CN-122003179-A - Method for preparing cocoa composition and cocoa composition

Abstract

The present application relates generally to a process for preparing alkalized cocoa powder. The method may include the steps of (a) adding a cocoa powder sample to a reaction vessel, (b) adding an alkali solution to the reaction vessel, (c) adding a gas to 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), and (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.

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. A process for preparing an alkalized cocoa powder, 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.
2. 2. The method according to claim 1, wherein the first pressure (P1) is 4.0 bar to 8.0 bar.
3. 3. The method according to claim 2, wherein the first pressure (P1) is 5.0 bar to 7.0 bar.
4. 4. The method of any preceding claim, wherein the method comprises increasing the pressure in the reaction vessel from atmospheric pressure to the first pressure during 1 to 10 minutes, preferably 5 to 9 minutes, preferably about 7 minutes.
5. 5. The method of any preceding claim, wherein the second pressure is not greater than 1.5 bar.
6. 6. The method of any preceding claim, wherein the third pressure is no greater than 6.0 bar.
7. 7. The method of claim 6, wherein the third pressure is 2.5 bar to 5.5 bar.
8. 8. The method according to claim 7, wherein the third pressure (P3) is 3.5 bar to 5.0 bar.
9. 9. The method according to claim 1, wherein the first pressure (P1) is greater than the third pressure (P3).
10. 10. The method of any preceding claim, wherein the first pressure is 1.0 to 3.0 times the third pressure.
11. 11. The method of any preceding claim, wherein the first pressure is maintained for a first period of time, and wherein the first period of time is from 10 minutes to 50 minutes, preferably from 14 minutes to 46 minutes.
12. 12. The method of any preceding claim, wherein the third pressure is maintained for a third period of time, and wherein the third period of time is from 25 minutes to 90 minutes, preferably from 28 minutes to 65 minutes.
13. 13. The method of any preceding claim, wherein the alkaline solution comprises an alkaline agent selected from the group consisting of any carbonate, bicarbonate, sesquicarbonate or hydroxide of magnesium, sodium or potassium, such as magnesium carbonate, sodium carbonate and potassium carbonate, magnesium bicarbonate, sodium bicarbonate and potassium bicarbonate, sodium sesquicarbonate and potassium sesquicarbonate, magnesium hydroxide, sodium hydroxide and potassium hydroxide, or a combination thereof.
14. 14. The method of any preceding claim, wherein the alkaline solution does not comprise an ammonium-based alkaline agent, such as an ammonium-based alkaline agent selected from the group consisting of any carbonate, bicarbonate, sesquicarbonate or hydroxide of ammonia.
15. 15. The method of claim 13, wherein the alkaline agent is present in an amount of no more than 7 weight% (alkaline equivalent, in grams) based on the fat-free dry matter of the cocoa powder added to the reaction vessel.
16. 16. The method of any preceding claim, wherein the method comprises reducing the pressure in the reaction vessel from the first pressure to the second pressure during 1 minute to 20 minutes, preferably 5 minutes to 10 minutes, more preferably about 7 minutes.
17. 17. The method of any preceding claim, wherein when the reaction vessel is at the first pressure, no significant gas flow enters the reaction vessel or at least a gas flow of less than 1.5m 3 /hr enters the reaction vessel.
18. 18. The method of any preceding claim, 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. A process according to any preceding claim, wherein the process further comprises, prior to step (a), the step of preheating the reaction vessel to a temperature of greater than 100 ℃, preferably greater than 160 ℃.

Description

Method for preparing cocoa composition and cocoa composition 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 a base 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-mentioned problems and/or to provide a process for preparing an alkalized cocoa product having desirable characteristics (such as color and flavour) and improving the existing sensory experience of the consumer, which process for preparing an alkalized cocoa product improves the existing processes for preparing such products. Disclosure of Invention According to a first aspect of the present invention there is provided a process for preparing alkalised cocoa powder 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. Advantageously, the process of the first aspect of the invention comprises a combination of operating parameters that allow the alkalisation of cocoa powder to produce alkalised cocoa powder with advantageous properties. As is known in the art, to achieve darker alkalized cocoa powder, it is necessary to use a greater amount of base or stronger concentrated base in the alkalizing process used to form the alkalized cocoa powder. Typically, a relatively strong ammonia-based base is used. However, such bases exhibit toxic and volatile characteristics, which are detrimental to the environment and the ease of handling by the operator in preparing the alkalized cocoa powder, respectively. Weaker bases may be preferred, such as sodium-based bases, e.g., sodium hydroxide. However, it is noted from the prior art that in order to achieve sufficient alkalization of cocoa powder to form darker alkalized cocoa powder using a relatively weak base such as sodium hydroxide, a significant amount of this base must be used. This is also disadvantageous in terms of manufacturing costs and handling and processing such large amounts of alkali. Furthermore, the use of large amounts of alkali increases the difficulty in obtaining the desired flavor and sensory profile of the alkalized cocoa powder