Cocoa-free chocolate compositions and products and methods of making same

Abstract

The present invention provides cocoa-free chocolate compositions and products made from non-animal or plant-based ingredients, as well as methods of making the same.

Description

Technical Field

[0001] The present invention provides cocoa substitutes and methods for preparing the same, in particular cocoa-free chocolate compositions and products. Background Art

[0002] About 75% of all chocolate consumed globally comes from cocoa produced in Ghana and Côte d'Ivoire, two neighboring countries in West Africa. Over the past 60 years, Ghana has lost 80% of its forest cover, while Côte d'Ivoire has lost 94%. One-third of this forest loss is directly attributable to cocoa production.

[0003] Furthermore, producing chocolate from cocoa beans is associated with high levels of greenhouse gas emissions and water consumption.

[0004] Therefore, there remains a need for an ethical and environmentally sustainable chocolate alternative that is delicious, harmless and guilt-free. Summary of the Invention

[0005] According to some embodiments, the present invention provides cocoa-free chocolate compositions and products and methods of making the same.

[0006] Advantageously, cocoa-free chocolate can be made from non-animal or plant-based ingredients, combined with chocolate manufacturing and fermentation techniques, using ethical and sustainable ingredients and processes. Advantageously, cocoa-free chocolate can have the characteristics of traditional chocolate, such as taste, aroma, mouthfeel, texture, melting properties, baking properties, organoleptic properties, etc. Furthermore, cocoa-free chocolate can advantageously be free of palm oil, caffeine, gluten, animal ingredients, dairy products, and / or theobromine. As a further advantage, the cocoa-free chocolate disclosed herein can have a lower saturated fat content and / or sugar content compared to traditional chocolate. This can make cocoa-free chocolate suitable for vegans, those with lactose intolerance, gluten intolerance, and / or other gastrointestinal sensitivities. According to some embodiments, cocoa-free chocolate can have at least 5%, at least 10%, or at least 20% less total sugar and / or added refined sugar than traditional chocolate, while also being enriched with polyphenol antioxidants. According to some embodiments, cocoa-free chocolate can include at least 1%, at least 5%, or at least 10% less saturated fat than traditional chocolate.

[0007] Some embodiments relate to a cocoa-free chocolate composition comprising: 1% to 65% by weight of at least one non-animal fat; 5% to 55% by weight of at least one legume component; and 0.1% to 25% by weight of at least one fermented cereal.

[0008] According to some embodiments, the non-animal fat may include plant-based fat.

[0009] According to some embodiments, the at least one non-animal fat may be selected from the group consisting of shea butter, illipe butter, palm oil, palm kernel oil, sal nut oil, kokum butter, mango kernel oil, algae derived fat, coconut oil, cocoa butter substitute (CBS), cocoa butter replacer (CBR), cocoa butter equivalent (CBE), soybean oil, canola oil, cottonseed oil, cupuaçu butter ( Butter), Bambangan Kernel Fat, Canola Oil, Sunflower Oil, Safflower Oil, Peanut Oil, Rice Bran Oil, and any combination thereof. Each possibility is a separate embodiment. In some embodiments, the at least one non-animal fat comprises shea butter, ilipe butter, and / or palm oil. In some embodiments, the at least one non-animal fat comprises shea butter and ilipe butter. In some embodiments, the at least one non-animal fat comprises shea butter and palm oil.

[0010] According to some embodiments, the non-animal fat may be melted.

[0011] According to some embodiments, the at least one legume component can be selected from the group consisting of carob, soybeans, peas, chickpeas, peanuts, lentils, lupine, mesquite seeds, tamarind, alfalfa, faba beans (also known as faba, broad beans), clover, and any combination thereof. Each possibility is a separate embodiment. In some embodiments, the legume component comprises carob flour and / or roasted carob flour.

[0012] According to some embodiments, the roasted carob powder may comprise at least two roasted carob powders roasted at different temperatures and / or for different times.

[0013] According to some embodiments, the at least one legume comprises carob flour and the at least one fermented cereal comprises toasted fermented barley mash.

[0014] According to some embodiments, the at least one fermented cereal can be selected from the group consisting of barley, pearl barley, tiger nuts, rice, wheat, millet, corn, triticale, rye, fonio, teff, amaranth, soy, quinoa, sorghum, oats, linseed, bulgur, tomatoes and their by-products, and any combination thereof. Each possibility is a separate embodiment. In some embodiments, the at least one fermented cereal can include barley. In some embodiments, the at least one fermented cereal can include toasted fermented barley.

[0015] According to some embodiments, the chocolate composition without cocoa may include at least one sweetener. According to some embodiments, the at least one sweetener is present in the composition in an amount of about 0.1% to 50% by weight. According to some embodiments, the at least one sweetener can be selected from the group consisting of: white sugar, palm sugar, coconut sugar, unrefined sugar, brown sugar, light brown sugar, demerara sugar, turbinado sugar, sucrose, glucose, fructose, stevia, erythritol, xylitol, mannitol, agave nectar, yacon syrup, honey, maple syrup, molasses, monk fruit sweetener, aspartame, acesulfame potassium, advantame, aspartame-acesulfame potassium salt, sodium cyclamate, neotame, neohesperidin, saccharin, sucralose, and any combination thereof. Each possibility is a separate embodiment.

[0016] According to some embodiments, the cocoa-free chocolate composition may include at least one emulsifier. According to some embodiments, the at least one emulsifier is present in the composition in an amount of about 0.1% to 1% by weight. According to some embodiments, the at least one emulsifier is selected from the group consisting of sunflower lecithin, soy lecithin, polyglycerol ricinoleate (PGPR), E322 lecithin, E492, sorbitan tristearate, and any combination thereof. Each possibility is a separate embodiment. In some embodiments, the emulsifier comprises sunflower lecithin.

[0017] According to some embodiments, the cocoa-free chocolate composition may include at least one flavoring or aroma. According to some embodiments, the at least one flavoring or aroma is selected from the group consisting of spices, herbs, fruits, vegetables, seeds, nuts, flowers, salt, and any combination thereof. According to some embodiments, the flavoring or aroma is selected from the group consisting of salt, tiger nuts, grape seeds, sunflower seed meal, cherries, rose hips, vanilla, malted barley, pumpkin seed meal, fermented soy, and any combination thereof.

[0018] According to some embodiments, the cocoa-free chocolate composition may include at least one texturizing agent selected from the group consisting of chips, hard mixes, seeds, flakes, puffed rice, nibs, fruit, freeze-dried material, sticky mixes, toffee, caramel, soft mixes, mousse, purees, wine, liquor, and combinations thereof. Each possibility is a separate embodiment.

[0019] According to some embodiments, the cocoa-free chocolate composition may comprise at least one thickener, binder, disintegrant, stabilizer, flavor enhancer, emulsifier, pH adjuster, or a combination thereof. Each possibility is a separate embodiment.

[0020] According to some embodiments, the cocoa-free chocolate composition may contain no dairy products.

[0021] According to some embodiments, the cocoa-free chocolate composition may include a non-dairy milk ingredient. According to some embodiments, the non-dairy milk ingredient may be made from the group consisting of oats, potatoes, tiger nuts, soy, rice, hazelnuts, macadamia nuts, almonds, peanuts, corn, barley, quinoa, peas, coconut, or any combination thereof. Each possibility is a separate embodiment. In some embodiments, the non-dairy milk ingredient comprises oat milk.

[0022] According to some embodiments, the cocoa-free chocolate composition comprises less than 25% by weight of sugar.

[0023] According to some embodiments, the at least one fermented cereal and the at least one legume component are present in the cocoa-free chocolate composition in a weight ratio of about 1 :5 to 1 :25.

[0024] According to some embodiments, the at least one legume comprises carob powder and the at least one fermented cereal comprises roasted fermented barley. According to some embodiments, the roasted fermented barley is present in the cocoa-free chocolate composition in an amount of about 0.5% to 15% by weight and the carob powder is present in the cocoa-free chocolate composition in an amount of about 8% to 40% by weight.

[0025] According to some embodiments, the non-animal fat comprises shea butter, ilipe butter and / or palm oil, and is present in the cocoa-free chocolate composition in an amount of about 30% to 50% by weight.

[0026] According to some embodiments, the cocoa-free chocolate composition comprises no particles larger than 70 microns. According to some embodiments, the cocoa-free chocolate composition comprises at least 90% of particles having a size less than about 30 microns.

[0027] Some embodiments relate to cocoa-free chocolate products prepared from the cocoa-free chocolate compositions of the present invention.

[0028] According to some embodiments, the cocoa-free chocolate product may be in the form of a chocolate candy, a chocolate bar, a chocolate sauce, a chocolate spread, a chocolate drink, a chocolate topping, or a chocolate filling. Each possibility is a separate embodiment.

[0029] Some embodiments relate to a method for preparing a cocoa-free chocolate composition, comprising: fermenting cereals; toasting the fermented cereals; and combining the toasted fermented cereals with at least one non-animal fat and at least one legume ingredient to form a cocoa-free chocolate composition comprising: 1 weight percent to 65 weight percent of the at least one non-animal fat; 5 weight percent to 55 weight percent of the at least one legume ingredient; and 0.1 weight percent to 25 weight percent of the toasted fermented cereals.

[0030] According to some embodiments, the method includes melting the non-animal fat prior to mixing the legume ingredient with the toasted fermented cereal.

[0031] According to some embodiments, the method further comprises adding at least one sweetener in an amount of 0.1% to 50% by weight of the composition. According to some embodiments, the method further comprises adding at least one emulsifier in an amount of 0.1% to 1% by weight of the composition.

[0032] According to some embodiments, the fermentation is performed by incubating the grain with at least one microorganism selected from the group consisting of: Aspergillus oryzae, Bacillus subtilis, Aspergillus sojae, Rhizopus oligosporus, Rhizopus oryzae, Neurospora intermedia var. Oncomensis, Aspergillus luchuensis, Lactococcus lactis subsp, B, Bacillus sp, Bacillus licheniformis, Bacillus giant, Bacillus pumilus, Bacillus amyloliquefaciens, amylolitica), Bacillus methylotrophic, Bacillus proteolysaccharide, Bacillus brevis, Laceyella Sacchari, Corynebacterium glutamicum, Saccharomyces cerevisiae, Candida krusei, Candida parapsilosis, Candida glabrata, Candida tropicalis, Candida guillermondii, Candida rugosa, Pichia akudriavzevii, and any combination thereof. According to some embodiments, the at least one microorganism is Aspergillus oryzae and / or Bacillus subtilis.

[0033] According to some embodiments, the toasting of the fermented grains is performed at a temperature of about 30°C to 65°C.

[0034] According to some embodiments, the mixing further comprises grinding until the cocoa-free chocolate composition comprises at least 90% particles having a size less than about 20 microns.

[0035] According to some embodiments, the method further comprises adding at least one of a thickener, a binder, a disintegrant, a stabilizer, a flavor enhancer, a flavoring, a fragrance, a texture modifier, or a combination thereof. Each possibility is a separate embodiment.

[0036] According to some embodiments, the method may include tempering the cocoa-free chocolate composition, and / or molding the tempered cocoa-free chocolate composition into a desired form.

[0037] Certain embodiments of the present invention may include some, all, or none of the advantages described above. One or more technical advantages will be apparent to one skilled in the art based on the accompanying drawings, description, and claims. Furthermore, while specific advantages have been enumerated above, various embodiments may include all, some, or none of the enumerated advantages.

[0038] In addition to the exemplary aspects and embodiments described above, further aspects and embodiments will become apparent by reference to the drawings and by study of the following detailed descriptions. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] The present invention will now be described in conjunction with certain examples and embodiments with reference to the following illustrative drawings so that it may be more fully understood.

[0040] Figure 1 is a flow chart of steps in an exemplary method for making cocoa-free chocolate compositions and products, according to some embodiments.

[0041] Figure 2 1 is a comparison chart of temperature control curves of four samples measured by a TRICOR temperature control instrument according to some embodiments.

[0042] Figure 3 is an exemplary photograph of a cup flow test comparison of four samples according to some embodiments.

[0043] Figure 4 is a graph showing the hardness of four samples after 1 day and after 1 week, according to some embodiments.

[0044] Figure 5 is a graph showing viscosity and yield stress of four samples according to some embodiments.

[0045] Figure 6 is a graph showing cyclical shelf life testing results of four samples cycled at storage temperatures of 25° C. to 31° C. over a 2-week period according to some embodiments.

[0046] Figure 7is a graph showing the shrinkage behavior of four dark chocolate samples without cocoa, according to some embodiments, compared to a traditional dark chocolate sample with cocoa.

[0047] Figure 8A and 8B is a graph showing raw shrinkage data for a traditional dark chocolate sample containing cocoa compared to a dark chocolate sample containing no cocoa as measured by an Aasted ChocoAnalyzer device.

[0048] Figure 9A and 9B Graph showing sensory analysis results evaluating overall chocolate properties of traditional cocoa chocolate (STD) and cocoa-free chocolate (WNWN).

[0049] Figure 10A and 10B is a graph showing the results of a sensory analysis of a proximity test of traditional cocoa-containing chocolate (STD) and non-cocoa-containing chocolate (WNWN) to chocolate.

[0050] Figure 11A and 11B is a graph showing the results of a sensory analysis of a test in which traditional cocoa chocolate (STD) and non-cocoa chocolate (WNWN) were tested in response to the question "Is it chocolate?".

[0051] Figure 12A and 12B Radar chart showing the results of sensory analysis of chocolate characteristics of traditional chocolate containing cocoa (STD) and chocolate without cocoa (WNWN). DETAILED DESCRIPTION

[0052] In the following description, various aspects of the present disclosure will be described. For the purpose of explanation, specific configurations and details are set forth in order to provide a thorough understanding of the different aspects of the present disclosure. However, it will also be apparent to those skilled in the art that the present disclosure can be practiced without the specific details presented herein. In addition, in order not to obscure the present disclosure, well-known features may be omitted or simplified.

[0053] Chocolate is a food made from roasted and ground cocoa beans. Generally, chocolate is made by fermenting and roasting cocoa seeds, then removing the hulls to produce cocoa nibs, which are then ground into cocoa paste. This paste is liquefied by heating and processed into cocoa solids and cocoa butter, which are used in chocolate products.

[0054] The present invention provides a cocoa-free chocolate substitute (referred to herein as cocoa-free chocolate) having similar taste and appearance characteristics to chocolate, but without containing ingredients derived from cocoa seeds.

[0055] According to some embodiments, the present invention provides a cocoa substitute and a method for preparing the same, and more specifically, but not exclusively, provides a cocoa-free chocolate composition and product and a method for preparing the same. Optionally, the cocoa-free chocolate composition or product can be made from non-animal ingredients or from plant-based ingredients. Alternatively, the cocoa-free chocolate composition or product can have the characteristics of traditional chocolate, such as taste, aroma, brittleness, texture, shrinkage, fluidity, melting properties, baking properties, etc. Optionally, the cocoa-free chocolate composition or product can be free of palm oil, caffeine, gluten, animal ingredients, dairy products and / or theobromine. Alternatively, the cocoa-free chocolate composition or product may be suitable for vegans (i.e., dairy-free), people with lactose intolerance, gluten intolerance and / or other gastrointestinal sensitivity symptoms, such as, but not limited to, orofacial granulomatosis, people with acute allergic reactions caused by food groups containing natural benzoates and cinnamate. Alternatively, the sugar content of the cocoa-free chocolate composition or product can be lower than that of traditional chocolate. As a non-limiting example, the cocoa-free chocolate compositions or products disclosed herein may contain about 15-30 grams of sugar per 100 grams, while traditional chocolate typically contains about 50 grams of sugar per 100 grams. Alternatively, the cocoa-free chocolate compositions or products may be lower in saturated fat than traditional chocolate. Alternatively, the cocoa-free chocolate compositions or products may be higher in dietary fiber than traditional chocolate.

[0056] According to some embodiments, cocoa-free chocolate compositions or products may be enriched with polyphenol antioxidants.

[0057] Some embodiments relate to a cocoa-free chocolate composition comprising at least one non-animal fat, at least one legume component, and at least one fermented cereal.

[0058] According to some embodiments, the cocoa-free chocolate composition is substantially free of cocoa bean-derived components. According to some embodiments, the cocoa-free chocolate composition is substantially free of cocoa seed-derived components. According to some embodiments, the cocoa-free chocolate composition is substantially free of cocoa bean powder or cocoa powder. According to some embodiments, the cocoa-free chocolate composition is substantially free of cocoa solids or cocoa butter.

[0059] According to some embodiments, a cocoa-free chocolate composition may comprise about 1% to 65% by weight of at least one non-animal fat; about 5% to 55% by weight of at least one legume component; and about 0.1% to 25% by weight of at least one fermented cereal.

[0060] The non-animal fat may be any fat or oil of non-animal origin, such as a fat or oil from a plant or algae, or a synthetic fat or oil. According to some embodiments, the non-animal fat may be a plant-based fat or oil.

[0061] According to some embodiments, the non-animal fat is melted non-animal fat.

[0062] According to some embodiments, the at least one non-animal fat is selected from the group consisting of shea butter, ilipe butter, palm oil, palm kernel oil, sago seed oil, kumquat oil, mango kernel oil, algae-derived fat, coconut oil, cocoa butter substitute (CBS), cocoa butter replacer (CBR), cocoa butter equivalent (CBE), soybean oil, rapeseed oil, cottonseed oil, cupuacu butter, barwon kernel butter, canola oil, sunflower oil, safflower oil, peanut oil, rice bran oil, and any combination thereof. Each possibility is a separate embodiment.

[0063] According to some embodiments, the at least one non-animal fat may include shea butter, ilipe butter and / or palm oil. In some embodiments, the at least one non-animal fat includes shea butter and ilipe butter. In some embodiments, the at least one non-animal fat includes shea butter and palm oil. According to some embodiments, the at least one non-animal fat may include organic shea butter or ilipe butter. According to some embodiments, the at least one non-animal fat may consist of shea butter, ilipe butter and / or palm oil.

[0064] The chocolate preparation process often requires tempering to control the crystallization of fat and obtain small fat crystals, giving the chocolate a smoother appearance and optimal crispness. Tempering is accomplished by heating and cooling the chocolate multiple times, which is tedious, time-consuming, and requires specific techniques and expertise.

[0065] According to some embodiments, the at least one non-animal fat consists of at least one fat that does not require tempering. According to some embodiments, the at least one non-animal fat does not include fat that requires tempering. According to some embodiments, the composition does not include fat that requires tempering. When the composition only includes fat that does not require tempering, the chocolate processing process can be simplified by simply melting the chocolate composition without tempering.

[0066] According to some embodiments, at least one non-animal fat can be included in the cocoa-free chocolate composition in an amount of about 1% to 80% by weight, 5% to 75% by weight, about 10% to 75% by weight, about 15% to 70% by weight, about 20% to 65% by weight, 25% to 65% by weight, about 20% to 50% by weight, about 30% to 50% by weight, or any other range within the range of about 1% to 80% by weight. Each possibility is a separate embodiment.

[0067] According to some embodiments, the at least one legume component is selected from the group consisting of carob, soybeans, peas, chickpeas, peanuts, lentils, lupines, mesquite seeds, tamarind, alfalfa, broad beans (also known as faba beans, broad beans), clover, and any combination thereof. Each possibility is a separate embodiment.

[0068] According to some embodiments, the at least one legume component may comprise carob. According to some embodiments, the at least one legume component may consist of carob.

[0069] Optionally, the legume component may be roasted (ie, by any of the methods described herein). Optionally, the legume component may be pre-roasted. Optionally, the legume component may be roasted more than once.

[0070] According to some embodiments, the at least one pulse component may be roasted at a temperature of about 50° C.-250° C., about 100° C.-200° C., about 50° C.-100° C., about 75° C.-125° C., about 90° C.-150° C., about 150° C.-200° C., about 100° C.-250° C., or about 100° C.-250° C. Each possibility is a separate embodiment.

[0071] According to some embodiments, the legume component can be roasted for a time period of about 3 minutes to 30 minutes, about 1 minute to 210 minutes, about 1 minute to 180 minutes, about 1 minute to 120 minutes, about 1 minute to 60 minutes, 5 minutes to 25 minutes, 5 minutes to 15 minutes, 5 minutes to 10 minutes, 10 minutes to 30 minutes, 20 minutes to 30 minutes, or about 1 minute to 30 minutes, or any other subrange between about 1 minute to 210 minutes. Each possibility is a separate embodiment.

[0072] According to some embodiments, the at least one legume component may be included in the cocoa-free chocolate composition in an amount of about 0.1% to 65% by weight, about 1% to 65% by weight, about 5% to 55% by weight, about 5% to 50% by weight, about 8% to 40% by weight, about 5% to 35% by weight, about 9% to 32% by weight, about 15% to 25% by weight, about 15% to 20% by weight, or any other subrange within the range of about 0.1% to 65% by weight. Each possibility is a separate embodiment.

[0073] According to some embodiments, the legume component can be carob powder. Alternatively, the carob powder can be a mixture of two or more carob powders. Alternatively, the two or more carob powders in the carob powder mixture can have different sources. Alternatively, the carob powder can include at least two carob powders roasted at different temperatures and / or for different lengths of time. Alternatively, the carob powder can be pre-roasted.

[0074] According to some embodiments, legumes (eg, carob) can be fermented alone or with grains, as discussed further below.

[0075] According to some embodiments, the at least one fermented grain can be selected from the group consisting of barley, pearl barley, tiger nuts, rice, wheat, millet, corn, triticale, rye, fonio, teff, amaranth, soy, quinoa, sorghum, oats, flaxseed, cracked wheat, tomatoes, any by-products thereof, and any by-products thereof, including but not limited to the hulls of these products and downstream waste streams (e.g., barley spent grain, a by-product of brewing beer), and / or any combination thereof. Each possibility is a separate embodiment.

[0076] According to some embodiments, the at least one fermented cereal may be toasted. According to some embodiments, the at least one fermented cereal may be in the form of a paste.

[0077] According to some embodiments, the at least one fermented cereal may comprise barley. According to some embodiments, the at least one fermented cereal may consist of barley. In one embodiment, the at least one fermented cereal may be toasted fermented barley. In one embodiment, the at least one fermented cereal may be toasted fermented barley mash.

[0078] According to some embodiments, the at least one fermented cereal may include at least two fermented cereals that are fermented and / or toasted under different conditions, as further described below with reference to the methods section.

[0079] According to some embodiments, the at least one fermented cereal particle can be included in the cocoa-free chocolate composition in an amount of about 0.1% to 65% by weight, about 0.1% to 40% by weight, about 0.1% to 25% by weight, about 0.1% to 20% by weight, about 0.1% to 15% by weight, about 0.5% to 65% by weight, about 0.5% to 40% by weight, about 0.5% to 15% by weight, about 1% to 40% by weight, about 1% to 25% by weight, about 1% to 20% by weight, about 1% to 15% by weight, about 5% to 20% by weight, or any other subrange within the range of about 0.1% to 65% by weight. Each possibility is a separate embodiment.

[0080] According to some embodiments, the cereals can be fermented by incubating with at least one microorganism. The incubation can be carried out together with a starter culture of the microorganism. In some embodiments, the starter culture includes spores of the microorganism. Alternatively, the microorganism can be a fungus and / or a bacterium. According to some embodiments, the fungus can be a yeast. Alternatively, at least one microorganism can be a fungus selected from the following: Aspergillus oryzae, Aspergillus sojae, Aspergillus ryukyuus, Rhizopus oligosporus, Rhizopus oryzae, Neurospora intermedius var. indica, or any combination thereof. Each possibility is a separate embodiment. Alternatively, at least one microorganism can be a bacterium selected from the following: Bacillus subtilis, Lactococcus lactis subsp., Bacillus subsp., Bacillus licheniformis, Bacillus megaterium, Bacillus brevis, Bacillus amyloliquefaciens, Bacillus methylotrophicus, Bacillus proteoglycanogenicus, Bacillus brevis, Lactobacillus saccharinaceus, Corynebacterium glutamicum, or any combination thereof. Each possibility is a separate embodiment. Alternatively, the at least one microorganism can be a yeast selected from the group consisting of Saccharomyces cerevisiae, Candida krusei, Candida parapsilosis, Candida glabrata, Candida tropicalis, Candida guilliermondii, Candida rugosa, Pichia kudriavzevii, or any combination thereof. Each possibility is a separate embodiment.

[0081] According to some embodiments, the microorganisms may comprise more than one microorganism. According to some embodiments, the microorganisms may be selected from any of the fungi (including yeast) and bacteria described above, and any combination thereof. Optionally, the microorganisms may be selected to provide specific flavor, aroma, and / or texture characteristics.

[0082] According to some embodiments, the cocoa-free chocolate composition may further comprise malted cereals. According to some embodiments, the malted cereals may be malted barley. According to some embodiments, the malted cereals may be present in the chocolate in an amount of about 0.01% to 10% by weight, 0.01% to 5% by weight, 0.1% to 10% by weight, 0.1% to 5% by weight, 0.5% to 10% by weight, 0.5% to 8% by weight, 0.5% to 5% by weight, or less than 1% by weight. Each possibility is a separate embodiment.

[0083] According to some embodiments, the chocolate composition that does not contain cocoa may include at least one sweetener. Alternatively, the sweetener can be natural and / or synthetic / artificial. Alternatively, at least one sweetener is selected from the group consisting of: white sugar, palm sugar, coconut sugar, unrefined sugar, brown sugar, light brown sugar, demerara sugar, granulated sugar, sucrose, glucose, fructose, stevia, erythritol, xylitol, mannitol, agave nectar, yacon syrup, honey, maple syrup, molasses, monk fruit sweetener, aspartame, acesulfame K, Advantame, aspartame-acesulfame K salt, sodium cyclamate, neotame, neohesperidin, saccharin, sucralose, and any combination thereof. Each possibility is a separate embodiment.

[0084] According to some embodiments, at least one sweetener may be included in the cocoa-free chocolate composition at about 0.1% to 50% by weight, about 0.1% to 45% by weight, about 0.1% to 40% by weight, about 1% to 50% by weight, about 5% to 50% by weight, about 5% to 40% by weight, about 5% to 30% by weight, about 5% to 20% by weight, about 10% to 40% by weight, about 14% to 35% by weight, or any other subrange within the range of 0.1% to 50% by weight. Each possibility is a separate embodiment.

[0085] According to some embodiments, the cocoa-free chocolate composition may include at least one emulsifier. Optionally, the at least one emulsifier may be selected from sunflower lecithin, soy lecithin, polyglycerol ricinoleate (PGPR), E322 lecithin, E492, sorbitan tristearate, and any combination thereof. Each possibility is a separate embodiment.

[0086] According to some embodiments, the at least one emulsifier may be in a cocoa-free chocolate composition at any other range within the range of about 0.05% to 5% by weight, about 0.1% to 3% by weight, about 0.1% to 2% by weight, about 0.1% to 1% by weight, about 0.2% to 1% by weight, about 0.2% to 0.8% by weight, or 0.05% to 5% by weight. Each possibility is a separate embodiment.

[0087] According to some embodiments, the cocoa-free chocolate composition may further include at least one flavoring agent. Optionally, the flavoring agent may be a natural flavoring substance (i.e., a flavoring substance obtained from plant or animal raw materials by physical, microbiological or enzymatic methods), a nature-identical flavoring substance (i.e., a flavoring substance obtained by synthesis or isolated by chemical methods that is chemically and organoleptically identical to a flavoring substance naturally present in a product intended for human consumption), or an artificial flavoring substance (i.e., a chemically produced flavoring substance whose chemical properties are generally different from those of the corresponding natural flavoring substance, but whose organoleptic properties are the same as those of the natural flavoring substance), and / or any combination thereof.

[0088] According to some embodiments, flavoring agent can be selected from spices, herbs, fruits, vegetables, seeds, nuts, flowers, salt, liquor, and any combination thereof.Alternatively, spices and / or herbs can be selected from vanilla, cinnamon, nutmeg, cardamom, oregano, basil, thyme, coriander (coriander), parsley, rosemary, salt, pepper, garlic, maca root, Chuanxiong (commonly known as Chuanxiong and Angelica), and their combination.Each possibility is a separate example.Alternatively, fruits, vegetables and / or flavoring agent can include banana, strawberry, raspberry, cherry, rose hip, grape, grape seed, orange, pineapple, lemon, melon, carrot, pumpkin, zucchini, sweet potato, yam, beans etc., and any combination thereof.Each possibility is a separate example.According to some embodiments, fruit can be a part of fruit, such as the seed, stone, peel, pulp or any combination thereof of fruit.Each possibility is a separate embodiment. According to some embodiments, vegetables can be the part of vegetables, such as the seed of vegetables, the core of vegetables, the skin of vegetables, the flesh of vegetables, or their combination in any.Every possibility is a separate embodiment.Alternatively, flowers and / or seeds and / or nuts can be selected from cherry, rose hip, the kernel including almond, coconut, nut, sunflower seed, sunflower seed flower, pumpkin seed, pumpkin seed powder, sesame, jasmine, hibiscus flower, zucchini flower, nasturtium, lavender, rose, marigold, fennel, hyssop, butterfly pea flower, violet, pansy etc., and / or its combination.Every possibility is a separate example.According to some embodiments, fruits, vegetables and / or flavoring can be processed, such as fermentation, baking, cooking, drying, freeze drying, making mud, chopping, emulsification etc.Every possibility is a separate embodiment.

[0089] According to some embodiments, the chocolate composition without cocoa may further include at least one aromatic. According to some embodiments, aromatics can be selected from spices, herbs, fruits, vegetables, seeds, nuts, flowers, salt, wine, and / or any combination thereof. Alternatively, spices and / or herbs can be selected from vanilla, cinnamon, nutmeg, cardamom, oregano, basil, thyme, coriander, parsley, rosemary, salt, pepper, garlic, maca root, Chuanxiong etc., and any combination thereof. Each possibility is a separate example. Alternatively, fruits, vegetables and / or aromatics can include bananas, strawberries, berries, grapes, grape seeds, oranges, pineapples, lemons, melons, carrots, pumpkins, zucchini, sweet potatoes, yams, beans etc., and any combination thereof. Each possibility is a separate example. Alternatively, the flowers and / or seeds can be selected from cherries, rose hips, nuts, coconuts, nuts, sunflower seeds, sunflower blossoms, pumpkin seeds, pumpkin seed meal, sesame seeds, jasmine flowers, hibiscus flowers, zucchini flowers, nasturtiums, lavender, roses, marigolds, fennel, hyssop, butterfly pea flowers, violets, pansies, etc., and any combination thereof. Each possibility is a separate example. According to some embodiments, the fragrance can be processed, for example, fermented, baked, cooked, dried, freeze-dried, pureed, chopped, emulsified, etc. Each possibility is a separate embodiment.

[0090] In some embodiments, any of the at least one flavoring or fragrance can be present in an amount of about 0.01% to 20% by weight, about 0.01% to 15% by weight, about 0.01% to 10% by weight, about 0.01% to 5% by weight, about 0.01% to 2% by weight, about 0.01% to 1% by weight, about 0.05% to 20% by weight, about 0.05% to 15% by weight, about 0.05% to 10% by weight, about 0.05% to 5% by weight, about 0.05% to 2% by weight, about 0.05% to 1% by weight, about 0.1% to 20% by weight, about 0.1% to 15% by weight, %, about 0.1%-10% by weight, about 0.1%-5% by weight, about 0.1%-2% by weight, about 0.1%-1% by weight, about 0.5%-20% by weight, about 0.5%-15% by weight, about 0.5%-10% by weight, about 0.5%-5% by weight, about 0.5%-2% by weight, about 0.5%-1% by weight, about 1%-20% by weight, about 1%-15% by weight, about 1%-10% by weight, about 1%-5% by weight, about 1%-20% by weight, about 5%-20% by weight, about 5%-15% by weight, or about 5%-10% by weight is included in the composition.

[0091] According to some embodiments, the cocoa-free chocolate composition may include an edible fiber such as, but not limited to, inulin, psyllium husk, oligofructose, corn fiber, or the like, or any combination thereof. Each possibility is a separate embodiment.

[0092] According to some embodiments, the cocoa-free chocolate composition may include a probiotic culture.

[0093] According to some embodiments, the cocoa-free chocolate composition may include at least one thickener. The term "thickener" should be understood to include any edible ingredient that can increase the viscosity of the composition without substantially changing its other properties (e.g., its taste and smell). Non-limiting examples of thickeners are starches, such as potato starch, corn flour, arrowroot flour, tapioca flour, pectin, agar, alginates, gelatin, locust bean gum, sucrose, flours such as buckwheat flour, almond flour, chickpea flour, sorghum flour, etc., and combinations thereof. Each possibility is a separate embodiment.

[0094] According to some embodiments, the cocoa-free chocolate composition may include at least one binder. Non-limiting examples of binders include wax, linseed oil, natural gums (such as gum arabic or gum tragacanth), methylcellulose, psyllium husk, flaxseed, chia seeds, protein (such as egg white or casein), defatted sunflower seed flour, or any combination thereof. Each possibility is a separate embodiment.

[0095] According to some embodiments, the cocoa-free chocolate composition may include at least one disintegrant. Non-limiting examples of disintegrants include tapioca starch, natural starch, modified starch, cellulose and its derivatives, such as microcrystalline cellulose, croscarmellose sodium, low-substituted hydroxypropyl cellulose, sodium carboxymethyl starch, resins and their derivatives, cross-linked polyvinylpyrrolidone, and the like, and combinations thereof. Each possibility is a separate embodiment.

[0096] According to some embodiments, the cocoa-free chocolate composition may include at least one stabilizer. Non-limiting examples of stabilizers include hydrocolloids such as xanthan gum, gum Arabic, gum arabic, tara gum, agar, modified konjac starch, pectin, carrageenan, casein, inulin, locust bean gum, and the like, and any combination thereof. Each possibility is a separate embodiment.

[0097] According to some embodiments, the cocoa-free chocolate composition may include at least one pH adjuster. According to some embodiments, the at least one pH adjuster may be selected from an edible acid and / or an edible base. According to some embodiments, the edible acid may be an organic acid and / or an inorganic acid. Alternatively, the edible acid may be selected from the group consisting of citric acid, malic acid, acetic acid, tartaric acid, oxalic acid, caffeic acid, tannic acid, benzoic acid, lactic acid, folic acid, pantothenic acid, oleic acid, palmitic acid, and / or combinations thereof. Each possibility is a separate embodiment. According to some embodiments, the edible base may be an alkali metal carbonate, hydroxide, or oxide and / or an alkaline earth metal carbonate, hydroxide, or oxide. Alternatively, the edible base may be selected from the group consisting of magnesium oxide, magnesium hydroxide, aluminum hydroxide, ammonium bicarbonate, ammonium carbonate, potassium bicarbonate, potassium carbonate, potassium hydroxide, sodium carbonate, sodium bicarbonate, sodium hydroxide, calcium hydroxide, calcium carbonate, sodium tripolyphosphate, sodium benzoate, and / or combinations thereof. Each possibility is a separate embodiment. According to some embodiments, the at least one pH adjuster may be an edible buffer.

[0098] According to some embodiments, the cocoa-free chocolate composition may further include at least one texturizing agent. According to some embodiments, the at least one texturizing agent may be selected from: hard compounds such as flakes, nuts, cookies, puffed rice, shredded coconut, seeds, flakes, puffed rice grains, nibs, dried fruit, and freeze-dried materials; sticky compounds such as toffee, caramel, fudge, honey, glutinous rice balls, marshmallows, and jam; soft compounds such as mousse, puree, pudding, chia seeds, and tapioca; and / or liquids such as caramel sauce, fruit puree, truffle paste, alcohol, and spirits; or any combination thereof. Each possibility is a separate embodiment.

[0099] According to some embodiments, the cocoa-free chocolate composition may further comprise natural preservatives, oxidants, or other food-grade additives configured to optimize the texture, chewiness, meltability, shelf life, and / or other characteristics and / or properties of the cocoa-free chocolate composition.

[0100] The following are some more specific, non-limiting examples of flavoring agents or aromatics or other ingredients that may be present independently in the composition, including: salt, which may be present in an amount of about 0.01% to 1% by weight in the composition; tiger nuts, which may be present in an amount of about 1% to 15% by weight, or about 4% to 7% by weight in the composition; grape seeds, which may be present in an amount of about 0.5% to 5% by weight, or about 1% to 2.5% by weight in the composition; sunflower seed flour, which may be present in an amount of about 0.5% to 15% by weight in the composition; cherries, which may be present in an amount of about 0.05% to 5% by weight, or about 0.2% to 1% by weight in the composition; and vanilla, which may be present in an amount of about 0.1% to 0.2% by weight in the composition. malted barley, its content in the composition may be about 0.01 weight % to 5 weight %, or about 0.01 weight % to 0.2 weight %; malted barley, its content in the composition may be about 0.01 weight % to 5 weight %, or about 0.5 weight % to 0.8 weight %; pumpkin seed powder, its content in the composition may be about 0.01 weight % to 15 weight %; fermented soy, its content in the composition may be about 0.01 weight % to 10 weight %; acetic acid, its content in the composition may be about 0.05 weight % to 5 weight %; rose hip, its content in the composition may be about 0.1 weight % to 1 weight %, or about 0.2 weight % to 1 weight %; chicory root, its content in the composition may be about 0.1 weight % to 1 weight %.

[0101] According to some embodiments, the chocolate composition without cocoa may include a dairy ingredient. Alternatively, the dairy ingredient may be low in lactose or substantially free of lactose. According to some embodiments, the dairy ingredient may be derived from a dairy product (i.e., from an animal source), such as milk (e.g., milk derived from mammals such as cows, goats, sheep, camels, yaks, horses, etc.). Additionally or alternatively, according to some embodiments, the dairy ingredient may include a non-dairy milk substitute, such as "vegan plant milk," "vegan milk," or "milk substitute" or the like. Alternatively, the non-dairy milk may be made from oats, potatoes, tiger nuts, soy, rice, hazelnuts, macadamia nuts, almonds, peanuts, cereals, barley, quinoa, peas, coconuts, or any combination thereof. Alternatively, the non-dairy milk may include a powder made from one or more of these ingredients. Alternatively, the non-dairy milk may include processing of one or more of these ingredients.

[0102] According to some embodiments, the cocoa-free chocolate composition may not contain dairy products from animal sources.

[0103] As an additional advantage, the cocoa-free chocolate composition may be free or substantially free of synthetic preservatives and / or all ingredients may be 100% natural. Alternatively, all or some ingredients may be organically grown.

[0104] According to some embodiments, the cocoa-free chocolate composition may comprise less than about 30%, 25%, 20%, or 18% by weight sugars. Each possibility is a separate embodiment.

[0105] According to some embodiments, the cocoa-free chocolate composition may comprise greater than about 10%, 15%, or 20% by weight monounsaturated fat. Each possibility is a separate embodiment.

[0106] The embodiments included below provide some more specific combinations of ingredients suitable for use in the chocolate-free chocolate of the present invention.

[0107] According to some embodiments, a cocoa-free chocolate composition may include about 30% to 50% by weight of shea butter, ilipe butter, and / or palm oil; about 8% to 40% by weight of carob powder; and about 0.5% to 15% by weight of roasted fermented barley. Each possibility is a separate embodiment.

[0108] According to some embodiments, the cocoa-free chocolate composition may further include about 14% to 35% by weight of white sugar; about 1% to 2.5% by weight of grape seeds; about 0.2% to 1% by weight of cherry or rose hips; about 0.2% to 1% by weight of sunflower lecithin; about 0.01% to 0.2% by weight of vanilla; about 0.5% to 0.8% by weight of malted barley; and / or about 4% to 7% by weight of tiger nuts. Each possibility is a separate embodiment.

[0109] In some embodiments, the weight ratio of the fermented grain to the legume component in the cocoa-free chocolate composition is about 1:5 to 1:25. In some embodiments, the weight ratio of the fermented grain to the legume component in the cocoa-free chocolate composition is about 1:5 to 1:20, about 1:5 to 1:15, about 1:5 to 1:10, about 1:5 to 1:7, about 1:10 to 1:20, about 1:10 to 1:15, or about 1:15 to 1:20. Each possibility is a separate embodiment.

[0110] In some embodiments, the weight ratio of fermented barley to carob in the cocoa-free chocolate composition is about 1:5 to 1:20. In some embodiments, the weight ratio of fermented barley to carob in the cocoa-free chocolate composition is about 1:5 to 1:15, about 1:5 to 1:10, about 1:5 to 1:7, about 1:10 to 1:20, about 1:10 to 1:15, or about 1:15 to 1:20. Each possibility is a separate embodiment.

[0111] According to some embodiments, the cocoa-free chocolate compositions and products of the present invention can be generally divided into "dark chocolate-like" compositions and products and "milk chocolate-like" compositions and products. This division can be based on similarity in appearance (e.g., color) and taste (e.g., sweetness) to dark chocolate or milk chocolate. Thus, as used herein with respect to the cocoa-free chocolate compositions and products of the present invention, the terms "dark chocolate" and "milk chocolate" refer to compositions and products that resemble dark chocolate and milk chocolate, respectively, in appearance and taste.

[0112] According to some embodiments, the cocoa-free chocolate composition may be a cocoa-free dark chocolate composition.

[0113] According to some embodiments, a cocoa-free dark chocolate composition may include about 30% to 50% by weight of shea butter, ilipe butter, and / or palm oil; about 15% to 40% by weight of carob powder; and about 1.5% to 5% by weight of roasted fermented barley. Each possibility is a separate embodiment.

[0114] According to some embodiments, the cocoa-free dark chocolate composition may further include about 14% to 35% by weight of white sugar; about 1% to 2.5% by weight of grape seeds; about 0.2% to 1% by weight of cherry or rose hips; about 0.2% to 1% by weight of sunflower lecithin; about 0.01% to 0.2% by weight of vanilla; about 0.5% to 0.8% by weight of malted barley; and / or about 4% to 7% by weight of tiger nuts. Each possibility is a separate embodiment.

[0115] In some embodiments, the weight ratio of the fermented grain to the legume component in the cocoa-free dark chocolate composition is about 1:5 to 1:15, or about 1:10. In some embodiments, the weight ratio of the fermented grain to the legume component in the cocoa-free dark chocolate composition is about 1:7 to 1:12, about 1:10 to 1:15, or about 1:5 to 1:10. Each possibility is a separate embodiment.

[0116] In some embodiments, the weight ratio of fermented barley to carob in the cocoa-free dark chocolate composition is about 1:5 to 1:15, or about 1:10. In some embodiments, the weight ratio of fermented barley to carob in the cocoa-free dark chocolate composition is about 1:7 to 1:12, about 1:10 to 1:15, or about 1:5 to 1:10. Each possibility is a separate embodiment.

[0117] According to some embodiments, the cocoa-free chocolate composition may be a cocoa-free milk chocolate composition.

[0118] According to some embodiments, a cocoa-free milk chocolate composition may include about 30% to 50% by weight of shea butter, ilipe butter, and / or palm oil; about 15% to 40% by weight of carob powder; and about 0.5% to 3% by weight of roasted fermented barley. Each possibility is a separate embodiment.

[0119] According to some embodiments, the cocoa-free milk chocolate composition may further include about 14% to 35% by weight of white sugar; about 1% to 2.5% by weight of grape seeds; about 0.2% to 1% by weight of cherry or rose hips; about 0.2% to 1% by weight of sunflower lecithin; about 0.01% to 0.2% by weight of vanilla; about 0.6% to 0.8% by weight of malted barley; about 4% to 7% by weight of tiger nuts; about 2% to 10% by weight of oat milk; and / or about 5% to 25% by weight of milk powder. Each possibility is a separate embodiment.

[0120] In some embodiments, the weight ratio of the fermented cereal to the legume component in the cocoa-free milk chocolate composition is about 1:15 to 1:25, or about 1:20. In some embodiments, the weight ratio of the fermented cereal to the legume component in the cocoa-free milk chocolate composition is about 1:17 to 1:22, about 1:20 to 1:25, or about 1:15 to 1:20. Each possibility is a separate embodiment.

[0121] In some embodiments, the weight ratio of fermented barley to carob in the cocoa-free milk chocolate composition is about 1:15 to 1:25, or about 1:20. In some embodiments, the weight ratio of fermented barley to carob in the cocoa-free milk chocolate composition is about 1:17 to 1:22, about 1:20 to 1:25, or about 1:15 to 1:20. Each possibility is a separate embodiment.

[0122] In preparing cocoa-free chocolate compositions, the ingredients are mixed and ground to produce fine particles.

[0123] According to some embodiments, the cocoa-free chocolate composition may comprise primarily small particles, typically less than 20 microns or 15 microns.

[0124] According to some embodiments, the cocoa-free chocolate composition may not contain particles larger than about 15 microns, 20 microns, 30 microns, 40 microns, 50 microns, 60 microns, or 70 microns. Each possibility is a separate embodiment. According to some embodiments, the cocoa-free chocolate composition may not contain particles larger than about 70 microns.

[0125] According to some embodiments, the cocoa-free chocolate composition may comprise only particles having a size less than 30 microns, 25 microns, 20 microns, 15 microns.

[0126] According to some embodiments, at least 70%, 80%, 90%, 95%, or 99% of the particles in the cocoa-free chocolate composition may have a size less than about 40 microns, 30 microns, 25 microns, 20 microns, or 15 microns. Each possibility is a separate embodiment. According to some embodiments, less than about 5%, 10%, 15%, 20%, or 30% of the particles in the cocoa-free chocolate composition may have a size greater than about 15 microns, 20 microns, 25 microns, or 30 microns. Each possibility is a separate embodiment.

[0127] According to some embodiments, the cocoa-free chocolate composition described herein can be further used to prepare a cocoa-free chocolate product. It should be understood that the cocoa-free chocolate composition can also be a cocoa-free chocolate product that does not require further processing. Additionally or alternatively, preparing the cocoa-free chocolate product can involve tempering the composition and / or molding it into a desired shape, or melting the composition and optionally mixing it with other ingredients.

[0128] According to some embodiments, tempering may not be required. For example, when a non-tempering fat is used in the composition, subsequent processing (such as forming) can be facilitated by melting alone without the need for tempering.

[0129] According to some embodiments, shaping may not be required, for example, if the composition is mixed with other ingredients (such as fruit, nuts, or granola), or used as a paste, spread, beverage, topping, filling, etc.

[0130] According to some embodiments, provided are cocoa-free chocolate products prepared from the disclosed compositions.

[0131] According to some embodiments, the cocoa-free chocolate product can be a cocoa-free chocolate composition. According to some embodiments, the cocoa-free chocolate product is produced from the cocoa-free chocolate composition by further processing, for example, by tempering or melting the composition, and / or shaping the tempered or melted composition into a desired shape or form.

[0132] According to some embodiments, the cocoa-free chocolate product may be in solid form. According to some embodiments, the cocoa-free chocolate product may be in liquid form.

[0133] According to some embodiments, the cocoa-free chocolate product can be a cocoa-free dark chocolate product. According to some embodiments, the cocoa-free chocolate product can be a cocoa-free milk chocolate product. According to some embodiments, the cocoa-free chocolate product can have a variety of desired flavors or aromas, which can be achieved by including certain ingredients. According to some embodiments, the cocoa-free chocolate product can have a variety of desired flavors or aromas, which can be achieved by preparing the cocoa-free chocolate composition using certain conditions disclosed herein (e.g., certain fermentation and / or baking conditions).

[0134] According to some embodiments, the cocoa-free chocolate product can be molded into any desired shape, such as a regular chocolate bar, a square, a sphere, or a dome. According to some embodiments, the cocoa-free chocolate product can be used in any chocolate product, such as a praline or a truffle.

[0135] According to some embodiments, the cocoa-free chocolate product can also be embedded in or included in chocolate-containing foods, such as candy bars and pastries. For example, the cocoa-free chocolate product can be used as a topping for pastries, ice cream, Easter eggs, or as the outer layer of a candy bar (e.g., similar to Daim bars, Reese's bars, Mars bars, Snickers, Loacker, etc.), or as a filling (e.g., in croissants), or for baking (e.g., in chocolate chip cookies), or can be mixed with fruit, nuts, granola, corn flakes, etc. to make clustered foods (e.g., granola clusters or nut clusters). According to some embodiments, the cocoa-free chocolate product can be used as a drink or spread.

[0136] According to some embodiments, the cocoa-free chocolate product may be in the form of a chocolate candy, a chocolate bar, a chocolate sauce, a chocolate spread, a chocolate drink, a chocolate topping, or a chocolate filling.

[0137] In some embodiments, the cocoa-free chocolate product is in the form of a chocolate bar.In some embodiments, the chocolate bar has similar properties to a cocoa-containing chocolate bar (referred to herein as a standard or reference chocolate).

[0138] In some embodiments, the cocoa-free chocolate bar has a hardness value of about 300 to 500 grams-force, 350 to 450 grams-force, or 380 to 450 grams-force (1000 grams-force = 9.81 Newtons).

[0139] In some embodiments, the cocoa-free chocolate bar has a plastic viscosity value of about 500 cP to 1600 cP, 600 cP to 1600 cP, or 700 cP to 1600 cP.

[0140] In some embodiments, the yield stress value of the cocoa-free chocolate bar is about 0 dyn / cm 2 Up to 200 dyn / cm 2 、10dyn / cm 2 Up to 200 dyn / cm 2 、20dyn / cm 2 Up to 200 dyn / cm 2 、30dyn / cm 2 Up to 200 dyn / cm 2 、40dyn / cm 2 Up to 200 dyn / cm 2 、20dyn / cm 2 Up to 150 dyn / cm 2 , or 30dyn / cm 2 Up to 150 dyn / cm 2 .

[0141] In some embodiments, the shrinkage value of the cocoa-free chocolate bar is about 3% to 5%, 3% to 4.5%, or 3.5% to 4.5%.

[0142] In some embodiments, a method for preparing a cocoa-free chocolate composition or product is provided, the method comprising: fermenting cereals; and mixing the roasted fermented cereals with at least one non-animal fat and at least one legume ingredient to form a cocoa-free chocolate composition comprising: 5% to 65% by weight of the at least one non-animal fat; 5% to 40% by weight of the at least one legume ingredient; and 0.1% to 25% by weight of the roasted cereals.

[0143] It should be understood that since the method is used to prepare the above-mentioned cocoa-free compositions and products, the definitions and embodiments included above with respect to the compositions and products also apply hereto. Nevertheless, some specific embodiments are also included below.

[0144] According to some embodiments, the method includes melting at least one non-animal fat prior to mixing the toasted fermented cereal with the legume component. According to some embodiments, the melting is performed at a temperature of about 35°C to 45°C.

[0145] According to some embodiments, the method further comprises adding at least one sweetener and / or at least one emulsifier.

[0146] According to some embodiments, the at least one sweetener is added in an amount of about 0.1% to about 45% by weight of the composition.

[0147] According to some embodiments, the at least one emulsifier is added in an amount of about 0.1% to about 0.5% by weight of the composition.

[0148] According to some embodiments, fermentation can include incubating the grain with at least one microorganism under conditions suitable for fermentation of the grain. The at least one microorganism can be in the form of a starter culture, such as spores.

[0149] According to some embodiments, the fermentation can be carried out by incubating the cereals with at least one microorganism selected from the group consisting of: Aspergillus oryzae, Bacillus subtilis, Aspergillus sojae, Rhizopus oligosporus, Rhizopus oryzae, Neurospora intermedia var. indonesia, Aspergillus ryukyuus, Lactococcus lactis subsp., Bacillus subsp., Bacillus licheniformis, Bacillus megaterium, Bacillus pumilus, Bacillus amyloliquefaciens, Bacillus methylotrophicus, Bacillus proteoglycans, Bacillus brevis, Lexingtonia saccharomyces glutamicum, Saccharomyces cerevisiae, Candida krusei, Candida parapsilosis, Candida glabrata, Candida tropicalis, Candida guilliermondii, Candida rugosa, Pichia kudriavzevii, and any combination thereof. Each possibility is a separate embodiment.

[0150] According to some embodiments, the at least one microorganism may be Aspergillus oryzae and / or Bacillus subtilis.

[0151] According to some embodiments, fermentation can be carried out by incubating cereals with more than one microorganism. According to some embodiments, fermentation can be repeated using different batches of cereals or different cereals, and the fermented cereals can be mixed after fermentation. According to some embodiments, fermentation can be repeated using different batches of cereals or different cereals (possibly in parallel), can be carried out by using different microorganisms or incubating under different conditions, and the fermented cereals can be mixed after fermentation. For example, barley can be fermented in parallel with Aspergillus oryzae and Bacillus subtilis, respectively, and then the two fermented barleys are mixed.

[0152] Thus, in some embodiments, fermenting the grains comprises performing multiple fermentations, such as two or three times, each fermentation being performed by incubating the grains with a different microorganism, and mixing the fermented grains.

[0153] According to some embodiments, the fermentation conditions may include a selected temperature and a selected relative humidity (RH) for a desired period of time. For example, the fermentation conditions may include incubation at a temperature of about 28-45° C. and a RH of about 35-95% for a period of about 36-48 hours.

[0154] According to some embodiments, the method further comprises toasting the fermented grains prior to mixing. According to some embodiments, toasting of the fermented grains can be carried out at a temperature of about 30°C-100°C, about 30°C-80°C, about 35°C-70°C, about 30°C-65°C, about 40°C-65°C, about 40°C-60°C, about 40°C-55°C, about 45°C-60°C, or any other sub-range within the range of about 30°C-100°C. Each possibility is a separate embodiment.

[0155] According to some embodiments, the toasting of the fermented grains can be continued for a period of several days, such as about 3 days, 5 days, 10 days, 15 days, or 30 days, or for a period of several months, such as 2 months, 3 months, 4 months, 5 months, or 6 months, or for any period of time ranging from several days to several months, such as from about 3 days to about 6 months. Each possibility is a separate embodiment.

[0156] According to some embodiments, toasting the cereal may result in the toasted cereal being mushy.

[0157] Similar to fermentation, roasting can be performed multiple times at different temperatures / for different lengths of time (using different batches of fermented grains, e.g., in parallel), and the roasted fermented grains can be mixed. Roasting under different conditions can produce different flavors / aromas, so mixing fermented grains roasted under different conditions can be used to achieve a specific flavor / aroma profile.

[0158] According to some embodiments, the grains may be soaked and / or cooked prior to fermentation.

[0159] According to some embodiments, the grain can be pasteurized after fermentation. For example, pasteurization can be performed by incubating at a temperature sufficient to kill pathogenic microorganisms. For example, a temperature above 62.7° C. to kill Bacillus cereus.

[0160] According to some embodiments, pasteurization may be followed by rapid cooling to avoid and / or minimize the growth of pathogenic microorganisms.

[0161] According to some embodiments, the pulse component may have been roasted (pre-roasted).According to some embodiments, the method may further comprise roasting the pulse component.

[0162] According to some embodiments, roasting of the legume component (e.g., carob flour) can be performed at a temperature of about 75° C. to 250° C., about 100° C. to 200° C., about 120° C. to 150° C., or any other subrange within the range of about 35° C. to 100° C. Each possibility is a separate embodiment.

[0163] According to some embodiments, the pulse component can be roasted for a time period of about 1 minute to 2 hours, about 3 minutes to 1 hour, about 3 minutes to about 30 minutes, or any other subrange within the range of about 1 minute to 2 hours. Each possibility is a separate embodiment.

[0164] According to some embodiments, similar to roasting cereals, the roasting of the legume component can be performed in multiple batches (using different legume batches, e.g., parallel processing) and at different temperatures / for different lengths of time, and then the roasted legume components are blended. Roasting under different conditions can produce different flavors / aromas, and thus legume components roasted under different conditions can be blended to achieve a specific flavor / aroma profile.

[0165] According to some embodiments, the mixing of the ingredients may also involve grinding to ensure a small particle size, such as a particle size below 20 microns or below 15 microns. According to some embodiments, the mixing and grinding may be performed by any standard equipment, such as a standard chocolate mixer or grinder. Non-limiting examples of standard grinders include ball mills, roller mills, or stone mills. According to some embodiments, the particle size may be measured by any suitable method, such as using a particle size meter.

[0166] According to some embodiments, after grinding, the cocoa-free chocolate composition may not contain particles larger than 70 microns. According to some embodiments, at least about 70%, 80%, 90%, 95%, or 99% of the particles in the composition may be smaller than about 40 microns, 30 microns, 25 microns, 20 microns, or 15 microns. Each possibility is a separate embodiment.

[0167] According to some embodiments, the method may further comprise adding additional ingredients to the composition, such as at least one of a thickener, a binder, a disintegrant, a stabilizer, a flavor enhancer, a flavoring agent, a fragrance, a texture modifier, a pH modifier, or a combination thereof. Each possibility is a separate embodiment.

[0168] According to some embodiments, the method may further comprise tempering the non-cocoa chocolate composition, as described above. According to some embodiments, the method does not comprise tempering the non-cocoa chocolate composition. According to some embodiments, a non-tempering fat may be used in the composition, and thus the method may not require tempering.

[0169] According to some embodiments, the method may include molding the tempered cocoa-free chocolate composition into a desired form.

[0170] According to some embodiments, tempering can be achieved by heating the cocoa-free chocolate composition to about 20° C. to 55° C., about 20° C. to 50° C., about 20° C. to 45° C., about 25° C. to 55° C., about 25° C. to 50° C., about 25° C. to 40° C., about 25° C. to 35° C., about 30° C. to 55° C., about 35° C. to 55° C., about 40° C. to 55° C., about 45° C. to 55° C., or about 26° C. to 41° C. Each possibility is a separate embodiment.

[0171] According to some embodiments, tempering can be achieved by heating the cocoa-free chocolate composition as described above and then cooling to about 20° C. to 45° C., about 20° C. to 35° C., about 25° C. to 35° C., or about 25° C. to 30° C. Each possibility is a separate embodiment. According to some embodiments, the cocoa-free chocolate product can be configured to melt in the mouth due to tempering.

[0172] According to some embodiments, the cocoa-free chocolate product can be configured to have a mouthfeel similar to traditional chocolate. According to some embodiments, the cocoa-free chocolate product can be configured to exhibit a crispy cracking characteristic upon breaking due to tempering.

[0173] Now refer to the accompanying drawings.

[0174] A flow chart of exemplary process steps for preparing a cocoa-free chocolate product according to some embodiments. For example, in process 100, barley kernels are fermented 102 and then roasted 104. Carob powder is roasted 106. The roasted and fermented barley kernels are mixed 108 with the roasted carob powder, an emulsifier, a sweetener, and melted non-animal fat, and ground 110 to produce a cocoa-free chocolate composition, which is then tempered 112, molded 114, and cooled to room temperature. Optionally, additional ingredients can be added to the cocoa-free chocolate composition before or after tempering.

[0175] Figure 2 Figures 8 to 8 show a comparison of the physical properties of the cocoa-free chocolate of the present invention with those of standard (cocoa-containing) chocolate, including tempering curve, flowability, hardness, viscosity, yield stress, stability and shrinkage.

[0176] Figures 9 to 12 show the results of a sensory analysis of cocoa-free chocolate according to the invention compared to standard chocolate.

[0177] As used herein, the term "cocoa-free," when used to refer to the compositions and products of the present invention, encompasses cocoa-free and cocoa bean-free compositions and products, and refers to compositions or products that are substantially free of cocoa bean or cocoa seed-derived ingredients (e.g., cocoa bean flour, cocoa powder, cocoa solids, or cocoa butter).

[0178] According to some embodiments, the term "substantially free" may mean that the material is completely absent or present in residual amounts, such as less than 0.05%, less than 0.1%, less than 0.5%, or less than 1%. Each possibility is a separate embodiment.

[0179] The terms "a" and "an" refer to one or more (ie, at least one) of the grammatical object of the article. For example, "an element" means one element or a plurality of elements.

[0180] The term "about" when referring to a measurable value, such as an amount, a period of time, etc., is intended to encompass variations of ±20%, in some cases ±10%, in some cases ±5%, in some cases ±1%, or in some cases ±0.1% relative to the specified value, as such variations are appropriate to practice the disclosed methods.

[0181] As used herein, the notation "% w / w" or "% wt" refers to the weight percentage of the subject based on the total weight of the composition.

[0182] As used herein, "optional" or "optionally" means that the subsequently described event or circumstance does or does not occur, and that the description includes instances where said event or circumstance occurs and instances where it does not.

[0183] As used herein, the term "substantially" may refer to a deviation of ±1%, ±2%, or ±5% from the stated amount. Each possibility is a separate embodiment.

[0184] As used herein, the term "comprising" is synonymous with the terms "including," "comprising," or "characterized by," and is inclusive or open-ended, i.e., it does not exclude additional, unrecited elements. According to some embodiments, the term "comprising" may be replaced with the term "consisting of," which excludes any elements, steps, or ingredients not specified in the claim, or with the term "consisting essentially of," which limits the scope of the claim to the specified materials or steps "and those that do not materially affect the basic and novel characteristics of the claimed invention."

[0185] The following examples are included to demonstrate examples of certain preferred embodiments of the present invention. It should be understood by those skilled in the art that the techniques disclosed in the following examples represent methods discovered by the inventor to function well in the practice of the present invention and, therefore, can be considered to constitute examples of preferred modes for its practice. However, in light of this disclosure, it should be understood by those skilled in the art that many changes can be made in the specific embodiments disclosed and still obtain similar or similar results without departing from the spirit and scope of the present invention.

[0186] Example

[0187] Example 1: Basic composition and preparation process of chocolate products without cocoa

[0188] The ingredients of the composition are shown in Table 1 below.

[0189] [Table 1]

[0190]

[0191] Prepare the toasted fermented barley paste as follows:

[0192] 1. Soak the barley grains in water for 2-4 hours.

[0193] 2. Steam the grains at a temperature above 90° C. and high humidity (eg, relative humidity exceeding 65% RH) for 5-50 minutes.

[0194] 3. To carry out the fermentation, the grain is inoculated with a starter culture of microorganisms (such as mold spores, for example Aspergillus oryzae). Alternatively, the grain can be inoculated with other microorganisms (fungi or bacteria), an example being Bacillus subtilis.

[0195] 4. The grains and microorganisms are placed in an incubator with controlled airflow, temperature, and humidity, and cultured for 36-48 hours at a temperature range of 28-45°C and a relative humidity of 35-95%. Uniform growth is ensured by monitoring temperature, humidity, and oxygen supply.

[0196] 5. Pasteurize the fermented grains at a temperature higher than the lethal temperature of the pathogenic microorganisms. For example, for Bacillus cereus, the lethal temperature is 62.7°C.

[0197] 6. Rapidly cool the pasteurized fermented grains in a blast cooler to avoid and / or minimize the growth of pathogenic microorganisms.

[0198] 7. The fermented grains are transferred to a post-processing container made of food-grade materials that can isolate oxygen as much as possible and heated to about 30°C-65°C under anaerobic conditions for roasting until an enzymatic reaction occurs and the grains are partially liquefied and become paste-like. The roasting process is accompanied by a color change (to a darker color, such as brown / black) and the production of new aroma and taste compounds.

[0199] 8. Optionally, the above process is carried out multiple times, each time using different microorganisms for fermentation, and using different baking temperatures and baking times to produce various aromas and flavors, and the resulting pastes are combined to form the desired flavor characteristics.

[0200] Prepare carob powder as follows:

[0201] 1. Carob powder is roasted to achieve the desired flavor and aroma.

[0202] 2. Bake at a temperature of about 100-200°C for about 3-30 minutes.

[0203] 3. Optionally, the powders are roasted at different temperatures for different times to achieve specific flavors / aromas, and then blended to achieve the desired combination.

[0204] A cocoa-free chocolate mixture is prepared by mixing roasted carob powder and roasted fermented barley paste with an emulsifier (here, sunflower lecithin), a sweetener (here, white sugar) and melted vegetable-based fat (here, shea butter, ilipe butter and / or palm oil) and grinding until the mixture contains only a small amount of particles larger than 15 microns, 20 microns or 30 microns and no coarse particles larger than 70 microns.

[0205] To mould the desired product, the cocoa-free chocolate mixture is tempered by heating it to 40-55°C and then cooling it to 25 to 35°C.

[0206] Once tempering is complete, mold the cocoa-free chocolate mixture as desired and allow to cool to room temperature.

[0207] Example 2: Composition suitable for making chocolate-covered hazelnut caramel candy bars without cocoa

[0208] The ingredients of the composition are shown in Table 2 below.

[0209] [Table 2]

[0210]

[0211]

[0212] A cocoa-free chocolate composition was prepared by the method described in Example 1 and after tempering, the roasted and salted hazelnuts were added in combination with hot caramel to the tempered cocoa-free chocolate mixture.

[0213] Example 3: Composition for preparing flavored chocolate without cocoa

[0214] The ingredients of the composition are shown in Table 3 below.

[0215] [Table 3]

[0216]

[0217] A cocoa-free chocolate composition and product were prepared from the above ingredients using a method similar to that described in Example 1.

[0218] Example 4: Dark chocolate composition without cocoa

[0219] The ingredients of the composition are shown in Table 4 below.

[0220] [Table 4]

[0221]

[0222] The sunflower seeds are defatted and the cherries are freeze-dried.

[0223] A cocoa-free dark chocolate composition and chocolate bar were prepared from the above ingredients using a method similar to that described in Example 1.

[0224] Example 5: Vegan Milk Chocolate Composition Without Cocoa

[0225] The ingredients of the composition are shown in Table 5 below.

[0226] [Table 5]

[0227]

[0228]

[0229] The sunflower seeds are defatted and the cherries are freeze-dried.

[0230] A cocoa-free vegan milk chocolate composition and chocolate bar were prepared from the above ingredients using a method similar to that described in Example 1.

[0231] Dark chocolate bars without cocoa and milk chocolate bars without cocoa, prepared based on the compositions shown in Tables 4 and 5, were used in the following examples for testing, including the quality and mouthfeel of the chocolate without cocoa.

[0232] Example 6: Temperature adjustment curve

[0233] The temperature control curves of the four samples were measured using a TRICOR temperature control instrument (see Figure 2 , showing the change of chocolate temperature over time, where the Y axis is temperature and the X axis is time). The four samples are: WNWN dark chocolate (dark chocolate without cocoa), WNWN milk chocolate (milk chocolate without cocoa), reference cocoa dark chocolate (STD dark chocolate) and reference cocoa milk chocolate (STD milk chocolate). Figure 2 It can be seen that the temperature adjustment curves of all samples are similar.

[0234] Example 7: Cup Flow Test

[0235] Four samples were subjected to a cup flow test, which measures the fluidity of chocolate by heating it to 40-45°C and letting the melted chocolate flow out of a cup (see Figure 3 ). The four samples are: A) Reference cocoa milk chocolate (STD milk chocolate), B) Reference cocoa dark chocolate (STD dark chocolate), C) WNWN milk chocolate (milk chocolate without cocoa), D) WNWN dark chocolate (dark chocolate without cocoa). Figure 3 It can be seen that the flow properties of the milk chocolate without cocoa and the dark chocolate without cocoa are similar to the reference cocoa milk chocolate.

[0236] Example 8: Hardness

[0237] The four samples were tested for comparative hardness at 20°C using a needle penetration hardness tester. The left side of each pair of data is the result after 1 day, and the right side is the result after 1 week (see Figure 4 The four samples are (from left to right): WNWN Dark Chocolate (dark chocolate without cocoa), WNWN Milk Chocolate (milk chocolate without cocoa), STD Dark Chocolate (reference cocoa dark chocolate), and STD Milk Chocolate (reference cocoa milk chocolate). In all cases, the hardness of the samples increased after one week. The hardness of the WNWN samples ranged from 380 to 450 grams-force, or approximately 3.73 Newtons to 4.41 Newtons (1000 grams-force = 9.81 Newtons).

[0238] Example 9: Viscosity and Yield Stress

[0239] Plastic viscosity (PV) is measured in centipoise (cP) and is a function of the shear stress required to maintain constant flow. Generally speaking, PV determines how well chocolate flows into the mold.

[0240] Yield stress is expressed in dynes / cm² (dyn / cm 2 Measured in units of yield stress, it is the shear stress required to initiate fluid flow and is related to coating or decoration characteristics such as thickness. Generally speaking, higher yield stress values result in products that resist flow, such as chocolate drops.

[0241] Using the yield value and plastic viscosity, general guidelines can be created for producing chocolate products.

[0242] Figure 5Comparison of viscosity (light blue, left side of each pair) and yield stress (dark blue, right side of each pair) of four samples measured with an SC spindle at 45°C. The four samples are (from left to right): WNWN Dark Chocolate (dark chocolate without cocoa), WNWN Milk Chocolate (milk chocolate without cocoa), STD Dark Chocolate (reference cocoa dark chocolate), and STD Milk Chocolate (reference cocoa milk chocolate).

[0243] The measured values all fell within the expected range for standard cocoa chocolate, with yield stress values between 0 and 500 dyn / cm 2 More specifically, the viscosity values are: WNWN Dark Chocolate - 780 cP, WNWN Milk Chocolate - 1562 cP; the yield stress values are: WNWN Dark Chocolate - 102 dyn / cm 2 , WNWN milk chocolate-42dyn / cm 2 .

[0244] Example 10: Cyclic Shelf Life Test

[0245] Chocolate bloom is one of two white coatings that can appear on chocolate: fat bloom, caused by the alteration of fat crystals in the chocolate; and sugar bloom, caused by the action of moisture on sugar to form crystals. While bloomed chocolate is still safe to eat, its appearance and surface texture can be unpleasant, and therefore it is not recommended for sale.

[0246] On a scale of 1 to 10, higher scores indicate greater stability, while lower scores indicate lower stability (more signs of blooming defects).

[0247] The shelf life stability of four samples was compared after cycling the storage temperature from 25°C to 31°C over a 2-week period (see Figure 6 The four samples were WNWN dark chocolate (dark chocolate without cocoa), WNWN milk chocolate (milk chocolate without cocoa), STD dark chocolate (reference cocoa dark chocolate), and STD milk chocolate (reference cocoa milk chocolate).

[0248] The results showed that at the end of the two weeks, the cocoa-free chocolate had greater bloom stability than the traditional cocoa-containing chocolate, achieving a score of 8 for the entire two-week period. In comparison, the standard chocolate had an initial score of 8, which gradually decreased to 7 for milk chocolate, and 4 for dark chocolate by the end of the two weeks. A score of 8 indicates good gloss, while a score of 7 indicates the product is not as glossy as dark chocolate chips, and a score of 4 indicates very slight blooming.

[0249] Example 11: Fatty acid composition

[0250] The fatty acid profiles of various tempered WNWN cocoa-free chocolate samples were compared with those of conventional cocoa-containing tempered chocolate (see Table 6). The cocoa-free chocolate samples had similar fatty acid profiles to the cocoa-containing chocolate. However, the WNWN products contained higher levels of monounsaturated fat and total fat than the reference chocolate. Furthermore, the WNWN products contained lower levels of sugar than the reference chocolate. This study demonstrates that the cocoa-free chocolate system is similar to the tempered cocoa-containing chocolate system.

[0251] [Table 6]

[0252]

[0253] Example 12: Dark and milk chocolate compositions without cocoa

[0254] [Table 7]

[0255]

[0256] The vegetable fats consist of slightly different combinations of shea butter, irape butter, and / or palm oil (slightly different between WNWN1, 2, and 3).

[0257] Dark and milk chocolate compositions and chocolate bars without cocoa were prepared from the above ingredients using a process similar to that described in Example 1. The prepared chocolate bars were used in the following experiments.

[0258] Example 13: Shrinkage

[0259] The shrinkage behavior of cocoa-free chocolate samples (WNWN1, WNWN2, WNWN3, and WNWN4, corresponding to the 2nd to 5th bars from the left in the figure) and traditional cocoa chocolate (STD, the first bar from the left in the figure) was measured using an Aasted ChocoAnalyzer. Figure 7 and Table 8 show the results of the shrinkage test.

[0260] [Table 8]

[0261] ChocoAnalyzer Shrinkage value (%) STD 4.49 WNWN1 3.76 WNWN2 4.22 WNWN3 4.42 WNWN4 3.77

[0262] Samples with shrinkage values between 3.2% and 4% are considered similar to traditional dark chocolate containing cocoa. WNWN samples had shrinkage values ranging from approximately 3.5% to 4.5%, while standard chocolate (STD) had a maximum shrinkage value of 4.49%.

[0263] also, Figure 8A and Figure 8BGraph of raw shrinkage data measured by the Aasted ChocoAnalyzer for a traditional dark chocolate sample containing cocoa (STD) and a dark chocolate sample without cocoa (WNWN1).

[0264] All shrinkage values for the dark chocolate samples without cocoa were within the expected range and consistent with the behavior of traditional dark chocolate containing cocoa.

[0265] Example 14: Nutritional Value

[0266] The nutritional value of cocoa-free chocolate (WNWN) was compared with other chocolates, including budget milk chocolate (Land), high-end dark milk chocolate (Green & Blacks), and dairy milk chocolate (Cadbury's) (see Table 9). The study found that the cocoa-free chocolate had similar calorie density, total carbohydrates, total sugars, and total fat content as regular cocoa-containing chocolate. In addition, the cocoa-free chocolate was found to contain higher dietary fiber and lower saturated fat than the reference chocolate.

[0267] [Table 9]

[0268]

[0269] Example 15: Sensory Analysis

[0270] A sensory analysis study was conducted across the UK with 159 test subjects, 88 (55%) of whom were female and 71 (45%) male. The test consisted of four samples, including 200 tasting panels, collecting 636 responses and 116,480 data points. The study was conducted by an independent testing company (TestBuds.io). In a blind taste test, test subjects were given four samples to taste: three chocolate samples without cocoa and one traditional chocolate with cocoa.

[0271] All questions are rated numerically on a scale of 1 to 6 stars, with 1 being poor and 6 being excellent. "Like" or "High" ratings only include 5 and 6 stars. The advantage of this numerical system is that there are no intermediate values, making it impossible for test subjects to remain neutral. Each rating corresponds to a clearly defined metric position, and the rating system is the same for all tested products. These ratings are then averaged to create an overall rating for each question.

[0272] Figure 9A and Figure 9BThis chart shows the overall rating breakdown for traditional cocoa chocolate (STD) and cocoa-free chocolate (WNWN). The cocoa-free chocolate (WNWN) received an overall score of 3.90, while the cocoa-containing chocolate (STD) received an overall score of 4.04. Therefore, the two products had similar overall scores, indicating that cocoa-free chocolate is very similar to cocoa-containing chocolate.

[0273] Figure 10A and Figure 10B This chart shows the breakdown of the proximity scores for traditional cocoa chocolate (STD) and cocoa-free chocolate (WNWN). The overall proximity score for the cocoa-free chocolate (WNWN) was 4.19, while the overall proximity score for the cocoa-containing chocolate (STD) was 4.28. Therefore, the cocoa-free chocolate was found to be very similar to the cocoa-containing chocolate.

[0274] Figure 11A and Figure 11B This chart shows the breakdown of responses to the question "Is the product chocolate?" comparing traditional chocolate containing cocoa (STD) and chocolate containing no cocoa (WNWN). The overall response score for chocolate containing no cocoa (WNWN) was 3.94, while the overall response score for chocolate containing cocoa (STD) was 4.26. Therefore, chocolate containing no cocoa was found to be very similar to chocolate containing cocoa.

[0275] Figure 12A and Figure 12B The radar chart shows the breakdown of scores for traditional chocolate containing cocoa (STD) and chocolate without cocoa (WNWN). The comparison of the radar charts shows that the responses of test subjects to traditional chocolate containing cocoa (STD) and WNWN chocolate without cocoa (WNWN) were similar, indicating that the two products are very similar.

[0276] Example 16: Other cocoa-free dark chocolate and milk chocolate compositions

[0277] [Table 10]

[0278]

[0279]

[0280] The vegetable fats include slightly varying combinations of shea butter, ilipe butter, and / or palm oil; the barley is roasted, fermented barley mash; the acetic acid is used in powdered form; and the soy is fermented soybeans.

[0281] Cocoa-free milk chocolate compositions and chocolate bars were prepared from the above ingredients using a method similar to that described in Example 1.

Claims

1. A cocoa-free chocolate composition comprising: 1% to 65% by weight of at least one non-animal fat; 5% to 55% by weight of at least one soy ingredient; and 0.1% to 25% by weight of at least one fermented cereal.

2. The cocoa-free chocolate composition according to claim 1, wherein The at least one non-animal fat comprises a plant-based fat.

3. The cocoa-free chocolate composition according to claim 1 or 2, wherein: The at least one non-animal fat is selected from the group consisting of shea butter, ilipe butter, palm oil, palm kernel oil, sago seed oil, kumquat oil, mango kernel oil, algae-derived fat, coconut oil, cocoa butter substitute (CBS), cocoa butter replacer (CBR), cocoa butter equivalent (CBE), soybean oil, rapeseed oil, cottonseed oil, cupuacu butter, barwon kernel butter, canola oil, sunflower oil, safflower oil, peanut oil, rice bran oil, and any combination thereof.

4. The cocoa-free chocolate composition according to claim 3, wherein The at least one non-animal fat comprises shea butter, ilipe butter and / or palm oil.

5. The cocoa-free chocolate composition according to any one of claims 1 to 4, wherein The at least one legume component is selected from the group consisting of carob, soybeans, peas, chickpeas, peanuts, lentils, lupins, mesquite seeds, tamarind, alfalfa, broad beans (fava beans, broad beans), clover, and any combination thereof.

6. The cocoa-free chocolate composition according to claim 5, wherein The at least one legume component comprises carob powder and / or roasted carob powder.

7. The cocoa-free chocolate composition according to claim 6, wherein The roasted carob powder comprises at least two roasted carob powders roasted at different temperatures and / or for different times.

8. The cocoa-free chocolate composition according to any one of claims 1 to 7, wherein The at least one fermented grain is selected from the group consisting of barley, pearl barley, tiger nuts, rice, wheat, millet, corn, triticale, rye, fonio, teff, amaranth, soy, quinoa, sorghum, oats, flaxseed, cracked wheat, tomatoes, any by-products thereof, and any combination thereof.

9. The cocoa-free chocolate composition according to claim 8, wherein The at least one fermented cereal is fermented barley.

10. The cocoa-free chocolate composition according to claim 9, wherein The at least one fermented cereal is roasted fermented barley.

11. The cocoa-free chocolate composition according to any one of claims 1 to 10, further comprising at least one sweetener.

12. The cocoa-free chocolate composition according to claim 11, wherein The at least one sweetener is present in the composition in an amount of about 0.1% to 50% by weight.

13. The cocoa-free chocolate composition according to claim 11 or 12, wherein: The at least one sweetener is selected from the group consisting of white sugar, palm sugar, coconut sugar, unrefined sugar, brown sugar, light brown sugar, demerara sugar, granulated sugar, sucrose, glucose, fructose, stevia, erythritol, xylitol, mannitol, agave nectar, yacon syrup, honey, maple syrup, molasses, monk fruit sweetener, aspartame, acesulfame K, Advantame, aspartame-acesulfame K salt, cyclamate, neotame, neohesperidin, saccharin, sucralose, and any combination thereof.

14. The cocoa-free chocolate composition according to any one of claims 1 to 13, further comprising at least one emulsifier.

15. The cocoa-free chocolate composition according to claim 14, wherein The at least one emulsifier is present in the composition in an amount of about 0.1% to 1% by weight.

16. The cocoa-free chocolate composition according to claim 14 or 15, wherein The at least one emulsifier is selected from the group consisting of sunflower lecithin, soy lecithin, polyglycerol ricinoleate (PGPR), E322 lecithin, E492, sorbitan tristearate, and any combination thereof.

17. The cocoa-free chocolate composition according to claim 16, wherein The emulsifier comprises sunflower lecithin.

18. The cocoa-free chocolate composition according to any one of claims 1 to 17, further comprising at least one flavoring or aroma selected from the group consisting of spices, herbs, fruits, vegetables, seeds, nuts, flowers, salt, and any combination thereof.

19. The cocoa-free chocolate composition according to claim 18, wherein The flavoring or aroma is selected from the group consisting of salt, tiger nuts, grape seeds, sunflower seed powder, cherries, rose hips, vanilla, malted barley, pumpkin seed powder, fermented soy, and any combination thereof.

20. The cocoa-free chocolate composition of any one of claims 1 to 19, further comprising at least one texturizing agent selected from the group consisting of particles, hard mixes, seeds, flakes, puffed rice, nibs, fruit, freeze-dried material, sticky mixes, toffee, caramel, soft mixes, mousse, fruit purees, wine, liquor, and combinations thereof.

21. The cocoa-free chocolate composition according to any one of claims 1 to 20, further comprising at least one of a thickener, a binder, a disintegrant, a stabilizer, a flavor enhancer, an emulsifier, a pH adjuster, or a combination thereof.

22. The cocoa-free chocolate composition according to any one of claims 1 to 21, wherein The cocoa-free chocolate composition does not contain dairy products.

23. The cocoa-free chocolate composition of any one of claims 1 to 22, further comprising a non-dairy milk ingredient.

24. The cocoa-free chocolate composition according to claim 23, wherein The non-dairy milk ingredient comprises oats, potatoes, tiger nuts, soy, rice, hazelnuts, macadamia nuts, almonds, peanuts, cereals, barley, quinoa, peas, coconut, or any combination thereof.

25. The cocoa-free chocolate composition according to claim 24, wherein The non-dairy milk ingredient comprises oat milk.

26. The cocoa-free chocolate composition according to any one of claims 1 to 25, wherein The cocoa-free chocolate composition comprises less than 25% by weight sugar.

27. The cocoa-free chocolate composition according to any one of claims 1 to 26, wherein The at least one fermented cereal and the at least one legume component are present in the cocoa-free chocolate composition in a weight ratio of about 1 :5 to 1 :

25.

28. The cocoa-free chocolate composition according to any one of claims 1 to 27, wherein The at least one legume comprises carob flour, and the at least one fermented grain comprises roasted fermented barley.

29. The cocoa-free chocolate composition according to claim 28, wherein The roasted fermented barley is present in the cocoa-free chocolate composition in an amount of about 0.5% to 15% by weight, and the carob powder is present in the cocoa-free chocolate composition in an amount of about 8% to 40% by weight.

30. The cocoa-free chocolate composition according to any one of claims 1 to 29, wherein The non-animal fats include shea butter, ilipe butter and / or palm oil and are present in the cocoa-free chocolate composition in an amount of about 30% to 50% by weight.

31. The cocoa-free chocolate composition according to any one of claims 1 to 30, wherein The cocoa-free chocolate composition does not contain particles larger than 70 microns.

32. The cocoa-free chocolate composition according to any one of claims 1 to 31, wherein The composition comprises at least 90% of the particles having a size less than about 20 microns.

33. A cocoa-free chocolate product prepared from the cocoa-free chocolate composition of any one of claims 1 to 32.

34. The cocoa-free chocolate product of claim 33, wherein: The product is in the form of a chocolate candy, a chocolate bar, a chocolate spread, a chocolate drink, a chocolate topping or a chocolate filling.

35. A method for preparing a cocoa-free chocolate composition, the method comprising: fermented grains; toasting fermented grains; as well as The roasted fermented cereal is mixed with at least one non-animal fat and at least one legume ingredient to form a cocoa-free chocolate composition comprising: 1% to 65% by weight of said at least one non-animal fat; 5% to 55% by weight of the at least one pulse ingredient; and 0.1 wt% to 25 wt% of said toasted fermented cereals.

36. The method of claim 35, further comprising adding at least one sweetener in an amount of 0.1% to 50% by weight of the composition.

37. The method of claim 35 or 36, further comprising adding at least one emulsifier in an amount of 0.1% to 1% by weight of the composition.

38. The method according to any one of claims 35 to 37, wherein The fermentation is performed by incubating the grain with at least one microorganism selected from the group consisting of: Aspergillus oryzae, Bacillus subtilis, Aspergillus sojae, Rhizopus oligosporus, Rhizopus oryzae, Neurospora intermedia var. Oncomensis, Aspergillus luchuensis, Lactococcus lactis subsp, B, Bacillus sp, Bacillus licheniformis, Bacillus giant, Bacillus pumilus, Bacillus amylolitica, Bacillus methylotrophic methylotrophic), Bacillus proteolysaccharide, Bacillus brevis, Laceyella Sacchari, Corynebacterium glutamicum, Saccharomyces cerevisiae, Candida krusei, Candida parapsilosis, Candida glabrata, Candida tropicalis, Candida guillermondii, Candida rugosa, Pichia akudriavzevii, and any combination thereof.

39. The method according to claim 38, wherein The at least one microorganism is Aspergillus oryzae and / or Bacillus subtilis.

40. The method according to any one of claims 35 to 39, wherein Toasting of the fermented grains is performed at a temperature of about 30°C to 65°C.

41. The method according to any one of claims 35 to 40, wherein The mixing further comprises grinding until the composition comprises at least 90% particles having a size less than about 20 microns.

42. The method according to any one of claims 35 to 41, further comprising: At least one of a thickener, a binder, a disintegrant, a stabilizer, a flavor enhancer, a flavoring agent, an aroma, a texture adjuster, a pH adjuster, or a combination thereof is added.

43. The method according to any one of claims 35 to 42, further comprising: tempering the cocoa-free chocolate composition; and / or The tempered cocoa-free chocolate composition is molded into the desired form.

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