U.S. patent application number 11/969545 was filed with the patent office on 2008-09-04 for bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation.
This patent application is currently assigned to Mars, Incorporated. Invention is credited to Mark J. Chimel, John F. Hammerstone, J. Christopher Johnson, Mary E. Myers, Rodney M. Snyder, Eric J. Whitacre.
Application Number | 20080213456 11/969545 |
Document ID | / |
Family ID | 34194860 |
Filed Date | 2008-09-04 |
United States Patent
Application |
20080213456 |
Kind Code |
A1 |
Chimel; Mark J. ; et
al. |
September 4, 2008 |
Bars and Confectioneries Containing Cocoa Solids Having A High
Cocoa Polyphenol Content and Sterol/Stanol Esters and Processes for
Their Preparation
Abstract
Processes are provided for preparing ready-to-eat health bars
such as chocolate granola bars and chocolate confectioneries such
as dark or milk chocolate chews. The bars and confectioneries
contain sterol ester(s) and/or stanol esters and cocoa solids
having a high cocoa procyanidin content. The cocoa solids are
pretreated with the sterol/stanol ester(s) or other edible oils or
fats during the preparation of the products to prevent the loss of
cocoa procyanidins. Other particulate antioxidants can be
pretreated with food grade fats and/or oils or emulsifiers such as
lecithin to conserve their effectiveness.
Inventors: |
Chimel; Mark J.; (Long
Valley, NJ) ; Hammerstone; John F.; (Nazareth,
PA) ; Johnson; J. Christopher; (Yardley, PA) ;
Myers; Mary E.; (Lititz, PA) ; Snyder; Rodney M.;
(Elizabethtown, PA) ; Whitacre; Eric J.;
(Elizabethtown, PA) |
Correspondence
Address: |
GIBBONS P.C.
ONE GATEWAY CENTER
NEWARK
NJ
07102
US
|
Assignee: |
Mars, Incorporated
McLean
VA
|
Family ID: |
34194860 |
Appl. No.: |
11/969545 |
Filed: |
January 4, 2008 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10672232 |
Sep 25, 2003 |
7329429 |
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11969545 |
|
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Current U.S.
Class: |
426/631 |
Current CPC
Class: |
A23G 3/346 20130101;
A23G 1/54 20130101; A23G 2200/00 20130101; A23G 1/56 20130101; A23L
21/00 20160801; A23L 33/11 20160801; A23L 5/00 20160801; A23L 7/00
20160801; A23G 3/346 20130101; A23V 2002/00 20130101; A23G 1/56
20130101; A23G 2200/08 20130101; A23G 2200/00 20130101; A23V
2250/21166 20130101; A23V 2002/00 20130101; A23G 3/346 20130101;
A23G 1/56 20130101; A23G 3/54 20130101; A23L 7/126 20160801; A23G
2200/08 20130101; A23G 2200/14 20130101; A23V 2250/2136 20130101;
A23G 2200/14 20130101; A23G 2200/00 20130101; A23G 3/346 20130101;
A23L 29/30 20160801; A23G 2200/14 20130101 |
Class at
Publication: |
426/631 |
International
Class: |
A23G 1/30 20060101
A23G001/30 |
Claims
1. A process for conserving the effectiveness of a particulate,
food grade antioxidant or antioxidant-containing particles
comprises the step of pretreating the antioxidant or the
antioxidant-containing particles, prior to formulation into a food
or a food supplement, with about 9% to about 90% by weight of a
food-grade oil and/or a fat having a melting point below about
80.degree. C. and optionally up to about 5% by weight an
emulsifier, the weights being based on the weight of the
antioxidant or the antioxidant-containing particles.
2. The process of claim 1, wherein the particles are about 1 to
about 150 microns, wherein the antioxidant and
antioxidant-containing particles are selected from the group
consisting of butylated hydroxyanisole, butylated hydroxytoluene,
tertiary butylated hydroquinone, propyl gallate, a phenolic acid, a
polyphenol, ascorbic acid, stannous chloride, a tocopherol, sulfur
dioxide, and dilauryl thiodipropionate; wherein the oil and/or the
fat is selected from the group consisting of cocoa butter, a polyol
ester, a sterol ester, a stanol ester, a triglyceride, a fatty
alcohol ester of a polycarboxylic acid, an esterified alkoxylated
polyol, a glycerol ester, and a vegetable oil, a partially
hydrogenated vegetable oil and mixtures thereof; and wherein the
emulsifier is selected from the group consisting of lecithin, a
mono- or diglyceride, an ethoxylated mono- or diglyceride, a
phospholipid, an ester of a monoglyceride and acetic, lactic,
citric, succinic, or tartaric acid, a fatty acid ester of a
polyglycerol, a sorbitan ester, a sucrose ester, propylene glycol,
polyglycerol polyresorcinoleate, and mixtures thereof.
3. The process of claim 2, wherein the antioxidant-containing
particles are mixtures of cocoa polyphenols present in fully
defatted or partially defatted cocoa solids having a particle size
of about 5 to about 70 microns; and wherein the particles are
pretreated with about 20% to about 40% by weight of sterol ester(s)
and/or stanol ester(s).
4. A process for conserving the effectiveness of a particulate food
grade antioxidant or antioxidant-containing particles comprises the
step of pretreating the antioxidant or the antioxidant-containing
particles, prior to formulation into a food or a food supplement,
with about 0.05% to about 5% by weight of a lecithin.
5. The process of claim 4, wherein the antioxidant-containing
particles are mixture of cocoa polyphenols present in fully or
partially defatted cocoa solids; having a particle size of up to
about 150 microns and wherein the particles are pretreated with
about 0.03% to about 0.1% of soy lecithin.
6. An additive for a food or a food supplement comprising partially
or fully defatted cocoa solids pretreated by mixing with about 9%
to about 90% by weight, based on the cocoa solids, of sterol
ester(s) and/or stanol ester(s) which are liquids at temperatures
of about 80.degree. C. or less, wherein the cocoa solids after
pretreatment have a cocoa procyanidin content of at least about 4.5
milligrams per gram of defatted cocoa solids.
7. An additive for a food or a food supplement comprising partially
or fully defatted cocoa solids pretreated by mixing with about
0.05% to about 5% by weight, based on the cocoa solids, of a
lecithin, wherein the cocoa solids prior to pretreatment have a
cocoa procyanidin content of at least about 5 milligrams per gram
of defatted coca solids.
8. A process for preparing a binder syrup for a food or a food
supplement comprises the step of mixing at about 20.degree. C. to
160.degree. C. (i) a syrup and (ii) partially or fully defatted
cocoa solids pretreated by mixing with about 9% to about 90% by
weight, based on the cocoa solids, of sterol ester(s) and/or stanol
ester(s) which are liquids at temperatures of about 80.degree. C.
or less, wherein the cocoa solids in the binder have a cocoa
procyanidin content of at least about 4.5 milligrams per gram of
defatted cocoa solids.
9. A binder syrup prepared by the process of claim 8.
10. A binder syrup comprising a mixture of (i) a syrup and (ii)
cocoa solids are pretreated with about 9% to about 90% by weight of
sterol ester(s) and/or stanol ester(s) and optionally with up to
about 5% by weight of a lecithin and/or up to about 20% by weight
of a chocolate liquor; wherein the binder syrup is liquid at about
40.degree. C. to 80.degree. C. and solid at room temperature, the
weights being based on the cocoa solids.
11. A process for preparing a dry, ready-to-eat food comprises the
steps of: (a) pretreating cocoa solids having a cocoa procyanidin
content of at least about 5 milligrams per gram of defatted cocoa
solids with about 9% to about 90% by weight of sterol ester(s)
and/or stanol ester(s) and optionally with up to about 20% by
weight of a chocolate liquor and/or about 0.05% to 5% by weight of
an emulsifier; the weights being based on the cocoa solids; (b)
mixing the pretreated cocoa solids and a syrup with a mixture of
dry ingredients comprising grain(s), flour(s), and/or protein(s)
and optionally dried fruits and/or nuts to obtain a formable food;
and (c) forming the food; wherein the pretreated cocoa solids and
the syrup are liquid when blended into the dry ingredients and
solid when the formed food is cooled to room temperature.
12. The process of claim 11, further comprising the steps of
decorating or enrobing the formed food with chocolate, a yogurt, or
a flavored sugar.
13. The process of claim 11, wherein the pretreated cocoa solids
and the syrup are premixed at about 60.degree. C. to about
80.degree. C. to form a binder syrup prior to blending with the dry
ingredients.
14. The process of claim 11, wherein the cocoa solids are partially
defatted cocoa solids containing about 8-30% fat and having a cocoa
procyanidin content of at least about 50 to about 150 milligrams;
wherein the sterol ester(s) are prepared from rapeseed oil; wherein
the emulsifier is selected from the group consisting of lecithin, a
monoglyceride, a diglyceride, an ethoxylated mono- or diglyceride,
a phospholipid, an acetic, lactic, citric, succinic, or diacetyl
tartaric acid ester of a monoglyceride, a polyglycerol, sorbitan, a
sucrose ester, or a propylene glycol ester of a fatty acid,
polyglycerol polyresorcinoleate, and mixtures thereof; wherein the
syrup further comprises an ingredient selected from the group
consisting of a whole milk powder, a skim milk powder, a malted
milk powder, a flavorant, one or more vitamins or minerals, a
sugar, a salt, and mixtures thereof; and wherein the dry
ingredients are selected from the group consisting of rice crisps,
soy crisps, oats, bran flour, corn flour, wheat flour, rice flour,
a milk protein, an egg protein, a soy protein, a whey, and
combinations thereof.
15. The process of claim 14, wherein the cocoa solids have a cocoa
procyanidin content of about 50 to 80 milligrams; wherein the
sterol ester(s) comprise ester of .beta.-sitosterol, campesterol,
and stigmesterol; wherein the emulsifier is lecithin; wherein the
flavorant is vanilla; wherein the syrup is corn syrup having a DE
of about 40 to about 65; and wherein the sugar is a brown sugar
and/or fructose, and wherein the dry ingredients comprise rice
crisps, soy crisps, and/or oats.
16. A dry, ready to eat granola bar prepared by the process of
claim 15.
17. The bar of claim 16, which contains about 65% to 100% of the
cocoa procyanidins present in the cocoa solids.
18. The bar of claim 17, which contains about 90% to 100% of the
cocoa procyanidins.
19. A dry, ready to eat health bar containing sterol ester(s)
and/or stanol ester(s) and at least about 2 milligrams of cocoa
procyanidins per gram of the bar.
20. A process for preparing a chocolate confectionery comprises the
steps of: (a) pretreating cocoa solids having a cocoa procyanidin
content of at least about 5 milligrams per gram of defatted cocoa
solids with about 9 to about 90% of sterol ester(s) and/or stanol
ester(s) and optionally up to about 20% of chocolate liquor and/or
about 0.5% to about 5% of an emulsifier; (b) blending the
pretreated cocoa solids with a syrup at about 20 C to about 160 C;
(d) cooling the blend; and (e) shaping the cooled blend into the
confectionery.
21. The process of claim 20, wherein the cocoa solids have a fat
content of about 8% to about 30% and a cocoa procyanidin content of
about 50 to about 150 mg; wherein the sterol ester(s) are prepared
from rapeseed oil; wherein the emulsifier is selected from the
group consisting of lecithin, a monoglyceride, a diglyceride, an
ethoxylated mono- or diglyceride, a phospholipid, an acetic,
lactic, citric, succinic, or diacetyl tartaric acid ester of a
monoglyceride, a polyglycerol, sorbitan, a sucrose ester, a
propylene glycol ester of a fatty acid, polyglycerol
polyresorcinoleate, and mixtures thereof; wherein the chocolate
liquor is a dark chocolate liquor of a milk chocolate liquor
present in an amount of about 0.5% to about 10%; and wherein the
syrup is an aqueous solution of a nutritive carbohydrate sweetener
or an artificial sweetener having a moisture content of about 5 to
about 25%; and wherein the syrup further comprises a gum,
vitamin(s) and/or mineral(s), a sugar, and/or a flavorant.
22. The process of claim 21, wherein the sterol esters, the
chocolate liquor, and the lecithin are premixed before mixing with
the cocoa solids; and wherein the syrup is a corn syrup having a DE
of about 40 to about 65.
23. A dark chocolate or milk chocolate chew prepared by the process
of claim 22.
24. The chew of claim 23, which contains about 65% to 100% of the
cocoa procyanidins present in the cocoa solids.
25. The chew of claim 24, which contains about 90% to 100% of the
cocoa procyanidins.
26. A dark or milk chocolate chew containing sterol ester(s) and/or
a stanol ester(s) and at least about 2 milligrams of cocoa
procyanidins per gram of the chew.
Description
[0001] This application is a division of Ser. No. 10/672,232 filed
Sep. 25, 2003 now U.S. Pat. No. 7,329,429 issued Feb. 12, 2008.
BACKGROUND OF THE INVENTION
[0002] 1. Field of the Invention
[0003] The inventions relates to foods, food supplements, and or
nutriceuticals containing sterol and/or stanol esters and cocoa
polyphenols and processes for producing same. The products prepared
by the processes of this invention have conserved levels of
polyphenols.
[0004] 2. Background of the Invention
[0005] Polyphenolic compounds are bioactive substances that are
derived from plant materials and are closely associated with the
sensory and nutritional quality of products derived from these
plant materials.
[0006] Many plant polyphenols have antioxidant activity and
numerous health benefits. Consumption of the cocoa polyphenols in
cocoa products provides significant health benefits. Cocoa
polyphenols have been shown to have beneficial effects on the
processes believed to be involved in the development of
atherosclerosis and cardiovascular disease. Cocoa polyphenols
inhibit LDL oxidation, enhance nitric oxide/nitric oxide synthase
(NO/NOS) activity, and inhibit cyclo-oxygenase (COX) and
lipoxygenase (LOX) activity. These effects are reported in WO
97/36497 published Oct. 9, 1997. Cocoa polyphenols can also be used
to treat or prevent conditions which are known to be affected by
the administration of non-steroidal anti-inflammatory drugs, for
example, aspirin.
[0007] Despite the benefits of cocoa polyphenols on a number of
pathways and conditions associated with induction and progression
of atherosclerosis and coronary heart disease (CHD), it has been
found that these compounds do not have a noticeable
cholesterol-lowering effect. Thus, improved compositions containing
polyphenols in combination with at least one cholesterol-lowering
agent such as sterols and/or stanols or their esters have been
prepared. The compositions have enhanced effects on the vascular
health of a mammal, particularly a human, in comparison to
previously known compositions containing polyphenols or
cholesterol-lowering agents. See U.S. Pat. No. 6,610,320 issued
Aug. 26, 2003 to H. H. Schmitz et al.
[0008] It is known that cocoa polphenols can be lost during the
processing of cocoa ingredients containing cocoa polyphenols (e.g.,
cocoa solids, chocolate liquor, cocoa nibs, and cocoa extracts)
into food products. Cocoa polyphenol losses can be avoided by
pretreating the carbohydrate and/or the milk ingredient(s) used in
food products with an antioxidant, an emulsifier, a fat, and/or a
flavorant prior to the addition of the cocoa ingredient(s). See
U.S. Pat. No. 6,194,020 issued Feb. 27, 2001 to M. E. Myers et
al.).
[0009] Foods and dietary supplements containing cocoa ingredients
and cholesterol-lowering agents such as sterols and/or stanols or
their have been prepared. See the '320 patent discussed above. The
sterols/stanols or their esters may be added to the food or dietary
supplement simply by mixing the sterol, stanol, and/or esters into
the other ingredients. To facilitate mixing, the sterols/stanols
may be first dissolved in a solubilizing agent such as a fat, a
vegetable oil, a monoglyceride, diglyceride, or triglyceride,
and/or tocopherols or suspended or emulsified in carriers such as
water, alcohol polyol, or other edible compound in which the
sterols/stanols or esters are at least partially soluble, for
example chocolate liquor. During the preparation of a
cholesterol-lowering dark chocolate, for example, the
sterols/stanols may be added to the dry mix containing the sugar
and the butter or less preferably they may be added to the melted
chocolate. During the preparation of a toffee chew the sugar and
the cocoa powder were pre-blended and then mixed with the caramel.
Free phytosterols (as in pulverized) were added to the sugar and
cocoa mix. During the preparation of granola bars the syrup blend
was prepared by melting palm kernel oil at 45 and adding to the oil
a mixture of corn syrup, glycerin, cocoa powder, brown sugar, salt,
lecithin and propyl gallate and then blending in nuts or soy puffs
and semi-sweet chocolate pieces.
SUMMARY OF THE INVENTION
[0010] Standard confectionery techniques for making bars and chews
result in losses of flavanols and antioxidants compared to the
known amounts added to the bars and chews.
[0011] Accordingly, it would be highly desirable to prepare food
products and nutraceuticals containing sterol esters and/or stanol
esters and cocoa polyphenols where the cocoa polyphenols are not
lost during processing into the final product, i.e., products where
the cocoa polyphenols present initially in the cocoa ingredients
are conserved.
[0012] In the embodiments herein, reference to high CP cocoa solids
and cocoa solids having a high cocoa procyanidin content is not
intended to be limited to the polyphenols (i.e., procyanidins)
present in the cocoa solids but is intended to cover other
particulate food-grade antioxidants.
[0013] In one embodiment, a process is provided for conserving the
effectiveness of a particulate, food grade antioxidant or an
antioxidant-containing particles by pretreating the antioxidant-or
the antioxidant-containing particles, prior to formulation into a
food or a food supplement, with about 9% to about 90% by weight of
a food-grade oil and/or a fat having a melting point below about
80.degree. C., preferably about 60.degree. to about 80.degree. C.,
and optionally with up to about 5% by weight an emulsifier, the
weights being based on the weight of the antioxidant or the
antioxidant-containing particles. Alternatively, the antioxidant or
the antioxidant-containing particles can be pretreated with about
0.75% up to about 5% by weight, preferably about 0.05 to about
0.3%, more preferably about 0.1% to about 0.3% of a lecithin. The
antioxidant or antioxidant-containing particles have particle sizes
of about 1 to about 150 microns.
[0014] The antioxidants can be selected from the group consisting
of lecithin, butylated hydroxyanisole, butylated hydroxytoluene,
tertiary butylated hydroquinone, propyl gallate, a phenolic acid, a
polyphenol, ascorbic acid, stannous chloride, a tocopherol, sulfur
dioxide, dilauryl thiodipropionate, and mixtures thereof.
[0015] The oil and/or the fat is selected from the group consisting
of cocoa butter, a polyol ester, a sterol ester, a stanol ester, a
triglyceride, a fatty alcohol ester of a polycarboxylic acid, an
esterified alkoxylated polyol, a glycerol ester, a vegetable oil, a
partially hydrogenated vegetable oil, and mixtures thereof.
[0016] The optional emulsifiers for use with the fat and/or the oil
are selected from the group consisting of lecithin, a mono- or
diglyceride, an ethoxylated mono- or diglyceride, a phospholipid,
an ester of a monoglyceride and acetic, lactic, citric, succinic,
or tartaric acid, a fatty acid ester of a polyglycerol, a sorbitol
ester, a sucrose ester, propylene glycol, polyglycerol
polyresorcinoleate, and mixtures thereof. The preferred emulsifier
is lecithin.
[0017] When the antioxidant-containing particles are a mixture of
cocoa polyphenols present in fully defatted or partially defatted
cocoa solids, the particles are preferably pretreated with about
20% to about 40% by weight of sterol ester(s) and/or stanol
ester(s) and optionally up to about 20% of a chocolate liquor
and/or with up to about 5% of a lecithin, preferably soy
lecithin.
[0018] In a second embodiment, an additive for a food or a food
supplement and a process for its preparation is provided. The
additive comprises pretreated, partially or fully defatted cocoa
solids having a high cocoa procyanidin (CP) content. The cocoa
solids are pretreated by mixing with about 9% to about 90% by
weight, based on the cocoa solids, of sterol ester(s) and/or stanol
ester(s) which are liquids at temperatures of about 80.degree. C.
or less, preferably at about 60.degree. C. to about 80.degree. C.
The cocoa solids after the pretreatment have a cocoa procyanidin
content of at least about 50 to about 75 milligrams of a
procyanidins, preferably about 60 to about 75 milligrams, and more
preferably about 75 to about 80 milligrams per gram of defatted
cocoa solids. Alternatively, the additive can comprise high CP,
partially or fully defatted cocoa solids pretreated by mixing with
up to about 5%, preferably about 0.05% to about 0.1%, and more
preferably about 0.1% to about 0.3% by weight, based on the cocoa
solids, of a lecithin.
[0019] In a third embodiment, a binder syrup and a process for its
preparation are provided. The binder syrup comprises (i) a syrup
and (ii) high CP cocoa solids pretreated with about 9 to about 90%
by weight of a food-grade oil and/or a fat which is a liquid at
80.degree. C. or less, preferably at about 60 to about 80.degree.
C., and optionally with up to about 5% by weight of a lecithin
and/or up to about 20% of a chocolate liquor, preferably about 0.5%
to about 10%, and more preferably about 0.5% to about 3% of the
chocolate liquor. The binder syrup is liquid at about 60.degree. C.
to 80.degree. C. and solid at room temperature.
[0020] It is prepared by mixing at about 20.degree. C. to
160.degree. C., preferably about 50.degree. C. to about 120.degree.
C., more preferably about 80.degree. C. to about 110.degree. C.,
the syrup with pretreated cocoa solids. The high CP cocoa solids
after the pretreatment have a cocoa procyanidin content of at least
about 50 to 75, preferably 60 to 75, more preferably about 75 to 80
milligrams of cocoa procyanidins per gram of cocoa solids.
Pretreatment of the high CP cocoa solids conserves at least about
65% to 100% of the cocoa procyanidin originally present in the
cocoa solids.
[0021] In a fourth embodiment, a dry, ready-to-eat food and a
process for its preparation is provided. The process comprises the
steps of: (a) pretreating high CP cocoa solids with about 9% to 90%
of sterol ester(s) and/or stanol ester(s) and optionally with up to
about 20%, preferably about 1.5-10%, and more preferably about
0.5-3% of a chocolate liquor and/or up to about 5% of an
emulsifier; the weights being based on the cocoa solids; (b) mixing
the pretreated cocoa solids and a syrup with a mixture of dry
ingredients comprising grain(s), flour(s), and/or protein(s) and
optionally dried fruits and/or nuts to obtain a formable food; and
(c) forming the food. The cocoa solids prior to the pretreatment
have a cocoa procyanidin content of at least about 75 milligrams
per gram of defatted cocoa solids. The pretreated cocoa solids and
the syrup are liquid when blended into the dry ingredients and
solid when the formed food is cooled to room temperature.
Optionally, the food can be decorated or enrobed with a chocolate,
a yogurt, or a flavored sugar. Preferably, when a granola bar is
being prepared, the pretreated cocoa solids and the syrup are
premixed at about 60.degree. C. to about 80.degree. C. to form a
binder syrup prior to blending with the dry ingredients. The
preferred cocoa solids are partially defatted cocoa solids
containing about 8 to about 30% fat and having a cocoa procyanidin
content of at least about 50 to about 150 milligrams, preferably
about 50 to about 80 milligrams. The preferred sterol ester(s) are
prepared from rapeseed oil and comprise .beta.-sitosterol,
campesterol, and stigmasterol. The emulsifier can be selected from
the group discussed above; the preferred emulsifier is lecithin.
The preferred syrup is a corn syrup having a DE of about 40 to
about 65. The syrup optionally comprises a whole milk powder, a
skim milk powder, and/or a malted milk powder, a flavorant, one or
more vitamins and/or minerals, a sugar such as brown sugar and/or
fructose, and/or a salt. The dry ingredients used for the granola
bar include grains such as rice crisps, soy crisps, and/or oats.
Other useful dry ingredients are flours such as bran, corn, wheat,
and/or rice flour and proteins such as a milk protein, an egg
protein, a soy protein and/or whey. A dry, ready to eat chocolate
granola bar optionally containing almonds, dried cherries, or
blueberries can be prepared by this process. The bar contains at
least about 2, preferably about 2 to about 25, more preferably
about 2.5 to about 10, and most preferably about 3 to about 7
milligrams of cocoa procyanidins per gram of the bar which is at
least about 65%, typically about 90 to 100%, of the cocoa
procyanidin originally present in the cocoa solids used to prepare
the bar. The bar also contains about 4 to about 200, preferably
about 40 to about 65 milligrams of sterol ester(s) and/or stanol
ester(s) per gram of the bar.
[0022] In a fifth embodiment, a chocolate confectionery such as
dark chocolate or milk chocolate chew and a process for their
preparation are provided. The process comprises (a) pretreating
cocoa solids having a cocoa procyanidin content of at least about 5
milligrams per gram of defatted cocoa solids with about 9 to about
90% of sterol ester(s) and/or stanol ester(s) and with up to about
20%, preferably about 0.5% to about 10%, and most preferably about
0.5% to about 3% of chocolate liquor and/or with up to about 5%,
preferably about 0.5% to about 5% of an emulsifier; (b) blending
the pretreated cocoa solids with a syrup at about 20.degree. C. to
about 160.degree. C.; (c) cooling the blend to about 5.degree. C.
to about 60.degree. C., preferably about 15.degree. C. to
40.degree. C., and more preferably 20.degree. C. to about
30.degree. C. and (d) shaping the cooled blend into the
confectionery. The preferred cocoa solids have a fat content of
about 8% to about 30%, more preferably 10-12% and a cocoa
procyanidin content of about 50 to about 150 milligrams. The
preferred sterol esters are prepared from rapeseed oil and comprise
esters of .beta.-sitoserol, campesterol, and stigmasterol. The
emulsifiers discussed above can be used; the preferred emulsifier
is lecithin. When chocolate liquor and/or lecithin are used, they
are preferably premixed with the sterol ester(s) and/or stanol
ester(s) before addition to the cocoa solids. The syrup is an
aqueous solution of a nutritional carbohydrate sweetener or
artificial sweetener. The syrup has a moisture content of about 1%
to about 15%. The syrup may further comprise a gum, vitamin(s)
and/or mineral(s), a sugar such as brown sugar and/or fructose,
and/or a flavorant. The preferred syrup is one or more corn syrups
having a DE of about 40 to about 65. The dark or milk chocolate
chews thus prepared contain at least about 2, preferably about 2 to
about 25, more preferably about 2.5 to about 10, and most
preferably about 3 to about 7 milligrams of cocoa procyanidins per
gram of chew and about 4 to about 200 milligrams, or typically
about 40 to about 65 milligrams of sterol esters per gram of the
chew. The chews contain about 65 to 100%, typically about 90-100%,
of the cocoa procyanidins originally present in the cocoa
solids.
[0023] The pretreated high CP cocoa powders of the present
invention are useful in foods and food supplements other than those
exemplified herein. For example, they are useful in the preparation
of chocolate confectioneries including SOI and non-SOI chocolates
particularly semi-sweet and dark chocolates, cookies including
brownies, cakes, chocolate coatings, toffees, caramels, hard
candies, and the like.
[0024] Chocolate snacks prepared by the above processes improve or
promote vascular heart health in a mammal. These ready-to-eat
snacks contain flavanols, specifically cocoa procyanidins, that
promote healthy circulation and healthy blood vessels. They contain
heart healthy vitamins such as B6, B12, and folic acid as well as
antioxidant vitamins E and C and/or calcium. In addition, they
contain plant sterol and/or stanol esters that are proven to reduce
bad cholesterol (LDL) by up to about 15%. For maximum benefit, the
snacks should be used as part of a diet that is low in saturated
fat and cholesterol.
DESCRIPTION OF THE DRAWING
[0025] The FIGURE is a flow chart showing the preparation of a chew
from a pretreated antioxidant or antioxidant-containing particle
and a syrup and the preparation of a food bar from a pretreated
antioxidant or antioxidant-containing particle, and a syrup, and
dry ingredients. In the preparation of the bar the pretreated
antioxidant and the syrup are combined to form a binder which is
added to the dry ingredients. The optional ingredients for
inclusion in the pretreated antioxidant or antioxidant particles,
the syrup, and the dry ingredients are shown.
[0026] A further advantage of the pretreatment process, in addition
to conservation of cocoa procyanidins, is that it permits the
preparation of two heated liquid streams which in the preferred
embodiment for making granola bars are blended at the last possible
moment. Both the pretreated cocoa solids and the syrup streams are
much lower in viscosity than their combination. This facilitates
using conventional tanks, lines, and positive-displacement pumps,
as well as keeping the pressure drop in the piping within
reasonable limits. The two heated liquid streams can be blended
in-line, provided they are delivered in the desired proportions.
Suitable equipment for in-line mixing is readily available, and due
to its compact size, can be located in proximity to the point of
use where the binder syrup (i.e., combined streams) is combined
with the dry ingredients (grains, dried fruits and nuts and the
like) to make confectionery products.
DETAILED DESCRIPTION OF THE INVENTION
[0027] As used herein, the term "antioxidant" refers to compounds
that prevent oxidation and function as a reducing agent or as an
electron donor/receptor. According to their mode of action,
antioxidants may be classified as free radical terminators, metal
ion chelators, or as scavengers that react with oxygen. Suitable
antioxidants classes include tannins, including condensed tannins
and hydrolyzable tannins, quinones, polyhydroxy compounds,
phospholipids, tocol compounds or derivatives thereof. Exemplary
antioxidants include, but are not limited to, butylated
hydroxyanisole, butylated hydroxytoluene, tertiary butylated
hydroquinone, propyl gallate, a phenolic acid, a polyphenol,
ascorbic acid, stannous chloride, a tocopherol, sulfur dioxide, and
dilauryl thiodipropionate. The antioxidants and
antioxidant-containing particles have particle sizes of up to about
150 microns, typically about 5 to about 70 microns.
[0028] As used herein, "food" is a material consisting of protein,
carbohydrate and/or fat, which is used in the body of any organism
to sustain growth, repair vital processes, and to furnish energy.
Foods may also contain supplementary substances, such as minerals,
vitamins, and condiments (Merriam-Webster Collegiate Dictionary,
10.sup.th Edition, 1993).
[0029] As used herein, "food supplement" is a product (other than
tobacco) that is intended to supplement the diet that bears or
contains one or more of the following dietary ingredients; a
vitamin, a mineral, an herb or other botanical, an amino acid, a
dietary substance for use by man to supplement the diet by
increasing the total daily intake, or a concentrate, metabolite,
constituent, extract or combination of these ingredients.
(Merriam-Webster Collegiate Dictionary, 10.sup.th Edition, 1993).
When the term is used on food labels, "supplement" means that
nutrients have been added in amounts greater than 50% above the
U.S. Recommended Daily Allowance ("Understanding Normal and
Clinical Nutrition", 3.sup.rd Edition, Editors Whitney, Catalado
and Rolfes at page 525).
[0030] The present invention relates to products such as foods or
food supplements, other than beverages or beverage mixes, which
contain antioxidants, preferably cocoa polyphenols, in combination
with selected sterol ester(s) and/or stanol ester(s). The products
may optionally contain L-arginine, minerals such as calcium,
potassium and magnesium, vitamins such as B, C, and E, a
carotenoid, and mono- or polyunsaturated fatty acids (e.g., an
omega-3 fatty acid). Products containing polyphenols from sources
other than cocoa which have antioxidant properties similar to those
of cocoa polyphenols (for example, nuts, nut flours, and nut skins)
may also be used in combination with the cocoa polyphenols.
Cholesterol-lowering agents other than sterol/stanol esters may be
used herein in combination with the sterol ester(s) and/or stanol
ester(s). Examples include low caloric and non-caloric fats.
[0031] As used herein, the term "cocoa polyphenols" refers to
polyphenolic compounds including proanthocyanidins, more
particularly procyanidins, present in cocoa beans, cocoa nibs,
cocoa ingredients prepared from cocoa beans or nibs, and cocoa
extracts prepared from cocoa beans or cocoa ingredients. The term
"procyanidin" refers to naturally occurring or synthetically
derived oligomers of catechin and/or epicatechin; however, any
reference to "cocoa procyanidins" herein should be understood to
also include the monomers catechin and epicatechin. The monomers
include (+)-catechin, (-)-epicatechin and their respective epimers
(e.g. (-)-catechin and (+)-epicatechin). The monomers have the
structure:
##STR00001##
[0032] Procyanidin oligomers may have from 2 to about 18 monomeric
units. The oligomers include, for example, dimers, trimers,
tetramers, pentamers, hexamers, heptamers, octamers, nonamers,
decamers, etc. In the natural oligomer, the monomers are connected
via (4.fwdarw.6) and/or (4.fwdarw.8) interflavan linkages.
Oligomers with exclusively (4.fwdarw.8) linkages are linear. The
presence of at least one (4.fwdarw.6) linkage results in a branched
oligomer. For the synthesis of 4.fwdarw.8 procyanidins, see U.S.
Pat. No. 6,420,572 issued Jul. 16, 2002 to L. J. Romanczyk, Jr. et
al., the disclosure of which is incorporated herein by reference,
The '572 patent discloses coupling hydroxy-protected phenolic
monomers (e.g., epicatechin or catechin) having a C-4 activating
group (e.g., a C.sub.2-C.sub.6 alkoxy group having a termimal
hydroxy group such as hydroxyethoxy) with a second protected
phenolic monomer to prepare protected dimers which are then
deprotected or optionally coupled with other protected, activated
phenolic monomers.
[0033] Cocoa polyphenol derivatives may also be useful. These
include gallated catechin and/or epicatechin monomers and
oligomers, glycosylated monomers and oligomers, and mixtures
thereof; metabolites of the procyanidin monomers and oligomers such
as sulfated, glucoronidated, and methylated forms; and enzyme
cleavage products of procyanidins generated by colonic microflora
metabolism or internal mammalian metabolism. The derivatives may be
from natural sources or prepared synthetically.
[0034] Synthetic oligomers are also useful herein. See U.S. Pat.
No. 6,156,912 issued Dec. 5, 2000 to W. Tuckmantel et al. and U.S.
Pat. No. 6,476,241 issued Nov. 5, 2002 to A. Kozikowski et al.
[0035] The term "fair average quality cocoa beans" refers to cocoa
beans that have been separated from the pulp material and dried and
are relatively free of mold and infestation. Such beans are a
commercial commodity and form the feedstock for preparing high CP
cocoa solids. The term includes any such bean that has been
genetically modified or produced.
[0036] The term "raw freshly harvested cocoa beans" refers to seeds
or beans freshly harvested from the cocoa pod and which have not
been subjected to processing other than separation from the pulp.
The term includes any such bean that has been genetically modified
or produced.
[0037] As used herein, the term "cocoa solids" refers to partially
or fully defatted cocoa solids (e.g., cake or powder) prepared
directly by screw pressing shelled cocoa beans into cocoa butter
and partially defatted cocoa solids or by milling roasted cocoa
beans into chocolate liquor and pressing the chocolate liquor to
recover cocoa butter and partially defatted cocoa solids.
[0038] As used herein, the term "high CP cocoa solids" refers to
cocoa solids in which the cocoa procyanidin content is conserved
during the preparation of the cocoa solids and/or to cocoa solids
prepared from unfermented, underfermented, or fair to average
quality (FAQ) cocoa beans.
[0039] Cocoa beans from any species of Theobroma, Herrania or
inter- and intra-species crosses thereof may be used to prepare
cocoa solids and chocolate liquor for use herein. Preferably, the
cocoa solids are prepared from unfermented and/or underfermented
cocoa beans, i.e., slaty cocoa beans, purple cocoa beans, mixtures
of slaty and purple cocoa beans, mixtures of purple and brown cocoa
beans, or mixtures of slaty, purple, and brown cocoa beans. More
preferably, the cocoa beans are slaty and/or purple cocoa beans
have a higher cocoa polyphenol content than fermented beans. The
chocolate liquor is preferably prepared from roasted, fermented
cocoa beans because the flavor/aroma of the roasted, fermented
cocoa beans is better.
[0040] The cocoa polyphenol content of cocoa ingredients is higher
when the cocoa beans or blends thereof have a fermentation factor
of 275 or less. Preferably, these cocoa beans are used for
processing into high CP cocoa solids. The "fermentation factor" is
determined using an industry-recognized grading system. To assess
the degree of fermentation, cocoa beans are typically subjected to
a standard cut test for assessing quality as defined by
standards.
[0041] A method for preparing cocoa solids having a high cocoa
polyphenol content directly from cocoa beans is disclosed in U.S.
Pat. No. 6,015,913 issued Jan. 18, 2000 to Kirk S. Kealey et al.,
the disclosure of which is incorporated herein by reference. In the
process of the '913 patent, the cocoa beans are heated for a time
and at an internal bean temperature sufficient to loosen cocoa
shell without roasting the cocoa nib (e.g., infra-red heating to
about 100.degree. C. to about 110.degree. C.). The cocoa nibs are
winnowed from the cocoa shells. The cocoa nibs are screw pressed
into the cocoa butter and the partially defatted cocoa solids. The
cocoa solids contain cocoa polyphenols including cocoa procyanidins
from the cocoa nibs. Much higher levels of the higher procyanidin
oligomers are present in the cocoa solids thus produced then are
present in cocoa solids prepared by a traditional roasting process.
The total cocoa procyanidin amounts in the cocoa solids are
determined as described hereafter. The method for determining the
internal bean temperature (IBT) is described in the '913
patent.
[0042] A method for preparing cocoa solids or chocolate liquor from
roasted unfermented, underfermented, or fair to average quality
cocoa beans is disclosed in U.S. Pat. No. 6,312,753 issued Nov. 6,
2001 to Kirk S. Kealey et al., the disclosure of which is
incorporated herein by reference. Cocoa beans or nibs having a
fermentation factor of 275 or less. The beans are passed through an
infra-red heater, and winnowed to separate the shell (hull),
roasted to an internal bean temperature of about 95.degree. C. to
about 150.degree. C., and milled into a course chocolate liquor
from which the cocoa butter and partially defatted cocoa solids are
pressed.
[0043] The chocolate liquor may also be prepared from cocoa beans
that have been processed using traditional cocoa processing methods
(described, for example, in Industrial Chocolate Manufacture and
Use, ed. Beckett, S. T., Blackie Acad. & Professional, New
York, 1997, such as in Chapters 1, 5 and 6) or using the improved
processing method described in the '913 patent discussed above.
[0044] If desired, a cocoa extract can be included in the products
herein. The preparation of cocoa extracts from cocoa beans is
disclosed in U.S. Pat. No. 5,554,645 issued Sep. 10, 1996 to Leo J.
Romanczyk, Jr. et al., the disclosure of which is incorporated
herein by reference. In the process of the '645 patent cocoa beans
including the pulp are freeze dried, the freeze dried mass is
depulped, the freeze dried cocoa beans are dehulled and ground, and
the resulting cocoa mass is defatted and then solvent extracted,
for example with aqueous methanol, aqueous acetone, or ethyl
acetate. Extracts can also be prepared from high CP cocoa solids
prepared by the processes described in the '913 and '753 patents
previously discussed. Improved processes for preparing cocoa
extracts enriched in certain oligomers, as well as decaffeinated
and detheobrominated cocoa extracts, are described in U.S. Ser. No.
09/590,931 filed Jun. 9, 2000, now allowed, the disclosure of which
is incorporated herein by reference.
Pretreated Cocoa Antioxidant Mixture
[0045] This mixture, also referred to as the fat phase, contains no
added moisture.
Fats and/or Oils
[0046] Antioxidants or antioxidant-containing particles, such as
high CP cocoa solids are pretreated with a food-grade fat or oil to
protect the particles during further processing into a food, a food
supplement, or a food additive. Pretreatment by mixing with the fat
or oil prevents the loss of cocoa procyanidins. The antioxidants or
antioxidant-containing particles are mixed with about 9 to about
90%, typically about 15-80%, preferably about 25-70%, more
preferably about 40-60% of the fat and/or oil. If not liquid at
room temperature, the fats should be liquifiable at about
70.degree.-80.degree. C., preferably at about 60.degree. C.
[0047] Preferred antioxidants, including the preferred cocoa
solids, are discussed above. Preferred fats and oils include sterol
ester(s) and/or stanol ester(s) and vegetable oils such as corn,
soya, cocoa butter and cocoa oil, coconut oil, and palm kernel oil.
The most preferred are sterol ester(s) and/or stanol esters which
are added as a cholesterol-lowering agent as well as as a
pretreatment ingredient for protecting the antioxidant and high CP
cocoa solids.
[0048] Phytosterols are plant sterols that do not dissolve in water
and have a molecular weight and structure similar to cholesterol.
Over forty plant sterols have been identified but beta-sitosterol,
campesterol and stigmasterol are the most abundant. Other examples
of useful sterols are brassicasterol, desmosterol, chalinosterol,
poriferasterol, and clionasterol.
[0049] Stanols are saturated derivatives of sterols in which all
carbon-carbon bonds in the rings are saturated. Stanols typically
have 28 or 29 carbon atoms and include beta-sitostanol,
clionastanol, 22,23-dyhydrobrassicastanol and campestenol. Stanols
are found in small amounts in nature but may be easily prepared
from sterols by hydrogenating sterols by any of the several methods
known to those skilled in the art. When a sterol starting material
is prepared from a plant material it will contain a mixture of
several different sterols thus, after hydrogenation, the resulting
stanol will also be a mixture of different stanols.
[0050] Cocoa oil extracted from cocoa hulls is also a good source
of phytosterols. Cocoa phytosterols are a mixture of free and bound
sterols, with the free sterols being up to about 90% of the
phytosterols present. The phytosterols include campesterol,
.beta.-sitosterol, stigmasterol, cycloartenoyl, 24-methylene
cycloartenoyl, as well as minor amounts of other phytosterols. The
bound phytosterols include the fatty acid esters or ferulate
derivatives of the phytosterols.
[0051] Esterified forms of sterols and stanols are the forms used
herein. Esterification renders the sterols/stanols more soluble in
fats and oils. For example, sterols may be esterified with fatty
acid esters such as rapeseed oil, canola oil, and like oils.
Suitable fatty acids include saturated or unsaturated fatty acids
typically having 14 to 24 carbon atoms. Examples of esterified
sterols include sitosterol acetate, sitosterol oleate and
stigmasterol oleate. Stanol esters may be prepared as is known in
the art and, as for example, described in U.S. Pat. No. 6,174,560
issued Jan. 16, 2001 to Miettenen et al. and assign ed to Raisio
Benecol Ltd.; U.S. Pat. No. 6,031,118 issued Feb. 29, 2000 to van
Amerongen et al. and assigned to Lipton; U.S. Pat. No. 5,958,913
issued Sep. 28, 1999 to Miettenen et al. and assigned to Raisio
Benecol; U.S. Pat. No. 5,892,068 issued Apr. 6, 1999 to Higgins,
III and assigned to McNeil PPC, Inc.; and U.S. Pat. No. 5,502,045
issued Mar. 26, 1996 to Miettenen et al. and assigned to Raisio
Benecol, Ltd., the disclosures of which are incorporated herein by
reference. The '045 patent describes the interesterification of
free stanols with a methyl ester mixture of C.sub.2 to C.sub.22
fatty acids (e.g., rapeseed oil) using an interesterification
catalyst such as sodium ethylate. An interesterification process
such as that disclosed in the '045 patent can also be used to
esterify sterol esters. In another embodiment, useful stanol esters
are prepared by esterifying at least one sterol with a C.sub.2 to
C.sub.22 fatty acid ester as described in the '913 patent cited
above.
[0052] Particularly useful herein are canola oil sterol esters,
sunflower oil sterol esters, and their mixtures. These sterol ester
mixtures melt at around 30.degree.-50.degree. C.; however,
typically the esters are heated to about 60.degree.-80.degree. C.
to ensure the entire mixture is liquified. The liquid or liquefied
sterols/stanol esters are mixed with the high CP cocoa solids to
protect the CPs during the further processing of the cocoa solids
into the final products prevents this loss about. When not
pretreated, up to about 40% to about 90% of the cocoa procyanidins
can be lost during processing of the cocoa solids into the final
product, depending on processing conditions such as temperature and
shear. It is believed that the CPs are moisture-sensitive and that
pretreatment with sterol and/or stanol esters prior to contact with
the aqueous syrup used in the preparation of the products protects
the CPs. When the processes described herein are followed, at least
65% of the cocoa procyanidins are conserved. Typically, about 80%
to about 90% of the cocoa procyanidins are conserved. More
preferably, about 90% to 100% are preserved.
Emulsifier(s)
[0053] Preferably, an emulsifier such as lecithin, a mono- or
diglyceride, mono- or diglyceride, a phospholipid, an ester of a
monoglyceride and acetic, lactic, citric, succinic, or tartaric
acid, a fatty acid ester of a polyglycerol, sorbitol esters,
sucrose esters, propylene glycol, or polyglycerol
polyresorcinoleate is also premixed with the sterol and/or stanol
esters and chocolate liquor before addition to the cocoa solids.
The emulsifier is used in amounts of about 0.05% to about 5%,
preferably about 0.05% to about 1%, more preferably about 0.05% to
about 0.25%. Emulsifying agents are well known to play a critical
role in suspension rheology and are used throughout food
manufacturing, especially confectionery and chocolate
manufacturing, to enhance the rheology (i.e., reduce viscosity
and/or yield value) of solids suspensions.
[0054] Lecithin derived from vegetable oils, e.g., soybean,
cottonseed, corn, safflower, and rapeseed oil, including clarified
lecithins, fluidized lecithins, compounded lecithins, hydroxylated
lecithins, deoiled lecithins, and fractionated lecithins are useful
herein. Soy lecithin is the preferred emulsifier for use herein. It
is one of the oldest and most widely used emulsifying agents. In
chocolate, lecithin demonstrates a significant viscosity lowering
effect. It can be used in amounts of up to about 5%, preferably
about 0.05% to about 0.3%, more preferably about 0.1% to about 0.3%
by weight, based on the finished chocolate.
[0055] When a reduced fat food is prepared, a combination of
emulsifying agents is used, i.e., a base emulsifying agent and a
second emulsifying agent. The base emulsifying agent is added in an
amount of less than 1.0% by weight. The amount of the base
emulsifying agent present in the reduced-fat chocolates is about
0.1% to about 0.9%, preferably about 0.2% to about 0.8%, and more
preferably about 0.4% to about 0.6% by weight, based on the total
weight of the chocolate. Selected combinations of emulsifying
agents have been identified for use in reduced-fat confectioneries,
having improved rheology. Emulsifying agent combinations that are
particularly useful are combinations of lecithin, sucrose
polyerucate, sucrose polystearate, ammonium phosphatide, phosphated
mono-di-glycerides/diacetyl tartaric acid of monoglycerides, or
fractionated lecithin, with sucrose polyerucate and/or polyglycerol
polyricinoleate. The rheology of reduced-fat chocolates may be
further improved using a three component emulsifier combination.
The preferred combinations include lecithin-sucrose polyerucate,
lecithin-polyglycerol polyricinoleate, sucrose
polyerucate-polyglycerol polyricinoleate, and lecithin-sucrose
polyerucate-polyglycerol polyricinoleate.
Chocolate Liquor
[0056] Preferably chocolate liquors such as those discussed above
are included with the pretreated cocoa solids in amounts of up to
20%, typically about 0.5% to about 10%, and more preferably about
0.5% to about 3%. Of course, the amount of cocoa solids and
chocolate liquor used will depend upon the type of product being
prepared.
Syrup
[0057] The syrup comprises an aqueous solution of nutritive
carbohydrate sweetener(s) and/or sugar substitute(s).
[0058] Nutritive carbohydrate sweeteners, with varying degrees of
sweetness intensity are useful herein. Preferably, the sweetener
comprises a corn syrup or a blend of corn syrups and another
sweetener. Suitable sweeteners include those typically used in
foods and include, but are not limited to, sucrose (e.g., from cane
or beet), dextrose, fructose, lactose, maltose, glucose syrup or
the solids thereof, corn syrup or the solids thereof, invert sugar,
hydrolyzed lactose, honey, maple sugar, brown sugar, molasses and
the like.
[0059] Sugar substitutes may be used to partially replace the
sweetener in the syrup, particularly in the production of
reduced-calorie products. The term "sugar substitute" includes high
potency sweeteners, sugar alcohols (polyols) and bulking agents, or
combinations thereof. The high potency sweeteners include
aspartame, cyclamates, saccharin, acesulfame, neo-hesperidin
dihydrochalcone, sucralose, alitame, stevia sweeteners,
glycyrrhizin, thaumatin, and the like, and mixtures thereof. The
preferred high potency sweeteners include aspartame, cyclamates,
saccharin, and acesulfame-K. Examples of sugar alcohols may be any
of those typically used in the art and include sorbitol, mannitol,
xylitol, maltitol, isomalt, lactitol and the like. The food
products of the present invention may also contain bulking agents,
typically used in combination with high potency sweeteners. The
term "bulking agents" as defined herein may be any of those
typically used in the art and include polydextrose, cellulose and
its derivatives, maltodextrin, gum arabic, and the like.
[0060] Typically, the syrup comprise about 5% to 100% of corn syrup
solids and up to 80% sugar, based on the total weight of the syrup.
For the food bars, the corn syrup is about 5% to 100%, preferably
about 65% to about 98%, and most preferably about 80% to about 95%
and the sugar is up to about 20%, preferably about 1% to about 10%,
and more preferably about 1% to about 5%. For a chocolate
confectionery such as a chew, the corn syrup is about 5% to about
80%, preferably about 10% to about 50%, and most preferably about
20% to about 35%.
[0061] Minor amounts of other water-soluble or water-dispersible
ingredient are also included in the syrup, for example up to 15% of
vitamins and/or minerals, up to 1% of a flavorant, and up to 3% of
a salt.
[0062] As used herein, the term "flavoring agent" refers to
flavored compounds or compositions used in food or food supplement
to impart a desired taste and/or aroma. Exemplary flavoring agents
suitable for use herein include vanillin, raspberry spices, and
naturally expressed citrus or spice oils.
Binder Syrup
[0063] The binder syrup comprises the syrup and the pretreated
solids (e.g., a particulate antioxidant or antioxidant-containing
particles such as cocoa solids is formulated to first coat the dry
ingredient and then "set" or harden to hold the final product in
the desired shape. The binder syrup can also carry other
water-soluble or water-dispersible ingredients such as flavorants.
Typically, a sugar-based syrup that hardens when cooled is used. In
ready-to-eat snack foods. The binder syrups contain about 50% to
about 85%, preferably about 60% to about 80%, more preferably about
65% to about 80%, and most preferably about 70% to about 75% by
weight of the syrup and about 15% to about 50%, preferably about
20% to about 40%, more preferably about 25% to about 40%, and most
preferably about 25% to about 30% by weight of pretreated solids.
The percentages are by weight and total 100%. The moisture content
of the binder syrup is about 1% to about 15%, preferably about 3%
to about 12%, and most preferably about 5 to about 10%.
Dry Ingredients
[0064] Any suitable grain, flour, and/or protein can be used in the
ready-to-eat food bars. Typical grains include flaked oats, wheat,
barley, and rye, toasted rolled oats, crisped rice and the like.
Typical flours include bran, corn, wheat, and rice. Typical
proteins include soy, whey, milk, peanut, and egg proteins.
Optional dry ingredients include chopped or whole nuts, such as
almonds, hazelnuts, peanuts, and coconut flakes, dried fruits such
as blueberries and cherries, and chocolate chips. The binder syrup
comprises about 30% to about 75% preferably about 40% to about 65%,
more preferably about 50% to about 60%, and most preferably 55% by
weight of the bar. Preferably, the granola bar with or without
fruit and/or nut inclusions is enrobed or decorated with chocolate,
preferably a tempered dark chocolate, yogurt, or flavored
granulated sugars.
[0065] If desired, the granola bar can contain supplemental dietary
fiber(s) which are added in the form of compressed flakes. As used
herein, the term "supplemental dietary fiber" refers to dietary
fibers which are added to the bar apart from the fiber which is
typically included in a granola bar. The supplementary dietary
fibers can be of various types and preferably are a mixture of
various types and, more preferably, a mixture of soluble and
insoluble dietary fibers. Sources generally known to contribute
insoluble fiber include, but are not limited to, soy fiber, apple
fiber, corn bran, wheat bran, oat bran, barley bran, rye bran,
triticale bran, cellulose, pea fiber, sugar beet fiber, and peanut
fiber. Sources generally known to contribute soluble fiber include,
but are not limited to, gum arabic, gum ghatti, guar gum, pectins,
psyllium, carrageenans, xathan, tragocanth, karaya, locust bean
gum, agar, and alginates.
Ready-To-Eat Products
[0066] The food products prepared herein have a reduced water
availability to prevent microbial growth and lengthen shelf life.
Such availability of water in a food is commonly termed "water
activity" (A). In general, a low A food product (under 0.90)
indicates the existence of an environment in which most bacteria
will not generally grow, and 0.1-0.55 is preferred.
[0067] The term "chocolate" is intended to refer to all chocolate
or chocolate-like compositions with a temperable fat phase. As the
invention is directed to the control of the characteristics of the
fat or fat-like phase of the chocolate, rather than the non-fat
materials within the chocolate, the term is intended to include all
chocolate and chocolate-like compositions that contain at least one
cocoa or cocoa-like component in the temperable fat or temperable
fat-like phase. The term is intended, for example, to include
standardized and non-standardized chocolates, i.e., including
chocolates with compositions conforming to the U.S. Standards Of
Identity (SOI) and compositions not conforming to the U.S.
Standards Of Identity, respectively, including dark chocolate,
baking chocolate, milk chocolate, sweet chocolate, semi-sweet
chocolate, buttermilk chocolate, skim-milk chocolate, mixed dairy
product chocolate, low fat chocolate, white chocolate,
non-standardized chocolates and chocolate-like compositions, unless
specifically identified otherwise.
[0068] Reduced fat chocolates comprise a fat, solid containing
chocolate ingredients, and a combination of a base emulsifying
agent and at least one other emulsifying agent. The chocolates are
prepared by mixing the fat and chocolate ingredients, adding the
base emulsifying agent to the mixture; and then adding at least one
other emulsifying agent. The resulting confectioneries have the
texture of a full-fat confectionery.
[0069] Chocolate may take the form of solid pieces of chocolate,
such as bars or novelty shapes, and may also be incorporated as an
ingredient of other, more complex confections where chocolate is
combined with and generally coats other foods such as caramel,
peanut butter, nougat, fruit pieces, nuts, wafers, ice cream or the
like. These foods are characterized as microbiologically
shelf-stable at about 65.degree. to about 85.degree. F. (18.degree.
to 29.degree. C.), under normal atmospheric conditions.
[0070] The syrup is about 50% to about 85%, preferably about 60% to
about 80%, more preferably about 65% to about 80%, and most
preferably about 70% to about 75% of the chew. The cocoa solids are
about 15% to about 50%, preferably about 20% to about 40%, more
preferably about 25% to about 30% of the chews. The percentages are
by weight and total 100%. The moisture content of the syrup is
about 1% to about 15%, preferably about 3% to abut 12%, and most
preferably about 5% to about 10%.
[0071] When chocolate chews are prepared, the pretreated cocoa
solids and the syrup are combined at a temperature of about
20.degree. C. to about 160.degree. C., preferably about 50.degree.
C. to about 120.degree. C., more preferably about 80.degree. C. to
about 110.degree. C. and then cooled to about 5.degree. C. to about
60.degree. C., preferably about 15.degree. C. to about 40.degree.
C., and more preferably about 20.degree. C. to about 30.degree. C.
and then shaped.
[0072] When granola bars are prepared, preferably the pretreated
cocoa solids and syrup are combined immediately before addition to
the solids ingredients and the resulting binder syrup is then added
to the dry ingredients. The combining and cooling temperatures
discussed above are suitable for the bars.
Test Methods
Determination of Cocoa Procyanidin Content
[0073] The cocoa procyanidin content of the cocoa solids, binder
syrup, chocolate foods (e.g., granola bars), and chocolate
confectioneries (e.g., dark or milk chocolate chews) was determined
by normal phase high pressure liquid chromatography (HPLC) on
silica with fluorescent detection. The details of this approach are
covered in Adamson, G. E., Lazarus, S. A., Mitchell, A. E., Prior,
R. L., Cao, G., Jacobs, P. H., Kremers B. G., Hammerstone, J. F.,
Rucker R., Ritter. K. A., Schmitz, H. H., HPLC Method for the
Quantification of Procyanidins in Cocoa and Chocolate Samples and
Correlation to Total Antioxidant Capacity, J. Ag. Food Chem.; 1999;
47 (10) 4184-4188. Cocoa solids were defatted with hexane prior to
extraction of the procyanidins. Binder syrup and the chocolate
products (e.g., chocolate chews and chocolate granola bars) were
cyro-ground to a fine powder and immediately extracted with 70%
acetone, 29.5% water, and 0.5% acetic acid. The binder syrup and
finished products were not defatted prior to procyanidin
extraction. Cocoa procyanidin quantitation was achieved through the
use of a well characterized composite reference standard material.
Samples were then compared with the composite standard to
accurately determine the levels of procyanidins.
Determination of Methylxanthines in Cocoa Solids
[0074] The theobromine and caffeine content of cocoa solids
prepared from various cocoa beans was determined using the
procedure described below. The solids are typically defatted first
by extraction with hexane.
[0075] The theobromine and caffeine contents were analyzed
according to .sctn.35 LMBG "Amtliche Sammlung von
Untersuchungsverfahren" L-18.00-16 Bestimmung von Theobromin und
Coffein in feinen Backwaren" Cocoa Atlas 2002, Methodology--p. 17,
2002 Foundation of the German Cocoa and Chocolate Industry and
Prof. Dr. R. Lieberei, Dipl.-Biol. C. Rohsius. The determination of
theobromine and caffeine was carried out by means of the RP-HPLC
with UV-detection.
[0076] A total of 0.500 g defatted, milled cocoa powder was mixed
with 160 ml. boiling distilled water in a 200 ml graduated flask
and put in a boiling water bath for 30 min. being occasionally
stirred. Subsequently, the sample was cooled down to 20.degree. C.
purified by 1 ml Carrez 1 (K.sub.4[Fe(CN).sub.6].times.3 H2O;
.beta.=150 g/l) and 1 ml Carrez II (ZnSO.sub.4.times.7 H.sub.2O;
.beta.=300 g/l), filled with distilled water and shaken. Then, it
was filtered through a soft folded filter (Schleicher & Shuell
5951/2) and 3 ml of the filtrate were diluted with distilled water
to attain a total quantity of 25 ml. For the HPLC analysis, it was
filtered by a 0.045 .mu.m filter.
TABLE-US-00001 HPLC - conditions Separating column: Lichrospher 60
Rp select; B 5 .mu.m; 250 mm .times. 4 mm Elution solution:
CH.sub.3CN/methanol/0.02 M phosphate-buffer pH 4: 7 + 3 + 90
(v/v/v) Velocity of flow: 0.8-1.4 ml/min Injection volumn: 20 .mu.l
Temperature: Column temperature: 30.degree. C./35.degree. C.
isocratic measurement Detection: 274 nm Pump: Knauer HPLC pump
64.20 .mu.l-charging valve (loop) Autosampler: Waters Model 717
Plus Solution degaser: Degassex DG-4400, Phenomenex Set-up
Calibration: See 4.5 .sctn. 35 LMBG - regulation Set-up
PO.sub.4-buffer See 4.9 .sctn. 35 LMBG - regulation (subsequent
solution: filtration by a 0.45 .mu.m filter) Quantification Peak
area
TABLE-US-00002 LOCATION THEOBROMINE CAFFEINE Central America
Dominican Republic 1.2% 0.17% Ecuador 1.44% 0.29% Haiti Venezuela
West Africa Ivory Coast 1.19% 0.13% Ghana 1.31% 0.10% Cameroon
1.46% 0.06% Nigeria 1.49% 0.12% Togo 1.28% 0.08% Sierra Leone 1.27%
0.07% Southwest Asia Indonesia 1.31% 0.14% Malaysia 1.13% 0.14%
Apua New Guinea* 0.80% 0.15% Solomon Islands* 0.90% 0.06% *Sour
over-fermented cocoa beans (FF of 375-400)
[0077] While the theobromine and caffeine content of cocoa beans
vary with the beans origin and fermentation factor, the content
does not change markedly during the processing of cocoa solids or
chocolate liquor into a final food product. Thus, unlike cocoa
procyanidins the percentage of the methylxantines in a final cocoa
product can be used to determine the amount of cocoa solids or
chocolate liquor used to prepare the final chocolate product.
Typically, the theobromine ranges from 1.13% to 1.49% and the
caffeine from 0.06 to 0.29%.
[0078] The examples which follow are intended as an illustration of
certain preferred embodiments of the invention, and no limitation
of the invention is implied.
EXAMPLE 1
Method for Preparing High CP Cocoa Solids from Cocoa Beans
[0079] Commercially available cocoa beans having an initial
moisture content of about 7 to 8% by weight are pre-cleaned in a
scalperator. The pre-cleaned bean from the scalperator are further
cleaned in an air fluidized bed density separator. The cleaned
cocoa beans are then passed through an infra-red heating apparatus
at a rate of about 1,701 kilograms per hour. The depth of beans in
the vibrating bed of the apparatus is about 2-3 beans deep. The
surface temperature of the apparatus is set at about 165.degree.
C., thereby producing an internal bean temperature (IBT) of about
135.degree. C. in a time ranging from 1 to 1.5 minutes. This
treatment causes the shells to dry rapidly and separate from the
cocoa nibs. The broken pieces separated by the vibrating screen
prior to the apparatus are re-introduced into the product stream
prior to the winnowing step. The resulting beans after micronizing
should have a moisture content of about 3.9% by weight. The beans
emerge at an IBT of about 135.degree. C. and are immediately cooled
to a temperature of about 90.degree. C. in about three minutes to
minimize additional moisture loss. The beans are then winnowed to
crack the beans to loosen the shells and separate the lighter
shells from the nibs while at the same time minimizing the amount
of nib lost with the shell reject stream.
[0080] The resulting cocoa nibs are pressed using two screw presses
to extract the butter from the cocoa solids.
[0081] A sample of cocoa solids, produced according to the
above-described process from unfermented cocoa beans (fermentation
factor 233), when analyzed according to the above-referenced
method, typically will have a total cocoa procyanidin content of
about 50 to about 75, preferably about 60 to about 75, or more
preferably about 75 to about 80 milligrams total cocoa procyanidins
per gram of defatted cocoa powder.
EXAMPLE 2
Production of Chocolate Liquor Containing Cocoa Polyphenols
[0082] Fair average quality (FAQ) cocoa beans having an initial
moisture content of 7.4% by weight and a fermentation factor level
of 233 (31% slaty, 29% purple, 22% purple brown, and 17% brown) are
selected as the starting material. The cocoa beans are then passed
through an infra-red heating apparatus. The feed rate of beans
through the infra-red heater and the infra-red heater bed angle are
varied to control the amount of heat treatment the beans receive.
The amount of time the beans spend in the infra-red heater
(residence time) is determined by the bed angle and the feed rate.
The times that should be used to prepare the sample material are
listed in the table below. At the outlet of the micronizer the IBT
of the beans is measured. Expected values are also shown in the
table.
[0083] A 1 kg sample of infra-red heated beans, collected off the
infra-red heater at different IBTs, are cracked into smaller pieces
to facilitate the separation of the nib from the shell. The cracked
beans are then passed through a laboratory scale winnowing system.
The cocoa nibs are then crushed and milled into a coarse chocolate
liquor. The normal operating temperature for the liquor in the
crusher is approximately 50.degree. C. The cocoa nibs are ground
for one hour. The expected cocoa polyphenol values are shown
below.
TABLE-US-00003 % Moisture mg/g of Total Cocoa TABLE Residence Time
in in Finished Procyanidins in Defatted IBT.degree. C. Micronizer,
Seconds Liquor Cocoa Powder 107 42 3.9 67.3 126 82 1.87 48.9 148
156 1.15 40.7
EXAMPLE 3
Chews Containing Sterol Esters in Combination with High CP Cocoa
Solids
[0084] The chews were prepared from the ingredients shown below by
pre-mixing sterol esters, cocoa solids, lecithin, and dark
chocolate liquor or milk chocolate liquor, for example in Z-blade
mixer, to prepare the pretreated cocoa solids. The pretreated cocoa
solids were incorporated into a cooked syrup (heated to 66.degree.
C.) containing the remaining ingredients. The moisture content of
the syrup was about 9%. The mixture was slowly cooled, rolled, and
wrapped. The moisture content of the final mixture was about
8.3-8.7%.
[0085] The cocoa solids used to prepare the chews had a cocoa
procyanidin content of about 50 to about 80 milligrams per gram of
defatted cocoa solids. The canola sterol esters used to prepare the
chews were supplied by Raisio Benecol Ltd., Finland or Raisio
Staaco U.S., Inc. They had a melting point of about 30.degree. C.
and were heated at about 50-60.degree. C. to ensure complete
liquification. The phytosterols present in the mixture include
B-sitosterol (50.6%), campestoerol (27.6%), stigmasterol (16.8%),
and other sterols (5%) esterified using the interesterification
process described in U.S. Pat. No. 5,502,045 issued Mar. 26,
1996.
Dark Chocolate Chew
TABLE-US-00004 [0086] % Formula Corn Syrup (63 D.E.) 27 Sugar (Cane
or Beet) 21 Sweetened Condensed Skim Milk 15 Dark Liquor 20 Cocoa
Powder (10-12% fat) 8 Canola Sterol Esters 6 Solid Vitamin Premix 2
Vanilla Ice Cream Flavors 0.75 Soy Lecithin 0.125 Salt-Flour
0.125
Milk Chocolate Chew
TABLE-US-00005 [0087] % Formula Corn Syrup (63 D.E.) 27 Sugar-Cane
or Beet 21 Sweetened Condensed Skim Milk 15 Milk Chocolate Liquor
12 Water 8 High CP Cocoa Powder (10-12% fat) 8 Canola Sterol Esters
6 Solid Vitamin Premix 2 Vanilla Ice Cream Flavors 0.75 Soy
Lecithin 0.125 Salt-Flour 0.125
EXAMPLE 4
Chocolate Granola Bars
[0088] A syrup containing all the minor ingredients (i.e., vitamin
mixture, brown sugar, salt vanilla) dissolved or dispersed in the
corn syrups was prepared by blending the ingredients at about
55.degree. C. for 15 minutes in a high speed mixer. The high CP
cocoa solids were mixed with a mixture of the canola sterol esters,
chocolate liquor, and lecithin and blended briefly, e.g., for about
15 minutes in a high speed mixer to create the pretreated cocoa
solids. The aqueous syrup stream and pretreated cocoa solids
streams were mixed at the last possible moment, in an in-line mixer
to create binder syrup and then blended with the dry ingredients
(i.e., rice, soy, oats, and optional almonds, cherries, and
blueberries). The blend was deposited as a slab, compressed, slit
into bars, and cooled.
Granola Bars
TABLE-US-00006 [0089] Formula (%) Pretreated Cocoa Solids High CP
Cocoa Powder* 8 Canola Sterol Esters* 7 Chocolate Liquor 1.5 Soy
Lecithin 0.2 Syrup Corn Syrup (55 DE) 17 Corn Syrup (63 DE) 9
Vitamin Premix 2.4 Fructose 1.1 Salt 0.4 Brown Sugar 0.3 Vanilla
Ice Cream Flavors 0.1 Water 9 Dry Ingredients Soy Crisp 11 Crisp
Rice 9 Oats 6 Enrobing Ingredient Chocolate 18 *See description in
Example 3
[0090] Chocolate almond crunch bars were prepared by adding 5-20%,
preferably about 7-14%, chopped almonds to the dry mix. Similarly
chocolate blueberry crunch bars and chocolate cherry crunch bars
were prepared by adding 4-20%, preferably 6-14% of dried
blueberries or cherries to the dry mix.
EXAMPLE 5
Preparation of Binder Syrups
[0091] Two binder syrups of identical composition were prepared to
compare the effect of pretreating high CP cocoa solids. The
formulation is the same as that used in Example 4 except the dry
ingredients (soy crisp, crisp rice, and oats) were not used. In the
comparative binder syrup, the syrup ingredients as well as the high
CP cocoa solids, sterol esters, chocolate liquor, and soy lecithin
were all mixed in one step. In the inventive binder, the pretreated
high CP cocoa solids were prepared separately, the syrup was
prepared separately, and then the two liquids were combined. In
both tests all materials were maintained at a temperature between
50 and 60.degree. C.
[0092] The average cocoa procyanidin content of binder syrups
containing pretreated and untreated cocoa solids was determined
using the analytical procedure described above. The results are set
out below.
Total Cocoa Procyanidins (mg./g of Binder Syrup)
TABLE-US-00007 [0093] Syrup Syrup Prepared Prepared with Mixing
with % Retained Pretreated Retained (minutes) Untreated Cocoa Cocoa
Cocoa Time Cocoa Solids Procyanidins Solids Procyanidins 0 10 -- 10
-- 15 9.04 90% 10.07 100% retained 60 6.78 68% 9.87 99% 120 5.91
59% 9.12 90% 180 5.75 58% 8.87 89% 240 5.75 58% 8.86 89%
[0094] The results show that when untreated cocoa solids were used,
about 10% of the cocoa procyanidins were lost during the first 15
minutes of mixing and that about 32% were lost after only 60
minutes of mixing. The greatest loss (42%) occurred after 3 hours
of mixing. The syrup prepared from the pretreated cocoa solids
showed no loss until 60 minutes. From at least 89% to 100% of the
cocoa procyanidins were retained when pretreated cocoa solids were
used to prepare the binder syrup. There were no further losses when
the binder syrup prepared with the pretreated cocoa solids was
formulated into dark or milk chocolate chews or chocolate granola
bars.
[0095] Other variations and modifications, which will be obvious to
those skilled in the art, are within the scope and teachings of
these inventions. The inventions are not to be limited except as
set forth in the following claims.
* * * * *