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WO1995000037A1 - Method for preparing a mainly sugar-free chocolate - Google Patents

Method for preparing a mainly sugar-free chocolate Download PDF

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Publication number
WO1995000037A1
WO1995000037A1 PCT/BE1993/000038 BE9300038W WO9500037A1 WO 1995000037 A1 WO1995000037 A1 WO 1995000037A1 BE 9300038 W BE9300038 W BE 9300038W WO 9500037 A1 WO9500037 A1 WO 9500037A1
Authority
WO
WIPO (PCT)
Prior art keywords
cocoa
weight
parts
chocolate
fat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/BE1993/000038
Other languages
French (fr)
Inventor
Anne Marie De Smet
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to AU43014/93A priority Critical patent/AU4301493A/en
Priority to PCT/BE1993/000038 priority patent/WO1995000037A1/en
Publication of WO1995000037A1 publication Critical patent/WO1995000037A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides

Definitions

  • the invention relates to a method for preparing a mainly sugar-free chocolate, wherein an amount of between 40 and 50 parts by weight of cocoa mass derived from cocoa beans is mixed with at least 10, but at the most 15 parts by weight of cocoa butter and with upto 6 parts by weight at the most of fillers to a substantially homogeneous mass.
  • Such a method is disclosed in Belgian patent No. 1.003.329 of the same applicant.
  • cocoa mass is mixed with cocoa butter, fillers such as polydextrose and asparta e.
  • the cocoa butter is added to keep the whole sufficiently processable for further treatment.
  • aspartame and polydextrose respectively, which are each present for upto 2.5 parts by weight at the most, the amount of sweeteners is, on the hand, substantially reduced and aspartame is, on the other hand, a substance which presents sweetening properties without having the drawbacks of sugar.
  • By restricting further the amount of cocoa butter to upto 15 parts by weight at the most the total amount of fat is reduced without causing problems in the manufacture of the chocolate.
  • a chocolate is obtained which is free of sugar without spoiling the taste.
  • a drawback of the known method is, how ⁇ ever, the still relatively high fat content of the so- obtained chocolate.
  • An object of the invention is to provide a method for preparing mainly sugar-free chocolate which has moreover also a low-fat content so that the product obtained in this way fulfils precisely a demand of the market which wishes low-calorie products of a low-fat content.
  • the method according to the invention is characterized in that, before mixing the cocoa mass, fat is extracted out of cocoa beans through a thermal treatment. By extracting first fat out of the cocoa beans, a low-fat product is obtained for this basic substance. This low-fat product is mixed subse ⁇ quently with cocoa butter. By mixing the cocoa mass with cocoa butter only after fat extraction, it is possible to maintain the total fat content of the obtained chocolate better under control, and to produce in this way a low-calorie product.
  • extracting fat from cocoa beans is a method which is known per se and which is employed for preparing cocoa powder from cocoa beans.
  • this method is not used for preparing chocolate due to the prevailing idea of affecting the natural structure and therefore the taste of the cocoa mass.
  • the structure appeared hardly to be affected.
  • a first preferred embodiment of a method according to the invention is characterized in that the fat content of the cocoa beans is reduced to a content lower than 50 %. In this way, a considerable reduction of the fat content is achieved without adversely affec- ting the quality of the product.
  • a second preferred embodiment of the method according to the invention is characterized in that aspartame is added in an amount of between 2.0 and 6, preferably of 2.5 parts by weight. In this way, the sweet character of the chocolate is maintained, however, without making use of sugar.
  • a third preferred embodiment of a method according to the invention is characterized in that polydextrose is added in an amount of between 2.0 and 6, preferably 2.5, parts by weight of lactitol. Polydex- trose has the property of being a filler whereby this substance is very suited as replacement filler for sugar.
  • the invention will now be described further by means of an example of embodiment.
  • the cocoa beans are heated, if necessary after cleaning.
  • This heating process is performed by machine, by treating the cocoa beans in a closed volume of the machine, which is preferably coated with copper, with steam.
  • the steam treatment is performed at a temperature of between 120°C and 180°C, depending on the type of cocoa beans and of the employed machine, in particular of the material, the machine is coated with.
  • the treatment takes 30 to 60 minutes, in function of the employed temperature.
  • the steam treatment permits the fat to be extracted accurately out of the cocoa beans so that a reduction to a content lower than 50 %, and preferably of between 30 and 40 %, is achieved. In this way, a low-fat cocoa mass is produced.
  • the thermal treatment does not affect the natural nature and binding of the product since the fat is molten away slowly. Also the taste is further hardly affected.
  • the so-obtained cocoa mass has a conside ⁇ rably lower fat content and will now be used for prepa ⁇ ring the chocolate.
  • the cocoa mass forms the basic ingredient of the chocolate.
  • the cocoa mass comprises between 40.0 and 50.5 parts by weight of the total amount.
  • Prefera ⁇ bly, the cocoa mass comprises 50 parts by weight for reasons which will be described hereinafter.
  • addi ⁇ tion to the cocoa mass at least 10 parts by weight, but preferably 13.5 parts by weight of cocoa butter, are added.
  • the amount of cocoa butter comprises upto 15 parts by weight at the most because a larger amount contains too much fatty materials which would not be in accordance with the low-fat or "light" character of the chocolate according to the invention.
  • Use is made hereto preferably of 50 parts by weight of cocoa mass instead of the usual 42 parts by weight for sugar containing chocolate.
  • cocoa butter By mixing the low-fat cocoa mass with cocoa butter, a substantially homogeneous mass is again obtained. However, it is now possible to exactly dose the fat content since the cocoa butter is added and is no longer an entire ingredient of the cocoa mass.
  • the cocoa butter to be mixed may be taken, if desired, from the cocoa butter obtained by extraction.
  • the total fat content of the product is hereby 39.9 % lower than for the usual chocolate.
  • the mixture of cocoa mass and cocoa butter is further mixed with aspartame.
  • the amount of aspar ⁇ tame comprises at least 2 and upto 4.5 parts by weight at the most.
  • polydextrose is further added as sweetener.
  • the amount of aspartame and polydextrose comprises upto 5.5 parts by weight at the most, but preferably 2 parts by weight of aspartame and 2 parts by weight of polydextrose are added.
  • Polydex ⁇ trose has the property of being a filler whereby it is very suited as replacement filler for the sugar as well as for the small amount of cocoa butter.
  • the amount of aspartame and polydextrose is determined by the degree of bitterness and therefore in function of the taste which the manufacturer wants to give to his product.
  • 2 parts by weight of lactitol are additio ⁇ nally added, which is also a filler.
  • the polydextrose and the lactitol may be replaced by a corresponding amount of potato starch.
  • the fillers aspartame, polydextrose, lactitol and lecithin are required to achieve a good emulsion binding to the finished formulation. They contribute to the formation of the binding which would otherwise, in view of the fat extraction, be too small for the formulation.
  • For the processing of the garnis ⁇ hing of all kinds of chocolate products use is made of a temperature of about 30°C during about 30 minutes for moulding the formulation. This is necessary for preven ⁇ ting the chocolate from sticking to the machine and for not reducing the sweetening property of aspartame.
  • vanillin is added which is already known. Further lecithin is added as emulsifier which enhances the processing of the mass.
  • the total amount of vanillin and lecithin comprises upto to 0.7 parts by weight at the most, but preferably 0.6 parts by weight.
  • low-fat milk powder For making milk chocolate, upto 30 parts by weight of low-fat milk powder are further added, but preferably 29.9 parts by weight. By making use of low- fat milk powder, the low-fat character of the chocolate according to the invention is further accentuated.
  • the so-obtained chocolate has a nutritive value of 1670 kjoules for 100 grams milk chocolate and 1600 kjoules for 100 grams pure chocolate compared to the usual 2000 kjoules of known sugar-free chocolate.
  • a chocolate is consequently obtained which contains considerably less joules than the usual known chocolate.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)

Abstract

A method for preparing a mainly sugar-free chocolate, wherein an amount of between 40 and 50 parts by weight of cocoa mass derived from cocoa beans is mixed with at least 10, but at the most 15 parts by weight of cocoa butter and with up to 6 parts by weight at the most of fillers to a substantially homogeneous mass, before mixing the cocoa mass, fat being extracted out of cocoa beans through a thermal treatment.

Description

"Method for preparing a mainly suσar-free chocolate"
The invention relates to a method for preparing a mainly sugar-free chocolate, wherein an amount of between 40 and 50 parts by weight of cocoa mass derived from cocoa beans is mixed with at least 10, but at the most 15 parts by weight of cocoa butter and with upto 6 parts by weight at the most of fillers to a substantially homogeneous mass.
Such a method is disclosed in Belgian patent No. 1.003.329 of the same applicant. According to the known method, cocoa mass is mixed with cocoa butter, fillers such as polydextrose and asparta e. The cocoa butter is added to keep the whole sufficiently processable for further treatment. By making use of aspartame and polydextrose respectively, which are each present for upto 2.5 parts by weight at the most, the amount of sweeteners is, on the hand, substantially reduced and aspartame is, on the other hand, a substance which presents sweetening properties without having the drawbacks of sugar. By restricting further the amount of cocoa butter to upto 15 parts by weight at the most, the total amount of fat is reduced without causing problems in the manufacture of the chocolate. Through the known method, a chocolate is obtained which is free of sugar without spoiling the taste.
A drawback of the known method is, how¬ ever, the still relatively high fat content of the so- obtained chocolate.
An object of the invention is to provide a method for preparing mainly sugar-free chocolate which has moreover also a low-fat content so that the product obtained in this way fulfils precisely a demand of the market which wishes low-calorie products of a low-fat content. To this end, the method according to the invention is characterized in that, before mixing the cocoa mass, fat is extracted out of cocoa beans through a thermal treatment. By extracting first fat out of the cocoa beans, a low-fat product is obtained for this basic substance. This low-fat product is mixed subse¬ quently with cocoa butter. By mixing the cocoa mass with cocoa butter only after fat extraction, it is possible to maintain the total fat content of the obtained chocolate better under control, and to produce in this way a low-calorie product.
It has to be remarked that extracting fat from cocoa beans is a method which is known per se and which is employed for preparing cocoa powder from cocoa beans. However, this method is not used for preparing chocolate due to the prevailing idea of affecting the natural structure and therefore the taste of the cocoa mass. By reducing the fat content of the cocoa beans now just through a thermal treatment, the structure appeared hardly to be affected. A first preferred embodiment of a method according to the invention is characterized in that the fat content of the cocoa beans is reduced to a content lower than 50 %. In this way, a considerable reduction of the fat content is achieved without adversely affec- ting the quality of the product.
A second preferred embodiment of the method according to the invention is characterized in that aspartame is added in an amount of between 2.0 and 6, preferably of 2.5 parts by weight. In this way, the sweet character of the chocolate is maintained, however, without making use of sugar. A third preferred embodiment of a method according to the invention is characterized in that polydextrose is added in an amount of between 2.0 and 6, preferably 2.5, parts by weight of lactitol. Polydex- trose has the property of being a filler whereby this substance is very suited as replacement filler for sugar.
The invention will now be described further by means of an example of embodiment. For preparing chocolate, use is made in the method according to the invention as starting material of cocoa beans, the fat content of which is first reduced. To this end, the cocoa beans are heated, if necessary after cleaning. This heating process is performed by machine, by treating the cocoa beans in a closed volume of the machine, which is preferably coated with copper, with steam. The steam treatment is performed at a temperature of between 120°C and 180°C, depending on the type of cocoa beans and of the employed machine, in particular of the material, the machine is coated with. The treatment takes 30 to 60 minutes, in function of the employed temperature.
The steam treatment permits the fat to be extracted accurately out of the cocoa beans so that a reduction to a content lower than 50 %, and preferably of between 30 and 40 %, is achieved. In this way, a low-fat cocoa mass is produced. The thermal treatment does not affect the natural nature and binding of the product since the fat is molten away slowly. Also the taste is further hardly affected.
The so-obtained cocoa mass has a conside¬ rably lower fat content and will now be used for prepa¬ ring the chocolate. The cocoa mass forms the basic ingredient of the chocolate. The cocoa mass comprises between 40.0 and 50.5 parts by weight of the total amount. Prefera¬ bly, the cocoa mass comprises 50 parts by weight for reasons which will be described hereinafter. In addi¬ tion to the cocoa mass, at least 10 parts by weight, but preferably 13.5 parts by weight of cocoa butter, are added. The amount of cocoa butter comprises upto 15 parts by weight at the most because a larger amount contains too much fatty materials which would not be in accordance with the low-fat or "light" character of the chocolate according to the invention. In view of the small amount of cocoa butter (16 parts by weight being usual) , it is necessary to add somewhat more cocoa mass. Use is made hereto preferably of 50 parts by weight of cocoa mass instead of the usual 42 parts by weight for sugar containing chocolate.
By mixing the low-fat cocoa mass with cocoa butter, a substantially homogeneous mass is again obtained. However, it is now possible to exactly dose the fat content since the cocoa butter is added and is no longer an entire ingredient of the cocoa mass. The cocoa butter to be mixed may be taken, if desired, from the cocoa butter obtained by extraction. The total fat content of the product is hereby 39.9 % lower than for the usual chocolate. The mixture of cocoa mass and cocoa butter is further mixed with aspartame. The amount of aspar¬ tame comprises at least 2 and upto 4.5 parts by weight at the most. Besides aspartame, also polydextrose is further added as sweetener. The amount of aspartame and polydextrose comprises upto 5.5 parts by weight at the most, but preferably 2 parts by weight of aspartame and 2 parts by weight of polydextrose are added. Polydex¬ trose has the property of being a filler whereby it is very suited as replacement filler for the sugar as well as for the small amount of cocoa butter. The amount of aspartame and polydextrose is determined by the degree of bitterness and therefore in function of the taste which the manufacturer wants to give to his product. Preferably, 2 parts by weight of lactitol are additio¬ nally added, which is also a filler. The polydextrose and the lactitol may be replaced by a corresponding amount of potato starch.
The fillers aspartame, polydextrose, lactitol and lecithin are required to achieve a good emulsion binding to the finished couverture. They contribute to the formation of the binding which would otherwise, in view of the fat extraction, be too small for the couverture. For the processing of the garnis¬ hing of all kinds of chocolate products use is made of a temperature of about 30°C during about 30 minutes for moulding the couverture. This is necessary for preven¬ ting the chocolate from sticking to the machine and for not reducing the sweetening property of aspartame.
As flavour, vanillin is added which is already known. Further lecithin is added as emulsifier which enhances the processing of the mass. The total amount of vanillin and lecithin comprises upto to 0.7 parts by weight at the most, but preferably 0.6 parts by weight.
For making milk chocolate, upto 30 parts by weight of low-fat milk powder are further added, but preferably 29.9 parts by weight. By making use of low- fat milk powder, the low-fat character of the chocolate according to the invention is further accentuated.
The so-obtained chocolate has a nutritive value of 1670 kjoules for 100 grams milk chocolate and 1600 kjoules for 100 grams pure chocolate compared to the usual 2000 kjoules of known sugar-free chocolate. By applying the invention, a chocolate is consequently obtained which contains considerably less joules than the usual known chocolate.

Claims

1. A method for preparing a mainly sugar- free chocolate, wherein an amount of between 40 and 50 parts by weight of cocoa mass derived from cocoa beans is mixed with at least 10, but at the most 15 parts by weight of cocoa butter and with upto 6 parts by weight at the most of fillers to a substantially homogeneous mass, characterized in that, before mixing the cocoa mass, fat is extracted out of cocoa beans through a thermal treatment.
2. A method according to claim 1, charac¬ terized in that the fat content of the cocoa beans is reduced to a content lower than 50 %.
3. A method according to claim 1 or 2, characterized in that aspartame is added, as a filler, in an amount of between 2.0 and 6, preferably 5.5, parts by weight.
4. A method according to any one of the claims 1 to 3 included, characterized in that polydex- trose is added, as a filler, in an amount of between 2.0 and 6, preferably 5.5, parts by weight of lactitol.
PCT/BE1993/000038 1993-06-21 1993-06-21 Method for preparing a mainly sugar-free chocolate Ceased WO1995000037A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU43014/93A AU4301493A (en) 1993-06-21 1993-06-21 Method for preparing a mainly sugar-free chocolate
PCT/BE1993/000038 WO1995000037A1 (en) 1993-06-21 1993-06-21 Method for preparing a mainly sugar-free chocolate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/BE1993/000038 WO1995000037A1 (en) 1993-06-21 1993-06-21 Method for preparing a mainly sugar-free chocolate

Publications (1)

Publication Number Publication Date
WO1995000037A1 true WO1995000037A1 (en) 1995-01-05

Family

ID=3886786

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/BE1993/000038 Ceased WO1995000037A1 (en) 1993-06-21 1993-06-21 Method for preparing a mainly sugar-free chocolate

Country Status (2)

Country Link
AU (1) AU4301493A (en)
WO (1) WO1995000037A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20180303120A1 (en) * 2015-06-19 2018-10-25 Mars, Incorporated Low calorie food compositions

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2342177A1 (en) * 1972-12-29 1974-07-11 Ferrero & C Spa P Broken cocoa bean process - produces instant cocoa and leached fragments for diet products in extraction worm conveyor
EP0285187A1 (en) * 1987-02-27 1988-10-05 The Procter & Gamble Company Reduced calorie and reduced fat chocolate confectionery compositions
EP0393362A1 (en) * 1989-04-19 1990-10-24 Kraft Jacobs Suchard SA Process for the production of cocoa extract
BE1003329A6 (en) * 1990-01-19 1992-02-25 Desmet Anne Marie Low fat sugar-free chocolate - made by mixing cocoa mass, cocoa butter andaspartame as sweetener
EP0512910A2 (en) * 1991-05-06 1992-11-11 Roquette Frˬres Hypocaloric chocolate
WO1992019112A1 (en) * 1991-04-30 1992-11-12 Jacobs Suchard Ag Milk chocolate and method of making the same
WO1993002566A1 (en) * 1991-08-07 1993-02-18 Raffinerie Tirlemontoise S.A. Reduced calorie chocolate confectionery compositions

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2342177A1 (en) * 1972-12-29 1974-07-11 Ferrero & C Spa P Broken cocoa bean process - produces instant cocoa and leached fragments for diet products in extraction worm conveyor
EP0285187A1 (en) * 1987-02-27 1988-10-05 The Procter & Gamble Company Reduced calorie and reduced fat chocolate confectionery compositions
EP0393362A1 (en) * 1989-04-19 1990-10-24 Kraft Jacobs Suchard SA Process for the production of cocoa extract
BE1003329A6 (en) * 1990-01-19 1992-02-25 Desmet Anne Marie Low fat sugar-free chocolate - made by mixing cocoa mass, cocoa butter andaspartame as sweetener
WO1992019112A1 (en) * 1991-04-30 1992-11-12 Jacobs Suchard Ag Milk chocolate and method of making the same
EP0512910A2 (en) * 1991-05-06 1992-11-11 Roquette Frˬres Hypocaloric chocolate
WO1993002566A1 (en) * 1991-08-07 1993-02-18 Raffinerie Tirlemontoise S.A. Reduced calorie chocolate confectionery compositions

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20180303120A1 (en) * 2015-06-19 2018-10-25 Mars, Incorporated Low calorie food compositions
US10827765B2 (en) * 2015-06-19 2020-11-10 Mars, Incorporated Low calorie food compositions
US12035738B2 (en) 2015-06-19 2024-07-16 Mars, Incorporated Low calorie food compositions

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