MXPA96000595A - Chocol composition - Google Patents

Abstract

The present invention relates to: describes a chocolate composition, the composition is characterized in that normal sugar is replaced with a mixture of sugar alcohols, the mixture consists of erythritol and maltitol in a ratio such that the cooling effect of erythritol is considerably reduced

Description

CHOCOLATE COMPOSITION DESCRIPTIVE MEMORY The present invention describes a chocolate composition. The present invention also discloses a method for producing a chocolate with said composition. The composition of the present invention comprises both erythritol and maltitol. Chocolates prepared using this composition have a mouthfeel corresponding to the mouthfeel of a chocolate containing conventional sugars. Prepared chocolates show a considerable reduction in calories and the "cooling effect" of erythritol is masked by the presence of maltitol. The European patent application EP 0 l + 9 & 515 describes a process for the production of chocolate. The application describes that with the use of erythritol or maltitol as sweeteners the homogenization step used in chocolate production is carried out in the form of a homogenisation step in dry in addition, this step can be carried out at temperatures well above the normal temperature of 65 ° C and appropriately for a period of 10 to 16 hours It is described that the dry homogenization step can be used with both erythritol and maltitol The use of erythritol or maltitol as the sweetener instead of sucrose in the chocolate results in a product of similar appearance and organoleptic properties to a chocolate based on sucrose equivalent.It is further shown in the application that the amount of cocoa butter can be reduced from 2 to 15%. weight is a considerable reduction in the amount of fat (calories). When erythritol is used as a sweetener the caloric reduction obtained in comparison with the sucrose standard is approximately 2% up to approximately 33% depending on the fat content (see example 1 below). In order for a product to be called "light" the minimum calorie reduction must be $ 3. When a product with the required amount of erythritol that is called light resulted that the chocolate had a strong "cooling effect" due to the negative heat of erythritol solution which is -23.3 kcal / kg. Japanese Patent Publication 3P-A-02 10l + 2M-3 also describes this cold-mouth sensation from chocolates which are described as a desirable characteristic. European patent application EP 0 511 761 describes the use of different combinations of sugar alcohols for the preparation of instant cake fillings and repose creams. The patent excerpt JP-A-Ol 312960 mentions the use of different combinations of sugar alcohols in the preparation of kneaded flour cake.

EP O 303 295 describes the use of erythritol as a base Lina for the preparation of hard candies. It was found that the use of erythritol gives rise to brittle and easily breakable candies. The combination of erythritol and selected saccharides from sugars and sugar alcohols different from erit.ritol solves this problem. EP 0 267 957 relates to the use of a combination of an intense sweetener and erythritol in applications to imep t ics. EP 0 512 910 refers to the reduction of the amount of fatty material in chocolates. Levels as low as 32 $ of fats are indicated. Some of the references cited above do not refer to chocolate compositions. Compositions that refer to chocolates do not mention or solve the problem of the "cooling effect". As mentioned before when erythritol is used as a sweetener the caloric reduction obtained in comparison with the standard sucrose is approximately 2 & up to approximately $ 33 depending on the fat content (see example i below). In order for a product to be called "light" the minimum calorie reduction must be $ 30 when said reduction is obtained the product has a cold sensation in the mouth. When it is used badly, the chocolate obtained has a good sensation in the mouth, but the reduction of the calendars is only l J3 $. (Fn base? .L kcaJ / g for erj ptol / 2. k >;: al / g for altital). The present invention solves the problems indicated by the description of a novel composition. The present invention describes an appropriate composition for obtaining a "light" chocolate. The composition of the present invention comprises eptptol and altitol. Pref e > Unmistakably, maltitol and eptptol are mixed at a ratio of 30:70. The compositions of the present invention are favorably used in the step of dry and / or dry / hungered ogenization of the chocolate production process previously described. The present invention also relates to chocolates comprising both epitritol and maltitol. The present invention describes an appropriate composition for obtaining a "light" chocolate. The composition of the present invention comprises eptptol and altitol. The composition comprises eptptol and altitol in a ratio of $ -90% to 90% -0% preferably from &0% -2C > at 60 $ -4-% more preferable 70-oblem-o-30 $ All of these compositions give rise to chocolates that can be advantageously produced by the passage of homogen ac in dry and / or dry / humid, which contains a considerably reduced amount of calories and fat and that is less cariogenic than chocolates containing sucrose and the normal amount of cocoa butter.Preferably, ecitptol and maltitol are used in a ratio such that the reduction of al in is as at least $ 30 and the "cooling effect" of the eritolithol is not present.To achieve this it is preferable to mix the maltitol and the erythritol in a ratio of 30 $ -70 The compositions of the present invention can advantageously used in the dry and / or dry / wet homogenization step of the previously described chocolate production process The present invention describes chocolates comprising in addition to cocoa bean and cocoa butter a mixture of erythrite itol and maltitol without sucrose. Using the indicated ratios the "cooling effect" is considerably reduced without affecting the favorable process conditions. At the same time the product can still be considered as lightweight. The process of the present invention utilizes a chocolate composition containing erythritol and altitol, preferably in an amount in the range of 30 to 60% by weight of the composition, more preferably in the range of 40 to 60% by weight, particularly on the scale of < - + 5 to 55 $ in weight. The composition may contain from 30 to 60%, preferably from 30 to 50%, more preferably from 35 to 45% by weight of cocoa grain and 10 to 20%, preferably from 10 to 15% by weight of butter. of cocoa in addition to the cocoa butter contained in the cocoa bean. In general, the use of erythritol and maltitol co or the sweetener in chocolate provides a product with similar appearance and organoleptic properties to a chocolate based on equivalent sucrose. The chocolate contains from 2 to 15 $ less weight of cocoa butter than the chocolates based on sucrose on 2 to 15 $, being elaborated by the equivalent amount of erythritol and maltitol. The cocoa bean, the cocoa butter and the erythritol and the maltitol are essential components of the chocolate compositions according to the present invention although other ingredients may be present, particularly an emulsifier, such as lecithin. , preferably in an amount of 0.1 $ to 0.5% by weight, a synthetic sweetener, for example aßparta e in amounts to taste for example 0.01 to 0.05% by weight and any desired flavor for example vanilla. Other suitable emulsifiers are selected from the group of synthetic phospholipids. Before reaching the homogenization stage according to the invention, the chocolate composition is first formed by mixing the different ingredients and can then be refined by soft grinding to reduce the crystal size of the components. The mixture of ingredients can be effected by kneading erythritol and maltitol, suitably in solid form, and preferably crystalline with cocoa bean and at least part of the additional cocoa butter at an appropriate temperature in the range of 25 to 60 ° C. , preferably from 30 to < -H OC The homogenization step can be carried out in equipment conventionally used for this purpose at the temperature and during the time described in the patent application EP 0? + 9fi 515 previously. Typically, the process is run as follows: a mixture of erythritol maltitol is used as a sweetener. After mixing the chocolate ingredients, the composition is subjected to a homogenization stage characterized in that the homogenization step is the homogenization in dry and / or dry / wet carried out at a temperature of at least 65 ° C, preferably on a scale of 65 to 100 ° C, sugar alcohol is a mixture of erythritol and maltitol in which maltitol has a purity greater than 90%., preferably greater than $ 95, especially about $ 99. Preferably the homogenization step is executed between 75 ° and 65 ° C for a period of up to 16 hours, preferably between 6 and 16 hours. Finally, the chocolate after homogenization is kneaded to give the required viscosity and flow characteristics, the preferred temperature between 25 and 35 ° C being similar to that used for sucrose-based chocolate. Since dietary chocolate contains sorbitol it must be kneaded at a low, restricted and critical temperature scale (for example 22-23 ° C) the use of erythritol and altitol is advantageous since in that respect it can be used in the chocolate process based on conventional sucrose without the need for modification. After kneading, the chocolate can be placed in molds or otherwise processed depending on the application in ues!; ton & Using a mixture of erythritol and maltitol instead of sucrose without changing the formulation gives a calorie reduction of $ 24 and a chocolate quality close to that normally obtained. Through a minor adaptation of the formulation, the slight reduction of cocoa butter from 13.5 to 9.5 $ can produce a sugar-free light chocolate (calorie reduction of 30 $) that has similar properties (organoleptic and physical) as normal. Although chocolate production has been jemplified, it should be understood that maltitol can be applied in other cases to mask the unwanted "cooling effect" of erythritol. Other applications include confectionery products, for example chewing gums, lozenges, sugar paste , especially applications where the "cooling effect" of erythritol is not desired. The invention will now be further illustrated by reference to the following examples: EXAMPLE 1 (Comparative example) Erythritol against sucrose (normal) with reduced calories of $ 33.

Co m p ation A Composition B cocoa bean $ 39 42 cacao butter $ 13 13.5 sucrose $ 44.2 erit itol $ 47.7 le tina $ 0.2 & .? ñ vanilla $ 0.02 0. 2 The chocolate preparation was executed as follows 1. - Mixing In both compositions, the cocoa grade, 23% of the added cocoa butter and the eritrol / sucrose were ground and mixed to form a homogenous mass at a temperature of 30 to 40 ° C. 2. Re-use The composition A of step (1) was milled gently on a 5-roll mill and after one pass the desired average particle size of 20 to 40 μm was obtained. Composition B required a longer residence time on the rollers and the cooling water tube to be fed at an increased speed towards the rollers compared to composition A. The temperature in this stage was 25 to 45 ° C. 3. - Homogenization The homogenization takes place in a revolving homologous of the "Pet.'holdt" type. Composition A was homogenized at -0 ° C for 16 hours and composition B at 60 ° C for 2 hours. The remaining cocoa butter and the lecithin were added to the composition A after 14 hours and 15 hours respectfully and to the composition B after 20 and 21 hours res-pect i vamenté.

.- Kneading. Both compositions were kneaded to reduce the temperature of the homogenized dough to 2 & up to 31 ° C in order to induce the crystallisation of the fat in the chocolate in its stable beta form. The kneading products were emptied into molds and then cooled where they were evaluated organoleptically by a tasting panel and visually after a storage period of three months. Both products have excellent appearance, good breaking properties and mouth feel. After 6 months of storage at room temperature, no "coating formation" was observed on the products.

EXAMPLE 2 Mix of $ 70 e t itol / 30 $ of Malbit CH (altitol) without adaptation of f ormu 1 to n with calorie reduction of .1.1 24- $.

Composition C cocoa bean $ 42 cocoa butter $ 13. erythritol $ 31. . 1 M lbit. CH $ 13., 1 Le tina% 0,, .26 Vanilla $ 0, .02 The preparation was as described in Example 1, with some slight modifications. Fl chocolate was evaluated by a panel of tasters and judged to be of a good quality with good appearance and excellent mouthfeel. The "cooling effect" normally present when using erythritol was absolutely absent.

EXAMPLE 3 Mixture of 70 $ of er i tr ital / 30% of Malbit CH with adaptation of formulation to obtain a calorie reduction of 30 $.

Composition D Cocoa bean $ 40 cocoa butter $ 9.7 Fritritol $ 35 Malbit CH $ 15 Read i tina $ Q .2 & Vanilla $ 0.02 The taste and mouth feel were similar to the chocolate in example 2. In this case the chocolate can be described as "light" since there is a reduction of calories of 30 $.

Claims (7)

.1.3 NOVELTY OF THE INVENTION CLAIMS

1. - A suitable composition to obtain chocolate that contains cocoa butter, cocoa bean and a mixture of er i tribal and maltitol.

2. A composition according to claim 1, further characterized in that erythritol and maltitol are present in a ratio of 60 $ -20 $ to 60 $ -40 $.

3. A composition according to claim 2, further characterized in that erythritol and maltitol are present in a ratio of 70 $ -30 $.

4. A chocolate comprising erythritol and maltitol.

5. A chocolate comprising erythritol and maltitol in a ratio of 60 $ -20 $ to 60 $ -40 $.

6. A chocolate comprising erythritol and maltitol in a ratio of 70 $ -30 $.

7. A process for the production of chocolate comprising a mixture of erythritol and maltitol as a sweetener in which after mixing the chocolate ingredients the composition is subjected to a stage of homogenization characterized because the stage of homogenization i zac ion is dry and / or dry / wet hamogenization carried out at a temperature of at least 65 ° C, preferably in the range of 65-100 ° C and in sugar alcohol is a mixture of erythritol and maltitol in the which maltitol has a purity greater than 90 $, preferably greater than 95 $, especially 99 $ approximately. & . - A method according to claim 7, further characterized in that the homogenization temperature is in the range of 75-65 ° C. 9. A method according to claim 7 or 6, further characterized in that the homogenization is carried out for a period of up to 16 hours, especially from 6 to 16 hours. 10. The process according to claim 7, 8 or 9, further characterized in that the chocolate composition comprises 30-60 $ by weight of a mixture of erythritol / maltitol, preferably 40-60 $. by weight, particularly 45 $ -55 $ by weight, the other components of the composition comprising cocoa bean and cocoa butter in addition to the cocoa butter contained in the cocoa bean. CHOCOLATE COMPOSITION SUMMARY OF THE INVENTION The present invention describes a chocolate composition; the composition is characterized in that normal sugar is replaced with a mixture of sugar alcohols; the mixture consists of erythritol and maltitol in a ratio such that the cooling effect of erythritol is reduced with iderably. RM / c: rm * mvs *