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JP-7857261-B2 - Food products, ingredients, processes, and uses

JP7857261B2JP 7857261 B2JP7857261 B2JP 7857261B2JP-7857261-B2

Inventors

  • ヴィエラ， ホセリオ， バティスタ
  • クシェル， ビアトリス
  • フェストリング， ダニエル

Assignees

  • ソシエテ・デ・プロデュイ・ネスレ・エス・アー

Dates

Publication Date
20260512
Application Date
20230919
Priority Date
20171214

Claims (20)

  1. a. A process to form a product by treating pulp derived from plants of the genus Theobroma with enzymes to reduce the polysaccharide content and increase the oligosaccharide content, b. A step of drying the product of step a to form dried pulp, A composition comprising dried pulp that can be obtained by a method including, The pulp is cocoa pulp, Step a. includes adjusting the pH of the cocoa pulp to greater than 4.5 and less than or equal to 6.0 after treatment with the enzyme to form the product. The drying in step b. is carried out by drying the product at 45°C to 125°C for 1 to 72 hours. A composition comprising pectinase and an additional enzyme selected from the group consisting of cellulase, arabinase/arabinanase, β-glucanase, hemicellulase, xylanase, and mixtures thereof .
  2. The composition according to claim 1, wherein the drying in step b. is performed by oven drying.
  3. The composition according to claim 1 or 2, wherein the dried pulp is in the form of a powder, and the powder has a particle size d50 of 20 to 1000 micrometers.
  4. The composition according to any one of claims 1 to 3, wherein the treatment in step a. comprises treating the pulp with pectinase and cellulase .
  5. The composition according to any one of claims 1 to 4 , wherein the enzyme comprises a combination of cellulase and pectinase.
  6. The composition according to any one of claims 1 to 5 , wherein the treatment of the pulp with the enzyme is carried out at 20°C to 75°C for 10 minutes to 20 hours.
  7. The composition according to any one of claims 1 to 6 , wherein the enzyme is present in a total amount of 0.5% to 5.0% by weight based on the total weight of the pulp .
  8. The composition according to any one of claims 1 to 7 , wherein the drying in step b. reduces the water content in the product to less than 10.0% by weight of the water in the composition.
  9. The composition according to any one of claims 1 to 8 , wherein the pulp is treated in the absence of Theobroma beans in at least one of steps a. and b.
  10. a. A process of treating pulp derived from plants of the genus Theobroma with enzymes to reduce the polysaccharide content and increase the oligosaccharide content to form a product, b. A step of drying the product of step a to form dried pulp, A method for producing a composition containing dry pulp, which includes: The pulp is cocoa pulp, and step a. includes adjusting the pH of the cocoa pulp to greater than 4.5 and less than or equal to 6.0 after treatment with the enzyme to form the product. The drying in step b. is carried out by drying the product at 45°C to 125°C for 1 to 72 hours. A method wherein the enzyme comprises pectinase and an additional enzyme selected from the group consisting of cellulase, arabanase/arabinanase, β-glucanase, hemicellulase, xylanase, and mixtures thereof .
  11. The method according to claim 10 , wherein the drying in step b. is performed by oven drying.
  12. The method according to claim 10 or 11 , wherein the dried pulp is in the form of a powder, and the powder has a particle size d50 of 20 to 1000 micrometers.
  13. The method according to any one of claims 10 to 12 , wherein the pulp is processed in the absence of Theobroma beans in at least one of steps a. and b.
  14. The method according to any one of claims 10 to 13 , wherein the treatment in step a. comprises treating the pulp with pectinase and cellulase .
  15. The method according to any one of claims 10 to 14 , wherein the enzyme comprises a combination of cellulase and pectinase.
  16. The method according to any one of claims 10 to 15 , wherein the drying in step b. reduces the water content in the product to less than 10.0% by weight of the water in the composition.
  17. The method according to any one of claims 10 to 16 , wherein the enzyme treatment in step a reduces the viscosity of the pulp, as measured in centipoise, by 80% to 98% compared to the viscosity of the pulp at the start.
  18. The method according to any one of claims 10 to 17 , further comprising the step of conching the composition containing the dry pulp at a temperature of 30°C to 60°C for a period of 1.5 to 8 hours.
  19. A food product comprising the composition described in any one of claims 1 to 9 in an amount of 5% to 65% by weight of the food product.
  20. The food according to claim 19 , wherein the food is selected from the group consisting of dairy products, nutritional formulations, ice cream, baked foods, and toppings.

Description

This invention relates to novel food products, preferably chocolate products, novel ingredients for use in such products, and the field of use of the novel ingredients. While it is well known that the cacao plant is harvested to produce cacao seeds used to provide cacao liquor, cacao butter, and cacao powder, other parts of the cacao pod are not utilized. A cacao pod consists of an outer shell, pulp, and cacao bean. The pulp is an aromatic, moist mass that surrounds the seed . In the primary processing of cocoa beans, the pulp is typically removed by fermentation and hydrolyzed by microorganisms. The hydrolyzed pulp is known in the industry as "sweets." During fermentation, the pulp provides a substrate for various microorganisms, which is essential for the development of chocolate flavor precursors, later fully developed during the roasting process. While pulp is necessary for fermentation, often more pulp than is needed is present. The surplus pulp has been used to produce cocoa jelly, alcohol and vinegar, nata, and processed pulp. Through controlled fermentation and distillation, the liquefied material can be converted into alcoholic spirits containing over 40% ethanol. The resulting alcohol can be further fermented to produce acetic acid. Cocoa liquefaction has been shown to be a suitable substrate for producing nata, which is a product commonly obtained by fermenting coconut water. In addition, unprocessed cocoa pulp is used to manufacture smoothies and other so-called "health" beverages. However, the use of cocoa pulp or its extract in sugar-free confectionery, particularly in chocolate products, is unknown. Therefore, this invention provides a novel product with advantageous properties. This invention relates to a food product comprising a composition obtainable from pulp or pulp extract derived from the plant genus Theobroma. The invention also provides a novel composition obtainable from pulp derived from the plant genus Theobroma. The present invention preferably provides a confectionery product, preferably sugar-free, that contains a composition obtainable from cocoa pulp or cocoa pulp extract. The present invention provides the use of a composition obtained from cocoa pulp or cocoa pulp extract as a sugar substitute, preferably in food and beverage compositions, preferably for use in confectionery products, and more preferably for use in chocolate products. This invention offers advantageous properties regarding the reduction or complete elimination of added sugars, with sweetness derived from natural sources and preferably containing other components that contribute to the chocolate flavor of cocoa pods. Therefore, the present invention provides a substitute for added sugars by providing naturally occurring sugars present in the source of cocoa mass, cocoa butter, and/or cocoa powder. Furthermore, the present invention provides the use of by-products from the chocolate manufacturing process that would normally be discarded. Therefore, the present invention offers advantages in terms of sustainability. Therefore, the present invention is a. A step of processing cocoa pulp or cocoa pulp extract to reduce the polysaccharide content and/or processing cocoa pulp or cocoa pulp extract to adjust the pH, b. A composition obtained by a method comprising the step of drying the product of step a). The present invention also relates to a method for producing a composition derived from cocoa pulp or cocoa pulp extract, a. A step of processing cocoa pulp or cocoa pulp extract to reduce the polysaccharide content and/or processing cocoa pulp or cocoa pulp extract to adjust the pH, b. A method is provided which includes the step of drying the product of step a). The present invention also relates to a method for producing food, preferably confectionery food, a. A step of reducing the polysaccharide content by processing pulp derived from plants of the genus Theobroma, preferably cocoa pulp, or pulp extract derived from plants of the genus Theobroma, preferably cocoa pulp extract, and/or adjusting the pH by processing pulp derived from plants of the genus Theobroma, preferably cocoa pulp, or pulp extract derived from plants of the genus Theobroma, preferably cocoa pulp extract, b. A step of drying the product of step a. The present invention provides a method comprising the step of combining the product of step b. with at least one other component present in a food, preferably a confectionery food. This figure shows the GC-MS data for Example 8.This figure shows the GC-MS data for Example 9.This figure shows the GC-MS data for Example 10. Pulp The pulp used in this invention is from plants of the genus Theobroma, Theobroma angustifolium, Theobroma bicolor (Mocambo), Theobroma cacao, Theobroma canumanense, Theobroma grandiflorum (Cupuaçu), Theobroma mammosum, Theobroma microcarpum, Theobroma ovovatum It is obtained from plant genera including *Obovatum*, *Theobroma simiarum*, *Theobroma speciosum*, *Theobroma st