CN118215402A - Chocolate products containing milk analogue products - Google Patents

Abstract

The present invention relates to chocolate compositions comprising a plant-based milk substitute.

Description

Chocolate product comprising milk analogue product

Background

Some consumers do not want to consume milk because of the animal origin of milk, or because lactose is intolerant or dairy allergy. They may also anticipate potential environmental sustainability issues.

Milk substitutes do exist on the market. However, they generally have several disadvantages in terms of composition and protein quality. They typically use protein extracts or isolates as a protein source, have a long list of ingredients, are not clean labels (e.g., contain gellan gum, hydrocolloid, and other additives), and can taste unpleasant, bitter and/or astringent.

Traditional methods of preparing milk substitutes use either acid or base treatments. Filtration or centrifugation can be used to remove large particles, which can create gritty feel and bitter taste. Thus, the efficiency of the process is low and good nutrients such as dietary fiber are removed. In addition, taste is often a problem and many ingredients are added to mask off-flavors. In addition, many components such as flavors and protein concentrates are commonly used in alternative plant milks, and these components have artificial and unnatural implications for consumers.

Most prior art vegetarian compositions use filtration to reduce particle size, which has the disadvantage of removing dietary fiber and other beneficial components from the composition.

The dairy substitute market is growing at 11% per year, and finding a substitute with good nutrition and taste would be a major advantage in this competing field.

There have been many patent publications seeking to provide solutions to the above-mentioned needs, as well as many documents relating to the use of plant-based ingredients to provide alternative ingredients for chocolate compositions.

WO 2020223623 uses a baked cereal flour component. However, such solutions often result in undesirable organoleptic properties, i.e. "sticky" or pasty mouthfeel.

WO2019166700 relates to vegetarian chocolate based on oat and cocoa solids. Also, inclusion of a heavily ground oat component can lead to undesirable organoleptic properties.

WO2018167788 relates to vegetarian chocolate, mainly coconut flour, but a number of other plant based components are mentioned in a putative list of possible ingredients. This approach is not suitable for overcoming the above problems. Each of these components requires specific processing conditions in an attempt to provide the desired properties.

US4119740 relates to the use of peanut kernels, almond hulls or soybean flakes as cocoa butter extenders.

US4296141 discloses the use of soy protein isolate, carob and corn meal as cocoa butter substitutes.

US20120294986 discloses the use of pea proteins instead of milk proteins, wherein optionally vegetable fibres are added to the final product.

US9655374 addresses the problem of providing plant-based products without the need for multiple ingredients. This document discloses a confectionery product comprising cocoa butter, non-sugar cocoa powder, glycerol, coconut cream, almond milk, pectin, salt, luo han guo blend and coconut powder.

KR101303459 discloses the use of fermented rice, rye flour, wholegrain flour, oat or glutinous rice in chocolate. However, also undesirable organoleptic properties are expected.

EP3685673 discloses the use of alpha-amylase treated oats in chocolate. However, the use of a combination of a single enzyme and a single plant source, and regardless of particle size, does not provide the desired combination of visual and textural characteristics of the product.

In addition, plant-based dairy substitutes are mainly manufactured using protein isolates that require large amounts of water and chemicals to purify proteins from raw plant flour. The presence of starch and fiber in the source protein may also lead to gelatinization of the product, or precipitation of starch and/or fiber. Gelation and/or increased viscosity of the product upon heat treatment results in a product having a too thick texture, thereby reducing consumer appeal, product functionality, and processability. It is also known that vegetable-based dairy substitutes have a brown or grey color, which negatively affects consumer appeal due to lack of similarity to milky white.

Accordingly, the present invention seeks to address the above problems in the manufacture of chocolate products using at least a portion of the milk ingredient substitute.

Disclosure of Invention

The present invention provides a low dairy chocolate composition that surprisingly retains the milk substitute without losing flavor and avoids gritty feel and other unpleasant textural characteristics. Furthermore, this results in a short ingredient list using only natural ingredients.

The present invention thus relates generally to a low dairy chocolate product, preferably a vegetarian chocolate product composition comprising a dried emulsion of vegetable proteins.

In particular, the present invention seeks to provide a completely plant-based milk substitute (i.e. without the need to add sugar, polysaccharides, polyols, etc.), wherein the processability and organoleptic properties are not excessively altered.

The present invention provides a chocolate product comprising a plant-based composition comprising (i) a plant protein; (ii) a plant meal; (iii) optionally one or more emulsifiers; (iv) An optional fatty phase, wherein the plant-based composition comprises between 5.0 wt% and 45.0 wt% protein and between 25.0 wt% and 75.0 wt% carbohydrate.

The present invention provides a chocolate product comprising a plant-based composition comprising (i) a plant protein; (ii) A plant meal comprising greater than 20.0 wt% soluble dry matter based on the total weight of dry matter in the plant meal; (iii) optionally one or more emulsifiers; (iv) optionally a fatty phase.

In one embodiment, the chocolate product comprises between 1.0% and 45.0% by weight of the plant-based composition based on the weight of the chocolate product.

In one embodiment, the chocolate product comprises between 0.2% and 15.0% by weight vegetable protein based on the weight of the chocolate product.

In one embodiment, the vegetable protein material used in the chocolate product composition is a powder.

The inventors have surprisingly found that the combination of vegetable protein and enzyme treated vegetable powder can provide a milk substitute for chocolate product compositions which is close to milk and which has the correct balance between processability and organoleptic properties.

The invention also provides a method of making a chocolate product composition, preferably a vegetarian chocolate, comprising

A. mixing plant powder with water;

b. An enzyme treatment step wherein the plant meal is treated with an amylase and preferably at least one additional enzyme;

c. An enzyme inactivation step;

d. Adding vegetable protein to the enzyme-treated aqueous vegetable powder solution to form a vegetable protein mixture having a pH preferably between 6 and 9, preferably between 6.7 and 8;

e. Optionally adding one or more emulsifiers to the vegetable protein mixture;

f. optionally dispersing a fat source in the vegetable protein mixture;

g. Homogenizing the vegetable protein mixture;

h. applying a heat treatment to form a plant-based liquid;

i. drying the plant-based liquid to form a plant-based composition; and

J. The dried composition is combined with other ingredients to form a chocolate product.

In one embodiment, the vegetable protein is provided in the form of a powder or flour.

In one embodiment, the plant protein is provided in the form of a concentrate or an isolate. In one embodiment, the plant protein is not treated with an enzyme.

Also provided are chocolate product compositions prepared by the method according to the invention.

The use of the method of the invention provides an unexpected taste improvement when replacing milk with vegetable proteins. The preferred use of leguminous proteins, particularly fava proteins, provides taste advantages (i.e. more resembling milk-based chocolate). Methods for dairy substitutes in the art do not provide a combination of such advantageous benefits.

Detailed Description

Definition of the definition

Unless otherwise indicated, when the compositions are described herein in weight percent, this means a mixture of ingredients on a dry basis.

As used herein, "about" is understood to mean a number within a range of values, such as from-30% to +30% of the referenced number, or from-20% to +20% of the referenced number, or from-10% to +10% of the referenced number, or from-5% to +5% of the referenced number, or from-1% to +1% of the referenced number. All numerical ranges herein should be understood to include all integers or fractions within the range. Furthermore, these numerical ranges should be understood to provide support for claims directed to any number or subset of numbers within the range. For example, 45 to 55 disclosure should be understood to support the range of 46 to 54, 48 to 52, 49 to 51, 49.5 to 50.5, etc.

The endpoints of the disclosed ranges are within the range of the range.

As used herein, an "analog" of a substance is considered similar to the substance in one or more of its principal characteristics. As used herein, a "milk analogue" will resemble milk in its main features of purpose, use and nutrition. Preferably, the milk analogue is an analogue of cow's milk.

The term "vegetarian" refers to an edible composition that is completely free of animal products or products of animal origin. Non-limiting examples of animal products include meat, eggs, milk, and honey.

Plant-based composition

The method of the invention provides a plant-based composition as a substitute for milk.

In a preferred embodiment, the plant-based composition comprises between 5.0 and 45.0 wt%, preferably between 7.5 and 40 wt%, preferably between 10 and 35 wt% and between 15 and 30 wt% protein based on the dry weight of the plant-based composition.

In a preferred embodiment, the plant-based composition comprises between 25.0 and 75.0 wt%, preferably between 30 and 70 wt%, preferably between 35 and 65 wt% and between 40 and 60 wt% of carbohydrates based on the dry weight of the plant-based composition.

In a preferred embodiment, the plant-based composition comprises between 5.0 and 55.0 wt%, preferably between 10 and 50wt%, preferably between 15 and 50wt% and between 20 and 45 wt% sugar based on the dry weight of the plant-based composition.

In a preferred embodiment, the plant-based composition comprises between 5 and 70 wt%, preferably between 10 and 60 wt%, preferably between 15 and 50 wt% and between 15 and 40 wt% sugar based on the dry weight of the plant-based composition.

In a preferred embodiment, the plant-based composition comprises between 5.0 wt.% and 25.0 wt.% or between 5.0 wt.% and 35.0 wt.%, more preferably between 5.0 wt.% and 30.0 wt.%, more preferably between 6.0 wt.% and 25.0 wt.% and most preferably between 10.0 wt.% and 22.0 wt.% fat, based on the dry weight of the plant-based composition.

In a preferred embodiment, the plant-based composition comprises between 2.0 and 20.0 wt%, more preferably between 3.0 and 17.0 wt%, more preferably between 4.0 and 15.0 wt% and most preferably between 5.0 and 12.5 wt% of fibers (combination of insoluble and soluble fibers) based on the dry weight of the plant-based composition.

In a preferred embodiment, the fibers are between 30.0 and 90.0 wt%, preferably between 45.0 and 80.0 wt%, more preferably between 50.0 and 75.0 wt% insoluble fibers, the remainder being soluble fibers.

In a preferred embodiment, the present invention provides a plant-based composition comprising: between 5.0 and 45.0 wt% protein, between 25.0 and 75.0 wt% carbohydrate, between 5.0 and 55.0 wt% sugar, between 5.0 and 35.0 wt% fat and between 2.0 and 20.0 wt% fiber.

In a preferred embodiment, the present invention provides a plant-based composition comprising: between 10 and 35 wt% protein, between 35 and 65 wt% carbohydrate, between 15 and 50 wt% sugar, between 6.0 and 25.0 wt% fat and between 4.0 and 15.0 wt% fiber.

In a preferred embodiment, the amounts of protein, carbohydrate, sugar, fiber and fat add up to 100% by weight.

Methods for measuring these nutritional characteristics are given in the examples section below.

The above ranges relate to the overall nutritional characteristics (i.e., each component may be provided by at least one ingredient), the following ranges relate to the amounts of the ingredients.

In a preferred embodiment, the plant-based composition comprises between 5.0 and 45.0 wt%, preferably between 10 and 40 wt%, preferably between 15 and 35 wt% and between 20 and 30wt% of plant protein based on the dry weight of the plant-based composition.

As discussed below, the plant proteins may be provided in the form of concentrates or isolates.

The following ranges relate to the amount of each ingredient used, not the total nutrient content.

In a preferred embodiment, the plant-based composition comprises between 10 and 60 wt%, preferably between 15 and 55 wt%, preferably between 20 and 50 wt% and between 25 and 45 wt% of a plant protein concentrate or isolate based on the dry weight of the plant-based composition.

In a preferred embodiment, the plant-based composition comprises between 20 and 80 wt%, preferably between 30 and 75 wt%, preferably between 40 and 70 wt% and between 50 and 65 wt% of plant meal based on the dry weight of the plant-based composition.

In a preferred embodiment, the plant-based composition comprises between 5.0 and 20.0 wt.%, more preferably between 6.0 and 18.0 wt.%, more preferably between 7.5 and 17.0 wt.% and most preferably between 8.5 and 16.0 wt.% fat based on the dry weight of the plant-based composition.

In a preferred embodiment, the plant-based composition comprises, based on dry weight of the plant-based composition:

Between 5% and 45% by weight of vegetable proteins,

Between 20 and 80% by weight of plant powder, and

Between 5.0% and 20.0% by weight of fat.

In a preferred embodiment, the plant-based composition comprises, based on dry weight of the plant-based composition:

between 15% and 35% by weight of vegetable proteins,

Between 30 and 75% by weight of plant powder, and

Between 6.0% and 18.0% by weight of fat.

In a preferred embodiment, the plant-based composition comprises, based on dry weight of the plant-based composition:

Between 10 and 60% by weight of a vegetable protein concentrate or isolate, between 40 and 70% by weight of a vegetable powder, and

Between 5.0% and 20.0% by weight of fat.

In a preferred embodiment, the plant-based composition comprises, based on dry weight of the plant-based composition:

between 20% and 50% by weight of a vegetable protein concentrate or isolate,

Between 50 and 65% by weight of plant powder, and

Between 6.0% and 18.0% by weight of fat.

In a preferred embodiment, the plant protein is based on the dry weight of the plant-based composition; plant powder; and fat, between 30% and 100% by weight of the plant-based composition, more preferably between 45% and 100% by weight, more preferably between 57.5% and 95% by weight, and more preferably between 68.5 and 90% by weight.

In a preferred embodiment, the plant protein concentrate or isolate is based on the dry weight of the plant-based composition; plant powder; and fat, between 35% and 100% by weight of the plant-based composition, more preferably between 51% and 100% by weight, more preferably between 62.5% and 98% by weight, and more preferably between 68.5 and 95% by weight.

In a preferred embodiment, the weight ratio of vegetable protein to fat is between 0.5:1.0 and 4.0:1.0, preferably between 0.75:1 and 4.0:1.0, preferably between 1.0:1.0 and 4.0:1.0, preferably between 1.2:1.0 and 3.5:1.0, and more preferably between 1.4:1.0 and 3.0:1.0.

In a preferred embodiment, the weight ratio of vegetable protein to the total weight of vegetable powder and mixture is between 0.1:1 and 2.0:1, preferably between 0.2:1 and 1.5:1, and more preferably between 0.4:1 and 1.2:1.

In a preferred embodiment, the D90 particle size of the plant-based composition is less than 500 microns, preferably less than 400 microns, and preferably less than 300 microns, preferably less than 250 microns, preferably less than 200 microns, preferably less than 180 microns, and more preferably less than 175 microns.

These particle sizes are related to the size of the isolated composition (i.e., the composition prior to incorporation) when incorporated into the confectionery product. In certain embodiments, the mixing, refining, and/or production process will reduce the particle size of the composition. Thus, preferably, in chocolate products, the vegetable based composition D90 particle size is less than 300 microns.

In a preferred embodiment, the D90 particle size of the plant-based composition is greater than 25 microns, preferably greater than 30 microns, preferably greater than 40 microns, preferably greater than 50 microns, and more preferably greater than 60 microns.

In a preferred embodiment, the D90 particle size of the plant-based composition is between 25 and 300 microns, preferably between 40 and 250 microns, and more preferably between 60 and 200 microns.

In a preferred embodiment, the D50 particle size of the plant-based composition is less than 175 microns, preferably less than 150 microns, preferably less than 125 microns, and more preferably less than 100 microns.

In a preferred embodiment, the D50 particle size of the plant-based composition is greater than 5 microns, preferably greater than 10 microns, preferably greater than 12 microns, preferably greater than 15 microns, and more preferably greater than 20 microns.

In a preferred embodiment, the D50 particle size of the plant-based composition is between 5 microns and 175 microns, preferably between 10 microns and 150 microns, and more preferably between 15 microns and 100 microns.

Vegetable protein-leguminous plant

Leguminous plants are plants in the leguminous family (Fabaceae or Leguminosae), the kernels of such plants also being called dried beans. Leguminous plants are agricultural, mainly for human consumption, for livestock forage and silage, and as soil-enhancing green fertilizer.

The following legumes may be used in the chocolate product composition according to the invention: lentils (lentil), chickpeas (chickpea), soybeans (beans), and peas, such as kidney beans (kidney beans), navy beans (navy beans), lentils (pinto beans), lentils (haricot beans), lima beans (lima beans), cotton beans (button beans), red beans (azuki beans), mung beans (mung beans), soybean (golden gram), green peas (GREEN GRAM), black beans (black gram), black beans (urad), broad beans (fava/faba beans), carob beans (scarlet runner beans), rice beans (rice beans), heart beans (garbanzo beans), cowberry beans (cranberry beans), green peas (GREEN PEAS), snow peas (swoz peas), sweet beans (snap peas), cracked peas (SPLIT PEAS) and black peas (black-eyed peas), groundbeans (groundnut) and ban peas (Bambara groundnut).

Preferably, the legume is pea or fava bean. Preferably, the legume is broad bean.

In a preferred embodiment, the plant protein does not comprise a mixture of different plant protein sources, i.e. preferably the plant protein is derived from only legumes, preferably a single legume.

In a preferred embodiment, the plant protein is provided in the form of a concentrate or an isolate.

In a preferred embodiment, the vegetable protein is a broad bean or pea protein concentrate or isolate. In a preferred embodiment, the vegetable protein concentrate or isolate preferably comprises between 40 and 100 wt%, preferably between 50 and 90 wt% or between 60 and 80 wt% protein.

The wt% of protein in the confectionery of the present invention is the wt% of the actual protein, rather than the wt% of protein concentrate or isolate that can be used to provide the protein. For example, when 1 wt% protein is desired in the confection, 1.12 wt% protein isolate comprising 90 wt% protein can be used to provide the desired 1 wt% protein. In another example, when 5 wt% protein is desired in the confection, a 6.25 wt% protein concentrate comprising 80 wt% protein may be used to provide the desired 5 wt% protein.

In a preferred embodiment, the plant protein is not enzymatically treated.

In some embodiments, the plant protein material is wet fractionated or dry fractionated.

In some embodiments, the dry fractionated plant protein is an air fractionated plant protein.

In some embodiments, the dry fractionated vegetable protein has a starch fraction of less than 14 wt% on a dry weight basis, preferably between 5 wt% and 14 wt% on a dry weight basis.

Plant powder

The plant powder is preferably a cereal.

Cereal is any grass (a type of fruit known as caryopsis in botanicals) cultivated (grown) for the edible component of its grain, consisting of endosperm, germ and bran.

The following grains may be used in the chocolate product composition according to the invention: oat, quinoa, maize (corn), rice, wheat, buckwheat, spelt, barley, sorghum, millet, rye, triticale and fonicom.

Preferably, the cereal is selected from oat, barley, corn, millet and quinoa.

Thanks to the treatment method of the invention, the cereal comprises more than 20.0% by weight of soluble dry matter, based on the total weight of dry matter in the cereal.

In a preferred embodiment, the cereal comprises more than 30.0 wt% soluble dry matter, preferably more than 40.0 wt%, preferably more than 50.0 wt%, preferably more than 60.0 wt%, preferably more than 65.0 wt%, preferably more than 70.0 wt%, and more preferably more than 80.0 wt%, based on the total weight of dry matter in the cereal.

In a preferred embodiment, the cereal comprises less than 99.0 wt% soluble dry matter, preferably less than 95.0 wt%, preferably less than 92.0 wt%, preferably less than 90.0 wt%, preferably less than 89.0 wt%, and more preferably less than 87.0 wt%, based on the total weight of dry matter in the cereal.

In a preferred embodiment, the cereal comprises between 20.0 and 99.0 wt%, preferably between 30.0 and 95.0 wt%, preferably between 40.0 and 95.0 wt%, preferably between 60.0 and 92.0 wt%, preferably between 70.0 and 90.0 wt%, and more preferably between 75.0 and 89.0 wt% of soluble dry matter, based on the total weight of dry matter in the cereal.

The remainder of the total 100 wt.% dry matter is insoluble dry matter. The soluble and insoluble dry matter content was measured by the following method.

In a preferred embodiment, the D90 particle size of the cereal is less than 250 microns, less than 200 microns, preferably less than 185 microns, preferably less than 180 microns, and more preferably less than 175 microns.

In a preferred embodiment, the D90 particle size of the cereal is greater than 25 microns, greater than 30 microns, preferably greater than 40 microns, preferably greater than 50 microns, and more preferably greater than 60 microns.

In a preferred embodiment, the D90 particle size of the cereal is between 25 and 250 microns, preferably between 40 and 200 microns, and more preferably between 60 and 180 microns.

In a preferred embodiment, the D50 particle size of the cereal is less than 150 microns, less than 100 microns, preferably less than 75 microns, preferably less than 50 microns, and more preferably less than 30 microns.

In a preferred embodiment, the D50 particle size of the cereal is greater than 5 microns, greater than 10 microns, preferably greater than 12 microns, preferably greater than 15 microns, and more preferably greater than 20 microns.

In a preferred embodiment, the D50 particle size of the cereal is between 5 and 150 microns, preferably between 10 and 100 microns, and more preferably between 15 and 50 microns.

In a preferred embodiment, the cereal comprises between 40.0 wt% and 95.0 wt% soluble dry matter, a D90 particle size between 40 microns and 200 microns, and a D50 particle size between 5 microns and 100 microns, based on the total weight of dry matter in the cereal.

In a highly preferred embodiment, the cereal comprises between 60.0 wt% and 90.0 wt% soluble dry matter, a D90 particle size between 60 and 180 microns, and a D50 particle size between 10 and 50 microns, based on the total weight of dry matter in the cereal.

The above particle size is based on measurements related to cereal grains that are separated (i.e. not within the chocolate product). However, these particle size ranges preferably also include the particles when in a chocolate product. The particle sizes described above were measured using the wet method described in the examples below.

In the above embodiments, the cereal is most preferably oat.

Enzymes

In a preferred embodiment, the enzymatic treatment is performed using an amylase, preferably an alpha-amylase.

In a preferred embodiment, the enzyme or mixture of enzymes is used in an amount between 0.001% and 1.0% by weight of the aqueous composition, preferably between 0.0015% and 0.5% by weight of the aqueous composition, more preferably between 0.002% and 0.25% by weight of the aqueous composition.

In a preferred embodiment, the enzyme or mixture of enzymes is used in an amount between 0.01% and 5.0% by weight of the plant meal, preferably between 0.05% and 3.5% by weight of the plant meal, more preferably between 0.06% and 2.0% by weight of the plant meal.

In a preferred embodiment, the enzyme treatment step comprises treatment with at least two enzymes (e.g., 2 to 5 enzymes or 2 to 4 enzymes).

In a preferred embodiment, when more than one enzyme is used, the enzyme treatment steps may be sequential or concomitant. In a preferred embodiment, when more than two enzymes are used, the enzyme treatment steps may be sequential, concomitant or a mixture thereof (e.g., single enzyme treatment followed by treatment with a mixture of the two enzymes). In a preferred embodiment, there is no deactivation step between the enzyme treatment steps. In a preferred embodiment, the enzyme treatment steps may be distinguished by a temperature change (e.g., a first enzyme treatment step may be performed at a certain temperature and the next enzyme treatment step using a different enzyme may be performed at a lower temperature).

In a preferred embodiment, the enzymatic treatment occurs at a temperature between 30 ℃ and 120 ℃, preferably between 35 ℃ and 110 ℃, more preferably between 40 ℃ and 100 ℃, and most preferably between 45 ℃ and 95 ℃. In a preferred embodiment, when there is more than one enzyme treatment step, all enzyme treatment steps occur within the above temperature ranges, but not necessarily all occur at the same temperature.

In a preferred embodiment, at least one enzyme treatment step occurs at a temperature between 40 ℃ and 70 ℃.

In a highly preferred embodiment, the method comprises at least one enzyme treatment step (e.g., two enzyme treatment steps) at a temperature between 40 ℃ and 70 ℃ and one enzyme treatment step occurs at a temperature between 50 ℃ and 100 ℃.

The treatment steps may differ by addition of additional enzymes, changing temperature, etc.

In one embodiment, the enzymatic treatment is performed for 1 minute to 20 hours, 2 minutes to 10 hours, 20 minutes to 8 hours, 30 minutes to 6 hours, 45 minutes to 4 hours, 1 hour to 3 hours, or 65 minutes to 2.5 hours.

In a preferred embodiment, when there is more than one enzyme treatment step, the duration of each enzyme treatment step occurs within the above-described time ranges, but not necessarily all within the same duration and/or the entire treatment duration is within the above-described ranges.

The enzyme used may be

-An alpha-amylase;

-alpha amylase, beta glucanase and protease;

-an alpha amylase having beta glucanase activity; or alternatively

-Alpha amylase and glucosidase with beta glucanase activity.

In a preferred embodiment, the amylase is an alpha amylase.

In a preferred embodiment, the additional enzyme is selected from the group consisting of:

A protease;

Glucosidase, preferably amyloglucosidase;

A glucoamylase;

Glucanase, preferably beta glucanase

And mixtures thereof.

Highly preferred enzyme combinations are:

Amylase and glucosidase;

Amylases and proteases;

amylase and glucanase;

amylases, glucosidases, glucanases and proteases; or alternatively

Amylases, glucanases and proteases.

The above particularly preferred embodiments are:

Alpha amylase and amyloglucosidase;

alpha amylase and protease;

Alpha amylase and beta glucanase;

alpha amylase, amyloglucosidase, beta glucanase and protease; or alternatively

Alpha amylase, beta glucanase and protease.

Amylase (EC 3.2.1.1) is an enzyme classified as a carbohydrase: an enzyme for cleaving polysaccharides. It is a major component of pancreatic juice and saliva, an enzyme required for the breakdown of long chain carbohydrates such as starch into smaller units. Amyloglucosidase (EC 3.2.1.3) is an enzyme capable of liberating glucose residues from starch, maltodextrin and maltose by hydrolyzing glucose units from the non-reducing end of the polysaccharide chain. The sweetness of the formulation increases with increasing released glucose concentration. Proteases are enzymes that allow proteolysis. They are useful for reducing the viscosity of hydrolyzed whole grain compositions. Alcalase 2.4L (EC 3.4.21.62) from Novozymes is an example of a suitable enzyme. Glucanase (EC 3.2.1) is an enzyme that breaks down glucan, a polysaccharide consisting of several glucose subunits. They are hydrolases because they carry out hydrolysis of glycosidic bonds. Beta-1, 3-glucanase, an enzyme that breaks down beta-1, 3-glucans such as callose or curdlan. Beta-1, 6 glucanase, an enzyme that breaks down beta-1, 6 glucan. Cellulase, an enzyme that hydrolyzes 1, 4-beta-D-glycosidic linkages in cellulose, lichenin and cereal beta-D-glucans. Xyloglucan-specific endo-beta-1, 4-glucanase. Xyloglucan-specific exo-beta-1, 4-glucanase.

In a preferred embodiment, the cereal is treated with an enzyme mixture comprising alpha amylase and glucanase and the leguminous plant is treated with a mixture of alpha amylase, amyloglucosidase and protease.

In a preferred embodiment, the enzyme or mixture of enzymes is used in an amount of between 0.010% and 10% by weight of the substrate, preferably between 0.02% and 5% by weight of the substrate, more preferably between 0.02% and 1.0% by weight of the substrate.

In a preferred embodiment, each individual amylase, preferably alpha-amylase, is used in an amount of between 0.010% and 2.5% by weight of the substrate, preferably between 0.015% and 1.0% by weight of the substrate, more preferably between 0.020% and 0.5% by weight of the substrate.

In a preferred embodiment, the amount of each individual protease is between 0.020% and 2.0% by weight of the substrate, preferably between 0.025% and 1.0% by weight of the substrate, more preferably between 0.03% and 0.50% by weight of the substrate, and more preferably between 0.03% and 0.10% by weight of the substrate.

In a preferred embodiment, the amount of each individual glucosidase, preferably amyloglucosidase, is present in an amount of between 0.05% and 5.0% by weight of the substrate, preferably between 0.075% and 2.5% by weight of the substrate, more preferably between 0.10% and 1.5% by weight of the substrate, and more preferably between 0.10% and 1.0% by weight of the substrate.

In a preferred embodiment, each individual glucanase, preferably beta glucanase, is present in an amount of between 0.01% and 2.0% by weight of the substrate, preferably between 0.015% and 1.0% by weight of the substrate, more preferably between 0.017% and 0.5% by weight of the substrate, and more preferably between 0.020% and 0.2% by weight of the substrate.

Fat

In a preferred embodiment, the fat source comprises oil.

In a preferred embodiment, the lipid component is an oil at ambient conditions. The term "oil" has its standard definition, in particular a fat which is liquid under ambient conditions, i.e. a substance which does not have a fixed shape and which yields to external pressure.

In a preferred embodiment, the Solid Fat Content (SFC) of the fat blend is measured at 20 ℃ using IUPAC 2.150 a. The liquid fat preferably has a solid fat content of less than 15wt%, preferably less than 10 wt%, preferably less than 7.5wt%, preferably 5wt%, preferably less than 2.5 wt%, and preferably less than 0.5wt%, i.e. 0.0 wt%, measured at 20 ℃ using IUPAC 2.150 a. For example, between 0.0 and 15 wt%.

In a preferred embodiment, the lipid component is an oil at ambient conditions. In a preferred embodiment, the lipid component is selected from the group consisting of sunflower oil, canola oil (or canola oil, these terms being synonymous), olive oil, soybean oil, hemp oil, linseed oil, safflower oil, corn oil, cottonseed oil, grape seed oil, nut oils such as hazelnut oil, walnut oil, rice bran oil, sesame oil, peanut oil, palm kernel oil, coconut oil, and emerging seed oil crops such as 25 high oleic sunflower oil, high oleic rapeseed oil, high oleic palm oil, high oleic soybean oil and high stearin sunflower oil, or combinations thereof.

In a preferred embodiment, the oil is selected from the group consisting of sunflower oil, canola oil, olive oil, soybean oil, linseed oil, safflower oil, corn oil, cottonseed oil, grape seed oil, nut oils such as hazelnut oil, walnut oil, macadamia nut oil or other nut oils, peanut oil, rice bran oil, sesame oil, palm kernel oil, coconut oil, and emerging seed oil crops such as 25 high oleic sunflower oil, high oleic rapeseed oil, high oleic palm oil, high oleic soybean oil and high stearin sunflower oil or combinations thereof.

In a preferred embodiment, the oil component is selected from the group consisting of sunflower oil, canola (or canola) oil, olive oil, hazelnut oil, walnut oil, macadamia nut oil, sesame oil, peanut oil, or a combination thereof.

In a highly preferred embodiment, the oil component is selected from the group consisting of sunflower oil, olive oil, hazelnut oil, walnut oil, macadamia nut oil, sesame oil, peanut oil, or combinations thereof.

In a highly preferred embodiment, the oil component comprises sunflower oil.

Vegetable oils are preferably used, more preferably oils with low SFA content are selected, such as high oleic sunflower oil or high oleic rapeseed oil.

The liquid oils may have different oleic acid content. For example, sunflower oil may be (wt.%): conventional oils or high linoleic acid: 14.0% < oleic acid <43.1%; medium oleic acid: oleic acid of less than or equal to 43.1 percent and less than or equal to 71.8 percent; high oleic acid: oleic acid of which the content is less than or equal to 71.8 percent and less than 90.7 percent; ultrahigh/extremely high oleic acid, oleic acid of 90.7 or less. For example, safflower oil: conventional oil: 8.4% < oleic acid <21.3%; and high oleic acid: 70.0% < oleic acid <83.7%. In addition, the following high oleic variants of oils are useful: soybean oil (70.0% or less oleic acid < 90.0%), rapeseed oil (70.0% or less oleic acid < 90.0%)/mustard seed oil (70.0% or less oleic acid < 90.0%), olive oil (70.0% or less oleic acid < 90.0%) and algae oil (80.0% or less oleic acid < 95.0%).

In a highly preferred embodiment, the percentage of medium chain fatty acids (preferably caproic acid, caprylic acid, capric acid, lauric acid and myristic acid) of the oil component is between 0% and 10%, preferably between 0% and 9%, preferably between 0% and 7.5%.

In a highly preferred embodiment, the percentage of long chain fatty acids (preferably palmitic acid, palmitoleic acid, stearic acid, oleic acid and linoleic acid) of the oil component is between 80% and 100%, preferably between 90% and 99.5%, preferably between 92% and 99%. In a highly preferred embodiment, the percentage of saturated fatty acids of the oil component is between 0% and 40%, more preferably between 0% and 30%, and more preferably between 2% and 20%.

In a highly preferred embodiment, the percentage of polyunsaturated fatty acids of the oil component is between 10% and 90%, more preferably between 15% and 80%, and more preferably between 20% and 70%.

The above percentages relate to the percentages of the total fatty acid profile. Fatty acid profile can be assessed by methods known in the art. In a preferred embodiment, fatty acid oils are measured using AOAC 969.33.

In some embodiments, the fat component from the above described oilseeds may be replaced or supplemented by fat for confectionery production, preferably chocolate production.

In another embodiment, the confectionery fat can be added as a liquid or a solid.

In a preferred embodiment, the fat may be Cocoa Butter (CB), a Cocoa Butter Equivalent (CBE), a cocoa butter substitute (CBR) and/or a Cocoa Butter Substitute (CBs). Such products may typically comprise one or more fats selected from the group consisting of: laurel (e.g., cocoa Butter Substitutes (CBS) obtained from palm kernel); non-lauric vegetable fats (e.g., palm or other specialty fat-based vegetable fats); cocoa butter alternatives (CBR); cocoa Butter Equivalents (CBEs) and/or any suitable mixtures thereof. Some CBEs, CBRs and especially CBSs may contain mainly saturated fats and very low levels of unsaturated omega 3 and omega 6 fatty acids (with health benefits). Thus in one embodiment, this type of fat is less preferred than CB in the chocolate product confectionery of the present invention.

In another embodiment, the fat is in or between processing steps b.through e. In a preferred embodiment, the fat is added directly before or during the homogenization step.

In a preferred embodiment, the fat is added in an amount between 1.0 wt.% and 25.0 wt.% or between 1.0 wt.% and 20.0 wt.%, preferably between 5.0 wt.% and 20.0 wt.%, more preferably between 6.0 wt.% and 18.0 wt.%, more preferably between 7.5 wt.% and 17.0 wt.% and most preferably between 8.5 wt.% and 16.0 wt.% of a non-aqueous component (preferably vegetable protein; sugar, polyol or one or more polysaccharides or mixtures thereof; and fat).

In a preferred embodiment, the fat is added in an amount between 1.0 and 25.0 wt% or 1.0 and 20.0 wt%, preferably between 5.0 and 20.0 wt%, more preferably between 6.0 and 18.0 wt%, more preferably between 7.5 and 17.0 wt% and most preferably between 8.5 and 16.0 wt% of the total solids.

The use of fat masks off-flavors, such as "earthy", "green", and other plant-based off-flavors. An optimal range was found between 8.5 wt% and 16.0 wt% and taste was masked when 10 wt% or 15 wt% fat was used.

In a preferred embodiment, the weight ratio of vegetable protein to fat is between 0.5:1.0 and 4.0:1.0, preferably between 0.75:1 and 4.0:1.0, preferably between 1.0:1.0 and 4.0:1.0, preferably between 1.2:1.0 and 3.5:1.0, and more preferably between 1.4:1.0 and 3.0:1.0. Working in these ranges masks off-flavors associated with plant-based ingredients.

Particle size

D90 It is (in terms of the volume weighted distribution) that 90% by volume of the particles have a particle diameter smaller than the diameter of the D90.

D50 It is (in terms of the volume weighted distribution) that 50% by volume of the particles have a particle diameter smaller than the diameter of the D90. The particle size distribution (by volume) of the powder can be determined by automated microscopy techniques or static light scattering.

The particle size distribution is preferably measured by laser diffraction, for example using a Mastersizer 3000 (Malvern Instruments Ltd, malvern UK) employing Fraunhoffer and Mie theory (absorption index 0.01, RI sucrose 1.538) in a "wet system" using Hydro SM attachments and AAK Akomed R MCT oil dispersion RI 1.45. In a "wet system", samples were placed in MCT oil and sonicated with an ultrasonic probe for 2 minutes and then run in Malvern3000 with Hydro SM wet dispersion unit in duplicate. In the "drying system", the samples were placed in an Aero S autodrying dispersion unit and then run in Malvern3000 in duplicate. The particle size obtained using the above method is not significantly different for the present invention. Preferably, however, a Mie theory, drying system is used, as in the examples.

Definition of the definition

According to the present invention, the terms "chocolate product" and "chocolate analogue product" identify a chocolate-based product or a chocolate analogue-based product (also conventionally referred to as "compound") and a chocolate layer, respectively. Chocolate products and chocolate analog products of the invention include, but are not limited to: chocolate products, chocolate analog products (e.g., comprising cocoa butter substitutes, cocoa butter equivalents, or cocoa butter substitutes), chocolate coated products, chocolate analog coated products, chocolate coatings for biscuits, wafers, or other confectionery products, chocolate analog coatings for biscuits, wafers, or other confectionery products, and the like.

The term "chocolate" as used herein means any product (and/or component thereof if it is a product) that meets the legal definition of chocolate in any jurisdiction and also includes products (and/or components thereof) in which all or part of the Cocoa Butter (CB) is replaced by Cocoa Butter Equivalents (CBE) and/or substitute for cocoa butter substitutes (CBR).

The term "chocolate compound" as used herein means a chocolate-like analogue (unless the context clearly indicates otherwise) characterized by the presence of any amount of cocoa solids (which includes cocoa mass/mass, cocoa butter and cocoa powder), although in some jurisdictions, a compound may be legally defined by the presence of a minimum amount of cocoa solids.

As used herein, the term "chocolate product" means chocolate, compounds, and other related materials comprising Cocoa Butter (CB), cocoa Butter Equivalents (CBE), cocoa butter substitutes (CBR) and/or Cocoa Butter Substitutes (CBs). Thus, chocolate products include products based on chocolate and/or chocolate analogues, and thus may be based on dark chocolate, milk chocolate or white chocolate, for example.

In a preferred embodiment, the ingredients of the chocolate product comprise cocoa butter, cocoa mass, cocoa butter equivalents, cocoa butter substitutes and/or sweeteners.

In the present invention, the chocolate product composition comprises at least 1.0% by weight of the plant-based composition, based on the weight of the chocolate product.

In a preferred embodiment, the chocolate product composition comprises at least 2.0% by weight, preferably at least 5.0% by weight, and preferably at least 10.0% by weight of the composition comprising a mixture of plant-based compositions, based on the weight of the chocolate product.

In a preferred embodiment, the chocolate product composition comprises less than 50.0% by weight, preferably less than 40.0% by weight, and preferably less than 30.0% by weight and preferably less than 25.0% by weight of the plant-based composition, based on the weight of the chocolate product.

In a preferred embodiment, the plant-based composition is present in an amount between 1.0% and 50.0% by weight of the chocolate product, preferably between 2.0% and 40.0% by weight of the chocolate product, preferably between 5.0% and 30.0% by weight of the chocolate product, and most preferably between 10.0% and 25.0% by weight of the chocolate product.

The present invention may provide a vegetarian chocolate product as discussed. Alternatively, in one embodiment, the invention provides a partial substitute for dairy products traditionally used for chocolate. Thus, in one embodiment, the plant-based composition is added to a chocolate product to at least partially replace the dairy component of the chocolate. Thus, in one embodiment, the substitute is between 10% and 100% by weight, preferably between 25% and 100% by weight, preferably between 50% and 100% by weight, preferably between 75% and 100% by weight of the dairy component in the chocolate material.

In one embodiment, the chocolate product of the invention comprises at least 5.0 wt%, preferably at least 10.0 wt%, preferably at least 13.0 wt%, more preferably at least 15.0 wt%, such as at least 17.0% or at least 20% cocoa butter (or equivalent as described above) by weight of the confectionery material.

The preferred maximum amount of cocoa butter (or equivalent as described above) present in the chocolate product of the invention is less than 50.0% by weight or less than 40.0% by weight, preferably no more than 35.0% by weight, more preferably no more than 30.0% by weight, and most preferably no more than 25.0% by weight of cocoa butter, based on the weight of the chocolate product. For example, between 10.0% and 35.0% by weight of the chocolate product.

In one embodiment, the chocolate product comprises between 0 and 95% by weight, preferably between 0 and 85% by weight of the confectionery product of cocoa mass, for example between 45 and 80% by weight, less than 5% by weight or between 8 and 20% by weight of the chocolate product of cocoa mass.

Generally, the chocolate product of the invention comprises at least 5.0 wt%, preferably at least 10.0 wt%, preferably at least 13.0 wt%, at least 15.0 wt% and/or at least 17.0 wt% cocoa mass, based on the weight of the chocolate product.

The preferred maximum amount of cocoa mass present in the chocolate product of the invention is less than 35.0% by weight, preferably no more than 30.0% by weight, and most preferably no more than 25.0% by weight of cocoa mass. For example, between 5.0% and 35.0% by weight of the chocolate product.

If the chocolate product is a white chocolate product, the amount of cocoa mass is lower than the above, preferably no cocoa mass is present.

In one embodiment of the invention, the chocolate product comprises a milk-based component, preferably selected from the group consisting of: non-fat milk solids, milk powder (optionally whole fat, defatted or semi-defatted) and milk fat, and combinations thereof. The milk-based component may be present between 0% and 60% by weight of the chocolate product, optionally between 10% and 50% by weight of the chocolate product.

In an alternative and preferred embodiment of the invention, the chocolate product does not comprise any dairy based components.

In one embodiment of the invention, the chocolate product preferably comprises sweetener in an amount between 10 and 80% by weight of the chocolate product, or preferably between 10 and 60% by weight of the chocolate product, and more preferably between 15 and 55% by weight of the chocolate product. In a preferred embodiment, the sweetener is a sugar, preferably a monosaccharide or disaccharide, preferably sucrose.

A preferred embodiment of the present invention is a chocolate product comprising:

Between 1.0% and 50.0% by weight of a plant-based composition,

Between 5.0% and 50.0% by weight of cocoa butter,

Between 5.0 and 35.0 wt% cocoa mass, and

Between 10 and 80% by weight of sweetener.

In a more preferred embodiment, a chocolate product is provided, the chocolate product comprising:

Between 5.0% and 30.0% by weight of a plant-based composition,

Between 10.0% and 35.0% by weight of cocoa butter,

Between 10.0 and 30.0 wt% of cocoa mass, and

Between 10 and 60% by weight of sweetener.

In a preferred embodiment of the present invention, the above mentioned cocoa butter, cocoa mass, sweetener and plant based composition comprise between 75 and 100% by weight of the chocolate product composition, preferably between 85 and 100% by weight and preferably between 90 and 99.5% by weight.

In one embodiment, the present invention comprises an emulsifier, optionally at least one emulsifier. The choice of emulsifier is not particularly limited and any suitable compound known in the art may be used.

Examples of suitable emulsifiers include lecithins derived from vegetable sources, and sunflower lecithins are particularly preferred. The chocolate mass according to the invention preferably comprises at least one emulsifier in an amount in the range of 0.1 to 1.0% by weight, particularly preferably in the range of 0.3 to 0.6% by weight, based on the weight of the chocolate product.

In one embodiment, the chocolate product may further comprise an additional lipid component. In a preferred embodiment, the lipid component is selected from the group consisting of sunflower oil, canola oil, olive oil, soybean oil, linseed oil, safflower oil, corn oil, cottonseed oil, grape seed oil, nut oils such as hazelnut oil, almond oil, walnut oil, macadamia nut oil or other nut oils, peanut oil, rice bran oil, sesame oil, peanut oil, palm kernel oil, coconut oil, and emerging seed oil crops such as 25 high oleic sunflower oil, high oleic rapeseed oil, high oleic palm oil, high oleic soybean oil and high stearin sunflower oil, or combinations thereof.

Preferred vegetable oils are sunflower oil or nut oil, with hazelnut oil and almond oil being preferred nut oils, hazelnut oil being particularly preferred oils. The lipid component may be in the form of a paste. Preferred pastes comprise the above-mentioned seeds, shoots or fruits of plants or mixtures thereof in crushed, ground, crushed or chopped form.

The amount of the additional lipid component is preferably in the range of 1.0 to 15.0% by weight, particularly preferably in the range of 5.0 to 10.0% by weight, based on the weight of the chocolate product.

Chocolate or chocolate-like products may be in the form of molded tablets, molded bars, aerated products or coatings for confectionery products, wafers, biscuits and the like. It may also have inclusions, chocolate layers, chocolate pieces, chocolate tablets, chocolate beans. Chocolate or chocolate-like products may also contain crispy inclusions such as grains like puffed or roasted rice or dried fruit pieces.

Method of

The present invention provides a process for preparing a chocolate product composition, preferably a vegetarian chocolate, comprising:

a. mixing plant powder with water;

b. An enzyme treatment step wherein the plant meal is treated with an amylase and preferably at least one additional enzyme;

c. An enzyme inactivation step;

d. Adding vegetable protein to the enzyme-treated aqueous vegetable powder solution to form a vegetable protein mixture having a pH preferably between 6 and 9, preferably between 6.7 and 8;

e. Optionally adding one or more emulsifiers to the vegetable protein mixture;

f. optionally dispersing a fat source in the vegetable protein mixture;

g. Homogenizing the vegetable protein mixture;

h. applying a heat treatment to form a plant-based liquid;

i. drying the plant-based liquid to form a plant-based composition; and

J. The dried composition is combined with other ingredients to form a chocolate product.

The present invention preferably uses a vegetable protein concentrate or isolate in step d.

In one embodiment, the mixture is treated to increase the pH, for example, treating the mixture with an alkaline salt or base. The nature of the complex is not particularly limited, but is preferably a food grade complex. In a preferred embodiment, the mixture is treated with a compound such as mono/di/tri sodium/potassium/calcium phosphate, mono/di ammonium phosphate, sodium hydroxide, calcium hydroxide, potassium hydroxide, sodium carbonate, calcium carbonate, or potassium carbonate and mixtures thereof, in order to increase the pH. The pH was measured at 20 ℃.

For step a., the plant meal is preferably diluted in water to 5.0 to 65.0 wt%, preferably 10.0 to 60.0 wt%, preferably between 15.0 and 50.0 wt%, more preferably between 20.0 and 45.0 wt%, based on the weight of the water used, to produce the aqueous composition.

For step d., the vegetable protein is preferably diluted in water to 5.0 to 50.0 wt%, preferably 10.0 to 45.0 wt%, preferably between 15.0 and 40 wt%, more preferably between 20.0 and 40.0 wt%, based on the weight of the water used, to produce the aqueous composition.

In the present invention, the addition of ingredients to water is not limited, and steps a, d, can be interchanged, i.e., the order is not limited.

In one embodiment, a buffer or buffer salt may be used.

For example, sodium ascorbate may be added. In some embodiments, sodium ascorbate is dissolved in the vegetable protein mixture. Preferably, sodium ascorbate is dissolved in the vegetable protein mixture or emulsion. In some embodiments, sodium ascorbate or sodium ascorbate substitutes may be used.

In some embodiments, the phosphate source is dissolved in the vegetable protein mixture. Preferably, the phosphate source comprises tricalcium phosphate and dipotassium hydrogen phosphate.

Sodium ascorbate substitutes include vitamin C, sodium ascorbate, calcium ascorbate, vitamin C palmitate, vitamin C-enriched juice (. Gtoreq.500 mg vitamin C/100 mL), gold tiger tail extract, sodium bisulphite, iodine, potassium iodide, sorbic acid, potassium sorbate, sulfite derivatives such as sodium sulfite, sodium bisulphite, sodium metabisulfite, potassium metabisulfite, calcium sulfite, and calcium bisulphite.

Buffer substitutes include dipotassium hydrogen phosphate, trisodium citrate, tripotassium phosphate, sodium bicarbonate (sodium bicarbonate), baking soda, sodium bicarbonate (bicarbonate of soda), disodium hydrogen phosphate, trisodium phosphate, monopotassium phosphate, citric acid, lemon juice. Calcium source buffers include tricalcium phosphate, calcium carbonate, calcium glycerophosphate, and calcium citrate.

The homogenization step comprises at least one homogenization step. In a preferred embodiment, there are two homogenization steps. At least one of the homogenization steps is preferably carried out at a pressure of 200 bar to 500 bar, preferably 250 bar to 350 bar. In a further embodiment, the further homogenization step is carried out at 25 bar to 100 bar, preferably 30 bar to 75 bar.

Preferably, homogenization comprises valve homogenization, microfluidization or ultrasonic homogenization.

Emulsifying the vegetable protein mixture. In some embodiments, a two-stage high pressure homogenizer is used to form the emulsion.

The emulsion is subjected to a heat treatment to make it microbiologically stable and to reduce its viscosity. In some embodiments, the heat treatment is ultra high temperature treatment (UHT).

A shearing treatment may be applied to the heat-treated emulsion. In some embodiments, the shear treatment is applied using a high shear homogenizer. In some embodiments, the viscosity of the plant based liquid after shear treatment is between 0.1mpa.s and 100mpa.s, preferably less than between 0.5mpa.s and 30mpa.s, more preferably between 0.5mpa.s and 15mpa.s, at 25 ℃ at a shear rate of 10s ^-1.

In one embodiment, a concentration step is present prior to drying. In embodiments where concentration is present, concentration is performed by known methods such as evaporation, to preferably achieve the target viscosity and/or total solids content. For example, the total solids may be in the range of 15% to 60%, preferably 20% to 50%. For example, the target viscosity is from 80 mPas to 120 mPas, preferably 100 mPas (60 ℃ and 6001/s as measured using the methods specified below).

In the above embodiments, the sterilization or pasteurization step involves treatment at an elevated temperature (typically 120 ℃ to 160 ℃) for a very short period of time (typically no more than 200 seconds, and optionally typically no more than 50 seconds) to inactivate any microbial contaminants and thereby render the composition safe for human consumption. Alternatively, different temperatures (e.g., 60 ℃ to 100 ℃) and different times (e.g., 60 seconds to 500 seconds) may be used. The heat treatment step is not particularly limited as long as pasteurization is performed without degradation of the product.

In one embodiment, drying is performed by spray drying, roller drying, belt drying, vacuum belt drying, spray freezing, spray cooling, radiation drying, oven drying, convection drying, microwave drying, freeze drying, pulsed electric field assisted drying, ultrasonic assisted drying, fluidized bed drying, ring drying, vortex drying, or IR drying (radiation).

In a preferred embodiment, the drying is carried out by spray drying, roller drying, belt drying or vacuum belt drying.

In a preferred embodiment, moisture content, preferably water content, is measured using KARL FISCHER analysis (preferably by KARL FISCHER analysis), orion 2Turbo with methanol: formamide 2:1, or halogen moisture analyzer (e.g. Mettler-Toledo balance), or a weight loss of 5g of sample in an oven at 102 ℃ for 5 hours.

In a preferred embodiment, the plant-based composition comprises water in an amount of less than 15 wt%, preferably less than 10 wt%, preferably less than 8 wt% and most preferably less than 5 wt%. For example, between 0.0% and 15%, between 0.1% and 10% or between 0.2% and 8%, and most preferably between 0.2% and 5%.

The invention will now be described with reference to the following non-limiting examples.

Examples

Reference example 1

A Yiruian broad bean concentrate (VITESSENCE PULSE 3600 or 3602) was used as a broad bean source. According to the manufacturer's statement, it is 100% fava protein powder, a peeled split fava cotyledon derived from fava (or fava) (Vicia faba). It has a maximum moisture content of 9%, a minimum protein content of 60% (dry weight basis), a minimum starch content of 4% (dry weight basis) and a maximum fat content of 4% (dry weight basis).

3.8Kg of broad bean concentrate was dissolved in 56.3kg of water with stirring at 50℃to which 235 g of tricalcium phosphate, 100 g of dipotassium hydrogen phosphate and 2kg of sucrose were added. The mixture was mixed at 50 ℃ for 30 minutes to ensure complete dissolution. The pH of the mixture was then adjusted to 7.5 with 1M NaOH. 1.7kg of sunflower oil was added to the mixture, the final volume was then made 65 liters, and the oil was coarsely dispersed using a rotor-stator mixer. The miniemulsion is then produced by passing through a two-stage high-pressure homogenizer (400 bar/80 bar primary/secondary homogenization pressure). The product was rendered microbiologically stable by heat treatment with ultra high temperature treatment (UHT) at 143℃for 5 seconds.

Reference example 2

3.8Kg of broad bean protein concentrate (Ingredion vitessence 3600 or 3602) was dissolved in 56.3kg of water with stirring at 50℃to which 235 g of tricalcium phosphate, 100g of dipotassium hydrogen phosphate, 2kg of sucrose and 45 g of sodium ascorbate were added. The mixture was mixed at 50 ℃ for 30 minutes to ensure complete dissolution. The pH of the mixture was then adjusted to 7.5 with 1M NaOH. 1.7kg of oil was added to the mixture, the final volume was then made 65 liters, and the oil was coarsely dispersed using a rotor-stator mixer. The miniemulsion is then produced by passing through a two-stage high-pressure homogenizer (400 bar/80 bar primary/secondary homogenization pressure). The product was rendered microbiologically stable by heat treatment with ultra high temperature treatment (UHT) at 143℃for 5 seconds. The product was then passed through a rotor stator homogenizer (Silverson Verso-1.6 mm circular mesh twin stage) placed just after the UHT cooling tube and before the filling station. The resulting product was creamy in color with a much lower viscosity/texture than the product of reference example 1.

Reference example 3

The following powders were prepared, where appropriate, using the following methods and apparatus described above:

1. dissolving sucrose, carrier (polydextrose, glucose syrup DE 29), and ascorbic acid

2. Dissolving broad bean concentrate

3. PH was adjusted to 7.1 using NaOH

4. Adding oil

5. Homogenizing at 300/50 bar

6. Pasteurizing at 80℃for 46 seconds

7. Homogenizing at 300/50 bar

8. Spray drying

3 A-component	Drying the powder%
		Broad bean protein concentrate [ >60% protein ]	34.56
Ascorbic acid sodium salt	0.44
		Polydextrose	28
Sucrose	20
		High oleic sunflower oil	17

3 B-component	Drying the powder%
		Broad bean protein concentrate [ >60% protein ]	34.2
Ascorbic acid sodium salt	0.4
		Glucose syrup DE 29	25.9
Dipotassium hydrogen phosphate powder INS340	1.8
		Citric acid trisodium salt	1.5
Sucrose	18.2
		Tricalcium phosphate	2.2
High oleic sunflower oil	15.8

3 C-component	Drying the powder%
		Broad bean protein concentrate [ >60% protein ]	36.00
Ascorbic acid sodium salt	0.42
		Glucose syrup DE 29	27.80
High oleic sunflower oil	15.76
		Sucrose	20.00

For each example, the solids described above account for 35% by weight of the aqueous mixture, i.e., the remaining 65% by weight is water.

Examples 1 to 3

The following powders were prepared, where appropriate, using the following methods and apparatus described above:

1. by adding enzyme 1) alpha-amylase Or 2)/>And Amyloglucosidase (AMG) to solubilize oat flour

2. Heated to 65 ℃ and maintained for 45 minutes

3. Inactivating the enzyme (5 seconds at 140 ℃ C.)

4. Dissolving broad bean concentrate

5. PH was adjusted to 7.1 using NaOH

6. Adding oil

7. Homogenizing at 300/50 bar

8. Pasteurizing at 80℃for 46 seconds

9. Homogenizing at 300/50 bar

10. Spray drying

	Drying the powder%
		Broad bean protein concentrate [ >60% protein ]	20.0
Ascorbic acid	0.25
		Oat flour	63.25
High oleic sunflower oil	16.5

The enzymes used were 1) 0.08% by weight of oat flour and 2) 0.08% by weightAnd 0.11% amg oat flour.

For each example, the solids described above account for 35% by weight of the aqueous mixture, i.e., the remaining 65% by weight is water.

Example 2 was repeated, but without ascorbic acid (example 3).

The powder of example 3 was analyzed and the results were as follows:

true density/g/ml	D10/micron	D50/micron	D90/micron	Surface area/m 2/g
					1.269	35.8	138.0	460.0	57.0

The D90 value indicates powder aggregation. However, as previously mentioned, processing in chocolate manufacture reduces the particle size to the usual particle sizes found in chocolate products.

Example 4

The above procedure was repeated using 0.08 wt% BAN based on oat flour to produce the following composition.

Composition of the components	Drying the powder%
		Oat flour	63.75
Ascorbic acid sodium salt	0.25
		Broad bean concentrate	20
Sunflower oil	16

The particle size of the powder was analyzed and the result was: d10 (3.0 microns), D50 (13.7 microns), and D90 (162 microns).

Example 5

The powder of example 2 was evaluated to determine its composition. The results were as follows:

Component (A)	g/100g
		Proteins	22.5
Carbohydrates	52.2
		Sugar	31.1
Insoluble fiber	5.8
		Soluble fiber	3.3
Fat	19.9

Total sugar was measured by high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Sugar from the sample was extracted in hot water and injected into the HPAEC-PAD system. Neutral sugars, which are weak acids, are partially ionized at high pH and can be separated by anion exchange chromatography on a base stable polymer column (CarboPac PA 20). The sugar was detected by measuring the current generated by oxidation of the sugar at the gold electrode surface.

Total dietary fiber and fractions thereof were measured by the enzyme gravimetric rapid synthesis method as described in Journal of AOAC International, volume 102,Number 1,January-February 2019, pp.196-207 (12) ("society of International public health analytical chemists", volume 102, 1 st, 2019, 1 st to 2 nd, pages 196-207 (12)).

Protein content was determined by the kjeldahl method, which is to decompose organic compounds by sulfuric acid digestion and release nitrogen as ammonium sulfate. Followed by distillation in the presence of sodium hydroxide to convert the ammonium to ammonia. The ammonia content, and thus the nitrogen, is determined by titration. The amount of nitrogen is converted to protein by multiplying by the conversion factor 6.25.

Fat content is measured using acid hydrolysis, preferably using ISO 8262-1.

The total amount of carbohydrates present in the sample was calculated by difference rather than directly analyzed. The other ingredients (protein, fat, water, total dietary fiber) in the food were measured separately (in g/100 g), summed and subtracted from 100g of food.

EXAMPLE 6 enzymatic treatment

Oat flour was mixed with water at 25% ts at 60 ℃. Oat treatment: 1. 0.02% of amylase (TERMAMYL CLASSIC) was added with respect to the total mass and heated to 80 ℃,2. Incubation at 80 ℃ for 4 min, 3. Cooling to 56 ℃ and 0.02% of glucanase was added with respect to the total mass, 4. Incubation at 56 ℃ for 60 min

UHT (enzyme inactivation): t=143 ℃ for 5 seconds flash; cooled to 60 ℃. Micronization was performed using a colloid mill with stone mill modules (gap 50 μm): pass 1at 11000 rpm; 60 ℃. Homogenizing: 300 bar/50 bar; 60 ℃; pass 2 times. Concentrated to 40% TS (60 ℃ C.) using a rotary cone evaporator. Pasteurized at 75℃for 5 minutes. The liquid was then spray dried at 60℃with an inlet temperature of 150℃and an outlet temperature of 80℃at a spray rate of 15l/h using a two-fluid nozzle.

Oat flour was analyzed and compared to untreated comparative examples.

Sample name	Soluble dry matter	Insoluble dry matter	D50[μm]	D90[μm]
					Untreated oat flour	9％	91％	394	1030
Treated oat flour	85％	15％	21.3	163

Soluble dry matter is defined as the percentage of dry matter in the supernatant after centrifugation at 2500 rpm.

Soluble dry matter:

The soluble dry matter was measured by dispersing the powder in demineralised water at 10% ts and mixing the solution at 500rpm using a magnetic stirrer for 60 minutes to achieve complete hydration of the powder. The dry matter of the solution was measured using thermogravimetric analysis (TGA) (Mettler Toledo TGA/DSC 1STAR ^e system). 10mL of the hydrated solution was centrifuged at 2500rpm for 10 minutes (Hettich Zentrifugen Rotina R) in a 15mL classifying centrifuge tube. The dry matter of the supernatant was measured using TGA.

The soluble dry matter was calculated as follows:

w1=dry matter of solution

W2=dry matter of supernatant

This method is used to define the corresponding features used in the present invention.

Example 7

Chocolate was prepared using 14 wt% cocoa liquor, 44 wt% sucrose, 21 wt% vegetable composition, 20 wt% cocoa butter, 0.56 wt% lecithin and 0.03 wt% vanilla.

1. Mixing cocoa liquor, sucrose, a plant composition and about 90% cocoa butter at 45 °

2. Refining by roller to 20-30 μm

3. Mixing at 60deg.C for 5 hr, adding lecithin, residual cocoa butter and vanilla

4. Sieving with 400 μm mesh

5. Tempering at 27-29 DEG C

6. Molding

7. Cooling at 8 degrees celsius

8. Demolding

The plant powder of example 3 was incorporated into chocolate to understand the effect of the plant composition on chocolate processing. Chocolate formulations were as indicated above and were prepared as described above.

The plant chocolate composition can be processed well using conventional chocolate equipment, which suggests that the same processing parameters as in standard chocolate preparation can be used. The final chocolate shows good flow properties (viscosity) compared to chocolate when measured using a rheology method (Haake viscometer).

Claims (17)

1. A method of making a chocolate product, the method comprising

A. mixing plant powder with water;

b. An enzyme treatment step wherein the plant meal is treated with an amylase and preferably at least one additional enzyme;

c. An enzyme inactivation step;

d. Adding vegetable protein to the enzyme-treated aqueous vegetable powder solution to form a vegetable protein mixture having a pH preferably between 6 and 9, preferably between 6.7 and 8;

e. optionally adding one or more emulsifiers to the vegetable protein mixture;

f. Optionally dispersing a fat source in the vegetable protein mixture;

g. homogenizing said vegetable protein mixture;

h. applying a heat treatment to form a plant-based liquid;

i. drying the plant-based liquid to form a plant-based composition; and

J. The dried composition is combined with other ingredients to form a chocolate product.

2. The method according to claim 1, wherein the total enzyme used is added in an amount between 0.01 and 2.0% by weight of the plant meal.

3. The method of claim 1 or claim 2, wherein the plant meal is cereal meal, seed meal, nut meal, or mixtures thereof.

4. A method according to claims 1 to 3, wherein the plant protein is derived from a leguminous source, preferably broad bean, pea, chickpea or lentil.

5. The method of claims 1-4, wherein the plant protein is a concentrate or an isolate.

6. The method according to claims 1 to 5, wherein the weight ratio between the plant meal and the plant protein is between 1:1 and 10:1, preferably between 1.5:1 and 7.5:1.

7. The method of claims 1-6, wherein the enzymatic treatment comprises treatment with an alpha amylase in combination with an enzyme selected from the group consisting of proteases, amyloglucosidase, glucoamylase, and beta glucanase, and mixtures thereof.

8. The method of claims 1-7, wherein the enzymatic treatment of the plant meal produces a product comprising greater than 20.0 wt% soluble dry matter based on the total weight of dry matter in the treated plant meal.

9. The method of claims 1-8, wherein the fat source comprises oil.

10. The method of claim 9, wherein the oil is selected from the group consisting of sunflower oil, canola oil, olive oil, soybean oil, linseed oil, safflower oil, corn oil, cottonseed oil, grape seed oil, nut oils such as hazelnut oil, walnut oil, macadamia nut oil or other nut oils, peanut oil, rice bran oil, sesame oil, palm kernel oil, coconut oil, and emerging seed oil crops such as 25 high oleic sunflower oil, high oleic rapeseed oil, high oleic palm oil, high oleic soybean oil, and high stearin sunflower oil, or combinations thereof.

11. The method according to any one of claims 1 to 10, wherein the weight ratio of vegetable protein to fat in step f.is between 1.0:1.0 and 4.0:1.0, preferably between 1.2:1.0 and 3.5:1.0, and more preferably between 1.4:1.0 and 3.0:1.0.

12. Chocolate product prepared by the method according to claims 1 to 11.

13. A chocolate product comprising a plant-based composition comprising (i) a plant protein; (ii) A plant meal comprising greater than 20.0 wt% soluble dry matter based on the total weight of dry matter in the plant meal; (iii) optionally one or more emulsifiers; (iv) optionally a fatty phase.

14. The chocolate product of claim 12 or claim 13, wherein the chocolate product comprises between 1.0 and 45.0 wt% of the plant-based composition based on the weight of the chocolate product.

15. The chocolate product of claims 12 to 14, wherein the chocolate product comprises between 0.2 and 15.0 wt% of the plant protein based on the weight of the chocolate product.

16. The chocolate product of claims 12 to 15, wherein the chocolate product comprises between 0.6 and 27% by weight of the plant powder.

17. The chocolate product of claims 12 to 16, wherein the chocolate product is free of animal products.