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CN-122003177-A - Cocoa compositions

CN122003177ACN 122003177 ACN122003177 ACN 122003177ACN-122003177-A

Abstract

The present application relates generally to an alkalized cocoa powder, and in particular to an alkalized cocoa powder having a pH of 6.0 to 8.0 and a color L value of 21.3 to 26.0 as measured by the white diluent method. A process for preparing the alkalized cocoa powder is also disclosed.

Inventors

  • 1. Chelfer
  • L. Luowen
  • T. WILLIAMSON
  • E. Pirani
  • J. Dos Santos
  • A. Qiao Kan
  • P adds card

Assignees

  • 洲际伟大品牌有限公司

Dates

Publication Date
20260508
Application Date
20241022
Priority Date
20231023

Claims (20)

  1. 1. An alkalized cocoa powder having a pH of 6.0 to 8.0 and a color L value of 21.3 to 26.0 as measured by the white diluent method.
  2. 2. The alkalized cocoa powder of claim 1, wherein the alkalized cocoa powder has a pH of 6.4 to 7.1.
  3. 3. The alkalized cocoa powder of any preceding claim, wherein the alkalized cocoa powder has a color L value of 21.7 to 26.0.
  4. 4. The alkalized cocoa powder of any preceding claim, wherein the alkalized cocoa powder has a color L value of 23.0 to 24.0.
  5. 5. The alkalized cocoa powder of any preceding claim, wherein the alkalized cocoa powder has a D90 value of less than 50 μιη.
  6. 6. The alkalized cocoa powder of any preceding claim, wherein the alkalized cocoa powder has an ash content of less than 15% by weight.
  7. 7. The alkalized cocoa powder of any preceding claim, wherein the alkalized cocoa powder has a potassium content of at least 3500mg/100 g.
  8. 8. The alkalized cocoa powder of any preceding claim, wherein the alkalized cocoa powder has a sodium content of less than 150mg/100 g.
  9. 9. A process for preparing an alkalized cocoa powder as claimed in any preceding claim, the process comprising the steps of: a. adding a sample of cocoa powder to a reaction vessel; b. adding an alkaline solution to the reaction vessel; c. Adding a gas into the reaction vessel such that the pressure in the reaction vessel reaches a first pressure (P1); d. releasing at least a portion of the gas from the reaction vessel to reduce the pressure in the reaction vessel to a second pressure (P2); e. Adding a gas to the reaction vessel such that the pressure in the reaction vessel reaches a third pressure (P3); Wherein P1 is greater than 3.0 bar, P3 is greater than 2.5 bar, and P2 is less than P1 and P3.
  10. 10. The method according to claim 9, wherein the first pressure (P1) is 4.0 bar to 8.0 bar.
  11. 11. The method according to claim 10, wherein the first pressure (P1) is 5.0 bar to 7.0 bar.
  12. 12. The method of any one of claims 9 to 11, wherein the second pressure is no greater than atmospheric pressure.
  13. 13. The method of any one of claims 9 to 12, wherein the third pressure is no greater than 6.0 bar.
  14. 14. The method of any one of claims 9 to 13, wherein the first pressure is about 1.0 times to about 3.0 times the third pressure.
  15. 15. The method according to any one of claims 9 to 14, wherein the first pressure is maintained for a first period of time, and wherein the first period of time is 10 minutes to 50 minutes, preferably 14 minutes to 46 minutes.
  16. 16. The method according to any one of claims 9 to 15, wherein the third pressure is maintained for a third period of time, and wherein the third period of time is 25 minutes to 90 minutes, preferably 28 minutes to 65 minutes.
  17. 17. The method of any one of claims 9 to 16, wherein when the reaction vessel is at the first pressure, no significant gas flow enters the reaction vessel or at least less than 1.5m 3 /hr of gas flow enters the reaction vessel.
  18. 18. The method of any one of claims 9 to 17, wherein there is a continuous flow of gas through the reaction vessel when the reaction vessel is at the third pressure.
  19. 19. The method of claim 18, wherein the continuous gas flow has a rate of 1.5m 3 /hr to 6m 3 /hr, preferably about 5m 3 /hr.
  20. 20. The process of any one of claims 9 to 19, wherein the alkaline agent is one or more compounds selected from the group consisting of magnesium carbonate, sodium carbonate, potassium carbonate, magnesium bicarbonate, sodium bicarbonate, potassium bicarbonate, sodium sesquicarbonate, potassium sesquicarbonate, magnesium hydroxide, sodium hydroxide, potassium hydroxide, and combinations thereof.

Description

Cocoa compositions Technical Field The present invention relates to a cocoa composition, in particular an alkalized cocoa composition, more in particular an alkalized cocoa powder and a process for preparing an alkalized cocoa powder. Background Processing of cocoa beans typically includes fermenting the harvested beans, drying the beans, dehulling the beans to produce nibs (nib), sterilizing and baking the nibs, comminuting the nibs into cocoa mass, and optionally compacting the cocoa mass to obtain cocoa butter and cocoa powder. During processing of cocoa beans, cocoa nibs or cocoa powder, the properties of the resulting cocoa product, such as color, flavor and solubility, can be altered by adding alkali to the cocoa material in an alkalizing step, resulting in an alkalized or 'netherlands' cocoa material. The use of alkalised cocoa material has previously overcome problems associated with some cocoa products. For example, natural cocoa products are light brown in color, but it is often desirable to produce darker or more 'reddish brown' cocoa materials. Cocoa materials with significant coloring power have traditionally been obtained by using artificial pigments. However, many countries prohibit the use of artificial pigments in foodstuffs, including cocoa products. By introducing an alkalization step in the processing of cocoa beans and using specific alkalization reaction conditions such as temperature, pressure, pH, time and moisture content of the cocoa material, darker and more 'reddish brown' colors can be produced in the cocoa product. The alkalized cocoa product can be used in applications such as baked products, desserts, ice cream, cocoa beverages, ice cream toppings, biscuits or confections and composite coatings. Alkalized cocoa can also be used in applications where the product needs to be further prepared to obtain a consumable product, such as cake pre-mix, ice cream pre-mix, dessert mix and instant cocoa. Consumer demand requires cocoa manufacturers to produce cocoa products with a wide range of flavors and colors and to provide a novel and interesting sensory experience to consumers. These properties of cocoa material can be directly affected by the alkalization of the cocoa material during processing of the cocoa beans, which demonstrates the importance of cocoa alkalization. Thus, there is a need in the marketplace for cocoa products having novel and interesting characteristics desired by consumers. It is an aim of embodiments of the present invention to at least partially overcome or alleviate at least one of the above problems and/or to provide an alkalised cocoa product having desirable characteristics such as colour and flavour and improving the consumer's existing sensory experience. Disclosure of Invention According to a first aspect of the present invention there is provided an alkalised cocoa powder having a pH of from 6.0 to 8.0 and a colour L value of from 21.3 to 26.0 as measured by the white diluent method. Advantageously, alkalized cocoa powder having a pH of about 6.00 to about 8.00 does not exhibit undesirable powdery taste and mouthfeel, which is common for alkalized cocoa powder having a pH of greater than about 8.00. Furthermore, the alkalized cocoa powder of the invention does not have an unpleasant alkaline smell or taste due to having a pH of about 6.00 to about 8.00, which is often distinguishable for alkalized cocoa powders having a higher pH. Furthermore, despite the relatively low pH of the alkalized cocoa powder of the present invention, the cocoa material is sufficiently alkalized to obtain the beneficial properties of the alkalized cocoa powder. Thus, the cocoa powder of the invention benefits from exhibiting a darker and more 'reddish brown' color in the cocoa product it is used to produce. The color of cocoa powder can be represented using the Hunter (Hunter) color coordinate scale or CIE 1976 (CIELAB) color system, which uses three coordinates (or values) to define the color profile of cocoa powder. The L-coordinate represents the luminance and may take values between 0 (for black) and 100 (for white), the a-value represents the red component (a > 0), and the b-value represents the yellow component (b > 0). Advantageously, a color L value of about 21.3 to about 26.0 indicates cocoa powder having a darker (i.e., darker) or at least a more 'reddish brown' color. Thus, the cocoa powder of the invention is suitable for use in the production of food or beverage products having a tailored color profile. An alkalized cocoa powder having a color L value of about 21.3 to about 26.0 is further advantageous because the alkalized cocoa powder of the invention can be used alone or in combination with other cocoa powders to produce food and beverage products having tailored color and flavor profiles. Advantageously, the alkalized cocoa powder can be used to reduce costs or increase cost margin, as the same color impact as a larger amount of standard non-alkalized cocoa