Cocoa-free chocolate compositions and products and methods for making same

Abstract

The present invention provides cocoa-free chocolate compositions and products made from non-animal or plant ingredients, and methods for their preparation.

Description

[Technical Field]

[0001] The present invention provides cocoa substitutes and methods for their preparation, and more specifically, cocoa-free chocolate compositions and products. [Background technology]

[0002] Approximately 75% of the chocolate consumed worldwide comes from cocoa produced in Ghana and Côte d'Ivoire, which border each other in West Africa. Over the past 60 years, Ghana has lost 80% of its forest cover and Côte d'Ivoire has lost 94%. One-third of this loss is directly attributable to cocoa production.

[0003] Additionally, Ghana and Côte d'Ivoire employ approximately one million child laborers in cocoa production, with around 95 percent of them subject to the worst forms of child labor, including working with dangerous tools and harmful pesticides.

[0004] According to the food justice organization Food Empowerment Project (FEP), child labor, slave labor, and human trafficking are common in the cocoa industry. While numerous certification programs exist to ensure cocoa is harvested in a way that treats workers and the environment fairly, there is mounting evidence that the rules are often not enforced on cocoa farms.

[0005] Furthermore, producing chocolate from cocoa beans is associated with high levels of greenhouse gas emissions and water use.

[0006] Therefore, there remains a need for good tasting, non-hazardous, guilt-free, ethical and environmentally sustainable chocolate alternatives. Summary of the Invention

[0007] According to some embodiments, provided herein are cocoa-free, or cocoa-free, chocolate compositions and products, and methods for their preparation.

[0008] Advantageously, cocoa-free chocolate may be made from non-animal or plant-based ingredients and may be made using ethical and sustainable ingredients and processes combined with chocolate-making know-how and fermentation techniques. Advantageously, cocoa-free chocolate may have the characteristics of conventional chocolate, such as taste, aroma, mouthfeel, snap, texture, melting characteristics, baking characteristics, organoleptic properties, etc. Furthermore, cocoa-free chocolate may advantageously be free of palm oil, caffeine, gluten, animal ingredients, dairy products, and / or theobromine. As a further advantage, the cocoa-free chocolate disclosed herein may be lower in saturated fat and / or sugar compared to conventional chocolate. This may make the cocoa-free chocolate suitable for vegans, those with lactose intolerance, gluten intolerance, and / or other gastrointestinal sensitivities. According to some embodiments, the cocoa-free chocolate may be rich in polyphenol antioxidants while having at least 5%, at least 10%, or at least 20% lower total sugar and / or added refined sugar than conventional chocolate. According to some embodiments, cocoa-free chocolate may contain at least 1%, at least 5%, or at least 10% less saturated fat than conventional chocolate.

[0009] Some embodiments relate to a cocoa-free chocolate composition, said cocoa-free chocolate composition comprising: 1 to 65% by weight of at least one non-animal fat; 5-55% by weight of at least one legume component; and 0.1 to 25 wt% of at least one fermented cereal grain.

[0010] According to some embodiments, the non-animal fat may include vegetable fat.

[0011] According to some embodiments, the at least one non-animal fat may be selected from the group consisting of shea butter, illipe butter, palm oil, palm kernel oil, sal nut oil, kokum butter, mango kernel butter, algae-derived fat, coconut oil, cocoa butter substitutes (CBS), cocoa butter exchangers (CBR), cocoa butter equivalents (CBE), soybean oil, rapeseed oil, cottonseed oil, cupuacu butter, bangbangan kernel fat, canola oil, sunflower oil, safflower oil, peanut oil, rice bran oil, and any combination thereof. Each possibility is a separate embodiment. In some embodiments, the at least one non-animal fat comprises shea butter, illipe butter, and / or palm oil. In some embodiments, the at least one non-animal fat comprises shea butter and illipe butter. In some embodiments, the at least one non-animal fat comprises shea butter and palm oil.

[0012] According to some embodiments, the non-animal fat may be melted.

[0013] According to some embodiments, the at least one legume component may be selected from the group consisting of carob, soybeans, peas, chickpeas, peanuts, lentil, lupin, mesquite, tamarind, alfalfa, clover, faba bean (favas, broad beans), and any combination thereof. Each possibility is a separate embodiment. In some embodiments, the legume component comprises carob flour and / or roasted carob flour.

[0014] According to some embodiments, the roasted carob flour may comprise at least two types of roasted carob flour that have been roasted at different temperatures and / or for different lengths of time.

[0015] According to some embodiments, the at least one legume comprises carob flour and the at least one fermented grain comprises roasted and fermented barley paste.

[0016] According to some embodiments, the at least one fermented grain may be selected from the group consisting of barley, pearl barley, tiger nuts, rice, wheat, millet, corn, triticale, rye, fonio, teff, amaranth, soybeans, quinoa, sorghum, oats, flaxseed, bulgur, tomatoes, any by-products thereof, and any combination thereof. Each possibility is a separate embodiment. In some embodiments, the at least one fermented grain may comprise barley. In some embodiments, the at least one fermented grain may comprise roasted and fermented barley.

[0017] According to some embodiments, the cocoa-free chocolate composition may include at least one sweetener. According to some embodiments, the at least one sweetener is present in the composition in an amount of about 0.1 to 50% by weight. According to some embodiments, the at least one sweetener may be selected from the group consisting of white sugar, palm sugar, coconut sugar, unrefined sugar, brown sugar, light brown sugar, demerara sugar, turbinado sugar, cane sugar, glucose, fructose, stevia, erythritol, xylitol, mannitol, agave nectar, yacon syrup, honey, maple, molasses, coconut sugar, monk fruit sweetener, aspartame, acesulfame potassium, advantam, aspartame-acesulfame salt, cyclamate, neotame, neohesperidin, saccharin, sucralose, and any combination thereof. Each possibility is a separate embodiment.

[0018] According to some embodiments, the cocoa-free chocolate composition may include at least one emulsifier. According to some embodiments, the at least one emulsifier is present in the composition in an amount of about 0.1 to 1% by weight. According to some embodiments, the at least one emulsifier may be selected from the group consisting of sunflower lecithin, soybean lecithin, polyglycerol polyricinoleate (PGPR), E322 lecithin, E492, and sorbitan tristearate. Each possibility is a separate embodiment. In some embodiments, the emulsifier includes sunflower lecithin.

[0019] According to some embodiments, the cocoa-free chocolate composition may include at least one flavor or aroma. According to some embodiments, the at least one flavor or aroma is selected from the group consisting of spices, herbs, fruits, vegetables, seeds, nuts, flowers, salt, and any combination thereof. According to some embodiments, the flavor or aroma is selected from salt, tiger nuts, grape seeds, sunflower seed flour, cherry, rosehip, vanilla, malted barley, pumpkin seed flour, fermented soy, and any combination thereof.

[0020] According to some embodiments, the cocoa-free chocolate composition may comprise at least one texturing agent selected from the group consisting of chips, hard compounds, seeds, flakes, puffed rice, nibs, fruit, freeze-dried materials, sticky compounds, toffee, caramel, soft compounds, mousse, puree, liquor, spirits, and combinations thereof, each possibility being a separate embodiment.

[0021] According to some embodiments, the cocoa-free chocolate composition may include at least one of a thickener, a binder, a disintegrant, a stabilizer, a flavor enhancer, an emulsifier, a pH adjuster, or a combination thereof. Each possibility is a separate embodiment.

[0022] According to some embodiments, the cocoa-free chocolate composition may be dairy-free.

[0023] According to some embodiments, the cocoa-free chocolate composition may include a non-dairy milk component. According to some embodiments, the non-dairy milk component may be made from the group consisting of oat, potato, tigernut, soy, rice, hazelnut, hemp, macadamia, almond, peanut, grains, barley, quinoa, pea, coconut, and any combination thereof. Each possibility is a separate embodiment. In some embodiments, the non-dairy milk component includes oat milk.

[0024] According to some embodiments, the cocoa-free chocolate composition comprises less than 25% sugar by weight.

[0025] According to some embodiments, the at least one fermented grain and the at least one legume ingredient are present in the cocoa-free chocolate composition in a ratio of about 1:5 to 1:25 (w / w).

[0026] According to some embodiments, the at least one legume comprises carob flour and the at least one fermented grain comprises roasted and fermented barley, According to some embodiments, the roasted and fermented barley is present in the composition in an amount of about 0.5-15% by weight, and the carob flour is present in the composition in an amount of about 8-40% by weight.

[0027] According to some embodiments, the non-animal fat comprises shea butter, illipe butter, and / or palm oil and is present in the composition in an amount of about 30-50% by weight.

[0028] According to some embodiments, the cocoa-free chocolate composition does not contain particles larger than 70 microns. According to some embodiments, the composition comprises particles, wherein at least 90% of the particles have a size less than about 30 microns.

[0029] Some embodiments relate to cocoa-free chocolate products prepared from the cocoa-free chocolate compositions described herein.

[0030] According to some embodiments, the cocoa-free chocolate product may be in the form of a chocolate candy, a chocolate bar, a chocolate paste, a chocolate spread, a chocolate drink, a chocolate topping, or a chocolate filling, each possibility being a separate embodiment.

[0031] Some embodiments provide a method for preparing a cocoa-free chocolate composition, comprising: Fermenting the grains; roasting the fermented grain; and mixing the roasted and fermented grain with at least one non-animal fat and at least one legume component; 1 to 65% by weight of at least one non-animal fat; 5-55% by weight of at least one legume component; and 0.1 to 25 wt % of at least one fermented grain, forming a cocoa-free chocolate composition comprising the fermented grain.

[0032] According to some embodiments, the method includes melting the non-animal fat prior to mixing the roasted fermented grain with the legume component.

[0033] According to some embodiments, the method further comprises adding at least one sweetener in an amount of 0.1-50% by weight of the composition. According to some embodiments, the method further comprises adding at least one emulsifier in an amount of 0.1-1% by weight of the composition.

[0034] According to some embodiments, the fermentation is performed by subjecting the grain to a bacterial strain selected from the group consisting of Aspergillus oryzae, Bacillus subtilis, Aspergillus sojae, Rhizopus oligosporus, Rhizopus oryzae, Neurospora intermedia var. Oncomensis, Aspergillus luchuensis, Lactococcus lactis subsp. B, Bacillus sp., Bacillus licheniformis, Bacillus giant, Bacillus pumilis, Bacillus pumilus, Bacillus amylolitica, Bacillus methylotrophic, Bacillus proteolysaccharide, Bacillus brevis, Laceyella sacchari, Corynebacterium glutamicum, Saccharomyces cerevisiae, Candida krusei, Candida parapsilosis, Candida glabrata, Candida tropicalis, Candida guillermondii The method is carried out by incubating the bacteria with at least one microorganism selected from the group consisting of Candida guillermondii, Candida rugosa, Pichia kudriavzevii, and any combination thereof.According to some embodiments, the at least one microorganism is Aspergillus oryzae and / or Bacillus subtilis.

[0035] According to some embodiments, the step of roasting the fermented grain is carried out at about 30-65°C.

[0036] According to some embodiments, the mixing further comprises milling until at least 90% of the particles in the composition have a size less than about 30 microns.

[0037] According to some embodiments, the method further comprises adding at least one of a thickener, a binder, a disintegrant, a stabilizer, a flavor enhancer, a flavoring agent, a fragrance, a texturizing agent, or a combination thereof. Each possibility is a separate embodiment.

[0038] According to some embodiments, the method may include tempering the cocoa-free chocolate composition and / or forming the tempered cocoa-free chocolate composition into a desired form.

[0039] Particular embodiments of the present disclosure may include some, all, or any of the advantages described above. One or more technical advantages will be readily apparent to those skilled in the art from the drawings, descriptions, and claims contained herein. Furthermore, while certain advantages have been enumerated above, various embodiments may include all, some, or none of the enumerated advantages.

[0040] In addition to the exemplary aspects and embodiments described above, further aspects and embodiments will become apparent by reference to the drawings and by study of the following detailed descriptions. [Brief explanation of the drawings]

[0041] The present invention will now be described in connection with specific examples and embodiments with reference to the following illustrative drawings so that the invention may be more fully understood.

[0042] [Figure 1] FIG. 1 is a flowchart of steps in an exemplary process for preparing cocoa-free chocolate compositions and products, according to some embodiments. [Figure 2] FIG. 2 is a comparative graph of the temperature curves of four samples measured with a TRICOR Temper Meter, according to some embodiments. [Figure 3] FIG. 3 is an exemplary photograph of a cup flow test comparison of four samples, according to some embodiments. [Figure 4] FIG. 4 is a chart showing the hardness of four samples after one day and one week, according to some embodiments. [Figure 5] FIG. 5 is a chart showing the viscosity and yield stress of four samples, according to some embodiments. [Figure 6] FIG. 6 is a chart showing cycle shelf life testing of four samples cycling storage temperatures between 25° C. and 31° C. over a two-week period, according to some embodiments. [Figure 7] FIG. 7 is a chart showing the shrinkage behavior of four samples of cocoa-free dark chocolate compared to a sample of conventional cocoa-containing dark chocolate, according to some embodiments. [Figure 8A] FIG. 8A is a chart showing raw shrinkage data from an Asted ChocoAnalyzer machine for a sample of conventional cocoa-containing dark chocolate compared to a sample of cocoa-free dark chocolate. [Figure 8B] Figure 8B is a chart showing raw shrinkage data from an Asted ChocoAnalyzer machine for a sample of conventional cocoa-containing dark chocolate compared to a sample of cocoa-free dark chocolate. [Figure 9] 9A and 9B are charts showing the results of a sensory analysis of the overall chocolate rating for traditional cocoa-containing chocolate (STD) and cocoa-free chocolate (WNWN). [Figure 10] 10A and 10B are charts showing the results of a sensory analysis testing the closeness to chocolate of a conventional cocoa-containing chocolate (STD) and a cocoa-free chocolate (WNWN). [Figure 11] 11A and 11B are charts showing the results of a sensory analysis of traditional cocoa-containing chocolate (STD) and cocoa-free chocolate (WNWN) testing the response to the question of whether the product was chocolate. [Figure 12A] FIG. 12A is a comparative spider plot showing the results of a sensory analysis of chocolate attributes for conventional cocoa-containing chocolate (STD). [Figure 12B] Figure 12B is a comparative spider plot showing the results of the sensory analysis of chocolate attributes for the cocoa-free chocolate (WNWN). DETAILED DESCRIPTION OF THE INVENTION

[0043] In the following description, various aspects of the present disclosure are described. For purposes of explanation, specific configurations and details are set forth in order to provide a thorough understanding of the different aspects of the present disclosure. However, it will also be apparent to those skilled in the art that the present disclosure can be practiced without the specific details presented herein. Furthermore, well-known features may be omitted or simplified in order not to obscure the present disclosure.

[0044] Chocolate is a food product made from roasted and ground cocoa kernels. Generally, chocolate is produced by fermenting and roasting the cocoa kernels, then removing the shells to produce cocoa nibs, which are then ground into cocoa mass. This cocoa mass is then liquefied by heating and processed into cocoa solids and cocoa butter, which are used in chocolate products.

[0045] The present invention provides a cocoa-free chocolate substitute (herein referred to as cocoa-free chocolate) that has similar taste and appearance characteristics to chocolate, but does not contain ingredients derived from cocoa seeds.

[0046] According to some embodiments, the present invention provides cocoa substitutes and methods for their preparation, more specifically, but not limited to, cocoa-free chocolate compositions and products, and methods for their preparation. Optionally, the cocoa-free chocolate composition or product may be prepared from non-animal ingredients or from plant-based ingredients. Optionally, the cocoa-free chocolate composition or product may have traditional chocolate properties, such as taste, aroma, snap, texture, shrinkage, flow, melting, and baking. Optionally, the cocoa-free chocolate composition or product may be free of palm oil, caffeine, gluten, animal ingredients, dairy, and / or theobromine. Optionally, the cocoa-free chocolate composition or product may be suitable for vegans (and dairy-free individuals), people with lactose intolerance, gluten intolerance, and / or other gastrointestinal sensitivities, such as, but not limited to, orofacial granulomatosis, and people who experience acute allergic reactions from food groups containing naturally occurring benzoates and cinnamates. Optionally, the cocoa-free chocolate composition or product may have a lower sugar content than traditional chocolate. As a non-limiting example, a cocoa-free chocolate composition or product disclosed herein may contain approximately 15-30 g of sugar per 100 g of cocoa-free chocolate, while conventional chocolate typically contains approximately 50 g of sugar per 100 g. Optionally, a cocoa-free chocolate composition or product may have less saturated fat than conventional chocolate. Optionally, a cocoa-free chocolate composition or product may have more dietary fiber than conventional chocolate.

[0047] According to some embodiments, the cocoa-free chocolate composition or product may be rich in polyphenol antioxidants.

[0048] Some embodiments relate to a cocoa-free chocolate composition comprising at least one non-animal fat, at least one legume ingredient, and at least one fermented grain.

[0049] According to some embodiments, the cocoa-free chocolate composition is essentially free of cocoa bean-derived ingredients. According to some embodiments, the cocoa-free chocolate composition is essentially free of cocoa seed-derived ingredients. According to some embodiments, the cocoa-free chocolate composition is essentially free of cocoa powder or cocoa powder. According to some embodiments, the cocoa-free chocolate composition is essentially free of cocoa solids or cocoa butter.

[0050] According to some embodiments, the cocoa-free chocolate composition may comprise about 1-65% by weight of at least one non-animal fat; about 5-55% by weight of at least one legume ingredient; and about 0.1-25% by weight of at least one fermented grain.

[0051] The non-animal fat can be any fat or oil that is not of animal origin, such as a fat or oil derived from a plant or algae, or a synthetic fat or oil. According to some embodiments, the non-animal fat can be a vegetable fat or oil.

[0052] According to some embodiments, the non-animal fat is melted non-animal fat.

[0053] According to some embodiments, the at least one non-animal fat may be selected from shea butter, illipe butter, palm oil, palm kernel oil, salnut oil, kokum butter, mango kernel butter, algae-derived fat, coconut oil, cocoa butter substitutes (CBS), cocoa butter exchanges (CBR), cocoa butter equivalents (CBE), soybean oil, rapeseed oil, cottonseed oil, cupuacu butter, bangbangan kernel fat, canola oil, sunflower oil, safflower oil, peanut oil, rice bran oil, and any combination thereof. Each possibility is a separate embodiment.

[0054] According to some embodiments, the at least one non-animal fat may comprise shea butter, illipe butter, and / or palm oil. In some embodiments, the at least one non-animal fat comprises shea butter and illipe butter. In some embodiments, the at least one non-animal fat comprises shea butter and palm oil. According to some embodiments, the at least one non-animal fat may comprise organic shea butter or illipe butter. According to some embodiments, the at least one non-animal fat may consist of shea butter, illipe butter, and / or palm oil.

[0055] The process of preparing chocolate usually requires tempering to control the crystallization of fat and obtain small fat crystals, which give the chocolate the best snap and a glossier appearance. Tempering is done by heating and cooling the chocolate several times, which is tedious, time-consuming and requires specific technical and professional knowledge.

[0056] According to some embodiments, the at least one non-animal fat consists solely of at least one non-tempering fat. According to some embodiments, the at least one non-animal fat does not include a fat that requires tempering. According to some embodiments, the composition does not include a fat that requires tempering. When the composition includes only a non-tempering fat, chocolate processing is simplified by facilitating the chocolate composition to simply melt without the need for tempering.

[0057] According to some embodiments, the at least one non-animal fat may be included in the cocoa-free chocolate composition in an amount of about 1-80%, 5-75%, about 10-75%, about 15-70%, about 20-65%, 25-65%, about 20-50%, about 30-50%, or any other range within the range of about 1-80% by weight, with each possibility being a separate embodiment.

[0058] According to some embodiments, the at least one legume ingredient may be selected from carob, soybean, pea, chickpea, peanut, lentil, lupin, mesquite, tamarind, alfalfa, faba bean, clover, and any combination thereof, each possibility being a separate embodiment.

[0059] According to some embodiments, the at least one legume component may comprise carob. According to some embodiments, the at least one legume component may consist of carob.

[0060] Optionally, the legume ingredients may be roasted (i.e., by any of the methods described herein). Optionally, the legume ingredients may be pre-roasted. Optionally, the legume ingredients may be roasted more than once.

[0061] According to some embodiments, the at least one legume ingredient can be roasted at about 50-250° C., about 100-200° C., about 50-100° C., about 75-125° C., about 90-150° C., about 150-200° C., about 100-250° C., or about 100-250° C. Each possibility is a separate embodiment.

[0062] According to some embodiments, the legume ingredient may be roasted for about 3-30 minutes, about 1-210 minutes, about 1-180 minutes, about 1-120 minutes, about 1-60 minutes, 5-25 minutes, 5-15 minutes, 5-10 minutes, 10-30 minutes, 20-30 minutes, or about 1-30 minutes, or any other subrange of time between about 1-210 minutes, each possibility being a separate embodiment.

[0063] According to some embodiments, the at least one legume component may be included in the cocoa-free chocolate composition in an amount of about 0.1-65%, about 1-65%, about 5-55%, about 5-50%, about 8-40%, about 5-35%, about 9-32%, about 15-25%, about 15-20%, or any other subrange within the range of about 0.1-65% by weight, with each possibility being a separate embodiment.

[0064] According to some embodiments, the legume component may be carob flour. Optionally, the carob flour may be a blend of two or more types of carob flour. Optionally, the two or more types of carob flour in the carob flour blend may be derived from different sources. Optionally, the carob flour may comprise at least two carob flours roasted at different temperatures and / or for different lengths of time. Optionally, the carob flour may be pre-roasted.

[0065] According to some embodiments, legumes (e.g., carob) may be fermented separately or together with grains, as discussed further below.

[0066] According to some embodiments, the at least one fermented grain may be selected from the group consisting of barley, pearl barley, tigernut, rice, wheat, millet, corn, triticale, rye, fonio, teff, amaranth, soybean, quinoa, sorghum, oats, flaxseed, bulgur, tomato, any by-products thereof, including but not limited to, the husks and downstream waste streams of those products (e.g., barley spent grain from brewing beer), and / or any combination thereof. Each possibility is a separate embodiment.

[0067] According to some embodiments, the at least one fermented grain may be roasted. According to some embodiments, the at least one fermented grain may be in the form of a paste.

[0068] According to some embodiments, the at least one fermented grain may comprise barley. According to some embodiments, the at least one fermented grain may consist of barley. In one embodiment, the at least one fermented grain may be roasted and fermented barley. In one embodiment, the at least one fermented grain may be roasted and fermented barley paste.

[0069] According to some embodiments, the at least one fermented grain may comprise at least two fermented grains fermented and / or roasted under different conditions, as further described below with reference to the present methods.

[0070] According to some embodiments, the at least one fermented grain may be included in the cocoa-free chocolate composition in an amount of about 0.1-65%, about 0.1-40%, about 0.1-25%, about 0.1-20%, about 0.1-15%, about 0.5-65%, about 0.5-40%, about 0.5-15%, about 1-40%, about 1-25%, about 1-20%, about 1-15%, about 5-20%, or any other subrange within the range of 0.1-65% by weight, with each possibility being a separate embodiment.

[0071] According to some embodiments, the grain can be fermented by incubation with at least one microorganism. The incubation can be with a starter culture of the microorganism. In some embodiments, the starter culture comprises spores of the microorganism. Optionally, the microorganism can be a fungus and / or a bacterium. According to some embodiments, the fungus can be a yeast. Optionally, the at least one microorganism can be a fungus selected from Aspergillus oryzae, Aspergillus sojae, Aspergillus lucensis, Rhizopus oligosporus, Rhizopus oryzae, Neurospora intermedia var. oncomensis, or any combination thereof. Each possibility is a separate embodiment. Optionally, the at least one microorganism may be a bacterium selected from Bacillus subtilis, Lactococcus lactis subsp. B, Bacillus spp., Bacillus licheniformis, Bacillus giantin, Bacillus pumilis, Bacillus amylolytica, Bacillus methylotrophicus, Bacillus proteolyticus, Bacillus brevis, Raceiella sacchari, Corynebacterium glutamicum, Saccharomyces cerevisiae, Candida krusei, Candida parapsilosis, Candida glabrata, Candida tropicalis, Candida guillermondii, Candida rugosa, Pichia kudryabzeevii, or any combination thereof. Each possibility is a separate embodiment.

[0072] According to some embodiments, the microorganisms may comprise two or more microorganisms. According to some embodiments, the microorganisms may be selected from any of the fungi (including yeast) and bacteria described above, and any combination thereof. Optionally, the microorganisms may be selected to provide a particular flavor, aroma, and / or texture profile.

[0073] According to some embodiments, the cocoa-free chocolate composition may further comprise malted cereal. According to some embodiments, the malted cereal may be malted barley. According to some embodiments, the malted cereal may be present in the chocolate in an amount of about 0.01-10%, 0.01-5%, 0.1-10%, 0.1-5%, 0.5-10%, 0.5-8%, 0.5-5%, or less than 1% by weight. Each possibility is a separate embodiment.

[0074] According to some embodiments, the cocoa-free chocolate composition may include at least one sweetener. Optionally, the sweetener may be natural and / or synthetic / artificial. Optionally, the at least one sweetener may be selected from white sugar, palm sugar, coconut sugar, unrefined sugar, brown sugar, light brown sugar, demerara sugar, turbinado sugar, cane sugar, glucose, fructose, stevia, erythritol, xylitol, mannitol, agave nectar, yacon syrup, honey, maple, molasses, coconut sugar, monk fruit sweetener, aspartame, acesulfame potassium, advantam, aspartame-acesulfame salt, cyclamate, neotame, neohesperidin, saccharin, sucralose, and / or any combination thereof. Each possibility is a separate embodiment.

[0075] According to some embodiments, the at least one sweetener may be included in the cocoa-free chocolate composition in an amount of about 0.1-50%, about 0.1-45%, about 0.1-40%, about 1-50%, about 5-50%, about 5-40%, about 5-30%, about 5-20%, about 10-40%, about 14-35%, or any other subrange within the range of 0.1-50% by weight, with each possibility being a separate embodiment.

[0076] According to some embodiments, the cocoa-free chocolate composition may include at least one emulsifier. Optionally, the at least one emulsifier may be selected from sunflower lecithin, soybean lecithin, polyglycerol polyricinoleate (PGPR), E322 lecithin, E492, sorbitan tristearate, and the like, and any combination thereof. Each possibility is a separate embodiment.

[0077] According to some embodiments, the at least one emulsifier may be included in the cocoa-free chocolate composition in an amount of about 0.05-5%, about 0.1-3%, about 0.1-2%, about 0.1-1%, about 0.2-1%, about 0.2-0.8%, or any other range within the range of 0.05-5% by weight, with each possibility being a separate embodiment.

[0078] According to some embodiments, the cocoa-free chocolate composition may further comprise at least one flavoring agent. Optionally, the flavoring agent may be a natural flavoring agent (i.e., a flavoring agent obtained from a plant or animal source by physical, microbiological, or enzymatic processes), a nature-identical flavoring agent (i.e., a flavoring agent obtained synthetically or isolated by a chemical process and that is chemically and organoleptically identical to a flavoring agent naturally occurring in a product intended for human consumption), or an artificial flavoring agent (i.e., a chemically produced flavoring agent that is typically chemically different from the corresponding natural flavoring agent but has the same organoleptic properties as the natural one), and / or any combination thereof.

[0079] According to some embodiments, the flavoring agent may be selected from spices, herbs, fruits, vegetables, seeds, nuts, flowers, salt, liquor, and / or any combination thereof. Optionally, the spices and / or herbs may be selected from vanilla, cinnamon, nutmeg, cardamom, oregano, basil, thyme, coriander, parsley, rosemary, salt, chili pepper, garlic, maca root, Ligusticum wallichii (commonly known as Szechuan lovage), and the like, and combinations thereof. Each possibility is a separate example. Optionally, the fruits, vegetables, and / or flavorings may include banana, strawberry, raspberry, cherry, rosehip, grape, grape seed, orange, pineapple, lemon, melon, carrot, pumpkin, zucchini, sweet potato, yam, bean, and the like, and any combinations thereof. Each possibility is a separate example. According to some embodiments, the fruit may be a fruit part, such as a fruit seed, a fruit stone, a fruit skin, a fruit pulp, or any combination thereof. Each possibility is a separate embodiment. According to some embodiments, the vegetable may be a vegetable part, such as a vegetable seed, a vegetable stone, a vegetable skin, a vegetable pulp, or any combination thereof. Each possibility is a separate embodiment. Optionally, the flower and / or seed and / or nut may be selected from fruit stones such as cherries, rose hips, apricot stones, coconuts, nuts, sunflower seeds, sunflower seed flowers, pumpkin seeds, pumpkin seed flour, sesame seeds, jasmine, hibiscus, zucchini blossom, nasturtium, lavender, rose, marigold, anise, hyssop, butterfly pea, violets, pansies, and / or combinations thereof. Each possibility is a separate example. According to some embodiments, the fruits, vegetables, and / or flavorings may be subjected to preparation such as fermentation, roasting, cooking, drying, freeze-drying, pureeing, shredding, emulsifying, etc. Each possibility is a separate embodiment.

[0080] According to some embodiments, the cocoa-free chocolate composition may further comprise at least one flavoring agent. According to some embodiments, the flavoring agent may be selected from spices, herbs, fruits, vegetables, seeds, nuts, flowers, salt, liquor, and / or any combination thereof. Optionally, the spices and / or herbs may be selected from vanilla, cinnamon, nutmeg, cardamom, oregano, basil, thyme, coriander, parsley, rosemary, salt, pepper, garlic, maca root, cnidium, etc., and / or any combination thereof. Each possibility is a separate example. Optionally, the fruits, vegetables, and / or flavoring agents may include bananas, strawberries, berries, grapes, grape seeds, oranges, pineapples, lemons, melons, carrots, pumpkins, zucchinis, sweet potatoes, yams, beans, etc., and / or any combination thereof. Each possibility is a separate example. Optionally, the flowers and / or seeds may be selected from cherry, rosehip, fruit stone, coconut, nut, sunflower seed, sunflower seed flower, pumpkin seed, pumpkin seed flour, sesame seed, jasmine, hibiscus, zucchini blossom, nasturtium, lavender, rose, marigold, anise, hyssop, butterfly pea, violet, pansy, etc., and / or combinations thereof. Each possibility is a separate example. According to some embodiments, the fragrance may be prepared by fermenting, roasting, cooking, drying, freeze-drying, pureeing, shredding, emulsifying, etc. Each possibility is a separate embodiment.

[0081] In some embodiments, any one of the at least one flavoring or fragrance agent is present in an amount of about 0.01 to 20% by weight, about 0.01 to 15% by weight, about 0.01 to 10% by weight, about 0.01 to 5% by weight, about 0.01 to 2% by weight, about 0.01 to 1% by weight, about 0.05 to 20% by weight, about 0.05 to 15% by weight, about 0.05 to 10% by weight, about 0.05 to 5% by weight, about 0.05 to 2% by weight, about 0.05 to 1% by weight, about 0.1 to 20% by weight, about 0.1 to 15% by weight, about 0.1 to 15% by weight, about 0.1 to 20% by weight, about 0.1 to 15% by weight, about 0.1 to 15% by weight, about 0.1 to 10 ... The composition may be contained in an amount of about 0.1 to 10% by weight, about 0.1 to 5% by weight, about 0.1 to 2% by weight, about 0.5 to 20% by weight, about 0.5 to 20% by weight, about 0.5 to 15% by weight, about 0.5 to 10% by weight, about 0.5 to 5% by weight, about 0.5 to 2% by weight, about 0.5 to 1% by weight, about 1 to 20% by weight, about 1 to 15% by weight, about 1 to 10% by weight, about 1 to 5% by weight, about 1 to 2% by weight, about 5 to 20% by weight, about 5 to 15% by weight, or about 5 to 10% by weight.

[0082] According to some embodiments, the cocoa-free chocolate composition may include edible fiber, such as, but not limited to, inulin, psyllium seed husk, fructooligosaccharides, corn fiber, or any combination thereof, with each possibility being a separate embodiment.

[0083] According to some embodiments, the cocoa-free chocolate composition may include probiotic cultures.

[0084] According to some embodiments, the cocoa-free chocolate composition may include a cannabinoid, such as, but not limited to, cannabidiol (CBD) or a CBD derivative (e.g., cannabidivarin (CBDV), cannabidiolic acid (CBDA), cannabidiol (CBDN), or any combination thereof. Each possibility is a separate embodiment.

[0085] According to some embodiments, the cocoa-free chocolate composition may contain at least one thickener. The term "thickener" should be understood to encompass any edible ingredient capable of increasing the viscosity of the composition without substantially altering its other properties (e.g., its taste and smell). Non-limiting examples of thickeners are starches, such as potato starch, corn flour, arrowroot, tapioca, pectin, agar, alginate, gelatin, locust bean gum, sucrose, flours, such as buckwheat flour, almond flour, chickpea flour, sorghum flour, and combinations thereof. Each possibility is a separate embodiment.

[0086] According to some embodiments, the cocoa-free chocolate composition may include at least one binder. Non-limiting examples of binders are wax, linseed oil, natural gums such as gum arabic, gum tragacanth, methylcellulose, psyllium husk, flaxseed, chia seeds, proteins such as egg white or casein, defatted sunflower seed flour, or any combination thereof. Each possibility is a separate embodiment.

[0087] According to some embodiments, the cocoa-free chocolate composition may include at least one disintegrant. Non-limiting examples of disintegrants include cassava, natural and modified starches, cellulose and its derivatives, such as microcrystalline cellulose, croscarmellose sodium, low-substituted hydroxypropyl cellulose, sodium starch glycolate, resins and their derivatives, crospovidone, and combinations thereof. Each possibility is a separate embodiment.

[0088] According to some embodiments, the cocoa-free chocolate composition may include at least one stabilizer. Non-limiting examples of stabilizers are hydrocolloids such as xanthan, gum arabic, gum acacia, gum tara, agar, konjac modified starch, pectin, carrageenan, casein, inulin, locust bean gum, and the like, and any combination thereof. Each possibility is a separate embodiment.

[0089] According to some embodiments, the cocoa-free chocolate composition may include at least one pH adjuster. According to some embodiments, the at least one pH adjuster may be selected from a food acid and / or a food base. According to some embodiments, the food acid may be an organic acid and / or an inorganic acid. Optionally, the food acid may be selected from the group including citric acid, malic acid, acetic acid, tartaric acid, oxalic acid, caffeic acid, tannic acid, benzoic acid, lactic acid, folic acid, pantothenic acid, oleic acid, palmitic acid, etc., and / or combinations thereof. Each possibility is a separate embodiment. According to some embodiments, the food base may be an alkali metal carbonate, hydroxide, or oxide and / or an alkaline earth metal carbonate, hydroxide, or oxide. Optionally, the edible base may be selected from the group including magnesium oxide, magnesium hydroxide, aluminum hydroxide, ammonium bicarbonate, ammonium carbonate, potassium bicarbonate, potassium carbonate, potassium hydroxide, sodium carbonate, sodium bicarbonate, sodium hydroxide, calcium hydroxide, calcium carbonate, trisodium phosphate, sodium benzoate, etc., and / or combinations thereof. Each possibility is a separate embodiment. According to some embodiments, the at least one pH adjuster may be an edible buffer.

[0090] According to some embodiments, the cocoa-free chocolate composition may further comprise at least one texturing agent. According to some embodiments, the at least one texturing agent may be selected from hard compounds such as chips, nuts, biscuits, popped rice, shredded coconut, seeds, flakes, puffed rice, nibs, dried fruit, freeze-dried materials, etc.; sticky compounds such as toffee, caramel, taffy, honey, fufu, marshmallow, jam, etc.; soft compounds such as mousse, puree, flan, chia seeds, tapioca, etc.; and / or liquids such as caramel, puree, truffle, liquor, spirit, etc.; or any combination thereof. Each possibility is a separate embodiment.

[0091] According to some embodiments, the cocoa-free chocolate composition may further comprise natural preservatives, oxidizing agents, or other food-grade agents configured to optimize the structure, chewability, meltability, shelf life, and / or other characteristics and / or properties of the cocoa-free chocolate composition.

[0092] Some more specific non-limiting examples of flavorings / fragrances or other ingredients that may be independently present in the composition include salt, which may be present in the composition in an amount of about 0.01-1% by weight; tiger nut, which may be present in the composition in an amount of about 1-15% by weight or about 4-7% by weight; grape seed, which may be present in the composition in an amount of about 0.5-5% by weight or about 1-2.5% by weight; sunflower seed flour, which may be present in the composition in an amount of about 0.5-15% by weight; cherry, which may be present in the composition in an amount of about 0.05-5% by weight or about 0.2-1% by weight; vanilla, which may be present in the composition in an amount of about 0.01-5% by weight or about 0.01-0.2% by weight; malted barley, which may be present in the composition in an amount of about 0.01 to 5% by weight, or about 0.5 to 0.8% by weight; pumpkin seed flour, which may be present in the composition in an amount of about 0.01 to 15% by weight; fermented soy, which may be present in the composition in an amount of about 0.01 to 10% by weight; acetic acid, which may be present in the composition in an amount of about 0.05 to 5% by weight; rose hips, which may be present in the composition in an amount of about 0.1 to 1% by weight, or about 0.2 to 1% by weight; and chicory root, which may be present in the composition in an amount of about 0.1 to 1% by weight.

[0093] According to some embodiments, the cocoa-free chocolate composition may include a milk component. Optionally, the milk component may be low-lactose or essentially lactose-free. According to some embodiments, the milk component may be derived from a dairy product (i.e., animal origin), such as dairy milk (e.g., milk derived from mammals such as cows, goats, sheep, camels, yaks, and horses). Additionally or alternatively, according to some embodiments, the milk component may include a non-dairy milk substitute, such as "vegan mylk," "vegan milks," or "milk substitutes." Optionally, the non-dairy milk may be made from oat, potato, tigernut, soy, rice, hazelnut, hemp, macadamia, almond, peanut, grain, barley, quinoa, pea, coconut, or any combination thereof. Optionally, the non-dairy milk may include a flour made from one or more of such ingredients. Optionally, non-dairy milk may contain processed versions of one or more such ingredients.

[0094] According to some embodiments, the cocoa-free chocolate composition may be free of animal-derived dairy products.

[0095] As an additional advantage, the cocoa-free chocolate composition may be free or essentially free of synthetic preservatives, and / or all ingredients may be 100% natural, optionally with all or some of the ingredients being organically produced.

[0096] According to some embodiments, the cocoa-free chocolate composition may comprise less than about 30%, less than 25%, less than 20%, or less than 18% sugar by weight. Each possibility is a separate embodiment.

[0097] According to some embodiments, the cocoa-free chocolate composition may comprise more than about 10%, more than 15%, or more than 20% by weight of monounsaturated fat. Each possibility is a separate embodiment.

[0098] Some more specific combinations of ingredients suitable for use with the cocoa-free chocolate of the present invention are provided in the embodiments included below.

[0099] According to some embodiments, the cocoa-free chocolate composition may include about 30-50% by weight shea butter, illipe butter, and / or palm oil; about 8-40% by weight carob flour; and about 0.5-15% by weight roasted and fermented barley. Each possibility is a separate embodiment.

[0100] According to some embodiments, the cocoa-free chocolate composition may further comprise about 14-35% by weight white sugar; about 1-2.5% by weight grape seeds; about 0.2-1% by weight cherry or rose hips; about 0.2-1% by weight sunflower lecithin; about 0.01-0.2% by weight vanilla; about 0.5-0.8% by weight malted barley; and / or about 4-7% by weight tiger nuts. Each possibility is a separate embodiment.

[0101] In some embodiments, the fermented grain and legume components in the cocoa-free chocolate composition are in a ratio of about 1:5 to 1:25 (wt / wt). In some embodiments, the fermented grain and legume components in the cocoa-free chocolate composition are in a ratio of about 1:5 to 1:20 (wt / wt), about 1:5 to 1:15 (wt / wt), about 1:5 to 1:10 (wt / wt), about 1:5 to 1:7 (wt / wt), about 1:10 to 1:20 (wt / wt), about 1:10 to 1:15 (wt / wt), or about 1:15 to 1:20 (wt / wt). Each possibility is a separate embodiment.

[0102] In some embodiments, the cocoa-free chocolate composition has a ratio of about 1:5 to 1:20 (wt / wt) of fermented barley and carob. In some embodiments, the cocoa-free chocolate composition has a ratio of about 1:5 to 1:15 (wt / wt), about 1:5 to 1:10 (wt / wt), about 1:5 to 1:7 (wt / wt), about 1:10 to 1:20 (wt / wt), about 1:10 to 1:15 (wt / wt), or about 1:15 to 1:20 (wt / wt). Each possibility is a separate embodiment.

[0103] According to some embodiments, the cocoa-free chocolate compositions and products of the present invention can be generally divided into "dark chocolate-like" compositions and products and "milk chocolate-like" compositions and products. This division may be based on similarity of appearance (e.g., color) and taste (e.g., sweetness) to dark chocolate or milk chocolate. Thus, the terms "dark chocolate" and "milk chocolate" as used herein with respect to the cocoa-free chocolate compositions and products of the present invention refer to compositions and products that resemble dark chocolate and milk chocolate in appearance and taste, respectively.

[0104] According to some embodiments, the cocoa-free chocolate composition may be a cocoa-free dark chocolate composition.

[0105] According to some embodiments, the cocoa-free dark chocolate composition may include about 30-50% by weight shea butter, illipe butter, and / or palm oil; about 15-40% by weight carob flour; and about 1.5-5% by weight roasted and fermented barley. Each possibility is a separate embodiment.

[0106] According to some embodiments, the cocoa-free dark chocolate composition may further comprise about 14-35% by weight white sugar; about 1-2.5% by weight grape seeds; about 0.2-1% by weight cherry or rose hips; about 0.2-1% by weight sunflower lecithin; about 0.01-0.2% by weight vanilla; about 0.5-0.8% by weight malted barley; and / or about 4-7% by weight tiger nuts. Each possibility is a separate embodiment.

[0107] In some embodiments, the cocoa-free dark chocolate composition has a fermented grain and legume component in a ratio of about 1:5 to 1:15 (wt / wt) or about 1:10 (wt / wt). In some embodiments, the cocoa-free dark chocolate composition has a fermented grain and legume component in a ratio of about 1:7 to 1:12 (wt / wt), about 1:10 to 1:15 (wt / wt), or about 1:5 to 1:10 (wt / wt). Each possibility is a separate embodiment.

[0108] In some embodiments, the cocoa-free dark chocolate composition has a ratio of about 1:5 to 1:15 (wt / wt) or about 1:10 (wt / wt). In some embodiments, the cocoa-free dark chocolate composition has a ratio of about 1:7 to 1:12 (wt / wt), about 1:10 to 1:15 (wt / wt), or about 1:5 to 1:10 (wt / wt). Each possibility is a separate embodiment.

[0109] According to some embodiments, the cocoa-free chocolate composition may be a milk cocoa-free chocolate composition.

[0110] According to some embodiments, the milk cocoa-free chocolate composition may include about 30-50% by weight shea butter, illipe butter, and / or palm oil; about 15-40% by weight carob flour; and about 0.5-3% by weight roasted and fermented barley. Each possibility is a separate embodiment.

[0111] According to some embodiments, the milk cocoa-free chocolate composition may further comprise about 14-35% by weight white sugar; about 1-2.5% by weight grape seeds; about 0.2-1% by weight cherry or rosehips; about 0.2-1% by weight sunflower lecithin; about 0.01-0.2% by weight vanilla; about 0.6-0.8% by weight malted barley; about 4-7% by weight tiger nuts; about 2-10% by weight oat milk; and / or about 5-25% by weight milk powder. Each possibility is a separate embodiment.

[0112] In some embodiments, the fermented grain and legume ingredients in the milk cocoa-free chocolate composition are in a ratio of about 1:15 to 1:25 (wt / wt) or about 1:20 (wt / wt). In some embodiments, the fermented grain and legume ingredients in the milk cocoa-free chocolate composition are in a ratio of about 1:17 to 1:22 (wt / wt), about 1:20 to 1:25 (wt / wt), or about 1:15 to 1:20 (wt / wt). Each possibility is a separate embodiment.

[0113] In some embodiments, the fermented barley and carob in the milk cocoa-free chocolate composition are in a ratio of about 1:15 to 1:25 (wt / wt) or about 1:20 (wt / wt). In some embodiments, the fermented barley and carob in the milk cocoa-free chocolate composition are in a ratio of about 1:17 to 1:22 (wt / wt), about 1:20 to 1:25 (wt / wt), or about 1:15 to 1:20 (wt / wt). Each possibility is a separate embodiment.

[0114] During the process of preparing the cocoa-free chocolate composition, the ingredients are mixed and ground to form particulates.

[0115] According to some embodiments, the cocoa-free chocolate composition may be composed predominantly of small particles (generally less than 20 microns or less than 15 microns).

[0116] According to some embodiments, the cocoa-free chocolate composition may be free of particles larger than about 15 microns, 20 microns, 30 microns, 40 microns, 50 microns, 60 microns, or 70 microns. Each possibility is a separate embodiment. According to some embodiments, the cocoa-free chocolate composition may be free of particles larger than about 70 microns.

[0117] According to some embodiments, the cocoa-free chocolate composition may comprise only particles having a size of less than 30 microns, 25 microns, 20 microns, 15 microns.

[0118] According to some embodiments, at least 70%, 80%, 90%, 95%, or 99% of the particles in the cocoa-free chocolate composition may have a size less than about 40 microns, 30 microns, 25 microns, 20 microns, or 15 microns. Each possibility is a separate embodiment. According to some embodiments, less than about 5%, 10%, 15%, 20%, or 30% of the particles in the cocoa-free chocolate composition may have a size greater than about 15 microns, 20 microns, 25 microns, or 30 microns. Each possibility is a separate embodiment.

[0119] According to some embodiments, the cocoa-free chocolate compositions described herein can be further used to make cocoa-free chocolate products. It is understood that the cocoa-free chocolate composition can be a cocoa-free chocolate product without the need for further processing. Additionally or alternatively, making the cocoa-free chocolate product can include tempering the composition and / or molding it into a desired shape, or melting the composition and optionally mixing it with additional ingredients.

[0120] According to some embodiments, tempering may not be necessary: ​​for example, if untempered fats can be used in the composition, melting is sufficient to facilitate further processing, such as shaping, and tempering is not required.

[0121] According to some embodiments, shaping may not be necessary, for example, if the composition is to be mixed with additional ingredients such as, for example, fruits, nuts, or granola, or used as a paste, spread, beverage, topping, filler, etc.

[0122] According to some embodiments, there is provided a cocoa-free chocolate product prepared from the compositions disclosed herein.

[0123] According to some embodiments, the cocoa-free chocolate product may be a cocoa-free chocolate composition. According to some embodiments, the cocoa-free chocolate product is made from the cocoa-free chocolate composition by further processing, such as by tempering or melting the composition and / or forming the tempered or melted composition into a desired shape or form.

[0124] According to some embodiments, the cocoa-free chocolate product may be in solid form. According to some embodiments, the cocoa-free chocolate product may be in liquid form.

[0125] According to some embodiments, the cocoa-free chocolate product may be a cocoa-free dark chocolate product. According to some embodiments, the cocoa-free chocolate product may be a milk chocolate cocoa-free chocolate product. According to some embodiments, the cocoa-free chocolate product may have a variety of desired flavors or aromas that can be achieved by including specific ingredients. According to some embodiments, the cocoa-free chocolate product may have a variety of desired flavors or aromas that can be achieved by preparing the cocoa-free chocolate composition by using specific conditions (such as specific fermentation and / or roasting conditions) as disclosed herein.

[0126] According to some embodiments, the cocoa-free chocolate product may be molded into any desired shape, such as a regular chocolate bar, a square, a ball, or a dome shape, etc. According to some embodiments, the cocoa-free chocolate product may be used in any chocolate product, such as a praline or a truffle.

[0127] According to some embodiments, the cocoa-free chocolate product may further be embedded in or included in chocolate-containing foods such as candy bars and pastries. For example, the cocoa-free chocolate product may be used as a topping for pastries, ice cream, Easter eggs, as the outer layer of a candy bar (e.g., similar to Dime Bars, Lee's Bars, Mars Bars, Snickers, Rockers, etc.), as a filler in croissants, for baking such as chocolate chip cookies, or by mixing with fruits, nuts, granola, cornflakes, etc. to create clusters (e.g., granola clusters or nut clusters). According to some embodiments, the cocoa-free chocolate product may be used as a beverage or as a spread.

[0128] According to some embodiments, the cocoa-free chocolate product may be in the form of a chocolate candy, a chocolate bar, a chocolate paste, a chocolate spread, a chocolate drink, a chocolate topping, or a chocolate filling.

[0129] In some embodiments, the cocoa-free chocolate product is in the form of a chocolate bar. In some embodiments, the chocolate bar has properties similar to those of a cocoa-containing chocolate bar (referred to herein as a standard or reference chocolate).

[0130] In some embodiments, the cocoa-free chocolate bar has a hardness value of about 300-500 gf, 350-450 gf, or 380-450 gf (1000 gf = 9.81 Newtons).

[0131] In some embodiments, the cocoa-free chocolate bar has a plastic viscosity value of about 500-1600 cP, 600-1600 cP, or 700-1600 cP.

[0132] In some embodiments, the cocoa-free chocolate bar has a viscosity of about 0-200 dyn / cm 2 , 10~200dyn / cm 2 , 20~200dyn / cm 2 , 30~200dyn / cm 2 , 40~200dyn / cm 2 , 20~150dyn / cm 2 , or 30 to 150 dyn / cm 2 It has a yield stress of

[0133] In some embodiments, the cocoa-free chocolate bar has a shrinkage value of about 3% to 5%, 3% to 4.5%, or 3.5% to 4.5%.

[0134] In some embodiments, a method for preparing a cocoa-free chocolate composition or product is provided, the method comprising: fermenting the grain; and mixing the fermented grain with at least one non-animal fat and at least one legume ingredient; 5 to 65% by weight of at least one non-animal fat; 5-40% by weight of at least one legume component; and 0.1 to 25 wt % of at least one roasted and fermented grain, forming a cocoa-free chocolate composition comprising the roasted and fermented grain.

[0135] Since the present methods are for producing the cocoa-free compositions and products described above, it is understood that the definitions and embodiments contained above, with reference to the compositions and products, also apply herein. Nevertheless, some specific embodiments are also included below.

[0136] According to some embodiments, the method includes melting at least one non-animal fat prior to combining the roasted fermented grain with the legume component. According to some embodiments, the melting is performed at about 35-45°C.

[0137] According to some embodiments, the method further comprises adding at least one sweetener and / or at least one emulsifier.

[0138] According to some embodiments, the at least one sweetener is added in an amount of about 0.1-45% by weight of the composition.

[0139] According to some embodiments, the at least one emulsifier is added in an amount of about 0.1-0.5% by weight of the composition.

[0140] According to some embodiments, the fermentation may comprise incubating the grain with at least one microorganism under conditions suitable for fermenting the grain, which may be in the form of a starter culture, such as a spore.

[0141] According to some embodiments, the fermentation is performed by treating the grain with a variety of bacteria, including, but not limited to, Aspergillus oryzae, Bacillus subtilis, Aspergillus sojae, Rhizopus oligosporus, Rhizopus oryzae, Neurospora intermedia var. oncomensis, Aspergillus lucensis, Lactococcus lactis subsp. B, Bacillus spp., Bacillus licheniformis, Bacillus giantinus, Bacillus pumilis, Bacillus amylolytica, Bacillus methylotrophicus, This can be achieved by incubating with at least one microorganism selected from the group consisting of Bacillus proteolysates, Bacillus brevis, Racemiella sacchari, Corynebacterium glutamicum, Saccharomyces cerevisiae, Candida krusei, Candida parapsilosis, Candida glabrata, Candida tropicalis, Candida guillermondii, Candida rugosa, Pichia kudryabzeevii, and any combination thereof. Each possibility is a separate embodiment.

[0142] According to some embodiments, the at least one microorganism may be Aspergillus oryzae and / or Bacillus subtilis.

[0143] In some embodiments, fermentation may be performed by incubating grain with two or more microorganisms. In some embodiments, fermentation may be repeated with different batches of grain or with different grains, and the fermented grains may be combined after fermentation. In some embodiments, fermentation may be performed multiple times (possibly in parallel) with different batches of grain or with different grains, using different microorganisms or by incubating under different conditions, and the fermented grains may be combined after fermentation. For example, barley can be fermented in parallel with Aspergillus oryzae and in parallel with Bacillus subtilis, and the two fermented barleys combined.

[0144] Thus, in some embodiments, fermenting the grain includes fermenting it more than once, such as twice or three times, with each fermentation being carried out by incubating the grain with a different microorganism and combining the fermented grain.

[0145] According to some embodiments, the conditions for fermentation may include a desired time, a selected temperature, and a selected relative humidity (RH). For example, the fermentation conditions may include incubation at about 28-45°C and about 35-95% RH for about 36-48 hours.

[0146] According to some embodiments, the method further comprises roasting the fermented grain before mixing. According to some embodiments, roasting the fermented grain can be carried out at a temperature of about 30-100°C, about 30-80°C, about 35-70°C, about 30-65°C, about 40-65°C, about 40-60°C, about 40-55°C, about 45-60°C, or any other subrange within the range of about 30-100°C. Each possibility is a separate embodiment.

[0147] According to some embodiments, roasting of the fermented grain can be carried out for several days, e.g., about 3, 5, 10, 15, or 30 days, or for several months, e.g., 2, 3, 4, 5, or 6 months, or any time in the range of several days to several months, e.g., about 3 days to about 6 months. Each possibility is a separate embodiment.

[0148] According to some embodiments, roasting the grains may result in the roasted grains being in a paste form.

[0149] Roasting, like fermentation, can be carried out several times (e.g., in parallel, using separate batches of fermented grain) at different temperatures / times and with different combinations of roasted fermented grain. Roasting under different conditions can produce different flavors / aromas, and therefore, fermented grains roasted under different conditions can be combined to achieve a particular flavor / aroma profile.

[0150] According to some embodiments, the grains may be soaked and / or steamed prior to fermentation.

[0151] In some embodiments, the grain may be pasteurized after fermentation. For example, pasteurization can be achieved by incubation at a temperature sufficient to kill pathogenic microorganisms. For example, temperatures above 62.7°C kill Bacillus cereus.

[0152] According to some embodiments, pasteurization can be followed by rapid cooling to avoid and / or minimize the growth of pathogenic microorganisms.

[0153] According to some embodiments, the legume ingredient may already be roasted (pre-roasted). According to some embodiments, the method may further comprise roasting the legume ingredient.

[0154] According to some embodiments, roasting of the legume ingredient (e.g., carob flour) may be carried out at about 75-250° C., about 100-200° C., about 120-150° C., or any other subrange within the range of about 35-100° C. Each possibility is a separate embodiment.

[0155] According to some embodiments, roasting of the legume ingredient may be carried out for a period of time ranging from about 1 minute to 2 hours, from about 3 minutes to 1 hour, from about 3 minutes to about 30 minutes, or any other subrange of length within the range of about 1 minute to 2 hours, each possibility being a separate embodiment.

[0156] According to some embodiments, similar to roasting grains, legume ingredients may be roasted several times (e.g., with separate batches of legumes in parallel) at different temperatures / for different lengths of time, and the roasted legume ingredients may be combined. Roasting under different conditions may result in different flavors / aromas, and thus legume ingredients roasted under different conditions may be combined to achieve a particular flavor / aroma profile.

[0157] According to some embodiments, the mixing of the ingredients may further include a grinding step to ensure a small particle size, such as a particle size of less than 20 microns or less than 15 microns. According to some embodiments, the mixing and grinding can be carried out by any standard equipment, such as a standard chocolate melange or grinder. Non-limiting examples of standard grinders include a ball mill, a roller mill, or a stone grinder. According to some embodiments, the particle size can be measured by any suitable method, such as a grindometer.

[0158] According to some embodiments, after grinding, the cocoa-free chocolate composition may contain no particles larger than 70 microns. According to some embodiments, at least about 70%, 80%, 90%, 95%, or 99% of the particles in the composition may be smaller than about 40 microns, 30 microns, 25 microns, 20 microns, or 15 microns. Each possibility is a separate embodiment.

[0159] According to some embodiments, the method may further include adding additional ingredients to the composition, such as at least one of a thickener, a binder, a disintegrant, a stabilizer, a flavor enhancer, a flavoring agent, a fragrance, a texturizing agent, a pH adjuster, or a combination thereof. Each possibility is a separate embodiment.

[0160] According to some embodiments, the method may further comprise the step of tempering the cocoa-free chocolate composition, as explained above. According to some embodiments, the method does not include tempering the cocoa-free chocolate composition. According to some embodiments, a non-tempering fat may be used in the composition, so that tempering may not be required by the method.

[0161] According to some embodiments, the method may include shaping the tempered cocoa-free chocolate composition into a desired form.

[0162] According to some embodiments, tempering can be carried out by heating the cocoa-free chocolate composition to a temperature of about 20-55° C., about 20-50° C., about 20-45° C., about 25-55° C., about 25-50° C., about 25-40° C., about 25-35° C., about 30-55° C., about 35-55° C., about 40-55° C., about 45-55° C., or about 26-41° C. Each possibility is a separate embodiment.

[0163] According to some embodiments, tempering may be performed by heating a cocoa-free chocolate composition as disclosed above, followed by cooling to a temperature of about 20-45°C, about 20-35°C, about 25-35°C, or about 25-30°C. Each possibility is a separate embodiment. According to some embodiments, tempering may configure the cocoa-free chocolate product to melt in the mouth.

[0164] According to some embodiments, the cocoa-free chocolate product may be configured to have a mouthfeel similar to traditional chocolate. According to some embodiments, tempering may configure the cocoa-free chocolate product to snap when broken.

[0165] Reference is now made to the drawings.

[0166] 1 is a flowchart of steps in an exemplary process for preparing a cocoa-free chocolate product, according to some embodiments. For example, in process 100, barley grains are fermented 102 and then roasted 104. Carob flour is roasted 106. The roasted, fermented barley grains and roasted carob flour are mixed 108 with emulsifiers, sweeteners, and melted non-animal fat and ground 110 to produce a cocoa-free chocolate composition, which is tempered 112, molded 114, and cooled to room temperature. Optionally, additional ingredients may be added to the cocoa-free chocolate composition before or after tempering.

[0167] Figures 2-8 show a comparison of the physical properties of the cocoa-free chocolate of the present invention with those of a standard (cocoa-containing) chocolate, including tempering curve, flow, hardness, viscosity, yield stress, stability, and shrinkage.

[0168] Figures 9-12 show the results of the sensory analysis of the cocoa-free chocolate of the present invention compared to standard chocolate.

[0169] As used herein, the term "cocoa-free" when used with respect to compositions and products of the present invention encompasses both cocoa-free and cacao-free compositions and products and refers to compositions or products that are essentially free of cocoa bean- or cocoa seed-containing ingredients such as cocoa powder, cocoa flour, cocoa solids, or cocoa butter.

[0170] According to some embodiments, the term "essentially absent" can mean that the described material is completely absent or present in residual amounts such as less than 0.05%, less than 0.1%, less than 0.5%, or less than 1%, etc. Each possibility is a separate embodiment.

[0171] The terms "a" and "an" refer to one or to more than one (i.e., to at least one) of the grammatical object of the article. For example, "an element" means one element or more than one element.

[0172] The term "about," when referring to a measurable value such as an amount, duration, or the like, is meant to encompass variations of ±20%, or in some instances ±10%, or in some instances ±5%, or in some instances ±1%, or in some instances ±0.1% from the particular value, where such variations are appropriate for practicing the disclosed methods.

[0173] As used herein, the expression "% w / w" or "% by weight" refers to the weight percent of the stated object relative to the total weight of the composition.

[0174] As used herein, "optional" or "optionally" means that the subsequently described event or circumstance may or may not occur, and that the description includes instances when the event or circumstance occurs and instances when it does not occur.

[0175] As used herein, the term "essentially" can refer to a deviation of ±1%, ±2%, or ±5% from the stated amount. Each possibility is a separate embodiment.

[0176] As used herein, the term "comprising" is synonymous with the terms "including," "containing," or "characterized by" and is inclusive or open-ended, i.e., does not exclude additional, unrecited elements. According to some embodiments, the term "comprising" can be replaced with the term "consisting of" or "consisting essentially of." The term "consisting of" excludes any element, step, or ingredient not specified in the claim, while the term "consisting essentially of" limits the claim to specific materials or steps "and that do not materially affect the basic and novel characteristics" of the claimed invention.

[0177] The following examples are included to demonstrate examples of certain preferred embodiments of the invention. Those of skill in the art should understand that the techniques disclosed in the examples which follow represent approaches which the inventors have found to work well in the practice of the invention, and therefore can be considered to constitute examples of preferred modes for practicing the invention. However, those of skill in the art should, in light of the present disclosure, understand that many changes can be made in the specific embodiments which are disclosed and still obtain a like or similar result without departing from the spirit and scope of the invention. [Example]

[0178] Example 1: Base composition and process for preparation of a cocoa-free chocolate product The components of the composition are shown in Table 1 below.

[0179] [Table 1]

[0180] Roasted fermented barley paste was prepared according to the following process: 1. Barley grains were soaked in water for 2 to 4 hours. 2. The particles were steam treated at temperatures above 90°C and high humidity (e.g., relative humidity above 65%) for 5 to 50 minutes. 3. For fermentation, the grain is inoculated with a microbial starter culture, such as mold spores of Aspergillus oryzae. Alternatively, the grain may be inoculated with other microorganisms (fungi or bacteria), one example being Bacillus subtilis. 4. The grains and microorganisms were incubated for 36 to 48 hours in an incubator with the ability to control airflow, temperature, and humidity, at temperatures ranging from 28 to 45°C and 35 to 95% relative humidity. Even growth was ensured by monitoring temperature, humidity, and oxygen access. 5. Fermented grains were pasteurized at a temperature higher than the death temperature of pathogenic microorganisms, e.g., 62.7°C for Bacillus cereus. 6. The pasteurized fermented grain was rapidly cooled in a flash cooler to avoid and / or minimize the growth of pathogenic microorganisms. The fermented grains were transferred to a post-processing vessel made of food-grade materials that could exclude as much oxygen as possible, and heated to approximately 30°C to 65°C in the absence of oxygen for roasting until an enzymatic reaction occurred, partially liquefying the grain and rendering it pasty. The roasting process was associated with a color change (to a darker color, e.g., brown / black) and the development of new aroma and flavor compounds. 8. Optionally, the above process is carried out multiple times, each time using a different microorganism for fermentation and using different roasting temperatures and times, to produce different aromas and flavors, and the resulting pastes are combined to form the desired flavor profile.

[0181] The carob flour was processed according to the following process: 1. Carob flour was roasted to achieve the desired flavor and aroma. 2. Roasting was carried out at approximately 100 to 200°C for approximately 3 to 30 minutes. 3. Optionally, flours are roasted at different temperatures for different times to achieve specific flavors / aromas and combined to achieve desired combinations.

[0182] The cocoa-free chocolate mixture was prepared by mixing and grinding roasted carob flour and roasted fermented barley paste with an emulsifier (here, sunflower lecithin), a sweetener (here, white sugar), and melted plant-based fat (here, shea butter, illipe butter, and / or palm oil), where the mixture contained only a small percentage of particles larger than 15, 20, or 30 microns, and no coarser particles larger than 70 microns.

[0183] To be shaped into the desired product, the cocoa-free chocolate mixture was tempered by heating to between 40-55°C and cooling to 25-35°C.

[0184] After tempering, the cocoa-free chocolate mixture was shaped as needed and allowed to cool to room temperature.

[0185] Example 2: Composition suitable for preparing a cocoa-free chocolate coated hazelnut caramel confectionery bar The components of the composition are shown in Table 2 below.

[0186] [Table 2]

[0187] A cocoa-free chocolate composition was prepared by the process described in Example 1, and after tempering, roasted salted hazelnuts combined with heated caramel were added to the tempered cocoa-free chocolate mixture.

[0188] Example 3: Composition for the preparation of flavored cocoa-free chocolate The components of the composition are shown in Table 3 below.

[0189] [Table 3]

[0190] Cocoa-free chocolate compositions and products were prepared from the above ingredients using a process similar to that described in Example 1.

[0191] Example 4: Cocoa-free dark chocolate composition The components of the composition are shown in Table 4 below.

[0192] [Table 4]

[0193] The sunflower seeds were defatted and the cherries were freeze-dried.

[0194] Cocoa-free dark chocolate compositions and chocolate bars were prepared from the above ingredients by a process similar to that described in Example 1.

[0195] Example 5: Cocoa-free vegan milk chocolate composition The components of the composition are shown in Table 5 below.

[0196] [Table 5]

[0197] The sunflower seeds were defatted and the cherries were freeze-dried.

[0198] Cocoa-free vegan milk chocolate compositions and chocolate bars were prepared from the above ingredients by a process similar to that described in Example 1.

[0199] Cocoa-free dark chocolate bars and cocoa-free milk chocolate bars prepared based on the compositions shown in Tables 4 and 5 were used in the following examples to test the quality and characteristics of the cocoa-free chocolates, including taste.

[0200] Example 6: Temperature curves The temperature curves of the four samples were measured with a TRICOR thermometer (see Figure 2, which shows the change in chocolate temperature (Y-axis) over time (X-axis)). The four samples were WNWN Dark (cocoa-free dark chocolate), WNWN Milk (cocoa-free milk chocolate), reference cocoa dark chocolate (STD Dark), and reference cocoa milk chocolate (STD Milk). As can be seen in Figure 2, the tempering curves of all samples were similar.

[0201] Example 7: Cup flow test 40~45 oCup flow tests were performed on four samples to measure chocolate flow by heating to C and pouring the molten chocolate from a cup (see Figure 3). The four samples were A) Reference Cocoa Milk Chocolate (STD Milk), B) Reference Cocoa Dark Chocolate (STD Dark), C) WNWN Milk (Cocoa-Free Milk Chocolate), and D) WNWN Dark (Cocoa-Free Dark Chocolate). As can be seen from Figure 3, the flow properties of the cocoa-free milk chocolate and cocoa-free dark chocolate were similar to those of the reference cocoa milk chocolate.

[0202] [Example 8: Hardness] Comparative hardness tests were performed using a penetrometer at 20° on four samples after one day (each pair on the left) and one week (each pair on the right) (see Figure 4). The four samples were (from left to right): WNWN Dark (cocoa-free dark chocolate), WNWN Milk (cocoa-free milk chocolate), STD Dark (reference cocoa dark chocolate), and STD Milk (reference cocoa milk chocolate). In all cases, the hardness of the samples increased after one week. The hardness of the WNWN samples ranged from 380 to 450 gf, or approximately 3.73 to 4.41 N (1000 gf = 9.81 N).

[0203] Example 9: Viscosity and yield stress Plastic viscosity (PV) is measured in cP (centipoise) and is a function of the shear stress required to maintain a constant flow. Generally, PV determines how well chocolate will flow into moulds.

[0204] Yield stress is dyn / cm 2 Yield stress is measured in saturation and is the shear stress required to initiate flow, and is related to coating or decoration properties such as thickness. Generally, higher yield stress values ​​result in products that resist flow, e.g., chocolate drops.

[0205] In utilizing yield value and plastic viscosity, general guidelines can be made for producing chocolate products.

[0206] Figure 5 compares the viscosity (light blue, paired left) and yield stress (dark blue, paired right) of four samples run on an SC spindle at 45° C. The four samples were (from left to right): WNWN Dark (cocoa-free dark chocolate), WNWN Milk (cocoa-free milk chocolate), STD Dark (reference cocoa dark chocolate), and STD Milk (reference cocoa milk chocolate).

[0207] The measurements are within the expected range for standard cocoa chocolate (i.e., 0–500 dyn / cm 2 and a PV of 0 to 1500 centipoise). More specifically, the viscosity values ​​are -780 cP for WNWN dark chocolate and -1562 cP for WNWN milk chocolate, and the yield stress values ​​are -102 dyn / cm for WNWN dark chocolate. 2 , and -42 dyn / cm for WNWN milk chocolate.

[0208] Example 10: Cyclic shelf life test Chocolate bloom is a whitish coating that can appear on the surface of chocolate and is of one of two types: fat bloom, which is caused by the transformation of fat crystals in the chocolate; and sugar bloom, which is caused by crystals formed by the action of moisture on sugar. Chocolate with bloom is safe from an edible point of view, but has an unattractive appearance and texture and is not recommended for sale.

[0209] On a scale of 1 to 10, higher numbers indicate greater stability, while lower numbers indicate less stability (signs of more bloom defects).

[0210] Comparison of shelf-life stability of four samples cycled from 25°C to 31°C for two weeks (see Figure 6). The four samples were WNWN Dark (cocoa-free dark chocolate), WNWN Milk (cocoa-free milk chocolate), STD Dark (reference cocoa dark chocolate), and STD Milk (reference cocoa milk chocolate).

[0211] The results show that at two weeks, the cocoa-free chocolate had better bloom stability than the conventional cocoa chocolate, with a score of 8 throughout the two weeks, while the standard chocolate started with a score of 8, which gradually decreased to a score of 7 for the milk chocolate and a score of 4 for the dark chocolate by the end of the two weeks. A score of 8 means good gloss, while a score of 7 means the product was less glossy than the dark chocolate tablet, and a score of 4 means that very weak bloom was exhibited.

[0212] Example 11: Fatty acid composition The fatty acid composition of various WNWN tempered cocoa-free chocolate samples was compared with that of conventionally tempered cocoa-containing chocolate (Table 6). The cocoa-free chocolate samples had a similar fatty acid composition to the cocoa-containing chocolate, but the levels of monounsaturated fat and total fat were higher in the WNWN products than in the reference chocolate. Furthermore, the WNWN products had a lower sugar composition than the reference chocolate. The cocoa-free chocolate system was shown to be a similar tempering system to the cocoa-containing chocolate.

[0213] [Table 6]

[0214] Example 12: Cocoa-free dark and milk chocolate compositions

[0215] [Table 7]

[0216] The vegetable fats included slightly different combinations of shea butter, illipe butter and / or palm oil (varying between WNWN1, 2 and 3).

[0217] Cocoa-free dark chocolate or milk chocolate compositions and bars were prepared from the above ingredients by a process similar to that described in Example 1. The prepared chocolate bars were used in the following experiments.

[0218] Example 13: Shrinkage The shrinkage behavior of the cocoa-free chocolate samples (bars 2–5 from the left, WNWN1, WNWN2, WNWN3, and WNWN4, respectively) versus conventional cocoa-containing chocolate (STD, bar 1 from the left) was measured using an Aasted ChocoAnalyzer. Figure 7 and Table 8 show the results of the shrinkage tests.

[0219] [Table 8]

[0220] Shrinkage values ​​between 3.2 and 4 were considered similar to conventional cocoa-containing dark chocolate. The shrinkage values ​​of the WNWN samples ranged from approximately 3.5% to 4.5%, while the standard chocolate showed the highest shrinkage value of 4.5%.

[0221] Additionally, Figures 8A and 8B are charts showing raw shrinkage data from an Astead ChocoAnalyzer machine for a sample of conventional cocoa-containing dark chocolate (STD) compared to a sample of cocoa-free dark chocolate (WNWN1).

[0222] All shrinkage values ​​for the cocoa-free dark chocolate samples were within the expected range and consistent with the behavior of conventional cocoa-containing dark chocolate.

[0223] Example 14: Nutritional Value The nutritional value of cocoa-free chocolate (WNWN) was compared with other chocolates, including inexpensive milk chocolate (Rand), premium dark milk (Green & Black), and dairy milk chocolate (Cadbury's) (see Table 9). The cocoa-free chocolate was found to have similar calorie density, total carbohydrate, total sugar, and total fat content as conventional cocoa-containing chocolate. Furthermore, the cocoa-free chocolate was found to be higher in dietary fiber and lower in saturated fat than the reference chocolate.

[0224] [Table 9]

[0225] Example 15: Sensory analysis A sensory test was conducted on 159 subjects across the UK. Of the subjects, 88 (55%) were female and 71 (45%) were male. The test consisted of four samples and included 200 tasting sets with 636 responses and 116,480 data points. The test was conducted by an independent testing company (TestBuds.io). Subjects were given four taste samples in a blinded trial: three cocoa-free chocolate samples and one conventional cocoa-containing chocolate.

[0226] All questions were scored numerically on a scale of 1 to 6 stars, with 1 star signifying terrible and 6 stars signifying incredible. "Favorite" or "top score" included only 5 and 6 stars. This numerical system had the advantage of having no intermediate points, so test subjects could not remain on the borderline; each score related to a clearly defined position; and the scoring system was the same for all products tested. The scores were then averaged to provide an overall score for each question.

[0227] Figures 9A and 9B are charts showing the score breakdown of the overall scores of the conventional cocoa-containing chocolate (STD) and the cocoa-free chocolate (WNWN). The cocoa-free chocolate (WNWN) had an overall score of 3.90 compared to the cocoa-containing chocolate (STD), which had an overall score of 4.04. Thus, both products had similar overall scores, indicating that the cocoa-free chocolate was very similar to the cocoa-containing chocolate.

[0228] 10A and 10B are charts showing the closeness score breakdown for the chocolate scores of a conventional cocoa-containing chocolate (STD) and a cocoa-free chocolate (WNWN). The cocoa-free chocolate (WNWN) had an overall closeness score of 4.19 compared to the cocoa-containing chocolate (STD), which had an overall closeness score of 4.28. Thus, the cocoa-free chocolate was found to be very similar to the cocoa-containing chocolate.

[0229] 11A and 11B are charts showing the score breakdown of responses to the question "Was the product chocolate?" comparing conventional cocoa-containing chocolate (STD) with cocoa-free chocolate (WNWN). The cocoa-free chocolate (WNWN) had an overall response score of 3.94 compared to the cocoa-containing chocolate (STD) which had an overall response score of 4.26. Thus, the cocoa-free chocolate was found to be very similar to the cocoa-containing chocolate.

[0230] Figures 12A and 12B are comparative spider plots showing the score breakdown of the traditional cocoa-containing chocolate (STD) and the cocoa-free chocolate (WNWN). The comparison of the spider plots showed that the traditional cocoa-containing chocolate (STD) and the WNWN cocoa-free chocolate (WNWN) had similar responses in the test subjects, making the two products very similar.

[0231] Example 16: Additional dark and milk cocoa-free chocolate compositions

[0232] [Table 10]

[0233] The vegetable fats included slightly different combinations of shea butter, illipe butter and / or palm oil, the barley was roasted and fermented barley paste, the acetic acid was used as flour, and the soy was fermented soy.

[0234] Cocoa-free milk chocolate compositions and chocolate bars were prepared from the above ingredients by a process similar to that described in Example 1.

Claims

1. 1 to 65% by weight of at least one non-animal fat; 5-55% by weight of at least one legume component; 0.1 to 25 wt % of at least one fermented grain.

2. 10. The cocoa-free chocolate composition of claim 1, wherein the at least one non-animal fat comprises a vegetable fat.

3. 3. The cocoa-free chocolate composition of claim 1 or 2, wherein the at least one non-animal fat is selected from the group consisting of shea butter, illipe butter, palm oil, palm kernel oil, salnut oil, kokum butter, mango kernel butter, algae-derived fat, coconut oil, cocoa butter substitutes (CBS), cocoa butter exchanges (CBR), cocoa butter equivalents (CBE), soybean oil, rapeseed oil, cottonseed oil, cupuacu butter, bangbangan kernel fat, canola oil, sunflower oil, safflower oil, peanut oil, rice bran oil, and any combination thereof.

4. 4. The cocoa-free chocolate composition of claim 3, wherein the at least one non-animal fat comprises shea butter, illipe butter and / or palm oil.

5. 5. The cocoa-free chocolate composition of any one of claims 1 to 4, wherein the at least one legume ingredient is selected from the group consisting of carob, soybean, pea, chickpea, peanut, lentil, lupin, mesquite, tamarind, alfalfa, faba bean (faba, broad bean), clover, and any combination thereof.

6. 6. The cocoa-free chocolate composition of claim 5, wherein the at least one legume ingredient comprises carob flour and / or roasted carob flour.

7. 7. The cocoa-free chocolate composition of claim 6, wherein the roasted carob flour comprises at least two types of roasted carob flour roasted at different temperatures and / or for different lengths of time.

8. 8. The cocoa-free chocolate composition of any one of claims 1 to 7, wherein the at least one fermented cereal is selected from the group consisting of barley, pearl barley, tiger nut, rice, wheat, millet, corn, triticale, rye, fonio, teff, amaranth, soy, quinoa, sorghum, oat, flaxseed, bulgur, tomato, any by-products thereof, and any combination thereof.

9. 9. The cocoa-free chocolate composition of claim 8, wherein the at least one fermented grain is fermented barley.

10. 10. The cocoa-free chocolate composition of claim 9, wherein the at least one fermented grain is roasted and fermented barley.

11. 11. The cocoa-free chocolate composition of any one of claims 1 to 10, further comprising at least one sweetener.

12. 12. The cocoa-free chocolate composition of claim 11, wherein the at least one sweetener is present in an amount of about 0.1 to 50% by weight of the composition.

13. 13. The cocoa-free chocolate composition of claim 11 or 12, wherein the at least one sweetener is selected from the group consisting of white sugar, palm sugar, coconut sugar, unrefined sugar, unrefined sugar, brown sugar, light brown sugar, demerara sugar, turbinado sugar, cane sugar, glucose, fructose, stevia, erythritol, xylitol, mannitol, agave nectar, yacon syrup, honey, maple, molasses, coconut sugar, monk fruit sweetener, aspartame, acesulfame potassium, advantum, aspartame-acesulfame salt, cyclamate, neotame, neohesperidin, saccharine, sucralose, and any combination thereof.

14. 14. The cocoa-free chocolate composition of any one of claims 1 to 13, further comprising at least one emulsifier.

15. 15. The cocoa-free chocolate composition of claim 14, wherein the at least one emulsifier is present in an amount of about 0.1 to 1% by weight of the composition.

16. 16. The cocoa-free chocolate composition of claim 14 or 15, wherein the at least one emulsifier is selected from the group consisting of sunflower lecithin, soybean lecithin, polyglycerol polyricinoleate (PGPR), E322 lecithin, E492, sorbitan tristearate, and any combination thereof.

17. 17. The cocoa-free chocolate composition of claim 16, wherein the emulsifier comprises sunflower lecithin.

18. 18. The cocoa-free chocolate composition of any one of claims 1 to 17, further comprising at least one flavoring or aroma selected from the group consisting of spices, herbs, fruits, vegetables, seeds, nuts, flowers, salt, and any combination thereof.

19. 19. The cocoa-free chocolate composition of claim 18, wherein the flavoring or aroma agent is selected from salt, tiger nuts, grape seeds, sunflower seed flour, cherry, rose hips, vanilla, malted barley, pumpkin seed flour, fermented soy, and any combination thereof.

20. 20. The cocoa-free chocolate composition of any one of the preceding claims, further comprising at least one texturing agent selected from the group consisting of chips, hard compounds, seeds, flakes, puffed rice, nibs, fruit, freeze-dried materials, sticky compounds, toffee, caramel, soft compounds, mousse, puree, liquor, spirits, and combinations thereof.

21. 21. The cocoa-free chocolate composition of any one of the preceding claims, further comprising at least one of a thickener, a binder, a disintegrant, a stabilizer, a flavor enhancer, an emulsifier, a pH adjuster, or a combination thereof.

22. 22. The cocoa-free chocolate composition of any one of claims 1 to 21, wherein the cocoa-free chocolate composition is dairy-free.

23. 23. The cocoa-free chocolate composition of any one of claims 1 to 22, further comprising a non-dairy milk ingredient.

24. 24. The cocoa-free chocolate composition of claim 23, wherein the non-dairy milk ingredient comprises oat, potato, tigernut, soy, rice, hazelnut, hemp, macadamia, almond, peanut, grain, barley, quinoa, pea, coconut, or any combination thereof.

25. 25. The cocoa-free chocolate composition of claim 24, wherein the non-dairy milk ingredient comprises oat milk.

26. 26. The cocoa-free chocolate composition of any one of the preceding claims, wherein the cocoa-free chocolate composition comprises less than 25% by weight of sugar.

27. 27. The cocoa-free chocolate composition of any one of the preceding claims, wherein the at least one fermented cereal and the at least one legume ingredient are present in the cocoa-free chocolate composition in a ratio of about 1:5 to 1:25 (w / w).

28. 28. The cocoa-free chocolate composition of any one of claims 1 to 27, wherein the at least one legume comprises carob flour and the at least one fermented grain comprises roasted and fermented barley.

29. 29. The cocoa-free chocolate composition of claim 28, wherein the roasted and fermented barley is present in the composition in an amount of about 0.5-15% by weight and the carob flour is present in the composition in an amount of about 8-40% by weight.

30. 30. The cocoa-free chocolate composition of any one of the preceding claims, wherein the non-animal fat comprises shea butter, illipe butter, and / or palm oil and is present in the composition in an amount of about 30-50% by weight.

31. 31. The cocoa-free chocolate composition of any one of the preceding claims, wherein the cocoa-free chocolate composition does not contain particles larger than 70 microns.

32. 32. The cocoa-free chocolate composition of any one of the preceding claims, wherein at least 90% of the particles of the composition have a size less than about 20 microns.

33. A cocoa-free chocolate product prepared from the cocoa-free chocolate composition of any one of claims 1 to 32.

34. 34. The cocoa-free chocolate product of claim 33, wherein the product is in the form of a chocolate candy, a chocolate bar, a chocolate paste, a chocolate spread, a chocolate drink, a chocolate topping, or a chocolate filling.

35. 1. A method for preparing a cocoa-free chocolate composition, comprising: fermenting the grain; roasting the fermented grain; and mixing the roasted and fermented grain with at least one non-animal fat and at least one legume component; 1 to 65% by weight of at least one non-animal fat; 5-55% by weight of at least one legume component; 0.1 to 25 wt % of at least one fermented grain.

36. 36. The method of claim 35, further comprising adding at least one sweetener in an amount of 0.1 to 50% by weight of the composition.

37. 37. The method of claim 35 or 36, further comprising adding at least one emulsifier in an amount of 0.1 to 1% by weight of the composition.

38. The fermentation may be carried out by subjecting the grain to a variety of bacteria, including, but not limited to, Aspergillus oryzae, Bacillus subtilis, Aspergillus sojae, Rhizopus oligosporus, Rhizopus oryzae, Neurospora intermedia var. oncomensis, Aspergillus lucensis, Lactococcus lactis subsp. B, Bacillus genus, Bacillus licheniformis, Bacillus giantinus, Bacillus pumilis, Bacillus amylolytica, Bacillus methylotrophicus, Bacillus proteolyticus, Bacillus spp.

38. The method of any one of claims 35 to 37, wherein the method is carried out by incubating the culture with at least one microorganism selected from the group consisting of Saccharomyces brevis, Racemiella sacchari, Corynebacterium glutamicum, Saccharomyces cerevisiae, Candida krusei, Candida parapsilosis, Candida glabrata, Candida tropicalis, Candida guillermondii, Candida rugosa, Pichia kudryabzeevii, and any combination thereof.

39. 39. The method of claim 38, wherein the at least one microorganism is Aspergillus oryzae and / or Bacillus subtilis.

40. 40. The use according to any one of claims 35 to 39, wherein the step of roasting the fermented grain is carried out at about 30 to 65°C.

41. 41. The method of any one of claims 35 to 40, wherein the mixing step further comprises milling until at least 90% of the particles in the composition have a size of less than about 30 microns.

42. 42. The method of any one of claims 35 to 41, further comprising adding at least one of a thickener, a binder, a disintegrant, a stabilizer, a flavor enhancer, a flavoring agent, a fragrance, a texturizing agent, a pH adjuster, or a combination thereof.

43. 43. The method of any one of claims 35 to 42, further comprising the step of tempering the cocoa-free chocolate composition; and / or shaping the tempered cocoa-free chocolate composition into a desired form.

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