Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1998-08-20
2000-12-05
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426520, 426639, 426659, 426660, A23G 102
Patent
active
061563714
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The subject of the present invention is caramelized cocoa nibs, a process for preparing these caramelized cocoa nibs and a process for using these caramelized cocoa nibs in the food sector.
BACKGROUND ART
It is known to coat, especially by spraying, almonds with a sugar-containing mixture.
Thus, DE 2239928 describes pralines which do not stick. The document describes the coating of almonds by spraying with a syrup containing cinnamon, cocoa, vanilla and vanilla sugar and then their glazing with the aid of a preparation containing especially gum arabic, so as to avoid their sticking together.
So far, no process is known for the preparation of caramelized cocoa nibs. Now, it would be very useful to be able to use caramelized cocoa nibs in the food sector, especially by incorporating them into food products, so as to give these products a pronounced cocoa taste.
The aim of the present invention is to respond to this need.
SUMMARY OF THE INVENTION
To this end, the subject of the present invention is a process for the preparation of caramelized cocoa nibs, in which: sugar and 10-22% of water and/or milk, caramelized cocoa nibs,
A mixture is therefore prepared comprising at least cocoa nibs, sugar and water and/or milk.
The cocoa nibs may be obtained from cocoa beans which have been roasted or otherwise and then crushed or otherwise. The cocoa beans can be crushed into 1-10 mm nibs, for example.
The sugar may be sucrose or an invert sugar, such as glucose or fructose, and may be in crystalline form or in syrup form, for example.
The mixture comprises especially water and/or milk, so as to allow the solubilization of the sugar in the mixture. The milk may be fresh milk, powdered milk or concentrated milk, for example.
DETAILED DESCRIPTION OF THE INVENTION
In the rest of the description, the temperature values indicated represent "the mean temperatures of the mixture" or "the mean temperatures of the cocoa nibs".
The mixture may be treated at a high temperature at 90-120.degree. C. for 15-35 min, so as to obtain caramelized cocoa nibs, for example. During this stage, part of the water and/or the milk is eliminated and the sugar, while caramelizing, adheres to the cocoa nibs.
The caramelized cocoa nibs may be tempered at 75-100.degree. C. for 1-6 min, so as to allow the crystallization of the sugar, for example. During this stage, the excess water and/or milk is evaporated.
The caramelized cocoa nibs may then be heat treated at 110-150.degree. C. for 1-10 min so as to complete the caramelization of the sugar at the surface of the cocoa nibs, for example.
Finally, the caramelized cocoa nibs may be cooled to room temperature after they have been heat treated, for example. They may, in particular, be cooled over a screen provided with a cooling system using a blower or aspiration of filtered air.
The present invention also relates to caramelized cocoa nibs which are coated with 10-80% sugar. These caramelized cocoa nibs are capable of being obtained using the present process.
Furthermore, the present invention relates to the use of these caramelized cocoa nibs in the manufacture of a food product, into which at least 1% caramelized cocoa nibs is incorporated during its preparation. They may be used in particular for the manufacture of biscuits, chocolate bars, ice cream cones, block ice cream or ice cream sticks.
EXAMPLES
The present invention is described in greater detail in the nonlimiting examples below. In these examples, the percentages are given by weight, unless otherwise indicated.
Example 1
A mixture comprising 24 kg of roasted cocoa nibs, 16 kg of sugar and 8 l of water is prepared in a pan.
This mixture is heat treated at 110.degree. C. for 25 min, while mixing, so as to obtain a relatively homogeneous caramelization of the sugar at the surface of the cocoa nibs. The mixing is carried out at 20 rpm.
The caramelized cocoa nibs are then tempered at 110.degree. C. for 2 min.
Next, they are heat treated at 140.degree. C. for 3 min.
Finally, the caramelized cocoa nibs are cooled
REFERENCES:
patent: 2064524 (1936-12-01), Diefenbach
patent: 4423085 (1983-12-01), Chen et al.
patent: 5013575 (1991-05-01), Stadler et al.
Minifie, B, "Chocolate, Cocoa and Confectionery," 2nd Ed. Avi Publishing Co., Westport, Connecticut, p. 145-149, 1980.
Idriss Faycal
Vareille Philippe
Nestec S.A.
Pratt Helen
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