Chocolate with wine in liquid form

Abstract

The present invention relates to the field of chocolate and confectionery. In particular, the invention relates to a chocolate consisting of a wine-based center in liquid form, and its manufacturing process.

Description

Title of the invention: Liquid wine chocolate technical field

[0001] The invention relates to the field of chocolate and confectionery. In particular, the invention relates to a chocolate filled with a wine-based center in liquid form, as well as its manufacturing process. State of the art

[0002] France is one of the countries with the highest chocolate consumption in the world, averaging around 300,000 tonnes, or approximately 7.3 kilos per person. The vast majority of French people buy their chocolate in supermarkets, which account for nearly 70% of French production.

[0003] The French chocolate market is distinguished by the desire of companies in the sector to produce more high-end and refined products, this is particularly the case for artisan chocolatiers who are constantly innovating in order to diversify their offering and thus meet the ever-increasing expectations of consumers.

[0004] Whether from industry giants or artisan chocolatiers, chocolates containing alcohol have been known and marketed for several years. Indeed, certain alcohols pair particularly well with the flavors of chocolate. Existing products are mostly made with a chocolate base and a filling containing distilled alcohol, liqueurs, or brandy. Products based on chocolate ganache, where the ganache is mixed with alcohol, for example, wine, are also known.

[0005] Chocolate and wine have flavors that can combine particularly well to provide consumers with intense gustatory pleasure. Therefore, many consumers enjoy a glass of red wine with chocolate, just as they might with coffee.

[0006] As such, many artisan chocolatiers have tried to incorporate wine into chocolate or chocolate-based confectionery. To achieve this, chocolate ganaches mixed with wine have been offered. However, the consumer cannot find the same texture as the wine in its liquid form and thus cannot have the sensation, when tasting the chocolate, of also enjoying a glass of wine. The consumer therefore finds neither the texture nor the taste of wine in the mouth. The tasting experience is therefore not optimal.

[0007] Given the particular properties of wine, no chocolates containing liquid wine are known to date. Indeed, wine is composed primarily of water. This water then degrades and destabilizes the chocolate, rendering it unfit for consumption, only a few hours after its manufacture. In fact, After a few hours, the texture of the chocolate is not pleasant for the consumer, and the aromas of the chocolate are degraded by the wine.

[0008] Chocolate is made by grinding cocoa beans, followed by heating them at approximately 90°C for 48-72 hours. Consequently, chocolate is a dry product devoid of water. When chocolate is exposed to water, the water will naturally rehydrate all the particles constituting the chocolate, particularly the sugar and cocoa, resulting in the formation of a kind of paste, and therefore a gel-like texture.

[0009] In the context of confectionery preparation, and more specifically chocolate, the addition of wine mixed with chocolate inevitably destabilizes its texture. To overcome this drawback, ganaches have been developed. These are composed of cream, chocolate, and wine. However, while the consumer may certainly detect some of the wine's aromas, they cannot in any way replicate its liquid texture.

[0010] There is therefore a need to develop new products, and in particular chocolates made with liquid wine, that overcome the constraints and drawbacks of the prior art. This is the object of the present invention. Summary of the invention

[0011] Thus, the invention relates to a food product comprising a core (i) and a chocolate coating (ii), characterized in that the core (i) consists of a mixture comprising the following ingredients: a. wine in liquid form, b. sugar, c. at least one thickener, d. sorbate, e. xanthan gum, and f. sorbitol

[0012] This specific mixture, which forms the core of the food product, in particular a confectionery product, for example a chocolate, makes it possible to overcome the disadvantages associated with the presence of water in the wine.

[0013] According to a particularly preferred object, wine in liquid form is neither a distilled alcohol, nor a liqueur, nor a brandy. Indeed, these alcohols, given their manufacturing process, contain little or no water, unlike other alcoholic beverages such as wine.

[0014] Preferably, the food product according to the invention is a confectionery product, more particularly a coated candy or a coated sweet, preferably a chocolate.

[0015] According to another aspect, the invention also relates to a method for preparing the food product according to the invention, comprising at least the implementation of the following steps: a. Preparation of the heart (i) comprising the following steps: i. Mix together the various ingredients of the mixture that makes up the core, ii. Bring the mixture obtained in the previous step to a boil, preferably for a period of 1 to 5 minutes, and allow to cool to room temperature, b. Coat the core formed at the end of the previous step to form the food product. c. Preferably, the coated food product is cooled to a temperature of around 3 or 4°C for 30 minutes, d. Optionally, the food product, cooled in step c, can be unmolded.

[0016] Advantageously, the coating step is carried out by means of co-injection with the previously melted chocolate.

[0017] Other features and advantages will become apparent from the detailed description of the invention, and the examples that will follow. Detailed description of the invention

[0018] Definition

[0019] For the purposes of this invention, "wine in liquid form" refers to the alcoholic beverage obtained by processing grapes, the fruit of the grapevine, also known as "vinification." Wine is thus the product obtained by the total or partial alcoholic fermentation of fresh grapes or grape must. Wine is predominantly composed of water.

[0020] Food product

[0021] The present invention therefore relates to a food product comprising a core (i) and a chocolate coating (ii), characterized in that the core (i) consists of a mixture comprising the following ingredients: a. wine in liquid form, b. sugar, c. at least one thickener, d. sorbate, e. xanthan gum, and f. sorbitol

[0022] Also, the food product according to the invention, preferably a confectionery, a bonbon, a chocolate, is composed of a core (i) and a chocolate-based coating (ii). The core (i) of the product according to the invention consists of a mixture of several ingredients specific ingredients, allowing the wine in liquid form not to denature the chocolate, thus overcoming the disadvantages of the previous art.

[0023] To achieve this, the mixture includes at least the following ingredients: wine, sugar, at least one thickener, sorbate, xanthan gum, and sorbitol.

[0024] Wine is in its liquid form, and therefore consists mainly of water. Advantageously, wine in its liquid form is neither a distilled alcohol, nor a liqueur, nor a brandy, etc.

[0025] According to a preferred object of the invention, at least one thickener present in the mixture is chosen from glycerol, starch, and their combinations.

[0026] Glycerol is particularly suitable as a thickener and, when mixed with the other ingredients present in the core (i), provides a certain consistency to the mixture and prevents the degradation of the chocolate coating by the water molecules present in the wine in liquid form.

[0027] Preferably, the starch is corn starch. In the context of the invention, it can be any type of corn starch, more particularly waxy corn starch. Advantageously, this does not alter the taste, appearance, or shelf life of the final product. Furthermore, it provides a certain consistency to the mixture without resulting in a gelled mixture. Preferably, the waxy corn starch is SimPure® 99405 starch, marketed by Cargill.

[0028] According to another preferred object of the invention, at least one thickener of the core (i) comprises glycerol and starch, which in combination are of particular interest for bringing the desired consistency to the mixture, i.e. non-gelled.

[0029] The mixture constituting the core (i) also includes sorbate, preferably potassium sorbate E202. The sorbate acts as a preservative and, surprisingly, improves shelf life in combination with the other ingredients of the mixture. Thus, the shelf life, without any change in the texture of the chocolate, is at least 3 months.

[0030] The sorbitol included in the mixture is advantageously sorbitol E420. The mixture also includes sugar, preferably sucrose. These sugars are added in addition to any sugar(s) present in the chocolate used to coat the food product according to the invention. The additional sugar(s), when present in the core (i), helps in particular to balance the flavor of the mixture constituting the core (i) and also to increase the shelf life of the mixture and therefore of the food product. The use of sorbitol advantageously stabilizes the mixture constituting the core and gives it a longer shelf life. Furthermore, it prevents crystallization of the mixture.

[0031] Finally, the mixture also includes xanthan gum, which also allows to improve consistency. Advantageously, xanthan gum is a type of xanthan gum. E415.

[0032] According to another particularly preferred object of the invention, the mixture constituting the core of the food product according to the invention comprises the ingredients previously described in advantageous proportions.

[0033] Also, preferably: - Glycerol represents between 15 and 30% by weight of the total weight of the mixture constituting the core of the chocolate, more preferably between 15 and 23%, and / or - starch represents between 3 and 5% by weight of the total weight of the mixture constituting the core of the chocolate, more preferably between 3 and 4%, and / or - the sorbate represents between 0.1 and 0.5% by weight of the total weight of the mixture constituting the core of the chocolate, more preferably between 0.1 and 0.25%, and / or - Xanthan gum represents between 0.1 and 0.5% by weight of the total weight of the mixture constituting the core of the chocolate, more preferably between 0.1 and 0.4%, and / or - Sorbitol represents between 7 and 15% by weight of the total weight of the mixture constituting the core of the chocolate, more preferably between 7 and 11%, and / or - sugar represents between 7 and 15% by weight of the total weight of the mixture constituting the core of the chocolate, more preferably between 7 and 12%, and / or - the liquid wine represents between 50 and 60% by weight of the total weight of the mixture constituting the core of the chocolate.

[0034] The combination of all the ingredients described above constituting the core, particularly in the proportions indicated above, further improves the stability of the chocolate coating, preventing degradation and change in texture of the chocolate by the water contained in the wine.

[0035] According to another particularly preferred object, the core (i) of the food product and / or the chocolate coating (ii) is not a chocolate ganache comprising wine in liquid form.

[0036] The chocolate coating (ii) can be of any kind. It may include, in particular, dark chocolate, milk chocolate, or white chocolate. The coating may comprise one or more chocolates selected from dark chocolates, milk chocolates, white chocolates, and mixtures thereof.

[0037] Finally, in the context of the invention, the food product is a coated candy or a coated sweet, preferably a confectionery product, for example a chocolate.

[0038] Particularly advantageously, the food product according to the invention, namely The chocolate-coated center can be kept with all its original taste qualities and texture at room temperature for a period of at least 3 months.

[0039] Process

[0040] According to another aspect of the invention, the food product according to the invention can be obtained in several ways.

[0041] Preferably, the process for preparing the food product according to the invention comprises at least the implementation of the following steps: a. Preparation of the core (i) comprising the following steps: i. Mix together the various ingredients of the mixture that makes up the core. ii. Bring the mixture obtained in the previous step to a boil, and let it cool to room temperature. b. Coat the core formed at the end of the previous step with the previously melted chocolate, to form the food product according to the invention,

[0042] According to a preferred object, the process also includes an additional step, in which the coated food product is cooled to a temperature of around 3-4°C for 30 minutes, and the food product is unmolded.

[0043] Advantageously, the step of bringing to a boil the mixture obtained in the step of mixing the core ingredients is preferably carried out for a period of between 1 and 5 minutes.

[0044] The chocolate coating step can be carried out according to the knowledge of a person skilled in the art; it can be implemented by depositing the melted chocolate onto the core and allowing it to cool to room temperature. Advantageously, the coating of the core is carried out by means of co-injection with the previously melted chocolate, to form the food product according to the invention. The co-injection is most preferably carried out using a so-called "One Shot" chocolate dosing machine, which allows the production of filled products. In the context of the invention, the filling is the core (i), by simultaneously dosing the chocolate that forms a shell (i.e., the chocolate coating) and the mixture constituting the core (i).

[0045] The invention is now illustrated by non-limiting examples of food products according to the invention and by results. Examples

[0046] Example 1 - Chocolate according to the invention

[0047] The mixture constituting the core of the food product according to Example 1 comprises: - 520 g of wine in liquid form, - 95 g sucrose, - 177 g of glycerol, 45g of corn starch, 2 g of potassium sorbate, 1 g of xanthan gum, and 120 g of sorbitol

[0048] The chocolate coating is made of 100% dark chocolate

[0049] The core is obtained by mixing the ingredients in a blender. The mixture is brought to a boil for 3 minutes and then cooled to room temperature. The chocolate is melted. The melted chocolate and the cooled mixture are then added to a One Shot type chocolate dispenser, which produces a filled chocolate (the filling being the core of the mixture) by simultaneously dosing the chocolate that forms the chocolate coating. The product is then chilled in the refrigerator for 30 minutes and then unmolded.

[0050] The chocolate is presented in the form of a chocolate shell and a center containing the ingredients of the mixture, including the wine in liquid form. This chocolate has a stable texture over time, the wine in liquid form having retained all its organoleptic qualities.

[0051] Example 2 - Invention

[0052] The mixture constituting the core of the food product according to Example 1 comprises: 587g of wine in liquid form, 120g sucrose, 215 g of glycerol, 35g of corn starch, 1.5 g of potassium sorbate, 3.5 g of xanthan gum, and 80 g of sorbitol

[0053] The chocolate coating is made of 100% dark chocolate.

[0054] The core is obtained by mixing the ingredients in a blender. The mixture is brought to a boil for 3 minutes and then cooled to room temperature. The chocolate is melted. The melted chocolate and the cooled mixture are then added to a One Shot type chocolate dispenser, which produces a filled chocolate (the filling being the core of the mixture) by simultaneously dosing the chocolate that forms the chocolate coating. The product is then chilled in the refrigerator for 30 minutes and then unmolded.

[0055] The chocolate is presented in the form of a chocolate shell and a center containing the ingredients of the mixture, including the wine in liquid form. This chocolate has a stable texture over time, the wine in liquid form having retained all its organoleptic qualities.

Claims

Demands

1. A food product comprising a center (i) and a chocolate coating (ii), characterized in that the center consists of a mixture comprising the following ingredients: - wine in liquid form, - sugar, - at least one thickener, - sorbate, - xanthan gum, and - sorbitol

2. Food product according to the preceding claim, characterized in that the wine in liquid form comprises water and is not a distilled alcohol or liqueur.

3. Food product according to any one of the preceding claims, characterized in that the core of the food product and / or the chocolate coating is not a chocolate ganache, said ganache comprising wine in liquid form.

4. Food product according to any one of the preceding claims, characterized in that the thickener is glycerol and / or starch.

5. Food product according to any one of the preceding claims, characterized in that the sorbate is potassium sorbate E202.

6. Food product according to any one of the preceding claims, characterized in that the sorbitol is sorbitol E420.

7. Food product according to any one of the preceding claims, characterized in that the sugar is sucrose

8. Food product according to any one of claims 4 to 7, characterized in that the starch is maize starch, preferably SimPure® 99405 maize starch

9. Food product according to any one of the preceding claims, characterized in that the xanthan gum is xanthan gum E415

10. Food product according to any one of claims 4 to 9, characterized in that: - glycerol represents between 15 and 30% by weight of the total weight of the mixture constituting the core of the chocolate, and / or, - starch represents between 3 and 5% by weight of the total weight of the mixture constituting the core of the chocolate, and / or - sorbate represents between 0.1 and 0.5% by weight of the total weight of the mixture constituting the core of the chocolate, and / or - Xanthan gum represents between 0.1 and 0.5% by weight of the total weight of the mixture constituting the core of the chocolate, and / or - sorbitol represents between 7 and 15% by weight of the total weight of the mixture constituting the core of the chocolate, and / or - sugar represents between 7 and 15% by weight of the total weight of the mixture constituting the core of the chocolate, and / or - Liquid wine represents between 50 and 60% by weight of the total weight of the mixture constituting the core of the chocolate.

11. Food product according to any one of the preceding claims, characterized the food product is a coated candy or coated confectionery, preferably a chocolate.

12. A method for preparing the food product according to any one of the preceding claims, comprising at least the implementation of the following steps: a. Preparation of the core (i) comprising the following steps: i. Mixing the various ingredients of the mixture constituting the core, ii. Bring the mixture obtained in the previous step to a boil, and allow to cool to room temperature. b. Coat the heart formed at the end of the previous step with the previously melted chocolate, to form the food product.