JP2002534072A - Chocolate composition for diet - Google Patents

Abstract

  (57) [Summary] The present invention relates to a diet chocolate composition sweetened with a bulk sweetener system and a method for producing the diet composition. The chocolate composition has been sweetened with a bulk sweetening composition comprising 10-90% by weight maltitol, 9-89% by weight lactitol, and 1-55% by weight polydextrose. This combination of sweeteners can provide a surprisingly high degree of sweetness and provide a dietary chocolate product with significantly reduced caloric content and blood sugar levels compared to conventional sugar-sweetened chocolate products. At the same time, the flavor, texture, and texture of such conventional chocolate products are approximated and reproduced. The method of the present invention incorporates the bulk sweetener composition into a chocolate product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD OF THE INVENTION

The present invention is a chocolate composition for diet sweetened with a bulk sweetening composition,
And making such chocolate compositions that are similar in flavor, texture and texture to conventional chocolate compositions.

[0002]

BACKGROUND OF THE INVENTION

Dietary chocolate products and dietary chocolate compositions especially for diabetics are made using sorbitol. However, these compositions generally do not have a flavor, texture or texture comparable to conventional chocolate compositions.

[0003] Sugar-free and sugar-free chocolate products are generally manufactured using one or a combination of two alternative sweeteners. Specifically, conventional sugar-free and sugar-free chocolate products typically employ maltitol, lactitol, mannitol, or xylitol as a single alternative sweetener to achieve the desired sweetness of the chocolate product; and Selective combinations of intense sweeteners are used as needed. In addition, chocolate products containing other alternative sweeteners such as isomalt, sorbitol, erythritol, maltodextrin have been proposed. Other conventional sugar-free and sugar-free chocolate products employ a sweetener system consisting of a combination of lactitol and polydextrose, and optionally include high intensity sweeteners to achieve the desired sweetness. In. However, all of these sweetener systems have the flavor of chocolate products that are sweetened with conventional sugars,
It has not succeeded in reproducing the texture and texture.

[0004] Chocolate products that produce sweetness only with mannitol sweetener exhibit a cooling effect that lasts from the start of eating, during chewing, and thereafter. This sweetness effect is more intense and lasts longer than conventional products, which are usually not noticeable during chewing, so chocolate sweetened with conventional sugars that generally shows a coolness effect only when you start eating The flavor is not typical. In addition, the blood sugar level of chocolate products sweetened with mannitol alone does not significantly decrease compared to chocolate products sweetened with sucrose, and calories are reduced as much as chocolate products sweetened with lactitol or polydextrose. Absent.

[0005] Chocolate products sweetened with lactitol or a combination of lactitol and polydextrose have no cooling effect when they begin to eat. Thus, the consumer immediately notices the difference between the flavor of such a product and the flavor of a conventional chocolate product sweetened with sucrose that exhibits a slight cooling effect at the beginning of eating. Furthermore, the chocolate-like aftertaste normally expected of sucrose-sweetened chocolate is suppressed in lactitol or in chocolate products sweetened with lactitol and polydextrose. When using lactitol or a combination of lactitol and polydextrose, it is necessary to add a strong sweetener in order to produce a chocolate product having a sufficient sweetness.

[0006] One example of a diet chocolate product is disclosed in Japanese Patent Application No. 10234302 published on September 8, 1998. Instead of sucrose, the chocolate product disclosed in this patent application is lactitol, reduced isomaltose, a kind of sugar alcohol selected from the group of maltitol and polydextrose, xylitol, erythritol, a second selected from the group of maltitol. Uses a kind of sugar substitute. These sweeteners have been employed in the manufacture of low fat chocolate products.

An example of another dietary chocolate product is disclosed in US Pat. No. 5,490,996. In this product, a substitute for sucrose selected from polydextrose, inulin, mannitol, maltitol and combinations thereof and a substitute for sucrose selected from lactitol, fructose, sorbitol, mannitol, xylitol, isomalt and combinations thereof A sweetener composition comprising a combination of is used. A two-stage manufacturing process is employed to allow different conching temperatures to be used for each of the sweetener components, with the first and second sucrose substitutes being treated separately.

[0008] EP 599830 B1 discloses that sweeteners selected from inulin, linear and branched fructooligosaccharides and mixtures thereof as alternative sweeteners and sucrose, fructose, sugar alcohols, isomaltose, polyglucose, polydextrose, poly Disclosed are products selected from maltose, carboxymethyl cellulose, carboxyethyl cellulose, arabinogalactan, microcrystalline cellulose or mixtures thereof, and reduced calorie chocolate compositions employing intense sweeteners. This patent states that the dietary chocolate composition preferably has reduced caloric content, reduced fat, increased fiber content, beneficial effects on intestinal metabolism, reduced sugar content, and reduced carious properties Point out what should be done. In addition, this patent has the problem that sugar substitutes such as lactitol in chocolate products require a remodeling of the manufacturing process due to the high moisture content of the chocolate mass, which often results in considerable delays in manufacturing. I admit that there is. In the case of chocolate products sweetened with maltitol, maltitol is absorbed and metabolized in the human body,
As a result, the effect of calorie reduction is lower than desired.

Accordingly, a main object of the present invention is to provide a dietary calorie-reduced chocolate product that approximates and reproduces the flavor, texture and texture of a conventional chocolate-sweetened chocolate product. In particular, the object of the present invention is to approximate the cooling effect of conventional sugar-sweetened chocolate mainly felt at the beginning of eating, and the pleasant chocolate-like aftertaste normally found in conventional sugar-sweetened chocolate products. It is to provide a product that does.

[0010] A further object of the present invention is to significantly reduce the caloric content and blood sugar level compared to conventional sugar-sweetened chocolate while at the same time surprisingly sweetening a sweetened alternative sweetener composition for diets. To provide chocolate products.

[0011] It is a further object of the present invention to provide a diet chocolate product which can achieve sufficient sweetness only by using an alternative sweetener composition without using a strong sweetener.

[0012] These and other objects of the present invention will become apparent from the following summary of the invention and detailed description of the invention.

[0013]

Summary of the Invention

The present invention achieves the above-identified object by providing a chocolate product sweetened with a combination of lactitol, maltitol and polydextrose. More specifically, in the first aspect, some or all of the sucrose sweetener or bulk sweetener comprises 10-90% maltitol, 9-9 lactitol by weight.
The present invention relates to a dietary calorie-reducing chocolate composition replaced by a bulk sweetening composition comprising 9% by weight and 1 to 55% by weight of polydextrose. A more preferred composition (based on bulk sweetener) is 30-70% maltitol and 20 lactitol.
６０60%, polydextrose 10-50%. This particular sweetener combination gives a surprisingly strong degree of sweetness when used in chocolate products,
In addition, it is possible to provide a chocolate product for dieting in which the caloric content and blood sugar level are significantly reduced as compared with chocolate products sweetened with conventional sugar, and at the same time, the flavor, texture, and food of such conventional chocolate products are provided. Approximate the feeling and reproduce.

The present invention also addresses the need for a dietary chocolate product that can be manufactured without employing complex manufacturing processes. Thus, in a second aspect, the invention relates to 10-90% maltitol, 9-89% lactitol, 1-5% polydextrose.
The present invention relates to a process for producing a chocolate product for diet, comprising the step of mixing a bulk sweet composition comprising 5% by weight into a chocolate product. Otherwise, the chocolate product of the present invention uses conventional chocolate manufacturing processes to raise the conching temperature to 40-80 (C
Can be made by The particular conching temperature used will depend on the components of the particular composition.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION

The chocolate product according to the present invention is a chocolate product having reduced calories for diet, may be free of sucrose, or may have a reduced sugar content compared to a conventional chocolate product. . In this specification, "
The term "for diet" refers to the reduction or elimination of sucrose from the chocolate product. The chocolate product of the present invention reproduces conventional sucrose sweetened chocolate in terms of flavor, texture and texture. In particular, the cooling effect and the aftertaste of chocolate are remarkably reproduced, and the bulk sweetening composition of the present invention does not require the use of intense sweeteners to produce a desired level of sweetness. These chocolate products are provided by replacing some or all of the sugars typically used to sweeten conventional chocolate products with the bulk sweetening compositions of the present invention. Provided by

According to a first aspect of the present invention, the chocolate product for diet comprises a part and all of the sucrose sweetener with 10-90% by weight maltitol, 9% by weight.
Consisting of a chocolate replaced with a bulk sweetening composition comprising -89% by weight lactitol, 1-55% by weight polydextrose. A more preferred composition comprises 30-70% by weight maltitol, 20-60% by weight lactitol, 10-50% by weight polydextrose. Optionally, in certain instances, the bulk sweetening composition further comprises up to 1% by weight of an intense sweetener.
Also, unless stated otherwise, all percentages used herein are weight percentages and the sum of all components in a particular composition is 100%.

[0017] The bulk sweetening composition of the present invention can be used in a variety of chocolate products, including unsweetened chocolate, unsweetened chocolate, reduced sugar chocolate. The invention is used in the production of milk chocolate, dark chocolate, white chocolate or compound chocolate products. Further, the chocolate product of the present invention can be formed in the form of chips, bar products, chocolate batter, chocolate coating on ice cream and other products to which a conventional chocolate coating has been applied.

The cocoa material used in the chocolate product of the present invention is selected from suitable chocolate liquor or cocoa powder used for preparing chocolate confectionery and coatings. Chocolate liquor is generally disclosed only as a reference to about 50% by weight of natural cocoa butter and here that these patents disclose such reduced-fat cocoa butter substitutes, for example, US Pat. Patent No. 5,
And cocoa butter substitutes with reduced fat as disclosed in 380,538 and 5,565,232. Cocoa powder is typically about 5% to 30% by weight.
Contains natural cocoa butter by weight and reduced cocoa butter replacer.

[0019] The chocolate product of the present invention can include materials commonly used in the preparation of chocolate products. For example, if sugar-free milk chocolate is the desired end product, the chocolate product of the present invention can include approximately 5-20% by weight of whole milk or skim milk solids. Other components of the chocolate product may also be used. Examples of such optional ingredients include natural edible flavor oils, oleoresin, oleoresin extract, artificial edible flavors, spices, coffee flavors, tree nuts, vanilla, malt cereal extract, salt, cocoa fiber, citrus fiber There are dietary fiber sources such as wheat bran, corn cake, oat cake, pea cake and soy fiber, lecithin and other emulsifiers, all of which are conventionally used in chocolate products. used. In the case of sugar-free milk chocolate, ingredients such as caseinates and whey-derived compounds are also used.

In the present invention, the sucrose in the chocolate product is partially or completely replaced by a bulk sweetening composition comprising lactitol, maltitol and polydextrose. The coverage of the components of the bulk sweetening composition is 10-90% maltitol, 9-89% lactitol and 1-55% polydextrose by weight. More preferably, the bulk sweetening composition of the present invention comprises 30-70% maltitol, 20-60% lactitol and 10-50% polydextrose by weight. The amounts of the various components will depend, inter alia, on the practice in which they are used to meet the requirements for the release of the sweetness and flavor of a wide variety of chocolate liquors, chocolate and cocoa. Thus, the chocolate product can be formulated to optimize various properties such as caloric content, caries causing properties, blood sugar level, flavor, texture and texture.

[0021] The bulk sweet composition of the present invention may comprise up to 65% by weight of the chocolate product. More preferably, the bulk sweetening composition comprises 2 parts of a chocolate product.
Make up 0-55% by weight.

The polydextrose component of the bulk sweetening composition is used in the form of purified or unpurified anhydrous polyglucose. The polydextrose may be in partially or fully hydrogenated or fractionated form if desired. The preferred polydextrose for use in the present invention is Cultor Ltd. Litess Liteesse.
(Registered trademark), Lites (registered trademark) II and Lites (registered trademark) Ultra II
Sold as I. Fractionated polydextrose is disclosed in US Pat. No. 5,42.
It is a conventionally known substance that can also be prepared by the processes disclosed in 4,418 and 4,948,596. Other polydextroses suitable for use in the present invention include those disclosed in US Patent No. 5,645,647 and US Patent No. 5,601.
No. 6,863, there is a hydrogenated polydextrose.

The maltitol component of the bulk sweetening composition may be in any solid state, but is preferably in a purified crystalline state, more preferably in a purified maltitol having a purity of more than 90%. The crystallized state is used. The lactitol component of the bulk sweetening composition is used in the form of lactitol monohydrate, lactitol dihydrate, anhydrous lactitol or mixtures thereof.

The components of the bulk sweetening composition of the present invention are utilized in the form of crystals or in other forms such as milling, spray drying, crushing, granules and the like for the preparation of diet chocolates.

Optionally, intense sweeteners may be used in addition to the bulk sweetening composition of the present invention. However, it has been found that intense sweeteners are not necessary to achieve moderate sweetness in the chocolate products of the present invention. When intense sweeteners are used, they are typically present in an amount of less than 1% by weight of the chocolate product, more preferably less than 0.5%, most preferably less than 0.2%. Examples of suitable intense sweeteners include, but are not limited to, K, L aspartyl-L-phenylalanine methyl ester (Aspartame®), Alitame®
There are, sucralose and mixtures of these.

The chocolate product of the present invention can be refined using conventional, well-known techniques in the chocolate industry. The chocolate product of the present invention can be conched at a temperature in the range of about 40C to about 80C without detrimental effects on the chocolate product. In the process of the present invention, the aforementioned bulk sweetening composition is added to the chocolate during formulation as a partial or complete replacement for sucrose and other bulk sweeteners. Thus, chocolate products can be made using conventional processes to formulate a preferred dietary chocolate product.

The chocolate product of the present invention offers the advantage of reduced calorie content and low blood sugar levels compared to conventional chocolate products sweetened with sucrose. further,
The product of the present invention reproduces the flavor, texture and texture by approximating conventional chocolate.

More importantly, however, the bulk sweet compositions of the present invention have surprisingly high levels of sweetness compared to the level of sweetness expected from a simple mixture of the various sweeteners that make up the bulk sweet composition. Was found to be present. It is possible that the use of intense sweeteners is reduced as a result of this property of the bulk sweetening composition. Further, it may not be necessary to use intense sweeteners in the chocolate product to achieve the desired degree of sweetness. That would eliminate bitter aftertaste, sweetness linger and potential consumer concerns such as those associated with intense sweeteners, and could potentially reduce the cost of the final chocolate product .

The present invention will be further described in detail with reference to the following specific examples.

[0030]

【Example】Comparative example A  In this comparative example, a conventional diet using maltitol as a bulk sweetener was used.
A milk chocolate was made using the ingredients shown in Table 1. Diet cho
The colates were eaten and the results were described in Table 1 as "flavor ratings".

Comparative Example B Another conventional diet milk chocolate using lactitol as a bulk sweetener was made using the ingredients shown in Table 1. The diet chocolate was eaten and the results were described in Table 1 as "flavor rating".

Example # 1 Diet "Milk" type chocolate was made by mixing maltitol lactitol and polydextrose. The formulation of this product is shown in Table 1. This sample has a flavor rating fairly similar to the flavor, texture and texture of conventional (sweetened) milk chocolate, and has a desirable degree of sweetness. This evaluation was surprising because the calculated equivalent of the bulk sweetening composition used in this example was approximately 0.4 while sucrose had a sweet equivalent of 1.0. This is because the combination of the three components of the bulk sweetening composition
Suggests enhanced sweetness perception in chocolate products. The sweet equivalent of the bulk sweet composition was calculated based on the known sweet equivalent of maltitol (about 0.9), lactitol (about 0.4) and polydextrose (about 0).
These sweet equivalents were then weighted based on the proportions of each of the three components in the bulk sweet composition, yielding a value of about 0.4 of the sweet equivalent.

[0033]Example # 2  Diet "dark" chocolate has the same sweetness and flavor attributes as Example # 1
Made with a mixture of maltitol lactitol and polydextrose
Was. The formulation of this product is shown in Table 1.

[0034]Example # 3  "Sugar free" type chocolates exhibit the same sweetness and flavor attributes as Example # 1
Made with a mixture of maltitol lactitol and polydextrose
Was. The formulation of this product is shown in Table 1.

[0035]Example # 4  "Milk" type chocolate coating based on sugar (sucrose)
Maltitol, lactitol and polydex with the same sweetness and flavor characteristics as
Diet "milk" -type blended chocolate made with a mixture of sucrose
To

[0036]Example # 5  25% + calories compared to reference chocolate based on sugar (sucrose)
Maltitol lac with the same sweetness and flavor characteristics as in Example 1 that also achieves
Diet "mill made with a mixture of titol and polydextrose
Qu "type chocolate.

The foregoing examples have been presented for purposes of illustration and description only, and are not intended to limit the scope of the invention in any way. The scope of the invention is defined by the appended claims.

[0038]

[Table 1]

──────────────────────────────────────────────────続 き Continuation of front page (81) Designated country EP (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE ), OA (BF, BJ, CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN, TD, TG), AP (GH, GM, KE, LS, MW, SD, SL, SZ, TZ, UG, ZW), EA (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), AE, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CR, CU, CZ, DE, DK, DM, EE, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID , IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MA, MD, MG, MK, MN, MW, MX, NO, (72) Invention NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, TZ, UA, UG, UZ, VN, YU, ZA, ZW Reagan, Mitchell, John United States 10990 Warwick Ridgefield, New York 8 F-term (reference) 4B014 GB01 GK12 GL10 GL11

Claims (21)

[Claims] 1. A bulk sweetener wherein part or all of a sucrose or other bulk sweetening composition comprises 10-90% by weight maltitol, 9-89% by weight lactitol, and 1-55% by weight polydextrose. A calorie-reducing chocolate composition for diet, characterized by being replaced by a composition. 2. The composition of claim 1, wherein the bulk sweetening composition is substantially a substitute for all of the sucrose in the chocolate composition to provide a substantially sucrose-free chocolate composition. Calorie-reducing chocolate composition for dieting. 3. The chocolate composition according to claim 1, wherein the bulk sweetening composition partially replaces sucrose conventionally added to the chocolate composition, thereby providing a calorie-reducing chocolate composition for dieting. The calorie-reducing chocolate composition for diet according to the above. 4. The dietary calorie-reducing chocolate composition of claim 1, wherein the bulk sweetening composition further comprises a strong sweetener in an amount sufficient to enhance the sweetness of the chocolate. 5. The reduced-calorie chocolate composition for diet according to claim 4, wherein the intense sweetener is contained in an amount up to 1% by weight of the chocolate composition. 6. The composition of claim 1, wherein the bulk sweetening composition comprises 30 to 70% by weight maltitol, 20 to 60% by weight lactitol, and 10 to 50% by weight polydextrose. A calorie-reducing chocolate composition for diet. 7. The diet according to claim 1, wherein said lactitol is present in a form selected from the group consisting of anhydrous lactitol, monohydrated lactitol, dihydrated lactitol and mixtures thereof. Calorie-reducing chocolate composition. 8. The polydextrose selected from the group consisting of purified polydextrose, unpurified polydextrose, hydrogenated polydextrose, fractionated forms of polydextrose in any of the foregoing forms, and mixtures thereof. The calorie-reduced chocolate composition for diet according to claim 7, characterized in that: 9. The dietary calorie-reducing chocolate composition according to claim 1, wherein the chocolate composition is selected from the group consisting of milk chocolate, dark chocolate, white chocolate and mixed chocolate. 10. The calorie-reduced chocolate composition for diet according to claim 1, wherein the bulk sweet composition accounts for up to 65% by weight of the chocolate composition. 11. A bulk sweetening composition comprising 10-90% by weight maltitol, 9-89% by weight lactitol, and 1-55% by weight polydextrose, partially or completely with sucrose or other bulk sweetener. A method for producing a chocolate composition for diet, comprising a step of adding as a substitute. 12. The composition according to claim 11, wherein the bulk sweetening composition comprises 30 to 70% by weight maltitol, 20 to 60% by weight lactitol, and 10 to 50% by weight polydextrose. Method. 13. The method of claim 11, wherein the bulk sweetening composition further comprises a sufficient amount of intense sweetener to enhance the sweetness of the sweetening component. 14. The high-intensity sweetener according to claim 1, wherein the upper limit of the total sweetness of the chocolate composition is 1
14. Method according to claim 13, characterized in that it is present in an amount of up to% by weight. 15. The mixture of the bulk sweetening composition and other ingredients may further comprise 40-8.
The method according to claim 11, which comprises conching at a temperature of 0 ° C to form a chocolate composition. 16. The method of claim 11, wherein the bulk sweetening composition substantially replaces all sucrose in the chocolate composition. 17. The method of claim 11, wherein said bulk sweetening composition partially replaces sucrose in a chocolate composition. 18. The method according to claim 11, wherein said chocolate composition is selected from the group consisting of milk chocolate, dark chocolate, white chocolate and mixed chocolate. 19. The method of claim 11, wherein the bulk sweetening composition comprises up to 65% by weight of the chocolate composition. 20. The polydextrose is selected from the group consisting of purified polydextrose, unpurified polydextrose, hydrogenated polydextrose, fractionated forms of polydextrose in any of the above forms, and mixtures thereof. The method of claim 11, wherein: 21. The method of claim 11, wherein said lactitol is present in a form selected from the group consisting of anhydrous lactitol, monohydrated lactitol, dihydrated lactitol and mixtures thereof.