Chocolate products, ingredients, methods, and uses

Abstract

The present invention provides a novel composition obtainable from plants of the genus Theobroma and the use of that composition as an ingredient in chocolate products.

Description

[Technical Field]

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

[0002] [Background technology] It is well known that cocoa plants are harvested to produce cocoa seeds, which are used to provide cocoa liquor, cocoa butter, and cocoa powder, but other parts of the cocoa pod are not utilized.

[0003] Cocoa pods consist of the husk, the pulp, and the cocoa beans. The pulp is an aromatic, moist mass that surrounds the pod.

[0004] In the primary processing of cocoa seeds, the pulp is typically removed by fermentation and then hydrolyzed by microorganisms. The hydrolyzed pulp is known in the industry as "sweatings." During fermentation, the pulp provides a substrate for various microorganisms, which are essential for the development of chocolate flavor precursors that are later fully developed during the roasting process. Although pulp is necessary for fermentation, there is often more pulp than necessary.

[0005] Excess pulp has been used to produce cocoa jelly, alcohol and vinegar, nata, and processed pulp. Through controlled fermentation and distillation, the liquefaction can be reduced to alcoholic spirits containing over 40% ethanol. The alcohol produced can be further fermented to produce acetic acid.

[0006] Cocoa liquefacts have been shown to be a suitable substrate for the production of nata by fermentation, which is a product typically obtained by fermenting coconut water.

[0007] Additionally, raw cocoa pulp is used to make smoothies and other so-called "healthy" drinks, however the composition and availability of the pulp affect its commercial usefulness.

[0008] The applicant has provided means for more effective use of this material in food manufacturing, particularly in the manufacture of chocolate products, in International Publication Nos. WO2019115731, WO2019115735 and WO2019149909.

[0009] EP 3114939 and EP 3114941 mention the possibility of using cocoa pulp as a sweetener. However, these publications do not actually disclose how to do this. These publications also relate to specific three-phase separation variations of traditional chocolate production methods, rather than the combined process discussed below.

[0010] French Patent No. FR2828379 relates to the use of cocoa husks rather than the contents of the cocoa bean in nutritional compositions.

[0011] US Patent No. 4,331,692 relates to the use of cocoa pulp once separated from the remainder of the cocoa bean, as well as food products containing this material.

[0012] The present invention aims to provide methods and products that utilize other parts of the fruit of plants of the genus Theobroma. These products and methods offer sustainability benefits. Furthermore, the present invention provides a method for making the potential raw materials in the plant commercially viable.

[0013] Furthermore, the present invention provides an entirely new product that imparts new sensory properties: in particular, the processing can increase the sweetness of cocoa mass substitutes while maintaining the processability of such products into chocolate.

[0014] The present application also provides for improved control of the fermentation process in preparing these novel compositions by combining seed portions at controllable steps in the fermentation and production process. Therefore, the present invention provides ·Improved product and process consistency by fermenting and / or enzymatically hydrolyzing paste rather than individual beans (reduced under-fermented beans); · Allowing for controlled fermentation of the paste against specific controlled microorganisms; · Reduced contamination by not exposing cocoa shells to potentially unsuitable fermentation and drying conditions; Increasing the fiber content of chocolate products in a controllable manner as part of a more streamlined process; and It allows solving the problem of how to provide more uniform dyeing and roasting conditions by excluding individual beans from the process.

[0015] [Summary of the Invention] The present invention relates to products comprising compositions obtainable from plants within the genus Theobroma. The present invention also provides novel compositions obtainable from plants within the genus Theobroma. The present invention provides a material derived from a plant of the genus Theobroma, preferably in the form of a paste; - a processed, preferably enzymatically treated, version of the above material; The above ingredients in a fermented state, The above materials in a dried state, The above ingredients in roasted form, and a method for preparing the material.

[0016] In a preferred embodiment, the material is used as an intermediate in the manufacture of a chocolate product composition.

[0017] Additionally, the present invention provides methods for increasing the sweetness of Theobroma-derived materials and compositions.

[0018] Specifically, the present invention provides a method for producing material from plants of the genus Theobroma, the method comprising: a. Reducing the size of seeds and / or seed parts of plants of the genus Theobroma, optionally comprising: i. Theobroma pulp and / or pulp extract, and / or ii. The non-pulp and non-seed parts of the fruit of plants of the genus Theobroma; and reducing the size of the resulting mixture in the presence of b. if both i. and ii. are not present in step a, mixing the product of step a with either i. and / or ii. or both.

[0019] The present invention may also preferably include a step of fermenting the mixture.

[0020] The present invention further provides a composition produced by the above method.

[0021] The present product may preferably be described as a substitute for traditional cocoa mass / liquor, since it is not only obtained from Theobroma seeds but also preferably incorporates sugars derived from the pulp and / or non-pulp and non-seed parts of such fruits.

[0022] Preferably, the present invention provides a chocolate product, preferably no added sugar, comprising a composition obtainable from the composition of the present invention.

[0023] The present invention offers advantageous properties in terms of reducing or completely eliminating added sugars, with sweetness provided from natural ingredients that preferably also contain other components that contribute to the chocolate flavor of the cocoa pod.

[0024] Furthermore, the present invention provides a means for increasing the sugar content of the fruit components of the Theobroma genus.

[0025] Thus, the present invention provides a replacement for added sugars by providing naturally occurring sugars present in the raw materials of cocoa mass, cocoa butter, and / or cocoa powder.

[0026] Furthermore, the present invention provides for the use of by-products of the chocolate manufacturing process that would normally be wasted, thus offering advantages in terms of sustainability and / or flavour differentiation.

[0027] In one embodiment, the components in the mixture are preferably enzymatically hydrolyzed to reduce the polysaccharide content, hi one embodiment, the treatment of the mixture may increase the monosaccharide and / or disaccharide and / or oligosaccharide content.

[0028] Treatment with enzymes can improve the mouthfeel of chocolate products, preferably chocolate, containing the compositions of the present invention.

[0029] In one embodiment, the pulp or pulp extract in the mixture is treated with an enzyme to reduce the viscosity of the pulp or pulp extract. This aspect of the invention provides advantages with respect to processing the composition into products and / or eliminates undesirable organoleptic properties that can result from using excessively viscous raw materials.

[0030] Specifically, the present invention provides compositions, methods and uses as set forth in the claims.

[0031] [Mode for Carrying Out the Invention] Pulp, seeds, and fruits, and subsequent mixtures Preferably, the pulp for use in the present invention is obtained from a plant or plants from the genus Theobroma. This plant genus includes Theobroma angustifolium, Theobroma bicolor (Mocambo), Theobroma cacao, Theobroma canumanense, Theobroma grandiflorum (Cupuaçu), Theobroma mammosum, Theobroma microcarpum, Theobroma obovatum, Theobroma simiarum, Theobroma speciosum, Theobroma stipulatum, and Theobroma subincanum. subincanum, and Theobroma sylvestre. Preferably, the pulp is selected from cacao, cupuaçu, and mocambo, and mixtures thereof, preferably cacao (cocoa).

[0032] The embodiments described below, when referred to in terms of the preferred embodiment cocoa, are equally applicable to pulps derived from all other plants of the Theobroma genus.

[0033] In the present invention, the term "pulp" relates to the mucilaginous coating surrounding each bean.

[0034] In the present invention, the term "cocoa pulp" also includes dried cocoa pulp, for example in the form of a powder. However, for example, when the term "dried cocoa pulp" is used, the cocoa pulp is limited to dried cocoa pulp. The source of the cocoa pulp is not particularly limited, and all known types of cocoa pods can provide pulp. However, it is preferable that the sugar content of the cocoa pulp is as high as possible.

[0035] In the present invention, the term "extract" refers to its common dictionary meaning, i.e., a portion of cocoa pulp that contains one or more components of the original cocoa pulp and is obtained by removing one or more components of the original cocoa pulp. In the present invention, water present in the cocoa pulp is not considered to be an extract, i.e., the cocoa pulp extract is not water. In one embodiment of the present invention, the cocoa pulp extract is in the form of a powder, i.e., the cocoa pulp extract has been dried to remove the water.

[0036] In the present invention, the term "seed" refers to the common dictionary meaning of the term, i.e., includes the part of the fruit pod called the "bean", such as, for example, the cocoa bean. The part of the seed includes the kernel (containing the two cotyledons), the seed coat (the shell or husk of the bean) and the embryo (germ), or the seed broken into fragments (i.e., not the whole seed).

[0037] The seed portion may also optionally include cocoa nibs and / or cocoa shells, preferably these components being prepared by roasting and crushing / winnowing the beans.

[0038] In the present invention, the non-pulp and non-seed parts of the fruit include the remaining parts of the fruit, including, for example, the funicle, placenta, endocarp, mesocarp, and / or endocarp, particularly preferably the placenta.

[0039] In one embodiment, the seeds / seed parts and (i) the pulp and / or extracts of the pulp, and / or (ii) the non-pulp and non-seed components may be extracted separately from the fruit and then recombined, or the relevant parts of the fruit may be combined and then reduced in size.

[0040] For example, the seeds may be completely or partially depulped, and then the seeds may be recombined with the required amount of pulp and / or pulp extract.

[0041] In one embodiment, any necessary pre-treatment may be carried out by separately extracting the ingredients mixed in claim 1. For example, the seeds and / or parts of the seeds may be treated with acid or alkali before being combined with the other ingredients required by the present invention.

[0042] In one embodiment, the pulp and / or pulp extract, and / or non-pulp and non-seed portions may be treated by a method described herein to reduce the polysaccharide content and / or increase the monosaccharide and / or disaccharide content before being combined with the seeds and / or seed portions or before being processed after being combined with the seeds and / or seed portions.

[0043] In one embodiment, the ingredients may be added in a dehydrated state and reconstituted with water. In one embodiment, the pulp may be processed in any standard manner before combining, such as, for example, filtering, thickening, pasteurizing, and / or debacterializing.

[0044] In one embodiment, the mixture produced in step a. or step b. of the present invention comprises 1.0 to 80.0 wt. % of fruit pulp, fruit pulp extract, and / or non-pulp and non-seed parts of the fruit, preferably 5.0 to 75.0 wt. %, preferably 10.0 to 70.0 wt. %, and preferably 15.0 to 65.0 wt. %. The percentages mentioned relate to the actual weight of the ingredients, i.e., not on a dry basis, since the pulp may contain a significant amount of water.

[0045] In one embodiment, the mixture produced in step a. or step b. of the present invention comprises 0.0 to 80.0 wt. % of pulp and / or pulp extract, preferably pulp, preferably 10.0 to 75.0 wt. %, preferably 20.0 to 70 wt. %, and preferably 25.0 to 65.0 wt. % of pulp and / or pulp extract, preferably pulp. The percentages mentioned relate to the actual weight of the ingredients, i.e., not on a dry basis, since pulp may contain a significant amount of water.

[0046] In one embodiment, the mixture produced in step a. or step b. of the present invention comprises 0.0 to 80.0% by weight of the non-pulp and non-seed parts of the fruit, preferably 5.0 to 70.0% by weight, preferably 10.0 to 50.0% by weight, and preferably 15.0 to 55.0% by weight. The percentages mentioned relate to the actual weight of the ingredients, i.e., not on a dry basis.

[0047] The method of the present invention allows for the use of non-seed, non-pulp portions of the bean at a point in the manufacturing process where they can be controlled and processed with other ingredients. This increases the fiber content of the chocolate, which is desirable from a consumer health perspective, and minimizes the processing difficulties of adding a fiber source to the chocolate mass. While adding a fiber source late in the manufacturing process can lead to viscosity and processing issues, adding it earlier throughout the process allows for more control and options during further processing, minimizing the impact of addition.

[0048] Specifically, as described below, in a highly preferred embodiment, the enzyme treatment of the present invention reduces fiber content, thereby increasing processability, while the method of the present invention ultimately increases fiber content compared to conventional chocolate. The combined effect of the present invention makes it easier to increase fiber content without increasing processing difficulty.

[0049] In one embodiment, the mixture produced in step a. or step b. of the present invention comprises 20.0 to 99.0% by weight of the mixture, preferably 25.0 to 95.0% by weight, preferably 30.0 to 90.0% by weight, and preferably 35.0 to 85.0% by weight of seeds and / or seed parts. The percentages mentioned relate to the actual weight of the ingredients, i.e., not on a dry basis.

[0050] In a preferred embodiment, the method of the present invention provides for size reduction in step a., which comprises the steps of grinding, milling, crushing, grating, and / or powdering. This size reduction may be carried out by any suitable equipment depending on the amount of mixture to be processed. Industrially available cocoa bean processing machines may be used.

[0051] In a preferred embodiment, the size reduction in step a. of the method of the present invention involves a size reduction to between 10 and 500 μm, optionally between 20 and 450 μm, optionally between 30 and 400 μm, preferably between 30 and 250 μm, or between 40 and 150 μm.

[0052] In one embodiment, the particle size refers to the d50 (preferably the diameter below which 50% of the mass of particles in a sample have a diameter). Preferably, the particle size d50 is measured by laser diffraction using a Malvern Mastersizer 2000 with the Scirocco2000 Method Drying Attachment and the Fraunhofer diffraction theory.

[0053] In one embodiment of the present invention, processing step a. or b. provides a paste, preferably a paste having a moisture content of 0.5 to 80 percent by weight of the paste.

[0054] By forming a paste, the present invention improves the consistency of any fermentation process, i.e., eliminates lack of homogeneity in the bean pile and reduces the number of underfermented beans. The removal of all cocoa shell contaminants from the fermentation mass also provides an advantage in the present invention, i.e., fermentation does not occur near the outer shell. Furthermore, the production of a paste in a controlled environment also eliminates any possibility of fermentation occurring in an unsanitary location. Furthermore, paste production allows for the control of the addition of specific microorganisms, processing aids, etc., i.e., these can be added in a controlled manner to a more homogeneous substrate than fermented beans. This provides more options for flavor modification in a controlled environment.

[0055] In a preferred embodiment, the paste contains more than 2.5% water by weight of the paste, preferably more than 5% by weight, and preferably more than 10% by weight of the paste. In a preferred embodiment, the paste contains less than 70% water by weight, preferably less than 60% by weight, preferably less than 50% by weight, and most preferably less than 40% by weight. For example, 2.5% to 80%, 2.5% to 70%, or 2.5% to 60%, most preferably 40% to 70%.

[0056] In a preferred embodiment, moisture content, preferably water content, is measured using Karl Fischer analysis, an Orion2Turbo with 2:1 methanol:formamide, or a halogen moisture analyzer (e.g., a Mettler-Toledo balance), or weight loss of a 5 g sample in an oven at 102°C for 5 hours.

[0057] In a preferred embodiment, the mixture, preferably paste, of step a. or step b. has a sugar content, preferably a monosaccharide and disaccharide content, of more than 3.0% by weight, preferably more than 5.0% by weight, preferably more than 6.0% by weight, and preferably more than 8.0% by weight. In a preferred embodiment, the mixture, preferably paste, of step a. or step b. has a sugar content, preferably a monosaccharide and disaccharide content, of less than 20.0% by weight, preferably less than 17.5% by weight, preferably less than 15.0% by weight, and preferably less than 12.0% by weight. Preferably, it is 3.0% to 20.0% by weight, or 5.0% to 15.0% by weight. The percentages mentioned relate to the actual weight of the ingredients, i.e., not on a dry basis.

[0058] On a dry weight basis, in a preferred embodiment, the mixture, preferably the paste, of step a. or step b. has a sugar content, preferably a monosaccharide and disaccharide content, of 10.0 wt. % to 40.0 wt. %, preferably 15.0 wt. % to 35.0 wt. %, and preferably 17.5 wt. % to 32.5 wt. %.

[0059] In a preferred embodiment, the sugar comprises a mixture containing sugars selected from the group consisting of maltose, sucrose, fructose, galactose, and glucose, preferably the mixture contains fructose and glucose. In a preferred embodiment, the sugar mixture of the present invention comprises at least 75% by weight of a combination of glucose and fructose, based on the weight of the sugar mixture, preferably at least 80%, or at least 85%, or at least 90% by weight. In a preferred embodiment, the sugar mixture of the present invention comprises less than 100% by weight of a combination of glucose and fructose, based on the weight of the sugar mixture, preferably less than 99.5%, or less than 99%, or at least less than 95% by weight. Preferably, the combination is between 75% and 100% by weight, or between 85% and 99% by weight.

[0060] In a preferred embodiment, when the mixture, preferably a paste, of step a. or step b. has been treated to reduce the polysaccharide content, preferably by an enzymatic treatment as disclosed herein, the sugar content is preferably increased relative to the untreated mixture.

[0061] In a preferred embodiment, the processed mixture, preferably a paste, of step a. or step b. has a sugar content, preferably a monosaccharide and disaccharide content, of more than 6.0 wt.%, preferably more than 7.0 wt.%, preferably more than 8.0 wt.%, preferably more than 8.5 wt.%, and preferably more than 9.0 wt.%. In a preferred embodiment, the processed mixture, preferably a paste, of step a. or step b. has a sugar content, preferably a monosaccharide and disaccharide content, of less than 20.0 wt.%, preferably less than 17.5 wt.%, preferably less than 15.0 wt.%, and preferably less than 12.0 wt.%. Preferably, the sugar content is between 6.0 wt.% and 20.0 wt.%, between 7.0 wt.% and 20.0 wt.%, or between 8.5 wt.% and 15.0 wt.%. The percentages mentioned relate to the actual weight of the ingredients, i.e., not on a dry basis.

[0062] On a dry weight basis, in a preferred embodiment, the treated mixture, preferably a paste, of step a. or step b. has a sugar content, preferably a monosaccharide and disaccharide content, of 10.0 wt. % to 40.0 wt. %, preferably 15.0 wt. % to 40.0 wt. %, preferably 22.0 wt. % to 35.0 wt. %, and preferably 25.0 wt. % to 35.0 wt. %.

[0063] In a preferred embodiment, the mixture, preferably paste, of step a or step b has a total dietary fiber content, i.e., a content of insoluble dietary fiber and soluble dietary fiber, of more than 2.0% by weight, preferably more than 3.0% by weight, preferably more than 4.0% by weight, and preferably more than 5.0% by weight. In a preferred embodiment, the mixture, preferably paste, of step a or step b has a total dietary fiber content, i.e., a content of insoluble dietary fiber and soluble dietary fiber, of less than 15.0% by weight, preferably less than 13.0% by weight, preferably less than 12.0% by weight, preferably less than 10.0% by weight, preferably less than 9.0% by weight, and preferably less than 8.0% by weight. Preferably, it is 2.0% to 12.0% by weight, or 4.0% to 10.0% by weight. The percentages mentioned relate to the actual weight of the ingredients, i.e., not on a dry basis.

[0064] On a dry weight basis, in a preferred embodiment, the mixture of step a. or step b., preferably the paste, has a total dietary fiber content, i.e., the content of insoluble dietary fiber and soluble dietary fiber, of 5.0 wt % to 45.0 wt %, 5.0 wt % to 40.0 wt %, 5.0 wt % to 30.0 wt %, preferably 10.0 wt % to 25.0 wt %, and preferably 12.0 wt % to 20.0 wt %.

[0065] In a preferred embodiment, when the mixture, preferably paste, of step a. or step b. has been treated to reduce its polysaccharide content, preferably by an enzymatic treatment as disclosed herein, the total dietary fiber content, i.e., the content of insoluble dietary fiber and soluble dietary fiber, is reduced compared to the untreated mixture or paste. In a preferred embodiment, the insoluble dietary fiber content is reduced to a greater extent than the soluble dietary fiber content.

[0066] In a preferred embodiment, the processed mixture, preferably paste, of step a or step b has a total dietary fiber content, i.e., a content of insoluble dietary fiber and soluble dietary fiber, of more than 2.0% by weight, preferably more than 3.0% by weight, preferably more than 4.0% by weight, and preferably more than 4.5% by weight. In a preferred embodiment, the processed mixture, preferably paste, of step a or step b has a total dietary fiber content, i.e., a content of insoluble dietary fiber and soluble dietary fiber, of less than 10.0% by weight, preferably less than 8.5% by weight, preferably less than 8.0% by weight, and preferably less than 7.0% by weight. Preferably, it is 2.0% to 10.0% by weight, or 3.0% to 8.0% by weight. The percentages mentioned relate to the actual weight of the ingredients, i.e., not on a dry basis.

[0067] In a preferred embodiment, based on dry weight, the treated mixture, preferably paste, of step a. or step b. has a total dietary fiber content, i.e., the content of insoluble dietary fiber and soluble dietary fiber, of 8.0 wt. % to 30.0 wt. %, preferably 10.0 wt. % to 25.0 wt. %, and preferably 12.0 wt. % to 20.0 wt. % or 12.0 wt. % to 17.0 wt. %.

[0068] In a preferred embodiment, the untreated mixture, preferably a paste, of step a or step b has a total dietary fiber content, i.e., a content of insoluble dietary fiber and soluble dietary fiber, of more than 4.0% by weight, preferably more than 5.0% by weight, preferably more than 5.5% by weight, and preferably more than 6.0% by weight. In a preferred embodiment, the untreated mixture, preferably a paste, of step a or step b has a total dietary fiber content, i.e., a content of insoluble dietary fiber and soluble dietary fiber, of less than 15.0% by weight, preferably less than 13.0% by weight, preferably less than 12.0% by weight, preferably less than 10.0% by weight, preferably less than 8.5% by weight, preferably less than 8.0% by weight, and preferably less than 7.0% by weight. Preferably, the total dietary fiber content is 4.0% to 15.0% by weight, 4.0% to 10.0% by weight, or 5.5% to 8.0% by weight. The percentages mentioned relate to the actual weight of the ingredients, i.e., not on a dry basis.

[0069] On a dry weight basis, in a preferred embodiment, the untreated mixture, preferably a paste, of step a. or step b. has a total dietary fiber content, i.e., a content of insoluble dietary fiber and soluble dietary fiber, of 5.0 wt. % to 45.0 wt. %, 10.0 wt. % to 40.0 wt. %, 12.0 wt. % to 30.0 wt. %, preferably 14.0 wt. % to 25.0 wt. %, and preferably 15.5 wt. % to 20.0 wt. %.

[0070] In a preferred embodiment, the processed mixture, preferably a paste, of step a. or step b. has an insoluble dietary fiber content of more than 0.25% by weight, preferably more than 0.5% by weight, preferably more than 1.0% by weight, and preferably more than 1.5% by weight. In a preferred embodiment, the processed mixture, preferably a paste, of step a. or step b. has an insoluble dietary fiber content of less than 6.0% by weight, preferably less than 5.0% by weight, preferably less than 4.0% by weight, and preferably less than 3.0% by weight. Preferably, it is 0.25% to 6.0% by weight, or 0.5% to 4.0% by weight. The percentages mentioned relate to the actual weight of the ingredients, i.e., not on a dry basis.

[0071] On a dry weight basis, in a preferred embodiment, the treated mixture, preferably a paste, of step a. or step b. has an insoluble dietary fiber content of 4.0% to 15.0% by weight, preferably 5.0% to 12.0% by weight, and preferably 5.0% to 10.0% by weight.

[0072] In a preferred embodiment, the untreated mixture, preferably a paste, of step a or step b has an insoluble dietary fiber content of more than 3.0% by weight, preferably more than 4.0% by weight, preferably more than 4.5% by weight, and preferably more than 5.0% by weight. In a preferred embodiment, the untreated mixture, preferably a paste, of step a or step b has an insoluble dietary fiber content of less than 10.0% by weight, preferably less than 8.0% by weight, preferably less than 7.5% by weight, and preferably less than 6.0% by weight. Preferably, it is 3.0% to 10.0% by weight, or 4.5% to 7.5% by weight. The percentages mentioned relate to the actual weight of the ingredients, i.e., not on a dry basis.

[0073] On a dry weight basis, in a preferred embodiment, the raw mixture, preferably the paste, of step a. or step b. has an insoluble dietary fiber content of 8.0% to 30.0% by weight, preferably 8.0% to 25.0% by weight, preferably 10.0% to 20.0% by weight, and preferably 11.5% to 17.5% by weight.

[0074] Thus, in a highly preferred embodiment, the present invention comprises: a sugar content of 3.0% to 20.0% by weight, preferably a content of monosaccharides and disaccharides; A total dietary fiber content of 2.0% to 15.0% by weight, i.e., the content of insoluble dietary fiber and soluble dietary fiber; A paste containing the paste is provided, and the water content is 20.0% to 80% by weight, preferably 40.0% to 70.0% by weight.

[0075] Thus, in a highly preferred embodiment, the present invention comprises: a sugar content of 6.0% to 20.0% by weight, preferably a content of monosaccharides and disaccharides; A total dietary fiber content of 2.0% to 10.0% by weight, i.e., the content of insoluble dietary fiber and soluble dietary fiber; a moisture content of 20.0% to 80% by weight, preferably 40.0% to 70.0% by weight; Preferably, a processed (preferably enzyme-treated as described below) paste is provided, comprising an insoluble dietary fiber content of 0.25% to 6.0% by weight.

[0076] Thus, in a highly preferred embodiment, the present invention comprises: a sugar content of 3.0% to 8.5% by weight, preferably a content of monosaccharides and disaccharides; A total dietary fiber content, i.e., the content of insoluble dietary fiber and soluble dietary fiber, of 4.0% by weight to 10.0% by weight, or 4.0% by weight to 13.0% by weight; a moisture content of 20.0% to 80% by weight, preferably 40.0% to 70.0% by weight; Preferably, an untreated paste containing 3.0% to 10.0% by weight of insoluble dietary fiber is provided.

[0077] In a preferred embodiment, the mixture produced in step a. or step b. 20.0 to 99.0% by weight of seeds and / or seed parts, preferably 30.0 to 75.0% by weight of seeds and / or seed parts; 0.0 to 80.0% by weight, preferably 0.0 to 20.0% by weight, of non-pulp and non-seed parts; and Contains 1.0 to 80.0% by weight of pulp and / or pulp extract, preferably 25.0 to 70.0% by weight of pulp and / or pulp extract.

[0078] In a highly preferred embodiment, the present invention comprises: 20.0 to 99.0% by weight of beans, preferably 30.0 to 75.0% by weight of beans, 0.0 to 30.0% by weight, preferably 2.0 to 15.0% by weight, of a non-pulp and non-seed portion, preferably the non-pulp and non-seed portion being the placenta; A paste is provided which contains 10.0 to 60.0% by weight of pulp / pulp extract, preferably 25.0 to 50.0% by weight of pulp.

[0079] In a preferred embodiment, the mixture / paste has a moisture content of 0.5-80%, preferably 20%-70%, and more preferably 40%-65% by weight of the paste.

[0080] In a preferred embodiment, the mixture, preferably a paste, of step a. or step b. has a protein content of more than 2.0 wt.%, preferably more than 2.5 wt.%, preferably more than 3.0 wt.%, and preferably more than 4.0 wt.%. In a preferred embodiment, the mixture, preferably a paste, of step a. or step b. has a protein content of less than 15.0 wt.%, preferably less than 12.5 wt.%, preferably less than 10.0 wt.%, and preferably less than 8.0 wt.%. Preferably, it is between 2.0 wt.% and 15.0 wt.%, or between 3.0 wt.% and 10.0 wt.%. The percentages mentioned relate to the actual weight of the ingredients, i.e., not on a dry basis.

[0081] On a dry weight basis, in a preferred embodiment, the mixture, preferably the paste, of step a. or step b. has a protein content of 5.0% to 24.0% by weight, preferably 8.0% to 18.0% by weight, and preferably 9.0% to 15.0% by weight.

[0082] Protein content relates to untreated and treated mixtures, i.e., all embodiments of the present invention.

[0083] In a preferred embodiment, the mixture produced by the present invention is treated to reduce the polysaccharide content.

[0084] In a preferred embodiment, the mixture produced according to the invention is treated to increase the monosaccharide and / or disaccharide content, which preferably increases the sweetness of the mixture by preferably increasing the amount of monosaccharides, particularly fructose and glucose, preferably glucose.

[0085] In one embodiment, the above-mentioned process steps may be performed separately, individually, or together. Either or both of these process steps may be performed using enzymes. In one embodiment, two or more enzymes may be used, optionally together, with the enzyme providing multiple functions.

[0086] The increased sweetness is preferably provided by degradation of polysaccharides, preferably starch, cellulose, hemicellulose, and / or pectin, present in the seeds, pulp / pulp extract, and / or non-pulp and non-seed parts, which degradation is preferably achieved using enzymes.

[0087] In a preferred embodiment of the invention, the treatment of the mixture comprises treatment with an enzyme that can use plant polysaccharides as a substrate, preferably selected from enzymes including amylases, pectinases, cellulases, xylanases, proteases, preferably enzymes of EC class 3 and EC class 4, and combinations thereof.

[0088] In one embodiment of the present invention, the invention preferably includes additional treatment with a glucose (xylose) isomerase enzyme (eg, EC 5.3.1.5).

[0089] The term polysaccharide refers to the dictionary definition of such a polymer, i.e., a carbohydrate consisting of many molecules linked together, preferably the polysaccharide has more than 8 sugar units, more than 10 units, or more than 20 units, and optionally less than 1000 units, or less than 750 units.

[0090] The term includes, for example, both heteropolysaccharides and homopolysaccharides, linear and non-linear.

[0091] In a preferred embodiment, reduction of polysaccharide content refers to the degradation of the original polysaccharides, e.g., 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 polysaccharides, i.e., a reduction in the molecular weight of the polysaccharides by breaking down larger polysaccharides into smaller compounds.

[0092] In one embodiment, the mixture is subjected to an enzyme treatment at 10°C to 80°C, for example, the temperature of the enzyme treatment is 20°C to 75°C, such as 30°C to 65°C, 55°C to 75°C, or 30°C to 55°C.

[0093] If multiple (ie, at least two) enzyme treatment steps are used, the temperature may vary for each treatment step or may remain constant.

[0094] In one embodiment, the mixture is subjected to the enzyme treatment for a period of 10 minutes to 72 hours, for example, 10 minutes to 60 hours, 60 minutes to 50 hours, 100 minutes to 40 hours, or 200 minutes to 35 hours.

[0095] In one embodiment, the mixture is treated with the enzyme mixture for a period of from 1 hour to 7 hours, preferably from 2 hours to 5 hours.

[0096] When multiple (i.e., at least two) enzyme treatment steps are used, each individual step may be carried out over the above-mentioned time periods and / or the total treatment time may be within the above-mentioned time periods.

[0097] The amount of enzyme used will vary depending on the state of the enzyme (e.g., powder, liquid, etc.), the activity of the enzyme, and the composition of the mixture (e.g., moisture content, seed content, etc.), however, the amounts below are indicative of desired amounts.

[0098] In one embodiment, the amount of enzyme used is between 10 mg / L and 250 mg / L of the mixture, preferably between 25 mg / L and 200 mg / L, preferably between 50 mg / L and 150 mg / L.

[0099] In one embodiment, the amount of enzyme used is between 1.0 g / L and 200 g / L of the mixture, preferably between 2.0 g / L and 100 g / L, preferably between 5.0 g / L and 50 g / L.

[0100] In one embodiment, the amount of enzyme 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 the mixture.

[0101] In one embodiment, the amount of enzyme used is between 0.10% and 20% by weight of the mixture, preferably between 0.20% and 10% by weight, more preferably between 0.5% and 5.0% by weight.

[0102] The amounts stated above relate to the individual enzymes present or to all enzymes, ie the total amount of enzyme used, if applicable.

[0103] In one embodiment, the pulp or pulp extract is treated with a pectinase such as EC 4.2.2.10 (CAS 9033-35-6), EC 3.2.1.15 (CAS 9032-75-1), EC 3.1.1.11 (CAS 9025-98-3), EC 4.2.2.9 or EC 4.2.2.2 (CAS 9015-75-2), and mixtures thereof.

[0104] Pectinases are classified according to whether they: 1) use pectin, pectic acid, or oligo-D-galacturonic acid as a substrate; 2) are random-cleaving (endo-, liquefying, or depolymerizing) or terminal-cleaving (exo- or saccharifying) enzymes; and 3) act by hydrolysis or trans-elimination. In a preferred embodiment, the enzyme used is selected from the group consisting of pectinesterase, polymethylgalacturonase (exo- or endo-), polygalacturonase (exo- or endo-), polymethylgalacturonate lyase (exo- or endo-), polygalacturonate lyase (exo- or endo-), and protopectinase (e.g., endo-1.5-α-L-arabinase), and mixtures thereof.

[0105] In one embodiment, the enzyme selection and reaction conditions can be optimized for the substrate being processed. For example, it is known that some pectinases work best at acidic pH, while others work best at alkaline pH (see, e.g., Table 2 in Pectinases: Enzymes for fruit processing industry, International Food Research Journal 21(2):447-453 (2014), incorporated by reference).

[0106] In one embodiment, the pectinase has an activity of between 0.50 U and 1.50 U per gram of pulp, such as between 0.75 U and 1.25 U per gram of pulp.

[0107] In one embodiment, the pectinase has an activity of 5.0 U to 50.0 U per gram of pulp, for example, 10.0 U to 30.0 U per gram of pulp.

[0108] Where appropriate, the enzyme may have an activity of from 1000 PGNU / mL to 30000 PGNU / mL, from 2000 PGNU / mL to 10000 PGNU / mL, for example from 3000 PGNU / mL to 8500 PGNU / mL.

[0109] Where appropriate, the enzyme may have an activity of between 50 PTF and 500 PTF, for example between 60 PTF and 400 PTF.

[0110] Where appropriate, the enzyme may have a polygalacturonase activity of 2000 to 20000 micromoles / min / g, for example 3000 to 12000 micromoles / min / g.

[0111] The activity of various pectinases that can be used in the present invention is defined by the listed known standards: Polygalacturonase unit (PGNU) is defined as the amount of enzyme that produces 1 mg of sodium galacturonic acid under standard conditions (acetate buffer, pH 4.5, 40°C, 10 minutes of reaction time, 540 nm) and is given per mL of substrate, or as the amount of enzyme required to release 1 micromole of galacturonic acid from polygalacturonic acid per minute at 40°C in acetate buffer, pH 4.5, and is given per mL or g of enzyme (the latter method is preferably used). Correspondingly, pectinesterase unit (PEU) activity is the amount of enzyme that consumes 1 microequivalent of sodium hydroxide per minute under standard conditions (30°C, pH 4.5). A pectin lyase unit (PLU) is the amount of enzyme that catalyzes the cleavage of bound endo-α-1-4 galacturonosidyl (C6 methyl ester) to produce 1 micromole of delta-4,5 unsaturated product in 1 minute under the conditions described above, but at 45° C. and pH 5.5. PTF unit activity corresponds to the enzyme activity that results in an increase in extraction of 0.01 at 235 nm after 1 minute in a 0.5% pectin solution at pH 5.8 and 30° C.

[0112] In one embodiment of the invention, the enzyme used in the treatment method of the 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 (Enzytech), Depol 793 (Biocatalyst), Rapidase® Fibre (DSM) and mixtures thereof.

[0113] In one embodiment, the mixture is treated with a cellulase, such as EC 3.2.1.4, EC 3.2.1.91 or EC 3.2.1.21, or EC 3.2.1.99, and mixtures thereof.

[0114] The activity of various cellulases that can be used in the present invention is defined by the listed known standards. One cellulase unit (U) is defined as the amount of enzyme that releases 1.25 micromoles of glucose equivalent per minute at pH 4.6 and 40°C. One cellulolytic unit (ACU) is determined based on the reduction in viscosity of a guar gum solution. In a preferred embodiment, the activity is 400 to 3000 micromoles / min / g, for example, 500 to 2500 micromoles / min / g.

[0115] In one embodiment of the present invention, the enzyme used in the treatment method 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 (HBI Enzymes Inc.), and mixtures thereof.

[0116] In one embodiment, the enzymatic treatment comprises the addition of at least two carbohydrases: Optionally, it may be performed using at least three carbohydrases, optionally at least four carbohydrases, and optionally fewer than 20 carbohydrases, or fewer than 10 carbohydrases.

[0117] In one embodiment, a mixture of enzymes is used at 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, between 60 FBGU and 180 FBGU. One fungal β-glucanase unit (FBGU) is the amount of enzyme that will hydrolyze fungal β-glucan to reducing sugars equivalent to 1 μmole of glucose per minute at 30° C. and pH 5.0.

[0118] In one embodiment, the pulp or pulp extract is treated with Viscozyme L (Novozymes A / S), a multi-enzyme complex containing a broad range of carbohydrases, including arabanases, cellulases, β-glucanases, hemicellulases, and xylanases. Within the scope of the present invention, Viscozyme L may be used to degrade any hemicellulose present.

[0119] Other enzymes that can be used for that purpose include amylases (e.g., amyloglucosidase or glucoamylase or α-amylase, e.g., Novozyme 26210, Amylase AD11MP and AMG1100BG), proteases (Biobake CHW20 or CHW20 (which also contains xylanase) and Neutrase 1.5MG).

[0120] In a highly preferred embodiment of the present invention, a mixture of enzymes comprising at least one cellulase, at least one pectinase, and at least one amylase.

[0121] In a highly preferred embodiment, the enzyme mixture comprises cellulase, pectinase, α-amylase, and amyloglucosidase.

[0122] In one embodiment, the total amount of enzyme mixture used is between 0.10% and 20% by weight of the substrate (preferably a paste as defined above), preferably between 0.20% and 10% by weight, more preferably between 0.5% and 5.0% by weight.

[0123] In a preferred embodiment, each of the individual enzymes is independently present in an amount of 0.025% to 5.0% by weight of the substrate (preferably the substrate as defined above), preferably 0.05% to 2.5% by weight, more preferably 0.1% to 1.25% by weight.

[0124] Thus, in a highly preferred embodiment, the present invention utilizes a mixture of enzymes comprising at least one cellulase, at least one pectinase, and at least one amylase, wherein the total amount of the enzyme mixture used is between 0.10% and 20% by weight of the substrate, and wherein each of the individual enzymes is independently present in an amount between 0.025% and 5.0% by weight of the substrate.

[0125] In one embodiment of the present invention, a dried mass, preferably a substitute for traditional cocoa mass / liquor, is provided, which comprises an increased sugar content, preferably provided from pulp, pulp extracts, non-pulp and non-seed parts, and / or degradation of seeds / seed parts (e.g., degradation of starch and / or cellulose using enzymes in the seeds).

[0126] In one embodiment, sugars include monosaccharides (e.g., fructose, fucose, galactose, glucose, and / or rhamnose), disaccharides (e.g., lactose, maltose, and / or sucrose), and / or oligosaccharides (e.g., less than 20 sugar units, less than 10 sugar units, or less than 8 sugar units), where sugar is defined as "cocoa sugar." Preferred sugars present in the compositions of the present invention include sucrose, glucose, or fructose, and mixtures thereof. In a preferred embodiment, the sugar mixture of the present invention comprises at least 75% by weight, preferably at least 80% by weight, or at least 85% by weight, or at least 90% by weight of the combined sugar mixture of glucose and fructose. In a preferred embodiment, the sugar mixture of the present invention comprises less than 100% by weight, preferably less than 99.5% by weight, or less than 99% by weight, or at least 95% by weight of the combined sugar mixture of glucose and fructose. Preferably, it is 75% by weight to 100% by weight, or 85% by weight to 99% by weight.

[0127] In one embodiment, the sugars of the cocoa pulp extract comprise sugars selected from the group consisting of glucose, sucrose, and fructose, and combinations thereof, such sugars being defined herein as "cocoa sugars." Cocoa sugars may vary in content and nature depending on the type of cocoa pod.

[0128] In a preferred embodiment, the sugar content is obtained using HPAEC-PAD (High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection). A preferred analytical method is defined in the Examples section.

[0129] In a preferred embodiment, the use of pulp and / or pulp extract provides the mixture with insoluble and soluble dietary fiber, sugars, and other solids. Insoluble dietary fiber includes cellulose, hemicellulose, or a combination thereof. In a preferred embodiment, soluble dietary fiber includes pectin.

[0130] The percentage of fiber content will vary depending on the moisture content of the pulp and pulp extract.

[0131] In one embodiment, the pulp and pulp extracts contain 0.75-50.0%, 1.0-40%, or 1.25-30% by weight of fiber (preferably pectin, hemicellulose, and cellulose), for example, 0.75-7.5% (e.g., high moisture content, pulp) or 8.0-50.0% (e.g., low moisture content, dry pulp or pulp extract). Polysaccharide reduction, preferably enzymatic reduction, reduces the amount of these fibers in the mixture.

[0132] In a preferred embodiment, the seeds and / or seed parts contribute starch and cellulose, as well as other components, to the mixture. In one embodiment, the seeds and / or seed parts contain 2.5-30.0 wt. %, 5.0-25.0 wt. %, and 10.0-20.0 wt. % combined starch and cellulose. Polysaccharide reduction, preferably enzymatic reduction, reduces the amount of these components in the mixture.

[0133] In a preferred embodiment, the seeds and / or seed parts contribute sugars, preferably monosaccharides and disaccharides as defined above, and other components to the mixture. In one embodiment, the seeds and / or seed parts contain a total of 0.25-10.0 wt. %, 0.5-5.0 wt. %, and 0.75-3.0 wt. % of such sugars. Reduction of polysaccharides, preferably enzymatic reduction, increases the amount of these components in the mixture.

[0134] In a preferred embodiment, the average degree of polymerization of the dietary fiber, preferably the insoluble and soluble components combined, is greater than 12, preferably greater than 20, preferably greater than 30, preferably greater than 40. In one embodiment, the average degree of polymerization of the dietary fiber is less than 100, preferably less than 75, for example, 40 to 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.

[0135] As described below, the reduction in the amount of polysaccharides by the process of the present invention involves breaking down larger polysaccharides into smaller polysaccharides, oligosaccharides (preferably 3-8 or 3-10 sugars), and / or disaccharides / monosaccharides.

[0136] In one embodiment, the total dietary fiber and its fractions in the mixture are 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).

[0137] In one embodiment of the invention, the cocoa pulp extract is prepared by a process comprising removing the cocoa pulp from the cocoa pods, heat treating, optionally concentrating, and drying the cocoa pulp.

[0138] In one embodiment, the cocoa pulp is removed from the cocoa pods by, for example, the method of EP 0 442 421 (Nestlé SA). An alternative means of removing the cocoa pulp from the cocoa pods in one embodiment of the invention is the use of a commercially available pulper, preferably equipped with a brush.

[0139] The seeds may be obtained by methods generally known in the art. The seeds may retain some of the pulp from the fruit or may be recombined with the pulp and / or pulp extracts as needed. The same applies to the non-seed / non-pulp portion.

[0140] The ingredients for use in preparing the mixtures of the present invention are preferably pasteurized and are preferably mixed together once, although processing may be done separately.

[0141] In the above embodiment, the heat treatment step involves treatment at high temperature (typically 120°C to 160°C) for a very short period of time (typically 200 seconds or less, and sometimes typically more than 50 seconds) to inactivate any microbial contaminants and make the material safe for human consumption. Alternatively, different temperatures, for example 60°C to 100°C, and different times, for example 10 to 120 seconds, may be used. The heat treatment step is not particularly limited, as long as it achieves pasteurization without decomposing the product.

[0142] While it is preferred to process the cocoa pulp while it is fresh, in one embodiment, once the cocoa pulp is removed, it may be frozen to ensure freshness until further processing. This freezing may be accomplished with standard equipment known in the art for freezing vegetables and fruits. If freezing is used at any point in the methods of the present invention, the pulp or pulp extract is then preferably thawed prior to incorporation into the products of the present invention.

[0143] In one embodiment, the treatment to reduce the polysaccharide content and / or modify the viscosity can be carried out mechanically or physically, for example by centrifugation, preferably in a decanting centrifuge, which can be used to remove polysaccharides present in the pulp.

[0144] In one embodiment, the above percentages are based on a solids content of 10% to 75% of the pulp or pulp extract, preferably 10% to 20% of the total solids content in the case of cocoa pulp.

[0145] In one embodiment, the mixture is treated to increase the pH, for example, by treating the mixture with an alkali salt or base. The nature of the compound is not particularly limited, but is preferably a food-grade compound. In a preferred embodiment, the cocoa pulp is treated with a compound such as mono-, di-, tri-sodium, potassium, or calcium phosphate, mono- or di-ammonium phosphate, sodium hydroxide, calcium hydroxide, potassium hydroxide, sodium carbonate, calcium carbonate, or potassium carbonate, and mixtures thereof, to increase the pH.

[0146] In one embodiment, the alkali salt or base is mixed with the mixture in an amount greater than 0.10 wt.%, preferably greater than 0.15 wt.%, and preferably greater than 0.20 wt.% of the mixture, hi one embodiment, the alkali salt or base is mixed with the pulp or pulp extract in an amount less than 1.25 wt.%, preferably less than 1.0 wt.%, preferably less than 0.90 wt.%, for example, 0.10 wt.% to 1.25 wt.%, 0.20 wt.% to 0.90 wt.%, or 0.25 wt.% to 0.85 wt.% of the pulp or pulp extract.

[0147] In one embodiment, as described above, the pH of the cocoa pulp is increased to greater than the range of 2.75 to 4.0, optionally greater than 3.3 to 4.0 or 3.0 to 3.7 (all measured at 20°C), for example the pH is increased to greater than 4.5, greater than 5.0, greater than 5.5 or greater than 6.0. For example, the pH is increased but not increased above 8.0, but to no more than 7.5, or no more than 7.0, or no more than 6.5 or no more than 6.0.

[0148] In a preferred embodiment, the agent for increasing the pH is added to the mixture as an aqueous solution or slurry. In a preferred embodiment, the concentration of the agent in water is 5 g / 100 mL to 100 g / 100 mL, or 5 g / 100 mL to 50 g / 100 mL, preferably 10 g / 100 mL to 30 g / 100 mL. Preferably, adding the agent as an aqueous solution or slurry does not result in undesirable gelation, which can increase the viscosity of the pulp when high concentrations of the agent are added.

[0149] In one embodiment, the enzyme treatment is performed after the treatment to increase the pH, hi an alternative embodiment, the enzyme treatment is performed before the pH treatment.

[0150] In one embodiment, the enzyme treatment is carried out when the pH of the pulp is between 3.3 and 6.0, preferably between 4.25 and 5.0.

[0151] In an alternative embodiment, the pH treatment is carried out using dialysis (ion exchange), for example using the method disclosed in EP 0049497 (Nestlé SA).

[0152] The present invention offers advantageous properties in terms of reducing or completely eliminating added sugars, the sweetness comes from natural sources, and also contains other components that contribute to the chocolate flavor of the cocoa pod.

[0153] With regard to added sugars, in one embodiment, the term "added sugars" refers to processed sugars, including refined sugars, such as white or brown sugars, with standard nutritional specifications. Preferably, as listed in Regulation (EC) No 1924 / 2006, the present invention relates to a chocolate product with no added sugars, where the product does not contain added mono- or disaccharides or other foods used for sweetening properties other than the sugars naturally present in the raw material.

[0154] The present invention therefore provides a substitute for added sugars by providing naturally occurring sugars present in the raw materials of cocoa mass, cocoa butter, and / or cocoa powder, thus providing a chocolate product containing naturally occurring sugars and no added sugars.

[0155] fermentation The fermentation process of the present invention may be carried out using any suitable method.

[0156] In one embodiment, the fermentation is selected from the group consisting of natural fermentation, controlled open fermentation, or controlled submerged fermentation, as well as combinations of these methods.

[0157] In one embodiment, the Theobroma pods are unfermented, partially fermented, or fully fermented. In one embodiment, the above terms may be defined as follows:

[0158] In one embodiment, the fermentation period is up to 10 days, for example 2 to 8 days. Fermentation is usually carried out for 2 to 6 days, depending on the type, raw materials and which flavors are provided.

[0159] Unfermented means that no intentional fermentation has occurred, and incomplete fermentation means that the fermentation has lasted less than two days.

[0160] Fermentation is preferably carried out on the paste prepared according to the invention.

[0161] In one embodiment, the fermentation is natural, utilizing yeast, acetic acid bacteria, and / or lactic acid bacteria from the local environment (e.g., present in the paste, present in the ambient air environment, etc.). In one embodiment, the temperature profile of the fermentation is left uncontrolled and is affected by the stage of fermentation. In one embodiment, the fermented paste is spread and turned / mixed periodically as needed to ensure complete fermentation.

[0162] In one embodiment, the fermentation is a controlled fermentation and is open. The fermentation is preferably controlled by the addition of specifically selected strains of yeast, acetic acid bacteria, and / or lactic acid bacteria. The choice of additives may depend on the stage of fermentation and may be used in combination with the initial steps of natural fermentation. In one embodiment, the temperature profile of the fermentation is controlled to optimal growth conditions for the selected microorganisms. In one embodiment, acid regulators may be added to improve the fermentation efficiency of each step, depending on the selected microorganisms. In one embodiment, the fermented paste is spread and turned / mixed periodically as needed to ensure complete fermentation. Alternatively, a fixed bed reactor may be used.

[0163] In one embodiment, the fermentation is a controlled and submerged fermentation. In one embodiment, the mixture is fermented inside a closed bioreactor vessel (e.g., a stirred tank).

[0164] Fermentation is preferably controlled by the addition of specifically selected strains of yeast, acetic acid bacteria, and / or lactic acid bacteria. The choice of additives may depend on the stage of fermentation and may be used in combination with the initial steps of natural fermentation. In one embodiment, the temperature profile of the fermentation is controlled to optimal growth conditions for the selected microorganisms. In one embodiment, acid regulators may be added to improve the fermentation efficiency of each step, depending on the selected microorganisms.

[0165] In this embodiment, the fermentation duration is up to 10 days, but preferably up to 96 hours, or up to 72 hours, or up to 48 hours. In one embodiment, the fermented paste is continuously stirred during fermentation. In one embodiment, oxygen or compressed air is preferably added to the fermentation mixture during the aerobic stage of fermentation.

[0166] Fermentation may be carried out at standard temperatures, for example, 20 to 75° C., 24 to 72° C., or 20 to 55° C. Fermentation may be controlled to be anaerobic or aerobic as required.

[0167] In one embodiment, an inoculum known in the art may be used to initiate fermentation.

[0168] In an alternative embodiment, the seeds and / or portions of the seeds are fermented prior to combining with the other components of the present invention, and the mixture may or may not then undergo further fermentation.

[0169] In an alternative embodiment, the chocolate product of the present invention is unroasted. Unroasted (non-roasted) means that the composition is produced by a process that does not involve roasting, and the cocoa solid components of the composition (cocoa beans, nibs, etc.) are not subjected to high temperatures (e.g., above 140°C, or above 120°C) for an extended period of time (e.g., more than 30 minutes). Without wishing to be bound by any mechanism, it is believed that in a process that does not involve roasting, the conditions are either not hot enough (preferably less than 120°C, more preferably not more than 110°C, even more preferably not more than 100°C, most preferably not more than 90°C, e.g., not more than 80°C) and / or are of sufficiently short duration (preferably less than 30 minutes, more preferably less than 20 minutes, even more preferably less than 10 minutes, most preferably less than 5 minutes, e.g., less than 4 minutes) so that undesirable chemical reactions such as the Maillard reaction do not develop extensively, and therefore do not produce significant amounts of flavor active compounds that may impart a strong roasted note to the composition. Roasting methods or processes are distinguished from processes such as flash heating, in which raw materials such as cocoa beans and / or nibs are treated at high temperatures (typically 120°C to 160°C) for very short periods of time (typically 200 seconds or less) to inactivate microbial contaminants and make the raw materials safe for human consumption. Such antimicrobial and / or demicrobial treatments and / or steps are still considered to be within the scope of non-roasting processes.

[0170] Liquor / Lump Formation The present invention provides novel compositions that are alternatives to traditional cocoa-based mass and liquor.

[0171] Thus, the present invention may provide an alternative to traditional cocoa mass / liquor, whether or not the seeds or seed parts have been fermented.

[0172] Similarly, the seeds and / or portions of the seeds may be unroasted or roasted prior to being combined with other ingredients of the present invention, and the mixture may then be subjected to roasting or additional roasting in a drying step to provide the dried mass of the present invention.

[0173] Thus, the method of the present invention provides the following embodiments: combining the pulp with seeds and / or seed portions to form a mixture; grinding the mixture to reduce particle size and form a paste; drying the paste and optionally roasting it to form a dry mass.

[0174] combining the pulp with seeds and / or seed portions to form a mixture; grinding the mixture to reduce particle size and form a paste; Fermenting the paste; drying the paste and optionally roasting it to form a dry mass.

[0175] In a preferred embodiment, the mixture also comprises non-pulp and non-seed parts of the fruit, for example, this comprises the pedicel, placenta, endocarp, mesocarp, and / or endocarp, particularly preferably the placenta.

[0176] In a preferred embodiment, the dry mass has a sugar content, preferably a mono- and disaccharide content, of more than 8.0% by weight, preferably more than 10.0% by weight, preferably more than 12.0% by weight, and preferably more than 14.0% by weight. In a preferred embodiment, the paste has a sugar content, preferably a mono- and disaccharide content, of less than 35.0% by weight, preferably less than 30.0% by weight, preferably less than 27.5% by weight, and preferably less than 25.0% by weight. Preferably, it is between 8.0% and 35.0% by weight, or between 12.0% and 25.0% by weight. The percentages mentioned relate to the actual weight, i.e., include any moisture present.

[0177] In a preferred embodiment, the dry mass has a total dietary fiber content, i.e., a content of insoluble dietary fiber and soluble dietary fiber, of more than 2.0% by weight, preferably more than 3.0% by weight, preferably more than 4.0% by weight, and preferably more than 5.0% by weight. In a preferred embodiment, the paste has a total dietary fiber content, i.e., a content of insoluble dietary fiber and soluble dietary fiber, of less than 40.0% by weight, less than 35.0% by weight, less than 30.0% by weight, less than 20.0% by weight, less than 18.0% by weight, preferably less than 16.0% by weight, preferably less than 14.0% by weight, and preferably less than 13.5% by weight. Preferably, it is 2.0% to 40.0% by weight, 2.0% to 18.0% by weight, or 4.0% to 14.0% by weight. The percentages mentioned relate to the actual weight, i.e., including any moisture present.

[0178] In a preferred embodiment, the upper end of the range is for the untreated mass (preferably non-enzyme treated mass), i.e., 20.0% to 40.0% by weight, 22.5% to 35.0% by weight, and the lower end is for the treated mass, i.e., 2.0% to 18.0% by weight. Processing reduces the total dietary fiber content.

[0179] In a preferred embodiment, the dry mass has a fat content of more than 18.0% by weight, preferably more than 20.0% by weight, preferably more than 22.0% by weight, and preferably more than 25.0% by weight.

[0180] In a preferred embodiment, the paste has a fat content of less than 50.0% by weight, preferably less than 45.0% by weight, preferably less than 40.0% by weight, and preferably less than 35.0% by weight. Preferably, it is between 18.0% and 50.0% by weight, or between 22.0% and 40.0% by weight. The percentages mentioned relate to the actual weight, i.e. include any moisture present.

[0181] Thus, in a highly preferred embodiment, the present invention comprises: a sugar content of 8.0% to 35.0% by weight, preferably a content of monosaccharides and disaccharides; A fat content of 18.0% to 50.0% by weight; A dry mass is provided, the dry mass having a moisture content of 0.1% to 10.0% by weight.

[0182] In a further highly preferred embodiment, the present invention comprises: a sugar content of 12.0% to 25.0% by weight, preferably a content of monosaccharides and disaccharides; A fat content of 18.0% to 50.0% by weight; A dry mass is provided, the dry mass having a moisture content of 0.1% to 5.0% by weight.

[0183] Thus, in a highly preferred embodiment, the present invention comprises: a sugar content of 8.0% to 35.0% by weight, preferably a content of monosaccharides and disaccharides; a total dietary fiber content of 2.0% to 18.0% by weight (preferably treated) or 20.0% to 40.0% by weight (preferably untreated); A dry mass is provided, the dry mass having a moisture content of 0.1% to 10.0% by weight.

[0184] In a further highly preferred embodiment, the present invention comprises: a sugar content of 12.0% to 25.0% by weight, preferably a content of monosaccharides and disaccharides; a total dietary fiber content of 4.0% to 14.0% by weight (preferably treated) or 20.0% to 35.0% by weight (preferably untreated); A dry mass is provided, the dry mass having a moisture content of 0.1% to 5.0% by weight.

[0185] Thus, in a highly preferred embodiment, the present invention comprises: a sugar content of 8.0% to 35.0% by weight, preferably a content of monosaccharides and disaccharides; a total dietary fiber content of 2.0% to 18.0% by weight (preferably treated) or 20.0% to 40.0% by weight (preferably untreated); A fat content of 18.0% to 50.0% by weight; A dry mass is provided, the dry mass having a moisture content of 0.1% to 10.0% by weight.

[0186] In a further highly preferred embodiment, the present invention comprises: a sugar content of 12.0% to 25.0% by weight, preferably a content of monosaccharides and disaccharides; a total dietary fiber content of 4.0% to 14.0% by weight (preferably treated) or 20.0% to 35.0% by weight (preferably untreated); A fat content of 18.0% to 50.0% by weight; A dry mass is provided, the dry mass having a moisture content of 0.1% to 5.0% by weight.

[0187] In preferred embodiments, the dry mass has a protein content of more than 5.0 wt.%, preferably more than 7.5 wt.%, preferably more than 9.0 wt.%, and preferably more than 10.0 wt.%. In preferred embodiments, the dry mass has a protein content of less than 22.0 wt.%, preferably less than 20.0 wt.%, preferably less than 17.5 wt.%, and preferably less than 15.0 wt.%. Preferably, it is between 5.0 wt.% and 22.0 wt.%, or between 9.0 wt.% and 17.5 wt.%. The percentages mentioned relate to the actual weight, i.e., include any moisture present.

[0188] In one embodiment, drying is preferably carried out using spray drying, vacuum drying, drum drying, oven drying, foam drying, tray drying, fluidized bed drying, crystallization drying (preferably using sugar seeds), roller drying, or vacuum freeze drying (lyophilization).

[0189] In one embodiment, drying is carried out at above 45° C., preferably above 50° C., preferably above 55° C., and above 60° C. In one embodiment, drying is carried out below 125° C., preferably below 100° C., preferably below 90° C., preferably below 85° C. or below 80° C. In a preferred embodiment, drying is carried out at between 45° C. and 100° C., more preferably between 45° C. and 85° C.

[0190] 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 100 hours, preferably less than 72 hours, preferably less than 60 hours, preferably less than 50 hours or less than 40 hours.

[0191] In a preferred embodiment, drying is carried out at 45° C. to 125° C. for 1 hour to 72 hours. Preferably, the above ranges relate to oven drying, optionally with or without vacuum.

[0192] In one embodiment of the present invention, the dried mass contains less than 10.0 wt.%, preferably less than 8.0 wt.%, more preferably less than 5.0 wt.%, more preferably less than 3.0 wt.%, and more preferably less than 2.0 wt.% water. Note that in one embodiment, complete dehydration may not be achieved, and thus the moisture content is optionally greater than 0.1%, greater than 0.5%, or greater than 1.0%. In a preferred embodiment, the moisture content may be measured using weight loss in an oven at 102°C for 5 hours on a 5g sample or a halogen analyzer as specified above, as used in the examples below.

[0193] In one embodiment, preferably when the mixture of the present invention is fermented and / or enzymatically treated, there may be an additional roasting step.

[0194] In one embodiment, roasting is carried out at above 85° C., preferably above 100° C., preferably above 105° C., preferably above 125° C., and above 150° C. In one embodiment, roasting is carried out at below 225° C., preferably below 210° C., preferably below 200° C., preferably below 195° C., or below 180° C. In a preferred embodiment, roasting is carried out at between 85° C. and 225° C., more preferably between 125° C. and 200° C., or between 100° C. and 150° C.

[0195] In one embodiment, roasting is carried out for more than 10 minutes, preferably more than 20 minutes, or preferably more than 30 minutes. In one embodiment, roasting is carried out for less than 2 hours, preferably less than 1.5 hours, and preferably less than 1 hour.

[0196] In a preferred embodiment, roasting is carried out at 85°C to 225°C for 10 minutes to 2 hours.

[0197] When roasting is present, the moisture content is further reduced when drying is used alone. In preferred embodiments, the roasted moisture content is at the lower end of the above range, for example, 0.1% to 5.0%, or 0.5% to 3.5%, or 1.0% to 3.0%.

[0198] Thus, in a highly preferred embodiment, the present invention provides a dried mass that can be combined with other ingredients in a chocolate product (e.g., sugar, cocoa butter, and / or milk-based ingredients) to provide a chocolate product that is an alternative to those currently known. The dried mass of the present invention is a substitute for traditionally used cocoa mass / liquor.

[0199] Chocolate products and chocolate-like products Typical Products of the Invention The present invention provides novel chocolate and chocolate-like products comprising the materials of the present invention.

[0200] The term "chocolate-like" encompasses products in which ingredients traditionally obtained from the cocoa plant are replaced by similar materials produced from other plants of the Theobroma genus prepared by the methods of the present invention.

[0201] The materials of the present invention provide a replacement for traditional cocoa mass / liquor and preferably a portion of the added sugars typically used in the manufacture of chocolate.

[0202] In one embodiment, the compositions of the present invention may usefully be a chocolate product (as defined herein), and more usefully may be a chocolate or chocolate compound. Regardless of any other legal provisions that may be used, compositions of the present invention comprising a cocoa solids content of 25% to 35% by weight, together with a dairy ingredient (such as milk powder), may be informally abbreviated herein as "milk chocolate" (this term also includes other similar chocolate products containing the same amount of cocoa solids or a substitute thereof). Regardless of any other legal provisions that may be used, compositions of the present invention comprising a cocoa solids content of more than 35% by weight (up to 100% (i.e., pure cocoa solids)) may be informally abbreviated herein as "dark chocolate" (this term also includes other similar chocolate products containing the same amount of cocoa solids or a substitute thereof).

[0203] As used herein, the term "chocolate" means any product (and / or ingredients thereof, if such a product) that meets the legal definition of chocolate in any jurisdiction, and also includes products (and / or ingredients thereof) in which all or part of the cocoa butter (CB) has been replaced with cocoa butter equivalents (CBE) and / or cocoa butter substitutes (CBR).

[0204] Although the term "chocolate compound" may in some jurisdictions be legally defined by a minimum amount of cocoa solids present, as used herein (unless the context clearly indicates otherwise) it refers to a chocolate-like analog characterized by the presence of any amount of cocoa solids (including cocoa liquor / mass, cocoa butter, and cocoa powder).

[0205] As used herein, the term "chocolate product" refers to chocolates, compounds and other related materials containing cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter substitutes (CBR) and / or cocoa butter substitutes (CBS). Chocolate products therefore include products based on chocolate and / or chocolate analogues and can therefore be based on, for example, dark chocolate, milk chocolate or white chocolate.

[0206] Unless the context clearly indicates otherwise, it will be understood that in the present invention, any one chocolate product can be substituted for any other chocolate product, and neither the term chocolate nor the term compound should be considered to limit the scope of the present invention to a particular type of chocolate product. Preferred chocolate products comprise chocolate and / or compound, more preferred chocolate products comprise chocolate, and most preferred chocolate products comprise chocolate as legally defined in major jurisdictions (such as Brazil, the EU, and / or the US).

[0207] As used herein, the term "chocolate coating" (also referred to as "chocolate shell") refers to a coating made from any chocolate product. The terms "chocolate coating" and "compound coating" can be similarly defined by analogy. Similarly, the terms "chocolate composition (or mass)", "chocolate composition (or mass)" and "compound composition (or mass)" refer to a composition (or mass) that includes, in whole or in part, a chocolate product, chocolate and a compound as its ingredients, respectively. Depending on those ingredients, the definitions of such compositions and / or masses may of course overlap.

[0208] As used herein, the term "chocolate product confectionery" means any food product comprising a chocolate product and any other ingredients, and thus may refer to such food products as confectionery, wafers, cakes, and / or biscuits, regardless of whether the chocolate product constitutes the chocolate coating and / or constitutes the majority of the product. Chocolate product confectionery may include a chocolate product in any suitable form, such as, for example, filled, layer, chunk, piece, and / or drop. Confectionery products may further include any other suitable filling, such as, for example, a crispy filling, e.g., cereal (e.g., puffed rice and / or toasted rice), and / or dried fruit pieces.

[0209] The chocolate products of the present invention can be used to form tablets and / or bars, to coat confectionery articles, and / or to make more complex confectionery products. Optionally, ingredients according to a desired recipe may be added to the chocolate product before it is used to make the confectionery product. As will be apparent to those skilled in the art, in some cases, the products of the present invention will have the same recipe and ingredients as the corresponding composition and / or mass, while in other cases, particularly where ingredients are added or for more complex products, the final recipe of the product may differ from the recipe of the composition and / or mass used to make the product.

[0210] In a highly preferred embodiment of the present invention, the chocolate confectionery product comprises a substantially solid molded chocolate tablet, chocolate bar, and / or baked product covered with a substantial amount of chocolate product. These products are made, for example, by substantially filling a mold with the chocolate product, optionally adding ingredients and / or baked product therein, and then removing the chocolate product from the mold (the so-called wet shelling process), after which the mold is topped off with more chocolate product, if necessary. In such highly preferred products of the present invention, the chocolate product forms a substantial portion of the product or the entire product, and / or a thick outer layer surrounding an inner baked product (such as a wafer and / or biscuit laminate). Such solid products, in which the mold is substantially filled with chocolate, should be contrasted with products comprising a molded thin chocolate shell, which presents a different challenge. To make a thinly coated chocolate shell, the mold is coated with a thin layer of chocolate, and the mold is inverted to remove excess chocolate and / or stamped with a cold plunger to define the shell shape, leaving the mold nearly empty. In this way the mould is coated with a thin layer of chocolate to which further ingredients and fillings can be added to form the inner body of the product.

[0211] Unless the context clearly indicates otherwise herein, those skilled in the art will understand that the term chocolate product confectionery as used herein can be readily substituted by and is equivalent to the term chocolate confectionery as used throughout this application, and in fact the two terms are interchangeable when used informally herein. However, where there is a difference in the meaning of these terms in the context given herein, chocolate confectionery and / or compound confectionery are preferred embodiments of the chocolate product confectionery of the present invention, with the preferred embodiment being chocolate confectionery.

[0212] Preferred chocolate product confectionery products may, for example, comprise one or more ingredients selected from the group consisting of chocolate products, compound products, chocolate coatings, and / or compound coatings. Products may include uncoated products such as chocolate bars and / or chocolate tablets with or without fillings, 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 comprise one or more cocoa butter substitutes (CBRs), cocoa butter equivalents (CBEs), cocoa butter substitutes (CBSs), and / or any suitable mixtures thereof.

[0213] In confectionery chocolate products, cocoa butter (CB) may be replaced with fats derived from other raw materials. Such products generally contain one or more fats selected from the group consisting of lauric fats (e.g., cocoa butter substitutes (CBS) obtained from palm kernels); non-lauric vegetable fats (e.g., based on palm or other specialty fats); cocoa butter substitutes (CBR); cocoa butter equivalents (CBE), and / or any suitable mixtures thereof. Some CBEs, CBRs, and especially CBSs may contain primarily saturated fats and very small amounts of unsaturated omega-3 and omega-6 fatty acids (which have health benefits). Therefore, in one embodiment of the confectionery chocolate products of the present invention, these types of fats are less preferred than CB.

[0214] One embodiment of the present invention provides a multi-layer product, optionally comprising a baked good having multiple layers (preferably selected from one or more wafer and / or biscuit layers, and / or one or more filling layers therebetween), with at least one coating layer disposed around the food layers, the coating comprising a chocolate product of the present invention or a baked good prepared according to the present invention.

[0215] Further embodiments of the present invention provide chocolate confectionery products further coated with chocolate (or its equivalent such as a compound), such as pralines, chocolate shell products and / or chocolate coated wafers or biscuits, any of which may or may not be layered. The chocolate coating may be applied or produced by any suitable means, such as enrobing or molding. The coating may comprise a chocolate product of the present invention or made according to the present invention.

[0216] Another embodiment of the present invention provides a chocolate product confectionery product of and / or for use in the present invention, which comprises a filling covered by an outer layer, such as, for example, a praline, chocolate shell product, etc.

[0217] In another preferred embodiment of the present invention, the food product comprises a multi-layer coated chocolate product comprising multiple layers of wafers, chocolate products, biscuits and / or baked goods, at least one layer or coating of which is a chocolate product (e.g., chocolate) of the present invention, sandwiched between layers of a filling. Most preferably, the multi-layer product comprises a chocolate product confectionery product (e.g., as described herein) selected from sandwich biscuits, cookies, wafers, muffins, extruded snacks and / or pralines. One example of such a product is a multi-layer laminate of baked wafer and / or biscuit layers sandwiched with a filling and coated with chocolate.

[0218] The baked goods used in the present invention may be sweet or savory. Preferred baked goods may include baked cereal foods, which term includes baked goods containing cereals and / or pulses. Baked cereal foods are more preferred, and most preferably baked wheat foods such as wafers and / or biscuits. Wafers may be flat or shaped (e.g., into ice cream cones or baskets), and biscuits may have a variety of shapes, but preferred wafers and / or biscuits are flat so that they can be effectively stacked with the confectionery fillings (and optionally fruit-based fillings) of the present invention. More preferred wafers are non-savory wafers, for example, wafers with a sweet or plain flavor.

[0219] A non-limiting list of possible baked goods that may comprise the chocolate product of the present invention and / or comprise the chocolate composition used in the present invention are selected from high fat biscuits, cakes, breads, pastries and / or pies, for example selected from the group consisting of: ANZAC biscuits, biscotti, flapjacks, kurabiye, lebkuchen, leckerli, macaroons, bourbon biscuits, butter cookies, digestive biscuits, custard creams, extruded snacks. , Florentines, Garibaldi gingerbread, koulourakia, kourabiedes, Linzer torte, muffins, Oreos, nice biscuits, peanut butter cookies, polvorons, pizzelles, pretzels, croissants, shortbread, cookies, fruit pies (e.g., apple pie, cherry pie), lemon drizzle cake, banana bread, carrot cake, pecan pie, apple strudel, baklava, Berliner, bichon au citron, and / or similar products.

[0220] 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 (as a whole or part of the ingredient).

[0221] The coating and / or filling may comprise multiple phases, for example one or more solid and / or fluid phases, such as fat and / or water liquid and / or gas phases, emulsions, dispersions, creams and / or foams.

[0222] Thus, in general, a further aspect of the invention includes a chocolate product as described herein.

[0223] A still further aspect of the present invention broadly includes the use of a chocolate product of the present invention or a chocolate product prepared according to the present invention as a chocolate product confectionery product and / or as a filling and / or as a coating for the food products of the present invention described herein. Specific Products of the Invention In one embodiment of the present invention, a chocolate product or chocolate-like product is obtained which is distinguished from previously known chocolate products by the presence of a cocoa mass substitute.

[0224] The "loaf" of the present invention is the dried product of the process of the present invention.

[0225] In one embodiment, the chocolate product comprises between 0.5% and 95% of the inventive chunks by weight of the chocolate product, preferably between 5% and 85%, for example between 45% and 80%, less than 5%, or between 8% and 20% of the inventive chunks by weight of the chocolate product, depending on the final product.

[0226] In one embodiment of the invention the mass of the invention is the main ingredient of a chocolate product, preferably the cocoa mass / liquor in the chocolate product, preferably chocolate, and preferably the mass constitutes more than 60% by weight of the cocoa mass / liquor in the chocolate product, preferably chocolate, preferably more than 75%, more preferably more than 80%, more preferably more than 85%, more preferably more than 90%, more preferably more than 95%, more preferably 100%.

[0227] In one embodiment, the chocolate product comprises between 0% and 35%, preferably between 0% and 30%, for example between 6% and 20%, less than 5%, or between 20% and 35% cocoa butter by weight of the chocolate product, depending on the final product. In one embodiment, the addition of cocoa butter is independent of any presence in the cocoa mass.

[0228] In one embodiment of the invention, the chocolate product, preferably chocolate, comprises between 5% and 65% sugar by weight of the chocolate product, preferably chocolate, preferably between 10% and 65%, more preferably between 15% and 60%, more preferably between 20% and 60%, for example between 20% and 55%, 20% and 40%, 34% and 58% or 37% and 50%. Thus, in a preferred embodiment, the present invention comprises: 0.5% to 95% by weight of the inventive block chocolate product, a chocolate product containing 0% to 35% by weight of cocoa butter; providing a chocolate product, including a chocolate product having between 5% and 65% by weight of sugar; Preferably, the mass of the present invention is the main ingredient of cocoa mass / liquor in a chocolate product, preferably chocolate, and preferably the mass constitutes 60% by weight of cocoa mass / liquor.

[0229] In one embodiment, the sugar may be sucrose. Alternatively, some or all of the sugar may be dried pulp or an extract of dried pulp provided by the methods described in International Publication Nos. WO2019115731, WO2019115735, and WO2019149909.

[0230] In one embodiment of the invention, the chocolate product is selected from the group consisting of milk chocolate and dark chocolate.

[0231] In one embodiment, the composition consists essentially of cocoa mass and cocoa pulp extract, or consists essentially of cocoa mass and dried cocoa pulp.

[0232] 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.

[0233] In one embodiment, the present invention provides a chocolate comprising the mass and cocoa pulp extract of the present invention.

[0234] Therefore, the present invention provides combining the dry mass of the invention with at least one other ingredient present in the chocolate product, preferably sugar and / or cocoa butter; - preferably purifying the prepared combination; - preferably adding other ingredients present in the chocolate product; and preferably conching the combination.

[0235] In one embodiment, the composition further comprises at least one ingredient selected from the group consisting of flavorings, dairy-based ingredients, emulsifiers, cocoa butter, and additional sugars, preferably at least one ingredient selected from the group consisting of dairy-based ingredients, emulsifiers, and cocoa butter.

[0236] In one embodiment, the composition further comprises at least one ingredient selected from the group consisting of a dairy-based ingredient, an emulsifier, and cocoa butter, preferably at least one ingredient selected from the group consisting of a dairy-based ingredient, an emulsifier, and cocoa butter.

[0237] In one embodiment, when cocoa butter is used in addition to the mass of the present invention, the additional cocoa butter is used in an amount of less than 25%, preferably less than 20% and preferably more than 2.5%, preferably more than 5.0%, for example from 2.5% to 25% by weight of the chocolate product composition.

[0238] In one embodiment of the invention, the dairy-based ingredient is selected from the group consisting of non-fat milk solids, milk powder (optionally whole milk, skim or semi-skim), and milk fat. In one embodiment, the dairy product may be spray dried within standard parameters for the production of these known products.

[0239] In one embodiment of the invention, the chocolate product, preferably chocolate, comprises between 0% and 60% by weight of the chocolate product, preferably chocolate, preferably between 0% and 50%, more preferably between 15% and 60%, more preferably between 20% and 60%, for example between 20% and 55%, 22% and 50% or 25% and 40% of a milk-based ingredient.

[0240] Thus, in a preferred embodiment, the present invention comprises: 0.5% to 95% by weight of a chocolate product comprising the mass of the invention; 0% to 35% by weight of cocoa butter in a chocolate product; 5% to 65% by weight of sugar in the chocolate product; providing a chocolate product, preferably a chocolate product comprising: a milk-based ingredient in an amount of 0% to 60% by weight of the chocolate; Preferably, the mass of the present invention is the main ingredient of cocoa mass / liquor in a chocolate product, preferably chocolate, and preferably the mass constitutes 60% by weight of cocoa mass / liquor.

[0241] In one embodiment, the emulsifier is selected from the group consisting of lecithin, polyglycerol polyricinoleate, and ammonium phosphatide. In one embodiment, the amount of emulsifier may be 0.05 to 1.0% by weight of the composition, preferably 0.1 to 0.5% by weight. Alternatively, the emulsifier may be absent.

[0242] In one embodiment, the flavoring may be any that is typically used in the manufacture of chocolate, such as a vanilla base / vanilla extract (e.g., vanillin) or a hazelnut base / hazelnut extract (e.g., hazelnut paste or hazelnut oil).

[0243] In one embodiment, the composition includes a filling. The filling may be any filling commonly used in the art, such as a fruit-based filling, a nut-based filling, a grain-based filling, or a yogurt-based filling. The filling may be in a commonly used form, such as chips, flakes, etc. The filling may be present in an amount of 2.5% to 25% by weight of the chocolate product.

[0244] Specific, non-limiting chocolate recipes are described here: In all the following embodiments, percentages refer to % by weight of the total chocolate product.

[0245] In one embodiment, the chocolate product composition comprises the following ingredients: 45-80% of the mass of the present invention 10-55% sugar source 0-15% cocoa butter 0.0-1.0% or 0.5% lecithin

[0246] In one embodiment, the chocolate product composition comprises the following ingredients: 8-25% of the present invention's mass 25-58% sugar source 10-25% cocoa butter 0.0 to 6.5% milk fat 15-40% milk powder 0.0-1.0% or 0.5% lecithin

[0247] Thus, the present invention may provide chocolate products derived from one ingredient, namely cocoa pods, or chocolate products using the composition of the present invention and other conventional ingredients.

[0248] In one embodiment of the present invention, there is provided a method for producing a chocolate product in which all ingredients are derived from cocoa pods, i.e. the chocolate product consists essentially of only ingredients derived from cocoa pods.

[0249] In one embodiment of the present invention, in the production of chocolate products, the dried cocoa pulp or cocoa pulp extract is combined with other ingredients at the point at which added sugars are normally introduced.

[0250] In one embodiment of the present invention, there is provided a method for preparing a chocolate product, comprising combining the cocoa mass of the present invention with cocoa pulp or an extract of cocoa pulp. In one embodiment, the combining may be carried out in any equipment conventionally used to combine sugar and cocoa mass as conventionally used in the manufacture of chocolate.

[0251] In one embodiment, the chocolate composition of the present invention can be refined using applicable known equipment. In a preferred embodiment, the chocolate is refined to ensure a grain-free texture. For example, refining can be carried out to achieve a particle size (D90 measured by a Malvern Mastersizer 3000) of less than 50 micrometers, preferably between 15 micrometers and 35 micrometers.

[0252] In one embodiment, the chocolate is prepared using a conventional conching process.

[0253] In one embodiment, the temperature in the conching step does not exceed 80° C., preferably does not exceed 75.5° C., preferably does not exceed 70° C. In a preferred embodiment, the temperature is above 35° C., preferably above 40° C., preferably above 45° C., or above 50° C., or above 55° C.

[0254] In one embodiment, conching is carried out for a period of more than 5 hours, preferably 10 hours or more, preferably 15 hours or more, hi one embodiment, conching is carried out for a period of less than 60 hours, preferably less than 50 hours.

[0255] In one embodiment, conching is carried out at a temperature between 40°C and 80°C for a period of between 5 hours and 60 hours.

[0256] When the sugar source in the product is prepared from pulp and / or pulp extract, the temperature and duration of conching are preferably controlled to meet the following parameters:

[0257] In a preferred embodiment, the temperature in the conching step does not exceed 60°C, preferably does not exceed 57.5°C, preferably does not exceed 56°C. By controlling the temperature during this step, caramelization of the pulp is avoided and the texture of the final product is not grainy. In a preferred embodiment, the temperature is above 30°C, preferably above 35°C, above 40°C or above 45°C.

[0258] In one embodiment, conching is carried out for a period of more than 1.5 hours, preferably 2 hours or more, preferably 2.5 hours or more, hi one embodiment, conching is carried out for a period of less than 8 hours, preferably less than 6 hours.

[0259] In one embodiment, conching is carried out at a temperature between 30°C and 60°C for a period of 1.5 hours to 8 hours.

[0260] In one embodiment, the conching speed is between 200 rpm and 2000 rpm, preferably between 400 rpm and 1600 rpm.

[0261] In preferred embodiments, the pulp and / or pulp extract is not caramelized, eg, the processing steps used to produce the compositions of the present invention do not result in caramelization.

[0262] In one embodiment, the conching speed and / or temperature may vary throughout the conching process within the ranges stated above.

[0263] Unless otherwise defined, all technical and scientific terms used herein have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs.

[0264] Unless the context clearly indicates otherwise, as used herein, the plural forms of the terms herein should be construed to include the singular and when the singular is used, the plural should also be included.

[0265] In all ranges defined above, the endpoints are included within the stated ranges. Additionally, the endpoints of the broadest ranges and the endpoints of the narrower ranges in an embodiment may be combined.

[0266] It will be understood that for any amounts set forth herein, the total amount as a percentage may not exceed 100% (allowing for rounding errors). For example, the sum of the components (or portions thereof) included in the compositions of the present invention, when stated as a weight (or other) percentage of the composition (or equivalent portion thereof), may total 100%, allowing for rounding errors. However, when the list of components is non-exclusive, the total of the percentages for each of such components may be less than 100% to allow for some percentage with respect to the amount of any additional component that may not be explicitly set forth herein.

[0267] 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 in which "substantially" is used, "substantially" refers to an amount (relative to either the amount or entity referenced in the described context) 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%, e.g., about 100% of the total amount of the subject matter. The similar term "substantially free" can similarly indicate that the referenced amount or entity constitutes 20% or less, preferably 15% or less, more preferably 10% or less, particularly preferably 5% or less, particularly 2% or less, e.g., about 0%, of the total amount of the subject matter. Preferably, where appropriate (e.g., in terms of the amount of ingredients), such percentages are by weight.

[0268] Unless otherwise specified, percentages listed are by weight.

[0269] The present invention will now be further described with reference to non-limiting examples.

[0270] [Example] Reference example 1 Preparation of cocoa pulp powder Cocoa pods of species PH16, Salobrinho, and CCN51 were washed under running water. They were then immersed in chlorinated water containing 200 mg / L of free chlorine for 10 minutes. They were then washed by spraying with chlorinated water containing 5 mg / L of free chlorine.

[0271] The fruit was manually split open using a stainless steel knife, and the pulpy seeds were then removed from the bark.

[0272] Pulping was performed in a commercial fruit pulper using a brush system. The pulp was collected directly into 40 x 50 cm polypropylene plastic bags and sealed under vacuum. After packing, the pulp was frozen and stored at -18°C.

[0273] Example A First, the pulp was thawed. Then, for the enzyme treatment, a 3.0 kg batch of pulp was placed in a jacketed reactor, and 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 enzyme / 100 g pulp Temperature: 42.5℃ Reaction time: 60 minutes Rotation 100 rpm

[0274] Immediately after the enzyme treatment, a heat treatment was performed at 90° C. for 5 minutes and cooled at 20° C. The cooled material was frozen for further lyophilization processing.

[0275] Example B At the end of the 60 minute enzyme reaction described in Example A, a sample was taken and sufficient calcium hydroxide was added to the pulp to adjust the pH to approximately 5.0. The following conditions were used: To each 3 kg of pulp, 12.9 g of Ca(OH)2 was added (0.43%).

[0276] Mixing was carried out with a mixer for about 15 minutes at a speed of 200 rpm, after which pasteurization was carried out at 90°C for 5 minutes and cooled to 20°C.

[0277] The cooled material was frozen and freeze-dried.

[0278] Freeze-drying of cocoa pulp was carried out on a Lio Top machine in two batches for 96 hours, each batch containing eight trays at 2.5-3.0 kg / tray.

[0279] After the freeze-drying process was completed, the tray containing the dewatered pulp was removed from the apparatus. The freeze-dried pulp was removed from the tray and placed in a roll bag, which was then vacuum-sealed to obtain a freeze-dried cocoa pulp powder.

[0280] test Prior to freeze-drying, the pH of the native pulp, enzyme-treated pulp, and double-treated pulp was found to be 3.52 ± 0.32, 3.36 ± 0.02, and 4.77 ± 0.05, respectively, at 20°C, based on the average of duplicate measurements.

[0281] Viscosity measurements were made at 30° C. for 60 seconds using a Brookfields RVDV III rheometer with rotation and based on the average of two measurements.

[0282] Apparent viscosity (100 rpm) Apparent viscosity (250 rpm) for native pulp: 611.5 ± 2.12 and 322.5 ± 3.53, for enzyme-treated pulp: 400.0 ± 14.14 and 162.5 ± 10.60, and for pH-adjusted and enzyme-treated pulp: 392.5 ± 12.43 and 158 ± 11.32 (all results reported in centipoise).

[0283] It can therefore be seen that the treatment of the present invention results in a reduction in viscosity.

[0284] The cocoa pulp powders from the above preparations and from Examples A and B were evaluated using HPAEC-PAD to determine sugar content using the following procedure.

[0285] The sample is dissolved in deionized water at the above pH at room temperature, heated at 70°C for 27 minutes, centrifuged at a lower temperature, and diluted aliquots are prepared. The aliquots are filtered using a 0.2 micrometer syringe, and the sugars are separated using an anion-exchange polystyrene-divinylbenzene column with aqueous sodium hydroxide as the eluent. The eluted carbohydrates are detected using PAD.

[0286] [Table 1] Total sugar content relates to sugars measured without including any oligosaccharides that may be present, for example.

[0287] Furthermore, the frozen pulp obtained from Ricaeli was dried and evaluated as follows:

[0288] Total sugars in cocoa pulp samples were measured by high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Sugars were extracted from the samples with warm water and injected into the HPAEC-PAD system. Neutral sugars, which are weak acids, are partially ionized at high pH and can be separated by anion-exchange chromatography on a base-stable polymer column (CarboPac PA20). Sugars were detected by measuring the current generated by the oxidation of the sugars at the surface of a gold electrode.

[0289] Total dietary fiber and its fractions in cocoa pulp samples are measured by the Rapid Integrated Total Dietary Fiber method, an enzymatic-gravimetric method described in Journal of AOAC International, 102, Number 1, January-February 2019, pp. 196-207(12).

[0290] Protein content was determined by the Kjeldahl method, which consists of sulfuric acid digestion, which breaks down organic compounds and liberates nitrogen as ammonium sulfate. This is followed by distillation in the presence of sodium hydroxide to convert the ammonium to ammonia. The ammonia content, and therefore the nitrogen content, is determined by titration. The amount of nitrogen is converted to protein by multiplying it by a conversion factor of 6.25.

[0291] The lignin content in cocoa pulp was determined by AACC International Method 32-25.01.

[0292] Fat content is preferably measured using acid hydrolysis using ISO 8262-1.

[0293] Raw cocoa pulp is composed primarily of mono- and disaccharides (79% dry matter by weight), with dietary fiber comprising 6.5% of the pulp tested. High molecular weight soluble dietary fiber is the major component of the dietary fiber fraction in raw cocoa pulp, followed by insoluble fiber. These results indicate that cocoa pulp fiber does not contain significant amounts of oligosaccharides, considering that the average degree of polymerization (DP) of soluble dietary fiber-high molecular weight is 12 monosaccharide units or greater (Okhuma et al., 2000, J AOAC Int. Volume 83, Number 4, Pages 1013-1019). Furthermore, freeze-dried powder samples containing insoluble and soluble dietary fiber-high molecular weight were analyzed by SEC-MALS. For this analysis, the sample was partially dissolved in DMSO and showed an average molecular weight of 9.5 kDa, which translates to a DP of 50-60.

[0294] [Table 2]

[0295] Reference example 2 Thirty grams of cocoa pulp from the same raw materials used in Example 1 was placed in a Rapid Viscosity Analyzer (RVA) aluminum cup and stabilized at 40°C for 5 minutes while stirring at 50 rpm. Next, 150 μL of liquid enzyme or 150 mg of powdered enzyme, depending on the enzyme form, was added. The stirring was increased to 960 rpm for 8 seconds, then returned to 50 rpm, and the temperature was maintained at 40°C. The temperature was maintained at 40°C for an additional 45 minutes, after which it was increased to 90°C for 10 minutes to inactivate the enzyme. The average viscosity was calculated by averaging the values ​​obtained between 41 and 49 minutes for each run. The viscosity reduction was calculated based on the decrease in viscosity compared to the untreated sample and expressed as a percentage.

[0296] Polygalacturonase activity was measured at 40°C by hydrolyzing polygalacturonic acid (Megazyme P-PGAT) at 5.0 g / mL in 100 mM acetate buffer, pH 4.5. Samples were taken exactly at 2, 4, 6, 8, 10, and 12 minutes to generate a kinetic curve. The enzyme reaction was stopped by the immediate addition of DNS reagent solution (1% 3,3-dinitrosalicylic acid + 1.6% NaOH + 40% potassium sodium tartrate tetrahydrate), which developed the released reducing ends. The samples were then boiled for 10 minutes. Finally, the absorbance was read at 540 nm. A calibration curve was generated using galacturonic acid as a standard.

[0297] Enzyme assay: Modified endocellulase CellG5 kit procedure from Megazyme. Cellulase activity was measured at 37°C in 100 mM acetate buffer, pH 4.5, containing 1 g / L bovine serum albumin. The enzymatic reaction was stopped after exactly 2, 4, 6, 8, 10, and 12 minutes to generate a kinetic curve, and 2% TRIS buffer (pH 10.0) was added. Finally, the absorbance was read at 405 nm. A calibration curve was generated using p-nitrophenol as a standard. Three readings were averaged.

[0298] [Table 3]

[0299] Example 1 Unfermented, unroasted cocoa beans and cocoa pulp were pasteurized and mixed under vacuum using a bowl cutter at 80°C for 20 minutes to form a paste. The paste was placed in trays and dried at 70°C for 45 hours. A Mettler-Toledo, Halogen Moisture Analyzer was used to obtain the following moisture content, AM wt. % results: After 22 hours at 70°C = AM 16.66% After 27 hours at 70°C = AM 5.40% After 45 hours at 70°C = AM 1.96%

[0300] A dark chocolate was prepared using 1.8 kg of sugar, 3.9 kg of the above dry mass, 0.02 kg of lecithin, 0.6 kg of cocoa butter, and 0.01 kg of vanilla, mixed, conched, and formed into a chocolate product.

[0301] Milk chocolate was prepared using 2.0 kg of milk powder, 2.5 kg of sugar, 1.2 kg of the above dry mass, 0.02 kg of lecithin, 1.2 kg of cocoa butter, and 0.01 kg of vanilla, mixed, conched, and formed into a chocolate product.

[0302] Specifically, sugar and dry cocoa were mixed together and refined three times in a Buehler Refiner 3 cylinder to reduce particle size to 20 micrometers. Conching was carried out at 65°C for 12 hours for the milk chocolate and at 70°C for 24 hours for the dark chocolate.

[0303] Example 2 120 g of natural baker's yeast was added to 3 kg of pasteurized cocoa paste and placed in an oven for 24 hours at 30° C. The fermented mass was then roasted at 175° C. for 40 minutes.

[0304] A dark chocolate was prepared using 1.8 kg of sugar, 3.9 kg of the above dry mass, 0.02 kg of lecithin, 0.6 kg of cocoa butter, and 0.01 kg of vanilla, mixed, conched, and formed into a chocolate product.

[0305] Specifically, sugar and dry cocoa were mixed together and refined three times in a Buehler Refiner 3 cylinder to reduce particle size to 20 micrometers. Conching was carried out at 70°C for 48 hours.

[0306] Example 3 Unroasted, fermented, and isolated cocoa beans were combined with Ricaeli cocoa pulp (150g:275g) and processed in a food processor at maximum speed for 20 minutes. 300g of the paste was dried in trays at 70°C for 24 hours. The dried mass was crushed into pieces to form a powder. 229.5g of the mass was mixed with 40.5g of refined cocoa butter and conched at 40°C for 7 hours.

[0307] Example 4 Non-enzymatically treated flakes (CPP flakes) were prepared according to the following method: 20 kg of unfermented pulp, beans, and placenta were ground in a bowl cutter at 80°C for 20 minutes (producing a paste of pH 4.9), and then the pH was adjusted to 5.5 with KOH. The solids content was measured using a Mettler-Toledo halogen moisture meter at 105°C for 13 minutes, yielding a result of 72.9%.

[0308] The paste was then dried on trays in an oven at 75°C or 50°C to obtain flakes.

[0309] [Table 4]

[0310] The flakes were then transferred to a roasting oven and roasted at 120°C (measured product temperature) for 20 minutes. The roasting time was controlled by the appearance and taste of the flakes. The final product had a yield of 38%, a fat content of 38.83%, and a moisture content of 3.97%.

[0311] Example 5 The preparation of enzyme-treated flakes (CPP flakes) was carried out according to the following method: 20.8 kg of unfermented pulp, beans and placenta were ground in a bowl cutter at 80°C for 20 minutes (producing a paste with a pH of 4.9).

[0312] The paste was then enzyme treated based on the weight percent of the paste.

[0313] [Table 5]

[0314] 100 g of each enzyme was weighed into 3020 g of water and added to the paste. The mixture was left stirring with a mixer operating at low speed at 50°C for 2 hours. After enzyme treatment, the viscosity was significantly reduced and the paste turned into a thin, homogeneous fluid. The increase in sweetness was also very noticeable.

[0315] The pH was adjusted to pH 5.5 with KOH.

[0316] The paste was then dried on trays in an oven at 75°C for 19 hours to obtain flakes, the moisture content of the flakes at the end of the drying process was 8.3% (105°C for 13 minutes).

[0317] The flakes were then transferred to a roasting oven and roasted at 110°C (measured product temperature) for 15 minutes. The roasting time was adjusted depending on the appearance and taste of the flakes. The final product had a yield of 32%, a fat content of 36.90%, and a moisture content of 5.15%.

[0318] Example 6 The chocolate mass recipe was based on 70% dark chocolate containing 70% cocoa solids (from all raw materials, i.e., including pulp and placenta), 48% fat, and no emulsifiers. Both batches of flakes, with and without enzyme treatment, were split in half to produce two chocolate mass variants per flake, one containing sucrose and the other containing cocoa pulp powder.

[0319] Example 6a [Table 6]

[0320] Example 6b [Table 7]

[0321] Example 6c [Table 8]

[0322] Example 6d [Table 9]

[0323] Chocolate was prepared according to the method of Example 1, except that the conching temperature was 40°C.

[0324] Cocoa pulp powder was prepared according to the method of Example 14 of International Publication No. WO2019149909.

[0325] The particle size of the flakes used in Examples 6a and 6b was measured after refining in a three-roll refiner using a Malvern Mastersizer 2000, Method Scirocco 2000 drying attachment, and Fraunhofer diffraction theory. Example 6a had a D90 of 16 micrometers and Example 6b had a D90 of 38 micrometers.

[0326] The enzyme treatment was shown to reduce viscosity during the conching process; however, all samples were homogeneous. The enzyme method was also shown to increase sweetness. Note that the drying and roasting method can affect the final sugar content due to caramelization and the Maillard reaction.

[0327] Example 7 As mentioned above, the objective of the present invention is to utilize all of the internal components of the cocoa fruit, which typically includes 77% husk, 13% beans, 8% pulp, and 2% placenta. The composition of the cocoa puree made with the beans, pulp, and placenta was analyzed and the results are shown in Table 10. The results indicate that it contains approximately 8% sugars (more than 90% fructose and glucose mixture in a ratio close to 1:1), 13% fat, 6.5% fiber (85% insoluble fiber), 4.5% protein, and 62% moisture. The pH of the cocoa puree is 4.9.

[0328] [Table 10]

[0329] [Table 11]

[0330] [Table 12]

[0331] [Table 13]

[0332] The predicted composition of the chocolate recipe with enzyme-treated CPP and cocoa pulp powder was calculated based on the composition of the ingredients. The predicted composition shows very good agreement with the analytical results, also indicating that the chocolate composition was not altered by the chocolate-making method.

[0333] Example 8 20 kg of wet beans (consisting of cocoa beans, pulp, and placenta) were ground into a puree using a Stephan mixer (model: UM-60, 72 L capacity) while being heated to a target temperature of 80°C for pasteurization.

[0334] The pH of pasteurized (45°C) cocoa puree was measured by diluting 1:1 with water (22°C). The pH of the pasteurized cocoa puree was found to be 5.3 at 28.1°C. The pH of the puree was adjusted to a target pH of 5.5 (+ / - 0.1) with 15M KOH solution. For 20 kg of cocoa puree, approximately 20-25 g of 15N KOH was added to achieve the target pH.

[0335] The samples were tray dried to form flakes as follows.

[0336] [Table 14]

[0337] The 75° and 90°C dried flakes were then roasted in a fan oven at either 105°C or 125°C. Moisture content was monitored using a halogen moisture analyzer. The roasting parameters, final moisture content, and fat content of the roasted powder are summarized in the table below.

[0338] [Table 15]

[0339] Chocolate mass recipes were prepared for dark chocolate (based on the 70% chocolate mentioned above) and milk chocolate (18% cocoa butter, 5% milk fat, 38% sugar, 17% flakes, 21.5% skimmed milk powder, 0.6% lecithin). Refining was carried out using a kitchen-scale three-roll refiner with a target particle size of 25 micrometers (D90 value measured via laser diffraction (Malvern)). Cold conching was carried out in a kitchen-scale Stephan mixer (approximately 7 kg capacity) at 40°C for 2 hours.

[0340] The chocolate was tempered and molded using standard procedures.

[0341] Example 9 The above samples were analyzed using the methods described above and the results are shown below.

[0342] [Table 16]

[0343] [Table 17]

Claims

1. 1. A method for producing an intermediate material for use in making a chocolate product composition, the method comprising: a. Reducing the size of seeds and / or seed parts of plants of the genus Theobroma, comprising: i. Theobroma pulp and / or pulp extract, and ii. reducing the size in the presence of non-pulp and non-seed parts of the fruit of a plant of the genus Theobroma to produce a paste, or b. Reducing the size of Theobroma seeds and / or seed parts and mixing them with both i. and ii. to form a paste; producing a material derived from a plant of the genus Theobroma, comprising: The method, wherein the total amount of i. and ii. in the paste produced in step a. or step b. is 1.0 to 80.0 weight percent of the paste, and the amount of seeds and / or seed portions in the paste produced in step a. or step b. is 20.0 to 99.0 weight percent of the paste.

2. 2. The method of claim 1, wherein the total amount of i. and / or ii. in the paste is 10.0 to 70.0 as a weight percent of the paste.

3. 3. The method of claim 1 or 2, wherein the amount of seeds and / or seed parts in the paste is from 30.0 to 90.0 as a percentage by weight of the paste.

4. 4. The method of any one of claims 1 to 3, wherein the size reduction comprises the steps of grinding, milling, crushing, grinding, and / or pulverizing.

5. 5. The method of any one of claims 1 to 4, wherein the size reduction comprises a reduction to a size of from 10 to 500 μm.

6. 6. The method of any one of claims 1 to 5, wherein the paste has a moisture content, as a percentage by weight of the paste, of 0.5 to 80%.

7. 7. The method according to any one of claims 1 to 6, wherein the seeds and / or parts of the seeds are unroasted and / or unfermented.

8. 8. The method according to any one of claims 1 to 7, wherein the non-pulp and non-seed parts are selected from the group comprising the pedicel, placenta, endocarp, and / or mesocarp.

9. 9. The method according to any one of claims 1 to 8, wherein after step a. or b. the paste is fermented.

10. 10. The method of any one of claims 1 to 9, wherein the paste is treated to reduce the polysaccharide content in the paste.

11. A method according to any one of claims 1 to 10, wherein the paste is treated to increase the content of monosaccharides and / or disaccharides in the paste.

12. 12. The method of claim 10 or 11, wherein the treatment comprises treatment with an enzyme to reduce the polysaccharide content and / or to increase the monosaccharide and / or disaccharide content.

13. 13. The method of any one of claims 10 to 12, wherein the treatment comprises reducing the pectin, hemicellulose, cellulose, and / or starch content in the paste, and wherein the treatment comprises treatment with an enzyme comprising pectinase, cellulase, xylanase, protease, and / or amylase.

14. The method according to claim 12 or 13, wherein the enzyme treatment is carried out at 10°C to 80°C for 10 minutes to 72 hours.

15. The method according to any one of claims 10 to 14, wherein the treatment according to any one of claims 10 to 14 is carried out before, simultaneously with and after the fermentation according to claim 9.

16. 16. The method of any one of claims 1 to 15, wherein the paste is dried at a temperature of from 50°C to 200°C for a period of from 1 hour to 48 hours to form a dry mass.

17. 17. The method of claim 16, wherein the dry mass has a moisture content of 0.1 to 10% by weight.

18. 18. The method of claim 16 or 17, wherein the dried mass is then processed by a process of grinding, milling, crushing, grinding and / or pulverizing.

19. The following steps: a) reducing the size of Theobroma seeds and / or seed parts in the presence of pulp and / or pulp extract from Theobroma plants and non-pulp and non-seed parts of Theobroma fruits to form a paste, or reducing the size of the seeds and / or seed parts and mixing them with both the pulp and / or pulp extract and the non-pulp and non-seed parts to form a paste; c. Fermenting the paste; e. treating the paste with an enzyme selected from the group comprising pectinase, xylanase, cellulase, and / or amylase, and combinations thereof; f. drying the paste to form a dry mass; g. grinding, milling, crushing, grinding, and / or pulverizing the dried mass; The method of any one of claims 1 to 18, comprising:

20. 20. The method of claim 19, further comprising step (d) of adding pulp derived from a plant of the genus Theobroma to the paste after the fermentation step (c).

21. A material derived from a plant of the genus Theobroma prepared by the method of any one of claims 1 to 20.

22. 22. The material of claim 21 prepared by the method of claim 19 or 20, wherein the material is cocoa mass.

23. A method for preparing a chocolate product comprising the method of any one of claims 1 to 20.

24. 22. The material of claim 21, wherein the material comprises: - a sugar content of 3.0% to 20.0% by weight of monosaccharides and disaccharides; - A total dietary fiber content of 2.0% to 15.0% by weight, i.e., the content of insoluble dietary fiber and soluble dietary fiber; - a moisture content of 20.0% to 80% by weight; Including, materials.

25. 25. The material of claim 21, 22 or 24, comprising 20.0 to 90.0% by weight of the seeds and / or seed parts, 5.0 to 70.0% by weight of the non-pulp and non-seed parts, and 1.0% to 75.0% by weight of the pulp and / or pulp extract.

26. 23. The material according to claim 22, wherein the cocoa mass is a dry mass having a sugar content of 8.0% to 35.0% by weight, the sugar content being a monosaccharide and disaccharide content, and a fat content of 18.0% to 50.0% by weight. The material.

27. 27. The material of claim 26, wherein the total dietary fiber content is from 2.0% to 40.0% by weight.

28. A chocolate product comprising the material of any one of claims 21, 22 and 24 to 27.

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