CA2358041C - Cocoa powder for use in multi-layered gel-based dessert products and method for making same - Google Patents
Cocoa powder for use in multi-layered gel-based dessert products and method for making same Download PDFInfo
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- CA2358041C CA2358041C CA002358041A CA2358041A CA2358041C CA 2358041 C CA2358041 C CA 2358041C CA 002358041 A CA002358041 A CA 002358041A CA 2358041 A CA2358041 A CA 2358041A CA 2358041 C CA2358041 C CA 2358041C
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- accordance
- cocoa powder
- water
- mixture
- soluble solids
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- Expired - Lifetime
Links
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract description 144
- 239000000843 powder Substances 0.000 title claims abstract description 139
- 238000000034 method Methods 0.000 title claims description 100
- 235000021185 dessert Nutrition 0.000 title abstract description 17
- 244000240602 cacao Species 0.000 title 1
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 144
- 239000007787 solid Substances 0.000 claims abstract description 73
- 235000011962 puddings Nutrition 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000000605 extraction Methods 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims description 81
- 239000006228 supernatant Substances 0.000 claims description 22
- 239000004615 ingredient Substances 0.000 claims description 21
- 238000000926 separation method Methods 0.000 claims description 21
- 235000013336 milk Nutrition 0.000 claims description 20
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- 210000004080 milk Anatomy 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 239000008107 starch Substances 0.000 claims description 15
- 235000019698 starch Nutrition 0.000 claims description 15
- 239000005720 sucrose Substances 0.000 claims description 15
- 239000000416 hydrocolloid Substances 0.000 claims description 11
- 239000006188 syrup Substances 0.000 claims description 11
- 235000020357 syrup Nutrition 0.000 claims description 11
- 240000008042 Zea mays Species 0.000 claims description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 10
- 235000005822 corn Nutrition 0.000 claims description 10
- 235000013861 fat-free Nutrition 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 239000002562 thickening agent Substances 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 6
- 235000020183 skimmed milk Nutrition 0.000 claims description 6
- 108010011485 Aspartame Proteins 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 239000004376 Sucralose Substances 0.000 claims description 5
- 239000000605 aspartame Substances 0.000 claims description 5
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 5
- 235000010357 aspartame Nutrition 0.000 claims description 5
- 229960003438 aspartame Drugs 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 235000013365 dairy product Nutrition 0.000 claims description 5
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- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims description 5
- 235000019204 saccharin Nutrition 0.000 claims description 5
- 229940081974 saccharin Drugs 0.000 claims description 5
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims description 5
- 235000019408 sucralose Nutrition 0.000 claims description 5
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 5
- 235000013618 yogurt Nutrition 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims 3
- 239000000619 acesulfame-K Substances 0.000 claims 3
- 238000001035 drying Methods 0.000 claims 3
- 241000209140 Triticum Species 0.000 claims 1
- 239000000047 product Substances 0.000 description 30
- 239000000499 gel Substances 0.000 description 17
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
- 239000003086 colorant Substances 0.000 description 12
- 235000003599 food sweetener Nutrition 0.000 description 12
- 239000003765 sweetening agent Substances 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 11
- 239000000049 pigment Substances 0.000 description 11
- 230000005012 migration Effects 0.000 description 7
- 238000013508 migration Methods 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 5
- 235000013736 caramel Nutrition 0.000 description 5
- 239000007858 starting material Substances 0.000 description 5
- 239000003995 emulsifying agent Substances 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 229920003023 plastic Polymers 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000011850 desserts Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 229930003935 flavonoid Natural products 0.000 description 3
- 235000017173 flavonoids Nutrition 0.000 description 3
- 150000002215 flavonoids Chemical class 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 244000290333 Vanilla fragrans Species 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 2
- 229960005164 acesulfame Drugs 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 2
- 239000004067 bulking agent Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000011888 foil Substances 0.000 description 2
- 239000002960 lipid emulsion Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical class CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000009455 aseptic packaging Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000011967 chocolate pudding Nutrition 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical group [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 description 1
- 239000003724 sodium stearoyl-2-lactylate Substances 0.000 description 1
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000003828 vacuum filtration Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
- A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2270/00—Aspects relating to packaging
- A23C2270/05—Gelled or liquid milk product, e.g. yoghurt, cottage cheese or pudding being one of the separate layers of a multilayered soft or liquid food product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Disclosed is a modified cocoa powder prepared by extracting a cocoa powder containing water-soluble solids with water to remove a substantial portion of the water-soluble solids. Generally, the extraction level is from about 5 to about 60. The resulting, water-extracted cocoa powder is useful in preparing mufti-layered, gel-based dessert products, such as puddings, having a first gel-based layer and an adjacent second gel-based layer, at least one of the layers containing the water-extracted cocoa powder.
Description
. CA 02358041 2001-09-25 1 DOCKET NO. HUNT-041755 COCOA POWDER FOR USE IN M.ULTI-LAYERED
GEL-BASED DESSERT' PRODUCTS AND METHOD FOR MAI~VG SAME
BACKGROUND OF THE INVENTION
1. Field of the Invention This invention relates to the food-making arts. l:n particular, it relates to an improved cocoa powder for use in mufti-layered, gel-based dessert products, such as puddings, a method for making the improved cocoa powder, and the gel-based dessert products containing the cocoa powder.
GEL-BASED DESSERT' PRODUCTS AND METHOD FOR MAI~VG SAME
BACKGROUND OF THE INVENTION
1. Field of the Invention This invention relates to the food-making arts. l:n particular, it relates to an improved cocoa powder for use in mufti-layered, gel-based dessert products, such as puddings, a method for making the improved cocoa powder, and the gel-based dessert products containing the cocoa powder.
2. Discussion of the Related Art Consumers regularly eat pudding and other gel-based dessert products, some of which are non-dairy based. One of the most popular flavors for such products is chocolate and, consequently, one of the most important ingredients is cocoa powder.
Cocoa powder contains a relatively high percentage, ca. S%, flavonoids. It is believed that during the preparation of cocoa powder from cocoa beans some of the flavonoids undergo polymerization reactions resulting in the formation of tannins. The flavonoids and tannins are the pigment species that give cocoa powder its uniique, rich, brown color.
Consumers' desire for convenient foods led to the development of chocolate puddings and other gel-based dessert products that require little or no advance preparation by the consumer before eating. Beginning approximately 30 years ago, consumers were offered these types of products in ready-to-eat, single-serve, portable containers. Initially these products were sold as shelf-stable, canned products. These canned products, such as pudding, were subjected to retort processing and did not as closely approximate the later developed aseptically packaged puddings.
As consumers begin to have more choices with regard to wholesome, nutritious snacks, manufacturers have developed new markets and are innovative to remain competitive in this area. A new market for pudding and other dessert gels is the entry into oornvrnoa~oomrew 2 DocxErrro. tiurrr-oaoss the refrigerated section of the supermarket. One of the innovations has been the packaging changeover from metal cans to opaque plastic cups and then to clear plastic cups, allowing the consumer to see that which is being purchased. Industry's move to clear plastic cups has engendered other innovations, such as the layering of different flavor puddings or other gelled desserts into the same cup or container. These improvements also are being used with shelf-stable puddings and gel-based desserts that are stored at room temperature for long periods of time.
The color of a pudding and other gel-based dessert product is one of the first attributes recognized by the senses of the purchaser and intended consumer of the product.
Typically, when a manufacturer makes pudding, or other dessert product which has more than one flavor layer, the manufacturer colors the layers differently to make the product more attractive and commercially appealing. For example, manufacturers have tried to produce pudding products having a chocolate-flavored base that is dark brown in color next IS to a topping having a different flavor and a contrasting color, such as tan, caramel, yellow or white.
Color migration can be defined as the mobility of a pigment or other colorant in a pudding formulation into an adjacent layer of puddings that it was not intended to be in, that results in the lightening or darkening or otherwise distorting the adjacent layers) during the shelf-life of the pudding product. In a single flavor/color pudding cup, the migration of color is not a problem. However, in a mufti-layered pudding cup, the migration of the color changes the appearance of the product from what it wa.s intended to be, which results in the product not appearing as it was originally designed to appear to the consumers, and thus having a decreased consumer acceptance. For example, when the bottom layer is a dark brown, cocoa-flavored layer and the top layer is a lighter caramel color, the dark-brown cocoa powder pigment can migrate from the bottom layer up into the upper lighter caramel layer causing the caramel layer to darken.
Thus, there has existed a definite need for a modified cocoa powder that does not migrate between differently colored layers of a mufti-layered, gel-based dessert product.
Cocoa powder contains a relatively high percentage, ca. S%, flavonoids. It is believed that during the preparation of cocoa powder from cocoa beans some of the flavonoids undergo polymerization reactions resulting in the formation of tannins. The flavonoids and tannins are the pigment species that give cocoa powder its uniique, rich, brown color.
Consumers' desire for convenient foods led to the development of chocolate puddings and other gel-based dessert products that require little or no advance preparation by the consumer before eating. Beginning approximately 30 years ago, consumers were offered these types of products in ready-to-eat, single-serve, portable containers. Initially these products were sold as shelf-stable, canned products. These canned products, such as pudding, were subjected to retort processing and did not as closely approximate the later developed aseptically packaged puddings.
As consumers begin to have more choices with regard to wholesome, nutritious snacks, manufacturers have developed new markets and are innovative to remain competitive in this area. A new market for pudding and other dessert gels is the entry into oornvrnoa~oomrew 2 DocxErrro. tiurrr-oaoss the refrigerated section of the supermarket. One of the innovations has been the packaging changeover from metal cans to opaque plastic cups and then to clear plastic cups, allowing the consumer to see that which is being purchased. Industry's move to clear plastic cups has engendered other innovations, such as the layering of different flavor puddings or other gelled desserts into the same cup or container. These improvements also are being used with shelf-stable puddings and gel-based desserts that are stored at room temperature for long periods of time.
The color of a pudding and other gel-based dessert product is one of the first attributes recognized by the senses of the purchaser and intended consumer of the product.
Typically, when a manufacturer makes pudding, or other dessert product which has more than one flavor layer, the manufacturer colors the layers differently to make the product more attractive and commercially appealing. For example, manufacturers have tried to produce pudding products having a chocolate-flavored base that is dark brown in color next IS to a topping having a different flavor and a contrasting color, such as tan, caramel, yellow or white.
Color migration can be defined as the mobility of a pigment or other colorant in a pudding formulation into an adjacent layer of puddings that it was not intended to be in, that results in the lightening or darkening or otherwise distorting the adjacent layers) during the shelf-life of the pudding product. In a single flavor/color pudding cup, the migration of color is not a problem. However, in a mufti-layered pudding cup, the migration of the color changes the appearance of the product from what it wa.s intended to be, which results in the product not appearing as it was originally designed to appear to the consumers, and thus having a decreased consumer acceptance. For example, when the bottom layer is a dark brown, cocoa-flavored layer and the top layer is a lighter caramel color, the dark-brown cocoa powder pigment can migrate from the bottom layer up into the upper lighter caramel layer causing the caramel layer to darken.
Thus, there has existed a definite need for a modified cocoa powder that does not migrate between differently colored layers of a mufti-layered, gel-based dessert product.
There has existed a further need for a simple and inexpensive method for preparing such modified cocoa powders and mufti-layered dessert products containing such powders. This present invention satisfies these and other needs.
SUMMARY OF THE INVENTION
Now in accordance with the invention, there has been found an improved, modified cocoa powder and a method for modifying cocoa powder that initially contains water-soluble solids. The modified cocoa powder is prepared by a method that includes the steps of extracting one part by weight unmodified cocoa powder starting material with at least one part by water weight, typically from about 5 to about 30 parts by weight water, at a temperature and for a time sufficient to extract a substantial portion of the water-soluble solids. In some embodiments, the water has a pH in the range of from about 2 to about 8 and in some embodiments the pH is in the range of from about 2 to about 5.
Generally, the extraction level is from about 5 to about 60% and, in some embodiments, from about 10 to about 30%.
The resulting water-soluble solids-containing supernatant is then separated from the water-extracted cocoa powder. Suitable methods for separation include centrifugal separation, membrane separation and a combination thereof. A preferred method of separation is centrifugal separation, with a centrifugal force of from about 20,000 to about 30,000 g being most preferred. In some embodiments, the extraction and separation steps are then repeated and, in some embodiments, the water-extracted cocoa powder is dried to a moisture content of about 5 wt.% or less, after the final separation of the supernatant.
The resulting, water-extracted cocoa powder is particularly useful in preparing multi-layered, gel-based dessert products, such as puddings, yogurts, and non-milk gel-based dessert products, having a first gel-based layer and an adjacent second-gel based layer, at least one of the layers containing, from about 1 wt.% to about 10 wt.% and is some embodiments from about 2 wt.% to about 5 wt.%, of the water-extracted cocoa powder. The water-extracted cocoa powder-containing layer typically has a total solids content of from about wt. % to about 70 wt. %, more preferably from about 20 wt. % to about 50 wt.
and up to about 15 wt. % protein, more preferably from about 1 wt. % to about 5 wt.
protein.
The water-extracted cocoa powder-containing layer and, preferably, all the layers, typically also contain from about 30 to about 70 wt.% skim milk, non-fat milk or mixtures thereof; from about 5 to about 20 wt.% water; a sweetener, such as sucrose, dextrose, fructose, corn syrup, corn syrup solids, high fructose corn syrups, saccharin, aspartame, Sucralose TM, Acesulfame TM, or mixtures thereof; a starch, such as modified or unmodified corn starch, potato starch, tapioca starch, rye flour, wheat flour; a hydrocolloid gum; and a fat. In some embodiments the water-extracted cocoa powder-containing layer and, preferably, all the layers contain up to about 30 wt.%
sucrose, preferably from about 10 to about 20 wt.% sucrose; up to about 20 wt.%
starch, preferably from about 2 to about 10 wt.% starch; up to about 4 wt.
hydrocolloid gum, preferably from about 0.05 to about 2 wt. % hydrocolloid gum; and up to about 20 wt. % fat, preferably from about 0.5 to about 10 wt. %fat.
Accordingly, the present invention provides a method for modifying cocoa powder containing water-soluble solids comprising the steps of:
(a) contacting one part by weight cocoa powder containing water-soluble solids with at least one part by weight water at a pH ranging from about 2 to about 5 and at a temperature and for a time sufficient to extract a substantial portion of the water-soluble solids from the cocoa powder; and then (b) separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder to produce a modified cocoa powder.
The present invention also provides a method for modifying cocoa powder containing water-soluble solids comprising the steps of (a) contacting one part by weight cocoa powder containing water-soluble solids with from about 5 to about 30 parts by weight water at a pH of from about 2 to about 5 and at a temperature and for a time sufficient to result in an extraction level of from about 5 to about 60 from the cocoa powder; and then 4a (b) separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder using centrifugal separation, membrane separation or a combination thereof to produce a modified cocoa powder.
The present invention also provides a method for making a multi-layered food product comprising:
preparing a modified cocoa powder by contacting one part by weight cocoa powder containing water-soluble solids with at least one part by weight water at a temperature and for a time sufficient to extract a substantial portion of the water-soluble solids from the cocoa powder; and then separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder to produce a modified cocoa powder;
preparing a first mixture containing the modified cocoa powder and having a first color;
introducing the first mixture into a container; and introducing into the container a second mixture having a second color different from the first color, wherein the second mixture is adjacent to the first mixture.
The present invention also provides a method for making a mufti-layered food product comprising:
preparing a modified cocoa powder by contacting cocoa powder containing water-soluble solids with water at a temperature and for a time sufficient to extract water-soluble solids from the cocoa powder; and then separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder to produce a modified cocoa powder;
preparing a first mixture containing the modified cocoa powder and having a first color;
introducing the first mixture into a container; and introducing into the container a second mixture having a second color different from the first color, wherein the second mixture is adjacent to the first mixture.
4b The present invention also provides a method for making a multi-layered food product comprising:
preparing a modified cocoa powder by extracting water-soluble solids from cocoa powder to produce a modified cocoa powder containing a reduced amount of water-soluble solids relative to the amount of water-soluble solids present in the cocoa powder prior to extraction;
preparing a first mixture containing the modified cocoa powder and having a first color;
introducing the first mixture into a container; and introducing into the container a second mixture having a second color different from the first color, wherein the second mixture is adjacent to the first mixture.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The cocoa powder in accordance with the invention is made by modifying any commercially available cocoa powder. Suitable cocoa powder starting materials include alkalized or non-alkalized cocoa powders, such as the cocoa powders available from DeZaan, Inc., Stamford, Connecticut, E D&F Man Cocoa Products, Glassboro, New Jersey, and W.L.M. Bensdorp Co., Westborough, Massachusetts.
Preferably the starting material has a total solids content in excess of about 93%.
The cocoa color produced by cocoa powder is a function of a variety of pigments having a wide range of solubility in water. The insoluble pigments cannot effectively migrate throughout the pudding, while the soluble pigments are readily diffused. Accordingly, in a first step of the inventive method, water is added to the cocoa powder to extract a substantial portion of the water-soluble pigments.
By water is meant tap water, distilled water, deionized water or any aqueous solution that will not adversely affect the extracted cocoa powder. For example, food acceptable acids or bases can be added to the water, to modify the pH as desired.
The amount of water and the temperature of the water used for extraction vary over 5 a wide range of suitable conditions and can be selected by one-skilled in the art without undue experimentation. The conditions are chosen so that a substantial portion of the water-soluble pigments are extracted. Typically, the initial temperature of the water and the temperature at which the extraction then occurs is in the range of from about 0°C to about 100°C. In some embodiments, the pH of the water is adjusted to from about 2 to about 8, preferably from about 5 to about 8.
Preferably, at least one part water, more preferably from about five to about thirty parts water, by weight, is added to about one part by weight cocoa powder. The mixture is then agitated for from about five minutes to about 20 minutes until a substantial portion of the water-soluble pigments are extracted.
In some embodiments, the cocoa powder is extracted by way of more than one batch extraction using the same or different conditions for each extraction. In other embodiments, the extraction can be continuous.
The supernatant is then separated from the resulting water-extracted cocoa powder, using any suitable technique. Representative techniques include membrane separation methods, such as continuous or discontinuous vacuum-filtration or ultrafiltration or a combination of these methods. In preferred embodiments, the supernatant is removed from the water-extracted cocoa powder by centrifugation, for example by centrifuging at temperature in the range of from about 20°C to about 40°C for from about 20 minutes to about 30 minutes under a centrifugal force of from about 20,000 g to about 32,000 g.
The portion of water-soluble species extracted from the cocoa powder starting material is characterized by an extraction level, defined as:
DocxEr rro. tturrr-oamss amount of total solids extracted extraction level = _ __ _- x 100 amount of total solids in cocoa powder starting material where the "amount of total solids extracted" represents the weight of the total dry-matter removed within the supernatant.
The extraction level is preferably at least about 15 and more preferably at least about 20. The extraction level increases with the number of extractions and with the total amount of water used. The extraction level also increases with increasing temperature.
The water-extracted cocoa powder in accordance with the invention is of use in the chocolate-flavored layer of mufti-layered pudding, although it is also of use in other gel-based dessert products including both other milk-based gel products, such as yogurt, as well as their non-dairy counterparts. The mufti-layered dessert products made in accordance with this invention have at least two adjacent layers. In preferred embodiments, each layer has a total solids content of from about 5 to about 70 wt. %, more preferably from about 20 to about SO wt. %. The composition of representative milk-based gel products is as follows:
Table 1 Ingredient Preferred Range Most Preferred Range (% weight) (% weight) Protein 0 - 15 1 - 5 Sweetener 0 - 30 10 - 20 Starch 0 - 20 2 - 10 Gum 0 - 4 0.05 - 2 Fat 0-20 0.5- 10 Cocoa Powder 1 - 10 2 - 5 Total Solids 5-70 20-50 ~w~,~~,»", 7 DOCKET NO. ~iUNT-041755 Each layer is prepared from conventional pudding ingredients, typically including nonfat milk, water, a sweetener, a fat, a thickener, particularly a starch thickener, and at least one emulsifierlstabilizer. Additional ingredients include non-fat milk solids, pieces of fruit, salt, colorants, and flavorants.
Each layer typically contains up to about 15 wt. % protein, preferably from about 1 to about 5 wt. % protein. Relatively high protein concentrations further help to prevent the migration of colors between adjacent pudding layers. In preferred embodiments, the protein content is provided by dairy solids. Such embodiments can be made with from about 30 to about 70 wt.%, preferably from about 35 to about 45 wt.%, skim milk and/or non-fat milk, and from about 5 to about 20 wt.%, preferably from about 10 to about 15 wt.%, water.
Throughout the specification and claims, weight percentages are based on the total weight of the ingredients used to make the pudding layer, unless clearly indicated otherwise.
The sweetener component employed in formulating the pudding layers of the present invention is chosen to provide a desired degree of sweetness and solids to the final pudding product. Relatively high sugar concentrations also help to prevent the migration of colors between adj acent pudding layers. Sucrose is the preferred sweetener component. Generally, sucrose is used in an amount up to about 30 wt.%, preferably from about 10 to about 20 wt.%. Other suitable sweeteners that can be employed as all or a portion of the sweetener component include other sweet mono-, di- or polysaccharides, such as dextrose, fructose, corn syrups, corn syrup solids, high fructose corn syrups, and the like.
Nutritive and non-nutritive, intensive sweeteners such as saccharin, aspartame, Sucralose'''M, Acesulfame KTM
and the like may also be employed as all or part of the sweetener component.
The use of intensive sweeteners may be accompanied by use of suitable sweet or non-sweet bulking agents to provide a desired solids level; however, bulking agents will typically not be needed. All of theses components are to be included in the term "sweetener" as employed in this invention; provided, however, that in the case of syrups, only the solids portion is included as a sweetener.
Any suitable thickening agent can be employed to provide the desired firmness or DOCKET NO. HUNT-041755 texture. In preferred embodiments, the thickening agent is a starch, including corn starch, potato starch, tapioca starch, rye flour, wheat flour, and the like, modified or unmodified.
Typically, the starch is present in an amount up to about 20 wt. %, preferably from about 2 to about 10 wt.%.
The pudding layers can also contain a hydrocolloid gum to further assist in the prevention of color migration between adjacent layers. Suitable hydrocolloid gums include xanthan, guar, gellan, carboxymethylcellulose, methyl cellulose, and carrageenan. The hydrocolloid gum is typically added in an amount up to about 4 wt.%, preferably from about 0.05 to about 2 wt.%.
To improve the textual quality and mouthfeel of the pudding, the layers typically contain up to about 20 wt. % fat, preferably from about 0.5 to about 10 wt. %
fat. The fat is generally provided in the form of a fat emulsion and/or oil, usually as a fat emulsion containing a vegetable fat, such as a partially hydrolyzed vegetable oil.
The pudding layers also contain at least one emulsifier/stabilizer component which aids in dispersing and mixing of ingredients and contributes to the desired firm, smooth texture. A preferred emulsifier/stabilizer is sodium stearoyl-2-lactylate.
Other suitable emulsifierlstabilizer ingredients include mixtures of mono- and di- glycerides prepared by direct este~cation of edible fatty acids and glycerine, propylene glycol esters of fatty acids, and lecithin. The emulsifier/stabilizer(s) is generally present in an amount from about 0.01 to about 2 wt.%, preferably from about 0.05 to about 1.5 wt.%.
Salt, typically in an amount from about 0.05 to about 2 wt.%, preferably from about 0.75 to about 1.25 wt.%, can also be included in the pudding layers. Other ingredients that can be included in one or more of the layers include non-fat milk solids and pieces of fruit.
At least one of the pudding layers is a brown, chocolate-flavored layer containing the water-extracted cocoa powder in accordance with the invention. The amount of water-extracted cocoa powder depends on the particular taste and color desired. The amount to (~ DOCKET NO. HUNT-0s1755 be used in a formulation for a particular pudding layer will readily be determinable by one skilled in the art without undue experimentation. Typically, the amount of the water-extracted cocoa powder is from about 1 to about ZO wt.%, preferably from about 2 to about wt.%.
Without wishing to be bound by a theory of the invention, it is believed that the extraction removes a substantial portion of the small, water-soluble cocoa pigments initially present in the cocoa powder. The remaining large cocoa pigments effectively do not migrate from the cocoa-colored layer to the adjacent layers under the storage conditions typically encountered by refrigerated or shelf stable pudding products, i.e., temperatures in the range of from about 5 ° C to about 25 ° C, for periods as great as four months or longer.
If desired, the cocoa-colored layer can also contain additional colorants, such as alumina-based oil-dispersable lake colorants. The cocoa-colored layer can also contain additional flavorants, including additional cocoa flavorants or different flavorants, such as vanilla, fruit, caramel, baked, dessert, or savory flavorants.
The layers) adjacent the cocoa-colored layer typically contains a.colorant.
Suitable colorants include alumina-based oil-dispersable lakes comprised of a mixture of FI3&C
dyes. The adjacent layers) can also contain flavorants, as for example vanilla, strawberry, caramel, and the like. The flavorants can be used at any desired concentration depending upon the particular flavoring desired. Typically, the flavorants are present in an amount from about 0.05 to about 2 wt.%, preferably from about 0.1 to about 1.5 wt.%.
It is preferable that all the layers have a similar composition and a similar total-solids level, so that the levels have substantially the same osmotic pressure.
Eliminating a difference in osmotic pressure between adjacent levels helps to prevent color migration between the layers.
A typical pudding formulation is given in the table below. Certain ingredients will not be present in certain types of pudding such as the intentional absence of fat or oil in "fat :901(AYC~OLSUOCSNTaN
1 O DOCKET NO. HUhT-041755 free" pudding. Similarly, not all gel desserts {i.e., "non-dairy") need contain milk products.
Table 2 Ingredient Preferred Range Most Preferred ( % weight) Range { % weight) Nonfat Milk 30.0 - 70 35.0 - 45 Water 5.00 - 20 10.0 - 15 S weetener 0.05 - 30 0.50 - 25 Fat 0.50 - 15 0.50 - 10 Thickener 2.00 - 10 3.00 - 8.0 Salt 0.05 - 2.0 0.75 - 1.25 Emulsifier/Stabilizer 0.01 - 2.0 0.05 - 1.50 Water-extracted Cocoa 1 - 10 2 - 5 Powder Other Colorants O.OI - 2.0 0.02 - 1.25 Flavorants 0.05 - 2.0 0.10 - 1.50 According to one method for preparing the mufti-layer pudding in accordance with the invention, a pudding base-layer is prepared first by combining the liquid ingredients, including a portion of the water having a temperature of between about 65 ° C and about 80°
C, preferably about 75° C; with from about 30 to about 70 wt.%, preferably from about 35 to about 45 wt.% heated skim milk andlor non-fat milk; from about 0.5 to about 15 wt.%, preferably from about 0.5 to about 10 wt.%, vegetable oil; and from about 0.01 to about 2 wt.%, preferably from about 0.05 to about 1.5 wt.%. emulsifierlstabilizer(s).
If the bottom layer is to contain the water-extracted cocoa powder, from about 1 to about 10 wt.%, preferably from about 2 to about 5 wt.% can be added at this time.
Alternatively, the water-extracted cocoa powder can be added at any time during the process, up until the ingredients are cooked and the gel is formed. If the base is to contain a colorant other than the water-extracted cocoa powder or in addition to the water-extracted cocoa powder, it can be combined with the other liquid ingredients or added subsequently.
1 1 SET ~~~ ~T-~41755 The liquid ingredients are then mixed to effect thorough and complete dispersion, such as by homogenization. Typically, the liquid ingredients are charged into a single or multiple-stage homogenizers at an elevated temperature. The mixture is then passed through the homogenizer at a sufficient temperature and pressure to form a homogenized base.
S
To the homogenized base are added the remaining ingredients including from about 2 to about 10 wt.%, preferably from about 3 to about 8 wt.%. starch, added as a slurry using the remaining portion of water (the total amount of water added in both portions is from about 5 to about 20 wt.%, preferably from about 10 to about 15 wt.%); and other dry ingredients, such as salt in an amount from about 0.0~ to about 2 wt.%, preferably from about 0.75 to about 1.25 wt.%, and flavorants, in an amount from about 0.05 to about 2 wt.%, preferably from about 0.1 to about I.5 wt.%. If the colorants were not incorporated into the homogenized base, they can be added at this time.
These remaining ingredients are added to the homogenized base using a relatively high level of agitation. An induction mixer is one type of device for providing the desired agitation. After thorough mixing, the mixture is thermally processed, for example in a tube or a scraped-surface heat exchange apparatus so as to best accommodate the increasing viscosity of the mixture during heating. The pudding mixture then is heated to a sufficient temperature for the necessary time required for effectiwe cooking and microbial kill.
The resulting pudding is cooled to a temperature suitable for filling into a transparent container, such as a transparent cup. Cooling may be accomplished using tubular andlor scraped-surface heat exchanger. The cooled pudding is then introduced into the cup to form the base-layer.
A similar process is used to prepare a pudding topping layer having a different color.
After cooling to a suitable temperature for filling, the topping layer is introduced into the transparent plastic cup to form a second layer on top of the first. The process can be repeated as many times as desired to form three or more different layers. The third layer, for example, can be made from a third pudding formulation or it can be made from the 1 Z DOCKET NO. HUNT-041755 material used to form the bottom layer.
After the transparent cup is filled, it is sealed, for example, with an adhesiveiy applied foil lid. If an aseptic-packaging process is to be implemented, the process will further include steps of sterilizing the containers and lids into which the sterilized pudding is packaged and then filling the container with pudding in a sterile environment. Such known methods as superheated steam, hydrogen peroxide, ultraviolet light, high-intensity light, etc., are useful for sterilizing the packaging materials, i.e., the transparent container and foil lid. These steps would also be desirable to reduce microbial activity even in the event that a true aseptic process is not being sought, such as when the pudding is placed in a refrigerated distribution system and sterility is not required but extended storage life is desirable.
While the invention has been described in detail with reference to certain preferred embodiments thereof, it will be understood that modifications and variations are within the spirit and scope of that which is described and claimed.
.:Op4A4KT7001~OG3VTSW
SUMMARY OF THE INVENTION
Now in accordance with the invention, there has been found an improved, modified cocoa powder and a method for modifying cocoa powder that initially contains water-soluble solids. The modified cocoa powder is prepared by a method that includes the steps of extracting one part by weight unmodified cocoa powder starting material with at least one part by water weight, typically from about 5 to about 30 parts by weight water, at a temperature and for a time sufficient to extract a substantial portion of the water-soluble solids. In some embodiments, the water has a pH in the range of from about 2 to about 8 and in some embodiments the pH is in the range of from about 2 to about 5.
Generally, the extraction level is from about 5 to about 60% and, in some embodiments, from about 10 to about 30%.
The resulting water-soluble solids-containing supernatant is then separated from the water-extracted cocoa powder. Suitable methods for separation include centrifugal separation, membrane separation and a combination thereof. A preferred method of separation is centrifugal separation, with a centrifugal force of from about 20,000 to about 30,000 g being most preferred. In some embodiments, the extraction and separation steps are then repeated and, in some embodiments, the water-extracted cocoa powder is dried to a moisture content of about 5 wt.% or less, after the final separation of the supernatant.
The resulting, water-extracted cocoa powder is particularly useful in preparing multi-layered, gel-based dessert products, such as puddings, yogurts, and non-milk gel-based dessert products, having a first gel-based layer and an adjacent second-gel based layer, at least one of the layers containing, from about 1 wt.% to about 10 wt.% and is some embodiments from about 2 wt.% to about 5 wt.%, of the water-extracted cocoa powder. The water-extracted cocoa powder-containing layer typically has a total solids content of from about wt. % to about 70 wt. %, more preferably from about 20 wt. % to about 50 wt.
and up to about 15 wt. % protein, more preferably from about 1 wt. % to about 5 wt.
protein.
The water-extracted cocoa powder-containing layer and, preferably, all the layers, typically also contain from about 30 to about 70 wt.% skim milk, non-fat milk or mixtures thereof; from about 5 to about 20 wt.% water; a sweetener, such as sucrose, dextrose, fructose, corn syrup, corn syrup solids, high fructose corn syrups, saccharin, aspartame, Sucralose TM, Acesulfame TM, or mixtures thereof; a starch, such as modified or unmodified corn starch, potato starch, tapioca starch, rye flour, wheat flour; a hydrocolloid gum; and a fat. In some embodiments the water-extracted cocoa powder-containing layer and, preferably, all the layers contain up to about 30 wt.%
sucrose, preferably from about 10 to about 20 wt.% sucrose; up to about 20 wt.%
starch, preferably from about 2 to about 10 wt.% starch; up to about 4 wt.
hydrocolloid gum, preferably from about 0.05 to about 2 wt. % hydrocolloid gum; and up to about 20 wt. % fat, preferably from about 0.5 to about 10 wt. %fat.
Accordingly, the present invention provides a method for modifying cocoa powder containing water-soluble solids comprising the steps of:
(a) contacting one part by weight cocoa powder containing water-soluble solids with at least one part by weight water at a pH ranging from about 2 to about 5 and at a temperature and for a time sufficient to extract a substantial portion of the water-soluble solids from the cocoa powder; and then (b) separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder to produce a modified cocoa powder.
The present invention also provides a method for modifying cocoa powder containing water-soluble solids comprising the steps of (a) contacting one part by weight cocoa powder containing water-soluble solids with from about 5 to about 30 parts by weight water at a pH of from about 2 to about 5 and at a temperature and for a time sufficient to result in an extraction level of from about 5 to about 60 from the cocoa powder; and then 4a (b) separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder using centrifugal separation, membrane separation or a combination thereof to produce a modified cocoa powder.
The present invention also provides a method for making a multi-layered food product comprising:
preparing a modified cocoa powder by contacting one part by weight cocoa powder containing water-soluble solids with at least one part by weight water at a temperature and for a time sufficient to extract a substantial portion of the water-soluble solids from the cocoa powder; and then separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder to produce a modified cocoa powder;
preparing a first mixture containing the modified cocoa powder and having a first color;
introducing the first mixture into a container; and introducing into the container a second mixture having a second color different from the first color, wherein the second mixture is adjacent to the first mixture.
The present invention also provides a method for making a mufti-layered food product comprising:
preparing a modified cocoa powder by contacting cocoa powder containing water-soluble solids with water at a temperature and for a time sufficient to extract water-soluble solids from the cocoa powder; and then separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder to produce a modified cocoa powder;
preparing a first mixture containing the modified cocoa powder and having a first color;
introducing the first mixture into a container; and introducing into the container a second mixture having a second color different from the first color, wherein the second mixture is adjacent to the first mixture.
4b The present invention also provides a method for making a multi-layered food product comprising:
preparing a modified cocoa powder by extracting water-soluble solids from cocoa powder to produce a modified cocoa powder containing a reduced amount of water-soluble solids relative to the amount of water-soluble solids present in the cocoa powder prior to extraction;
preparing a first mixture containing the modified cocoa powder and having a first color;
introducing the first mixture into a container; and introducing into the container a second mixture having a second color different from the first color, wherein the second mixture is adjacent to the first mixture.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The cocoa powder in accordance with the invention is made by modifying any commercially available cocoa powder. Suitable cocoa powder starting materials include alkalized or non-alkalized cocoa powders, such as the cocoa powders available from DeZaan, Inc., Stamford, Connecticut, E D&F Man Cocoa Products, Glassboro, New Jersey, and W.L.M. Bensdorp Co., Westborough, Massachusetts.
Preferably the starting material has a total solids content in excess of about 93%.
The cocoa color produced by cocoa powder is a function of a variety of pigments having a wide range of solubility in water. The insoluble pigments cannot effectively migrate throughout the pudding, while the soluble pigments are readily diffused. Accordingly, in a first step of the inventive method, water is added to the cocoa powder to extract a substantial portion of the water-soluble pigments.
By water is meant tap water, distilled water, deionized water or any aqueous solution that will not adversely affect the extracted cocoa powder. For example, food acceptable acids or bases can be added to the water, to modify the pH as desired.
The amount of water and the temperature of the water used for extraction vary over 5 a wide range of suitable conditions and can be selected by one-skilled in the art without undue experimentation. The conditions are chosen so that a substantial portion of the water-soluble pigments are extracted. Typically, the initial temperature of the water and the temperature at which the extraction then occurs is in the range of from about 0°C to about 100°C. In some embodiments, the pH of the water is adjusted to from about 2 to about 8, preferably from about 5 to about 8.
Preferably, at least one part water, more preferably from about five to about thirty parts water, by weight, is added to about one part by weight cocoa powder. The mixture is then agitated for from about five minutes to about 20 minutes until a substantial portion of the water-soluble pigments are extracted.
In some embodiments, the cocoa powder is extracted by way of more than one batch extraction using the same or different conditions for each extraction. In other embodiments, the extraction can be continuous.
The supernatant is then separated from the resulting water-extracted cocoa powder, using any suitable technique. Representative techniques include membrane separation methods, such as continuous or discontinuous vacuum-filtration or ultrafiltration or a combination of these methods. In preferred embodiments, the supernatant is removed from the water-extracted cocoa powder by centrifugation, for example by centrifuging at temperature in the range of from about 20°C to about 40°C for from about 20 minutes to about 30 minutes under a centrifugal force of from about 20,000 g to about 32,000 g.
The portion of water-soluble species extracted from the cocoa powder starting material is characterized by an extraction level, defined as:
DocxEr rro. tturrr-oamss amount of total solids extracted extraction level = _ __ _- x 100 amount of total solids in cocoa powder starting material where the "amount of total solids extracted" represents the weight of the total dry-matter removed within the supernatant.
The extraction level is preferably at least about 15 and more preferably at least about 20. The extraction level increases with the number of extractions and with the total amount of water used. The extraction level also increases with increasing temperature.
The water-extracted cocoa powder in accordance with the invention is of use in the chocolate-flavored layer of mufti-layered pudding, although it is also of use in other gel-based dessert products including both other milk-based gel products, such as yogurt, as well as their non-dairy counterparts. The mufti-layered dessert products made in accordance with this invention have at least two adjacent layers. In preferred embodiments, each layer has a total solids content of from about 5 to about 70 wt. %, more preferably from about 20 to about SO wt. %. The composition of representative milk-based gel products is as follows:
Table 1 Ingredient Preferred Range Most Preferred Range (% weight) (% weight) Protein 0 - 15 1 - 5 Sweetener 0 - 30 10 - 20 Starch 0 - 20 2 - 10 Gum 0 - 4 0.05 - 2 Fat 0-20 0.5- 10 Cocoa Powder 1 - 10 2 - 5 Total Solids 5-70 20-50 ~w~,~~,»", 7 DOCKET NO. ~iUNT-041755 Each layer is prepared from conventional pudding ingredients, typically including nonfat milk, water, a sweetener, a fat, a thickener, particularly a starch thickener, and at least one emulsifierlstabilizer. Additional ingredients include non-fat milk solids, pieces of fruit, salt, colorants, and flavorants.
Each layer typically contains up to about 15 wt. % protein, preferably from about 1 to about 5 wt. % protein. Relatively high protein concentrations further help to prevent the migration of colors between adjacent pudding layers. In preferred embodiments, the protein content is provided by dairy solids. Such embodiments can be made with from about 30 to about 70 wt.%, preferably from about 35 to about 45 wt.%, skim milk and/or non-fat milk, and from about 5 to about 20 wt.%, preferably from about 10 to about 15 wt.%, water.
Throughout the specification and claims, weight percentages are based on the total weight of the ingredients used to make the pudding layer, unless clearly indicated otherwise.
The sweetener component employed in formulating the pudding layers of the present invention is chosen to provide a desired degree of sweetness and solids to the final pudding product. Relatively high sugar concentrations also help to prevent the migration of colors between adj acent pudding layers. Sucrose is the preferred sweetener component. Generally, sucrose is used in an amount up to about 30 wt.%, preferably from about 10 to about 20 wt.%. Other suitable sweeteners that can be employed as all or a portion of the sweetener component include other sweet mono-, di- or polysaccharides, such as dextrose, fructose, corn syrups, corn syrup solids, high fructose corn syrups, and the like.
Nutritive and non-nutritive, intensive sweeteners such as saccharin, aspartame, Sucralose'''M, Acesulfame KTM
and the like may also be employed as all or part of the sweetener component.
The use of intensive sweeteners may be accompanied by use of suitable sweet or non-sweet bulking agents to provide a desired solids level; however, bulking agents will typically not be needed. All of theses components are to be included in the term "sweetener" as employed in this invention; provided, however, that in the case of syrups, only the solids portion is included as a sweetener.
Any suitable thickening agent can be employed to provide the desired firmness or DOCKET NO. HUNT-041755 texture. In preferred embodiments, the thickening agent is a starch, including corn starch, potato starch, tapioca starch, rye flour, wheat flour, and the like, modified or unmodified.
Typically, the starch is present in an amount up to about 20 wt. %, preferably from about 2 to about 10 wt.%.
The pudding layers can also contain a hydrocolloid gum to further assist in the prevention of color migration between adjacent layers. Suitable hydrocolloid gums include xanthan, guar, gellan, carboxymethylcellulose, methyl cellulose, and carrageenan. The hydrocolloid gum is typically added in an amount up to about 4 wt.%, preferably from about 0.05 to about 2 wt.%.
To improve the textual quality and mouthfeel of the pudding, the layers typically contain up to about 20 wt. % fat, preferably from about 0.5 to about 10 wt. %
fat. The fat is generally provided in the form of a fat emulsion and/or oil, usually as a fat emulsion containing a vegetable fat, such as a partially hydrolyzed vegetable oil.
The pudding layers also contain at least one emulsifier/stabilizer component which aids in dispersing and mixing of ingredients and contributes to the desired firm, smooth texture. A preferred emulsifier/stabilizer is sodium stearoyl-2-lactylate.
Other suitable emulsifierlstabilizer ingredients include mixtures of mono- and di- glycerides prepared by direct este~cation of edible fatty acids and glycerine, propylene glycol esters of fatty acids, and lecithin. The emulsifier/stabilizer(s) is generally present in an amount from about 0.01 to about 2 wt.%, preferably from about 0.05 to about 1.5 wt.%.
Salt, typically in an amount from about 0.05 to about 2 wt.%, preferably from about 0.75 to about 1.25 wt.%, can also be included in the pudding layers. Other ingredients that can be included in one or more of the layers include non-fat milk solids and pieces of fruit.
At least one of the pudding layers is a brown, chocolate-flavored layer containing the water-extracted cocoa powder in accordance with the invention. The amount of water-extracted cocoa powder depends on the particular taste and color desired. The amount to (~ DOCKET NO. HUNT-0s1755 be used in a formulation for a particular pudding layer will readily be determinable by one skilled in the art without undue experimentation. Typically, the amount of the water-extracted cocoa powder is from about 1 to about ZO wt.%, preferably from about 2 to about wt.%.
Without wishing to be bound by a theory of the invention, it is believed that the extraction removes a substantial portion of the small, water-soluble cocoa pigments initially present in the cocoa powder. The remaining large cocoa pigments effectively do not migrate from the cocoa-colored layer to the adjacent layers under the storage conditions typically encountered by refrigerated or shelf stable pudding products, i.e., temperatures in the range of from about 5 ° C to about 25 ° C, for periods as great as four months or longer.
If desired, the cocoa-colored layer can also contain additional colorants, such as alumina-based oil-dispersable lake colorants. The cocoa-colored layer can also contain additional flavorants, including additional cocoa flavorants or different flavorants, such as vanilla, fruit, caramel, baked, dessert, or savory flavorants.
The layers) adjacent the cocoa-colored layer typically contains a.colorant.
Suitable colorants include alumina-based oil-dispersable lakes comprised of a mixture of FI3&C
dyes. The adjacent layers) can also contain flavorants, as for example vanilla, strawberry, caramel, and the like. The flavorants can be used at any desired concentration depending upon the particular flavoring desired. Typically, the flavorants are present in an amount from about 0.05 to about 2 wt.%, preferably from about 0.1 to about 1.5 wt.%.
It is preferable that all the layers have a similar composition and a similar total-solids level, so that the levels have substantially the same osmotic pressure.
Eliminating a difference in osmotic pressure between adjacent levels helps to prevent color migration between the layers.
A typical pudding formulation is given in the table below. Certain ingredients will not be present in certain types of pudding such as the intentional absence of fat or oil in "fat :901(AYC~OLSUOCSNTaN
1 O DOCKET NO. HUhT-041755 free" pudding. Similarly, not all gel desserts {i.e., "non-dairy") need contain milk products.
Table 2 Ingredient Preferred Range Most Preferred ( % weight) Range { % weight) Nonfat Milk 30.0 - 70 35.0 - 45 Water 5.00 - 20 10.0 - 15 S weetener 0.05 - 30 0.50 - 25 Fat 0.50 - 15 0.50 - 10 Thickener 2.00 - 10 3.00 - 8.0 Salt 0.05 - 2.0 0.75 - 1.25 Emulsifier/Stabilizer 0.01 - 2.0 0.05 - 1.50 Water-extracted Cocoa 1 - 10 2 - 5 Powder Other Colorants O.OI - 2.0 0.02 - 1.25 Flavorants 0.05 - 2.0 0.10 - 1.50 According to one method for preparing the mufti-layer pudding in accordance with the invention, a pudding base-layer is prepared first by combining the liquid ingredients, including a portion of the water having a temperature of between about 65 ° C and about 80°
C, preferably about 75° C; with from about 30 to about 70 wt.%, preferably from about 35 to about 45 wt.% heated skim milk andlor non-fat milk; from about 0.5 to about 15 wt.%, preferably from about 0.5 to about 10 wt.%, vegetable oil; and from about 0.01 to about 2 wt.%, preferably from about 0.05 to about 1.5 wt.%. emulsifierlstabilizer(s).
If the bottom layer is to contain the water-extracted cocoa powder, from about 1 to about 10 wt.%, preferably from about 2 to about 5 wt.% can be added at this time.
Alternatively, the water-extracted cocoa powder can be added at any time during the process, up until the ingredients are cooked and the gel is formed. If the base is to contain a colorant other than the water-extracted cocoa powder or in addition to the water-extracted cocoa powder, it can be combined with the other liquid ingredients or added subsequently.
1 1 SET ~~~ ~T-~41755 The liquid ingredients are then mixed to effect thorough and complete dispersion, such as by homogenization. Typically, the liquid ingredients are charged into a single or multiple-stage homogenizers at an elevated temperature. The mixture is then passed through the homogenizer at a sufficient temperature and pressure to form a homogenized base.
S
To the homogenized base are added the remaining ingredients including from about 2 to about 10 wt.%, preferably from about 3 to about 8 wt.%. starch, added as a slurry using the remaining portion of water (the total amount of water added in both portions is from about 5 to about 20 wt.%, preferably from about 10 to about 15 wt.%); and other dry ingredients, such as salt in an amount from about 0.0~ to about 2 wt.%, preferably from about 0.75 to about 1.25 wt.%, and flavorants, in an amount from about 0.05 to about 2 wt.%, preferably from about 0.1 to about I.5 wt.%. If the colorants were not incorporated into the homogenized base, they can be added at this time.
These remaining ingredients are added to the homogenized base using a relatively high level of agitation. An induction mixer is one type of device for providing the desired agitation. After thorough mixing, the mixture is thermally processed, for example in a tube or a scraped-surface heat exchange apparatus so as to best accommodate the increasing viscosity of the mixture during heating. The pudding mixture then is heated to a sufficient temperature for the necessary time required for effectiwe cooking and microbial kill.
The resulting pudding is cooled to a temperature suitable for filling into a transparent container, such as a transparent cup. Cooling may be accomplished using tubular andlor scraped-surface heat exchanger. The cooled pudding is then introduced into the cup to form the base-layer.
A similar process is used to prepare a pudding topping layer having a different color.
After cooling to a suitable temperature for filling, the topping layer is introduced into the transparent plastic cup to form a second layer on top of the first. The process can be repeated as many times as desired to form three or more different layers. The third layer, for example, can be made from a third pudding formulation or it can be made from the 1 Z DOCKET NO. HUNT-041755 material used to form the bottom layer.
After the transparent cup is filled, it is sealed, for example, with an adhesiveiy applied foil lid. If an aseptic-packaging process is to be implemented, the process will further include steps of sterilizing the containers and lids into which the sterilized pudding is packaged and then filling the container with pudding in a sterile environment. Such known methods as superheated steam, hydrogen peroxide, ultraviolet light, high-intensity light, etc., are useful for sterilizing the packaging materials, i.e., the transparent container and foil lid. These steps would also be desirable to reduce microbial activity even in the event that a true aseptic process is not being sought, such as when the pudding is placed in a refrigerated distribution system and sterility is not required but extended storage life is desirable.
While the invention has been described in detail with reference to certain preferred embodiments thereof, it will be understood that modifications and variations are within the spirit and scope of that which is described and claimed.
.:Op4A4KT7001~OG3VTSW
Claims (75)
1. A method for modifying cocoa powder containing water-soluble solids comprising the steps of:
(a) contacting one part by weight cocoa powder containing water-soluble solids with at least one part by weight water at a pH ranging from about 2 to about 5 and at a temperature and for a time sufficient to extract a substantial portion of the water-soluble solids from the cocoa powder; and then (b) separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder to produce a modified cocoa powder.
(a) contacting one part by weight cocoa powder containing water-soluble solids with at least one part by weight water at a pH ranging from about 2 to about 5 and at a temperature and for a time sufficient to extract a substantial portion of the water-soluble solids from the cocoa powder; and then (b) separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder to produce a modified cocoa powder.
2. The method in accordance with claim 1, wherein an extraction level is from about 5 to about 60.
3. The method in accordance with claim 1, wherein an extraction level is from about 10 to about 30.
4. The method in accordance with claim 1, wherein the cocoa powder is extracted with from about 5 to about 30 parts by weight water.
5. The method in accordance with claim 1, wherein the supernatant is separated using centrifugal separation, membrane separation or a combination thereof.
6. The method in accordance with claim 1, wherein the supernatant is separated using centrifugal separation.
7. The method in accordance with claim 6 wherein the centrifugal separation employs a centrifugal force from abut 20,000 g to about 30,000 g.
8. The method in accordance with claim 1, further comprising repeating step (a) then step (b).
9. The method in accordance with claim 1, further comprising the step of (c) drying the water-extracted cocoa powder to a moisture content of 5 wt.% or less, after separation of the supernatant.
10. A method for modifying cocoa powder containing water-soluble solids comprising the steps of:
(a) contacting one part by weight cocoa powder containing water-soluble solids with about 5 to about 30 parts by weight water at a pH of from about 2 to about 5 and at a temperature and for a time sufficient to result in an extraction level of from about 5 to about 60 from the cocoa powder; and then (b) separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder using a centrifugal separation, membrane separation or a combination thereof to produce a modified cocoa powder.
(a) contacting one part by weight cocoa powder containing water-soluble solids with about 5 to about 30 parts by weight water at a pH of from about 2 to about 5 and at a temperature and for a time sufficient to result in an extraction level of from about 5 to about 60 from the cocoa powder; and then (b) separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder using a centrifugal separation, membrane separation or a combination thereof to produce a modified cocoa powder.
11. The method in accordance with claim 10, wherein the extraction level is from about 10 to about 30.
12. The method in accordance with claim 10, wherein the supernatant is separated using centrifugal separation.
13. The method in accordance with claim 12, wherein the centrifugal separation employs a centrifugal force of from about 20,000 g to about 30,000 g.
14. The method in accordance with claim 10, further comprising repeating both step (a) then step (b).
15. The method in accordance with claim 10, further comprising the step of:
(c) drying the water-extracted cocoa powder to a moisture content of 5 wt. %
or less, after separation of the supernatant.
(c) drying the water-extracted cocoa powder to a moisture content of 5 wt. %
or less, after separation of the supernatant.
16. A method for making a multi-layered food product comprising:
preparing a modified cocoa powder by contacting one part by weight cocoa powder containing water-soluble solids with at least one part by weight water at a temperature and for a time sufficient to extract a substantial portion of the water-soluble solids from the cocoa powder; and then separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder to produce a modified cocoa powder;
preparing a first mixture containing the modified cocoa powder and having a first color;
introducing the first mixture into a container; and introducing into the container a second mixture having a second color different from the first color, wherein the second mixture is adjacent to the first mixture.
preparing a modified cocoa powder by contacting one part by weight cocoa powder containing water-soluble solids with at least one part by weight water at a temperature and for a time sufficient to extract a substantial portion of the water-soluble solids from the cocoa powder; and then separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder to produce a modified cocoa powder;
preparing a first mixture containing the modified cocoa powder and having a first color;
introducing the first mixture into a container; and introducing into the container a second mixture having a second color different from the first color, wherein the second mixture is adjacent to the first mixture.
17. The method in accordance with claim 16, wherein the first mixture comprises milk.
18. The method in accordance with claim 16, wherein the second mixture comprises milk.
19. The method in accordance with claim 16, wherein the second mixture comprises a modified cocoa powder prepared by contacting one part by weight cocoa powder containing water-soluble solids with at least one part by weight water at a temperature and for a time sufficient to extract a substantial portion of the water-soluble solids from the cocoa powder; and then separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder to produce a modified cocoa powder.
20. The method in accordance with claim 16, wherein the first and second mixtures comprise pudding.
21. The method in accordance with claim 16, wherein the first and second mixtures comprise yogurt.
22. The method in accordance with claim 16, wherein the first mixture is introduced into the container before the second mixture.
23. The method in accordance with claim 16, wherein the first mixture is introduced on top of the second mixture in the container.
24. The method in accordance with claim 16, wherein the second mixture is introduced on top of the first mixture in the container.
25. The method in accordance with claim 16, wherein the extraction level is from about 5 to about 60.
26. The method in accordance with claim 16, wherein the extraction level is from about 10 to about 30.
27. The method in accordance with claim 16, wherein the cocoa powder is extracted with from about 5 to about 30 parts by weight water.
28. The method in accordance with claim 16, wherein the cocoa powder is extracted at a pH of from about 2 to about 8.
29. The method in accordance with claim 16, further comprising contacting the modified cocoa powder with water at a temperature and for a time sufficient to extract additional water-soluble solids from the modified cocoa powder; and then separating the resulting water-soluble solids-containing supernatant from the thus water-extracted modified cocoa powder to produce a further modified cocoa powder, wherein the further modified cocoa powder is included in the first mixture.
30. The method in accordance with claim 16, wherein the step of preparing the cocoa powder further comprises the step of drying the water-extracted cocoa powder to a moisture content of 5 wt. % or less, after separation of the supernatant.
31. The method in accordance with claim 16, wherein the water-extracted cocoa powder is present in the first layer in an amount from about 1 wt.% to about 10 wt%.
32. The method in accordance with claim 16, wherein the water-extracted cocoa powder is present in the first layer in an amount from about 2 wt.% to about 5 wt%.
33. The method in accordance with claim 16, wherein the first layer has a total solids content ranging from about 5 wt.% to about 70 wt.%.
34. The method in accordance with claim 16, wherein the first layer has a total solids content ranging from about 20 wt.% to about 50 wt.%.
35. The method in accordance with claim 16, wherein the first layer contains up to about 15 wt.% protein.
36. The method in accordance with claim 16, wherein the first layer contains from about 1 to about 5 wt.% protein.
37. The method in accordance with claim 16, wherein the first layer contains at least one additional ingredient selected from the group consisting of sucrose, dextrose, fructose, corn syrup, corn syrup solids, high fructose corn syrup, saccharin, aspartame, Sucralose, Acesulfame K, and mixtures thereof.
38. The method in accordance with claim 16, wherein the first layer contains up to about 30 wt.% sucrose.
39. The method in accordance with claim 16, wherein the first layer contains from about 10 to about 20 wt.% sucrose.
40. The method in accordance with claim 16, wherein the first layer contains up to about 20 wt.% of a thickening agent selected from the group consisting of corn starch, potato starch, tapioca starch, rye flour, wheat flour, and mixtures thereof.
41. The method in accordance with claim 40, wherein the thickening agent is present in the first layer in an amount ranging from about 2 to about 10 wt.%.
42. The method in accordance with claim 16, wherein the first layer contains up to about 4 wt.% of a hydrocolloid gum.
43. The method in accordance with claim 42, wherein the hydrocolloid gum is present in the first layer in an amount ranging from about 0.05 to about 2 wt.%.
44. The method in accordance with claim 16, wherein the first layer contains up to about 20 wt.% fat.
45. The method in accordance with claim 44, wherein the fat is present in the first layer in an amount ranging from about 0.5 to about 10 wt.%.
46. The method in accordance with claim 16, wherein the first layer and second layer each have a total solids content ranging from about 5 wt.% to about 70 wt.% and each comprises:
from about 30 to about 70 wt.% skim milk, non-fat milk, or mixture thereof;
from about 5 to about 20 wt.% water;
from about 0.05 to about 30 wt.% sucrose;
from about 2 wt.% to about 10 wt.% starch;
from about 0.5 to about 10 wt.% fat; and from about 0.05 to about 2 wt.% of a hydrocolloid gum.
from about 30 to about 70 wt.% skim milk, non-fat milk, or mixture thereof;
from about 5 to about 20 wt.% water;
from about 0.05 to about 30 wt.% sucrose;
from about 2 wt.% to about 10 wt.% starch;
from about 0.5 to about 10 wt.% fat; and from about 0.05 to about 2 wt.% of a hydrocolloid gum.
47. The method in accordance with claim 46, wherein the modified cocoa powder is present in the first layer in an amount ranging from 1 wt.% to about 10 wt.%.
48. The method in accordance with claim 47, wherein the modified cocoa powder is present in the second layer in an amount ranging from 1 wt.% to about 10 wt.%.
49. The method in accordance with claim 16, wherein the first mixture is non-dairy based.
50. The method in accordance with claim 16, wherein the first mixture is gel-based.
51. The method in accordance with claim 16, wherein the first mixture is starch-based.
52. A method for making a multi-layered food product comprising:
preparing a modified cocoa powder by contacting cocoa powder containing water-soluble solids with water at a temperature and for a time sufficient to extract water-soluble solids from the cocoa powder; and then separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder to produce a modified cocoa powder;
preparing a first mixture containing the modified cocoa powder and having a first color;
introducing the first mixture into a container; and introducing into the container a second mixture having a second color different from the first color, wherein the second mixture is adjacent to the first mixture.
preparing a modified cocoa powder by contacting cocoa powder containing water-soluble solids with water at a temperature and for a time sufficient to extract water-soluble solids from the cocoa powder; and then separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder to produce a modified cocoa powder;
preparing a first mixture containing the modified cocoa powder and having a first color;
introducing the first mixture into a container; and introducing into the container a second mixture having a second color different from the first color, wherein the second mixture is adjacent to the first mixture.
53. The method in accordance with claim 52, wherein the first mixture comprises milk.
54. The method in accordance with claim 52, wherein the second mixture comprises milk.
55. The method in accordance with claim 52, wherein the second mixture comprises a modified cocoa powder prepared by contacting cocoa powder containing water-soluble solids with water at a temperature and for a time sufficient to extract water-soluble solids from the cocoa powder; and then separating the resulting water-soluble solids-containing supernatant from the thus water-extracted cocoa powder to produce a modified cocoa powder.
56. The method in accordance with claim 52, wherein the first and second mixtures comprise pudding.
57. The method in accordance with claim 52, wherein the first and second mixtures comprise yogurt.
58. The method in accordance with claim 52, wherein the first mixture is introduced into the container before the second mixture.
59. The method in accordance with claim 52, wherein the first mixture is introduced on top of the second mixture in the container.
60. The method in accordance with claim 52, wherein the extraction level is from about 5 to about 60.
61. The method in accordance with claim 52, wherein the water-extracted cocoa powder is present in the first layer in an amount from about 1 wt.% to about 10 wt%.
62. The method in accordance with claim 52, wherein the first layer has a total solids content ranging from about 20 wt.% to about 50 wt.%.
63. The method in accordance with claim 52, wherein the first layer contains at least one additional ingredient selected from the group consisting of sucrose, dextrose, fructose, corn syrup, corn syrup solids, high fructose corn syrup, saccharin, aspartame, Sucralose, Acesulfame K, and mixtures thereof.
64. The method in accordance with claim 52, wherein the first layer contains up to about 30 wt.% sucrose.
65. The method in accordance with claim 52, wherein the first layer and second layer each have a total solids content ranging from about 5 wt.% to about 70 wt.% and each comprises:
from about 30 to about 70 wt.% skim milk, non-fat milk, or mixture thereof;
from about 5 to about 20 wt.% water;
from about 0.05 to about 30 wt.% sucrose;
from about 2 wt.% to about 10 wt.% starch;
from about 0.5 to about 10 wt.% fat; and from about 0.05 to about 2 wt.% of a hydrocolloid gum.
from about 30 to about 70 wt.% skim milk, non-fat milk, or mixture thereof;
from about 5 to about 20 wt.% water;
from about 0.05 to about 30 wt.% sucrose;
from about 2 wt.% to about 10 wt.% starch;
from about 0.5 to about 10 wt.% fat; and from about 0.05 to about 2 wt.% of a hydrocolloid gum.
66. A method for making a multi-layered food product comprising:
preparing a modified cocoa powder by extracting water-soluble solids from cocoa powder to produce a modified cocoa powder containing a reduced amount of water-soluble solids relative to the amount of water-soluble solids present in the cocoa powder prior to extraction;
preparing a first mixture containing the modified cocoa powder and having a first color;
introducing the first mixture into a container; and introducing into the container a second mixture having a second color different from the first color, wherein the second mixture is adjacent to the first mixture.
preparing a modified cocoa powder by extracting water-soluble solids from cocoa powder to produce a modified cocoa powder containing a reduced amount of water-soluble solids relative to the amount of water-soluble solids present in the cocoa powder prior to extraction;
preparing a first mixture containing the modified cocoa powder and having a first color;
introducing the first mixture into a container; and introducing into the container a second mixture having a second color different from the first color, wherein the second mixture is adjacent to the first mixture.
67. The method in accordance with claim 66, wherein the first mixture comprises milk.
68. The method in accordance with claim 66, wherein the second mixture comprises milk.
69. The method in accordance with claim 66, wherein the second mixture comprises a modified cocoa powder prepared by extracting water-soluble solids from cocoa powder to produce a modified cocoa powder containing a reduced amount of water-soluble solids relative to the amount of water-soluble solids present in the cocoa powder prior to extraction.
70. The method in accordance with claim 66, wherein the first and second mixtures comprise pudding.
71. The method in accordance with claim 66, wherein the first and second mixtures comprise yogurt.
72. The method in accordance with claim 66, wherein the water-extracted cocoa powder is present in the first layer in an amount from about 1 wt.% to about 10 wt%.
73. The method in accordance with claim 66, wherein the first layer contains at least one additional ingredient selected from the group consisting of sucrose, dextrose, fructose, corn syrup, corn syrup solids, high fructose corn syrup, saccharin, aspartame, Sucralose, Acesulfame K, and mixtures thereof.
74. The method in accordance with claim 66, wherein the first layer contains up to about 30 wt.% sucrose.
75. The method in accordance with claim 66, wherein the first layer and second layer each have a total solids content ranging from about 5 wt.% to about 70 wt.% and each comprises:
from about 30 to about 70 wt.% skim milk, non-fat milk, or mixture thereof;
from about 5 to about 20 wt.% water;
from about 0.05 to about 30 wt.% sucrose;
from about 2 wt.% to about 10 wt.% starch;
from about 0.5 to about 10 wt.% fat; and from about 0.05 to about 2 wt.% of a hydrocolloid gum.
from about 30 to about 70 wt.% skim milk, non-fat milk, or mixture thereof;
from about 5 to about 20 wt.% water;
from about 0.05 to about 30 wt.% sucrose;
from about 2 wt.% to about 10 wt.% starch;
from about 0.5 to about 10 wt.% fat; and from about 0.05 to about 2 wt.% of a hydrocolloid gum.
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US09/669,260 US6488975B1 (en) | 2000-09-25 | 2000-09-25 | Cocoa powder for use in multi-layered gel-based dessert products and method for making same |
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US6808728B2 (en) * | 1999-04-21 | 2004-10-26 | Conagra Grocery Products Company | Method for reducing color migration in multi-layered and colored gel-based dessert products and the products so produced |
US8178146B2 (en) * | 2004-05-06 | 2012-05-15 | Graceland Fruit, Inc. | Process for producing refrigerated produce |
US7641930B2 (en) * | 2004-12-08 | 2010-01-05 | The Hershey Company | Chocolate products and ingredients and methods for producing novel oil-in-water suspensions |
PL1992232T3 (en) | 2007-05-16 | 2017-07-31 | Kraft Foods R & D, Inc. | Edible composition as moisture barrier and moisture resistant structure |
US20100173042A1 (en) * | 2008-12-12 | 2010-07-08 | Andrew McShea | Chocolate extract, process of making, and uses thereof |
AT10726U3 (en) * | 2009-02-23 | 2010-03-15 | Kuchar Christoph | CREAMS CONSISTING OF SEVERAL LAYERS OF DIFFERENT FOODS |
GB2522007B (en) * | 2013-11-01 | 2018-04-11 | Tate & Lyle Custom Ingredients Llc | Method of preparing an alkalized carob |
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-
2000
- 2000-09-25 US US09/669,260 patent/US6488975B1/en not_active Expired - Lifetime
-
2001
- 2001-09-20 AU AU75558/01A patent/AU7555801A/en not_active Abandoned
- 2001-09-24 MX MXPA01009604A patent/MXPA01009604A/en active IP Right Grant
- 2001-09-25 CA CA002358041A patent/CA2358041C/en not_active Expired - Lifetime
Also Published As
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CA2358041A1 (en) | 2002-03-25 |
MXPA01009604A (en) | 2004-08-12 |
US6488975B1 (en) | 2002-12-03 |
AU7555801A (en) | 2002-03-28 |
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EEER | Examination request | ||
MKEX | Expiry |
Effective date: 20210927 |