Composition of chocolate drink

Abstract

Chocolate drink composition The present invention relates to a chocolate drink composition, comprising at least 33% by weight of couverture chocolate, and at least 50% by weight of a vegetable milk, the chocolate drink composition having a viscosity measured at 70°C between 100 mPa.s and 500 mPa.s.

Description

Title of the invention: Chocolate drink composition FIELD OF INVENTION

[0001] The present invention relates to a chocolate drink composition.

[0002] More specifically, the invention relates to a smooth chocolate drink composition, free from animal milk or products derived from animal milk. Technological background

[0003] In the field of chocolate drinks, it is known to prepare hot chocolate type drinks by melting couverture chocolate or cocoa powder or powdered chocolate in heated cow's milk or heated cow's milk cream, or a mixture of milk and cream.

[0004] With the proportions and operating methods commonly used, i.e. a large proportion of milk, the drink is liquid, with very low viscosity. It is therefore not perceived as creamy.

[0005] Furthermore, such preparations are not very stable with respect to changes in temperature and time. The phases of the emulsion tend to separate, either simply over time, or due to storage at room temperature or in the refrigerator, so that the product is observed to "separate," that is to say, it does not remain macroscopically homogeneous.

[0006] It is possible to increase the viscosity of such a chocolate drink by increasing the proportion of cream.

[0007] However, it has been observed that cream of animal origin, as well as milk of animal origin, interferes with the taste of chocolate and generally tends to mask this taste. The organoleptic qualities of the chocolate drink due to the chocolate used therefore decrease as the proportion of cream increases.

[0008] Furthermore, the beverage thus obtained is not suitable for persons with an allergy or intolerance to lactose or to the proteins of the animal milk used.

[0009] To overcome this drawback, it is known to replace dairy products of animal origin with products of plant origin. The most common beverages for this purpose are soy and oat drinks, as well as, to a lesser extent, almond milk, coconut milk, or rice milk. These drinks are generally consumed either plain, hot or cold, as a milk substitute, or as an accompaniment to coffee and / or tea.

[0010] Regarding chocolate drinks, plant-based drinks form the basis of chocolate-flavored drinks with low cocoa content, intended for a "vegan" alternative to milk-based chocolate drinks.

[0011] Regarding hot chocolate-type beverages with a high cocoa content, plant-based drinks are not commonly used today. The alternative to animal milk, though not widespread, is water as a milk substitute. These products are not very creamy, and similarly to milk, the phases of the emulsion tend to separate. Furthermore, the organoleptic qualities of chocolate are characterized by a watery taste.

[0012] In cases where the taste of the plant-based milk is marked (coconut, almond) and where the proportion of plant-based milk is significant, this taste can interfere with the taste of the chocolate used, thus degrading the taste experience in terms of chocolate.

[0013] Moreover, the chocolate drinks thus obtained are also liquid, of low viscosity and therefore not very creamy.

[0014] To obtain a thicker texture, i.e. higher viscosity, it is known to use thickeners, in particular pectin or starch.

[0015] Thus, U.S. patent application US 2011 / 0274813 discloses a composition of a liquid or semi-liquid chocolate food product containing a high proportion of rice starch, the starch being supplied in the form of a starch gel. The composition of U.S. patent application US 2011 / 0274813 comprises 20% to 50% by mass of water, 0.5% to 10% by mass of rice starch gel, and 50% to 80% by mass of a chocolate base. The chocolate base is a mass comprising at least one component of cocoa, for example, cocoa powder, a sweetening agent—such as, for example, sucrose, glucose, or fructose—or an artificial sweetener, and optionally an emulsifier and / or a milk derivative.

[0016] The beverage disclosed in this document, particularly in Example 3, is made from a rice starch gel and a relatively low chocolate content (around 10%), resulting in a thick beverage that lacks the smooth texture of beverages made from animal milk. Even after heating, the beverage is perceived as pasty rather than smooth.

[0017] The invention thus aims to provide a chocolate drink composition without animal milk or products derived from such milk, in which the organoleptic qualities of the chocolate used are maintained, forming an emulsion that is stable over time and with respect to temperature changes, this emulsion being perceived as smooth but not pasty by the consumer. Summary of the invention

[0018] Thus, the invention relates to a chocolate drink composition, comprising - at least 33% by weight of couverture chocolate, and - at least 50% by weight of plant-based milk, The composition of the chocolate drink has a viscosity measured at 70°C between 100 mPa.s and 500 mPa.s. Thanks to these provisions, a chocolate drink with an intense chocolate taste is produced, due to the use of couverture chocolate, and the high content of this couverture chocolate in the chocolate drink.

[0019] The chocolate drink also has a particular creaminess at the serving temperature, for example at 70°C, and is obtained without using products derived from animal milk, such as cow's milk and cream.

[0020] Depending on different aspects, it is possible to foresee one and / or the other of the characteristics below taken alone or in combination.

[0021] According to one embodiment, the couverture chocolate has a cocoa content of at least 40%.

[0022] Thus, the chocolate taste can be expressed intensely in the drink.

[0023] According to one embodiment, the plant-based milk is chosen from milk obtained from cereals, milk obtained from oilseeds, milk obtained from legumes, or a mixture of these.

[0024] Such plant milks contain a low proportion of starch, low enough not to obtain a pasty texture but high enough to obtain, in association with the couverture chocolate, a particularly smooth texture of the chocolate drink.

[0025] According to one embodiment, the plant-based milk is milk obtained from cereals, with the exception of soy milk. It has been observed that soy milk gives the chocolate drink a pasty texture. In contrast, the other plant-based milks made from cereals have a relatively neutral taste. Consequently, the taste of the chocolate drink is particularly close to the taste of the couverture chocolate used in its preparation.

[0026] According to one embodiment, the cereal milk comprises at least 10% by weight of cereals and at least 80% by weight of water. Thanks to this arrangement, the starch content is adapted to obtain the desired smooth texture.

[0027] According to one embodiment, the chocolate drink composition further comprises cocoa butter.

[0028] According to one embodiment, the chocolate drink composition further comprises an additional agent selected from a sweetener, a flavoring agent, a former flavor enhancer, cocoa butter and a mixture thereof.

[0029] Thanks to this feature, it is possible to offer chocolate drink compositions combining the taste of couverture chocolate and another taste, on the same principle as chocolate candies, bites, or bars. It is thus possible to offer drinks with an intense chocolate taste that also includes a note of fruit, a hint of honey, a hint of spice, or a hint of food alcohol.

[0030] According to one embodiment, the chocolate drink composition is free of milk and / or milk derivatives of animal origin. Thanks to this provision, the chocolate drink is suitable for people with an allergy or intolerance to milk of animal origin.

[0031] According to one embodiment, the dynamic viscosity of the chocolate drink measured at 25°C is between 1500 mPa.s and 3000 mPa.s. Thanks to this arrangement, the chocolate drink is a macroscopically homogeneous and stable emulsion at room temperature, so that it does not separate upon cooling.

[0032] The invention further relates to a method for preparing a chocolate drink composition comprising the steps of: a) Mix at least one couverture chocolate and one plant-based milk, b) heat the mixture obtained in step a) to a temperature of at least 70°C, c) homogenize the mixture.

[0033] It has indeed been observed that the temperature of step b is ideal for obtaining a particularly smooth consistency. DETAILED DESCRIPTION

[0034] The invention relates to a chocolate drink composition without milk of animal origin or products derived from such milk, as well as the corresponding preparation process. Advantageously, the present invention relates to a chocolate drink composition comprising: - at least 35% by weight of couverture chocolate, and - at least 50% by weight of a plant-based milk, said chocolate drink composition having a viscosity measured at 70°C between 100 mPa.s and 500 mPa.s.

[0035] For the purposes of the present invention, the terms "chocolate drink composition" and "chocolate drink" or "dark chocolate drink" may be used interchangeably.

[0036] The beverage composition according to the invention is perceived by the consumer as smooth over a wide range of consumption temperatures, in particular at room temperature, especially at a temperature of 15°C to 25°C, but also after heating, especially up to a temperature of around 70°C.

[0037] In addition to its creaminess, it exhibits high organoleptic qualities. In particular, its taste is close to the taste of the chocolate used in its preparation.

[0038] Insofar as the composition of the chocolate drink is intended to allow the consumer to enjoy a drink whose taste reflects as closely as possible the taste of the chocolate used in its preparation, this chocolate must be a high-quality chocolate.

[0039] For the purposes of the present invention, "couverture chocolate" means chocolate containing at least 35% total dry cocoa matter, of which at least 31% is cocoa butter and at least 2.5% is defatted dry cocoa, in accordance with the composition rules determined by European Directive 2000 / 36 / EC of 23 June 2000 relating to cocoa and chocolate products intended for human consumption.

[0040] Different couverture chocolates, or mixtures of such chocolates, can be used to obtain beverage compositions according to the invention with different tastes.

[0041] According to a particular embodiment of the invention, the couverture chocolate used in the beverage composition according to the invention can be dark chocolate, milk chocolate or white chocolate or a mixture of these, provided that the milk used in the chocolate, if it contains any, is not milk and / or milk products of animal origin.

[0042] According to a particular embodiment of the invention, the couverture chocolate may optionally contain traces of milk and / or products derived from milk of animal origin, i.e. a content of one or more products derived from milk of animal origin greater than the detection limit but less than the limit of quantification of the detection method used.Advantageously, the milk and / or milk-derived product content is less than 1.0 g / kg of couverture chocolate, advantageously less than 900 mg / kg, advantageously less than 800 mg / kg, advantageously less than 700 mg / kg, advantageously less than 600 mg / kg, advantageously less than 500 mg / kg, advantageously less than 400 mg / kg, advantageously less than 300 mg / kg, advantageously less than 200 mg / kg, advantageously less than 100 mg / kg, advantageously less than 90 mg / kg, advantageously less than 80 mg / kg, advantageously less than 70 mg / kg, advantageously less than 60 mg / kg, advantageously less than 50 mg / kg, advantageously less than 40 mg / kg, advantageously less than 30 mg / kg, advantageously less than 20 mg / kg, advantageously less than 10 mg / kg, advantageously less at 5 mg / kg, advantageously less than 1 mg / kg of couverture chocolate.Advantageously, couverture chocolate does not contain milk and / or milk products of animal origin. Advantageously, couverture chocolate is completely free of milk and / or milk products of animal origin.

[0043] In a particular embodiment of the invention, the couverture chocolate has a cocoa content of at least 40%.

[0044] For the purposes of the present invention, the cocoa content corresponds to the percentage by weight of all the products derived from the cocoa bean used in the manufacture of chocolate, namely cocoa mass, cocoa butter and cocoa itself.

[0045] According to a particular embodiment of the invention, the couverture chocolate has a cocoa content of the couverture chocolate greater than or equal to 40%, advantageously greater than or equal to 43%, advantageously greater than or equal to 45%, advantageously greater than or equal to 50%, advantageously greater than or equal to 55%, advantageously greater than or equal to 56%, advantageously greater than or equal to 57%, advantageously greater than or equal to 58%, advantageously greater than or equal to 59%, advantageously greater than or equal to 60%, advantageously greater than or equal to 61%, advantageously greater than or equal to 62%, advantageously greater than or equal to 63%, advantageously greater than or equal to 64%, advantageously greater than or equal to 65%, advantageously greater than or equal to 66%, advantageously greater than or equal to 67%, advantageously greater than or equal to 68%, advantageously greater than or equal to 69%, advantageously greater than or equal to 70%,advantageously greater than or equal to 71%, advantageously greater than or equal to 72%, advantageously greater than or equal to 73%, advantageously greater than or equal to 74%, advantageously greater than or equal to 75%, advantageously greater than or equal to 76%, advantageously greater than or equal to 77%, advantageously greater than or equal to 78%, advantageously greater than or equal to 79%, advantageously greater than or equal to 80%, advantageously greater than or equal to 81%, advantageously greater than or equal to 82%, advantageously greater than or equal to 83%, advantageously greater than or equal to 84%, advantageously greater than or equal to 85%, advantageously greater than or equal to 86%, advantageously greater than or equal to 87%, advantageously greater than or equal to 88%, advantageously greater than or equal to 89%, advantageously greater than or equal to 90%, advantageously greater than or equal to 91%, advantageously greater than or equal to 92%, advantageously greater than or equal to 93%,advantageously greater than or equal to 94%, advantageously greater than or equal to 95%, advantageously greater than or equal to 96%, advantageously greater than or equal to 97%, advantageously greater than or equal to 98%, advantageously greater than or equal to 99%, advantageously greater than or equal to 100%, the percentage being expressed in relation to the total sum of the ingredients present in the couverture chocolate.

[0046] According to one embodiment of the invention, the cocoa content of the couverture chocolate according to the invention is between 40% and 100% by weight relative to the total weight of the couverture chocolate. Advantageously, the cocoa content of the couverture chocolate according to the invention is between 43% and 100% by weight, advantageously between 40% and 95% by weight, advantageously between 45% and 90% by weight, advantageously between 45% and 85% by weight, advantageously between 50% and 80% by weight, advantageously between 55% and 80% by weight, advantageously between 60% and 80% by weight, advantageously between 60% and 75% by weight, advantageously between 64% and 75% by weight relative to the total weight of the couverture chocolate. In a particularly advantageous embodiment of the invention, the couverture chocolate has a cocoa content of at least 60%, advantageously greater than or equal to 64%, advantageously between 64% and 75% by weight relative to the total weight of the couverture chocolate.

[0047] Advantageously, the couverture chocolate can thus be a chocolate with a high cocoa butter content. Advantageously, the cocoa butter content present in the couverture chocolate is at least 23% by weight, advantageously at least 24% by weight, advantageously at least 25% by weight, advantageously at least 26% by weight, advantageously at least 27% by weight, advantageously at least 28% by weight, advantageously at least 29% by weight, advantageously at least 30% by weight, advantageously at least 31% by weight, advantageously at least 32% by weight, advantageously at least 33% by weight, advantageously at least 34% by weight, advantageously at least 35% by weight, advantageously at least 36% by weight, advantageously at least 37% by weight, advantageously at least 38% by weight, advantageously at least 39% by weight, advantageously at least 40% by weight, advantageously at least 41% by weight, advantageously at least 42% by weight,advantageously at least 43% by weight, advantageously at least 44% by weight, advantageously at least 45% by weight, advantageously at least 46% by weight, advantageously at least 47% by weight, advantageously at least 48% by weight, advantageously at least 49% by weight, advantageously at least 50% by weight, advantageously at least 51% by weight, advantageously at least 52% by weight, advantageously at least 53% by weight, advantageously at least 54% by weight, advantageously at least 55% by weight, advantageously at least 56% by weight, advantageously at least 57% by weight, advantageously at least 58% by weight, advantageously at least 59% by weight, advantageously at least 60% by weight, advantageously at least 61% by weight, advantageously at least 62% by weight, advantageously at least 63% by weight, advantageously at least 64% by weight, advantageously at least 65% by weight, or more,The percentage is expressed relative to the weight of all the ingredients present in the couverture chocolate. Advantageously, the cocoa butter content in the couverture chocolate is at least 43% by weight relative to the weight of all the ingredients present in the couverture chocolate. Advantageously, the cocoa butter content in the couverture chocolate is 43% by weight relative to the weight of all the ingredients present in the couverture chocolate. Advantageously, the cocoa butter content in the couverture chocolate is at least 46% by weight relative to the weight of all the ingredients. Ingredients present in couverture chocolate. Advantageously, the cocoa butter content in couverture chocolate is 46% by weight relative to the weight of all ingredients in couverture chocolate. Advantageously, the cocoa butter content in couverture chocolate is at least 49% by weight relative to the weight of all ingredients in couverture chocolate. Advantageously, the cocoa butter content in couverture chocolate is 49% by weight relative to the weight of all ingredients in couverture chocolate.Advantageously, the cocoa butter content in couverture chocolate is between 23% and 65%, advantageously between 31% and 59% by weight, advantageously between 35% and 55% by weight, advantageously between 40% and 50% by weight, advantageously between 43% and 49% by weight relative to the weight of all the ingredients in couverture chocolate.

[0048] Couverture chocolate is advantageously in solid form and can be indifferently in the form of particles, granules, pellets, tablets and / or powder. The choice between these different forms is simply guided by the ease of preparing the chocolate drink composition from one or another of these forms.

[0049] The liquid character of the chocolate drink composition is obtained by mixing couverture chocolate and vegetable milk.

[0050] Advantageously, the chocolate drink composition according to the invention comprises at least 33% by weight of couverture chocolate and at least 50% by weight of a vegetable milk. Advantageously, the chocolate drink composition consists essentially of at least 33% by weight of couverture chocolate and at least 50% by weight of a vegetable milk. Advantageously, the chocolate drink composition consists of at least 33% by weight of couverture chocolate and at least 50% by weight of a vegetable milk.

[0051] In an advantageous embodiment of the invention, the couverture chocolate content in the chocolate drink composition represents at least 34% by weight, advantageously at least 34.5% by weight, advantageously at least 35% by weight, advantageously at least 35.5% by weight, advantageously at least 35.7% by weight, advantageously at least 36% by weight, advantageously at least 36.5% by weight, advantageously at least 37% by weight, advantageously at least 37.5% by weight, advantageously at least 38% by weight, advantageously at least 38.5% by weight, advantageously at least 39% by weight, advantageously at least 39.5% by weight, advantageously at least 40% by weight, advantageously at least 40.5% by weight, advantageously at least 41% by weight, advantageously at least 41.5% by weight, advantageously at least 42% by weight. weight, advantageously at least 42.5% by weight, advantageously at least 43% by weight, advantageously at least 435% by weight, advantageously at least 44% by weight, advantageously at least 44.5% by weight, advantageously at least 45% by weight relative to the total weight of the chocolate drink composition. Advantageously, the couverture chocolate content is between 33% and 45% by weight, advantageously between 33% and 42% by weight, advantageously between 33% and 40% by weight, advantageously between 33% and 39% by weight, advantageously between 33% and 38.5% by weight, advantageously between 34.5% and 38.5% by weight, advantageously between 34% and 36% by weight relative to the total weight of the chocolate drink composition. Advantageously, the couverture chocolate content is 35.7% by weight relative to the weight of the chocolate drink composition. Advantageously, the couverture chocolate content is 38.5% by weight relative to the weight of the chocolate drink composition.

[0052] In an advantageous embodiment of the invention, the vegetable milk content present in the chocolate drink composition represents at least 51% by weight, advantageously at least 51.5% by weight, advantageously at least 52% by weight, advantageously at least 52.5% by weight, advantageously at least 53% by weight, advantageously at least 53.5% by weight, advantageously at least 54% by weight, advantageously at least 54.5% by weight, advantageously at least 55% by weight, advantageously at least 55.5% by weight, advantageously at least 56% by weight, advantageously at least 56.5% by weight, advantageously at least 57% by weight, advantageously at least 57.5% by weight, advantageously at least 58% by weight, advantageously at least 58.5% by weight, advantageously at least 59% by weight, advantageously at least 59.5% by weight, advantageously at least 60% by weight, advantageously at least 60.5% by weight, advantageously at least 61% by weight,advantageously at least 61.5% by weight, advantageously at least 62% by weight, advantageously at least 62.5% by weight, advantageously at least 63% by weight, advantageously at least 63.5% by weight, advantageously at least 64% by weight, advantageously at least 64.3% by weight, advantageously at least 64.5% by weight, advantageously at least 65% by weight, advantageously at least 65.5% by weight, advantageously at least 66% by weight, advantageously at least 66.5% by weight, advantageously at least 67% by weight, advantageously at least 67.5% by weight, advantageously at least 68% by weight, advantageously at least 68.5% by weight, advantageously at least 69% by weight, advantageously at least 69.5% by weight, advantageously at least 70% by weight in relation to the total weight of the chocolate drink composition. Advantageously, the plant-based milk content is between 50% and 70% by weight, advantageously between 50% and 69% by weight, advantageously between 50% and 68% by weight,advantageously between 50% and 67% in , weight, advantageously between 50% and 66% by weight, advantageously between 50% and 65% by weight relative to the total weight of the chocolate drink composition. Advantageously, the vegetable milk content is 64.3% by weight relative to the weight of the chocolate drink composition. Advantageously, the vegetable milk content is 61.5% by weight relative to the weight of the chocolate drink composition.

[0053] In one embodiment, the ratio R of the initial masses of vegetable milk and couverture chocolate is at least 1.2:1, i.e., 120 g of vegetable milk for 100 g of couverture chocolate.Advantageously, the ratio R of the initial masses of vegetable milk and couverture chocolate is at least 1.25:1, advantageously at least 1.30:1, advantageously at least 1.35:1, advantageously at least 1.40:1, advantageously at least 1.45:1, advantageously at least 1.50:1, advantageously at least 1.55:1, advantageously at least 1.60:1, advantageously at least 1.65:1, advantageously at least 1.70:1, advantageously at least 1.75:1, advantageously at least 1.80:1, advantageously at least 1.85:1, advantageously at least 1.90:1, advantageously at least 1.95:1, advantageously at least 2.0:1. Advantageously, the ratio R of the initial weights of vegetable milk and couverture chocolate is between 1.2:1 and 2.0:1, advantageously between 1.4:1 and 1.9:1, advantageously between 1.5:1 and 1.85:1, advantageously between 1.55:1 and 1.65:1, advantageously between 1.75:1 and 1.85:1.

[0054] In a particularly advantageous embodiment of the invention, the chocolate drink composition comprises between 33% and 45% by weight of couverture chocolate and between 50% and 70% by weight of a vegetable milk.

[0055] In a particularly advantageous embodiment of the invention, the chocolate drink composition comprises 35.7% by weight of couverture chocolate and 64.3% by weight of vegetable milk. Advantageously, the chocolate drink composition consists essentially of 35.7% by weight of couverture chocolate and 64.3% by weight of vegetable milk. Advantageously, the chocolate drink composition consists of 35.7% by weight of couverture chocolate and 64.3% by weight of vegetable milk.

[0056] In another particularly advantageous embodiment of the invention, the chocolate drink composition comprises 38.5% by weight of couverture chocolate and 61.5% by weight of vegetable milk. Advantageously, the chocolate drink composition consists essentially of 38.5% by weight of couverture chocolate and 61.5% by weight of vegetable milk. Advantageously, the chocolate drink composition consists of 38.5% by weight of couverture chocolate and 61.5% by weight of vegetable milk.

[0057] The inventors observed in particular on a test panel of consumers that a A ratio of plant-based milk to couverture chocolate between 1.5:1 and 1.85:1 exhibits very satisfactory organoleptic qualities. Indeed, consumers perceived the consistency of the chocolate drink compositions as creamy when they contained 35.7% couverture chocolate and 64.3% plant-based milk by weight (R ratio of 1.8), and 38.5% couverture chocolate and 61.5% plant-based milk by weight (R ratio of 1.6).

[0058] More specifically, the range of R ratios between 1.75 and 1.85, in which sample 2 is found, makes it possible to obtain a chocolate drink composition with an intense chocolate taste suitable for a majority of consumers and the range of R ratios between 1.55 and 1.65, in which samples 1 and 6 are found, makes it possible to obtain a chocolate drink composition with a very intense chocolate taste, particularly suitable for lovers of very strong chocolate.

[0059] Advantageously, the vegetable milk contained in the composition of the chocolate drink can be chosen from milk obtained from cereals, milk obtained from oilseeds, milk obtained from legumes or a mixture of these.

[0060] Such a plant-based milk is sometimes called a "plant-based drink" in commerce or in cooking recipes. For example, it may be "almond milk", "coconut milk", "rice drink", "oat drink".

[0061] By way of example, cereals used to prepare plant-based milk may include rice, oats, wheat, barley, and malt.

[0062] By way of example, oil-rich fruits include nuts such as walnuts, almonds, hazelnuts, and pistachios, but also coconut.

[0063] By way of example, legumes are advantageously protein legumes such as lentils or peas.

[0064] According to one embodiment of the invention, the plant-based milk may comprise a mixture of cereals and / or oilseeds and / or legumes, as defined above.

[0065] According to one embodiment of the invention, the plant-based milk comprises at least 80% by weight of water and at least 10% by weight of a plant selected from a cereal, an oilseed fruit, a protein legume, and a mixture thereof. Advantageously, the plant-based milk comprises at least 11% by weight, advantageously at least 12% by weight, advantageously at least 13% by weight, advantageously at least 14% by weight, advantageously at least 15% by weight, advantageously at least 16% by weight, advantageously at least 17% by weight, advantageously at least 18% by weight, advantageously at least 19% by weight of plant matter relative to the total weight of the plant-based milk.

[0066] According to a particularly advantageous embodiment of the invention, the milk Plant-based milk is milk obtained from cereals, with the exception of soy milk. Indeed, the inventors demonstrated that using soy milk did not allow for a chocolate drink with a smooth consistency, as it resulted in a pasty texture. Furthermore, in addition to its texture, the use of soy milk imparts a very strong flavor to the chocolate drink, disrupting the overall sensory balance for the consumer.

[0067] In a particularly advantageous embodiment of the invention, the plant-based milk is rice milk. According to a particular embodiment of the invention, the plant-based milk according to the invention is cereal milk, comprising at least 10% by weight of cereals and at least 80% by weight of water.

[0068] Advantageously, the vegetable milk comprises at least 11% by weight, advantageously at least 12% by weight, advantageously at least 13% by weight, advantageously at least 14% by weight, advantageously at least 15% by weight, advantageously at least 16% by weight, advantageously at least 17% by weight, advantageously at least 18% by weight, advantageously at least 19% by weight of cereals in relation to the total weight of the vegetable milk.

[0069] The plant may be provided in the plant milk in the form of whole or crushed cereal grains (or protein legume seeds) or blended or ground into powder, the husk of which has been removed at least partially or not.

[0070] In the case of oil-bearing fruits, these can be shelled and / or ground into powder.

[0071] Plant milk can be obtained by a process comprising a soaking step or an infusion step and / or a decoction step in water from the plant. Advantageously, the process may further comprise a mixing step and / or a filtration step of the product resulting from the soaking, infusion, or decoction step.

[0072] Plant-based milk can be obtained by soaking oil-bearing fruits, for example almonds, in water. As an example, almond milk is obtained by a process comprising a step of soaking ground almonds for 8 to 12 hours in mineral water at room temperature, followed by a step of draining and mixing the powder with mineral water at room temperature, thus producing almond milk.

[0073] Plant milk can also be obtained by infusion or decoction in water of cereals, for example oat flakes or rice grains.

[0074] For example, a step of soaking rice grains for 24 hours followed by a draining step, a step of cooking the rice grains for 4 to 10 minutes in boiling water, a step of mixing the rice-water mixture, and finally a step of filtering the mixture to recover the filtrate makes it possible to obtain a beverage of rice.

[0075] Vegetable milk can also be obtained by infusion or decoction in water of protein seeds.

[0076] A mixing step and / or a filtration step may be implemented after the soaking, infusion or decoction step.

[0077] Thus, for the purposes of the present invention, milk obtained from cereals, milk obtained from oilseeds or milk obtained from legumes, respectively, milk obtained by a process comprising a soaking step or an infusion step and / or a decoction step in water of cereals, oilseeds and / or legumes, possibly followed by a mixing step and / or a filtration step of the product resulting from the soaking, infusion or decoction step.

[0078] Plant-based milk provides the majority of the water contained in the composition of chocolate drink.

[0079] Using plant-based milk avoids the need for animal milk or products derived from animal milk. The composition of this chocolate drink therefore has the advantage of being suitable for people with allergies or intolerances to dairy products.

[0080] Furthermore, in a first embodiment, it is possible to choose the plant-based ingredient, in particular an oil-bearing fruit, cereal, or protein-rich legume, so that the taste of the plant-based milk is as neutral as possible. In this way, the taste of the couverture chocolate used is only slightly altered in the composition of the chocolate drink.

[0081] In a particularly advantageous embodiment of the invention, the plant-based milk comprises only water and rice, which has a neutral taste, and is suitable for this case.

[0082] In another embodiment, the plant-based ingredient can be chosen so that the taste of the plant-based milk enhances the flavor of the couverture chocolate used in the beverage composition according to the invention. For example, coconut milk could be used to create a chocolate beverage composition in which the coconut aromas combine with those of the couverture chocolate.

[0083] Advantageously, plant-based milk consists solely of water and plant matter.

[0084] For example, thickeners or emulsifiers other than those naturally derived from the plant due to the steps of preparing plant milk from water and the plant concerned are not necessary here, without this being prohibited.

[0085] In another embodiment, the plant-based milk may further comprise non-natural thickeners and / or emulsifiers, such as: lecithin, a monoglyceride of dietary fatty acid, a diglyceride of dietary fatty acid, alginate, etc. guar gum, a pectin, a carrageenan.

[0086] Plant-based milk necessarily contains a certain proportion of starch, particularly if the plant is a cereal. However, due to its method of preparation, especially in the case of cereal milk made by soaking, decoction, or infusion of a plant, the starch content of plant-based milk is generally low.

[0087] In particular, if, for the preparation of a rice-based plant milk, a soaking step is implemented, some of the starch naturally present in the rice is eliminated with the soaking water.

[0088] Furthermore, the starch present in plant-based milk is not in a gelled form.

[0089] In the case of almond milk prepared with 15% by mass of powdered almonds, these almonds comprising 2.5% by mass of starch, the starch content of the plant milk is therefore 0.375% by mass.

[0090] The plant-based milk used for the invention may have a starch content of less than 6% by weight relative to the total weight of the plant-based milk, advantageously less than 5% by weight relative to the total weight of the plant-based milk, advantageously less than 4% by weight relative to the total weight of the plant-based milk, advantageously less than 3.9% in weight relative to the total weight of the plant-based milk, advantageously less than 3.8% in weight relative to the total weight of the plant-based milk, advantageously less than 3.6% in weight relative to the total weight of the plant-based milk, advantageously less than 3.4% in weight relative to the total weight of the plant-based milk, advantageously less than 3.3% in weight relative to the total weight of the plant-based milk, or advantageously less than 3.2% in weight relative to the total weight of the plant-based milk,

[0091] The inventors have shown that a low starch content is sufficient to obtain the desired smooth consistency.

[0092] According to a particularly advantageous embodiment, the plant-based milk according to the invention comprises 15% by weight of rice and 84% by weight of water.

[0093] In a particular embodiment, the vegetable milk may further contain a vegetable food oil, the content of which is less than or equal to 3% by weight, advantageously less than or equal to 2% by weight, advantageously less than or equal to 1% by weight in relation to the total weight of the vegetable milk.

[0094] The edible vegetable oil may be chosen from sunflower oil, grapeseed oil, rapeseed oil, sesame oil, coconut oil, olive oil, walnut oil, hazelnut oil, peanut oil or a mixture of these oils.

[0095] In a particular embodiment of the invention, the plant-based milk may further contain a flavor enhancer. Advantageously, the flavor enhancer may be salt.

[0096] Advantageously, the plant-based milk according to the invention comprises water, rice, sunflower oil, and salt. Advantageously, the plant-based milk according to the invention is made up of water, rice, sunflower oil and salt.

[0097] In an advantageous embodiment of the invention, the chocolate drink composition further comprises cocoa butter.

[0098] According to one embodiment, cocoa butter can be added to the chocolate drink composition according to the invention, comprising couverture chocolate and plant-based milk. The addition of cocoa butter will depend on the couverture chocolate used.

[0099] If cocoa butter is added to the chocolate drink composition according to the invention, the added cocoa butter content shall be at least 0.5% by weight, advantageously at least 1.0% by weight, advantageously at least 1.5% by weight, advantageously at least 2.0% by weight, advantageously at least 2.5% by weight, advantageously at least 3.0% by weight, advantageously at least 3.5% by weight, advantageously at least 4.0% by weight, advantageously at least 4.5% by weight, advantageously at least 5.0% by weight, advantageously at least 5.5% by weight, advantageously at least 6.0% by weight, advantageously at least 6.5% by weight, advantageously at least 7.0% by weight, advantageously at least 7.5% by weight, advantageously of at least 8.0% by weight, advantageously of at least 8.5% by weight, advantageously of at least 9.0% by weight, advantageously of at least 9.5% by weight, advantageously of at least 10.0% by weight, advantageously of at least 10,5% by weight, advantageously at least 11.0% by weight, advantageously at least 11.5% by weight, advantageously at least 12.0% by weight, advantageously at least 12.5% ​​by weight, advantageously at least 13.0% by weight, advantageously at least 13.5% by weight, advantageously at least 14.0% by weight, advantageously at least 14.5% by weight, advantageously at least 15.0% by weight in relation to the total weight of the chocolate drink composition. Advantageously, the cocoa butter content added to said chocolate drink composition is between 0.5% by weight and 15.0% by weight, advantageously between 1.0% by weight and 13.0% by weight, advantageously between 1.5% by weight and 10.0% by weight, advantageously between 2.0% by weight and 5.5% by weight, advantageously between 2.5% by weight and 4.5% by weight, advantageously between 2.5% by weight and 4.0% by weight, advantageously between 2.5% by weight and 3.5% by weight relative to the total weight of the chocolate drink composition. Advantageously, the cocoa butter content added to said chocolate drink composition is 3.0% by weight relative to the total weight of the chocolate drink composition.

[0100] In a particular embodiment of the invention, the chocolate drink composition comprises: - between 35% and 50% by weight of couverture chocolate, - between 0.5% and 15.0% by weight of cocoa butter, and - between 50% and 60% by weight of a plant-based milk.

[0101] In a particular embodiment of the invention, the chocolate drink composition further comprises at least one additional agent selected from a sweetener, a flavoring agent, a flavor enhancer and a mixture thereof.

[0102] Advantageously, the chocolate drink composition may include a sweetening agent, that is to say, an agent having sweetening power, present from the outset in the plant-based milk or added to the chocolate drink composition according to the invention. By way of non-limiting example, the sweetening agent may be glucose, fructose, sucrose, maltose, lactose, sorbitol, maltitol, mannitol, honey, agave syrup or a sweetener, in particular sucralose, stevia, sorbitol, maltitol, lactitol, xylitol or isomalt.

[0103] The addition of a sweetening agent may be considered in particular in the case where the cocoa content of the couverture chocolate is high, for example above 70%, for example above 80%.

[0104] Advantageously, the chocolate drink composition may include a flavoring agent.

[0105] Advantageously, the flavoring agent may be a natural or artificial flavoring substance or a flavoring preparation. For the purposes of this invention, a flavoring preparation means a fruit puree, citrus peel, or an oilseed powder or a dried fruit paste.

[0106] In a particular embodiment, the flavouring preparation may include cocoa butter.

[0107] For example, liquid vanilla extract, vanilla powder, natural or synthetic vanilla flavoring, or food-grade alcohol may be used as a flavoring agent. Spices such as pepper, cinnamon, chili pepper, or mint, or liquid coffee extract, may be used as a flavoring agent.

[0108] It is also possible, still with a view to layering flavors on the basis of the chocolate flavor that one wishes to express in the drink, to add to the chocolate drink composition according to the invention a flavoring preparation, such as a fruit coulis, citrus zest, an essential fruit oil or even a powder of oleaginous fruits or a paste of dried fruits, spices such as pepper, cinnamon, chili, or mint, or even a liquid coffee extract.

[0109] In this case, typically less than 50 g of flavoring preparation will be added per 1 kg of chocolate drink composition according to the invention. In this case, it is possible to add an appropriate quantity of water, for example mineral water, so as to take into account the impact of the flavoring preparation on the final consistency of the chocolate drink composition according to the invention.

[0110] In one embodiment, the quantity of water to be added is advantageously less than 50 mL per 1 kg of chocolate drink composition, advantageously less than 40 mL per 1 kg of chocolate drink composition, advantageously less than 30 mL per 1 kg of chocolate drink composition, advantageously less than 20 mL per 1 kg of chocolate drink composition, advantageously less than 10 mL per 1 kg of chocolate drink composition.

[0111] Optionally, an appropriate amount of a flavour enhancer may be added to the chocolate drink composition according to the invention.

[0112] It is therefore possible to add salt, for example in the form of fleur de sel, to the chocolate drink composition according to the invention. For example, a mass of between 0 and 3 g of salt can be added per 1 kg of the chocolate drink composition according to the invention.

[0113] The salt content of the chocolate drink composition is advantageously between 0 and 2 g of salt per 1 kg of chocolate drink composition, advantageously between 0 and 1 g of salt per 1 kg of chocolate drink composition.

[0114] In one embodiment of the present invention, the chocolate drink composition is free of milk and / or milk derivatives of animal origin.

[0115] In one embodiment of the present invention, the viscosity of the chocolate drink composition is between 100 mPa.s and 500 mPa.s, said viscosity being measured at 70°C.

[0116] Advantageously, the viscosity is a dynamic viscosity. Advantageously, the viscosity measured at 70°C is between 100 mPa.s and 400 mPa.s, advantageously between 100 mPa.s and 300 mPa.s, advantageously between 150 mPa.s and 250 mPa.s, advantageously between 150 mPa.s and 240 mPa.s, advantageously between 150 mPa.s and 230 mPa.s, advantageously between 150 mPa.s and 220 mPa.s, advantageously between 155 mPa.s and 210 mPa.s.

[0117] Advantageously, the inventors have shown that the particular composition of the chocolate drink composition as well as the ratio between the couverture chocolate and vegetable milk contents, make it possible to obtain a very particular viscosity at a temperature of 70°C, which can be associated with the smooth character perceived by the consumer despite the absence of products derived from animal milk.

[0118] In addition, the inventors have shown that this viscosity is both higher than that of commercially available milk chocolate drinks, even those containing a significant proportion of cream, and much lower than that of the plant-based milk chocolate drinks of US patent application 2011 / 0274813 perceived as pasty rather than smooth.

[0119] In one embodiment of the present invention, the viscosity of the composition The viscosity of the chocolate drink is between 1500 mPa.s and 3000 mPa.s, measured at 25°C.

[0120] Advantageously, the viscosity is a dynamic viscosity. Advantageously, the viscosity measured at 25°C is between 1500 mPa.s; 2500 mPa.s, advantageously between 1500 mPa.s and 2300 mPa.s, advantageously between 1700 mPa.s and 2300 mPa.s, advantageously between 1750 mPa.s and 2250 mPa.s.

[0121] Another aspect of the invention relates to a method for preparing a chocolate drink composition according to the invention described above. This method comprises the following steps: a) mix at least the couverture chocolate and the plant-based milk, b) heat the mixture obtained in step a) to a temperature of at least 70°C, c) homogenize the mixture.

[0122] Advantageously, step a) may further include the addition of cocoa butter and / or at least one additional agent selected from a sweetener, a flavoring agent, and / or at least one flavor enhancer and a mixture thereof to the couverture chocolate and vegetable milk. Advantageously, step a) is carried out at room temperature.

[0123] Advantageously, step b) of heating the mixture is carried out at a temperature of at least 70°C. Advantageously, the heating temperature of step b) is at least 70°C, advantageously at least 75°C, advantageously at least 80°C, advantageously at least 85°C, advantageously at least 90°C, advantageously at least 91°C, advantageously at least 92°C, advantageously at least 93°C, advantageously at least 94°C, advantageously at least 95°C, advantageously at least 96°C, advantageously at least 97°C, advantageously at least 98°C, advantageously at least 991°C. Advantageously, the heating temperature of step b) is between 70°C and 99°C, advantageously between 75°C and 99°C, advantageously between 75°C and 95°C, advantageously between 75°C and 85°C, advantageously between 85°C and 90°C, advantageously between 90°C and 95°C. Advantageously, the heating temperature of step b) is strictly less than 100°C.Above 100°C, the texture of the chocolate drink thickens excessively, a burnt taste may appear, and the emulsion becomes unstable.

[0124] In a particularly advantageous embodiment of the invention, the temperature of step b) is between 90°C and 95°C if the ratio R is between 1.75 and 1.85. This is the operating method that was chosen to prepare sample 2.

[0125] In another particularly advantageous embodiment of the invention, the temperature of step b) is between 80°C and 85°C if the ratio R is between 1.55 and 1.65. This is the operating procedure that was chosen to prepare the samples 1 and 6.

[0126] Generally, the choice of temperature for step b) depends on the water content by weight in the initial mixture. The higher the water content (w / w) in the initial mixture, the higher the temperature of step b) must be, all other things being equal, in order to obtain the desired smooth consistency. Advantageously, step b) of heating the mixture is carried out at a temperature of at least 80°C. Step c) of the process consists of homogenizing the mixture, preferably continuously during the temperature rise, so as to obtain a temperature that is as homogeneous as possible throughout the mixture and to promote the formation of the emulsion.

[0127] Preferably, the mixture is homogenized with a rotary device, manual or electric, with a rotation speed of 60 revolutions per minute or less. A person skilled in the art will know how to adjust the duration of homogenization step c) according to the quantity of mixture.

[0128] The chocolate drink composition can then either be consumed directly, after cooling to a temperature below 70°C, in particular to avoid any risk of burning.

[0129] The chocolate drink mixture can also be poured into a storage container (bottle – for example, a glass bottle, a cardboard carton, etc.), preferably one that has been sterilized beforehand. The container can advantageously be sealed airtight immediately after filling.

[0130] The chocolate drink composition is then allowed to cool to room temperature.

[0131] At room temperature, the chocolate drink composition is a macroscopically homogeneous emulsion.

[0132] At a temperature above 6°C, up to the maximum temperature reached during heating, the chocolate drink composition is in fact a macroscopically homogeneous emulsion, that is to say that it does not "split" or "seed" and this emulsion is kinetically stable, with a lifespan of several weeks.

[0133] No flocculation, coalescence, sedimentation or graining is observed, either as a result of cooling to a temperature above 6°C or heating to a temperature below the maximum heating temperature during the preparation of the chocolate drink composition, or after storage at 6°C for at least eight weeks.

[0134] The chocolate drink composition can thus be stored for several weeks in the refrigerator. In particular, it is observed that the macroscopic homogeneity of the emulsion, visible to the naked eye, is maintained after at least eight weeks of storage. at 6°C.

[0135] This stability is due to the method of preparation of the chocolate drink composition and its composition, which does not include any emulsifier other than those present in the couverture chocolate used.

[0136] After storage, the chocolate drink composition can be consumed as is or after reheating, for example over moderate heat, in a bain-marie or in a microwave oven. EXAMPLES EXAMPLE 1: PREPARATION OF SAMPLES

[0137] Six samples, numbered from 1 to 6, were prepared to be subsequently analyzed quantitatively in terms of viscosity and color, and qualitatively with a consumer test panel.

[0138] Samples 1, 2 and 6 are chocolate drinks according to the invention.

[0139] Samples 3 and 4 are two commercially available chocolate drinks comprising milk of animal origin or a product derived from milk of animal origin.

[0140] Sample 5 reproduces the chocolate drink of Example 3 of U.S. Patent Application US 2011 / 0274813 A1, this drink not containing milk of animal origin or any product derived from milk of animal origin. 1. Sample 1 “classic”:

[0141] 3.968 kg of Clavileno® brand 72% cocoa dark couverture chocolate (reference 72), 7.142 kg of Yosoy® brand "rice drink" (composition: water, 15% rice, sunflower oil, 0.7 g / L sea salt; fat content 10 g / L; sugar content: 109 g / L, of which 50 g are sugars) and 6.6 g of salt are mixed together and, with constant stirring, the mixture is heated to a temperature between 80°C and 85°C. Once this temperature is reached, it is maintained at this temperature for one minute. The mixture is then placed in its final container and allowed to cool to room temperature. 1. Sample 2 “Gourmet 72”:

[0142] 4.273 kg of Clavileno® brand 72% cocoa dark couverture chocolate (reference 72), 6.837 kg of Yosoy® brand "rice drink" (composition: water, 15% rice, sunflower oil, 0.7 g / L sea salt; fat content 10 g / L; sugar content: 109 g / L, of which 50 g are sugars) and 6.6 g of salt are mixed together and, with constant stirring, the mixture is heated to a temperature between 80°C and 85°C. Once this temperature is reached, it is maintained at this temperature for one minute. The mixture is then placed in its final container and allowed to cool to room temperature. 1. Sample 3: Celaya® Hot Chocolate

[0143] Sample 3 is a Celaya® hot chocolate from the Valrhona® brand, with lot number T 078 A 302 0 16:01 032 and best before date (BBD): 27 / 08 / 21 (Produced on 28 / 10 / 20) 1. Sample 4: Old-fashioned hot chocolate from the Angelina® brand ;)

[0144] Sample 4 is an old-fashioned hot chocolate in a 48 cl bottle from the brand Angelina®, with lot number A1J333 and best before date DDM 29 / 11 / 21 (Produced on 29 / 11 / 19). 1. Sample 5: Chocolate drink according to example 3 of US patent application US 2011 / 0274813

[0145] Sample 5 ingredients: 425 g water; 25 g rice starch; 100 g cocoa; 209.5 g sugar; 162.5 g palm oil; 2.5 g soy lecithin.

[0146] Procedure for preparing sample 5: The chocolate mass, comprising cocoa, sugar, palm oil, and lecithin, is melted at a temperature below 65°C. The rice starch gel, made from water and rice starch, is heated to 80°C and gradually added to the chocolate mass over a total addition time of 15 minutes. The mixture is then homogenized for 3 minutes at 80°C and finally pasteurized at 85°C. 1. Sample 6 “Gourmet Orange”:

[0147] 4.273 kg of Clavileno® brand 72% dark couverture chocolate (reference 72), 6.837 kg of Yosoy® brand "rice drink" (composition: water, 15% rice, sunflower oil, 0.7 g / L sea salt; fat content 10 g / L; sugar content: 109 g / L, of which 50 g are sugars) and 6.6 g of salt are mixed together and, with constant stirring, the mixture is heated to a temperature between 80°C and 85°C. Once this temperature is reached, it is maintained at 80°C to 85°C for one minute. The zest of two medium-sized oranges is added, and the mixture is then allowed to infuse for 10 minutes at 80°C. The mixture is then filtered and placed in its final container, where it is allowed to cool to room temperature. EXAMPLE 2: Viscosity Measurement

[0148] Viscosity measurements as a function of temperature were carried out on a Rapid Visco Analyser® model super 4 (RVA-4) measuring device manufactured by Newport Scientific.

[0149] A mass m equal to 28.5 g of the sample to be tested is placed in the measuring device. This mass is mechanically homogenized by the measuring helix. The mass m is subjected to the heating and cooling steps described in Table 1 below:

[0150] [Tables 1] Start Date End Date Propeller Speed ​​(RPM) Temperature (°C) Initial Homogenization 0 min 0 s 0 min 15 s 960 25 Viscosity Measurements at Ambient Temperature (25°C) 0 min 15 s 5 min 15 s 160 25 Temperature Rise 5 min 15 s 8 min 15 s 160 From 25 to 70 Viscosity Measurements at Maximum Temperature (70°C) 8 min 15 s 13 min 15 s 160 70 Temperature Decline 13 min 15 s 20 min 15 s 160 From 70 to 30 Stabilization 20 min 15 s 22 min 15 s 160 30

[0151] Table 1: Operating conditions for viscosity measurements

[0152] Dynamic viscosity is measured every two seconds during the measurement phases at ambient temperature (Tambiante = 25°C) and at high temperature (Tmax = 70°C).

[0153] Table 2 groups the average viscosity values ​​measured for the five samples at the two temperatures Tambiante (25 °C) and Tmax, (70°C) as well as the corresponding standard deviation T.

[0154] [Tables2] Viscosity at 25°C (centipoise, cp) Viscosity at 70°C (centipoise, cp) Sample 1 1796.5 (± 17.66) 157.55 (± 5.35) Sample 2 2211.5 (± 94.2) 199.3 (± 12.8) Sample 3 311.75 (± 5.05) 57.55 (± 1.65) Sample 4 1404.1 (± 28.34) 64.55 (± 4.75) Sample 5 1335.25 (± 30.15) 530.55 (± 6.25)

[0155] Table 2: Viscosity of samples 1 to 5 at 25°C and 70°C

[0156] Table 2 shows that the choice of ingredients and their proportions (including a ratio of initial masses of plant drink and chocolate between 1.2 and 2 for samples 1,2 and 6) as well as the specific operating procedure followed for the preparation of the drink, including precise control of the maximum temperature reached as a function of the ratio R, make it possible to obtain a very specific dynamic viscosity range at a temperature of 70°C, which can be associated with the smoothness perceived by the consumer despite the absence of products derived from animal milk.

[0157] This viscosity is both higher than that of commercially available milk chocolate drinks, even those containing a significant proportion of cream (samples 3 and 4 of example 1), and much lower than that of prior art plant milk-based chocolate drinks (sample 5) perceived as pasty rather than creamy.

[0158] The method of preparing rice milk used for examples 1 and 2 thus makes it possible to obtain a chocolate drink composition whose dynamic viscosity measured at 20°C is higher than that of the prior art drink formed from a rice starch gel corresponding to sample 5 of example 1) but a dynamic viscosity measured at 70°C two to three times lower than sample 5.

[0159] It is known that, while it is common to use starch derived from a plant to thicken a preparation, for this thickening power to be fully expressed, it is necessary to reach an optimal cooking temperature and to have optimal proportions of water and starch. Indeed, if the starch is undercooked, the starch granules do not swell sufficiently. Consequently, not only will the texture be too liquid, but there will also be defects in appearance and binding. On the other hand, if the starch granules are overcooked, there is a risk of separation of the phases of the mixture, resulting in a curdled mixture.

[0160] This can be seen on the basis of the results of a study concerning the consistency of the composition of the chocolate drink according to the invention, compared to that of chocolate drinks of the prior art in Tables 4 and 5 of Example 4 below. EXAMPLE 3: Measuring Color

[0161] Colour measurements are carried out on a Konica Minolta® CR-400 colourimeter, in the L*a*b CIE 1976 colour space. At least three measurement repetitions are carried out for each sample.

[0162] [Math.l] AE = ^ / [(AL)2 +(Aa)2 +(Ab)2]

[0163] Table 3 groups the colors measured for the five samples, with the corresponding standard deviation, at the two temperatures Tambiante = 25°C and Tmax = 70°C, as well as the AE color difference for each sample between these two temperatures.

[0164] [Tables3] Sample Temperature L*(C) a*(C) b*(C) AE 1 25°C 36.38 ±0.23 10.67 ±0.11 16.26±0.13 70°C 26.46 ±0.01 11.82 ±0.01 8.63 ±0.02 12.57 2 25°C 35.56 ±0.13 10.85 ±0.05 15.32 ±0.12 70°C 26.34 ±0.05 11.98 ±0.01 8.73 ±0.03 11.39 3 25°C 39.74 ±0.05 10.47 ±0.006 15.02 ±0.03 70°C 37.58±0.27 10.49±0.012 13.96±0.17 2.41 4 25°C 41.59 ±0.44 8.64 ±0.38 16.88±0.56 70°C 32.54±0.32 8.72±0.6 ll.22±0.48 10.67 5 25°C 22.9 ±0.07 11.32 ±0.04 4.52±0.02 70°C 20.27±0.03 ll.25±0.03 2.05±0.04 3.61

[0165] Table 3: Colour of samples 1 to 5 at 25°C and 70°C in the CIE 1976 L*a*b chromatic space

[0166] Besides its taste and texture, the chocolate drink composition is distinguished from the commercial drinks corresponding to samples 3 and 4 of example 1 and from the prior art corresponding to sample 5 of the same example by the amplitude of the color variation between its color in the L*a*b CIE 1976 chromatic space, greater than 11.

[0167] EXAMPLE 4: Test on a consumer panel

[0168] A sample of N (N = 52 or N = 46 as appropriate, see Table 4 below) Consumers conduct a blind, successive tasting of at least two different samples brought to a temperature of 70°C. Each consumer must answer the following questions by choosing one of the proposed answers: 1) How do you judge the consistency? - too liquid - just what's needed - too creamy 2) How would you rate the mouthfeel: - bad - mediocre - average - Good - excellent

[0169] Table 4 groups the results of a first survey on a panel of N consumers concerning consistency for sample 1 (classic) and sample 2 (gourmet), in terms of percentage of responses expressed.

[0170] [Tables4] Sample 1 Sample 2 Sample 6 N 52 52 46 Too runny 0% 0% 0% Just right 62.5% 50% 75% Too creamy 37.5% 50% 25%

[0171] Table 4: Results of the consumer survey on the consistency of samples 1, 2 and 6 according to the invention

[0172] Table 5 groups the results of a second survey of a panel of 15 consumers concerning consistency for sample 1 (classic) and sample 2 (gourmet), sample 4 (of the Angelina® brand) and sample 5 (reproduction of example 3 of US patent application US 2011 / 0274813 Al), in terms of percentage of responses expressed.

[0173] [Tables5] Sample 1 Sample 2 Sample 4 Sample 5 N 15 15 15 15 Too runny 13.3% 0% 33.3% 0% Just right 86.7% 50% 33.3% 13.3% Too creamy 0% 50% 33.3% 86.7%

[0174] Table 5: Results of the consumer survey on the consistency of samples 1, 2, 4 and 5

[0175] Table 4 shows that the consistency of sample 1, referred to as "classic," is rated as "just right" by 62.5% of consumers. The consistency of samples 2, "gourmet," and 6, "gourmet orange," is rated as "just right" by 50% and 75% of consumers, respectively. These results demonstrate that the consistency of the chocolate drink composition according to the invention conforms to the consistency desired by a majority of consumers, which is confirmed by the results presented in Table 5. of which the consistency of sample 1 "classic" is rated "just right" by 86.7% of consumers. The consistency of sample 2 "gourmet" is rated "just right" by 50%.

[0176] These results are much higher than those obtained by Sample 5 reproducing Example 3 of US Patent Application US 2011 / 0274813 A, for which consistency is rated "just right" by only 13.3% of consumers.

[0177] The consistency of sample 5 is judged "too creamy" by 86.7% of consumers, whereas that of sample 1 is not judged "too creamy" by any of the consumers, confirming that the operating method followed to prepare the invention does not lead to the same consistency as the use of a starch gel.

[0178] The consistency of the chocolate drink composition according to the invention is therefore considered to conform to the consistency sought by a majority of consumers and by a proportion of consumers greater than that of the chocolate drinks of the prior art.

[0179] Table 6 groups the results of the survey on a panel of N = 42, 37 or 46 consumers concerning the mouthfeel for sample 1 (classic) and sample 2 (gourmet), in terms of percentage of responses expressed.

[0180] [Tableauxô] Sample 1 Sample 2 Sample 6 N 42 37 46 poor 0% 0% 0% mediocre 0% 0% 0% average 12.5% ​​0% 6.25% good 31.25% 65.3% 43.75% excellent 56.25% 35.7% 50%

[0181] Table 6: Results of the consumer survey on the mouthfeel of samples 1, 2 and 6 according to the invention

[0182] Table 7 groups the results of a second survey on a panel of N = 15 consumers concerning the mouthfeel for sample 1 (classic) and sample 2 (gourmet), sample 4 (of the Angelina® brand) and sample 5 (reproduction of example 3 of US patent application US 2011 / 0274813 Al), in terms of percentage of responses expressed.

[0183] [Tables?] Sample 1 Sample 2 Sample 4 Sample 5 N 15 15 15 15 poor 0% 0% 0% 53.3% mediocre 0% 6.7% 20% 6.7% average 6.7% 6.7% 20% 0% good 60% 26.4% 40% 20% excellent 33.3% 60% 20% 20%

[0184] Table 7: Results of the consumer survey on the mouthfeel of samples 1, 2, 4 and 5

[0185] The mouthfeel of Sample 1, referred to as "classic," corresponding to an intense chocolate taste, was rated as good or even excellent by 93.3% of consumers in the second survey (Table 7) and by 87.5% of consumers in the first survey (Table 6). The mouthfeel of Sample 2, corresponding to a very intense chocolate taste, was rated as good or even excellent by 86.4% of consumers in the second survey (Table 7) and by 100% of consumers in the first survey (Table 6).

[0186] These results are much higher than those obtained by Sample 4, from the trade, for which the mouthfeel is rated as good or even excellent by only 60% of consumers.

[0187] These results are also much higher than those obtained by sample 5 reproducing example 3 of US patent application US 2011 / 0274813 A, for which the mouthfeel is rated as good or even excellent by only 40% of consumers and is even judged as bad by 53.3% of consumers.

[0188] The mouthfeel obtained with the chocolate drink composition and its preparation process is therefore significantly different from that of the chocolate drinks of the prior art and advantageous compared to the latter.

Claims

Demands

1. Chocolate drink composition, comprising: - at least 33% by weight of couverture chocolate, and - at least 50% by weight of a vegetable milk, said chocolate drink composition having a viscosity measured at 70°C between 100 mPa.s and 500 mPa.s.

2. Chocolate drink composition according to claim 1, wherein the couverture chocolate has a cocoa content of at least 40%.

3. Chocolate drink composition according to any one of claims 1 to 2, wherein the vegetable milk is selected from milk obtained from cereals, milk obtained from oilseeds, milk obtained from legumes, or a mixture thereof.

4. Chocolate drink composition according to any one of claims 1 to 3, wherein the vegetable milk is milk obtained from cereals, with the exception of soy milk.

5. Chocolate drink composition according to claim 4, wherein the cereal milk comprises at least 10% by weight of cereals and at least 80% by weight of water.

6. Composition of chocolate drink according to any one of claims 1 to 5, comprising: - between 33% and 45% by weight of couverture chocolate, and - between 50% and 70% by weight of a vegetable milk.

7. Chocolate drink composition according to any one of claims 1 to 6, wherein the chocolate drink composition further comprises cocoa butter.

8. Chocolate drink composition according to any one of claims 1 to 7, further comprising at least one additional agent selected from a sweetener, a flavoring agent, a flavor enhancer and a mixture thereof.

9. Chocolate drink composition according to any one of claims 1 to 8, wherein said chocolate drink composition is free from milk and / or milk derivatives of animal origin.

10. Chocolate drink composition according to any one of claims 1 to 7, said chocolate drink composition having a dynamic viscosity measured at 25°C between 1500 mPa.s and 3000 mPa.s.

11. A process for preparing a chocolate drink composition comprising the steps of: a) mixing at least one couverture chocolate and a vegetable milk, such that the mixture comprises at least 33% by mass of couverture chocolate and at least 50% by mass of vegetable milk, b) heating the mixture obtained in step a) to a temperature of at least 70°C, c) homogenizing the mixture.