Chocolate composition containing buckwheat

Abstract

A vegan chocolate composition including: - a cocoa-based ingredient and - hydrolyzed buckwheat flour, wherein the cocoa-based ingredient comprises an ingredient selected from the list of cocoa mass, cocoa powder, cocoa butter or mixtures thereof, wherein the chocolate composition comprises: - Cocoa mass in an amount ranging from 10% to 20% by weight, - Cocoa butter in an amount ranging from 15% to 35% by weight, - hydrolyzed buckwheat flour or a mixture thereof with non-hydrolyzed buckwheat flour in an amount ranging from 1% by weight to 25% by weight, - a sweetener in an amount ranging from 20% to 50% by weight, - an emulsifier in an amount of 5% by weight or less, in each case in relation to the total weight of the chocolate composition.

Description

Technical area

[0001] The present invention relates to a vegan chocolate composition containing hydrolyzed buckwheat flour. Furthermore, the present invention relates to a vegan confectionery product containing this vegan chocolate composition. Finally, the use of hydrolyzed buckwheat flour as a milk substitute ingredient in a chocolate composition, preferably a vegan chocolate composition, is described. background

[0002] The global chocolate market was valued at USD 44.35 billion in 2019 and is expected to grow to USD 61.34 billion by 2027. Most chocolates on the market are milk-based. Milk chocolates, white chocolates, and compound chocolates contain milk-based ingredients, such as milk powder or whey powder. However, the milk-based ingredients used in chocolates have several disadvantages.

[0003] For some customers, the taste of chocolate is no longer the only factor in their choice. There is a growing demand for healthy, environmentally friendly, and cruelty-free (i.e., animal welfare-related) products. In this context, plant-based diets have become increasingly popular in recent years. Such diets focus on the consumption of fruits, vegetables, legumes, beans, nuts, and seeds. These diets include not only vegan diets but all people who strive to reduce their consumption of animal products, such as vegetarians, pescetarians, and flexitarians. In 2020, one in five people worldwide reduced their consumption of animal products or eliminated them entirely from their diet. Therefore, the demand for chocolate with reduced amounts of dairy ingredients or vegan alternatives will grow in the future.

[0004] Milk-based chocolates have other disadvantages. Lactose, a sugar found in dairy products, has long been known to be problematic for some people. Many children under 18 suffer from food allergies. There are reports of significant improvements in children's sleep patterns, behavior, speech, concentration, and eye contact when allergy-prone foods are eliminated from their diets. It is estimated that between 30 and 50 million Americans are lactose intolerant. Certain ethnic and racial groups are more affected than others. For example, almost all Asians are lactose intolerant. Lactose intolerance is the inability to digest significant amounts of lactose, the main sugar in dairy products / milk. Lactose intolerance is caused by a deficiency of the enzyme lactase.Lactase is responsible for breaking down lactose into two simpler sugar forms, glucose and galactose, which are then absorbed into the bloodstream. Symptoms can be controlled by a diet that limits lactose intake. Individuals vary in the amount and type of foods they can tolerate.

[0005] People who have to avoid milk due to an allergy, lactose intolerance or as part of a vegan diet must reduce their consumption of milk chocolate and / or consume chocolate with reduced milk ingredients.

[0006] Regardless of the motivation and need for a chocolate that has a lower content of milk components or is even free of such milk components, a chocolate product that has the same taste and the same pleasant mouthfeel as milk chocolate is still desired.

[0007] Therefore, there is a general desire to offer a chocolate in which milk components are reduced, or even a vegan chocolate whose texture and taste are comparable to that of conventional milk chocolate.

[0008] This problem has been solved in the prior art by replacing milk-based ingredients with plant-based ingredients such as almond, coconut, oilseed, or nut-based compositions. These compositions do not imitate the milk flavor, but add new and alternative flavors. These flavors can be strong and mask or alter the original chocolate flavor, making these chocolates unsuitable as milk chocolate substitutes. Confectionery containing nut and oilseed solids tend to be dry, chewy, and slow to melt. Similarly, the use of pulse flour and pulse syrup in existing chocolate confections has been observed. These ingredients have a negative impact on the mouthfeel of chocolate confections in a similar way to oilseed and nut solids.

[0009] Allergen-free plant-based chocolates are typically made from rice powder or rice flour. The main problems with these chocolates also lie in their taste and texture. Their flavor can be described as sweet, but without any particular character or pleasant notes. Their texture (often) lacks the creaminess that consumers appreciate in milk or white chocolate, but which these chocolate alternatives do not. US 10,555,543 B2 discloses the use of pea protein as a substitute for milk proteins in milk chocolate. However, since the preparation requires the presence of anhydrous milk fat to preserve the flavor and texture of the chocolate, this chocolate is not vegan.

[0010] Recently, oat flour and oat milk have become very popular on the milk substitute market. Vegan chocolates have been produced by replacing the milk powder with oat flour or oat milk. However, these vegan chocolates are often characterized by a comparatively coarse and, compared to conventional milk chocolate, abrasive texture when consumed. Furthermore, the oat flour contained in the chocolates leads to a reduced melting rate when consumed, resulting in a texture that is perceived as unpleasant compared to milk chocolate. The sticky, floury, and creamy mouthfeel is also significantly reduced compared to standard milk chocolate. Finally, the use of oat flour or oat milk results in a typical "oat flavor," which some people perceive as cardboard-like. Therefore, chocolate compositions containing oats are not to everyone's taste. Summary of the invention

[0011] Therefore, it is an object of the present invention to provide a chocolate composition having a reduced content of milk-based ingredients or being entirely free of milk-based ingredients, while achieving an improved texture and taste compared to vegan chocolates known in the prior art. A further object is to provide a chocolate composition having a reduced content of milk-based ingredients or being free of any milk-based ingredients, while achieving an improved texture and taste compared to a chocolate containing (exclusively) oat-based ingredients, in particular to a vegan chocolate containing (exclusively) oat-based ingredients.Another object of the present invention is to provide a chocolate composition having a reduced content of milk-based ingredients or being free of any milk-based ingredients, and whose texture and taste are as close as possible to standard milk chocolate. Finally, a particular object of the present invention is to provide a chocolate composition having a reduced content of milk-based ingredients or being free of any milk-based ingredients, which has a high melting rate, a low sticky mouthfeel, a high creaminess, a low flouriness, and a high bite resistance.

[0012] This objective was surprisingly achieved by a chocolate composition containing a cocoa-based ingredient and hydrolyzed buckwheat flour. Furthermore, it was surprisingly found that the above-mentioned objective is achieved by a confectionery product comprising a chocolate composition comprising a cocoa-based ingredient and hydrolyzed buckwheat flour. Finally, the above-mentioned objective was surprisingly achieved by using hydrolyzed buckwheat flour as a milk substitute in a chocolate composition.

[0013] It is shown that the hydrolyzed buckwheat flour achieves a balanced property profile with regard to texture and taste in a chocolate composition with a reduced milk-based content or even a vegan chocolate composition, especially compared to chocolate compositions using known milk substitute ingredients as described above. In particular, the creamy mouthfeel, the (less) sticky mouthfeel, and the (less) floury mouthfeel are significantly improved, while the other properties are maintained or improved. It can also be seen that the sensory profile of the composition according to the invention is closer to the sensory profile of a standard milk chocolate than to that of other (exclusively) oat-based or vegan chocolates. Short description of the figures Fig. show the conditions of the preparation process for Examples CE2 and IE1-2 of the present invention. Fig. shows a cobweb diagram comparing the texture evaluation results of a standard milk chocolate and a chocolate composition containing oat flour (non-hydrolyzed (NH)) and buckwheat flour (non-hydrolyzed (NH)). Fig. shows a cobweb diagram comparing the texture evaluation results of chocolate compositions containing hydrolyzed (H) buckwheat powder and non-hydrolyzed (NH) buckwheat flour. Definitions

[0014] The term "cocoa mass" as used herein is defined as the mass produced from cocoa beans by fermenting, drying, separating the beans from their shells, roasting, and grinding the cocoa beans to obtain cocoa mass. Cocoa mass is available from various commercial suppliers or can be produced by conventional methods. In the preferred sense of the present disclosure, the cocoa mass has a fat content of approximately 53% by weight, based on the total weight of the cocoa mass; the remainder is carbohydrates, proteins, tannins, and theobromine.

[0015] The term "cocoa butter" as used herein is defined as the edible fat extracted from cocoa beans. For the purposes of this disclosure, cocoa butter is produced by fermenting, drying, roasting, separating the beans from their shells, and milling the cocoa beans to obtain cocoa liquor. This cocoa liquor is then pressed to separate the cocoa butter from the fat-free cocoa solids. Optionally, the cocoa butter may be deodorized to remove strong or undesirable flavors. Cocoa butter contains an amount of 100% fat by weight based on the total weight of the cocoa butter. In other words, cocoa butter is made of fat. Cocoa butter contains a high proportion of saturated fatty acids as well as monounsaturated oleic acid, which are usually present in the form of triglycerides.

[0016] The term "cocoa powder" as used herein is defined as the powdered form of dry, fat-free cocoa solids obtained from cocoa beans. For the purposes of the present disclosure, cocoa powder is produced by fermenting, drying, roasting, separating the beans from their shells, and grinding the cocoa beans into cocoa liquor. This cocoa liquor is then pressed to separate the cocoa butter from the fat-free cocoa solids. The fat-free cocoa solids are then ground into cocoa powder. Optionally, the cocoa powder may be treated with an alkali to neutralize its acids. Cocoa powder contains a residue of cocoa butter and thus fat. In a preferred embodiment, the cocoa powder contains about 11% fat by weight based on the total weight of the cocoa powder.

[0017] The term "conching" as used herein refers to a process in which a surface-scraping mixing and agitating device, called a conche, evenly distributes the cocoa butter throughout a chocolate composition and acts as a "polisher" of the particles. The process also promotes flavor development through frictional heat, release of volatiles and acids, and oxidation. The process enables the production of chocolate with a mild and rich flavor. The temperature at which the conching step is performed is defined here as the maximum temperature between filling and / or emptying the conche. In other words, the temperature at which conching is performed is the temperature of the composition to be conched when it is filled into the conche and / or the temperature of the conched composition when it is emptied from the conche.The period of time during which conching is performed may also be referred to as the conching time. For the purposes of the present disclosure, the period of time during which conching is performed is the period of time between the end of loading the conche with the composition to be conched and the beginning of emptying the conched composition from the conche.

[0018] The term “milk-based ingredients” used here refers to milk powder, lactose and butterfat.

[0019] The term “milk powder” used here refers to a milk product made by evaporating milk to a dry state.

[0020] The term “standard milk chocolate” used here refers to commercially available chocolate with a sucrose content of approximately 40 to 60% by weight based on the total weight of the standard milk chocolate.

[0021] The terms “Cocoa Regulation” or “Regulation on Cocoa and Chocolate Products of 15 December 2003” or “KakaoV 2003”, as used here, refer to the German Regulation on Cocoa and Chocolate Products, i.e. the German “Regulation on Cocoa and Chocolate Products (Kakao Regulation)”, of 15 December 2003, published in the Federal Law Gazette I, Volume 63, page 2738 on 23 December 2003, which implements EU Directive 2000 / 36 of the European Parliament and of the Council of 23 June 2000 in the version of 5 July 2017, published in the Federal Law Gazette I, Volume 45, page 2280 on 5 July 2017.

[0022] The term "dextrose equivalent" used here refers to the quotient of the amount of mono- and disaccharides (DP (degree of polymerization) <= 2) divided by the amount of higher saccharide (DP > 2). It is used to describe the degradation of starch or starch-derived polysaccharides in a natural product into mono- or disaccharides.

[0023] The term "vegan" as used herein refers to a product that is free from any animal-derived substances. In particular, the term "vegan chocolate" as used herein refers to a composition that is similar to a chocolate composition and differs only in that any substance of animal origin contained therein, in particular any milk-based ingredients contained therein, has been replaced by a plant-based ingredient. Such a composition has less than 1% by weight of animal, preferably milk-based, ingredients, preferably less than 0.5% by weight, more preferably less than 0.1% by weight, even more preferably less than 0.01% by weight, and most preferably 0% by weight.

[0024] As used herein, the term "buckwheat ingredient" refers to an ingredient made from buckwheat and may specifically refer to one or more of non-hydrolyzed buckwheat flour and hydrolyzed buckwheat flour (powder). In this document, the terms "hydrolyzed buckwheat flour" and "hydrolyzed buckwheat powder" are used synonymously. Detailed description of the invention

[0025] The present invention relates to a chocolate composition, a confectionery product containing this chocolate composition, the use of hydrolyzed buckwheat flour in this chocolate composition, and a process for producing this chocolate composition. These embodiments are described in more detail below. Chocolate composition

[0026] The present invention relates to a chocolate composition containing a cocoa-based ingredient and hydrolyzed buckwheat flour. The surprising effect of the presence of the hydrolyzed buckwheat flour is that the property profile of the composition, in particular the properties of bite resistance, melting speed, and sticky, creamy, and floury mouthfeel, is more balanced and closer to a standard milk chocolate than in chocolate compositions using milk substitute ingredients known from the prior art, which in particular contain (exclusively) oat-based ingredients.

[0027] Furthermore, the chocolate composition of the present invention, especially when it does not contain an oat ingredient, and the confectionery product containing this chocolate composition avoid the typical floury or "cardboard" taste often found in reduced-dairy or vegan chocolate compositions, e.g., in compositions containing an oat ingredient. Furthermore, the use of buckwheat, especially hydrolyzed buckwheat flour, results in a unique flavor that is not widely known and that may be desirable in the production of specialty chocolate compositions and confectionery products.

[0028] Therefore, the chocolate composition according to the present invention preferably comprises the hydrolyzed buckwheat flour in an amount of at least 0.5 wt.% based on the total weight of the chocolate composition, more preferably in an amount of at least 1.0 wt.%, even more preferably in an amount of at least 2.0 wt.%, even more preferably in an amount of at least 3 wt.%, even more preferably in an amount of at least 4 wt.%, and most preferably in an amount of at least 15 wt.%. Likewise, the chocolate composition according to the invention preferably contains the hydrolyzed buckwheat flour in an amount of no more than 50 wt.% based on the total weight of the chocolate composition, further preferably in an amount of no more than 40 wt.%, even more preferably in an amount of no more than 35 wt.%, even more preferably in an amount of no more than 30 wt.%, and most preferably in an amount of no more than 25 wt.%.If the proportion of hydrolyzed buckwheat flour is below the specified amount, the beneficial effect of the hydrolyzed buckwheat flour is present, but very small, so that it is not significant for the consumer. If the amount of milk substitute is too high, the taste of the chocolate composition differs from standard milk chocolate. Therefore, the chocolate composition according to the invention preferably contains the hydrolyzed buckwheat flour in an amount ranging from 1 to 35 wt.%, based on the total weight of the chocolate composition, more preferably in the range of 2 to 32 wt.%, even more preferably in the range of 3 to 30 wt.%, even more preferably in the range of 4 to 25 wt.%, and most preferably in the range of 15 to 25 wt.%.

[0029] In an alternative preferred embodiment according to the present invention, the chocolate composition contains the hydrolyzed buckwheat flour in an amount ranging from 1 to 12 wt.% based on the total weight of the chocolate composition.

[0030] The hydrolyzed buckwheat flour can be used to replace at least some of the milk-based ingredients in the chocolate composition. In this way, a chocolate composition with fewer milk ingredients (i.e., with fewer dairy products) can be produced. However, it is preferable that the chocolate composition not contain any milk-based ingredients. Therefore, the chocolate composition of the present invention is preferably a vegan chocolate composition.

[0031] In a preferred embodiment of the present invention, the chocolate composition additionally contains non-hydrolyzed buckwheat flour. Non-hydrolyzed buckwheat flour is readily available from ground buckwheat and is generally available on the market at reasonable prices. In particular, non-hydrolyzed buckwheat flour is produced from buckwheat grains essentially only by mechanical methods, e.g., milling. The chocolate composition most preferably comprises hydrolyzed buckwheat flour and does not contain non-hydrolyzed buckwheat flour.

[0032] Hydrolyzed buckwheat flour has the surprising effect of significantly improving the creamy mouthfeel of chocolate compositions containing the hydrolyzed buckwheat flour compared to chocolate compositions containing non-hydrolyzed buckwheat flour or milk substitute ingredients known from the prior art. Furthermore, hydrolyzed buckwheat flour has the surprising effect of significantly improving the (less) sticky and (less) floury mouthfeel of chocolate compositions containing the hydrolyzed buckwheat flour compared to chocolate compositions containing non-hydrolyzed buckwheat flour or milk substitute ingredients known from the prior art.

[0033] Preferably, the hydrolyzed buckwheat flour is obtained by hydrolysis (e.g., enzymatic hydrolysis, acid hydrolysis, alkali hydrolysis, thermal hydrolysis, or hydrolysis by ultrasonic or microwave treatment) of non-hydrolyzed buckwheat flour. Non-enzymatic hydrolysis processes generally have low selectivity, resulting in the formation of undesirable byproducts, and require high temperatures and pressures. Therefore, the hydrolyzed buckwheat flour is preferably obtained by enzymatic hydrolysis of buckwheat flour, more preferably by enzymatic hydrolysis using non-genetically modified enzymes, and most preferably by enzymatic hydrolysis of buckwheat flour using an enzyme selected from the list consisting of α-amylase, β-amylase, and γ-amylase.In a particularly preferred embodiment of the present invention, the hydrolyzed buckwheat flour is obtained by enzymatic hydrolysis with α-amylase. Regardless of theoretical considerations, it is assumed that α-amylase catalyzes the hydrolysis of internal α-1,4-glycosidic bonds, which predominantly leads to the degradation of large polysaccharide chains, while β-amylase and γ-amylase are specific for terminal glycosidic bonds, which predominantly yield maltose and glucose. Thus, α-amylase effectively reduces the size of polysaccharide molecules such as starch in buckwheat flour.

[0034] However, enzymatic hydrolysis by α-amylase also leads to the formation of low-molecular-weight sugars such as mono- and disaccharides (DP <= 2). Thus, the hydrolysis of buckwheat flour leads to a reduction in the amount of starch and a simultaneous increase in the amount of low-molecular-weight sugars. This ratio is commonly referred to as the dextrose equivalent. Therefore, the hydrolyzed buckwheat flour of the chocolate composition according to the invention preferably has a dextrose equivalent of at least 5, more preferably at least 10, more preferably at least 15, more preferably at least 20, and most preferably at least 25. Likewise, the hydrolyzed buckwheat flour of the chocolate composition of the present invention preferably comprises starch in an amount of no more than 55 wt%, preferably no more than 45 wt%, more preferably no more than 35 wt%, and most preferably no more than 25 wt%.Non-hydrolyzed buckwheat flour typically has a dextrose equivalent of not more than 2, preferably not more than 1, and most preferably 0. Likewise, non-hydrolyzed buckwheat flour typically has a starch content of more than 60% by weight, preferably more than 65% by weight, and most preferably in the range of 68 to 70% by weight.

[0035] Non-hydrolyzed buckwheat flour and hydrolyzed buckwheat flour can be used in a mixture as the buckwheat component of the chocolate composition according to the invention. However, due to the improved property profile caused by the presence of hydrolyzed buckwheat flour, it is preferred that the buckwheat component consists of hydrolyzed buckwheat flour.

[0036] Advantageously, the chocolate composition does not contain (dried) fermented flour or (dried) flour obtained from fermented cereals (e.g., wheat, rye, durum wheat, rice, barley, millet, kamut, emmer, einkorn, spelt, or chia), pseudocereals (e.g., buckwheat, quinoa), legumes (e.g., peas or chickpeas), tubers (e.g., potato, sweet potato, yam, cassava, or cannabidiol), parts of said cereals, parts of said pseudocereals, parts of said legumes, parts of said tubers, or combinations thereof. In particular, the chocolate composition is free from fermented buckwheat flour and flour obtained from fermented buckwheat or parts of buckwheat.

[0037] Fermented flour is flour obtained by fermenting non-hydrolyzed flour. Fermentation is typically carried out using microorganisms such as bacteria, particularly lactic acid bacteria and acetic acid bacteria, and / or yeast, particularly sourdough yeast. The microorganisms convert the saccharides present in the flour (e.g., glucose, maltose, sucrose, etc.), typically obtained by hydrolysis of the flour, into organic acids (e.g., lactic acid, acetic acid), alcohols (e.g., 3-methyl-1-butanol), esters (e.g., ethyl acetate), diacetyl, and / or carbon dioxide. Specifically, sourdough yeasts convert flour saccharides (maltose, sucrose, glucose, and fructose) into pyruvate via the Embden-Meyerhof-Parnas (EMP) pathway, generating both ATP and reducing energy, and further convert pyruvate into ethanol and carbon dioxide (alcoholic fermentation), regenerating the cofactor NAD+ consumed in the upper part of the EMP pathway.In addition, yeast produces flavor-active metabolites, particularly higher alcohols from amino acids, such as 3-methyl-1-butanol, from L-leucine, either anabolic (a byproduct of amino acid biosynthesis) or catabolic (amino acid conversion via the Ehrlich pathway). Lactic acid bacteria (LAB) are Gram-positive, catalase-negative, anaerobic bacteria involved in the production of lactic acid from pyruvate, which is produced from flour saccharides via the EMP pathway, to generate both ATP and a reducing effect in the case of homofermentative LAB species, or in the production of lactic acid and ethanol or acetic acid (from pyruvate and acetyl phosphate, respectively) and carbon dioxide, which are produced from flour saccharides via the phosphogluconate pathway, to generate both ATP and a reducing effect in the case of heterofermentative LAB species.Acetic acid bacteria (AAB) are Gram-positive, catalase-negative, oxidase-positive, aerobic bacteria that produce acetic acid from ethanol and / or gluconic acid from glucose by partial oxidation of these substrates in the periplasm of cells using special cofactor-dependent Fehydrogenases embedded in the cytoplasmic membrane at the periplasmic site.

[0038] In a preferred embodiment of the present invention, the hydrolyzed buckwheat flour and the non-hydrolyzed buckwheat flour, if present, are free from fermented buckwheat flour or flour made from fermented buckwheat or fermented buckwheat fractions.

[0039] In a further preferred embodiment of the present invention, the composition according to the invention comprises hydrolyzed buckwheat flour and an oat component. The hydrolyzed buckwheat flour can be combined with non-hydrolyzed or hydrolyzed oat flour. Preferably, the hydrolyzed buckwheat flour is used in combination with non-hydrolyzed oat flour. In another preferred embodiment, the hydrolyzed buckwheat flour is used in combination with non-hydrolyzed oat flour and hydrolyzed oat flour. Preferably, the hydrolyzed oat flour has a dextrose equivalent of at least 5, more preferably at least 10, more preferably at least 15, even more preferably at least 20, and most preferably at least 25. Likewise, the hydrolyzed oat flour of the chocolate composition of the present invention preferably comprises starch in an amount of no more than 55% by weight.-%, preferably not more than 45 wt.%, even more preferably not more than 35 wt.%, and most preferably not more than 25 wt.%. Preferably, the hydrolyzed oat flour is obtained by hydrolysis of non-hydrolyzed oat flour, even more preferably by enzymatic hydrolysis of oat flour, even more preferably by enzymatic hydrolysis by non-GMO enzymes, and most preferably by enzymatic hydrolysis of oat flour using an enzyme selected from the list consisting of α-amylase, β-amylase, and γ-amylase. In a particularly preferred embodiment of the present invention, the hydrolyzed oat flour is obtained by enzymatic hydrolysis with α-amylase.

[0040] In a further preferred embodiment of the present invention, the composition according to the present invention comprises hydrolyzed buckwheat flour and a millet component. The hydrolyzed buckwheat flour can be combined with non-hydrolyzed or hydrolyzed millet flour. Preferably, the hydrolyzed buckwheat flour is used in combination with a non-hydrolyzed millet flour. In another preferred embodiment, the hydrolyzed buckwheat flour is used in combination with a non-hydrolyzed millet flour and a hydrolyzed millet flour. Preferably, the hydrolyzed millet flour has a dextrose equivalent of at least 5, more preferably at least 10, more preferably at least 15, even more preferably at least 20, and most preferably at least 25.Likewise, the hydrolyzed millet flour of the chocolate composition of the present invention preferably comprises starch in an amount of not more than 55% by weight, preferably not more than 45% by weight, more preferably not more than 35% by weight, and most preferably not more than 25% by weight. Preferably, the hydrolyzed millet flour is obtained by hydrolysis of non-hydrolyzed millet flour, more preferably by enzymatic hydrolysis of millet flour, even more preferably by enzymatic hydrolysis by non-GMO enzymes, and most preferably by enzymatic hydrolysis of millet flour using an enzyme selected from the list consisting of α-amylase, β-amylase, and γ-amylase. In a particularly preferred embodiment of the present invention, the hydrolyzed millet flour is obtained by enzymatic hydrolysis with α-amylase.

[0041] It has surprisingly been found that hydrolyzed buckwheat flour achieves the best results when present in the chocolate composition without the presence of any other milk substitute ingredient known in the art. Therefore, it is preferred that the chocolate composition of the present invention not contain any other hydrolyzed flour, more preferably not contain any hydrolyzed flour based on wheat, rye, or barley, even more preferably not contain any hydrolyzed cereal-based flour other than buckwheat flour, a combination of buckwheat flour and oat flour, and a combination of buckwheat flour and millet flour, and most preferably not contain any hydrolyzed rice-based flour, any hydrolyzed pseudocereal-based flour, and any hydrolyzed cereal-based flour other than buckwheat flour, a combination of buckwheat flour and oat flour, and a combination of buckwheat flour and millet flour.The above statement applies not only to the hydrolyzed milk substitute ingredients known from the prior art, but also to the non-hydrolyzed milk substitute ingredients known from the prior art.Therefore, it is preferred that the chocolate composition of the present invention does not contain any other hydrolyzed or non-hydrolyzed flour, more preferably does not contain any hydrolyzed or non-hydrolyzed flour based on wheat, rye or barley, even more preferably does not contain any hydrolyzed or non-hydrolyzed cereal-based flour except for buckwheat flour, a combination of buckwheat flour and oat flour, and a combination of buckwheat flour and millet flour, and most preferably does not contain any hydrolyzed or non-hydrolyzed rice-based flour, hydrolyzed or non-hydrolyzed pseudocereal-based flour, and hydrolyzed or non-hydrolyzed cereal-based flour except for buckwheat flour, a combination of buckwheat flour and oat flour, and a combination of buckwheat flour and millet flour.

[0042] Nevertheless, chocolate compositions containing combinations with other milk substitute ingredients known from the prior art have improved properties compared to chocolate compositions containing only such milk substitute ingredients known from the prior art.

[0043] The hydrolyzed buckwheat flour can be mixed with a filler, as defined below. The hydrolyzed buckwheat flour is thus mixed with the filler before being added to the composition. This can be done by mixing two powders. In an alternative embodiment, the hydrolyzed buckwheat flour and the filler are suspended in a solution and then dried, e.g., by spray drying.

[0044] A chocolate composition typically includes a cocoa-based ingredient. This cocoa-based ingredient provides calories, creaminess, and flavor. Cocoa-based ingredients are typically extracted from the cocoa bean. However, some cocoa-based ingredients can also be extracted from the cocoa mass.

[0045] Therefore, in the chocolate composition according to the invention, the cocoa-based ingredient preferably comprises an ingredient selected from the list of cocoa mass, cocoa powder, cocoa butter or mixtures thereof.

[0046] In order to achieve ideal creaminess and taste, the chocolate composition according to the invention contains the cocoa-based ingredient in an amount ranging from 3 to 60 wt% based on the total weight of the chocolate composition, preferably in an amount ranging from 25 to 50 wt%, more preferably in an amount ranging from 30 to 45 wt%, even more preferably in an amount ranging from 35 wt% to 43 wt%, and most preferably in an amount ranging from 38 wt% to 40 wt%.

[0047] In a preferred embodiment of the present invention, the cocoa-based ingredient preferably comprises cocoa mass and cocoa butter. In such a preferred embodiment, the cocoa mass is preferably present in the chocolate composition in an amount ranging from 10% to 20% by weight, more preferably in the range from 12% to 18% by weight, even more preferably in the range from 13% to 17% by weight, and most preferably in the range from 14% to 16% by weight. Likewise, the cocoa butter is preferably present in the chocolate composition according to the invention in an amount ranging from 15% to 35% by weight, preferably in the range from 20% to 30% by weight, even more preferably in the range from 21% to 25% by weight, and most preferably in the range from 22% to 24% by weight.

[0048] Normally, but not necessarily, a chocolate composition is sweet. Therefore, the chocolate composition according to the invention preferably additionally contains a sweetener. To achieve best taste and texture results, the chocolate composition preferably contains the sweetener in an amount ranging from 20% to 50% by weight based on the total weight of the chocolate composition, more preferably in an amount ranging from 25% to 40% by weight, even more preferably in an amount ranging from 30% to 38% by weight, and most preferably in an amount ranging from 32% to 36% by weight.Preferably, the sweetener is selected from glucose, fructose, sucrose, maltose, galactose, invert sugar, trehalose, tagatose, honey, agave sugar, coconut blossom sugar, brown sugar, cocoa fruit sugar, maple sugar, molasses, rice syrup, isomaltulose, kojibiose, L-arabiose, ribose, sorbose, yacon syrup, lactose, laetose, allose and mixtures thereof.

[0049] In a preferred embodiment of the present invention, the chocolate composition according to the invention contains a filler. A filler is typically used to add bulk to the chocolate composition without further increasing the calorie content. Therefore, the filler is not normally digested by the human body. Preferably, the chocolate composition contains the filler in an amount ranging from 1 wt% to 40 wt% based on the total weight of the chocolate composition, and more preferably in an amount ranging from 5 wt% to 25 wt%, even more preferably in an amount ranging from 10 wt% to 20 wt%, even more preferably in an amount ranging from 11 wt% to 18 wt%, and most preferably in an amount ranging from 12 wt% to 14 wt%.Also preferably, the filler of the chocolate composition of the present invention is selected from a list consisting of polydextrose, maltodextrin, oligofructose, fibers, dextrin, inulin, acacia fiber, arabinoxylan, beet root fiber, cassava fiber, cocoa shell powder, guar gum, gum acaia, locust bean gum and mixtures thereof.

[0050] Preferably, the chocolate composition according to the invention also contains an emulsifier. Regardless of theoretical considerations, it is believed that an emulsifier acts as a phase-transfer catalyst and helps to homogenize the lipid and hydrophilic phases of the ingredients in the mixture. Therefore, the chocolate composition according to the invention preferably comprises the emulsifier in an amount of 5 wt.% or less based on the total weight of the chocolate composition, preferably in an amount of 3 wt.% or less, more preferably in an amount of 2 wt.% or less, even more preferably in an amount of 1 wt.% or less, even more preferably in an amount of 0.75 wt.% or less, and most preferably in an amount of 0.60 wt.% or less.Preferably, the emulsifier of the chocolate composition of the present invention is selected from a list consisting of lecithin, monoglycerol fatty acid esters, sorbitan fatty acid esters, polyglycerol polyricinoleate, oat oil, and mixtures thereof. Preferably, the emulsifier is lecithin, with lecithin preferably being selected from the list consisting of sunflower lecithin, soy lecithin, oat lecithin, or mixtures thereof.

[0051] Furthermore, the chocolate composition according to the invention preferably also contains a flavoring agent. The flavoring agent is preferably selected from the list consisting of vanilla flavor, malt flavor, caramel flavor, milk flavor, and mixtures thereof. Typically, the amount of flavoring agents in the chocolate composition according to the present invention is not higher than 1% by weight based on the total weight of the chocolate composition.

[0052] Furthermore, the chocolate composition according to the invention preferably also contains a flavor enhancer. Such a flavor enhancer is preferably selected from almond paste or nut paste. The flavor enhancer is believed to contribute to making the taste of the milk substitute ingredient less noticeable, i.e., to mask or conceal it. Preferably, the chocolate composition of the present invention contains the flavor enhancer in an amount ranging from 1 to 20 wt.%, preferably from 5 to 15 wt.%, and most preferably from 9 to 11 wt.%.

[0053] Therefore, particularly preferred embodiments are described by a chocolate composition according to the present invention, wherein the chocolate composition comprises: - Cocoa mass in an amount in the range of 10 wt% to 20 wt%, preferably in the range of 12 wt% to 18 wt%, more preferably in the range of 13 wt% to 17 wt% and most preferably in the range of 14 wt% to 16 wt%, - Cocoa butter in an amount in the range of 15% to 35% by weight, preferably in the range of 20% to 30% by weight, more preferably in the range of 21% to 25% by weight and most preferably in the range of 22% to 24% by weight, - hydrolyzed buckwheat flour in an amount ranging from 1 wt% to 35 wt%, preferably from 2 wt% to 30 wt%, more preferably from 10 wt% to 28 wt%, even more preferably from 15 wt% to 25 wt% and most preferably from 18 wt% to 25 wt%, - a sweetener in an amount in the range of 20 wt% to 50 wt%, preferably in an amount in the range of 30 wt% to 40 wt%, preferably in an amount in the range of 30 wt% to 38 wt% and particularly preferably in an amount in the range of 32 wt% to 36 wt%, - an emulsifier in an amount of 5 wt% or less, preferably in an amount of 3 wt% or less, more preferably in an amount of 2 wt% or less, even more preferably in an amount of 1 wt% or less, even more preferably in an amount of 0.75 wt% or less and most preferably 0.60 wt% or less, and - optionally a filler in an amount ranging from 1% to 40% by weight, preferably in an amount ranging from 5% to 25% by weight, more preferably in an amount ranging from 10% to 20% by weight, even more preferably in an amount ranging from 11% to 18% by weight and most preferably in an amount ranging from 12% to 14% by weight, in each case with respect to the total weight of the chocolate composition.

[0054] According to one embodiment of the present invention, the chocolate composition is a milk chocolate composition with reduced milk-based ingredients, i.e., a milk chocolate composition in which the amount of milk-based ingredients has been reduced compared to a standard milk chocolate. In another preferred embodiment, the chocolate composition is a composition as described in the previous sentence, with the milk-based ingredients removed, thereby creating a vegan chocolate composition.

[0055] According to a further preferred embodiment of the present invention, the composition described above comprises a) cocoa mass in an amount of 8% to 16% by weight, b) cocoa butter in an amount of 20% to 27% by weight, d) hydrolysed buckwheat flour in an amount of 4% to 25% by weight, e) a sweetener in an amount of 25% to 36% by weight, in each case based on the total weight of the milk chocolate composition with reduced milk-based components, preferably vegan.

[0056] According to one embodiment of the present invention, the chocolate composition is a dark chocolate composition with reduced milk-based ingredients, i.e., a dark chocolate composition in which the amount of milk-based ingredients has been reduced compared to a standard dark chocolate. In another preferred embodiment, the chocolate composition is a composition as described in the previous sentence, with the milk-based ingredients removed, thereby producing a vegan dark chocolate composition.

[0057] According to a further preferred embodiment of the present invention, the composition described above comprises a) cocoa mass in an amount of 20% to 80% by weight, b) cocoa butter in an amount of 4% to 31% by weight, d) hydrolysed buckwheat flour in an amount of 4% to 25% by weight, e) a sweetener in an amount of 0 to 50% by weight, based on the total weight of the preferably vegan, dark chocolate composition with reduced milk-based components.

[0058] According to one embodiment of the present invention, the chocolate composition is a white chocolate composition, i.e., a white chocolate composition in which the amount of milk-based ingredients has been reduced compared to a standard white chocolate. It is understood that a white chocolate composition does not contain cocoa mass or cocoa powder. In other words, the cocoa-based ingredient contained in the white chocolate composition according to the invention is cocoa butter. In another preferred embodiment, the chocolate composition is a composition as described in the previous sentence, wherein the milk-based ingredients have been removed, thereby obtaining a light vegan chocolate composition.

[0059] According to a further preferred embodiment of the present invention, the composition described above comprises a) cocoa butter in an amount of 28% to 37% by weight, b) a sweetener in an amount of 25% to 50% by weight, d) hydrolysed buckwheat flour in an amount of 10% to 30% by weight, based on the total weight of the preferably vegan, white chocolate composition with reduced milk-based ingredients. Confectionery product

[0060] The present invention further provides a confectionery product comprising a chocolate composition containing a cocoa-based ingredient and hydrolyzed buckwheat flour.

[0061] Preferably, the chocolate composition of the confectionery product according to the invention is a chocolate composition according to one of the previously described embodiments.

[0062] Preferably, the confectionery product is a chocolate product or a chocolate substitute. In a preferred embodiment of the present invention, the confectionery product according to the invention is a chocolate product or chocolate substitute in accordance with the requirements of the Ordinance on Cocoa and Chocolate Products of December 15, 2003 (KakaoV 2003).

[0063] Preferably, the confectionery product is a vegan product.

[0064] According to a preferred embodiment of the present disclosure, the confectionery product is a chocolate product comprising milk chocolate, dark chocolate or white chocolate, wherein the amount of milk-based ingredients is reduced compared to a standard milk chocolate, a standard dark chocolate or a standard white chocolate.

[0065] According to a preferred embodiment of the present disclosure, the confectionery product is a milk chocolate reduced in milk-based ingredients, preferably a chocolate containing the vegan chocolate composition defined herein.

[0066] According to a preferred embodiment of the invention, the confectionery product is a dark chocolate. It is understood that the dark chocolate comprises, preferably consists of, the dark chocolate composition reduced in milk-based ingredients, preferably a chocolate containing the dark vegan chocolate composition as defined herein.

[0067] According to a preferred embodiment of the present disclosure, the confectionery product is a white chocolate with reduced milk-based ingredients, preferably a chocolate containing the light vegan chocolate composition defined herein.

[0068] According to another preferred embodiment of the present disclosure, the confectionery product is a core-shell type confectionery product. Such a core-shell product consists of at least two parts, i.e., a core and a shell covering the entire surface of the core. The core may be a fat-based or water-based filling, such as caramel, and the shell comprises, preferably consists of, a chocolate composition as defined herein.

[0069] According to another preferred embodiment of the present disclosure, the confectionery product is a spread. Use of hydrolyzed buckwheat flour as a milk substitute in a chocolate composition

[0070] The use of hydrolyzed buckwheat flour as a milk substitute ingredient in a chocolate composition is also described. Preferably, the chocolate composition is a vegan chocolate composition.

[0071] Preferably, the hydrolyzed buckwheat flour is used in the chocolate composition in an amount of at least 0.5 wt.% based on the total weight of the chocolate composition, more preferably in an amount of at least 1.0 wt.%, even more preferably in an amount of at least 2.0 wt.%, even more preferably in an amount of at least 3.0 wt.%, and most preferably in an amount of at least 4.0 wt.%. Likewise, the hydrolyzed buckwheat flour is used in the chocolate composition in an amount of no more than 50 wt.% based on the total weight of the chocolate composition, more preferably in an amount of no more than 40 wt.%, even more preferably in an amount of no more than 35 wt.%, even more preferably in an amount of no more than 30 wt.%, and most preferably in an amount of no more than 25 wt.%.

[0072] Hydrolyzed buckwheat flour can be used to replace at least some of the milk-based ingredients in the chocolate composition. Thus, the use of hydrolyzed buckwheat flour can achieve a chocolate composition without milk ingredients. However, it is preferable to use hydrolyzed buckwheat flour without the presence of milk-based ingredients.

[0073] In a preferred embodiment, the hydrolyzed buckwheat flour can be used in combination with non-hydrolyzed buckwheat flour.

[0074] In a further preferred embodiment, hydrolyzed buckwheat flour and an oat component are used. The hydrolyzed buckwheat flour can be used in combination with non-hydrolyzed or hydrolyzed oat flour. Preferably, the hydrolyzed buckwheat flour is used in combination with a non-hydrolyzed oat flour. In another preferred embodiment, the hydrolyzed buckwheat flour is used in combination with a non-hydrolyzed oat flour and / or a hydrolyzed oat flour.

[0075] In a further preferred embodiment, hydrolyzed buckwheat flour and a millet component are used. The hydrolyzed buckwheat flour can be used in combination with non-hydrolyzed or hydrolyzed millet flour. Preferably, the hydrolyzed buckwheat flour is used in combination with a non-hydrolyzed millet flour. In another preferred embodiment, the hydrolyzed buckwheat flour is used in combination with a non-hydrolyzed millet flour and / or a hydrolyzed millet flour.

[0076] Preferably, the hydrolyzed buckwheat flour, the hydrolyzed oat flour, and / or the hydrolyzed millet flour are obtained by hydrolysis of the respective non-hydrolyzed flour, more preferably by enzymatic hydrolysis of the respective non-hydrolyzed flour, even more preferably by enzymatic hydrolysis with non-genetically modified enzymes, and most preferably by enzymatic hydrolysis of the respective non-hydrolyzed flour using an enzyme selected from the list consisting of α-amylase, β-amylase, and γ-amylase. In a particularly preferred embodiment of the present invention, the hydrolyzed buckwheat flour, the hydrolyzed oat flour, and / or the hydrolyzed millet flour are obtained by enzymatic hydrolysis with α-amylase.

[0077] Preferably, the hydrolyzed buckwheat flour, the hydrolyzed oat flour, and / or the hydrolyzed millet flour of the use of the present invention have a dextrose equivalent of at least 5, more preferably at least 10, more preferably at least 15, even more preferably at least 20, and most preferably at least 25. Likewise, the hydrolyzed buckwheat flour, the hydrolyzed oat flour, and / or the hydrolyzed millet flour of the present invention preferably contain starch in an amount of no more than 55% by weight, more preferably no more than 45% by weight, even more preferably no more than 35% by weight, and most preferably no more than 25% by weight. Non-hydrolyzed buckwheat flour, non-hydrolyzed oat flour, and non-hydrolyzed millet flour typically have a dextrose equivalent of no more than 2, preferably no more than 1, and most preferably 0.

[0078] Non-hydrolyzed buckwheat flour and hydrolyzed buckwheat flour can be used in a mixed manner as the buckwheat ingredient in the present invention. However, due to the improved property profile caused by the presence of hydrolyzed buckwheat flour, it is preferred that the buckwheat ingredient consists of hydrolyzed buckwheat flour. Process for producing a chocolate composition

[0079] Also described is a process for producing a chocolate composition, the process comprising the following steps (a) provision of a cocoa-based ingredient and hydrolysed buckwheat flour; b) mixing the components of step a) to obtain a first mixture; and c) Conching the first mixture to obtain the chocolate composition.

[0080] Preferably, step a) of the method further comprises providing at least one ingredient selected from the list consisting of a sweetener, an emulsifier and a flavoring agent, preferably providing at least one ingredient selected from the list consisting of a bulking agent, a sweetener, an emulsifier and a flavoring agent.

[0081] Preferably, step b) is followed by a rolling step, wherein the rolling step preferably comprises the treatment of the first mixture with a roller.

[0082] More preferably, step c) of the process is carried out at a temperature of less than 65°C, preferably at a temperature of 64°C or less, even more preferably at a temperature of 63°C or less, even more preferably at a temperature of 62°C or less, even more preferably at a temperature of 61.5°C or less, even more preferably at a temperature of 61°C or less, and most preferably at a temperature of 60°C or less. Likewise, step c) of the process is preferably carried out at a temperature in the range of 55°C to less than 65°C, preferably at a temperature in the range of 56°C to 64°C, particularly preferably at a temperature in the range of 57°C to 63°C, even more preferably at a temperature in the range of 58°C to 62°C, even more preferably at a temperature in the range of 58.5°C to 61.5°C and most preferably at a temperature in the range of 59°C to 61°C.

[0083] In the process, step c) is preferably carried out for a duration of 20 hours or less, more preferably for a duration of 8 hours or less. It is to be understood that the time required for conching depends on the type of chocolate being produced. If the composition is a dark chocolate composition, the conching time is preferably in the range of 5 to 20 hours. If the composition is a vegan or milk chocolate composition, the conching time is preferably in the range of 5 to 12 hours. And if the composition is a white chocolate composition, the conching time is preferably in the range of 2 to 7 hours. In the process, the chocolate composition is preferably a chocolate composition as defined herein. Likewise, in the process, the hydrolyzed buckwheat flour is preferably a hydrolyzed buckwheat flour as defined herein.Finally, the cocoa-based ingredient in the process is a cocoa-based ingredient as defined herein.

[0084] Furthermore, a chocolate composition is described which was produced according to the process described here.

[0085] The present invention can be further summarized by reference to the following: #1. A chocolate composition comprising: - a cocoa-based ingredient and - a buckwheat ingredient. #2. The chocolate composition according to embodiment #1, wherein the chocolate composition comprises the buckwheat ingredient in an amount ranging from 1 to 35 wt% based on the total weight of the chocolate composition, preferably in the range of 2 to 32 wt%, more preferably in the range of 3 to 30 wt%, even more preferably in the range of 4 to 25 wt%, and most preferably in the range of 15 to 25 wt%. #3. The chocolate composition according to embodiment #1 or #2, wherein the buckwheat component comprises buckwheat flour, preferably non-hydrolyzed buckwheat flour or hydrolyzed buckwheat flour, most preferably hydrolyzed buckwheat flour. #4. The chocolate composition according to embodiment #3, wherein the hydrolyzed buckwheat flour has a dextrose equivalent of at least 1, preferably at least 5, more preferably at least 10, more preferably at least 15, even more preferably at least 20, and most preferably at least 25. #5. The chocolate composition according to embodiment #3 or #4, wherein the hydrolyzed buckwheat flour comprises starch in an amount of not more than 55 wt%, preferably not more than 45 wt%, more preferably not more than 35 wt%, and most preferably not more than 25 wt%. #6. The chocolate composition according to any one of the preceding claims #3 to #5, wherein the chocolate composition does not contain non-hydrolyzed buckwheat flour. #7. The chocolate composition according to any one of the preceding embodiments, wherein the cocoa-based ingredient comprises an ingredient, preferably consisting of an ingredient selected from the list of cocoa mass, cocoa powder, cocoa butter or mixtures thereof. #8. The chocolate composition according to any one of the preceding embodiments, wherein the chocolate composition further contains a filler. #9. The chocolate composition according to embodiment 8, wherein the filler is selected from the list consisting of polydextrose, maltodextrin, oligofructose, fibers, dextrin, inulin, acacia fiber, arabinoxylan, beet root fiber, cassava fiber, cocoa shell powder, guar gum, gum arabic, locust bean gum, and mixtures thereof. #10. The chocolate composition according to any one of the preceding embodiments, wherein the chocolate composition comprises: - cocoa mass in an amount in the range of 10 wt% to 20 wt%, preferably in the range of 12 wt% to 18 wt%, more preferably in the range of 13 wt% to 17 wt% and most preferably in the range of 14 wt% to 16 wt%, - cocoa butter in an amount ranging from 15% to 35% by weight, preferably from 20% to 30% by weight, more preferably from 21% to 25% by weight and most preferably from 22% to 24% by weight, - hydrolyzed buckwheat flour, non-hydrolyzed buckwheat flour or a mixture thereof in an amount ranging from 1% to 25% by weight, preferably from 4% to 16% by weight and most preferably from 8% to 12% by weight, - a sweetener in an amount in the range of 20 wt% to 50 wt%, preferably in an amount in the range of 30 wt% to 40 wt%, more preferably in an amount in the range of 30 wt% to 38 wt% and most preferably in an amount in the range of 32 wt% to 36 wt%, - an emulsifier in an amount of 5 wt% or less, preferably in an amount of 3 wt% or less, more preferably in an amount of 2 wt% or less, even more preferably in an amount of 1 wt% or less, even more preferably in an amount of 0.75 wt% or less and most preferably 0.60 wt% or less, and - optionally a filler in an amount ranging from 1% to 40% by weight, preferably in an amount ranging from 5% to 25% by weight, more preferably in an amount ranging from 10% to 20% by weight, even more preferably in an amount ranging from 11% to 18% by weight and most preferably in an amount ranging from 12% to 14% by weight, in each case with respect to the total weight of the chocolate composition. #11. A confectionery product containing the chocolate composition according to any one of the preceding claims. Further described are: #12. Use of a buckwheat ingredient as a milk substitute ingredient in a chocolate composition. #13. The use according to embodiment #12, wherein the buckwheat component comprises buckwheat flour, preferably consists of buckwheat flour, preferably comprises or preferably consists of non-hydrolyzed buckwheat flour or hydrolyzed buckwheat flour, most preferably comprises or preferably consists of hydrolyzed buckwheat flour. #14. A process for preparing a chocolate composition, the process comprising the following steps (a) providing a cocoa-based ingredient and a buckwheat ingredient; b) mixing the components of step a) to obtain a first mixture; and c) Conching the first mixture to obtain the chocolate composition. #15. A chocolate composition prepared by a process according to embodiment #14. Examples

[0086] The present invention is illustrated by the following examples. Determination of dextrose equivalent (DE)

[0087] The DE is determined using a Luff-Schoorl titration according to ASU 39.00-6 1981 and ASU 31.00-11 1984, where the abbreviation ASU refers to the German ASU (“Amtliche Sammlung von Untersuchungsverfahren”). Materials

[0088] The following materials were used in the examples described below: Table 1: Ingredients used in these examples. Sugar Sucrose (crystalline) Non-hydrolyzed oat flour provided by Gluten Free Oats, LLC Non-hydrolyzed wholemeal buckwheat flour available in stores Hydrolyzed buckwheat powder (from buckwheat syrup) provided by Döhler Dahlenburg GmbH Malt flavor available in stores Vanilla extract available in stores Preparation of the chocolate composition

[0089] Comparative example 1 (CE1) is a standard milk chocolate (International Milk Chocolate from Chocoladefabriken Lindt & Sprüngli AG).

[0090] Comparative Example CE2 and the inventive examples IE1 and IE2 are based on common recipes for chocolate compositions. These basic recipes for the chocolate compositions can be found in Tables 2 and 3. Table 2: General recipe for the examples IE1, IE2. ingredient Quantity [wt.%] Sugar 35.49 Cocoa butter 23.60 cocoa mass 15.50 Milk substitute a 25.00 Soy lecithin 0.33 Vanilla flavor 0.03 Malt flavor 0.05 a Composition of the milk substitute ingredient see Table 4 Table 3: General recipe for example CE2. ingredient Quantity [wt.%] Sugar 31.93 Cocoa butter 21.24 cocoa mass 13.95 Milk substitute a 22.50 Soy lecithin 0.30 Vanilla flavor 0.03 Malt flavor 0.05 Almond paste 10.00 a Composition of the milk substitute ingredient see Table 4

[0091] The chocolate compositions according to Tables 2 and 3 were produced on a laboratory scale. The milk substitute compositions were mixed from powdered ingredients in quantities according to the values ​​in Table 4. Sugar, cocoa mass, milk substitute ingredient, and flavorings were mixed in a Thermomix TM 5 from Vorwerk SE & Co. KG at 50 °C and speed 3-4 for 4 minutes ( Fig. .

[0092] In a further mixing step with the Thermomix TM 5 at 50 °C and level 3 for 3 minutes, just enough cocoa butter was added to achieve a doughy consistency ( Fig. . The resulting composition was rolled in a Bühler AG three-roll refiner at 20 bar ( Fig. ). The rolled composition was conched under standard conching conditions at 60 °C for 25 minutes ( Fig. . In this step, the remaining cocoa butter and lecithin were added.

[0093] To evaluate texture and taste, the chocolate compositions were formed into samples, with 10 wt% almond paste added in the case of CE2. The samples had the shape of 3.5 x 3.5 x 0.5 cm ( Fig. . Table 4: Composition of milk substitute ingredients and results of texture and taste evaluation. CE1 CE2 IE1 IE2 Oats (NH) [g] - 20.00 - - Buckwheat (NH) [g] - - 50.00 - Buckwheat (H) [g] - - - 50.00 Addition of maltodextrin [g] - 30.00 - - Bite resistance b 5.0 4.0 4.0 4.0 Sticky mouthfeel c 0.5 2.5 5.0 1.0 Melting rate b 4.0 2.0 4.0 3.5 Creamy mouthfeel b 4.0 1.5 2.0 4.0 Floury mouthfeel c 0.0 2.0 4.0 2.0 b 0 = worst, 5 = best; c 0 = best, 5 = worst; (H) = hydrolyzed (NH) = non-hydrolyzed Evaluation of texture and taste

[0094] The chocolate samples were subjected to a sensory analysis conducted by a panel of five qualified sensory experts. a) Training of sensory testers

[0095] The training provides sensory testers with basic knowledge of sensory analysis techniques. They develop the ability to perceive, recognize, and describe sensory stimuli. Aptitude for sensory testing is assessed through the subsequent aptitude test. The sensory aptitude test is repeated regularly (usually once a year).

[0096] The test subjects are trained and instructed in the testing procedures. The training of sensory testers covers the following theoretical topics: - Introduction to sensory testing methods - Human sensory physiology - Requirements for the sensor environment and the test person - Tasting notes

[0097] The theoretical topics are deepened through practical exams: - Recognizing basic tastes (sweet, sour, salty, bitter) - Threshold test - Ranking test color series - Odor detection and description

[0098] Following the examiner training, the following topics will be tested in a practical aptitude test: - Perception of a stimulus (DIN EN ISO 8586:2014) - Color perception (DIN EN ISO 8586:2014) - Detection of basic flavors (DIN EN ISO 8586:2014) - Odor description and recognition (DIN EN ISO 8586:2014)

[0099] The employee responsible for sensor technology will provide instruction on the testing procedures. Test training

[0100] The test samples for the perception of a stimulus are prepared according to DIN EN ISO 8586:2014, Table 4 (two flavors are represented per test in the form of two triangular tests). The samples are: Bitter: Caffeine; 0.25 g / l Acidic: Citric acid; 0.3 g / l* Salty: Sodium chloride; 1.3 g / l Sweet: Sucrose; 6 g / l

[0101] Test samples for the detection of basic flavors: based on DIN EN ISO 8586:2014, Table 3 (detection is limited to sweet, sour, salty, and bitter due to relevance). One sample contains water. The samples are: Bitter: Caffeine; 0.3 g / l Acidic: Citric acid; 0.3 g / l* Salty: Sodium chloride; 2 g / l Sweet: Sucrose; 10 g / l

[0102] Color series for color perception: based on DIN EN ISO 8586:2014 a) From yellow to green b) From red via violet to blue c) From light grey to dark grey

[0103] Odor samples according to DIN EN ISO 8586:2014. Easily recognizable and less familiar flavor samples are served on odor strips in glass containers that do not allow color recognition. b) Examination

[0104] The test was carried out according to the following standards.

[0105] DIN 10964-2014: The goal is to describe product characteristics (e.g., taste, texture) using properties. Areas of application: Characterization of product standards, for testing the influence of altered raw materials, recipe changes, and production-related changes. The test subjects describe their sensory perceptions precisely and comprehensibly. The number of testers should be at least three. The testers can freely choose the terms used to describe the product or select them from a predefined list. Participants are trained according to DIN EN ISO 8586 as described above.

[0106] DIN 10967-2-2000: A profile of characteristic properties emerges from a group discussion. Areas of application: Characterization of product standards, feature properties, comparison of product standards, product development and optimization. The trained testers individually evaluate the characteristics of the same product-relevant characteristic properties of the test product and then discuss these in the group. A common overall result is then developed by consensus. To obtain interpretable results, at least six test subjects are required. Participants are trained according to DIN EN ISO 8586 as described above. Profile testing scale: 0 = not detectable, 1 = very weakly detectable, 2 = weakly detectable, 3 = clearly detectable, 4 = strongly detectable, 5 = very strongly detectable Results

[0107] The comparison of CE1 and CE2 (see Table 4 and Fig.) confirms the understanding of the state-of-the-art findings. Compared to a standard milk chocolate (CE1), non-hydrolyzed (NH) oat flour (CE2) exhibits a significantly slower melting rate, as well as greater stickiness and a more floury mouthfeel. Furthermore, it is shown that non-hydrolyzed oat flour does not achieve a satisfactory creamy mouthfeel.

[0108] Furthermore, the comparison of CE1, CE2 and IE1 (see Table 4 and Fig. ) that non-hydrolyzed (NH) buckwheat flour (IE1) does not provide a balanced property profile. On the one hand, the melting speed and the creamy mouthfeel are lower compared to the respective comparison example, in which only non-hydrolyzed oat flour is used (CE2, see Table 4, Fig.), improved. On the other hand, the composition IE1 (NH buckwheat flour) leads to a sticky and rather floury mouthfeel, neither of which is considered desirable in chocolate.

[0109] The comparison of IE2 (hydrolyzed buckwheat powder) and IE1 (non-hydrolyzed buckwheat flour) shows that hydrolyzed buckwheat powder provides a balanced property profile (see Table 4 and Fig.), particularly avoiding the aforementioned negative properties of non-hydrolyzed buckwheat powder. The negative sticky and floury mouthfeel of IE1 is significantly improved, i.e., reduced, by the use of hydrolyzed buckwheat powder (IE2). Furthermore, IE2 achieves a better creamy mouthfeel, comparable even to that of standard milk chocolate (CE1). The melting speed and bite strength of IE2 are also comparable to standard milk chocolate (CE1). List of reference symbols CE1 Standard Milk Chocolate CE2 Oats (NH) IE1 Buckwheat (NH) IE2 Buckwheat (H) BF bite resistance KM Sticky mouthfeel SG melting rate CM Creamy mouthfeel MM Floury mouthfeel QUOTES CONTAINED IN THE DESCRIPTION

[0000] This list of documents submitted by the applicant was generated automatically and is included solely for the convenience of the reader. This list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions. Cited non-patent literature

[0000] Regulation on cocoa and chocolate products of 15 December 2003" or "KakaoV 2003", as used here, refers to the German Regulation on cocoa and chocolate products, i.e. the German "Regulation on cocoa and chocolate products (Kakao Regulation)", of 15 December 2003, published in the Federal Law Gazette I, Volume 63, page 2738 on 23 December 2003, which amends EU Directive 2000 / 36 of the European Parliament and of the Council of 23 June 2000 in the version of 5 July 2017, published in the Federal Law Gazette I, Volume 45, page 2280 on 5 July 2017

[0021] DIN EN ISO 8586:2014

[0098] DIN EN ISO 8586:2014, Tab. 3

[0101] DIN 10964-2014

[0105] DIN 10967-2-2000

[0106]

Claims

[1] A vegan chocolate composition comprising: - a cocoa-based ingredient and - hydrolyzed buckwheat flour, wherein the cocoa-based ingredient comprises an ingredient selected from the list of cocoa mass, cocoa powder, cocoa butter or mixtures thereof, wherein the chocolate composition comprises: - cocoa mass in an amount ranging from 10% to 20% by weight, - cocoa butter in an amount ranging from 15% to 35% by weight, - hydrolysed buckwheat flour or a mixture thereof with non-hydrolysed buckwheat flour in an amount ranging from 1% to 25% by weight, - a sweetener in an amount ranging from 20% to 50% by weight, - an emulsifier in an amount of 5% by weight or less, in each case with respect to the total weight of the chocolate composition. [2] The chocolate composition according to claim 1, wherein the chocolate composition comprises the hydrolyzed buckwheat flour in an amount in the range of 4 to 25 wt%, and most preferably in the range of 15 to 25 wt%. [3] The chocolate composition according to any one of the preceding claims, wherein the hydrolyzed buckwheat flour has a dextrose equivalent of at least 1, preferably at least 5, more preferably at least 10, more preferably at least 15, more preferably at least 20, and most preferably at least 25. [4] The chocolate composition according to any one of the preceding claims, wherein the hydrolyzed buckwheat flour comprises starch in an amount of not more than 55% by weight, preferably not more than 45% by weight, more preferably not more than 35% by weight, and most preferably not more than 25% by weight. [5] The chocolate composition according to any one of the preceding claims, wherein the chocolate composition does not contain non-hydrolyzed buckwheat flour. [6] The chocolate composition according to any one of the preceding claims, wherein the cocoa-based ingredient consists of an ingredient selected from the list of cocoa mass, cocoa powder, cocoa butter or mixtures thereof. [7] The chocolate composition according to any one of the preceding claims, wherein the chocolate composition further contains a filler. [8] The chocolate composition according to claim 7, wherein the filler is selected from the list consisting of polydextrose, maltodextrin, oligofructose, fibers, dextrin, inulin, acacia fiber, arabinoxylan, beet root fiber, cassava fiber, cocoa shell powder, guar gum, acacia gum, locust bean gum and mixtures thereof. [9] The chocolate composition according to any one of the preceding claims, wherein the chocolate composition comprises: - cocoa mass in an amount in the range of 12% to 18% by weight, more preferably in the range of 13% to 17% by weight and most preferably in the range of 14% to 16% by weight, - cocoa butter in an amount in the range of 20% to 30% by weight, more preferably in the range of 21% to 25% by weight and most preferably in the range of 22% to 24% by weight, - hydrolyzed buckwheat flour or a mixture thereof with non-hydrolyzed buckwheat flour in an amount ranging from 4% to 16% by weight and most preferably in the range from 8% to 12% by weight, - a sweetener in an amount in the range of 30 wt% to 40 wt%, more preferably in an amount in the range of 30 wt% to 38 wt% and most preferably in an amount in the range of 32 wt% to 36 wt%, - an emulsifier in an amount of 3% by weight or less, more preferably in an amount of 2% by weight or less, even more preferably in an amount of 1% by weight or less, even more preferably in an amount of 0.75% by weight or less and most preferably 0.60% by weight or less, in each case with respect to the total weight of the chocolate composition. [10] The chocolate composition according to any one of the preceding claims, wherein the chocolate composition comprises: - a filler in an amount ranging from 1% to 40% by weight, preferably in an amount ranging from 5% to 25% by weight, more preferably in an amount ranging from 10% to 20% by weight, even more preferably in an amount ranging from 11% to 18% by weight and most preferably in an amount ranging from 12% to 14% by weight, based on the total weight of the chocolate composition. [11] The chocolate composition according to any one of the preceding claims, wherein the hydrolyzed buckwheat flour and the non-hydrolyzed buckwheat flour, if present, are free from fermented buckwheat flour or flour from fermented buckwheat or fermented buckwheat fractions. [12] The chocolate composition according to any one of the preceding claims, wherein the chocolate composition does not contain any other hydrolyzed flour besides the hydrolyzed buckwheat flour. [13] The chocolate composition according to any one of the preceding claims, wherein the chocolate composition contains a flavoring agent selected from the list consisting of vanilla flavor, malt flavor, caramel flavor, milk flavor and mixtures thereof, preferably wherein the amount of the flavoring agents in the chocolate composition is not higher than 1% by weight with respect to the total weight of the chocolate composition. [14] A confectionery product containing the chocolate composition according to any one of the preceding claims.

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