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Title:
IMPROVED CHOCOLATE COMPOSITIONS
Document Type and Number:
WIPO Patent Application WO/2011/072834
Kind Code:
A1
Abstract:
A chocolate composition comprising coco butter, sugar and coconut milk.

Inventors:
SALOPPE SIDONIE (FR)
Application Number:
PCT/EP2010/007584
Publication Date:
June 23, 2011
Filing Date:
December 14, 2010
Export Citation:
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Assignee:
CARGILL INC (US)
SALOPPE SIDONIE (FR)
International Classes:
A23G1/48
Foreign References:
US20040013769A12004-01-22
US5599575A1997-02-04
US2910364A1959-10-27
Other References:
ANONYMOUS: "Pina coladatruffels", 7 November 2009 (2009-11-07), XP002580789, Retrieved from the Internet [retrieved on 20100429]
ANONYMOUS: "Parfait van witte chocolade", 18 October 2001 (2001-10-18), XP002580790, Retrieved from the Internet [retrieved on 20100429]
ANONYMOUS: "Domino-mouse", 13 October 2001 (2001-10-13), XP002580791, Retrieved from the Internet [retrieved on 20100429]
ANONYMOUS: "Panna cotta van kokos en witte chocolade", 14 January 2009 (2009-01-14), XP002580792, Retrieved from the Internet [retrieved on 20100429]
ANONYMOUS: "Tweekleurige chocoladefondue", 6 December 2005 (2005-12-06), XP002580793, Retrieved from the Internet [retrieved on 20100429]
ANONYMOUS: "Milkshake met kokosroom en frambozen", 21 February 2007 (2007-02-21), XP002580794, Retrieved from the Internet [retrieved on 20100429]
ANONYMOUS: "Chocolade kokosfudge", 9 December 2000 (2000-12-09), XP002580795, Retrieved from the Internet [retrieved on 20100429]
STEINKRAUS K H ET AL: "Development of flavoured soymilks and soy/coconut milks for the Philippine market", PHILIPPINE AGRICULTURIST, COLLEGE OF AGRICULTURE AND CENTRAL EXPERIMENT STATION, LAGUNA, PH, vol. 52, no. 5, 1 January 1968 (1968-01-01), pages 268 - 276, XP008122139, ISSN: 0031-7454
Attorney, Agent or Firm:
DOTTRIDGE, Cass (Bedrijvenlaan 9, Mechelen, BE)
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Claims:
CLAIMS

1. A solid, homogeneous chocolate composition characterised in that it comprises cocoa butter, sugar and coconut milk.

2. A composition according to claim 1 characterised in that it is a white chocolate.

3. A composition according to any one of claims 1 to 2, wherein the coconut milk is in the form of coconut milk powder.

4. A composition according to claim 3, characterised in that it comprises from 5 to 20% by weight of coconut milk powder.

5. A composition according to any one of claims 1 to 4, which further comprises milk solids and/or milk fat.

6. A composition according to any one of claims 1 to 5, which further comprises one or more emulsifiers and/or one or more flavouring agents.

7. A composition according to any one of claims 2 to 6, characterised in that it has greater brightness and/or whiteness relative to a corresponding chocolate composition without coconut milk.

8. A composition according to any one of claims 1 to 7, characterised in that it has a lower melting point relative to a corresponding chocolate composition without coconut milk.

9. A composition according to any one of claims 1 to 8, characterised in that it has smoother texture and/or mouth-feel relative to a corresponding chocolate composition without coconut milk.

10. A method of manufacturing a chocolate composition comprising the steps of:

a) Melting cocoa butter;

b) Mixing the molten cocoa butter with sugar, coconut milk and, optionally, milk solids and/or milk fat to form a homogeneous mixture; and

c) Allowing the mixture to set.

11. A chocolate composition obtainable according to the method of claim 10.

12. A food product comprising a composition according to any one of claims 1 to 9 or claim 1 1.

A food product according to claim 12 which is a frozen or chilled food product.

Description:
IMPROVED CHOCOLATE COMPOSITIONS

Field of the Invention

The present invention relates to chocolate compositions and, in particular, to white chocolate compositions comprising coconut milk.

Background of the Invention

Chocolate comprises a number of raw and processed foods produced from the seed of the tropical cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. It was originally used by the Aztecs and the Maya to produce a drink known as xocolatl, meaning "bitter water". The seeds of the cacao tree do, indeed, have an intense bitter taste and must be fermented to develop the flavour more commonly required for modern consumption. After fermentation, cacao beans are typically dried, cleaned, and roasted before having their shells removed to reveal the cacao nibs. The nibs may then be ground into a liquid known as the chocolate liquor. The liquor can be further processed into two components: cocoa butter and defatted cocoa solids. Pure, unsweetened chocolate contains primarily defatted cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today, however, is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but essentially no defatted cocoa solids, giving it its distinctive pale colour. Chocolate, in its many guises, is one of the most consumed food products in the world. Its popularity has created strong competition amongst chocolate producers who seek to distinguish themselves with better quality products (more desirable colour and mouth-feel, single origin chocolates, etc.), new flavours and new uses. There is also a drive to reduce costs (in particular by replacing cocoa butter with other vegetable fats). However, this can have an impact, depending on the country, on the producer's ability to sell their products as "chocolate", regulatory requirements in this respect being very strict.

There is therefore a continuing need for new and improved chocolate products. The present invention addresses this need. Statements of the Invention

According to a first aspect of the present invention, there is provided a solid chocolate composition, preferably a solid white chocolate composition, having a uniform fat matrix characterised in that it comprises cocoa butter, sugar and coconut milk.

According to another aspect of the present invention, there is provided a method of manufacturing a chocolate composition comprising the steps of:

a) Melting cocoa butter

b) Mixing the molten cocoa butter with sugar, coconut milk and, optionally, milk solids and/or milk fat.

c) Allowing the mixture to set.

According to a further aspect of the present invention, there is provided a food product comprising the above composition.

Detailed Description

The present invention provides a solid, homogeneous chocolate composition characterised in that it comprises cocoa butter, sugar and coconut milk. A "chocolate composition" will be understood as referring to compositions traditionally referred to simply as "chocolate", including dark, milk and white chocolates. The term should not be interpreted as being limited only to compositions of "chocolate" as defined by any national or international regulations. The compositions will be solid and homogeneous. The term "solid" is used herein to distinguish the composition of the invention from liquid compositions (such as chocolate sauces or chocolate drinks). In other words, although the composition will be meltable at elevated temperatures (i.e. according to one embodiment, the composition will be liquid at 45°C), under normal atmospheric conditions and at room temperature (approximately 20°C), it will have a stable shape/form - it will be hard to the touch and will retain its shape when handled.

The term "homogeneous" is used herein to refer to the overall structure, density and/or make-up of the composition which will be substantially uniform throughout. Technically, this means that a sample taken from any part of the composition will be substantially identical to another sample taken from any other part. It distinguishes the compositions of the present invention from products which may incorporate, for instance, distinct fillings, inclusions or layers (such as pralines which typically include a distinct hard outer-shell and a softer filling).

Preferably, the composition will be a white chocolate composition comprising cocoa butter (and/or any suitable cocoa butter substitutes), sugar (and/or one or more other sweetening agents such as high intensity sweeteners) and coconut milk. Coconut milk is a sweet, white liquid typically produced by grating the flesh (or endosperm) of the coconut, mixing it with warm water and then pressing. Different grades of coconut milk exist depending on the amount of water added and on whether it is made from a fist or subsequent pressing of the ground flesh (or from a mixture thereof). Any grade may be used for the purpose of the present invention. Moreover, the term "coconut milk" may be used to refer to the liquid milk itself or to coconut milk powder. Preferably, the coconut milk will be used in its powdered form. The composition of the invention may further comprise one or more emulsifiers (such as lecithin), milk solids (e.g. dried milk powder), milk fat and/or one or more flavouring agents such as vanilla or vanillin. It may also comprise, in certain embodiments, one or more colouring agents (e.g. food dyes). Other possible ingredients will be apparent to a person skilled in the art. As mentioned above, the chocolate compositions of the present invention will preferably be white chocolate composition and, as such - in that embodiment - will not comprise any defatted cocoa solids (cocoa powder).

It has surprisingly been found that, in addition to providing a distinctive, and desirable, taste to chocolate compositions, the inclusion of coconut milk contributes to a brighter, whiter appearance for white chocolate compositions (which typically have a more creamy, yellowish hue). Obtaining a bright-white colour is a highly sought-after characteristic amongst white chocolate producers who, in the past, have had to rely on the use of highly refined (and therefore highly expensive) cocoa butters or on the use of cocoa butter substitutes (which is undesirable from a labelling perspective in many countries).

Based on total weight, the compositions of the present invention will preferably comprise from 5 to 20%, even more preferably from 5 to 15% and, according to one particular embodiment, about 10% by weight coconut milk powder. Advantageously, the compositions will also contain at least 20% by weight cocoa butter and up to 55% by weight sugar. They may also contain milk solids and/or milk fat, typically from a dairy source although other sources (such as soy) can also be used. Preferably, they will contain at least 14% by weight milk solids and at least 3.5% by weight milk fat.

The coconut milk may be used to replace some or all of the milk content. As such, the present invention also covers chocolate compositions devoid of any milk solids or milk fat. Such compositions may be labelled as free of dairy products (e.g. for people with milk allergies or who are lactose intolerant) and may be classified as Kosher.

Although it is preferred to use cocoa butter in the compositions of the invention, cocoa butter substitutes or alternatives may also be used (either to completely or to partly replace the cocoa butter). These may include for example other vegetable fats such as palm oil, coconut oil or hydrogenated vegetable oils. Alternatively, a modified cocoa butter may be used such as, for example, interesterified cocoa butter or a fraction thereof. The compositions may be produced using any manufacturing techniques known in the art. Preferably, the method will include the steps of:

a) Melting cocoa butter;

b) Mixing the molten cocoa butter with sugar, coconut milk and, optionally, milk solids and/or milk fat to form a homogeneous mixture or mass; and

c) Allowing the mixture to set.

Other optional ingredients, as mentioned above, may also be used but will of course have to be added before the mixture is cooled to form a solid mass. Steps such as grinding or tempering may be used as deemed necessary by a person skilled in the art. Similarly, heating/melting of the cocoa butter and cooling/setting of the final chocolate will be performed in accordance with established procedures of the art.

Advantageously, the chocolate compositions of the present invention can be used like any other chocolate compositions. They can be consumed as such (in the form of chocolate tablets or chocolate bars) or they can be incorporated into other foodstuffs. By way of illustration only, they may be used e.g. in the form of chips as inclusions in bakery products or ice creams. They may also be used as coatings to enrobe biscuits or candy bars, in dairy products such as chocolate mousses, in confectionary applications for moulding and decoration, for the production of pralines and for the production of sauces and dips. Other uses will be apparent to a person skilled in the art. Thus, the present invention also provides food products comprising the chocolate compositions defined above. It has been found that the compositions of the present invention are particularly suited for use in chilled or frozen food products. Without wishing to be bound by theory, it is believed that - by virtue of the coconut oil content of coconut milk - the chocolate compositions of the invention will have a lower melting point than traditional white chocolate compositions. The compositions will therefore maintain a nice, soft texture and smooth mouth-feel even at low temperatures.

In summary, when compared to a corresponding chocolate composition produced without coconut milk, the chocolate compositions of the present invention will have:

- an improved and distinctive taste;

- in white chocolate compositions, a purer white colour;

- an smoother texture and mouth-feel; and

- a lower melting point resulting in greater usability and more desirable characteristics at low temperatures.

In addition, the inclusion of coconut milk will not prevent the final compositions from being labelled as "chocolate" under most national food legislations and it may be used to produce dairy-free and Kosher products.