BR-112014005614-B1 - METHOD FOR PRODUCING CHOCOLATE

Abstract

METHOD FOR PRODUCING CHOCOLATE, AND CHOCOLATE. A method for producing chocolate comprising mixing for 10-120 minutes a composition having a temperature of 3550°C, the composition comprising: chocolate base mass; and one or more surfactants wherein the composition has a fat content of 22-30% by weight and a water content of at least 1.1% by weight relative to the total mass of the composition.

Inventors

• Konstantinos Paggios
• Martin Thiele
• Hartmut Balzer
• Imola Zsigmond

Assignees

• KRAFT FOODS SCHWEIZ HOLDING GMBH

Dates

Publication Date

20260317

Application Date

20120911

Priority Date

20110912

Claims (10)

1. 1. Method for producing heat-resistant chocolate characterized by combining the base mass of chocolate and surfactants to form a composition having a fat content of 22-30% by weight, 1-15% by weight dextrose monohydrate, a water content of 1.2-2.5% by weight relative to the total mass of the composition, and a total surfactant content of the composition between 0.65 and 1.5% by weight; and mixing the composition for 10-120 minutes at a temperature of 35-50°C.
2. 2. Method according to claim 1, characterized in that the mixing of the composition is a conching step.
3. 3. A method, according to any one of claims 1 to 2, characterized in that the temperature of the composition during mixing is 37-45°C.
4. 4. Method, according to any one of claims 1 to 3, characterized in that the composition is mixed for 10-70 minutes.
5. 5. A method according to any one of claims 1 to 4, characterized in that the chocolate base comprises milk chocolate, white chocolate, or a mixture of milk chocolate and white chocolate.
6. 6. Method, according to any one of claims 1 to 5, characterized in that the particles in the composition have a diameter d90 of 10-25 μm.
7. 7. A method according to any one of claims 1 to 6, characterized in that the composition undergoes heat treatment after mixing.
8. 8. Method according to claim 7, characterized in that the heat treatment comprises exposing the composition to microwave radiation.
9. 9. Method according to claim 7, characterized in that the heat treatment comprises thermocuring at 30–50°C.
10. 10. Method according to claim 9, characterized in that the composition is heat-cured for 2 to 5 weeks.

Description

Technical field [0001] The present invention relates to a method for producing chocolate. The method facilitates the manufacture of heat-resistant chocolate without requiring any particular downstream processing. The method achieves these effects with reduced or similar effort when compared with other methods in the art. Fundamentals of the Invention [0002] Chocolate is consumed more for pleasure than nutrition, so consumer appeal is of paramount importance in chocolate production. Consumer appeal dictates that chocolate should remain relatively brittle during storage so that it can be broken or cracked before consumption, but then melt quickly in the mouth. [0003] The susceptibility of chocolate to temperature-induced spoilage and deformation remains a significant problem for the confectionery industry. Chocolate can, for example, melt and stick to its packaging, resulting in reduced consumer appeal. This problem is particularly noticeable when distributing and selling chocolate in warm or hot climates. [0004] However, the temperature inside the consumer's mouth is similar to the air temperature in hot climates. It is therefore difficult to maintain the relatively natural brittleness and storage stability of chocolate in hot climates while also maintaining consumer satisfaction once the product is placed in the mouth. [0005] Previous attempts have been made to manufacture heat-resistant chocolate with a satisfactory mouthfeel. Heat-resistant chocolate was described in WO-A-93/12664 comprising a water-in-oil (w/o) microemulsion. The chocolate was reported to withstand temperatures of 35-40°C for up to 3 hours. [0006] A method of producing heat-resistant chocolate was described in EP-A-1673977 which also relates to the addition of a water-in-oil (w/o) emulsion or otherwise having a high water content. The chocolate was reported to retain its shape when subjected to temperatures up to about 45°C. [0007] Despite these developments, there still remains a need for a method of producing a chocolate composition having excellent heat resistance and good taste and mouthfeel. The present invention was made with the aim of filling this need. It is a further aim of the present invention to provide a method that fulfills this need with similar or reduced effort when compared with other methods in the art. Summary of the Invention [0008] The present invention relates to a method for producing chocolate comprising mixing for 10–120 minutes a composition having a temperature of 35–50°C, the composition comprising: chocolate base mass; and one or more surfactants; [0009] wherein the composition has a fat content of 22-30% by weight and a water content of at least 1.1% by weight in relation to the total mass of the composition. [0010] This method has the benefit of facilitating the production of chocolate with greatly improved heat resistance while maintaining satisfactory flavor and mouthfeel. Furthermore, the method does not place any particular demands on subsequent processing steps, meaning it has wide applicability. The wide applicability and versatility of the method means that integration into a chocolate manufacturing process requires little extra effort on the manufacturing side. [0011] Heat resistance can be increased by heat treatment of the composition, e.g., by exposing the mixed composition to microwave radiation and/or heat treatment. [0012] Chocolate obtainable by the method of the present invention has excellent heat resistance and is also defined by it containing the components of the mixed composition or artifacts of the components. Brief Description of the Drawings [0013] Figure 1: A flow diagram illustrating a method according to the present invention including optional steps. Detailed Description of the Invention [0014] In the present application, the terms “comprising”, “comprises”, “containing” and “contains” in the context of one or more components (e.g., components in a composition) cover the case (i) where the referenced components are the only components and also the case (ii) where other components are also present. When a composition is defined as containing a generic compound (e.g., a surfactant) in a certain quantity, the disclosure of a subset of compounds (e.g., anionic surfactants) falling within the generic class means that the subset of compounds may be present in said quantity, and other compounds within the generic class but not within the subset may or may not also be contained in the composition. This applies mutatis mutandis to an individual compound within the generic class or subset of the generic class. [0015] Unless otherwise stated, a range described in terms of “X-Y” or “from X to Y” means a range including the values “X” and “Y”. Unless otherwise stated, the term “average” denotes an arithmetic mean. [0016] Within the meaning of the present invention, something is “heat resistant” when it can be exposed for extended periods of time to temperatures up to 40°C, or even up to 50°