Cocoa composition

Abstract

The present invention relates to a cocoa composition comprising a seed material, preferably sunflower seed powder, in an amount of 5 to 30% by weight based on the total weight of the cocoa composition, a food product comprising such a cocoa composition and the use of such seed material as a bulking agent and / or texture modifier or for reducing the milk solids and / or total sugar content in a cocoa composition.

Description

[Technical field]

[0001] (CROSS REFERENCE TO RELATED APPLICATIONS) This application claims the benefit of European Patent Application No. 21171999.2, filed May 4, 2021, which is incorporated herein by reference in its entirety.

[0002] FIELD OF THEINVENTION The present invention relates to the use of seed materials as ingredients in cocoa compositions, cocoa compositions containing such seed materials, processes for making such cocoa compositions, and food products containing them. [Background technology]

[0003] Chocolate flavour is one of the most popular flavours worldwide, and many food products incorporate chocolate or cocoa-derived ingredients in some form. Chocolate confectionery encompasses a wide range of sweet foods based on cocoa-derived ingredients, such as chocolate, cocoa-based coatings or couvertures, and cocoa-based fillings. Chocolate is particularly popular due to its typical melt-in-the-mouth texture that provides a sudden burst of bittersweet cocoa flavour.

[0004] Most chocolate compositions traditionally contain sugar, typically sucrose. Sugar serves several important functions in chocolate. Most importantly, it provides sweetness. It also provides bulk and plays an important role in the structure, volume, and mouthfeel of the final product. However, there is increasing pressure on the food industry to use less sugar in order to reduce sugar consumption and the associated health challenges in the world population. Several countries have enacted legislation requiring the sugar content of commercial foods to be below a certain threshold. Formulating sugar-free or reduced sugar content foods is challenging because sugar substitutes would ideally not only replace the sweetness of sugar, but also serve a whole range of other functions.

[0005] Many chocolate compositions also contain milk solids to provide additional creaminess and milk-like flavor characteristics. However, despite their appeal, milk-based chocolate products contain significant amounts of butterfat, milk protein, and lactose. As a result, milk-based chocolate confectionery cannot be consumed by those who suffer from lactose intolerance or milk allergy. It may also be undesirable for vegans or those who avoid dairy products for religious or lifestyle reasons.

[0006] Past attempts to replace sugar and / or milk solids in chocolate products have resulted in products with poor sensory and rheological properties. For example, reduced sugar chocolates, in which all or part of the sugar has been replaced with bulking agents and high-intensity sweeteners, tend to be perceived as less desirable by consumers, while typical dairy-free chocolates lack the creamy mouthfeel and flavor of more traditional dairy-based chocolate products.

[0007] Thus, there remains a demand for reduced or no dairy solids chocolate confectionery products having improved quality and texture. Summary of the Invention

[0008] In one aspect of the invention there is provided a cocoa composition comprising sunflower seed powder in an amount of 5 to 30% by weight, based on the total weight of the cocoa composition.

[0009] In another aspect of the invention there is provided the use of sunflower seed flour as a bulking agent and / or texturizing agent, preferably to replace sugar and / or milk in a cocoa composition.

[0010] In a further aspect of the invention there is provided a food product comprising a cocoa composition as defined above together with one or more additional ingredients. The food product may for example be a bakery or confectionery product or a dairy alternative product. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] Unless otherwise specified herein or apparent from the context, all weights are expressed as percentages by weight relative to the total weight of the cocoa composition.

[0012] The present invention relates to cocoa compositions comprising seed material.

[0013] Cocoa composition The term "cocoa composition" is typically used to refer to a substantially homogeneous fat-continuous composition comprising a mixture of cocoa liquor and / or cocoa powder, cocoa butter and / or cocoa butter substitutes, equivalents, improvers, and / or substitutes (together referred to as "cocoa butter alternatives"), sugar and / or sugar substitutes, and further one or more optional ingredients such as emulsifiers and / or flavorings.

[0014] Cocoa compositions according to the invention preferably contain cocoa solids in an amount of at least 2% by weight, more preferably at least 3% by weight, more preferably at least 5% by weight, more preferably at least 10% by weight, more preferably at least 15% by weight, preferably at least 20% by weight, more preferably at least 25% by weight, more preferably at least 30% by weight. For example, the composition may contain cocoa solids in an amount of 5 to 50% by weight, preferably in an amount of 10 to 45% by weight, more preferably in an amount of 20 to 40% by weight, more preferably in an amount of 30 to 35% by weight.

[0015] As used herein, the term "cocoa solids" may refer to any component derived from the cocoa bean, such as, but not limited to, cocoa liquor, cocoa powder, and / or cocoa butter. When expressing the amount of cocoa solids in a composition, it refers to the total amount of all such components present in the composition.

[0016] Cocoa liquor, also called "cocoa mass", is produced from ground cocoa beans. Before or after grinding, the beans may be fermented, dried, roasted, alkalized and / or treated using any other technique known in the art. In one aspect, a cocoa composition of the invention comprises 5-30% by weight of cocoa liquor, preferably 10-25% by weight, more preferably 10-20% by weight, more preferably 10-15% by weight.

[0017] Cocoa butter is fat extracted from cocoa beans, typically by pressing the cocoa liquor. Cocoa butter may be deodorized to remove strong or undesirable flavors. Cocoa butter may be totally or partially replaced by cocoa butter substitutes. Cocoa butter alternatives are well known in the art and include cocoa butter substitutes, cocoa butter equivalents, cocoa butter improvers, and cocoa butter substitutes. They are typically vegetable fats and / or vegetable fat fractions having similar physical or chemical properties as cocoa butter. Advantageously, the cocoa composition of the invention comprises at least 18% by weight of cocoa butter, preferably at least 20% by weight, more preferably at least 25% by weight. For example, it may comprise 20-40% by weight, or 25-35% by weight of cocoa butter.

[0018] Cocoa powder is produced by further grinding or milling the "dry" residue obtained from the cocoa liquor after pressing. It may be a natural cocoa powder, with a pH of about 5.5, or it may be processed (e.g. treated with alkali or acid). It may have a relatively high fat content, e.g. more than 15% by weight of residual cocoa butter, a normal fat content (e.g. 10-15% by weight of cocoa butter), or a low fat content (less than 10% by weight of cocoa butter). Fat-free cocoa powder (e.g. having a fat content of less than 2% by weight) may also be used.

[0019] In one embodiment of the invention, the cocoa composition is a chocolate composition. The terms "chocolate composition" and "chocolate" are used interchangeably. They should not be construed as being limited to any particular legal definition of chocolate, but in one embodiment of the invention, the chocolate composition is a chocolate product as defined in Directive 2000 / 36 / EC of the European Parliament and of the Council of 23 June 2000. When the cocoa composition is a chocolate composition, it preferably comprises cocoa solids in an amount of at least 30% by weight, preferably at least 33% by weight, more preferably at least 35% by weight. Alternatively, it may comprise cocoa solids in an amount of at least 40% by weight, preferably at least 43% by weight, more preferably at least 45% by weight. Advantageously, the chocolate composition according to the invention comprises at least 26% by weight of cocoa butter, more preferably at least 28% by weight of cocoa butter, more preferably at least 30% by weight of cocoa butter.

[0020] Alternatively, the cocoa compositions according to the invention may be of coating (or couverture) or compound type. These compositions typically contain one or more cocoa butter substitutes instead of or together with cocoa butter. Such cocoa compositions preferably contain up to 20% by weight of cocoa solids, preferably 2-18% by weight, more preferably 3-15% by weight. In the case of white compound compositions, they may be free of cocoa solids (no cocoa powder or cocoa liquor, all the cocoa butter is replaced by the cocoa butter substitute). Advantageously, they contain at least 18% by weight, preferably at least 20% by weight, more preferably at least 25% by weight of cocoa butter and / or cocoa butter substitute. For example, they may contain 20-40% by weight, or 25-35% by weight of cocoa butter and / or cocoa butter substitute.

[0021] Although they may be used to prepare foodstuffs containing coatings, fillings or inclusions, the cocoa compositions of the invention do not themselves contain such ingredients. Indeed, it is preferred that the compositions of the invention are homogeneous (or "continuous") cocoa compositions. A homogeneous composition is one that has a consistent texture and structure throughout. Preferably, the cocoa compositions of the invention are characterized by a continuous fat phase. They preferably do not contain any obvious inclusions.

[0022] The cocoa composition is preferably a mouldable composition. As used herein, the term "mouldable" refers to a composition that can be formed into a shape in a mould, solidify (preferably at room temperature) and then retain the moulded shape after the mould is removed. Thus, the compositions of the invention are preferably not in the form of a powder or particulate material. Furthermore, the compositions of the invention preferably have a moisture content of less than 10% by weight, based on the total weight of the composition. More preferably, they have a moisture content of less than 5% by weight, more preferably less than 3% by weight, more preferably less than 2% by weight, more preferably less than 1% by weight.

[0023] seed material A cocoa composition according to the invention preferably comprises the seed material in an amount of from 5 to 30% by weight, more preferably from 10 to 20% by weight, more preferably from 12 to 17% by weight, relative to the total weight of the cocoa composition.

[0024] As used herein, the term "seed material" refers to material (or substances) arising from or derived from one or more plant seeds other than cocoa beans (cocoa solids are essentially present in the cocoa compositions described above).

[0025] The seed material may be a defatted seed material. As used herein, the term "defatted" refers to a seed material with reduced fat content, and thus includes both fully defatted and partially defatted seed material. Defatted seed material can be obtained, for example, by grinding and squeezing the seeds, or by any other method known to the skilled artisan for removing or extracting oil from seeds. Preferably, the fat content of the seed material is reduced by at least 20% by weight, more preferably at least 30% by weight, more preferably at least 40% by weight, more preferably at least 50% by weight, more preferably at least 60% by weight, more preferably at least 70% by weight, more preferably at least 80% by weight, more preferably at least 90% by weight, more preferably at least 95% by weight, relative to the original fat content of the seed material. Thus, the defatted seed material preferably contains less than 50% by weight fat relative to the total seed material weight. More preferably, it contains less than 40% by weight, more preferably less than 30% by weight, more preferably less than 20% by weight fat. For example, it may contain 0-20% by weight fat, preferably 2-20% by weight, more preferably 5-20% by weight fat. In one aspect of the invention, the seed material comprises 5-18% by weight fat, preferably 8-15% by weight, more preferably 10-12% by weight fat.

[0026] The seed material preferably has a high protein content. Advantageously, it comprises at least 20% by weight of protein, based on the total seed material weight. More advantageously, it comprises at least 30% by weight, more advantageously at least 40% by weight of protein. For example, it may comprise 40-80% by weight of protein. Preferably, it comprises 40-70% by weight, more preferably 40-60% by weight, more preferably 40-50% by weight, more preferably 40-45% by weight of protein. High protein seed material can be obtained through the selection of high protein content seeds.

[0027] Preferably, the seed material is in the form of a powder. Thus, merely by way of example, the seed material can be obtained by grinding or crushing whole seeds, seed fractions, seed meal, or defatted seed meal. As used herein, the term "powder" refers to a substantially dry bulk solid composed of particles that can flow freely when shaken or tilted. The seed powder preferably has a moisture content of less than 20% by weight, more preferably less than 15% by weight, more preferably less than 10% by weight.

[0028] The seed material used according to the invention is preferably in the form of a powder having an average particle size of less than 1 mm, more preferably less than 800 μm (micrometers), more preferably less than 500 μm, more preferably less than 300 μm. In the final cocoa composition, however, the particle size has preferably been reduced through processing to 50 μm or less, more preferably 40 μm or less, more preferably 30 μm or less, more preferably 20 μm or less. For example, the average particle size of the seed material in the finished cocoa composition is preferably between 10 and 30 μm. As used herein, "average particle size" refers to the D50 particle size value.

[0029] The seed material may be obtained from whole seeds, but is preferably from dehulled seeds or seed kernels. Thus, advantageously, the seed material is kernel flour, more advantageously defatted kernel flour.

[0030] The seed material may be derived from any edible seed, including seeds from cereals (such as corn or oats), pseudocereals (such as sesame, amaranth, quinoa, chia or flax), legumes (such as peanut, soybean or pea), nuts (such as almonds, cashews or hazelnuts), gymnosperms (such as pine nuts), or other plants (such as sunflower or pumpkin). Preferably, the seed material is sunflower seed material, more preferably sunflower seed flour, more preferably sunflower kernel flour, more preferably defatted sunflower kernel flour.

[0031] Advantageously, the seed material is a defatted sunflower kernel flour having a fat content of less than 20% by weight, preferably between 5 and 15% by weight, and a protein content of at least 30% by weight, preferably between 40 and 60% by weight.

[0032] A typical defatted sunflower kernel flour suitable for use according to the invention has a fat content of less than 20%, preferably 10-15%, a protein content of at least 30% by weight, preferably 40-50% by weight, a fibre content of at least 10% by weight, preferably 15-25% by weight and a carbohydrate content of 5-20% by weight, preferably 10-15% by weight.

[0033] The seed material can be processed according to any method known in the art. For example, it can be roasted and / or pasteurized. Preferably, the seed material is pasteurized. Pasteurization is a heat treatment used to remove pathogens and extend the shelf life of foods, typically performed with gentle heating, usually below 100°C. Pasteurization can also be performed using any method known in the art. It can be performed on whole seeds or seed flour (i.e. before or after grinding). If the seed material is defatted, pasteurization can be performed before or after defatting. Preferably, the seed material is pasteurized defatted sunflower kernel flour.

[0034] Preferably the seed material consists of sunflower seed material, more preferably sunflower seed powder, more preferably sunflower kernel powder, more preferably defatted sunflower kernel powder, more preferably pasteurized defatted sunflower kernel powder, all as described above.Thus, a cocoa composition of the invention advantageously does not contain (together with the cocoa solids) any seed powder, seed meal or seed flour other than the sunflower seed material described above.

[0035] Dairy ingredients Advantageously, it has been found that the seed materials described herein can be used to completely or partially replace milk solids.Accordingly, the present invention provides the use of these seed materials as bulking agents and / or texture improving ingredients to completely or partially replace milk solids in a cocoa composition.

[0036] Thus, the cocoa compositions of the invention may have a reduced dairy content. For example, they advantageously comprise milk solids in an amount of less than 5% by weight, preferably less than 4% by weight, more preferably less than 3% by weight, more preferably less than 2% by weight, more preferably less than 1% by weight. In one aspect, the cocoa compositions of the invention are substantially free of milk solids.

[0037] As used herein, "milk solids" refers to ingredients obtained from whole milk, semi- or fully skimmed milk, by partially or fully dehydrating cream, or from partially or fully dehydrated cream, butter or milk fat, and any derivatives thereof, including but not limited to milk fat fractions, lactose, whey, whey powder, caseinates, and / or milk hydrolysates. As used herein, "milk" refers to milk of animal and particularly mammalian origin (e.g., cow's, buffalo's, sheep's, and / or goat's milk).

[0038] Advantageously, the cocoa composition of the invention may be a dairy-based cocoa composition. The dairy-based cocoa composition preferably comprises at least 5% by weight of milk solids, more preferably at least 10% by weight, more preferably at least 15% by weight, more preferably at least 18% by weight, more preferably at least 20% by weight. When the cocoa composition of the invention is a dairy-based cocoa composition, it preferably has a reduced sugar content.

[0039] sweetener It has been found that the seed materials described herein can be used to completely or partially replace sugar.Accordingly, the invention provides the use of these seed materials as bulking agents and / or texture improving ingredients to completely or partially replace sugar in a cocoa composition.

[0040] Thus, the cocoa compositions of the present invention may have a lower total sugar content than comparable conventionally produced compositions. As used herein, the terms "total sugars" and "total sugar content" refer to the sum of all sugars in the composition. This may include sugars that are intentionally added to the chocolate as well as sugars inherent in other ingredients in the chocolate. Total sugar does not include polyols or high intensity sweeteners that may sometimes be used in reduced sugar chocolate recipes.

[0041] Non-limiting examples of sugars that may be used in accordance with the present invention and that may constitute the total sugar content of the cocoa composition include monosaccharides such as glucose, dextrose, fructose, allulose, or galactose, disaccharides such as sucrose, lactose, or maltose, as well as honey, agave syrup, maple syrup, and combinations of two or more thereof.

[0042] As used herein, the term "sucrose" includes various forms of sucrose, including, but not limited to, regular (e.g., granular or crystalline) table sugar, powdered sugar, white sugar, icing sugar, sugar syrup, silk sugar, unrefined sugar, raw cane sugar, and molasses.

[0043] In order to meet the legal standards for reduced sugar chocolate, the total sugar content in the cocoa composition of the invention is preferably at least 30% less than that in a comparable commercial chocolate.

[0044] In one aspect, the cocoa compositions of the invention have a total sugar content of not more than 45% by weight, preferably not more than 40% by weight, more preferably not more than 36% by weight. These compositions are advantageously dairy-based cocoa compositions (e.g. milk chocolate) and their equivalents (including the reduced milk solids compositions mentioned above).

[0045] In another embodiment, the cocoa compositions of the invention have a total sugar content of less than or equal to 35%, preferably less than or equal to 30%, more preferably less than or equal to 27% by weight. These compositions are advantageously dark chocolate type compositions.

[0046] Alternatively, the cocoa composition of the invention may be a non-reduced sugar composition, in which case it advantageously has a total sugar content, preferably a sucrose content, of at least 20% by weight, more preferably at least 25% by weight, more preferably at least 30% by weight, more preferably at least 35% by weight, more preferably at least 40% by weight. For example, the total sugar or sucrose content may be between 30 and 55% by weight, preferably between 35 and 50% by weight, more preferably between 40 and 45% by weight.

[0047] Preferably, the cocoa composition does not contain maltitol, lactitol and / or erythritol in an amount of more than 30% by weight, more preferably more than 20% by weight, more preferably more than 10% by weight, more preferably more than 5% by weight. Advantageously, it is substantially free of maltitol, lactitol and / or erythritol. In one embodiment, it does not contain any sugar alcohol. In another embodiment, the composition does not contain any high-intensity sweetener. In another embodiment, it does not contain any non-caloric or low-caloric sweetener.

[0048] In one aspect of the invention, the cocoa composition is a chocolate composition comprising at least 30% by weight of sucrose, at least 30% by weight of cocoa solids, and less than 5% by weight of milk solids, and further comprising 5 to 30% by weight of a seed material.

[0049] In a more preferred embodiment of the invention, the cocoa composition is a chocolate composition comprising at least 40% by weight of sucrose, at least 30% by weight of cocoa solids and less than 2% by weight of milk solids, and further comprising from 5 to 30% by weight of sunflower seed material.

[0050] In a preferred embodiment of the invention, the cocoa composition is a chocolate composition comprising at least 30% by weight of sucrose, at least 30% by weight of cocoa solids and less than 5% by weight of milk solids, and is characterized in that it contains 5 to 30% by weight of sunflower seed material, preferably 5 to 30% by weight of sunflower seed powder, more preferably 5 to 30% by weight of sunflower kernel powder, more preferably 5 to 30% by weight of defatted sunflower kernel powder.

[0051] In a more preferred embodiment of the invention, the cocoa composition is a chocolate composition comprising at least 40% by weight of sucrose, at least 40% by weight of cocoa solids, is substantially free of milk solids and comprises 5 to 30% by weight of sunflower seed material, preferably 5 to 30% by weight of sunflower seed powder, more preferably 5 to 30% by weight of sunflower kernel powder, more preferably 5 to 30% by weight of defatted sunflower kernel powder.

[0052] Other Ingredients The cocoa compositions of the invention may also contain other ingredients, such as one or more additional bulking agents, plasticizing ingredients, emulsifiers and / or flavors.

[0053] Suitable bulking agents may be selected from the group consisting of oligosaccharides (such as fructooligosaccharides and / or galactooligosaccharides), polysaccharides (such as starch and starch derivatives including maltodextrin, dextrin and glucose syrup; fructans; inulin; polydextrose; pectin, etc.), insoluble fiber (such as resistant starch, cereal fiber, cereal fiber, fruit fiber, and legume fiber), and mixtures of two or more thereof.

[0054] Preferably, if used, the bulking ingredient is selected from the group consisting of vegetable fiber, dextrin, maltodextrin, polydextrose, inulin, dehydrated grain syrup (such as dried rice syrup), pectin, and mixtures of two or more thereof.

[0055] Bulking agents may be added to the cocoa compositions of the invention in an amount of up to 20% by weight. Preferably, they are added in an amount of up to 15% by weight, more preferably in an amount of up to 10% by weight. For example, they may be added in an amount of 0.5 to 20% by weight, preferably 1 to 15% by weight, more preferably 2 to 12% by weight, more preferably 3 to 10% by weight.

[0056] Plasticizing ingredients can be added to the cocoa compositions of the present invention to reduce their brittleness and / or impart a creamier mouthfeel.

[0057] Suitable plasticizing ingredients may be selected from the group consisting of vegetable fats and oils, especially those with a melting point lower than that of cocoa butter (such as coconut oil, palm kernel oil, shea butter, and nut oils such as almond or hazelnut oil), randomized vegetable fats (such as fully or partially chemically and / or enzymatically interesterified fats), vegetable fat fractions (especially low melting point fractions), so-called "soft" cocoa butters (such as those obtained from Brazilian cocoa bean varieties), and combinations of two or more thereof. Suitable plasticizing ingredients preferably do not include hydrogenated fats.

[0058] Advantageously, if used, the plasticizing component is selected from the group consisting of randomized cocoa butter, cocoa butter fractions, soft cocoa butter, and mixtures of two or more thereof.

[0059] Plasticizing ingredients may be added to the cocoa compositions of the invention in amounts up to 10% by weight, excluding emulsifiers. Preferably, they are added in amounts of 0.5-10% by weight, more preferably in amounts of 1-9% by weight, more preferably in amounts of 1.5-8% by weight, more preferably in amounts of 2-7% by weight, more preferably in amounts of 3-6% by weight, more preferably in amounts of 4-5% by weight. These amounts exclude any emulsifiers, which are considered as a separate component from the plasticizing ingredient.

[0060] Emulsifiers suitable for use in the present invention are well known to those skilled in the art and may include, by way of example only, lecithin, PGPR, and / or variants thereof, such as hydrolyzed or PC-enriched (or phosphatidylcholine-enriched) lecithin. If used, emulsifiers are typically used in amounts of less than 1% by weight, preferably less than 0.7% by weight, more preferably less than 0.5% by weight.

[0061] Suitable flavors may include, but are not limited to, vanilla flavor, vanillin, caramel flavor, and the like.

[0062] Advantageously, the cocoa compositions according to the invention exhibit properties very similar to those of milk-containing cocoa compositions, such as milk chocolate. The milk solids, together with the cocoa-derived ingredients, are responsible for some of the most important properties of conventional chocolate compositions. These properties include their organoleptic qualities, such as their creamy mouthfeel and snap, as well as their melting behavior. The cocoa compositions have been found to maintain a desirable snappy effect when broken or bitten, without becoming brittle. They have also been found to have a creamy mouthfeel comparable to that of milk-based cocoa compositions, in particular milk chocolate.

[0063] They can be produced by any conventional method for making chocolate or cocoa-based confectionery compositions known to those skilled in the art. The cocoa solids and other ingredients of the cocoa composition according to the invention are mixed, refined and conched in substantially the same manner as for producing chocolate or cocoa-based confectionery compositions, using any method known to those skilled in the art. Thus, the invention includes a process for producing a cocoa composition comprising the steps of (a) mixing the ingredients described herein, (b) refining the mixture of step a, (c) conching the refined mixture of step b, (d) optionally tempering the conched mixture of step c, and (e) recovering the finished cocoa composition. Once the cocoa composition has been processed, it can be placed into a mold or applied in and / or on a food product, as known in the art.

[0064] food The present invention therefore further relates to food products comprising the cocoa compositions as described herein. These food products are preferably bakery and / or confectionery products, but may also include other dairy-free or reduced-dairy food products (termed "dairy substitute" products).

[0065] A "bakery product" can be defined as any food product in which flour is used to form a dough or batter. Examples of bakery products include, but are not limited to, breads such as bagels, buns, rolls, biscuits, and loaf bread; cookies; brownies; muffins; desserts such as cakes, cheesecakes, and pies; snack cakes; sweet goods such as donuts, danishes, sweet rolls, cinnamon rolls, and coffee cakes.

[0066] A "confectionery product" is a foodstuff that is rich in sugar. Confectionery products can be, inter alia, candies, candied nuts, candy bars, caramels, chocolates, chocolate bars, chocolate candies, chocolates in hollow shapes or in any desired shape, filled chocolate bars, pralines, truffles, cereal bars, chewing gum, pastillages, and other confectioneries made mainly of sugar.

[0067] "Dairy alternative" products are substitutes for products traditionally derived from milk, such as, but not limited to, non-dairy beverages; frozen desserts such as ice cream; and other refrigerated desserts; non-dairy substitutes for cultured dairy products such as yogurt, cream, and fresh cheese or cream cheese; and dairy substitutes for custard-based desserts.

[0068] The cocoa compositions of the present invention may be used in foods in any form, for example melted and mixed into the final product recipe; in the form of a filling, inclusion, topping or coating; molded around other separate ingredients such as nuts, fruits, dried fruits, biscuits or biscuit pieces, candy pieces or nuts, etc., or in any combination of two or more thereof.

[0069] Thus, the present invention also relates to bakery products, confectionery products, and frozen or refrigerated desserts comprising the chocolate composition of the present invention as a filling, inclusion, topping, and / or coating, as well as confectionery products comprising the chocolate composition of the present invention together with one or more separate ingredients. EXAMPLES

[0070] Two samples of a cocoa composition according to the invention, along with a reference milk chocolate composition, were prepared using the recipes shown in Table 1 below.

[0071] The ingredients were mixed together in a Hobart mixer for 10 minutes at a temperature of 45-50° C. The resulting chocolate paste was then refined in a Buhler 3-roll refiner to produce refiner flakes having a reduced particle size of 18-24 μm.

[0072] The refined flakes were dry conched in a 5 kg batch Buhler Elkolino monoshaft conch rotating clockwise at a rotor speed of 1000 rpm for 6 hours at a temperature of 65° C. The mixture was then wet conched counterclockwise at 1500 rpm for 30 minutes at a temperature of 45° C.

[0073] The resulting chocolate mass was then removed from the conch and hand tempered before being formed into bars.

[0074] Some of the resulting chocolates were then analyzed using the methods described below to determine viscosity, yield value, purity and color, and the results are shown in Table 1.

[0075] Analysis method Particle size A small amount of the finished chocolate is placed on the measuring surface of a Mitutoyo micrometer (0-25 mm). By squeezing it, an index of the size of the largest incompressible particles can be measured.

[0076] color Colour values ​​are expressed as Hunter's L, a and b values, where the L value represents the "lightness" of the product (black / white scale), the "a" value represents the amount of green / red and the "b" value represents the amount of yellow / blue. The ratio of "a" / "b" represents the redness of the product. The following procedure is used to determine the colour value of chocolate:

[0077] A small amount of chocolate at 50° C. is poured to the top of an optically neutral Petri dish (diameter 55 mm). The Petri dish is then placed on a calibrated spectrocolorimeter Minolta CM2500D (Illuminant D65, 10° observer, Hunter readings for L, a, and b values, software Minolta SPECTRA MAGIC version 1.00). The L, a, and b values ​​of the chocolate sample are then measured and recorded according to the manufacturer's instructions.

[0078] Yield value and viscosity The flow behavior of the chocolate is measured by ICA method 46-2000-Viscosity of Cocoa and Chocolate Products using a rheometer RM200 (Lamy Rheology Instruments, Champagne au Mont d'Or, France). This is a shear rate-given rheometer with a speed range of 0.3-1500 rpm and a torque of 0.05-30 mNm. The temperature of the measuring cell is kept at 40°C. A small amount of chocolate is placed in a tube. The chocolate is pre-sheared for 10 minutes at 5 s-1, after which a stepwise flow procedure is applied by increasing and decreasing the shear rate while measuring the shear stress. The Casson model is used to define the Casson yield stress and the Casson viscosity for recipes with a fat content below 38%. For recipes with a fat content above 38%, a polynomial model is used.

[0079] [Table 1]

[0080] result The compositions prepared according to the present invention had similar properties to conventional milk chocolate products, with desirable taste, good snap and creamy mouthfeel.

Claims

1. 1. A cocoa composition comprising sunflower seed powder in an amount of 5-30% by weight based on the total weight of said cocoa composition.

2. 2. A cocoa composition according to claim 1, characterised in that it contains from 10 to 20% by weight of sunflower seed powder.

3. 3. A cocoa composition according to claim 1 or 2, characterized in that the sunflower seed flour is a defatted sunflower seed flour, preferably having a fat content of less than 30% by weight relative to the total weight of the sunflower seed flour.

4. 2. A cocoa composition according to claim 1, characterized in that the sunflower seed powder is a high-protein sunflower seed powder, preferably having a protein content of at least 20% by weight relative to the total weight of the sunflower seed powder.

5. 2. A cocoa composition according to claim 1, characterized in that the sunflower seed powder is sunflower kernel powder, preferably defatted sunflower kernel powder.

6. 2. A cocoa composition according to claim 1, characterised in that it is a chocolate composition, preferably comprising at least 30% by weight of cocoa solids.

7. 2. The cocoa composition of claim 1, comprising cocoa butter or a cocoa butter substitute in an amount of at least 18% by weight, based on the total weight of the cocoa composition.

8. 2. A cocoa composition according to claim 1, characterised in that it contains less than 5% by weight of milk solids, preferably less than 2% by weight of milk solids.

9. 2. The cocoa composition of claim 1, characterized in that it is substantially free of milk solids.

10. 2. A cocoa composition according to claim 1, characterised in that it contains not more than 45% by weight of total sugars, preferably not more than 40% by weight, more preferably not more than 35% by weight.

11. 2. The cocoa composition of claim 1, further comprising one or more ingredients selected from the group consisting of bulking agents, plasticizing ingredients, emulsifiers, flavorings, and mixtures of two or more thereof.

12. A food product comprising the chocolate composition of claim 1 together with one or more additional ingredients.

13. 13. The food product of claim 12, wherein the food product is selected from the group consisting of bakery products, confectionery products, and dairy alternative products.

14. 1. Use of sunflower seed material as a bulking agent and / or texture modifier in a cocoa composition.

15. 15. Use according to claim 14 for reducing the milk solids and / or total sugar content in the cocoa composition.