CHOCOLATE

TECHNICAL FIELD

This invention relates to a high diet fibrous-prebiotic tooth friendly high calcium chocolate as a functional food product. The high diet fibrous-prebiotic, tooth friendly, high calcium chocolate of the invention has been improved with the aim of decreasing the harmful effects by diminishing the energy content of the chocolate which is widely used in our day and has a variety of derivatives and has been provided as a functional food product to meet health and optimal nutritional requirements of consumers by increasing the beneficial components therein. The high diet fibrous-prebiotic, tooth friendly, high calcium chocolate of the invention is a functional food product which is easily digestible thanks to its probiotic content, which is tooth friendly due to the reduction in sugar ratio and the use of substitute sweetener instead and which has healthy features thanks to its high calcium content.

BACKGROUND ART

Chocolate which is widely used in the present time indicates a product prepared with the addition of mainly cocoa products and sugar and/or sweeteners, other food components and milk and/or milk products except for animal fats other than milk fat as well as additives and/or flavor substances, where necessary, approved by The Turkish Food Codex Regulation in accordance with its technique (The Turkish Food Codex Regulation, Notification of Chocolate and Chocolate Products, Notification No: 2003/23).

Food products produced in food industry meet basic needs of people, besides, food products for reducing health problems encountered as a result of malnourishment are produced at present time. Said food products specified as functional foods enable to meet the basic needs as well as physiological and metabolic needs.

The term functional food represents foods or food components which meet basic nutritional needs of the body and have additional benefits on human physiology and l metabolic functions as well, thereby exhibiting activity in protection from diseases and achievement of a healthier life. International Food Information Council (IFIC, 1998) identifies the functional foods as foods having health benefits other than essential nutrition. North America International Life Sciences Institute (ILSI, 1999) identifies the functional foods as foods providing health benefits beyond essential nutrition thanks to physiological active food components thereof (ADA Reports, 1999).

Briefly, basic features of the functional foods are as follows:

- They are in daily ordinary food form,

- They can be consumed as part of the daily diet,

- They have features for target functions as well as essential nutrition features,

- Their functions are proved by scientific methods,

- They have an increased concentration of normally existing components or components causing functional effects are added externally.

Basic principle in enriching the foods is the enrichment of foods which are common in society with food components shown to be deficient.

National and regional nutrition-health researches performed in our country show that health problems associated with malnutrition still continues in our country. It has been determined that particularly pregnant and breastfeeding women, infants, adolescence children and young people specified as risk groups are undernourished in terms of particular food components having key function in the body and affecting psychological and mental development (TUBITAK, 2011).

The concept of the functional food has originated from Japan. In 1980's, health authorities in Japan had the idea that, if health costs could be controlled, advanced health quality should be accompanied by advanced life expectancies for expanding old human population in the whole population. The concept of food developed in a certain manner in order to encourage health and decrease disease risk were introduced.

Again in that country, as the result of long-lasting discussions and studies, an organization identified as FOSHU (The Concept of Foods For Specified Health Use) for the determination and development of foods that can be used for protecting national health and increasing health quality was attempted in 1991. Foods within the scope of FOSHU are identified as;

- Foods which have specific effects in terms of health due to one or more of its component and/or foods of which allergens are removed,

- Foods of which beneficial effects with its consumption are supported by studies performed with scientific methods.

It has been determined that foods within the scope of FOSHU should be in a form to be consumed in a known food format and should not be in a tablet, capsule etc. form.

In 1990's, along with FOSHU concept, a variety of concepts were developed and started to be used relating to the subject all around the world. Examples for these concepts are;

- Nutraceuticals,

- Designer foods,

- Pharma ^' foods,

- Medifoods,

- Vitafoods.

At the present time, for preventing nutrition deficiency and for essential nutrition adequacy, nutrition science is getting away from classical thought and moving towards necessary and the most suitable nutrition opinion.

Researches are focused on the identification of biologically active components in the foods that enable physical and mental well-being and also decrease the risk of a disease. Many traditional food products including fruits, vegetables, soys, whole wheat and milk are considered as foods containing beneficial components. In addition to these foods, novel foods are being developed to increase beneficial components and combine them due to their healthy features or desired physiological features.

With the aim of a healthier life and nutrition, the concept of optimal nutrition has been proposed. With optimal nutrition, it has been aimed for individuals to fulfill all their physiological functions and to enable them to become better and healthier and to minimize disease risks. In this century, developments on nutrition can be summarized as;

- Using novel scientific methods in nutrition,

- Presenting the relevance between daily diet and diseases with advanced scientific knowledge,

- Conducting studies relating to enhancing the quality of life,

- Attempting to meet better life expectancies,

- Innovating in food processing technology with the aim of meeting the expectances of the consumers.

There are current studies relating to bring chocolates in compliance with the definition of functional food.

There are various studies on prebiotic substances, polyols and calciums in scientific literature. However, among studies performed at the present time, there is not any study including scientific study data directly related to "prebiotic chocolate", "chocolate enhanced in diet fiber content" and "tooth friendly chocolate". Besides, there are studies on the use of sugar alcohols as substitute sugar in chocolate products and these studies mainly focus on textural, Theological and sensorial features of the chocolate. In consequence of the examination realized on the background art, there has not been encountered any data or detail applicable to an industrial grade production directly.

There are also chocolate products which are identified as functional food products and have additional health benefits. In an example of said chocolate products, a low calorie chocolate acquired by reducing sugar content thereof can be seen. Another application with a variety of examples is obtaining functional foods acquired by reducing the calorie amount of the product thanks to the use of isomalt instead of sugar as a sweetener in chocolate production.

Also another chocolate product having low sugar rate and enriched with prebiotic components to enable balanced digestion is known. Likewise, another chocolate product comprising Nutriz Mol and produced without using milk is known. In another application, the existence of hot chocolate powder that does not contain sugar and has bifidogenic effect is known. Nevertheless, said chocolate products present in the background art are functional products providing only one feature. For instance, only sugar content in the product has been reduced or other substitute sweeteners instead of sugar has been used. In some uses, only prebiotic component has been added to the product, or milk and milk products has been removed from the product by using supplement additives such as Nutriz Mol. As can be understood from said products, the chocolate does not contain functional more than one food features and there is no chocolate product with high calcium content to be specified as calcium source.

DEFINITION OF THE INVENTION

This invention relates to a high diet fibrous-prebiotic, tooth friendly, high calcium chocolate that can overcome the abovementioned disadvantages. The high diet fibrous-prebiotic, tooth friendly, high calcium chocolate of the invention, thanks to prebiotic fibers, sugar alcohols and calcium added into its content, gains the feature of being helpful to digestion and being tooth friendly and enabling calcium supplement, and enables calcium supplement and helps digestive system by providing a chocolate in compliance with The Turkish Food Codex and the definition of functional food without harming dental health of the consumer, particularly children.

Human intestine is a metabolically highly active organ having a very rich microflora comprising 400-500 different species of microorganism. Some of these species are beneficial for the host such as Bifidobacteria and lactobacillus whereas some have harmful effects.

Probiotic microorganisms are limited number of beneficial bacteria species existing in the intestine naturally. Among its positive effects on health, producing vitamin, enhancing the beneficialness of minerals and trace elements, producing crucial digestive enzymes such as β-galactosidase, inactivating pathogens, providing anticarcinogenic and anticholesteremic effect and improving the immune system can be counted.

Prebiotics are food components affecting the host positively and improving health thereof by selectively stimulating probiotic microorganism development and/or activity. Any food product reaching to large intestine without being subjected to the digestion is a potential prebiotic. Indigestible carbohydrates, some peptides and lipids are in this group. In order for prebiotics selectively fermented by probiotic bacteria in the intestine to be effective, fermentation should be selective. Effects of the prebiotics on health change depending on the nature of the fermentation.

In order that a food product can be identified as prebiotic, it is required that:

- It is not hydrolyzed in the upper part of the gastro-intestinal system (it is resistant to gastric acid) or it is not absorbed in the small intestine,

- It is selectively fermented by beneficial microorganisms in the intestine,

- It changes the composition of intestine microflora towards a healthier one,

- It has positive effects on the health of the host.

Primary beneficial effects of probiotics on health are regulating sugar digestion and absorption, glucose and lipid metabolism and reducing the risk of a cardiovascular disease. It has been revealed in scientific studies that the formation of short chain fatty acid as a result of fermentation in the intestine is profoundly effective in preventing colorectal cancer. In high diet fibrous-prebiotic, tooth friendly, high calcium chocolate, inulin is used as fiber source.

Inulin is a polydisperse fructan having a degree of polymerization (DP) between 2-60 or more. Fructosil units are attached to the end of last glucose with β (2→1) bonds. Inulin is partially soluble in water, in the water at 20°C it dissolves in a level of 10%. In a study made by Delavaud and colleagues in 1998, it was determined that inulin reduced the lipid digestion in a level of 1-2%.

Table 1 - General features of inulin

Figure 1 - Inulin Structure

Inulin is a vegetable carbohydrate having the benefits of dietary fiber in human nutrition. While being indigestible or inabsorbable in small intestine, it is fermented by beneficial bacteria in large intestine (colon) (Lopez-Malina ef a/. 2005). pH value is reduced as a result of the fermentation of inulin and thus, development of pathogen microorganisms are inhibited to affect human health positively. The effects of carcinogenic compounds in the digestive system such as deoxycholic acid which increases with the rise of microbial biomass are deemed to be thus reduced. It has been emphasized in studies published in 1999 by Williams that, in case inulin is taken in doses such as 20 g/day, plasma triglycerides and cholesterol levels can be pulled down and development of glucose tolerance in diabetics can be enabled. It is known to have probiotic functions and support gastrointestinal system and immune system. Moreover, it also exhibits features such as increasing calcium and magnesium absorption, regulating blood sugar and reducing cholesterol and serum lipids (Coundary er a/. 1997, Niness 1999).

Figure 2 - Inulin Effect in Mineral Substance Absorption (Delzene et al., 1995)

Figure 3 - Effect of Inulin Diet in Amelioration of Colon Cancer (Pierre et al. 1997)

Inulin is vegetative. Inulin obtainment with different rates and features in different plants is possible. Primary plants as inulin sources are agave, artichoke, chicory root, dandelion, Jerusalem artichoke, garlic, asparagus root and yakon. Of these plants, those except for agave which grows in desert regions in North America and yakon which is a plant species peculiar to Brazil have common growth areas. Various polymerization degrees depending on the plants from which inulin has been obtained are possible. Examples of inulin are oligomer polydisperse and they can be characterized in accordance with their average polymerization degrees. Inulins with long chain are less soluble and can form microcrystals with milk and water. Generally these microcrystals are not noticed in the mouth, however, may also cause an oily feeling.

Prebiotic effects of oligosaccharides acquired via inulin hydrolysis are determined in many scientific studies. Inulin hydrolysis to fructose may be realized by exoinulinase (β- D-fructofuranosidase) alone or in synergy with endoinulinase (β-fructan fructanohydrolase). Endoinulinase is used in hydrolysis of polymer structure to fructooligosaccharide.

Chemical reaction of inulin may be performed with organic and mineral acids, solid acidic catalysts or oxidized active carbon. However, undesired intermediates and color changes may arise as a result of chemical hydrolysis and cause high cost and low yield, it also cause unfavorableness in terms of the process. Thus, there is a need to improve enzymatic hydrolysis processes.

Inulin added prebiotically to the product content of the high diet fibrous-prebiotic, tooth friendly, high calcium chocolate helps the digestion. Thus, a solution to the nutrition problems in the society has been substantially enabled and it has been made possible for chocolate that is used by a consumer group of all ages to provide benefit.

Maltitol is a member of sweetener group known as polyols or sugar alcohols. As powder form is too hygroscopic, aqueous solutions are commonly used. It is acquired by hydrogenation of maltose which is obtained generally from starch. Its sweetness is 75-90% of sugar. It is commonly used in low calorie and sugar free products for having low calorie (2,4 kcal/g) and being accepted as tooth friendly.

Closed formula of maltitol is C ₁₂ H240n and open formula is as follows. Molecular weight is 344,31 g/mol. Melting point is 145°C. Entire chemical name is a(1-4)- glucosilsorbitol.

Figure 4 - Structure of maltitol

Maltitol has a cooling effect in the mouth enough to ignore it. Cooling effect it causes is -23 kJ/kg which is pretty close to the cooling effect of sucrose (-18 kJ/kg). As in other polyols, there is no reducing group in maltitol as well. Hence, it is not added to Maillard reaction in the presence of amino acids or proteins. Formulations and process information relating to confectioneries and gum products in which maltitol has been used are available. Chocolate, hard candy and caramels of all confectionery products are among the products in which maltitol is used the most. "Sugar free" or "no added sugar" chocolate production was pretty hard before maltitol has been used in chocolates as other polyols are far away from substituting physical, chemical and organoleptic properties of sucrose. Non-aqeuous crystalline form, low hygroscopy, high melting point and stability of maltitol enable this component to be used in high quality chocolate coatings, confectioneries and bakery chocolates in place of sucrose. Chocolates made by using maltitol, when compared to those produced by using sorbitol, do not cause a cooling effect in the mouth. Moreover, as sweetness level of maltitol is close to sucrose, no additional sweetener is required.

In high diet fibrous-prebiotic, tooth friendly, high calcium chocolate of the invention, maltitol is used as a sweetener. By this way, sugar amount used in the product of the invention is decreased or entirely maltitol is used instead of sugar and energy amount of the chocolate can be kept low. The product of the invention becomes a non-fattening and tooth friendly product for comprising no sugar or small amount of sugar. It is also possible that diabetics can meet their sweetness needs with the product of the invention without compromising their health.

Calcium is a very important mineral for especially bone formation and dental health for whole human body. Thus, 99% of the calcium in human body is in the bones and teeth. Calcium has important functions in muscle growth and muscle strain, energy consumption, coagulation, neural transmission and regular heart functioning. Having an important role in pregnancy and postpartum milk production, calcium is also important in terms of cancer and cardiovascular diseases.

In calcium deficiency, rachitism as a result of weakening of bones and teeth and osteoporosis and tooth decay appear. Hair and nails may be broken and it may also cause arthralgia, spasms, eczema, heart throb, hypertension, nervousness, insomnia and depression. Calcium necessity is higher in pregnancies and newborn babies. Hence, it is required to prevent development disorders that may be formed as a result of calcium deficiency by paying attention to meet calcium necessity especially in pregnancy and babies. In the content of the high diet fibrous-prebiotic, tooth friendly, high calcium chocolate of the invention, there is calcium carbonate as the calcium source. Thus, calcium supplement which is highly important and necessary in terms of health is provided with the functional food of the invention and it has been made possible to gain optimal benefit from chocolate which is consumed by a consumer group of all ages.

DESCRIPTION OF THE INVENTION

In structure of chocolate of the invention, there is calcium component to help bone health, probiotic fiber to help digestion and sugar alcohol content to help dental health by reducing energy content. As the final product, chocolate is developed to contain eat least 6% prebiotic fiber, a total rate of mono and disaccharide of 0,5% at maximum and calcium of 30% of nutrition reference value of 800 mg in its 100 g.

Prebiotics from chocolate components are substances having the properties of not undergoing digestion, having low energy content, modulating intestine microflora, enabling the stimulation of beneficial bacteria (lactobacillus, bifidobacterium, eubacterim spp.), inactivating enteropathogens (Clostridium spp., bacteroides, e. coli, salmonella), preventing intestine infection, preventing colorectal cancer. Along with these, as a result of fermentation of prebiotics, pH value in the intestine goes down with short chain fatty acids such as acetic, propionic and butyric acid. This fall in pH value provides an ideal environment for bifidogenic flora development. Beneficial bacteria gains more place in the intestine, thereby limiting the development of pathogen microorganisms, together with the formation of volatile fatty acids playing a role in cholesterol synthesis in the liver, they lower total cholesterol and triglyceride levels in the blood, it is also thought that short chain fatty acids enhance osmotic pressure and regulate the peristaltic movements of the intestine, they increase feces volume, production of putrefactive substances such as phenol, cresol and indole is lowered, thus the burden of the liver which is to eliminate these substances is lessened, their bio-effectuality is high, they are effective in eliminating ammonia; ammonia in the liver is consumed with the increase of number and activity of bifidobacteria using ammonia as nitrogen source and with the inactivation of bacteria producing ammonia such as bacteriodaceae spp., absorption of minerals such as calcium, magnesium are regulated; as a result of fermentation, the solubility of minerals are enhanced by organic acids such as lactic acid and succinic acid as well as short chain fatty acids. Thus, they help acquiring optimal intestine function and intestine microbial balance.

In an example of the invention, inulin is used as prebiotic fiber component. Formulation examples for chocolate components containing prebiotic fiber constituting the first phase of the invention are as follows. It is possible to develop different formulations based on coca, milk, sugar etc. with desired features. What is essential is to be in compliance with the values of The Turkish Food Codex Regulation, Notification of Chocolate and Chocolate Products (Notification No: 2003/23) and the requirements of high diet fiber definition specified in Notification of General Packaging of Food Substances and Packaging Rules in terms of Nutrition.

Table 2 - Example Formulation 1

Table 4 - Example Formulation 3

If desired, without passing on to the second phase, high diet fibrous prebiotic chocolate production can be made by being exposed to pumping, tempering, molding and packaging processes immediately after this phase.

As sugar substitution for prebiotic tooth friendly chocolate constituting the second phase of the invention, lactitol, maltitol and isomait can be used. In an example of the invention, maltitol is used as sugar alcohol. By this means, energy value in the chocolate has been reduced and a tooth friendly chocolate has been obtained. Maltitol is added with main inputs when the mixture is first formed.

For prebiotic tooth friendly chocolate constituting the second phase of the invention, example formulations of different sweetness levels are as follows. Table 6 - Example formulations exhibiting sweetness level of the invention

As the result of test works that have been realized, when it is planned to consume a product with an artificial sweetener, alternative recipes based on D.2.3 can be formed, however, considering the harmful sides of artificial sweeteners, the most effective recipe is D.2.8 recipe in which sweetness of the product is enabled by stevia extract which is a natural sweetening plant.

If desired, without passing on to the third phase, high diet fibrous prebiotic chocolate production can be made by being exposed to pumping, tempering, molding and packaging processes immediately after this phase. Third phase of the invention is forming high diet fibrous-prebiotic, tooth friendly, high calcium chocolate. In an example of the invention, calcium carbonate is used as calcium component. Existing in milk and milk products, green vegetables, snacks such as almond, nut etc., calcium is a very important substance for health of muscles and bones and functioning of heart. Also, the body needs calcium in pregnancy and postpartum milk production of the mother. Chocolate of the invention has a high level of calcium. It is added to the melanger in entrance phase of the process.

For high diet fibrous-prebiotic, tooth friendly, high calcium chocolate constituting the third phase of the invention, sample values are as follows.

Table 7 - Example Formulation

Components used in the chocolate of the invention have benefits they separately provide and also, they may provide additional benefits such as prebiotic fiber consumption's causing increase in calcium absorption.

CHOCOLATE PRODUCTION TECHNOLOGY

1) STIRRING Raw materials of the product to be produced are stirred in melanger in accordance with the recipe for about 25-30 minutes until it is uniform. Maltitol, prebiotic fiber inulin and sweeteners are added in this phase and a uniform mixture is acquired.

2) CYLINDER

This mixture is subsequently grinded between cylinders and pulverized. To this finished chocolate is given a smooth consistency and a uniform aroma. Average largeness of particles in the chocolate powder is smaller than the distance between taste buds on your tongue, so they are too small to physically feel. This ensures a smooth chocolate far away from rough consistency.

3) CONCHING

After stirring and grinding phases, conching of the chocolate is realized. Conching means strongly stirring, threshing in high temperatures. In this phase, chocolate mixture in desired fineness are stirred, threshed and aired. As a result, excess moisture and volatile acid, ketons and aldehydes formed as the result of fermentation of cocoa seeds are evaporated. Taste of chocolate in enriched and becomes "melting in the mouth" and the mixture becomes uniform. Undesired smell is removed. Intensity of the aroma is enhanced with further oxidation of polyphenols.

Conching is a very long process, heat to be applied changes in accordance with chocolate kind to be produced. It is performed in 55°C in milk chocolate and 65°C in bitter chocolate.

During conching, lecithin is supplemented to the chocolate mixture to adjust the viscosity and enable proper molding. Lecithin reduces the viscosity by forming a monomolecular layer on particles. It is possible to make a chocolate mixture having desired liquidity depending on the lecithin amount that is used. Vanilin supplement may be realized afterwards to enrich the aroma.

4) PUMPING Liquid chocolate in a uniform structure of which conching process has been completed and transferred to chambers to be rested and stored in a temperature of 45°C.

5) TEMPERING

Chocolate is subjected to tempering process to gain a stable crystal structure and to maintain such structure. Cocoa butter crystalizes and freezes when cooled. It may take different densities depending on the cooling conditions. A stable density is acquired by tempering.

6) MOLDING

Tempered chocolate is brought to depositor for molding. Vibration is applied so that liquid chocolate is filled wholly into the molds. They solidify there and leave the tunnel as molded. Cooling in the tunnel is made by air circulation.

7) PACKAGING

In the last step of chocolate production, chocolates are packaged into packages. Transportation and storage of the chocolate is performed in the interval of 18±2°C and a relative humidity less than 50%. When these conditions are not provided, physical flaws may be seen.