the listing of components is non-exclusive, the total percentage for each of such components may be less than 100% to allow for some percentage for any additional component amount(s) that may not be explicitly described in this specification.

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

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

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

Examples

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

[0269]

Table 1

[0270]

Table 2

[0271] Preparation of cacao pulp powder of Examples 1 to 4 Cacao pods of varieties PH16, Salobrinho, and CCN51 were washed with running water. Then they were immersed in chlorinated water containing 200 mg / L of free chlorine for 10 minutes. Then they were washed by spraying chlorinated water containing 5 mg / L of free chlorine.

[0272] Using a stainless - steel knife, the fruit was cut by hand. Then, the pulp seeds were separated from the bark.

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

[0274] The freeze - drying of cocoa pulp was carried out on a Lio Top device in 2 batches for 96 hours. In each batch, 8 trays were placed at 2.5 - 3.0 kg / tray.

[0275] After the freeze - drying process was completed, the trays containing the dehydrated pulp were taken out of the device. The freeze - dried pulp was taken out of the trays, put into roll bags, and then vacuum - sealed to obtain freeze - dried cocoa pulp powder.

[0276] Preparation of chocolate composition Example 1 The cocoa pulp powder produced above was brought to room temperature and mixed with cocoa liquor using a standard cooking hood processor (Crypto mill mixer).

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

[0278] Next, the purified composition was subjected to conching using an Elkolino ELK-0005-V apparatus set to the following parameters: Before starting the conching process, 100 g of cocoa butter was added to the conche and processed at 45°C for 10 minutes at 500 revolutions per minute, then the temperature and rotation were changed to 56°C, a time of 220 minutes, and 1200 revolutions per minute. 500 g of cocoa butter was added and the temperature was changed to 45°C, 60 minutes, and 1500 revolutions per minute.

[0279] Next, the chocolate was 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, except that the amount of cocoa pulp powder was changed as shown in Table 1.

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

[0282] Example 4 In contrast to the above dark chocolate, white chocolate was prepared. 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 cooking hood processor. The composition was purified to obtain a particle size of 32 micrometers. The remaining cocoa butter and the purified 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 and floral flavor that distinguishes it from chocolate compositions that do not use cocoa pulp as a sugar substitute.

[0284] Preparation of Cocoa Pulp Powder for Examples 5 - 6 The cacao pods of PH16, Salobrinho, and CCN51 were washed with running water. Then they were immersed in chlorinated water containing 200 mg / L of free chlorine for 10 minutes. Then they were washed by spraying with chlorinated water containing 5 mg / L of free chlorine.

[0285] The fruit was cut manually using a stainless-steel knife. Then the pulp seeds were separated from the husk.

[0286] Pulping was carried out using a commercial fruit pulper with a brush system. The pulp was collected directly into 40×50 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 enzymatic treatment, a batch of 3.0 kg of 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: 1 mL of enzyme / 100 g of pulp Temperature: 42.5 °C Reaction time: 60 minutes Rotation: 100 rpm

[0288] Immediately after the enzymatic treatment, heat treatment was carried out at 90 °C for 5 minutes and then cooled at 20 °C. The cooled material was frozen for further lyophilization treatment.

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

[0290] The mixing was carried out using a mixer at a speed of 200 rpm for about 15 minutes, and then, pasteurization was performed at 90 °C for 5 minutes and cooled to 20 °C.

[0291] The cooled material was frozen and freeze-dried.

[0292] The freeze-drying of the cocoa pulp was carried out on a Lio Top apparatus in 2 batches for 96 hours. In each batch, 8 trays were arranged at 2.5 - 3.0 kg / tray.

[0293] After the freeze-drying process was completed, the trays containing the dehydrated pulp were taken out of the apparatus. The freeze-dried pulp was taken out of the trays, put into roll bags, and then vacuum-sealed to obtain freeze-dried cocoa pulp powder.

[0294] Test Before freeze-drying, it was found that the pH values of the natural pulp, enzymatically treated pulp, and double-treated pulp were 3.52 ± 0.32, 3.36 ± 0.02, and 4.77 ± 0.05 at 20 °C respectively, based on the average of two sets of measurement values.

[0295] Viscosity measurements were carried out at 30 °C for 60 seconds, based on the average of two sets of measurement values using a Brookfields RVDV III rheometer with rotation.

[0296] The apparent viscosities (100 rpm) and apparent viscosities (250 rpm) were 611.5 ± 2.12 and 322.5 ± 3.53 for the natural pulp, 400.0 ± 14.14 and 162.5 ± 10.60 for the enzymatically treated pulp, and 392.5 ± 12.43 and 158 ± 11.32 for the pH-adjusted and enzymatically treated pulp (all results are reported in centipoise).

[0297] Therefore, it can be seen that the treatment of the present invention brings about a reduction in viscosity.

[0298] Example 7 The compositions prepared in Examples 5 and 6 were processed into chocolate compositions using the process previously defined for Example 1. However, the pulp composition was included in the final product at 33% by weight, in the cocoa mass at 53% by weight, and in the cocoa butter at 14% by weight, and the coating temperature was 50°C.

[0299] In an informal taste test by a small panel, the pretreatment of the pulp provided chocolates with faster melting in the mouth and shorter aftertaste in oral characteristics compared to the untreated pulp.

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

[0301] Standard preparation: 100 (±1) mg of methyl valerate was weighed into a 10 mL volumetric flask. Methanol was added to the flask up to 10 mL 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. Then, water was added to the flask up to 100 mL and the mixture was homogenized. The standard solution was added directly to the sample before analysis. For different tests, the standard solution was freshly prepared.

[0302] 500 (±5) mg of powdered cacao pulp was accurately weighed into a 20 mL headspace vial. Then, 4 mL of purified water and 50 μL of the 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 minutes. Then, the volatiles were absorbed onto a fiber coated with divinylbenzene / carboxen / polydimethylsiloxane (DVB / CAR / PDMS) (50 / 30 μm, stable flexibility / SS, 1 cm, Supelco, Bellefonte, USA) at 60 °C and 300 rpm for 30 minutes. Next, the odorants were released into the GC-MS inlet at 240 °C for 10 minutes and then degassed and split after 2 minutes. The fiber was reused without any additional conditioning for the next extraction.

[0303] The 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 carried out on a BP-20 column (60 m × 0.25 mm inner diameter; film thickness 0.25 μm; SGE Analytical Science, Milton Keynes, UK). The 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 using an electron energy of 70 eV and a scan mode of m / z 30 - 300. The GC-MS transfer line, ion source, and quadrupole temperatures were 280 °C, 230 °C, and 150 °C, respectively. The oven program was started at 40 °C for 5 minutes in an isothermal step and then heated to 240 °C at a rate of 5 °C / min. Then, the oven was held at 240 °C for 10 minutes.

[0304] The GC-MS data files were converted into MassHunter-compatible files using MassHunter GC / MS Translator (registered trademark) B.07.00 (Agilent, Waldbronn, Germany). These files were then imported into MassHunter Unknown Analysis (registered trademark) B.06.00 (Agilent, Waldbronn, Germany). The analysis was carried out using an asymmetric range of 0.3 amu on the left and 0.7 amu on the right. Identification was achieved by comparing the spectra of the analyzed peaks with a commercially available NIST mass spectral library. Positive hits were manually corrected. The peak areas of the target analytes were extracted using m / z values by MassHunter Quantitative Analysis (registered trademark) 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 over replicates (4 replicates).

[0305]

Table 3

[0306] The results are shown in Figure 1.

[0307] Example 9 Using cacao mass from Coat Divoire, a cacao mass blend was prepared at 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 cacao pulp samples of Examples 5 and 6 were tested as described above, and the results are shown in Figure 3.

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

[0311]

Table 4

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

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

[0314] Enzymatic treatment: 500 g of pulp + Ca(OH)2 (2.0 g) + Depol™ 5 mL → pH 4.5, 2 h, 43 °C 500 g of pulp + Ca(OH)2 (3.5 g) + Depol™ 5 mL → pH > 6, 2 h, 43 °C

[0315] The enzyme was inactivated by treating it on a stove with a dry surface (25 × 20 cm tray) at 100 °C for 1 hour and then dried at 80 °C on the stove. 2 The viscosity was measured using a Bostwick consistometer. After fixing the time at 30 seconds, the moving distance was recorded in cm. The measurement was performed when the sample was cooled to the ambient temperature (20.0 °C).

[0316]

Table 5

[0317] The viscosity was measured using a Bostwick consistometer. After fixing the time at 30 seconds, the moving distance was recorded in cm. The measurement was performed when the sample was cooled to the ambient temperature (20.0 °C).

[0318] Accordingly, the present invention provides a material that can be more easily processed by reducing viscosity during food production, preferably during the production of chocolate-based confections.

[0319] Chocolate compositions produced using pretreated cocoa pulp were easy to manufacture because enzymatic treatment resulted in components that were easier to handle and process into chocolate products.

[0320] Example 12 The cocoa pulp powders from the above preparation examples and Examples 5 and 6 were evaluated using HPAEC-PAD, and the sugar content was measured using the following procedure.

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

[0322] [Table 6]

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

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

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

[0326] The total dietary fiber and its fractions in the cocoa pulp sample were measured by the Rapid Integrated Total Dietary Fiber method, an enzymatic gravimetric method described in 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 sulfuric acid digestion to decompose organic compounds and release nitrogen as ammonium sulfate. Subsequently, it is distilled in the presence of sodium hydroxide to convert ammonium to ammonia. The ammonia content, and thus the nitrogen content, is determined by titration. The amount of nitrogen is converted to protein by multiplying by the conversion factor of 6.25.

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

[0329] The raw cocoa pulp is mainly composed of monosaccharides and disaccharides (79% by weight of dry matter), and dietary fiber constitutes 6.5% of this pulp tested. High molecular weight soluble dietary fiber is the main component of the dietary fiber fraction in raw cocoa pulp, followed by insoluble fiber. These results indicate that cocoa pulp fiber does not contain a significant amount of oligosaccharides considering that the soluble dietary fiber - high molecular weight has an average degree of polymerization (DP) of 12 monosaccharide units or more (Okhuma et al., 2000. J AOAC Int. Volume 83 Number 4, Pages 1013 - 1019). In addition, samples of freeze - dried powder containing insoluble fiber and soluble dietary fiber - high molecular weight were analyzed by SEC - MALS. In this analysis, when the sample was partially dissolved in DMSO, it showed an average molecular weight of 9.5 kDa. This is interpreted as DP50 - 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 Analyzer (RVA) aluminum cup and stabilized at 40 °C for 5 minutes while stirring at 50 rpm. Then, depending on the enzyme form, 150 μL of liquid enzyme or 150 mg of enzyme powder was added. The stirring was increased to 960 rpm for 8 seconds and then returned to 50 rpm, and the temperature was maintained at 40 °C. To inactivate the enzyme for 10 minutes, the temperature was maintained at 40 °C for an additional 45 minutes and then raised to 90 °C. The average viscosity was calculated as the average of the values obtained between 41 - 49 minutes for each run. 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 by hydrolyzing polygalacturonic acid (Megazyme P-PGAT) at 5.0 g / mL in 100 mM acetic acid buffer at pH 4.5. Samples were taken exactly at 2, 4, 6, 8, 10, and 12 minutes, and a reaction rate curve was created. DNS reagent solution (1% 3,3-dinitrosalicylic acid + 1.6% NaOH + 40% potassium sodium tartrate tetrahydrate) was immediately added to stop the enzyme reaction, develop the color of the released reducing ends, and the samples were boiled for 10 minutes. Finally, the absorbance was read at 540 nm. A calibration curve was created using galacturonic acid as a standard.

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

[0334]

Table 8

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

[0336]

Table 9

[0337] Using the same process as in Example 1 and Example 11, chocolate was made from the above samples. In a taste test by a small number of informal panels, due to the pretreatment of the pulp, chocolates with faster melting in the mouth and shorter aftertaste were provided in terms of oral characteristics compared to the untreated pulp.

[0338] Examples 15 - 19 and Reference Examples E1 - E8 Reference composition E1 was prepared with the following composition.

[0339]

Table 10

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

[0341] While maintaining the maximum speed, 200 g of glycerol heated to 55°C was slowly added little by little to this fiber dispersion. A homogeneous mixture was made for all four components, and the glycerol was uniformly distributed in the dispersion of fiber particles. The total mixing time during the addition of glycerol was 30 minutes.

[0342] The mixture was cooled and solidified at ambient temperature.

[0343] Reference composition E2 was prepared with the following composition.

[0344]

Table 11

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

[0346] While maintaining high speed, 200 g of water heated to 55 °C was slowly and gradually added to this fiber dispersion. A homogeneous mixture was prepared for all four components, and the water was uniformly distributed in the dispersion of fiber particles. The total mixing time during the addition of water was 30 minutes.

[0347] The mixture was cooled and solidified at ambient temperature.

[0348] Reference composition E3 was prepared with the following composition.

[0349]

Table 12

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

[0351] While maintaining maximum speed, 200 g of glycerol heated to 55 °C was slowly and gradually added to this fiber dispersion. A homogeneous mixture was prepared for all four components, and the water was uniformly distributed in the dispersion of fiber particles. The total mixing time during the addition of water was 30 minutes.

[0352] The mixture was cooled and solidified at ambient temperature.

[0353] Reference composition E4 was prepared with the following composition.

[0354]

Table 13

[0355] At a temperature of 55 °C, using the liquidizer jug attachment of the Kenwood Multi-Pro food processor, 100 g of dry wheat fiber powder was dispersed in 300 g of molten cocoa butter substitute (palm kernel oil) and 7.5 g of lecithin at maximum speed for 2 minutes.

[0356] While maintaining the maximum speed, 200 g of glycerol heated to 55 °C was slowly added little by little to this fiber dispersion. A homogeneous mixture was made for all four components, and water was uniformly distributed in the dispersion of fiber particles. The total mixing time during the addition of water was 30 minutes.

[0357] The mixture was cooled and solidified at ambient temperature.

[0358] Samples of chocolate chunks were produced by mixing E1, E2, E3, E4 in a liquid compound [sugar (44.5%), palm kernel oil (27.23%), non-fat dry milk (22%), cocoa powder (6%), lecithin (0.23%)] at a ratio of the composition of the example: compound = 6:94 w / w. Using an overhead mixer equipped with a w-type paddle set at 100 RPM, the samples were thoroughly mixed for 20 minutes.

[0359] The prepared samples of different chocolate-like chunks were formed 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 × 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 completely enclosing the sample after the thermal shock test and the mechanical shock test].

[0361] The results obtained are reported below. For the samples tested, the complete SRI is 1, and only for the samples with significantly melted compound, the sample SRI is less than 0.5.

[0362] The techniques applied to evaluate the shape and dimensional stability of chocolate subjected to high temperatures are (i) Forming liquid chocolate samples into bars of standard dimensions by pouring them into molds of the same dimensions, and cooling and solidifying them. (ii) Removing the chocolate bars from the molds and measuring the dimensions (length × width) of the solid chocolate bars before heating. (iii) Storing the chocolate bars for up to 22 days under ambient conditions. (iv) Heating the chocolate bars on a horizontal metal tray at 40 °C for a sufficient time to completely melt the fat matrix (heating for 1 hour in these tests). (v) Next, mechanically impacting the samples by tapping the table to apply repeated impacts from directly below. Cooling and re-solidifying the chocolate, and measuring the dimensions of the smallest rectangular area that completely encloses the spread of the sample chocolate product after the heat treatment. (vi) Calculating the shape retention index SRI (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 encloses the sample after the thermal shock test and the mechanical shock test]. including.

[0363] Sample identifier Shape retention index (SRI) Bar incorporating Comparative Example E1 0.54 Bar incorporating Comparative Example E2 0.70 Bar incorporating Comparative Example E3 0.74 Bar incorporating Comparative Example E4 0.72

[0364] To show the effect of the present invention, the following compositions were prepared and chocolate was made by the aforementioned process. The enzyme treatment and pH treatment from Example 14 were repeated at 45 °C for 2 hours with the necessary changes in pH treatment. The treated pulp was oven-dried until the moisture content was less than 5% by weight.

[0365] Reference examples using commercially available standard chocolate and samples prepared using dried apple fiber and cocoa fiber were also tested.

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

[0367]

Table 14

[0368] The results clearly show the effect of known high-temperature resistance-imparting methods but also show the need for the addition of a humectant / water and an additional substrate.

[0369] However, the present invention provides excellent or equivalent properties with respect to thermal stability without the need for the addition of a humectant.

[0370] Example 20 Figure 4 shows the results of the occurrence of bloom in the chocolate subjected to thermal shock from Example E15b with respect to Reference Example E8b. As can be seen by visual inspection, the present invention results in a significant reduction in the occurrence of bloom compared to commercially available reference samples.

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

[0372] Thus, in addition to providing thermal stability, the compositions used in the present invention result in an improvement in the occurrence of bloom in thermally shocked chocolate. Since thermal shock potentially accelerates the occurrence of bloom, this advantage is thought to extend to chocolate that has not been thermally shocked.

[0373] Embodiments of the present invention are defined in the following numbered items.

[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 a cocoa pulp extract. 2. The confectionery product according to item 1, wherein the confectionery product is a chocolate product, preferably chocolate. 3. The confectionery product according to item 1 or 2, wherein the pulp or pulp extract provides a source of sugar to the confectionery product and the pulp or pulp extract is the main 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, dried pulp, or dried pulp extract. 5. The confectionery product according to any one of items 1 to 4, wherein the pulp extract comprises components selected from the group consisting of sugar, fiber, hydrocolloid, protein, acid, polyphenol, phenolic polymer, polysaccharide, and methylxanthine and combinations thereof. 6. The confectionery product according to item 5, wherein the pulp extract contains cacao sugar, preferably the cacao 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 contains 20% to 95% by weight of pulp sugar, preferably 60% to 95% by weight of cacao sugar, based on the total weight of the extract. 8. The confectionery product according to any one of items 1 to 7, wherein 10% to 65% by weight, preferably 20% to 60% by weight of the confectionery product is the extract of pulp or pulp extract. 9. The confectionery product contains cacao mass, preferably, the confectionery product contains 45% to 80% by weight or 8% to 12% by weight of cacao mass of the confectionery product, and optionally, the confectionery product consists essentially of only cacao mass and pulp extract or cacao mass and dried pulp, the confectionery product according to any one of items 1 to 8. 10. A method for manufacturing a chocolate product in which all ingredients are derived from cacao pods. 11.a. Treating a pulp derived from a plant of the genus Theobroma, preferably cacao pulp, or a pulp extract derived from a plant of the genus Theobroma, preferably cacao pulp extract, to reduce the polysaccharide content and / or treating a pulp derived from a plant of the genus Theobroma, preferably cacao pulp, or a pulp extract derived from a plant of the genus Theobroma, preferably cacao pulp extract, to adjust the pH, a step; b. A step of drying the product of step a.; A composition obtainable by a method comprising. 12. The composition according to item 11, wherein the treatment step a. includes treatment with an enzyme to reduce the polysaccharide content. 13. The composition according to item 11 or 12, wherein the treatment step a. includes reduction of the pectin content and / or cellulose content in the pulp or pulp extract. 14. The composition according to item 13, wherein the treatment step a. includes treatment with pectinase and / or cellulase. 15. The composition according to any one of items 12 to 14, wherein the treatment step a. includes treatment with two or more enzymes. 16. In the treatment step a., using an enzyme other than pectinase or a mixture of pectinase and another enzyme, preferably, the other enzyme has activity against other polysaccharides, preferably cellulose, hemicellulose, arabinan, and / or β-1,4-xylan, the composition according to any one of items 12 to 15. 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. A composition according to any one of items 1 to 17, wherein the cocoa pulp or cocoa pulp is treated to raise the pH to higher than 3.0, preferably, this treatment may be carried out before or after any treatment that reduces the polysaccharide content in step a. 19. A composition according to any one 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 of a plant of the genus Theobroma, preferably derived from cocoa pulp, or derived from a pulp extract of a plant of the genus Theobroma, preferably derived from a cocoa pulp extract, comprising a processing step defined in any one of items 11 to 19. 21. A food, preferably a confectionery product, comprising the composition according to any one of items 11 to 20, preferably, the confectionery product is a chocolate product, preferably chocolate, preferably, 5% to 65% by weight of the food, preferably the confectionery product, is the composition according to any one of items 11 to 20. 22. The food according to item 21, which is a confectionery product consisting essentially of only cocoa mass and the composition according to any one of items 11 to 19. 23. i. A step of treating pulp derived from a plant of the genus Theobroma, preferably cocoa pulp, with a treatment including treatment with pectinase and / or cellulase to reduce the polysaccharide content; ii. A step of treating the product of step i to adjust the pH to 4.0 to 7.0; iii. A step of drying the product of step ii to a water content of less than10%; The method according to item 20, comprising the above steps. 24. Use of the composition according to any one of items 11 to 19 as a sugar replacement composition for replacing sugar in a food product, preferably in a confectionery product. 25. A confectionery product comprising cocoa pulp or a cocoa pulp extract. 26. The confectionery product according to item 25, wherein the confectionery product is a chocolate product, preferably chocolate. 27. The confectionery product according to item 25 or 26, wherein the pulp or pulp extract provides a source of sugar to the confectionery product and the pulp or pulp extract is the main 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 containing a pulp extract, dried pulp, or dried pulp extract. 29. The confectionery product according to any one of items 25 to 28, wherein the pulp extract contains a component selected from the group consisting of sugar, fiber, hydrocolloid, protein, acid, polyphenol, phenolic polymer, polysaccharide, and methylxanthine and combinations thereof. 30. The confectionery product according to item 29, wherein the pulp extract contains cacao sugar, and preferably the cacao 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 contains 20% to 95% by weight of pulp sugar based on the total weight of the extract, and preferably contains 60% to 95% by weight of cacao sugar based on the total weight of the extract. 32. The confectionery product according to any one of items 25 to 31, wherein 10% to 65% by weight, preferably 20% to 60% by weight of the confectionery product is an extract of pulp or pulp extract. 33. The confectionery product according to any one of items 25 to 8, wherein the confectionery product contains cacao mass, and preferably the confectionery product contains 45% to 80% by weight or 32% to 12% by weight of cacao mass of the confectionery product, and optionally, the confectionery product consists essentially of only cacao mass and pulp extract or cacao mass and dried pulp. 34. A method for manufacturing a chocolate product in which all components are derived from cacao pods. 35. a. A step of treating cacao pulp or cacao pulp extract to reduce the polysaccharide content and / or treating cacao pulp or cacao pulp extract to adjust the pH; b. A step of drying the product of step a; A composition obtainable by a method comprising. 36. The composition according to item 35, wherein treatment step a. includes treatment with an enzyme for reducing the polysaccharide content. 37. The composition according to item 35 or 36, wherein treatment step a. includes reducing the pectin content and / or cellulose content in the pulp or pulp extract. 38. The composition according to item 37, wherein treatment step a. includes treatment with pectinase and / or cellulase. 39. The composition according to any one of items 36 to 38, wherein treatment step a. includes treatment with two or more enzymes. 40. In treatment step a., an enzyme other than pectinase or a mixture of pectinase and another enzyme is used. Preferably, the other enzyme has activity against other polysaccharides, preferably cellulose, hemicellulose, arabinan, and / or β-1,4-xylan. The composition according to any one of items 36 to 39. 41. The composition according to any one 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 one of items 25 to 41, wherein cacao pulp or cacao pulp extract is treated to raise the pH to higher than 3.0. Preferably, this treatment may be carried out before or after any treatment for reducing the polysaccharide content in step a. 43. The composition according to any one of items 25 to 42, wherein 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 cacao pulp or cacao pulp extract, the method including the processing steps defined in any one of items 35 to 43. 45. A confectionery product defined in any one of items 25 to 33, including the composition according to any one of items 35 to 44. 46. i. A step of treating cacao pulp with a treatment including treatment with pectinase and / or cellulase to reduce the polysaccharide content; ii. A step of treating the product of step i. to adjust the pH to 4.0 to 7.0; iii. A step of drying the product of step ii. to a water content of less than 10%; The method according to item 44, including 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.

Claims

1. A chocolate product comprising pulp derived from a Theobroma plant or a pulp extract derived from a Theobroma plant, a. the pulp or pulp extract has been treated with pectinase and / or cellulase, and the pulp or the pulp extract has been dried until the water content is less than 10.0% by weight based on the weight of the dried pulp or the pulp extract, and, b. the chocolate product contains 1.0% to 65% by weight of the pulp or the pulp extract of the chocolate product, the pulp or the pulp extract contains 40.0% to 85.0% by weight of a sugar component based on the total weight of the pulp or the pulp extract, the sugar component includes monosaccharides, disaccharides and oligosaccharides, and the sugar component contains less than 87.0% by weight of glucose and fructose based on the weight of the sugar component, A chocolate product with improved thermal stability and / or delayed bloom formation.

2. The chocolate product according to claim 1, wherein the pulp or pulp extract is cocoa pulp or a cocoa pulp extract.

3. The chocolate product according to 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. The chocolate product according to any one of claims 1 to 3, wherein the pulp or the pulp extract contains 50.0% to 85.0% by weight of a sugar component based on the total weight of the pulp or the pulp extract.

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

6. The chocolate product according to any one of claims 1 to 5, wherein the pulp or the pulp extract is dispersed in the continuous fat phase of the chocolate product.

7. The chocolate product according to 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 of the chocolate product.

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

9. A method for imparting high-temperature resistance to a chocolate product, comprising: a. treating a 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 a 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, if present, the product of step b; d. mixing the product of step c with other components in the chocolate product; wherein: in step c, the water content is reduced until the water in the resulting composition is less than 10.0% by weight; the treatment in step a includes treatment with pectinase and / or cellulase; the treatment with pectinase and / or cellulase is carried out at 20°C to 75°C for 10 minutes to 20 hours; and the drying is carried out at 45°C to 125°C for 1 hour to 72 hours.

10. A method for preparing a chocolate product with improved thermal stability and / or delayed bloom formation, comprising: a. treating a 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 a 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, if present, the product of step b; d. mixing the product of step c with other components in the chocolate product; wherein: in step c, the water content is reduced until the water in the resulting composition is less than 10.0% by weight; the treatment in step a includes treatment with pectinase and / or cellulase; the treatment with pectinase and / or cellulase is carried out at 20°C to 75°C for 10 minutes to 20 hours; and the drying is carried out at 45°C to 125°C for 1 hour to 72 hours.

11. The method according to claim 9 or 10, wherein the treatment with pectinase and / or cellulase in step a is carried out over 15 minutes to 4 hours.

12. The method according to any one of claims 9 to 11, wherein the drying is carried out for longer than 1 hour.

13. The method according to any one of claims 9 to 12, wherein the drying is carried out at 45°C to 100°C.

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

15. The method according to any one of claims 9 to 14, wherein in step b, the pulp or the pulp extract is treated to make the pH higher than pH 3.

0.

16. The pulp or pulp extract is cacao pulp or cacao pulp extract, The method according to any one of claims 9 to 15, wherein in step b, the pulp or the pulp extract is treated to adjust the pH to 4.0 to 7.

0.

17. Use of a composition prepared by steps a to c according to 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 a chocolate product and / or delaying the occurrence of bloom in 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, the pulp or pulp extract has been treated with pectinase and / or cellulase, 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 dried pulp or pulp extract, and, the pulp or pulp extract contains 40.0% to 85.0% by weight of a sugar component based on the total weight of the pulp or pulp extract, the sugar component includes monosaccharides, disaccharides and oligosaccharides, and the sugar component contains less than 87.0% by weight of glucose and fructose based on the weight of the sugar component.

19. The composition according to claim 18, wherein the pulp or pulp extract is cacao pulp or cacao pulp extract.

20. The composition according to 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. The composition according to any one of claims 18 to 20, wherein the pulp or the pulp extract contains 50.0% to 85.0% by weight of a sugar component based on the total weight of the pulp or the pulp extract.

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

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

24. The composition according to any one of claims 18 to 23, wherein the chocolate product comprises 45% to 80% by weight or 8% to 12% by weight of cocoa mass of the chocolate product.

25. The composition according to any one of claims 18 to 24, wherein the chocolate product comprises 8% to 12% by weight of cocoa mass of the chocolate product and 0% to 35% by weight of cocoa butter of the chocolate product.