MXPA97007348A - Chocolate containing dry glucose by aspers - Google Patents

Abstract

The present invention relates to the use of spray-dried glucose as a sweetening agent in chocolate compositions, the spray-dried glucose is used to replace between 5 and 100% of the normal sweetening agent, which is sucrose; Used in dark chocolate, milk and white, this replacement results in a product that has lower viscosity and is therefore easier to handle.

Description

CHOCOLATE CONTAINING SPRAYED GLUCOSE TECHNICAL FIELD The present invention describes a chocolate composition containing sprinkle-dried glucose and chocolates obtained therefrom. The invention also discloses a method for obtaining chocolates containing said spray-dried glucose.

BACKGROUND OF THE INVENTION The conventional chocolate composition contains sucrose as a sweetener. The essential components of chocolate are cocoa bean, that is, the roasted cocoa bean with peel and germ removed, sugar and cocoa butter. The cocoa bean is approximately 55% cocoa butter, the balance being proteins, carbohydrates, tannins, acids, etc. The cocoa butter content of the chocolate controls its sedimentation characteristics and determines to a large extent its cost. Different types of chocolate are obtained by varying the ratio of cocoa beans to sugar. The amount of cocoa butter varies according to its application; bitter sweet chocolate has a grain to sugar ratio of 2: 1, while sweet chocolate has a ratio of 1: 2.

Nowadays, there is a great interest in reducing the amount of calories contained in chocolate. Two alternatives are followed, a reduction in the amount of butter (fat) and / or a reduction in the amount of sugar. The amount of sugar calories is reduced by replacing the sucrose with polyols such as maltitol, lactitol, sorbitol, xylitol and erythritol. Frequently, this replacement has a double advantage in that not only is there a reduction in calories, but also some of the polyols are non-cariogenic. Finally, it is perceived that sucrose is too sweet, which results in the masking of the typical taste of chocolate; replacing sucrose with a less sweet product such as polyols increases the taste of the chocolate. Erythritol is also used for its cooling effect. British patent GB 1,274,356 describes a process for producing a partially solidified sugar syrup comprising the addition of a fine particle reducing sugar to a saturated or supersaturated syrup with reducing sugar and allowing the syrup to settle. Spray-dried dextrose is mentioned as one of the possible seeding crystals. The sugar syrup obtained is suitable for general household use in a manner very similar to jam or honey. The patent of E.U.O. 3,895,105 refers to the finding that the incorporation of minor amounts of hydroxylated lecithin into a chocolate product used to coat edible confectionery or bakery products greatly reduces moisture loss. European patent application EP 0 511 76.1 relates to a new sweetening composition comprising erythritol, sorbitol and an ED glucose oligomer of 10 to 30 and which is suitable as an instant filling of cake or bakery cream. The glucose oligomer may be in a spray-dried form. British Patent GB 1,341,963 relates to edible compositions comprising a dry powder mixture which can be mixed with water, milk or other liquid, to give an "instant" dessert of sorbet or ice cream type. Spray-dried dextrose is mentioned as one of the components of the composition. Research has also been carried out to replace (part of) sucrose in certain applications with dextrose. It was found that dextrose monohydrate can not be used in the chocolate production process due to the formation of steam at high conching temperatures. German patent application DE 1,083,636 describes the addition of hydrated dextrose after the conching step. Anhydrous dextrose, that is, dried dextrose, is very expensive to apply in chocolate.

BRIEF DESCRIPTION OF THE INVENTION The present invention discloses that spray-dried glucose (dextrose) can be used as a partial or complete substituent of sucrose in chocolate. The present invention describes a chocolate composition containing cocoa butter, cocoa liquor and / or whole milk powder and a sweetening agent, wherein the sweetening agent contains between 5 and 100% of spray dried glucose, preferably between 20 and 100%. The remainder of the sweetening agent is selected from the group consisting of sucrose, polyols and intense sweeteners, and mixtures thereof. The present invention further discloses a chocolate composition having said sweetening agent composition and further characterized in that the amount of fat is between 25 and 32%. The present invention also discloses a milk chocolate, dark or white containing as a sweetening agent of 5 to 100% glucose spray dried and 0 to 95% of a sweetening agent selected from the group consisting of sucrose, polyols and intense sweeteners, and mixtures thereof. The composition of the present invention is further used as a covering or filling of confectionery products.

The present invention further discloses that the known methods for obtaining the finished chocolate are used with the present composition.

DETAILED DESCRIPTION OF THE INVENTION The preparation of chocolate covers 4 stages. In the first stage, the ingredients are mixed together; this mixing, which must be very complete, can include grinding and friction to obtain a uniform fluid paste. The addition of the ingredients may be sequentially, and may also comprise repeated partial addition. After mixing, the chocolate composition is conched. In this second stage, the mixture is subjected to mechanical work to give chocolate a more complete and more homogeneous flavor. Other ingredients such as flavorings, lecithin and extra cocoa butter can be added at this stage, if necessary. The third stage is called tempered. In this etap > a, cores are provided in the liquid chocolate composition to facilitate rapid crystallization of the fat content during cooling. The final appearance of the chocolate, the texture and the conservation of the properties, depend on the correct conditions of the tempering stage. After tempering, the chocolate can be cast into molds, or it can be coated to obtain a coated confectionery product.

Extensive discussions of the methods and possible variations have been described, for example, in Chocolate, cocoa and confectionery; Science and Technology. B.U. Minifie, 3a. ed. , Van Nostrand Rein old, New York (J989). The dry-pack step has been described in European patent EP 489515. The present invention describes the replacement of sucrose by about 5 to 100% of spray-dried glucose, preferably from 20 to 100%, more preferably from 20 to 80% . Spray-dried glucose can be used as a sucrose substituent in dark, milk and white chocolate. Spray-dried glucose is obtained by spraying drying glucose syrups containing more than about 95% dextrose, the remainder being constituted by sugars having a higher degree of polymerization, such as maltose, rnaltotriose, etc. The glucose dried by Aspersion has a sweetness factor that is between 70 and 80% of that of sucrose, so that the taste of the chocolate is improved after replacing the sucrose due to a decrease in the masking effect. Spray drying results in a product that still contains a certain amount of water; however, water is released at high conching temperatures, and spray-dried glucose is used in the normal chocolate preparation process without the need to modify this procedure. The characteristics of chocolate are not negatively affected by spray-dried glucose. It is shown that the viscosity characteristics are even improved. Spray-dried glucose is easily prepared from glucose syrups using standard spray-drying equipment. Spray dried glucose is also obtained from Cargill under the name SPRAY SUEET. An additional advantage of the application of this spray-dried product is that it is much more economical than sucrose. Dark chocolate is usually characterized by the presence of liquor and cocoa butter. In milk chocolate, the amount of cocoa liquor is decreased, the amount of cocoa butter is increased, and whole milk powder is added. In white chocolate, cocoa liquor is absent and the amount of whole milk powder is a bit higher. The relative normal amounts of the different components of the different types of chocolate and the scales within which these amounts may vary are well known to those skilled in the art. Without departing from the present invention, spray-dried glucose in combination with a reduced amount of fat can be used., that is, chocolate has been used that has a total fat content of less than 32% (w / w), and values as low as 28% or even 25%. It is also possible to use spray-dried glucose in combination with polyols such as xylitol, erythritol, lactitol, sorbitol, maltitol and Palatini ™ and / or intense sweeteners. The product then contains as sweetening agent sucrose from 0 to 95% and glucose spray dried from 5 to 100%. Part of the spray-dried sucrose or glucose can be replaced with polyoids or other suitable sweeteners including intense sweeteners such as aspartame. It is further shown that the replacement of sucrose with spray-dried glucose results in a product having similar or even better characteristics than those of normal chocolate containing sucrose. The steps of the procedure that is used to obtain the normal end product of chocolate, are applied without modification. It is further demonstrated that there is a decrease in viscosity in the product, which results in easier molding, since the molds are easier to fill and trapped air escapes more easily from the hot chocolate mass. This decrease in viscosity reduces the amount of fat used to obtain a product that has the same viscosity. This, in effect, means that the product contains less fat and still has the same viscosity. This viscosity is important if chocolate figures are obtained. In order to fill the molds, more grease is usually added to reduce the viscosity. After replacing sucrose with sprinkle-dried glucose, this is no longer necessary. This viscosity effect is not observed when sucrose is replaced with polyols. The same viscosity effects are observed when using dark, white or milk chocolate.

EXAMPLE 1 Use of spray-dried glucose in dark chocolate The following compositions were used to prepare dark chocolate in accordance with the classical method of preparation.

Glucose pattern dried by spray 20% 100% Cocoa liquor 42% 42% 42% Cocoa butter 13.5 13.5 13.5 Sucrose 44 35 Sprinkle-dried glucose - 9 44 Lecithin 0.48 0.48 0.48 Vanilla flavor 0.02 0.02 0.02 Mixing temperature: 0 ° C Conching system: one step (dry conching) at 70 ° C for 20 hours. Spray-dried glucose marketed under the name SPRAY SUEET ™ (available from Cargill) was used. During the mixing of the ingredients, the viability was comparable between the standard and 20% and 100% sucrose replacement. During the concheo, no difference was observed in the reaction. There was no increase in viscosity of the chocolate mass that could have been due to possible moisture pickup and / or crystal-free water. Standard tempering conditions (29-31 ° C) were used, resulting in a stable final product. Bar and small tablet molds were filled with tempered chocolate, and they were cooled for a short period. A sufficiently firm texture was obtained to allow the removal of the molds without breaking or deformation. The viscosity of the chocolate mass was determined according to the Casson method; The following results were obtained.

Viscosity value adaptive performance (Pa) (Pas) Pattern (100% sucrose) 4.14 1.48 20% spray drying 4.29 1.65 100% spray drying 3.37 1.78 The 20% replacement of sucrose by spray-dried glucose did not give any difference in viscosity. 100% replacement had a positive effect on the yield viscosity. A lower viscosity improves the flowability, which results in easier and better filling of the molds. Also in this case, trapped air is more easily released. The results reported show that technically spray-dried glucose can be used to replace sucrose.

EXAMPLE 2 Use of spray-dried glucose in milk chocolate The following compositions were used to prepare milk chocolate in accordance with the conventional method of preparation.

Pat ón Glucose dried by spray 20% 100% Cocoa liquor 11% 11% 11% Cocoa butter 25 .5 25. 5 25.5 Whole milk powder 22. 0 22. 0 22.0 Sucrose 41 33 Sprinkle-dried glucose - 8 41 Leciti to 0. 48 0.48 0.48 Vanilla flavor 0. 02 0 .02 0.02 Mixing temperature: 40 ° C Conching system: one step (dry conching) at 70 ° C for 20 hours. Spray dried glucose was used. During the mixing of the ingredients, the viability was comparable between the standard and 20% and 100% sucrose replacement. During the concheo, no difference was observed in the reaction. There was no increase in viscosity of the chocolate mass that could have been due to possible moisture pickup and / or crystal-free water. Other conditions were as in Example 1. The final product showed improved viscosity characteristics.

EXAMPLE 3 Use of spray-dried glucose in white chocolate The following compositions were used to prepare white chocolate in accordance with the conventional method of preparation.

Patron Glucose dried by spray 20% 100% Cocoa liquor Cocoa butter 26.5 26.5 26.5 Whole milk powder 25.0 25.0 25.0 Sucrose 48 38.5 Sprinkle-dried glucose - 9.5 48 Lecithin 0.5 0.5 0.5 Mixing temperature: 40 ° C Conching system: one step (dry conching) at 70 ° C for 20 hours. Spray dried glucose was used. During the mixing of the ingredients, the viability was comparable between the standard and 20% and 100% sucrose replacement. During the concheo, no difference was observed in the reaction. There was no increase in viscosity of the chocolate mass that could have been due to possible moisture pickup and / or crystal-free water. Other conditions were as in Example 1. The final product showed improved viscosity characteristics.

Claims (6)

NOVELTY OF THE INVENTION CLAIMS

1. - A chocolate composition containing cocoa butter, cocoa liquor and / or whole milk powder and a sweetening agent, wherein the sweetening agent contains between 5 and 100% of spray-dried glucose.

2. A chocolate composition according to claim 1, wherein the sweetening agent contains between 20 and 100% of spray-dried glucose.

3. A chocolate composition according to claim 1 or 2, further comprising 0 to 95% of a sweetening agent selected from the group consisting of sucrose, polyols and intense sweeteners, and mixtures thereof.

4. A chocolate composition according to claim 1, characterized in that the amount of fat is between 25 and 32%.

5. A milk chocolate, dark or white obtained with the chocolate composition of claim 1, and containing as a sweetening agent from 5 to 100% glucose spray dried, and from 0 to 95% of a sweetening agent selected from from the group consisting of sucrose, polyols and intense sweeteners, and mixtures thereof.

6. A confectionery product, covered or filled with a chocolate composition in accordance with the claim. 1.