Protein-rich chocolate and production method thereof

Abstract

The present invention relates to a chocolate product having an increased protein content which still exhibits excellent organoleptic qualities, in particular no gritty or mushy sensation when tasting. The present invention also relates to a method for producing a chocolate product of this type.

Description

[0001] Subject matter of the invention

[0002] The present invention relates to a chocolate product having an increased protein content and still having excellent organoleptic qualities, in particular no grittiness or mushy sensation when tasting. The invention also relates to a method for making a chocolate product of this type. Background Art

[0003] Chocolate is a sweet confectionery produced from cocoa beans which are cleaned, fermented, roasted, crushed and ground to obtain cocoa mass. From this cocoa mass is extracted by pressing, on the one hand, fat (also called cocoa butter), and on the other hand, a presscake which is itself used to make cocoa powder.

[0004] The basic ingredients of milk chocolate are cocoa mass, cocoa butter, sugar, and milk compounds in different forms: milk itself or a compound resulting from partial or complete dehydration of whole milk or semi-skimmed milk or skimmed milk, and optionally cream, partially or completely dehydrated cream, butter or milk fat. In addition, lecithin and sometimes flavorings are added.

[0005] The production of chocolate requires the blending of the various ingredients, which is carried out in a kneading machine at a temperature close to 50° C., followed by grinding-conching (giving the chocolate its fineness), milling and tempering. Milling is still now a very important step in the manufacture of chocolate. It makes it possible in particular to obtain a reduction in the water content of the mass and to promote the formation of aromatic compounds resulting from the Maillard reaction (compounds that give chocolate its characteristic organoleptic characteristics), as well as to distribute the fat around the dry phase to obtain a certain fluidity. Tempering consists in bringing the cocoa butter to its most stable crystalline form and giving the chocolate a glossy and smooth appearance, hardness and characteristic melting characteristics, and also a longer shelf life. Typically, tempering is a step in the manufacture of chocolate in which the mass is heated and reaches a suitable temperature (for example, between 30° C. and 45° C.), causing the chocolate to crystallize very finely, giving it a glossy appearance, and a crisp and molten texture.

[0006] European Directive 2000 / 36 / EC confers the name "chocolate" to products obtained from cocoa products and sugar containing not less than 35% total dry cocoa solids including not less than 18% cocoa butter and not less than 14% dry defatted cocoa.

[0007] However other ingredients such as milk or vegetable proteins may optionally be added, up to a maximum limit of 40% of the total dry weight of the chocolate as the final product.

[0008] Protein-enriched chocolate responds to the increasing nutritional expectations of consumers. Unfortunately, the conventional methods for preparing chocolate described above enable protein-enriched chocolate to be obtained, but the organoleptic qualities are greatly reduced compared to standard chocolate, in particular the presence of grittiness and a strong protein taste when tasting, in particular when soy protein is used.

[0009] The applicant has already provided protein-enriched chocolate in its patent EP 2 531 041. Its example 1 provides chocolate enriched with 16.4% pea protein. The organoleptic qualities are considered excellent, and in fact no difference is observed between the control and the protein-enriched chocolate. Unfortunately, when trying to increase the protein content above 30% protein in order to claim a "protein-enriched" product, experience has taught us that a grittiness appears during tasting.

[0010] Patent US 4 493 853 proposes enrichment by adding protein-rich processed cheese in a weight ratio of 10 / 10 to 15 / 10. Here too, the organoleptic quality is not lacking, but the protein enrichment does not exceed 20% (see claim 13). This solution is also not suitable for the growing number of vegetarians or flexitarians.

[0011] Therefore, an unmet need exists for those skilled in the art of confectionery to provide a chocolate enriched with or having more than 20% protein by dry weight, preferably vegetable protein, having organoleptic qualities similar to those of standard chocolate, in particular without a grittiness or dryness when tasting, and a method enabling the industrial production of such chocolate. Summary of the invention

[0012] A first subject of the present invention is therefore a protein-enriched chocolate containing between 20% and 40%, preferentially between 25% and 35% by dry weight of proteins, preferentially vegetable proteins, even more preferentially pea proteins, relative to the total dry weight of the protein-enriched chocolate (final product), characterised in that it has excellent organoleptic qualities, in particular the absence of grittiness or mushy sensations when tasting, and the presence of a limited pea flavour.

[0013] In a preferred embodiment of the invention, the protein-enriched chocolate containing between 20% and 40%, preferentially between 25% and 35% protein by dry weight relative to the total dry weight of the final product contains only vegetable proteins, even more preferentially only pea proteins.

[0014] In an alternative preferred mode, the protein-enriched chocolate containing between 20% and 40%, preferably between 25% and 35% protein by dry weight relative to the total dry weight of the protein-enriched chocolate (final product) contains a mixture of vegetable protein and animal protein, preferably protein of dairy origin, more preferably whey protein. The vegetable protein / animal protein weight ratio is between 40% and 60%, preferably between 45% and 55%.

[0015] The protein-enriched chocolate according to the invention is also characterized in that its Casson viscosity is less than 6 Pa.s, more particularly between 1 and 6 Pa.s, preferentially between 3 and 6 Pa.s.

[0016] A second subject of the invention is a method for obtaining a protein-enriched chocolate as defined by the first subject of the invention, characterised in that it comprises the following sequence of steps:

[0017] 1. Produce a first mixture consisting of:

[0018] o a portion of the total amount of cocoa butter used in the process;

[0019] o and an amount of protein to obtain a final content of protein of between 20% and 40%, preferentially between 25% and 35%, by dry weight of protein relative to the total dry weight of said protein-enriched chocolate (final product)

[0020] 2. Grind the first mixture by passing it through a mill suitable for conching chocolate, preferably a two-roll or three-roll machine

[0021] 3. Produce a second mixture consisting of:

[0022] o chocolate in an amount between 30% and 50%, preferentially between 35% and 45%, of the total dry weight of the protein-enriched chocolate

[0023] o and the amount of cocoa butter remaining after using the amount in step 1

[0024] 4. Heat the two mixtures to about 60°C to obtain melting of the mixtures.

[0025] 5. The two mixtures are mixed thoroughly at 60°C, preferably for a period of between 1 hour and 5 hours, more preferably between 2h and 4h, and more preferably for 3.5 hours

[0026] 6. Cool the mixture obtained in step 5 to 50°C and add one or more emulsifiers, preferably vegetable lecithin.

[0027] 7. Temper the mixture

[0028] 8. Pour the mixture into a mold, i.e., preferably rod molding or coating, depending on the application.

[0029] The total amount of cocoa butter is between 5% and 25% by weight relative to the total weight of the protein-enriched chocolate, preferentially between 8% and 21%, more preferentially still between 11% and 17%. DETAILED DESCRIPTION

[0030] In the present invention, "chocolate" is understood to be a more or less sweet food produced from cocoa beans. The cocoa beans are fermented, roasted and ground to form a liquid cocoa mass, from which the fat known as cocoa butter is extracted. Chocolate consists of a mixture of cocoa mass, cocoa butter and sugar in varying proportions; optionally, spices (such as vanilla) or vegetable fats are added thereto. European Directive 2000 / 36 / EC specifies the requirements in terms of composition in order to obtain the name "chocolate" or "milk chocolate" in the area of ​​the European Community. The term "chocolate" in the present application includes not only chocolate (a product obtained from a powdered cocoa product and sugar, containing not less than 35% of total dry cocoa solids, including not less than 18% of cocoa butter and not less than 14% of dry defatted cocoa), chocolate flakes, tempering chocolate, gianduja hazelnut chocolate, but also milk chocolate.

[0031] In the present invention, "protein" is understood to be a macromolecule formed by one or more polypeptide chains consisting of a sequence of amino acid residues linked together by peptide bonds. When proteins are derived from extracts of plant origin (e.g., leguminous plants), they are of plant origin. For the purposes of the present invention, the term "leguminous plants" is intended to mean any plant belonging to the family Caesalpiniae, Mimosaceae or Fabaceae, such as alfalfa, clover, lupin, pea, bean, broad bean, broad bean or lentil.

[0032] The term "pea" is considered herein in its broadest sense and specifically includes all wild-type varieties of "smooth peas" and "wrinkled peas" and all mutant varieties of "smooth peas" and "wrinkled peas", regardless of the usual use of the variety (food for human consumption, animal feed and / or other uses). In the present patent application, the term "pea" includes varieties of peas belonging to the genus Pisum, and more specifically to the species Sativum and Aestivum. The mutant varieties are notably those referred to as "r mutants", "rb mutants", "rug3 mutants", "rug 4 mutants", "rug 5 mutants" and "lam mutants", as described in the article by CL Heydley et al., entitled "Developing novel peastarches", Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pages 77-87. Like all legume proteins, pea protein is made up of three main classes of protein: globulins, albumins, and “insoluble” proteins.

[0033] The term "protein enriched chocolate" is understood in the present invention as chocolate containing between 20 and 40%, preferentially between 25 and 35% protein by dry weight relative to the total dry weight of the protein enriched chocolate (final product).

[0034] The advantages of pea proteins are their good emulsifying capacity, their lack of allergenicity and their low cost, which makes them an economical functional ingredient. In addition, pea proteins contribute favourably to sustainable development and their carbon impact is very positive. This is because pea cultivation is environmentally friendly and does not require nitrogenous fertilizers, since peas fix atmospheric nitrogen.

[0035] In the specific context of pea proteins, the present invention more specifically relates to globulins (approximately 50%-60% by dry weight of pea proteins) and albumins (20%-25% by dry weight of pea proteins). Vicilins are mainly subdivided into three subfamilies: legumin, vicilin and convicin.

[0036] A first subject of the present invention is therefore a protein-enriched chocolate containing between 20% and 40%, preferentially between 25% and 35% by dry weight of proteins, preferentially vegetable proteins, even more preferentially pea proteins, relative to the total dry weight of the protein-enriched chocolate (final product), characterised in that it has excellent organoleptic qualities, in particular the absence of grittiness or mushy sensations when tasting, and the presence of a limited pea flavour.

[0037] In a preferred embodiment of the invention, the protein enriched chocolate containing between 20 and 40%, preferentially between 25 and 35% protein by dry weight relative to the total dry weight of the protein enriched chocolate (final product) contains only vegetable proteins, even more preferentially only pea proteins.

[0038] In an alternative preferred mode, the protein-enriched chocolate containing between 20% and 40%, preferably between 25% and 35% protein by dry weight relative to the total dry weight of the protein-enriched chocolate (final product) contains a mixture of vegetable protein and animal protein, preferably protein of dairy origin, more preferably whey protein. The vegetable protein / animal protein weight ratio is between 40% and 60%, preferably between 45% and 55%.

[0039] The term "organoleptic qualities" is to be understood as all the stimuli related to the sensory realms of taste, flavor and smell after tasting the food.

[0040] When producing chocolate containing between 20 and 40% protein by dry weight, preferably between 25 and 35% protein, relative to the total dry weight of the final product, with a conventional chocolate manufacturing process (i.e. by including protein from the beginning of the recipe, together with all the other ingredients from the beginning of the process), a chocolate is obtained which has poor organoleptic qualities when tasting it, in particular tasting gritty or mushy, with a strong pea taste.

[0041] The chocolate produced by the method according to the invention has excellent organoleptic qualities, in particular the absence of grit or mushy sensations when tasting and the presence of limited pea flavours. The method according to the invention enables the production of chocolate that does not result in the appearance of grittiness. This chocolate is therefore unique and, although highly sought after by experts in the prior art, to the knowledge of the Applicant, there is no existing solution that enables its preparation.

[0042] Obviously, this chocolate is of interest both for direct consumption and for inclusion in various formulations such as drinks, cakes, cereal bars, coated chocolates and filled chocolates. This list is by no means limiting and the chocolate according to the invention allows its inclusion in all industrial applications, mainly in food applications. The chocolate that is the subject of the invention or the chocolate obtained according to the process that is the subject of the invention is dark chocolate, but it may also be Gianduja hazelnut chocolate or milk chocolate.

[0043] The protein-enriched chocolate that is the subject of the present invention or the protein-enriched chocolate obtained according to the process that is the subject of the present invention will be able to benefit from the claim of "protein source" as long as at least 12% of the energy value of the protein-enriched chocolate that is the subject of the present invention or the protein-enriched chocolate obtained according to the process that is the subject of the present invention is provided by proteins. More particularly, the protein-enriched chocolate that is the subject of the present invention or the protein-enriched chocolate obtained according to the process that is the subject of the present invention will be able to benefit from the claim of "protein enrichment" as long as at least 20% of the energy value of the protein-enriched chocolate that is the subject of the present invention or the protein-enriched chocolate obtained according to the process that is the subject of the present invention is provided by proteins.

[0044] The protein-enriched chocolate according to the invention is also characterized in that its Casson viscosity is less than 6 Pa.s, more particularly between 1 and 6 Pa.s, preferentially between 3 and 6 Pa.s.

[0045] In order to obtain a high-quality product with a well-defined texture, the rheology of chocolate is important. Melted chocolate represents a suspension consisting mainly of solid particles of sugar and cocoa, which are reduced to 30 μm in size by refining with rollers in a liquid matrix consisting mainly of cocoa butter. Rheologically, melted chocolate exhibits non-Newtonian behavior, which is conventionally defined by yield point and viscosity. The yield point corresponds to the amount of energy required to induce chocolate flow, and viscosity is the resistance of the fluid to the movement of its particles relative to each other. These properties depend not only on the composition of the chocolate, but also on its manufacturing method. They obviously control the ease of handling of the chocolate (e.g., transporting it through a pipeline or pouring it into a mold), but also its ultimate intrinsic properties (e.g., melting in the mouth). Therefore, it is necessary to control the rheological properties of chocolate. Thus, in the confectionery reference book “Guide technologique de la confiserie industrielle” (Technological guide to industrial confectionery [Technological guide to industrial confectionery]), values ​​of 1000 mPa.s or 1 Pa.s are given as viscosity values ​​for tempered chocolate containing 34% to 37% fat.

[0046] The reference method for measuring viscosity in chocolate manufacturing is the Casson method. It is described in the ICA46 standard published by the International Confectionery Association (ICA, formerly IOCCC). It recommends the use of a rotational viscometer with concentric cylinders in combination with a 2 s -1 With 50s -1 The shear rate between -1 Stress and viscosity were measured using the downward curve and Casson regression equation before monitoring for >5 min.

[0047] The second subject of the present invention is a method for obtaining a protein-enriched chocolate as defined by the first subject of the present invention. The particular feature of this method is that the protein is added to the cocoa butter and then this mixture (protein / cocoa butter), after grinding and heating, is added to the other ingredients constituting the protein-enriched chocolate. More particularly, the method that is the subject of the present invention is characterized in that it comprises the following steps in sequence:

[0048] 1. Produce a first mixture consisting of:

[0049] o a portion of the total amount of cocoa butter used in the process;

[0050] o and an amount of protein to obtain a final content of protein of between 20% and 40%, preferentially between 25% and 35%, by dry weight of protein relative to the total dry weight of said protein-enriched chocolate (final product)

[0051] 2. Grind the first mixture by passing it through a mill suitable for conching chocolate, preferably a two-roll or three-roll machine

[0052] 3. Produce a second mixture consisting of:

[0053] o chocolate in an amount between 30% and 50%, preferentially between 35% and 45%, of the total dry weight of the protein-enriched chocolate

[0054] o and the amount of cocoa butter remaining after using the amount in step 1

[0055] 4. Heat the two mixtures to about 60°C to obtain melting of the mixtures.

[0056] 5. The two mixtures are mixed thoroughly at 60°C, preferably for a period of between 1 hour and 5 hours, more preferably between 2h and 4h, and more preferably for 3.5 hours

[0057] 6. Cool the mixture obtained in step 5 to 50°C and add one or more emulsifiers, preferably vegetable lecithin.

[0058] 7. Temper the mixture

[0059] 8. Pour the mixture into a mold, i.e., preferably rod molding or coating, depending on the application.

[0060] The total amount of cocoa butter is between 5% and 25% by weight relative to the total weight of the protein-enriched chocolate, preferentially between 8% and 21%, more preferentially still between 11% and 17%.

[0061] All technical features (properties and amounts) described above for the individual ingredients also apply to the method which is the subject of the present invention.

[0062] The partial amount of cocoa butter used in step 1 is preferentially between 10% and 90%, 15% and 85%, 20% and 80%, 25% and 75%, 30% and 70%, 35% and 65%, 40% and 60%, 45% and 55% of the total amount of cocoa butter used for the protein enriched chocolate.

[0063] In a preferred embodiment, the protein of step 1 is a vegetable protein, preferably a vegetable protein derived from a leguminous plant, and more preferably a protein derived from peas.

[0064] The cocoa butter and protein mixture of step 1 is composed of 35% and 55% by weight of cocoa butter relative to the total weight of the mixture, preferentially between 40% and 50%, more preferentially between 45% and 50%, and of protein in such an amount as to obtain a final content of protein by dry weight of between 20% and 40%, preferentially between 25% and 35%, relative to the total dry weight of the enriched chocolate, i.e. the final product.

[0065] The term "cocoa butter" is understood here to mean a mixture of semisolid and semiliquid fats obtained from an extract of cocoa beans.

[0066] Step 2 will allow fine grinding of the protein by thorough mixing with cocoa butter. Without being bound by any one theory, it seems that this thorough grinding of a mixture consisting only of protein and cocoa butter will then enable a chocolate with excellent organoleptic qualities to be obtained, in particular without a grittiness or mushy sensation when tasting, with a limited presence / limited taste of pea flavor.

[0067] "Three-roll" or "two-roll" devices are well known to those skilled in the art. Alternatively, a ball mill or any other tool that enables the particle size of the insoluble fraction to be reduced may be used.

[0068] After mixing the ingredients, the paste product is refined by grinding. The purpose of this operation is to refine the solid particles so that they are no longer perceptible to the taste. In the chocolate industry, it is conventionally believed that a size of less than 60 μm, even more preferentially less than 30 μm, helps to eliminate the grittiness. This is true for standard chocolate manufacturing, but when it is desired that the chocolate is enriched with more than 20% protein or when the final chocolate product contains more than 30% protein by weight, this is no longer sufficient. Depending on the device, there may be from one to three passes through a three-roller device in order to obtain the desired particle size.

[0069] By grinding the proteins and a portion of the cocoa butter separately, and then grinding the chocolate with the rest of the cocoa butter, before mixing the two mixtures, it is now possible to obtain a chocolate enriched with more than 20% protein, said chocolate having excellent organoleptic qualities.

[0070] The chocolate used in the second mixture in step 3 is commercial chocolate, or chocolate that has been manufactured or is being manufactured at the same time. It can be dark chocolate or milk chocolate.

[0071] By producing the mix as done in the prior art (mixing all ingredients) and despite passing through a three-roll mill, it would not be possible to obtain standard organoleptic results with a protein-rich formula.

[0072] Step 3 consists in producing a second mix consisting of chocolate in an amount between 30% and 50%, preferentially between 35% and 45% by weight of the final recipe (protein-enriched chocolate) and the remainder of the amount of cocoa butter minus the amount used in step 1 .

[0073] In an alternative method to this step, the ingredients required to make chocolate are used instead of finished chocolate (commercial or prepared by us), after grinding on a grinder suitable for conching chocolate (preferentially a two-roller or three-roller device).

[0074] Step 4 consists in melting the two aforementioned mixtures by heating them under stirring in any container suitable for the purpose, for example in a thermostatically controlled mixing bowl. The chocolate may be commercially available, preferably dark chocolate. At the same time, the chocolate may also be manufactured according to conventional chocolate making procedures. It is important here not to introduce all or part of the protein directly, otherwise there is the risk of causing the chocolate to deteriorate in organoleptic properties, in particular to taste grit or mushy, and to release pea flavors.

[0075] Step 5 involves reducing the temperature to 50°C after adding the emulsifiers (preferably vegetable or soy lecithin and PGPR) to the same mixing bowl.

[0076] Step 6 comprises mixing to obtain a homogenous mixture, for example at 50°C for 30 minutes.

[0077] Step 7 then involves tempering according to conventional methods of the prior art, either manually on the marble or in dedicated automatic devices.

[0078] After tempering, the protein-enriched chocolate is introduced into a mould selected according to the desired shape and left to cool to room temperature. It can also be used for enrobing, sub-coating or for producing chocolate shells for chocolate confectionery.

[0079] The present invention will be better understood upon reading the following non-exhaustive examples.

[0080] Examples

[0081] Example 1: Production of chocolate according to the prior art - Prior art No. 1 milk chocolate:

[0082] Classic chocolate not enriched with protein will be used as sensory reference.The method from Example 1 of application WO 2011 / 095740 entitled "CONTROL: TRADITIONAL MILK CHOCOLATE" will be used.

[0083] Example 2: Production of chocolate enriched with more than 30% protein according to the prior art method - Prior art 2 Milk Chocolate

[0084] This example proposes the production of a chocolate enriched with more than 30% protein, produced according to the prior art method (ie by mixing all the components, including the protein, from the outset).

[0085] To produce chocolate, the following table summarizes the ingredients used.

[0086] Dark chocolate CHD-Q11-105 is a dark chocolate produced by BARRY CALLEBAUT containing a minimum of 54.1% dry cocoa-derived solids.

[0087] XF is a pea protein isolate sold by Roquette that contains about 85% protein.

[0088] Instantwhey (450) whey is whey produced by Fonterra and contains 80% protein.

[0089] Noir absolu EBONY is a cocoa mass sold by Puratos, the addition of which enhances the chocolate flavour.

[0090] Soy lecithin is a natural emulsifier extracted from soybeans.

[0091] ADMUL WOL 1403 is also an emulsifier. It is produced by Kerry and is composed of polyglycerol polyricinoleate.

[0092]

[0093] Total protein: 32%

[0094] The scheme for making this chocolate (prior art No. 2 milk chocolate) is as follows:

[0095] 1. Mix all ingredients in Table 1 at 40°C.

[0096] 2. Grinding (on a three-roll mill): Roll pressure: 20-30 bar for the first pass, 35-45 bar for the second pass, 55-60 bar for the third pass.

[0097] 3. “Grinding and mixing”: temperature 60℃, duration 20h

[0098] 4. Cool to 50℃

[0099] 5. Temper and pour into mold

[0100] Example 3: Production of chocolate enriched with more than 30% protein according to the method of the invention - Chocolate No. 3:

[0101] This example proposes the production of chocolate enriched with more than 30% protein, produced according to the method of the invention (ie by separately mixing and grinding a protein / cocoa butter mixture, which is then mixed with chocolate separately manufactured according to conventional methods).

[0102] The ingredients and amounts used are those already described in Example 2 above.

[0103] The protocol used to make this chocolate is as follows:

[0104] 1. Protein ( XF and whey) mixed with half the amount of cocoa butter at 40°C

[0105] 2. Mix the remaining ingredients separately at 40°C, except for soy lecithin and ADMUL WOL1403 (emulsifier).

[0106] 3. Grind the two mixtures separately (on a three-roll mill): Roll pressure: 20-30 bar for the first pass, 35-45 bar for the second pass, 55-60 bar for the third pass.

[0107] 4. The two mixtures were heated or "milled" separately at 60°C with stirring until a homogenous mixture was obtained, the conditions for "milling": temperature 60°C, duration 20h for the second mixture and duration 4h for the first mixture containing protein.

[0108] 5. Mix the two ground blocks

[0109] 6. Cool to 50℃

[0110] 7. Temper and pour into mold

[0111] It has been observed that using ready-made and therefore already milled chocolate instead of the second mixture makes it possible to reduce the milling time to only 4 hours.

[0112] Example 4: Production of chocolate enriched with more than 30% vegetable protein only according to the prior art method - Prior art No. 4 Milk Chocolate

[0113] This example proposes the production of chocolate enriched with more than 30% of vegetable protein alone, produced according to the prior art method (ie by mixing all the components, including the protein, from the outset).

[0114] To produce chocolate, the following table summarizes the ingredients used.

[0115] Dark Chocolate CHD-Q11-105 is a dark chocolate produced by Barry Callebaut containing a minimum of 54.1% dry cocoa source solids.

[0116] S85Plus-N is a pea protein isolate sold by Roquette that contains about 85% protein.

[0117] Instantwhey (450) whey is produced by Fonterra and contains 80% protein.

[0118] Noir absolu EBONY is a cocoa mass sold by Puratos, the addition of which enhances the chocolate flavour.

[0119] Soy lecithin is a natural emulsifier extracted from soybeans.

[0120] ADMUL WOL 1403 is also an emulsifier. It is produced by Kerry Company and is composed of polyglycerol polyricinoleate.

[0121]

[0122] Total protein: 33.9%

[0123] The scheme for making this chocolate (prior art No. 4 milk chocolate) is as follows:

[0124] 1. Mix all ingredients in Table 1 at 40°C.

[0125] 2. Grinding (on a three-roll mill): Roll pressure: 20-30 bar for the first pass, 35-45 bar for the second pass, 55-60 bar for the third pass.

[0126] 3. “Grinding and mixing”: temperature 60℃, duration 20h

[0127] 4. Cool to 50℃

[0128] 5. Temper and pour into mold

[0129] Example 5: Production of chocolate enriched with more than 30% vegetable protein alone according to the process of the invention - Chocolate No. 5 force:

[0130] This example proposes the production of chocolate enriched with more than 30% vegetable protein only, produced according to the method of the invention (ie by mixing and grinding a protein / cocoa butter mixture separately, which is then mixed with chocolate produced separately according to conventional methods).

[0131] The ingredients and amounts used are those already described in Example 4 above.

[0132] The protocol used to make this chocolate (chocolate No. 5) is as follows:

[0133] 1. Protein ( S85plus-N) and half of the cocoa butter at 40°C 2. The remaining ingredients were mixed separately at 40°C, except for soy lecithin

[0134] 3. Grind the two mixtures separately (on a three-roll mill): Roll pressure: 20-30 bar for the first pass, 35-45 bar for the second pass, 55-60 bar for the third pass.

[0135] 4. The two mixtures were heated or "milled" separately at 60°C with stirring until a homogenous mixture was obtained, the conditions for "milling": temperature 60°C, duration 20h for the second mixture and duration 4h for the first mixture containing protein.

[0136] 5. Mix the two ground blocks

[0137] 6. Cool to 50℃

[0138] 7. Temper and pour into mold

[0139] It has been observed that using ready-made and therefore already milled chocolate instead of the second mixture makes it possible to reduce the milling time to only 4 hours.

[0140] Example 6: Comparison of chocolates obtained in the above examples

[0141] Five samples of "milk" chocolate, a reference (No. 1), two products according to the prior art method (Nos. 2 and 4) and two products according to the method according to the invention (Nos. 3 and 5) were tasted blindly by a 20-person sensory testing expert panel. A commercial protein-enriched chocolate, enriched with 20% protein, was also tested.

[0142] The first test consisted of a triangle test, where two of the three samples provided were identical.

[0143] 83% of the people who took the test could not tell any difference between Chocolate 1 (reference, low in protein) and Chocolate 3 (invention, protein-enriched).

[0144] The second test (also conducted blindly) consisted of tasting the five samples and describing them.

[0145] Tasting is an operation that involves testing, analyzing and evaluating the sensory characteristics and more specifically the organoleptic characteristics of the product. Tasting requires the senses of sight, touch, smell and taste. For this tasting, the qualifiers used are the same for the chocolates according to the prior art or according to the invention (chocolate 1 to 5):

[0146] 1. Observation test: The surface of the chocolate is smooth, wavy (moiré) and slightly shiny.

[0147] 2. Tactile test: The surface is smooth and hard.

[0148] 3. Olfactory test: Sweet, fruity, very pleasant smell.

[0149] 4. Taste test: Smooth, round, creamy, non-gritty, melts in the mouth.

[0150] These different sensory analysis tests perfectly demonstrated that the trained panel could not distinguish between the reference chocolate (No. 1) and the protein-enriched chocolates obtained with the method according to the invention (Nos. 3 and 5). However, it was noted that the chocolates obtained with the method according to the prior art (Nos. 2 and 4) and the commercial chocolate The advantages of the invention are thus demonstrated.

[0151] The invention will particularly enable people who are allergic to dairy proteins to enjoy chocolate that is as good and smooth as their equivalents. The chocolate may also be beneficial for people who perform strenuous exercise or seek to reduce their sugar and fat intake.

[0152] The examples of the present invention further demonstrate that protein enrichment is possible. Thus, chocolates No. 3 and No. 5 contain more protein than the control chocolate and may be labeled on their packaging with the statement "protein source" or even "enriched in protein".

[0153] The invention is also advantageous from a rheological point of view. In particular, viscosity is a critical factor for chocolate manufacturers.

[0154] Viscosity measurements were performed at 40° C. on a Physica MCR 301 rheometer according to the current standard of chocolate manufacturers (AIOCC standard).

[0155] Apparatus used: Applied strain rheometer (PHYSICAC, 10MCR301 - Anton Paar) with coaxial cylinder (outer diameter 34 mm, inner diameter 32 mm) geometry

[0156] Temperature: 40℃

[0157] Pre-cutting: within 5s -1 Next 10 minutes

[0158] Shear gradient: 1 to 50 s within 3 min -1

[0159] Shear retention: 50s -1 Next 1min

[0160] Shear drop: 50 to 1s within 3min -1

[0161] The results are presented after modeling the return curve (shear drop) according to the Casson method, which complies with the requirements of the ICA46 standard.

[0162] The table below presents the Casson viscosity (Pa.s) and yield point (Pa).

[0163]

[0164] The above table clearly shows that the viscosity of the chocolate according to the invention is closer to chocolate No. 1 according to the prior art. Therefore, it is easier for the chocolate manufacturer to handle the mass during the process.

Claims

1. A protein-enriched chocolate comprising between 20% and 40% of protein consisting of vegetable proteins, the % being expressed by dry weight relative to the total dry weight of the protein-enriched chocolate, wherein the Casson viscosity of the protein-enriched chocolate is less than 6 Pa.s, wherein the plant protein is pea protein, wherein the protein-enriched chocolate comprises between 5% and 20% cocoa butter, this percentage being expressed by dry weight relative to the total dry weight of the protein-enriched chocolate, and The protein-rich chocolate is obtained by a method comprising the following steps: - mixing pea protein with a portion of the total amount of cocoa butter used in the process, said portion representing 30% to 70% of the total amount of cocoa butter used in the process, - grinding the pea protein / cocoa butter mixture, - Mix the remaining ingredients separately, - heating the two mixtures separately until a homogeneous mixture is obtained, - The two homogenous mixtures are mixed.

2. The protein-rich chocolate according to claim 1, characterized in that It comprises between 25% and 35% of vegetable proteins, the % being expressed by dry weight relative to the total dry weight of said protein-enriched chocolate.

3. The protein-rich chocolate according to claim 1 or 2, characterized in that: The protein enriched chocolate comprises between 8% and 17% cocoa butter, this percentage being expressed by dry weight relative to the total dry weight of the protein enriched chocolate.

4. The protein-rich chocolate according to claim 1 or 2, characterized in that: The protein-enriched chocolate has a Casson viscosity between 1 and 6 Pa.s.

5. The protein-rich chocolate according to claim 1 or 2, characterized in that: The Casson viscosity of the protein-enriched chocolate is between 3 and 6 Pa.s.

6. A method for preparing the protein-enriched chocolate according to any one of claims 1 to 5, characterized in that: The method comprises the following steps: (1) Producing a first mixture consisting of: i. a portion of the total amount of cocoa butter used in the process, said portion constituting 30% to 70% of the total amount of cocoa butter used in the protein-enriched chocolate; ii. and an amount of protein to obtain a final protein content of between 20% and 40% by dry weight relative to the total dry weight of the protein-enriched chocolate, wherein the protein is pea protein, (2) grinding said first mixture by passing through a mill suitable for conching chocolate, preferably a two-roll or three-roll mill, (3) producing a second mixture consisting of: i. chocolate in an amount between 30% and 50% by dry weight relative to the total dry weight of said protein-enriched chocolate; ii. and the amount of said cocoa butter remaining after said amount is used by step 1, (4) heating the two mixtures to 60° C. in order to obtain melting of the mixtures, until two homogeneous mixtures are obtained, (5) The two mixtures were thoroughly mixed at 60°C, (6) cooling the mixture obtained in step 5 to 50° C. and adding one or more emulsifiers, (7) tempering the mixture, (8) pouring the mixture into a mold, The total amount of cocoa butter is between 5% and 20% by dry weight relative to the total dry weight of the protein enriched chocolate.

7. The method according to claim 6, characterized in that Step 1 involves producing a first mixture consisting of: i. a portion of the total amount of cocoa butter used in the process, said portion constituting 30% to 70% of the total amount of cocoa butter used in the protein-enriched chocolate; ii. and an amount of protein to obtain a final protein content of between 25% and 35% by dry weight relative to the total dry weight of the protein-enriched chocolate, wherein the protein is pea protein.

8. The method according to claim 6, characterized in that Step 3 involves producing a second mixture consisting of: i. chocolate in an amount between 35% and 45% by dry weight relative to the total dry weight of said protein-enriched chocolate; ii. and the amount of said cocoa butter remaining after said amount is used from step 1.

9. The method according to claim 6, characterized in that Step 5 involves thoroughly mixing the two mixtures at 60°C for a period of between 1 hour and 5 hours.

10. The method according to claim 6, characterized in that Step 5 involves mixing the two mixtures thoroughly at 60°C for a period of between 2 h and 4 h.

11. The method according to claim 6, characterized in that Step 5 includes thoroughly mixing the two mixtures at 60°C for 3.5 hours.

12. The method according to claim 6, characterized in that Step 6 includes adding vegetable lecithin.

13. The method according to claim 6, characterized in that The total amount of cocoa butter is between 8 and 17% by dry weight relative to the total dry weight of said protein enriched chocolate.

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