Patent Application
20100166938
The present invention relates to frozen confectionery products, in particular to chocolate-containing frozen confectionery products that are mood-enhancing when consumed.
Chocolate and chocolate products are believed to be mood enhancing. Part of the reason may be the pleasant taste that can help to make consumers feel happy. Additionally, chocolate contains substances that, when consumed in sufficient quantity, are psycho-pharmacologically active (Smit et al., Psychopharmacology 2004, 176, pp 412-419). In particular caffeine (1,3,7-trimethylxanthine) and theobromine (3,7-dimethylxanthine) are known to affect the mood when ingested, and additionally have other beneficial effects like improved brain function, higher alertness and appetite suppression. It would be appealing to many consumers to eat chocolate to enhance their mood rather than, for example, to take prescription medicines. Typically, cocoa powder comprises approximately 2 wt % theobromine and 0.2% caffeine. However, these amounts are too low to have a substantial effect on mood states at the normal levels of cocoa solids found in most food products. Therefore there is a desire to enrich food products with caffeine and theobromine in order to achieve the beneficial effects of these compounds when consumed as ingredients of a food product.
However, adding caffeine and theobromine as compounds can detract from the natural image of the product which may therefore be less appealing to consumers. Moreover, caffeine and theobromine are compounds that are known for their bitterness. Thus food products enriched with these compounds, in order to exhibit their positive effects on consumption, may be more bitter tasting, which is not liked by many consumers, especially children. Therefore it is desirable to develop products which are not bitter tasting and that contain increased amounts of caffeine and theobromine, particularly from natural sources.
We have now found that it is possible to produce a chocolate frozen confection product containing increased amounts of theobromine and caffeine from natural sources, wherein the caffeine and theobromine are provided by three components of the product. Accordingly, in a first aspect the present invention provides a frozen confection product comprising:
The products according to the invention preferably comprise a total amount of at least 500 mg of theobromine, more preferably at least 600 mg, most preferably at least 700 mg per 100 g of the product.
The products according to the invention preferably comprise a total amount of at least 50 mg of caffeine, more preferably at least 70 mg, most preferably at least 100 mg per 100 g of the product.
Preferably the product comprises from 30 to 50 wt % of the frozen composition.
Preferably the product comprises from 25 to 45 wt % of the chocolate or chocolate analogue.
Preferably the product comprises from 10 to 15 wt % of cocoa nibs.
Preferably the frozen composition has an overrun of at least 50%.
All percentages, unless otherwise stated, refer to the percentage by weight, with the exception of percentages cited in relation to the overrun.
The products of the present inventions comprise a frozen composition containing cocoa solids, a chocolate or chocolate analogue containing cocoa solids and cocoa nibs.
The term “frozen composition” means an edible composition made by freezing a mix of ingredients which includes water. Frozen compositions include ice cream, water ice, frozen yoghurt and the like. In the present invention, the frozen composition contains cocoa solids, for example it may be chocolate flavoured ice cream. Ice cream has been shown to have an effect on the orbitofrontal cortex, a part of the brain that is known to activate when people enjoy themselves (see for example “The Guardian”, Apr. 29, 2005). The combination of chocolate and a frozen composition such as ice cream is therefore an especially suitable means for providing a mood-enhancing food product. In addition to the cocoa solids, the frozen composition typically contains fat, non-fat milk solids and sugars, together with other minor ingredients such as stabilisers, emulsifiers, colours and flavourings.
The frozen composition is preferably aerated, i.e. it has an overrun of more than 20%, preferably more than 50%, more preferably more than 75%. Preferably the frozen composition has an overrun of less than 200%, more preferably less than 150%, most preferably less than 120%. Overrun is defined by equation as follows and is measured at atmospheric pressure
The term “chocolate” as used herein includes dark chocolate and milk chocolate. The term “chocolate analogue” means chocolate-like fat-based confectionery compositions made with fats other than cocoa butter (for example cocoa butter equivalents, coconut oil or other vegetable oils). Such chocolate analogues are sometimes known as “couvertures”. Chocolate analogues need not conform to standardized definitions of chocolate which are used in many countries. In addition to fat and cocoa solids, chocolate and chocolate analogues may contain milk solids, sugar or other sweeteners and flavourings.
The chocolate composition or chocolate analogue composition may be in any suitable form, such as a coating on the frozen composition, as pieces (inclusions) located within the frozen composition, or as a sauce, e.g. a ripple or swirl in the frozen composition.
The term “cocoa nibs” means small particles of cocoa bean. They are produced by drying cocoa beans, breaking them and then removing the pieces of shell. The remaining pieces of the cocoa bean kernel are known as cocoa nibs. Nibs are typically particles of about 2-7 mm in size, such as about 3 mm. The nibs may be incorporated into the frozen composition or the chocolate/chocolate analogue or both. The nibs are present in an amount of from 5 to 20% by weight of the product, preferably from 10 to 15%. We have found that if higher amounts of nibs are used, the nibs remain in the mouth after the frozen composition has melted and has been swallowed. The resulting mass of nibs is chewy, mouth-drying and difficult to break-down, resulting in an unpleasant and unacceptable sensory experience.
Products consisting of chocolate flavoured ice cream coated with chocolate or a chocolate analogue have been known for many years. These contain some theobromine and caffeine both from the cocoa solids which are used to flavour the ice cream and from the cocoa solids used in the coating. The quantities of theobromine and caffeine in a chocolate ice cream can be estimated by adding the contribution from each ingredient using the values given in chapter 10 of “Chocolate and Cocoa” Ed. Knight, Blackwell Science Ltd. (1999). Cocoa mass (=chocolate liquor) contains about 1.22% theobromine and 0.21% caffeine. Cocoa nibs have the same composition as cocoa mass. Cocoa powder contains 1.89-2.69% theobromine and 0.16-0.31% caffeine. Using this method, we have estimated that conventional chocolate ice creams contain about 70 mg theobromine and 3 mg of caffeine per 100 grams of ice cream.
The quantities can also be analytically determined by removing fat from the sample and analysing by HPLC. For example, Craig et al. (Journal of Food Science, vol. 49, January 1984, p. 302-303) reported theobromine and caffeine levels in chocolate ice cream of 62 mg and 3.2 mg per 100 g of ice cream respectively.
The maximum amount of cocoa powder that can be used in the frozen composition is about 12 wt %. If greater amounts of cocoa powder are used, the unfrozen mix becomes very viscous, and hence difficult to process, and in particular, difficult to aerate. This results in a hard, dense and unpleasant frozen composition. Similarly, the maximum amount of cocoa powder that can be used in the chocolate/chocolate analogue is about 25%. This is because the fat content of the chocolate/chocolate analogue must be at least 45% in order for it to be sufficiently fluid so that it is suitable for coating ice creams, and the sugar content must be at least about 30% so that it has an acceptable taste.
Chocolate ice creams that are coated with dark chocolate or that contain cocoa nibs can contain somewhat higher levels of theobromine and caffeine than standard chocolate ice creams. Of the commercially available ice cream products that the present inventors have investigated, Magnum™ Essence contains the highest levels of theobromine and caffeine. This product is a chocolate ice cream coated with chocolate and containing a dark chocolate core. Using HPLC (as described in example 1 below) it was found to contain a total of approximately 320 mg theobromine and 30 mg caffeine per 100 grams.
The increased amounts of caffeine and theobromine in the frozen confection product of the invention are achieved by means of the three components, each of which provides a source of theobromine and caffeine. In contrast, if only one or two components are used to achieve the same total amounts of theobromine and caffeine, the product is unsatisfactory.
The present invention will now be further described with reference to the following non-limiting examples.
An ice cream mix was made using the ingredients shown in Table 1.
The mix was frozen and aerated in a Technohoy MF75 freezer to a temperature of approx −5° C. and an overrun of approx 60%. The frozen ice cream was collected and cocoa nibs (Nibs-S-473 from Barry-Callebaut) were added at 9.0% (225 g cocoa nibs made up to 2500 g with mix). Samples were collected into 500 ml cartons and hardened at −32° C. in a blast freezer. After hardening, the blocks were cut into pieces which weighed 17 g (approx 27 ml). The products were coated in a chocolate coating containing 15% cocoa nibs, whose composition is given in Table 2. The amount of coating was determined by weighing and was found to be 13.3 g of coating per 17 g of ice cream.
Thus the product consisted of 51% ice cream, 37% chocolate and 12% nibs. The theobromine and caffeine contents were determined by HPLC analysis as follows. The frozen samples were ground. Next, the fat was removed by extraction 3 times with petroleum spirit. The de-fatted samples were then analysed using a Phenyl Hexyl 250×4.6 id mm 5μ HPLC column (mobile phases: A=10% acetonitrile, 0.5% acetic acid. B=100% acetonitrile). The theobromine and caffeine contents were found to be 500 mg and 40 mg per 100 gram of product respectively. The frozen confection product contained only natural sources of caffeine and theobromine.
Products were tasted by an informal panel. None of the samples was considered to taste bitter, despite the high levels of caffeine and theobromine. All of the tasters considered the products to be acceptable sensorially. Because of the size of the nibs (approximately 3 mm), only a relatively small amount were bitten into when the product was consumed. Most were swallowed whole, so that the bitterness of the cocoa was mostly not perceived. The nibs provided an interesting textural contrast with the ice cream which may also have distracted the tasters from any bitterness of the product.
A comparative example was made wherein high levels of theobromine and caffeine were achieved, but with only using two components, i.e. ice cream and nibs. A chocolate ice cream was made containing 10 wt % cocoa powder and churned using a domestic ice cream maker (Gelato™ ice cream maker). 1030 g of ice cream was combined with 330 g nibs, to produce a product containing 24% nibs and 76% chocolate ice cream.
The theobromine and caffeine contents were determined by HPLC analysis as described above and found to be 540 mg and 50 mg per 100 gram of product respectively. However, the product was not sensorially acceptable because the proportion of nibs was too high. There was a large mass of nibs left in the mouth after the ice cream had been swallowed and they were chewy, mouth-drying and difficult to break-down.
A further comparative example was made by increasing the amount of cocoa powder in the ice cream whilst reducing the amount of nibs to an acceptable level. A chocolate ice cream was made containing 14 wt % cocoa powder. 1090 g of ice cream was combined with 65 g nibs, to produce a product containing 5.6% nibs and 95.4% chocolate ice cream.
The ice cream mix was very viscous and could not be churned by the domestic ice cream maker. The sample was frozen, and the overrun was measured to be only 9%.
The theobromine and caffeine contents were determined by HPLC analysis as described above and found to be 570 mg and 50 mg per 100 gram of product respectively. The product was tasted and found to be unacceptable since it was very dense, hard and chewy in the mouth. It had an unpleasantly intense flavour of cocoa (rather than chocolate).
The examples demonstrate that by using three components (chocolate ice cream, chocolate and cocoa nibs), products with increased amounts of theobromine and caffeine from natural sources can be produced that have good texture and moreover surprisingly do not taste very bitter. In contrast, if only one or two components were used to achieve the same total amounts of theobromine and caffeine, the product is unsatisfactory.
The various features and embodiments of the present invention, referred to in individual sections above apply, as appropriate, to other sections, mutatis mutandis. Consequently features specified in one section may be combined with features specified in other sections, as appropriate.
| Number | Date | Country | Kind |
|---|---|---|---|
| EP08172986 | Dec 2008 | EP | regional |
| EP08172987 | Dec 2008 | EP | regional |
