CN104334028A - 提供基于选自烘制小麦、烘制和/或发芽大麦的材料的可可替代物的方法 - Google Patents
提供基于选自烘制小麦、烘制和/或发芽大麦的材料的可可替代物的方法 Download PDFInfo
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- 244000299461 Theobroma cacao Species 0.000 title abstract description 29
- 235000009470 Theobroma cacao Nutrition 0.000 title abstract description 27
- 240000005979 Hordeum vulgare Species 0.000 title 1
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- 241000209219 Hordeum Species 0.000 claims abstract description 17
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Classifications
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- 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
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/34—Cocoa substitutes
-
- 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
-
- 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
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- 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
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Abstract
提供可可替代物的方法,所述可可替代物基于选自烘制小麦、烘制和/或发芽大麦的材料,所述方法包括以下步骤:(a)在蒸发容器中,在至少65℃的初始温度下,将烘制小麦、烘制和/或发芽大麦添加到水中;(b)保持所述初始温度至少30分钟;(c)添加冷水;并且(d)立即喷雾干燥溶液以得到可可替代物;步骤(a)中的水占烘制小麦、烘制和/或发芽大麦和水的总重量的12-22%,并且步骤(c)中的水占步骤(a)中的水的25-40%。得到的粉末在颜色上是深色的,并且能用于替代一定比例的可可而没有风味的损失并且没有不期望的余味。
Description
本公开涉及一种可可替代物和制备这种替代物的方法。
在许多可食用产品中,可可具有所期望的风味。然而,可可豆是一种价格变化很大的商品,在短缺时会变得相对较贵,这成本会转嫁到消费者。因此,期望发现一种风味材料能至少部分替代真正的可可。这样的材料已经是众所周知的。能至少部分替代可可的适合材料的例子包括烘制小麦、发芽和/或烘制大麦和角豆粉。在这些材料被广泛且非常成功地商业化使用的同时,其也存在一定缺陷。其中之一就是在获得合适的深色颜色上具有困难。更大的问题在于与许多这些材料有关的余味。例如,黑色发芽大麦,是更为常见的可可替代物的一种,其显示出特有的强烈异味(被描述为“烟味”和“粉尘味”),另外缺少期望的苦味和对好的可可风味而言必要的收敛性。
现在发现能够对可可代替物以这样一种方式处理,这些不期望的特性能显著降低。因此,提供一种提供可可替代物的方法,所述可可替代物基于选自烘制小麦、烘制和/或发芽大麦的材料,所述方法包括以下步骤:
(a)在蒸发容器中,在至少65℃的初始温度下,将烘制小麦、烘制和/或发芽大麦添加到水中;
(b)保持所述初始温度至少30分钟;
(c)添加冷水;并且
(d)立即喷雾干燥溶液以得到可可替代物;
步骤(a)中的水占烘制小麦、烘制和/或发芽大麦和水的总重量的12-22%;步骤(c)中的水占步骤(a)中的水的25-40%。
还提供一种减轻的异味的可可替代物,其可通过上文描述的方法制备。
基于烘制小麦、发芽和/或烘制大麦和角豆粉(以下简称“原料”)的可可替代物是众所周知的,并且是商业上容易获得的产品,并且任意这样的材料都可用于所述方法。
重要的是,在水中的初始混合要在蒸发容器中进行,蒸发容器就是一种允许蒸发的容器。典型地,这是一种开口容器或真空封闭容器。这两种都是现有技术已知的。使用的水是普通的自来水。水的用量为烘制小麦、烘制和/或发芽大麦和水的总重量的12-22%。在具体的实施方案中,其为14-18%,更具体为15-17%。
在方法中,水初始被加热到至少65℃。该温度可最高达到95℃,并且在具体的实施方案中,其在90℃的区域。在添加原料的过程中和之后保持在该温度。当添加原料时,温度自然会下降到低于初始加热温度,但这不是关键,只要温度尽快回到至少该初始温度即可。该温度保持20-70分钟,具体为30分钟。然后进一步添加水,该水的用量为步骤(a)中水的用量的25-40%,具体为25-35%,更具体为28-32%。随后利用常规的方法和设备将得到的混合物喷雾干燥。
当最后提到的水添加(步骤(d))完成后,也可以在此处添加至少一种另外的风味成分,以提供除可可风味外的所期望的风味。所期望的风味包括巧克力、可可、香草、坚果和鲜味(umami)。本领域的调香师能够调节这些成分的性质和比例以产生额外风味的性质和程度。这样的风味材料已为本领域众所周知并广泛使用,典型的特定(且非限定性的)例子包括吡嗪类,苯乙基酯类,苯乙基醇类,苯乙基醛类,戊醛,异戊醛和香草醛。
得到的可可替代物具有一致深色的颜色,并且能被用于替代高至70%重量比例的真可可,但具体为5-50%重量,更具体为15-50%重量。在这些范围之外也是可以的,并且在一些情况下,这样甚至更合适,但一般来说这种比例的优势会被显著降低。
得到的经改进的可可尝起来与全强度(full-strength)可可粉一样。其具有期望的收敛性和苦味,并且基本上不具有市售可可替代物的不期望的异味。其可被用于任意常规使用可可的应用中,例如,饮料,烘制制品,乳制品和甜食中。
参照以下非限制性实施例进一步描述本公开。
实施例1
可可替代物的制备。
-将1300g自来水在开口的夹套式容器中加热至90℃。
-添加250g烘制发芽大麦并搅拌。
-将搅拌持续30分钟,同时将温度保持在90℃。
-30分钟后,添加额外的水,包括风味和味道成分,将烘制发芽大麦以及风味和味道成分在水中的分散物喷雾干燥,得到深棕色粉末。干燥空气的温度为220℃。空气离开喷雾干燥器的温度为85℃。
实施例2
巧克力奶饮料按如下制备:
含有2%棕色可可粉的参考配方
成分 | % |
巴氏消毒的半脂肪乳 | 90.96 |
棕色可可粉 | 2 |
糖 | 7 |
卡拉胶 | 0.04 |
总计 | 100 |
制备相同的巧克力乳饮料,除了用相同比例的可可粉和实施例1的产品的混合物来代替可可粉,其中实施例1的产品在混合物中占30%。
饮料由10位专家测试员组成的测试小组取样,并由60位小组成员进行感官测试。测试员注意到两种饮料在颜色上没有差异,并且均认为两种饮料的味道基本一样。
实施例3
巧克力曲奇按照下述配方烘制:
含有5%黑色可可粉的参考配方
成分 | % |
10-11%蛋白质含量的面粉 | 47.5 |
麦芽糊精MD10 | 1 |
酸式焦磷酸钠(SAPP) | 0.3 |
黑色可可粉 | 5 |
糖 | 20 |
酥油 | 18 |
盐 | 0.5 |
碳酸氢钠 | 0.35 |
碳酸氢铵 | 0.05 |
脱脂乳粉 | 0.6 |
水 | 6.7 |
总计 | 100 |
制备同样的曲奇,除了用同样比例的可可粉和实施例1的产品的混合物来代替可可粉,实施例1的产品在混合物中占30%。
曲奇由10位专家测试员组成的测试小组取样。测试员注意到两批曲奇在颜色上没有差异,并且均认为两批曲奇口味基本一样。
实施例4
早餐谷物按照下述配方制备:
含有5%棕色可可粉的谷物参考配方
成分 | % |
玉米粗粒 | 60 |
燕麦粉 | 29 |
棕色可可粉 | 5 |
糖 | 5 |
NaCl | 1 |
总计 | 100 |
制备相同的谷物,除了用相同比例的可可粉和实施例1的产品的混合物来代替可可粉,实施例1的产品在混合物中占50%。
谷物由10位专家测试员组成的测试小组取样。测试员注意到两批谷物在颜色上没有差异,并且均认为两批谷物口味基本一样。
Claims (7)
1.提供可可替代物的方法,所述可可替代物基于选自烘制小麦、烘制和/或发芽大麦的材料,所述方法包括以下步骤:
(a)在蒸发容器中,在至少65℃的初始温度下,将烘制小麦、烘制和/或发芽大麦添加到水中;
(b)保持所述初始温度至少30分钟;
(c)添加冷水;并且
(d)立即喷雾干燥溶液以得到可可替代物;
步骤(a)中的水占烘制小麦、烘制和/或发芽大麦和水的总重量的12-22%,并且步骤(c)中的水占步骤(a)中的水的25-40%。
2.权利要求1的方法,其中步骤(a)中的水的用量为14-18%,更具体为15-17%,以烘制小麦、烘制和/或发芽大麦和水的总重量计。
3.权利要求1的方法,其中步骤(c)中的水的用量为25-35%,更具体为28-32%,以步骤(a)中的水的重量计。
4.权利要求1的方法,其中蒸发容器是开口容器。
5.权利要求1的方法,其中蒸发容器是真空封闭容器。
6.权利要求1的方法,其中在步骤(d)添加至少一种另外的风味成分。
7.具有减轻的异味的可可替代物,其可通过权利要求1的方法制备。
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GB1206035.6 | 2012-04-04 | ||
GBGB1206035.6A GB201206035D0 (en) | 2012-04-04 | 2012-04-04 | Composition |
PCT/EP2013/057109 WO2013150101A1 (en) | 2012-04-04 | 2013-04-04 | Method for providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley |
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US (1) | US20150093493A1 (zh) |
EP (1) | EP2833731A1 (zh) |
JP (1) | JP6211056B2 (zh) |
KR (1) | KR102005461B1 (zh) |
CN (1) | CN104334028B (zh) |
BR (1) | BR112014024712B1 (zh) |
GB (1) | GB201206035D0 (zh) |
SG (1) | SG11201406057WA (zh) |
WO (1) | WO2013150101A1 (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108289471A (zh) * | 2015-12-07 | 2018-07-17 | 路易斯·卡尔米内·琼蒂·德·奥利韦拉 | 无乳、含有或不含有添加糖、无麸质、无大豆且含有或不含有纤维的由角豆制成的替代巧克力的优化制剂 |
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AU2018279603A1 (en) * | 2017-06-07 | 2020-01-16 | Aak Ab (Publ) | Shea based cocoa substitute |
KR101991848B1 (ko) * | 2017-11-06 | 2019-09-30 | 씨제이푸드빌 주식회사 | 흑보리 크래커의 제조방법 |
NL2024168B1 (nl) * | 2019-11-06 | 2021-07-20 | Paul Alexander Peter Marie Mans | Werkwijze voor het vervangen van cacao of pinda in een voedingsmiddel |
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US4356209A (en) * | 1978-10-16 | 1982-10-26 | A. H. Robins Company, Inc. | Food coloring and flavoring agent from defatted wheat germ |
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- 2012-04-04 GB GBGB1206035.6A patent/GB201206035D0/en not_active Ceased
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- 2013-04-04 WO PCT/EP2013/057109 patent/WO2013150101A1/en active Application Filing
- 2013-04-04 CN CN201380018711.5A patent/CN104334028B/zh active Active
- 2013-04-04 KR KR1020147027872A patent/KR102005461B1/ko active IP Right Grant
- 2013-04-04 US US14/390,531 patent/US20150093493A1/en not_active Abandoned
- 2013-04-04 SG SG11201406057WA patent/SG11201406057WA/en unknown
- 2013-04-04 BR BR112014024712A patent/BR112014024712B1/pt active IP Right Grant
- 2013-04-04 EP EP13713918.4A patent/EP2833731A1/en not_active Withdrawn
- 2013-04-04 JP JP2015503879A patent/JP6211056B2/ja active Active
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WO1980002636A1 (en) * | 1979-06-05 | 1980-12-11 | Scm Corp | Imitation cocoa powder |
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CN108289471A (zh) * | 2015-12-07 | 2018-07-17 | 路易斯·卡尔米内·琼蒂·德·奥利韦拉 | 无乳、含有或不含有添加糖、无麸质、无大豆且含有或不含有纤维的由角豆制成的替代巧克力的优化制剂 |
CN108289471B (zh) * | 2015-12-07 | 2022-03-25 | 路易斯·卡尔米内·琼蒂·德·奥利韦拉 | 替代巧克力的优化制剂 |
Also Published As
Publication number | Publication date |
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CN104334028B (zh) | 2016-06-01 |
KR20140146090A (ko) | 2014-12-24 |
GB201206035D0 (en) | 2012-05-16 |
BR112014024712B1 (pt) | 2020-06-09 |
JP2015515271A (ja) | 2015-05-28 |
EP2833731A1 (en) | 2015-02-11 |
KR102005461B1 (ko) | 2019-07-30 |
WO2013150101A1 (en) | 2013-10-10 |
SG11201406057WA (en) | 2014-11-27 |
JP6211056B2 (ja) | 2017-10-11 |
US20150093493A1 (en) | 2015-04-02 |
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