Plant protein-containing cocoa compositions with improved texture

Abstract

The present invention relates to chocolate products based on legume proteins nevertheless having an excellent organoleptic quality, in particular without a sandy or pasty mouthfeel, and with a slightly sweet taste and also an improved milky flavour during tasting. The invention also relates to a method for producing chocolate products of this type.

Description

Description Title: COCOA COMPOSITIONS WITH VEGETABLE PROTEINS WITH IMPROVED TEXTURE FIELD OF THE INVENTION

[0001] The present invention relates to cocoa compositions which may comprise little or no dairy products and nevertheless have excellent organoleptic quality, in particular having an increased melting and roundness sensation in the mouth when tasting as well as a milky flavor. PREVIOUS ART

[0002] Chocolate is a sweet confectionery made from cocoa beans that are cleaned, fermented, roasted, crushed, and ground to produce natural cocoa mass. It is also possible to extract from this cocoa mass by pressing both the fat, also known as cocoa butter, and the cakes themselves used to make cocoa powder.

[0003] The basic constituents of traditional milk chocolate are generally cocoa mass, cocoa butter, sugar and milk compounds in different forms: milk itself or compounds resulting from the partial or complete dehydration of whole milk or partially or fully skimmed milk and possibly cream, partially or fully dehydrated cream, butter or butterfat. In addition, emulsifiers such as polyglycerol polyricinoleate (PGPR) or lecithin and sometimes flavorings are added. Other sugar-free chocolates also use sweeteners other than sugars, such as polyols, for example maltitol or erythritol.

[0004] European Directive 2000 / 36 / EC grants the name "chocolate" to a cocoa composition obtained from cocoa products and containing not less than 35% total cocoa solids, of which not less than 18% cocoa butter and not less than 14% defatted cocoa solids. Due to regulations distinct according to the territories, the name chocolate can differ territory by territory.

[0005] According to the present application, a “cocoa composition” is a composition that is solid at room temperature and includes cocoa products.

[0006] “Cocoa products” means cocoa mass as such or products extracted from cocoa mass such as cocoa butter or cocoa powder, fat-reduced cocoa or defatted cocoa.

[0007] Traditionally, chocolate production involves mixing different ingredients in a mixer at a temperature of around 50°C, followed by grinding and refining to give the chocolate its finesse, conching and tempering. Conching helps reduce the water content of the paste and promotes the formation of aromatic compounds resulting from the Maillard reaction, compounds that give particular sensory notes to the chocolate, and distributes the fat around the dry phase to achieve a certain fluidity. Typically, tempering is the stage of chocolate production where the paste is heated and brought to the right temperature (for example, between 30 and 45°C) to form stable crystals of cocoa butter, generally in beta form, and thus give the chocolate a shiny appearance and a crunchy and melting texture.

[0008] The Applicant has already described in its patent EP 2 531 041 chocolates substituting milk proteins with pea proteins. Example 1 of this patent proposes a milk chocolate substitute enriched to 16.4% with pea proteins. The organoleptic quality is considered excellent: in fact, no difference is detected by the panel between the milk chocolate control and the pea protein chocolate without milk proteins. Such milk chocolate substitutes are also described in applications WO2021 / 168047, WO2021 / 168050 and WO 2021 / 168053. The manufacture of high-protein chocolates using pea proteins has also been described in application WO2020 / 065207.

[0009] However, in the field of chocolates and particularly milk chocolates, there is a search for certain characteristics by the consumer organoleptic: a melting texture and roundness when the chocolate is in the mouth. By "melting texture", we mean the ability of the cocoa composition to become fluid when placed in the mouth without even needing to chew. By "roundness", we mean the ability of the cocoa composition to maintain a certain viscosity in the mouth while melting. These organoleptic characteristics appreciated by the end consumer can be determined by a sensory panel trained in tasting this type of cocoa composition.

[0010] One of the functions of milk is to provide this creamy texture and roundness. However, if you want to limit or even eliminate milk in the recipe, its use is not possible. This is particularly the case for chocolates that substitute milk proteins with vegetable proteins, and in particular in the production of so-called "vegan" chocolates, which must be free of any animal products. Another classic possibility for achieving this melting texture is to add more cocoa butter to the composition: this allows you to use the intrinsic viscosity properties of cocoa butter in the mouth, but also to facilitate the good crystallization of cocoa butter in the chocolate, crystallization allowing for a greater melting. However, this has the consequence of increasing the number of calories and the fat content; in addition, cocoa butter is a fairly expensive product.

[0011] Furthermore, milk and dairy products provide the characteristic milky flavor of milk chocolates or white chocolates.

[0012] Although it is already known, for example from document EP 2 531 041, that certain additional compounds can be used in cocoa compositions containing pea proteins, they do not always give satisfaction with regard to the melting texture and roundness in the mouth, as demonstrated in the Examples section of the present application.

[0013] There is therefore a need to provide new cocoa compositions having this advantage of melting texture and roundness in the mouth. Furthermore, the cocoa composition of the invention may also have other properties advantageous organoleptic properties: little or no aftertaste linked to the legume protein, typically pea, no sandy texture in the mouth, a slightly sweet taste but also an improved milky taste. This is particularly surprising and interesting when seeking to mimic the properties of milk chocolate with a cocoa composition comprising little or no dairy products. This is particularly interesting for the manufacture of vegan chocolates. Furthermore, it is interesting that the implementation, particularly during the different stages of chocolate manufacturing, is easy and with conventional chocolate manufacturing equipment. This is precisely what the invention which will be described below proposes by providing a new particular cocoa composition allowing the manufacture of any type of cocoa confectionery comprising in particular a legume protein. SUMMARY OF THE INVENTION

[0014] The invention thus has as its first subject a cocoa composition comprising cocoa, at least one legume protein, a sweetener, a dietary fiber and a starch hydrolyzate, in which: - the mass quantity of cocoa ranges from 5 to 75%, - the mass quantity (P) of legume protein ranges from 1 to 30%, - the mass quantity (E) of sweetener ranges from 20 to 60%, - the total mass quantity of dietary fiber (F) and starch hydrolyzate (H) ranges from 5 to 20%, and - the mass ratio (F) / (H) ranging from 10:90 to 90:10, said mass quantities being expressed in dry mass relative to the total dry mass of the composition.

[0015] The sweetener is advantageously sucrose, maltitol or erythritol, preferably sucrose.

[0016] Preferably, the legume protein is a pea protein.

[0017] Legume protein advantageously has a protein richness, expressed in relation to the dry mass of the legume protein, of 75% or more, for example ranging from 80 to 95%.

[0018] Legume protein advantageously has a DH ranging from 4 to 10, for example from 5 to 8.

[0019] Alternatively, the legume protein has a degree of hydrolysis ranging from 5.0 to 25.0, for example from 6.0 to 22.0, or from 11.0 to 20.0 or from 15.0 to 19.0.

[0020] The starch hydrolyzate is advantageously a maltodextrin, preferably a maltodextrin with a dextrose equivalent (DE) ranging from 5 to 19, most preferably ranging from 8 to 15, for example approximately 12.

[0021] Dietary fiber advantageously comprises a total fiber content, determined according to AOAC 2017.16, of at least 55%, for example 60 to 95%, generally 65 to 90%, or even 70% to 85%.

[0022] The dietary fiber is advantageously a soluble dietary fiber, preferably chosen from inulin, fructo-oligosaccharides and glucose polymers containing non-digestible dietary fibers, most preferably glucose polymers containing non-digestible dietary fibers.

[0023] Cocoa is advantageously present in the form of cocoa butter and / or cocoa mass and / or cocoa powder.

[0024] Advantageously, the mass ratio (F) / (H) ranges from 30:70 to 70:30, or even from 40:60 to 60:40.

[0025] The quantity in dry mass of legume protein advantageously ranges from 4 to 20%, for example from 5 to 10%, relative to the total dry mass of the composition.

[0026] The cocoa composition may further comprise at least one constituent chosen from flavorings, emulsifiers and vegetable oils or fats other than cocoa butter.

[0027] Preferably, the cocoa composition according to the invention is characterized in that its dry matter is greater than 95%, or even greater than 98%.

[0028] Preferably, the cocoa composition according to the invention is characterized in that its Casson viscosity is less than 20 Pa.s, more particularly between 0.5 and 10 Pa.s, for example ranging from 1 to 6 Pa.s.

[0029] Preferably, the cocoa composition according to the invention is characterized in that it is free from any product of animal origin.

[0030] The cocoa composition may be characterized in that the cocoa fat (G) and the non-fatty cocoa products (NG) included in the composition are present in a mass ratio (G) / (NG) expressed as dry mass 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.

[0031] The invention also relates to a process for preparing a composition according to the first subject, characterized in that it comprises: - mixing the constituents to form a mixture, - grinding the mixture, - conching the ground mixture, - tempering to form the composition.

[0032] The invention also relates to 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 to improve the melt-in-the-mouth feel and / or roundness in the mouth and / or the milky taste of a cocoa composition. DETAILED DESCRIPTION OF THE INVENTION

[0033] In order to be marketed under sales names such as "chocolate", "milk chocolate" or "white chocolate", chocolates must comply with regulations which may differ depending on the territory.

[0034] For example, within the meaning of Directive 2000 / 36 / EC of the European Parliament and of the Council of 23 June 2000, the following terms are understood: - by "chocolate" a product obtained from cocoa products and sugars containing not less than 35% of total cocoa solids, of which not less than 18% is cocoa fat and not less than 14% is non-fatty cocoa product; - “couverture chocolate” means a product obtained from cocoa products and sugars containing not less than 35% of total cocoa solids, of which not less than 31% is cocoa fat and not less than 2.5% is non-fatty cocoa product; - "milk chocolate" means a product obtained from cocoa products, sugars and milk or milk products and which contains not less than 25% total cocoa solids; not less than 14% milk solids from the partial or total dehydration of whole milk, partially or totally skimmed milk, cream, partially or totally dehydrated cream, butter or milk fat; not less than 2.5% fat-free cocoa solids; not less than 3.5% milk fat; not less than 25% total fat (from cocoa butter and milk fat); - "milk couverture chocolate" means a product obtained from cocoa products, sugars and milk or milk products and which contains not less than 25% total cocoa solids; not less than 14% milk solids from the partial or total dehydration of whole milk, partially or totally skimmed milk, cream, partially or totally dehydrated cream, butter or milk fat; not less than 2.5% fat-free cocoa solids; not less than 3.5% milk fat; not less than 31% total fat (from cocoa fat and milk fat); - by “white chocolate” means a product obtained from cocoa butter, milk or milk products and sugars containing not less than 20% cocoa butter and not less than 14% milk solids from the partial or total dehydration of whole milk, partially or totally skimmed milk, cream, partially or totally dehydrated cream, butter or milk fat, of which not less than 3.5% is milk fat.

[0035] Within the meaning of Directive 2000 / 36 / EC, the above quantities are expressed as total dry matter in relation to the total dry matter of cocoa products, any sugars and any milk or milk products. Thus, cocoa compositions containing cocoa and / or milk contents below the thresholds set by the regulations of the territory in question cannot be marketed under the sales names “chocolate”, “milk chocolate” or “white chocolate”.

[0036] Surprisingly, the cocoa composition according to the invention has the advantage of having a melting texture and roundness in the mouth, even when it contains little or no milk. It can also have other advantageous organoleptic properties: little or no aftertaste linked to the legume protein, typically pea, no sandy texture in the mouth, a slightly sweet taste but also an improved milky taste.

[0037] This is particularly interesting when seeking to improve the organoleptic qualities of a cocoa composition containing little or no milk, whether or not it can be marketed under the sales name "chocolate" or "couverture chocolate" depending on the regulations of the territory in question.

[0038] The cocoa composition of the invention is particularly interesting when seeking to improve the qualities of a cocoa composition not comprising animal milk, while having the organoleptic properties thereof.

[0039] Thus, according to a first aspect, the invention relates to a cocoa composition comprising cocoa, at least one legume protein, a sweetener, a dietary fiber and a starch hydrolyzate, in which: - the mass quantity of cocoa ranges from 5 to 75%, - the mass quantity of legume protein (P) ranges from 1 to 30%, - the mass quantity of sweetener (E) ranges from 20 to 60%, - the total mass quantity of dietary fiber (F) and starch hydrolyzate (H) ranges from 5 to 20%, and - the mass ratio (F) / (H) ranging from 10:90 to 90:10, said mass quantities being expressed in dry mass relative to the total dry mass of the composition.

[0040] Cocoa composition

[0041] The cocoa composition is preferably solid. In addition, it is preferably homogeneous and optionally continuous in fat.

[0042] The cocoa composition is preferably a moldable composition. The term "moldable" refers to a composition that is capable of being shaped in a mold, hardening (preferably at room temperature), and then retaining the molded shape after removal from the mold.

[0043] Preferably, the cocoa composition is not in the form of a liquid or a powder.

[0044] The cocoa composition preferably comprises less than 10% by mass of water, relative to the total mass of the cocoa composition. Preferably, the cocoa composition comprises less than 5% by mass of water, preferably less than 3% by mass of water, preferably less than 2% by mass of water, more preferably less than 1% by mass of water, relative to the mass of the cocoa composition.

[0045] The cocoa composition preferably has a dry matter content greater than 95%, or even greater than 98%.

[0046] The cocoa composition preferably has a casson viscosity of less than 20 Pa.s, more particularly between 0.5 and 10 Pa.s, for example ranging from 1 to 6 Pa.s.

[0047] The reference methodology for measuring viscosity in chocolate manufacturing is the so-called Casson methodology. It is described in the standard known as ICA 46 published by the International Confectionery Association (ICA, formerly IOCCC) available under the reference "Analytical Method 46 - Viscosity of Cocoa and Chocolate Products, ICA (2000)". This suggests the combined use of viscometers rotating with concentric cylinders with stress and viscosity measurement at shear rates between 2 s -1 and 50 s -1 and descending curves preceded by a 5 s pre-listening -1of >5 min and the so-called Casson regression equation. The ICA 46 standard can determine the Casson viscosity as well as the yield point. Chocolates are manufactured in the Examples section in which the Casson viscosity and yield point properties are also determined as well as the protocol used to determine these properties. The cocoa composition according to the present invention preferably comprises little or no milk protein and / or dairy products.

[0048] For the purposes of the present invention, the milk proteins are preferably cow's milk proteins. They may in particular be chosen from the group consisting of milk caseins, milk caseinates and milk whey proteins.

[0049] Dairy products mean milk and its derivatives typically chosen from the group consisting of milk, possibly partially or totally skimmed, products resulting from the partial or total dehydration of milk, cream, possibly partially or totally dehydrated, butter and milk fats.

[0050] In one embodiment, the cocoa composition preferably comprises less than 20% by weight of milk protein, preferably less than 15% by dry mass of milk protein, preferably less than 10% by dry mass of milk protein, preferably less than 5% by dry mass of milk protein, preferably less than 2% by dry mass of milk protein, preferably less than 0.5% by dry mass of milk protein, more preferably less than 0.1% by dry mass of milk protein, relative to the dry mass of the cocoa composition.

[0051] In one embodiment, the cocoa composition preferably comprises less than 20% by dry mass of dairy products, preferably less than 15% by dry mass of dairy products, preferably less than 10% by dry mass of dairy products, preferably less than 5% by dry mass of products dairy products, preferably less than 2% by dry mass of dairy products, preferably less than 0.5% by dry mass of dairy products, more preferably less than 0.1% by dry mass of dairy products, relative to the dry mass of the cocoa composition.

[0052] In a preferred embodiment, the cocoa composition according to the invention is free of milk proteins and / or dairy products.

[0053] In a preferred embodiment, the cocoa composition is free of any animal product.

[0054] The cocoa composition of the invention is particularly interesting because it is thus possible to provide alternatives to milk chocolate or white chocolate while approaching the organoleptic properties of these chocolates.

[0055] In one embodiment, the cocoa composition is a chocolate composition. In one embodiment, the cocoa composition is a couverture chocolate composition. Preferably, they are chocolate or couverture chocolate compositions within the meaning of Directive 2000 / 36 / EC of the European Parliament and of the Council of June 23, 2000.

[0056] For the purposes of the present invention, the term "chocolate composition" means a composition comprising at least 35% by total dry mass of cocoa, including not less than 18% by dry mass of cocoa fat and not less than 14% by dry mass of non-fatty cocoa products, relative to the total dry mass of cocoa, any sugars and any dairy products.

[0057] For the purposes of the present invention, the term "couverture chocolate" means a composition comprising at least 35% of total cocoa solids, including not less than 31% of cocoa fat and not less than 2.5% of non-fatty cocoa products, relative to the total dry mass of cocoa, possible sugars and possible dairy products.

[0058] In one embodiment, the cocoa composition is a milk chocolate, a couverture milk chocolate or a white chocolate within the meaning of Directive 2000 / 36 / EC of the European Parliament and of the Council of June 23, 2000. The cocoa composition may be a chocolate composition free of milk and / or dairy products.

[0059] Cocoa

[0060] The terms "cocoa product", "cocoa products", "cocoa bean derivative" or more 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.

[0061] Generally speaking, cocoa products are obtained by subjecting the fruits of the cocoa tree, the pods, to various treatments.

[0062] The main stages of harvesting and post-harvesting processing of pods are as follows:

[0063] Harvesting and Shelling: Pods are harvested twice a year in most cocoa-producing countries. Shelling involves breaking the pods without damaging the underlying seeds. The 30 to 50 seeds are extracted, surrounded by their white, mucilaginous pulp.

[0064] Fermentation: Fermentation begins no later than 24 hours after shelling. Cocoa beans undergo multiple changes. During these stages, the beans are notably stripped of the pulp that surrounds them, which causes the death of the embryo, prevents any germination and thus allows the beans to be preserved. In addition, biochemical changes take place within the cotyledons such as swelling, the disappearance of the initial color replaced by the characteristic brown color of cocoa, the development of aroma precursors, the reduction of the bitter taste and astringency.

[0065] Drying: When fermentation is complete, the cocoa beans are dried. The purpose of drying is to reduce the mass water content of the fermented beans, which is around 60%, to around less than 8%, so as to ensure good preservation conditions for the cocoa for storage and transport. Drying can be natural (solar) or artificial. After this operation, the beans are generally called cocoa beans. They are cleaned roughly, then are ready for storage or export before industrial processing.

[0066] The main stages of industrial processing of cocoa beans are as follows:

[0067] Industrial processing begins with cleaning the cocoa beans to remove any foreign matter. The beans are then sometimes, but not necessarily, pre-roasted using infrared radiation. The cocoa beans then undergo a hulling or crushing step. The hulling process involves separating the shell from the bean while damaging the bean as little as possible. The bean is subjected to appropriate shock or friction, and the shells are removed by appropriate means, typically by sieving.

[0068] Alkalization: The beans can optionally be alkalized. This process involves wetting the beans with an alkaline solution (e.g., potassium carbonate), allowing them to react, then drying and roasting. Alkalization is mainly used in the production of cocoa powder and very little in the production of chocolate.

[0069] Roasting: The beans may optionally be roasted. This operation consists of heating the beans in large ovens at a temperature of 100 to 150 °C for 20 to 40 minutes. This operation is carried out taking into account the variety, the degree of fermentation and drying, the size of the bean and the destination of the cocoa. The roasting time varies depending on whether the cocoa is intended for the production of cocoa powder or chocolate.

[0070] Grinding: The beans obtained after hulling, possibly alkalized and / or roasted, are crushed in pin or knife mills at high temperature. After grinding, a thick and fragrant cocoa paste is obtained. This cocoa paste will undergo refining in roller mills, ball mills or millstones of increasingly tighter grinding wheels which grind the paste more and more finely. At the outlet, the size of the cocoa particles is generally around 20 to 30 µm. The cocoa paste can be kept fluid by heating, or molded and cooled for storage. It is then called “cocoa mass” and is the first product of processing commercial cocoa.

[0071] This cocoa mass can be used directly as a raw material, particularly in chocolate making, or it can be pressed to produce "cocoa butter" and "cake". The cake, when ground, produces a product commonly referred to as "cocoa powder", a raw material for breakfasts, drinks and cocoa dairy products.

[0072] Cocoa products thus consist of cocoa fat and non-fat cocoa products. While cocoa butter is almost exclusively cocoa fat, other cocoa products, such as cocoa mass or cocoa powder, generally consist of mixtures of cocoa fat and non-fat cocoa products. Cocoa fat is well known and mainly includes glycerides, glycerol, and fatty acids. Non-fat cocoa products are well known and mainly include carbohydrates, proteins, tannins, minerals, and alkaloids.

[0073] Cocoa mass

[0074] The term "cocoa mass" or "cocoa paste" refers to a cocoa bean derivative produced from ground cocoa beans. Before or after grinding, the beans may be fermented, dried, roasted, alkalized, and / or treated by any other technique known in the art. The cocoa mass may include varying amounts of cocoa fat, which may range from 45 to 60% cocoa fat relative to the dry mass of cocoa powder.

[0075] Cocoa butter

[0076] The term "cocoa butter" refers to the fat extracted from cocoa beans, usually by pressing the cocoa mass.

[0077] Cocoa powder

[0078] The term "cocoa powder" refers to a cocoa bean derivative produced by further grinding or milling the dry residue obtained from the cocoa mass after pressing. It may be natural cocoa powder, the pH of which is about 5.5, or a processed powder (e.g., treated with an alkali or an acid). Cocoa powder may include varying amounts of cocoa fat, which may generally range from 0 to 30% based on the dry mass of cocoa powder. "Cocoa powder" means cocoa powder having a cocoa butter content greater than 20%, based on the dry mass of cocoa powder. "Fat-reduced cocoa powder", "defatted cocoa", or "defatted dry cocoa" means cocoa powder having a cocoa butter content of less than 25%, preferably less than 20%, typically between 10 and 15%, preferably between 10% and 12%, based on the dry mass of cocoa powder. "Highly defatted cocoa powder" means cocoa powder having a cocoa butter content of less than 2%, based on the dry mass of cocoa powder.

[0079] Cocoa content

[0080] The cocoa composition according to the invention comprises cocoa, preferably in the form of cocoa mass, cocoa butter, cocoa powder or a mixture thereof.

[0081] The cocoa composition preferably comprises cocoa in the form of cocoa mass and cocoa butter.

[0082] The cocoa content, particularly cocoa mass and cocoa butter, of the cocoa composition can vary widely depending on the type of cocoa composition desired.

[0083] The cocoa composition may comprise, in relation to its dry mass, from 5 to 75% of dry cocoa mass.

[0084] The cocoa composition according to the invention preferably comprises at least 5% by dry mass of cocoa, preferably 10% by dry mass of cocoa, preferably at least 15% by dry mass of cocoa, relative to the dry mass of the cocoa composition.

[0085] According to one embodiment, the cocoa composition according to the invention comprises from 5 to 75% by dry mass of cocoa, preferably between 10% and 60% in dry cocoa mass, preferably between 20% and 50% in dry cocoa mass, more preferably between 35% and 45% in dry cocoa mass, relative to the dry mass of the cocoa composition.

[0086] In one embodiment, the cocoa composition comprises: - from 10 to 40%, preferably from 15% to 30% in dry mass of cocoa butter - from 0 to 40%, advantageously from 5 to 35%, preferably from 10 to 25% in dry mass of cocoa mass and / or cocoa powder.

[0087] 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%, the percentages being expressed in dry mass, relative to the total dry mass of the composition.

[0088] As appears above in the different definitions of chocolate types according to Directive 2000 / 36 / EC, the quantities of cocoa fat and non-fatty chocolate products can vary very greatly depending on the type of product in question. Advantageously, the cocoa fat (G) and the non-fatty cocoa products (NG) included in the composition of the invention are present in a mass ratio (G) / (NG) expressed as dry mass ranging from 5 / 95 to 100 / 0, for example from 10 / 90 to 90 / 10. According to a preferred embodiment, the mass ratio (G) / (NG) expressed as dry mass ranges from 50 / 50 to 90 / 10, for example from 60 / 40 to 85 / 15. Furthermore, in addition to cocoa butter, cocoa mass and cocoa powder are constituents which may also comprise a significant quantity of cocoa fat.This is how the different quantities of cocoa products included in the composition of the invention can be defined according to the invention by the total quantity of cocoa products (in particular the sum of the quantities of cocoa butter, cocoa mass and cocoa powder) by adding the aforementioned mass ratio (G) / (NG) or, alternatively, by the quantity of cocoa butter and the quantities of cocoa powder and / or cocoa mass.

[0089] 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 June 23, 2000, comprising: - at least 18%, preferably from 18% to 30% in dry mass of cocoa fat, - at least 14%, preferably from 14% to 40%, preferably from 14 to 25% by dry mass of non-fatty cocoa products, the total content of cocoa products being at least 35%, for example between 35 and 80%, preferably between 35 and 70%, the percentages being expressed in dry mass, relative to the total dry mass of cocoa, possible sugars and possible dairy products.

[0090] 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 June 23, 2000, comprising: - at least 31% cocoa fat, - at least 2.5% of non-fatty cocoa products, the total content of cocoa products being at least 35%, being for example between 35 and 80%, preferably between 35 and 70%, the percentages being expressed in dry mass, relative to the total dry mass of cocoa, possible sugars and possible dairy products.

[0091] Sweetener

[0092] The cocoa composition of the invention comprises one or more sweeteners.

[0093] The sweetener may be chosen from caloric sweeteners such as sugars like sucrose and / or non- or low-calorie sweeteners. The sugars usable according to Directive 2000 / 36 / EC refer to Directive 73 / 437 / EEC of 11 December 1973. The sugars in the composition may advantageously be sucrose or dextrose monohydrate or anhydrous dextrose, preferably sucrose. Non- or low-calorie sweeteners include high-intensity sweeteners such as aspartame, saccharin and steviol glycosides, and sugar alcohols. Sugar alcohols (also called polyols) include, among others, erythritol, mannitol, xylitol, maltitol, maltitol syrup, lactitol, sorbitol, isomalt and hydrogenated starch hydrolysates.

[0094] In one embodiment, the sweetener is sucrose, maltitol or erythritol, preferably sucrose or maltitol, most preferably sucrose.

[0095] The sweeteners are preferably in powder form. The mass quantity (E) of sweetener in the cocoa composition is preferably in a range from 20 to 60% by dry mass, preferably between 30% and 50% by dry mass, preferably between 35 and 45% by dry mass, relative to the dry mass of the cocoa composition.

[0096] Lemon protein

[0097] The cocoa composition according to the invention comprises a legume protein.

[0098] Preferably, the cocoa composition comprises an amount (P) of 2 to 30% by dry mass of legume protein, relative to the total dry mass of the cocoa composition.

[0099] Preferably, the cocoa composition comprises an amount (P) of 3 to 25% by dry mass of legume protein, advantageously of 4 to 20% by dry mass of legume protein, for example of 5 to 10% by dry mass of legume protein, relative to the dry mass of the cocoa composition.

[0100] 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 NUTRALYS® RICE I 850XF and NUTRALYS® RICE I 800XF. Examples of wheat proteins include NUTRALYS® W protein. These plant proteins can be used alone or in mixtures, chosen from the same family or from different families.

[0101] The legume protein preferably comprises between 55% and 99% by dry mass of protein, more preferably between 75% and 95% by dry mass of protein, and even more preferably between 80% and 95% by dry mass of protein, relative to the dry mass of legume protein.

[0102] In one embodiment, the vegetable protein has a protein richness, expressed relative to the dry mass of the legume protein, of 75% or more, for example ranging from 80 to 95%.

[0103] Legume protein may be in the form of legume protein isolate, legume protein concentrate, or legume protein hydrolysate.

[0104] Legume protein concentrates and isolates are defined by their protein content. "Concentrates" typically have a protein content of 55 to 80%, expressed as a percentage of dry weight, while "protein isolates" typically have a protein content of 80 to 95%, expressed as a percentage of dry weight.

[0105] To determine the protein content, the soluble nitrogen fraction contained in the sample is measured according to the method of Dumas A., 1826, Annales de chimie, 33, 342, as cited by Buckee, 1994, in Journal of the Institute of Brewing, 100, pp 57-64, then the protein content is obtained by multiplying the nitrogen content expressed as a percentage of the mass of dry product by the factor 6.25.

[0106] This method, also known as the combustion nitrogen assay method, involves complete combustion of the organic matrix under oxygen. The gases produced are reduced by copper and then dried, and the carbon dioxide is trapped. The nitrogen is then quantified using a universal detector. This method is well known to those skilled in the art. "Protein hydrolysates" are preparations obtained by enzymatic and / or chemical hydrolysis of legume proteins. Protein hydrolysates consist of a mixture of peptides of different sizes and free amino acids.

[0107] Preferably, the legume protein has a degree of hydrolysis (DH) of between 4 and 10%, for example 5 to 8. Alternatively, the protein legume has a degree of hydrolysis ranging from 5.0 to 25.0, for example from 6.0 to 22.0, or from 11.0 to 20.0 or from 15.0 to 19.0.

[0108] As an example of legume proteins exhibiting the above DHs, pea proteins from the NUTRALYS® range, in particular the NUTRALYS® S85 PLUS protein, may be mentioned as a usable protein. Mention may also be made of the proteins described in document WO2017129921. Other proteins such as NUTRALYS® H85 or PEPTIPEA marketed by the company TRIBALLAT may also be mentioned.

[0109] The DH of legume protein can be determined from protein nitrogen and amino nitrogen and calculated as follows:

[0110] [Math.1] 100

[0111] With :

[0112] - protein nitrogen is measured according to the Dumas method detailed above.

[0113] - amino nitrogen can be determined using the OPA method known to those skilled in the art.

[0114] A method of measuring DH is detailed below:

[0115] The measurement is based on the method for determining amino nitrogen on proteins and protein isolates according to the invention using the ME G AZYME kit (reference K-PANOPA) and the calculation of the degree of hydrolysis.

[0116] Principle:

[0117] The "amino nitrogen" groups of the free amino acids in the sample react with N-acetyl-L-cysteine ​​and Ophthaldialdehyde (OPA) to form isoindole derivatives.

[0118] The amount of isoindole derivative formed during this reaction is stoichiometric with the amount of free amino nitrogen. It is the isoindole derivative that is measured by the increase in absorbance at 340 nm.

[0119] Operating mode:

[0120] In a 100 ml beaker, introduce an exactly weighed test portion P* of the sample to be analyzed. (This test portion will be 0.5 to 5.0 g depending on the amino nitrogen content of the sample.)

[0121] Add approximately 50 ml of distilled water, homogenize and transfer to a 100 ml volumetric flask, add 5 ml of 20% SDS and bring to volume with distilled water; stir for 15 minutes on the magnetic stirrer at 1000 rpm.

[0122] Dissolve 1 tablet from bottle 1 of the Megazyme kit in 3 ml of distilled water and shake until completely dissolved. Allow one tablet per test.

[0123] This solution no. 1 must be prepared immediately.

[0124] The reaction takes place directly in the spectrophotometer cuvettes.

[0125] - Blank: Introduce 3.00 ml of solution no. 1 and 50 μl of distilled water.

[0126] - Standard: Introduce 3.00 ml of solution no. 1 and 50 μl from bottle 3 of the Megazyme kit.

[0127] - Sample: Introduce 3.00 ml of solution no. 1 and 50 μl of the sample preparation.

[0128] Mix the cells and read the absorbance measurements (A1) of the solutions after approximately 2 minutes using a spectrophotometer at 340 nm (spectrophotometer equipped with cells with a 1.0 cm optical path, capable of measuring at a wavelength of 340 nm, and checked according to the operating procedure described in the manufacturer's technical manual relating to it).

[0129] Then start the reactions immediately by adding 100 µl of the OPA solution bottle 2 of the Megazyme kit to the spectrophotometer cuvettes.

[0130] Mix the tanks and place them in the dark for about 20 minutes.

[0131] Then read the absorbance measurements of the blank, the standard and the samples on the spectrophotometer at 340 nm.

[0132] Calculation method:

[0133] The free amino nitrogen content, expressed as a percentage by mass of the product as such, is given by the following formula:

[0134] [Math2.] (Aaech - Aablc)x 3.15 x 14.01 x V x 100 [NH 2% crude] 6803 x 0.05 x 1000 xm (AA ech - AA white) x 12.974 x V mx 1000

[0135] Where: AA = A2 - A1 - V = Volume of the flask - m = mass of the test sample in g - 6803 = extinction coefficient of the isoindole derivative at 340 nm (in L.mol-1 .cm-1 ). - 14.01 = molar mass of Nitrogen (in g. mol' 1 ) - 3.15 = final volume in the tank (in ml) - 0.05 = test sample in the tank (in ml)

[0136] Preferably, no protein other than legume protein(s), in particular other than pea protein, will be present in the cocoa composition of the invention, except for possible traces of other proteins introduced as impurities with other ingredients and those of cocoa.

[0137] Legume protein

[0138] “Legumes” are plants of the Fabaceae family, also known as Leguminosae. Legumes that may be used according to the present invention include, but are not limited to, pea, alfalfa, clover, bean (including, for example, fava beans), chickpea, lentil, lupin, mesquite, carob, soybean, peanut, and tamarind.

[0139] The legume protein is preferably pea protein.

[0140] Pea protein

[0141] In a preferred embodiment, the legume protein is a pea protein.

[0142] In the present invention, the term “pea” is considered in its broadest sense and includes in particular: - all wild varieties of smooth pea and wrinkled pea, - all mutant varieties of smooth pea and wrinkled pea, for example those described in the article by CL HEYDLEY et al. entitled "Developing novel pea starches" Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

[0143] Pea proteins, like all legume proteins, are made up of three main classes of proteins: globulins, albumins and so-called "insoluble" proteins.

[0144] Pea protein has a very specific amino acid profile, different from that of milk proteins or other plant proteins. The amino acid profile of pea protein is particularly rich in: - arginine, which plays an important role in physical activity and maintaining the immune system. Pea protein contains more arginine than most other plant or animal proteins. - in lysine, which plays an important role in the growth of living beings, in particular in bone growth, - branched-chain amino acids (isoleucine, leucine and valine) which help maintain and (re)build muscle tissue, - glutamine and glutamic acid, which are a source of energy for muscles.

[0145] 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.

[0146] Pea concentrate or isolate is preferred.

[0147] Preferably, the pea protein used according to the invention has a soluble protein content, expressed according to test A for measuring the water solubility of proteins, of between 20 and 99%, more preferably between 45 and 90%, more preferably still between 50 and 86%, and in particular between 55 and 75%.

[0148] Test A for the determination of the soluble protein content is as follows: In a 400 ml beaker, 200.0 g of distilled water at 20°C + / - 2°C with the pH adjusted to 7.5 + / - 0.1 are introduced, and the whole is placed under magnetic stirring (magnetic bar and rotation at 200 rpm). Exactly 5 g of the sample to be analyzed is added. Stir for 30 min, and centrifuge for 15 min at 4000 rpm. The water-soluble protein content of the supernatant is measured according to the Dumas method previously mentioned.

[0149] Furthermore, the pea protein used according to the invention preferably has a molecular weight distribution profile consisting of: - 1% to 8%, preferably 1.5% to 4% of proteins of more than 100,000 Daltons, - 20% to 55%, preferably 25% to 55% of proteins of more than 15,000 and at most 100,000 Daltons, - 15% to 30% of proteins of more than 5000 and at most 15000 Daltons, and - 25% to 55%, preferably 25% to 50% of proteins of at most 5000 Da.

[0150] The determination of the molecular weights of the constituent proteins of said pea protein compositions is carried out by size exclusion chromatography under denaturing conditions (SDS + 2-mercaptoethanol); the separation is carried out according to the size of the molecules to be separated, the large molecules being eluted first.

[0151] Examples of pea proteins according to the invention, as well as details of the method for determining molecular weights, can be found in patent application WO 2007 / 017572, which the Applicant Company also owns.

[0152] Starch hydrolyzate

[0153] For the purposes of the present invention, the term “starch hydrolyzate” designates any product obtained by acid or enzymatic hydrolysis of starch from legumes, cereals or tubers.

[0154] These starch hydrolysates are also defined as purified and concentrated mixtures formed of linear chains consisting of D-glucose units and D-glucose polymers essentially linked in alpha 1 -4 with only 4 to 5% of branched alpha 1 -6 glucosidic bonds, of extremely varied molecular masses, completely soluble in water.

[0155] Thus, in the present invention, the starch hydrolyzate is chosen from maltodextrins, glucose syrups, dextrose (crystalline form of aD-glucose) and any mixtures thereof.

[0156] The starch hydrolyzate is preferably a maltodextrin.

[0157] The distinction between starch hydrolysates is mainly based on the measurement of their reducing power, classically expressed by the concept of Dextrose Equivalent or DE. The DE corresponds to the quantity of reducing sugars, expressed in dextrose equivalent per 100g of dry matter of the product. The DE therefore measures the intensity of starch hydrolysis, since the more the product is hydrolyzed, the more it contains small molecules (such as dextrose and maltose for example) and the higher its DE. Conversely, the more the product contains large molecules (polysaccharides), the lower its DE.

[0158] From a regulatory point of view, and also within the meaning of the present invention, maltodextrins have a DE of between 1 and 20, and glucose syrups have a DE greater than 20.

[0159] Such products are, for example, maltodextrins and dehydrated glucose syrups marketed by the Applicant under the names GLUCIDEX® or GLUCIDEX® IT (available DE = 1, 2, 6, 9, 12, 17, 19 for maltodextrins and DE = 21, 29, 33, 38, 39, 40, 47 for glucose syrups). Mention may also be made of the glucose syrups marketed by the Applicant under the name “Roquette glucose syrups”.

[0160] In one embodiment, the starch hydrolyzate is a maltodextrin having a DE ranging from 5 to 19, most preferably ranging from 8 to 15, for example about 12.

[0161] Dietary fiber

[0162] In the present invention, the term "dietary fiber" refers to materials that are not or only partially broken down by human digestive enzymes. Almost all dietary fibers are carbohydrate polymers of plant origin.

[0163] Fiber is preferably measured using the AOAC 2017.16 method, which quantifies the total fiber content of most fibers. Different methods can be used to determine the amount of fiber depending on the type of fiber: for example, AOAC 997.08 and 999.03 methods for fructans, fructo-oligosaccharides (FOS) and inulin, AOAC 2000.11 method for polydextrose, and AOAC 2001.03 method for the determination of fiber contained in branched maltodextrins, soluble corn or wheat fibers and dextrins.

[0164] In one embodiment, the dietary fiber comprises a total fiber content, determined according to AOAC 2017.16, of at least 55%, for example 60 to 95%, generally 65 to 90%, or even 70% to 85%.

[0165] Preferably, the dietary fiber is a soluble dietary fiber. By "soluble dietary fiber" is meant a dietary fiber comprising fibers soluble in ethanol, in particular according to the definition given in the AOAC 2017.16 standard.

[0166] The examples demonstrate that the use of the combination of soluble dietary fiber combined with starch hydrolyzate allows to obtain a cocoa composition with superior organoleptic properties.

[0167] Most preferably, the soluble dietary fiber comprises a soluble fiber content, determined according to the AOAC 2017.16 standard, of at least 55%, for example 60 to 95%, generally 65 to 90%, or even 70% to 85%.

[0168] The soluble dietary fiber is preferably selected from inulin, fructo-oligosaccharides and glucose polymers containing non-digestible dietary fiber, or a mixture thereof.

[0169] Glucose polymers containing indigestible dietary fiber are preferred.

[0170] Many glucose polymers containing indigestible dietary fiber have been described in the literature.

[0171] The glucose polymer containing indigestible dietary fibers may be a dietary fiber obtained by acid catalysis from concentrated aqueous glucose solutions or syrups, or an indigestible dextrin. Examples include glucose polymers containing dietary fibers obtained by acid catalysis from concentrated aqueous glucose solutions or glucose syrups such as those described in documents US 3876794 or WO 9841545 or indigestible dextrins obtained from starch as described for example in documents EP 535627 or EP 538146.

[0172] The glucose polymer containing non-digestible dietary fibers may also be a branched maltodextrin, for example a branched maltodextrin characterized by the fact that it has between 22% and 35%, preferably between 27 and 34% of 1-6 glucosidic bonds, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4500 g / mol, as for example described in document EP 1006128 in the name of the Applicant.

[0173] The glucose polymer containing non-digestible dietary fibers may be a malto-oligosaccharide, for example a malto-oligosaccharide having an alpha 1-4 bond content of between 70% and 80% of the total number of 1-4 osidic bonds, as for example described in document FR 3 032 709 in the name of the Applicant.

[0174] Glucose polymers containing non-digestible dietary fibers are also commercially available, such as Nutriose® marketed by the Applicant, Litesse® marketed by the company Danisco, Promitor® marketed by the company Tate and Lyle or Fibersol®2 marketed by the company Matsutani.

[0175] Thus, the glucose polymers containing indigestible dietary fibers may be chosen from dietary fibers obtained by acid catalysis from concentrated aqueous glucose solutions or syrups, an indigestible dextrin, a polydextrose or a branched maltodextrin. Preferably, the glucose polymer containing indigestible dietary fibers comprises a soluble fiber content, determined according to AOAC 2017.16, of at least 55%, for example 60 to 95%, generally 65 to 90%, or even 70% to 85%.

[0176] Total mass quantity in (F) and (H) and Ratio

[0177] The total mass quantity of dietary fiber (F) and starch hydrolyzate (H) ranges from 5 to 20%, preferably from 8 to 15%.

[0178] The mass ratio (F) / (H) ranges from 10:90 to 90:10. The mass ratio (F) / (H) can range from 30:70 to 70:30, or even from 40:60 to 60:40. All intermediate ratios can be used according to the present invention: in other words, the mass ratio can be approximately 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.

[0179] According to the invention, all the ranges that can be obtained from these previous ratios can be used. According to a particular mode, the mass ratio (F) / (H) ranges from 10:90 to 30:70. According to another particular mode, the mass ratio (F) / (H) ranges from 20:80 to 40:60. According to another particular mode, the mass ratio (F) / (H) ranges from 30:70 to 50:50. According to another particular mode, the mass ratio (F) / (H) ranges from 40:60 to 60:40.

[0180] According to another particular mode, the mass ratio (F) / (H) goes from 50:50 to 70:30. According to another particular mode, the mass ratio (F) / (H) goes from 60:40 to 80:20. According to another particular mode, the mass ratio (F) / (H) goes from 70:30 to 90:10.

[0181] Other constituents

[0182] The cocoa composition may include other optional constituents.

[0183] In one embodiment, the cocoa composition further comprises at least one constituent selected from flavorings, emulsifiers and vegetable oils or fats other than cocoa butter, for example soybean or sunflower vegetable oils or fats.

[0184] The flavors that can be used according to the present invention are well known to those skilled in the art and include, in particular, vanilla flavoring or vanillin. The emulsifiers that can be used according to the present invention are well known to those skilled in the art and may include, by way of example only, lecithins, for example, soy lecithin or sunflower lecithin, polyglycerol polyricinoleate (PGPR) or their derivatives, for example, hydrolyzed or phosphatidylcholine-enriched lecithin. The vegetable oils or fats other than cocoa butter may be those authorized by Directive 2000 / 36 / EC. The vegetable oils or fats other than cocoa butter may be chosen from hydrogenated, modified or non-hydrogenated and unmodified vegetable oils or fats.These oils and fats can be extracted from coconut, almond, pine nut, pistachio, cashew, macadamia nut, walnut, hazelnut, peanut, sesame, sunflower, rapeseed, or flax.

[0185] Preferably, the quantities of optional constituents do not exceed 15% by mass of the total composition expressed as dry mass.

[0186] Process for preparing cocoa composition

[0187] According to a second aspect, the invention relates to a process for preparing a composition according to the first aspect, characterized in that it comprises: - mixing the constituents to form a mixture, - grinding the mixture, - conching the ground mixture, - tempering to form the composition. The steps of mixing, grinding, conching and tempering are well known to those skilled in the art.

[0188] The mixture can typically be carried out in a kneader or mixer at a temperature of around 50°C. After mixing the ingredients, the pasty product is refined by grinding until a ground mixture is obtained having the particle size suitable for the type of cocoa composition required. The grinding can, for example, be carried out until a mixture is obtained comprising a maximum of 3% of particles larger than 30 pm for a “very fine” type cocoa composition, 6 to 8% of particles larger than 30 pm for a “fine” type cocoa composition, 10 to 12% of particles larger than 30 pm for a “coarse” type cocoa composition, and more than 15% larger than 30 pm for a “granular” type cocoa composition.

[0189] The ground mixture is then conched. Conching consists of mechanical mixing that results in the production of heat. This step aims to evaporate the moisture still present in the powder of the ground mixture, dissipate the volatile acid aromas present in the cocoa mass, form good quality aromatic components through close contact between the ingredients, and 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 allows for a reduction in the water content of the paste and promotes the formation of aromatic compounds resulting from the Maillard reaction, compounds that confer particular sensory notes to cocoa compositions such as chocolate. The conched mixture is in the form of a liquid.The conching step is typically carried out by subjecting the ground mixture to a temperature between 50 and 80°C, for example between 50 and 60°C, for 5 to 25 hours.

[0190] Tempering involves bringing the cocoa butter into its most stable crystalline form and gives the composition a shiny and smooth appearance, a characteristic hardness and melting, as well as a longer shelf life. It essentially consists of cooling the cocoa composition to a temperature between approximately 28 and 32°C so as to cause the formation of crystals. Tempering can be carried out manually on a cooling marble or in a tempering tank or by adding the stable crystals of cocoa composition (typically in the form of cooled mass) to the melted cocoa composition mass.

[0191] Use to improve the properties of cocoa composition

[0192] According to a third aspect, the invention relates to the use of a mixture of dietary fiber (F) and starch hydrolyzate (H), in a mass ratio (F) / (H) of dietary fiber (F), starch hydrolyzate (H) and the ratio (F) / (H) being as defined in the first aspect of the invention, in particular ranging from 10:90 to 90:10, for improving the melt-in-the-mouth feel and / or the roundness in the mouth and / or the milky taste of a cocoa composition comprising a legume protein.

[0193] In this third aspect, the cocoa composition is preferably a cocoa composition comprising cocoa, at least one legume protein, and a sweetener as defined in the first aspect of the invention.

[0194] Preferably, the mixture is used to improve a cocoa composition containing at least one pea protein.

[0195] Preferably, the mixture is used to improve a cocoa composition not containing milk proteins and / or dairy products.

[0196] The present invention will be better understood by reading the non-exhaustive examples below. BRIEF DESCRIPTION OF THE DRAWINGS

[0197] Other characteristics, details and advantages of the invention will appear on reading and analyzing the attached drawings, in which:

[0198] [Fig. 1] illustrates examples of cocoa compositions obtained according to Example 1.

[0199] [Fig. 2A] illustrates the results of the sensory analysis of analogue No. 1 of Example 1.

[0200] [Fig. 2B] illustrates the results of the sensory analysis of analogue No. 2 of Example 1.

[0201] [Fig. 2C] illustrates the results of the sensory analysis of analogue No. 3 of Example 1.

[0202] [Fig. 2D] illustrates the results of the sensory analysis of the control of Example 1.

[0203] [Fig. 2E] illustrates the results of the sensory analysis of analogue No. 4 of Example 1.

[0204] [Fig. 2F] illustrates the results of the sensory analysis of analogue No. 5 of Example 1.

[0205] [Fig. 2G] illustrates the results of the sensory analysis of analogue No. 6 of Example 1.

[0206] [Fig. 2H] illustrates the results of the sensory analysis of analogue No. 7 of Example 1.

[0207] [Fig. 2I] illustrates the results of the sensory analysis of analogue No. 8 of Example 1. EXAMPLES

[0208] Ingredients

[0209] Starch hydrolyzate: GLUCIDEX® IT12 marketed by the company ROQUETTE®, maltodextrin with a dextrose equivalent DE of approximately 12

[0210] Soluble dietary fiber: NUTRIOSE® FM 10 marketed by the company ROQUETTE®, soluble corn fiber comprising 70% total and soluble fiber according to the AOAC 2017.16 standard.

[0211] Legume protein: NUTRALYS® S85 Plus D marketed by the company ROQUETTE®, pea protein comprising 85% dry weight protein with a degree of hydrolysis DH of approximately 7.

[0212] Legume protein: NUTRALYS® S85 F marketed by the company ROQUETTE®, pea protein comprising approximately 85% dry weight protein with a degree of hydrolysis DH of approximately 4.0.

[0213] Legume protein: NUTRALYS® H85 marketed by the company ROQUETTE®, pea protein comprising by dry weight approximately 85% of protein with a degree of hydrolysis DH of approximately 18.

[0214] Cereal protein: NUTRALYS® I850 XF marketed by the company ROQUETTE®, rice protein comprising approximately 85% protein by dry weight.

[0215] Cereal protein: NUTRALYS® W marketed by the company ROQUETTE®, enzymatically hydrolyzed wheat protein.

[0216] Soluble dietary fiber: Orafti HP marketed by the company BENEO®, Inulin.

[0217] Cocoa mass: EBONY Absolute Black cocoa mass (54% fat)

[0218] Determination of Casson viscosity and yield point

[0219] Viscosity measurements were carried out at 40°C on a Physica MCR 301 rheometer according to the standard in force among chocolate makers (ICA standard).

[0220] Device used: Imposed strain rheometer (PHYSICA, MCR301 - Anton Paar) with coaxial cylinder geometry (34mm outer diameter and 32mm inner diameter). - Temperature: 40°C - Pre-shearing: 10 min to 5s -1 - Shear gradient 1 to 50 s _1 in 3 min - Shear maintenance 1 min to 50 s _1 - Shear descent: 50' 1 at 1 s _1 in 3 min

[0221] The results are expressed after modeling according to the so-called Casson method, of the return curve (shear descent). This methodology complies with the requirement of the ICA 46 standard.

[0222] Example 1: Preparation of milk chocolate analogues

[0223] The following 3 recipes have been developed:

[0224] Recipe #1:

[0225] Recipe #1 is shown in Table 1:

[0226] [Table 1]

[0227] Milk chocolate analogue prepared with NUTRALYS®S85+D, GLUCIDEX®IT12 and NUTRIOSE®FM10

[0228] Recipe #2:

[0229] Recipe #2 is shown in Table 2:

[0230] [Table 2]

[0231] Milk chocolate analogue prepared with NUTRALYS®S85+D and NUTRIOSE®FM10

[0232] Recipe #3:

[0233] Recipe #3 is shown in Table 3:

[0234] [Table s]

[0235] Milk chocolate analogue prepared with NUTRALYS®S85+D and GLUCIDEX®IT12

[0236] Preparation process

[0237] Milk chocolate analogues were prepared according to the following preparation method:

[0238] Mixing of constituents

[0239] In a Stephan brand blender, add the NUTRALYS® S85+D, NUTRIOSE® FM10, GLUCIDEX® IT12 pea proteins and sucrose with the cocoa mass and melted cocoa butter (to obtain 24% fat). Blend at 50°C for 5 minutes at speed 10%.

[0240] Grinding the mixture

[0241] In a three-roll mill, grind the mixture to a particle size < 30 microns.

[0242] Drying

[0243] In a Stephan brand mixer, put the powder to be ground and mix for 30 minutes at a speed of 10% at 50°C: - if small balls form, continue mixing for 30 minutes. - if there are no small balls, add 15g of cocoa butter.

[0244] After forming a large ball, add 15g of cocoa butter to liquefy the chocolate.

[0245] Lamination

[0246] Add the remaining cocoa butter. Mix for 30 minutes at 55°C at speed 15% until a liquid phase is obtained. If it is not liquid enough, add 10% lecithin.

[0247] Conching

[0248] In a double-jacketed bath, gently mix the chocolate mass at 55°C for 19 hours. Add the remaining lecithin and flavoring and mix for 1 hour.

[0249] Tempering

[0250] Temper 3 / 4 of the melted mass on a marble to 27-28°C. In a bain-marie, add 1 / 4 of the mass and 3 / 4 of the tempered mass then mix with a spoon until the mixture reaches a temperature of 29-30°C.

[0251] Casting and storage

[0252] Mold the mixture and store it at a temperature of 15°C for 1 hour.

[0253] Analogues No. 1, No. 2 and No. 3 are obtained from recipes No. 1, No. 2, No. 3.

[0254] Figure 1 illustrates analog #1 (EXP 9518-0001), analog #2 (EXP9518-0002), and analog #3 (EXP 9518-004).

[0255] Recipe #4: Chocolate analogue using rice protein

[0256] Recipe No. 4 differs from Recipe No. 1 only in that a rice protein (NUTRALYS® I850 XF) was used as the protein instead of NUTRALYS® S85 PLUS D.

[0257] Chocolate analogue No. 4 was made using the same process as chocolate analogue No. 1.

[0258] Recipe #5: Chocolate analogue using wheat protein

[0259] Recipe No. 5 differs from Recipe No. 1 only in that an enzymatically hydrolyzed wheat protein (NUTRALYS® W) was used as the protein instead of NUTRALYS® S85 PLUS D.

[0260] Chocolate analogue No. 5 was made using the same process as chocolate analogue No. 1.

[0261] Recipe #6: Chocolate analogue using pea protein hydrolysate

[0262] Recipe No. 6 differs from Recipe No. 1 only in that a pea protein with a DH of 18 (NUTRALYS® H85) was used as the protein instead of NUTRALYS® S85 PLUS D.

[0263] Chocolate analogue No. 6 was made using the same process as chocolate analogue No. 1.

[0264] Recipe #7: Chocolate Analog Using Pea Protein Isolate

[0265] Recipe #7 differs from Recipe #1 only in that a pea protein isolate with a DH of approximately 4 (NUTRALYS® S85 F) was used as the protein instead of NUTRALYS® S85 PLUS D.

[0266] Chocolate analogue No. 7 was made using the same process as chocolate analogue No. 1.

[0267] Recipe #8: Chocolate analogue using inulin

[0268] Recipe No. 8 differs from Recipe No. 1 only in that inulin (Orafti HP) was used as a dietary fiber instead of NUTRIOSE® FM 10.

[0269] Chocolate analogue No. 8 was made using the same process as chocolate analogue No. 1.

[0270] Results

[0271] Rheology

[0272] The products obtained were analyzed and the results presented in Table 4:

[0273] [Table 4] nd: not determined

[0274] Comparison of analogues 1 to 3: effect of the mixture of dietary fiber and starch hydrolyzate

[0275] For the first 3 recipes: - The water content of the products is almost identical and is standard (about 1%), - the flow thresholds are almost identical.

[0276] The resulting products can be used as chocolate bars (molded, in solid state).

[0277] The analogue from the recipe including the NUTRALYS, NUTRIOSE®, and GLUCIDEX® mixture gives a slightly better viscosity, but all the recipes allow for viscosities in the standard ranges of milk chocolate.

[0278] Sensory analysis

[0279] Analogue No. 1, Analogue No. 2 and Analogue No. 2 as well as a control (33% fat “Auchan Bio” milk chocolate) were tasted blind by a 6-person panel of sensory analysis experts.

[0280] The results are presented in Figure 2A (Analogue #1), Figure 2B (Analogue #2), Figure 2C (Analogue #3) and Figure 2D (Control).

[0281] If we compare the samples of analogues to a milk chocolate on the market with the same % of fat, - analogue No. 1 is the one that, in terms of aromas, is closest to the control. - The color of analogs #1, #2 and #3 are slightly darker than that of the control, - analogue samples No. 1, No. 2 and No. 3 have a slightly more sandy texture than the commercial milk chocolate product, while all three remain acceptable.

[0282] Comparing sample #1 to samples #2 and #3, analogue #1 (prepared with NUTRALYS®S85+D, GLUCIDEX®IT12 and NUTRIOSE®FM10) is better because it has: - a milky taste, - more melting texture, - absence of secondary note or aftertaste, - slightly sweet taste, - has a slightly sandy texture in the mouth, similar to the control, - has a texture that is neither too pasty nor too fluid, which allows for a sensation of roundness in the mouth when tasting.

[0283] The palate experience for analogue #1 is very pleasant. There are no off-notes or aftertaste, in particular, no pea protein is felt. The texture is very melting compared to the samples with only NUTRIOSE® or only GLUCIDEX®. The pasty character is standard and almost identical to that of the control, the analogue being slightly sweeter.

[0284] Conclusion

[0285] The mixture of 8% NUTRALYS®, 5.25% GLUCIDEX® and 5.25% NUTRIOSE® gives a vegan chocolate analogue with characteristics close to milk chocolate with an identical fat percentage.

[0286] In terms of process and rheology, between the 3 recipes (NUTRIOSE® / GLUCIDEX® mixture or only NUTRIOSE® or only GLUCIDEX® - always with 8% NUTRALYS), no significant difference was observed.

[0287] However, at the sensory level, differences are noted and the NUTRIOSE® / GLUCIDEX® mixture gave remarkable results: - better milk flavor, - better cast iron, - no pea protein note or aftertaste, - slightly sweeter but still acceptable, - very slight sandy sensation in the mouth.

[0288] For recipes 4 to 8, the water content of the products is almost identical and is standard (about 1%). The resulting products can be used as chocolate bars (they have been molded).

[0289] The different analogue recipes produced viscosities within the standard ranges of milk chocolate, and few differences were observed between samples in this area.

[0290] At the sensory level, on the contrary, significant differences are observed as described below:

[0291] Comparison of analogue 1 with analogues 4 and 5: effect of plant protein

[0292] These different samples have made it possible to demonstrate that legume / pea proteins make it possible to obtain milk chocolate analogues with better organoleptic properties compared to: • milk chocolate analogues containing rice protein: in comparison, analogues with rice protein have a slightly marked milky taste and are not sweet enough. Also, the texture is very unsatisfactory because it is very sandy in the mouth. The presence of a stronger aftertaste after tasting was also determined; • Milk chocolate analogues containing wheat proteins: in comparison, analogues with wheat proteins have a less pronounced milky taste and are too sweet. Also, the texture is very unsatisfactory because it is very sandy in the mouth. The significant presence of unpleasant notes during tasting was also detected.

[0293] To conclude this part, it has been demonstrated that the chocolate analogues comprising the dietary fiber and the starch hydrolyzate useful in the invention as well as legume proteins do not have the same attributes as similar analogues comprising rice or wheat proteins rather than legume proteins.

[0294] Comparison of analogue 1 with analogues 6 and 7: effect of the degree of hydrolysis of legume protein

[0295] Among the various chocolate analogues containing legume proteins, the following observations were made: • All milk chocolate analogues containing pea protein have a strong milky taste and excellent melting properties. • It is noted that undesirable notes and / or an aftertaste are quite low in comparison with other proteins; however, they are more important for analogues comprising NUTRALYS® S85 F than analogues comprising pea proteins with a higher degree of hydrolysis, which is surprising since hydrolyzed proteins are known to have more unpleasant notes (notably more bitter) than non-hydrolyzed protein isolates.

[0296] Thus, in addition to the advantages observed previously (milky taste and melting texture), when the DH of the legume protein exceeds 4, the chocolates surprisingly present even fewer unpleasant notes, aftertastes as well as a smoother texture.

[0297] Comparison of analogues 1 and 8: effect of the nature of the dietary fiber: • all milk chocolate analogues containing pea protein have a strong milky taste and excellent melting properties, both with inulin and with glucose-based fibre; • however, the texture in the mouth is more pasty with inulin than that of chocolate analogues based on pea protein including glucose polymers comprising dietary fiber (NUTRIOSE®); • it was also noted that the inulin-based analogue had, compared to the pea protein-based analogues comprising glucose polymers comprising dietary fibres, an inferior visual appearance (more speckled).

[0298] These observations demonstrate that chocolate analogues comprising glucose polymer legume proteins exhibit additional appearance and texture benefits when the fiber includes dietary fiber and not inulin.

[0299] Table 5 below shows the results of the sensory panel:

[0300] Table s C*= control milk chocolate

[0301] Additional embodiments

[0302] A chocolate analogue of the same type as analogue 1 comprising 2.6 g of GLUCIDEX® IT12 and 7.9 g of NUTRIOSE® FM 10 also has satisfactory organoleptic properties. The same is true of a chocolate analogue of the same type as analogue 1 comprising 7.9 g of GLUCIDEX® IT12 and 2.6 g of NUTRIOSE® FM 10. Similarly, analogues similar to that of Example 1 but which have a greater amount of pea protein (for example 15%) have improved organoleptic properties compared to analogues with the same amounts of pea protein but not having the combination of dietary fiber and starch hydrolyzate.

[0303] Many variations of the invention may be contemplated based on the description, including examples.

Claims

CLAIMS

1. A cocoa composition comprising cocoa, at least one legume protein, a sweetener, a dietary fiber and a starch hydrolyzate, wherein: - the mass quantity of cocoa ranges from 5 to 75%, - the mass quantity (P) of legume protein ranges from 1 to 30%, - the mass quantity (E) of sweetener ranges from 20 to 60%, - the total mass quantity of dietary fiber (F) and starch hydrolyzate (H) ranges from 5 to 20%, and - the mass ratio (F) / (H) ranging from 10:90 to 90:10, said mass quantities being expressed in dry mass relative to the total dry mass of the composition.

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

3. Composition according to one of the preceding claims, characterized in that the legume protein is a pea protein.

4. Composition according to one of the preceding claims, characterized in that the legume protein has a protein richness, expressed relative to the dry mass of the legume protein, of 75% or more, for example ranging from 80 to 95%.

5. Composition according to one of the preceding claims, characterized in that the legume protein has a degree of hydrolysis ranging from 5 to 10, for example from 5 to 8.

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

0.

7. Composition according to one of the preceding claims, characterized in that the starch hydrolyzate is a maltodextrin, preferably a maltodextrin of dextrose equivalent (DE) ranging from 5 to 19, most preferably ranging from 8 to 15, for example approximately 12.

8. Composition according to one of the preceding claims, characterized in that the dietary fiber comprises a total fiber content, determined according to the AOAC 2017.16 standard, of at least 55%, for example 60 to 95%, generally 65 to 90%, or even 70% to 85%.

9. Composition according to one of the preceding claims, characterized in that the dietary fiber is a soluble dietary fiber, preferably chosen from inulin, fructo-oligosaccharides and glucose polymers containing non-digestible dietary fibers, most preferably glucose polymers containing non-digestible dietary fibers.

10. Composition according to one of the preceding claims, characterized in that the cocoa is present in the form of cocoa butter and / or cocoa mass and / or cocoa powder.

11. Composition according to one of the preceding claims, characterized in that the mass ratio (F) / (H) ranges from 30:70 to 70:30, or even from 40:60 to 60:

40.

12. Composition according to one of the preceding claims, characterized in that the quantity in dry mass of legume protein ranges from 4 to 20%, for example from 5 to 10%, relative to the total dry mass of the composition.

13. Composition according to one of the preceding claims, characterized in that it further comprises at least one constituent chosen from flavorings, emulsifiers and vegetable oils or fats other than cocoa butter.

14. Composition according to one of the preceding claims, characterized in that its dry matter is greater than 95%, or even greater than 98%.

15. Composition according to one of the preceding claims, characterized in that its Casson viscosity is less than 20 Pa.s, more particularly between 0.5 and 10 Pa.s, for example ranging from 1 to 6 Pa.s.

16. Composition according to one of the preceding claims, characterized in that it is free from any product of animal origin.

17. Composition according to one of the preceding claims, characterized in that the cocoa fat (G) and the non-fatty cocoa products (NG) included in the composition are present in a mass ratio (G) / (NG) expressed as dry mass 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. Process for preparing a composition according to one of the preceding claims, characterized in that it comprises: - mixing the constituents to form a mixture, - grinding the mixture, - conching the ground mixture, - tempering to form the composition.

19. 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 to improve the melt-in-the-mouth feel and / or the roundness in the mouth and / or the milky taste of a cocoa composition comprising at least one legume protein.

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