Spirulina filled chocolate and production method

Abstract

The invention concerns the production of spirulina-containing chocolate, whereby spirulina powder or extract is incorporated at the final stage of the chocolate manufacturing process. This differs from the conventional chocolate production method employed in the food industry.

Description

[0001] DESCRIPTION

[0002] SPIRULINA FILLED CHOCOLATE AND PRODUCTION METHOD

[0003] Technical Field:

[0004] The invention concerns the production of spirulina-containing chocolate, whereby spirulina powder or extract is incorporated at the final stage of the chocolate manufacturing process. This differs from the conventional chocolate production method employed in the food industry.

[0005] Previous Technic:

[0006] Chocolate is one of the most widely consumed, nutritionally dense, and energising foods globally. Chocolate is produced from the seeds of the tropical cocoa tree. The number of varieties of chocolate, which is consumed by people of all age groups, is increasing on a daily basis. In response to consumer demand, a variety of milk, dark, and white chocolate products with an array of flavors have been developed. In accordance with the Turkish Food Codex, cocoa products and sugar and / or flavouring; other food ingredients, milk and / or dairy products and additives and / or flavourings permitted by the Turkish Food Codex Regulation, except for animal fats other than milk fat, when necessary, are permitted. This refers to the product prepared in accordance with the technique with the addition of substances.

[0007] Cocoa products employed in the manufacture of chocolate comprise cocoa mass and cocoa butter. In order to obtain the aforementioned cocoa mass, the cocoa beans are roasted after being cleaned and ground after being separated from their shells. The resulting cocoa mass is then pressed to extract the cocoa butter, which is mixed with sugar and thinned before being sent to machines called conches. In these machines, flavour is developed and an emulsifying agent (lecithin) is added. Subsequently, the shaped chocolate is cooled and packaged.

[0008] Spirulina is a nutritional food supplement derived from blue-green algae, which is a rich source of protein, vitamins, minerals and antioxidants. This invention has been developed with the objective of introducing a new dimension to chocolate production processes in the field of healthy nutrition and functional food products. The product represents a distinctive option within the healthy snacks market, particularly for consumers with a focus on health and wellbeing, athletes, and those engaged in dietary restrictions. Additionally, it can be regarded as a pioneering product within the domain of functional foods, as it is compatible with vegan and vegetarian dietary regimens.

[0009] Spirulina is a dietary supplement derived from blue-green algae, which is widely used due to its high nutritional value. The high protein, vitamin, mineral and antioxidant content of spirulina is a key factor in its inclusion in a wide range of products related to healthy nutrition. Food supplements containing spirulina are typically available in powder, tablet, capsule, or liquid forms and can be consumed directly or added to food. However, the pungent and distinctive flavour of spirulina represents a significant barrier to direct consumption, particularly among certain consumer groups.

[0010] Spirulina has been employed in the development of a range of products within the food industry. The main products containing spirulina include protein bars, energy snacks and other superfood supplements. These products are predominantly consumed by athletes and individuals with a heightened awareness of health and wellbeing, who seek to benefit from the high protein and antioxidant content of spirulina. However, such products frequently lack the flavour profile of chocolate, and the pungent taste of spirulina makes it challenging to gain a broad consumer base. This situation has arisen because the flavour and texture of spirulina- containing products are not consistent, and their taste profiles appeal to a specific consumer group.

[0011] The use of spirulina in chocolate production is a relatively recent phenomenon. Chocolate is regarded as a palatable and visually appealing foodstuff that appeals to a diverse consumer base in terms of both taste and texture. Conventional chocolate production techniques are designed to yield high-quality, smooth- textured products. However, incorporating pungent and atypically sweet ingredients such as spirulina into chocolate can present challenges in terms of both flavour profile and texture.

[0012] The chocolate product containing spirulina, as described in the subject invention, maintains the distinctive flavour and appealing texture of the chocolate while preserving the high nutritional value of the spirulina. The existing snacks containing spirulina often exhibit a non-uniform texture and a limited flavour profile, which presents a challenge for the products to be widely adopted. To address these limitations, spirulina is homogenously integrated into the chocolate, resulting in a chocolate product that is both flavourful and smooth. Spirulina chocolate represents an innovative product in the healthy snack market, the vegan and functional food segments, due to its high protein, vitamin, mineral and antioxidant content.

[0013] The spirulina-containing chocolate in the subject invention represents a novel food product that offers a unique combination of high nutritional value, health benefits and flavour. The product offers a healthy alternative that appeals to a wide range of consumers, thereby overcoming the challenges faced by existing spirulina- containing products in terms of taste, texture and ease of use. In accordance with the prevailing trends in healthy eating, spirulina chocolate, which will occupy a significant position in the functional food industry, also offers consumers health benefits by maintaining the appealing taste and texture of chocolate.

[0014] The product is a chocolate bar containing spirulina, which is a source of high- quality protein, vitamins and minerals. Its distinctive mineral and antioxidant content makes it an innovative addition to the healthy snack market, as well as the vegan and functional food sectors.

[0015] The technical features included in the invention are subject to application in the present art and the application. However, there is no explanation of the technical effects provided by the subject invention. It is notable that artisan chocolate containing spirulina is not encountered in existing applications.

[0016] Purposes of the Invention:

[0017] The objective of the present invention is to enhance the production process of chocolate enriched with spirulina, with the aim of creating a functional snack that promotes a healthy diet. Spirulina is a superfood renowned for its high protein, vitamin, mineral and antioxidant content. This invention seeks to combine these nutritional properties of spirulina with a widely consumed foodstuff such as chocolate, thereby providing a healthier alternative.

[0018] Another objective of the present invention is to develop a nutritionally dense and palatable product that appeals to a broad consumer base by harmonising spirulina with chocolate in terms of taste and texture. In this context, the homogeneous integration of spirulina into the chocolate will ensure that the chocolate has a shiny, smooth and high-quality texture.

[0019] A further objective of the invention is to establish a unified methodology for the production of chocolate containing spirulina, which is consistent with the established processes used for conventional chocolate production. This approach enabled the nutritional attributes of spirulina to be retained while preserving the flavour and texture of the chocolate. Furthermore, this method enables the chocolate to be tempered and moulded in conjunction with conventional processes, such as pouring and cooling, thereby optimising the production process.

[0020] A further objective of the invention is to establish a unified methodology for the production of chocolates containing spirulina, which is aligned with the conventional chocolate production processes. This approach enabled the retention of the nutritional properties of spirulina while maintaining the flavour and texture of the chocolate. Moreover, this method is integrated with conventional processes, including tempering, moulding and cooling of chocolate, thereby optimising the production process.

[0021] One objective of the present invention is to provide a variety of fillers for chocolates containing spirulina, with the aim of further enhancing the flavour and nutritional properties of the product, while simultaneously eliminating or reducing the pungent and offensive seafood odour. In this context, fillings offering different flavours and textures are employed, including lime ganache and blackberry filling. The incorporation of these fillings enhances the nutritional value of chocolate while catering to consumer preferences through the provision of diverse flavour profiles.

[0022] Ultimately, the present invention aims to establish that chocolates containing spirulina are suitable for vegans, vegetarians and those following a healthy diet. Consequently, the product can be considered an optimal selection for those who prioritize conscious consumption, athletes, and individuals engaged in dietary restrictions. Additionally, it is currently being assessed as a pioneering item within the functional food sector.

[0023] Detailed Description of the Invention:

[0024] The invention relates to chocolate containing spirulina obtained by using spirulina, which is a nutritive component in the chocolate production process, and the method of preparation of this chocolate;

[0025] - Melt the chocolate drops by bain-marie method at a controlled temperature of 42 degrees centigrade,

[0026] - The melted chocolate is tempered to produce a shiny and smooth obtaining surface texture,

[0027] - Transferring the obtained chocolate into polycarbonate moulds and moulds

[0028] - Remove excess chocolate by inverting on a marble surface,

[0029] - Chocolate for filling by removing excess chocolate creation of shells,

[0030] - Preparation of different types of spirulina fillers by adding 3% spirulina powder, - Filling the formed chocolate shells with spirulina filling,

[0031] - After covering the spirulina filling with the remaining chocolate, turn the mould out onto the counter, removal of air pockets by tapping,

[0032] - It is cooled and packaged between +4 and +2 degrees centigrade.

[0033] The invention concerns the production of spirulina as a constituent of chocolate and the method of preparation thereof. This invention is a healthy snack that offers nutritional support. The incorporation of spirulina into chocolate confections enhances the nutritional value of the product, as spirulina is a rich source of protein, vitamins, minerals, and antioxidants.

[0034] In one embodiment of the invention, the first step in the method of producing chocolate containing spirulina is to weigh and then melt the chocolate drops. In this first step, milk, dark or white chocolate drops are melted to a temperature of 42 degrees centigrade using the bain-marie method. This process ensures that the chocolate melts homogenously. The melted chocolate is tempered to provide a smooth and homogenous texture. The resulting chocolate is transferred to polycarbonate moulds and the moulds are inverted on a marble floor to remove excess chocolate.

[0035] Tempered chocolate is poured onto a marble worktop for tempering and tempered with a spatula and pallet. This process ensures that the irregular cocoa butter crystals in the chocolate crystallise in an orderly manner, resulting in a shiny and smooth texture. After tempering, the temperature of the chocolate is reduced to 30 degrees centigrade. Pour the tempered chocolate into pre-cleaned and dried polycarbonate moulds. The moulds are turned upside down and the excess chocolate is allowed to flow onto the marble surface and a chocolate shell is formed in this way. Meanwhile, after the chocolate shells are formed, the filling materials are prepared. Spirulina is added 3% to different chocolate fillings. Spirulina adds additional nutritional value to the chocolate while retaining the characteristic flavour of the chocolate. In the next step, the chocolate shells are filled with the previously prepared filling ingredients. The fillers are added 1-2 mm less than the height of the chocolate shells. Carefully selected fillers are added to increase the nutritional value of the chocolate and contribute to the flavour profile. Then pour the remaining chocolate into the moulds, covering the filling. The moulds are tapped on the counter several times to remove any air pockets in the chocolate. Finally, the chocolate is cooled between +4 and +2 degrees Celsius, hardened and packaged.

[0036] This process follows the following steps: Firstly, the weight of the chocolate drops is measured (Weighting Chocolate Drops) and the chocolate is melted (Melting Chocolate). Then the Temper the chocolate (Tempering Chocolate). Tempered chocolate is moulded (Transferring to the Moulds) and finally cooled (Cooling). This one the stages increase the nutritional value of the chocolate, while ensuring a smooth texture and homogeneous ensures that a mixture is obtained.

[0037] In one embodiment of the invention, during the production method of chocolate containing spirulina, the spirulina powder added to the chocolate was added at a rate of 3%, which was determined based on the study of Ozbal et al. In previous studies, the effects of enrichment of white chocolate with spirulina have been investigated and the optimal ratio was determined as 4%. However, in the present invention, in a preliminary study where spirulina was used with milk and dark chocolate, it was found that 3% was the optimum ratio.

[0038] The use of spirulina-containing chocolates in this embodiment of the invention is carried out as follows. In one embodiment of the invention, spirulina-containing chocolate fillings are produced with different filling recipes. One of these recipes is lime ganache. To prepare the lime ganache filling, boil the lime juice and lime peel, then add corn syrup and salt. After melting the white chocolate, slowly add the lime mixture to the chocolate and mix. Finally, butter is added to obtain a homogenous filling. Another type of filling is blackberry filling, which is a mixture of fresh raspberry puree, sugar, pectin and citric acid. Mixture 3% spirulina is added to the filling prepared by boiling and mixed a homogeneous mixture is obtained, this filling is placed inside the chocolate shells and covered with tempered chocolate.

[0039] In one embodiment of the invention, two different filling recipes for spirulina- containing chocolates were used, a lime ganache filling and a blackberry filling. The lime ganache filling consists of 180-gram white chocolate chips, 56-gram cream with animal fat (37% fat), 50 millilitres lime juice and lime peel, 1 tablespoon (5 grams) com syrup, 7-gram unsalted butter and a pinch of salt. To prepare the lime ganache filling, first boil the lime juice and lime peel together, then add corn syrup and salt. This mixture is mixed with the white gradually add to the chocolate and stir until a homogeneous mixture is obtained stir. Finally, add the butter and let the mixture cool down. Cool the mixture 3% spirulina is added to the mixture.

[0040] For the raspberry filling, 200 g fresh raspberries, 40 g sugar, 4 g pectin and 2 g citric acid are used. The raspberry filling is made from cleaned fresh raspberries. It is prepared by mashing it through a sieve. This puree is mixed with sugar, pectin and citric acid and heated until a homogenous mixture is obtained. The mixture is left to cool after boiling. Add 3% spirulina to the cooled mixture.

[0041] This invention offers an innovative product in the healthy snacks market and in the functional foods segment through the production of chocolates containing spirulina. The product combines high nutritional value, health benefits and flavour, appealing to a wide range of consumers.

Claims

CLAIMS1. The invention concerns chocolate containing spirulina, obtained by using spirulina as a nutritive component in the chocolate production process and the method of preparation of this chocolate. The process involves the following steps:- Controlled to 42 degrees centigrade with a double boiler melting,- The melted chocolate is tempered to produce a shiny and smooth obtaining surface texture,- Transferring the resulting chocolate into polycarbonate moulds and removing the excess chocolate by inverting the moulds on a marble floor, the chocolate is filled by removing excess chocolate and creating shells.- Different types of spirulina filling is prepared by adding 3% spirulina powder. The material is prepared, and the spirulina filling is filled into the formed chocolate shells.- After covering the spirulina filling with the remaining chocolate, the mould is turned out onto the counter. Air pockets are removed by tapping.- The chocolate is cooled and packaged between +4 and +2 degrees centigrade.

2. A method of producing chocolate as set forth in Claim 1 is distinguished by the addition of spirulina, with a dosage of 3% by weight of spirulina powder.

3. A method of producing chocolate, as set forth in Claim 1, is distinguished by the use of a marble worktop and spatula and pallet for the tempering process.

4. A method of producing chocolate as set forth in Claim 1 is characterised by the fact that the chocolate shells will be 1-2 mm less than the height of the chocolate shells that are to be filled with filling materials.

5. The method of producing chocolate as described in claim 1 is characterised by the following steps: the remaining chocolate is poured into the moulds until itcovers the filling; the mould is then placed on the bench for a few minutes; finally, the air gaps are removed by tapping once.

6. The method of producing chocolate as set forth in Claim 1 is distinguished by the following characteristics: the chocolate is produced at a temperature of +4, cooled and hardened between +2 degrees centigrade, and then packaged.

7. A method of producing chocolate as set forth in Claim 1 is distinguished by the use of a variety of filling recipes, including one that incorporates spirulina.

8. A method of producing chocolate as in claim 1, characterised in that:- to prepare the lime ganache filling, boil lime juice and lime peel, then add corn syrup and salt,- after the white chocolate is melted, the lime mixture is slowly added to the chocolate and stirring,- adding 3% spirulina to the mixture,- finally, butter is added to obtain a homogenous filling.

9. A method of producing chocolate as in claim 1, characterised in that:- preparation of blackberry filling, consisting of a mixture of fresh raspberry puree, sugar, pectin and citric acid,- adding 3% spirulina to the filling prepared by boiling the mixture and mixing to obtain a homogeneous mixture,- this filling is placed inside the chocolate shells and sealed with tempered chocolate.