Patent Application
20140287096
The present invention relates to a liquid chocolate concentrate able to be used to prepare chocolate beverages by means of a beverage-dispensing machine.
The beverage industry currently uses a number of product formats to deliver various beverages to the consumer in a convenient manner, including ready to consume liquids, dry mixes and liquid concentrates. Shipping and storage costs of bulky, ready to consume products are relatively high, and refrigeration may be required to increase shelf life. This is particularly true for packaging, shipping and storing single serve bottles, cans, bags or boxes.
Liquid concentrates in bulk packaging may be mixed with water and rapidly chilled or heated by dispenser systems at the point of consumption. The higher concentrations reduce shipping bulk and cost by eliminating shipment of water, which is easily obtained at the final mixing location. Packaging costs are also reduced. Yet, concentrates may be of a lower quality compared to ready to consume products due to poor taste or mouthfeel: there is a practical limit on the degree of concentration obtainable for liquid beverage concentrates, in that the water content must remain high enough to provide a flowable product that is readily pumped and mixed to obtain the desired final product. Furthermore, a product that is too viscous or that is not readily miscible will require longer mixing times and/or more agitation to properly prepare the final product from the concentrate.
Moreover it has been observed that the existing products present a viscosity that is not stabilized in time: after one month, the viscosity increases and the product can sometimes no more be dispensed.
It is also well known that the viscosities of the liquid chocolate concentrates are sensitive to temperature changes. In particular the viscosities of concentrates containing high levels of cocoa solids are significantly increased when exposed to refrigeration temperatures of less than 15° C. and are worsening as temperatures are further reduced. These viscosity increases are due to the formation of fat crystals in the presence of cocoa insoluble particles at refrigeration temperatures; this phenomenon is amplified if the concentrates are subsequently stored at room temperatures (20-25° C.).
There is, therefore, a need for improved formulations of liquid chocolate concentrates with a high content of cocoa solids that optimize shipping, handling and storage considerations, but remain flowable and miscible for ease of pumping, accuracy of dispensing, and ease and speed of mixing to provide final beverages. There is also a continued need for liquid beverage concentrates that are resistant to spoilage and can be stored under ambient or cooled conditions for several months without physical change.
One aim of the present invention is to solve the previously mentioned problems and to provide liquid chocolate concentrates that can be simply diluted with water to prepare the intended final chocolate beverage.
The present invention now provides liquid chocolate concentrates that present a high concentration of cocoa solids. These liquid chocolate concentrates also have sufficiently low viscosity to allow their dispensing with conventional beverage pumps and dispensers and with maintaining dosing accuracy in the dispensing over the time of their shelf life.
The invention also provides liquid chocolate concentrates that present a high concentration of cocoa solids, have sufficiently low viscosity to allow their dispensing with conventional beverage pumps and dispensers and of which viscosity does not increase significantly during storage.
It is finally another object of the invention to provide liquid chocolate concentrates that present a high concentration of cocoa solids, have sufficiently low viscosity to allow their dispensing with conventional beverage pumps and dispensers and of which viscosity does not increase significantly during storage at refrigeration temperatures of less than 15° C.
According to a first aspect, the invention concerns a liquid chocolate concentrate presenting a cocoa solids concentration between 14 and 16% in weight and comprising a heat treated cocoa butter.
The liquid chocolate concentrate of the present invention comprises a particular cocoa butter that is a heat treated cocoa butter. The physical and chemical properties of cocoa butters can vary due to the natural variability between different growing regions and the technological parameters applied to recover and refine the cocoa butter. Heat treated cocoa butters are commercially available cocoa butters which exhibit modified crystallization behavior. These cocoa butters are obtained by heat treatment, for example by heating a standard cocoa butter for 1 hour at 250° C. under vacuum as described in Confectionery Fats Handbook, R. E. Timms, The Oily Press (2003). This heat treatment causes a change in the triglycerides composition of the standard cocoa butters reducing the symmetrical mono-unsaturated triglycerides species and increasing the di- and trisaturated triglycerides, leading to a higher melting range than the starting standard cocoa butters.
In a preferred embodiment of the invention, the heat treated cocoa butter has a solid fat content at 35° C. greater than 2% (measured by Pulsed Nuclear Magnetic Resonance (pNMR) with thermal pre-treatment method of: 60 mins at 80° C., 30 mins at 60° C., 90 mins at 0° C., 40 hours at 26° C. and 90 mins at 0° C. Each sample was then equilibrated for 30 minutes at each measurement temperature before being measured.).
An example of a commercial heat treated cocoa butter fitting the present definition and the purpose of the invention is “BC/50-Y” sold by Eulip, Parma, Italy.
Preferably the liquid chocolate concentrate of the invention comprises between 1.4 and 1.7% in weight of heat treated cocoa butter. The liquid chocolate concentrate can also comprise a standard cocoa butter apart from the heat treated cocoa butter.
Preferably the liquid chocolate concentrate presents a viscosity of at most 300 cP. The liquid chocolate concentrate of the present invention can present a viscosity of at most 300 cP after exposure to a temperature inferior to 15° C. It has also be noticed that the viscosity does not significantly increase after exposure to a temperature inferior to 15° C. and re-warming to 20° C. According to the present invention the viscosity increases over time after re-warming are significantly reduced compared with existing products. The value of the viscosity is given for a measurement made on the product presenting a temperature of 23° C.
Usually the liquid chocolate concentrate comprises at least sweeteners, colorants, micronutrients and/or flavors. The sweetener can be carbohydrate-based sweetener selected from the group consisting of sugars, sugar substitutes, sugar derivatives and mixtures of same. According to the preferred embodiment the concentrate can comprise between 5 and 15% in weight of sweeteners, preferably sugar.
The liquid chocolate concentrate of the present invention presents a viscosity such that it can be pumped by pump means such as a peristaltic pump in particular at typical operating temperatures (20-25° C.) even if it has been stored under temperatures variations, especially at temperatures inferior to 15° C. The chocolate concentrate of the present invention presents all the characteristics of a rich premium chocolate.
According to a second aspect the present invention concerns a process for the preparation of a liquid chocolate concentrate comprising the steps of:
a) hydrating an aqueous slurry of cocoa solids, then
b) hydrolyzing the hydrated slurry with at least one enzyme starch hydrolyser in presence of a heat treated cocoa butter, then
c) optionally adding sweeteners, flavours and/or other additives to form a concentrate, then
d) submitting the concentrate to a UHT thermal process, then
e) homogenizing the thermally processed concentrate.
In step a), an aqueous slurry of cocoa is prepared by mixing cocoa solids with water, preferably in a ratio of cocoa solids relative to water comprised between 20 and 23% in weight. This slurry is cooked until starches and pectins of the cocoa solids are hydrated. Preferably, the slurry of cocoa solids is hydrated by cooking at a temperature of at least 90° C. during at least 45 minutes. Usually the slurry is agitated during step a). This agitation enables a thorough hydration and prevents of “burn-on” on the heating vessel walls. The slurry resulting from step a) is extremely viscous at room temperature and approaches the consistency of a paste at room temperature.
According to a preferred embodiment, in step b), the heat treated cocoa butter is added to the hydrated cocoa solids slurry and the slurry is hydrolysed with at least one starch hydrolyser, preferably with a mixture of enzymes comprising at least at least one enzyme selected from amylases and/or pectinases. Preferably the hydrolysation is implemented so that a complete hydrolysis of the starches and pectins is reached. During step b) the hydrolysation can happen at a temperature comprised between 55 and 60° C. Preferably the hydrolysation is implemented during at least 30 minutes. The slurry is generally agitated during hydrolysation. Further to the hydrolysation step, the slurry becomes thin and flowable at room temperature and while it may have a tendency to thicken over time, it takes a considerable time to do so (more than 6 months).
Then in step c), sweeteners, colorants, micronutrients and/or flavours can be added to the cocoa slurry.
During step d), a UHT (Ultra High Temperature) thermal process step is implemented.
Then in step e), the product is homogenized. In the present text, the homogenization means an intensive blending of the slurry to reduce the size of the fat particles in suspension in the slurry so that it no longer separate and so that the concentrate presents a homogeneous phase. Generally the homogenization is a high pressure homogenisation. The high pressure homogenisation can be implemented with a homogenizer working by forcing the concentrate through a very narrow channel or orifice under pressure. Preferably in the present invention the high pressure homogenisation is implemented at a pressure above 200 bar. It can be implemented at a temperature of at most 85° C., preferably comprised between 75 and 85° C. Homogenisation serves to prevent coalescence of fat droplets into larger particles.
Further to step e) the liquid concentrate chocolate can be filled into packages. Preferably, the filling is implemented after the concentrate has reached a temperature of about 20-30° C.
According to a third aspect, the invention concerns the use of a liquid chocolate concentrate such as described herein to prepare a chocolate beverage.
According to a fourth aspect, the present invention concerns a process of preparation of a chocolate beverage which comprises diluting a liquid chocolate concentrate such as described herein with a diluent, generally water. Preferably one part of the liquid chocolate concentrate is diluted with 0.70 to 2 parts of diluent. The liquid chocolate concentrate can be diluted in presence of other liquid beverage concentrates like milk or coffee or tea concentrates. Also, milk, tea or coffee beverages can be used as the diluent. According to the preferred embodiment, the preparation of the beverage is performed by means of a beverage dispensing machine. Due to the low viscosity of the liquid chocolate concentrate, it can be pumped before diluting and with consistent dosing accuracy.
According to a fifth aspect, the present invention concerns a chocolate beverage prepared according to the process of preparation such as described herein.
One additional benefit from the liquid chocolate concentrate of the present invention is that due to its inherent viscosity stability, the concentrate remains able to be pumped in the same dispenser without recalibration whether it has been freshly produced (for example 1 month old) or it is an older product (for example 6 months old) and even if the concentrate has been submitted to temperature variations, in particular to a temperature inferior to 15° C.
Another additional benefit from the liquid chocolate concentrate of the present invention is that it can be used for producing several chocolate beverages of different final concentrations, in particular: a higher-cocoa super-premium chocolate beverage with a low dilution ratio and a more conventional chocolate beverage with a higher dilution ratio.
In the present invention, the viscosity is measured with a viscometer model of reference Brookfield LVT to HBT (according to viscosity of the product) implementing a Spindle 27 (no spindle guard was used), a rotational speed of 50 rpm, with a sample container in instrument approximately a 2.5 cm diameter and 10 cm long (standard Brookfield equipment) and thermostated at 23° C.
In the present invention the liquid chocolate concentrate refers to a water-based concentrate comprising at least:
A standard cocoa butter and a heat treated cocoa butter were extracted by Soxhlet extraction and then analysed using Gas Chromatography (GC) to identify and quantify the triglycerides present. The heat treated cocoa butter is BC/50-Y sold by Eulip, Parma, Italy and the standard cocoa butter is “Astra A” Pure Prime Pressed Cocoa Butter sold by ADM Cocoa B.V.
1 ml hexane was added to 1 drop (approx 10 mg) of melted fat and then mixed thoroughly. The analysis was carried out by GC fitted with a Flame Ionisation Detector. The column used was a DB 17-HT (coating (50%-Phenyl)-methylpolysiloxane, length: 30 m, internal diameter: 0.25 mm, film thickness: 0.15 μm). 1 μl of sample was injected manually. The inlet temperature was set to 360° C., split mode was used and the oven temperature was ramped up to 340° C. Identification of triglyceride species was done by retention time comparison with an external standard. Response factors are applied, calculated from authentic reference sample mixtures. Triglyceride profile or triglyceride quantification was determined by the percentage of each detected species relative to the total peak area (normalization to 100%).
Selected triglycerides (average of 2 determinations) are given in the table below.
It can be seen that there is a small reduction in symmetrical mono-unsaturated triglycerides species (Saturated−Unsaturated−Saturated, such as POP, POS and SOS) and an increase in di- and trisaturated triglycerides (such as PPP, PPS, PSS, SSS) in the heat treated cocoa butter used in the present invention compared to the standard cocoa butter.
In order to evaluate the effect of adding heat treated cocoa butter in a liquid chocolate concentrate, liquid chocolate concentrate samples with and without such a cocoa butter were produced and the viscosity of the samples with and without refrigeration was followed for a period of 4 weeks.
A first liquid chocolate concentrate A was prepared with a standard cocoa powder (commercial reference: Cocoa Powder, Lucia 20-22%) that contained between 20 and 22% in weight fat (that is standard cocoa butter) so that the final fat content in the concentrate was about 3% in weight.
A second liquid chocolate concentrate B according to the invention was prepared with a standard cocoa powder (commercial reference: Cocoa Powder, Lucia 10-12%) that contained between 10-12% in weight fat (that is standard cocoa butter) and with a heat treated cocoa butter (commercial reference: Eulip BC/50-Y) so that the final fat content in the concentrate was about 3% in weight.
The compositions in weight of the liquid chocolate concentrate A and B are detailed in Table 2.
The liquid concentrates A and B were produced according to the following process:
The viscosities of the concentrates A and B were measured at regular intervals during 30 days:
The samples A and B measured after refrigeration were refrigerated at 4° C. for 24 hours. After this period they were taken out of refrigeration, placed into room at ambient temperature (20-22° C.) and kept at this temperature until measurements were taken. The viscosities of the first samples were measured immediately after 24 hours of refrigeration. Next measurements were taken at 1, 2, 3, 5, 6, 7, 8, 11, 20 and 27 days until complete bag was evacuated
The viscosities were measured at 50 rpm, 23° C., with a Brookfield Viscometer, spindle n° 27. The results of the measures are illustrated in
For the liquid chocolate concentrate A, the viscosity increases from 150 cP just after production and packaging to 1750 cP after refrigeration and to 440 cP when sample was not refrigerated.
For the liquid chocolate concentrate B, the viscosity increases from 150 cP just after production and packaging to 220 cP after refrigeration.
From this FIGURE, it can be seen that the viscosity on samples containing heat treated cocoa butter was significantly reduced compared to those samples prepared with standard cocoa butter.
Liquid chocolate concentrates containing heat treated cocoa butter can withstand temperature fluctuations without affecting their flow ability properties. This is an advantage when use in dispensing machines, because end cup quality is much more consistent due to a more even viscosity over the time.
| Number | Date | Country | Kind |
|---|---|---|---|
| US2011/058812 | Nov 2011 | US | national |
| Filing Document | Filing Date | Country | Kind | 371c Date |
|---|---|---|---|---|
| PCT/EP2012/071377 | 10/29/2012 | WO | 00 | 4/28/2014 |
