Method for producing a soluble cocoa product from cocoa powder

Abstract

The present invention relates to a method for producing a soluble cocoa product from cocoa powder. The present invention further relates to cocoa products obtained by the present method and uses thereof. The present invention is also directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25 wt % based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage or a powder composition. The invention also relates to uses of this cocoa-derived material for preparing carbonated beverages containing cocoa. The invention further relates to a carbonated beverage comprising said cocoa-derived material and to methods for preparing such cocoa-derived materials and beverages. The invention also provides an ice cream comprising a cocoa powder, and in particular to an ice cream comprising up to 15 wt % of a soluble cocoa powder, wherein said cocoa powder has a solubility in water of at least 50% at a temperature of less than 10° C. The invention further relates to a method for preparing such ice cream and the use thereof in food products.

1 - 31 . (canceled) 
     
     
         32 . An ice cream comprising up to 15 wt % of a soluble cocoa powder, wherein said soluble cocoa powder has a solubility in water of at least 50% at a temperature of less than 10° C., and whereby said soluble cocoa powder is produced by solubilizing between 50 and 100% (w/w) of a starting cocoa powder. 
     
     
         33 . Ice cream according to  claim 32 , comprising between 2 and 10 wt % of a soluble cocoa powder, wherein said soluble cocoa powder has a solubility in water of 85 to 100% at a temperature of less than 10° C. 
     
     
         34 . Ice cream according to  claim 32 , having after 48 hours at −20° C. a hardness as measured with a texture analyzer as a force of less than 30N for penetrating a cylindrical probe with flat bottom surface in said ice cream at a penetration depth of at least 10 mm. 
     
     
         35 . Ice cream according to  claim 32 , having after 48 hours at −20° C. a hardness as measured with a texture analyzer as a force of less than 30N for penetrating a metal cylindrical probe having a round flat bottom surface with a diameter of 6.35 mm in said ice cream at a penetration depth of 10 mm. 
     
     
         36 . Ice cream according to  claim 32 , comprising up to 15 wt % of said soluble cocoa powder, up to 20 wt % of milk powder, up to 30 wt % of sugars, up to 20 wt % of fat, optionally less than 1 wt % of stabilizers, and optionally less than 0.5 wt % of emulsifiers, and between 35 and 75 wt % of water or milk. 
     
     
         37 . Ice cream according to  claim 32  wherein said soluble cocoa powder comprises between 1 and 30% by fat-free dry weight of cocoa-derived polyphenols. 
     
     
         38 . Ice cream according to  claim 32  wherein said soluble cocoa powder comprises between 10 and 40% by fat-free dry weight of amino acids, peptides, and proteins. 
     
     
         39 . Ice cream according to  claim 32  wherein said soluble cocoa powder comprises between 10 and 60% by fat-free dry weight of glucose, glucose oligomers and/or dextrines. 
     
     
         40 . Ice cream according to  claim 32  wherein said soluble cocoa powder comprises less than 25 wt % of fat. 
     
     
         41 . Ice cream according to  claim 32  wherein said soluble cocoa powder comprises less than 5% by fat-free dry weight of theobromine. 
     
     
         42 . Ice cream according to  claim 32  wherein said soluble cocoa powder comprises less than 1% by fat-free dry weight of caffeine. 
     
     
         43 . Method of preparing an ice cream according to  claim 32  comprising the steps of
 a) preparing an aqueous ice cream mixture comprising up to 15 wt % of a soluble cocoa powder, wherein said soluble cocoa powder has a solubility in water of at least 50% at a temperature of less than 10° C., 
 b) heating said ice cream mixture to a temperature of between 65 and 95° C. for at least 1 minute, 
 c) pasteurizing the heated mixture, 
 d) optionally homogenizing the pasteurized mixture, 
 e) cooling, aging and freezing to a temperature of between −4° C. and −8° C. while aerating the mixture, and 
 f) packaging and hardening by bringing at a temperature lower than −15° C. 
 
     
     
         44 . Method according to  claim 43 , wherein the aqueous ice cream mixture prepared in step a) comprises up to 15 wt % of said soluble cocoa powder, up to 20 wt % of milk powder, up to 30 wt % of sugars, up to 20 wt % of fat, optionally less than 1 wt % of stabilizers, and optionally less than 0.5 wt % of emulsifiers, and between 35 and 75 wt % of water or milk. 
     
     
         45 . A food product comprising an ice cream according to  claim 32 . 
     
     
         46 . Food product according to  claim 45  which is a frozen confection, dessert, a bakery product, or a sauce. 
     
     
         47 . The method of  claim 43 , further comprising the step:
 g) including components such as chocolate, fruits, nuts or fibers.   
     
     
         48 . An ice cream comprising between 2 and 10 wt % of a soluble cocoa powder, wherein said soluble cocoa powder has a solubility in water of 85 to 100% at a temperature of less than 10° C., wherein said cocoa powder comprises less than 5% by fat-free dry weight of theobromine; less than 1% by fat-free dry weight of caffeine; and between 10 and 60% by fat-free dry weight of glucose, glucose oligomers and/or dextrines, and wherein said ice cream has after 48 hours at −20° C. a hardness as measured with a texture analyzer as a force of less than 30N for penetrating a metal cylindrical probe having a round flat bottom surface with a diameter of 6.35 mm in said ice cream at a penetration depth of 10 mm.