| JP60078556 | PREPARATION OF HEALTH FOOD |
| JP3068983 | DEODORIZING MATERIAL |
| JP03039067 | YEAST PRODUCT AND PRODUCTION THEREOF |
HOUDIJK, Catharina (Schieveensedijk 23, NN Rotterdam, NL-3046, NL)
VELDHUIS, Johanna, Martina (Franklin Rooseveltlaan 22, AB Breda, NL-2835, NL)
GEEST, VAN, Jo-Ann (De Eilanden 28, AN Bergschenhoek, NL-2662, NL)
MASTENBROEK, José (Zomertalinglaan 29, RL Den Haag, NL-2496, NL)
HOUDIJK, Catharina (Schieveensedijk 23, NN Rotterdam, NL-3046, NL)
VELDHUIS, Johanna, Martina (Franklin Rooseveltlaan 22, AB Breda, NL-2835, NL)
GEEST, VAN, Jo-Ann (De Eilanden 28, AN Bergschenhoek, NL-2662, NL)
CLAIMS
1. Cocoa-containing foodstuff comprising between 0.0006wt% and 1.5wt% 5'- ribonucleotides relative to the total weight of the foodstuff.
2. Cocoa-containing foodstuff according to claim 1 selected from the group consisting of confectionary, pastes, sauces and puddings, liquids, baked products, frozen products, dairy products and cocoa powder and mixtures thereof
3. Cocoa-containing foodstuff according to claim 1 which is a dough.
4. Method to prepare a cocoa-containing foodstuff according to anyone of claims 1-3, comprising the step of adding 5'-ribonucleotides during the production of the foodstuff.
5. Method according to claim 4, wherein the ribonucleotides are added as a yeast extract comprising at least 30wt% 5'-ribonucleotides on the basis of sodium chloride free dry matter.
6. Method to produce a baked product, comprising the step of baking the dough according to claim 3.
7. Use of 5'-ribonucleotides to enhance the cocoa-taste of a cocoa-containing foodstuff.
8. Use of a yeast extract comprising at least 30wt% 5'-ribonucleotides on the basis of sodium chloride free dry matter to enhance the cocoa-taste of a cocoa-containing foodstuff. |
FOODSTUFFS WITH ENHANCED CHOCOLATE TASTE
Field of the invention
This invention relates to cocoa-containing foodstuffs with enhanced chocolate taste.
Background of the invention
Cocoa is widely used in the food industry as ingredient to food and beverages (hereinafter referred to as 'foodstuffs'). It gives a nice chocolaty taste to a number of foodstuffs or is even the main component of confectionary products, such as for example chocolate bars.
A drawback of the use of cocoa is its relatively high costs. Cocoa is mainly produced in the Far East (Malaysia), West Africa and South America. Cocoa from Malaysia tastes inferior to that from West Africa or South America, but is more uniform than cocoa from the other countries and is some 10% cheaper. It would be desirable to enable food producers to enhance the taste of this type of cocoa. Alternatively, for some foodstuffs the use of cocoa is diminished to the lowest amount possible due to its high cost-in-use. Therefore, there is a need for additives intensifying or enhancing the cocoa taste in cocoa-containing foodstuffs. This can for example enable the use of lower amounts of cocoa or enable the use of a cheaper type of cocoa. It is the objective of the present invention to provide a method to intensify the cocoa taste in cocoa-containing foodstuffs. Surprisingly, the objective of the present invention is obtained by the use of between 0.0006wt% and 1.5wt% 5'-ribonucleotides relative to the total weight of the foodstuff.
Description of the invention
In a first aspect, the present invention provides cocoa-containing foodstuff comprising between 0.0006wt% and 1.5wt% 5'-ribonucleotides relative to the total weight of the foodstuff. It has been found that cocoa-containing foodstuffs comprising between 0.0006wt% and 1.5wt% 5'-ribonucleotides have improved cocoa taste compared to foodstuffs comprising less then 0.0006wt% or more than 1.5wt% 5'-ribonucleotides relative to the total weight of the foodstuff. In a preferred embodiment, the foodstuff comprises
between 0.001 - 1wt%, preferably between 0.002 - 0.5wt%, more preferably 0.0025 - 0.25wt% and even more preferably between 0.003 - 0.15 wt% 5'-ribonucleotides relative to the total weight of said foodstuff.
In the context of the present invention, the phrase '^'-ribonucleotides" refers to the total amount of 5'-monophosphate ribonucleotides formed during RNA degradation, viz. 5'- monophosphate guanine (5'-GMP), 5'-monophosphate uracil (5'-UMP), 5'-monophosphate cytosine (5'-CMP), 5'-monophosphate adenine (5'-AMP), where 5'-AMP may be partially or completely converted into 5'-monophosphate inosine (5'-IMP). In the context of the present invention, weight percentage calculations of the 5'-ribonucleotides are based on the disodium salt heptahydrate (2Na.7H 2 O) thereof unless otherwise specified.
In preferred embodiment, the cocoa-containing foodstuff of the invention may be selected from the group consisting of confectionary, pastes, sauces and puddings, liquids, baked products, frozen products, dairy products, cocoa powder and mixtures. Confectionary include for example chocolate sprinkles and pellets, chocolate confectionary, chocolate bars, chocolate containing bars (e.g. muesli bars, hazelnut bars, caramel bars), cocoa- containing sweets, chocolate enrobed toffees, coatings, toppings, and icings which are products containing cocoa (as for example cocoa powder) plus cocoa butter-like vegetable fats. Pastes, sauces and puddings include for example chocolate paste, chocolate-hazelnut paste, chocolate-peanut paste, and chocolate dessert sauce. Liquids include for example chocolate drinks, chocolate milk and chocolate soy milk. Baked products include for example chocolate cake, chocolate cookies, chocolate chip cookies, brownies, chocolate muffins, chocolate chip muffins and shortbread. Frozen products include for example chocolate ice cream and stracciatella. Dairy products include for example chocolate cheese, chocolate mousse, and chocolate custard. Cocoa powder and mixtures are foodstuffs which are not meant to be consumed as such, but which are meant to be added to or converted into other foodstuffs. Cocoa powder consists of the non-fat component of chocolate and is therefore very concentrated. It is used, amongst others, in many recipes to add a chocolate taste to the foodstuff. A "mixture" is defined herein as a blend of two or more food ingredients that can be added to another foodstuff, or converted into another foodstuff by adding one or more other ingredients. For example a mixture can be converted into a foodstuff by adding water. A ready-to-use chocolate drink mixture generally requires adding just water in order to prepare a cocoa
drink. Mixtures may also be used to prepare a foodstuff during its preparation, for example a dough. The dough may be for example a dough for making pastry and/or baked foodstuff such as cookies and cakes. The mixture may be intended for consumers for industrial and/or artisanal bakers and/or by in-store bakers. In-store bakers are frequently found in consumer's stores such as department stores or supermarkets. The mixture may also be used as finishing touch of, for example, a cappuccino, or as (part of) an instant cocoa drink. The mixture may be for single use, or for providing multiple drinks for example when produced for use in vending machines. The mixture may be packed in standard containers such as tins or it may be packed in contained bags designed for single use, which are known as pods. Such pods (also called "pads" in some countries) are well-known for use in home coffee brewing systems, but, when containing cocoa instead of coffee, are also used for preparing cocoa drinks.
The cocoa-containing foodstuff of the invention may also be a foodstuff in preparation. In a preferred embodiment, the cocoa-containing foodstuff is a dough. Dough generally at least comprises a liquid and at least one of the components selected from the group consisting of starch, flour or meal. The liquid can be for example water, oil or such as for example in the case of cake, eggs. The flour can be, for example, wheat flour, corn flour, potato flour, rye flour, oat flour, soy flour, sorghum flour or potato flour. The meal can, for example, be wheat meal, rye meal, oat meal, sorghum meal or potato meal. The starch can, for example, be wheat starch, corn starch or potato starch. Also a combination of the flours, starches and/or meals can be used to prepare the dough. Optionally, other additives can be added to the dough, such as for example, sugar, yeast, salt. The dough can also be a refrigerated or frozen type of dough. In an embodiment, the cocoa-containing foodstuff is a baked product baked from a dough. The required amount of 5'-ribonucleotides to be added to the foodstuff depends on the application as well as on the desired effect. It has for example been found that the moisture content of the specific foodstuff is relevant to the dosage such that in order to achieve the same taste enhancement effect, foodstuffs with a low moisture content (i.e. a high dry matter content) require a higher a dosage of 5'-ribonucleotides as compared to foodstuffs with a high moisture content (i.e. a low dry matter content).
The required amount of 5'-ribonucleotides to be added to the foodstuff may also depend on whether said foodstuff is of a fatty and/or oily nature (for instance chocolate
paste), or whether said foodstuff is of a watery nature (for instance chocolate drink). Watery foodstuffs may require lower dosages of 5'-ribonucleotides than fatty and/or oily foodstuffs.
As for any cocoa-containing foodstuff, the required amount of 5'-ribonucleotides to be added to a mixture or to a cocoa powder can easily be determined by the skilled person. As explained hereinbefore, the amount may depend on the application and type of foodstuff. For example, cocoa powders are generally added to the foodstuff or foodstuff in preparation in low amounts since they are rich in cocoa. Therefore, cocoa powders preferably comprise high amounts of 5'-ribonucleotides in order to arrive at between 0.0006wt% and 1.5wt% 5'- ribonucleotides in the foodstuff or the foodstuff in preparation. In contrast, mixtures which are added to the foodstuff or foodstuff in preparation in high(er) amounts (as for example dough mixtures which contain all or almost ingredients necessary to prepare the foodstuff except water) require lower amounts of 5'-ribonucleotides in order to arrive at between 0.0006wt% and 1.5wt% 5'-ribonucleotides in the foodstuff or the foodstuff in preparation.
In a second aspect the invention provides a method to prepare a cocoa-containing foodstuff, comprising the step of adding 5'-ribonucleotides during the production of the foodstuff. Any cocoa-containing foodstuff can be improved in taste by adding 5'- ribonucleotides in order to arrive at between 0.0006wt% and 1.5wt% 5'-ribonucleotides relative to the total weight of the foodstuff. The 5'-ribonucleotides may be added to the foodstuff or foodstuff in preparation in any form. The 5'-ribonucleotides may be added as highly purified preparations. In a preferred embodiment, the ribonucleotides are added to the foodstuff or foodstuff in preparation as a yeast extract comprising at least 30wt% 5'- ribonucleotides on the basis of sodium chloride free dry matter. It has been found that yeast extracts comprising at least 30wt% 5'-ribonucleotides on the basis of sodium chloride free dry matter can be advantageously used to intensify the cocoa taste in cocoa-containing foodstuffs. When using a yeast extract comprising substantially less than 30 wt% (e.g. 25% or 20% or 15%) 5'-ribonucleotides on the basis of sodium chloride free dry matter, a too high dosage is required in order to achieve the same taste-enhancing effect as compared to using a yeast extract comprising at least 30wt% 5'-ribonucleotides. High dosages of yeast extract may result in a foodstuff with a brothy or bouillon like taste and/or flavour which is undesired in the cocoa-containing foodstuff. The advantage of a yeast extract comprising at
least 30wt% 5'-ribonucleotides is that it can be used to enhance the cocoa-like taste of foodstuffs without resulting in a foodstuff with a (brothy) off-taste and/or off-flavour.
Therefore, in a preferred embodiment of the invention, a yeast extract is used which comprises at least 32wt% 5'-ribonucleotides, more preferably at least 34wt%, more preferably at least 36wt%, more preferably at least 38wt%, more preferably at least 40wt%, more preferably at least 42wt%, more preferably at least 44wt%, more preferably at least 46wt%, more preferably at least 48wt% or more preferably at least 50wt% 5'-ribonucleotides on the basis of sodium chloride free dry matter. In a preferred embodiment, the yeast extract comprises between 35wt% and 45wt% 5'-ribonucleotides. It is known in the art that 5'-GMP and 5'-IMP are more functional with respect to flavour enhancement than 5'-UMP, 5'-CMP, and 5'-AMP (T. Nagodawithana, Savoury Flavours, (1995) edited by Esteekay associates, Inc, Wisconsin, USA, page 302). Therefore, in a preferred embodiment a yeast extract is used wherein the total amount of 5'- GMP plus 5'-IMP is at least 15wt%, preferably at least 17wt%, more preferably at least 19wt%, more preferably at least 20wt%, more preferably at least 21wt%, more preferably at least 22wt%, more preferably at least 23wt%, more preferably at least 24wt% or more preferably at least 25wt% (on the basis of sodium chloride free dry matter of the yeast extract). In an even more preferred embodiment, a yeast extract is used wherein the total amount of 5'-GMP plus 5'-IMP is between 15wt% and 25wt% (on the basis of sodium chloride free dry matter). Due to the composition of RNA from which the 5'-ribonucleotides are derived, 5'-GMP and 5'-IMP will in general be present in approximately equal amounts and the total amount of 5'-ribonucleotides is roughly twice the sum of 5'-GMP and 5'-IMP.
All weight percentages of the 5'-ribonucleotides in the yeast extract are calculated on sodium chloride free dry matter. In the present invention, the phrase 'sodium chloride free dry matter' refers to the fact that for the calculation of the weight percentage the weight of any sodium chloride present is excluded from the composition. The measurement of sodium chloride in the composition and the above-mentioned calculation can be performed by methods known to those skilled in the art.
The yeast extract may be prepared by any method which yields a yeast extract which comprises at least 30wt% 5'-ribonucleotides on the basis of sodium chloride free dry matter. The yeast extract may be obtained by hydrolysis or autolysis. Methods to produce hydrolytic yeast extracts are known in the art, see for example WO88/05267. In another
embodiment, the yeast extract is obtained by autolysis, for instance as described in WO2005/067734.
The amount of yeast extract which is necessary to enhance the chocolate taste of a cocoa-containing foodstuff will in general depend on the type of foodstuff as well as on the amount of 5'-ribonucleotides present in the yeast extract. At higher concentrations of 5'- ribonucleotides in the yeast extract, less yeast extract will be required to obtain the same enhancement of the chocolate taste/flavour. For example, if the yeast extract has an amount (w/w) of 5'-ribonucleotides of 30% on the basis of sodium chloride free dry matter, if the amount of 5'-ribonucleotides to be added to the foodstuff is 1.5 wt% relative to the total weight of the foodstuff this means the amount of yeast extract to be added to the foodstuff is 5wt%. Similarly, if the yeast extract has an amount (w/w) of 5'-ribonucleotides of 30%, if the amount of 5'-ribonucleotides to be added to the foodstuff is 0.0006wt% relative to the total weight of the foodstuff this means the amount of yeast extract to be added to the foodstuff is 0.002wt%. Surprisingly, it has been found that by adding the yeast extract in the method according to the second aspect of the invention a whole range of desirable tastes can be acquired. The person skilled in the art can adapt the dosage easily and taste whether the desired effect for the specific foodstuff has been reached.
In one embodiment of the invention a relatively low amount of yeast extract is added, which enhances the creamy and sweet cocoa taste. This can be advantageously used if one desires to improve the taste of a milk chocolate product. In another embodiment of the invention the amount of yeast extract is increased, which intensifies the cocoa taste. This can be for example advantageous if one desires to improve the taste of dark chocolate in the cocoa-containing foodstuff, such as for example extra pure chocolate bars. It has surprisingly been found that next to the enhanced cocoa taste, the use of the yeast extract in certain food applications can also enhance other tastes.
In one embodiment of the second aspect of the invention the yeast extract is used in a method to prepare a chocolate-nut paste, such as for example hazelnut. It has been found that the use of the yeast extract not only enhances the cocoa taste, but also the nut flavour. It has surprisingly been found that the use of a yeast extract comprising at least 30wt% 5'- ribonucleotides, or any of the preferences as indicated above, on the basis of sodium
chloride free dry matter also enhances the flavour of, for example, peanut butter or hazelnut spread.
The yeast extract may be added during the production process of cocoa-containing food at any time. The yeast extract might be added before, after or simultaneously to the addition of the cocoa-ingredient. Alternatively, the yeast extract may be added to the cocoa- containing food just before consumption.
In an embodiment, the method of the second aspect relates to produce a baked product, comprising the step of baking the dough.
In a third aspect, the invention relates to the use of 5'-ribonucleotides to enhance the chocolate-like taste of a cocoa-containing foodstuff. The invention also relates to the use of a yeast extract comprising at least 30wt% 5'-ribonucleotides on the basis of sodium chloride free dry matter to enhance the cocoa-taste of a cocoa-containing foodstuff.
Preferred embodiments of one aspect of the invention are equally applicable to other aspects of the invention.
EXAMPLES Example 1
Enhancement of cocoa-flavour in chocolate paste Material
(2) 5'-Ribonucleotide-rich yeast extract containing 20 %w/w 5'GMP + 5'IMP and < 1 % sodium chloride on dry matter, available from DSM Food Specialties as Maxarite tm Delite, The Netherlands
Methods To the existing paste the yeast extract was added by mixing it to a uniform blend. Prior to adding yeast extract, the chocolate paste was heated in a microwave oven until pourable. To the pourable chocolate paste yeast extract was added and the chocolate paste was
stirred in order to create a uniform blend. The chocolate paste was prepared at least one hour before tasting and was tested by an expert taste panel.
The produced chocolate and hazelnut chocolate pastes were tested by a taste panel set-up in a discriminative difference test as published in 'Sensory Evaluation of Food' by H. T. Lawless and H. Heymann (1998) Chapman & Hall.
Results
Example 1 was preferred with respect to the unaltered product, due to a darker cocoa taste.
Example 2 Enhancement of cocoa-flavour in chocolate hazelnut paste
Material
(1 ) "Hazelnootpasta Pasta Plus", available from All Crump, Oostmalle, Belgium
(2) 5'-Ribonucleotide-rich yeast extract containing 20 %w/w 5'GMP + 5'IMP and < 1 % sodium chloride on dry matter, available from DSM Food Specialties as Maxarite tm Delite
(3) 5'-Ribonucleotide-rich yeast extract containing 28 %w/w 5'GMP + 5'IMP and < 1 % sodium chloride on dry matter, available from DSM Food Specialties, The Netherlands
Methods To the existing paste the yeast extract was added by mixing it to a uniform blend. Prior to adding yeast extract the hazelnut chocolate paste was heated in a microwave oven until pourable. To the pourable hazelnut chocolate paste yeast extract was added and the hazelnut chocolate paste was stirred in order to create a uniform blend. The hazelnut chocolate paste was prepared at least one hour before tasting and was tested by an expert taste panel.
Results
Examples 2 and 2" were preferred with respect to the unaltered product, due to a sweeter, more pronounced nut and darker chocolate taste. In addition to this example 2" was described as also having a fuller taste with even more chocolate taste.
Example 3 Enhancement of cocoa-flavour in chocolate cookies
Material
* Available from Dawn Foods, Made, the Netherlands
** 5'-Ribonucleotide-hch yeast extract containing 20 %w/w 5'GMP + 5'IMP and < 1 % sodium chloride on dry matter, available from DSM Food Specialties (The Netherlands) as Maxahte tm Delite
Methods
The produced chocolate cookies were tested by a taste panel set-up in a discriminative difference test as published in 'Sensory Evaluation of Food' by HT. Lawless and H. Heymann (1998) Chapman & Hall.
Results
The chocolate cookies containing 0.05 w/w % yeast extract were preferred for having a fuller and deepened cocoa-taste.
Example 4 Enhancement of cocoa-flavour in cake brownies
Material
* Available from Dawn Foods, Made, the Netherlands ** 5'-Ribonucleotide-hch yeast extract containing 20 %w/w 5'GMP + 5'IMP and < 1 % sodium chloride on dry matter, available from DSM Food Specialties (The Netherlands) as Maxahte tm Delite
Methods
Mixing All ingredients 1 minute in first speed and 2 minutes in second speed in a Hobart mixer with a butterfly whisk
Filling 250 grams in aluminum dish of 0 16cm and 4cm high
Baking Program 30 190 7 180 ° for 12 minutes
The produced brownies were tested by a taste panel set-up in a discriminative difference test as published in 'Sensory Evaluation of Food' by HT. Lawless and H. Heymann (1998) Chapman & Hall.
Results The brownies containing 0.07 w/w % yeast extract were preferred for having a fuller and deepened cocoa-taste.
Example 5 Enhancement of cocoa-flavour in meal replacer
Materials
(1 ) Recipe from Lintech/RSSL, Reading, England
(2) 5'-Ribonucleotide-rich yeast extract containing 20 %w/w 5'GMP + 5'IMP and < 1 % sodium chloride on dry matter available from DSM Food Specialties, The Netherlands as Maxahte tm Delite
(3) 5'-Ribonucleotide-rich yeast extract containing 14 %w/w 5'GMP + 5'IMP and 20 % sodium chloride on dry matter, available from DSM Food Specialties, The Netherlands as Maxarome ® Select
Methods The chocolate meal replacement drink was formulated. To the finished product the yeast extract was added by mixing. The product was tested by an external expert taste panel.
Results
Sample 2 was found to be slightly sweeter, more creamy and rounder compared to sample 1. The flavour was judged to be more chocolate-like. Sample 3 showed a brothy off-taste. Sample 4 clearly also showed a brothy off-taste, and no enhancement of chocolate taste was noticed.