Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1996-02-02
1998-05-19
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426425, 426430, 426434, 426660, A23G 100
Patent
active
057532966
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The invention relates to chocolate and chocolate-style composition and products utilizing the same, such as confections, coatings and beverages.
BACKGROUND OF THE INVENTION
Chocolate contains various allergens. Chocolate allergy is common in both adults and children. The symptoms include mild to severe allergic skin eruptions, respiratory tract allergy (allergic rhinitis and asthma), gastrointestinal reactions, migraine and allergic anaphylaxis. Because of the widespread use of chocolate as a component or flavoring in food products, there is a need for a hypoallergenic chocolate having the taste of natural chocolate, but lacking in allergenicity.
Chocolate is manufactured from the beans of the Theobroma cacao tree. The shelled beans are broken into fragments called nibs. The nibs are finely ground into a liquid which is free flowing above its melting point (94.degree.-96.degree. F.). The liquid at body temperature is known as "chocolate liquor". This liquor comprises cocoa butter and cocoa powder. When chocolate liquor is heated and placed under pressure, the cocoa butter, which is fat, is squeezed out of the liquor and separated from the remaining mass of material. The remaining mass is finely ground to produce cocoa powder. The allergenic protein-containing component most evident resides in the unprocessed native chocolate liquor.
Although cocoa powder is used in some chocolate-flavored food products, it is the chocolate liquor which is primarily used in chocolate-flavored food products such as chocolate bars and chocolate confections. Regardless of whether cocoa powder or the complete chocolate liquor is utilized, the product will be allergenic due to the allergenic proteins in the cocoa powder component.
Migraine, in particular, is a common manifestation of chocolate intolerance or allergy. In a double blind study, chocolate ingestion was followed by a typical migraine episode in 5 out of 12 sensitive patients, while none of eight patients challenged with a placebo had an attack (Gibb et al., Cepahalacia 11, 93-95, 1991). The study utilized a chocolate prepared from cocoa powder, not complete chocolate liquor, according to the usual method for making chocolate. Had chocolate liquor been used, it is likely that migraine would have been observed in 100% of the sensitive patients.
U. S. Pat. No. 4,078,093 describes a hypoallergenic chocolate prepared by treating cocoa powder so as to denature substantially all of the protein allergens which cause chocolate allergies. Denaturation is achieved by a prolonged two-step heat treatment. In a first step, cocoa powder is prepared by heating the ground nibs of roasted cocoa beans at 215.degree.-300.degree. F. at 5500-8000 lb./in.sup.3 for 15-90 minutes. In the second step, the cocoa powder prepared in the first step, is combined with cocoa butter and sugar and further heat-treated at 180.degree.-190.degree. F. for 48-96 hours.
While the invention of U.S. Pat. No. 4,078,093 represents an advance in the state of the art, alternate methods of producing hypoallergenic chocolate are desired.
What is needed is a chocolate, and particularly a milk chocolate, which is substantially hypoallergenic, which preferably contains reduced fat, sugar and calories as compared to conventional chocolate, which maintains the good taste of commercial chocolate.
SUMMARY OF THE INVENTION
A chocolate or chocolate-style composition comprises: rendered essentially hypoallergenic by treatment with a supercritical fluid;
The dairy component preferably is selected from the group of a dried hypoallergenic dairy permeate, dairy protein concentrate, and milk powder.
Preferably, the composition comprises, on a wt. % basis, from about 0.5 to about 75% of the at least partially defatted cocoa powder, more preferably from about 5 to about 40%, most preferably from about 5 to about 20%; from about 10 to about 25% fat, more preferably from about 20 to about 24%; from about a trace amount to about 75% sweetener, most preferably from about 25 to about 45%; and from about 0 t
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Immunopath Profile, Inc.
Pratt Helen
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