Kit for the preparation of a food product

Abstract

The present invention relates to a kit composed of several prepared products, called bases, allowing the tailor-made preparation of a food product such as chocolate or having properties and / or a use close to those of chocolate.

Description

Title : Kit for the preparation of a food product

[0001] The present invention relates to a kit composed of several prepared products, called bases, allowing the tailor-made preparation of a food product such as chocolate or having properties and / or a use close to those of chocolate.

[0002] Currently, professional chocolatiers, ice cream makers and pastry chefs produce chocolate-based preparations in their laboratories (tablets, ganaches, candy coatings or other chocolate specialties, ice creams or ice creams in ice cream parlors, mousses, creams, whipped ganaches and other pastry icings). While the range of chocolates available to professionals in the sweet food industry is abundant due to the number of brands positioned in this market, it remains limited, conditioned by the choice of chocolate recipes "set by the manufacturers" and ready to use. It does not allow for total customization of products directly by artisans through the design of tailor-made products in their laboratories or kitchens. This context could be extended to so-called mass-market chocolates since the observation is the same.

[0003] In this context, the Applicant has developed a kit composed of several elaborate bases which can be assembled at the convenience of the user to enable him to develop his own chocolate; these bases can also be used alone in certain very specific types of application.

[0004] By "prepared" is meant a product (also referred to as a base in the following) whose preparation process provides remeltability, controlled rheological and granulometric characteristics, without the addition of ingredients that would not be compatible with maintaining a legal sales name "chocolate" once the assembly has been carried out (according to the criteria defined in European Directive 2000 / 36 / EC). All of these prepared products, to facilitate their use and optimize the organoleptic characteristics (taste / texture), are formulated with cocoa butter. Consequently, these bases are very easy to use and combine with each other for the end user. In particular, they avoid the end user having to equip themselves beyond the equipment they already have in their laboratory.

[0005] Furthermore, the cocoa butter content of said processed products, which must be between 25 and 55% of the weight of the finished product, is an essential criterion for obtaining a finished product having good organoleptic, compositional and rheological properties after assembly of the bases. Due to its modularity, the kit according to the invention makes it very easy to target precise cocoa butter contents in the finished product.

[0006] The fact remains that the cocoa butter content of each base must be controlled and considered at its strict minimum so that the possibilities for combining the bases remain as numerous as possible while respecting the target cocoa butter content range of the finished product.

[0007] Thus, the present invention relates to a kit for manufacturing a food product, of the chocolate type, comprising:

[0008] - at least one cocoa base consisting of 60 to 100% by weight of cocoa and 0 to 40% by weight of a sweetening agent, and the particles of which have a size of between 10 and 20 pm, preferably of the order of 15 pm;

[0009] - at least one dilution base consisting of 25 to 35% by weight of cocoa butter, from 65 to 75% by weight of sweetening agent, and optionally up to 1% by weight of lecithin, and the particles of which have a size of between 10 and 20 pm, preferably of the order of 15 pm;

[0010] - at least one milk base or at least one alternative vegetable base consisting of 25 to 35% by weight of cocoa butter, 65 to 75% by weight of milk or dehydrated milk specialty powder, for the milk base, or a vegetable raw material alternative to milk of animal origin, for the vegetable alternative base, and optionally up to 1% by weight of lecithin, and the particles of which have a size of between 10 and 20 pm, preferably of the order of 15 pm; and

[0011] - at least one flavoring base composed of 30 to 95% by weight of butter cocoa and from 5 to 70% by weight of at least one flavoring agent.

[0012] The cocoa bases are each independently composed of 60 to 100% by weight of cocoa, preferably 60 to 90% and more preferably 70 to 90% by weight of cocoa, and 0 to 40% by weight of a sweetening agent, and the particles of which have a size of between 10 and 20 μm, preferably of the order of 15 μm; according to particular embodiments, the cocoa bases comprise approximately 60% by weight of cocoa and 40% by weight of sugar, approximately 70% by weight of cocoa and 30% by weight of sugar, approximately 80% by weight of cocoa and 20% by weight of sugar, approximately 90% by weight of cocoa and 10% by weight of sugar or even 100% by weight of cocoa.

[0013] Cocoa, also called cocoa paste, mass, or liquor, means the product obtained after roasting, crushing and coarse grinding of fermented cocoa beans; cocoa generally comprises between 48 and 56% by weight of cocoa butter.

[0014] The kit comprises at least 1 cocoa base, i.e. it may comprise 1, 2, 3, 4, 5 or more cocoa bases. According to a preferred embodiment, the kit comprises 4 different cocoa bases.

[0015] Each cocoa base can be formulated with a selection of cocoa beans inducing distinct organoleptic profiles per base: woody, fruity, spicy, camphorous... by example. It is also possible to use a blend of cocoa beans of different origins and / or types.

[0016] These bases are conched in a conventional manner. It is recalled that conching is a process of refining chocolate by stirring and aeration, at a controlled temperature between 40 and 80°C, making it possible to obtain the desired sensory profile for a given chocolate as well as its target fluidity.

[0017] By "sweetening agent" is meant any food product providing a sweet taste; it may be, for example, white sugar (sucrose), brown sugar, brown sugar, Muscovado sugar, Rapadura sugar, cocoa sugar, etc. or polyols, inulin, fruit powders (banana, dates, apples) or any other ingredient with sweetening properties or providing a perception of a sweet taste such as miraculin. Preferably, the sweetening agent is sucrose.

[0018] According to another object of the invention, the cocoa base can be used alone, that is to say without adding another base, for example in pastry making or chocolate making, in particular for the preparation of ganache. Indeed, the composition of the cocoa base, which does not include cocoa butter or lecithin, is potentially advantageous from a clean label point of view and makes it possible to bring greater aromatic intensity to the final product.

[0019] According to a particular embodiment, the dilution base is composed of approximately 29 to 33% by weight of cocoa butter, approximately 67 to 71% by weight of a sweetening agent and approximately 0.5% by weight of lecithin.

[0020] It is advantageous to emphasize that the dilution base according to the invention also finds numerous applications alone, that is to say without requiring the implementation of the other bases of the kit according to the invention. For example, it can be associated with powders of dried or dried fruits, vegetables, plants, seeds, etc.

[0021] According to one embodiment, the kit comprises at least one milk base which comprises powdered milk which may be whole or totally or partially skimmed, it may also comprise a mixture of these different types of milk powder. The milk powder may also be caramelized or supplemented with anhydrous milk fat, ultimately allowing, once the milk base has been assembled with the other desired bases, the legal name milk chocolate or white chocolate to be retained. In this context, the kit according to the invention may comprise a milk base prepared with a milk powder containing 26% fat obtained by atomization / drying. The milk bases must be composed of milk fat at a level of 15 to 20% by weight, which fat may be added if the powdered milk used does not contain enough.

[0022] For example, the milk powders can be chosen from standard commercial milk powders on the market (for example, Roller 26%, Spray 26%, Lait Ca ramelized 26%...) but also milk powders or specialty dairy ingredients (Skirs, dehydrated kefirs, sheep's milk powder, goat's milk powder, cream powder, yogurt powder...).

[0023] According to another embodiment, the kit comprises at least one alternative plant base which is made up of one or more alternative raw materials to animal milk, of plant origin and partially or totally substituting milks of animal origin; by way of example and without any limiting character, these alternative raw materials can be rice, almonds, tiger nuts, hazelnuts, buckwheat, etc.

[0024] More specifically, the vegetable raw material may be composed of 50 to 75% by weight of a vegetable ingredient to which a vegetable fat may be added so that the vegetable raw material comprises between 15 and 20% by weight of vegetable fat; when a vegetable fat is added, it may be, for example, sunflower oil, grape seed oil, etc.

[0025] According to a particular embodiment, the vegetable raw material may be a vegetable powder composed of nuts, whole or partially deoiled, that is to say preferably comprising up to 18% by weight of residual fat.

[0026] This embodiment advantageously allows the preparation of an entirely plant-based (“vegan”) product.

[0027] It is advantageous to emphasize that the milk base and the alternative vegetable base according to the invention also find numerous applications alone, that is to say without requiring the implementation of the other bases of the kit according to the invention. They provide a milky taste or in the milk universe or in the vegetable universe (cereal, rice, etc.), while avoiding accentuating the sweet intensity of the applications.

[0028] They can in particular be used for:

[0029] - blocking or texturing fillings / interiors of chocolate candies of the type pralines (the milk fat prevents the migration of fat particles from the filling and thus prevents the coating chocolate from whitening, without adding sugar with this base);

[0030] - the preparation of frozen products;

[0031] - the preparation of pastries in order to reduce their sugar content, instead of white chocolate.

[0032] The kit also contains at least one flavoring base to further diversify the organoleptic and sensory palette of the chocolate-type food product.

[0033] The flavoring base composed of 30 to 95% by weight of cocoa butter and 5 to 70% by weight of at least one flavoring agent.

[0034] By flavoring agent is meant an ingredient providing sensory typicality.

[0035] For example and in a non-exhaustive manner, the flavoring agent can be chosen from: spices, vanilla, aromatic plants, fruits, vegetables, smoked ingredients, flowers, cereals, teas, dehydrated fresh herbs, oleaginous ingredients, etc.

[0036] For flavoring bases, the flavoring agent may have a particle size of between 15 and 800 μm.

[0037] According to a particular embodiment, the flavoring base is a vanilla base composed of 40 to 60% by weight of cocoa butter and 40 to 60% by weight of one or more flavoring agents providing the sensory typicality of vanilla which can be chosen from exhausted vanilla beans, vanilla oleoresin, 100% vanilla powder.

[0038] The implementation of the kit for the preparation of a finished product consists of selecting at least two bases whose content is chosen according to the desired finished product and which will be such that the finished product has a cocoa butter content of between 25 and 55% by weight, then mixing these bases while hot (after having melted them).

[0039] The different bases of the kit are sufficient for the preparation of a finished product, however, the user retains the freedom to add simple ingredients such as cocoa butter or lecithin, or even inclusions or flavoring ingredients.

[0040] The present invention also relates to a method for manufacturing a food product of the chocolate type using a kit according to the invention comprising the steps of:

[0041] a. Selection and dosage of at least two bases chosen from cocoa, dilution, milk, vegetable alternative and flavoring bases of said kit, such that their mixture comprises a cocoa butter content of between 25 and 55% by weight of the total mixture;

[0042] b. Heating of the bases;

[0043] c. Mixing of molten bases;

[0044] d. Tempering the mixture;

[0045] e. Cooling the mixture.

[0046] The purpose of heating step b is to melt the bases to facilitate their mixing.

[0047] This heating can be carried out by different means known to those skilled in the art: bain-marie, oven, microwave, in the tank of a tempering machine, etc.

[0048] Preferably, the heating does not exceed 50°C.

[0049] The bases can, depending on the method of preparation, be melted together or separately from each other. EXAMPLES

[0050] I, Examples of putting each of the bases into production

[0051] In the following examples, the percentages are expressed by weight. 1.1. Example of cocoa base

[0052] Recipe:

[0053] [Tableauxl] Ghana Cocoa 70% White Beet Sugar (Sucrose) 30%

[0054] Preparation: - Kneading of the two ingredients, cocoa in the form of liquor / liquid mass; - Grinding operation(s) to bring the product to a fineness of around 15 pm; - Conching to optimize the sensory profile and rheological characteristics; - Tempering, molding and conditioning. 1.2. Example of basic dilution

[0055] Recipe:

[0056] [Tables2] Cocoa butter 29.5% White beet sugar (Sucrose) 70% Sunflower lecithin 0.5%

[0057] Preparation: - Mixing / Kneading cocoa butter and sugar; - Grinding operation(s) in order to bring the product to a fineness of the order of 3 pm ; - Conching to optimize the sensory profile and rheological characteristics; - Addition of lecithin - Tempering, molding and conditioning. 1.3. Examples of milk bases

[0058] Recipe:

[0059] [Tables3] Cocoa butter 29.5% Milk spray 26% 70% Sunflower lecithin 0.5%

[0060] Preparation: - Mixing / Kneading cocoa butter and 26% Spray Milk; - Grinding operation(s) in order to bring the product to a fineness of the order of 3 pm ; - Conching to optimize the sensory profile and rheological characteristics; - Addition of lecithin; - Tempering, molding and conditioning. 1.4. Vanilla Base Examples

[0061] Recipe:

[0062] [Tables4] Exhausted vanilla beans 15% Madagascar vanilla oleoresin 20X 15% Mada vanilla powder 100% 5% Tahitensis vanilla powder 100% 20% Cocoa butter 45%

[0063] Preparation: - Mixing all the ingredients with a mill provided for this purpose; - Homogenization and storage at 40°C; - Tempering - Molding - Packaging.

[0064] II, Examples of chocolate recipes obtained by assembling the bases of the preceding examples

[0065] [Tables5] BASES Recipe examples COCOA DILUTIO N MILK VANILLA % total cocoa butter Dark Chocolate 62% cocoa 81% 19% 36.2% Milk Chocolate 40% cocoa 27% 39.50% 33% 0.5% 31.8% White Chocolate 29% cocoa 63.5% 36% 0.5% 29.2%

[0066] The bases used in the table to make the assemblies are those as described above in the examples.

Claims

Claims

1. Kit for manufacturing a food product comprising - at least one cocoa base consisting of 60 to 90% by weight of cocoa and 10 to 40% by weight of a sweetening agent, and the particles of which have a size of between 10 and 20 pm; - at least one dilution base consisting of 25 to 35% by weight of cocoa butter, 65 to 75% by weight of sweetening agent, and optionally up to 1% by weight of lecithin, and the particles of which have a size of between 10 and 20 pm; - at least one milk base or at least one alternative plant base consisting of 25 to 35% by weight of cocoa butter, 65 to 75% by weight of milk or dehydrated milk specialty powder, for the milk base, or a plant raw material, for the alternative plant base, and optionally up to 1% by weight of lecithin, and the particles of which have a size of between 10 and 20 pm;and - at least one flavoring base composed of 50 to 95% by weight of cocoa butter and 5 to 50% by weight of at least one flavoring agent, characterized in that said food product comprises between 25 and 55% by weight of cocoa butter.;

2. A kit for manufacturing a food product according to claim 1, characterized in that the dilution base is composed of approximately 29 to 33% by weight of cocoa butter, approximately 67 to 71% by weight of a sweetening agent and approximately 0.5% by weight of lecithin.

3. Kit for manufacturing a food product according to any one of the preceding claims, characterized in that the milk base comprises whole or totally or partially skimmed powdered milk, caramelized milk or a mixture of these different types of milk powder and composed of milk fat at a level of 15 to 20% by weight.

4. Kit for manufacturing a food product according to any one of claims 1 to 2, characterized in that the alternative vegetable base comprises a vegetable powder composed of nuts, whole or partially deoiled, up to 18% residual fat.

5. Kit for manufacturing a food product according to claim 1, characterized in that the flavoring base is a vanilla base composed of 40 to 60% by weight of cocoa butter and 40 to 60% by weight of weight of one or more flavoring agents providing the sensory characteristic of vanilla chosen from exhausted vanilla beans, vanilla oleoresin, 100% vanilla powder.

6. A method of manufacturing a chocolate-type food product using a kit according to any one of claims 1 to 5 comprising the steps of: a. Selection and dosage of at least two bases chosen from cocoa, dilution, milk, vegetable alternative and flavoring bases of said kit, such that their mixture comprises a cocoa butter content of between 25 and 55% by weight of the total mixture; b. Heating the bases; c. Mixing the melted bases; d. Tempering the mixture; e. Cooling the mixture.