Chocolate composition comprising a millet component

Abstract

The present invention is directed to a chocolate composition comprising a cocoa-based component and a millet component. The millet component consists of non-hydrolyzed millet flour, hydrolyzed millet flour, or mixtures thereof, and is present in the chocolate composition in an amount from 1 to 35 wt.-% with respect to the total weight of the chocolate composition.

Description

[0001] Chocolate Composition Comprising a Millet Component

[0002] Technical field

[0003] The present invention relates to a chocolate composition comprising a millet component, in particular to a vegan chocolate composition comprising a millet component. Furthermore, the present invention relates to a chocolate product comprising said chocolate composition, preferably a vegan confectionary product comprising said vegan chocolate composition. Finally, the present invention relates to the use of said millet component as a milk replacement component in a chocolate composition, preferably a vegan chocolate composition.

[0004] Background

[0005] The global chocolate market represented 44.35 billion USD in 2019 and is expected to grow up to 61.34 billion in 2027. Most of the chocolates on the market are milk-based chocolates. Milk chocolates, white chocolates, and compound chocolates contain milk-based components, such as milk powder or whey powder. However, milk-based components used in chocolates have certain disadvantages.

[0006] For some costumers, the taste of the chocolate is not the only parameter of choice anymore. Healthy, environmentally friendly, cruelty free (i.e., linked to animal welfare) products are more and more requested. In this context plant-based diets became more and more popular during the recent years. Such diets focus on the primary consumption of fruits, vegetables, legumes, beans, nuts, and seeds. Thereby, these diets not only include vegan diet, but encompasses all people aiming at reduction of consumption of animal-based products such as vegetarian, pescatarian, and flexitarian. In 2020, one of five persons worldwide has reduced or cut out animal-based products from their diet. Hence, the desire for chocolates with reduced amounts of milk-based components or vegan alternatives will grow in the future.

[0007] Milk-based chocolates have further disadvantages. Lactose, a sugar found in dairy, has long been recognized as problematic for some individuals. Many children under the age of 18 suffer from food allergies. There are reports of significant improvements of children's sleep patterns, behavior, language, focus and eye contact when allergy prone foods are removed from the diet. It is estimated that between 30-50 million Americans are lactose intolerant. Certain ethnic and racial populations are more affected than others. For example, almost all Asians are lactose intolerant. Lactose intolerance is the inability to digest significant amounts of lactose, the major sugar found in dairy prod ucts / m ilk. Lactose intolerance is caused by a shortage of the enzyme lactase. Lactase is responsible for breaking milk sugar into two simpler forms of sugar called glucose and galactose which are then absorbed into the blood stream. Symptoms can be controlled through diet by limiting their lactose ingestion. People differ in the amounts and types of foods they can tolerate. Individuals who must avoid milk due to an allergy, lactose intolerance, or as part of a vegan diet will need to reduce the consumption of milk chocolate and / or consume chocolate with reduced milk-based components.

[0008] Independently of the motivation and need for a chocolate having reduced contents of milkbased components or even being free of such milk-based components, still a chocolate product having the same taste and pleasing mouthfeel as milk chocolate is desired.

[0009] Therefore, there is the general desire to provide a milk-based component reduced chocolate or even a vegan chocolate having texture and taste comparable to a standard milk chocolate.

[0010] This problem has been addressed in the prior art by replacing the milk-based components with plant-based components such as almond, coconut, oil seed, or nut-based compounds. These compounds do not mimic milk taste but add new and alternative flavors. These flavors can be strong and may hide or modify the original chocolate taste, rendering these chocolates not being a suitable replacement for milk chocolate in view of the taste. Confections comprising solids derived from nuts and oil seeds are typically dry, chewy and have slow melting speeds. Similarly, the use of legume flour and syrup solids derived from legume are also seen in existing chocolate confections. These ingredients also negatively impact the mouthfeel of the chocolate confections in a similar way as solids from oil seeds and nuts.

[0011] Allergen-free plant-based chocolates are usually made with a base of rice powder or rice flour. The main problems of these chocolates reside also in the taste and the texture. Their taste can be described as sweet but without any special character or pleasant notes. Their texture is (often) lacking (sufficient) creaminess that consumers appreciate in milk or white chocolates but do not find back in those chocolate alternatives. US 10,555,543 B2 discloses the use of pea protein to substitute milk proteins in milk chocolate. However, as its formulation requires the presence of anhydrous milk fat to keep the chocolate taste and texture, this chocolate is not vegan.

[0012] Recently, oat flour or oat milk became popular in the dairy replacement market. Hence, vegan chocolates have been produced by replacing the milk powder by oat flour or oat milk. However, these vegan chocolates are often characterized by a comparatively coarse-grained and, compared to conventional milk chocolate, abrasive texture when consumed. Furthermore, the oat flour contained in the chocolates leads to a decreased melting speed when consumed and thus also to a texture that is perceived as unpleasant compared to milk chocolate. Finally, the clinging, mealy and creamy mouthfeels are significantly deteriorated in comparison to a standard milk chocolate.

[0013] To address this problem, EP 3 685 673 A1 suggests a chocolate composition comprising at least 1 wt.-% of hydrolyzed oat flour. However, while the vegan chocolates based on these hydrolyzed oat flours may achieve slight improvements in view of conventional oat products, the mealy mouthfeel, melting speed and the clinging could still be further improved. Furthermore, the usage of hydrolyzed oat flour cannot improve the poor creamy mouthfeel. However, this parameter is important for the consumer for having a pleasant chocolate experience.

[0014] Summary of the invention

[0015] Hence, it is an object of the present invention to provide a chocolate composition having reduced content of milk-based components or being entirely free of any milk-based components, while achieving an improved texture and taste in comparison to vegan chocolates known in the prior art. It is a further object to provide a chocolate composition having reduced content of milk-based components or being free of any milk-based components, while achieving an improved texture and taste in comparison to a chocolate comprising (solely) oatbased components, particularly to a vegan chocolate comprising (solely) oat-based components. It is a further object of the present invention to provide a chocolate composition having reduced content of milk-based components or being free of any milk-based components, the texture and taste of which gets as close as possible to a standard milk chocolate. Finally, it is a particular object of the present invention to provide a chocolate composition having reduced content of milk-based components or being free of any milk-based components, which has a high melting speed, a low clinging mouthfeel, a high creamy mouthfeel, a low mealy mouthfeel, and a high bite resistance.

[0016] This object has been surprisingly achieved by a chocolate composition comprising a cocoabased component, and from 1 to 35 wt.-% of a millet component consisting of non-hydrolyzed millet flour, hydrolyzed millet flour, or mixtures thereof. Furthermore, it has been surprisingly found that above-mentioned object is achieved by a confectionary product comprising said chocolate composition. Finally, the above-mentioned object has been surprisingly achieved by the use of said millet component as a milk replacement in a chocolate composition.

[0017] It can be seen that the millet component achieves a well-balanced property profile in view of texture and taste of a milk-based component reduced or even vegan chocolate composition in particular in comparison to chocolate compositions implementing known milk replacement components as discussed above. Especially, the creamy mouthfeel is significantly improved while the other properties are maintained or improved as well. It can be further seen that the sensory profile of the composition according to the invention gets closer to the sensory profile of a standard milk chocolate than that other (solely) oat-based or vegan chocolates. Brief description of the figures

[0018] Figures 1a-f show conditions of the preparation process used for examples CE2-4 and

[0019] IE1-6 of the present invention.

[0020] Figure 2 shows a spider web diagram comparing the texture evaluation results of chocolate compositions comprising oat flour (non-hydrolyzed (NH), hydrolyzed (H), and mixtures thereof (H + NH)) known from the prior art.

[0021] Figure 3 shows a spider web diagram comparing the texture evaluation results of chocolate compositions comprising millet flour only (non-hydrolyzed (NH), hydrolyzed (H), and mixtures thereof (H + NH)) according to the present invention.

[0022] Figure 4 shows a spider web diagram comparing the texture evaluation results of chocolate compositions comprising non-hydrolyzed oat flour and nonhydrolyzed millet flour.

[0023] Figure 5 shows a spider web diagram comparing the texture evaluation results of chocolate compositions comprising hydrolyzed oat flour and hydrolyzed millet flour.

[0024] Figure 6 shows a spider web diagram comparing the texture evaluation results of chocolate compositions comprising mixtures of oat and millet flours.

[0025] Definitions

[0026] The term “cocoa mass” as used herein is defined as the mass produced from cocoa beans by fermenting, drying, separating the beans from their skins, roasting, and grinding the cocoa beans to yield the cocoa mass. Cocoa mass is available from different commercial suppliers or may be prepared by common methods. In the preferred sense of the present disclosure, the cocoa mass has a content of fat of about 53 wt.-% based on the total weight of the cocoa mass with the remainder being carbohydrates, proteins, tannins, and theobromine.

[0027] The term “cocoa butter” as used herein is defined as the edible fat extracted from the cocoa beans. In the sense of the present disclosure, cocoa butter is prepared by fermenting, drying, roasting, separating the beans from their skins, and grinding the cocoa beans to yield cocoa mass. Said cocoa mass is then pressed to separate the cocoa butter from the non-fat cocoa solids. Optionally, the cocoa butter may be deodorized to remove strong or undesirable tastes. Cocoa butter contains an amount of 100 wt.-% of fat based on the total weight of the cocoa butter. In other words, cocoa butter consists of fat. Cocoa butter contains a high proportion of saturated fatty acids as well as monounsaturated oleic acid, which typically occur in the form of triglycerides. The term “cocoa powder” as used herein is defined as the powdered form of dry non-fat cocoa solids obtained from the cocoa beans. In the sense of the present disclosure, cocoa powder is prepared by fermenting, drying, roasting, separating the beans from their skins, and grinding the cocoa beans into cocoa mass. Said cocoa mass is then pressed to separate the cocoa butter from the non-fat cocoa solids. The non-fat cocoa solids are then powdered to form cocoa powder. Optionally, the cocoa powder may be treated with an alkaline to neutralize its acids. Cocoa powder contains a remainder of cocoa butter and hence contains fat. In a preferred embodiment, the cocoa powder contains about 11 wt.-% of fat based on the total weight of the cocoa powder.

[0028] The term “conching” as used herein denotes a process wherein a surface scraping mixer and agitator, known as a conche, evenly distributes cocoa butter within a chocolate composition and is believed to act as a “polisher” of the particles. The process also promotes flavor development through frictional heat, release of volatiles and acids, and oxidation. The process allows the production of chocolate with a mild and rich taste. As used herein, the temperature at which the conching step is performed is defined as the maximum temperature between loading and / or emptying of the conche. In other words, the temperature at which conching is carried out is the temperature of the composition to be conched when loaded into the conche, and / or the temperature of the conched composition when the composition is removed from the conche. As used herein, the period of time for which the conching is performed may also be referred to as the conching time. In the sense of the present disclosure, the period of time for which the conching is performed is the period of time between the end of the loading of the conche with the composition to be conched and the start of removing the conched composition from the conche.

[0029] The term “milk-based components” as used herein refers to milk powder, lactose, and butter fat.

[0030] The term “milk powder” as used herein refers to a dairy product which is prepared by evaporating milk to dryness.

[0031] The term “standard milk chocolate” as used herein refers to a commercially available chocolate comprising of from about 40 wt.% to about 60 wt.% of sucrose, based on the total weight of the standard milk chocolate.

[0032] The terms “Kakaoverordnung”, or “German Regulation on Cocoa and Chocolate Products of 15 December 2003”, or “KakaoV 2003” as used herein refer to the German regulation relating to cocoa and chocolate products, i.e. the German “Verordnung uber Kakao- und Schokoladenerzeugnisse (Kakaoverordnung)”, of 15 December 2003, published in the Bundesgesetzblatt (German Federal Law Gazette) I, volume 63, page 2738 on 23 December 2003, which implements the Ell directive 2000 / 36 of the European Parliament and the Council of 23 June 2000 as amended on 5 July 2017, published in the Bundesgesetzblatt (German Federal Law Gazette) I, volume 45, page 2280 on 5 July 2017.

[0033] The term “dextrose equivalent” as used herein denotes the quotient of amount of mono- and disaccharides (DP (degree of polymerization) <= 2) and the amount of higher saccharide (DP > 2). It is used to describe the breakdown of starch or starch-derived polysaccharides in a naturally product into mono- or disaccharides. The dextrose equivalent can be determined with the Luff-Schoorl titration according to ASU 39.00-6 1981 and ASU 31.00-11 1984, wherein the abbreviation ASU refers to the German ASU (‘Amtliche Sammlung von Untersuchungsverfahren’). Alternatively, the dextrose equivalent can be determined with the Lane-Eynon titration method according to ISO 5377:1981.

[0034] The term “vegan” as used herein denotes a product, which is free of any animal-derived substance. In particular, the term “vegan chocolate” as used herein denotes a composition, which resembles a chocolate composition and differs only in that any animal-derived substance therein, in particular any milk-based component therein, has been replaced by a plant-based component. Thereby, such a composition has less than 1 wt.-% of animal-derived, preferably milk-based components, preferably less than 0.5 wt.-%, more preferably less than 0.1 wt.-%, even more preferably less than 0.01 wt.-% and most preferably 0 wt.-%.

[0035] Detailed description of the invention

[0036] The present invention is directed towards a chocolate composition, a confectionary product comprising said chocolate composition, the use of a millet component consisting of nonhydrolyzed millet flour, hydrolyzed millet flour, or mixtures thereof in said chocolate composition, as well as a method for producing said chocolate composition. These embodiments will be described in more detail in the following.

[0037] Chocolate composition

[0038] The present invention relates to a chocolate composition for a confectionary product comprising a cocoa-based component and millet component consisting of non-hydrolyzed millet flour, hydrolyzed millet flour, or mixtures thereof. The millet component is present in the chocolate composition in an amount from 1 to 35 wt.-% with respect to the total weight of the chocolate composition. The surprising effect of the presence of a millet component is that the property profile of the composition, in particular the properties bite resistance, melting speed, as well as clinging, creamy, and mealy mouthfeel are more balanced and closer to a standard milk chocolate than in case of chocolate compositions using milk replacement components known from the prior art including (solely) oat-based components.

[0039] Hence, the chocolate composition according to the present invention comprises the millet component in an amount of at least 1.0 wt.-%, preferably in an amount of at least 2.0 wt.-%, more preferably in an amount of at least 3 wt.-%, and even more preferably in an amount of at least 4 wt.-%. Likewise, the chocolate composition according to the present invention preferably comprises the millet component in an amount of not more than 35 wt.-%, preferably in an amount of not more than 30 wt.-%, more preferably in an amount of not more than 25 wt.-%, even more preferably in an amount of not more than 20 wt-%, and most preferably in an amount of not more than 15 wt-%, such as not more than 10 wt-%. If the amount of herein described millet component is less than the given amount, the positive effect of the millet component will be present but very low and thus will not make a significant difference for the consumer. If the amount of millet component is too high, the taste of the chocolate composition will deviate from the standard milk chocolate. Hence, the chocolate composition according to the present invention comprises the herein described millet component in an amount in the range of from 1 to 35 wt.-% with respect to the total weight of the chocolate composition, preferably in the range of from 2 to 32 wt.-%, more preferably in the range of from 3 to 30 wt.- %, even more preferably in the range of from 4 to 25 wt.-%, still more preferably in a range from 4 to 20 wt-%, and most preferably in a range from 4 to 10 wt.-%.

[0040] The herein described millet component can be used to replace at least a part of milk-based components in the chocolate composition. Thus, a milk-based component reduced chocolate composition can be produced. However, it is preferred that the chocolate composition does not comprise any milk-based components. Hence, preferably, the chocolate composition of the present invention is a milk-based component reduced chocolate composition or a vegan chocolate composition.

[0041] The chocolate composition does not contain a (dried) fermented flour or a (dried) flour derived from fermented cereals (e.g. wheat, rye, durum wheat, rice, barley, millet, kamut, emmer, einkom, spelt or chia), pseudo-cereals (e.g. buckwheat, quinoa), pulses (e.g. peas or chickpeas), tubers (e.g. potato, sweet potato, yam, cassava or canna tubers), fractions of said cereals, fractions of said pseudo-cereals, fractions of said pulses, fractions of said tubers or combinations thereof. In particular, the chocolate composition is free of fermented millet flour and of flour derived from fermented millet / fractions of millet.

[0042] As known in the art, fermented flour is a flour obtained by fermentation of non-hydrolyzed flour. Fermentation is typically conducted with microorganisms, such as bacteria, in particular lactic acid bacteria and acetic acid bacteria, and / or yeast, in particular sourdough yeast. The microorganisms convert the saccharides (e.g, glucose, maltose, sucrose etc) present in the flour and typically obtained by hydrolysis of said flour to organic acids (e.g. lactic acid, acetic acid), alcohols (e.g. 3-methyl-1-butanol), esters (e.g. ethyl acetate), diacetyl and / or carbon dioxide. Specifically, the sourdough yeasts convert the flour saccharides (maltose, sucrose, glucose, and fructose) via the Embden-Meyerhof-Parnas (EMP) pathway into pyruvate, thereby generating both ATP and reducing power, and further convert pyruvate into ethanol and carbon dioxide (alcoholic fermentation), thereby regenerating the cofactor NAD+ consumed in the upper part of the EMP pathway. Further, the yeast produces flavor-active metabolites, in particular higher alcohols from amino-acids, such as 3-methyl-1 -butanol, from L-leucine, either anabolically (side-product of amino acid biosynthesis) or catabolically (amino acid conversion via the Ehrlich pathway). Lactic acid bacteria (LAB) are Gram-positive, catalase-negative, anaerobic bacteria involved in the production of lactic acid from pyruvate, produced via the EMP pathway from flour saccharides, to generate both ATP and reducing power in the case of homofermentative LAB species, or in the production of lactic acid and ethanol or acetic acid (produced from pyruvate and acetyl-phosphate, respectively) and carbon dioxide, produced via the phosphogluconate pathway from flour saccharides, to generate both ATP and reducing power in the case of heterofermentative LAB species. Acetic acid bacteria (AAB) are Gram-positive, catalase-negative, oxidase-positive, aerobic bacteria, which produce acetic acid from ethanol and / or gluconic acid from glucose by partial oxidation of these substrates in the cells’ periplasm, using dedicated cofactor-depending fehydrogenases that are embedded in the cytoplasmic membrane at the periplasmic site.

[0043] The herein described millet component is selected from non-hydrolyzed, hydrolyzed millet flour, and mixtures thereof. Hence, the millet component described herein is free of fermented millet flour or flour derived from fermented milled or fermented millet fractions. Non-hydrolyzed millet flour is easily accessible by milling (grinding), optionally bleaching, millet and usually available on the market for reasonable prices. As well-known, flour bleaching refers to a process of flour whitening by removal of the yellow colour pigment called xanthophyll. To achieve this, the flours is treated with a flour bleaching agent and / or exposed to light. Preferably, the millet component consists of non-hydrolyzed millet flour, hydrolyzed millet flour, or mixtures thereof. Most preferably, the millet component comprises, preferably consists of, hydrolyzed millet flour. Hydrolyzed millet flour has the surprising effect that the creamy mouthfeel of chocolate compositions comprising the hydrolyzed millet flour is significantly improved in view of chocolate compositions comprising non-hydrolyzed millet flour or milkreplacement components known from the prior art. The hydrolyzed millet flour is obtained by hydrolysis (e.g. enzymatic hydrolysis, acid hydrolysis, alkali hydrolysis, thermal hydrolysis, or hydrolysis resulting from ultrasonic or microwave treatment) of non-hydrolyzed millet flour. The non-enzymatic methods of hydrolysis typically have low selectivity, result in the formation of undesirable by-products and require high temperatures and pressures. Hence, preferably the hydrolyzed millet flour is obtained by enzymatic hydrolysis of millet flour, even more preferably obtained by enzymatic hydrolysis by non-GMO enzymes, and most preferably obtained by enzymatic hydrolysis of millet flour using an enzyme selected from the list consisting of a- amylase, p-amylase, and y-amylase. In a most preferred embodiment of the present invention, the hydrolyzed millet flour is obtained by enzymatic hydrolysis by a-amylase. Without wishing to be bound by theory, it is believed that a-amylase catalyzes the hydrolysis of inner a-1 ,4 glycosidic bonds, thus leading predominately to breakdown of large polysaccharide chains, while p-amylase and y-amylase are specific to terminal glycosidic bonds yielding predominately maltose and glucose. Thus, a-amylase effectively reduces the size of polysaccharide molecules such as starch in the millet flour.

[0044] Nevertheless, also the enzymatic hydrolysis by a-amylase leads to the formation of low molecular weight sugars such as mono- and disaccharides (DP <= 2). Hence, hydrolysis of millet flour leads to reduction of the amount of starch and at the same time increase of the amount of low molecular weight sugars. This ratio is usually described as the dextrose equivalent. Hence, preferably, the hydrolyzed millet flour of the chocolate composition of the present invention has a dextrose equivalent of at least 5, more preferably of at least 10, even more preferably of at least 15, still even more preferably of at least 20, and most preferably of at least 25. Likewise, preferably, the hydrolyzed millet flour of the chocolate composition of the present invention comprises starch in an amount of not more than 55 wt.-%, more preferably not more than 45 wt.-%, even more preferably not more than 35 wt.-%, and most preferably not more than 25 wt.-%. Non-hydrolyzed millet flour usually has a dextrose equivalent of not more than 2, preferably not more than 1 , and most preferably of 0. Likewise, non-hydrolyzed millet flour usually has a starch content of more than 60 wt%, more preferably more than 65 wt%, and most preferably in the range of from 68 to 70 wt%.

[0045] Non-hydrolyzed millet flour and hydrolyzed millet flour can be used in mixture as the millet component of the chocolate composition of the present invention. However, due to the improved property profile caused by the presence of hydrolyzed millet flour, it is preferred that the millet component consists of hydrolyzed millet flour.

[0046] In another preferred embodiment, the composition according to the present invention comprises the millet component and an oat component. More preferably, the amount of the millet component in the composition according to the present invention is 60% or higher of the amount of the oat component in the composition according to the present invention, preferably 70% or higher, more preferably 80% or higher, most preferably 100% or higher. Even more preferably, the amount by weight of the millet component in the composition according to the present invention is higher than the amount by weight of the oat component in the composition according to the present invention. Without wishing to be bound by theory it is believed that potentially cereal character in view of taste and / or mouthfeel of the oat component, particularly of non-hydrolyzed oat flour, can be at least partially compensated or improved by the millet component.

[0047] The millet component is selected from non-hydrolyzed or hydrolyzed millet flour and is used in combination with non-hydrolyzed or hydrolyzed oat flour. Preferably, the millet component is a hydrolyzed millet flour and is used in combination with a non-hydrolyzed oat flour. Preferably, the hydrolyzed oat flour has a dextrose equivalent of at least 5, more preferably of at least 10, even more preferably of at least 15, still even more preferably of at least 20, and most preferably of at least 25. Likewise, preferably, the hydrolyzed oat flour of the chocolate composition of the present invention comprises starch in an amount of not more than 55 wt- %, more preferably not more than 45 wt.-%, even more preferably not more than 35 wt.-%, and most preferably not more than 25 wt.-%. Preferably, the hydrolyzed oat flour is obtained by hydrolysis of non-hydrolyzed oat flour, more preferably obtained by enzymatic hydrolysis of oat flour, even more preferably obtained by enzymatic hydrolysis by non-GMO enzymes, and most preferably obtained by enzymatic hydrolysis of oat flour using an enzyme selected from the list consisting of a-amylase, p-amylase, and y-amylase. In a most preferred embodiment of the present invention, the hydrolyzed oat flour is obtained by enzymatic hydrolysis by a- amylase.

[0048] In another preferred embodiment, the composition of the present invention comprises the herein described millet component and a buckwheat component. The millet component is selected from non-hydrolyzed or hydrolyzed millet flour and used in combination with non- hydrolyzed or hydrolyzed buckwheat flour. In one embodiment, the millet component is a hydrolyzed millet flour and is used in combination with a non-hydrolyzed buckwheat flour. In a preferred embodiment, the millet component is a hydrolyzed millet flour and used in combination with a non-hydrolyzed buckwheat flour and a hydrolyzed buckwheat flour. In a more preferred embodiment, the millet component is hydrolyzed millet flour and is used in combination with hydrolyzed buckwheat flour. Preferably, the hydrolyzed buckwheat flour has a dextrose equivalent of at least 5, more preferably of at least 10, even more preferably of at least 15, still even more preferably of at least 20, and most preferably of at least 25. Likewise, preferably, the hydrolyzed buckwheat flour of the chocolate composition of the present invention comprises starch in an amount of not more than 55 wt.-%, more preferably not more than 45 wt.-%, even more preferably not more than 35 wt.-%, and most preferably not more than 25 wt.-%. Preferably, the hydrolyzed buckwheat flour is obtained by hydrolysis of non- hydrolyzed buckwheat flour, more preferably obtained by enzymatic hydrolysis of buckwheat flour, even more preferably obtained by enzymatic hydrolysis by non-GMO enzymes, and most preferably obtained by enzymatic hydrolysis of buckwheat flour using an enzyme selected from the list consisting of a-amylase, p-amylase, and y-amylase. In a most preferred embodiment of the present invention, the hydrolyzed buckwheat flour is obtained by enzymatic hydrolysis by a-amylase.

[0049] It has been surprisingly found out that the millet component achieves best results when being present in the chocolate composition without the presence of any other milk-replacement component known from the prior art. Hence, it is preferred that the chocolate composition of the present invention does not comprise hydrolyzed flour, more preferably does not comprise a hydrolyzed flour based on wheat, rye, or barley, even more preferably does not comprise a hydrolyzed cereal-based flour with the exception of the millet flour, a combination of millet flour and oat flour, and a combination of millet flour and buckwheat flour, and most preferably does not comprise a hydrolyzed rice based flour, a hydrolyzed pseudo-cereal based flour, and a hydrolyzed cereal based flour with the exception of the millet flour, a combination of millet flour and oat flour, and a combination of millet flour and buckwheat flour. The finding above not only is valid for hydrolyzed milk-replacement components known from the prior art, but also for nonhydrolyzed milk-replacement components known from the prior art. Hence, it is more preferred that the chocolate composition of the present invention does not comprise hydrolyzed or nonhydrolyzed flour, more preferably does not comprise a hydrolyzed or non-hydrolyzed flour based on wheat, rye, or barley, even more preferably does not comprise a hydrolyzed or nonhydrolyzed cereal-based flour with the exception of the millet flour, a combination of millet flour and oat flour, and a combination of millet flour and buckwheat flour, and most preferably does not comprise a hydrolyzed or non-hydrolyzed rice based flour, a hydrolyzed or non-hydrolyzed pseudo-cereal based flour, and a hydrolyzed or non-hydrolyzed cereal based flour with the exception of the millet flour, a combination of millet flour and oat flour, and a combination of millet flour and buckwheat flour.

[0050] Nevertheless, chocolate compositions comprising combinations with other milkreplacement components known from the prior art still have improved properties in comparison to chocolate compositions comprising only such milk-replacement components known from the prior.

[0051] The millet component described herein can be mixed with a bulking agent as defined further below. Hence, the millet component is mixed with the bulking agent before being added to the composition. This can be done by mixing two powders. In an alternative embodiment, the millet component and the bulking agent are suspended in a solution and subsequently dried, e.g. spray dried.

[0052] Usually, a chocolate composition comprises a cocoa-based component. This cocoa-based component provides calories, creaminess, and taste. Usually, cocoa-based components are derived from the cocoa bean. However, some cocoa-based components can also be derived from the cocoa pulp.

[0053] Hence, preferably, in the chocolate composition according to the present invention the cocoa-based component comprises, preferably consists of, a component selected from the list of cocoa mass, cocoa powder, cocoa butter, or mixtures thereof.

[0054] To achieve an ideal creaminess and taste, the chocolate composition according to the present invention comprises the cocoa-based component in an amount in the range of from 3 wt.-% to 60 wt.-% with respect to the total weight of the chocolate composition, preferably in an amount in the range of from 25 wt.-% to 50 wt.-%, more preferably in an amount in the range of from 30 wt.-% to 45 wt.-%, even more preferably in an amount in the range of from 35 wt.-% to 43 wt.-%,and most preferably in an amount in the range of from 38 wt.-% to 40 wt- %.

[0055] In a preferred embodiment of the present invention, the cocoa-based component comprises, preferably consists of cocoa mass and cocoa butter. In such preferred embodiment, the cocoa mass is preferably present in the chocolate composition in an amount in the range of from 10 wt.-% to 20 wt.-%, more preferably in the range of from 12 wt.-% to 18 wt.-%, most preferably in the range of from 13 wt.-% to 15 wt.-%. Likewise, preferably, the cocoa butter is present in the chocolate composition according to the present invention in an amount in the range of from 15 wt.-% to 35 wt.-%, preferably in the range of from 20 wt.-% to 30 wt.-%, most preferably in the range of from 21 wt.-% to 25 wt.-%.

[0056] Usually but not necessarily, a chocolate composition is sweet. Hence, preferably, the chocolate composition according to the present invention further comprises a sweetener. To achieve best taste and texture results, the chocolate composition comprises the sweetener preferably in an amount in the range of from 20 wt.-% to 50 wt.-% with respect to the total weight of the chocolate composition, more preferably in an amount in the range of from 25 wt.- % to 40 wt.-%, even more preferably in an amount in the range of from 30 wt.-% to 36 wt.-%, and most preferably in an amount in the range of from 30 wt.-% to 32 wt. %. Preferably, the sweetener is selected from glucose, fructose, sucrose, maltose, galactose, invert sugar, trehalose, tagatose, honey, agave sugar, coconut blossom sugar, brown sugar, cacao fruit sugar, maple sugar, molasses, rice syrup, isomaltulose, kojibiose, L-arabiose, ribose, sorbose, yacon syrup, lactose, laetose, allose, and mixtures thereof.

[0057] In a preferred embodiment of the present invention, the chocolate composition according to the present invention comprises a bulking agent. A bulking agent is usually applied to provide mass to the chocolate composition without further increasing the calory value. Thus, the bulking agent usually is not digested by the human body. Preferably, the chocolate composition comprises the bulking agent in an amount in the range of from 1 wt.-% to 40 wt.-% with respect to the total weight of the chocolate composition, more preferably in an amount in the range of from 5 wt.-% to 25 wt.-%, more preferably in an amount in the range of from 10 wt.-% to 20 wt- %, even more preferably in an amount in the range of from 11 wt.-% to 18 wt.-%, and most preferably in an amount in the range of from 12 wt.-% to 14 wt.-%. Also preferably, the bulking agent of the chocolate composition of the present invention is selected from the list consisting of polydextrose, maltodextrin, oligofructose, fibers, dextrin, inulin, acacia fiber, arabinoxylan, beet root fiber, cassava fiber, cocoa shell powder, guar gum, gum acaia, locust bean gum, and mixtures thereof. Further preferably, the chocolate composition according to the present invention further comprises an emulsifier. Without wishing to be bound by theory it is believed that an emulsifier acts as a phase transfer catalyst and helps homogenizing the lipid and the hydrophile phases of the components in the mixture. Hence, preferably, the chocolate composition according to the present invention comprises the emulsifier in an amount of 5 wt.-% or less with respect to the total weight of the chocolate composition, preferably in an amount of 3 wt.-% or less, more preferably in an amount of 2 wt.-% or less, even more preferably in an amount of 1 wt.-% or less, still even more preferably in an amount of 0.75 wt.-% or less, and most preferably of 0.60 wt.-% or less. Preferably, the emulsifier of the chocolate composition of the present invention is selected from the list consisting of lecithin, monoglycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin polyricinoleate, oat oil, and mixtures thereof. Preferably, the emulsifier is lecithin, wherein lecithin is preferably selected from the list consisting of sunflower lecithin, soy lecithin, oat lecithin, or mixtures thereof.

[0058] Furthermore, preferably, the chocolate composition according to the present invention further comprises a flavoring agent. Preferably, the flavoring agent is selected from the list consisting of vanilla flavor, malt flavor, caramel flavor, milk flavor, and mixtures thereof. Usually, the amount of the flavor agents in the chocolate composition according to the present invention is not higher than 1 wt.-% with respect to the total weight of the chocolate composition.

[0059] Furthermore, preferably, the chocolate composition according to the present invention further comprises a taste enhancer. Such a taste enhancer is preferably selected from almond paste or nut paste. It is believed that the taste enhancer helps to make the taste of the milkreplacement component less prominent, i.e., masks or hides it. Preferably, the chocolate composition of the present invention comprises the taste enhancer in an amount in the range of from 1 to 20 wt.-%, preferably in the range of from 5 to 15 wt.-%, and most preferably in the range of from 9 to 11 wt.-%.

[0060] Hence, particularly preferred embodiments are described by a chocolate composition according to the present invention, wherein the chocolate composition comprises: cocoa mass in an amount in the range of from 10 wt.-% to 20 wt.-%, preferably in the range of from 12 wt.-% to 18 wt.-%, most preferably in the range of from 13 wt.-% to 15 wt.-%, cocoa butter in an amount in the range of from 15 wt.-% to 35 wt.-%, preferably in the range of from 20 wt.-% to 30 wt.-%, most preferably in the range of from 21 wt.-% to 25 wt.-%, hydrolyzed millet flour, non-hydrolyzed millet flour, or a mixture thereof in an amount in the range of from 1 wt.-% to 35 wt.-%, preferably in the range of from 2 wt.-% to 30 wt.-%, more preferably in the range of from 4 wt.-% to 25 wt.-%, even more preferably in a range from 4 wt.-% to 20 wt.-%, still more preferably in a range from 4 wt.-% to 15 wt.-%, and most preferably in a range from 4 wt.-% to 10 wt.-%, a sweetener in an amount in the range of from 20 wt.-% to 50 wt.-%, preferably in an amount in the range of from 30 wt.-% to 40 wt.-%, preferably in an amount in the range of from 30 wt.-% to 35 wt.-%and more preferably in an amount in the range of from 30 wt.-% to 32 wt.-%, an emulsifier in an amount of 5 wt.-% or less, preferably in an amount of 3 wt.-% or less, more preferably in an amount of 2 wt.-% or less, even more preferably in an amount of 1 wt.-% or less, still even more preferably in an amount of 0.75 wt.-% or less, and most preferably of 0.60 wt.-% or less, and a bulking agent in an amount in the range of from 1 wt.-% to 40 wt.-%, preferably in an amount in the range of from 5 wt.-% to 25 wt.-%, more preferably in an amount in the range of from 10 wt.-% to 20 wt.-%, more preferably in an amount in the range of from 11 wt.-% to 18 wt.-%, and most preferably in an amount in the range of from 12 wt.-% to 14 wt.-%, each with respect to the total weight of the chocolate composition.

[0061] As indicated above, also mixtures of millet component with milk-replacement components known from the prior art can profit from the improved effect of the millet component. Hence, a preferred embodiment is directed towards a chocolate composition according to the present invention, wherein the chocolate composition comprises: cocoa mass in an amount in the range of from 12 wt.-% to 16 wt.-%, preferably 13 wt.- % to 14 wt.-%, cocoa butter in an amount in the range of from 23 wt.-% to 27 wt.-%, preferably 24 wt.- % to 26 wt.-%, hydrolyzed millet flour in an amount in the range of from 3 wt.-% to 5 wt.-%, non-hydrolyzed oat flour in an amount in the range of from 4 wt.-% to 6 wt.-%, hydrolyzed oat flour in an amount in the range of from 0.05 wt.-% to 0.3 wt.-%, a sweetener in an amount in the range of from 29 wt.-% to 33 wt.-%, preferably 30 wt.- % to 32 wt.-%, an emulsifier in an amount of 0.60 wt.-% or less, and a bulking agent in an amount in the range of from 11 wt.-% to 15 wt.-%, preferably 12 wt.-% to 14 wt.-%, each with respect to the total weight of the chocolate composition. A further preferred embodiment is directed towards a chocolate composition according to the present invention, wherein the chocolate composition comprises: cocoa mass in an amount in the range of from 12 wt.-% to 16 wt.-%, preferably 13 wt.- % to 14 wt.-%, cocoa butter in an amount in the range of from 21 wt.-% to 27 wt.-%, preferably 24 wt.- % to 26 wt.-%, hydrolyzed millet flour in an amount in the range of from 2 wt-% to 5 wt-%, preferably from 2.5 wt.-% to 5 wt.-%, non-hydrolyzed oat flour in an amount in the range of from 2 wt-% to 5 wt-%, preferably from 2.5 wt.-% to 5 wt.-%, hydrolyzed oat flour in an amount in the range of from 3 wt.-% to 5 wt.-%, a sweetener in an amount in the range of from 29 wt.-% to 33 wt.-%, preferably 30 wt.- % to 32 wt.-%, an emulsifier in an amount of 0.60 wt.-% or less, and a bulking agent in an amount in the range of from 11 wt.-% to 15 wt.-%, preferably 12 wt.-% to 14 wt.-%, each with respect to the total weight of the chocolate composition.

[0062] Preferably, in the preferred embodiment as set out above, the chocolate comprises hydrolyzed and non-hydrolyzed oat flour in a weight ratio of from 10: 1 to 1 : 10, preferably from 5:1 to 1 :10, more preferably from 1 :1 to 1 :10, and most preferably from 1 :5 to 1 :10.

[0063] Another particularly preferred embodiment is directed towards a chocolate composition according to the present invention, wherein the chocolate composition comprises: cocoa mass in an amount in the range of from 12 wt.-% to 16 wt.-%, preferably 13 wt.- % to 14 wt.-%, cocoa butter in an amount in the range of from 23 wt.-% to 27 wt.-%, preferably 24 wt.- % to 25 wt.-%, hydrolyzed millet flour in an amount in the range of from 2 wt.-% to 12 wt.-%, preferably 3 wt.-% to 9 wt.-%, most preferably 3.5 wt.-% to 8 wt.-%, hydrolyzed or non-hydrolyzed oat flour, preferably non-hydrolyzed oat flour, in an amount in the range of from 0.5 wt.-% to 10 wt.-%, preferably 1 wt.% to 6 wt.-%, and most preferably 2 wt.-% to 5 wt.-%, a sweetener in an amount in the range of from 29 wt.-% to 33 wt.-%, preferably 30 wt.- % to 32 wt.-%, an emulsifier in an amount of 0.60 wt.-% or less, a bulking agent in an amount in the range of from 11 wt.-% to 15 wt.-%, preferably 12 wt.-% to 14 wt.-%, and preferably a taste enhancer in an amount in the range of from 1 to 20 wt.-%, preferably in the range of from 5 to 15 wt.-%, and most preferably in the range of from 9 to 11 wt.- %, each with respect to the total weight of the chocolate composition.

[0064] A further preferred embodiment is directed towards a chocolate composition according to the present invention, wherein the chocolate composition comprises:

[0065] - cocoa mass in an amount in the range of from 13 wt.-% to 14 wt.-%,

[0066] - cocoa butter in an amount in the range of from 24 wt.-% to 25 wt.-%,

[0067] - hydrolyzed millet flour in an amount in the range of from 6 wt.-% to 7 wt.-%,

[0068] - non-hydrolyzed oat flour in an amount in the range of from 1 .5 wt.-% to 2.5 wt.-%,

[0069] - a sweetener, preferably sugar, in an amount in the range of from 30 wt.-% to 32 wt.-%,

[0070] - an emulsifier, preferably lecithin, in an amount of 0.60 wt.-% or less,

[0071] - a bulking agent, preferably maltodextrin, in an amount in the range of from 12 wt.-% to 14 wt.-%,

[0072] - preferably a taste enhancer, more preferably almond paste, in an amount in the range of from 9 to 11 wt.-%, each with respect to the total weight of the chocolate composition.

[0073] Another especially preferred embodiment is directed towards a chocolate composition according to the present invention, wherein the chocolate composition comprises:

[0074] - cocoa mass in an amount in the range of from 13 wt.-% to 14 wt.-%,

[0075] - cocoa butter in an amount in the range of from 24 wt.-% to 25 wt.-%,

[0076] - hydrolyzed millet flour in an amount in the range of from 2 wt.-% to 7 wt.-%, preferably from 3.5 wt.-% to 4.5 wt.-%,

[0077] - non-hydrolyzed oat flour in an amount in the range of from 3 wt.-% to 7 wt.-%, preferably from 4 wt.-% to 5 wt.-%,

[0078] - a sweetener, preferably sugar, in an amount in the range of from 30 wt.-% to 32 wt.-%,

[0079] - an emulsifier, preferably lecithin, in an amount of 0.60 wt.-% or less,

[0080] - a bulking agent, preferably maltodextrin, in an amount in the range of from 12 wt.-% to 14 wt.-%,

[0081] - preferably a taste enhancer, more preferably almond paste, in an amount in the range of from 9 to 11 wt.-%, each with respect to the total weight of the chocolate composition. According to one embodiment of the present invention, the chocolate composition is a milk chocolate composition having reduced milk-based components, i.e., a milk chocolate composition, wherein the amount of milk-based components has been reduced compared to a standard milk chocolate. In another preferred embodiment, the chocolate composition is a composition as described in the preceding sentence, wherein the milk-based components have been removed, thereby yielding a vegan chocolate composition.

[0082] According to a further preferred embodiment of the present invention, the composition as described before comprises a) cocoa mass in an amount of from 8 wt.% to 16 wt.%, b) cocoa butter in an amount of from 20 wt.% to 27 wt.%, d) millet component in an amount of from 1 wt.% to 25 wt-%, preferably from

[0083] 4 wt.% to 25 wt.%, e) a sweetener in an amount of from 25 wt.% to 36 wt.%, each based on the total weight of the milk-based components reduced, preferably vegan, milk chocolate composition.

[0084] According to one embodiment of the present invention, the chocolate composition is a dark chocolate composition having reduced milk-based components, i.e., a dark chocolate composition, wherein the amount of milk-based components has been reduced compared to a standard dark chocolate. In another preferred embodiment, the chocolate composition is a composition as described in the preceding sentence, wherein the milk-based components have been removed, thereby yielding a dark vegan chocolate composition.

[0085] According to a further preferred embodiment of the present invention, the composition as described before comprises a) cocoa mass in an amount of from 20 wt.% to 80 wt.%, b) cocoa butter in an amount of from 4 wt.% to 31 wt.%, d) millet component in an amount of from 4 wt.% to 25 wt.%, e) a sweetener in an amount of from 0 wt.% to 50 wt.%, each based on the total weight of the milk-based components reduced, preferably vegan, dark chocolate composition.

[0086] According to one embodiment of the present invention, the chocolate composition is a white chocolate composition, i.e., a white chocolate composition, wherein the amount of milk-based components has been reduced compared to a standard white chocolate. It is understood that a white chocolate composition does not contain cocoa mass or cocoa powder. In other words, the cocoa-based component comprised in the white chocolate composition according to the present invention is cocoa butter. In another preferred embodiment, the chocolate composition is a composition as described in the preceding sentence, wherein the milk-based components have been removed, thereby yielding a bright vegan chocolate composition.

[0087] According to a further preferred embodiment of the present invention, the composition as described before comprises a) cocoa butter in an amount of from 28 wt.-% to 37 wt.-%, b) a sweetener in an amount of from 25 wt.-% to 50 wt.-%, d) a millet component in an amount of from 1 wt.-% to 30 wt-%, preferably from

[0088] 10 wt.-% to 30 wt.-%, each based on the total weight of the milk-based components reduced, preferably vegan, white chocolate composition.

[0089] Confectionary product

[0090] The present invention further provides a confectionary product comprising a chocolate composition comprising a cocoa-based component and a millet component.

[0091] Preferably, the chocolate composition of the confectionary product of the present invention is a chocolate composition according to any of the embodiments described precedingly.

[0092] Preferably, the confectionary product is a chocolate product or a chocolate substitute product. In a preferred embodiment of the present invention, the confectionary product according to the present invention is a chocolate product or chocolate substitute product according to the requirements of the German Regulation on Cocoa and Chocolate Products of 15 December 2003 (KakaoV 2003).

[0093] Preferably, the confectionary product is a vegan product.

[0094] According to a preferred embodiment of the present disclosure, the confectionary product is a chocolate product comprising milk chocolate, dark chocolate, or white chocolate, wherein the amount of milk-based components is reduced in comparison to a standard milk chocolate, a standard dark chocolate, or a standard white chocolate.

[0095] According to a preferred embodiment of the present disclosure, the confectionary product is a milk-based components reduced milk chocolate, preferably a chocolate comprising the vegan chocolate composition as defined herein.

[0096] According to a preferred embodiment of the invention, the confectionary product is a dark chocolate. It is understood that the dark chocolate comprises, preferably consists of, the milkbased components reduced dark chocolate composition, preferably a chocolate comprising the dark vegan chocolate composition as defined herein. According to a preferred embodiment of the present disclosure, the confectionary product is a milk-based components reduced white chocolate, preferably a chocolate comprising the bright vegan chocolate composition as defined herein.

[0097] According to another preferred embodiment of the present disclosure, the confectionary product is a core-shell type confectionary product. Such core-shell type product comprises at least two portions, i.e., a core, and a shell covering the entire surface of the core. In that, the core may be a fat-based filling or a water-based filling, such as caramel, and the shell comprises, preferably consists of, a chocolate composition as defined herein.

[0098] According to another preferred embodiment of the present disclosure, the confectionary product is a spread.

[0099] Use of a millet component as milk replacement in a chocolate composition

[0100] The present invention further relates to the use of a millet component consisting of nonhydrolyzed millet flour, hydrolyzed millet flour, or mixtures thereof as a milk replacement component in a chocolate composition. Preferably, the chocolate composition is a vegan chocolate composition. The millet component is used in the chocolate composition in an amount of at least 1.0 wt.-%, preferably in an amount of at least 2.0 wt.-%, more preferably in an amount of at least 3.0 wt.-%, and even more preferably in an amount of at least 4.0 wt.-%. Likewise, the millet component is used in the chocolate composition in an amount of not more than 35 wt.-%, preferably in an amount of not more than 30 wt.-%, more preferably in an amount of not more than 25 wt.-%, even more preferably in an amount of not more than 20 wt-%, and most preferably in an amount of not more than 15 wt-%, such as not more than 10 wt-%. The millet component is used in the chocolate composition in an amount in the range of from 1 to 35 wt.-% with respect to the total weight of the chocolate composition, preferably in the range of from 2 to 32 wt.-%, more preferably in the range of from 3 to 30 wt.-%, even more preferably in the range of from 4 to 25 wt.-%, still more preferably in a range from 4 to 20 wt- %, and most preferably in a range from 4 to 10 wt.-%.

[0101] The millet component can be used to replace at least a part of milk-based components in the chocolate composition. Thus, the use of a millet component can achieve a milk-based component reduced chocolate composition. However, it is preferred that the millet component is used without the presence of any milk-based components.

[0102] In a preferred embodiment of the present invention, the millet component used is selected from non-hydrolyzed or hydrolyzed millet flour. Preferably, the millet component consists of non-hydrolyzed millet flour, hydrolyzed millet flour, or mixtures thereof. Most preferably, the millet component comprises, preferably consists of, hydrolyzed millet flour. In another preferred embodiment of the present invention, the millet component and an oat component are used. The millet component is selected from non-hydrolyzed or hydrolyzed millet flour and is used in combination with non-hydrolyzed or hydrolyzed oat flour. Preferably, the millet component is a hydrolyzed millet flour and is used in combination with a non- hydrolyzed oat flour. In another preferred embodiment, the millet component is a hydrolyzed millet flour and is used in combination with a non-hydrolyzed oat flour and a hydrolyzed oat flour.

[0103] In another preferred embodiment of the present invention, the millet component and a buckwheat component are used. The millet component is selected from non-hydrolyzed or hydrolyzed millet flour and is used in combination with non-hydrolyzed or hydrolyzed buckwheat flour. In one embodiment, the millet component is a hydrolyzed millet flour and is used in combination with a non-hydrolyzed buckwheat flour. In a preferred embodiment, the millet component is a hydrolyzed millet flour and is used in combination with a non-hydrolyzed buckwheat flour and a hydrolyzed buckwheat flour. In a more preferred embodiment, the millet component is a hydrolyzed millet flour and is used in combination with a hydrolyzed buckwheat flour

[0104] Preferably, the hydrolyzed millet flour, the hydrolyzed oat flour, and / or the hydrolyzed buckwheat flour are obtained by hydrolysis of the respective non-hydrolyzed flour, more preferably obtained by enzymatic hydrolysis of the respective non-hydrolyzed flour, even more preferably obtained by enzymatic hydrolysis by non-GMO enzymes, and most preferably obtained by enzymatic hydrolysis of the respective non-hydrolyzed flour using an enzyme selected from the list consisting of a-amylase, p-amylase, and y-amylase. In a most preferred embodiment of the present invention, the hydrolyzed millet flour, the hydrolyzed oat flour, and / or the hydrolyzed buckwheat flour are obtained by enzymatic hydrolysis by a-amylase.

[0105] Preferably, the hydrolyzed millet flour, the hydrolyzed oat flour, and / or the hydrolyzed buckwheat flour of the use of the present invention have a dextrose equivalent of at least 5, more preferably of at least 10, even more preferably of at least 15, still even more preferably of at least 20, and most preferably of at least 25. Likewise, preferably, the hydrolyzed millet flour, the hydrolyzed oat flour, and / or the hydrolyzed buckwheat flour of the use of the present invention comprise starch in an amount of not more than 55 wt.-%, more preferably not more than 45 wt.-%, even more preferably not more than 35 wt.-%, and most preferably not more than 25 wt.-%. Non-hydrolyzed millet flour, non-hydrolyzed oat flour, and / or non-hydrolyzed buckwheat flour usually have a dextrose equivalent of not more than 2, preferably not more than 1 , and most preferably of 0.

[0106] Non-hydrolyzed millet flour and hydrolyzed millet flour can be used in mixture as the millet component in the present invention. However, due to the improved property profile caused by the presence of hydrolyzed millet flour, it is preferred that the millet component consists of hydrolyzed millet flour.

[0107] Method for manufacturing a chocolate composition

[0108] The present invention further provides a method of manufacturing the chocolate composition according to the present invention, the method comprising the steps of a) providing a cocoa-based component and a millet component; b) mixing the components of step a) to provide a first mixture; and c) conching the first mixture to yield the chocolate composition.

[0109] Preferably, step a) of the process according to the present invention further comprises providing at least one component selected from the list consisting of a bulking agent, a sweetener, an emulsifier, and a flavoring agent.

[0110] Preferably, step b) is followed by a refining step, whereas the refining step preferably comprises treating the first mixture with a roll-refiner.

[0111] Further preferably, step c) of the method according to the present invention is carried out at a temperature of less than 65 °C, preferably at a temperature of 64 °C or less, more preferably at a temperature of 63 °C or less, more preferably at a temperature of 62 °C or less, even more preferably at a temperature of 61.5 °C or less, still even more preferably at a temperature of 61 °C or less, and most preferably at a temperature of 60 °C or less. Likewise, preferably, step c) of the method according to the present invention is carried out at a temperature in the range of from 55 °C to less than 65 °C, preferably at a temperature in the range of from 56 °C to 64 °C, more preferably at a temperature in the range of from 57 °C to 63 °C, even more preferably at a temperature in the range of from 58 °C to 62 °C, still even more preferably at a temperature in the range of from 58.5 °C to 61.5 °C, and most preferably at a temperature in the range of from 59 °C to 61 °C.

[0112] In the method manufacturing the present invention, step c) is preferably carried out for a duration of 20 h or less, preferably for a duration of 8 h or less. It should be understood that the time needed for conching depends on the type of chocolate produced. Hence, in case the composition is a dark chocolate composition, the conching time is preferably in the range of from 5 to 20 h. In case the composition is a vegan or milk chocolate composition, the conching time is preferably in the range of from 5 to 12 h. And if the composition is a white chocolate composition, the conching time is preferably in the range of from 2 to 7 h. Preferably, in the method according to the present invention, the chocolate composition is a chocolate composition as defined herein. Likewise, preferably, in the method according to the present invention, the millet component is a millet component as defined herein. Finally, preferably, in the method according to the present invention, the cocoa-based component is a coca-based component as defined herein.

[0113] Furthermore, the present invention provides a chocolate composition produced by the method as defined herein.

[0114] The present invention may be further summarized by reference to the following clauses:

[0115] #1. A chocolate composition comprising: a cocoa-based component, and millet component.

[0116] #2. The chocolate composition according to clause #1 , wherein the chocolate composition comprises the millet component in an amount in the range of from 1 to 35 wt.-% with respect to the total weight of the chocolate composition, preferably in the range of from 2 to 32 wt- %, more preferably in the range of from 3 to 30 wt.-%, and most preferably in the range of from 4 to 25 wt.-%.

[0117] #3. The chocolate composition according to clause #1 or #2, wherein the millet component comprises millet flour, preferably comprises non-hydrolyzed millet flour or hydrolyzed millet flour, most preferably comprises hydrolyzed millet flour.

[0118] #4. The chocolate composition according to clause #3, wherein the hydrolyzed millet flour has a dextrose equivalent of at least 1 , preferably at least 5, more preferably at least 10, even more preferably of at least 15, still even more preferably of at least 20, and most preferably of at least 25.

[0119] #5. The chocolate composition according to clause #3 or #4, wherein the hydrolyzed millet flour comprises starch in an amount of not more than 55 wt.-%, preferably not more than 45 wt.-%, even more preferably not more than 35 wt.-%, and most preferably not more than 25 wt.-%.

[0120] #6. The chocolate composition according to any of the preceding clauses #3 to #5, wherein the chocolate composition does not comprise non-hydrolyzed millet flour.

[0121] #7. The chocolate composition according to any of the preceding clauses, wherein the cocoa-based component comprises, preferably consists of, a component selected from the list of cocoa mass, cocoa powder, cocoa butter, or mixtures thereof.

[0122] #8. The chocolate composition according to any of the preceding clauses, wherein the chocolate composition further comprises a bulking agent.

[0123] #9. The chocolate composition according to clause #8, wherein the bulking agent is selected from the list consisting of polydextrose, maltodextrin, oligofructose, fibers, dextrin, inulin, acacia fiber, arabinoxylan, beet root fiber, cassava fiber, cocoa shell powder, guar gum, gum acaia, locust bean gum, and mixtures thereof.

[0124] #10. The chocolate composition according to any of the preceding clauses, wherein the chocolate composition comprises: cocoa mass in an amount in the range of from 10 wt.-% to 20 wt.-%, preferably in the range of from 12 wt.-% to 18 wt.-%, most preferably in the range of from 13 wt- % to 15 wt.-%, cocoa butter in an amount in the range of from 15 wt.-% to 35 wt.-%, preferably in the range of from 20 wt.-% to 30 wt.-%, most preferably in the range of from 21 wt- % to 25 wt.-%, hydrolyzed millet flour, non-hydrolyzed millet flour, or a mixture thereof in an amount in the range of from 1 wt.-% to 25 wt.-%, preferably in the range of from 4 wt.-% to 16 wt.-%, and most preferably in the range of from 8 wt.-% to 12 wt.-%, a sweetener in an amount in the range of from 20 wt.-% to 50 wt.-%, preferably in an amount in the range of from 30 wt.-% to 40 wt.-%, and more preferably in an amount in the range of from 30 wt.-% to 32 wt.-%, an emulsifier in an amount of 5 wt.-% or less, preferably in an amount of 3 wt.-% or less, more preferably in an amount of 2 wt.-% or less, even more preferably in an amount of 1 wt.-% or less, still even more preferably in an amount of 0.75 wt.- % or less, and most preferably of 0.60 wt.-% or less, and a bulking agent in an amount in the range of from 1 wt.-% to 40 wt.-%, preferably in an amount in the range of from 5 wt.-% to 25 wt.-%, more preferably in an amount in the range of from 10 wt.-% to 20 wt.-%, more preferably in an amount in the range of from 11 wt.-% to 18 wt.-%, and most preferably in an amount in the range of from 12 wt.-% to 14 wt.-%, each with respect to the total weight of the chocolate composition.

[0125] #11. The chocolate composition according to any of the preceding clauses, wherein the chocolate composition further comprises an oat component.

[0126] #12. The chocolate composition according to any of the preceding clauses, wherein the chocolate composition comprises:

[0127] - cocoa mass in an amount in the range of from 12 wt.-% to 16 wt.-%, preferably 13 wt.-% to 14 wt.-%,

[0128] - cocoa butter in an amount in the range of from 23 wt.-% to 27 wt.-%, preferably 24 wt.-% to 25 wt.-%, - hydrolyzed millet flour in an amount in the range of from 2 wt.-% to 12 wt.-%, preferably 3 wt.-% to 9 wt.-%, most preferably 3.5 wt.-% to 8 wt.-%,

[0129] - hydrolyzed or non-hydrolyzed oat flour, preferably non-hydrolyzed oat flour, in an amount in the range of from 0.5 wt.-% to 10 wt.-%, preferably 1 wt.% to 6 wt.-%, and most preferably 2 wt.-% to 5 wt.-%,

[0130] - a sweetener in an amount in the range of from 29 wt.-% to 33 wt.-%, preferably 30 wt.-% to 32 wt.-%,

[0131] - an emulsifier in an amount of 0.60 wt.-% or less,

[0132] - a bulking agent in an amount in the range of from 11 wt.-% to 15 wt.-%, preferably 12 wt.-% to 14 wt.-%, and

[0133] - preferably a taste enhancer in an amount in the range of from 1 to 20 wt.-%, preferably in the range of from 5 to 15 wt.-%, and most preferably in the range of from 9 to 11 wt.-%, each with respect to the total weight of the chocolate composition

[0134] #13. The chocolate composition according to any of the preceding clauses, wherein the chocolate composition further comprises an oat component and wherein the amount of the millet component in the composition is 60% or higher of the amount of the oat component in the composition, preferably 70% or higher, more preferably 80% or higher, and most preferably 100% or higher.

[0135] #14. The chocolate composition according to clause #12, wherein the amount by weight of the millet component in the composition is higher than the amount by weight of the oat component in the composition.

[0136] #15. A confectionary product comprising the chocolate composition according to any of the preceding clauses.

[0137] #16. Use of a millet component as a milk replacement component in a chocolate composition.

[0138] #17. The use according to clause #15, wherein the millet component comprises, preferably consists of millet flour, preferably comprises, preferably consists of, non-hydrolyzed millet flour or hydrolyzed millet flour, most preferably comprises, preferably consists of, hydrolyzed millet flour.

[0139] #18. A method of manufacturing a chocolate composition, the method comprising the steps of a) providing a cocoa-based component and a millet component; b) mixing the components of step a) to provide a first mixture; and c) conching the first mixture to yield the chocolate composition. #19. A chocolate composition produced by a method according to any of the preceding clauses 1 to 17.

[0140] Examples

[0141] The present invention is exemplified in the following examples.

[0142] Determination of the dextrose equivalent (DE)

[0143] The DE is determined using a Luff-Schoorl titration according to ASU 39.00-6 1981 and ASU 31.00-11 1984, wherein the abbreviation ASU refers to the German ASU (‘Amtliche Sammlung von Untersuchungsverfahren’).

[0144] Materials

[0145] The following materials have been used in the examples described below:

[0146] Table 1 : Ingredients used in the present examples. a 70:30 mixture oat flourmaltodextrin;bpure

[0147] Preparation of the chocolate composition

[0148] Comparative Example 1 is a standard milk chocolate available by Chocoladefabriken Lindt & Sprungli AG.

[0149] The examples CE2-4 and IE1-6 are based on a common chocolate composition recipe. This base recipe of the chocolate compositions can be found in table 2.

[0150] Table 2: General recipe for examples CE2-4 and IE1-6. a composition of the milk replacement component cf. table 3

[0151] The recipes of examples CE2-4 and IE1-6 were varied in the milk replacement component only. This milk replacement component was exchanged by various milk replacement compositions consisting of non-hydrolyzed and hydrolyzed millet flour, non-hydrolyzed and hydrolyzed oat flour and maltodextrin. The combination of flours varies depending on the recipe according to table 3. However, all formulations have in common that the maltodextrin content of the milk replacement component is 60 wt.-%. Maltodextrin was added as part of the hydrolyzed oat flour (cf. table 1) and / or maltodextrin was explicitly added as balance.

[0152] The chocolate compositions were prepared on a laboratory scale. The milk replacement compositions were mixed together from powdered ingredients in amounts according to the values as found in table 3. 31 .93 g sugar, 13.95 g cocoa mass, 22.5 g of the milk replacement component, and the flavors were mixed in a Thermomix TM 5 of Vorwerk SE & Co. KG at 50 °C and level 3-4 for 4 minutes (Figure 1a).

[0153] During another mixing step using the Thermomix TM 5 at 50 °C and level 3 for 3 minutes, just enough of the 21.24 g cocoa butter were added to achieve a doughy consistency (Figure 1 b). The resulting composition was refined in a three-roll refiner of Buhler AG at 20 bar (Figures 1c and 1d). The refined composition was conched at standard conching conditions at 60 °C for 25 min (Figure 1e). During this step the remaining amount of cocoa butter and the lecithin were added.

[0154] For texture and taste evaluation, the chocolate compositions were molded into samples with 10 wt.-% almond paste added. The samples had the form of 3.5 x 3.5 x 0.5 cm (Figure 1f).

[0155] Table 3: Compositions of milk replacement components and results of the texture and taste evaluation. b flourmaltodextrin = 70:30;cpure, i.e. no maltodextrin;d0 = worst, 5 =best;e0 = best, 5 = worst;

[0156] (H) = hydrolyzed

[0157] (NH) = non-hydrolyzed

[0158] Texture and taste evaluation

[0159] The chocolate samples have been evaluated by a sensory analysis consisting of a panel of six qualified sensory testers. a) Training of sensory testers

[0160] The training equips the sensory testers with basic knowledge of the procedures used in sensory analysis. The ability to perceive, recognize, and describe sensory stimuli is developed. Aptitude for sensory testing is measured by the subsequent aptitude test. The sensory aptitude test is repeated regularly (usually once a year).

[0161] The test persons are trained and instructed for the test procedures. The sensory tester training includes the following theoretical topics:

[0162] Introduction to sensory testing methods

[0163] Human sensory physiology

[0164] Requirements for the sensor environment and the test person

[0165] Tasting notes

[0166] The theoretical topics are deepened by practical examinations:

[0167] Recognition of the basic tastes (sweet, sour, salty, bitter)

[0168] Threshold test

[0169] Ranking test color rows

[0170] Odor detection and description

[0171] Following the examiner training, the following topics will be tested through a practical proficiency exam:

[0172] Perception of a stimulus (DIN EN ISO 8586:2014)

[0173] - Color perception (DIN EN ISO 8586:2014)

[0174] Recognition of the basic flavors (DIN EN ISO 8586:2014)

[0175] Odor description and detection (DIN EN ISO 8586:2014)

[0176] Instruction in the test procedures is provided by the employee responsible for sensor technology.

[0177] Test training

[0178] Test probes for the perception of a stimulus are provided according to DIN EN ISO 8586:2014, Tab. 4 (two tastes are presented per test in the form of two triangle tests). The probes are:

[0179] Bitter: Caffeine; 0.25 g / l

[0180] Acidic: Citric acid; 0.3 g / l* Salty: Sodium chloride; 1.3 g / l

[0181] Sweet: Sucrose; 6 g / l

[0182] Test probes for recognition of the basic tastes: following DIN EN ISO 8586:2014, Tab. 3 (recognition is limited to sweet, sour, salty, bitter due to relevance). One sample contains water. The probes are:

[0183] Bitter: Caffeine; 0.3 g / l

[0184] Acidic: Citric Acid; 0.3 g / l*

[0185] Salty: Sodium chloride; 2 g / l

[0186] Sweet: Sucrose; 10 g / l

[0187] Color series for color perception: following DIN EN ISO 8586:2014 a) From yellow to green b) From red via violet to blue c) From light gray to dark gray

[0188] Odor probes according to DIN EN ISO 8586:2014. Easily recognizable and less familiar sample flavors are served on smelling strips in glass containers that do not allow color recognition. b) Testing

[0189] The testing has been made according to the following standards.

[0190] DIN 10964-2014: The aim is to describe the product characteristics (e.g. taste, texture) by means of properties. Areas of application: Characterization of product standards, to check the influence of changed raw materials, recipe changes and production-related changes. The test persons describe their sensory perceptions accurately and understandably. The number of testers should be at least 3. The terms used to describe the product can be freely chosen by the testers or selected from a predefined list. The participants are trained according to DIN EN ISO 8586 as outlined above.

[0191] DIN 10967-2-2000: A profile on characteristic properties arises from a discussion in a group. Areas of application: Characterization of product standards, feature properties, comparison of product standards, product development and optimization. The trained testers individually evaluate the intensities of the same product-relevant characteristic properties of the test product and subsequently discuss these with the group. A common overall result is then worked out by consensus. At least 6 test persons are required to obtain interpretable results. The participants are trained according to DIN EN ISO 8586 as outlined above. Scale of profile testing: 0 = not detectable, 1 = very faintly detectable, 2 = faintly detectable, 3 = clearly detectable, 4 = strongly detectable, 5 = very strongly detectable.

[0192] Results

[0193] The comparison of CE1 , CE2, CE3, and CE4 (cf. Table 3 and Figure 2) confirms the understanding of the findings in the prior art. In comparison to a standard milk chocolate (CE1), non-hydrolyzed oat flour ((NH), CE2) shows clearly inferior melting speed as well as clinging, creamy, and mealy mouthfeel. On the other hand, the (additional) usage of hydrolyzed oat flour ((H), CE3 / CE4) can improve the melting speed, the clinging mouthfeel, and the mealy mouthfeel. However, also these properties are not on the level of a standard milk chocolate. Finally, however, it can be shown that neither non-hydrolyzed nor hydrolyzed oat flour can achieve a satisfying creamy mouthfeel.

[0194] The comparison of CE1 , IE1 , IE2, and IE4 (cf. Table 3 and Figure 3) shows that already non-hydrolyzed millet flour ((NH), IE1) creates a well-balanced property profile. Thereby, each property is improved in comparison to the respective comparative example implementing non- hydrolyzed oat flour only (cf. Table 3, Figure 4). Nevertheless, the creamy mouthfeel is still not ideal. However, this problem can be solved by implementing pure hydrolyzed (IE2) or mixed (IE4) non-hydrolyzed and hydrolyzed millet flour.

[0195] It can be further shown that the usage of hydrolyzed millet flour not only improves the texture of the chocolate composition in comparison to a chocolate composition comprising non- hydrolyzed millet flour, but also in comparison to a chocolate composition comprising hydrolyzed oat flour (cf. Table 3, Figure 5), In this comparison the effect of improvement and well-balancing of the texture properties of the hydrolyzed millet flour based chocolate composition can be clearly seen (CE3 vs. IE2).

[0196] Finally, the comparison of CE2, CE4, IE5, and IE6 shows that also the combination of oat flour with millet flour shows improved property profiles and in particular improved creamy mouthfeel (cf. Table 3, Figure 6). It can be shown that independently of the state of the milk replacement component known from the prior art (i.e., hydrolyzed or non-hydrolyzed), the property profile is improved. Even if the majority of the milk replacement is not millet component, a beneficial effect can be achieved (cf. IE6).

[0197] In a recent confidential market research study (based on 77 participants) comparing a chocolate composition according to the present invention with a chocolate composition comprising only oat-based components (such as ‘HELLO Vegan’ from Chocoladefabriken Lindt & Sprungli AG, it has been shown that the taste of the composition according to the present invention has been recognized as having a taste closer to a standard milk chocolate. Generally, the taste and texture of the composition according to the present invention has been considered to be full bodied, without foreign taste, sweet, and having a harmonious taste in comparison to the chocolate comprising only oat-based components.

Claims

Claims1 . A chocolate composition for a confectionary product comprising: a cocoa-based component, and a millet component consisting of non-hydrolyzed millet flour, hydrolyzed millet flour, or mixtures thereof, wherein said millet component is in an amount from 1 to 35 wt.-% with respect to the total weight of the chocolate composition.

2. The chocolate composition according to claim 1 , wherein the amount of the millet component is from 2 to 32 wt.-%, preferably from 3 to 30 wt.-%, and more preferably from 4 to 25 wt.-%.

3. The chocolate composition according to claim 1 or 2, wherein the millet component consists of hydrolyzed millet flour.

4. The chocolate composition according to claim 3, wherein the hydrolyzed millet flour has a dextrose equivalent of at least 1 , preferably at least 5, more preferably at least 10, even more preferably of at least 15, still even more preferably of at least 20, and most preferably of at least 25.

5. The chocolate composition according to claim 3 or 4, wherein the hydrolyzed millet flour comprises starch in an amount of not more than 55 wt.-%, preferably not more than 45 wt.-%, even more preferably not more than 35 wt.-%, and most preferably not more than 25 wt.-%.

6. The chocolate composition according to any of the preceding claims 3 to 5, wherein the chocolate composition does not comprise non-hydrolyzed millet flour.

7. The chocolate composition according to any of the preceding claims, wherein the cocoa-based component comprises, preferably consists of, a component selected from the list of cocoa mass, cocoa powder, cocoa butter, or mixtures thereof.

8. The chocolate composition according to any of the preceding claims, wherein the chocolate composition further comprises a bulking agent.

9. The chocolate composition according to claim 8, wherein the bulking agent is selected from the list consisting of polydextrose, maltodextrin, oligofructose, fibers, dextrin, inulin, acacia fiber, arabinoxylan, beet root fiber, cassava fiber, cocoa shell powder, guar gum, gum acaia, locust bean gum, and mixtures thereof.

10. The chocolate composition according to any of the preceding claims, wherein the chocolate composition comprises:cocoa mass in an amount in the range of from 10 wt.-% to 20 wt.-%, preferably in the range of from 12 wt.-% to 18 wt.-%, most preferably in the range of from 13 wt.-% to 15 wt.-%, cocoa butter in an amount in the range of from 15 wt.-% to 35 wt.-%, preferably in the range of from 20 wt.-% to 30 wt.-%, most preferably in the range of from 21 wt.-% to 25 wt.-%, hydrolyzed millet flour, non-hydrolyzed millet flour, or a mixture thereof in an amount in the range of from 1 wt.-% to 25 wt.-%, preferably in the range of from 4 wt.-% to 16 wt.-%, and most preferably in the range of from 8 wt.-% to 12 wt.-%, a sweetener in an amount in the range of from 20 wt.-% to 50 wt.-%, preferably in an amount in the range of from 30 wt.-% to 40 wt.-%, and more preferably in an amount in the range of from 30 wt.-% to 32 wt.-%, an emulsifier in an amount of 5 wt.-% or less, preferably in an amount of 3 wt.-% or less, more preferably in an amount of 2 wt.-% or less, even more preferably in an amount of 1 wt.-% or less, still even more preferably in an amount of 0.75 wt.-% or less, and most preferably of 0.60 wt.-% or less, and a bulking agent in an amount in the range of from 1 wt.-% to 40 wt.-%, preferably in an amount in the range of from 5 wt.-% to 25 wt.-%, more preferably in an amount in the range of from 10 wt.-% to 20 wt.-%, more preferably in an amount in the range of from 11 wt.-% to 18 wt.-%, and most preferably in an amount in the range of from 12 wt.-% to 14 wt.-%, each with respect to the total weight of the chocolate composition.

11. The chocolate composition according to any of the preceding claims, wherein the chocolate composition further comprises an oat component.

12. The chocolate composition according to any of the preceding claims, wherein the chocolate composition comprises:- cocoa mass in an amount in the range of from 12 wt.-% to 16 wt.-%, preferably 13 wt.-% to 14 wt.-%,- cocoa butter in an amount in the range of from 23 wt.-% to 27 wt.-%, preferably 24 wt.-% to 25 wt.-%,- hydrolyzed millet flour in an amount in the range of from 2 wt.-% to 12 wt.-%, preferably 3 wt.-% to 9 wt.-%, most preferably 3.5 wt.-% to 8 wt.-%,- hydrolyzed or non-hydrolyzed oat flour, preferably non-hydrolyzed oat flour, in an amount in the range of from 0.5 wt.-% to 10 wt.-%, preferably 1 wt.% to 6 wt.-%, and most preferably 2 wt.-% to 5 wt.-%,- a sweetener in an amount in the range of from 29 wt.-% to 33 wt.-%, preferably 30 wt.-% to 32 wt.-%,- an emulsifier in an amount of 0.60 wt.-% or less,- a bulking agent in an amount in the range of from 11 wt.-% to 15 wt.-%, preferably 12 wt.-% to 14 wt.-%, and- preferably a taste enhancer in an amount in the range of from 1 to 20 wt.-%, preferably in the range of from 5 to 15 wt.-%, and most preferably in the range of from 9 to 11 wt.-%, each with respect to the total weight of the chocolate composition13. A confectionary product comprising the chocolate composition according to any of the preceding claims.

14. Use of a millet component as a milk replacement component in a chocolate composition, wherein the millet component consists of non-hydrolyzed millet flour, hydrolyzed millet flour, or mixtures thereof, preferably consists of hydrolyzed millet flour, and wherein the millet component is in an amount in the range of from 1 to 35 wt.-% with respect to the total weight of the chocolate composition15. A method of manufacturing the chocolate composition according to any one of the claims 1 - 12, the method comprising the steps of a) providing a cocoa-based component and a millet component; b) mixing the components of step a) to provide a first mixture; and c) conching the first mixture to yield the chocolate composition.

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