AU2019202869B2 - A method of preparing a chocolate product containing a pureed fruit and/or vegetable composition, and product - Google Patents

Abstract

#$%^&*AU2019202869B220250925.pdf##### P10062AU Specification For Filing 24 Apr 2019 (1) .Docx - 25/04/2018 ABSTRACT According to one aspect of the invention there is provided a method of preparing a chocolate product containing a fruit and/or vegetable composition, comprising the steps 5 of: freezing the composition to expand water within the composition and cause cell walls to burst; pureeing the composition; freezing the composition in the form of a ball; 10 subjecting the frozen ball to a freeze drying process; and coating the ball with chocolate. P10062AU Specification For Filing 24 Apr 2019 (1) .Docx - 25/04/2018 2019202869 24 Apr 2019 ABSTRACT According to one aspect of the invention there is provided a method of preparing a chocolate product containing a fruit and/or vegetable composition, comprising the steps 5 of: freezing the composition to expand water within the composition and cause cell walls to burst; pureeing the composition; freezing the composition in the form of a ball; 10 subjecting the frozen ball to a freeze drying process; and coating the ball with chocolate. 110 1/1 Figure 1 120 130 140 100 105 115 107 117 20 19 20 28 69 2 4 A pr 2 01 9 1/1 2019202869 24 2019 Apr 100 110 120 130 140 107 117 115 105 Figure 1

Description

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A method of preparing a chocolate product containing a pureed fruit and/or vegetable composition, and product

Field of the invention 2019202869

5 The present invention relates to a method of preparing a chocolate product containing a pureed fruit and/or vegetable composition, a product manufactured using such a method, and a frozen fruit and/or vegetable composition for use in such a method.

10 Background Chocolate coated fruit and/or vegetable confectionary is a very popular product though can be difficult to manufacture. Previous processes often result in a low yield rate due to inconsistencies in the chocolate coating applied to the product that arises due to the irregular nature of some fruit and/or vegetables. Although spraying and mixing 15 technology has improved the outcome of previous processes to some extent, previous processes have generally been limited to naturally round fruits that can more easily be coated in chocolate.

There is still a need to improve the overall process efficiency and reduce waste of 20 raw ingredients that would otherwise be edible.

Furthermore, it is desirable to produce such a product with no artificial additives, coagulants or thickeners.

25 Accordingly, there is a need to address the above, and/or at least provide a useful alternative.

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Summary According to the invention there is provided a method of preparing a chocolate product containing a fruit and/or vegetable composition, comprising the steps of: freezing the composition to expand water within the composition and cause cell 2019202869

5 walls to burst; thawing the composition; pureeing the composition; placing the pureed composition into a mould; vibrating the pureed composition to remove air from the puree; 10 freezing the composition in the form of a ball; releasing the frozen ball onto a pre-frozen surface; subjecting the frozen ball to a freeze drying process; and coating the ball with chocolate.

15 According to preferred embodiments, the composition is thawed prior to pureeing.

In some embodiments, the composition is refrigerated after pureeing to allow coagulation. In some embodiments, the composition is cooked after freezing and before pureeing. 20 Preferably, the balls are 10 to 20mm in diameter. Preferably, the composition is frozen in a spherical silicone mould.

In preferred embodiments, the balls are released from the moulds onto pre frozen 25 stainless steel trays prior to freeze drying.

In preferred embodiments, the composition includes fruit selected from the group of: strawberries, blackberries, blackcurrants, blueberries, raspberries, cherries, apricots, nectarines, plums, greengages, cape gooseberries, granny smith apples, kiwi fruit, black 30 passionfruit, joster berries, meyer lemon, pineapple, mango, guava, banana, mandarin, tangelo, lime, feijoa, coconut, mangosteen, papaya, lychee and combinations thereof.

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In preferred embodiments, the composition includes vegetables selected from the group of: rhubarb, carrot, beetroot, pumpkin, peas, corn, ginger, and combinations thereof. 2019202869

5 The composition may also include coconut, which may be as coconut icecream or coconut yoghurt.

According to the invention there is also provided a frozen ball of a pureed fruit 10 and/or vegetable composition for use in the above described method. There is also provided a chocolate product made using the above described method.

Brief description of the drawings 15 In order that the invention may be more easily understood, an embodiment will now be described, by way of example only, with reference to the accompanying drawings, in which: Figure 1: is a flow chart illustrating the different steps of a process according to a preferred embodiment of the invention. 20

Detailed description A method of preparing a chocolate product containing a fruit and/or vegetable composition according to a preferred embodiment of the invention is illustrated in 25 Figure 1.

The method 100 comprises the steps of: 105 freezing and thawing the composition; step 110 pureeing the composition, step 120 freezing the composition in the form of a ball, step 130 subjecting the frozen ball to a freeze drying process, and step 30 140 coating the ball with chocolate.

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The composition is frozen and thawed in step 105 prior to pureeing. Freezing the composition expands water within the composition and expansion of the water molecules causes cell walls within the composition to burst. This allows for a smoother puree. Step 105 results in particularly beneficial results in the processing of berries, such as 2019202869

5 strawberries for example.

Pureeing the composition in step 110 can be performed using conventional food processing means, such as a Thermomix for example.

10 Freezing the pureed composition in step 120 is performed with a conventional commercial freezer at a temperature of -20 degrees Celsius. It will be appreciated that using a lower temperature will speed up freezing and that a higher temperature will slow down freezing. For fruit with a high sugar content, freezing at -30 degrees Celsius may be required. For some compositions, sugar may be added to slow freezing or act as a 15 coagulant.

In the different described embodiments, the composition is frozen in the form of balls in silicone moulds. Once the puree is poured into the moulds, the moulds are placed on a vibration plate to remove air from the puree. The balls are preferably 10 to 20mm 20 in diameter, and are more preferably 16mm in diameter.

The balls are released from the moulds onto pre frozen stainless steel trays prior to freeze drying. Importantly, by cooling the trays prior to releasing the balls onto them, the formation of flat spots on the balls or “ball melt” can be avoided. Aluminium and 25 plastic trays are more susceptible to ball melt than stainless steel. Following freezing, the balls may be bagged and stored if not immediately required to be freeze dried.

In step 130, the composition is freeze dried using a conventional freeze drying process. Following freeze drying, the balls are preferably coated in chocolate as soon as 30 possible. In embodiments where the balls are required to be transported or stored, they

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are transferred into foil bags and heat sealed as quickly as possible to avoid atmosphere moisture uptake.

The step of coating the freeze dried balls with chocolate, step 140, is performed 2019202869

5 using conventional processes, such as panning for example. In such a process, the balls are contained within a rotating drum and sprayed with a fine layer of chocolate to gradually coat them. The panning process is preferably performed in a room with a temperature controlled to 18 degrees and the humidity at 45 percent. Chocolate is applied at a very slow rate (3sec on 5sec off) and with a low air temperature (3 degrees) 10 to prevent chocolate moisture affecting the balls thus softening the ball. Once the ball is covered the air temperature is increased to 18 degrees and chocolate to 4sec on 5sec off.

The composition is fruit and/or vegetable based. The composition can include fruit selected from the group of: strawberries, blackberries, blackcurrants, blueberries, 15 raspberries, cherries, apricots, nectarines, plums, greengages, cape gooseberries, granny smith apples, kiwi fruit, black passionfruit, joster berries, meyer lemon, pineapple, mango, guava, banana, mandarin, tangelo, lime, feijoa, coconut (also coconut icecream or coconut yoghurt), mangosteen, papaya, lychee, and combinations thereof. The composition can also include vegetables selected from the group of: rhubarb, carrot, 20 beetroot, pumpkin, peas, corn, ginger, and combinations thereof. It will be appreciated that the described method may also be used with a composition comprising other fruits and vegetables. Additional flavourings may also be added. For example, lime, ginger and orange may be added to a rhubarb composition. Alcoholic flavourings may also be added, such as whisky or vodka. 25 It will be appreciated that the actual process steps and parameters will depend on the fruit and vegetable matter in the composition, and the specific constitution of the or each substance. In particular, variables like water and the content of sugar, fibre and starch will have an impact on the resulting product of the method and process 30 parameters may be adjusted accordingly. Natural additives may be added to a composition as required to vary the outcome of the freeze drying process. For example,

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adding a small amount of sugar can result in a denser freeze dried ball that is more desirable to a consumer. Specific examples of the method 100 as applied to individual fruits and vegetables will be described further below. 2019202869

5 In some embodiments, the composition is refrigerated in step 117 after pureeing in step 115 to allow coagulation. Performing this step prevents liquid and pulp separation and results in frozen balls of even density and moisture. Step 117 may be used in processing strawberries for example.

10 In other embodiments, the composition is cooked in step 107 after thawing in step 105, prior to pureeing the composition in step 110. This softens the composition to obtain a more edible mixture. Step 107 may be used in processing Rhubarb or carrot for example.

15 Example 1 – Strawberry Composition

1. Freeze strawberries before use. This bursts the molecules in the fruit and allows for smoother puree. 2. Puree through Thermomix for 20 seconds on speed 10. 20 3. Refrigerate puree to 4 degrees. This allows the fruit and juice to coagulate, which prevents liquid and pulp separation and makes all the balls of even density and moisture. If separation occurs then some balls will have more water in them than others and during freeze drying those balls with more water have more air pockets. This makes balls that are soft and fluffy to bite and others that have less water have a denser crunch. 25 The aim is to get all balls with the same crunch after freeze drying. If balls are too soft and fluffy they absorb chocolate moisture and become soggy. 4. Pour chilled puree into 16mm sphere moulds, then place on vibrator plate and vibrate till air has been removed for puree. Top up moulds with puree after settling on vibrator plate. 30 5. Place moulds in freezer at -20 degrees for 3 hours.

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6. Remove moulds from freezer and pop out balls onto pre frozen stainless steel tray. 7. Bag up balls and return to the freezer until ready for freeze drying. 8. Freeze Dry balls. Once again the stainless steel trays must be pre frozen 2019202869

5 before placing balls onto them, ready for freeze drying. Time is of the essence. Once freeze dried the balls need to be transferred from the trays into foil bags and heat sealed as quickly as possible to avoid atmosphere moisture uptake. 9. Place balls in a panning machine for chocolate coating. Panning is performed in a room with a temperature controlled to 18 degrees and the humidity at 45 10 percent. Chocolate is applied at a very slow rate (3sec on 5sec off) and with a low air temperature (3 degrees) to prevent chocolate moisture affecting the balls thus softening them. Once the balls are covered the air temperature is increased to 18 degrees and chocolate to 4sec on 5sec off.

15 Example 2 – Rhubarb Composition

1. Dice Rhubarb into 2cm pieces and bag up and place in the freezer. 2. Place 1kg of frozen Rhubarb in a Thermomix and add 50g sugar. 3. Cook frozen Rhubarb at 100 degrees for 16min on speed 3. 20 4. Pour hot rhubarb puree onto moulds and place on vibrator table to remove air bubbles. 5. Place moulds in freezer at -20 degrees for 3 hours. 6. Remove moulds from freezer and pop out balls onto pre frozen stainless steel tray. 25 7. Bag up balls and return to the freezer. 8. Freeze Dry balls. Once again the stainless steel trays must be pre frozen before placing balls onto ready for freeze drying. Time is of the essence. 9. Once freeze dried the balls need to be transferred from the trays into foil bags and heat sealed as quickly as possible to avoid atmosphere moisture uptake. 30 10. Place balls in a panning machine for chocolate coating. Panning is performed in a room with a temperature controlled to 18 degrees and the humidity at 45

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percent. Chocolate is applied at a very slow rate (3sec on 5sec off) and with a low air temperature (3 degrees) to prevent chocolate moisture affecting the balls thus softening the ball. Once the ball is covered the air temperature is increased to 18 degrees and chocolate to 4sec on 5sec off. 2019202869

5 Example 3 - Blackberry

1. Freeze the Blackberries 2. Remove the Blackberries from the freezer and defrost. 10 3. Place Blackberries in a Thermomix and puree on speed 10 for 30 seconds. 4. Pour puree onto the moulds and place on vibrator plate to remove air bubbles. 5. Place moulds in freezer at -20 degrees for 3 hours. 6. Remove moulds from freezer and pop out balls onto pre frozen stainless 15 steel tray. 7. Bag up balls and return to the freezer. 8. Freeze Dry balls. Once again the stainless steel trays must be pre frozen before placing balls onto ready for freeze drying. Time is of the essence. 9. Once freeze dried the balls need to be transferred from the trays into foil 20 bags and heat sealed as quickly as possible to avoid atmosphere moisture uptake. 10. Place balls in a panning machine for chocolate coating. Panning is performed in a room with a temperature controlled to 18 degrees and the humidity at 45 percent. Chocolate is applied at a very slow rate (3sec on 5sec off) and with a low air temperature (3 degrees) to prevent chocolate moisture affecting the balls thus softening 25 the ball. Once the ball is covered the air temperature is increased to 18 degrees and chocolate to 4sec on 5sec off.

Example 4 – Black Currant

30 1. Freeze the Black Currants. 2. Defrost the Black Currants.

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3. Place in a Thermomix on speed 10 for 20 seconds. 4. Refrigerate puree to 4 degrees. 5. Pour puree onto the moulds and place on vibrator plate to remove air bubbles. 2019202869

5 6. Place moulds in freezer at -20 degrees for 3 hours. 7. Remove moulds from freezer and pop out balls onto pre frozen stainless steel tray. 8. Bag up balls and return to the freezer. 9. Freeze Dry balls. Once again the stainless steel trays must be pre frozen 10 before placing balls onto ready for freeze drying. Time is of the essence. 10. Once freeze dried the balls need to be transferred from the trays into foil bags and heat sealed as quickly as possible to avoid atmosphere moisture uptake. 11. Place balls in a panning machine for chocolate coating. Panning is performed in a room with a temperature controlled to 18 degrees and the humidity at 45 15 percent. Chocolate is applied at a very slow rate (3sec on 5sec off) and with a low air temperature (3 degrees) to prevent chocolate moisture affecting the balls thus softening the ball. Once the ball is covered the air temperature is increased to 18 degrees and chocolate to 4sec on 5sec off.

20 Example 5 – Raspberry

1 Freeze the Raspberries. 2 Defrost the Raspberries. 3 Place in a Thermomix on speed 10 for 20 seconds. 25 4 Refrigerate the puree to 4 degrees. 5 Pour puree onto the moulds and place on vibrator plate to remove air bubbles. 6 Place moulds in freezer at -20 degrees for 3 hours. 7 Remove moulds from freezer and pop out balls onto pre frozen stainless 30 steel tray. 8 Bag up balls and return to the freezer.

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9 Freeze Dry balls. Once again the stainless steel trays must be pre frozen before placing balls onto ready for freeze drying. Time is of the essence. 10 Once freeze dried the balls need to be transferred from the trays into foil bags and heat sealed as quickly as possible to avoid atmosphere moisture uptake. 2019202869

5 11 Place balls in a panning machine for chocolate coating. Panning is performed in a room with a temperature controlled to 18 degrees and the humidity at 45 percent. Chocolate is applied at a very slow rate (3sec on 5sec off) and with a low air temperature (3 degrees) to prevent chocolate moisture affecting the balls thus softening the ball. Once the ball is covered the air temperature is increased to 18 degrees and 10 chocolate to 4sec on 5sec off.

Example 6 – Cherry

1 Cherries must be de pipped before freezing. 15 2 Remove from freezer and defrost 3 Place in a Thermomix and puree on speed 10 for 20 seconds 4 Refrigerate puree to 4 degrees. 5 Pour puree onto the moulds and place on vibrator plate to remove air bubbles. 20 6 Place moulds in freezer at -20 degrees for 3 hours. 7 Remove moulds from freezer and pop out balls onto pre frozen stainless steel tray. 8 Bag up balls and return to the freezer. 9 Transport balls to Forager Foods for Freeze Drying. Once again the 25 stainless steel trays must be pre frozen before placing balls onto ready for freeze drying. Time is of the essence. 10 Freeze Dry balls. Cherries need to be freeze dried at a lower temperature and for a longer period due to their high sugar content. 11 Once freeze dried the balls need to be transferred from the trays into foil 30 bags and heat sealed as quickly as possible to avoid atmosphere moisture uptake.

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12 Place balls in a panning machine for chocolate coating. Panning is performed in a room with a temperature controlled to 18 degrees and the humidity at 45 percent. Chocolate is applied at a very slow rate (3sec on 5sec off) and with a low air temperature (3 degrees) to prevent chocolate moisture affecting the balls thus softening 2019202869

5 the ball. Once the ball is covered the air temperature is increased to 18 degrees and chocolate to 4sec on 5sec off.

Example 7 – Carrot

10 1 Dice the Carrots into 5mm slices, then freeze. 2 Defrost and put 500g into a Thermomix, add 150ml of water and cook on 100 degrees at speed 3 for 15sec. The carrot needs to be cooked to break up the starch and disperse it through the product otherwise it does not freeze dry well. 3 Puree on speed 10 for 20 seconds. 15 4 Pour puree onto the moulds and place on vibrator plate to remove air bubbles. 5 Place moulds in freezer at -20 degrees for 3 hours. 6 Remove moulds from freezer and pop out balls onto pre frozen stainless steel tray. 20 7 Bag up balls and return to the freezer. 8 Freeze Dry balls. Once again the stainless steel trays must be pre frozen before placing balls onto ready for freeze drying. Time is of the essence. 9 Once freeze dried the balls need to be transferred from the trays into foil bags and heat sealed as quickly as possible to avoid atmosphere moisture uptake. 25 10 Place balls in a panning machine for chocolate coating. Panning is performed in a room with a temperature controlled to 18 degrees and the humidity at 45 percent. Chocolate is applied at a very slow rate (3sec on 5sec off) and with a low air temperature (3 degrees) to prevent chocolate moisture affecting the balls thus softening the ball. Once the ball is covered the air temperature is increased to 18 degrees and 30 chocolate to 4sec on 5sec off.

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The above described examples are exemplary in nature and it will be appreciated that the invention is not limited to the examples provided. In applying the invention to other compositions, the skilled addressee will appreciate that the actual process parameters may vary while still falling within the scope of the invention. 2019202869

5 Throughout this specification and the claims which follow, unless the context requires otherwise, the word “comprise”, and variations such as “comprises” and “comprising”, will be understood to imply the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any other integer or step or group of 10 integers or steps.

The reference in this specification to any prior publication (or information derived from it), or to any matter which is known, is not, and should not be taken as an acknowledgment or admission or any form of suggestion that that prior publication (or 15 information derived from it) or known matter forms part of the common general knowledge in the field of endeavour to which this specification relates.

Claims (10)

P10062.AU Specification – 10/9/2025 – 13 – CLAIMS:

1. A method of preparing a chocolate product containing a fruit and/or vegetable composition, comprising the steps of: 2019202869

5 freezing the composition to expand water within the composition and cause cell walls to burst; thawing the composition; pureeing the composition; placing the pureed composition into a mould; 10 vibrating the pureed composition to remove air from the puree; freezing the composition in the form of a ball; releasing the frozen ball onto a pre-frozen surface; subjecting the frozen ball to a freeze drying process; and coating the ball with chocolate. 15

2. A method according to claim 1, wherein the composition is refrigerated after pureeing to allow coagulation.

3. A method according to claim 1, wherein the composition is cooked after freezing and before pureeing.

4. A method according to any preceding claim, wherein the balls are 10 to 20mm in 20 diameter.

5. A method according to any preceding claim, wherein the composition is frozen in a spherical silicone mould.

6. A method according to any preceding claim, wherein the pre-frozen surface is a pre-frozen stainless steel tray. 25

7. A method according to any preceding claim, wherein the composition includes fruit selected from the group of: strawberries, blackberries, blueberries, blackcurrants, raspberries, cherries, apricots, nectarines, plums, greengages, cape gooseberries, granny smith apples, kiwi fruit, black passionfruit, joster berries, meyer lemon, pineapple, banana, mandarin, tangelo, lime, feijoa, coconut, mangosteen, papaya, lychee, and 30 combinations thereof.

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8. A method according to any preceding claim, wherein the composition includes vegetables selected from the group of: rhubarb, carrot, beetroot, pumpkin, peas, corn, pineapple, banana, mandarin, tangelo, lime, and combinations thereof.

9. A frozen ball of a pureed fruit and/or vegetable composition for use in a method 2019202869

5 according to any preceding claim.

10. A chocolate product made using a method of any one of claims 1 to 8.