Food products, ingredients, processes, and uses

Abstract

To provide products comprising cocoa pulp or its extract in non-added sugar confectionery, particularly chocolate products, and methods for producing compositions derived from the cacao pulp or its extract.SOLUTION: The present invention provides confectionary products comprising pulp from plants in a theobroma genus, preferably cocoa pulp, or a pulp extract from plants in the theobroma genus, preferably a cocoa pulp extract. The confectionary products are chocolate products, preferably chocolate.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

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

[0003] The cacao pod consists of a husk, pulp, and cacao beans. The pulp is seed an aromatic, moist mass that surrounds

[0004] In the primary processing of cacao seeds, the pulp is typically removed by fermentation and hydrolyzed by microorganisms. The hydrolyzed pulp is known in the industry as "sweatings". During fermentation, the pulp provides a substrate for various microorganisms, which is essential for the generation of precursors of chocolate flavor, and the precursors are fully developed later in the roasting process. Fermentation requires pulp, but in many cases, there is more pulp than necessary.

[0005] The surplus pulp has been used to produce cacao jelly, alcohol and vinegar, nata, and processed pulp. By controlled fermentation and distillation, the sweatings can be made into alcoholic spirits containing more than 40% ethanol. The resulting alcohol can be further fermented to produce acetic acid.

[0006] Cacao sweatings have been shown to be a suitable substrate for producing nata by fermentation, and this nata is a product generally obtained by fermenting coconut water.

[0007] In addition, unprocessed cocoa pulp is used to make smoothies and other so-called "health" beverages.

[0008] However, the use of cocoa pulp or its extract in sugar-free confectionery, particularly in chocolate products, is not well known, and the present invention provides a novel product with advantageous properties. [Overview of the project]

[0009] The present invention relates to a food product comprising a composition that can be obtained from pulp or pulp extracts derived from the plant genus Theobroma. The present invention also provides a novel composition that can be obtained from pulp derived from the plant genus Theobroma.

[0010] The present invention preferably provides a confectionery product, preferably sugar-free, that contains a composition obtainable from cocoa pulp or cocoa pulp extract.

[0011] The present invention provides the use of a composition that can be obtained from cocoa pulp or cocoa pulp extract as a sugar substitute, preferably in food and beverage compositions, preferably for use in confectionery products, and more preferably for use in chocolate products.

[0012] The present invention offers advantageous properties in terms of reducing or completely eliminating added sugars, with sweetness derived from natural sources and preferably containing other components that contribute to the chocolate flavor of cocoa pods.

[0013] Therefore, the present invention provides a substitute for added sugars by providing naturally occurring sugars present in the source of cocoa mass, cocoa butter, and / or cocoa powder.

[0014] Furthermore, the present invention provides the use of by-products from the chocolate manufacturing process that would normally be discarded. Therefore, the present invention offers advantages in terms of sustainability.

[0015] Therefore, the present invention is a. A step of processing cocoa pulp or cocoa pulp extract to reduce the polysaccharide content and / or adjusting the pH by processing cocoa pulp or cocoa pulp extract. The present invention provides a composition obtained by a method comprising the step of drying the product of step a).

[0016] The present invention also relates to a method for producing a composition derived from cocoa pulp or cocoa pulp extract, a. A step of processing cocoa pulp or cocoa pulp extract to reduce the polysaccharide content and / or adjusting the pH by processing cocoa pulp or cocoa pulp extract. The present invention provides a method comprising the step of drying the product of step a).

[0017] The present invention also relates to a method for producing food, preferably confectionery food, a. A step of reducing the polysaccharide content by processing pulp derived from plants of the genus Theobroma, preferably cocoa pulp, or pulp extract derived from plants of the genus Theobroma, preferably cocoa pulp extract, and / or adjusting the pH by processing pulp derived from plants of the genus Theobroma, preferably cocoa pulp, or pulp extract derived from plants of the genus Theobroma, preferably cocoa pulp extract, b. A step to dry the product of step a, The present invention provides a method comprising the step of combining the product of step b. with at least one other component present in a food, preferably a confectionery food. [Brief explanation of the drawing]

[0018] [Figure 1] This figure shows the GC-MS data for Example 8. [Figure 2] This figure shows the GC-MS data for Example 9. [Figure 3] This figure shows the GC-MS data for Example 10. [Modes for carrying out the invention]

[0019] Pulp The pulp for use in the present invention is obtained from a plant genus including plants of the genus Theobroma, Theobroma angustifolium, Theobroma bicolor (mocambo), Theobroma cacao, Theobroma canumanense, Theobroma grandiflorum (cupuas), Theobroma mammosum, Theobroma microcarpum, Theobroma obovatum, Theobroma simiarum, Theobroma speciosum, Theobroma stipulatum, Theobroma subincanum, and Theobroma sylvestre. Preferably, the pulp is selected from cacao, cupuas, and mocambo, and mixtures thereof, preferably cacao.

[0020] The embodiments described below refer to the preferred embodiment of cacao, but are equally applicable to the pulp of all other plants of the genus Theobroma.

[0021] In the present invention, the term "pulp" relates to the mucilaginous coating of each bean. In the present invention, the term "cacao pulp" also includes, for example, dried cacao pulp in the form of a powder. However, for example, when the term "dried cacao pulp" is used, the cacao pulp is limited to the dried cacao pulp. The source of the cacao pulp is not particularly limited, and all known types of cacao pods can provide the pulp. However, it is preferable that the sugar content of the cacao pulp is as high as possible.

[0022] In the present invention, the term "extract" has the meaning in a general dictionary, that is, it is a part of cacao pulp containing one or more components of cacao pulp, and provides an extract from which one or more components of the original cacao pulp have been removed. In the present invention, the water present in the cacao pulp is not construed as an extract, that is, the cacao pulp extract is not water. In one embodiment of the present invention, the cacao pulp extract is in the form of a powder, that is, the cacao pulp extract is dried to remove water.

[0023] In a preferred embodiment of the present invention, the composition obtained from cacao pulp or cacao pulp extract is dried. The remaining water content is defined below.

[0024] In the embodiments described below, the cacao pulp extract is defined, and the components described are, of course, those present in the original cacao pulp, that is, not those added.

[0025] In one embodiment, the cacao pulp extract is a. a step of treating cacao pulp or cacao pulp extract (this extract is different from the extract prepared by this method) to reduce the polysaccharide content and / or treating cacao pulp or cacao pulp extract to adjust the pH; b. a step of drying the product of step a). It can be a composition obtained by a method including these steps.

[0026] In a preferred embodiment of the present invention, cacao pulp is treated by the method defined above to provide a composition that is a cacao pulp extract. Therefore, in the following present application, the term "cacao pulp extract" is used to include, but is not limited to, the composition obtained by the method of the present invention. That is, the composition of the present invention can preferably be regarded as a cacao pulp extract.

[0027] In one embodiment, the pulp of the present invention is not fermented.

[0028] In a preferred embodiment, the pulp of the present invention is processed in steps a. and / or b. in the absence of beans derived from plants of the genus Theobroma. In a preferred embodiment, the processed pulp is not mixed with beans derived from plants of the genus Theobroma, preferably whole beans. In a preferred embodiment, the processed pulp is not mixed with beans derived from plants of the genus Theobroma, preferably whole beans. In a preferred embodiment, the processed pulp is not mixed with nibs derived from plants of the genus Theobroma.

[0029] In a preferred embodiment, the cocoa pulp of the present invention is processed in steps a. and / or b. in the absence of whole cocoa beans and / or cocoa nibs.

[0030] One embodiment of the present invention provides a cocoa pulp extract containing sugar.

[0031] In one embodiment, the 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 units of sugar, less than 10 units of sugar, or less than 8 units of sugar), which are here defined as "cocoa sugar." Preferred sugars present in cocoa pulp or cocoa pulp extract include sucrose, glucose, or fructose, and mixtures thereof.

[0032] In one embodiment, the sugars in the cocoa pulp extract include sugars selected from the group consisting of glucose, sucrose, and fructose, and combinations thereof, and are here defined as "cocoa sugars." The content and properties of cocoa sugars may vary depending on the type of cocoa pod.

[0033] In one embodiment of the present invention, the cocoa pulp extract or dried cocoa pulp contains 20.0% to 100% by weight, more preferably 30.0% to 99.75% by weight, more preferably 30.0% to 99.50% by weight, more preferably 30.0% to 99.25% by weight, and more preferably 40.0% to 95.0% by weight of cocoa sugars, based on the total weight of the extract or pulp.

[0034] In embodiments of the present invention, for example, the cocoa pulp extract or dried cocoa pulp contains 50.0% to 95.0% by weight, more preferably 60.0% to 95.0% by weight, more preferably 65.0% to 90.0% by weight, more preferably 65.0% to 85.0% by weight, and more preferably 65.0% to 80.0% by weight of cocoa sugars, based on the total weight of the extract or pulp.

[0035] In one embodiment, the cocoa sugars in the cocoa pulp extract or dried cocoa pulp contain a significant amount of sucrose, preferably the majority being sucrose. In one embodiment, the sucrose content of the sugar component is more than 35.0% by weight, more preferably more than 40.0% by weight, more preferably more than 45.0% by weight, more preferably more than 50.0% by weight, more preferably more than 55.0% by weight, and more preferably more than 60.0% by weight, based on the weight of the sugar component (i.e., total sugar content).

[0036] In one embodiment, the cocoa sugar component is less than 90.0% by weight of the sugar component sucrose, preferably less than 85.0% by weight, more preferably less than 80.0% by weight, and more preferably less than 75.0% by weight.

[0037] In the above embodiment, the cocoa sugar comprises glucose, fructose, or a mixture of glucose and fructose, preferably the total of glucose, fructose, and sucrose equals more than 95.0% by weight, more preferably more than 97.5% by weight, more preferably more than 98.5% by weight, more preferably more than 99.0% by weight, and more preferably 100% by weight of the cocoa sugar component.

[0038] In alternative embodiments, the cocoa sugars in the cocoa pulp extract or dried cocoa pulp contain significant amounts of glucose and fructose, preferably predominantly glucose and fructose. In one embodiment, the glucose and fructose content of the sugar component is greater than 45.0% by weight, more preferably greater than 50.0% by weight, and more preferably greater than 55.0% by weight, based on the weight of the sugar component. For example, greater than 65.0% by weight, greater than 75.0% by weight, greater than 80.0% by weight, or greater than 85.0% by weight.

[0039] In one embodiment, the cocoa sugar component consists of 100% by weight of glucose and fructose, or contains less than 99.0% by weight, preferably less than 95.0% by weight of glucose and fructose. For example, less than 92.0% by weight, less than 90.0% by weight, less than 87.0% by weight, less than 85.0% by weight, or less than 75.0% by weight.

[0040] In one embodiment, the cocoa sugar component includes a combination of glucose and fructose in an amount of 45.0% to 100% by weight, preferably 55.0% to 100% by weight, preferably 60.0% to 100% by weight, or 80.0% to 99.0% by weight, based on the weight of the sugar component.

[0041] In one embodiment, the fructose content of the sugar component is more than 15.0% by weight, more preferably more than 20.0% by weight, more preferably more than 25.0% by weight, more preferably more than 30.0% by weight, more preferably more than 35.0% by weight, more than 40.0% by weight, based on the weight of the sugar component (i.e., total sugar content).

[0042] In one embodiment, the cocoa sugar component contains less than 75.0% by weight of fructose, preferably less than 70.0% by weight, more preferably less than 65.0% by weight, and more preferably less than 60.0% by weight of fructose.

[0043] In one embodiment, the cocoa sugar component contains 20.0% to 75.0% by weight, preferably 30.0% to 60.0% by weight, of fructose.

[0044] In one embodiment, the glucose content of the sugar component is greater than 15.0% by weight, more preferably greater than 20.0% by weight, more preferably greater than 25.0% by weight, more preferably greater than 30.0% by weight, more preferably greater than 35.0% by weight, and more preferably greater than 40.0% by weight, based on the weight of the sugar component (i.e., total sugar content).

[0045] In one embodiment, the cocoa sugar component contains less than 75.0% by weight of glucose, preferably less than 70.0% by weight, more preferably less than 65.0% by weight, and more preferably less than 60.0% by weight of glucose.

[0046] In one embodiment, the cocoa sugar component contains 20.0% to 75.0% by weight, preferably 30.0% to 60.0% by weight of glucose.

[0047] In the above embodiment, the remainder of the cocoa sugar is sucrose, and preferably the remainder of the sugar is sucrose, lactose, maltose, galactose, or a combination thereof.

[0048] In preferred embodiments, the sugar component of the cocoa pulp or cocoa pulp extract contains 0.10% to 50.0% by weight, or 5.0% to 50.0% by weight, of sucrose, and the sugar component constitutes 20.0% to 100% by weight of the cocoa pulp or cocoa pulp extract, and preferably the cocoa pulp or cocoa pulp extract is dried.

[0049] In preferred embodiments, the sugar components of the cocoa pulp or cocoa pulp extract consist of 45.0% to 100.0% by weight, or 45.0% to 99.0% by weight, of fructose and glucose, and the sugar components constitute 20.0% to 100% by weight of the cocoa pulp or cocoa pulp extract, and preferably the cocoa pulp or cocoa pulp extract is dried.

[0050] 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 specified in the Examples section.

[0051] In one embodiment of the present invention, the cocoa pulp extract comprises further components selected from a list including fibers, hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides, methylxanthines, and antioxidants (other than those included in the other listed components). In preferred embodiments, these are intrinsic components of the cocoa pulp and are not added separately.

[0052] In one embodiment of the present invention, the cocoa pulp extract contains a component selected from a list consisting of phenolic acids, catechins, epicatechins, and proanthocyanidins.

[0053] In one embodiment, the cocoa pulp extract contains pectin. In one embodiment, the cocoa pulp is processed to remove, preferably partially or essentially all, pectin, and optionally, preferably partially, other polysaccharides, as described below.

[0054] In one embodiment of the present invention, the cocoa pulp extract contains lignin.

[0055] In one embodiment, the cocoa pulp extract comprises cellulose or hemicellulose, and combinations thereof. In one embodiment, the cocoa pulp is treated to remove, preferably partially or essentially all, cellulose or hemicellulose and combinations thereof, and optionally, preferably partially, other polysaccharides, as described below.

[0056] In one embodiment of the present invention, the cocoa pulp extract contains a component selected from the list consisting of caffeine, theobromine, and theophylline.

[0057] In one embodiment of the present invention, the cocoa pulp extract contains an acid selected from the group consisting of citric acid, malic acid, tartaric acid, and ascorbic acid, and combinations thereof.

[0058] In one embodiment of the present invention, the fiber includes dietary fiber.

[0059] In one embodiment of the present invention, the cocoa pulp extract contains fibrous components and acidic components, and the amount of fibrous components is 30% or more by weight less than the amount of sugar components in the pulp extract.

[0060] In one embodiment, the confectionery product of the present invention includes additional components derived from cocoa pods, for example, the product includes cocoa powder or cocoa shell fibers (soluble and insoluble dietary fiber). In one embodiment, the additional components are provided as a carrier for cocoa pulp or cocoa pulp extract. In one embodiment, the additional components are combined with cocoa pulp or cocoa pulp extract before the preparation of the composition of the present invention.

[0061] In one embodiment of the present invention, the cocoa pulp extract, dried cocoa pulp extract, or dried cocoa pulp contains less than 10.0% by weight, preferably less than 8.0% by weight, more preferably less than 5.0% by weight, more preferably less than 2.0% by weight, and more preferably less than 1.0% by weight of water. In one embodiment, complete dehydration may not be achieved, and therefore, it should be noted that the water content may be arbitrarily greater than 0.1%, greater than 0.5%, or greater than 1.0%.

[0062] In one embodiment of the present invention, a cocoa pulp extract is prepared by a method comprising the steps of removing the cocoa pulp from the cocoa pod, heat-treating it, optionally concentrating it, and drying the cocoa pulp.

[0063] In one embodiment, cocoa pulp is removed from the cocoa pod by, for example, the process described in European Patent No. 0442421 (Nestle SA). An alternative means for removing cocoa pulp from cocoa pods in one embodiment of the present invention is preferably the use of a commercially available pulper equipped with a brush.

[0064] In the embodiments described above, the heat treatment step involves treatment at a high temperature (typically 120°C to 160°C) for a very short period (typically 200 seconds or less, and sometimes typically more than 50 seconds) to inactivate any microbial contaminants and make the components safe for human consumption. Alternatively, different temperatures, e.g., 80°C to 100°C, and different times, e.g., 10 to 25 seconds, may be used. The heat treatment step is not particularly limited as long as pasteurization occurs without decomposition of the product.

[0065] 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 seed crystals), or vacuum freeze-drying (freeze-drying).

[0066] In one embodiment, drying is carried out at temperatures above 45°C, preferably above 50°C, preferably above 55°C, and above 60°C. In another embodiment, drying is carried out at temperatures 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 45°C to 100°C, more preferably 45°C to 85°C.

[0067] 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 another embodiment, drying is carried out for less than 72 hours, preferably less than 60 hours, preferably less than 50 hours, or less than 40 hours.

[0068] In preferred embodiments, drying is carried out at 45°C to 125°C for 1 to 72 hours. Preferably, the above range relates to oven drying, with or without vacuum.

[0069] In one embodiment, the drying process is carried out as soon as possible after the cocoa pulp has been isolated from the other components of the cocoa pod.

[0070] In preferred embodiments, the cocoa pulp and / or cocoa pulp extract is in the form of a powder, preferably a dried powder. In one embodiment, the powder has a particle size d50 (preferably, 50% of the mass of particles in the sample have a diameter below that value), preferably in the range of 20 to 1000 micrometers, preferably 200 to 800 micrometers, or 20 to 150 micrometers. For example, 100 to 1000 micrometers, 25 to 100 micrometers, or 35 to 200 micrometers. Preferably, the particle size d50 is measured using laser diffraction with a Malvern Mastersizer 2000, Method Scirocco 2000 drying attachment, and Fraunhofer diffraction theory.

[0071] Alternatively, particle size is measured by mesh size, for example, having particle sizes less than 18 mesh (1000 micrometers), less than 20 mesh (841 micrometers), less than 40 mesh (420 micrometers), less than 100 mesh (149 micrometers), less than 140 mesh (105 micrometers), 625 mesh (20 micrometers), greater than 550 mesh (25 micrometers), 140 mesh (105 micrometers), or greater than 70 mesh (210 micrometers).

[0072] The powder can be obtained from dried cocoa pulp or dried cocoa pulp extract using standard refining methods, such as milling, ball milling, jet milling, or a 2, 3, or 5-roll refining machine. In one embodiment, the powder can be further refined in the food product manufacturing process, for example, during the conching process for preparing chocolate.

[0073] It is preferable to process the cocoa pulp while it is fresh, but in one embodiment, the cocoa pulp may be frozen at the time of removal to ensure freshness until subsequent processing. This freezing may be carried out using standard equipment known in the art for freezing vegetables and fruits. If freezing is used at any point in the method of the present invention, the cocoa pulp or cocoa pulp extract is subsequently thawed, preferably before being incorporated into the product of the present invention.

[0074] In one embodiment, the composition of the present invention is obtained by processing cocoa pulp or cocoa pulp extract to reduce the polysaccharide content.

[0075] The term polysaccharide refers to such polymers, namely carbohydrates consisting of a number of molecules linked together, preferably having 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.

[0076] This term encompasses, for example, both heteropolysaccharides and homopolysaccharides, as well as linear and non-linear polysaccharides.

[0077] In preferred embodiments, a reduction in polysaccharide content means the decomposition of the original polysaccharides, for example, into smaller polysaccharides, oligomers, and / or disaccharides / monosaccharides such as pectin and cellulose. This decomposition results in a change in the molecular weight distribution of the polysaccharides, i.e., the molecular weight of the polysaccharides is reduced by the decomposition of larger polysaccharides into smaller compounds.

[0078] While not bound by theory, a reduction in polysaccharide content, preferably pectin and / or cellulose, reduces any gelling and / or "jamming" effects that occur when the product of the present invention is consumed.

[0079] In one embodiment, cocoa pulp or cocoa pulp extract is processed to change its viscosity, preferably to decrease it.

[0080] In one embodiment, the viscosity is reduced by more than 20%, preferably more than 40%, more preferably more than 60%, more preferably more than 80%, and more preferably more than 90%. In one embodiment, the viscosity is reduced by less than 98%, less than 95%, less than 75%, or less than 70%. In one embodiment of the present invention, the viscosity is reduced by 20% to 98%, i.e., the viscosity of the treated sample is 20% to 98% of the viscosity of the untreated sample. A method for measuring viscosity is shown in the examples. Since this is a relative value, the method used is not particularly important. However, preferably, the viscosity is dynamic viscosity measured in centipoise. A preferred specific method for measuring viscosity is shown in the examples using a rapid visco analyzer.

[0081] Enzymatic treatment can provide an improved mouthfeel to food products, preferably chocolate products, containing the composition of the present invention.

[0082] In one embodiment, cocoa pulp or cocoa pulp extract is hydrolyzed to reduce its polysaccharide content.

[0083] In one embodiment, the monosaccharide and / or disaccharide and / or oligosaccharide content can be increased by processing the cocoa pulp or cocoa pulp extract.

[0084] In one embodiment, the process for producing a cocoa pulp extract includes treating the cocoa pulp or cocoa pulp extract with an enzyme. In one embodiment, the enzymatic treatment reduces the viscosity of the cocoa pulp or cocoa pulp extract. This aspect of the present invention offers advantages in processing the composition into a product, preferably a confectionery product, and / or eliminating any potentially undesirable sensory irritation properties caused by using an excessively viscous raw material.

[0085] In one embodiment, the process for reducing the polysaccharide content and / or changing the viscosity can be carried out mechanically or physically, for example by centrifugation, preferably in a decanting centrifuge. This process can be used to remove polysaccharides present in the pulp.

[0086] In one embodiment, the enzyme treatment temperature is 20°C to 75°C, for example, 30°C to 65°C, 55°C to 75°C, or 30°C to 55°C.

[0087] In one embodiment, the amount of enzyme used is 10 mg / L to 250 mg / L of cocoa pulp or cocoa pulp extract, preferably 25 mg / L to 200 mg / L, and preferably 50 mg / L to 150 mg / L.

[0088] In one embodiment, the amount of enzyme used is 1.0 g / L to 200 g / L of cocoa pulp or cocoa pulp extract, preferably 2.0 g / L to 100 g / L, and preferably 5.0 g / L to 50 g / L.

[0089] 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 cocoa pulp or cocoa pulp extract.

[0090] In one embodiment, the amount of enzyme used is 0.10% to 20%, preferably 0.20% to 10%, and more preferably 0.5% to 5.0%, of the weight of the cocoa pulp or cocoa pulp extract.

[0091] The above amounts refer to all enzymes present, i.e., the total amount of enzymes used for cocoa pulp or cocoa pulp extract.

[0092] In one embodiment, the above ratio is 10% to 75% based on the solid content of the cocoa pulp or cocoa pulp extract, and preferably 10% to 20% based on the total solid content of the cocoa pulp.

[0093] In one embodiment, the enzyme treatment process is carried out for 10 minutes to 20 hours, 10 minutes to 10 hours, 10 minutes to 8 hours, 10 minutes to 6 hours, 15 minutes to 4 hours, 15 minutes to 2 hours, or 30 minutes to 2 hours.

[0094] In one embodiment, the processed cocoa pulp or cocoa pulp extract is stored, and the suspended particles settle, preferably at a temperature of 2.0°C to 10.0°C, and preferably for a period of 12 to 72 hours (e.g., 24 to 60 hours at 3.0°C to 5.0°C). In one embodiment, the processed cocoa pulp or cocoa pulp extract is then filtered using filtration techniques known in the field of fruit pulp processing to obtain a purified product.

[0095] In one embodiment, cocoa pulp or cocoa pulp extract is treated to remove or decompose pectin and / or cellulose, preferably by enzymatic treatment.

[0096] In one embodiment, cocoa pulp or cocoa pulp extract is treated with pectinase, such as EC4.2.2.10 (CAS9033-35-6), EC3.2.1.15 (CAS9032-75-1), EC3.1.1.11 (CAS9025-98-3), EC4.2.2.9 or EC4.2.2.2 (CAS9015-75-2), or a mixture thereof.

[0097] In further embodiments, enzymes other than pectinase may be used, or a mixture of enzymes may be used. In one embodiment, the enzymes used may be selected from the group including lignin-modifying enzymes and carbohydrases (e.g., arabinase / arabinanase, cellulase, β-glucanase, hemicellulase, and xylanase) and mixtures thereof.

[0098] In one embodiment, cocoa pulp or cocoa pulp extract is treated with cellulase, such as EC3.2.1.4, EC3.2.1.91, or EC3.2.1.21, or EC3.2.1.99, or a mixture thereof.

[0099] Pectinases are classified in terms of 1) whether their substrate is pectin, pectic acid, or oligogalacturonic acid, 2) whether they are random cleavage type (endo type, liquefaction or depolymerization enzyme) or terminal cleavage type (exo type or saccharification enzyme), and 3) whether they act by hydrolysis or trans elimination. In preferred embodiments, the enzymes used are selected from the group consisting of pectin esterase, polymethylgalacturonase (exo or endo), polygalacturonase (exo or endo), polymethylgalacturonate triase (exo or endo), polygalacturonate triase (exo or endo), and protopectinase (e.g., endo-1,5-α-L-arabinase) and mixtures thereof.

[0100] In one embodiment, an enzyme is added to the cocoa pulp or cocoa pulp extract either before or after any drying and / or concentration step. In one embodiment, the addition of the enzyme follows a processing step in which all of the naturally occurring enzymes in the cocoa pulp have been inactivated.

[0101] In one embodiment, the selection of enzymes and reaction conditions may be optimized for the substrate being processed. For example, it is well known that certain pectinases operate optimally at acidic pH, while others operate optimally at alkaline pH (see, for example, Table 2, Pectinases: Enzymes for fruit processing industry, International Food Research Journal 21(2):447-453 (2014), incorporated by reference).

[0102] In one embodiment, the amount of pectinase used is 10 mg / L to 250 mg / L of cocoa pulp or cocoa pulp extract, preferably 25 mg / L to 200 mg / L, and preferably 50 mg / L to 150 mg / L.

[0103] In one embodiment, the amount of pectinase used is 1.0 g / L to 200 g / L of cocoa pulp or cocoa pulp extract, preferably 2.0 g / L to 100 g / L, and preferably 5.0 g / L to 50 g / L.

[0104] In one embodiment, the amount of pectinase used is 0.05 mL / kg to 200 mL / kg, 0.1 mL / kg to 200 mL / kg, 1.0 mL / kg to 200 mL / kg, preferably 2.0 mL / kg to 100 mL / kg, preferably 5.0 mL / kg to 50 mL / kg, more preferably 5.0 mL / kg to 20 mL / kg, or 0.1 mL / kg to 10 mL / kg of cocoa pulp or cocoa pulp extract.

[0105] In one embodiment, the amount of pectinase used is 0.10% to 20%, preferably 0.20% to 10%, and more preferably 0.5% to 5.0%, of the weight of the cocoa pulp or cocoa pulp extract.

[0106] The above amounts refer to all pectinases present, i.e., the total amount of pectinase used for cocoa pulp or cocoa pulp extract when using a mixture of enzymes.

[0107] In one embodiment, the pectinase has an activity of 0.50 U to 1.50 U per gram of pulp, for example, 0.75 U to 1.25 U per gram of pulp.

[0108] Under appropriate conditions, the enzyme may have activity ranging from 1,000 PGNU / mL to 30,000 PGNU / mL, 2,000 PGNU / mL to 10,000 PGNU / mL, for example, 3,000 PGNU / mL to 8,500 PGNU / mL.

[0109] Under appropriate conditions, the enzyme may have an activity of 50 PTF to 500 PTF, for example, 60 PTF to 400 PTF.

[0110] Under appropriate conditions, the enzyme may have polygalacturonase activity of 2,000 to 20,000 micromoles / min / g, for example, 3,000 to 12,000 micromoles / min / g.

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

[0112] In one embodiment of the present invention, the enzyme used in the processing step of the present invention is selected from the group consisting of, for example, Ultrazym® AFP-L (e.g., Novo Nordisk Ferment Ltd), Rohament® PL, Rohapect® TPL or PTF (AB ENZYMES), Novozyme® 33095, Pectinex® Ultra AFP, UF, Ultra Colour or Ultra Clear (Novozymes A / S), Neopectinase PL1® (Novozymes A / S), Pectin Lyase 1A (Nzytech), Depol 793 (Biocatalyst), Rapidase® Fibre (DSM), and mixtures thereof.

[0113] In one embodiment, cocoa pulp or cocoa pulp extract may be treated with an enzyme other than pectinase, or a mixture of pectin and another enzyme. The other enzyme may have activity against other polysaccharides present in the cocoa pulp (e.g., glucan, cellulose, hemicellulose, arabinan, and / or β-1,4-xylan).

[0114] In one embodiment, the amount of cellulase used is 0.05 mL / kg to 200 mL / kg, 0.10 mL / kg to 150 mL / kg, 0.1.0 mL / kg to 100 mL / kg, preferably 5.0 mL / kg to 50 mL / kg, more preferably 5.0 mL / kg to 20 mL / kg, or 0.1 mL / kg to 10 mL / kg of cocoa pulp or cocoa pulp extract.

[0115] In one embodiment, the amount of enzyme used is 0.10% to 20%, preferably 0.20% to 10%, and more preferably 0.5% to 5.0%, of the weight of the cocoa pulp or cocoa pulp extract.

[0116] The above amounts refer to all cellulases present, i.e., the total amount of cellulase used for cocoa pulp or cocoa pulp extract when using a mixture of enzymes.

[0117] In one embodiment, the above proportion is 10% to 75% based on the solid content of the cocoa pulp or cocoa pulp extract, and preferably 10% to 20% based on the total solid content of the cocoa pulp.

[0118] The activity of the various cellulases that can be used in this invention is defined by the enumerated 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 cellulose-degrading unit (ACU) is determined based on the reduction in viscosity of the guar gum solution. In preferred embodiments, the activity is 400 to 3000 micromoles / min / g, for example, 500 to 2500 micromoles / min / g.

[0119] In one embodiment of the present invention, the enzyme used in the processing step of the present invention is selected from the group consisting of, for example, cellulase 13L (Biocatalysts), cellulase CE-3, cellulase FG concentrate (Enzyme Development Corporation), cellulosin GMY, and mixtures thereof.

[0120] In one embodiment, the enzymatic treatment involves at least two types of carbohydrases. The procedure may optionally be carried out using at least three types of carbohydrases, at least four types of carbohydrases, and optionally fewer than 20 carbohydrases, or fewer than 10 carbohydrases.

[0121] In one embodiment, the enzyme mixture is used with an activity greater than 60 FBGU, optionally greater than 75 FBGU. Optionally, the activity is less than 180 FBGU, optionally less than 150 FBGU, and optionally less than 125 FBGU. For example, 60 FBGU to 180 FBGU. One fungal β-glucanase unit (FBGU) is the amount of enzyme that hydrolyzes fungal β-glucan to a reducing sugar equivalent to 1 μmol of glucose per minute at 30°C and pH 5.0.

[0122] In one embodiment, cocoa pulp or cocoa pulp extract is treated with an enzyme mixture for 1 to 7 hours, preferably 2 to 5 hours.

[0123] In one embodiment, cocoa pulp or cocoa pulp extract is treated with Viscozyme L (Novozymes A / S), a polyenzyme complex containing a broad range of carbohydrases including arabanase, cellulase, β-glucanase, hemicellulase, and xylanase.

[0124] In one embodiment, the enzyme used in the treatment may preferably be inactivated before any drying of the cocoa pulp and / or cocoa pulp extract. This inactivation can be carried out using any suitable process, for example, a treatment at a temperature of 80-110°C for 2-10 minutes, for example, 5 minutes.

[0125] In one embodiment, cocoa pulp or cocoa pulp extract is treated to increase the pH, for example, by treating cocoa pulp with an alkali salt or a base. The properties of the compound are not particularly limited, but are preferably food-grade compounds. In a preferred embodiment, the cocoa pulp is treated with compounds such as mono / di / trisodium / potassium / calcium phosphate, mono / diammonium phosphate, sodium hydroxide, calcium hydroxide, potassium hydroxide, sodium carbonate, calcium carbonate, or potassium carbonate, and mixtures thereof, to increase the pH.

[0126] In one embodiment, the alkali salt or base is mixed with the cocoa pulp or cocoa pulp extract in an amount of more than 0.10% by weight, preferably more than 0.15% by weight, preferably more than 0.20% by weight. In another embodiment, the alkali salt or base is mixed with the cocoa pulp or cocoa pulp extract in an amount of less than 1.25% by weight, preferably less than 1.0% by weight, preferably less than 0.90% by weight, for example, 0.10% to 1.25% by weight, 0.20% to 0.90% by weight, or 0.25% to 0.85% by weight.

[0127] In one embodiment, as described above, the pH of the cocoa pulp increases to a range higher than 2.75 to 4.0, and optionally above 3.3 to 4.0 or 3.0 to 3.7 (all measured at 20°C). For example, the pH increases to above 4.5, above 5.0, above 5.5, or above 6.0. For example, the pH increases but does not increase above 8.0, remaining below 7.5, 7.0, or 6.5.

[0128] In a preferred embodiment, an agent for increasing pH is added to the pulp as an aqueous solution or slurry. In a preferred embodiment, the concentration of the agent in the water is 5 g / 100 mL to 50 g / 100 mL, preferably 10 g / 100 mL to 30 g / 100 mL. Preferably, by adding the agent as an aqueous solution or slurry, undesirable gelation that can increase the viscosity of the pulp does not occur.

[0129] In one embodiment, the enzymatic treatment is performed after the pH-increasing treatment. In an alternative embodiment, the enzymatic treatment is performed before the pH treatment.

[0130] In one embodiment, the enzymatic treatment is carried out when the pH of the pulp is 3.3 to 6.0, preferably 4.25 to 5.0.

[0131] In alternative embodiments, pH treatment is performed using dialysis (ion exchange). For example, the method disclosed in European Patent No. 0049497 (Nestle SA) is used.

[0132] In one embodiment, the method includes processing the cocoa pulp to maximize the sugar content of the extract. In one embodiment, this processing is for increasing the amount of monosaccharides by consuming disaccharides, trisaccharides, oligosaccharides and / or polysaccharides, or for increasing the trisaccharide and / or oligosaccharide content by consuming polysaccharides. In one embodiment, this processing may be enzymatic.

[0133] One embodiment of the present invention comprises the following steps: depulping of cocoa pods, pasteurization of the pulp (e.g., heat treatment), optionally enzymatic treatment, and / or optionally alkalizing and drying (preferably freeze-drying, vacuum drying, or spray drying). In a preferred embodiment, a method is provided comprising depulping of cocoa pods, pasteurization of the pulp (e.g., heat treatment), enzymatic treatment, and / or alkalizing and drying (preferably freeze-drying, vacuum drying, or spray drying). The pasteurization step may be at any appropriate point in the process, for example, after the enzymatic treatment.

[0134] One embodiment of the present invention comprises the following steps: depulping, optional freezing, optional thawing, enzymatic treatment, optional pasteurization, alkalization, and drying.

[0135] One embodiment of the present invention comprises the following steps: depulping, freezing, thawing, enzymatic treatment, pasteurization, alkalization, and drying.

[0136] One embodiment of the present invention comprises the following steps: depulping, optional freezing, optional thawing, alkalization, enzymatic treatment, pasteurization, and drying.

[0137] One embodiment of the present invention comprises the following steps: depulping, freezing, thawing, alkalizing, enzymatic treatment, pasteurization, and drying.

[0138] In the above embodiment, the alkalization step relates to pH adjustment and may occur before or after, preferably after, the enzymatic treatment.

[0139] The present invention offers advantageous properties in terms of reducing or completely eliminating added sugars, with sweetness derived from natural sources and containing other components that contribute to the flavor of chocolate from cocoa pods.

[0140] With respect to added sugars, in one embodiment, the term “added sugar” refers to refined sugars, including processed sugars with standard nutritional properties, such as white sugar or brown sugar. Preferably, as described in Regulation (EC) No. 1924 / 2006, the present invention relates to foods without added sugars, and the product does not contain monosaccharides or disaccharides, or other foods used for sweetness properties other than sugars that are essentially naturally present in the ingredients.

[0141] Therefore, the present invention provides a substitute for added sugars by providing naturally occurring sugars present in the source of cocoa mass, cocoa butter, and / or cocoa powder. Accordingly, the present invention provides sugar-free confectionery products containing natural sugars.

[0142] Food products, confectionery and chocolate products General products of the present invention The present invention provides a novel food product containing the materials of the present invention. However, preferred food products are confectionery products, preferably chocolate products.

[0143] Other food products include cooked products, dairy products (e.g., yogurt), nutritional formulations, or ice cream. For baked goods, ice cream, and topping applications, the materials of the present invention (preferably in the form of powder described below) may be used as flavorings, and preferably, they can be combined with cocoa powder to form sweetened cocoa powder.

[0144] In one embodiment, the composition of the present invention may, usefully, be a chocolate product (as defined herein), and more usefully, may be chocolate or a chocolate compound. Regardless of any other legal provisions that allow the use of the composition of the present invention containing 25% to 35% by weight of cocoa solids together with milk components (such as powdered milk), it may be informally abbreviated herein as “milk chocolate” (this term also includes other similar chocolate products having the same amount of cocoa solids or substitutes). Regardless of any other legal provisions that allow the use of the composition of the present invention containing more than 35% by weight of cocoa solids (up to 100% (i.e., pure cocoa solids)), it may be informally abbreviated herein as “dark chocolate” (this term also includes other similar chocolate products having the same amount of cocoa solids or substitutes).

[0145] As used herein, the term “chocolate” means any product (and / or its components, if it is a product) that meets the legal definition of chocolate in any jurisdiction, and also includes products (and / or its components) in which all or part of cocoa butter (CB) is replaced with cocoa butter equivalents (CBE) and / or cocoa butter substitutes (CBR).

[0146] In some jurisdictions, a compound may be legally defined by the presence of a minimum amount of cocoa solids, but as used herein (unless the context clearly indicates otherwise), the term “chocolate compound” means a chocolate-like substance characterized by the presence of any amount of cocoa solids (including cocoa liquor / cocoa mass, cocoa butter, and cocoa powder).

[0147] As used herein, the term “chocolate products” means compounds and other related materials containing chocolate, cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter substitutes (CBR), and / or cocoa butter replacements (CBS). Therefore, chocolate products include products based on chocolate and / or chocolate analogues, and thus may be based on, for example, dark chocolate, milk chocolate, or white chocolate.

[0148] Unless otherwise explicitly stated in the context, it should be understood that in this invention, any one chocolate product may be used in place of any other chocolate product, and neither the terms "chocolate" nor "compound" should be considered to limit the scope of this invention to any particular type of chocolate product. Preferred chocolate products include chocolate and / or compounds, more preferred chocolate products include chocolate, and most preferred chocolate products include chocolate as legally defined in the major jurisdiction (such as Brazil, the EU, and / or the United States).

[0149] As used herein, the term “chocolate coating” (also referred to as “chocolate shell”) means a coating made from any chocolate product. The terms “chocolate coating” and “compound coating” can be similarly defined by analogy. Similarly, the terms “chocolate composition (or mass),” “chocolate composition (or mass),” and “compound composition (or mass)” mean a composition (or mass) that contains, in whole or in part, a chocolate product, chocolate, and a compound, respectively, as its component(s). Depending on their component parts, the definitions of such compositions and / or masses may naturally overlap.

[0150] As used herein, the term “chocolate confectionery” means any food containing chocolate products and optionally other ingredients, and therefore may refer to confectionery, wafers, cakes and / or biscuits, whether or not the chocolate product constitutes the majority of the product, including chocolate coatings and / or other food products. Chocolate confectionery may include any preferred form of chocolate product, such as, for example, containments, layers, chunks, pieces and / or drops. Confectionery products may further contain any other preferred containments, such as crispy containments, such as cereals (e.g., sprouted rice and / or toasted rice) and / or dried fruit pieces.

[0151] The chocolate products of the present invention can be used to form tablets and / or bars for coating confectionery articles and / or for preparing more complex confectionery products. Optionally, before using the chocolate product in the preparation of confectionery products, the contents may be added to the chocolate product according to a desired recipe. As will be apparent to those skilled in the art, in some cases the products of the present invention have the same recipe and raw materials as the corresponding compositions and / or masses, but in other cases, particularly when contents are added or when the product is more complex, the final recipe of the product may differ from the recipe of the compositions and / or masses used to prepare it.

[0152] In a very preferred embodiment of the present invention, the chocolate confectionery product includes substantially solid molded chocolate tablets, chocolate bars, and / or baked products covered with a substantial amount of chocolate product. These products are prepared, for example, by substantially filling a mold with chocolate product, optionally adding contents and / or baked products therein, removing the chocolate product from the mold (a so-called wet shelling process), and, if necessary, adding more chocolate product to the mold. In such a very preferred product of the present invention, the chocolate product forms a thick outer layer surrounding the substantial product or an entire part of the product and / or an internal baked product (such as a wafer and / or biscuit stack). Such solid products in which the mold is substantially filled with chocolate should be contrasted with products containing a molded thin chocolate shell, which presents a different challenge. To prepare a thinly coated chocolate shell, the mold is coated with a thin layer of chocolate, which is inverted to remove excess chocolate and / or stamped with a cold plunger to define the shell shape, leaving the mold almost empty. In this way, the mold is coated with a thin layer of chocolate to which further raw materials and fillings may be added, thereby forming the interior of the product.

[0153] Unless the context explicitly states otherwise herein, the term "chocolate confectionery" as used herein may be readily substituted for the term "chocolate confectionery" as used throughout this application, and it will be understood by those skilled in the art that such terms are equivalent and, in practice, interchangeable when informally used herein. However, if there is a difference in meaning between these terms in the context provided herein, then chocolate confectionery and / or compound confectionery are preferred embodiments of the chocolate confectionery of the present invention, and the preferred embodiment is chocolate confectionery.

[0154] Preferred chocolate confectionery products may include, for example, one or more components 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 inclusions, and / or products coated with chocolate products such as coated biscuits, cakes, wafers, and / or other confectionery articles. More preferably, and / or instead, any of the above may include one or more cocoa butter substitutes (CBRs), cocoa butter equivalents (CBEs), cocoa butter substitutes (CBSs), and / or any preferred mixture thereof.

[0155] In chocolate confectionery products, cocoa butter (CB) may be replaced with fats from other sources. Such products may generally contain one or more fats selected from the group consisting of laurate fats (e.g., cocoa butter substitutes (CBS) obtained from the kernels of palm fruit); non-laurate vegetable fats (e.g., those based on palm or other specialty fats); cocoa butter substitutes (CBR); cocoa butter equivalents (CBE) and / or any preferred mixtures thereof. Some CBEs, CBRs, and especially CBSs may contain mainly saturated fats and very low levels of unsaturated omega-3 and omega-6 fatty acids (which have health benefits). Therefore, in one embodiment, such types of fats are less preferred than CB in the chocolate confectionery products of the present invention.

[0156] One embodiment of the present invention provides a multilayer product comprising, optionally, multiple layers of baked food (preferably selected from one or more wafers and / or multiple biscuit layers) and / or one or more filling layers existing between these food layers and at least one coating layer disposed around them, wherein the coating comprises or is prepared in accordance with the present invention.

[0157] Further embodiments of the present invention provide chocolate confectionery products further coated with chocolate (or equivalents such as a compound), such as pralines, chocolate shell products, and / or chocolate-coated wafers or biscuits, none of which may be layered or not. The chocolate coating can be applied or produced by any preferred means such as enrobing or molding. The coating may include chocolate products of the present invention or prepared in accordance with the present invention.

[0158] Another embodiment of the present invention provides a chocolate confectionery product used in the present invention and / or the present invention, which comprises a filling covered by an outer layer such as a praline or a chocolate shell product.

[0159] In another preferred embodiment of the present invention, the food comprises a multilayer coated chocolate product comprising multiple layers of wafers, chocolate products, biscuits and / or baked foods, with fillings sandwiched between them, and at least one layer or coating being the chocolate product of the present invention (e.g., chocolate). Most preferably, the multilayer product comprises a confectionery product of a chocolate product selected from sandwich biscuits (or more), cookies (or more), wafers (or more), muffins (or more), extruded snacks (or more), and / or pralines (or more) (e.g., as described herein). An example of such a product is a multilayer laminate of baked wafer and / or biscuit layers sandwiched with fillings and coated with chocolate.

[0160] The baked products used in the present invention may be sweet or savory. Preferred baked products may include baked grain ingredients, the term including baked foods containing cereals and / or legumes. Baked cereal products are more preferred, and most preferred, are baked wheat products such as wafers and / or biscuits. Wafers may be flat or shaped (for example, into ice cream cones or baskets), and biscuits may have many different shapes, but preferred wafers and / or biscuits are flat so that they can be usefully laminated with the confectionery fillings (and optionally fruit-based fillings) of the present invention. More preferred wafers are those that are sweet or plain in flavor, for example, rather than salted wafers.

[0161] A non-limiting list of possible baked foods that may include the chocolate products of the present invention and / or the chocolate compositions used in the present invention is selected from high-fat biscuits, cakes, breads, pastries and / or pies, and is selected from the group consisting of, for example, ANZAC biscuits, biscotti, flapjacks, kurabiye, lebkuchen, leckerli, macarons, bourbon biscuits, butter cookies, digestive biscuits, custard cream, and extruded snacks. Florentines, Garibaldi, gingerbread, koulourakia, kourabiedes, Linzer Torte, muffins, Oreos, Nice Biscuits, peanut butter cookies, polvorones, pizzels, 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.

[0162] 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 (in whole or in part).

[0163] The coating and / or filling may contain one or more solid and / or liquid phases, such as fats and / or emulsions, dispersions, creams and / or foams, and / or gaseous phases.

[0164] Therefore, more broadly, further embodiments of the present invention include food products comprising the chocolate products described herein.

[0165] Further embodiments of the present invention broadly include the use of the 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 as described herein.

[0166] Specific products of the present invention In one embodiment of the present invention, the presence of cocoa pulp and / or cocoa pulp extract yields a food product that is distinguishable from a confectionery product, preferably a chocolate product.

[0167] In preferred embodiments, the present invention provides a composition comprising pentanol acetate, preferably 2-pentanol acetate; preferably, the present invention provides a confectionery product comprising pentanol acetate, preferably 2-pentanol acetate; and most preferably, the present invention provides a confectionery product comprising a chocolate product comprising pentanol acetate, preferably 2-pentanol acetate.

[0168] In preferred embodiments, the present invention provides a composition comprising heptanol acetate, preferably 2-heptanol acetate; preferably, the present invention provides a confectionery product comprising heptanol acetate, preferably 2-heptanol acetate; and most preferably, a confectionery product comprising a chocolate product comprising heptanol acetate, preferably 2-heptanol acetate.

[0169] In preferred embodiments, the combined amount of pentanol acetate and heptanol acetate relative to the amount of furfural present in a confectionery product, preferably chocolate, is greater than 0.75:1.0, preferably greater than 1.50:1.0, for example, preferably greater than 2.00:1.0, greater than 3.00:1.0, greater than 5.00:1.0, or greater than 6.50:1.0. In preferred embodiments, the combined amount of pentanol acetate and heptanol acetate relative to the amount of linalool present in a confectionery product, preferably chocolate, is less than 10.0:1.0 or less than 9.0:1.0, for example, preferably a ratio of 0.75:1.0 to 10.0:1.0.

[0170] In preferred embodiments, the combined amount of pentanol acetate and heptanol acetate relative to the amount of linalool present in a confectionery product, preferably chocolate, is greater than 1.20:1.0, preferably greater than 1.40:1.0, for example, preferably greater than 2.00:1.0, greater than 3.00:1.0, greater than 5.00:1.0, or greater than 6.50:1.0. In preferred embodiments, the combined amount of pentanol acetate and heptanol acetate relative to the amount of linalool present in a confectionery product, preferably chocolate, is less than 12.0:1.0 or less than 10.0:1.0, for example, a ratio of 1.20:1.0 to 12.0:1.0.

[0171] The above results are preferably obtained using GC-MS (gas chromatography-mass spectrometry), preferably using the GC-MS protocol set out in the examples herein. The above results can be obtained from the peak area of ​​each peak when measured according to the standards mentioned in the examples.

[0172] In a preferred embodiment, the amount of pentanol acetate present in the confectionery product, preferably chocolate, is such that the peak area ratio to the standard defined below is greater than 0.05:1.0, preferably greater than 0.10:1.0, preferably greater than 0.20:1.0, for example greater than 0.25:1.0, greater than 0.50:1.0, or greater than 1.0:1.0.

[0173] In preferred embodiments, the amount of pentanol acetate present in confectionery products, preferably chocolate, is such that the peak area ratio to the standard defined below is less than 2.00:1.0, preferably less than 1.75:1.0, preferably less than 1.50:1.0, for example less than 0.75:1.0, less than 0.30:1.0, or less than 0.25:1.0. The above preferred embodiments have a peak area ratio of 0.05:1.0 to 2.00:1.0.

[0174] In a preferred embodiment, the amount of heptanol acetate present in the confectionery product, preferably chocolate, is such that the peak area ratio to the standard defined below is greater than 0.03:1.0, preferably greater than 0.05:1.0, preferably greater than 0.10:1.0, for example greater than 0.15:1.0, greater than 0.20:1.0, or greater than 0.40:1.0.

[0175] In preferred embodiments, the amount of pentanol acetate present in the confectionery product, preferably chocolate, is such that the peak area ratio to the standard defined below is less than 1.00:1.0, preferably less than 0.85:1.0, preferably less than 0.75:1.0, for example less than 0.65:1.0, less than 0.60:1.0, or less than 0.50:1.0. The above preferred embodiments have a peak area ratio of 0.03:1.0 to 1.00:1.0.

[0176] In one embodiment of the present invention, the food, preferably confectionery product, comprises 5% to 65% by weight, preferably 10% to 65% by weight, more preferably 15% to 60% by weight, more preferably 20% to 60% by weight, for example, 20% to 55% by weight, 20% to 40% by weight, 34% to 58% by weight, or 37% to 50% by weight of cocoa pulp (preferably dried) or cocoa pulp extract (preferably dried) of the food, preferably confectionery product.

[0177] One embodiment of the present invention provides a composition comprising cocoa pulp or cocoa pulp extract and cocoa mass, wherein preferably some (preferably all) of the sugars in the composition are provided by cocoa pulp or cocoa pulp extract.

[0178] In one embodiment of the present invention, cocoa pulp or cocoa pulp extract is dispersed throughout the confectionery product, preferably in powder form. In a preferred embodiment, cocoa pulp or cocoa pulp extract, or cocoa pulp extract, is dispersed within the continuous fat phase of the confectionery product, preferably together with the cocoa butter phase. In a preferred embodiment, cocoa pulp or cocoa pulp extract is a dry powder dispersed in the cocoa butter matrix of the confectionery product.

[0179] In one embodiment of the present invention, the cocoa pulp or cocoa pulp extract may be in the form of a container, preferably having a size of 0.5 to 15.0 mm, for example, 1.0 to 10.0 mm. In one embodiment, the particle size is measured with a ruler over 10 or more, preferably 10, sample pieces, averaged, and the longest diameter is evaluated by the naked eye.

[0180] In a preferred embodiment, the contents may be dispersed within the continuous fat phase of the confectionery product, preferably together with the cocoa butter phase.

[0181] Alternatively, the powder and / or contents may be present in the filling of a confectionery, preferably in the filling of a chocolate product.

[0182] In one embodiment of the present invention, cocoa pulp or cocoa pulp extract is the main source of sugar in a food, preferably a confectionery product, and preferably cocoa sugar constitutes more than 60% by weight, preferably more than 75% by weight, more preferably more than 80% by weight, more preferably more than 85% by weight, more preferably more than 90% by weight, more preferably more than 95% by weight, and more preferably more than 100% by weight of the sugar in the food, preferably a confectionery product.

[0183] One embodiment of the present invention provides a composition comprising cocoa pulp extract and cocoa mass without added sugar.

[0184] In one embodiment, the confectionery product contains 0% to 95% by weight of cocoa mass, preferably 0% to 85% by weight, for example, 45% to 80% by weight, less than 5% by weight, or 8% to 12% by weight of cocoa mass, depending on the final product.

[0185] In one embodiment, the confectionery product contains 0% to 35% by weight of cocoa butter, preferably 0% to 30% by weight, for example, 6% to 15% by weight, less than 5% by weight, or 20% to 35% by weight of cocoa butter, depending on the final product. In one embodiment, the addition of cocoa butter is independent of that present in the cocoa mass.

[0186] In one embodiment of the present invention, the chocolate product is selected from the group consisting of milk chocolate, dark chocolate, and white chocolate.

[0187] In this invention, cocoa mass consists essentially only of cocoa solids and cocoa butter.

[0188] In one embodiment, the cocoa mass is preferably solid or semi-solid cocoa liquor at ambient temperature (e.g., 20°C). In one embodiment, the cocoa liquor may be steam-treated. In one embodiment, the cocoa mass may be Arriba cocoa mass.

[0189] In one embodiment, the composition consists essentially of only cocoa mass and cocoa pulp extract, or only cocoa mass and dried cocoa pulp.

[0190] In the present invention, the term "essentially consisting 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.

[0191] In one embodiment, the present invention provides chocolate comprising cocoa mass and cocoa pulp extract.

[0192] In one embodiment, the composition further comprises at least one component selected from the group consisting of flavorings, milk-based components, emulsifiers, cocoa butter, and additional sugars, preferably at least one component selected from the group consisting of milk-based components, emulsifiers, and cocoa butter.

[0193] In one embodiment, the composition further comprises at least one component selected from the group consisting of milk-based components, emulsifiers, and cocoa butter, preferably at least one component selected from the group consisting of milk-based components, emulsifiers, and cocoa butter.

[0194] In one embodiment, when cocoa butter is used in addition to cocoa mass, the additional cocoa butter is used in an amount of less than 20% by weight, preferably less than 15% by weight, and preferably more than 2.5% by weight, preferably more than 5.0% by weight, for example, 2.5% to 20% by weight of the chocolate product composition.

[0195] In one embodiment, the milk-based component is selected from the group consisting of nonfat milk solids, milk powder (optionally defatted or partially defatted whole cream), and milk fat. In one embodiment, the dairy product may be spray-dried within standard parameters for the production of these known products.

[0196] 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 omitted.

[0197] In one embodiment, the flavoring may be any that is typically used in chocolate production, such as a vanilla base / vanilla extract (e.g., vanillin) or a hazelnut base / hazelnut extract (e.g., hazelnut paste or hazelnut oil).

[0198] In one embodiment, the composition includes a contentor. The contentor may be any contentor commonly used in the art, such as a fruit-based contentor, a nut-based contentor, a grain-based contentor, or a yogurt-based contentor. The contentor may take the form of commonly used components, such as chips or flakes. The contentor may be present in an amount of 2.5% to 25% based on the weight of the chocolate product.

[0199] In one embodiment, the present invention relates to a white chocolate composition comprising, for example, 10% to 65% by weight of cocoa pulp (preferably dried) or cocoa pulp extract (preferably dried) and 20% to 60% by weight of milk powder (optionally, a mixture of whole milk powder and skim milk powder).

[0200] A specific, non-limiting chocolate recipe is described here. In all embodiments below, percentages refer to the total weight percentage of the chocolate product.

[0201] In one embodiment, the chocolate product composition comprises the following components.

[0202] 45-80% cocoa mass 10-55% of the cocoa pulp extract of the present invention 0-5% cocoa butter 0.0-0.5% lecithin In one embodiment, the chocolate product composition comprises the following components.

[0203] 8-12% cocoa mass 34-58% of the cocoa pulp extract of the present invention 18-25% cocoa butter 3.5-6.5% milk fat 15-30% milk powder 0.3-0.5% lecithin In one embodiment, the chocolate product composition comprises the following components.

[0204] 37-50% of the cocoa pulp extract of the present invention 18-24% nonfat milk solids 4-7% milk fat 22-35% (optionally deodorized) cocoa butter 20-40% milk powder 0.2-0.5% lecithin In one embodiment of the present invention, a chocolate product is prepared by a method comprising a conventional fermentation and roasting process for cocoa beans, which is well known in the art.

[0205] In one embodiment, Theobroma pods are either unfermented, fermenting, or fermenting. In one embodiment, the above terms may be defined as follows: Fermentation typically takes place for 2 to 6 days, depending on the type, source, and the flavor to be supplied. Unfermented means that no intentional fermentation occurs, and fermenting means that fermentation takes place for less than 2 days.

[0206] In alternative embodiments, the chocolate products of the present invention are not roasted. "Not roasted" means that the composition is produced by a non-roasting process, and its cocoa solid components (cocoa beans, nibs, etc.) are not subjected to high temperatures (e.g., 140°C or above, or 120°C or above) for an extended period (e.g., 30 minutes or more). While not wishing to be constrained by any particular mechanism, in a non-roasting process, the conditions are either insufficient temperature (preferably below 120°C, more preferably below 110°C, even more preferably below 100°C, most preferably below 90°C, e.g., below 80°C) and / or 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, a significant amount of flavor-active compounds that could impart a strong roasted note to the composition are not generated. Roasting processes or procedures are distinguished from treatments such as flash heating, which involve treating raw materials such as cocoa beans and / or nibs at high temperatures (typically 120°C to 160°C) for a very short period (typically less than 200 seconds) to inactivate microbial contaminants and make the components safe for human consumption. Such antimicrobial and / or debacterial treatments and / or procedures are still considered to fall within the scope of non-roasting processes.

[0207] Therefore, the present invention provides chocolate products from a single source, namely cocoa pods.

[0208] Therefore, the present invention provides a method for preparing confectionery products in which the ingredients of the confectionery product are combined with cocoa pulp, preferably dried cocoa pulp, or cocoa pulp extract.

[0209] In a preferred embodiment, the present invention also relates to a method for producing confectionery food products, a. A step of processing cocoa pulp or cocoa pulp extract to reduce polysaccharide content and / or processing cocoa pulp or cocoa pulp extract to adjust pH, b. A step to dry the product of step a, The present invention provides a method comprising the step of combining the product of step b. with at least one other component present in a confectionery food.

[0210] In a preferred embodiment, the above method relates to the preparation of a chocolate product, preferably chocolate, wherein at least one other component is cocoa mass.

[0211] One embodiment of the present invention provides a method for producing a chocolate product in which all components are derived from cocoa pods, that is, a method in which the chocolate product consists essentially only of components derived from cocoa pods.

[0212] In one embodiment of the present invention, in the manufacture of a chocolate product, dried cocoa pulp or cocoa pulp extract is combined with other ingredients at the time when added sugars are typically introduced.

[0213] One embodiment of the present invention provides a method for preparing a chocolate product, comprising the step of combining cocoa mass with cocoa pulp or a cocoa pulp extract. In one embodiment, the combination of cocoa pulp or cocoa pulp extract may be carried out by any apparatus conventionally used to combine sugar and cocoa mass as conventionally used in the production of chocolate.

[0214] In one embodiment, the chocolate composition of the present invention can be purified using applicable known equipment. In a preferred embodiment, the chocolate is purified to ensure a grain-free texture. For example, purification can be performed to achieve a particle size of less than 50 micrometers, preferably 15 to 35 micrometers (D90 as measured by Malvern Mastersizer 3000).

[0215] In one embodiment, chocolate is prepared using a conventional conching process. In a preferred embodiment, the temperature during the conching process does not exceed 60°C, preferably not exceeding 57.5°C, and preferably not exceeding 56°C. By controlling the temperature during this process, caramelization of the pulp is avoided, and the final product has a smooth texture without graininess. In a preferred embodiment, the temperature is above 30°C, preferably above 35°C, above 40°C, or above 45°C.

[0216] In one embodiment, the conching is carried out over a period of more than 1.5 hours, preferably 2 hours or more, and preferably 2.5 hours or more. In another embodiment, the conching is carried out over a period of less than 8 hours, preferably less than 6 hours.

[0217] In one embodiment, conching is performed at a temperature of 30°C to 60°C for a period of 1.5 to 8 hours.

[0218] In one embodiment, the conching speed is 200 rpm to 2000 rpm, preferably 400 rpm to 1600 rpm.

[0219] In preferred embodiments, the cocoa pulp and / or cocoa pulp extract are not caramelized, and for example, the processing steps used to produce the compositions of the present invention do not result in caramelization.

[0220] In one embodiment, the conching speed and / or temperature may vary over the conching process within the above range.

[0221] Unless otherwise specified, all technical and scientific terms used herein should have the same meaning and presentation as those commonly understood by those skilled in the art to which this disclosure relates.

[0222] Unless the context clearly indicates otherwise, when used herein, the plural form of a term should be understood to include the singular form, and when the singular form is used, the plural form should also be understood to include the singular form.

[0223] Within all the scopes defined above, endpoints are included within the scopes described. In addition, the broadest scope endpoints and narrower scope endpoints in one embodiment may be combined.

[0224] For any quantities described herein, the sum of the amounts as percentages will be understood to be no more than 100% (allowing for rounding errors). For example, the sum of the components (or parts thereof) contained in the composition of the present invention may be 100% when described as a percentage by weight (or other) of the composition (or the same parts thereof), allowing for rounding errors. However, if the enumeration of components is non-excludable, the sum of the percentages for each of such components may be less than 100%, allowing for some percentage with respect to any additional component amounts (or amounts) not explicitly described herein.

[0225] As used herein, the term “substantially” may refer to a quantity or entity that means a large amount or a proportion thereof. In this regard, in the context in which “substantially” is used, “substantially” means a quantity (relative to any of the quantities or entities referenced in the context described) that constitutes at least 80%, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, particularly at least 98%, for example, about 100% of the total amount of the subject matter. The similar term “substantially not” can similarly indicate that the quantity or entity referenced constitutes 20% or less, preferably 15% or less, more preferably 10% or less, particularly preferably 5% or less, particularly 2% or less, for example, about 0% of the total amount of the subject matter. Preferably, where appropriate (e.g., in the quantity of raw materials), such percentages are on a weight basis.

[0226] Unless otherwise specified, the percentages listed are by weight.

[0227] The present invention will be further described with reference to non-limiting examples. [Examples]

[0228] The following compositions within the scope of the present invention were prepared.

[0229] [Table 1]

[0230] [Table 2]

[0231] Preparation of cocoa pulp powder in Examples 1-4 Cacao pods of varieties 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.

[0232] The fruit was split open by hand using a stainless steel knife. Then, the pulp seeds were separated from the bark.

[0233] Pulping was carried out using a commercially available fruit pulper with a brush system. The pulp was collected directly into 40 x 50 cm polypropylene plastic bags and sealed under vacuum. After packing, the pulp was frozen and stored in a Cold Lab ultra-low temperature freezer at -80°C.

[0234] Freeze-drying of cocoa pulp was performed in two batches for 96 hours on a Lio Top apparatus. Each batch consisted of eight trays with 2.5–3.0 kg / tray capacity.

[0235] After the freeze-drying process was complete, the trays containing the dewatered pulp were removed from the apparatus. The freeze-dried pulp was removed from the trays, placed in roll bags, and then vacuum-sealed to obtain freeze-dried cocoa pulp powder.

[0236] Preparation of chocolate composition Example 1 The cocoa pulp powder prepared as described above was brought to room temperature and mixed with cocoa liquor using a standard cooking food processor (Crypto mill mixer).

[0237] A Buhler SDY 200 3-cylinder purifier was used to reduce particle size to 23 micrometers (measured manually using a micrometer). The cylinder spacing was controlled by setting the purifier pressure (gauge readings - right 0.7, 7; left 0.4, 6.4; right outlet 0, 11.8 and left outlet 0.8, 7.8).

[0238] Next, the purified composition was subjected to conching in an Elkolino ELK-0005-V apparatus with the following parameters: Before starting the conching process, 100g of cocoa butter was added to the conche and processed at 45°C for 10 minutes at 500 rpm, then the temperature and rotation were changed to 56°C for 220 minutes at 1200 rpm. 500g of cocoa butter was added and the temperature was changed to 45°C for 60 minutes at 1500 rpm.

[0239] Next, the chocolate was tempered by hand on a marble table at 29.8°C.

[0240] Example 2 This example was prepared according to the process described in Example 1, but the amount of cocoa pulp powder was changed as shown in Table 1.

[0241] Example 3 This example was prepared according to the process described in Example 2, but the purification step resulted in a particle size of 41 micrometers, and a specific amount of strawberry pieces was added.

[0242] Example 4 In contrast to the dark chocolate mentioned above, white chocolate was prepared.

[0243] Milk powder, cocoa pulp powder, natural vanilla, and a portion of cocoa butter (64% of the total cocoa butter in the final product) were combined using a food processor. The composition was refined to obtain a particle size of 32 micrometers. The remaining cocoa butter and the refined mass were added to a laboratory Lipp conche and processed at a temperature of 45-50°C for 2 hours to obtain the final product.

[0244] The chocolate composition was found to have a fruity and floral taste that distinguishes it from chocolate compositions that did not use cocoa pulp as a sugar substitute.

[0245] Preparation of cocoa pulp powder in Examples 5-6 Cacao pods of varieties 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.

[0246] The fruit was split open by hand using a stainless steel knife. Then, the pulp seeds were separated from the bark.

[0247] Pulping was carried out using a commercially available fruit pulper with 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 at -18°C for storage.

[0248] Example 5 First, the pulp was thawed. Next, for enzymatic 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 constant temperature bath. Once the temperature was reached, the enzyme (Pectinex® Ultra Clear, Novozymes) was added under the following conditions: Concentration: 1 mL of enzyme / 100 g of pulp Temperature: 42.5℃ Reaction time: 60 minutes Rotation speed: 100 rpm Immediately after enzyme treatment, the material was heat-treated at 90°C for 5 minutes and then cooled to 20°C. The cooled material was then frozen for further freeze-drying.

[0249] Example 6 At the end of the 60-minute enzymatic reaction described in Example 5, 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: 12.9 g of Ca(OH)2 was added to each 3 kg of pulp (0.43%).

[0250] The mixture was mixed using a mixer at a speed of 200 rpm for approximately 15 minutes, followed by pasteurization at 90°C for 5 minutes, and then cooled to 20°C.

[0251] The cooled material was frozen and freeze-dried.

[0252] Freeze-drying of cocoa pulp was performed in two batches for 96 hours on a Lio Top apparatus. Each batch consisted of eight trays with 2.5–3.0 kg / tray capacity.

[0253] After the freeze-drying process was complete, the trays containing the dewatered pulp were removed from the apparatus. The freeze-dried pulp was removed from the trays, placed in roll bags, and then vacuum-sealed to obtain freeze-dried cocoa pulp powder.

[0254] test Prior to freeze-drying, the pH values ​​of natural pulp, enzyme-treated pulp, and Bi-treated pulp were 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 two sets of measurements.

[0255] Viscosity measurements were performed using a Brookfields RVDV III rheometer with rotation for 60 seconds at 30°C, based on the average of two sets of measurements.

[0256] Apparent viscosity (100 rpm): Natural pulp (250 rpm) 611.5±2.12 and 322.5±3.53, Enzyme-treated pulp 400.0±14.14 and 162.5±10.60, and pH-adjusted and enzyme-treated pulp 392.5±12.43 and 158±11.32 (all results reported in centipoise).

[0257] Therefore, it can be seen that the process of the present invention results in a reduction of viscosity.

[0258] Example 7 The compositions prepared in Examples 5 and 6 were processed into chocolate compositions using the process previously specified for Example 1. However, the pulp composition was present in the final product at 33% by weight, the cocoa mass at 53% by weight, and the cocoa butter at 14% by weight, and the conching temperature was 50°C.

[0259] In informal taste tests conducted by a small panel, pre-treated pulp resulted in chocolate with faster melt-in-the-mouth characteristics and a shorter aftertaste compared to chocolate made from untreated pulp.

[0260] Example 8 500 mg samples of PH16 and Salobrinho cocoa pulp were evaluated from the above-mentioned prepared samples using GC-MS. The protocol was as follows:

[0261] Standard preparation: 100 (±1) mg of methyl valerate was weighed into a 10 mL volumetric flask. Methanol was added to the flask up to 10 mL to obtain a stock solution with a concentration of 10 g / L. The solution was stored in a freezer at approximately -30°C until use. To prepare the standard solution, 50 μL of the stock solution was pipetteed into a 100 mL volumetric flask containing approximately 30 mL of water. Then, water was added to the flask up to 100 mL to homogenize the mixture. Before analysis, the standard solution was added directly to the sample. A fresh standard solution was prepared for different tests.

[0262] 500 (±5) mg of powdered cocoa pulp was accurately weighed into a 20 mL headspace vial. Then, 4 mL of purified water and 50 μL of standard solution were added. The vial was sealed, the mixture was homogenized, and volatile components were extracted from the sample using solid-phase microextraction (SPME). The sample was analyzed in two series by gas chromatography-mass spectrometry (GC-MS). SPME was performed automatically using a CTC CombiPAL (CTC Analytics, Zwingen, Switzerland). The sample was incubated at 60°C and 300 rpm for 30 minutes. The volatile components were then absorbed onto divinylbenzene / carboxene / polydimethylsiloxane (DVB / CAR / PDMS) coated fibers (50 / 30 μm, stable flexibility / SS, 1 cm, Supelco, Bellefonte, USA) at 60°C and 300 rpm for 30 minutes. Next, the odorant was released into the GC-MS inlet at 240°C for 10 minutes, degassed, and divided after 2 minutes. The fibers were reused without any additional conditioning for subsequent extractions.

[0263] Samples were analyzed using an Agilent 6890 N gas chromatograph (Agilent, Stockport, UK) and an Agilent 5973 Network MSD (Agilent, Stockport, UK). Gas chromatography separation was performed using a BP-20 column (60 m × 0.25 mm inner diameter; film thickness 0.25 μm; SGE Analytical Science, Milton Keynes, UK). Samples were injected in splitless mode using an inlet temperature of 240 °C. Helium was used as the carrier gas (flow rate = 1.5 mL / min). The mass spectrometer was operated in electron shock (EI) mode with an electron energy of 70 eV, in scanning mode at m / z 30-300. The GC-MS transfer line, ion source, and quadrupole temperatures were 280 °C, 230 °C, and 150 °C, respectively. The oven program was started in an isothermal step at 40 °C for 5 minutes, and then increased to 240 °C at a rate of 5 °C / min. Next, the oven was kept at 240°C for 10 minutes.

[0264] GC-MS data files were converted to MassHunter compatible files using MassHunter GC / MS Translator® B.07.00 (Agilent, Waldbronn, Germany). These files were then imported into MassHunter Unknown Analysis® B.06.00 (Agilent, Waldbronn, Germany). Analysis was performed using an asymmetric window of 0.3 amu on the left and 0.7 amu on the right. Identification was achieved by comparing the spectra of the analyzed peaks with those of a commercially available NIST mass spectrum library. Positive hits were manually corrected. Peak areas of target samples were extracted using m / z values ​​with MassHunter Quantitative Analysis® software B.06.00 (Agilent, Waldbronn, Germany). For each sample, the area ratio (peak area (sample) / peak area (internal standard)) was calculated and averaged over four iterations.

[0265] [Table 3]

[0266] The results are shown in Figure 1.

[0267] Example 9 A cocoa mass blend with a weight ratio of 60 / 40 was prepared using cocoa mass from Côte d'Ivoire, with respect to 1. sucrose, 2. Salobrinho, and 3. pH16.

[0268] The results are shown in Figure 2.

[0269] Example 10a The cocoa pulp samples from Examples 5 and 6 were tested as described above, and the results are shown in Figure 3.

[0270] Example 10b The composition of Example 7 and a reference sample containing 33% sucrose were analyzed using the procedure described above to obtain the peak area ratio.

[0271]

Table 4

[0272] Example 11 Cacao pulp derived from various cacao plants was obtained, frozen at -20°C, and then thawed before pH adjustment and / or enzymatic treatment. The initial pH of the pulp was 3.0.

[0273] pH adjustment 1.4 g of Ca(OH)2 was added to 500 g of pulp → pH 4 2.0 g of Ca(OH)2 was added to 500 g of pulp → pH 4.5 3.0 g of Ca(OH)2 was added to 500 g of pulp → pH 5

[0274] Enzymatic treatment: 500 g of pulp + (2.0 g) Ca(OH)2 + 5 mL of Depol® → pH 4.5, 2 h, 43°C 500 g of pulp + (3.5 g) Ca(OH)2 + 5 mL of Depol® → pH > 6, 2 h, 43°C The enzyme was inactivated by treating it for 1 hour at 100°C in a stove having a dry surface (25 × 20 cm tray), and dried at 80°C in the stove. , ,

[0276] , , ,

[0277] The viscosity was measured using a Bostwick consistometer. After fixing the time at 30 seconds, the moving distance was recorded in cm units. The measurement was performed when the sample was cooled to the ambient temperature (20.0°C).

[0275]

Table 5

[0276] The viscosity was measured using a Bostwick consistometer. After fixing the time at 30 seconds, the moving distance was recorded in cm units. The measurement was performed when the sample was cooled to the ambient temperature (20.0°C).

[0277] Therefore, the present invention provides a material that can be more easily processed by reducing the viscosity, preferably during the production of chocolate-based confections, during food production.

[0278] Chocolate compositions produced using pre-treated cocoa pulp were easier to manufacture because enzymatic treatment yielded components that were easier to handle and process into chocolate products.

[0279] Example 12 The cocoa pulp powders from the above preparation examples and Examples 5 and 6 were evaluated using HPAEC-PAD, and the sugar content was measured using the following procedure.

[0280] The sample is dissolved in deionized water at the above pH at room temperature, heated at 70°C for 27 minutes, and then centrifuged at a lower temperature to prepare diluted aliquots. The aliquots are filtered using a 0.2 micrometer syringe, and sugars are separated using an anion-exchange polystyrene-divinylbenzene column with aqueous sodium hydroxide solution as the eluent. The eluted carbohydrates are detected using a PAD.

[0281] [Table 6]

[0282] The types of cocoa tested in Examples 5 and 6 are different from those used in Preparation Example 1. Furthermore, the total sugar content refers to the measured sugars, excluding, for example, any oligosaccharides that may be present.

[0283] Example 13 30 g of cocoa pulp from the same source as used in Example 11 was introduced into a Rapid Visco Analyzer (RVA) aluminum cup and stabilized at 40 °C for 5 minutes while stirring at 50 rpm. Then, depending on the enzyme form, 150 μL of liquid enzyme or 150 mg of enzyme powder was added. The stirring was increased to 960 rpm for 8 seconds and then returned to 50 rpm, and the temperature was maintained at 40 °C. To inactivate the enzyme for 10 minutes, the temperature was maintained at 40 °C for an additional 45 minutes and then raised to 90 °C. The average viscosity was calculated as the average of the values obtained between 41 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.

[0284] The polygalacturonase activity was measured at 40 °C, and polygalacturonic acid (Megazyme P-PGAT) was hydrolyzed at 5.0 g / mL in 100 mM acetate buffer at pH 4.5. Samples were taken exactly at 2, 4, 6, 8, 10, and 12 minutes, and a reaction rate curve was created. The DNS reagent solution (1% 3,3-dinitrosalicylic acid + 1.6% NaOH + 40% potassium sodium tartrate tetrahydrate) was immediately added to stop the enzyme reaction, develop the color of the released reducing end, and the samples were boiled for 10 minutes. Finally, the absorbance was read at 540 nm. A calibration curve was created using galacturonic acid as a standard.

[0285] Enzyme assay: Modified endo - cellulase CellG5 kit procedure from Megazyme. The cellulase activity was measured at 37 °C in 100 mM acetate buffer at pH 4.5 containing 1 g / L bovine serum albumin. The enzyme reaction was stopped exactly at 2, 4, 6, 8, 10, and 12 minutes to create a reaction rate curve, and 2% TRIS buffer (pH 10.0) was added. Finally, the absorbance was read at 405 nm. A calibration curve was created using p - nitrophenol as a standard. The readings were taken an average of 3 times.

[0286]

Table 7

[0287] The following tests were conducted. 100g pouches of frozen cocoa pulp were purchased from Ricaeli. The reference pulp viscosity was 9.5 cm using the Bostwich consensus meter described above. 800g of pulp was used at a pH of 4.5.

[0288] [Table 8]

[0289] Chocolate was prepared from the above samples using the same process as in Examples 1 and 11. In a small informal panel taste test, pulp pretreatment resulted in chocolate with faster melt-in-the-mouth properties and a shorter aftertaste compared to untreated pulp.

[0290] Embodiments of the present invention are defined in the following numbered sections.

[0291] 1. A confectionery product containing pulp derived from a plant of the genus Theobroma, preferably cocoa pulp, or a pulp extract derived from a plant of the genus Theobroma, preferably cocoa pulp extract.

[0292] 2. The confectionery product described in item 1, wherein the confectionery product is a chocolate product, preferably chocolate.

[0293] 3. The confectionery product according to item 1 or 2, wherein pulp or pulp extract provides a source of sugar to the confectionery product, and pulp or pulp extract is the primary source of sugar in the confectionery product.

[0294] 4. A confectionery product as described in any of items 1 to 3, wherein the confectionery product is a chocolate product containing pulp extract, dried pulp, or dried pulp extract.

[0295] 5. A confectionery product according to any one of items 1 to 4, wherein the pulp extract contains components selected from the group consisting of sugars, fiber, hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides, and methylxanthines and combinations thereof.

[0296] 6. The confectionery product according to item 5, wherein the pulp extract contains cocoa sugar, preferably the cocoa sugar is selected from the group consisting of sucrose, fructose, glucose, and combinations thereof.

[0297] 7. The confectionery product according to item 6, wherein the pulp extract contains 20% to 95% by weight of pulp sugars, based on the total weight of the extract, and preferably contains 60% to 95% by weight of cocoa sugars, based on the total weight of the extract.

[0298] 8. A confectionery product according to any one of items 1 to 7, wherein 10% and 65% by weight, preferably 20% to 60%, of the confectionery product is pulp or an extract of pulp extract.

[0299] 9. A confectionery product according to any one of items 1 to 8, wherein the confectionery product contains cocoa mass, preferably 45% to 80% by weight or 8% to 12% by weight of cocoa mass, and optionally the confectionery product consists essentially of cocoa mass and pulp extract or cocoa mass and dried pulp.

[0300] 10. A method for manufacturing chocolate products in which all ingredients are derived from cocoa pods.

[0301] 11.a. A step of processing pulp derived from plants of the genus Theobroma, preferably cocoa pulp, or pulp extract derived from plants of the genus Theobroma, preferably cocoa pulp extract, to reduce the polysaccharide content, and / or adjusting the pH by processing pulp derived from plants of the genus Theobroma, preferably cocoa pulp, or pulp extract derived from plants of the genus Theobroma, preferably cocoa pulp extract. A composition that can be obtained by a method comprising the step of drying the product of step a.

[0302] 12. The composition according to item 11, wherein processing step a includes enzymatic treatment to reduce the polysaccharide content.

[0303] 13. The composition according to item 11 or 12, wherein processing step a. comprises reducing the pectin content and / or cellulose content in the pulp or pulp extract.

[0304] 14. The composition according to item 13, wherein processing step a comprises treatment with pectinase and / or cellulase.

[0305] 15. A composition according to any one of items 12 to 14, wherein processing step a includes processing with two or more enzymes.

[0306] 16. A composition according to any one of items 12 to 15, wherein in processing step a, an enzyme other than pectinase or a mixture of pectinase and another enzyme is used, preferably the other enzyme having activity against other polysaccharides, preferably cellulose, hemicellulose, arabinan, and / or β-1,4-xylan.

[0307] 17. A composition according to any of items 12 to 16, wherein the enzyme treatment is carried out at 20°C to 75°C for 10 minutes to 20 hours.

[0308] 18. A composition according to any one of items 1 to 17, wherein cocoa pulp or cocoa pulp is treated to raise the pH to a level higher than 3.0, preferably the treatment is performed before or after any treatment that reduces the polysaccharide content in step a.

[0309] 19. The composition according to any one of items 1 to 18, wherein drying step b. reduces the water content to less than 10.0% by weight of water in the resulting composition.

[0310] 20. A method for producing a composition derived from pulp of a plant of the genus Theobroma, preferably cocoa pulp, or derived from a pulp extract of a plant of the genus Theobroma, preferably cocoa pulp extract, comprising a processing step as specified in any of items 11 to 19.

[0311] 21. A food, preferably confectionery product, comprising a composition described in any of items 11 to 20, wherein the confectionery product is preferably a chocolate product, preferably chocolate, and preferably 5% to 65% by weight of the food, preferably confectionery product is a composition described in any of items 11 to 20.

[0312] 22. A food product according to item 21, which is essentially a confectionery product consisting only of cocoa mass and any of the compositions described in items 11-19.

[0313] 23. The method described in item 20, i. A process to reduce the polysaccharide content of pulp derived from plants of the genus Theobroma, preferably cocoa pulp, by treating it with pectinase and / or cellulase, ii. A step to process the product from step i to adjust the pH to 4.0-7.0, iii. A step to dry the product from step ii to a water content of less than 10%, Methods that include...

[0314] 24. Use of any of the compositions described in items 11 to 19 as sugar substitution compositions for replacing sugar in food products, preferably confectionery products.

[0315] Other embodiments of the present invention are defined in the following numbered sections.

[0316] 1.a. A step of processing pulp derived from plants of the genus Theobroma, preferably cocoa pulp, or pulp extract derived from plants of the genus Theobroma, preferably cocoa pulp extract, to reduce the polysaccharide content, and / or adjusting the pH by processing pulp derived from plants of the genus Theobroma, preferably cocoa pulp, or pulp extract derived from plants of the genus Theobroma, preferably cocoa pulp extract, b. A step to dry the product of step a, A composition that can be obtained by a method including the following.

[0317] 2. The composition according to item 1, wherein the processing step a. includes enzymatic treatment for reducing the polysaccharide content.

[0318] 3. The composition according to item 1 or 2, wherein the processing step a. comprises reducing the pectin content and / or cellulose content in the pulp or pulp extract.

[0319] 4. The composition according to item 3, wherein the processing step a. includes processing with pectinase and / or cellulase.

[0320] 5. The composition according to any one of items 2 to 4, wherein the processing step a. includes processing with two or more enzymes.

[0321] 6. The composition according to any one of items 2 to 5, wherein in processing step a., an enzyme other than pectinase or a mixture of pectinase and another enzyme is used, and preferably the other enzyme has activity against other polysaccharides, preferably cellulose, hemicellulose, arabinan, and / or β-1,4-xylan.

[0322] 7. The composition according to any one of items 2 to 6, wherein the enzyme treatment is carried out at 20°C to 75°C for 10 minutes to 20 hours.

[0323] 8. The composition according to any one of items 1 to 7, wherein the cocoa pulp or cocoa pulp is treated to raise the pH to a level higher than pH 3.0, preferably the treatment is performed before or after any treatment that reduces the polysaccharide content in step a.

[0324] 9. The composition according to any one of items 1 to 8, wherein the drying step b. reduces the water content to less than 10.0% by weight of the water in the resulting composition.

[0325] 10. A method for producing a composition derived from pulp of a plant of the genus Theobroma, preferably cocoa pulp, or derived from a pulp extract of a plant of the genus Theobroma, preferably cocoa pulp extract, comprising a processing step specified in any one of items 1 to 9.

[0326] 11. A food containing a composition described in any one of items 1 to 10, preferably in an amount of 5% to 65% by weight of the food.

[0327] 12. A food product according to item 11, which is essentially a confectionery product consisting only of cocoa mass and any one of the compositions described in items 1 to 9.

[0328] 13.i. A process to reduce the polysaccharide content of pulp derived from plants of the genus Theobroma, preferably cocoa pulp, by treatment including treatment with pectinase and / or cellulase. ii. A step to process the product from step i to adjust the pH to 4.0-7.0, iii. A step to dry the product from step ii to a water content of less than 10%, The method described in item 10, including the method described in item 10.

[0329] 14. Use of any one of the compositions described in items 1 to 9 as a sugar substitution composition for replacing sugar in a food product, preferably a confectionery product.

[0330] 15. The food described in item 11, wherein the food is selected from the group consisting of dairy products (e.g., yogurt); nutritional formulations; ice cream; or baked goods, ice cream, and toppings.

[0331] Other embodiments of the present invention are defined in the following numbered sections.

[0332] 1.a. A process of processing pulp or pulp extract derived from plants of the genus Theobroma to reduce the polysaccharide content and increase the oligosaccharide content to form a product. b. A step of drying the product from step a to form dried pulp, A composition comprising dried pulp that can be obtained by a method including, The aforementioned dried pulp contains sugar components in an amount of 20.0% to 85.0% by weight, based on the total amount of the dried pulp. The composition comprises glucose and fructose, which together make up less than 90.0% by weight of the total amount of the sugar component.

[0333] 2. The composition according to item 1, wherein the treatment in step a. comprises treating the pulp or pulp extract with an enzyme to reduce the polysaccharide content.

[0334] 3. The composition according to item 1 or 2, wherein the treatment in step a. reduces the pectin content and / or cellulose content in the pulp or pulp extract.

[0335] 4. The composition according to item 3, wherein the treatment in step a. comprises treating the pulp or pulp extract with pectinase and / or cellulase.

[0336] 5. The composition according to item 2, wherein the enzyme comprises pectinase and an additional enzyme selected from the group consisting of cellulase, arabanase / arabinanase, β-glucanase, hemicellulase, xylanase, and mixtures thereof.

[0337] 6. The composition according to item 2, wherein the enzyme comprises cellulase, or a combination of cellulase and pectinase.

[0338] 7. The composition according to any one of items 2 to 6, wherein the treatment of the pulp or pulp extract with the enzyme is carried out at 20°C to 75°C for 10 minutes to 20 hours.

[0339] 8. The composition according to item 7, wherein the pulp or pulp extract is treated with the enzyme at 20°C to 75°C for 15 minutes to 4 hours.

[0340] 9. The composition according to any one of items 2 to 8, wherein the enzyme is present in a total amount of 0.5% to 5.0% by weight based on the total weight of the pulp or pulp extract.

[0341] 10. The composition according to any one of items 1 to 9, wherein the pulp is cocoa pulp, and the treatment in step a. comprises treating the cocoa pulp or cocoa pulp extract to raise the pH to a level higher than 3.0.

[0342] 11. The composition according to any one of items 1 to 10, wherein the drying in step b. reduces the water content in the product to less than 10.0% by weight of the water in the composition.

[0343] 12. The composition according to any one of items 1 to 11, wherein the pulp or pulp extract is treated in the absence of Theobroma beans in at least one of steps a. and b.

[0344] 13. The composition according to any one of items 1 to 12, wherein the sugar component comprises less than 75.0% by weight of glucose and fructose based on the total weight of the sugar component.

[0345] 14.a. A process of processing pulp or pulp extract derived from plants of the genus Theobroma to reduce the polysaccharide content and increase the oligosaccharide content to form a product. b. A step of drying the product from step a to form dried pulp, A method for producing a composition containing dry pulp, which includes: The aforementioned dried pulp contains sugar components in an amount of 20.0% to 85.0% by weight, based on the total amount of the dried pulp. The method wherein the sugar component comprises glucose and fructose at less than 90.0% by weight based on the total amount of the sugar component.

[0346] 15. The method according to item 14, wherein the pulp or pulp extract is treated in the absence of Theobroma beans in at least one of steps a. and b.

[0347] 16. A food containing any one of the compositions described in item 1 to 13 in an amount of 5% to 65% by weight of the food.

[0348] 17. The food described in item 16, wherein the food is selected from the group consisting of dairy products, nutritional formulations, ice cream, baked goods, and toppings.

[0349] 18. A food product according to item 16, which is essentially a confectionery product consisting only of cocoa mass and any one of the compositions described in items 1 to 13.

[0350] 19. A method for producing a composition containing dried pulp, i. A step of processing pulp derived from plants of the genus Theobroma to reduce polysaccharide content and increase oligosaccharide content, wherein the processing includes treating the pulp with pectinase and / or cellulase to form a first product. ii. A step of processing the first product from step i to adjust the pH to 4.0-7.0 to form a second product, iii. A step of drying the second product from step ii. to a water content of less than 10% by weight to form dry pulp, Includes, The aforementioned dried pulp contains sugar components in an amount of 20.0% to 85.0% by weight, based on the total amount of the dried pulp. The method wherein the sugar component comprises glucose and fructose at less than 90.0% by weight based on the total amount of the sugar component.

[0351] 20. The method according to item 19, wherein the pulp is processed in the absence of Theobroma beans in at least one of steps i, ii, and iii.

[0352] 21. The method according to item 19 or 20, wherein the treatment of the pulp in step i with a combination of pectinase and cellulase reduces the viscosity of the pulp, as measured in centipoise, by 80% to 98% compared to the viscosity of the pulp at the start.

[0353] 22. The method according to any one of items 19 to 21, further comprising the step of conching the composition comprising the dry pulp at a temperature of 30°C to 60°C for a period of 1.5 to 8 hours.

[0354] 23. The method according to any one of items 19 to 22, wherein the pulp is in the form of a powder and the powder has a particle size d50 in the range of 20 to 800 microns.

[0355] 24. A composition according to any one of items 1 to 13, for use as a sugar substitution composition for replacing sugar in a food product.

Claims

1. a. A process of treating pulp derived from plants of the genus Theobroma with enzymes to reduce the polysaccharide content and increase the oligosaccharide content to form a product, b. A step of drying the product of step a to form dried pulp, A composition comprising dried pulp that can be obtained by a method including, The pulp is cocoa pulp, Step a. includes adjusting the pH of the cocoa pulp to greater than 4.5 and less than or equal to 6.0 after treatment with the enzyme to form the product. The drying in step b. is carried out by drying the product at 45°C to 125°C for 1 to 72 hours. A composition comprising pectinase and an additional enzyme selected from the group consisting of cellulase, arabinase / arabinanase, β-glucanase, hemicellulase, xylanase, and mixtures thereof.

2. The composition according to claim 1, wherein the drying in step b. is carried out by oven drying.

3. The composition according to claim 1 or 2, wherein the dried pulp is in the form of a powder, and the powder has a particle size d50 of 20 to 1000 micrometers.

4. The composition according to any one of claims 1 to 3, wherein the treatment in step a. comprises treating the pulp with pectinase and cellulase.

5. The composition according to any one of claims 1 to 4, wherein the enzyme comprises a combination of cellulase and pectinase.

6. The composition according to any one of claims 1 to 5, wherein the treatment of the pulp with the enzyme is carried out at 20°C to 75°C for 10 minutes to 20 hours.

7. The composition according to any one of claims 1 to 6, wherein the enzyme is present in a total amount of 0.5% to 5.0% by weight based on the total weight of the pulp.

8. The composition according to any one of claims 1 to 7, wherein the drying in step b. reduces the water content in the product to less than 10.0% by weight of the water in the composition.

9. The composition according to any one of claims 1 to 8, wherein the pulp is treated in the absence of Theobroma beans in at least one of steps a. and b.

10. a. A process of treating pulp derived from plants of the genus Theobroma with enzymes to reduce the polysaccharide content and increase the oligosaccharide content to form a product, b. A step of drying the product of step a to form dried pulp, A method for producing a composition containing dry pulp, which includes: The pulp is cocoa pulp, and step a. includes adjusting the pH of the cocoa pulp to greater than 4.5 and less than or equal to 6.0 after treatment with the enzyme to form the product. The drying in step b. is carried out by drying the product at 45°C to 125°C for 1 to 72 hours. A method wherein the enzyme comprises pectinase and an additional enzyme selected from the group consisting of cellulase, arabanase / arabinanase, β-glucanase, hemicellulase, xylanase, and mixtures thereof.

11. The method according to claim 10, wherein the drying in step b. is performed by oven drying.

12. The method according to claim 10 or 11, wherein the dried pulp is in the form of a powder, and the powder has a particle size d50 of 20 to 1000 micrometers.

13. The method according to any one of claims 10 to 12, wherein the pulp is processed in the absence of Theobroma beans in at least one of steps a. and b.

14. The method according to any one of claims 10 to 13, wherein the treatment in step a. comprises treating the pulp with pectinase and cellulase.

15. The method according to any one of claims 10 to 14, wherein the enzyme comprises a combination of cellulase and pectinase.

16. The method according to any one of claims 10 to 15, wherein the drying in step b. reduces the water content in the product to less than 10.0% by weight of the water in the composition.

17. The method according to any one of claims 10 to 16, wherein the enzyme treatment in step a reduces the viscosity of the pulp, as measured in centipoise, by 80% to 98% compared to the viscosity of the pulp at the start.

18. The method according to any one of claims 10 to 17, further comprising the step of conching the composition containing the dry pulp at a temperature of 30°C to 60°C for a period of 1.5 to 8 hours.

19. A food product comprising the composition described in any one of claims 1 to 9 in an amount of 5% to 65% by weight of the food product.

20. The food according to claim 19, wherein the food is selected from the group consisting of dairy products, nutritional formulations, ice cream, baked foods, and toppings.

21. The food product according to claim 19, which is essentially a confectionery product consisting only of cocoa mass and the composition described in any one of claims 1 to 9.

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