Vegetable protein-containing cocoa compositions with improved texture

Abstract

The present invention relates to a soy protein-based chocolate product, yet with excellent organoleptic quality, in particular without a sandy or pasty texture, a slightly sweet taste, also with an improved milky flavor during tasting. The invention also relates to a method for producing a chocolate product of this type.

Description

Technical Field

[0001] The object of the present invention is a cocoa composition which may contain little or no dairy product, but which nevertheless has excellent organoleptic qualities, in particular a melting sensation and an increased roundness during tasting, and also a milky flavour. Background Art

[0002] Chocolate is a sweet food made from cocoa beans, which are cleaned, fermented, roasted, crushed, and ground to produce a natural cocoa mass. This mass is also pressed to extract the fat (also known as cocoa butter) and the cake used to make cocoa powder.

[0003] The basic ingredients of traditional milk chocolate are usually cocoa mass, cocoa butter, sugar, and various forms of milk compounds: milk itself or compounds obtained by partial or complete dehydration of whole milk or partially or completely skimmed milk, and possibly cream, partially or completely dehydrated cream, butter, or milk fat. Emulsifiers such as polyglycerol polyricinoleate (PGPR) or lecithin are further added, and flavorings are sometimes also added. Other sugar-free chocolates also use non-sugar sweeteners, such as polyols, such as maltitol or erythritol.

[0004] European Directive 2000 / 36 / EC confers the name "chocolate" to cocoa compositions obtained from cocoa products and containing not less than 35% total dry cocoa solids, including not less than 18% cocoa butter and not less than 14% dry defatted cocoa. Due to different regulations in different regions, the name of chocolate may vary from region to region.

[0005] According to the present application, a "cocoa composition" is a solid composition comprising a cocoa product at room temperature.

[0006] "Cocoa product" is understood to mean the cocoa liquor itself, or products extracted therefrom, such as cocoa butter, cocoa powder, reduced-fat cocoa or fat-free cocoa.

[0007] Traditionally, chocolate is made by mixing the different ingredients in a mixer at a temperature of around 50°C, followed by grinding and refining to make the chocolate fine, and finally by refining and tempering. Refining, in particular, reduces the water content of the mass and favors the formation of aromatic compounds produced by the Maillard reaction, which give chocolate its characteristic organoleptic aroma, and distributes the fat around the dry phase to achieve a certain fluidity. Typically, tempering is a step in chocolate production in which the mass is heated to a suitable temperature (for example, between 30°C and 45°C) to form stable crystals of cocoa butter (usually in the beta form), which gives the chocolate its glossy appearance and crisp melting texture.

[0008] The applicant has already described chocolate that replaces milk protein with pea protein in its patent EP 2 531 041. Example 1 shows a 16.4% milk chocolate substitute enriched with pea protein. The sensory quality was rated as excellent: in fact, the panel detected no difference between the milk chocolate control and the pea protein chocolate without milk protein. Such milk chocolate substitutes are also described in applications WO 2021 / 168047, WO 2021 / 168050, and WO 2021 / 168053. The use of pea protein to produce high-protein chocolate is also described in application WO 2020 / 065207.

[0009] However, when it comes to chocolate, especially milk chocolate, consumers seek certain sensory properties: a melt-in-the-mouth texture and roundness. "Melting texture" is understood to refer to the cocoa composition's ability to liquefy in the mouth, even without chewing. "Roundness" refers to the cocoa composition's ability to maintain a certain viscosity in the mouth during melting. These sensory properties appreciated by end consumers can be determined by sensory panels trained to taste these types of cocoa compositions.

[0010] One of the functions of milk is to provide this creamy texture and roundness. However, if one wishes to limit or eliminate the use of milk in a recipe, this is not possible. This is particularly true for chocolate that uses plant proteins instead of milk proteins, especially when producing so-called "vegan" chocolate, which must be free of any animal products. Another conventional way to achieve this melt-in-your-mouth texture is to add more cocoa butter to the composition: this not only takes advantage of cocoa butter's inherent viscosity in the mouth, but also promotes the correct crystallization of cocoa butter in the chocolate, which allows for a more pronounced melt. However, this increases the calorie count and fat content, and cocoa butter is a rather expensive product.

[0011] Additionally, milk and dairy products provide the characteristic creamy flavor of milk and white chocolate.

[0012] Although it is known, for example from document EP 2 531 041, to use certain additional compounds in cocoa compositions containing pea proteins, these cocoa compositions are not always satisfactory in terms of melting texture and rounded mouthfeel, as demonstrated in the Examples section of the present application.

[0013] Therefore, there is a need to provide such a novel cocoa composition having the advantages of a melting texture and a rounded mouthfeel. In addition, the cocoa composition of the present invention may also have other advantageous organoleptic properties: little or no aftertaste associated with legume proteins (typically pea proteins), no sandy texture in the mouth, a slightly sweet taste, and an improved milky aroma. This is particularly surprising and interesting when trying to mimic the properties of milk chocolate with a cocoa composition containing a small amount of dairy products or no dairy products. This is particularly interesting when making vegan chocolate. In addition, it is worth noting that it is very simple to implement using conventional chocolate manufacturing equipment, especially during the various chocolate making steps. This is exactly what the present invention proposes, which will be described below, by providing a specific novel cocoa composition that can produce any type of cocoa confectionery, in particular cocoa confectionery containing legume proteins. Summary of the Invention

[0014] Therefore, a first object of the present invention is a cocoa composition comprising cocoa, at least one legume protein, a sweetener, dietary fiber and a starch hydrolysate, wherein:

[0015] - the amount of cocoa ranges from 5% to 75% by weight,

[0016] - the amount of legume protein (P) ranges from 1% to 30% by weight,

[0017] - the amount of sweetener (E) ranges from 20% to 60% by weight,

[0018] - the total amount of dietary fiber (F) and starch hydrolysate (H) is in the range of 5 to 20% by weight, and

[0019] - the mass ratio (F) / (H) is in the range of 10:90 to 90:10,

[0020] The amounts stated are expressed by weight as dry weight relative to the total dry weight of the composition.

[0021] The sweetener is advantageously sucrose, maltitol or erythritol, preferably sucrose.

[0022] Preferably, the legume protein is pea protein.

[0023] The pulse protein advantageously has a protein abundance of 75% or more, for example in the range of 80% to 95%, expressed relative to the dry weight of the pulse protein.

[0024] The legume protein advantageously has a DH in the range of 4 to 10, such as 5 to 8.

[0025] Alternatively, the soy protein has a degree of hydrolysis ranging from 5.0 to 25.0, eg, from 6.0 to 22.0, or from 11.0 to 20.0 or from 15.0 to 19.0.

[0026] The starch hydrolysate is advantageously a maltodextrin, preferably a dextrose equivalent (DE) maltodextrin in the range of 5 to 19, most preferably in the range of 8 to 15, for example about 12.

[0027] The dietary fiber advantageously has a total fiber content of at least 55%, such as 60% to 95%, typically 65% ​​to 90%, or even 70% to 85%, determined according to AOAC standard 2017.16.

[0028] The dietary fiber is advantageously a soluble dietary fiber, preferably selected from the group consisting of inulin, oligofructose and glucose polymers containing indigestible dietary fiber, most preferably glucose polymers containing indigestible dietary fiber.

[0029] The cocoa is advantageously present in the form of cocoa butter and / or cocoa mass and / or cocoa powder.

[0030] Advantageously, the (F) / (H) mass ratio is in the range of 30:70 to 70:30, or even 40:60 to 60:40.

[0031] The amount of legume protein by dry weight is advantageously between 4% and 20%, for example between 5% and 10% of the total dry weight of the composition.

[0032] The cocoa composition may further comprise at least one component selected from the group consisting of flavoring agents, emulsifiers, and vegetable oils or fats other than cocoa butter.

[0033] Preferably, the cocoa composition according to the invention is characterized in that the solids content of the composition is greater than 95%, or even greater than 98%.

[0034] Preferably, the cocoa composition according to the invention is characterized in that the composition has a Casson viscosity of less than 20 Pa.s, more particularly between 0.5 and 10 Pa.s, such as in the range of 1 to 6 Pa.s.

[0035] Preferably, the cocoa composition according to the invention is characterized in that the composition does not contain any products of animal origin.

[0036] The cocoa composition may be characterized in that the cocoa fat (G) and the fat-free cocoa product (NG) comprised in the composition are present in a mass ratio (G) / (NG), expressed as dry weight, ranging from 5 / 95 to 100 / 0, such as from 10 / 90 to 90 / 10, advantageously from 50 / 50 to 90 / 10, preferably from 60 / 40 to 85 / 15.

[0037] The present invention also relates to a method for preparing a composition according to the first object, characterized in that it comprises:

[0038] - mixing the ingredients to form a mixture,

[0039] - grinding the mixture,

[0040] - refining the ground mixture,

[0041] - Tempering to form the composition.

[0042] Another object of the present invention is the use of a mixture of dietary fiber (F) and starch hydrolyzate (H) in a mass ratio (F) / (H) ranging from 10:90 to 90:10 for improving the melt-in-mouth sensation and / or the roundness in the mouth sensation and / or the milky flavor of a cocoa composition. DETAILED DESCRIPTION

[0043] To be sold under marketing names such as "chocolate," "milk chocolate," or "white chocolate," chocolate must comply with regulations that can vary from region to region.

[0044] For example, within the meaning of Directive 2000 / 36 / EC of the European Parliament and of the Council of 23 June 2000:

[0045] - "chocolate" means a product obtained from cocoa products and sugar containing not less than 35% total dry cocoa solids, including not less than 18% cocoa fat and not less than 14% dry fat-free cocoa solids;

[0046] - "Couverture chocolate" means a product obtained from cocoa products and sugar containing not less than 35% total dry cocoa solids, including not less than 31% cocoa fat and not less than 2.5% dry fat-free cocoa solids;

[0047] - "milk chocolate" means a product obtained from cocoa products, sugar and milk or milk products and containing not less than 25% of total cocoa dry solids; not less than 14% of dry milk solids obtained by partial or total dehydration of whole milk, semi-skimmed or skimmed milk, cream, or from partially or totally dehydrated cream, butter or milk fat; not less than 2.5% of dry skimmed cocoa; not less than 3.5% of milk fat; and not less than 25% of total fat (from cocoa butter and milk fat);

[0048] - "Couverture milk chocolate" means a product obtained from cocoa products, sugar and milk or milk products and containing not less than 25% of total cocoa dry solids; not less than 14% of dry milk solids obtained by partial or total dehydration of whole milk, semi-skimmed or skimmed milk, cream, or from partially or totally dehydrated cream, butter or milk fat; not less than 2.5% of dry skimmed cocoa; not less than 3.5% of milk fat; and not less than 31% of total fat (from cocoa butter and milk fat);

[0049] - "white chocolate" means a product obtained from cocoa butter, milk or milk products and sugar, containing not less than 20% cocoa butter and not less than 14% dry milk solids obtained by partial or total dehydration of whole milk, semi-skimmed or skimmed milk, cream, or from partially or totally dehydrated cream, butter or milk fat, of which the milk fat content is not less than 3.5%.

[0050] The above amounts are expressed as total dry matter relative to the total dry matter of the cocoa product, any sugar and any milk or milk products, within the meaning of Directive 2000 / 36 / EC.

[0051] Therefore, cocoa compositions having a cocoa and / or milk content below the thresholds specified by the relevant regional regulations cannot be sold under the marketing names "chocolate", "milk chocolate" or "white chocolate".

[0052] Surprisingly, the cocoa composition according to the present invention has the advantages of a melting texture and a rounded mouthfeel, even with little or no milk. The cocoa composition may also have other favorable organoleptic properties: little or no aftertaste associated with legume proteins (typically pea proteins), no gritty texture in the mouth, a slightly sweet taste, and an improved milky aroma.

[0053] This is of particular interest when seeking to improve the organoleptic qualities of cocoa compositions containing little or no milk, regardless of whether they may be sold under the sales name "chocolate" or "couverture chocolate" according to the regulations of the relevant region.

[0054] The cocoa compositions of the present invention are of particular interest when seeking to improve the quality of cocoa compositions that do not contain animal milk, while maintaining their organoleptic properties.

[0055] Thus, according to a first aspect, the present invention relates to a cocoa composition comprising cocoa, at least one legume protein, a sweetener, dietary fiber and a starch hydrolysate, wherein:

[0056] - the amount of cocoa ranges from 5% to 75% by weight,

[0057] - the amount of legume protein (P) ranges from 1% to 30% by weight,

[0058] - the amount of sweetener (E) ranges from 20% to 60% by weight,

[0059] - the total amount of dietary fiber (F) and starch hydrolysate (H) is in the range of 5 to 20% by weight, and

[0060] - the mass ratio (F) / (H) is in the range of 10:90 to 90:10,

[0061] The amounts stated are expressed by weight as dry weight relative to the total dry weight of the composition.

[0062] Cocoa composition

[0063] The cocoa composition is preferably solid. Furthermore, the cocoa composition is preferably homogeneous and optionally continuous in fat.

[0064] The cocoa composition is preferably a mouldable composition.The term "mouldable" refers to a composition that can be shaped in a mould, hardened (preferably at room temperature), and then retain the moulded shape after being removed from the mould.

[0065] Preferably, the cocoa composition is not in liquid or powder form.

[0066] The cocoa composition preferably comprises less than 10% water by weight, based on the total weight of the cocoa composition. Preferably, the cocoa composition comprises less than 5% water by weight, preferably less than 3% water by weight, preferably less than 2% water by weight, even more preferably less than 1% water by weight relative to the weight of the cocoa composition.

[0067] The cocoa composition preferably has a dry matter content of greater than 95%, or even greater than 98%.

[0068] The cocoa composition preferably has a Casson viscosity of less than 20 Pa.s, more particularly between 0.5 Pa.s and 10 Pa.s, for example between 1 Pa.s and 6 Pa.s.

[0069] The reference method for measuring viscosity in chocolate making is the Casson method. This method is described in the International Confectionery Association (ICA, formerly IOCCC) standard ICA 46, available in the reference "Analytical Method 46 - Viscosity of Cocoa and Chocolate Products, ICA (2000)". This indicates that the viscosity of chocolate is measured in 2s using a rotational viscometer with concentric cylinders. -1 and 50s -1 The stress and viscosity at the shear rate between which the downward curve is before 5s -1The Casson viscosity and yield point can be determined using the ICA 46 standard. Chocolate is manufactured in the Examples section, where Casson viscosity and yield point properties are also determined, along with protocols for determining these properties. The cocoa composition according to the present invention preferably contains little or no milk and / or milk protein.

[0070] For the purposes of the present invention, the milk proteins are preferably cow's milk proteins. In particular, these milk proteins may be selected from the group consisting of casein, casein salts and milk whey proteins.

[0071] Dairy products are understood as meaning milk and its derivatives, which are generally selected from the group consisting of milk (possibly partially or completely defatted), products obtained by partial or complete dehydration of milk, cream (possibly partially or completely dehydrated), butter and milk fat.

[0072] In one embodiment, the cocoa composition preferably comprises less than 20% milk protein by weight, preferably less than 15% milk protein by dry weight, preferably less than 10% milk protein by dry weight, preferably less than 5% milk protein by dry weight, preferably less than 2% milk protein by dry weight, preferably less than 0.5% milk protein by dry weight, even more preferably less than 0.1% milk protein by dry weight, based on the dry weight of the cocoa composition.

[0073] In one embodiment, the cocoa composition preferably comprises less than 20% dairy products by dry weight, preferably less than 15% dairy products by dry weight, preferably less than 10% dairy products by dry weight, preferably less than 5% dairy products by dry weight, preferably less than 2% dairy products by dry weight, preferably less than 0.5% dairy products by dry weight, even more preferably less than 0.1% dairy products by dry weight, based on the dry weight of the cocoa composition.

[0074] In a preferred embodiment, the cocoa composition according to the invention is free of milk proteins and / or milk products.

[0075] In a preferred embodiment, the cocoa composition does not contain any animal products.

[0076] The cocoa composition of the present invention is particularly interesting because it makes it possible to provide an alternative to milk chocolate or white chocolate while approaching the organoleptic properties of these chocolates.

[0077] In one embodiment, the cocoa composition is a chocolate composition. In one embodiment, the cocoa composition is a couverture chocolate composition. Preferably, the cocoa composition is a chocolate or couverture chocolate composition within the meaning of Directive 2000 / 36 / EC of the European Parliament and of the Council of 23 June 2000.

[0078] For the purposes of the present invention, "chocolate composition" is understood to mean a composition comprising at least 35% cocoa by total dry weight, relative to the total dry weight of cocoa, any sugar and any dairy product, the composition comprising not less than 18% cocoa fat by dry weight and not less than 14% dry fat-free cocoa solids.

[0079] For the purposes of the present invention, "couverture chocolate" is understood to mean a composition comprising at least 35% total dry cocoa solids relative to the total dry weight of cocoa, any sugar and any dairy product, the composition comprising not less than 31% cocoa fat and not less than 2.5% fat-free cocoa solids.

[0080] In one embodiment, the cocoa composition is milk chocolate, milk chocolate couverture or white chocolate within the meaning of Directive 2000 / 36 / EC of the European Parliament and of the Council of 23 June 2000.

[0081] The cocoa composition may be a chocolate composition free of dairy products and / or dairy products.

[0082] cocoa

[0083] The terms "cocoa-based product", "cocoa product", "cocoa bean derivative" or simply "cocoa" refer to derivatives of cocoa beans, such as cocoa mass, or products extracted from cocoa mass, such as cocoa butter or cocoa powder.

[0084] Generally speaking, cocoa products are obtained by subjecting the fruit (pods) of the cocoa tree to various processes.

[0085] The main steps in harvesting and post-harvest handling of pods are as follows:

[0086] Harvesting and Pod Cracking: In most cocoa-producing countries, pods are harvested twice a year. Pod cracking is the process of breaking the pods apart without damaging the underlying seeds. Between 30 and 50 seeds are extracted, surrounded by their white, sticky pulp.

[0087] Fermentation: Fermentation begins no later than 24 hours after the pods are broken. The cocoa seed undergoes several modifications. During these steps, the pulp surrounding the seed is removed, which kills the embryo, prevents germination, and preserves the bean. Furthermore, biochemical changes occur within the cotyledons, such as swelling, loss of their initial color and replacement with cocoa's characteristic brown color, the formation of aroma precursors, and a reduction in bitterness and astringency.

[0088] Drying: When fermentation is complete, the cocoa seeds are removed and dried. The purpose of drying is to reduce the moisture content of the fermented seeds from approximately 60% to less than 8%, ensuring optimal storage and transportation conditions for the cocoa. Drying can be natural (sunlight) or artificial. After this operation, the seeds are typically referred to as cocoa beans. The seeds are roughly cleaned and then prepared for storage or export before further industrial processing.

[0089] The main steps in the industrial processing of cocoa beans are as follows:

[0090] Industrial processing begins with washing the cocoa beans to remove any foreign matter. They are then sometimes, but not necessarily, pretreated with infrared radiation. The beans then undergo a shelling or crushing step. Shelling involves separating the shells from the nibs, minimizing damage to the nibs. The beans are subjected to appropriate impact or abrasion, and the shells are then removed by appropriate means, usually screening.

[0091] Alkalization: The nibs can optionally be alkalized. This involves wetting the nibs with an alkali solution (e.g., potassium carbonate), allowing them to react, and then drying and roasting them. Alkalization is primarily used in cocoa powder production and less commonly in chocolate production.

[0092] Toasting: The nibs can optionally be toasted. This involves heating the nibs in a large oven at 100°C to 150°C for 20 to 40 minutes. This process takes into account the cocoa variety, the degree of fermentation and drying, the size of the beans, and the intended use. Roasting time may be more or less depending on whether the cocoa is to be used to make cocoa powder or chocolate.

[0093] Grinding: The nibs obtained after shelling, which may have been alkalized and / or toasted, are comminuted in a high-temperature pin mill or chopper. The grinding process produces a viscous, aromatic cocoa mass. This mass is refined in a mill with cylinders, balls, or increasingly tight grinding wheels, which grind the mass into increasingly finer particles. At the outlet, the cocoa particles are typically about 20 to 30 μm in size. The mass can be heated to maintain fluidity or molded and cooled for storage. This mass is then called "cocoa mass" and constitutes the first processed product of commercial cocoa.

[0094] This cocoa mass can be used directly as a raw material (particularly in chocolate making) or can be pressed to produce "cocoa butter" and "cocoa cake." By grinding, cocoa cake produces a product commonly known as "cocoa powder," the raw material for cocoa-based breakfast, beverages, and dairy products.

[0095] Cocoa products are therefore composed of cocoa fat and fat-free cocoa products. While cocoa butter is almost entirely composed of cocoa fat, other cocoa products (such as cocoa mass or cocoa powder) are typically composed of a mixture of cocoa fat and fat-free cocoa products. Cocoa fat is well known and primarily comprises glycerides, glycerol, and fatty acids. Fat-free cocoa products are well known and primarily comprise carbohydrates, proteins, tannins, minerals, and alkaloids.

[0096] cocoa mass

[0097] The term "cocoa mass" or "cocoa liquor" refers to a cocoa bean derivative produced from ground cocoa beans. Before or after grinding, the cocoa beans may be fermented, dried, roasted, alkalized, and / or treated by any other technique known in the art. Cocoa mass may contain varying amounts of cocoa fat, ranging from 45% to 60% relative to the dry weight of cocoa powder.

[0098] cocoa butter

[0099] The term "cocoa butter" refers to the fat extracted from cocoa beans, typically by pressing the cocoa mass.

[0100] cocoa powder

[0101] The term "cocoa powder" refers to a cocoa bean derivative produced by further grinding or milling the dry residue obtained from pressed cocoa mass. Cocoa powder can be natural cocoa powder with a pH of approximately 5.5, or a processed powder (e.g., treated with alkali or acid). Cocoa powder can contain varying amounts of cocoa fat, typically ranging from 0% to 30% relative to the dry weight of the cocoa powder. "Cocoa powder" refers to cocoa powder with a cocoa butter content greater than 20% (based on the dry weight of the cocoa powder). "Reduced-fat cocoa powder," "fat-free cocoa," or "dry defatted cocoa" means cocoa powder with a cocoa butter content of less than 25%, preferably less than 20%, typically between 10% and 15%, and preferably between 10% and 12%, based on the dry weight of the cocoa powder. "High-defatted cocoa powder" refers to cocoa powder with a cocoa butter content greater than 2% (based on the dry weight of the cocoa powder).

[0102] Cocoa content

[0103] The cocoa composition according to the invention comprises cocoa, preferably in the form of cocoa mass, cocoa butter, cocoa powder or mixtures thereof.

[0104] The cocoa composition preferably comprises cocoa in the form of cocoa mass and cocoa butter.

[0105] The cocoa content of the cocoa composition (particularly the cocoa mass and cocoa butter) can vary widely depending on the type of cocoa composition desired.

[0106] The cocoa composition may comprise from 5% to 75% cocoa by dry weight.

[0107] The cocoa composition according to the invention preferably comprises at least 5% cocoa by dry weight, preferably 10% cocoa by dry weight, more preferably at least 15% cocoa by dry weight, relative to the dry weight of the cocoa composition.

[0108] According to one embodiment, the cocoa composition according to the invention comprises 5 to 75% of cocoa by dry weight, preferably between 10 and 60% of cocoa by dry weight, preferably between 20 and 50% of cocoa by dry weight, even more preferably between 35 and 45% of cocoa by dry weight, relative to the dry weight of the cocoa composition.

[0109] According to one embodiment, the cocoa composition comprises:

[0110] - 10% to 40%, preferably 15% to 30% by dry weight of cocoa butter,

[0111] - 0% to 40%, advantageously 5% to 35%, preferably 10% to 25% by dry weight of cocoa mass and / or cocoa powder.

[0112] According to this preferred embodiment, the total content of cocoa butter and cocoa mass and / or cocoa powder may for example be between 20% and 50%, preferably between 30% and 45% relative to the total dry weight of the composition, these percentages being expressed as dry weight.

[0113] As indicated above in the various definitions of chocolate types in Directive 2000 / 36 / EC, the amounts of cocoa fat and fat-free product in chocolate can vary widely depending on the type of product involved. Advantageously, the cocoa butter (G) and fat-free cocoa product (NG) contained in the composition of the invention are present in a mass ratio (G) / (NG) ranging from 5 / 95 to 100 / 0, for example from 10 / 90 to 90 / 10, expressed as dry weight. According to a preferred embodiment, the mass ratio (G) / (NG) expressed as dry weight is in the range of 50 / 50 to 90 / 10, for example from 60 / 40 to 85 / 15. In addition to cocoa butter, cocoa mass and cocoa powder may also contain significant amounts of cocoa fat. Thus, according to the invention, the various quantities of cocoa products comprised in the composition of the invention may be defined by the total quantity of cocoa products (in particular the sum of the quantities of cocoa butter, cocoa mass and cocoa powder) plus the mass ratio (G) / (NG) mentioned above, or alternatively, by the quantity of cocoa butter and the quantity of cocoa powder and / or cocoa mass.

[0114] In one embodiment, the cocoa composition is a chocolate composition, preferably a chocolate composition within the meaning of Directive 2000 / 36 / EC of the European Parliament and of the Council of 23 June 2000, comprising:

[0115] - at least 18%, preferably from 18% to 30%, by dry weight of cocoa fat,

[0116] - at least 14%, preferably from 14% to 40%, more preferably from 14% to 25% by dry weight of fat-free cocoa product,

[0117] The total content of cocoa product is at least 35%, such as between 35% and 80%, preferably between 35% and 70% relative to the total dry weight of cocoa, any sugar and any dairy product, these percentages being expressed by dry weight.

[0118] In one embodiment, the cocoa composition is a Couverture chocolate composition, preferably a Couverture chocolate composition within the meaning of Directive 2000 / 36 / EC of the European Parliament and of the Council of 23 June 2000, comprising:

[0119] - at least 31% cocoa fat,

[0120] - at least 2.5% fat-free cocoa products,

[0121] The total content of cocoa product is at least 35%, such as between 35% and 80%, preferably between 35% and 70% relative to the total dry weight of cocoa, any sugar and any dairy product, these percentages being expressed by dry weight.

[0122] sweeteners

[0123] The cocoa compositions of the present invention include one or more sweeteners.

[0124] Sweetener can be selected from caloric sweetener (such as sugar, as sucrose) and / or no calorie or low calorie sweetener.The sugar used according to instruction 2000 / 36 / EC is with reference to instruction 73 / 437 / EEC on December 11, 1973. The sugar in the composition can advantageously be sucrose or dextrose monohydrate or anhydrous dextrose, preferably sucrose. No calorie or low calorie sweetener comprises high intensity sweetener, such as aspartame, saccharin and steviol glycosides, and sugar alcohol.Sugar alcohol (also referred to as polyol) comprises erythritol, mannitol, xylitol, maltitol, maltitol syrup, lactitol, sorbitol, isomalt and hydrogenated starch hydrolysate.

[0125] In one embodiment, the sweetener is sucrose, maltitol or erythritol, preferably sucrose or maltitol, most preferably sucrose.

[0126] The sweetener is preferably in powder form. The amount of sweetener (E) in the cocoa composition by weight, based on the dry weight of the cocoa composition, is preferably in the range of 20% to 60% by dry weight, preferably 30% to 50% by dry weight, more preferably 35% to 45% by dry weight.

[0127] Soy protein

[0128] The cocoa composition according to the invention comprises pulse protein.

[0129] Preferably, the cocoa composition comprises legume proteins (P) in an amount of 2% to 30% by dry weight relative to the total dry weight of the cocoa composition.

[0130] Preferably, the cocoa composition comprises pulse protein (P) in an amount of 3% to 25% by dry weight, advantageously 4% to 20% by dry weight, such as 5% to 10% by dry weight, relative to the dry weight of the cocoa composition.

[0131] In the present invention, the term "plant protein" refers to proteins derived from plants, in particular legumes, cereals (such as rice or wheat), oilseeds or tubers. Examples of rice proteins include RICE I 850XF and RICE I 800XF. An example of wheat protein is W. These vegetable proteins can be used alone or in mixtures and can be selected from the same or different families.

[0132] The pulse protein preferably comprises between 55% and 99% protein by dry weight, more preferably between 75% and 95% protein by dry weight, even more preferably between 80% and 95% protein by dry weight, relative to the dry weight of the pulse protein.

[0133] In one embodiment, the plant protein has a protein abundance in the range of 75% or more, such as 80% to 95%, expressed relative to the dry weight of the legume protein.

[0134] The soy protein may be in the form of a soy protein isolate, a soy protein concentrate, or a soy protein hydrolysate.

[0135] Soy protein concentrates and isolates are defined by their protein content. A "concentrate" typically has a protein content of 55% to 80% (expressed as a percentage of dry weight), while a "protein isolate" typically has a protein content of 80% to 95% (expressed as a percentage of dry weight).

[0136] To determine the protein content, the soluble nitrogen fraction of the sample is determined according to the method of Dumas A., 1826, Annales de chimie, 33, 342, as cited by Buckee in 1994, Journal of the Institute of Brewing, vol. 100, pp. 57-64, and the protein content is then obtained by multiplying the nitrogen content expressed as a percentage of the dry product weight by a factor of 6.25.

[0137] This method (also known as the combustion method for nitrogen determination) involves the complete combustion of an organic matrix under oxygen. The resulting gases are reduced with copper and then dried, thereby capturing carbon dioxide. Nitrogen is then quantified using a universal detector. This method is well known to those skilled in the art. "Protein hydrolysate" is a preparation obtained by enzymatic and / or chemical hydrolysis of soy protein. Protein hydrolysate consists of a mixture of peptides of varying sizes and free amino acids.

[0138] Preferably, the pulse protein has a degree of hydrolysis (DH) between 4% and 10%, such as 5 to 8. Alternatively, the pulse protein has a degree of hydrolysis ranging from 5.0 to 25.0, such as 6.0 to 22.0, or 11.0 to 20.0 or 15.0 to 19.0.

[0139] As an example of a soy protein having the above DH values, a protein that can be used is from series of pea proteins, especially S85PLUS protein. Other examples include the protein described in document WO2017129921. Other proteins may also be cited, such as those sold by TRIBALLAT H85 or PEPTIPEA.

[0140] The DH of legume protein can be determined from protein nitrogen and amino nitrogen and calculated as follows:

[0141] Formula 1

[0142]

[0143] in:

[0144] - Measure protein nitrogen using the Dumas method described above.

[0145] - Amino nitrogen can be determined using the OPA method known to those skilled in the art.

[0146] A method for measuring DH is described below:

[0147] The measurement is based on the method according to the invention for determining amino nitrogen on proteins and protein isolates by means of the MEGAZYME kit (reference K-PANOPA) and calculating the degree of hydrolysis.

[0148] principle:

[0149] The amino nitrogen groups of free amino acids in the sample react with N-acetyl-L-cysteine ​​and o-phthalaldehyde (OPA) to form isoindole derivatives.

[0150] The amount of isoindole formed during this reaction is stoichiometric to the amount of free amino nitrogen. It is an isoindole derivative, measured by the increase in absorbance at 340 nm.

[0151] program:

[0152] Place an accurately weighed sample P* of the sample to be analyzed into a 100 mL beaker. (Based on the amino nitrogen content of the sample, this sample will be 0.5 g to 5.0 g).

[0153] Add about 50 mL of distilled water, homogenize and pour into a 100 mL volumetric flask, add 5 mL of 20% SDS and make up the volume with distilled water; stir on a magnetic stirrer at 1000 rpm for 15 minutes.

[0154] Dissolve one tablet from bottle 1 of the Megazyme kit in 3 mL of distilled water and stir until completely dissolved. Use one tablet for each test.

[0155] This solution No. 1 is prepared extemporaneously before use.

[0156] Perform reactions directly in spectrophotometer cuvettes.

[0157] -Blank: Add 3.00 mL of Solution 1 and 50 μL of distilled water.

[0158] - Standard: Add 3.00 mL of Solution 1 and 50 μL of bottle 3 of the Megazyme kit.

[0159] -Sample: Add 3.00 mL of Solution 1 and 50 μL of sample preparation.

[0160] Mix the cuvette and read the absorbance measurement (A1) of the solution after approximately 2 min in a spectrophotometer placed at 340 nm (the spectrophotometer is equipped with a cuvette with a 1.0 cm optical path, capable of measuring at a wavelength of 340 nm, and validated according to the procedures disclosed in the relevant manufacturer's technical manual).

[0161] The reaction was then immediately initiated by adding 100 μL of OPA solution from bottle 2 of the Megazyme kit to each spectrophotometer cuvette.

[0162] Mix the cuvettes and place them in the dark for approximately 20 minutes.

[0163] The absorbance measurements of the blank, standards, and samples were then read in a spectrophotometer at 340 nm.

[0164] Calculation mode:

[0165] The free amino nitrogen content (expressed as weight percent) is given by the formula:

[0166] Formula 2 .

[0167]

[0168] Where: ΔA=A2-A1

[0169] -V = volume of the flask

[0170] -m = weight of the sample (in g)

[0171] -6803 = Extinction coefficient of the isoindole derivative at 340 nm (in L.mol-1.cm-1).

[0172] -14.01 = molar mass of nitrogen (in g.mol -1 (unit)

[0173] -3.15 = Final volume in the cuvette (in mL)

[0174] -0.05 = Sample in the cuvette (in mL)

[0175] Preferably, proteins other than legume proteins, in particular proteins other than pea proteins, are absent from the cocoa composition of the invention, apart from any trace amounts of other proteins introduced as impurities with other ingredients and components of the cocoa.

[0176] legume protein

[0177] "Pulses" are plants of the Leguminosae family, also known as Leguminosae. Legumes that can be used according to the present invention include, but are not limited to, peas, alfalfa, clover, beans (including, for example, fava beans), chickpeas, lentils, lupines, mesquite, carob, soybeans, peanuts, and tamarind.

[0178] The legume protein is preferably pea protein.

[0179] pea protein

[0180] In a preferred embodiment, the legume protein is pea protein.

[0181] In the present invention, the term "pea" is considered in the broadest sense herein, specifically including:

[0182] - all varieties of 'smooth peas' and 'wrinkled peas',

[0183] - all mutant varieties of smooth and wrinkled peas, such as those described in CL HEYDLEY et al., "Developing novel pea starches",

[0184] "Proceedings of the Symposium of the Industrial BiochemistryandBiotechnology Group of the Biochemical Society", 1996, pages 77 to 87.

[0185] Like all legume proteins, pea protein is made up of three main classes of protein: globulins, albumins, and so-called “insoluble” proteins.

[0186] Pea protein has a very specific amino acid profile that is different from milk protein or other plant proteins. The amino acid profile of pea protein is particularly rich in:

[0187] -Arginine, which plays an important role in physical work and maintaining the immune system. Pea protein contains more arginine than most other plant or animal proteins.

[0188] - lysine, which plays an important role in the growth of organisms, especially in bone growth,

[0189] - branched-chain amino acids (isoleucine, leucine and valine), which help maintain and (re)build muscle tissue,

[0190] -Glutamine and glutamate (energy sources for muscles).

[0191] According to one embodiment, the pea protein is in the form of a legume protein composition as detailed above, in particular in the form of a pea protein concentrate, isolate or hydrolysate.

[0192] Pea concentrate or isolate is preferred.

[0193] Preferably, the pea proteins used according to the invention have a soluble protein content expressed according to Test A for measuring the solubility of proteins in water of between 20% and 99%, more preferably between 45% and 90%, even more preferably between 50% and 86%, and in particular between 55% and 75%.

[0194] Test A for determining soluble protein content is as follows: 200.0 g of distilled water (pH adjusted to 7.5 + / - 0.1) at 20°C + / - 2°C is poured into a 400 mL beaker and placed under magnetic stirring (magnetic bar and rotated at 200 rpm). Accurately add 5 g of the sample to be analyzed. The sample is stirred for 30 minutes and centrifuged at 4000 rpm for 15 minutes. The water-soluble protein content of the supernatant is measured using the Dumas method described above.

[0195] Furthermore, the pea protein used according to the present invention preferably has a molecular weight distribution characteristic consisting of:

[0196] - 1% to 8%, preferably 1.5% to 4% of proteins greater than 100,000 daltons,

[0197] - 20% to 55%, preferably 25% to 55%, of proteins greater than 15,000 daltons and up to 100,000 daltons,

[0198] - 15% to 30% of proteins greater than 5,000 daltons and up to 15,000 daltons, and

[0199] - 25% to 55%, preferably 25% to 50%, of proteins up to 5,000 Da.

[0200] The molecular weight of the constituent proteins of the pea protein composition was determined by size exclusion chromatography under denaturing conditions (SDS + 2-mercaptoethanol); separation was based on the size of the molecules to be separated, with larger molecules eluting first.

[0201] Examples of pea proteins according to the invention as well as details of the method for determining the molecular weight can be found in patent application WO 2007 / 017572, which is also owned by the applicant company.

[0202] starch hydrolysates

[0203] For the purposes of the present invention, the term "starch hydrolysate" refers to any product obtained by acid or enzymatic hydrolysis of starch from legumes, cereals or roots.

[0204] These starch hydrolysates are also defined as purified and concentrated mixtures of linear chains of D-glucose units and D-glucose polymers, which are essentially linked in α1-4 chains with only 4% to 5% α1-6 branched glucosidic linkages, have a wide variety of molecular weights and are completely soluble in water.

[0205] Therefore, in the present invention, the starch hydrolysate is selected from maltodextrin, glucose syrup, dextrose (a crystalline form of α-D-glucose) and any mixture thereof.

[0206] The starch hydrolysate is preferably maltodextrin.

[0207] The classification of α-glucans is primarily based on a measurement of their reducing power, usually expressed as the concept of "dextrose equivalent" (DE). DE corresponds to the amount of reducing sugars, expressed as glucose equivalents per 100 g of product dry matter. Therefore, DE measures the intensity of starch hydrolysis, as the more hydrolyzed a product is, the more small molecules it contains (such as, for example, dextrose and maltose), and the higher its DE. Conversely, the more macromolecules (polysaccharides) a product contains, the lower its DE.

[0208] From a regulatory point of view, and also within the meaning of the present invention, maltodextrin has a DE between 1 and 20, and glucose syrup has a DE greater than 20.

[0209] Examples of such products are those produced by the applicant under the name or Maltodextrin and dehydrated glucose syrup sold by the Applicant (DE = 1, 2, 6, 9, 12, 17, 19 for maltodextrin and DE = 21, 29, 33, 38, 39, 40, 47 for glucose syrup). Another example is the glucose syrup sold by the Applicant under the name "Roquette siropsde glucose" [Roquette glucose syrup].

[0210] In one embodiment, the starch hydrolysate is a maltodextrin having a DE in the range of 5 to 19, most preferably in the range of 8 to 15, such as about 12.

[0211] Dietary fiber

[0212] In the present invention, the term "dietary fiber" refers to materials that are not broken down or only partially broken down by human digestive enzymes. Almost all dietary fibers are carbohydrate polymers of plant origin.

[0213] Fiber is preferably determined using AOAC Method 2017.16, which quantifies the total fiber content of most fibers. Depending on the type of fiber, various methods can be used to determine fiber content: for example, AOAC Methods 997.08 and 999.03 for fructans, fructooligosaccharides (FOS), and inulin, AOAC Method 2000.11 for polydextrose, and AOAC Method 2001.03 for determining the fiber content of branched maltodextrins, soluble corn or wheat fiber, and dextrins.

[0214] In one embodiment, the dietary fiber has a total fiber content of at least 55%, such as 60% to 95%, typically 65% ​​to 90%, or even 70% to 85%, as determined according to AOAC 2017.16.

[0215] Preferably, the dietary fiber is a soluble dietary fiber. "Soluble dietary fiber" is understood to mean a dietary fiber comprising ethanol-soluble fiber, in particular as defined in AOAC standard 2017.16.

[0216] The examples show that the use of soluble dietary fiber in combination with starch hydrolysate results in cocoa compositions with excellent organoleptic properties.

[0217] Most preferably, the soluble dietary fiber has a soluble fiber content of at least 55%, such as 60% to 95%, typically 65% ​​to 90%, or even 70% to 85%, as determined according to AOAC standard 2017.16.

[0218] The soluble dietary fiber is preferably selected from inulin, oligofructose and glucose polymers containing indigestible dietary fiber, or mixtures thereof.

[0219] Glucose polymers containing indigestible dietary fiber are preferred.

[0220] Many glucose polymers containing indigestible dietary fiber have been described in the literature.

[0221] The glucose polymer that contains indigestible dietary fiber can be the dietary fiber that concentrated glucose aqueous solution or syrup obtain through acid catalysis, or indigestible dextrin.Example comprises the glucose polymer that contains the dietary fiber that concentrated glucose aqueous solution or syrup obtain through acid catalysis (such as those describing in file US 3876794 or WO 9841545) or the indigestible dextrin (as for example described in file EP 535627 or EP 538146) that obtains from starch.

[0222] The glucose polymer containing indigestible dietary fiber can also be a branched maltodextrin, for example a branched maltodextrin characterized by the fact that its 1-6 glucosidic bonds are between 22% and 35%, preferably between 27% and 34%, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular weight Mn of at most 4500 g / mol, as described, for example, in document EP 1 006 128 in the name of the present applicant.

[0223] The glucose polymer containing indigestible dietary fiber may be a malto-oligosaccharide, for example a malto-oligosaccharide having an alpha 1-4 linkage content of between 70% and 80% of the total number of glycosidic 1-4 linkages, as described for example in document FR 3 032 709 in the name of the Applicant.

[0224] Glucose polymers containing indigestible dietary fiber are also commercially available, such as those sold by the applicant. Sold by Danisco Sold by Tate and Lyle Or sold by Matsutani

[0225] The glucose polymer containing indigestible dietary fiber can be selected from dietary fiber obtained by acid catalysis of concentrated glucose aqueous solution or syrup, indigestible dextrin, polydextrose or branched maltodextrin. Preferably, the glucose polymer containing indigestible dietary fiber has a soluble fiber content of at least 55%, such as 60% to 95%, typically 65% ​​to 90%, or even 70% to 85%, as determined according to AOAC standard 2017.16.

[0226] The total amount of (F) and (H) by weight and the ratio (F) / (H)

[0227] The total amount of dietary fiber (F) and starch hydrolysate (H) ranges from 5 to 20%, preferably from 8 to 15% by weight.

[0228] The mass ratio (F) / (H) is in the range of 10:90 to 90:10. The mass ratio (F) / (H) may be in the range of 30:70 to 70:30, or even 40:60 to 60:40. According to the invention, all intermediate ratios may be used: in other words, the mass ratios may be about 10:90, 11:89, 12:88, 13:87, 14:86, 15:85, 16:84, 17:83, 18:82, 19:81, 20:80, ... 86:14, 87:13, 88:12, 89:11, 90:10.

[0229] According to the present invention, all ranges obtained according to these previous ratios can be used. Specifically, the mass ratio (F) / (H) is in the range of 10:90 to 30:70. According to another specific embodiment, the mass ratio (F) / (H) is in the range of 20:80 to 40:60. According to another specific embodiment, the mass ratio (F) / (H) is in the range of 30:70 to 50:50. According to another specific embodiment, the mass ratio (F) / (H) is in the range of 40:60 to 60:40.

[0230] According to another specific embodiment, the mass ratio (F) / (H) is in the range of 50:50 to 70:30. According to another specific embodiment, the mass ratio (F) / (H) is in the range of 60:40 to 80:20. According to another specific embodiment, the mass ratio (F) / (H) is in the range of 70:30 to 90:10.

[0231] Other components

[0232] The cocoa composition may contain other optional ingredients.

[0233] In one embodiment, the cocoa composition further comprises at least one ingredient selected from the group consisting of flavoring agents, emulsifiers, and vegetable oils or fats other than cocoa butter (eg, soybean or sunflower vegetable oils or fats).

[0234] Spendable flavoring according to the present invention is well-known to those skilled in the art, and comprises vanilla flavoring or vanillin.Spendable emulsifying agent according to the present invention is well-known to those skilled in the art, and can comprise (only by way of example) lecithin, for example soya lecithin or sunflower lecithin, polyglycerol polyricinoleate (PGPR) or their derivative, for example hydrolyzed or rich in phosphatidylcholine lecithin.Vegetable oil or fat except cocoa butter can be those authorized by directive 2000 / 36 / EC.Vegetable oil or fat except cocoa butter can be selected from hydrogenated, modified or unhydrogenated and unmodified vegetable oil or fat.These oils and fats can be extracted from coconut, almond, pine nut, pistachio, cashew, macadamia nut, walnut, hazelnut, peanut, sesame, sunflower, rapeseed or linseed.

[0235] Preferably, the amount of optional ingredients does not exceed 15% by weight of the total composition expressed on a dry basis.

[0236] Method for preparing cocoa composition

[0237] According to a second aspect, the present invention relates to a method for preparing a composition according to the first aspect, characterized in that the method comprises:

[0238] - mixing the ingredients to form a mixture,

[0239] - grinding the mixture,

[0240] - refining the ground mixture,

[0241] - Tempering to form the composition.

[0242] The mixing, grinding, refining and tempering steps are well known to those skilled in the art.

[0243] Mixing can typically be carried out in a kneader or mixer at a temperature of about 50°C. Once the ingredients have been mixed, the pasty product is refined by grinding until a ground mixture having a particle size suitable for the desired type of cocoa composition is obtained. For example, grinding can be carried out until a mixture is obtained that contains a maximum of 3% of particles larger than 30 μm (for a "very fine" cocoa composition), 6% to 8% of particles larger than 30 μm (for a "fine" cocoa composition), 10% to 12% of particles larger than 30 μm (for a "coarse" cocoa composition), and greater than 15% of particles larger than 30 μm (for a "granular" cocoa composition).

[0244] The ground mixture is then conched. Conching involves mechanical mixing, which results in the generation of heat. The purpose of this step is to evaporate the moisture still present in the powder of the ground mixture, to dissipate the volatile acidic flavors present in the cocoa mass, to form high-quality flavor components through intimate contact between the ingredients, and to gradually separate the cocoa butter until the cocoa composition reaches the desired degree of fluidity. Conching is a very important step in chocolate production. Among other things, it reduces the water content of the mass and promotes the formation of aromatic compounds produced by the Maillard reaction, which give cocoa compositions (such as chocolate) their characteristic sensory aroma. The conched mixture is in liquid form. The conching step is generally carried out by subjecting the ground mixture to a temperature between 50°C and 80°C, for example between 50°C and 60°C, for 5 to 25 hours.

[0245] Tempering transforms cocoa butter into its most stable crystalline form, giving the composition a lustrous, smooth appearance, characteristic hardness and meltability, and a longer shelf life. Tempering essentially involves cooling the cocoa composition to a temperature between approximately 28°C and 32°C to induce crystal formation. Tempering can be performed manually on a cooled marble or in a tempering tank, or by adding stable cocoa composition crystals, typically in the form of cooled blocks, to the melted cocoa composition.

[0246] Use for improving the properties of cocoa compositions

[0247] According to a third aspect, the present invention relates to the use of a mixture of dietary fiber (F) and starch hydrolyzate (H) (in a mass ratio (F) / (H)) for improving the melt-in-mouth sensation and / or roundness in the mouth and / or milky flavor of a cocoa composition containing legume protein, wherein the dietary fiber (F), the starch hydrolyzate (H) and the ratio (F) / (H) are as defined in the first aspect of the invention, in particular the ratio (F) / (H) being in the range of 10:90 to 90:10.

[0248] In this third aspect, the cocoa composition is preferably a cocoa composition comprising cocoa as defined in the first aspect of the invention, at least one legume protein and a sweetener.

[0249] Preferably, the mixture is used to improve a cocoa composition containing at least one pea protein.

[0250] Preferably, the mixture is used to improve cocoa compositions that do not comprise milk proteins and / or dairy proteins.

[0251] The present invention will be better understood upon reading the following non-exhaustive examples. BRIEF DESCRIPTION OF THE DRAWINGS

[0252] Other features, details and advantages of the present invention will become apparent upon reading and analyzing the accompanying drawings, in which:

[0253] [ Figure 1 ] shows an example of a cocoa composition obtained according to Example 1.

[0254] [ Figure 2A ] shows the sensory analysis results of analog No. 1 from Example 1.

[0255] [ Figure 2B ] shows the sensory analysis results of analog No. 2 from Example 1.

[0256] [ Figure 2C ] shows the sensory analysis results of analog No. 3 from Example 1.

[0257] [ Figure 2D ] shows the sensory analysis results of the control from Example 1.

[0258] [ Figure 2E ] shows the sensory analysis results of analog No. 4 from Example 1.

[0259] [ Figure 2F ] shows the sensory analysis results of analog No. 5 from Example 1.

[0260] [ Figure 2G ] shows the sensory analysis results of analog No. 6 from Example 1.

[0261] [ Figure 2H ] shows the sensory analysis results of analog No. 7 from Example 1.

[0262] [ Figure 2I ] shows the sensory analysis results of analog No. 8 from Example 1.

[0263] Example

[0264] Element

[0265] Starch hydrolysis products: For sale IT12, maltodextrin with a DE dextrose equivalent of approximately 12

[0266] Soluble dietary fiber: For sale FM 10, soluble corn fiber at 70% of total fiber and soluble fiber according to AOAC standard 2017.16.

[0267] Soy protein: For sale S85, comprising 85% protein by dry weight, pea protein with a DH degree of hydrolysis of about 7.

[0268] Soy protein: For sale S85F, comprising about 85% protein by dry weight, pea protein with a DH degree of hydrolysis of about 4.0.

[0269] Soy protein: For sale H85, comprising about 85% protein by dry weight, pea protein with a DH degree of hydrolysis of about 18.

[0270] Grain protein: For sale I850XF, a rice protein comprising approximately 85% protein by dry weight.

[0271] Grain protein: For sale W, enzymatically hydrolyzed wheat protein.

[0272] Soluble dietary fiber: Orafti HP, Inulin for sale.

[0273] Cocoa Mass: EBONY Absolute Dark Cocoa Mass (54% fat)

[0274] Determination of Casson Viscosity and Yield Point

[0275] Viscosity measurements were performed on a Physica MCR 301 rheometer at 40°C according to the standard used by chocolate manufacturers (ICA standard).

[0276] Instrument used: Forced deformation rheometer (PHYSICA, MCR301 - Anton Paar) with coaxial cylindrical geometry (outer diameter 34 mm, inner diameter 32 mm).

[0277] - Temperature: 40℃

[0278] - Pre-cutting: in 5s -1 10 minutes

[0279] - Shear rate of 1s in 3 minutes -1 to 50s -1

[0280] -In the 50s -1 The lower shear holding time is 1min

[0281] - Shear reduction: from 50 in 3 minutes -1 Down to 1s -1

[0282] The results are presented after modeling the return curve (shear drop) using the Casson method, which complies with the requirements of ICA Standard 46.

[0283] Example 1: Preparation of milk chocolate analogue

[0284] The following 3 formulations have been developed:

[0285] Recipe 1 :

[0286] Formulation No. 1 is presented in Table 1:

[0287] Table 1

[0288]

[0289] use and Prepared milk chocolate analogues

[0290] Recipe No. 2 :

[0291] Formulation 2 is shown in Table 2:

[0292] Table 2

[0293]

[0294]

[0295] use and Prepared milk chocolate analogues No. 3 formula :

[0296] Formulation No. 3 is shown in Table 3:

[0297] [Table 3]

[0298]

[0299] use and Prepared milk chocolate analogues

[0300] Preparation method

[0301] The milk chocolate analog was prepared according to the following method:

[0302] Mixed ingredients

[0303] In a Stephan blender, S85+D, FM10, Add IT12 and sucrose to cocoa mass, cocoa butter (melted) (to obtain 24% fat). Mix at 50°C at 10% speed for 5 minutes.

[0304] Grinding of the mixture

[0305] The mixture was ground in a three-roll mill to a particle size of <30 μm.

[0306] dry

[0307] The powder to be ground was placed in a Stephan blender and mixed at 10% speed at 50°C for 30 minutes:

[0308] -If small balls form, continue mixing for 30 minutes.

[0309] -If you don't have balls, add 15g of cocoa butter.

[0310] Once formed into large balls, add 15g of cocoa butter to liquefy the chocolate.

[0311] Layering

[0312] Add the remaining cocoa butter. Mix at 55°C at 15% speed for 30 minutes until a liquid phase is obtained. If it is not liquid enough, add 10% lecithin.

[0313] Refining

[0314] The chocolate mass was gently mixed in a double-jacketed bath at 55° C. for 19 hours. The remaining lecithin and flavoring were added and mixed for 1 hour.

[0315] Tempering

[0316] Temper 3 / 4 of the melted marble chunks to 27°C to 28°C. In a double boiler, add 1 / 4 of the marble chunks and 3 / 4 of the tempered chunks and mix with a spoon until the mixture reaches a temperature of 29°C to 30°C.

[0317] Molding and storage

[0318] The mixture was molded and stored at 15°C for 1 hour.

[0319] Analog No. 1, Analog No. 2 and Analog No. 3 are obtained from Formulation No. 1, Formulation No. 2 and Formulation No. 3.

[0320] Figure 1 Analog number 1 (EXP 9518-0001), analog number 2 (EXP 9518-0002), and analog number 3 (EXP 9518-004) are shown.

[0321] Recipe No. 4: Chocolate Analogue Using Rice Protein

[0322] The only difference between recipe 4 and recipe 1 is the use of rice protein ( I850XF) as Protein substitute for S85PLUSD.

[0323] Chocolate Analog No. 4 was produced using the same method as Chocolate Analog No. 1.

[0324] Recipe No. 5: Chocolate Analogue Using Wheat Protein

[0325] The only difference between Formula 5 and Formula 1 is that it uses enzymatically hydrolyzed wheat protein ( W) as Protein substitute for S85PLUSD.

[0326] Chocolate Analog No. 5 was produced using the same method as Chocolate Analog No. 1.

[0327] Recipe No. 6: Chocolate Analogue Using Pea Protein Hydrolysate

[0328] The only difference between Formula 6 and Formula 1 is that it uses pea protein with a DH of 18 ( H85) as Alternative protein for S85PLUSD.

[0329] Chocolate Analog No. 6 was produced using the same method as Chocolate Analog No. 1.

[0330] Recipe #7: Chocolate Analogue Using Pea Protein Isolate

[0331] The only difference between Formula 7 and Formula 1 is that pea protein isolate with a DH of about 4 is used ( S85F) as S85 Protein substitute for PLUSD.

[0332] Chocolate Analog No. 7 was produced using the same method as Chocolate Analog No. 1.

[0333] Recipe No. 8: Chocolate Analogue Using Inulin

[0334] The only difference between Formula 8 and Formula 1 is that inulin (Orafti HP) is used as dietary fiber instead of FM 10.

[0335] Chocolate Analog No. 8 was produced using the same method as Chocolate Analog No. 1.

[0336] result

[0337] Rheological properties

[0338] The obtained product was analyzed and the results are presented in Table 4:

[0339] Table 4

[0340]

[0341] nd: Undetermined

[0342] Comparison of Analogs 1 to 3: Effects of Dietary Fiber and Starch Hydrolysate Mixtures

[0343] For the first 3 recipes:

[0344] - the water content of the products is almost the same and meets the standards (about 1%),

[0345] -The yield points are almost the same.

[0346] The resulting product can be used as chocolate bars (moulded, solid).

[0347] Contains NUTRALYS, and The analogs in the blend's recipe had slightly better viscosities, but all recipes had viscosities within the standard range for milk chocolate.

[0348] Sensory analysis

[0349] A 6-person jury consisting of sensory analysis experts conducted a blind tasting of Analogue No. 1, Analogue No. 2 and Analogue No. 3 as well as a control (33% fat "Auchan Bio" milk chocolate).

[0350] Figure 2A (analog No. 1), Figure 2B (analog No. 2), Figure 2C (analog No. 3) and Figure 2D These results are shown in (control).

[0351] If the analogue samples were compared to commercial milk chocolate of the same % fat content,

[0352] - Analog No. 1 is the analog that is closest to the control in flavor.

[0353] - The colors of analogues No. 1, No. 2 and No. 3 are slightly darker than those of the control.

[0354] - Analog Sample No. 1, Analog Sample No. 2, and Analog Sample No. 3 had a slightly gritty texture than commercial milk chocolate, but all three were acceptable.

[0355] When sample No. 1 was compared with samples No. 2 and No. 3, analog No. 1 (using and Preparation) is better because it has:

[0356] - milky flavor,

[0357] - a more melty texture,

[0358] - No secondary smell or aftertaste,

[0359] - slightly sweet taste,

[0360] - Slightly sandy mouthfeel, similar to the control,

[0361] -The texture is neither too thick nor too thin, and the taste is rounded.

[0362] The taste of analogue No. 1 is very pleasant. There are no secondary smells or aftertastes, and the taste of pea protein is especially difficult to detect. or only contains The texture was very melt-in-the-mouth compared to the control sample. The paste characteristics were in line with the standard and were almost identical to the paste characteristics of the control, with the analogue being slightly sweeter.

[0363] in conclusion

[0364] 8% 5.25% and 5.25% The blend produces a vegan chocolate analog with properties similar to milk chocolate but with the same fat content.

[0365] In terms of method and rheology, the three formulations ( mixture or only or only - always contain 8% NUTRALYS) there were no significant differences.

[0366] However, on a sensory level, differences are noticed, and The mixture gave remarkable results:

[0367] - Best milk flavor,

[0368] - Best melting,

[0369] - No pea protein smell or aftertaste,

[0370] - slightly sweeter but still acceptable,

[0371] - Very slightly sandy taste.

[0372] The water content of the products was almost the same and in compliance with the standard (about 1%) for recipes 4 to 8. The obtained products could be used as chocolate bars (they were already molded).

[0373] The different formulations of the analogs achieved viscosities within the standard range for milk chocolate, and few differences were observed between the samples in this region.

[0374] In contrast, at the sensory level, significant differences were observed as follows:

[0375] Comparison of Analog 1 with Analog 4 and Analog 5: Effect of Plant Protein

[0376] These different samples show that bean / pea protein can be used to obtain milk chocolate analogs with better sensory properties relative to:

[0377] Milk chocolate analogue containing rice protein: In comparison, the rice protein analogue had a less pronounced and less sweet milky aroma. The texture was also unsatisfactory, with a very sandy mouthfeel. A stronger aftertaste was also observed.

[0378] Milk chocolate protein analogue containing wheat protein: In comparison, the wheat protein analogue had a less pronounced milky aroma that was too sweet. The texture was also unsatisfactory, with a very sandy mouthfeel. A significant unpleasant aroma was also detected during tasting.

[0379] To summarize this section, it can be demonstrated that chocolate analogs comprising dietary fiber and starch hydrolysate as well as soy protein for use in the present invention do not have the same properties as analogs comprising rice or wheat instead of soy protein.

[0380] Comparison of Analog 1 with Analog 6 and Analog 7: Effect of the Degree of Hydrolysis of Soy Protein

[0381] The following observations have been made in various chocolate analogs containing soy proteins:

[0382] All milk chocolate analogs containing pea protein have a strong milky flavor and excellent melting properties.

[0383] · Undesirable odor and / or aftertaste is considerably lower compared to other proteins; however, for proteins containing The undesirable aroma and / or aftertaste of the analogs of S85F was higher than that of the analogs comprising pea protein with a higher degree of hydrolysis, which was surprising because hydrolyzed proteins are known to exhibit a more unpleasant aroma (noticeably more bitter) than unhydrolyzed protein isolates.

[0384] Thus, in addition to the advantages mentioned above (milky flavor and melting texture), when the DH of the legume protein exceeds 4, the chocolate surprisingly has an even less unpleasant smell and aftertaste, and a smoother texture.

[0385] Comparison of Analog 1 and Analog 8: Effect of Dietary Fiber Properties :

[0386] All milk chocolate analogs containing pea protein had a strong milky flavor and excellent melting properties, regardless of whether inulin or glucose-based fiber was used;

[0387] However, with glucose polymers containing dietary fiber Compared with pea protein-based chocolate analogs, the use of inulin has a more palatable taste;

[0388] • It was also noted that the inulin-based analogues had a poorer visual appearance (more patchy) than the pea protein-based analogues containing glucose polymers using dietary fiber.

[0389] These observations demonstrate that chocolate analogs comprising glucose-polymerized legume proteins have additional appearance and texture advantages when the fiber comprises dietary fiber but does not comprise inulin.

[0390] The results of the sensory panel are shown in Table 5 below:

[0391] Table 5

[0392] Sensory attributes 1 2 3 C* 4 5 6 7 8 Visual appearance 6.7 8.0 8.2 7.2 7.4 7.8 7.6 6.9 5.3 color 5.0 5.2 5.3 2.5 4.7 4.1 4.8 4.8 4.5 Milky flavor 5.7 5.2 4.5 6.7 3.8 4.4 4.6 5.1 5.6 sweetness 5.5 5.7 6.3 5.2 5.1 6.6 5.5 5.6 6.3 Sandy texture 1.7 1.2 2.0 0.3 6.8 2.7 2.6 5.7 3.3 Pasty texture 3.3 4.5 2.8 3.8 4.3 2.8 3.8 3.8 4.5 Meltability 5.7 4.5 5.5 5.2 4.0 5.2 5.1 4.9 5.3 Unwanted odors 0.7 1.7 0.8 1.7 4.3 5.2 2.4 4.3 2.6 Aftertaste 0.8 2.2 1.8 0.8 3.6 2.8 2.4 3.5 2.6

[0393] C* = milk chocolate control

[0394] Complementary production methods

[0395] A chocolate analogue of the same type as Analogue 1 (containing 2.6 g of IT12 and 7.9g FM 10) also had satisfactory organoleptic properties. The same applies to a chocolate analogue of the same type as Analogue 1, which contained 7.9 g of IT12 and 2.6g FM 10. Similarly, an analog similar to that of Example 1 but with a higher amount of pea protein (e.g., 15%) had improved sensory properties compared to an analog with the same amount of pea protein but without the combination of dietary fiber and starch hydrolysate.

[0396] On the basis of the description including the exemplary embodiments, many variations of the invention are conceivable.

Claims

1. A cocoa composition comprising cocoa, at least one legume protein, a sweetener, dietary fiber, and a starch hydrolysate, wherein: - the amount of cocoa ranges from 5% to 75% by weight, - the amount of legume protein (P) ranges from 1% to 30% by weight, - the amount of sweetener (E) ranges from 20% to 60% by weight, - the total amount of dietary fiber (F) and starch hydrolysate (H) is in the range of 5 to 20% by weight, and - the mass ratio (F) / (H) is in the range of 10:90 to 90:10, The amounts are expressed by weight as dry weight relative to the total dry weight of the composition.

2. The composition according to claim 1, characterized in that The sweetener is sucrose, maltitol or erythritol, preferably sucrose.

3. The composition according to claim 1, characterized in that The legume protein is pea protein.

4. The composition according to claim 1, characterized in that The pulse protein has a protein abundance of 75% or more, such as in the range of 80% to 95%, expressed relative to the dry weight of the pulse protein.

5. The composition according to claim 1, characterized in that The legume protein has a degree of hydrolysis ranging from 5 to 10, such as 5 to 8.

6. Composition according to one of the preceding claims, characterized in that The soy protein has a degree of hydrolysis ranging from 5.0 to 25.0, such as from 6.0 to 22.0, or from 11.0 to 20.0 or from 15.0 to 19.

0.

7. The composition according to claim 1, characterized in that The starch hydrolysate is maltodextrin, preferably maltodextrin with a dextrose equivalent (DE) in the range of 5 to 19, most preferably in the range of 8 to 15, such as about 12.

8. The composition according to claim 1, characterized in that The dietary fiber has a total fiber content of at least 55%, such as 60% to 95%, typically 65% ​​to 90%, or even 70% to 85%, as determined according to AOAC standard 2017.

16.

9. The composition according to claim 1, characterized in that The dietary fiber is a soluble dietary fiber, preferably selected from inulin, oligofructose and glucose polymer containing indigestible dietary fiber, most preferably glucose polymer containing indigestible dietary fiber.

10. The composition according to claim 1, characterized in that The cocoa may be present in the form of cocoa butter and / or cocoa mass and / or cocoa powder.

11. The composition according to claim 1, characterized in that The mass ratio (F) / (H) is in the range of 30:70 to 70:30, or even 40:60 to 60:

40.

12. The composition according to claim 1, characterized in that The amount of soy protein by dry weight is 4% to 20%, such as 5% to 10% of the total dry weight of the composition.

13. The composition according to claim 1, characterized in that The composition further comprises at least one component selected from the group consisting of flavoring agents, emulsifiers, and vegetable oils or fats other than cocoa butter.

14. The composition according to claim 1, characterized in that The solids content of the composition is greater than 95%, or even greater than 98%.

15. The composition according to claim 1, characterized in that The Casson viscosity of the composition is less than 20 Pa.s, more particularly between 0.5 Pa.s and 10 Pa.s, for example in the range of 1 Pa.s to 6 Pa.s.

16. The composition according to claim 1, characterized in that The composition does not contain any products of animal origin.

17. The composition according to claim 1, characterized in that The cocoa fat (G) and the fat-free cocoa product (NG) comprised in the composition are present in a mass ratio (G) / (NG), expressed as dry weight, ranging from 5 / 95 to 100 / 0, for example from 10 / 90 to 90 / 10, advantageously from 50 / 50 to 90 / 10, preferably from 60 / 40 to 85 / 15.

18. A method for preparing a composition according to one of the preceding claims, characterized in that The method comprises: - mixing the ingredients to form a mixture, - grinding the mixture, - refining the ground mixture, - Tempering to form said composition.

19. Use of a mixture of dietary fiber (F) and starch hydrolyzate (H) in a mass ratio (F) / (H) in the range of 10:90 to 90:10 for improving the melt-in-mouth sensation and / or mouth-mellowness and / or milky flavor of a cocoa composition comprising at least one legume protein.

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