Chocolate composition having improved processability, and preparation method therefor

Patent metadata

Field	Value
Publication number	US-11653667-B2
Application number	US-201716344977-A
Country	US
Kind code	B2
Filing date	Oct 31, 2017
Priority date	Nov 1, 2016
Publication date	May 23, 2023
Grant date	May 23, 2023

Abstract

The present invention relates to chocolate containing allulose and a method of preparing thereof, and more specifically, provides a chocolate composition having reduction of saccharides added to chocolate, masking of bitter taste of chocolate and excellent emulsion stability, and a method of preparing thereof.

First claim

The invention claimed is:

1. A chocolate composition, comprising cacao mass, cacao butter or cacao butter equivalent (CBE), saccharides containing allulose, and an emulsifier,
wherein the saccharides contain allulose in an amount of 2 to 50 parts by weight based on 100% by weight of the chocolate composition,
wherein the allulose is uniformly dispersed in chocolate, and
wherein the composition comprises particles having a particle size of about 15 to 40 micrometers,
wherein the chocolate composition is prepared by a preparation method comprising:
a step of obtaining a primary conching product by primary conching under a temperature condition of 45 to 60° C., and
a step of secondary conching by adding an emulsifier to the primary conching product under a temperature condition of 45 to 60° C., and
wherein the allulose is provided as a mixed saccharide syrup or a powder form prepared from the mixed saccharide syrup, and the mixed saccharide comprises allulose of 1 to 99.9 parts by weight based on 100 parts by weight of the solid content of the total mixed saccharide, and at least one selected from the group consisting of fructose, glucose and oligosaccharides.

2. The composition according to claim 1 , wherein the chocolate is dark chocolate, sweet chocolate, milk chocolate, family milk chocolate, white chocolate, compound chocolate or a chocolate processed product, and wherein the cacao mass is 5 to 95 parts by weight, and the cacao butter or CBE is in an amount of 5 to 50 parts by weight, based on 100 parts by weight of the solid content of the chocolate composition.

3. The composition according to claim 1 , further comprising dairy product powder of 5 to 50 parts by weight, based on 100 parts by weight of the solid content of the total chocolate composition.

4. The composition according to claim 1 , wherein the emulsifier has HLB value of 0 to 6, and is selected from the group consisting of lecithin, monoglycerin fatty acid ester, sorbitan fatty acid ester and polyglycerin polyricinoleate.

5. The composition according to claim 1 , wherein the saccharides further comprise one or more kinds selected from the group consisting of sucrose and glucose.

6. The composition according to claim 1 , comprising flavoring agent at 0.0005 to 2 parts by weight, based on 100 parts by weight of the solid content of the composition.

7. The composition according to claim 1 , wherein the chocolate composition is prepared by a preparation method of a chocolate composition further comprising:
a step of providing cacao mass, cacao butter or CBE and saccharides,
and
a step of tempering and molding.

8. The composition according to claim 7 , wherein the step of providing cacao mass, cacao butter or CBE and saccharides is performed by a step of melting cacao mass and cacao butter under a temperature condition of 70 to 80° C., cooling a cacao paste, and a step of mixing the cacao paste having a temperature of 50 to 60° C., with the saccharides.

9. The composition according to claim 8 , wherein the step of providing cacao mass, cacao butter or CBE and saccharides, the step of obtaining a primary conching product, and the step of secondary conching are performed while a conching process is carried out.

10. The composition according to claim 7 , wherein the step of providing cacao mass, cacao butter or CBE and saccharides is performed by a step of melting cacao mass and cacao butter under a temperature condition of 40 to 60° C. and mixing powder of saccharides, and performing refining treatment to the mixture, to prepare a flake shaped refined mixture.

11. A preparation method of a chocolate composition comprising cacao mass, cacao butter or cacao butter equivalent (CBE), saccharides containing allulose and an emulsifier, comprising
a step of providing a raw material comprising cacao mass, cacao butter or CBE, and saccharides containing allulose,
a step of obtaining a primary conching product in which allulose is uniformly dispersed, by primary conching the raw material under a temperature condition of 45 to 60° C., and a step of secondary conching by adding an emulsifier to the primary conching product under a temperature condition of 45 to 60° C., and
a step of tempering and molding,
wherein the saccharide contains allulose in an amount of 2 to 50 parts by weight based on 100% by weight of the chocolate composition,
wherein the allulose is provided as a mixed saccharide syrup or a powder form prepared from the mixed saccharide syrup, and the mixed saccharide comprises allulose of 1 to 99.9 parts by weight based on 100 parts by weight of the solid content of the total mixed saccharide, and at least one selected from the group consisting of fructose, glucose and oligosaccharides,
wherein the chocolate composition comprises particles having a particle size of about 15 to 40 micrometers.

12. The preparation method according to claim 11 , wherein the emulsifier is added in a liquid phase.

13. The preparation method according to claim 11 , wherein the step of providing the raw material comprising cacao mass, cacao butter or CBE and saccharides is performed by a step of melting cacao mass and cacao butter under a temperature condition of 70 to 80° C. while conching, and preparing and cooling a cacao paste, and mixing powder of saccharides to the cacao paste of 50 to 60° C.

14. The preparation method according to claim 13 , wherein the step of providing the raw material comprising cacao mass, cacao butter or CBE and saccharides, the step of obtaining a primary conching product, and the step of secondary conching are performed while a conching process is carried out.

15. The preparation method according to claim 13 , wherein the cacao mass is obtained by roasting cacao beans after fermentation and drying processes, removing their hulls and pulverizing them.

16. The preparation method according to claim 13 , including performing, a step of preparing a cacao paste by inputting cacao mass and cacao butter or CBE powder and melting them under a temperature condition of 70 to 80° C., and mixing saccharides powder to the cacao paste, and conching them under a temperature condition of 45 to 60° C., to obtain a conching product in which allulose is uniformly dispersed.

17. The preparation method according to claim 11 , wherein the step of providing the raw material comprising cacao mass, cacao butter or CBE and saccharides is performed by a step of melting cacao mass and cacao butter under a temperature condition of 40 to 60° C. and mixing powder of saccharides, and performing refining treatment to the mixture, to prepare a flake shaped refined mixture.

18. The preparation method according to claim 11 , wherein the step of providing the raw material comprising cacao mass, cacao butter or CBE and saccharides is performed by steps of preparing a cacao paste by melting while conching under a temperature condition of 70 to 80° C., and cooling the cacao paste and mixing powder of saccharides and powder of the dairy product to the cacao paste of 50 to 60° C.

19. The preparation method according to claim 11 , wherein the step of providing the raw material comprising cacao mass, cacao butter or its equivalent and saccharides is performed by a step of mixing cacao mass, cacao butter or its equivalent, saccharides and powder of the dairy product under a temperature condition of 40 to 60° C., and performing refining treatment to the mixture, to prepare a flake shaped refined mixture.

Assignees

• Samyang Corp

Inventors

• Seo Il
• Kim Bong Chan
• Kim Yong-In
• Lee Seung Mi
• Lim Su Youn
• Lim Hye Jin
• Han Tae-Chul
• Han Jung Sook

Classifications

• A23G1/00

  Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor (preservation thereof A23B80/00) · CPC title

• A23G1/38

  Cocoa butter substitutes · CPC title

• A21D2/181

  Sugars or sugar alcohols (honey A21D2/34) · CPC title

• A23G1/32

  characterised by the composition {containing organic or inorganic compounds} · CPC title

• A21D2/36

  Vegetable material · CPC title