Cocoa food adjustment products suitable for preparing hot chocolate drinks and methods thereof

Abstract

The present invention relates to a food preparation product suitable for preparing hot chocolate drinks and / or hot chocolate cup drinks.Furthermore, the present invention relates to a method for producing said food preparation product and a method for obtaining high quality hot chocolate drinks and / or hot chocolate cup drinks from said food preparation product, which method is simple, clean, practical and fast.Furthermore, the present invention relates to the use of the food preparation product suitable for preparing hot chocolate drinks and / or hot chocolate cup drinks suitable for direct consumption in restaurants and cafes.

Description

Technical Field

[0001] The present invention relates to the field of foods and food preparations, and more particularly to food preparation products suitable for preparing hot chocolate drinks and / or hot chocolate cup drinks. Further, the present invention relates to a method for manufacturing the above food preparation product and a method for obtaining high-quality hot chocolate drinks and / or hot chocolate cup drinks from the above food preparation product, the method being simple, clean, practical, rapid, and safe. Further, the present invention relates to the use of food preparation products suitable for preparing hot chocolate drinks and / or hot chocolate cup drinks in restaurants and cafes.

Background Art

[0002] Cup hot chocolate, also known as "chocolate suitable for making hot chocolate drinks", may be based on cocoa powder, sugar, wheat flour, starch, thickeners, milk, fats, and generally other materials such as preservatives or water.

[0003] Since the production method is neither rapid nor clean, to produce the above hot drinking cup chocolate, it is necessary to heat water or milk in a cooking container, remove it from the fire when it becomes very hot, and proceed to the step of dissolving the melted chocolate to be used. Usually, it is necessary to reheat until the mixture boils, and the method has to be repeated at least two or three times in order to increase the density of the chocolate and provide a high-quality hot chocolate drink.

[0004] Furthermore, since this method requires constant stirring with a spoon or stick, it is extremely time-consuming and involves the potential contamination of the container, the risk of burning the chocolate / cocoa, the risk of reduction of the contents by evaporation, and the need to wash all accessories later, which is undesirable in all aspects.

[0005] Spanish Patent No. 2069505 describes a procedure for producing a chocolate-based product that can be easily melted in a container using a microwave or a water bath. To obtain the above chocolate-based product, Spanish Patent No. 2069505 uses a composition based on cocoa paste, cocoa butter and invert sugar, and utilizes invert sugar to obtain a smooth product when melted. However, the product obtained in Spanish Patent No. 2069505 does not result in a high-quality and good-viscosity hot chocolate drink.

[0006] Subsequently, US Patent No. 5,894,031 describes a chocolate beverage mix and its preparation. The chocolate beverage mix is prepared by mixing 90 parts by weight of chocolate beverage mix or composite confectionery pieces sized 1 cm × 0.25 cm × 0.5 mm (0.00013 cm 3 ) with 10 parts of a powdered cocoa mix or powdered creamer, based on the total weight of the chocolate beverage mix or composite confectionery pieces, to form a beverage mix. The beverage is obtained by adding 10 parts of the above beverage mix to 100 parts of hot milk and mixing. However, the inventors state that when the mixture is stirred for a long time, lumps are significantly generated, resulting in a non-homogeneous and high-sugar flavored chocolate beverage mixture.

[0007] Spanish Patent No. 2141023 describes another alternative and discloses a food preparation suitable for the preparation of hot chocolate cup drinks. The above food preparation consists of a plurality of small parts such as scales or shavings, and when dissolved in a liquid such as water or milk, it is observed that the formed mixture thickens without increasing the temperature of the mixture until it reaches the boiling point.

[0008] The composition of the above food preparation suitable for the preparation of hot chocolate cup drinks is made from small chocolate parts in the form of scales or flakes, and the above parts contain 30-80% saccharides, 10-30% vegetable fat, 0-5% emulsifier, 5-20% thickener, 10-20% cocoa, more than 10% cocoa dry matter and 0-2% flavoring. The hot chocolate cup drink is prepared by mixing the small chocolate parts with 250 ml of milk or water at a temperature of 60°C. However, it has been observed that when reproducing the above composition, a very low-viscosity composition is obtained.

[0009] Furthermore, Japanese Patent Publication "JP 2005-192467 A" relates to a method of directly supplying a chocolate mix into a bag, and as a result, a once-homogenized product undergoes a solidification process before being drunk. Japanese Patent Publication "JP 2005-192467 A" also has the weakness of using a number of additives and preservatives that affect the quality and taste of the product.

[0010] Therefore, it is necessary to develop a product composition that can overcome all the above-mentioned drawbacks and can prepare hot chocolate drinks in a quick, simple, and clean manner, and is suitable for preparation not only in restaurants and hotels but also at home.

Summary of the Invention

Means for Solving the Problems

[0011] Therefore, a first aspect of the present invention is a composition product, - a first plurality of solid parts of dark chocolate, - cocoa having a cocoa content in the range of 50-85%, - a sweetener and at least including, and contained in the composition product in the range of 40-50% by weight, the first plurality of solid parts, and - a second plurality of solid parts, - cocoa butter and a sweetener, or - white chocolate including at least, and contained in the product composition in the range of 5 to 20% by weight, a second plurality of solid parts, and - milk cream having a fat content of at least 35%, and contained in the composition product in the range of 35 to 45% by weight, milk cream and including The first plurality of solid parts and / or the second plurality of solid parts are 0.005 cm 3 ~ 30 cm 3 having a volume size of, and To provide a composition product, the components of the composition are packaged in a flexible bag without being homogenized and sealed in a vacuum state, relating to a composition product.

[0012] The composition product of the first aspect enables the preparation of a hot chocolate drink in a quick, easy, safe, and clean manner. The composition product is also suitable for use not only in restaurants and hotels but also at home. Furthermore, the composition product of the first aspect enables the preparation of a high-quality hot chocolate drink having a high cocoa concentration in addition to good smoothness and viscosity. The hot chocolate drink obtained from the composition product also prevents the evaporation of components during storage and preparation, so it has a good homogeneity without becoming lumpy while maintaining all the aromas.

[0013] The composition product of the first aspect has the further advantage that it can reproducibly prepare a hot chocolate having the same characteristics such as smoothness and mouthfeel while maintaining sensory stimulating properties such as its taste and aroma during storage and after preparation.

[0014] The second aspect of the present invention relates to a method for preparing the composition product of the first aspect, the method comprising i) the composition of the first aspect, or - a first plurality of solid parts of dark chocolate, - cocoa having a cocoa content in the range of 50 to 85%, - a sweetener comprising at least, and contained in the product composition in the range of 40 to 50% by weight, a first plurality of solid parts, and - a second plurality of solid parts, - cocoa butter and a sweetener, or - white chocolate comprising at least, and contained in the product composition in the range of 5 to 20% by weight, a second plurality of solid parts, and - milk cream having a fat content of at least 35%, and contained in the product composition in the range of 35 to 45% by weight, the milk cream and, a step of providing a composition, wherein the first plurality of solid parts and / or the second plurality of solid parts have a volume size of 0.005 cm 3 ~30 cm 3 ; and a step of ii) packaging in a flexible bag in a vacuum state without homogenizing the components of the composition of step i); and iii) sealing the bag to provide a product composition and comprising.

[0015] A third aspect of the present invention relates to a method for preparing a hot chocolate drink from the product composition of the first aspect, the method comprising: a) providing a product composition of the first aspect; and b) putting the product composition of step a) into a microwave oven, the product staying inside the microwave oven for 20 to 70 seconds, preferably at an output of 300 to 800 w; and c) taking out the product composition from the microwave oven containing the hot chocolate drink; and d) optionally, stirring the bag containing the product composition before opening the bag, and putting the resulting hot chocolate drink into a suitable container for serving and comprising at least.

[0016] The method of the second aspect has the advantage of shortening the standard production method, including steps such as heating at a high temperature, diluting with water or milk, and stirring and dissolving components, and eliminates the risk of burning chocolate, the risk of resulting in an unpleasant taste or aroma due to combustion, the risk of forming lumps, and the risk of resulting in a non-homogeneous or separated chocolate drink. The method of the second aspect is also rapid, simple, and clean.

[0017] The third aspect of the present invention relates to a hot chocolate drink obtainable or obtained from the method of the second aspect.

[0018] The fourth aspect of the present invention relates to the use of a composition product of the first, second, or third aspect for providing a hot chocolate drink, where the hot chocolate drink can preferably be served immediately.

Mode for Carrying Out the Invention

[0019] Accordingly, the first aspect of the present invention is a composition product, - a first plurality of solid parts of dark chocolate, - cocoa having a cocoa content in the range of 50 to 85%, - a sweetener at least including, and contained in the composition product in the range of 40 to 50% by weight, the first plurality of solid parts; and - a second plurality of solid parts, - cocoa butter and a sweetener, or - white chocolate at least including, and contained in the product composition in the range of 5 to 20% by weight, the second plurality of solid parts; and - milk cream having a fat content of at least 35%, contained in the composition product in the range of 35 to 45% by weight, the milk cream including, The first plurality of solid parts and / or the second plurality of solid parts are 0.005 cm 3~30cm 3 and In accordance with the present invention, the ingredients of the composition are packaged, without homogenization, in a flexible bag and vacuum sealed to provide the composition product.

[0020] The size of the first plurality of solid portions of dark chocolate and / or the size of the second plurality of solid portions provides the advantage that the product composition can be quickly prepared and served as a homogeneous hot chocolate drink after a short warming or heating in a microwave oven. In a preferred embodiment of the first aspect, the size of the first plurality of solid portions of dark chocolate and / or the second plurality of solid portions is between 0.01 and 20 cm. 3 It has been determined that multiple solid portions having a larger volume size result in a product composition that takes too long to heat in a microwave oven and does not result in a homogenous hot chocolate drink suitable for drinking. Moreover, when used in a microwave oven, the product composition is also highly hazardous to handle, as it will explode after a few seconds at almost all microwave power settings. In addition, the 0.005 cm 3 A first plurality of solid portions and / or a second plurality of solid portions of dark chocolate having a smaller volume size results in a less viscous hot chocolate that is too thin and does not have a sufficient mouthfeel to be used as a hot chocolate drink.

[0021] The solid portion may be in the form of ounces, coins, or pieces with different shapes, such as square or round pieces. Preferably, flake-shaped pieces are not used, as they crumble easily and do not ensure good reproducibility of the preparation of the product composition.

[0022] In a preferred embodiment of the first aspect, the composition may also comprise additional ingredients selected from the group consisting of natural flavors, preservatives, proteins, dietary fibers, colorants, emulsifiers such as sodium chloride, or mixtures thereof.

[0023] In the context of the present invention, the term "dark chocolate" having a total cocoa content of 50 to 85% by weight is understood to mean that the total amount of all cocoa components is 50 to 85% of the total weight of the dark chocolate. The cocoa components include cocoa butter and cocoa paste. For example, dark chocolate having a cocoa content of 52%, or 52% dark chocolate, is understood to have 52% cocoa butter and cocoa paste. In a preferred embodiment, the amount of cocoa butter in the dark chocolate is at least 26% of the total amount of the dark chocolate.

[0024] In the context of the present invention, white chocolate contains at least cocoa butter and a sweetener. Preferably, white chocolate contains cocoa butter, a sweetener, milk, or other ingredients such as sunflower or soy lecithin.

[0025] The mixture of cocoa butter and sweetener of the second solid part may be provided as part of the white chocolate, or added to the mixture as two separate ingredients.

[0026] In the context of the present invention, the term "sweetener" includes natural sugars and artificial sugars. The artificial sugar can be selected from maltitol, aspartame, saccharin, sorbitol, mannitol or xylitol. The natural sugar can be selected from sugar cane juice, molasses, natural brown sugar, panela, cane sugar, sorghum molasses, mead, birch syrup, maple syrup, maple sugar.

[0027] In another preferred embodiment of the first aspect, the product composition has a total sweetener content of 10 to 45% by weight, preferably 20 to 40%, including at least the sweetener content of the first solid part and the second solid part. The sweetener content, once prepared, helps to provide a hot chocolate drink with good stability, homogeneity and viscosity without lumps.

[0028] In a preferred embodiment of the product composition of the first aspect, the milk cream has a fat content of 35% to 85%, which provides a hot chocolate drink that has good smoothness while being a homogeneous mixture without phase separation of the cream or fat component. Further, after preparation, it provides a hot chocolate drink with good viscosity and smoothness suitable for drinking.

[0029] In the context of the present invention, the term "hot chocolate drink" is understood to be a hot chocolate beverage served at a temperature of 35 to 80 °C, preferably 35 to 65 °C, and suitable for drinking in a cup, glass, or container suitable for drinking hot drinks. The hot chocolate drink has a viscosity of 8,000 to 30,000 mPa·s, preferably 8,500 to 25,000 mPa·s, more preferably 8,500 to 20,000 mPa·s. The viscosity was measured at 40 °C with a Brookfield viscometer using a viscosity probe 6 and a speed 10.

[0030] In another preferred embodiment of the product composition of the first aspect, the milk cream may also contain water, protein in the range of 0.1 to 2.5% by weight, and / or carbohydrates and / or sweeteners in the range of 0.1 to 5% by weight.

[0031] In the context of the present invention, the term "fat content" of milk cream includes animal fat. However, the composition product may have an additional fat content that may be included in the first solid dark chocolate portion or the second solid portion. Thus, when indicating the total fat content of the composition product, this will include both animal and vegetable fats.

[0032] In another preferred embodiment of the first aspect, the total fat content in the composition product is at least 15% by weight of the whole composition, preferably 20 to 55%, more preferably 30 to 50%.

[0033] In another preferred embodiment of the first aspect, the milk cream is sterilized milk cream. More preferably, the milk cream is pasteurized. More preferably, the milk cream is ultra-high temperature sterilized milk cream, which is sterilized, for example, by UHT (ultra-high temperature) treatment. This enables the preservation of the product composition without cooling by a refrigerator or freezer, and facilitates the transportation, handling, and storage of the product composition.

[0034] The composition product of the first aspect may, if necessary, be stored in a refrigerator before drinking. No preservatives are required, and the physical properties and sensory stimulating properties are maintained and not affected.

[0035] In the context of the present invention, the phrase "the composition is packaged" is understood to mean that the composition is placed inside a flexible bag and sealed. Preferably, it is hermetically sealed.

[0036] In the context of the present invention, the term "flexible bag" is understood to be a bag made of at least a plastic material selected from the list of homopolymers or copolymers consisting of polyethylene (PE), high-density polyethylene, low-density polyethylene, polypropylene (PP), polylactic acid (PLA), polyglycolic acid (PGA), polyester, and polyethylene terephthalate (PET).

[0037] In another preferred embodiment of the first aspect, the flexible bag can be a bag having a sealing system. Preferably, the flexible bag is a bag equipped with a zipper sealing system that is a stopper made to seal and / or close, or a bag that is sealed and / or closed by generating a heat seal using a sealing machine.

[0038] In the context of the present invention, the term "vacuum state" includes a reduction in pressure within a flexible bag, and the pressure within the bag can be in the range of 0.9 to 0.1 bar, preferably 0.8 to 0.3 bar, more preferably 0.7 to 0.5 bar. By packaging the composition in a flexible bag in a vacuum state, a hot chocolate drink can be prepared more quickly while obtaining a smooth and homogeneous hot chocolate drink without lumps.

[0039] As described above, by packaging the composition in a flexible bag in a vacuum state, the solid components and liquid components of the composition can be more homogeneously dispersed throughout the flexible bag, and it is the most convenient packaging method and can package a larger unit quantity, so the transportation efficiency is improved. In addition, the preparation time required to obtain an immediately drinkable hot chocolate drink is shortened, and when the composition product is overheated or heated for too long, the possibility of the composition product bag bursting is avoided, so the safety during use is improved.

[0040] The composition product of the first aspect also has the advantage that a hot chocolate can be reproducibly prepared while maintaining sensory stimulating properties such as its flavor and aroma during storage and after preparation, and characteristics such as smoothness and mouthfeel are the same.

[0041] The second aspect of the present invention relates to a method for preparing the composition product of the first aspect, and the method comprises i) the composition of the first aspect, or - a first plurality of solid portions of dark chocolate, - cocoa having a cocoa content in the range of 50 to 85%, - a sweetener at least included, and contained in the composition product in the range of 40 to 50% by weight, the first plurality of solid portions, and - a second plurality of solid portions, - cocoa butter and a sweetener, or - white chocolate including at least, and being contained in the product composition in the range of 5 to 20% by weight, a second plurality of solid parts, and - milk cream having a fat content of at least 35%, the milk cream being contained in the composition product in the range of 35 to 45% by volume% and providing a composition comprising at least, wherein the first solid part and / or the second solid part has a volume size of 0.005 cm 3 ~ 30 cm 3 a step, ii) a step of packaging in a flexible bag in a vacuum state without homogenizing the components of the composition of step i); iii) a step of sealing the bag to provide a composition product including.

[0042] In a preferred embodiment of the second aspect, the vacuum state includes a reduction in pressure within the flexible bag, and the pressure within the bag is 0.9 to 0.1 bar, preferably 0.8 to 0.3 bar, more preferably 0.7 to 0.5 bar.

[0043] In a preferred embodiment of the second aspect, the flexible bag is made of at least a plastic material selected from the list consisting of polyethylene (PE), high density polyethylene, low density polyethylene, polypropylene (PP), polylactic acid (PLA), polyglycolic acid (PGA), polyester, polyethylene terephthalate (PET), and mixtures thereof. More preferably, the flexible bag is made of at least a homopolymer or copolymer of polyethylene (PE), high density polyethylene, low density polyethylene, polypropylene (PP), or mixtures thereof.

[0044] By packaging the composition in a flexible bag in a vacuum state, a hot chocolate drink can be prepared more quickly while obtaining a bubble-free and homogeneous hot chocolate drink. Moreover, the solid components and liquid components can be more homogeneously dispersed throughout the flexible bag, and with the most convenient packaging method and the ability to package more unit quantities, the transportation efficiency is improved. In addition, the heating time and / or power required to obtain a homogeneous hot chocolate drink are reduced, and when the composition product is overheated or heated for a longer time than necessary, the safety during use is improved by avoiding the possibility of the composition product bag bursting.

[0045] The method of the second aspect also has the advantage that hot chocolate can be reproducibly prepared, and the resulting hot chocolate drink has the same characteristics such as smoothness and mouthfeel while maintaining sensory stimulating properties such as its flavor and aroma.

[0046] A third aspect of the present invention relates to a method for preparing a hot chocolate drink from the composition product of the first aspect or from the composition product obtained from the second aspect, the method comprising a) providing the composition product of the first aspect; b) placing the composition product of step a) in a microwave oven, the product staying inside at an output of 20 - 70 seconds, preferably 300 - 800 w; c) taking out the composition product from the microwave oven containing the hot chocolate drink; d) optionally, before opening the bag, stirring the bag containing the composition product and optionally putting the obtained hot chocolate drink into a suitable container for serving and at least including.

[0047] The method of the third aspect has the advantage of shortening the standard production method, including steps such as heating at a high temperature, diluting with milk or water, stirring and dissolving the components, etc., and eliminates the risk of burning the chocolate, the risk of resulting in a burnt and unappetizing taste or aroma, the risk of forming lumps, and the risk of resulting in a non-uniform or phase-separated chocolate drink. The method of the third aspect is also fast, safe, simple, and clean.

[0048] In a preferred embodiment of the third aspect, stirring can be carried out manually by shaking, kneading, or squeezing the bag, or mechanically by a stirrer or a robotic machine configured to shake, knead, or squeeze.

[0049] In a preferred embodiment of the third aspect, the stirring step is carried out for at least 5 seconds, preferably 5 - 15 seconds, more preferably 15 - 30 seconds.

[0050] In a preferred embodiment of the third aspect, the composition product in step a) remains in the microwave oven for 20 - 70 seconds, more preferably 30 - 45 seconds.

[0051] In a preferred embodiment of the third aspect, the output of the microwave oven is set to 400 - 750 w or 400 - 600 w.

[0052] In a more preferred embodiment of the third aspect, the composition product in step a) remains in the microwave oven for 30 - 60 seconds at the output of the microwave oven set to 300 - 600 w.

[0053] Furthermore, depending on the composition product and the conditions of step b), the stirring step can be carried out in a very fast and practical way, and since the temperature and pressure inside the flexible bag are not too high, it is possible to prevent burning the hands or the bag from bursting when stirring manually. The temperature outside the bag may vary from 32 to 54 °C depending on the composition used.

[0054] The fourth aspect of the present invention relates to a hot chocolate drink obtainable from, or obtainable by, the method of the second aspect.

[0055] The hot chocolate drink of the fourth aspect obtainable from, or obtainable by, the method of the third aspect has the advantages of good homogeneity, no lumps and phase separation, while having a high concentration of cocoa and good smoothness. Furthermore, once the hot chocolate drink is prepared, the temperature of the mixture does not rise above 80°C, preferably above 70°C, so that a shiny thin film cannot be formed and there is no burnt chocolate taste or aroma.

[0056] In a preferred embodiment of the fourth aspect, the hot chocolate drink i) a step of providing a composition, the composition comprising - a first plurality of solid parts of dark chocolate, - cocoa having a cocoa content in the range of 50 - 85%, - a sweetener at least, and being contained in the product composition in the range of 40 - 50% by weight, the first plurality of solid parts; and - a second plurality of solid parts, - cocoa butter and a sweetener, or - white chocolate at least, and being contained in the product composition in the range of 5 - 20% by weight, the second plurality of solid parts; and - milk cream having a fat content of at least 35%, and being contained in the composition product in the range of 35 - 45% by weight, the milk cream at least, the first solid part and / or the second solid part having a volume size of 0.005 cm 3 ~ 30 cm 3 ; and a step ii) a step of packaging the components of step i) in a flexible bag in a vacuum state without homogenization and sealing the bag to provide a composition product; iii) A step of putting the composition product obtained in step ii) into a microwave oven, wherein the composition product stays inside the oven for 20 to 70 seconds, preferably at an output of 300 to 800 w, iv) A step of taking out the composition product from the microwave oven containing the hot chocolate drink, v) Optionally, before opening the bag, stirring the bag containing the composition product, and putting the obtained hot chocolate drink into a suitable container for serving, is obtained or can be obtained by a method comprising the above steps.

[0057] The hot chocolate drink of the third aspect is a hot chocolate beverage served at a temperature of 35 to 80°C, preferably 35 to 65°C, and is suitable for drinking in a cup, glass, or a container suitable for drinking hot drinks. The hot chocolate drink has a viscosity of 8,000 to 30,000 mPa·s, preferably 8,500 to 25,000 mPa·s, more preferably 8,500 to 20,000 mPa·s. The viscosity was measured at 40°C with a Brookfield viscometer using a viscosity probe 6 and a speed of 10.

[0058] The first plurality of solid parts and the second plurality of solid parts of dark chocolate are added to the composition as solids or semi-solids, while milk cream is added as a liquid. Other materials in low concentrations can be added in the liquid phase together with milk cream. After putting all the components into a flexible bag, the pressure inside the bag decreases to a vacuum state, and the bag is sealed, preferably also sealed.

[0059] The fifth aspect of the present invention relates to the use of the composition product of the first, second, or third aspect for obtaining a hot chocolate drink, preferably, the hot chocolate drink can be served immediately.

Example

[0060] Example 1 Prepare a flexible transparent plastic bag with sufficient capacity to hold all the materials. Then, weigh the following materials as described below and place them in the flexible plastic bag. - 45 g of dark chocolate (72%) containing 14.9 g of sweetener, with each dark chocolate portion sized 3.2 cm 3 Prepare. - 20 g of white chocolate containing 11.4 g of sweetener, with each portion sized 0.01 cm3 - 35 g of UHT milk cream with a 35% fat content

[0061] Once the flexible plastic bag is packaged, it is placed in a vacuum state, and the pressure inside the bag is reduced by approximately 0.7 bar. In this way, a product that can be immediately put on the market as one portion is obtained. Products for multiple portions can also be adjusted. The obtained composition product can be stored in the refrigerator until use.

[0062] If you want to use it, put one sealed composition product into the microwave at an output of 750 w for 30 seconds or at an output of 600 w for 45 seconds.

[0063] After taking out the composition product, while the plastic bag is still sealed, you can manually shake or knead the bag for 15 - 20 seconds. Then, open the plastic bag or make a cut and pour the contents into a cup or drinking container. The temperature and taste of the hot chocolate drink can be adjusted by shortening or lengthening the heating time in the microwave.

[0064]

Table 1

[0065] Example 2 Example 2 was carried out in the same manner as Example 1 using the following composition. The size of the first plurality of solid portions of the black chocolate is 3.2 cm3 The size of each part of the white chocolate was 0.01 cm 3 It was so.

[0066]

Table 2

[0067] Example 3 Example 3 was carried out in the same manner as Example 1 using the composition in Table 3. The size of the first plurality of solid parts of the black chocolate was 3.2 cm 3 The size of each part of the white chocolate was 0.01 cm 3 It was so.

[0068]

Table 3

[0069]

Table 4

[0070]

Table 5

[0071] In the examples of Spanish Patent No. 2141023, since the ratio used to prepare the chocolate drink was not specified in the literature, it was carried out using 100 g of chocolate flakes in 200 ml of milk and 100 g of chocolate flakes in 150 ml of milk.

Claims

1. A composition product comprising: - A first plurality of solid parts of dark chocolate, - Cocoa having a cocoa content in the range of 50 to 85%, - A sweetener at least, and contained in the composition product in the range of 40 to 50% by weight, the first plurality of solid parts; and - A second plurality of solid parts, - White chocolate at least, and contained in the product composition in the range of 5 to 20% by weight, the second plurality of solid parts; and - Milk cream having a fat content of at least 35%, and contained in the composition product in the range of 35 to 45% by weight, the milk cream comprising, The first solid part and the second solid part have a volume size of 0.005 cm ３ to 30 cm ３ and For providing a composition product, the components of the composition are packaged in a flexible bag without being homogenized and sealed in a vacuum state, the composition product.

2. The milk cream has a fat content in the range of 35 to 85% by weight, the composition product according to claim 1.

3. The composition is packaged in a flexible bag and sealed, or the bag has heat-sealability made to seal and / or seal, and is provided with a zipper sealing system which is a stopper made to seal and / or seal, the composition product according to any one of claims 1 to 2.

4. The content of the sweetener by weight is 10 to 45%, preferably 20 to 40%, the composition product according to any one of claims 1 to 3.

5. The vacuum state provides a reduced pressure of 0.9 to 0.1 bar, preferably 0.8 to 0.3 bar, inside the bag, the composition product according to any one of claims 1 to 4.

6. The first solid portion and / or the second solid portion is 0.01 cm ３ to 20 cm ３ The composition product according to any one of claims 1 to 5, having a volume size of

7. The fat content in the product composition is at least 15% of the whole composition by weight, preferably 20 to 55%, the composition product according to any one of claims 1 to 6.

8. The milk cream is sterilized, preferably, the milk cream is ultra-high temperature sterilized sterilized milk cream, the composition product according to any one of claims 1 to 7.

9. The bag of the product of the composition according to any one of claims 1 to 8 is made of a plastic material selected from the list consisting of homopolymers or copolymers of polyethylene (PE), high-density polyethylene, low-density polyethylene, polypropylene (PP), polylactic acid (PLA), polyglycolic acid (PGA), polyester, and polyethylene terephthalate (PET), or mixtures thereof.

10. A method for preparing the product of the composition according to any one of claims 1 to 9, comprising: i) - a first plurality of solid parts of dark chocolate, - cocoa having a cocoa content in the range of 50 to 85%, - a sweetener at least, and a first plurality of solid parts contained in the product composition in the range of 40 to 50% by weight; - a second plurality of solid parts, - white chocolate at least, and a second plurality of solid parts contained in the product composition in the range of 5 to 20% by weight; - milk cream having a fat content of at least 35%, and milk cream contained in the composition product in the range of 35 to 45% by weight A step of providing a composition comprising at least, wherein the first solid portion and the second solid portion have a volume size of 0.005 cm ３ to 30 cm ３ and the step having; ii) packaging in a flexible bag in a vacuum state without homogenizing the components of the composition in step i); iii) sealing the bag to provide the composition product A method comprising:

11. The method according to claim 10, wherein the vacuum state provides a reduced pressure of 0.9 to 0.1 bar, preferably 0.8 to 0.3 bar, inside the bag.

12. A method for preparing a hot chocolate drink from the product composition according to any one of claims 1 to 9, comprising: a) providing the composition; b) putting the composition product of step a) into a microwave oven, and the composition product stays inside for 20 to 70 seconds, preferably at an output of 300 to 800 w; c) after completion of step b), taking out the composition product from the microwave oven containing the hot chocolate drink; d) optionally, stirring by shaking, kneading, or squeezing the bag containing the composition product before opening the bag, and putting the obtained hot chocolate drink into a suitable container for serving A method comprising at least:

13. The hot chocolate drink according to the method of claim 12, having a viscosity measured at 40 ° C using a viscometer of 8,000 to 30,000 mPa·s, preferably 8,500 to 25,000 mPa·s.

14. A hot chocolate drink obtainable or obtained by the method according to any one of claims 12 to 13.

15. i) A step of providing a composition, wherein the composition is -a first plurality of solid parts of dark chocolate, -cocoa having a cocoa content in the range of 50 to 85%, -a sweetener including at least, and being included in the product composition in the range of 40 to 50% by weight, a first plurality of solid parts; -a second plurality of solid parts, -white chocolate including at least, and being included in the product composition in the range of 5 to 20% by weight, a second plurality of solid parts; -milk cream having a fat content of at least 35%, and being included in the composition product in the range of 35 to 45% by weight, milk cream at least including, wherein the first solid portion and the second solid portion are 0.005 cm ３ to 30 cm ３ having a volume size of, a process; ii) A step of packaging the components of step i) in a flexible bag in a vacuum state without homogenization and sealing the bag to provide a composition product; iii) A step of putting the composition product obtained in step ii) into a microwave oven, wherein the composition product stays inside the oven for 20 to 70 seconds, preferably at an output of 300 to 800 w; iv) A step of taking out the composition product from the microwave oven containing the hot chocolate drink; v) Optionally, before opening the bag, stirring by shaking, kneading, or squeezing the bag containing the composition product, and putting the obtained hot chocolate drink into an appropriate container for serving A hot chocolate drink obtainable or obtained by a method including.

16. A hot chocolate drink obtainable or obtained by the method according to claim 15, having a viscosity measured at 40 ° C using a viscometer of 8,000 to 30,000 mPa·s, preferably 8,500 to 25,000 mPa·s.

17. Use of the composition product according to any one of claims 1 to 9 for providing a hot chocolate drink, preferably, the hot chocolate drink can be served immediately.

18. Use of a composition product according to any one of claims 1 to 9 for providing a hot chocolate drink according to any one of claims 14 to 16.

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