FRUIT CONTAINING CHOCOLATE PRODUCTS AND PROCESS FOR THEIR PREPARATION

Abstract: Preparation of mouldable or smearable fruit-containing chocolate products. According to the invention one part by mass of chocolate optionally containing an emulsifier is melted at 32 to 40<o>C, the melt is homogenized with 0.5 to 1.0 parts by mass of a fruit concentrate containing at least 8% by mass of fruit dry substance, which has previously been admixed with sugar or any other carbonhydrate and 0.2 to 8.0% by mass of a lyophilic additive, and concentrated to 62 to 68 Ref%, and the homogeneous mixture is filled into moulds, containers or used for coating corpora. The pH of the fruit employed is adjusted to 5.0 to 6.8. To obtain a creamy consistence vegetable fats are added to the chocolate. As a lyophilic additive for example sodium alginate, carrageen, soluble starch, carboxymethyl starch, carboxymethyl cellulose, casein, agar-agar and sodium citrate or mixtures thereof can be used.

Description: FRUIT-CONTAINING CHOCOLATE PRODUCTS AND PROCESS FOR THEIR PREPARATION The invention relates to fruit-containing chocolate products and a process for their preparation. More particularly, the invention concerns fruit-containing chocolate products which are mouldable or smearable. + In spite of the rapidly growing assorment of confectionery goods chocolate or chocolate-containing products are still the most popular sweets, particularly as slab-chocolate, solid chocolate figures or dipping masses for use in confectioneries, in biscuit and wafer manufacture and in the baking industry and catering trade. The latter ones as coatings or various decorations make the products /cakes, biscuits, etc./ more attractive and more delicious. The creamy chocolate articles smearable at room temperature are also much in demand. The basic material of chocolate is the cocoa mass prepared from cocoa bean by roasting, husking, reduction in size and refinement. The most important components of cocoa mass are cocoa butter and cocoa dry substance. Cocoa butter is the fatty component of cocoa, while the dry substance includes the protein, carbohydrate and alkaloid pigment and mineral components of cocoa. From the cocoa mass chocolate is prepared by adding sugar. The character of chocolate is determined by the ratio of cocoa butter, cocoa dry substance and sugar. The dipping chocolate /by its well-known German name "Tunkmasse'V prepared for further processing contains 44 % by mass, the bitter chocolate 30 to 43 % by mass, the sweet chocolate 50 to, 55 % by mass and the usual "household" chocolate 66 % by mass of sugar. Chocolate is frequently enriched with various additives, partially to make it cheaper, partially to widen the assortment of chocolate products. Chocolates prepared with milk dry substance are called milk chocolate, while by using oil-seed-like additives moulded by lamina¬ tion homogenization almond-, whole nut, etc. chocolates are obtained. One of the main features of chocolate is its homogenity, which is preserved after proper melting and resolidification. Therefore, slabs, figures, etc. can be prepared from chocolate by moulding. Chocolate is further suitable for coating various corpula. While of the chocolates flavoured with lumpy additives /nut, almond, peanut, plum, etc./ there can be prepared slabs, smaller solid chocolate figures, they are no more suitable for coating corpora or different cakes. Chocolate enriched with a higher proportion of oily seeds or vegetable fats is plastic at room temperature. Such products are used as filling or are sold for direct consumption in smaller portion, for example in glasses. Fruit and fruit products /dried furit, candied fruit, etc./ could so far be used in chocolate manufacture as lumpy additives only. Fruit juice, pulp, marmelade a ' nd jam have been employed as fillings by preparing a dessert tube, which is then filled with the fruit mass and coated with chocolate. Chocolate is namely lyophobic, it cannot take up more water than 2 to 3 % by mass. It can be proved experimentally that chocolate mass is no more homogeneous if more than 5 % by mass of water are added. As a result of higher water-content the water present in chocolate is dissolved, and the saturated sugar syrup cannot be dispers- ed in the- dispersion medium of chocolate, in the cocoa butter. Therefore, if an additive of higher water content /e.g. fruit concentrate/ is added to the originally homogeneous, melted cocoa mass or "Tunkmasse", water and fat balls are formed, the mass becomes knotty, and becomes un- suitable for dipping, moulding. It can be seen that with lyophilic additives containing more than 3 to 5 % by mass of water a homogeneous chocolate mass could not be prepared The water content of chocolate cannot be increased above 5 % by mass even if the amount of emulsifying additives is increased. Therefore fruit is added in a dried form /pulp/ or as candied fruit or in lumpy state /almond, nut/ 5 to the liquid chocolate mass, which is then moulded or shaped into slabs by known technology. Using fruit pulp or other fruit concentrates no homogeneous chocolate- -containing desserts could be prepared since fruit-contain¬ ing basic materials, due to their high water-content, made 10 the chocolate knotty, the originally homogeneous chocolate lost its smoothness, small clods were formed and the product became unsuitable for consumption. Our intention was to develop a technique by which homogeneous chocolate-containing products can be prepared 15. with fruit additives, which preserve their smoothness, mouldability and are pleasant to the taste. The chocolate mass prepared according to the invention can be manufactured as solid slabs or is suitable for coating various corpora or cakes. They can further be marketed as smearable products 20 for fillings or direct consumption. According to the invention one part by mass of chocolate optionally containing an emulsifying additive is melted at 32 ' to 40 °C and the melt is homogenized with 0.5 to 1.0 part by mass of a fruit concentrate containing at 5 least S % by mass of fruit dry substance, which has previous¬ ly been admixed with sugar or any other carbonhydrate and 2.0 to 8.0 % by mass of a lyophilic additive, and concentrat¬ ed to 62 to 63 % /Ref./, and the homogeneous mixture is filled into moulds or used for coated corpora. The pH of the 0 fruit employed is adjusted to 5.2 to 6.8 with citric acid, tartaric acid or any other acid suitable for human consump¬ tion. As an eraulsifier for example di- or monoglycerides, sorbitane fatty acid esters, di odane can be used. The chocolate component can be either eating chocolate or milk 5 chocolate, cocoa mass or confectionery mass. Confectionery mass is a coating mass similar to dipping chocolate, ' which consists of cocoa powder, sugar and vegetable f ts. To obtain a creamy consistence 7 to 15 % of vegetable fats are added to the melted chocolate /related to its mass/. Stabilisators of lyophilic character are substances which can bind water in an amount corresponding to multiple of their mass in the form of a gel. If such substances are added to liquid or plastic materials containing a high amount of water /e.g. sugar solution, fruit pulp/, they bind the free water-content of these materials and make them solid. Such substances include for example sodium alginate, carrageen,, soluble starch, carboxymethyl starch, carboxymethyl cellulose, agar, gelatine, casein and sodium citrate and mixtures of these materials. The term "fruit concentrate" refers to a concentrate prepared from fruits /fruit juice, fruit pulp/ and sugar by concentration /pre¬ ferably in vacuum/ up to a 62 to 63 % /Ref./ water-soluble dry substance content, which contains at least 5 % of original fruit dry substance. The sugar content of fruit concentrates is at least 40 to 200 ._ by mass. The stabiliz- ed fruit concentrates have essentially the same composi¬ tion, except that 2 to 8 % of their sugar contend is re¬ placed by an additive of lyophilic character. According to another aspect of the invention there are provided fruit-containing, mouldable and smearable chocolate products comprising 1 part by mass of chocolate and 0.5 to 1.0 parts by mass of a fruit concentrate contain¬ ing at least 8 % by mass of fruit dry substance related to its mass, 2.0 to 3.0 % by mass of lyophilic additive and concentrated up to 62 to 63 % /Ref./. According to a preferred embodiment of the process according to the invention to 0.8 to 1.2 parts by mass of stabilized fruit concentrate having 62 to 68 % /Ref./ dry substance content 0.2 % by mass of emulsifier are added, the mixture is heated up to 70 to 90 °C and homogenized, after left standing it is cooled to 25 to 35 °C and homogenized with 0.2 to 0.6 parts by mass of melted fats at the same temperature, heated up to 40 °C, 0.S to 1.2 parts by mass of melted chocolate are admixed, the mixture is homogenized and solidified with cooling. The invention is based on the recognition that the stability of. foodstuffs having an "oil-inwater" emulsion structure is substantially influenced by their so called free water concentration. It is known that the quantity of water dispersed in the fat-containing /oily/ dispersion medium cannot exceed a strict limit: 3.5 to 5.0 % by mass. The proportion of water present in the fatty dispersion medium can, however, be increased by adding a portion of water into the emulsion system as bound water, i.e. water bound with a lyophilic additive. Under such conditions in a ' given pK-range water can be dispersed in the system without altering its stability, in other words, in the lyophobic medium more water can be dispersed. The water- content of the fruit mass added to the chocolate according to the invention can be bound by a stabilizing substance, from which water ins not released under heating up to 60 C and solidification, even if the heating and solidifying cycles are repeated and the melted homogenous mixture is stirred. In the fruit mass the proportion of the free water related to the mass of the free and bound water /total water content/ cannot exceed 10 % by mass. In this manner by admixing the fruit mass having a relatively high water- -content with chocolate homogeneously a new product is obtained. The pH of the fruit mass also plays an important role. The pH should be between 5.2 and 6.6 during admixture. The water-binding capacity of the employed stabilizers is namely influenced by the pH; in a neutral or slightly alkaline medium the stability is worsening. ' A substantial advantage of the process according to the invention is that the consistence of the chocolate mass at room te erature can be regulated by the ratio of the the admixed fruit and chocolate without risking the stability of the mass. If, for example, instead of sweet eating chocolate a confectionery mass containing vegetable fats is employed, the product becomes softer, creamy, which can be directly eated with a spoon or can be used as a filling. The same result can be obtained by increasing \ the proportion of the fruit mass during the preparation of the product. The main advantages of the process according to the invention can be summed up as follows: A new product with a new compositions and taste is obtained from chocolate and fruit components, which is homogeneous, mouldable and can be used either for the preparation of finished products or for coating cakes and corpora. In this manner the monotony of chocolate fillings and additives ceased, and instead of expensive oily seeds fruits can be used as chocolate components; By the process according to the invention a wide variety of various products can be prepared, and fruits can be used in a higher proportion in the manufacture of chocolate products. The invention will now be illustrated in greater detail in the following specific Examples, which are given for illustration and not limitation of our invention. Example 1 Preparation of raspberry-chocolate 100 g of. raspberry pulp are concentrated to half of its mass in vacuum, 50 g of powdered sugar previously admixed with 5 g of a lyophilic additive are added, and the mixture is concentrated to 66 to 68 % /Ref./ of dry substance, Care must be taken that the temperature should be in a range where the pigments and flavouring agents are not deteriorated. The alteration of pigments necessarily means the deterioration of aroma substances of fruits. In the meantime 150 g of semi-bitter chocolate are melted on water bath /in a double walled cooking vessel with jacket heat¬ ing/ and 0.2 g of an emulsifier are added. The temperature of the melted chocolate should not exceed 45 °C. There¬ after, the fruit substance having about the same temperature is added and thoroughly homogenized. The mixture is then filled into moulds under stirring, at a temperature of 40 C and solidified or used fDC dipping. Example 2 Preparation of strawberry-chocolate 100 g of a stabilized strawberry concentrate having a dry substance content of 66 to 63 % /Ref./ are heated under careful stirring, and its pH is adjusted to 6.4 with citric acid. In the meantime 150 g of milk chocolate are melted as described in Example 1, 0.2 g of an emulsifier are added, and then the mixture is admixed with the fruit concentrate of 40 °C and a homogeneous mass is prepared. The mass is then filled into moulds and solidified. Alternative ly, -the mass is filled into containers suitable for food- stuff storage /enamelled metal box, synthetic box etc./, which are then sealed. Example 3 Preparation of black-currant chocolate 120 g of black-currant pulp are .concentrated to half of their mass in vacuum. 52 g of sugar previously admixed with S g of lyophilic additive are added and the mixture is concentrated to 67 .ό /Ref./. In the meantime in a melting vessel equipped with a jacket heater 150 g of confectionery mass containing vegetable fats are melted. Thereafter the fruit mass concentrated and cooled up to 45 C is added, and the mixture is thoroughly homogenized. Furtheron the procedure described in Example 1 is followed. Example 4 Preparation of diabetic fruit-chocolate 200 g of peach pulp are concentrated to half of its - mass under stirring, in vacuum. To the concentrate 80 g of fructose previously admixed with 6 g of lyophilic additive and concentrated to 68 % /Ref./, the pH of which has been adjusted to 6.3, are addπd. Thereafter 150 g of cocoa mass are melted, 0.2 g of emulsifier are added, followed by the addition of the fruit concentrate cooled to 45 °C. After homogenization the procedure described in Example 1 is followed. If sorbite is employed, the desired sweetness is adjusted with a synthetic sweetener, such as saccharine, cyclamate, xylose, etc. Example 5 Preparation of fruit-cream 100 g of a stabilized mixed fruit concentrate /Ref .%- 67/ are heated up -to 40 C under stirring, and homoge ed with' 150 g melted semi-bitter chocolate of 40 °C. The cream is then filled into cups, which are sealed. The flavour of fruit-creams is intensified by adding synthetic flavour¬ ing agents. Example 6 Preparation of fruit-cream 100 g of a mixed fruit concentrate /Ref.%= 65-68/ are heated up to 40 C. It is flavoured with several drops of synthetic aroma material and 5 g of lyophilic additive are added as a stabilizer. To 150 g of melted chocolate 0.2 g of emulsifier and 10 g of vegetable fat are added in a separate vessel. The fruit concentrate is added to the homogenized chocolate mass at 40 °C, and after homogenize tion the cream is filled into boxes 'and solidified. Example 7 Preparation of a fruit-containing slab Into a fruit concentrate /100 g, 63 to 6S Ref.%/ 6 g of a lyophilic additive and 0.2 g of an emulsifier are added. The mixture is heated up to 70 to 90 °C, homogeniz¬ ed and cooled to 30 °C. 15 g of cocoa butter of another vegetable fat having the same rheological properties /melt¬ ing point: 28 to 32 C, solidification point: 24 C/ are melted, heated to the same temperature as the fruit concentrate and homogenized with the fruit concentrate. After homogeniza¬ tion the temperature of the mixture is slowly raised up to 40 °C and at this temperature 100 g of previously melted chocolate are added. The mixture is then filled into moulds and solidified by cooling.

Claims: C l a i m s i. Process for the preparation of fruit-containing, mouldable or smearable chocolate products, which c o m p r i s e s preparing a mixture by melting one part by mass of chocolate component optionally containing an emulsifying agent at a temperature of 32 to 40 °C, homogenizing the melt with 0.5 to 1.0 parts by mass of a fruit concentrate heated up to the same temperature said concentrate containing at least S % by mass of fruit dry substance related to its mass and sugar or any other carbonhydrate and 2.0 to 3.0 % by mass of a lyophilic additive, having .a dry substance sontent of 62 to 68 Ref.%, and filling the mixture obtained into moulds, containers or employing same for coating corpora. 2. A process as claimed in claim 1, in which the pH of the fruit concentrate employed is adjusted to 5.2 to 6.8. 3. A process as claimed in claim 1, in which a s a chocolate component eating chocolate, milk chocolate, cocoa mass or confectionery mass is employed. 4. A process as claimed in claim 1 or claim 3, which c o m p r i s e s using 7 to 60 % by mass of vegetable fats related to the mass of the chocolate melt. 5. A process as claimed in claim 1, in which as a lyophilic additive /stabilizer/ sodium alginate, carrageen, soluble etarch, carboxymethyl starch, casein, sodium citrate, carboxymethyl cellulose, agar-agar, gelatine or a mixture thereof is employed. 6. A process as claimed in claim 1, which c o m p r i s e s adding to 0.8 to 1.2 parts by mass of a stabilized fruit concentrate of 62 to 63 Ref.% 0.2 % by mass of an emulsifier, homogenizing the mixture heated up to 70 to 90 °C, allowed standing, cooling it to 25 to 35 °C, homogenizing 0.2 to 0.6 parts by mass of a melted - • il - fat at a temperature of 25 to 32 °C, heating up to 40 °C and admixing with 0.8 to 1.2 parts by mass of a chocolate melt, homogenizing the mixture and solidifying same under cooling. 7. Process according to claim 1 substantially as described in any of Examples 1 to 7. 8. Fruit-containing chocolate products when prepar¬ ed by the process claimed in claims 1 to 6. 9. Fruit-containing mouldable and smearable chocolate products comprising 1 part by mass of chocolate and 0.5 to 1.0 part by mass of a fruit concentrate contain¬ ing at least':8 % by mass of fruit dry substance related to its mass, 2.0 to 8.0 °_ by mass of lyophilic additive and concentrated up to 62 to 68 Ref.%.

Inventors: KARACSONYI BELA, RAVASZ LASZLO, VAJDA GABOR, VAJDA GABORNE, KARACSONYI, BELA, RAVASZ, LASZLO, VAJDA, GABOR, VAJDA, GABORNE
Applicants: AGRO IND INNOVACIOS VALLALAT, AGRO-INDUSTRIA INNOVACIOS VALLALAT
Application year: 1984
Main classification: A23G1
IPC codes: A23G1